Assistant restaurant manager jobs in Puerto Rico

Solicit and respond to companies and organizations to purchase food & beverage, rent meeting space and ancillary services from the hotel. Coordinates the prompt, courteous and efficient “delivery” of those products to satisfy the customer's service needs and to maximize the hotel's profits. Manages customer relationship through drafting proposals and contracts, responding to customer inquiries, as well as organizing arrangements as they relate to social and corporate events i.e.: set-up and execution of social and corporate meetings, meals and special events. Provides direction and supervision of meeting and /or catering logistics to other departments and team members responsible for event execution. Represents the hotel and conducts conferences with individual customers by telephone or in-person to solicit and close local catering business. Meets with and entertains customers, conducts property tours and promotes facilities and services within parameters, has discretion to negotiate contracts with customers' agreements with vendors. Provides support to Senior Catering Managers and Director of Catering in planning and on site execution of large events. Directly assists customers as necessary. Audits customer checks, department charges and files to ensure accuracy. Supervises staff in creation and distribution of accurate written materials. Ensures that contracts, menus, letters and reports are completed according to Hilton standards and policies. Re-book functions and follow-up with customers by sending a thank you. Compiles Food and Beverage post event report. Any other tasks as assigned by the General Manager or Banquet and Event Director. Requisitions: Highschool diploma or Equivalent. Four years degree in Hotel and Restaurant Management or equivalent combination of education and professional experience. Full availability Bilingual

You are a seasoned restaurant leader, passionate about creating amazing dining experiences. We will utilize your talents to their fullest and provide an opportunity to advance your career. Our unique culture is one of the reasons we've been named to the Fortune 100 Best Companies to Work For list since 2014. At The Cheesecake Factory, we know great things happen when passionate leaders gather around our table. Come join us! What we offer: * Comprehensive healthcare including medical, dental and vision * Flexible healthcare spending account * Employee Assistance Programs * Company-paid group life insurance, short term disability and long-term disability * Paid time off including vacation and sick time * 401k plan with company match * Quarterly Bonus program * 25% discount for your party when dining in as a guest * Eligible for up to 50% next day pay (exclusions apply) * Tuition assistance * Career growth opportunities What we're looking for: * At least 2 years of experience as a manager in a full-service restaurant (dining plus bar) * Solid track record of success in previous roles, including demonstrated career growth * Strong interpersonal and communication skills * Dependable and motivated with a strong work ethic * Able to stand, sit, squat or walk for extended periods of time * Able to grasp, reach overhead, push, lift and carry up to 50 lbs Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake To notify of a non-compliant job posting, please send a notice to ****************************.

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. La Concha Resort is a modern luxury resort in Condado, Puerto Rico with history dating back to 1958. Epitomizing the fun “Latino Chic” lifestyle, offering stylish amenities and a hot nightlife to all guests. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Food & Beverage Assistant Manager assists the Food & Beverage Manager in overseeing all aspects of the food and beverage operations to ensure the highest level of guest satisfaction and profitability. Supervise and coordinate the activities of the food and beverage staff, including servers, bartenders, hosts/hostesses, and kitchen staff. Train new employees on service standards, food and beverage preparation, safety procedures, and customer service protocols. Schedule staff to ensure adequate coverage during peak hours and special events. Monitor guest satisfaction levels and respond promptly to guest feedback and complaints. Ensure that all guests receive exceptional service and have a memorable dining experience. Handle difficult situations with professionalism and resolve issues to the satisfaction of the guest. Assist in developing and implementing policies and procedures to optimize efficiency and productivity in the food and beverage department. Oversee inventory management, including ordering, receiving, and maintaining stock levels of food, beverages, and supplies. Ensure compliance with all health, safety, and sanitation regulations, including food handling and storage procedures, cleanliness standards, and alcohol service laws. Conduct regular inspections of the dining area, kitchen, and storage areas to maintain a safe and hygienic environment. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the supervisor. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Proven experience in Food and Beverage Management, with a minimum of 2 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Knowledge of industry trends, culinary techniques, and beverage trends. Must have computer skills (Excel/Word/PowerPoint) Strong communication, organization, problem-solving, and follow-up skills Must have knowledge of POS Systems Ability to work flexible hours, including nights, weekends, and holidays Fully Bilingual (Spanish/English). Benefits 401(k) Employer Contribution to 401(k) Health Insurance Vision Insurance Dental Insurance Life Insurance Paid Holidays Employee Discount The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Description We are a working class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations. Key Responsibilities Operational Management: Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly; reports maintenance issues to the GM and AGM. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM and AGM, the RM is responsible for managing and directing all required aspects within the restaurant. Financial Management: Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget. Makes the required adjustments to labor and schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability, with the GM and AGM. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare reports on financial performance for the Operations Leadership Team and Restaurant Support Center as requested. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's tertiary point of contact for selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM and AGM in implementing improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired and regularly maintained. Requirements & Prior Experience: Minimum of 2-3 years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for an Assistant General Manager for the Administration at Coliseo de Puerto Rico. The Assistant General Manager is responsible for the day-to-day activities of the assigned operationally focused departments within the facility. The AGM is also responsible for reinforcing a "one team" approach with all departments and contractors within the venue. The role includes helping facilitate optimum efficiency by maximizing revenue, ensuring budget expenses are monitored appropriately and providing exceptional customer service for internal and external clients. The work is to continuously improve the reputation and high standards of the facility within the industry that lead to positive client experiences. ESSENTIAL DUTIES Include the following. Other duties may be assigned: * Improve operational efficiencies by maximizing departmental synergies through fostering a "one team" environment with all working units within the facility. * The AGM will oversee the following departments: Booking, Marketing, Finance, Food and Beverage, Box Office, Advertising, Security, Production, Operations, Parking, and related operations by performing the following duties personally or through subordinates. * Assures the coordination, implementation, and administration of specific plans and programs prescribed by General Manager, and/or corporate directives, to include but not limited to maintaining high standards of excellence in customer service, employee training and development, quality assurance, energy efficiency/sustainability, safety/emergency, information technology, asset maintenance, crowd control and crisis management procedures. * Implement facility policies and goals in accordance with the ASM Global management contract, client's objectives, and corporate policy. * Meet on a consistent basis with the assigned Department Heads for quality results and clarity of communication to review activity, budget reports, planning needs, projects, personnel, key obstacles, and reasons for celebration. * Responsible for contractor compliance within the facility ensuring adherence to established polices/procedures at the facility for contractors assigned by GM. * Build special "project teams" as needed to create quality deliverables that serve the venue the staff and the client well. * Establish and maintain effective working relationships with clients, tenants, employees, contractors, public as well as key stakeholders. * Ensure all codes, laws, ordinances, policies, procedures, risk management, safety precautions, rules, regulations, and emergency procedures are followed. * Implement process and procedures within the departments to establish "best practices" and maintain customer service standards that are designed to create a positive and professional image in-line with those of a first-class facility to generate repeat business. * Assist in the preparation of the annual budget and capital project budget for future repairs and improvements to the venue. * Respond to crowd control and/or crowd management situations in a prompt, calm, and decisive manner during crisis situations. * Be able to step in for the General Manager for meetings, presentations and in addressing client concerns as needed. * Conduct performance appraisals and disciplinary actions for staff. * Interview, hire and train staff. * Remain current on national trends in the industry and local market changes that affect the facility. Supervisory Responsibilities Directly supervises the Receptionist. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. 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 * Communicate effectively with others both orally and in written form. * Experienced in successful team building focused on creative & solution focused deliverables while exhibiting a "can do" attitude. * Must have experience in project and budget management as well as software implementation and training. * Knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning. * Must work effectively under pressure and/or stringent schedule and produce accurate results. * Strong orientation towards hospitality/customer service for the meeting, convention, and entertainment industry. * Proficient in using and training others in technology to enhance the visitor experience and operational efficiency of the facility. * Bachelor's degree in Management/Business/Hospitality or related field preferred or professional equivalent. * 5 years of experience working in or with venues at a senior management level. * Experience in Windows, Power Point, Microsoft Office software required and experience with Event Management and Maintenance Management Software preferred. * Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days * Must be able to speak, read, and write Spanish and English. * Must have professional attitude and appearance Skills and Abilities * Excellent organizational, planning and problem-solving skills * Excellent communication and interpersonal skills * Ability to work with and maintain highly confidential information is required * Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment * Demonstrated knowledge of the principles and practices used in the successful management of entertainment or convention facilities of a similar description * Ability to anticipate problems and implement immediate corrective action * Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry * Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning * Considerable knowledge of safety regulations and other federal, state or local laws and regulations * Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry * Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management * Effective supervisory skills. Ability to deal effectively with human resource and personnel problems; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions * Ability to manage a facility of same size and type * Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) work days and extended numbers of days * Must be able to speak, read, and write Spanish and English. * Must have professional attitude and appearance Computer Skills * To perform this job successfully, an individual should be proficient in Microsoft Office Certificates, Licenses, Registrations No license required Note ASM reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. ASM may require an employee to perform duties outside his/her normal description. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Details 639 - San Juan Tribute Hotel Rumbao - San Juan, PR Full TimeDescription Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Utilize prospecting skills and strong business sense to consistently exceed catering revenue goals. Report all Catering activities to the Director of Catering Sales or Director of Sales & Marketing. Support all Corporate and hotel initiatives as needed. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Business Results Solicit, negotiate, and book new and repeat business through efforts (sales calls, telemarketing, mailings, networking, etc...) while maximizing banquet space to meet/exceed revenue goals. Execute a territorial marketing strategy to capture the maximum amount of revenue and meet/exceed sales goals. Plan, upsell and detail the meeting/function with the client including space requirements, times, equipment, menus, themes/decorations, etc. Complete the contracts, prepare the appropriate paperwork, coordinate with the appropriate areas in the hotel, and resolve any issues, complaints, and problems to ensure quality product delivery and customer satisfaction. Prepare status and period end reports to keep management abreast of activities. Maintain up-to-date knowledge of corporate/hotel procedures and products and the competition's product, strengths and weaknesses to continually improve sales strategies and the achievement of goals. Responds to incoming catering opportunities for the hotel. Proactively identifies, qualifies, and solicits new catering business to achieve personal and hotel revenue goals. Closes the best opportunities for the hotel based on market conditions and hotel needs. Understands competitors' strengths and weaknesses and knows how to sell against them. Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. Effectively develops relationships within community to strengthen and expand customer base for catering sales opportunities. Effectively manages and develops relationships with key internal and external stakeholders. Ensures a high level of customer satisfaction. Builds and strengthens relationships with existing and new customers to include sales calls (to include outside sales calls), prospecting/solicitation calls, entertainment, bridal shows, etc. Effectively use sales resources and administrative/support staff. Conducts site inspections. Creates proposals as required. Creates contracts as required. Possesses excellent telephone sales skills. Possesses strong overall sales skills. Understands contract management and legalities. Possesses operational knowledge and/or appreciation of operations challenges. Has basic knowledge of food and beverage compositions. Is knowledgeable of food trends, food and beverage composition, and menu planning. Exercises creativity in designing catering sales solutions. Understands food and beverage forecasting and attrition. Understands need time strategy as developed by the Revenue Management Team (i.e. Director of Sales & Marketing and Director of Catering Sales). Follows all Free Sell guidelines as specified by the Director of Catering Sales & Director of Sales & Marketing. Follows all sales strategy as specified by the Director of Catering Sales & Director of Sales & Marketing. Understands and achieves team and individual goals. Possesses software knowledge (Microsoft Office, etc.). Possesses systems knowledge (Delphi, Delphi Diagrams, or other similar programs). Participate in communication and professional organizations to maintain high visibility and promote sales. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Due to the nature of the business the individual may be required to do other duties and special projects as assigned by the supervisor. Guest Satisfaction Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships to support future revenue growth. Coordinates and communicates verbally and in writing with customer (internal and external) regarding event details. Follows up with customer post-event. Makes presence always known to customer during this process, regardless of which hotel they sit at. Greets customer during the event phase and hands-off to the Convention Services department for the execution of details. Is available to solve problems and/or suggest alternatives to previous arrangements. Displays leadership in guest hospitality and ensures consistent, high-level service throughout all phases of hotel events. Ensures products and services sold to the Event Planners meet or exceed their expectations, create loyalty and leads to increased market share. Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints. Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Utilizes Delphi or other hotel system to capture and manage customer information daily.. Leadership …applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them. Holds self and others accountable for achieving results. Addresses conflict in a timely manner. Contributes to team results. Deals with change effectively. Makes decisions, including employees/team and commits to a course of action with available information. Building Relationships …eliminates insular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives. Treats people fairly, with dignity and respect. Works to meet goals in a manner that does not disadvantage other employees or groups. Demonstrates business ethics and personal integrity, i.e., is widely trusted; is seen as a direct, truthful individual. Listens and responds to others. Is interested in other's views even if they counter own views. Managing Work Execution …proactively ensures that others have the accountability, authority and resources necessary to both manage work execution and drive for results. Adheres to all standards, policies, and procedures (SOPs, etc.). Effectively uses sales resources and administrative/support staff. Approaches work with a sense of urgency and purpose. Allocates time and resources effectively when faced with competing demands. Overcomes obstacles to accomplish challenging objectives. Follows through on inquiries, requests, and complaints. Organizational Learner …Actively pursues learning and self-development to enhance personal, professional and business growth; shares learning; demonstrates depth of knowledge in technical or specialized area Acts independently to improve and increase skills and knowledge. Demonstrates an awareness of personal strengths and areas for professional improvement. Shares learning, innovations, and best practices with others. Is willing to learn from others. Performs all technical/procedural requirements of the job. Qualifications Experience 2 or more years of hotel catering experience, Marriott Experience preferred Proven track record of a consistent ability to provide quality service Previous leadership experience preferred Skills and Knowledge Strong verbal and written English communication skills Knowledge of the Hotel, Westmont and brand policies and procedures Knowledge of the catering, food & beverage with banquet knowledge Skills needed to manage the people and variables encountered in the development and implementation of major functions Computer literate in MS Word, Excel, and PowerPoint Computer literate with Delphi preferred or other system used in hotel Strong communication skills (verbal, listening, writing) Strong problem-solving skills Strong customer and associate relations skills Strong presentation and platform skills Strong organizational skills Strong “closing skills” Strong ‘persuasion” skills Ability to use standard software applications and hotel system Effective decision-making skills Effective influence skills

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement. The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role. Education & Experience • Bachelor's degree or equivalent experience in Food & Beverage operations. • At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment. • Minimum of 2 years of management experience in a hotel or restaurant is preferred. • Deep understanding of wine service, tasting menus, and high-end service protocols. • Excellent interpersonal and communication skills, with strong attention to detail. • Valid Food Handler's Certificate, First Aid, and CPR certification. • Strong leadership background in the culinary field. • Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable).In-depth knowledge of health and safety regulations. • Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines. • Fluent in English, Spanish languages required. Skills and Competencies • Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation. • In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently. • Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine. • Ability to manage staffing efficiently to optimize operations and minimize labor costs. • Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction. • Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines. • A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience. • Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service. Physical Requirements • Ability to stand for extended hours. • The ability to work through long shifts, including late-night hours and/or weekends. • Ability to work effectively in a loud, crowded setting. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsible for the safe and smooth functioning of a facility such as a shopping mall, a cluster of a companys office buildings, a hotel, an educational institution, a convention center, or a resort, by supervising its maintenance and by regular evaluation of its condition. Facilities Manager Job Duties Keeping an area clean, safe, and in good working condition and having good supervisory skills. Responsibilities usually include: 1) Using CMMS and schedule for cleaning and maintenance of the facility. 2) Evaluate the condition of equipment or systems such as air conditioning, generators, elevators, fire pump, etc. on a regular basis. 3) Ensuring adequate lighting in all areas. 4) Make sure the buildings are safe, in accordance with applicable regulations, and that no fire or other hazards exist. 5) Maintaining precise records of the working condition of the facilitys equipment. 6) Directing responsibilities to other staff members and evaluating their performance. 7) Preparing and conducting safety training programs. 8) Implementing new technology into processes if required. 9) Suggesting and discussing areas for improvement with management. 10) Sometimes participating in interior decorative plans, such as choosing the type of carpet or glass, keeping in mind the type of maintenance that will be required for them. 11) Establishing and overseeing recycling operations where required. 12) Making building Facilities Manager Knowledge and Skills 1) Good organizational and planning skills to ensure that all areas are taken care of in a disciplined, periodic manner. 2) Knowledge of HVAC (Heating, Ventilation, and Air Conditioning), Occupational Safety and Health Administration (OSHA), Plumbing, Masonry, and in some cases Environmental Protection Agency (EPA) principles and guidelines. 3) A keen attention to detail, especially the ability to quickly spot threats to safety.

Fairmont El San Juan Hotel, where lively vibes and peaceful ocean views meet. Located minutes from Old San Juan, on the award-winning Isla Verde Beach in Puerto Rico. The resort features four pools, villa rooms, live entertainment, a Well & Being Spa and Fitness Center, paddleboards, luxury cabanas, signature dining at Caña, El San Juan Beach Club, Meat Market, Riva and Chandelier Bar featuring a 7,000 Crystal Chandelier. Job Description Fairmont El San Juan Hotel Assistant Food and Beverage Manager manages the food and beverage operations to maintain high standards of food and beverage quality, service; and marketing to maximize profits through outstanding customer services. This role coordinates/ manages various division projects/duties, software management, marketing, hotel communication, human resources communication and reporting, training, finance purchase and expense management, reservations, and various duties as assigned by the Director of F&B. This role may at times when business volume requires, provides shift coverage to various areas of the food and beverage division as well; and will have a flexible work shift schedule thru the week varying from morning to evening/ weekdays to weekends based on business needs. Qualifications QUALIFICATION STANDARDS EDUCATION & SKILLS Strong understanding / experience of Hotel Operations in a multi-cultural environment. High level of drive for results; adaptable and flexible with the ability to build relationships. Strong planning and organizing skills with great attention to details. Excellent guest relations, problem solving and time management skills Excellent written and verbal communication in English. Working knowledge of Micros Four-year college degree in Hotel and Restaurant Management required EXPERIENCE At least five years' experience in related field preferred. Hotel restaurant management experience preferred. Experience with supervision of employees required. Hospitality experience preferred Additional Information All your information will be kept confidential according to EEO guidelines.

About Moncayo Moncayo is a premier destination in Puerto Rico that blends a world-class golf course, luxury hotel, exclusive residences, and unique amenities. Our vision is to create a community where excellence, service, and nature converge. We pride ourselves on offering exceptional experiences to our guests and residents through teamwork, professionalism, and attention to detail. At Moncayo, our employees embody pride, ownership, and accountability every day, ensuring that every guest experience reflects our culture of luxury and well-being. Main Responsibilities - Direct and oversee all food and beverage operations across restaurants, bars, banquets, and special events, ensuring consistent high-quality service aligned with Moncayo's luxury brand. - Develop and implement service standards and operating procedures to guarantee excellence in all F&B outlets. - Partner with the Executive Chef and culinary team to design menus, set pricing strategies, and create seasonal and special event offerings. - Manage the department's P&L, including revenue generation, cost control, inventory management, and budget forecasting. - Recruit, train, and mentor a high-performing F&B team, promoting a culture of exceptional service and professional development. - Ensure compliance with all health, safety, and food sanitation regulations. - Coordinate with the marketing team to promote dining experiences, events, and special offerings. - Engage with guests to ensure satisfaction, address feedback, and enhance the overall dining experience. - Oversee vendor relationships and procurement to maintain premium quality standards and negotiate favorable terms. - Monitor industry trends and introduce innovative concepts to keep Moncayo's F&B offerings fresh and competitive. Requirements and Skills - Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. - 5+ years of progressive leadership experience in food and beverage operations, with at least 2 years in a managerial role in a luxury resort, club, or fine-dining environment. - Proven track record of managing budgets, financial analysis, and cost control while maintaining exceptional service standards. - Strong leadership, team-building, and people management skills. - Excellent interpersonal and communication skills; bilingual in English and Spanish strongly preferred. - Deep understanding of current culinary, beverage, and hospitality trends. - Ability to thrive in a fast-paced, guest-focused environment and adapt to evolving needs. Working Conditions - Fast-paced, guest-facing environment with multiple dining outlets and event spaces. - Flexible schedule required, including evenings, weekends, and holidays, to oversee peak operations and special events. - Regular collaboration with culinary, operations, marketing, and finance teams. Compensation & Benefits - Competitive salary with executive-level benefits. - Performance-based incentives tied to revenue and guest satisfaction metrics. - Opportunities for professional growth and participation in a high-end luxury hospitality environment.

Schedules, and trains all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, and buffet and parade types of service. Monitor staff performance. Defines performance requirements and develops action plans for achievement of goals. Supervises the set-up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspects function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. Verbally communicates, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conventions services, and engineering staffs, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards. Supervises set up, clean-up of function room and proper breakdown and storage of equipment including linens, tables, props and other equipment. Post Banquet Checks, Tip Reports, covers and Recaps for the day Verifies appropriate Linens and supplies stocks are available. Conduct Inventories. Separates, posts, and distributes event order sheets. Assist servers with the execution of events according to the event order and Hilton quality standards. Provide support to the Food & Beverage Operation of the Hotel. Requirements: High School diploma or equivalent Supervisory experience Fully bilingual Full availability

General Manager DEPARTMENT: Administration REPORTS TO: Regional Manager/Regional Vice President/Senior Vice President FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! COLISEO DE PUERTO RICO The Coliseo de Puerto Rico is the largest and most prominent indoor arena in Puerto Rico and the Caribbean. Located in San Juan's Hato Rey district and managed by Legends | ASM Global, the venue hosts world-class concerts, sporting events, and cultural programming, with a seating capacity of up to 18,500 and cutting-edge production capabilities. Since opening in 2004, it has welcomed over ten million attendees and ranked among the top-grossing arenas globally. Named in honor of beloved Puerto Rican entertainer José Miguel Agrelot, the Coliseum serves as a powerful economic and cultural driver for the island, drawing international acts and audiences while reinforcing Puerto Rico's status as a premier destination for live entertainment. PUERTO RICO CONVENTION CENTER The Puerto Rico Convention Center, located in the Isla Grande district of San Juan, is the largest and most advanced convention facility in the Caribbean. Managed by Legends | ASM Global, the PRCC spans over 600,000 square feet and features a 152,700-square-foot exhibition hall, a 39,500-square-foot ballroom, and numerous meeting spaces equipped with state-of-the-art technology. Since opening in 2005, the PRCC has hosted a wide range of high-profile conferences, trade shows, and public events, playing a key role in driving business tourism and economic growth for the island. Designed to reflect Puerto Rico's coastal beauty with its signature wave-inspired architecture, the PRCC anchors a vibrant district that includes the Sheraton Hotel and Distrito T-Mobile, making it a premier destination for both business and leisure events in the region. THE ROLE This individual will be responsible for the overall management, promotion, and operation of both the Coliseo de Puerto Rico and the Puerto Rico Convention Center. Oversight will include all facets of venue operations such as booking, marketing, finance, human resources, food and beverage, box office, advertising, security, production, maintenance, parking, and guest services. The role requires a strategic and collaborative leader who can drive business growth, enhance client, and guest experiences, and ensure operational excellence across both high-profile venues, while aligning with Legends | ASM Global's standards and the broader goals of Puerto Rico's tourism and entertainment sectors. Essential Duties and Responsibilities Provides for control of the day-to-day operations, assuring the coordination of plans, programs, and events. Negotiates and provides final approval on all lease agreements with vendors, contracts and agreements with event organizers, hosts, managers, and agents. Establishes and maintains effective working relationships with all pertinent parties to encourage continual and regular use of the facilities. Assures the coordination, implementation and administration of specific plans and programs prescribed by corporate directives, to include matters of training and development; quality assurance; energy efficiency; safety/emergency procedures, crowd control and crisis management procedures, or other areas as needed. Develops and implements facility goals in accordance with the management contract, the Client's objectives, corporate policy, and good business practice. Plans, organizes, coordinates, and directs all activities and personnel engaged in maintaining and operating the facilities. Assists and coordinates with the development of the annual operating calendar, activity schedules, and projections for attendance and/or revenue. Directs the development, administration and execution of all financial and operating reports including capital expenses, operating revenue, expense budgets, etc. Maintains compliance with local, territorial, and federal regulations, including labor laws, permitting, safety, and accessibility standards specific to Puerto Rico. Ensures effective communication and community engagement in both Spanish and English to foster positive relationships with local stakeholders, vendors, and guests. Other duties as assigned. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends | ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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 A bachelor's degree (BA) from a four-year accredited college or university with major course work in business or public administration or the equivalent combination of education and experience is required. A well-established leader and professional with a minimum of 7-10 years of industry experience in a senior management level position within an Arena, Convention Center, or Stadium. SKILL AND ABILITIES Must be able to perform effectively under significant pressure typically associated with meeting the demands and timetables of our industry. Strong understanding of local, regional, and federal regulations applicable to Puerto Rico. Incumbent must demonstrate business acumen with a client/customer service focus. Demonstrated ability to build and maintain relationships with government entities, community organizations, clients, and internal teams. Excellent problem-solving, communication, and organizational skills. Fluency in both Spanish and English is required. COMPENSATION Competitive salary commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Coliseo de Puerto Rico & Puerto Rico Convention Center. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. La Concha Resort is a modern luxury resort in Condado, Puerto Rico with history dating back to 1958. Epitomizing the fun “Latino Chic” lifestyle, offering stylish amenities and a hot nightlife to all guests. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities Manage departmental financial performance, including budgeting, forecasting, purchasing, and invoice control. Maintain full compliance with food safety, sanitation, and liquor control regulations. Ensure all guest touchpoints (menus, collateral, ambiance, atmosphere) meet brand and quality standards. Lead recruitment, hiring, onboarding, scheduling, and performance management of F&B staff. Provide continuous coaching, feedback, and training to elevate service excellence and employee capability. Foster a positive, collaborative, and motivating team culture that encourages empowerment and accountability. Address guest concerns promptly, acting as a role model for service culture and hospitality standards. Build strong guest relationships through proactive engagement, feedback collection, and service recovery actions. Manage vendor relationships, negotiate contracts, and optimize purchasing for cost efficiency and product quality. Maintain optimal staffing levels aligned with operational needs and financial goals. Monitor employee productivity and establish clear performance expectations and operational guidelines. Drive continuous improvement through analysis of guest satisfaction scores, comment cards, and operational metrics. Ensure adherence to all F&B policies, procedures, and brand standards across outlets. Coordinate maintenance, equipment functionality, and cleanliness across all F&B areas. Oversee service delivery from entry to departure, ensuring timeliness, accuracy, and fulfillment of special requests. Serve as primary contact for restaurant-related events and coordinate execution to brand standards. Apply strong problem-solving skills to evaluate information, resolve issues, and improve operational outcomes. Stay current on industry trends, best practices, and competitive offerings to enhance overall F&B performance. Qualifications Strong hospitality orientation with a guest-first mindset. Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred). Proficiency across key restaurant functions, including food planning and preparation, purchasing, sanitation, safety, adherence to company policies, personnel management, recordkeeping, and reporting. Minimum of 4 years of proven experience in food & beverage management, including leadership in a managerial role. Strong leadership and interpersonal skills, with the ability to motivate, inspire, and develop a diverse team. Excellent communication, decision-making, and problem-solving skills. Solid knowledge of industry trends, culinary techniques, and beverage programs, including wine, spirits, mixology, and beverage pairings. Ability to manage pressure, multitask, and coordinate multiple operational demands while providing effective solutions. Availability to work flexible schedules, including evenings, weekends, and holidays. Fully bilingual in Spanish and English. Benefits 401(k) 401(k) Matching Health Insurance Vision Insurance Dental Insurance Life Insurance Paid Holidays Employee Discount The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Description … We are a working class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: Kitchen's Manager primary focus is on the execution of culinary and kitchen operations as an experienced and enthusiastic manager. Our goal is to provide consistent execution and results for each and every guest. The kitchen manager will lead and drive all daily kitchen operations at the restaurant and will ensure all food safety & sanitation are upheld to the highest standards. Key Responsibilities Hospitality to our Guests: Understands our culture and does whatever it takes to create a positive and memorable guest experience. A thorough understanding and working knowledge of kitchen-specific positions and culinary techniques (i.e., fry, grill, toast, sauté & board, assembly, expo). Oversee all aspects of the kitchen and food preparation to ensure all dishes are portioned to size and prepared to our quality standards. Conduct taste and quality checks regularly. Ensures guests receive meals that are safe for them in accordance with our company's policy regarding guest allergies and intolerance. Develops and manages kitchen budgets, monitors and reports on kitchen expenditures, and looks for ways to implement cost-saving measures without compromising quality. Manage inventory and order supplies as needed. Retains, trains, supervises, and schedules kitchen team members. Ensured adequate staffing levels. Maintain a clean and organized kitchen environment. Handles inspections and addresses any health code violations promptly. Ensures the kitchen adheres to health and safety regulations. Collaborate with the management team to plan special events. Assists other team members by answering questions and helping as needed to aid in guests' service. Hospitality to your Team: Arrives to work on time as scheduled, well-groomed in the proper work attire, and ready to work. Demonstrates a helpful, positive attitude to guests and team members. Completes all assigned tasks and duties assigned by managers/supervisors. Assists fellow team members as needed to ensure our guests receive the highest standard of food and hospitality. Hospitality to the Restaurant: Inspects kitchen- prep areas, storage areas, and cooking areas; cleans as needed and corrects any unsafe conditions to maintain safety and sanitation standards. Assists in tasks to ensure a clean, sanitized, and safe restaurant. Collaborates with front-of-house staff to ensure seamless service. Requirements & Prior Experience: Must have 2-3 years of proven experience as a Kitchen Manager, Executive Chef, or similar roles. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Strong leadership and organizational skills. Excellent communication and interpersonal skills. In-depth knowledge of kitchen operations and culinary techniques. Ability to work under pressure in a fast-paced environment. Enjoy multi-tasking in a dynamic, high-volume, and fast-paced environment. Must be able to work flexible hours, including nights, weekends, and holidays. Certifications: Food Safety and Hygiene certification is preferred, or the certification will be provided upon hire. Equal Opportunity Employer

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement. The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role. Education & Experience • Bachelor's degree or equivalent experience in Food & Beverage operations. • At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment. • Minimum of 2 years of management experience in a hotel or restaurant is preferred. • Deep understanding of wine service, tasting menus, and high-end service protocols. • Excellent interpersonal and communication skills, with strong attention to detail. • Valid Food Handler's Certificate, First Aid, and CPR certification. • Strong leadership background in the culinary field. • Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable).In-depth knowledge of health and safety regulations. • Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines. • Fluent in English, Spanish languages required. Skills and Competencies • Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation. • In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently. • Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine. • Ability to manage staffing efficiently to optimize operations and minimize labor costs. • Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction. • Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines. • A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience. • Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service. Physical Requirements • Ability to stand for extended hours. • The ability to work through long shifts, including late-night hours and/or weekends. • Ability to work effectively in a loud, crowded setting. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. The Condado Vanderbilt is the standard of excellence and luxury resort hotels in San Juan and The Caribbean. Originally built in 1919 and restored to its distinguished grandeur, offers unsurpassed cuisine, exquisite rooms and suites, and highly personalized service. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Bar Manager oversees all operations and monitors compliance with all F&B policies, standards, and procedures. Operates all department equipment as necessary and reports malfunction. Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met. Develops events with specific goals and plans to prioritize, organize, and accomplish work. Monitors and maintains the productivity level of employees. Verifies that all team members/supervisors understand the brand specific philosophy. Maintains the operating budget and verifies that standards are followed. Assists supervisors in understanding team members' ever-changing needs and expectations, and how to exceed them. Coordinates cleaning programs in all F&B areas (e.g., General clean), identifying trends and making recommendations for improvements. Establishes and maintains open, collaborative relationships with employees. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, and passion for providing service. Demonstrates knowledge of the brand specific service culture. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers daily. Takes proactive approaches when dealing with guest and employee concerns. Responds in a timely manner to customer service department requests. Negotiate contracts and manage vendor relationships to optimize cost and quality. Recruit, hire, and train F&B staff, including servers, bartenders, and support personnel. Provide ongoing coaching and performance feedback to ensure service excellence. Analyze sales trends and identify opportunities for revenue growth and cost savings. Ensure compliance with food safety regulations and health code standards. Creates new Bar menu according to cost with new trends and techniques. Proficiency in reservations systems and booking logistics. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the manager. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proven experience in food and beverage management, with a minimum of 3 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and problem-solving abilities. Knowledge in industry trends, techniques on beverages. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Flexibility to work various shifts, including weekends and holidays. Fully Bilingual (English/Spanish) Benefits 401(k) 401(k) Matching Health Insurance Vision Insurance Dental Insurance Paid Holidays Employee Discount The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for an Assistant General Manager for the Administration at Coliseo de Puerto Rico. The Assistant General Manager is responsible for the day-to-day activities of the assigned operationally focused departments within the facility. The AGM is also responsible for reinforcing a "one team" approach with all departments and contractors within the venue. The role includes helping facilitate optimum efficiency by maximizing revenue, ensuring budget expenses are monitored appropriately and providing exceptional customer service for internal and external clients. The work is to continuously improve the reputation and high standards of the facility within the industry that lead to positive client experiences. ESSENTIAL DUTIES Include the following. Other duties may be assigned: Improve operational efficiencies by maximizing departmental synergies through fostering a "one team" environment with all working units within the facility. The AGM will oversee the following departments: Booking, Marketing, Finance, Food and Beverage, Box Office, Advertising, Security, Production, Operations, Parking, and related operations by performing the following duties personally or through subordinates. Assures the coordination, implementation, and administration of specific plans and programs prescribed by General Manager, and/or corporate directives, to include but not limited to maintaining high standards of excellence in customer service, employee training and development, quality assurance, energy efficiency/sustainability, safety/emergency, information technology, asset maintenance, crowd control and crisis management procedures. Implement facility policies and goals in accordance with the ASM Global management contract, client's objectives, and corporate policy. Meet on a consistent basis with the assigned Department Heads for quality results and clarity of communication to review activity, budget reports, planning needs, projects, personnel, key obstacles, and reasons for celebration. Responsible for contractor compliance within the facility ensuring adherence to established polices/procedures at the facility for contractors assigned by GM. Build special "project teams" as needed to create quality deliverables that serve the venue the staff and the client well. Establish and maintain effective working relationships with clients, tenants, employees, contractors, public as well as key stakeholders. Ensure all codes, laws, ordinances, policies, procedures, risk management, safety precautions, rules, regulations, and emergency procedures are followed. Implement process and procedures within the departments to establish "best practices" and maintain customer service standards that are designed to create a positive and professional image in-line with those of a first-class facility to generate repeat business. Assist in the preparation of the annual budget and capital project budget for future repairs and improvements to the venue. Respond to crowd control and/or crowd management situations in a prompt, calm, and decisive manner during crisis situations. Be able to step in for the General Manager for meetings, presentations and in addressing client concerns as needed. Conduct performance appraisals and disciplinary actions for staff. Interview, hire and train staff. Remain current on national trends in the industry and local market changes that affect the facility. Supervisory Responsibilities Directly supervises the Receptionist. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. 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 Communicate effectively with others both orally and in written form. Experienced in successful team building focused on creative & solution focused deliverables while exhibiting a "can do" attitude. Must have experience in project and budget management as well as software implementation and training. Knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning. Must work effectively under pressure and/or stringent schedule and produce accurate results. Strong orientation towards hospitality/customer service for the meeting, convention, and entertainment industry. Proficient in using and training others in technology to enhance the visitor experience and operational efficiency of the facility. Bachelor's degree in Management/Business/Hospitality or related field preferred or professional equivalent. 5 years of experience working in or with venues at a senior management level. Experience in Windows, Power Point, Microsoft Office software required and experience with Event Management and Maintenance Management Software preferred. Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Skills and Abilities Excellent organizational, planning and problem-solving skills Excellent communication and interpersonal skills Ability to work with and maintain highly confidential information is required Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment Demonstrated knowledge of the principles and practices used in the successful management of entertainment or convention facilities of a similar description Ability to anticipate problems and implement immediate corrective action Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning Considerable knowledge of safety regulations and other federal, state or local laws and regulations Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management Effective supervisory skills. Ability to deal effectively with human resource and personnel problems; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions Ability to manage a facility of same size and type Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) work days and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Computer Skills To perform this job successfully, an individual should be proficient in Microsoft Office Certificates, Licenses, Registrations No license required Note ASM reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. ASM may require an employee to perform duties outside his/her normal description. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description … We are a working-class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants every day. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Assistant General Manager (AGM) is responsible for supporting the General Manager (GM) in all aspects of restaurant operations to ensure a high standard of customer service, efficient and profitable business performance, and a positive work environment for all employees. The AGM will oversee daily operations, manage staff, and ensure compliance with health and safety regulations. Key Responsibilities Operational Management: Supports the GM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures buildings, equipment, furniture, and fixtures are in good repair, clean, and regularly maintained. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant. Financial Management: Assists in managing the restaurant's labor, cost of goods, and overall budget. Making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare regular reports on financial performance for the Operations Leadership Team and Restaurant Support Center. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's secondary point of contact for staff selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM to implement improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained regularly. Requirements & Prior Experience: Minimum of years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, restaurant manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Education & Experience • At least 2 years of progressive experience in a hotel or a related field. • High school diploma required. • Previous supervisory responsibility preferred. • Strong knowledge of service standards, and different service types (French, Russian, etc.). • Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours are sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.