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The Food Service Director at Ross Correctional Institution is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Compensation Data COMPENSATION: The salary range for this position is $68,592 to $75000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? ? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Position: Food Service Territory Manager Providence Rhode Island Region Salary: Competitive Salary Day Shift: 9am To 5pm* - (Flexible) Work Week: Monday Friday (Flexible) City Line is seeking a Salesperson Territory Manager in the Providence Rhode Island area. We are an independent food distributor delivering a broad range of food products to customers in 4 states. City Line has been in business for 91 years and is known as an industry leader in supplying restaurants, schools, caterers, hotels, and country clubs. Excellent commission-based salary and bonus opportunity along with full range of benefits comes with the position. ESSENTIAL DUTIES AND RESPONSIBILITIES Provides sales throughout the Providence Rhode Island region supporting the facilitation of order and delivery interaction between foodservice customers and City Line Food Service in all aspects of the sales. Services existing accounts as assigned. Gains understanding of broker relationships to assist in key customer assignments. Assists with the delivery of appropriate marketing materials. Assists and participate in customer events and segment shows. Assists with the demonstration of products and discussion of applications. Gains expertise in the RI area of sales consultation to ensure sales process development. Verifies orders with customers including receiving information, discussing orders and credits with customers. Observes management of accounts receivables. Participates on business reviews, negotiating, understanding and use of market research. Participates and contributes to the RI region team efforts. Performs other duties as assigned. After the initial training and growth period this is a commission paid position. SKILLS & ABILITIES This position requires customer focus with comprehensive communication skills and the ability to express yourself verbally. Must be a strategic thinker, inquisitive, innovative, and creative in order to build relationships, network, link resources and apply business practices. Ability to work effectively in teams and display integrity and honesty. Must be goal driven, have good organizational and administration skills in order to self-manage and develop discipline and be flexible and coachable. Must be able to meet and exceed sales performance goals and execute good time and territory management. QUALIFICATIONS Bachelors degree preferred Minimum 2 years food service sales experience Proficiency in Word, Excel, Office, and Outlook Strong analytical skills Food product knowledge very helpful Ability to work with minimal supervision Accuracy and commitment to customer service Ability to interact with customers, colleagues, and suppliers professionally Ability to work under pressure BENEFITS Medical Dental Vision Free Life Insurance Coverage Weekly Pay Checks Direct Deposit Paid Holidays Sick Days Vacation Days Employee Referral Bonus $500 401(k) Company Match 50%* - Automatic Enrollment Short Term Disability Plan - Eligible after 1 Year of Employment. Free COVID Shots Free Flu Shot Free Thanksgiving Turkey Employee Discounts " /> Email Opening

Job Description Columbus Hospitality Management is seeking an Integrated Director of Food & Beverage/Event Manager for our Grand Event Center, located in Grandview Yard. The Food & Beverage Director is responsible for the operational oversight of banquets and culinary, both Front of House and Back of House operations. This role involves strategic management, financial planning, and leadership across all Food & Beverage and Event Operations. This integrated role entails both high-level decision-making and hands-on operational leadership for catering, and banquets. The Director of Food & Beverage is responsible for the overall management, planning, and execution of all F&B operations across the establishment, ensuring exceptional guest experiences, optimizing profitability, and maintaining high-quality standards in both Culinary and Service. Key Responsibilities Strategic Planning and Financial Management: Develop and implement strategies to optimize F&B operations across all outlets and events. Create and manage comprehensive budgets, track expenses, forecast sales, and Analyze P&L statements to maximize profitability and control costs (labor, food, maintenance, etc.). Operational Oversight and Event Management: Oversee day-to-day operations of the Events Department. Plan, coordinate, and execute all internal and external catering and banquet events, serve as client contact on event day. Approve detailed event plans, including menus, timelines, floor plans, and setup requirements, ensuring seamless execution and client satisfaction. Ensure compliance with all local, state, and federal health, safety, sanitation, and alcohol service regulations. Leadership and Team Development: Hire, train, mentor, schedule, and evaluate performance of all F&B management and staff, fostering a culture of excellence and teamwork. Conduct regular meetings (including pre-shift and pre-conference meetings) to ensure clear communication and review event details and departmental goals. Lead by example, promoting a professional image and a positive working environment. Quality Control and Guest Experience: Ensure the highest level of product quality and service standards in all outlets. Monitor customer feedback, handle complaints promptly, and implement improvement strategies to enhance the overall guest experience. Collaborate closely with the Executive Chef on menu development, presentation, and pricing to stay current with industry trends. Required Skills and Qualifications Experience: 5-7+ years of progressive experience in F&B management, with prior supervisory experience in both restaurant and banquet environments required. Education: A Bachelor's degree in Hospitality Management or a related field is preferred. Skills: Exceptional leadership, organizational, and problem-solving skills. Strong financial acumen and experience with budgeting and cost control. Excellent interpersonal and communication skills to effectively liaise with clients, staff, and vendors. Proficiency in F&B management software and Point-of-Sale (POS) systems. Ability to work a flexible schedule, including evenings, weekends, and holidays, and thrive in a high-pressure environment. Columbus Hospitality Management is a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Job Title: Banquet Manager Department: Special Events Reports To: Senior Banquet Manager FLSA Status: Exempt (full-time) Pay Rate: $48,000 - $52,000 Work schedule: Variable including weekends and evenings. Prepared/Revised Date: 11/2025 ______________________________________________________________________ Job Summary: The Columbus Museum of Art is seeking a professional, dynamic, and highly skilled Banquet Manager of Special Events to oversee the successful execution of all special events. The Banquet Manager is responsible for being onsite from event setup through teardown, ensuring exceptional customer service and adherence to museum policies and procedures. This key role acts as the secondary liaison between clients and the museum's internal departments during events, facilitating seamless communication among service staff, kitchen teams, Event Managers, and vendors. The Banquet Manager upholds CMA's high standards of service excellence, ensuring every event reflects the museum's commitment to quality and guest satisfaction. Duties and Responsibilities: Event Execution & Management Oversee all aspects of special events, including setup, teardown, food and beverage service, vendor and staff management. Serve as on-site manager, working closely with the event team to ensure smooth operations, seamless execution, and client satisfaction. Maintain CMA service standards and ensure compliance with all liquor, food service, and safety regulations. Review Banquet Event Orders (BEOs) at the start of each shift with the Event Manager to confirm equipment needs, setup requirements, and service timelines. Assist with event setup and strike as needed. Perform bartending or serving duties when required to support event operations. Other duties as assigned Staff Supervision & Scheduling Supervise and manage event service staff, including servers, bartenders, and utility personnel at each event. Ensure all staff maintain a professional appearance, demeanor, and performance standard. Maintain accurate staff schedules; manage real-time staffing adjustments during events. Mentor contingent Event Captains and support their professional development. Provide clear verbal and written directions to all staff throughout each event. Coordination & Communication Collaborate with Event Managers to prepare and execute all event details, including linen orders, floor plans, BEOs, pull sheets, task sheets, rosters, and signage. Serve as a liaison between service teams and kitchen teams to ensure timely and accurate food service. Communicate effectively with internal teams, vendors, and clients to address and resolve issues as they arise during an event. Inventory & Equipment Oversight Manage all event rental items, verifying deliveries and returns, and documenting any damage or breakage before and after each event. Maintain organized event equipment and product storage. Oversee beverage inventory and communication supply needs promptly following each event. Ensure all bar products are accurately pulled, returned, and counted at the conclusion of each event. Complete end-of-shift responsibilities, including cleaning event spaces, organizing work areas, returning inventory, checking out external caterers and vendors, and releasing staff. Administrative Duties Upload post-event debrief documents for internal review and follow-up. Reconcile post-event closeouts at the end of each event. Assist in developing protocols, training materials, and onboarding support for service staff, bartenders, captains, and utility associates in collaboration with the Senior Banquet Manager. Qualifications: Minimum of 5 years of experience in catering, banquet, food & beverage, or conference services. ServSafe Certification preferred; certification will be required upon hire if not already obtained. Strong leadership, organizational, and customer service skills, with the ability to guide and support event staff. Ability to multitask in fast-paced, high-pressure environments with minimal supervision. Availability to work weekends, evenings, and irregular hours based on event schedules. Proficient in Microsoft Office Suite including Teams; Canva experience preferred. Excellent problem-solving, communication, and interpersonal skills. Must be able to work effectively as part of a team. This is an in-person position; remote work is not available. Uniform Requirements: This position requires adherence to a dress code and the maintenance of a clean, professional personal appearance always. Physical Demands: Must be able to stand, walk, sit, talk, hear, taste, and smell. Must be able to use hands to handle, feel, reach, and carry heavy food-laden trays. Must be able to climb, balance, stoop, kneel, crouch, or crawl, and lift, push, or pull up to 50 lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Work Environment: This position requires working in a fast-paced, high-traffic kitchen and banquet setting. Noise levels range from moderate to loud. This role involves consistent collaboration in a cooperative, team-oriented environment, with frequent interaction with visitors of all ages and diverse backgrounds.

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. Located in Washington DC, Eaton is more than just a hotel, it is a welcoming and inclusive cultural hub for kindred spirits, locals, and travelers alike, to convene, collaborate, and create. Job Description: The Director of Catering is responsible for directing, coordinating, training and supervising the Catering and Banquets Teams in all catering-related activities, while ensuring exceptional service delivery and memorable guest experiences. He/she is also responsible for growing existing accounts and generating new business to ensure that Catering revenues meet or exceed budget to maximize revenue and profits, and to improve the hotel's performance in the marketplace. The Director of Catering collaborates closely with Sales, Culinary, Operations, and Events teams to maximize profitability and uphold the Eaton's brand standards. The Director of Catering reports to the Director of Sales and Marketing RESPONSIBILITIES AND DUTIES: Take ownership of mission-driven and purpose-driven Sales strategy which achieves a triple bottom line: for people, planet, and profit. Work innovatively and closely with Brand Pillars team to achieve Pillars goals and overall Eaton Workshop mission while retaining profitability. Operate the Catering and Banquets Departments within established expense budget. Ensure smooth flow of information (communication) from Sales to Banquet Services and the Food & Beverage Department. Ensure the catering team are penetrating their market segments, obtaining enough current and forward looking business and participating in the appropriate corporate negotiated accounts and groups/citywide as required and coach and discipline if necessary. Direct and manage all catering/banquet sales activities to maximize revenue for the hotel. Recruit, direct, manage, train and counsel catering staff. Ensure all hotel policies and local laws are followed. Lead and inspire your team of managers and staff to achieve and ideally, exceed Company and individual targets and goals arising from the company core objectives and budgets. To Ensure appropriate and effective focus on these objectives on a day to day basis, while contributing to the strategic development of the hotel. To be fully accountable for the people, product and profit within the hotel. Liaise with all Department Heads and operating departments to ensure we live up to the service promise to our guests made by the sales and catering team. Lead, develop, motivate and empower employees to deliver operational best practices, identifying opportunities and asking recommendations for improving efficiency and quality of service and operating standards. Participate in sales presentations, property tours and customer meetings. Conduct and attend daily business review meetings, BEO meetings, management meetings and other meetings as required/ requested. Represent the hotel in community and industry organizations and events. Participate as team player with other key executive members. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Front Office, Housekeeping and Revenue Management. Develop a complete knowledge of company catering policies and SOP's, and ensure knowledge of and adherence to those policies by the catering and banquets team. Develop and maintain market awareness to ensure ability to predict revenue opportunities and set proactive strategies. Meet or exceed established goals. Coordinate all catering solicitations to maximize market mix. Administer training in the Catering department. Attend weekly sales meetings and daily line ups. Conduct regular business review meetings with Sales and Catering, operations staff and General Manager. Review meeting planner evaluations as received to ensure that any problems are rectified. Meet with clients before and during events to ensure guest satisfaction. Contact clients after function to measure guest satisfaction and respond to any guest complaints or issues. KNOWLEDGE & EXPERTISE: Demonstrate a skillset and in-depth knowledge of catering and powerful examples of relevant experience. A bachelor's degree, preferred in hotel or business administration. A minimum of 5 years of hotel managerial catering experience. Ability to speak, communicate and read effectively in English, both verbally and in writing. Capable of working in fast paced environment and possess high level attention to detail. Eaton is all about Teamwork. We value people with interpersonal skills who are gracious, compassionate, imaginative, friendly, and enjoy working with others. Ability to assess/evaluate employee performance fairly. Extensive knowledge of revenue management. Ability to recruit, supervise, train and motivate multiple levels of managers. For more information about the property, please visit: **************************************************

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Maintenance and Repairs:Performing routine maintenance tasks and repairs to ensure the clubhouse and its facilities are in good working order, including plumbing, electrical, Basic HVAC, carpentry, and other general maintenance tasks. Cleanliness:Maintaining a clean and tidy clubhouse environment, including cleaning restrooms, offices, storage rooms, and other common areas. Equipment Maintenance:Overseeing the operation and maintenance of mechanical and power equipment used for facility upkeep. Safety:Ensuring the clubhouse environment is safe and sanitary, adhering to health department regulations and responding to emergency situations. Record Keeping:Completing reports and maintaining records of maintenance activities and equipment. Contract Management:Managing contracts for contracted services related to facility maintenance. Other Duties:Assisting with other tasks as assigned by management, potentially including landscaping or groundskeeping. Specific Tasks: Dusting and polishing furniture, equipment, mirrors, and fixtures. Washing windows, counters, sinks, toilets, walls, and ceilings. Sweeping, scrubbing, and waxing floors. Vacuuming carpets. Replacing light bulbs and fuses. Painting Power Washing Assisting with maintaining and repairing electrical and plumbing systems. Ensuring compliance with all Health Department regulations. Responding to emergency after-hours problems and alarms. Completing daily, bi-weekly, weekly and monthly task lists. General repair tasks to include plumbing, electrical, painting, woodworking, etc. Protect the assets of the association. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

We have a part time opening for a Catering Manager. Must be able to work varying shift(s) per week and be available weekdays. * Must be at least 18 years old * Must have reliable transportation. * Must have a valid driver's license. * Must have a high school diploma or equivalent. The ideal applicant should be outgoing, organized and energetic. The CM implements our marketing strategy by building relationships with local businesses to increase our catering sales. No prior experience required but applicants should be able to demonstrate strong interpersonal and computer skills. Driving Valid Drivers License Minimum Age 18+ years old Jimmy John's is unlike any other sandwich chain in the country because we specialize in super-fast, high-volume sandwich execution! This high-speed execution has earned us the reputation of "Subs So Fast You'll Freak!" and "Americas #1 Sandwich Delivery." Now you can be a part of a rock star team that produces and delivers sandwiches freaky fast!

Are you a natural leader with a passion for orchestrating seamless events? The newly renovated Boat House in Columbus, Ohio, is seeking a dedicated and experienced Banquet Captain to lead our banquet and events team. If you thrive in a dynamic, customer-focused environment and have a knack for ensuring every detail is executed flawlessly, we want to hear from you! Event Center Overview: At the confluence of the Olentangy and Scioto rivers sits Columbus' most unique dining experience: The Boat House at Confluence Park. Bustling by day with a buoyant combination of city life and lush riverbank scenery, and dazzling by night with captivating views of the downtown skyline, the Boat House offers unmatched views, inventive cuisine and that unmistakable breezy, boat club feel without the yacht club expense. Just as the two rivers meet, you'll meet a sense of community and teamwork here at the Boat House. You'll work in a productive and peaceful environment as the kayakers and crew teams cruise down the river as you enjoy making client's special event dreams become a reality. Here at The Boat House, we strive to provide a 5-star experience for our guests, teams and community, while also encouraging growth and advancement opportunities from within. Pay: $18 - $22 / hour Top-notch Benefits: Competitive Compensation Paid Sick Time renewed yearly Management Referral Program with a $4,000 payout for qualifying management positions Employee Meals Employee Assistance Program (EAP) to assist with work life balance Paid vacation starting at 2 weeks per year Up to 3 days Paid Bereavement Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values. Full time employees qualify for- Comprehensive Health Plans, Employer paid life Insurance, Supplemental Benefit Plans, 401k with annual employer match Numerous opportunities for growth and advancement Job Summary: As a Banquet Captain, you will play a crucial role in providing exceptional dining experiences for guests attending various events, including weddings, corporate functions, and special occasions. Your primary responsibility will be to lead a team of special event staff during each event, delivering high-quality service and ensuring guests' satisfaction. You will contribute to the overall success of the banquet operations by ensuring all BEO details are attended to, while ensuring a 5-star experience for each and every client. Key Responsibilities: Event Coordination: Oversee the execution of banquet events from start to finish, ensuring all details are meticulously planned and flawlessly executed. Team Leadership: Lead and motivate a team of banquet staff, including servers and bartenders, to provide exceptional service and create memorable experiences for our guests. Guest Interaction: Interact with clients and guests to understand their needs, address concerns, and ensure their satisfaction throughout the event. Problem Solving: Proactively identify and resolve any challenges that may arise during events, ensuring a smooth and enjoyable experience for all attendees. Staff Training: Train and mentor banquet staff on service standards, procedures, and customer service to maintain a high level of excellence. Communication: Maintain clear and effective communication with the events team, kitchen staff, and other departments to ensure seamless coordination. Requirements: Previous experience as a Banquet Captain or similar role in a high-volume banquet or event setting. Strong leadership and organizational skills. Excellent communication and interpersonal abilities. Ability to work under pressure and handle multiple tasks simultaneously. Knowledge of banquet operations and event planning. Physical Demands: Strength demands: Medium work. Includes exerting 10-45 pounds. Walking and standing during a 6-8 hour shift. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description Job Listing: Banquet Captain Nothing beats the power of being at a live event. That's why we're proud to announce the launch of Sodexo Live!, our brand dedicated to the sports, events and hospitality industry. We concentrate all of our skills, insight, and experience into one brand that instinctively knows how to make the most of every moment. Let's go Live! together. Location: We are seeking a Banquet Captain for The Music Center at Strathmore in North Bethesda, Maryland Principal Function: The Banquet Captain plays a supervisory role by directing Banquet Servers in ensuring a pleasant experience for Sodexo Live! guests who attend catered breakfasts, coffee breaks, luncheons, dinners, receptions and other organized group affairs involving food and beverage service. This position will typically work within a Convention Center or other events venue environment, and will occasionally work at off-site locations. They may oversee the service team for as few as ten or as many as hundreds of guests. Style of service may range from casual to formal, involving passed cocktails and hors d'oeuvres, buffets or highly-coordinated multi-course meals in which each guest is served at the same time. The Banquet Captain will actively participate in the preparation, set-up, service, break-down and cleanup of catered functions. Their highest priorities will be to support overall profitability and guest satisfaction by ensuring that the Banquets team provides exceptional customer service while maintaining Sodexo Live!'s standards for safety, cleanliness, sanitation. Essential Responsibilities: Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service. Contribute to the efficient operation of the business unit by assisting the Hospitality Manager- Banquets; Monitor and ensure that tasks are completed by Banquet staff in an effective and efficient manner. Maximize customer satisfaction and support banquet operations by assisting in executing catered events and functions in accordance with Sodexo Live! standards, guest expectations and specifications as per Banquet Event Orders and catering contracts. Implement, support and maintain standards for workplace safety at all times. Qualifications/Skills: High school diploma or equivalent. TIPS or TEAM trained or equivalent. Age 21 or older. Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assigned tasks. Ability to count and accurately make change involving large sums of money. Ability to work well independently. Ability to work well in a high stress, fast paced environment. Ability to perform simple mathematical calculations, to include addition, subtraction, multiplication and division. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Job Posted by ApplicantPro

Job Description Schmidt's Sausage Truck Shift Manager, “Captain” Full Time Position $17/hour plus gratuity, $25/hour minimum Do you consider yourself fun, friendly, and outgoing? You would be a great fit to work on one of our restaurant on wheels, the award winning Schmidt's Sausage Truck. Our 4th generation family lead company is seeking to hire great people for a great brand. The ideal team member loves to work hard and best of all, has fun doing it! This person is naturally friendly with an outgoing personality who has never met a stranger. A Schmidt's team member is obsessive about cleanliness and safety in their mobile kitchens and continually striving to give every guest a great experience. The right person for this job is an assertive leader with some food and beverage back ground and strives to be a great steward of the Schmidt brand and legacy. Shift Manager Responsibilities Oversees all areas of the food truck. World class service. Lead team of one to three associates. Food inventory controls. Supervises cleaning and maintenance. Drive the food truck to client events (training provided) Maintains the Schmidt's brand image. Ensures good safety practices. Actively promotes truck events, initiatives, marketing activities, and recruitment. Ensures sanitary practices for food handling. Ensures consistent and error-free cash management Able to stand and work seven to twelve-hour shifts. Work hard and have fun doing it! Qualifications Customer service experience Smoke-free Drug-free High School diploma or equivalent Clean driving record ADA Requirements: Must be able to remain standing for long periods of time Must be able to move around locations Must be able to move, lift, carry, setup, tear down equipment often Must be able to lift 40 pounds to check Frequently moves boxes and equipment Occasionally ascend/descends a ladder to service lights, signs, and tents Must have the ability to communicate information and ideas so other will understand Must be able to exchange accurate information in these situations Must be able to observe details at close range Constantly works in outdoor weather conditions Why work for a legend? We offer a great culture and a great team of people. We are a leader in the restaurant, catering, banquet and food truck industry and have learned a thing or two about hospitality over the last 100 years. Yes, over a century of service!!! We will do everything we can to help you be successful. We believe everyone is a leader regardless of title. People (both our team and guests) are our priority. We work really hard, but have a blast doing it. We provide a fast-paced work environment, and you will get to experience new places within central Ohio. No two days are the same on our food trucks!

At WISEcode, we are codifying the world's food system into a transparent, intelligent, and ethical “Code of Food Integrity.” We are a FoodTech + AI company on a mission to help people understand what they should eat and help the industry make food worthy of that understanding.Joining us means shaping the foundation of that mission - turning food into structured knowledge that AI can reason with and consumers can trust. You'll be part of a tight, high-IQ, low-ego team that values bold ideas, fast iteration, and deep ownership. About the RoleWISEcode is seeking a Food Ontology Manager - a rare, cross-disciplinary thinker who can turn the chaos of the world's packaged food data into structured, intelligent order. This role sits at the intersection of nutrition science, data modeling, and applied AI. It is both hands-on and architectural: part food scientist, part knowledge engineer, and part startup builder.Our vision is to codify the world's foods into a living, intelligent system - one that understands ingredients, processing, and nutrition the way Pandora understands music. To do this, we need someone who can design, grow, and maintain WISEcode's ingredient and food ontology, ensuring every ingredient, attribute, and relationship is modeled with scientific precision and computational elegance.You'll lead the definition of how foods and ingredients “make sense” inside our platform - designing the taxonomies, tagging frameworks, and inferential logic that power everything from food parsing to scoring to personalization. You'll collaborate across Data, AI, and Product teams to transform raw text into structured knowledge and subjective nutrition beliefs into measurable, actionable codes. What You'll Do● Architect the Food Ontology Design and own WISEcode's ontology of ingredients, attributes, and relationships - the knowledge backbone that drives food parsing, classification, and scoring. Define canonical concepts, synonym mappings, and attribute hierarchies (e.g., “sweetener” + “artificial” = “artificial sweetener”). Build systems of inference where meaning can be derived, not just tagged.● Curate and Expand Ingredient Intelligence Validate and refine NLP-parsed ingredient lists to ensure fidelity and semantic precision. Identify missing entities, attributes, and relationships - proactively closing data gaps. Collaborate with AI engineers to improve model training data and tagging accuracy.● Operationalize Ontology Health Establish and monitor ontology quality KPIs: coverage, accuracy, resolution rates, and synonym recall. Build tools and processes for continuous ontology enrichment - turning human expertise and AI suggestions into structured knowledge. Drive initiatives to increase the depth and breadth of our food universe.● Fuse Human Insight with AI Power Harness generative and predictive AI tools to accelerate ontology creation, tagging, and validation. Develop prompt libraries, model evaluation frameworks, and active learning loops to scale your impact 10×. Treat AI not as an assistant but as an amplifier - extending your reach, precision, and creativity.● Collaborate Across Disciplines Partner closely with Data Engineering, AI/NLP, and Product teams to ensure ontology changes integrate cleanly into our pipelines and end-user experiences. Serve as the internal thought leader on “what food means” in data form - translating scientific, semantic, and consumer contexts into actionable structures. What You Bring● Hybrid Domain Mastery Deep understanding of food ingredients, additives, and nutrition concepts - whether through formal study or obsessive self-education. Proven experience in ontology, taxonomy, or knowledge graph design (in food, life sciences, or other data-rich domains). Comfort with SQL or graph-structured data (e.g., PostgreSQL, Neo4j) and basic data modeling principles.● Analytical and Product Thinking Strong systems thinking - able to model the world's messy realities into data structures that support reasoning, analysis, and product experiences. Curiosity for how ontology decisions affect user outcomes, from app filters to nutritional recommendations.● Startup Agility and Leadership Values Sense of urgency - moves quickly, learns fast, and iterates with intention. Ownership and accountability - treats ontology health like product uptime. Bias for action and clarity - balances depth with pragmatism. Get-Stuff-Done mentality - willing to annotate, tag, and fix things directly while architecting the system that will automate them tomorrow. Collaborative humility - open to feedback, driven by truth over ego.● AI-Augmented Capability Experience (or appetite) for working with large language models, embedding systems, or semantic AI to enrich and reason over data. Creative curiosity for prompt engineering, model fine-tuning, and tool-assisted data curation. A mindset that sees AI as a teammate - not a threat - and knows how to harness it to multiply personal and organizational output. Why Join WISEcode ● Build foundational systems for one of the most ambitious food-tech and AI platforms in the world.● Work directly with the founder and CTO in a fast-moving, mission-driven environment.● Shape the architecture, culture, and impact of a category-defining company. ● Competitive compensation, benefits, and opportunities for rapid growth and leadership. MedicalDentalVision 401(k)and other ancillary benefits offerings, along with Paid Time Off for vacation, illness, and other types of leave. WISEcode is an equal opportunity employer. Consistent with applicable law, all qualified applicants will receive consideration for employment without regard to age, ancestry, citizenship, color, family or medical care leave, gender identity or expression, genetic information, immigration status, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran or military status, race, ethnicity, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable local laws, regulations and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application process, please send a request to WISEcode Human Resources at ****************

Job Listing: Banquet CaptainNothing beats the power of being at a live event. That's why we're proud to announce the launch of Sodexo Live!, our brand dedicated to the sports, events and hospitality industry. We concentrate all of our skills, insight, and experience into one brand that instinctively knows how to make the most of every moment. Let's go Live! together. Location: We are seeking a Banquet Captain for The Music Center at Strathmore in North Bethesda, MarylandPrincipal Function:The Banquet Captain plays a supervisory role by directing Banquet Servers in ensuring a pleasant experience for Sodexo Live! guests who attend catered breakfasts, coffee breaks, luncheons, dinners, receptions and other organized group affairs involving food and beverage service. This position will typically work within a Convention Center or other events venue environment, and will occasionally work at off-site locations. They may oversee the service team for as few as ten or as many as hundreds of guests. Style of service may range from casual to formal, involving passed cocktails and hors d'oeuvres, buffets or highly-coordinated multi-course meals in which each guest is served at the same time. The Banquet Captain will actively participate in the preparation, set-up, service, break-down and cleanup of catered functions. Their highest priorities will be to support overall profitability and guest satisfaction by ensuring that the Banquets team provides exceptional customer service while maintaining Sodexo Live!'sstandards for safety, cleanliness, sanitation. Essential Responsibilities:Contribute to goal of 100% customer satisfaction through personal commitment toteamwork and service. Contribute to the efficient operation of the business unit by assisting the Hospitality Manager- Banquets; Monitor and ensure that tasks are completed by Banquet staff in an effective and efficient manner. Maximize customer satisfaction and support banquet operations by assisting inexecuting catered events and functions in accordance with Sodexo Live! standards, guest expectationsand specifications as per Banquet Event Orders and catering contracts. Implement, support and maintain standards for workplace safety at all times. Qualifications/Skills:High school diploma or equivalent. TIPS or TEAM trained or equivalent. Age 21 or older. Demonstrated ability to understand and effectively implement written and verbal instructions. Strong team orientation and ability to work with a variety of departments to accomplish assignedtasks. Ability to count and accurately make change involving large sums of money. Ability to work well independently. Ability to work well in a high stress, fast paced environment. Ability to perform simple mathematical calculations, to include addition, subtraction, multiplicationand division. Other Requirements:Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Taco Bell GET ACCESS TO: Same Day Pay- Never wait for a paycheck again! Work today, and get paid today! With DailyPay, Pacific Bells employees have access to their pay on day 1 of work. Make any day payday. Enjoy our most used features: PAY: Transfer any amount of your available balance on your own schedule. SAVE: Automatically save on every paycheck by linking your savings account. AVAILABLE BALANCE: Track your real-time earnings; budget for upcoming bills and expenses. Unbelievable PERKS!!!!! Save on phone, vacation, auto, and more! Live Mas Scholarships (up to $25,000) Free Food! Career Pathing (Mas` Career Opportunities) Assistance Fund Competitive Pay Flexible Schedules Health Insurance Together we are Changing Lives...one Taco at a time! WHO WE ARE. We are Pacific Bells, a Franchisee of Taco Bell. We operate over 260 Restaurants in 8 States and have a lot more growth in the works. Our Corporate HQ is located in Vancouver WA. WHO YOU ARE. You may have some restaurant experience, but no big deal if you do not...either way we have World-Class Training to get you up to speed. You get stuff done. On time, and to standard. A Team Player because culture and engagement are important to you. Strong internal and external customer service focus. Good Communicator...you can get your point across...and listen to others. Can Plan, Organize and Follow up to meet standards. Take constant Change in your stride and support others through it. Have an unwavering sense of humor. Think you fit the bill? Let's Taco bout it! Pacific Bells, Inc. is an Equal Opportunity Employer! You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Head Cook / Food Services Manager 📍 Camp Akita - Logan, Ohio A ministry of First Community Church Join the team at Camp Akita, a beautiful year-round camp with a 75-year legacy of serving campers and guests! We're seeking a Head Cook / Food Services Manager to oversee all aspects of our kitchen operations - including menu planning, food prep, ordering, inventory, and maintaining health standards. What you'll do: ✅ Plan & prepare meals for summer camp & rental groups, considering dietary needs & budgets ✅ Coordinate with rental group leaders on dining details ✅ Oversee food safety, kitchen cleanliness, and staff compliance with health regulations ✅ Manage inventory & orders, receive deliveries, and ensure quality control What we're looking for: ✔ At least 25 years old with a high school diploma or equivalent ✔ Experience in kitchens or food service preferred ✔ Strong problem-solving & communication skills ✔ Ability to lift up to 50 lbs & work on your feet ✔ Willingness to obtain ServSafe certification (paid by us) ✔ Must pass a background check Why Camp Akita? ✅ Be part of an amazing camp ministry in a stunning natural setting ✅ Competitive pay & supportive team environment ✅ Make a lasting impact on campers & guests Learn more at ***************** and apply today to join our mission! Equal Employment Opportunity First Community Church is an Equal Employment Opportunity (EEO) employer. We do not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status, or disability (in accordance with the Americans with Disabilities Act) in any employment decisions. Additional Information This is not intended to be an exhaustive list of duties, responsibilities, or requirements. Employees may be asked to perform other related tasks as needed. Camp Akita and First Community Church reserve the right to modify this job description to reflect changes in organizational needs, subject to reasonable accommodation.