Director of food and beverage work from home jobs

Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $104,800-$124,450, bonus and long term initiative eligible COMPANY: Michelob ULTRA. Cutwater Spirits. Budweiser. Kona Brewing Co. Stella Artois. Bud Light. That's right, over 100 of America's most loved brands, to be exact. But there's so much more to us than our top-notch portfolio of beers, seltzers, and more. We are powered by a 19,000-strong team that shares our passion to create a future with more cheers. We look for people with talent, curiosity, and commitment and provide the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? ROLE SUMMARY: The Manager, Flavored Malt Beverages is responsible for leading sales strategy, performance, business development, promotions, distribution, innovation, and pricing initiatives to drive growth of our FMB brands within independent and regional chain accounts on the West Coast (CA, NV, AZ, WA, OR, AK, HI). This role plays a critical part in expanding market share, strengthening partnerships, and executing strategies that align with ABI's key priorities in a competitive market segment. JOB RESPONSIBILITIES: Lead and manage business, promotions, distribution, innovation, sales, and pricing initiatives to sell our FMWB brands at independent and regional chain accounts in order to gain growth in a competitive segment. Work closely with wholesaler and local field sales personnel to align with ABI big bets, increase FMWB brands visibility, and implement, manage, track execution, and evaluate results of pricing, distribution and space initiatives. Utilize a proven track record of multi-state account management while developing Wholesaler plans and budgets, prepare and present business reviews, and communicate activities effectively both internally and externally. Build and cultivate effective relationships with regional chains relevant to the respective territory and cater to each account to improve market share and growth for all parties. Conduct monthly meetings with main Wholesalers to sell-in new products, programs and promotional activities. Review strategies to increase profitability and sales for products with Circana, sales data and program execution recaps. JOB QUALIFICATIONS: Experience within a sales, marketing, strategic, or analytic capacity - CPG in RTD/FMWB experience preferred. High level of expertise in analyzing information and making information based recommendations. Highly organized with ability to manage priorities and coordinate multiple projects - specifically exposure to retail and/or wholesaler initiatives with information based selling responsibilities. Effective communications/presentation, follow-up, administrative and organizational skills. Strong familiarity with syndicated data, software and measures is preferred. Understanding of wholesaler network / processes and Wholesaler Equity Agreement. Ability to work and drive positive results in a fast-paced, team environment. Bachelor's degree - highly preferred. Local to Los Angeles, working 5 days onsite. WHY ANHEUSER-BUSCH: At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years, we have delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. 99 percent of the products we sell in the U.S are made in the U.S. with more than $700 million in high-quality ingredients sourced from American farmers and more than $7 billion in goods and services purchased from U.S. suppliers, and we have invested nearly $2 billion in our 100 facilities across the country over the past five years. Through these investments, and as a leading American manufacturer and the nation's top brewer, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only brewer that invests in the U.S. at this scale. BENEFITS: Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts Life Insurance and Disability Income Protection Generous Parental Leave and FMLA policies 401(k) Retirement Savings options with a company matching contribution Chance to work in a fast-paced environment among a company of owners Free Beer!

Job Description Pay Grade: 18 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as a Regional Director of Operations (RDO) you will lead, manage, and inspire a team of Dining Services Managers/Directors and other leaders in your region within an acute care setting. You will be part of the regional leadership team and provide planning, direction, and guidance to the accounts in your territory, while establishing and maintaining strong client relationships. Your goal is to achieve operational and financial goals in a dynamic environment. MUST RESIDE within 30 minutes of Cleveland, OH. Key Responsibilities: Leads, manages, and inspires a diverse team of Dining Services Managers and Director of Dining Services, and their teams, to provide top-notch service Drives self and team towards building strong relationships with clients at all levels and achievement of KPIs (profitability, safety, engagement, etc.) Serves on regional leadership team; regularly communicates with peers to share best practices, mitigate risks, champion diversity, and build community Owns all accounts within assigned territory, ensuring input from and thoughtful communication with key partners; makes decisions grounded in balance of risk/reward and short/long term implications Supports RVP in setting cultural tone in region; meets regularly with extended team to ensure transparency, understanding, safety, accountability, and alignment Serves as representative/brand ambassador of the Morrison Healthcare team to senior clients in territory, and acts as escalation point Works with regional team members to ensure Sales and Retention process is smooth for all accounts (presentations, negotiations, etc.) Collaborates with key partners to support regional initiatives Ensures compliance with QA, policy, and USDA program requirements, along with completing all reporting on time Champions development in partnership with RVP within the region; conducts performance evaluations, along with succession planning, with focus on building multi-unit management skills; has full understanding of all roles in operation Owns the financial results/P&L for assigned territory, and works with leadership team to ensure accuracy for reporting, forecasting, and budgeting processes Ensures consistent and fair administration of all policies and procedures Recognizes and anticipates marketplace trends; participates in regional strategic planning meetings Required Qualifications: Bachelor's or master's degree from an accredited college or university, or eight (8) years progressive experience in multi-unit foodservice, hospitality management, plant operations management, environmental services, laundry distribution or other Support Services areas in lieu of degree Preferred Qualifications: HIGHLY prefer to be credentialed as a Registered Dietitian (CDR) Strong background in senior leadership roles with exposure to contract/budget management, customer service, people development, food services, negotiations, etc. Has a proven track record of growing a business and leading teams, along with strong financial acumen Has ability to think quickly, analytically, strategically, and accurately Shows expert client relationship, influencing, listening, and communications (written and verbal) skills Champions the inclusion mindset, and is proactive, positive, professional, flexible, and resilient Demonstrates initiative, ownership, multi-tasking, prioritization, and organization skills Proficient in the use of Microsoft Suite Extensive travel required in this position Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1444477 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

Sonida Senior Living is one of the nation's leading operators of independent living, assisted living and memory care communities for senior adults. The Company operates 97 communities that are home to nearly 12,000 residents across 20 states providing comfortable, safe, affordable communities where residents can form friendships, enjoy new experiences and receive personalized care from dedicated team members who treat them family. Job Description: The Regional Dining Director provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Dining Director partners with Executive Directors, Dining Managers, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the senior director of dining in other regional leaders to drive companywide dining initiatives and continuous improvement. *This is a remote based role. Responsibilities: Leadership & Operational Oversight Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance. Provide coaching, mentoring, and performance management to community-level dining leaders. Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities. Communicate company standards, expectations, and strategic priorities to drive alignment across communities. Resident Experience & Quality Standards Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements. Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere. Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed. Partner with operations and resident care teams to support Wellness and personalized dining experiences. Regulatory & Safety Compliance Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations. Maintain compliance with company policies, licensing requirements, and senior living industry dining standards. Support communities in preparation for health inspections and audits. Provide follow up and coaching after surveys or inspections to ensure sustained compliance. Financial & Resource Management Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals. Implement cost-control measures without compromising quality or resident satisfaction. Partner with procurement to ensure effective vendor relationships and supply chain efficiency. Monitor financial performance and identify trends or opportunities to improve profitability. Training & Development Lead training initiatives to develop culinary skills, service standards, and food safety knowledge. Promote career growth opportunities within the dining services teams. Stay current on culinary trends, senior nutrition best practices, and industry innovations. Identify and mentor high potential team members to support future leadership development. Qualifications: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or related field preferred. Minimum 5 years of dining/culinary leadership experience, preferably in senior living, healthcare, or hospitality. Multi-site or regional management experience strongly preferred. Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations. ServSafe Certification or equivalent required. Excellent leadership, communication, and interpersonal skills. Strong financial acumen and budgeting experience. Willingness to travel frequently within the assigned region. Key Skills: Hospitality Focus: Passion for delivering exceptional resident experiences. Operational Excellence: Ability to set high standards and ensure consistent execution. Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals. Adaptability: Able to work in a dynamic, multi-community environment with varying needs.

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Filling every occasion with great food and service! We are currently seeking a dynamic and creative Catering Director for a high-volume and premiere catering department at Bucknell University in Lewisburg, PA! Our Catering Director will report up to Resident District Manager on campus and will play an intergral role in developing and driving catering solutions to meet our customer needs, while working closely with the Executive Chef on menu development. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP/Presidential dining occasions to galas, hosted both on-campus and off-campus. This position supervises the sales and event order communications, scheduling and training of service staff, planning, delivery, set up, clean up, and proper invoicing for all daily events. Key Responsibilities: Coordinates and oversees internal and external catering events Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Preferred Qualifications: Bachelor's Degree is required in Hospitality or Culinary Arts Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service, and cleanup is also essential Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at Bucknell University! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1480671 Chartwells HE SHARON MCNEELEY [[req_classification]]

Perdue Foods has a goal of becoming the most trusted name in premium proteins by creating products for consumers and for retail and foodservice customers around the globe while changing the way animals are raised for food. It is part of Perdue Farms, a fourth-generation, family-owned food and agricultural business deeply rooted in tradition yet with a forward-thinking mindset. We believe that success starts with our people, and our culture is built on a foundation of teamwork, integrity, and respect, where every voice matters and everyone is encouraged to contribute to our shared goals. We are dedicated to creating a supportive, inclusive environment where associates feel valued and inspired to make an impact, both within the company and in the communities we serve. From promoting growth and development to prioritizing work-life balance, we're committed to helping our team members thrive. **That's Perdue.** **Summary** The Director of Food Safety and Regulatory will ensure strategic vision is achieved through adequate staffing, planning and direction. They will beregulatory and the industry "face" of Perdue Food Safety Group through attendance to appropriate meetings, sitting on Advisory Boards and provide mentoring for our Food Safety Professionals. they will have direct oversight of program development as it relates to Food Safety and the long term vision of the organization, liaison with each FSIS District Office, DC and Industry Groups. This position is remote based with 50% travel to Perdue facilities and Corporate HQ. **Principal and Essential Duties & Responsibilities** + Provide guidance in the development and implementation of processes and procedures to ensure all regulatory compliance guidelines are achieved. + Ensures the plant FSQA departments are properly organized and staffed to achieve regulatory compliance and Perdue's vision. + Act as liaison with FSIS District Offices and FSIS Washington DC as needed. + Be the catalyst for leading continuous food safety and regulatory improvements through effective monitoring of industry and FSIS information and through the use of current and future technology. + Maintain active participation in industry focus groups in relation to food safety and regulatory matters. + Provide leadership in food safety/regulatory management, program development and mentoring of our food safety professionals working at Perdue. + Provide leadership and be an active member of major projects and equipment purchase teams to ensure food safety concerns are addressed. + Provide timely, accurate and relevant food safety/regulatory data and analysis of information as required to ensure Perdue remains in full compliance with regulatory agencies and Perdue internal policies. + Provide guidance and help further develop KPIs for Sanitation performance and other food safety related plant data and matrixes. + Provide oversight for Harvest Process Control and Intervention programs to ensure effective pathogen reductions are achieved. **Minimum Education and Experience** BS Degree, or higher, in the area of poultry, meat, or food science with a minimum of 10 years Food Safety experience in Food Manufacturing or Poultry. Masters or Ph.D. in Food Safety or related field a plus. The ideal candidate will also have: + Good analytical and communication (both oral and written) skills. + Experience and/or practical knowledge in further processing required. + Must have or complete certification status as Knowledge of poultry/food processing principles; Understanding of management principles and team concepts. + General knowledge of plant functions - production, maintenance; warehouse; shipping and sanitation. + Strong depth of knowledge in regulatory and microbial interventions needed. **Environmental Factors and Physical Requirements** When in a plant environment: + Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces. + May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity. + May handle product 25 degrees to 50 degrees Fahrenheit. + May be exposed to noise ranges of 50 db to 110 db. + May be exposed to dust, feathers and all chemicals used in poultry, food, processing facility. + Must wear and use protective and safety equipment required for the job as directed by the Company. + Occasional exposure to carbon dioxide vapors 10ppm and chlorine less than 20 ppm. + Able to stand for several hours. + Work may include lifting (up to 50 lbs), reaching, bending, pushing boxes on conveyor assembly. + Must be able to travel, at times without warning. _Perdue Farms Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status._

The Beverage and Remote Outlet Manager administers, directs and controls the effective and efficient operation of the casino remote outlets and beverage operations. All functions will be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and Objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Ensure that all beverage and food products served meet the established specification and standards of the Food and Beverage Departments. 2. Ensure that proper levels of service are provided based on forecasted need. 3. Ensure that all staff are in compliance with company dress and conduct code. 4. Ensure proper staffing levels in order to provide a high degree of service with minimum labor hours. 5. Responsible for managing and supervising all staff in a unit. 6. Train all unit staff. 7. Evaluate job performance of all unit staff. 8. Prepare all necessary paperwork, order the supplies and equipment needed for an efficient customer oriented operation. 9. Execute and audit beverage and snack bar inventory and cost control systems and procedures. 10. Analyze and evaluate unit profit and loss statements and make recommendations as to alternate courses of action. 11. Ensure that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair. 12. Conduct service education programs, reinforce and lead personnel in the proper performance of their duties. 13. Manage and supervise all beverage servers on all shifts. 14. Oversee personnel to assure expedient, courteous service to all guests. 15. Oversee effective recruitment, hiring, training, recognition, coaching, termination and other personnel related issues. 16. Perform payroll duties including submitting timecards/sheets to the Payroll Department in a timely manner and maintaining accurate and up to date attendance records and personnel files. 17. Evaluate employee performance and provide feedback. 18. Monitor budget to ensure that the department runs efficiently in order to achieve established fiscal and performance service deliver. 19. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 20. Provide exceptional customer service to all patrons and communicates in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 21. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 22. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 23. Attend all necessary meetings. 24. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinate employees. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High School diploma or its equivalency required. 3. Previous customer service experience preferred. 4. Six (6) years in the field of food and beverage required. 5. Minimum of five (5) years of management experience required. 6. Must be able to evaluate statistical reports and other business reports. 7. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees and members of the business community in all situations. Salary Starting Rate: $55,612.00 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

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

The Beverage and Remote Outlet Manager administers, directs and controls the effective and efficient operation of the casino remote outlets and beverage operations. All functions will be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and Objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Ensure that all beverage and food products served meet the established specification and standards of the Food and Beverage Departments. 2. Ensure that proper levels of service are provided based on forecasted need. 3. Ensure that all staff are in compliance with company dress and conduct code. 4. Ensure proper staffing levels in order to provide a high degree of service with minimum labor hours. 5. Responsible for managing and supervising all staff in a unit. 6. Train all unit staff. 7. Evaluate job performance of all unit staff. 8. Prepare all necessary paperwork, order the supplies and equipment needed for an efficient customer oriented operation. 9. Execute and audit beverage and snack bar inventory and cost control systems and procedures. 10. Analyze and evaluate unit profit and loss statements and make recommendations as to alternate courses of action. 11. Ensure that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair. 12. Conduct service education programs, reinforce and lead personnel in the proper performance of their duties. 13. Manage and supervise all beverage servers on all shifts. 14. Oversee personnel to assure expedient, courteous service to all guests. 15. Oversee effective recruitment, hiring, training, recognition, coaching, termination and other personnel related issues. 16. Perform payroll duties including submitting timecards/sheets to the Payroll Department in a timely manner and maintaining accurate and up to date attendance records and personnel files. 17. Evaluate employee performance and provide feedback. 18. Monitor budget to ensure that the department runs efficiently in order to achieve established fiscal and performance service deliver. 19. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 20. Provide exceptional customer service to all patrons and communicates in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 21. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 22. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 23. Attend all necessary meetings. 24. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinate employees. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High School diploma or its equivalency required. 3. Previous customer service experience preferred. 4. Six (6) years in the field of food and beverage required. 5. Minimum of five (5) years of management experience required. 6. Must be able to evaluate statistical reports and other business reports. 7. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees and members of the business community in all situations. Salary Starting Rate:$55,612.00 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

SKILLS/COMPETENCIES: Demonstrate a proven track record of success/strong performance in achieving RN or REV targets for both Guestrooms & Meeting Space. Established a loyal client following/strong reputation of luxury market expertise. Proven ability to work remote/highly self-motivated and organized. Excellent communication/presentation skills and engaging personality. SCOPE AND RANGE: Carry out the duties and responsibilities of a Director of Group Sales as follows: ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES Provide market leadership in the Group Market segment. Achieve/exceed RN/REV/Banquets targets established to build loyalty and market share. Establish aggressive and comprehensive key accounts strategies, develop new and need period business. Optimizes use of function space and is fully versed in all event space, facilities and capabilities of competitive market. Partner closely as a senior representative with professional industry organizations such as MPI/PCMA to raise The Pierre's profile and to make recommendations to the company based on overall trends and current issues. Maintain an active outside sales call activity and site experience schedule with one-on-one appointments with new clients weekly. Initiate sales trip activity, which includes new account development and relationship building, while increasing awareness and driving revenues for the hotel. Ensure timely responses to leads with the expectation that all client inquiries within the US will be responded to within two hours. Work closely with Sales and Revenue Systems Analyst to ensure timely responses to leads and to ensure group coordination process runs smoothly and efficiently. Follow budget guidelines and submit expense reports on a timely basis. Maintain positive working relationships with clients through prompt and informative replies to inquiries, quality lead generation and providing thorough details on qualified accounts. Develop Territory Analysis Plans to target Top Accounts, Top Target Accounts, Top Geographical areas, Top Industries, etc. Design rolling 90-day action plans with tactical efforts to meet group budgeted goals and need periods. Explore strategic partnerships and resources needed for The Pierre to effectively compete and grow lead pipeline. Grow awareness of The Pierre with key partners such as BCD Meetings, Helms Briscoe, Conference Director, Cvent, Knowland and other third parties. Assist in developing and executing Group Sales programs/offers aimed at increasing market awareness and room night and revenue objectives. Prepare and deliver effective and differentiated sales presentations. Participate in the development and implementation of RSO regional promotional activities as requested. Review The Pierre's meetings collateral and website and make recommendations to ensure effectiveness in the meetings market. Provide ongoing feedback to DOSM on progress made with designated accounts to ensure timely reaction to maximize potentiality for account activity. Lead efforts to maximize account penetration and expand customer base. Monitor Group Market trends and provide recommendations, which will allow hotel to maximize average rate and occupancy. Stay abreast of competitor's performance and offerings, including Group offers and need period promotions ensuring that The Pierre maintains and increase RevPAR positions. Review Group Shop results, STR , Reader board Services and Hoteligence 360 monthly reports. Support and comply Delphi best practices. Represent The Pierre in a manner consistent with TATA Code of Conduct. Liaise with RSO and ISO and ensure The Pierre is top of mind.

Job Description SKILLS/COMPETENCIES: Demonstrate a proven track record of success/strong performance in achieving RN or REV targets for both Guestrooms & Meeting Space. Established a loyal client following/strong reputation of luxury market expertise. Proven ability to work remote/highly self-motivated and organized. Excellent communication/presentation skills and engaging personality. SCOPE AND RANGE: Carry out the duties and responsibilities of a Director of Group Sales as follows: ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES Provide market leadership in the Group Market segment. Achieve/exceed RN/REV/Banquets targets established to build loyalty and market share. Establish aggressive and comprehensive key accounts strategies, develop new and need period business. Optimizes use of function space and is fully versed in all event space, facilities and capabilities of competitive market. Partner closely as a senior representative with professional industry organizations such as MPI/PCMA to raise The Pierre's profile and to make recommendations to the company based on overall trends and current issues. Maintain an active outside sales call activity and site experience schedule with one-on-one appointments with new clients weekly. Initiate sales trip activity, which includes new account development and relationship building, while increasing awareness and driving revenues for the hotel. Ensure timely responses to leads with the expectation that all client inquiries within the US will be responded to within two hours. Work closely with Sales and Revenue Systems Analyst to ensure timely responses to leads and to ensure group coordination process runs smoothly and efficiently. Follow budget guidelines and submit expense reports on a timely basis. Maintain positive working relationships with clients through prompt and informative replies to inquiries, quality lead generation and providing thorough details on qualified accounts. Develop Territory Analysis Plans to target Top Accounts, Top Target Accounts, Top Geographical areas, Top Industries, etc. Design rolling 90-day action plans with tactical efforts to meet group budgeted goals and need periods. Explore strategic partnerships and resources needed for The Pierre to effectively compete and grow lead pipeline. Grow awareness of The Pierre with key partners such as BCD Meetings, Helms Briscoe, Conference Director, Cvent, Knowland and other third parties. Assist in developing and executing Group Sales programs/offers aimed at increasing market awareness and room night and revenue objectives. Prepare and deliver effective and differentiated sales presentations. Participate in the development and implementation of RSO regional promotional activities as requested. Review The Pierre's meetings collateral and website and make recommendations to ensure effectiveness in the meetings market. Provide ongoing feedback to DOSM on progress made with designated accounts to ensure timely reaction to maximize potentiality for account activity. Lead efforts to maximize account penetration and expand customer base. Monitor Group Market trends and provide recommendations, which will allow hotel to maximize average rate and occupancy. Stay abreast of competitor's performance and offerings, including Group offers and need period promotions ensuring that The Pierre maintains and increase RevPAR positions. Review Group Shop results, STR , Reader board Services and Hoteligence 360 monthly reports. Support and comply Delphi best practices. Represent The Pierre in a manner consistent with TATA Code of Conduct. Liaise with RSO and ISO and ensure The Pierre is top of mind.

The Manager of Retail Food Services is responsible for the overall management and efficient operation of the hospital cafeteria, ensuring the delivery of high-quality food services in alignment with the hospital standards and regulatory requirements. This role overseas daily operations, staff supervision, customer service excellence, inventory management, and financial accountability, supporting a safe, welcoming, and service oriented environment for all patients, visitors, and employees. Education and Experience Required: Education: High School Diploma, GED or Equivalent Experience: 6-8 years supervisory experience if no degree Education and Experience Preferred: Education: Bachelor's Degree plus 2 years of supervisory experience OR Associate's Degree plus 3-4 year's experiences License and/or Certification: Qualified Food Operator license Knowledge, Skills, and Abilities Knowledge of: Strong understanding of food safety and sanitation standards in compliance with local, state, and federal regulations. Working knowledge of inventory control, procurement practices, and supply chain processes in food service operations. Familiarity with budgeting, financial reporting, and revenue management. Proficient in Microsoft Office applications (Word, Excel, Outlook) and point-of-sale (POS) or cafeteria management software. Skills: Effective leadership and team management skills to motivate, coach, and develop staff. Excellent planning, time management, and organizational skills to manage daily operations and meet deadlines. Strong customer service orientation with the ability to resolve concerns professionally and promptly. Clear and professional communication skills for working with diverse teams, customers, and stakeholders. Ability to: Manage multiple priorities while maintaining accuracy and attention to detail under pressure. Prepare reports, summaries, and written communication in a clear and grammatically correct format. Apply mathematical concepts (fractions, percentages, ratios) to support inventory, pricing, and budget analysis. Able to maintain confidentiality of sensitive employee, client, and organizational information. Demonstrates high integrity and ethical behavior in financial and personnel-related matters. Operational Leadership-30% Direct the daily operations of the cafeteria, ensuring service excellence, efficiency, and adherence to established policies and procedures. Ensure full compliance with all applicable local, state, and federal health, sanitation, and safety regulations. Monitor and maintain inventory levels; oversee timely, cost-effective procurement of food, beverages, and supplies. Ensure 100% compliance on all register SKUs and pricing accuracy. Monitor and maintain the badge pay program for optimal functionality and compliance. Collaborate with the Manager, Food Production to implement promotional programs and meet all associated operational requirements. Collaborate with Food Production and hospital administration on menu planning, pricing strategies, and retail promotions. Support the Production team in executing catering services, as needed. Staff Leadership & Engagement-30% Recruit, hire, train, schedule, and supervise food service team members to ensure professionalism, efficiency, and high levels of customer satisfaction. Provide consistent coaching, feedback, and performance evaluations to support staff development and accountability. Set clear expectations for performance and behavior; address performance concerns promptly and in alignment with organizational policies. Recognize and reward team contributions to reinforce engagement, motivation, and service excellence. Lead team meetings and huddles to ensure alignment with departmental goals and foster open communication. Promote a respectful, inclusive, and collaborative work environment that supports staff well-being and retention. Lead team members in adherence to all health, sanitation, safety, and confidentiality policies, reinforcing compliance through ongoing training. Foster a culture of trust, accountability, and professionalism by upholding confidentiality standards and ethical practices within the food service team. Engage in DMS (Daily Management System) huddles to promote communication, team engagement, and continuous improvement. Financial Management & Reporting-20% Manage all cash handling procedures, including point-of-sale (POS) transactions, daily reconciliations, and preparation of financial reports. Monitor revenue performance against budget and create actionable plans to address any negative variances. Analyze financial and operational data to identify trends, control costs, maximize profitability, and meet department objectives. Conduct annual market analysis and competitive pricing evaluations. Develop and execute an annual marketing plan that supports revenue growth and cost effectiveness. Customer Experience & Continuous Improvement-20% Respond promptly and professionally to customer concerns or service issues, promoting a culture of responsiveness and continuous improvement. Utilize Voice of the Customer (VOC) survey feedback to inform action plans that enhance service quality and customer satisfaction. Perform other duties as assigned.

* East Lansing, Michigan, United States * Culinary Services Kellogg Operations 40001194 * Area of Interest: Residential and Hospitality Services * Full Time/Part Time: Full Time (90-100%) * Group: Professional Supervisory- APSA * Union/Non-Union: Union Show More Show Less * Support Staff * Opening on: Nov 26 2025 * Closing at: Dec 9 2025 - 23:55 EST * 12 * Salary Commensurate with Experience * Residential And Hospitality Services * 1097335 Add to favorites Favorited View favorites Working/Functional Title Kellogg Banquet/Catering Manager/S Position Summary Manages and coordinates events for Kellogg Center and Kellogg Catering at the hotel and other campus locations, including MSU athletic venues, such as Breslin Student Events Center, Munn Ice Arena and other on-campus locations. Manages and oversees the food service and set-up duties for all events in order to ensure high quality service to all guests. Prepares bills for events. Plans, develops and oversees implementation of training programs for event staff. Instructs and assists all event staff in meal service, alcohol and non-alcoholic beverage service, and proper work methods and procedures. Manages event details with the kitchen to ensure proper timing and smooth events. Provides analysis in order to forecast and make recommendations for departmental strategic planning. Assists with special projects. Interviews, hires, schedules, trains and evaluates the performance of all part-time team members. Manages food and beverage supplies, equipment and labor cost. All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community. This posting will fill 3 vacancies. Minimum Requirements Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel, Restaurant and Institutional Management; General Business; One to three years of related and progressively more responsible or expansive work experience in banquet/catering service to include proper meal service techniques and protocol; special events and banquet services; food sanitation and safety procedures; alcoholic beverage service including application of State of Michigan sale and service regulations; food/beverage preparation and presentation; cost control and supervision; menu planning; or an equivalent combination of education and experience. Possession of a valid chauffeur or commercial drivers license(s) with applicable endorsements and medical certificate to comply with State of Michigan requirements is required by first day of employment. Applicant must have a good driving record and submit driver's license number on application form for a motor vehicle record check. Desired Qualifications Possession of a valid chauffeur or commercial Michigan driver's license and satisfactory driving record. Working knowledge and demonstrated ability to satisfactorily operate a single unit motor vehicle. Previous experience managing events in a hotel or catering setting. Previous experience driving a box truck. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Required Application Materials Resume Three references Work Hours Variable scheduling dependent on events and operational needs. Website CAREERS.MSU.EDU Bidding eligibility ends December 2, 2025 at 11:55 P.M.

Working/Functional Title Kellogg Banquet/Catering Manager/S Manages and coordinates events for Kellogg Center and Kellogg Catering at the hotel and other campus locations, including MSU athletic venues, such as Breslin Student Events Center, Munn Ice Arena and other on-campus locations. Manages and oversees the food service and set-up duties for all events in order to ensure high quality service to all guests. Prepares bills for events. Plans, develops and oversees implementation of training programs for event staff. Instructs and assists all event staff in meal service, alcohol and non-alcoholic beverage service, and proper work methods and procedures. Manages event details with the kitchen to ensure proper timing and smooth events. Provides analysis in order to forecast and make recommendations for departmental strategic planning. Assists with special projects. Interviews, hires, schedules, trains and evaluates the performance of all part-time team members. Manages food and beverage supplies, equipment and labor cost. All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community. This posting will fill 3 vacancies. Minimum Requirements Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel, Restaurant and Institutional Management; General Business; One to three years of related and progressively more responsible or expansive work experience in banquet/catering service to include proper meal service techniques and protocol; special events and banquet services; food sanitation and safety procedures; alcoholic beverage service including application of State of Michigan sale and service regulations; food/beverage preparation and presentation; cost control and supervision; menu planning; or an equivalent combination of education and experience. Possession of a valid chauffeur or commercial drivers license(s) with applicable endorsements and medical certificate to comply with State of Michigan requirements is required by first day of employment. Applicant must have a good driving record and submit driver's license number on application form for a motor vehicle record check. Desired Qualifications Possession of a valid chauffeur or commercial Michigan driver's license and satisfactory driving record. Working knowledge and demonstrated ability to satisfactorily operate a single unit motor vehicle. Previous experience managing events in a hotel or catering setting. Previous experience driving a box truck. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Required Application Materials Resume Three references Work Hours Variable scheduling dependent on events and operational needs. Website CAREERS.MSU.EDU Bidding eligibility ends December 2, 2025 at 11:55 P.M.

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. 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 ****************

Chick-fil-A Jefferson City is looking for a Catering / Sales Manager to help grow our outside & inside sales and expand our business. We are looking for a sharp, professional individual who is highly organized and sales minded. Some experience is preferred. Wages: Negotiable with experience Responsibilities: Generate and maintain catering and outside sales accounts. Identify new leads and develop relationships. Develop and manage outside events and selling opportunities. Leverage corporate partnerships and relationships. Distribute marketing materials to potential customers. Facilitate and manage fundraising opportunities with schools and organizations. Oversee coordination and execution of catering orders as well as the assembly and delivery of orders when necessary. Responsible for guest confirmation and follow up, scheduling, and communication with operations team. Social Media Marketing and in-store campaigns. Manage donation requests and other fundraising opportunities. Increase customer traffic and inside sales. Assist with service in dining room between caterings Qualifications: Proven self-starter Microsoft Office and technology savvy Self-motivated and sales focused Relationship builder Flexible schedule including occasional nights and Saturdays Organized, with strong planning and project management skills A friendly demeanor and positive attitude Professional communication skills, both conversational and written Must have driver's license and personal vehicle Position is available for part time OR full-time hours. Flexible schedule with the opportunity for some work-from-home. It's a Great Place to Work At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A. REQUIREMENTS * Must have driver's license and personal vehicle. Benefits * Full and Part time positions available * Paid Time Off * Health, Dental, & Vision * 401 K * Free College Tuition * Employee Discount * Sunday's Off * Flexible Schedule * Leadership Opportunities Working at a Chick-fil-A restaurant is more than a job - it's an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

About the hotel A luxurious hotel destination at The Wharf on D.C.'s Waterfront, the InterContinental Washington D.C. - The Wharf in the reimagined Wharf neighborhood brings sophistication to its contemporary style. Perfectly placed on the beautiful Potomac River, InterContinental Washington D.C. - The Wharf enjoys the most incredible waterfront views of D.C. Steps away from America's political epicenter, the hotel embraces guests with an exquisitely curated resort destination that reignites the river's edge and a captivating sanctuary in the center of The Wharf neighborhood, paying homage to the maritime and industrial-working heritage of its setting. Featuring a relaxing seasonal rooftop pool with striking Potomac River views and the indulging full-service spa, The Spa at The Wharf, modern luxury, culture, and a rich history combine in the Wharf neighborhood to create a perfect atmosphere for guests and locals alike. About the Food & Beverage Outlet Manager position As our new Food & Beverage Outlet Manager, you will oversee the day-to-day operations of our restaurant/bar. You will develop and implement strategies to improve the F&B outlet's profitability while ensuring guest satisfaction in accordance to the hotel standards. Always following government regulations concerning health, safety or other requirements. You will work closely with the food and beverage/culinary team and employees to successfully execute all restaurant operations. A little taste of your day-to-day Every day is different, but you'll mostly be: People Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues Train colleagues to make sure they deliver with compliance and to the standards we expect Recommend or initiate any HR elated actions where needed Guest Experience Make sure all food and beverage equipment is in operational condition and regularly cleaned Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial Help prepare the hotel's annual budget and the setting of departmental goals Monitor budget and control expenses with a focus on food, beverage and labour costs Working with the catering office, identify additional sales opportunities to enhance revenue Drive promotions that deliver great dining experiences for guests at a good value Make sure credit and financial transactions are handled in a secure manner Accountabilities This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. Directing, coaching, and developing a team of committed hospitality professionals Delivering exceptional guest and corporate experiences by setting high standards and finding new ways to exceed them Managing food and beverage standards to deliver against our commitment to responsible business practices What we need from you Bachelor's degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field Knowledge and experience in restaurant and bar operations Experience in large volume F&B operations Excellent communication skills Strong organizational skills Ability to lead a large team Ability to work in a fast-paced environment Ability to multitask What you can expect from us We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including impressive room discounts and some of the best training in the business. The salary range for this role is $90,000.00 to $110,000.00. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. This rate is only applicable for jobs to be performed in Washington, DC. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. This job is also eligible for bonus pay.We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. You can apply for this role through the link below (or through the internal career site if you are a current employee). Note: No amount of pay is considered wages or compensation until earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance by always welcoming different backgrounds, experiences, and perspectives. IHG Hotels & Resorts gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family. At IHG Hotels & Resorts, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s and we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental ️ brand and to be part of the brand you will have a thirst for travel, a passion for culture and an appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Sonida Senior Living is one of the nation's leading operators of independent living, assisted living and memory care communities for senior adults. The Company operates 97 communities that are home to nearly 12,000 residents across 20 states providing comfortable, safe, affordable communities where residents can form friendships, enjoy new experiences and receive personalized care from dedicated team members who treat them family. Job Description: The Regional Dining Director provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Dining Director partners with Executive Directors, Dining Managers, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the senior director of dining in other regional leaders to drive companywide dining initiatives and continuous improvement. *This is a remote based role. Responsibilities: Leadership & Operational Oversight Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance. Provide coaching, mentoring, and performance management to community-level dining leaders. Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities. Communicate company standards, expectations, and strategic priorities to drive alignment across communities. Resident Experience & Quality Standards Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements. Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere. Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed. Partner with operations and resident care teams to support Wellness and personalized dining experiences. Regulatory & Safety Compliance Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations. Maintain compliance with company policies, licensing requirements, and senior living industry dining standards. Support communities in preparation for health inspections and audits. Provide follow up and coaching after surveys or inspections to ensure sustained compliance. Financial & Resource Management Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals. Implement cost-control measures without compromising quality or resident satisfaction. Partner with procurement to ensure effective vendor relationships and supply chain efficiency. Monitor financial performance and identify trends or opportunities to improve profitability. Training & Development Lead training initiatives to develop culinary skills, service standards, and food safety knowledge. Promote career growth opportunities within the dining services teams. Stay current on culinary trends, senior nutrition best practices, and industry innovations. Identify and mentor high potential team members to support future leadership development. Qualifications: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, or related field preferred. Minimum 5 years of dining/culinary leadership experience, preferably in senior living, healthcare, or hospitality. Multi-site or regional management experience strongly preferred. Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations. ServSafe Certification or equivalent required. Excellent leadership, communication, and interpersonal skills. Strong financial acumen and budgeting experience. Willingness to travel frequently within the assigned region. Key Skills: Hospitality Focus: Passion for delivering exceptional resident experiences. Operational Excellence: Ability to set high standards and ensure consistent execution. Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals. Adaptability: Able to work in a dynamic, multi-community environment with varying needs.

Morrison Healthcare Pay Grade: 18 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as a Regional Director of Operations (RDO) you will lead, manage, and inspire a team of Dining Services Managers/Directors and other leaders in your region within an acute care setting. You will be part of the regional leadership team and provide planning, direction, and guidance to the accounts in your territory, while establishing and maintaining strong client relationships. Your goal is to achieve operational and financial goals in a dynamic environment. MUST RESIDE within 30 minutes of Cleveland, OH. Key Responsibilities: * Leads, manages, and inspires a diverse team of Dining Services Managers and Director of Dining Services, and their teams, to provide top-notch service * Drives self and team towards building strong relationships with clients at all levels and achievement of KPIs (profitability, safety, engagement, etc.) * Serves on regional leadership team; regularly communicates with peers to share best practices, mitigate risks, champion diversity, and build community * Owns all accounts within assigned territory, ensuring input from and thoughtful communication with key partners; makes decisions grounded in balance of risk/reward and short/long term implications * Supports RVP in setting cultural tone in region; meets regularly with extended team to ensure transparency, understanding, safety, accountability, and alignment * Serves as representative/brand ambassador of the Morrison Healthcare team to senior clients in territory, and acts as escalation point * Works with regional team members to ensure Sales and Retention process is smooth for all accounts (presentations, negotiations, etc.) * Collaborates with key partners to support regional initiatives * Ensures compliance with QA, policy, and USDA program requirements, along with completing all reporting on time * Champions development in partnership with RVP within the region; conducts performance evaluations, along with succession planning, with focus on building multi-unit management skills; has full understanding of all roles in operation * Owns the financial results/P&L for assigned territory, and works with leadership team to ensure accuracy for reporting, forecasting, and budgeting processes * Ensures consistent and fair administration of all policies and procedures * Recognizes and anticipates marketplace trends; participates in regional strategic planning meetings Required Qualifications: * Bachelor's or master's degree from an accredited college or university, or eight (8) years progressive experience in multi-unit foodservice, hospitality management, plant operations management, environmental services, laundry distribution or other Support Services areas in lieu of degree Preferred Qualifications: * HIGHLY prefer to be credentialed as a Registered Dietitian (CDR) * Strong background in senior leadership roles with exposure to contract/budget management, customer service, people development, food services, negotiations, etc. * Has a proven track record of growing a business and leading teams, along with strong financial acumen * Has ability to think quickly, analytically, strategically, and accurately * Shows expert client relationship, influencing, listening, and communications (written and verbal) skills * Champions the inclusion mindset, and is proactive, positive, professional, flexible, and resilient * Demonstrates initiative, ownership, multi-tasking, prioritization, and organization skills * Proficient in the use of Microsoft Suite * Extensive travel required in this position Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1444477 Morrison Healthcare CHARRISSE FULLER [[req_classification]]

The Remote Outlet Shift Manager administers, directs and controls the effective and efficient operation of restaurants on a shift to shift basis. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Train all associates in the remote outlets and snack bars to perform their job duties to meet or exceed performance objectives for their position; provide tools and supplies needed. 2. Evaluate and directs personnel, provide disciplinary action when needed. 3. Ensure that all products served meet the established specifications and standards. 4. Participate in weekly management meeting. 5. Maintain constant control of situations in the restaurant including handling guest complaints, handling employee complaints, and other problems that are encountered. 6. Report any incidents to appropriate Supervisors. 7. Assure prompt, professional service to all guests. 8. Responsible for approaching tables and speaking with guests to obtain feedback about dining experience. 9. Handle administrative duties such as scheduling, payroll, filing, personnel maintenance and HR issues. 10. Advise the Remote Outlet Manager of daily problems and needs; utilize all available resources to maximize profits. 11. Complete daily reports including Daily Manager Report and any Incident Reports. 12. Prepare necessary paperwork, ordering of supplies and equipment needed for an efficient customer oriented operation. 13. Communicate regularly with associates and keep them informed on all Casino Activities and events. Act as a liaison between management and associates. 14. Ensure that staff behavior and appearance are in compliance with established standards. 15. Share accountability for achieving cost goals, labor and expenses. 16. Evaluate staff performance on a ninety (90) day and annual basis. 17. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 18. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 19. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 20. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 21. Attend all necessary meetings. 22. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness, and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinates. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High school Diploma or its equivalent required. 3. Two-year Associate's degree or Bachelor's degree from a four-year college preferred. 4. Previous customer service experience required. 5. Minimum two (2) years food and beverage supervisory experience. 6. Must have general knowledge of all phases of full service dining. 7. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 8. Must be computer literate, including a working knowledge of all Microsoft Office applications as well as restaurant automated systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk, and move through all areas of the casino; lift and carry up to thirty (30) pounds. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. Salary Starting Rate:$21.35 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.