Restaurant manager jobs in Forney, TX - 2,081 jobs

Reports To: Regional Vice President of Southwest Operations Pay is dependent upon experience and will be discussed during the consideration process Travel: 10% Job Summary: To manage all aspects of a Pavestone branch to achieve targeted short- and long-term Net Operating Income objectives. Responsible for Personnel, Sales, Cost Control, and implementing and maintaining administrative policies. Motivate, manage, listen, advise, lead by example, be the ethical compass, delegate, work under pressure, and multi-task. Performs CDC Sales Manager duties. Enforce company policies and procedures. Keep Safety as the Number 1 objective. Essential Functions: Personnel: Manage all branch personnel activities including: schedules, training, performance evaluations, recruiting, hiring and firing. Listen to all employees; be a sounding board and provide feedback. Sales: Ensure that branch sales and targeted margins for Retail and CDC are achieved. Manage day-to-day sales personnel activities. Maintain a very high level of customer service. Actively participate in sales calls. Develop local sales strategies and monitor National sales programs. Ensure that Pavestone image is maintained. Cost Control: Negotiate with vendors to achieve the highest quality at the lowest cost. Focus on controlling variable costs. Evaluate ROI for all expenditures. Maintain high Quality standards for all products. Maintain detailed maintenance programs for equipment. Administrative Execution: Implement and maintain all corporate policies, programs, and procedures. Oversee all branch administrative functions, including A/P, A/R, Invoicing, Payroll, etc. Review monthly financials. Participate in required management meetings, webinars, conference calls, and reporting as needed. Maintain a friendly, open-door policy in all departments so the whole team can feel motivated and supported. Transportation: Ensure that branch margins are achieved. Manage personnel activities. Oversee safety, customer service, and on-time deliveries. Plant Operations: Oversee production scheduling to insure PIMS are achieved. Oversee MC and ensure all maintenance activities are handled. Accountabilities: Branch must be profitable. Answer to the ROM and senior management. Accountable for your actions and ethics. Maintain all company equipment per company policy.

Job Category: F&B Management Posted : December 15, 2025 Full-Time On-site 2417 N Support Rd Suite C120 Dallas, TX 75261, USA Paradies Lagardère is an award‑winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a dedicated and hands‑on Assistant General Manager (AGM) with a strong focus on operations to join our team. This role is perfect for a motivated leader who thrives in a fast‑paced, high‑volume environment and has a passion for food quality, kitchen management, and team leadership. Why Join Us? Career Growth & Leadership Opportunities - Develop your career in a dynamic, growing company. Supportive & Fast‑Paced Work Environment - No two days are the same! Company‑Paid Time Off & Holiday Premium Pay - Because work‑life balance matters. 401K Program - Invest in your future. Training & Development - Expand your skills through our online learning system. Associate Recognition Programs - We celebrate success! Dining & Merchandise Discounts - Enjoy perks at our locations. Transportation & Parking Assistance - Making your commute easier. About the Role: As the Assistant General Manager - Full‑Service Operations, oversee operations in both Back of House (BOH) and Front of House (FOH), ensuring seamless kitchen management and an exceptional dining experience for guests. While supporting our dining division, you will play a vital role in kitchen leadership, food quality control, compliance, and team development, fostering a high‑performance and safety‑focused work environment. This role requires strong leadership, problem‑solving abilities, and a hands‑on approach to managing kitchen operations. Bilingual proficiency is a plus. Key Responsibilities: Full‑Service Management: Oversee all Front of House & Back of House operations, including food preparation, kitchen cleanliness, inventory management, equipment maintenance, and to ensure a seamless guest experience and efficiency. Team Leadership & Training: Recruit, train, and develop staff, ensuring they adhere to food safety, operational standards, and company policies. Operational Excellence: Ensure all kitchen processes run smoothly, including food production, portion control, and adherence to recipes. Food Quality & Safety Compliance: Enforce all health, safety, and sanitation standards in compliance with local and company policies (ServSafe Certification preferred). Inventory & Cost Control: Monitor and manage food costs, waste, ordering, and inventory levels to maximize efficiency and profitability. Collaboration with Leadership: Work closely with the team members to ensure efficiency. Problem‑Solving & Decision‑Making: Handle FOH & BOH challenges, such as staffing, food shortages, or kitchen workflow improvements, with a solutions‑focused mindset. Assist in Business Operations: Support the General Manager with scheduling, performance evaluations, and driving restaurant success. What We're Looking For: Strong leadership skills with the ability to motivate and develop a FOH & BOH team. Proven front‑of‑house and back‑of‑house management experience in a fast‑paced environment. Knowledge of food safety regulations, kitchen operations, and cost control strategies. Excellent problem‑solving skills with a hands‑on approach to operations. Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed. Qualifications & Requirements: 2‑4 years of FOH & BOH management experience in a high‑volume restaurant or food service environment. ServSafe Certification or ability to obtain it upon hiring. Strong knowledge of inventory management, food cost control, and kitchen operations. Experience with team leadership, scheduling, and performance management. Ability to thrive in a fast‑paced, high‑volume environment while maintaining quality standards. Bachelor's degree in Hospitality Management, Culinary Arts, or a related field is a plus, but equivalent experience will be considered. Join Our Team & Lead a High‑Performance Restaurant If you are a passionate, hands‑on leader with a strong background in Dining management, we want to hear from you! Apply today and take the next step in your leadership career. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr

Capstone Logistics is a 3rd party logistics provider in a variety of industry verticals including retail, grocery and foodservice distribution. We provide logistical support to customers in over 600+ DC's in 48 states throughout the US. We have a proven track record of growth and an excellent reputation throughout our industry. **Ideal Candidate must be based in Dallas, Texas** We are looking for a proven leader to assist in expanding our operations and providing the exceptional customer service which has been the cornerstone of our success. If you are an individual that thrives on operational challenges and who considers integrity and leadership to be their driving motivators then please read further. Position Summary: Reporting to the VP of Operations, the Director of Operations (General Manger Multi-buildings) will be responsible for operational oversight and growth. Develop, lead and manage organization-wide automation deployments, continuous improvement (CI) strategies across multi-site locations/teams. Establish KPIs and other performance goals and objectives. Lead related change management along with Partner relationships. This role will oversee multiple buildings in Dallas, TX and could grow into a regional role overtime, to require 60% - 75% of the time. We are driven to be the leader in our industry and will only accept those that live by that same drive and enthusiasm. Responsibilities: • Develop, maintain and monitor annual operating budget for each business unit. • Supervise the review and adherence to each business unit's budget, P&L and aging reports. • Develop and oversee business forecasting projects. • Work with other senior leaders on product development, pricing and other strategic operational issues. Requirements: Education and/or Experience: Bachelor's degree in supply chain management, Engineering, Computer Science, or a related field. Master's degree preferred 6+ years of progressive experience in related Supply Chain and Logistics positions in a multi-site environment with a focus on automation Proven track record of successfully leading and implementing automation projects in a complex supply chain environment 4+ years of experience in Operations & Automation in Warehousing and/or Logistics functions 3+ years of experience in SAP, WCS, WES or related experience in automation tools Multi-site management experience (locations not areas inside one warehouse.) A MUST Warehouse Distribution experience within an automated facility Solid command of all operational disciplines. Experience managing P&L in excess of $20M plus Self-directed individual yet able to work in an environment with multiple accountabilities and multiple internal customers. Highly developed and disciplined in work ethic, accountability and follow-through. Ability to maneuver through various financial and operational reports and convey needs, expectations and direction to operational staff. Ability to manage, lead and develop all operational staff. A team player, able to effectively interact with all aspects of the business (internal as well as external customers). Solid financial and analytical skills including sound business judgment. Proactive and decisive leader for the business with excellent communication skills. Tactical leader with a strategic mindset A Builder, not a Maintainer Bilingual is a plus Passionate Advocate for Customer Service and Continuous Improvement Benefits: We will offer a compensation package consisting of a competitive annual base salary with incentive opportunities based on overall operational profitability as well as personal developmental goals. A health benefit package to include major medical, dental, vision, life, short-term disability, LTD, 401k and various supplemental policies is available within 60 days. Our Company is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, genetics, disability, age, veteran status, or any other status protected by federal, state, or local law. Must meet hiring eligibility requirements.

Crown Block offers a fine balance between steak, seafood, and plant-based cuisine, featuring ingredients from regional farms, ranches, and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Creative beverage program and diverse wine list. DESCRIPTION The General Manager will provide functional leadership and will be directly responsible for all front of house operations including but not limited to; a la carte service and catering/group events. The General Manager will work alongside and directly with the Executive Chef, with supporting responsibility and oversight of BOH operations, team leadership and development, beverage functions, guest and employee satisfaction, private and hosted events, and revenue targets. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility. This position will also promote Crown Block & Crown Room and act as a positive role model and representative of Blau & Associates. The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative. OBJECTIVE Responsible for the successful achievement of all financial, quality and service goals for the organization along with the Executive Chef Monitor and ensure the highest service standards possible, prioritizing guest and employee satisfaction Interact directly with our guests to provide welcoming, friendly service and to proactively solicit/receive feedback on quality of food and service and respond accordingly Help plan and execute staffing, training, and supervision for all department team members Possess a working knowledge of all department and company policies and procedures Assist in identifying and developing promotional opportunities for the restaurant Perform tasks, assignments, and projects, meeting deadlines and surpassing expectations Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered Conduct interviews and make recommendations of candidates for new hires Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews to facilitate Maintain an open-door policy and addresses all team member concerns or challenges in a timely, professional, agreeable manner Conduct and participate in meetings with management and staff Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation Evaluate information to render an opinion or take action based on that information that will impact the department or function Enhance department effectiveness and proactively manage resources to eliminate excess cost or unnecessary expenditures Create a work environment that promotes teamwork, feedback, recognition, mutual respect, and employee satisfaction Provide administrative, operational, and logistical support as needed Responsible for confidential and time sensitive material Protecting the organization, guests and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Monitor the Facility and storage areas including the OS&E, FF&E, inventory, cleaning and repair schedules, finishes, fixtures and equipment Ensure that all property, furnishings, equipment and supplies are used according to proper instructions and intended use Additional duties as necessary and assigned by the Direct Report or their designated representative SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards property goals and objectives in conjunction with offsite corporate team. Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff. Exhibits leader qualities and functions as determined by corporate team, to all employees. Additional duties as necessary and assigned. QUALIFICATION STANDARDS A minimum of 5 years of previous food and beverage management and 3 years General Manager experience Have strong leadership abilities, sound judgment, and knowledge of operations Experience working in food-centric concept, high volume but intimate atmosphere Exceptional organizational, verbal and written communication skills Excellent customer service skills and experience working with VIP and regular clientele Ability to multi-task and perform calmly in a fast-paced environment Exceptional organizational, verbal and written communication skills Strong attention to detail Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience Excellent interpersonal skills to communicate with all levels of management and employees Ability to read, write & speak fluent English Strong computer skills are necessary to handle generating reports Flexible schedule Professional appearance and demeanor Must be able to work nights, weekends and holidays as needed Must maintain the mental and physical stamina to work extended shifts and days COMPENSATION AND BENEFITS Competitive Compensation Annual Bonus based on transparent, performance dependent standards Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire Comprehensive dental and vision insurance Paid Time Off Promotional Opportunities Free Shift Meal Benefits: Dental insurance Health insurance Paid time off Vision insurance Shift: 10-hour minimum shift Weekly day range: Every weekend Weekends as needed Experience: Restaurant management: 5 years (Required) General Manager - Steakhouse: 3 years (Required) Food service: 3 years (Preferred) Ability to Relocate: Dallas, TX 75207: Relocate before starting work (Required)

Join Our Team as a Director of Food and Nutrition Lead Excellence in Culinary and Nutritional Services We're seeking a dedicated and reliable Director of Food and Nutrition to join our growing team! Success in this role requires trustworthiness, consistency in attendance, and the ability to effectively multitask in a dynamic environment. A professional and cooperative demeanor is essential to collaborate with others and lead a high-performing dietary services team. Your Impact as a Director of Food and Nutrition In this leadership role, you will: Ensure Compliance & Quality: Maintain high standards in dietary compliance, food safety, and service excellence. Oversee Food Safety Practices: Ensure the proper handling and utilization of all foods and equipment to prevent contamination, improve quality, and minimize costs. Enhance Resident Satisfaction: Conduct initial interviews with residents to determine food preferences and special dietary needs. Maintain Accurate Records: Update and maintain current resident diet cards and ensure all department records are organized and secure. Lead Assessments: Complete annual and quarterly assessments with input from the dietitian as needed. Provide Strong Leadership: Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees. Direct Daily Operations: Supervise, schedule, and coordinate the work of staff in the Food and Nutrition Department. Develop Training Programs: Conduct in-service and orientation programs for dietary staff on a monthly basis. What Makes You a Great Fit We're seeking someone who: Holds current certification/licensure as required by the state. Ensures quality food products are prepared according to menus and standardized recipes. Demonstrates the ability to effectively procure and store all food and supplies. Is capable of planning menus for staff meals and special functions as directed by the Administrator. Excels in supervising and managing the daily operations of the Food and Nutrition Services Department. Benefits (Full-Time) Comprehensive Coverage: Health, Dental, and Vision Insurance Extra Protection: AD&D, Short-Term Disability, Cancer, Critical Illness, and more Life Insurance: Whole and Term Policies Professional Growth: Tuition Reimbursement for continued education Time to Recharge: Paid Time Off Retirement Planning: Immediate 401(k) eligibility Unwavering Support: Exceptional corporate resources Equal Opportunity Employer We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Director Food and Nutrition Services Are you looking for a rewarding career with family-friendly hours and top-notch benefits? We're looking for qualified candidates like you to join our Texas Health family. Work location\: Texas Health Presbyterian Hospital, Dallas, TX Core work hours\: Monday-Friday 8\:00a-5\:00p. Texas Health Dallas Texas Health Presbyterian Hospital Dallas has advanced health care in North Texas for over half a century as one of the region's most established hospitals. As an 875-bed, full-service hospital, we've served the Dallas community and surrounding areas since 1966 with a commitment to high-quality, compassionate care. We specialize in cancer care, cardiology, neurosciences, women's services, and emergency medicine. Our hospital is home to a renowned Level III Neonatal Intensive Care Unit (NICU), a Comprehensive Stroke Center, and a Bariatric Surgery Center of Excellence. We also offer a wide range of outpatient services, including surgery, wellness programs, and advanced women's imaging. In recognition of our commitment to innovation in women's health, our Women's Robotic Surgery program was recently accredited as a Center of Excellence in Robotic Surgery by the Surgical Review Corporation (SRC), a leading organization dedicated to advancing patient safety in surgery. Texas Health Dallas is a Joint Commission-certified Comprehensive Stroke Center, Level I Trauma Center, and Comprehensive Heart Attack Center. We are proud to be a designated Magnet hospital and a top choice in North Texas for cancer treatment, emergency services, cardiac care, and bariatric surgery. Job Duties Leadership\: Plan, organize and direct daily operations activities for Patient Services which includes the Room Service Program, Call Center and POD Trayline System. Incorporate measures to obtain compliance with regulatory and accreditation standards. Participate in team oriented actions to promote team work and administer proper leadership. Efficiently communicate with other team members in a timely manner. In charge during the absence of the director and/or manager of clinical services. Administer proper HR leadership and ensure compliance with staff and HR protocols. Maintain proper record keeping and updated files. Supervise personnel properly through the following actions\: coaching, corrective actions, counseling, schedule, evaluations, and recruitment. Assist staff with information management/processing (i.e. My Talent, Benefit Enrollment, CBORD, Care Connect and Surveys). Implement operational programs and initiatives in order to meet the best financial outcomes. Manage cost, revenue, and resources. Work collaboratively with the department director to make recommendations and adjustments as appropriate to achieve financial goals. Collaborate with all customer groups (physicians, patients, staff, etc) to meet and exceed expectations. Create and maintain a collaborative work environment. Evaluate satisfaction scores on a regular basis to determine gaps between actual results and expectations. Education Master's Degree in Nutrition, Food Service or related field required Experience 5 years progressive Food & Nutrition management experience required Licenses and Certifications RD - Registered Dietitian and LD - Licensed Dietitian required upon hire Skills Strong customer service skills and able to function in a fast-paced environment. Demonstrates critical leadership skills and is a team player. Strong oral and written communication skills. Able to operate a computer and operate software applications (i.e. CBORD/EPIC). Why Texas Health? At Texas Health Resources, our mission is “to improve the health of the people in the communities we serve”. As part of the Texas Health family and its 28,000+ employees, we're one of the largest employers in the Dallas Fort Worth area. Our career growth and professional development opportunities are top-notch and our benefits are equally outstanding. Come be a part of our exceptional team as we improve the health of the people in our communities every day. You belong here. Learn more about our culture, benefits, and recent awards. #LI-AZ1

Director of Food and Nutrition Research The successful candidate will oversee Insight's Food and Nutrition research practice area. The Food and Nutrition practice area focuses on nutrition assistance programs serving disadvantaged populations, including the Supplemental Nutrition Assistance Program (SNAP), the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), school meals programs, and other Child Nutrition programs. Insight teams work collaboratively with Federal and State agencies to design and execute rigorous data collection, evaluation, and analysis strategies. These strategies yield actionable intelligence regarding the characteristics of program beneficiaries, the effectiveness of policy reforms, and the overall impact these programs have on beneficiaries' lives. As Director of Food and Nutrition Research, the successful candidate will have primary responsibility for ensuring successful execution of Food and Nutrition research and evaluation projects. The Director will develop and execute a strategy for the practice area, oversee capture planning and business development activities, monitor performance of active projects, and lead relevant staff development activities. Candidates must have an advanced degree in public health, public policy, economics, sociology, or related fields, plus at least 15 years of experience conducting research and evaluation work on nutrition programs for Federal agencies. Candidates must possess subject matter expertise in at least one of the following programs (expertise in multiple programs preferred): SNAP, WIC, and\/or the National School Lunch Program (NSLP). Candidates must have a successful track record in leading business development activities, including capture planning, pricing strategy, and proposal development. Candidates must possess exceptional writing and communication skills, work collaboratively in a close\-knit team environment, and have a demonstrated track record of producing research and evaluation products of the highest quality. Responsibilities } Update and execute Insight's strategy for Food and Nutrition research } Oversee teams leading research and evaluation on Food and Nutrition topics } Build and manage relationships with Federal, State and Local agencies as well as universities and associations seeking Food and Nutrition research } Oversee business development activity for Food and Nutrition research } Monitor the quality and performance of all Food and Nutrition research projects } Mentor staff at all levels to ensure consistent and high\-quality project delivery } Keep abreast of legislative and regulatory changes related to Food and Nutrition programs Education } Master's degree or PhD in public health, public policy, economics, sociology , or related fields Qualifications } 15 or more years' experience leading high\-quality research and evaluation for Federal clients examining relevant Food and Nutrition programs } Subject matter expertise in SNAP, WIC, and\/or NSLP } Methodological expertise in data collection, food security measurement, policy analysis, policy simulation, and\/or impact evaluation } Demonstrated experience mentoring staff to ensure successful project execution and professional growth } Demonstrated ability to oversee capture planning and business development activities successfully } Exceptional written and verbal communication skills, including demonstrated experience in public speaking } Experience managing a large portfolio of contracts } Experience supervising teams of staff } A strong track record of working collaboratively within and across organizations Contact EEO: All candidates will be considered without regard to race, color, religion, sexual orientation, national origin, age, disability, or genetic information. Application Process: How to Apply. Insight Policy Research has retained INSIGHT EXECUTIVE SEARCH to assist in the recruitment process. To submit your resume, refer a colleague, or have any questions in regard to this opportunity, please contact Aaron Schmidt at **************************************** ****************************** "}}],"is Mobile":false,"iframe":"true","job Type":"Full time","apply Name":"Apply Now","zsoid":"50743542","FontFamily":"Verdana, Geneva, sans\-serif","job OtherDetails":[{"field Label":"Industry","uitype":2,"value":"Research & Development"},{"field Label":"City","uitype":1,"value":"Arlington"},{"field Label":"State\/Province","uitype":1,"value":"Virginia"},{"field Label":"Zip\/Postal Code","uitype":1,"value":"22201"}],"header Name":"Director, Food and Nutrition Research","widget Id":"**********00072311","is JobBoard":"false","user Id":"**********00086025","attach Arr":[],"custom Template":"5","is CandidateLoginEnabled":false,"job Id":"**********07597796","FontSize":"12","google IndexUrl":"https:\/\/insightexecutivesearch.zohorecruit.com\/recruit\/ViewJob.na?digest=vHpzRTQIuV88kKOUdhoIsNE@XDZghx@cZw@4vaHGLLw\-&embedsource=Google","location":"Arlington","embedsource":"CareerSite","indeed CallBackUrl":"https:\/\/recruit.zoho.com\/recruit\/JBApplyAuth.do"}

Join Our Team as a Director of Food and Nutrition Lead Excellence in Culinary and Nutritional Services We're seeking a dedicated and reliable Director of Food and Nutrition to join our growing team! Success in this role requires trustworthiness, consistency in attendance, and the ability to effectively multitask in a dynamic environment. A professional and cooperative demeanor is essential to collaborate with others and lead a high-performing dietary services team. Your Impact as a Director of Food and Nutrition In this leadership role, you will: Ensure Compliance & Quality: Maintain high standards in dietary compliance, food safety, and service excellence. Oversee Food Safety Practices: Ensure the proper handling and utilization of all foods and equipment to prevent contamination, improve quality, and minimize costs. Enhance Resident Satisfaction: Conduct initial interviews with residents to determine food preferences and special dietary needs. Maintain Accurate Records: Update and maintain current resident diet cards and ensure all department records are organized and secure. Lead Assessments: Complete annual and quarterly assessments with input from the dietitian as needed. Provide Strong Leadership: Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees. Direct Daily Operations: Supervise, schedule, and coordinate the work of staff in the Food and Nutrition Department. Develop Training Programs: Conduct in-service and orientation programs for dietary staff on a monthly basis. What Makes You a Great Fit We're seeking someone who: Holds current certification/licensure as required by the state. Ensures quality food products are prepared according to menus and standardized recipes. Demonstrates the ability to effectively procure and store all food and supplies. Is capable of planning menus for staff meals and special functions as directed by the Administrator. Excels in supervising and managing the daily operations of the Food and Nutrition Services Department. Benefits (Full-Time) Comprehensive Coverage: Health, Dental, and Vision Insurance Extra Protection: AD&D, Short-Term Disability, Cancer, Critical Illness, and more Life Insurance: Whole and Term Policies Professional Growth: Tuition Reimbursement for continued education Time to Recharge: Paid Time Off Retirement Planning: Immediate 401(k) eligibility Unwavering Support: Exceptional corporate resources Equal Opportunity Employer We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Join Our Team as a Director of Food and Nutrition Lead Excellence in Culinary and Nutritional Services We're seeking a dedicated and reliable Director of Food and Nutrition to join our growing team! Success in this role requires trustworthiness, consistency in attendance, and the ability to effectively multitask in a dynamic environment. A professional and cooperative demeanor is essential to collaborate with others and lead a high-performing dietary services team. Your Impact as a Director of Food and Nutrition In this leadership role, you will: Ensure Compliance & Quality: Maintain high standards in dietary compliance, food safety, and service excellence. Oversee Food Safety Practices: Ensure the proper handling and utilization of all foods and equipment to prevent contamination, improve quality, and minimize costs. Enhance Resident Satisfaction: Conduct initial interviews with residents to determine food preferences and special dietary needs. Maintain Accurate Records: Update and maintain current resident diet cards and ensure all department records are organized and secure. Lead Assessments: Complete annual and quarterly assessments with input from the dietitian as needed. Provide Strong Leadership: Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees. Direct Daily Operations: Supervise, schedule, and coordinate the work of staff in the Food and Nutrition Department. Develop Training Programs: Conduct in-service and orientation programs for dietary staff on a monthly basis. What Makes You a Great Fit We're seeking someone who: Holds current certification/licensure as required by the state. Ensures quality food products are prepared according to menus and standardized recipes. Demonstrates the ability to effectively procure and store all food and supplies. Is capable of planning menus for staff meals and special functions as directed by the Administrator. Excels in supervising and managing the daily operations of the Food and Nutrition Services Department. Benefits (Full-Time) Comprehensive Coverage: Health, Dental, and Vision Insurance Extra Protection: AD&D, Short-Term Disability, Cancer, Critical Illness, and more Life Insurance: Whole and Term Policies Professional Growth: Tuition Reimbursement for continued education Time to Recharge: Paid Time Off Retirement Planning: Immediate 401(k) eligibility Unwavering Support: Exceptional corporate resources Equal Opportunity Employer We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Director Food and Nutrition Services - (25011147) Description Director Food and Nutrition ServicesAre you looking for a rewarding career with family-friendly hours and top-notch benefits? We're looking for qualified candidates like you to join our Texas Health family. Work location: Texas Health Presbyterian Hospital, Dallas, TXCore work hours: Monday-Friday 8:00a-5:00p. Texas Health DallasTexas Health Presbyterian Hospital Dallas has advanced health care in North Texas for over half a century as one of the region's most established hospitals. As an 875-bed, full-service hospital, we've served the Dallas community and surrounding areas since 1966 with a commitment to high-quality, compassionate care. We specialize in cancer care, cardiology, neurosciences, women's services, and emergency medicine. Our hospital is home to a renowned Level III Neonatal Intensive Care Unit (NICU), a Comprehensive Stroke Center, and a Bariatric Surgery Center of Excellence. We also offer a wide range of outpatient services, including surgery, wellness programs, and advanced women's imaging. In recognition of our commitment to innovation in women's health, our Women's Robotic Surgery program was recently accredited as a Center of Excellence in Robotic Surgery by the Surgical Review Corporation (SRC), a leading organization dedicated to advancing patient safety in surgery. Texas Health Dallas is a Joint Commission-certified Comprehensive Stroke Center, Level I Trauma Center, and Comprehensive Heart Attack Center. We are proud to be a designated Magnet hospital and a top choice in North Texas for cancer treatment, emergency services, cardiac care, and bariatric surgery. Job DutiesLeadership: Plan, organize and direct daily operations activities for Patient Services which includes the Room Service Program, Call Center and POD Trayline System. Incorporate measures to obtain compliance with regulatory and accreditation standards. Participate in team oriented actions to promote team work and administer proper leadership. Efficiently communicate with other team members in a timely manner. In charge during the absence of the director and/or manager of clinical services. Administer proper HR leadership and ensure compliance with staff and HR protocols. Maintain proper record keeping and updated files. Supervise personnel properly through the following actions: coaching, corrective actions, counseling, schedule, evaluations, and recruitment. Assist staff with information management/processing (i. e. My Talent, Benefit Enrollment, CBORD, Care Connect and Surveys). Implement operational programs and initiatives in order to meet the best financial outcomes. Manage cost, revenue, and resources. Work collaboratively with the department director to make recommendations and adjustments as appropriate to achieve financial goals. Collaborate with all customer groups (physicians, patients, staff, etc) to meet and exceed expectations. Create and maintain a collaborative work environment. Evaluate satisfaction scores on a regular basis to determine gaps between actual results and expectations. Qualifications EducationMaster's Degree in Nutrition, Food Service or related field required Experience5 years progressive Food & Nutrition management experience required Licenses and CertificationsRD - Registered Dietitian and LD - Licensed Dietitian required upon hire SkillsStrong customer service skills and able to function in a fast-paced environment. Demonstrates critical leadership skills and is a team player. Strong oral and written communication skills. Able to operate a computer and operate software applications (i. e. CBORD/EPIC). Why Texas Health? At Texas Health Resources, our mission is “to improve the health of the people in the communities we serve”. As part of the Texas Health family and its 28,000+ employees, we're one of the largest employers in the Dallas Fort Worth area. Our career growth and professional development opportunities are top-notch and our benefits are equally outstanding. Come be a part of our exceptional team as we improve the health of the people in our communities every day. You belong here. Learn more about our culture, benefits, and recent awards. #LI-AZ1 Primary Location: DallasJob: LeadershipOrganization: Texas Health Dallas 8200 Walnut Hill Ln. TX 75231Job Posting: Nov 14, 2025, 9:02:57 PMShift: Day JobEmployee Status: RegularJob Type: StandardSchedule: Full-time

Are you passionate about Food and Beverage? Join us at the Fairmont Dallas Hotel. Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. The Restaurant and Bar Manager must be creative, dynamic, enthusiastic, and passionate. They will lead with vision and innovation, ensuring world-class dining experiences while driving profitability. The Director will work to achieve maximum sales and profits, as well as enhance guest satisfaction and employee engagement, while adhering to established company policies and luxury brand standards. They will establish strong cross-functional collaboration, forming a close working relationship with the Executive Committee and Department Heads. Proven ability to drive accurate revenue forecasts, enhance profitability, and develop strong leadership within the team is essential. Job Description Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Be passionate about people Apply Business Acumen Innovate and Deliver results Qualifications Minimum 5 years' Food & Beverage managerial experience in a luxury hotel Extensive knowledge of fine dining and banqueting operations Excellent communication skills Extensive Food and Wine background Ability to train and develop leaders Excellent budgeting and forecasting ability Knowledge of expense management Excellent people skills Ability to work with a diverse staff Ability to coordinate special events Additional Information What's in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academy designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21 Career development opportunities with national and international promotion opportunities

Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you choose to accept it… The food and beverage management team orchestrates the magic of the guest dining experience by leading a team of passionate individuals. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. Managers of their area are committed to being present on the floor during service; directly impacting the guest and staff experience. The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a progressive, environment conscious, world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide “out of this world” customer service experience for our guests: Train, train, train! It all starts here. You are responsible for building a team of talented individuals who never let the ball drop. This means creating and monitoring a consistent training program that keeps the team on their toes. Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging. Guest Interaction. This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor. This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise. There is always a lot of progress to be done. Balancing the needs of your team, guests and business will be crucial. The outlets are designed to encourage unplanned gatherings and last minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience. Your time management skills will be tested between having a strong floor presence, dedicated training time and business deliverables. The main priority is the guest experience, monitoring the floor, training and consistent leadership. However, there is still work to be done. Schedules must be completed to balance needs of business and labor profits. Inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc must be monitored daily. Strong floor presence. Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments Training of Teammates: organize onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly entered into the time and attendance system and have all the tools, uniform and supplies to have a positive training experience Adhere to protocols of the hiring and disciplinary process as outlined by the people department Comply with all safety and health department procedures, as well as, all state and federal liquor laws What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place… Great team player with the ability create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing Ability to break down barriers and resolving potential conflicts swiftly and effortlessly Strong communication and presentation skills to all levels of management Ability to think outside the box and approach all issues with a completely fresh approach Ability to anticipate needs and over deliver wherever possible Able to change direction and work on multiple project aspects at once. Creatively solve problems Enthusiastic, passionate, able to enthuse and motivate others Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service Background must-have: Current, legal and unrestricted ability to work in the USA Associate or bachelor's degree preferred but not required Bilingual English/Spanish Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months Preferred: 3-5 years' banquet management experience in a full-service hotel #LI-onsite

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR z3XulwlD5x

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn. THE ROLE The Catering Manager has a significant role in the operational success of our new venture. The position will be establishing and maintaining client relationships with all event groups & clients. The Catering Manager will have a tremendous amount of interaction and personal involvement with her/his clients, and as such must always represent Legends Hospitality in a professional, gracious, and knowledgeable manner. ESSENTIAL FUNCTIONS PRE-EVENT Make an introduction to client via email or (phone) within 48 hours of turnover. Liaise with Culinary, Banquet Managers, Conversions, and Operations on event logistics. Conduct walks and conference calls with clients and vendors as necessary. Create event proposals, floor plan, and estimation of charges for clients based on specific event needs. BEO(s) distributed no less than two weeks prior to the Event Date with the assistance of the Catering Coordinator if event was turned over more than 30 days in advance. Print BEOs and Floorplans for Weekly BEO Packet and necessary team members. Collect all payments in accordance with payment schedule as outlined in event contract. Event must be paid in full prior to event date. Confirm all vendor delivery and pickup days/times/locations prior to event date. Always keep event information up to date on the sales platform. Attendance and participation of weekly BEO meetings and Operation meetings. EVENT Inspect event space prior to guest arrival ensuring all is set to BEO specifications. Greet the customers upon their arrival and introduce the Banquet Manager. Both Managers ensure that the client is satisfied with setup and review any changes/updates. Provide quick service for last minute changes and dealing with customer complaints/issues. Ensure that Event Staff are in place, and there are no obstacles to guest entry and pathway to event location (i.e., locked doors, elevator malfunctions, construction, wet floors. etc.) Coordinate with building security for vendor access. Ensure all vendors are on site and in place. The Catering Manager will remain onsite until the client is comfortable with the event's progress and the handoff to Banquet Supervisor has occurred. POST-EVENT Close outs submitted to accounting by end of the day every Wednesday. Responsible for gathering all vendor final invoices within a timely manner. Send final invoice to client within 24 hours of receiving final approval from accounting (occurs after all final vendor invoices have been submitted). Coordinate the settlement of any remaining balances or credits before month end. Provide post-event feedback to Culinary, Banquets, and Operations as necessary. Once the event balance is at zero, the Director of Catering is to sign off on the invoice and the physical event folder is to be filed in storage. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum of 3 years' experience in a related field or position. Bachelor's degree or equivalent combination of education and related experience and/or training. Resourceful, innovative, and forward thinking, with an entrepreneurial spirit. Expertise in financial analysis and planning, budgeting, and marketing. Working knowledge of local and regional markets, venue operations, and special events industries. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Ability to effectively evaluate risks and liabilities of special events and stadium rentals. Excellent interpersonal and communication skills. Excellent computer skills, including proficiency in spreadsheet, database, and word processing programs. Ability to work non-traditional hours (nights, weekends, and holidays as necessary.) COMPENSATION Competitive salary commensurate with experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (FC Dallas - Frisco, TX) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed. The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. This role pays an hourly rate of $15.75-$19.25 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Assists in the overall effective management of Catering and Concessions operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Assists in vault opening, closing and balancing, as necessary. Generates event employee schedules and verifies employee time as required. Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Qualifications Three to five (3-5) years of experience in catering or consessions. Nationally recognized, advanced food service sanitation training course certification. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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.

Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space. Job Specific * Ensures that all function and meeting room setups are completed according to specifications and in a timely manner * Implements and maintains a structured and organized routine relative to rooms being set up, refreshed, reset and cleaned * Manages the inventory of all forms of equipment associated with the Banquet Department * Manages and maintains storerooms housing equipment associated with the Banquet Department to include: daily organizing, sweeping, mopping, and general cleaning * Coordinates with the Housekeeping Department to ensure that all public foyers and outdoor facilities used by the Banquet department are maintained and clean * Coordinates with the Engineering Department to ensure the quality of all banquet and public space * Coordinates with Security to ensure the safety and welfare of guests and staff * Ensures the delivery to and from the loading dock of items assigned to the Banquet Department * Ensures the security and maintenance of all banquet equipment and supplies * Reviews daily payroll reports/records to ensure labor costs conform to established guidelines * Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel * Interviews, makes recommendations for hire, trains, appraises, coaches, counsels, and disciplines personnel according to Loews Hotel standards * Follows New Hire Training and ongoing Star Service Competency programs in accordance with hotel policy * Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same * Responds to guest complaints/comments in a positive and professional manner * Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance * Other duties as assigned General * Promotes and applies teamwork skills at all times * Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance * Is polite, friendly, and helpful to guests, management and fellow employees * Executes emergency procedures in accordance with hotel standards * Complies with required safety regulations and procedures * Attends appropriate hotel meetings and training sessions * Maintains cleanliness and excellent condition of equipment and work area * Complies with hotel standards, policies and rules * Recycles whenever possible * Remains current with hotel information and changes * Complies with hotel uniform and grooming standards Qualifications * Thorough knowledge of all matters relative to the setup requirements of an extensive, first class banquet operation * Five years experience in a supervisory setup position in a large up-scale hotel or convention center * Ability to teach new practices and train with existing Met forms * Excellent management, leadership, organization and communication skills * Ability to safely move and set up banquet tables, chairs and equipment * Ability to operate pallet jacks, fork lifts, and scissors lifts * Ability to work flexible schedule to include weekends and holidays

Texas Live!, a partnership between The Cordish Companies and the Texas Rangers, is a dynamic $250 million world-class dining, entertainment and hospitality district nestled between the Texas Rangers' Globe Life Park and the Dallas Cowboys AT&T Stadium in the heart of Arlington, TX. The project is part of a greater $1.25 billion vision for the Arlington stadium district that features a new Rangers ballpark; 200,000 square feet of best-in-class restaurants, retail and entertainment venues; a full-service 300-room convention hotel; 35,000 square feet of meeting/convention space; and a 5,000-capacity outdoor event pavilion. Banquet Manager Responsibilities include, but are not limited to: Maintain quality, service and operating standards as established by the venue to ensure quality and consistency. Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures. Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction. Review guest check with client after function and obtain signature. Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted. Establish par levels for supplies and equipment. Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Ensure the guests' total satisfaction. Ensure that our vendors have adequate inventory of supplies and equipment; discuss pricing or service issues and resolve any vendor performance issues, etc. Promote teamwork and quality service through daily communication and coordination with other departments. Banquet Manager Qualifications A high school diploma or GED equivalent required, some college preferred. Must have at least 1 years' experience with advanced banquets and food and beverage operations training and operations, including one year supervisory experience, or an equivalent combination of education and experience. Must speak fluent English. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Exceptional time management and organization skills. Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the brand and the Company. The Banquet Manager position requires the ability to perform the following: Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.) Moving about the function areas. Moving about the outlet(s) Handling objects, products Bending, stooping, standing, and kneeling Withstand potential climate temperature changes in assigned work area.

Job Description Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space. Job Specific Ensures that all function and meeting room setups are completed according to specifications and in a timely manner Implements and maintains a structured and organized routine relative to rooms being set up, refreshed, reset and cleaned Manages the inventory of all forms of equipment associated with the Banquet Department Manages and maintains storerooms housing equipment associated with the Banquet Department to include: daily organizing, sweeping, mopping, and general cleaning Coordinates with the Housekeeping Department to ensure that all public foyers and outdoor facilities used by the Banquet department are maintained and clean Coordinates with the Engineering Department to ensure the quality of all banquet and public space Coordinates with Security to ensure the safety and welfare of guests and staff Ensures the delivery to and from the loading dock of items assigned to the Banquet Department Ensures the security and maintenance of all banquet equipment and supplies Reviews daily payroll reports/records to ensure labor costs conform to established guidelines Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel Interviews, makes recommendations for hire, trains, appraises, coaches, counsels, and disciplines personnel according to Loews Hotel standards Follows New Hire Training and ongoing Star Service Competency programs in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Responds to guest complaints/comments in a positive and professional manner Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications Thorough knowledge of all matters relative to the setup requirements of an extensive, first class banquet operation Five years experience in a supervisory setup position in a large up-scale hotel or convention center Ability to teach new practices and train with existing Met forms Excellent management, leadership, organization and communication skills Ability to safely move and set up banquet tables, chairs and equipment Ability to operate pallet jacks, fork lifts, and scissors lifts Ability to work flexible schedule to include weekends and holidays Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.