Oglebay jobs in Wheeling, WV - 33 jobs

Individual is responsible to greet and serve all patrons, and to exceed customer expectations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Prepare food for catered events * Serve food and beverage to all customers * Operation of small equipment; if over the age of 16 years * Follow all safety procedures; knowledge of food service a plus * Have or able to obtain valid WV Food Handlers Permit * Must be at least 18 years of age to serve alcohol and be TIPS trained * Ability to work all shifts, including weekends and evenings; Schedule varies weekly * Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees EDUCATION and/or EXPERIENCE Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience. Training is provided.

Should be a student seeking a degree in Parks and Recreation or related field; individual will assist in the daily operation of the operations division. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Supervise staff in various activities. Occasionally supervise Pine Room or Schenk Lake facilities. Assist with daily pool activities; i.e., check chemical levels, cleanliness, update records, following proper safety procedures. Assist tennis staff with daily duties & general maintenance. Check & open various facilities & shelters. Assist with concession areas. Set-up and tear down special events. Assist in scheduling of staff. May work with park security on various issues. Various other administration duties. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. Complete appropriate trainings listed on the human resources Training Matrix Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.

Oversees the daily operation for all areas of the Front Desk to include guest check-in, guest check-out, monitoring the front desk switchboard, and assisting with guest needs while assuring that the highest degree of quality guest care is maintained at all times. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Requires ability to perform all functions pertaining to the operations of the front office including guest information, switchboard, reservations, and front desk . Strives to provide a quality experience for all resort guests through their interaction with the front office department. Follows all policies of the WPC and addresses problem situations with guests through approved procedures and/or guidelines. Develops a positive working relationship with all other departments in Wilson Lodge and divisions of the WPC. Exerts a positive influence on other resort personnel through an upbeat personality, and by always attempting to enhance the guests visit. Attends training seminars, conferences, schools and meetings as directed to continually develop personal knowledge of hospitality operations. Works flexible schedule including weekends, evenings and holidays. Requires thorough knowledge of the lodge, resort, and surrounding areas. Must have excellent telephone and customer service skills. Responsible for assisting with keeping the lobby “guest ready” at all times. Assists front desk staff with the handling of guest issues, while having an understanding of when to involve a Manager for further direction. Implements established emergency protocol when necessary. Monitors front lobby and front entrance areas while performing the supervisory responsibilities. Serves as a witness to money drops. Conducts all check-in and check-out procedures with all overnight guests while practicing the standards of Signature Training. Quotes rates and packages and sells “walk in” reservations. Understands how to processes lodging charges and no-show fees for all in-house guests, group master accounts, and direct bill accounts. Capable of producing daily summaries for Management staff and various departments. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. EDUCATION and/or EXPERIENCE One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Job Title: Sous Chef De Cuisine, Garden Bistro The Sous Chef de Cuisine is to lead our signature restaurant Garden Bistro and oversee multiple areas of the culinary department production. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Culinary Operations Leadership: Manage all aspects of food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. * Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused menus tailored to each restaurant concept and assist in banquets as necessary. * Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. * Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. * Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. * Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. * Event Collaboration: Work closely with the Executive Chef to ensure seamless communication and execution of any and all restaurants, including special dietary accommodations. * Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. * Complete appropriate trainings listed on the human resources Training Matrix. * Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. * Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES * Minimum of 3 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. * Formal culinary education or equivalent experience required. * Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. * Expertise in large-scale food production and plating, with a focus on consistency and efficiency. * Knowledge of food safety regulations and best practices. * Exceptional creativity and passion for culinary arts. * Excellent communication and interpersonal skills. * Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Directly supervises six to twelve non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or three to five years related experience and/or training; or equivalent combination of education and experience.

Oversees the ice rink during the skating season. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Oversees the facility team members Ensures the cleanliness of the Wheeling Park Ice Rink Ensure that the Zamboni is properly maintained Ensure refreshment stands have necessary supplies. Reports on any shortages Assist in all areas when help is requested Promote a positive atmosphere for all guest and team members Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. SUPERVISORY RESPONSIBILITIES Leads a minimum of five employees during public skating sessions Responsibilities include but are not limited to training employees, planning, assigning, and directing work, appraising performance, addressing complaints, and resolving problems. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

As a Barback, you will be responsible for ensuring that our bars and lounges are clean and organized, and ready to provide guests with a more comfortable and enjoyable dining experience. You will work closely with bartenders and managers to make and ensure quality of all beverage ingredients and products. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Knowledge of all beverages to include liquors and wines Set up bar with items needed such as bar tools and stocking bar supplies Knowledge of all menu items to include prep time, preparations, sauces and recipes for bar ingredients Responsible for making and prepping bar ingredients Knowledge of proper use of bar prepping equipment Ability to use descriptors to describe dishes and beverages Be aware of any specials, soups, drinks, and any items that are running low Ability to handle station, or when situations arise, ability to let manager / supervisor know ahead of time so as not to affect the guest experience Barbacks are responsible for keeping the bar stocked with liquor, mixers, garnishes, glassware and other necessary supplies Changing kegs, refilling ice bins, and ensuring all items are readily available for bartenders. Maintaining cleanliness in all bar areas by washing glassware, cleaning spills, and organizing the workspace. Supporting the bartenders by preparing garnishes, retrieving supplies and helping bartenders focus on customer service by handling routine tasks While primarily a support role, barbacks may interact with customers, answering questions and helping as needed Assist with inventory checks and notify the bar manager when stock levels are low, helping to ensure that the bar is always prepared for service Follow the proper steps of service consistently with every table as outlined in training manual Clear and clean bar top and tables quickly and quietly ensuring no sticky residue is left on the table Ability to carry trays, boxes and bar equipment up to 35lbs. Detail tables, bar tops and liquor storage areas and remove items not in use Never solicit tips Perform other duties as management and bar team requests to service our guests Supports F&B operations with side work, mise end place and setup Have necessary tools to run the shift such as tray, pen, corkscrew Keeping Liquor room, bars, all bar areas and service stations clean and tidy with all guidelines provided of everything in its place Set up and maintain bar areas before, during, and after service. Ensure tables, chairs, bar tops, bar display and dining areas are clean and properly arranged. Assist bartenders and servers with the delivery of food and beverages as needed. Clear and bar top and tables promptly after guests have finished their meals. Monitor dining areas to ensure a pleasant atmosphere for guests. Replenish supplies such as napkins, utensils, condiments and all bar products Assist with light housekeeping tasks such as sweeping and mopping floors, including liquor room maintenance and organization Handle guest requests and concerns in a professional and courteous manner. Follow health and safety guidelines to ensure a clean and safe environment. Must be able to stand for long periods and lift items such as kegs and boxes of supplies Work with staff and guests in an efficient courteous manner following the proper steps of service Report to work on time and in proper uniform / approved attire Check station assigned for cleanliness of area Complete appropriate training listed on the human resources Training Matrix Adhere to Wheeling Park Commission's safety rules and policy; refer to all safety concerns to department manager, safety committee, or human resources Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees COMPETENCIES Strong organizational abilities are essential for keeping bar area tidy and well stocked Goods communication is necessary for effective teamwork and customer service Detail-oriented to ensure that all supplies are in place that the bar is clean and presentable EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.

Job Description The Senior Banquet Manager will lead and supervise the Banquet Manager and team by example. Our guests and staff will identify that quality, service, respect, esteem, value and safety are the rules. The Senior Banquet Manager will be able to work in a fast-paced environment and display excellent leadership skills while being a positive example for the staff. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Act as the Liaison with the Director of Catering and step in as acting Director of Banquets in the Director's absence. Verify and post all banquet charges in Agilysys and be available to the Lodge Billing Manager for council and clarification with billing issues. Delineate Banquet & Catering Service Charges from post scan reports, group and package billing for payroll processing Enter Consumption on Theoretical Pour Reports for each bar. Compare and analyze your reports to POS reports and billing. Communicate, Inform and Copy the Director on all relevant concerns and emails, purchasing requests and staffing issues Keep the BEO Master Book updated and organized daily. Instill a calm, organized approach in stressful situations Understand the individual differences of our internal and external guests' needs and be responsive to specific needs and accommodation. Provide great guest service with eye contact, warm greetings, use of guest name, exceptional service, thanks and farewell Schedule efficiently - ensuring that established work thresholds and limits are met - reflecting on business demands Coordinate hiring efforts with HR to recruit and retain staff Promote high associate morale while taking a proactive approach to coach and counseling Assess the skill sets of our associates and participate in creating and implementing service protocols and training activities Enforce service protocols Supervise the performance, attendance, attitudes, appearance and conduct of the team. Document in digital logbook Monitor time punches and codes. Assist in processing payroll Communicate with F&B Management through digital logbook Recommend and issue progressive discipline when appropriate Assess and monitor the condition of the banquet spaces and equipment. Make recommendations for improvements, enter service requests in the digital system, and enter concerns into the digital log Enforce high standards of sanitation and hygiene Ensure proper handling and sanitation of China, glass and silverware Record consumptions sheets, add on sheets and pop-up requests. Ensure the security of monies, credit and financial transactions Establish and Create pars for heavily requisitioned food/beverage and operational items. Provide digital requisitions for captains to stock various service areas within the department Work with purchasing on inventories and product accounting Keep Banquet Storage Areas Organized and Clean Attend Departmental and Resort Meetings and Trainings Be aware of and informed about events throughout the Resort and Parks Understand that the role requires lifting, working outdoors, and exposure to cleaning and sanitation chemicals Complete the training on the HR Matrix Adhere to the WP Commission Safety Rules and Policies Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proactive manner, and maintain harmonious working relationships with fellow employees SUPERVISORY RESPONSIBILITIES Manages up to five subordinate supervisors who supervise 30+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 30+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

Job Description Performs in-house preventive maintenance and makes repairs on buildings, equipment, fixtures, pipe, electrical systems, fences, and lighting at the Good Zoo. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Implements proactive preventive maintenance plan as directed in accordance with the zoo preventive maintenance policy. Visually inspects, repairs, and maintains physical structures. Visually inspects and tests machinery and equipment. Communicates and coordinates work with the Director in order to facilitate any repairs beyond team's equipment capabilities. Performs seasonal maintenance as required and in conjunction with other zoo departments to prepare for the opening and/or closing of various facilities. Serves as inspector/liaison for the Director with contractors who are on property performing maintenance and/or construction. Supervises operation of equipment for maintenance of facilities and grounds care such as: drill and auger, power tools, utility carts, tractors, snow blowers, plows, push cart or wheelbarrow, trailers, and on occasion a bucket loader. Interacts with guests with a cheerful and positive attitude, solves guest concerns in a proper manner, and maintains harmonious working relationships with fellow team members.

Job Description Individual ensures professional work and supports the food and beverage department as well as other departments on the resort. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Daily monitor incoming orders throughout the resort and process them in a professional manner, returning them to outlets in a timely manner. Alert purchasing manager of out of stock items. Monthly physical count of inventory in storeroom for all items. Move freight, stock, and perform other storeroom duties as needed in operational support, or administration support activities and data entry. Track invoices on incoming shipments and/or gather invoices from all food and beverage outlets and keep orders from each outlet. Receive goods from vendors, verify correct product, ensure good condition and quality of product, report bad condition to management, unpack products into warehouse or goods to the store in proper place on shelves. Maintains constant awareness of safety; reports incidents or issues including broken glass, frayed electrical cords, leaks, broken locks, and suspicious persons to on-duty supervisor. Monitors and records all temps and issues with walk in cooler and freezers and report any issues to management. Ensures all areas are clean and adhere to proper Serv Safe standards. Acts with responsibility toward all company property, supplies, and equipment. Maintains professional appearance and follows commission dress code standards. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination or education and experience.

Steward - Food & Beverage Sort and rise dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine Sort and stack clean dishes Carry clean dishes to cook's line and other proper storage areas Wash pots, pans and trays by hand Remove trash and garbage to dumpster Clean and roll/unroll mats Fill/empty soak-tubs with cleaning/sanitizing solutions Sweep/mop floors Other duties as directed Requirements Minimum of age 16 Follow oral instructions Ability to lift up to 10-25 pounds on a regular basis Must have valid drivers license Full Time - day, evenings, weekends, and holidays

The Host Coordinator at Oglebay is the lead member of our restaurant host team, responsible for ensuring an exceptional guest experience through the efficient coordination of seating, reservations, and guest management. In addition to fulfilling all duties of a restaurant host, this position also includes training, providing guidance during shifts, and organizing restaurant reservations to ensure smooth operations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Greets guests promptly in a polite professional manner, ensuring guests feel welcomed. Adheres to Non-uniform Standard of Appearance and maintains exceptional hygiene and grooming standards. Determines guest needs, verifies table availability, assigns appropriate table for seating, ensures the flow of guests is efficient. Address guest concerns, special requests, or questions with professionalism and courtesy. Ensure all guests are treated with respect and their needs are met in a timely manner. Guides guest to appropriate table. Assists guest with seating and presents menu. Notifies server of guest seating and communicates any special needs or requests. Monitor the seating chart and ensure timely seating of guests while maintaining a high level of customer service. Coordinate and organize restaurant reservations using the resort's booking system. Confirm reservations, adjust seating arrangements as necessary, and manage the reservation schedule to maximize seating efficiency. Maintain notes on guest profiles including preferences, special dates, and successes or opportunities of prior visits. Serve as the lead host on duty, guiding the daily operations of the host team. Coordinate closely with servers, kitchen staff, and management to ensure a smooth dining experience. Guide hosts during busy shifts, offering support and ensuring consistency in guest service. Lead by example by maintaining a positive and efficient work environment. Responsible for monitoring menu inventory level for both signature restaurants for service. Assist in managing the host station's inventory, ensuring it is stocked and organized. Assist in training new hosts on greeting protocols, seating procedures, and reservation systems. Assist management with adjustments to the host training program and operational procedures. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Previous experience as a restaurant host or in a similar guest service role required. Strong leadership Excellent communication and interpersonal skills. Organizational skills with attention to detail Ability to multitask in a fast-paced environment. Familiarity with reservation systems or the ability to quickly learn new systems. Positive attitude Strong problem-solving skills. SUPERVISORY RESPONSIBILITIES Coordinator is responsible for overseeing hosts/hostess to the extent of assigning and monitoring daily tasks of employees; refers issues relating to organization's policy to Restaurant Manager. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); or six to nine months related experience and/or training; or equivalent combination of education and experience.

The Zoo Director is responsible for overall leadership, operation and management of the Good Zoo and its staff including volunteers. As the business leader of the Good Zoo, interacts with the public and employees with a cheerful and positive attitude maintaining harmonious working relationships. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: * Directs the overall management of operations including daily attendance, membership program, retail operations, animal care, education, guest services, zoo custodial and maintenance teams and volunteers. * Prepares operational budgets and monitors financial results making adjustments as necessary to achieve budgeted targets. * Guides and implements the zoo master and strategic plans. * Coordinates the collaboration between the Good Zoo and West Liberty University in the operation of the Zoo Science major in accordance with the contractual agreement. * Facilitates grant writing and research in cooperation with West Liberty University. * Coordinates marketing and publicizing of the zoo and its programs with the marketing department and the media. * Promotes quality management practices. * Identifies and writes federal, state and private grants for funding and assists in the development of the zoo's planned giving program in coordination with the Oglebay Foundation. * Promotes the zoo and its programs by speaking publicly to clubs and organizations. * Implements and supervises policy directives. * Assures adherence to the accreditation standards set forth by the Association of Zoos and Aquariums. * Directs and promotes the Good Zoo Friends organization. * Assures the well-being of the plant and animal collection. * Monitors the maintenance of the physical facilities. * Identifies staff development needs and organizes staff training. * Monitors the organization's compliance with local, state, and federal regulatory agencies rules and regulations. * Plans, develops and organizes special events and fund raising efforts. * Performs other duties as assigned. EDUCATION and/or EXPERIENCE Four year college or university program certificate; or 10 to 12 years related experience and/or training; or equivalent combination of education and experience

Oversees the daily operation for all areas of the Front Desk to include guest check-in, guest check-out, monitoring the front desk switchboard, and assisting with guest needs while assuring that the highest degree of quality guest care is maintained at all times.

Highly skilled HVAC/R Technician with 7-10 years of hands-on experience in the installation, maintenance, troubleshooting, and repair of HVAC/R systems. This role involves ensuring efficient operation of HVAC/R equipment and performing preventive maintenance. The technician will also supervise two assistants and report directly to the HVAC Systems Engineer. Key Responsibilities: • Install, inspect, maintain, and repair HVAC systems, including residential and commercial air conditioning units, furnaces, ventilation systems, boilers, chillers, and air handling units (AHUs), as well as refrigeration systems like walk-in coolers, freezers, ice machines, and reach-in coolers. • Inspect mechanical components like motors, compressors, dampers, and belts to ensure smooth operation and performance. • Identify and resolve electrical problems, such as faulty control boards, contactors, thermostats, relays, transformers, sensors, and capacitors, to maintain proper system function. • Check refrigerant levels, inspect filter driers for blockages and ensure proper function of metering devices, to maintain optimal system charge and efficient operation using gauges and interpreting pressure-temperature (PT) charts. • Conduct brazing when replacing components such as compressors, metering devices, filter driers, condenser units, or evaporator coils, ensuring proper sealing and optimal system performance. • Read and interpret blueprints, wiring diagrams, and technical manuals for system diagnostics and repairs. • Perform routine preventive maintenance, including cleaning coils, verifying refrigerant levels, and conducting system performance tests to proactively identify and resolve system inefficiencies. • Maintain cleanliness and organization of the shop, tools, and service vans to ensure a safe and efficient working environment. • Maintain records of all repairs and maintenance tasks using Computerized Maintenance Management Systems (CMMS). • Ensure compliance with company safety standards and government regulations. • Safely add, remove, and recover refrigerants in compliance with EPA regulations. • Provide technical support and guidance to junior technicians when needed. Requirements: • 7-10 years of experience in HVAC/R, with strong expertise in refrigerants and refrigeration systems. • Experience with Residential units, Roof top units, Air Handling Units, Walk-in Coolers and Freezers, Ice Machines, boilers, and chillers. • Proficiency in brazing and refrigerant management. • HVAC certification or equivalent technical education. • EPA 608 Universal certification for handling refrigerants. • Experience with HVAC controls and Building Management Systems (BMS) is a plus. • Strong leadership and communication skills, with the ability to supervise and mentor assistant technicians. • Flexible schedule, including on-call availability for emergency repairs outside of regular hours, with occasional weekend work to meet operational demands

About the Role: The Server Assistant plays a crucial role in ensuring a seamless dining experience for guests at Oglebay Park. This position involves supporting the serving staff by preparing tables, assisting with food and beverage service, and maintaining cleanliness in the dining area. The Server Assistant is responsible for anticipating the needs of both guests and servers, which contributes to a positive atmosphere and enhances customer satisfaction. By efficiently managing tasks such as refilling drinks and clearing tables, the Server Assistant helps to streamline operations and improve service speed. Ultimately, this role is vital in creating a welcoming environment that encourages guests to return and enjoy their experience at Oglebay Park. Minimum Qualifications: High school diploma or equivalent. Previous experience in a food service or hospitality role is preferred. Preferred Qualifications: Knowledge of food safety and sanitation practices. Experience working in a fast-paced environment. Responsibilities: Prepare and set up dining areas before service begins, ensuring tables are clean and properly arranged. Assist servers by delivering food and beverages to guests in a timely manner. Clear and reset tables after guests have finished their meals, maintaining a clean and organized dining space. Monitor guest needs and provide assistance as required, including refilling drinks and addressing any requests. Collaborate with kitchen staff to ensure efficient service and communicate any special requests or dietary restrictions. Skills: The required skills for this position include strong communication and interpersonal abilities, which are essential for interacting with both guests and team members. Attention to detail is crucial, as the Server Assistant must ensure that tables are set correctly and that the dining area remains clean and inviting. Time management skills are also important, as the role involves juggling multiple tasks during busy service periods. Preferred skills, such as knowledge of food safety practices, enhance the ability to maintain a safe and hygienic environment. Overall, these skills contribute to a smooth and enjoyable dining experience for all guests at Oglebay Park.

Job Description Assist the kitchen leadership with the direction, preparation, and service of all foods in the culinary area. Requires a working knowledge of safety and sanitation skills as it relates to food and equipment. Individual will possess advanced cooking skills, including: knife skills, charbroiling, and poaching, deep-frying, sautéing, braising, roasting and par-cooking. Ideal candidates will look forward to challenging themselves to achieve greater levels of culinary success. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Follow and maintain commission standards; food specifications and quality standards set by culinary management. Follows recipes according to set standards. Follow plating specifications to ensure food consistency. Follow verbal orders from multiple managers to ensure service standards. Complete requisitions for food products from stores, and learn impact on food costs. Complete all food preparations in a timely manner. Complete all food preparations to set standards, par levels and acceptable limits. Compete all tasks in timely manner, and hit standard service "target" times. Maintain a clean, sanitized and safe work environment. Assist in all aspects of culinary arena in multiple areas including cold food, catering and line production as assigned. Help ensure that all products are being labeled and dated to eliminate waste, and are being properly stored and held at proper temperature. Help ensure that all products are being rotated properly and handled safely. Ability to work various shifts; day, nights, weekends, and holidays as required by business and management demands. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED), two to four years related experience and or training; or equivalent combination of education and experience.

Job Description As the Assistant Restaurant Manager for Multiple Dining Outlets at Oglebay, you will play a key role in supporting the overall operations and management of our diverse dining establishments. Working closely with the Restaurant Manager, you will help ensure the seamless execution of service, uphold high standards of quality and guest satisfaction, and provide leadership and support to our team of hospitality professionals. This is an exciting opportunity to be part of a dynamic team and contribute to the success of our resort's dining program. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Operational Support: Assist the Restaurant Manager in overseeing the day-to-day operations of multiple dining outlets, including restaurants, bars, and cafes. Coordinate with kitchen staff, servers, and other team members to ensure efficient service delivery and adherence to established standards. Monitor and maintain cleanliness, organization, and safety protocols in all dining areas to provide a comfortable and inviting atmosphere for guests. Guest Experience: Work closely with the Restaurant Manager to cultivate a culture of excellence in guest service, ensuring that every guest receives personalized attention and exceptional hospitality. Address guest concerns and feedback promptly and professionally, striving to exceed expectations and enhance the overall dining experience. Lead by example, demonstrating a positive attitude, a strong work ethic, and a commitment to delivering memorable experiences for our guests. Team Leadership and Development: Provide guidance, support, and motivation to restaurant staff, fostering a collaborative and positive work environment. Assist in recruiting, training, and onboarding new team members, ensuring that they are equipped with the knowledge and skills needed to succeed. Conduct regular performance evaluations, provide constructive feedback, and identify opportunities for training and development to enhance staff capabilities and performance. Complete appropriate training listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. Inventory and Cost Control: Assist in managing inventory levels and ordering supplies to meet operational needs while minimizing waste and controlling costs. Monitor food and beverage costs, labor expenses, and other operational metrics, identifying opportunities for improvement and implementing cost-saving measures. Collaborate with the Restaurant Manager to develop and implement strategies to optimize revenue and maximize profitability across all dining outlets. Communication and Collaboration: Foster open communication and collaboration among team members, departments, and management to ensure smooth coordination and execution of operations. Liaise with other departments, such as culinary, housekeeping, and maintenance, to address operational needs, resolve issues, and enhance guest experiences. Act as a liaison between front-of-house and back-of-house staff, facilitating communication and teamwork to deliver seamless service to our guests. Qualifications: Previous experience in restaurant management or supervisory role, with a minimum of 4 years in a similar capacity. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent organizational and time-management abilities, with a keen attention to detail and the ability to multitask in a fast-paced environment. Sound knowledge of restaurant operations, including food and beverage service, guest relations, and staff management. Flexibility to work evenings, weekends, and holidays as required in a hospitality setting. EDUCATION and/or EXPERIENCE Fourth year college or university program certificate; or four to six years related experience and/or training; or equivalent combination of education and experience.

Greets and serves guests quality beverages and food products, totals bills, accepts payment and makes change for customers in the coffee shop by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. AM Shift starts at 5:30am Serves beverages, food and desserts to customers at the take out counter. Prepare bills for beverages using point of sale system. Brews coffee and fills containers with requested beverages. Arranges merchandise on counters to promote sales. Stamps, marks or tags price on merchandise. Scrub and polish counters, clean dishes, equipment and floors. Balance receipts and payments in point of sale system. Knowledge of Park and surroundings. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. EDUCATION and/or EXPERIENCE Less then high school education; or up to one month related experience and/or training; or equivalent combination of education and experience.

Steward - Food & Beverage * Sort and rise dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine * Sort and stack clean dishes * Carry clean dishes to cook's line and other proper storage areas * Wash pots, pans and trays by hand * Remove trash and garbage to dumpster * Clean and roll/unroll mats * Fill/empty soak-tubs with cleaning/sanitizing solutions * Sweep/mop floors * Other duties as directed Requirements * Minimum of age 16 * Follow oral instructions * Ability to lift up to 10-25 pounds on a regular basis * Must have valid drivers license Full Time - day, evenings, weekends, and holidays