Restaurant manager jobs in Fairfield, CA - 1,435 jobs

General Manager - Owner-User Urban Office Campus The General Manager is responsible for the full scope of operations and workplace experience at a premier, owner-occupied Class A office project, that serves as the company's corporate headquarters. In this unique role, the General Manager serves as both the steward of the asset for ownership and the primary partner to the owner-occupier, ensuring that the building operates seamlessly, efficiently, and at the highest standards of service. This position blends professional property management expertise with a hospitality-driven approach, delivering an exceptional environment that supports the owner's business, its employees, and its long-term investment objectives. Key Responsibilities Owner-User Service & Workplace Experience Act as the primary on-site liaison with the owner's leadership, facilities, and employee engagement teams. Anticipate and address operational needs that directly impact the owner's employees, ensuring a comfortable, safe, and productivity-enhancing environment. Develop and manage programs, amenities, and workplace initiatives tailored to the unique requirements of the owner-user. Maintain proactive communication with ownership regarding building performance, upcoming needs, and opportunities for improvement. Operations & Building Management Oversee all aspects of daily building operations including engineering, maintenance, security, janitorial, and sustainability initiatives. Oversee maintenance of building systems and infrastructure at peak performance to support continuous business operations. Provide oversight of lease administration and tenant relations for any tenants of the owner-occupier, ensuring compliance, effective communication, and strong landlord-tenant relationships. Work with owner representative and facilities teams to implement and execute preventative maintenance schedules and to manage capital improvements and modernization projects. Ensure all spaces-both front-of-house and back-of-house-reflect the owner's standards of quality and professionalism. Financial & Asset Stewardship Oversee the development and management of the property's annual operating and capital budgets, balancing fiscal discipline with the owner's business needs. Provide regular reporting and insights on building operations, expenses, and long-term asset planning. Partner with ownership on forecasting, major capital planning, and alignment of building operations with corporate goals. Leadership & Vendor Oversight Lead, train and mentor on-site staff with a culture of accountability, professionalism, and hospitality. Negotiate, manage, and monitor contracts with vendors to ensure high-quality, cost-effective service delivery. Establish and enforce service-level standards consistent with both property management best practices and ownership's expectations. Compliance & Risk Management Ensure building operations and vendors meet all applicable regulatory, environmental, and safety standards. Serve as the primary coordinator for safety, security, and emergency preparedness programs. Maintain and update risk management procedures that safeguard both the business operations of the owner-occupier and the long-term value of the asset. Qualifications Bachelor's degree in Business, Real Estate, Facilities Management, or related field. 7+ years of commercial property management experience, ideally including direct oversight of single-tenant or corporate headquarters environments. Strong operational and financial management skills, paired with a service-oriented mindset. Exceptional communication skills and the ability to build trust with ownership and corporate leadership. Proficiency with property management systems (Yardi, MRI, etc.) and Microsoft Office Suite. Professional designations such as RPA, CPM, or LEED AP preferred. Must have a California Department of Real Estate license Core Competencies Owner Partnership - Serves as a trusted advisor to ownership, aligning property operations with corporate strategy. Hospitality-Driven Leadership - Engages with ownership and enhances the workplace experience for employees in a manner that demonstrates service excellence. Operational Rigor - Manages the building with discipline, foresight, and attention to detail. Hands-On Stewardship - Maintains a visible presence in daily operations to ensure quality and responsiveness. Strategic Alignment - Balances immediate operational needs with long-term investment and asset performance goals. Benefits Full medical (PPO & HDHP), dental, vision, dependent care FSA, FSA Transit, HSA 401K (Pre Tax & Roth) Salary $185,000 - $215,000

Join a team that redefines corporate dining. LifeWorks is seeking a Food Service Director to lead a premier culinary program in an executive setting where luxury, precision, and hospitality excellence are the standard. This role offers the opportunity to create elevated dining experiences for a discerning clientele in a world-class environment. In this role, you?ll oversee all aspects of culinary and hospitality operations for a high-profile corporate dining program. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com The salary range for this position is $90,000.00 to $100,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

A leading financial institution is seeking a Diversified Food Director based in California to drive business development and manage key client relationships. The ideal candidate will have over 10 years of experience in portfolio management, strong banking expertise, and a proven history of generating revenue. Responsibilities include leading strategic negotiations, managing high-value portfolios, and ensuring regulatory compliance while fostering a collaborative team environment. Exceptional skills in problem-solving and client relationship building are essential. #J-18808-Ljbffr

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

RH at its core is about taste, and we believe the idea of scaling taste is large and far reaching. The RH brand attracts the best designers, artisans, manufacturers and talent in our industry, scaling and rendering their work more valuable across our integrated platform, enabling us to curate the most compelling collection of luxury home furnishings in the world. We are moving the brand beyond curating and selling products to conceptualizing and selling spaces by building an ecosystem of products, places, services and spaces that elevates and establishes the RH brand as a global thought leader, taste and place maker. At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. RH is seeking an Associate Hospitality Leader to support leadership in the development and execution of business strategies. Your Responsibilities Live Our Vision, Values and Beliefs every day Assume full responsibility for every aspect of the guest experience, and lead all associates during shifts to do the same Front-of-house leadership, including training associates, providing world-class customer service and taking great care of the equipment and facilities Run pre-shift meetings, convey key business updates, map and communicate station coverage plan, lead Values messages Conduct hiring interviews, mentor, train, and conduct in-the-moment coaching to further develop teams Work in partnership with the rest of the Hospitality Leadership team to develop strategies to grow the business Develop food and beverage knowledge for every product, and lead associates to achieve the same Embrace change and deliver top results no matter the obstacle Be accountable for financial audits and paperwork: till cash, bank deposits and change requests, daily balancing and tip tracking Our Requirements 2+ years leadership experience in the Hospitality industry Ability to work independently and with all levels of leadership in a fast-paced environment Strong ability to lead a team and own accountability for specific revenue goals Excellent written and verbal communication skills with notable attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Multiple food and beverage managers with a background in fine dining are needed for an upscale casino resort in Sonoma County that is undertaking an exciting expansion to its current footprint. Gain valuable professional experience by becoming part of the pre-opening/launch team! This is an incredibly stable employer offering career development and advancement opportunities in a positive work environment with exceptional benefits. Base salary ranges from $100k to $140k, depending on experience and outlet. REQUIREMENTS 3-5 years' F&B management experience in elevated environments Advanced leadership and communication skills Exceptional organization skills- prior opening experience is a huge plus! Past P&L responsibility greater than $3M Group dining and event planning/operations experience is strongly desired CA residents are preferred

Dining Room Manager Compensation: $75,000 to $90,000 base salary Schedule: Sunday and Mondays off. Benefits: Medical and Dental insurance covered at 100% We are conducting a search for a polished and poised Dining Room Manager to join an iconic, chef-driven restaurant in San Fransisco, CA. We are seeking a hospitality-driven, hands-on leader who brings warmth, humility, and strong service instincts to the floor. The ideal candidate has a deep understanding of fine-dining service details and can balance an active floor presence with core operational responsibilities. What you bring to the table: 3+ years of experience as a floor manager in an elevated or fine-dining environment Strong, confident floor leadership with the ability to stay engaged during service Working knowledge of FOH administrative functions including inventory management and ordering for supplies, beer, and wine A hands-on, service-oriented management style with a strong eye for detail Ability to coach, mentor, and develop team members. Leads by example Familiarity with Italian cuisine and Italian wine is not required, but highly valued Why you'll love working here: You'll join a restaurant that values thoughtful leadership, hospitality warmth, and guest relationships Opportunity to grow as an operator with direct guidance and mentorship from a respected, long-tenured hospitality professional. Strong benefits package: Health and dental insurance covered at no cost to employee Work life balance: Sunday and Mondays as set days off plus PTO. 45-50 hour work weeks. Bonus potential may also be available

Our Food and Beverage Team plays an integral role in every aspect of our hotels. As part of the culinary experience , you will be consistently presented with a comprehensive range of responsibilities that keep the department well-ordered, while engaging the guests and Team Members. You will thrive in a high-volume, intense atmosphere and operate with integrity for follow up and follow through for success. We love people who love a challenge and excel. We are currently searching for a passionate, methodical, well-ordered, intricately creative Beverage Manager to support the best and most innovative team in the luxury hospitality industry today. Inside Tip: If you are creative mixologist and know how to create exquisitely elegant and divine delight for customers, if you are a person who is methodical, proactive, intuitive, innovative, responsible, systematized and can lead a team of very engaged and driven individuals, then you may be precisely the leader we are looking for. About you... Passionate about luxury hospitality and service with a minimum of 2 year of similar work experience and 3 years of having managed a cocktail restaurant and bar. Must have experience with executing creative cocktail recipes while researching the latest trends in cocktails, beer, spirits, and wine. Experienced in scheduling, minimizing labor costs, and streamlining processes. Passionate about training staff, a relationship builder, a listener, a voice of reason, and a leader. Experienced in an administrative role (inventory, payroll, cost control) strong organization and technical skills, ability to multi-task and a team player. Is flexible and willing to meet the demands of a 24-hour operation. Able to work long hours. Must be energetic, passionate, and dedicated.

A leading data analytics company is seeking a Head of Enterprise Marketing to drive enterprise growth by owning strategy and execution. This high-impact role involves partnering with sales to develop pipeline strategies, lead field marketing efforts, and create integrated campaigns. Candidates should possess 8-12 years of B2B marketing experience, a strong focus on enterprise demand generation, and proven success in driving revenue. This position is hybrid, with options in San Francisco or NYC, offering a competitive salary and benefits package. #J-18808-Ljbffr

Alchemy Springs is a social bathhouse inspired by nature's elements in San Francisco. Tucked away in a stunning urban landscape, we've created a space where nature's elements-heat, water, earth and air-combine with human connection to create magical moments. As a startup, Alchemy Springs offers the opportunity to get in early and be part of building something meaningful. Our mission is simple: To create sanctuaries where genuine connection and well-being overcome the isolation of modern life. Job Description The General Manager will lead the next chapter of Alchemy Springs, guiding the transition from our Sauna Garden pop-up into a full-scale social bathhouse opening in Q2 2026. This hands-on role oversees daily operations, team leadership, guest experience, and financial performance while stewarding Alchemy's values and culture. We're seeking a community-minded operator who understands how strong systems, warm leadership, and intentional rituals come together to make people feel welcome, connected, and eager to return. Key Responsibilities Pre-Opening & Daily Operations: Lead pre-opening planning and execution for our bathhouse launch, and oversee operations to support a seamless guest experience. Establish strong operational flow and rhythm while ensuring facilities, team, and health and safety standards are consistently maintained. Culture & Team Leadership: Serve as a day-to-day steward of Alchemy Springs' values and culture, setting clear expectations for how the team works together. Lead, coach, and manage employees and volunteers with accountability and care, building trust, alignment, and strong team performance in support of an elevated guest experience. Hiring, Training & Team Development: Hire, onboard, train, and develop a mission-aligned team. Set clear expectations, provide feedback, and manage performance with compassion and in line with our values. Guest Experience & Community Building: Create a welcoming, thoughtful, and inspiring guest experience. Resolve guest issues with presence and professionalism, build long-term guest relationships, and foster a sense of connection and belonging that makes guests want to return. Financial & Strategic Management: Own P&L performance and manage budgets and staffing plans to support sustainable growth while maintaining high guest experience standards. Marketing & Collaboration: Partner with founders and our marketing agency to support community-building and promotional efforts, and leverage local relationships to strengthen Alchemy Springs' presence in San Francisco. Required Qualifications Education and Experience Bachelor's degree in Business or related field, or equivalent experience with 5+ years leading a guest-facing operation in hospitality, wellness, spa, bathhouse, or fitness environments. Core Competencies Strong operational leadership with the ability to lead and develop teams Deep commitment to guest experience and relationship-building Financial fluency, including budgeting and P&L responsibility Organized, adaptable, and comfortable managing multiple priorities Clear, grounded and compassionate communicator Proficiency or quick study in current tools and technology Active participant in professional and/or interest-based communities in San Francisco Preferred Qualifications Comfort in fast-paced or early-stage operations Experience building operational systems, staffing models, and guest flow Background in wellness, hospitality, spa, fitness, or experiential environments Passion for social sauna and bathing culture Marketing and promotional strategy experience What You'll Love About Us Alchemy Springs is a community-centered social bathhouse rooted in connection, ritual, and care. Our heart-centered values guide how we show up for our guests, our team, and the broader San Francisco community. Compensation & Benefits Salary: $110,000-$130,000 annually Benefits Include: Free unlimited admission to Alchemy Springs for you and a guest Five complimentary wellness treatments per month Health, Dental and Vision insurance benefits are currently in development, and this role will help shape and implement them Alchemy Springs is an equal opportunity employer committed to creating an inclusive workplace. All new hires must be eligible to work in the United States. We're committed to providing equal employment opportunities (EEO) to all candidates, without discrimination based on race, religion, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, veteran status, or any other characteristic protected by federal, state, or local laws, including Title VII of the Civil Rights Act of 1964 and the Americans with Disabilities Act (ADA). Following the Immigration Reform and Control Act of 1986, all new hires must verify their identity and eligibility to work in the United States. Come grow with us: **************************

A premier hospitality group in San Francisco is seeking a General Manager for the Dawn Club. This role involves overseeing bar operations, managing staff, and ensuring a high level of guest experience. Ideal candidates will have managerial experience in a busy bar or restaurant, possess deep knowledge of craft cocktails, and demonstrate strong interpersonal skills. The job offers compensation of $24-$34/hr plus tips and includes benefits like medical, 401(k), and commuter check tax benefits. #J-18808-Ljbffr

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Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $74,000 - $80,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $74,000 - $80,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Why us? Join us as the Area Bar & Restaurant Manager in San Francisco, California! Work Where You Belong! The Dirty Habit - The sultry heart of Zelos beats a little faster. Sip, savor, and share seasonally-inspired eats and drinks at our award-winning restaurant and bar, home to a locally-loved outdoor patio, an exotic cocktail list, over 640 whiskeys behind the bar, and a moody ambiance that blends naughty and nice. When the weather's warm, quench your thirst on our twinkle-lit, fully-heated Angel's Share Patio to soak in our vivid social scene. PLS on Post- Gather for a social culinary experience at PLS on Post, where we're all about people, food, and fun. Here, we believe in the uncommon approach and value the bold, the off-beat, and the audacious departure from the norm. Enjoy classic burgers and shakes spiked with an inventive mix of ingredients and infused with a generous helping of peace, love, and soul. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview The Area Bar and Restaurant Manager is responsible for the overall leadership, operational excellence, and financial performance of two or more food and beverage outlets. This role oversees daily operations, staff development, guest satisfaction, and profitability while ensuring brand standards, service quality, and compliance are consistently met across all outlets. The Area Bar and Restaurant Manager is also responsible in leading all bar programs, driving creativity and consistency with a strong emphasis on developing and executing innovative seasonal cocktails that elevate the guest experience across all outlets. This individual must possess a superior spirit knowledge, specifically including brown spirits such as bourbon and whiskey. Responsibilities Operations Management Oversee daily operations of multiple outlets, ensuring smooth service, quality control, and operational consistency Directly support all meal periods in person. These meal periods includes weekday and weekend service for breakfast brunch and dinner. Ensure all outlets adhere to company standards, health and safety regulations, and local compliance requirements Develop and enforce standard operating procedures (SOPs) for service, cleanliness, and food & beverage quality Partner with Culinary leadership to ensure menu execution, presentation, and guest satisfaction Actively execute Banquet and Catering events as needed. Leadership & Team Development Recruit, train, schedule, and supervise outlet leadership and hourly associates Interviews, trains, supervises, counsels, schedules, and evaluates associates and ensures compliance with all policies and procedures. Conduct the culture of conversations and implement corrective action when necessary Foster a positive, inclusive, and accountable team culture Guest Experience Helps ensure high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service. Resolve guest concerns promptly and professionally Monitor guest feedback (Yelp, OpenTable, Google, Revinate, TripAdvisor, internal surveys) and implement improvements base upon customer feedback. Regularly review, evaluate, and respond to customer feedback and trouble shoot areas that require service recovery if applicable. Financial Management Complete weekly/monthly forecast, labor schedule and weekly/monthly ownership reports. Analyze P&L statements and develop strategies to maximize revenue and profitability Monitor/Complete inventory, purchasing, and cost controls (food, beverage, supplies) Scheduling & Labor Control Create and manage labor schedules aligned with forecasted business levels Ensure labor productivity targets are met while maintaining service standards Approve payroll and manage timekeeping accuracy Compliance & Safety Ensure compliance with food safety, alcohol service, and workplace safety regulations Maintain proper storage, handling, and labeling of food and beverage items to ensure quality and safety Ensure staff are trained on health and safety procedures, including emergency protocols and food handling requirements Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure compliance with regulations Maintain required certifications (ServSafe, Responsible Beverage Service, etc.) Conduct regular safety and sanitation inspections Inventory & Supply Chain Management Oversee inventory control for food, beverage, and supplies, ensuring stock levels meet demand without excessive overstocking Coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing Conduct regular inventory audits to maintain accuracy and identify any discrepancies Ensure the maintenance of kitchen and bar equipment, ensuring they are functioning properly and scheduled for regular servicing Sales & Marketing Support Collaborate with the marketing team to promote F&B outlets, special offers, and events Contribute to the development and implementation of promotional campaigns to drive revenue and attract new guests Participate in the development of seasonal menus, signature cocktails, or exclusive promotions to enhance the guest experience and increase sales Collaboration & Reporting Work closely with the Area Director of Hotels and Restaurants, Culinary Team, People and Culture and other departments Participates in the creation and planning of menu designs to attract clientele. Prepare operational reports, forecasts, and action plans Support hotel or company-wide initiatives and brand programs Qualifications Education/Formal Training More than two years of post high school education. Experience Three to five years of employment in a related position with this company or other organization(s). Knowledge/Skills Bar program expertise, spirits, wine and beer. Experience opening new outlets or launching new concepts Minimum 3-5 years of food & beverage management experience, preferably in a multi-outlet or hotel environment Strong leadership, organizational, and communication skills Proven experience managing forecast/budgets, labor, and cost controls Knowledge of POS systems, inventory management, and scheduling software Required to work flexible hours, including nights, weekends, and holidays Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs. Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required. Mobility -95% of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station -minimal stationary standing. Climbing stairs -varies by location. No driving required. Environment Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen. Benefits Unlimited PTO Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Eligible to participate in the Company's 401(k) program with employer matching Employee assistance program Tuition Reimbursement Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Salary USD $115,000.00 - USD $125,000.00 /Hr.

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and our Diversity & Inclusion initiatives Job Description BANQUET MANAGER - Fairmont Sonoma Mission Inn & Spa (Hotel) To assist the Banquet Director in insuring the set-up of and maintaining the cleanliness of the banquet rooms used for banquet functions. The banquet manager must be flexible with the type of work that is needed to be done as well as hours worked including, but not limited to, mornings, nights, weekends, and holidays. The banquet manager is responsible for organizing the team to ensure all standards are met and all events are successful What you will be doing: Building and maintaining extraordinary Guest Service Standards Outgoing and friendly personality (good guest and associate interpersonal skills), working knowledge of food and beverage, working knowledge of Catered events, on and off property. Maintain close guest contact and banquet staff contact. Able to clearly communicate verbally and in writing with Banquet staff, kitchen staff and other hotel departments. Able to make management decisions in the best interest of the hotel and the guest. Able to review and maintain high quality of set-up, service and follow-up for Banquet events. Able to accurately tally beverage consumption sheets in a timely manner. Able to accurately and efficiently process Banquet checks (post, client signatures, close and process). Able to own and follow up on requests from clients and staff. Able to abide by Banquet and SMI service standards. Able to direct multiple events at the same time. Able to make management decisions. Able to lead Banquet Servers, Housemen and kitchen personnel in teamwork. Able to patiently train and rigorously follow up on SMI service standards. Be proficient in practicing safe food handling skills - must be able to direct others in doing so Qualifications Your experience and skills include: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Speak clearly. Talk easily with all kinds of people to put them at ease. Use judgement and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service. Perform a variety of activities, changing activities frequently and sometimes without notice. Analyze and interpret established policies. Make business decisions based on banquet event orders and similar facts as well as on your own experience and personal opinions. Deal with the general public, customers, employees, and union officials with tact and courtesy. Plan and organize the work of others. Change activity frequently and cope with interruptions. Speak and write clearly. Accept full responsibility for managing an activity. Good organizational skills Consistent follow through Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

BANQUET MANAGER Yountville, CA We are seeking a skilled, organized, and service-driven Banquet Manager to lead the planning and execution of banquet and event operations. The Banquet Manager is responsible for overseeing all aspects of events including meetings, conferences, weddings, and special functions, ensuring exceptional guest experiences and seamless operational execution. This role requires strong leadership, attention to detail, and the ability to perform effectively in a fast-paced, dynamic hospitality environment. JOB SUMMARY: The Banquet Bartender is responsible for providing exceptional beverage service during banquet events. This includes preparing and serving beverages, maintaining a clean and organized bar area, and ensuring an elevated guest experience. This role requires a commitment to excellence, attention to detail, and flexibility with varying shifts, including nights, weekends, and holidays. ESSENTIAL JOB RESPONSIBILITIES: Plan, coordinate, and oversee all banquet events from initial booking through event completion. Partner with clients, event planners, and internal departments to understand event requirements, preferences, timelines, and budgets. Develop detailed event orders and proposals including menus, room setups, staffing levels, audiovisual needs, and special requests. Supervise banquet staff, including recruiting, training, scheduling, coaching, and performance management. Ensure events are executed efficiently and professionally, including timely setup, food and beverage service, and breakdown. Maintain high service standards and resolve guest concerns promptly and professionally during events. Collaborate closely with culinary leadership to coordinate menus, service flow, and food quality. Monitor banquet budgets, manage labor and operational costs, and identify opportunities to maximize revenue through upselling and efficient planning. Conduct regular inspections of banquet spaces, equipment, and storage areas to ensure cleanliness, safety, and readiness. Enforce all health, safety, and sanitation standards in compliance with company policies and regulatory requirements. Maintain accurate event documentation, payroll records, and post-event reporting as required. Stay informed of industry trends, service innovations, and best practices to enhance the overall banquet experience. REQUIRED QUALIFICATIONS: Bachelor's degree in Hospitality Management, Event Management, Business Administration, or a related field required. Minimum of three (3) years of supervisory experience in banquet operations, events, or food and beverage management required. Demonstrated knowledge of banquet operations, including event planning, food and beverage service, room setup, and audiovisual coordination. Strong leadership skills with the ability to manage, motivate, and develop a diverse team. Excellent organizational, time management, and problem-solving skills with the ability to manage multiple events simultaneously. Exceptional verbal and written communication skills. Proficiency in event management systems, point-of-sale systems, and Microsoft Office Suite. Ability to work flexible hours, including evenings, weekends, and holidays, based on business needs. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) ************************************ PM22

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Yountville, CA We are seeking a skilled, organized, and service-driven Banquet Manager to lead the planning and execution of banquet and event operations. The Banquet Manager is responsible for overseeing all aspects of events including meetings, conferences, weddings, and special functions, ensuring exceptional guest experiences and seamless operational execution. This role requires strong leadership, attention to detail, and the ability to perform effectively in a fast-paced, dynamic hospitality environment. JOB SUMMARY: The Banquet Bartender is responsible for providing exceptional beverage service during banquet events. This includes preparing and serving beverages, maintaining a clean and organized bar area, and ensuring an elevated guest experience. This role requires a commitment to excellence, attention to detail, and flexibility with varying shifts, including nights, weekends, and holidays. ESSENTIAL JOB RESPONSIBILITIES: Plan, coordinate, and oversee all banquet events from initial booking through event completion. Partner with clients, event planners, and internal departments to understand event requirements, preferences, timelines, and budgets. Develop detailed event orders and proposals including menus, room setups, staffing levels, audiovisual needs, and special requests. Supervise banquet staff, including recruiting, training, scheduling, coaching, and performance management. Ensure events are executed efficiently and professionally, including timely setup, food and beverage service, and breakdown. Maintain high service standards and resolve guest concerns promptly and professionally during events. Collaborate closely with culinary leadership to coordinate menus, service flow, and food quality. Monitor banquet budgets, manage labor and operational costs, and identify opportunities to maximize revenue through upselling and efficient planning. Conduct regular inspections of banquet spaces, equipment, and storage areas to ensure cleanliness, safety, and readiness. Enforce all health, safety, and sanitation standards in compliance with company policies and regulatory requirements. Maintain accurate event documentation, payroll records, and post-event reporting as required. Stay informed of industry trends, service innovations, and best practices to enhance the overall banquet experience. REQUIRED QUALIFICATIONS: Bachelor's degree in Hospitality Management, Event Management, Business Administration, or a related field required. Minimum of three (3) years of supervisory experience in banquet operations, events, or food and beverage management required. Demonstrated knowledge of banquet operations, including event planning, food and beverage service, room setup, and audiovisual coordination. Strong leadership skills with the ability to manage, motivate, and develop a diverse team. Excellent organizational, time management, and problem-solving skills with the ability to manage multiple events simultaneously. Exceptional verbal and written communication skills. Proficiency in event management systems, point-of-sale systems, and Microsoft Office Suite. Ability to work flexible hours, including evenings, weekends, and holidays, based on business needs. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) ************************************ PM22