Restaurant manager jobs in Irondequoit, NY

Job Description Feed the Soul. Fuel the Culture. Lead the Pit. We are more than just legendary BBQ restaurant concept-it's an institution built on bold flavor, genuine hospitality, and a love for good times. We're on the hunt for a passionate and driven Restaurant Manager for our Rochester, NY location to help us keep the fire burning strong. This is your chance to lead one of the most iconic BBQ joints in the country, where community matters, guests are family, and every shift is a chance to create unforgettable experiences. Lead the Floor - Inspire and motivate your team to deliver badass service and crave-worthy food, every shift. Own the Numbers - Drive sales, manage labor, and keep food and beverage costs in check without compromising quality. Train & Develop - Build a strong, engaged crew that takes pride in the ‘Que and grows with the brand. Raise the Standard - Maintain our high bar for cleanliness, safety, and compliance with health regulations. Be the Culture - Represent the Dinosaur spirit inside and outside the restaurant. Support local partnerships, events, and causes. What You Bring: 2+ years of full-service restaurant management experience Strong leadership chops and a team-first attitude Excellent communication and conflict-resolution skills Hustle, heart, and a sense of humor Availability to work nights, weekends, and holidays ServSafe certification preferred What We Offer: Competitive salary + performance-based bonuses Medical, dental, and vision insurance Company paid Life Insurance, long & short term disability 401(k) with company match Paid time off and holidays Free meals during shift Real growth opportunities in a growing restaurant group A high-energy, no-BS workplace where authenticity rules Ready to Run the Pit? If you're the kind of leader who can command a kitchen, own the dining room, and make guests feel like VIPs, we want to hear from you TODAY! PLEASE APPLY TODAY TO BE IMMEDIATELY CONSIDERED FOR OUR RESTAURANT SERVICE MANAGER ROLE IN ROCHESTER, NY.

Job Description Inspire Teams | Elevate Service | Lead with Passion Restaurant Manager Status: Full-Time Compensation: $62,000-$68,000 + Bonus Potential up to $25k per year (eligible for bonus every 4 weeks) Benefits: Medical, Dental, Vision, Disability, meals, and 401(k) retirement plan offered We're looking for an experienced and passionate Restaurant Manager to lead an established full-service restaurant in Canandaigua, NY This is an opportunity to take full ownership of front-of-house operations and drive success through great hospitality, team development, and operational excellence. As Restaurant Manager, you'll lead the restaurant with confidence, ensure exceptional guest experiences, and create a positive, performance-driven culture. You'll be empowered to make a true impact-this is your restaurant to run. What You'll Do Lead daily restaurant operations with a hands-on, service-first approach Ensure a consistent, outstanding guest experience through high hospitality standards Hire, train, and develop front-of-house team members and leaders Manage scheduling, labor control, and front-of-house performance metrics Drive sales and profitability through creative initiatives and operational efficiencies Maintain strong communication and collaboration across all departments Oversee cash handling, safety, and compliance procedures What You Bring 1-3+ years of leadership experience in a full-service restaurant or bar (full service Corporate Style Restaurants are preferred) Strong interpersonal and communication skills High standards for service and guest satisfaction Proven ability to build and lead high-performing teams A dedication to developing hourly & management Team Members Organized, results-oriented, and calm under pressure Experience with performance coaching and labor management Seasoned with tasks such as P&L, food and labor cost, inventory management, staff development/training Commitment to inclusion, mentorship, and professional growth A passion for service and commitment to serving great food to our guests Why You'll Love It Competitive salary up to $68,000 First-year bonus potential up to $25,000 Up to 5 weeks of vacation each year based on tenure (eligible for 1st week after just 4 months) Eligible for 2 weeks paid sick leave each year Paid days off for Bereavement, Maternity, and Paternity leave 6th day pay for working over a 5-day workweek: Paid 1/5 of your weekly salary if needed to work an extra day Closed on the 4 MAJOR HOLIDAYS; Easter, Thanksgiving, Christmas Eve, and Christmas day Manager's uniforms are paid for by the company (Belts, shoes, shirts, pants, & hats) Apply now to lead the charge! Join a team that invests in your growth, supports your career goals, and celebrates your wins. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

High end Private Golf Club seeking a Private Event Manager - A key contributor to the successful outcome of member, member sponsored and club events. It is his\/her responsibility to ensure detailed planning from the beginning to the execution of each event, to result in a memorable and pleasurable experience for the member and guests of our club. ","identifier

Job Description Lead the Way as Our Food Truck Manager! Are you passionate about food, love working with people, and thrive in a fast-paced environment? Melt Truck, a beloved food truck located in Rochester, NY, is looking for a motivated and organized Food Truck Manager to join our team. If you're ready to take the wheel (literally and figuratively) and help deliver delicious experiences to our customers, we'd love to hear from you! What You'll Do: As our Food Truck Manager, you'll be at the heart of our operations, ensuring everything runs smoothly and efficiently. Your responsibilities will include: - Managing the day-to-day operations of the food truck, from prep to service. - Overseeing food preparation and ensuring quality standards are met. - Providing excellent customer service and creating a welcoming atmosphere for guests. - Supervising and supporting team members to maintain a positive and productive work environment. - Ensuring cleanliness, organization, and adherence to health and safety regulations. - Assisting with scheduling, cash handling, and other administrative tasks as needed. What We're Looking For: We're seeking someone who is: - Enthusiastic and passionate about food and customer service. - Highly organized and able to juggle multiple responsibilities. - A natural leader who can motivate and guide a team. - Comfortable working in a fast-paced, high-energy environment. - Willing to learn and grow with us-no prior experience required! Ready to Apply? If this sounds like the perfect fit for you, don't wait-apply today and let's get MELTING! We can't wait to meet you and see how you can help Melt Truck continue to serve up smiles and great food in Rochester, NY. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

(Resume and civil service application required) This is an important supervisory position responsible for the coordination of food services in a school cafeteria to ensure high standards of nutrition and nutrition education, food production and student service. The employee reports directly to and works under general supervision of the Director of School Food Services. Direct supervision is exercised over Cooks, Cook Managers and Food Service Helpers. Does related work as required. Graduation from high school or possession of a high school diploma, plus EITHER: (A) Possession of an Associates degree (or 60 credit hours) in food administration, nutrition, dietetics, or a closely related field, plus one (1) year paid full-time or its part-time equivalent experience in supervising or managing a cafeteria or a food service establishment; OR, (B) Three (3) years paid full-time or its part-time equivalent experience dealing with food administration, nutrition, dietetics, or food preparation, one (1) year of which shall have involved supervising or managing a cafeteria or food service establishment; OR, (C) Any equivalent combination of training and experience as defined by the limits of (A) and (B) above. SPECIAL REQUIREMENTS: Depending on the position duties, candidates for employment with the Monroe County Government will be required to pass a pre-employment drug test. NOTE: Additional college level training cannot be substituted for the minimum experience requirement. SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS AND BOCES Per Chapter 180 of the Laws of 2000, and by Regulations of the Commissioner of Education, to be employed in a position designated by a school district or BOCES as involving direct contact with students, a clearance for employment from the State Education Department is required. (All need not be performed in a given position. Other related activities may be performed although not listed): Supervises and assists in several or all of the activities of receiving, storing, handling, preparing and serving food in accordance with federal, state and local standards; Conducts orientation sessions, plans daily work schedules, provides training and evaluates food service personnel; Plans and evaluates nutritionally sound menus incorporating time saving production techniques, effective merchandising and nutrition education activities Assumes responsibility for collecting, tallying, recording and depositing the daily cash receipts of the cafeteria; Prepares and maintains all required records, utilizing an automated system when possible; Maintains systems of inventory, cost control and filing; Directs the purchase or recommends purchases of food supplies and equipment according to established specifications and procedures; Communicates concerns to appropriate supervisor about policies and procedures relating to all food service employees; Assures that sanitation and safety practices in all phases of the school food service operation meet established standards; Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner; Involves students, staff and the community in school food service activities. FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES, AND PERSONAL CHARACTERISTICS: Good knowledge of the fundamentals of nutrition as it pertains to a school food service program; good knowledge of Federal, State and local laws governing the provision of food services within a school district; good knowledge of sanitary principles and procedures in the preparation, storage and service of food in large quantities; working knowledge of menu planning, purchasing procedures, the handling and inspection of foods, nutrition education and promotion, serving procedures and merchandising of meats; working knowledge of the proper maintenance of kitchen equipment and utensils; supervisory ability; ability to assign work, train and evaluate a food service staff; ability to evaluate menus for nutrient content, appearance and student acceptance; ability to set up or revise systems for increased efficiency; ability to do mathematical computations; ability to keep records; ability to establish and maintain effective working relationships with others; initiative; cleanliness; dependability; integrity; physical condition commensurate with the demands of the position.

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group!

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Full-time Description Are you a pet enthusiast with a flair for leadership and a passion for customer service? At Finger Lakes Pet Resort, we're seeking a dynamic and dedicated Assistant Manager to help lead our team. If you thrive in a fast-paced, pet-friendly environment and enjoy making people (and pets) happy, we'd love to have you on board! Key Responsibilities: Operational Support: You will work alongside the Resort Manager to ensure the smooth operation of our pet resort. This includes assisting with daily schedules, coordinating staff assignments, and ensuring all areas of the facility are functioning efficiently. Team Leadership and Development: Assist in hiring, training, and mentoring team members, from daycare attendants to groomers. You'll foster a positive work environment, conduct performance evaluations, and help team members grow in their roles. Customer Service Excellence: As the face of the resort, you'll engage with pet owners, addressing their needs and resolving any issues. You'll ensure each client feels valued and their pets are treated with care and respect. Safety and Cleanliness: Oversee the cleanliness and safety of the entire facility, including play areas, kennels, and grooming stations. Ensure compliance with health and safety standards and take prompt action to address any concerns. Inventory Management: Keep track of supplies and equipment, ensuring we have everything we need for day-to-day operations. This includes managing relationships with vendors, placing orders, and monitoring inventory levels. Pet Care Coordination: Work with the team to ensure pets receive proper care, whether they're here for daycare, boarding, or grooming. This involves creating individualized care plans for pets with specific needs and ensuring consistency across shifts. Event Planning and Marketing: Assist in organizing special events, promotions, and themed days to keep things exciting for our clients and their pets. Collaborate with the marketing team to promote events and attract new customers. Administrative Duties: Help manage the resort's administrative tasks, including payroll, scheduling, and reporting. You'll also support the manager with budgeting and financial tracking. Please note that the above-listed duties and responsibilities are the basic requirements for this role and may be modified, expanded, or reduced based on the evolving needs of the company. If you are ready to take on a leadership role in a pet-focused business and be part of an energetic and dedicated team, we'd love to meet you! Apply today to join Finger Lakes Pet Resort as an Assistant General Manager, and let's create a wonderful experience for pets and their owners together! Pay starts at 20.00/Hour, full time. Benefits for all team members at Finger Lakes Pet Resort include discounted daycare and boarding for your own dog, with additional benefits available for full time employees like medical/vision/dental plans and 401k. Requirements What We're Looking For: Passion for Animals: A deep love for animals is essential! You should be comfortable working with a variety of pets and understanding their needs. Leadership Experience: Previous experience in a leadership or supervisory role, preferably in the pet care or hospitality industry. You will need to be able to motivate and lead a team effectively. Excellent Communication Skills: Strong verbal and written communication skills are required. You will be interacting with customers, team members, and vendors regularly. Organizational Skills: The ability to manage multiple tasks, prioritize, and stay organized in a fast-paced environment. Problem-Solving Abilities: A proactive approach to problem-solving and the ability to think on your feet when unexpected situations arise. Team Player: A collaborative mindset and a positive attitude toward teamwork. Growth-Oriented: Looking for an opportunity to advance professionally in a dynamic environment. Salary Description Starts at 20.00/Hour

Our award-winning client is seeking a highly motivated and experienced Assistant General Manager to join their team. The ideal candidate will have 1+ years of experience in the areas of team hiring, developing, motivating, team scheduling, productivity, food ordering system, store sanitation, cash management, sales building promotions, and excelling in customer service. They will be responsible for assisting in managing the total operation of a store with 40+ employees, and leading the team in making guests feel at home and providing excellent product quality. Responsibilities: Assist in managing the total operation of a QSR restaurant with 40+ employees. Lead a team of employees in making guests feel at home and providing excellent product quality. Hire, train, and develop employees. Teach and model excellent customer service. Control expenses. Order food and supplies. Develop and implement local store marketing initiatives. Serve as a brand ambassador. Drive sales and build repeat business. Required Qualifications: 1+ years of QSR restaurant management experience. Experience in the areas of team hiring, developing, motivating, team scheduling, productivity, food ordering system, store sanitation, cash management, sales building promotions, and excelling in customer service. ServSafe certification. Strong leadership and communication skills. Ability to work in a fast-paced and demanding environment. Commitment to providing excellent customer service. Strong work ethic and willingness to go the extra mile.

About Old Navy Forget what you know about old-school industry rules. When you work at Old Navy, you're choosing a different path. From day one, we've been on a mission to democratize fashion and make shopping fun again. Our teams make style accessible to everyone, creating high-quality, must-have fashion essentials for the whole family, with love, season after season. We opened our first store in 1994 in San Francisco and have been on a roll ever since. We cultivate a community of playful personalities that thrive in a fast-paced environment where our employees can be their most authentic selves. Here, we're family. About the Role As the General Manager, you are responsible for leading your team to deliver a profitable store business plan. You ensure your store achieves all key metrics and is meeting or exceeding goals. You are the link between the brand vision and how it comes to life in your store. You drive profitable sales growth through all aspects of the store to include, Customer Operations, Merchandising, Product Operations, and talent development. As the General Manager, you will teach and coach behaviors to your store team that delivers a best in class customer experience. What You'll Do * Analyzes results, identifies opportunities and makes decisions in collaboration with the leadership team to drive key performance indicators * Drive profitable sales through forecasting and scheduling * Manages store budget for daily operations in support of the P&L * Builds highly productive teams through sourcing, selecting and developing people * Accountable for team performance through coaching and feedback. * Teaches and trains to build capabilities. * Leads the implementation and execution of all Standard Operating Procedures and initiatives * Creates an inclusive environment * Implements action plans to maximize efficiencies and productivity * Performs Service Leader duties * Represents the brand and understands the competitors * Promotes community involvement * Leverages OMNI to deliver a frictionless customer experience * Ensures all compliance standards are met Who You Are * 3-5 years of retail experience leading others * College degree or equivalent experience preferred * Demonstrated ability to deliver results * Ability to effectively communicate with customers and employees * College degree preferred * Ability to maneuver around sales floor, stock room, and office; work around and with chemicals; lift/carry up to 30 lbs. * Ability to work a flexible schedule, including travel, to meet the needs of the business including nights, weekends, holidays * Ability to travel as required * Business Acumen skills * Established time management skills * Strong planning and prioritization skills Benefits at Old Navy * Merchandise discount for our brands: 50% off regular-priced merchandise at Old Navy, Gap, Banana Republic and Athleta, and 30% off at Outlet for all employees. * One of the most competitive Paid Time Off plans in the industry.* * Employees can take up to five "on the clock" hours each month to volunteer at a charity of their choice.* * Extensive 401(k) plan with company matching for contributions up to four percent of an employee's base pay.* * Employee stock purchase plan.* * Medical, dental, vision and life insurance.* * See more of the benefits we offer. * For eligible employees Gap Inc. is an equal-opportunity employer and is committed to providing a workplace free from harassment and discrimination. We are committed to recruiting, hiring, training and promoting qualified people of all backgrounds, and make all employment decisions without regard to any protected status. We have received numerous awards for our long-held commitment to equality and will continue to foster a diverse and inclusive environment of belonging. In 2022, we were recognized by Forbes as one of the World's Best Employers and one of the Best Employers for Diversity. Salary Range: $50,200 - $69,000 USD Employee pay will vary based on factors such as qualifications, experience, skill level, competencies and work location. We will meet minimum wage or minimum of the pay range (whichever is higher) based on city, county and state requirements.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Step into Your Potential with this INCREDIBLE TEAM with a ton of Growth Opportunities! $60,000 - $70,000 + bonus Paid vacation A lot of room for growth Are you a hospitality guru with a passion for delivering the highest standards of service, quality, and value? Look no further! Our restaurant in Rochester, NY is seeking a dynamic Restaurant Manager to join our team and help us continue to exceed our guests' expectations. As a Restaurant Manager at our Rochester, NY location, you will play an integral role in ensuring that our guests receive top-notch service and enjoy delicious food every time they visit. You will lead by example by actively participating in service during all operating hours and upholding high standards of quality represented in our Food and Beverage programs. Additionally, you will coordinate pre-shift meetings with staff members, develop product knowledge through ongoing training seminars, manage HR duties such as hiring and training team members, and foster relationships with regular clientele. Responsibilities: Actively participate in service during all operating hours. Coordinate pre-shift meetings with staff members. Develop product knowledge through ongoing training seminars. Manage HR duties such as hiring, training, performance management. Foster relationships with regular clientele. Increase guest check average. Meet labor targets. Requirements: 2+ years of Full-Service Restaurant Management or Fast-Food Restaurant GM experience. Experience managing and developing hourly team members. A passion for service and commitment to serving great food to our guests. Conceptual understanding of operational controls & financial statements. Proven record of training and developing team members. Excellent communication and interpersonal skills. High energy and winning attitude. Commitment to continuous learning and improvement. Benefits: Competitive wages Fantastic Bonus Potential Health/dental/vision coverage (contributory) Paid vacation time Life Insurance 401(k) A great work atmosphere If this sounds like the perfect opportunity for you as a Restaurant Manager in Rochester, NY then don't wait - apply today! As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

Job Description High end Private Golf Club seeking a Private Event Manager - A key contributor to the successful outcome of member, member sponsored and club events. It is his/her responsibility to ensure detailed planning from the beginning to the execution of each event, to result in a memorable and pleasurable experience for the member and guests of our club.

Lead the Way as Our Food Truck Manager! Are you passionate about food, love working with people, and thrive in a fast-paced environment? Melt Truck, a beloved food truck located in Rochester, NY, is looking for a motivated and organized Food Truck Manager to join our team. If you're ready to take the wheel (literally and figuratively) and help deliver delicious experiences to our customers, we'd love to hear from you! What You'll Do: As our Food Truck Manager, you'll be at the heart of our operations, ensuring everything runs smoothly and efficiently. Your responsibilities will include: - Managing the day-to-day operations of the food truck, from prep to service. - Overseeing food preparation and ensuring quality standards are met. - Providing excellent customer service and creating a welcoming atmosphere for guests. - Supervising and supporting team members to maintain a positive and productive work environment. - Ensuring cleanliness, organization, and adherence to health and safety regulations. - Assisting with scheduling, cash handling, and other administrative tasks as needed. What We're Looking For: We're seeking someone who is: - Enthusiastic and passionate about food and customer service. - Highly organized and able to juggle multiple responsibilities. - A natural leader who can motivate and guide a team. - Comfortable working in a fast-paced, high-energy environment. - Willing to learn and grow with us-no prior experience required! Ready to Apply? If this sounds like the perfect fit for you, don't wait-apply today and let's get MELTING! We can't wait to meet you and see how you can help Melt Truck continue to serve up smiles and great food in Rochester, NY.

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Essential Duties and Responsibilities: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule and train team and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up by Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support RM in completion of supplier and other vendor orders Maintain strict confidentiality of sensitive information, ensuring compliance with company policies and applicable privacy regulations Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Qualifications Minimum High School Diploma or GED Flexible schedule, including days/evenings, weekends, and holidays 1-2 years of experience in the Quick Service Restaurant industry or retail environment Physical Demands The associate must be able to move/lift up to 20 lbs. Why Join Indus Hospitality Group? At Indus Hospitality Group, we offer a dynamic work environment that fosters growth, innovation, and collaboration. Our team provides exceptional service and creates memorable experiences for both our guests and employees. Joining us means being part of a supportive, inclusive culture where your contributions are valued, and your career development is a priority. We are committed to providing you with opportunities for personal and professional growth, ensuring that you have the tools and resources to thrive in your role. If you are a self-motivated, detail-oriented individual with a passion for recruitment, we invite you to apply for this exciting opportunity to make a meaningful impact on our team and help shape the future of our organization. Come grow with us at Indus Hospitality Group! Salary Description $17.00-$19.00

Job Description UP TO $65,000 & A GREAT TEAM!!! We are looking for Great People to join our team. We want You! If you have a strong character, sincerely care and are: Hardworking and Dependable Selfless with a desire to Serve Passionate and Disciplined We are currently hiring Salaried Managers! You are “The Expert” for Our Customers. You are the “Assistant Coach” supporting your SHL Team and building Loyal Long Term Relationships with all of Our People.. The Servant Heart Leader enthusiastically “Leads by Example” in personally embracing Our Mission and coaching and teaching Our Teammates. responsibilities include: Provides consistent communication to Our Teammates Train and develop Our Teammates through proper coaching and teaching Give authentic praise and thank you Benefits Free Shift Meals and Dining Discounts Paid Time Off Medical and Dental Insurance available for eligible Teammates 401k Plan Flexible Schedule Closed on major holidays Ongoing Training Opportunities to Give Back in Our Community Opportunities for Career Advancement Benefits: 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Shift: Day shift Night shift Work Location: In person

Job Description Job Title: Banquet Manager Reports To Private Events Manager Coordinates, executes and supervises all special event, banquet and club functions. Ensures that member\/client expectations are exceeded and that functions run smoothly, efficiently and profitably. Activities & Responsibilities Promote, work, and act in a manner consistent with the mission of the Club: [Warm, Friendly, Service of the highest level] Communicate with member\/client to determine objectives and requirements for events such as meetings, special events, weddings and banquets. Works under the direction of the Private Event Manager to execute details and arrangements with clients\/members per BEO's. Obtain all specifications and pertinent information concerning the event, including but not limited to: number attending, schedule of events and menu. Regularly review upcoming events BEO's and have a thorough understanding of all requirements for upcoming scheduled events. Assist in coordination of services for events, such as room set up, facilities, signage, displays, special needs requirements, and menu printing. Assist in obtaining equipment and supplies needed for each event, ensuring that they meet expectations and business demands. Communicate with kitchen staff before, during and after each event to coordinate details of each event. Inspect event room prior to the start of each function (check room setup, menu, service staff, etc. ) to be sure it conforms to club standards as set forth by the Director of Food and Beverage. Maintain historical records of events for future planning. Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of customers, and resolution of any problems that arise. Continually observe, direct and physically assist banquet staff where necessary throughout each event. Ensure that all details as per the BEO are flawlessly executed. Train, supervise, and make pertinent decisions necessary for all special events staff. Work with Food and Beverage Manager to post weekly schedules to ensure a sufficient number and appropriate skill levels of event staff are available. Provide special events staff with a copy of each BEO to gain a thorough understanding specifications prior to the function. Continually strive to develop your staff in all areas of professional service as outlined by the Director of Food and Beverage. Prepare all required paperwork to include, task lists and floor plans in an organized and timely manner. Prepare and complete accurate bills to the member\/client at the completion of the function and provide accurate information to accounting. Coordinate and supervise breakdown and cleanup after each event. Ensure equipment and supply items are returned to storage areas. Conduct post-event evaluations to determine how future events could be improved. Greet members\/guests prior to the start of each function and be present throughout the event to assist where needed. Attend all scheduled employee meetings and offer suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the club. Work as a team player willing to fill in where needed as required by the Director of Food and Beverage Tools & Technology (examples in parentheses) Multimedia projectors Notebook computers Overhead projectors Personal computers Point of Sales Systems (IBS) Electronic mail software (Microsoft Outlook) Internet browser software Office suite software (Microsoft Office) Presentation software (Microsoft PowerPoint) Spreadsheet software (Microsoft Excel) Word processing software (Microsoft Word) Minimum Qualifications Ability to train, coach and lead a team of service professionals Ability to communicate efficiently with a professional demeanor Extensive knowledge of service and the art of customer service Able to work in a standing position for long periods of time Able to reach, bend, stoop and frequently lift up to 50 pounds Ability to work well within a team environment under varying degrees of stress Must present a professional demeanor and appearance at all times Job Type: Full-time Pay: Salary $65,000-$68,000 yr","identifier