Restaurant Manager jobs in Taunton, MA

The objectives of the Director of Food & Beverage are to achieve marketing, sales, profitability and quality service goals for the Food & Beverage Department by developing and executing marketing strategies. Preparing and executing the budget, providing quality service to the guests and employing leadership and managerial skills effectively. Duties include: Responsible for motivating and managing a team of front and back of the house food and beverage management. Develop and recommend the budget, marketing plans and objectives and manages within those approved plans Participate in total hotel management as a member of the Hotel Executive Committee Implement and maintain F&B sales/marketing programs Direct and oversee development of employees Hire, train, empower, coach and counsel, performance and salary reviews Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations Coordinate food and beverage operations with other hotel departments to ensure efficient guest service Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality Implement procedures to increase guest and associate satisfaction Exercise quality control for both food and beverage Maintaining standards of service and ensure their implementation Performing daily walk-through to ensure full compliance with Department of Health regulations and brand standards Maintain communications with Corporate Staff Coach and counsel employees to reflect brand service standards and procedures Responsibilities 6 years or more of progressive hotel Food and Beverage experience With opening hotels, previous hotel pre-opening experience preferred Service oriented style with professional presentations skills At least 3 years' experience in a senior role in a food and beverage environment Proven leadership skills Hotel/Hospitality degree an asset Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line Clear concise written and verbal communication skills in English Must be proficient in Microsoft Word and Excel Must have excellent organizational, interpersonal and administrative skills Experience implementing new F&B concepts PIaf90a2***********9-38050921

*Wagamama is growing! * wagamama is in Boston and welcomes you to the bench. Take a seat and apply today for our *Restaurant General Manager* position. be you and be part of the wagamama story! we're a casual dining, energetic full-service restaurant serving the best asian cuisine with a curated bar program. if you don't know who we are and what we stand for check us out on YouTube wagamama: **************************** We offer: * Base salary $70,000- $80,000 per year * Quarterly performance bonus up to $5k/quarter * Medical, dental & vision insurance * Paid vacation *Our Story* ‘Kaizen', meaning *‘good change'* is the philosophy that sits right at our heart. It shapes every dish we create and pushes us to find better ways in all that we do. We're restless spirits, forever creating and making things better. We've been practicing kaizen since 1992, when we opened our first doors in London's Bloomsbury. We first opened our US restaurant in 2007 in Boston's Faneuil Hall, 13 years later we have expanded to 5 sites across Boston and New York City. We now have plans to open dozens of locations across the US in the next 5 years. Inspired by fast-paced, Japanese ramen bars and a celebration of Asian food, Wagamama burst into life. We set out to create a unique way of eating bringing the fresh, nourishing flavors of Asia to all. We are committed to developing a vibrant, successful business within the USA. *be you, be part of it* We are looking for leaders that understand both the business AND the people aspect of running a brilliant restaurant. A successful GM at Wagamama cares about creating a positive environment for our team + guests. They drive restaurant performance and deliver amazing results by hiring top talent and developing and coaching talent to be the best they can be. Successful GMs know their numbers and have a sense of urgency when it comes to building sales, managing investments and exceeding budgets. Being the best general manager means being the person who drives performance. Our fantastic training program will help you be the best you can be. * *Preferred *- new restaurant opening experience, experience training new managers * *Required* - minimum 3 years' experience as a general manager for a full-service restaurant. *At Wagamama we spread positivity from bowl to soul through our behaviors: * * *Cares: *You'll show you care about people through the way you treat our guests and your team. * *Communicates: *You'll interact in a meaningful way with our guests and your team. * *Owns It: *You'll own what you do and take responsibility for this in a positive way. * *Embraces Change: *Every day in small ways you'll strive to be better than before. * *Leads: *You'll lead in a way that makes a positive difference within the team. Helping to ensure we're all connected and part of something special, that is Wagamama. *We also offer excellent benefits such as:* * Opportunity for professional growth + progression * Discounts when eating with friends + family. At Wagamama we're proud that people can be themselves at work and we celebrate the differences and diversity of our teams. _*Be you, be Wagamama!*_ _*#HP*_ Job Type: Full-time Pay: $70,000.00 - $80,000.00 per year Benefits: * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Paid training * Vision insurance Shift: * 10 hour shift * 12 hour shift * 8 hour shift Work Location: In person

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance • Ensure food services appropriately connects to the Executional Framework • Coach employees by creating a shared understanding about what needs to be achieved and how to execute • Reward and recognize employees • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and effectively communicate operational progress Financial Performance • Adopt Aramark process and systems • Build revenue and manage budget, including cost controls regarding food, beverage and labor • Ensure the completion and maintenance of P&L statements • Achieve food and labor targets • Manage resources to ensure quality and cost control within budgetary guidelines Productivity • Implement and maintain Aramark agenda for both labor and food initiatives • Create value through efficient operations, appropriate cost controls and profit management • Full compliance with Operational Excellence fundamentals, including food and labor • Direct and oversee operations related to production, distribution and food service Compliance • Maintain a safe and healthy environment for clients, customers and employees • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development • Develop operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensure that requirements for appropriate sanitation and safety levels in respective areas are met • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training • Recruit, hire, develop and retain front line team. • Conduct period inventory • Maintain records to comply with ARAMARK, government and accrediting agency standards • Interact with Client Management and maintain effective client and customer relations at all levels with client organization • May participate in sales process and negotiation of contracts • Look for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 4 years of experience • Requires at least 1-3 years of experience in a management role • Requires previous experience in food service • Requires a bachelor's degree or equivalent experience • Strong communication skills • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships • Ability to demonstrate excellent customer service using Aramark's standard model • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. • Must be able to stand for extended periods of time. #J-18808-Ljbffr

Job Description General Manager – Golden Group Roofing (Coastal Office) Full-time | On-site | Leadership Role Build something lasting. Golden Group Roofing, a top-rated and award-winning roofing company in Massachusetts, is seeking a General Manager to oversee the Coastal Office; serving Quincy, Hingham, and surrounding areas. Known for redefining the homeowner experience through professionalism, innovation, and integrity, we’re now looking for a standout leader to bring our customer-first model to this region. As the General Manager of our Coastal Office, you’ll have the rare opportunity to build the Hingham location from the ground up—with the full support of a proven, high-performing team behind you. If you’re someone who leads with purpose, thrives on building strong teams, and knows how to deliver both operational excellence and human-centered service, we want to hear from you. The Opportunity We’re hiring a General Manager to launch and lead our Coastal Office. In this hands-on leadership role, you’ll be responsible for recruiting and managing your team, driving sales and production, and establishing the Golden Group Roofing brand throughout the Hingham, Quincy, and South Shore area. You’ll receive operational support from our central team—ranging from systems and technology to training and branding—so you can focus on executing locally. What you bring is clear leadership, a growth mindset, and the ability to translate vision into reality on the ground. Key Responsibilities Build and manage a local team across sales, project supervision, and administrative support Oversee daily operations, including customer experience, scheduling, and site visits Drive retail sales and develop strategies to grow market share in the South Shore region Collaborate with the Golden Group support team for backend systems and operational consistency Track and report key performance metrics (KPIs) related to sales, profitability, and team success Uphold Golden Group’s reputation for transparency, quality, and elite service at every customer touchpoint Foster a culture of integrity, collaboration, and high performance within the Coastal Office Who You Are A service-driven leader who inspires trust and gets results Comfortable building structure and systems in a fast-paced, start-up-like setting Experienced in leading teams, especially within a sales-forward or customer-centric environment Able to connect with homeowners, develop relationships, and coach others to do the same Calm under pressure, decisive, and adaptable to change Familiar with home services, residential construction, or roofing (a plus—not a must) Willing to lead from the front, both in the office and in the field What You Bring 5+ years of leadership experience, preferably in construction, home improvement, or a service-related industry Strong interpersonal and communication skills A track record of meeting or exceeding performance goals Entrepreneurial drive and the desire to take full ownership of a local operation Passion for delivering top-tier service and building a values-driven team Strong preference for experience in roofing, siding, or solar installation What We Offer Base Salary: $100,000 | On-Target Earnings: $150,000 Uncapped Bonus Structure: Performance-based, tied to measurable KPIs Company Vehicle Full Benefits Package – medical, dental, vision, PTO, etc. Comprehensive training, systems, and support from our central operations The opportunity to lead your own branch—with the backing of an award-winning roofing company that believes in people over profit About Golden Group Roofing Golden Group Roofing has redefined what homeowners expect from a roofing contractor. With a focus on professionalism, transparent communication, and seamless project management, we’ve consistently delivered award-winning results across Massachusetts. Our mission is to elevate the roofing experience—bringing together the craftsmanship of a construction company with the polish of a white-glove service provider. Now, we’re expanding to Hingham—and we’re looking for a leader who’s ready to build something exceptional in a new region. If you're looking for more than just a job—and you’re ready to lead a team that stands for something—this is your opportunity. Powered by JazzHR PI7ce84788d69c-25***********5

Director of Food & Nutritional Services The Role: The Cambridge Public Schools seeks applications from dynamic and innovative food service professionals to manage and develop the food service program for an urban school district with 18 schools across 14 school buildings serving approximately 7000 students. The Food & Nutritional Services (FNS) Director oversees a budget of $2.5 M, one Assistant Director and all full and part-time FNS staff district wide. In addition, the Director is responsible for supervising district-sponsored programs such as: the school breakfast program, the school lunch program, the afterschool snack program and the fruit and vegetable snack program. The ideal candidate will possess a keen understanding of the changing landscape of child nutrition programs and be committed to continuous improvement. Duties: The Director of Food Services reports to the Chief Operating Officer. Duties and responsibilities include the following: * Administers the School Breakfast, Lunch and Snack programs for the Cambridge Public Schools, including compliance with all State and Federal regulations; * Plans, implements, coordinates and evaluates all FNS functions including policies, procedures and systems; * Maintains and processes monthly and year end reports for Massachusetts Department of Education; * Maintains and develops partnerships with local farmers and producers to promote an equitable and sustainable food system; * Manages FNS revolving accounts and operating budget; * Provides monthly revenue and expenditure information throughout the fiscal year to management; * Manages all school kitchens; * Responsible for personnel management of all FNS staff, including union staff members; * Performs evaluations of Managers and Heads of Kitchens; * Establishes/implements procedures to enhance the highest standard of customer service and sanitation; * Provides professional growth for FNS personnel; * Participates as an active member of the Cambridge Healthy Children's Task Force; * Works cooperatively with principals, faculty, administrators, families and students to continuously improve the FNS Programs in the schools; * Responsible for the planning of new or renovated kitchens; * Determines eligibility of student meal applications; * Purchases all food and FNS related products under public purchasing requirements. * Other related duties as assigned Your Skill Set: As an applicant for Director of Food & Nutritional Services, you may possess many, though perhaps not all, of the following characteristics and qualifications: * Bachelor's Degree with at least 2 years of School Nutrition related experience. * Five years of experience in a leadership position in quantity food production, with responsibilities for menu development and planning, food purchasing, personnel and budget management; * Food Protection Manager Certification; * Knowledge of USDA Regulations a plus. * Proven ability to use knowledge of food and nutrition to develop and influence innovative menus using healthy foods and locally grown products; * Strong personnel and financial management skills; * Ability to supervise quantity food production and purchasing; * Excellent organizational and analytical skills; * Excellent fiscal management skills; * Demonstrated skills in the use of technology, computers and food service software; * Ability to collaborate with a wide constituency including principals, families, students and public health partners; * Strong customer service skills; * Strong interpersonal skills as well as proven report writing. Studies have shown that women and people of color are less likely to apply for jobs unless they believe they can perform every job duty. We are most interested in finding the best candidate for the job, and that candidate may come from a less traditional background. The District may consider an equivalent combination of knowledge, skills, education, and experience to meet minimum qualifications. If you are interested in applying, we encourage you to think broadly about your background and skill set for the role. Terms of Employment: This is an exempt 12 month full time position. This is an immediate vacancy. Salary: $ 123,162 - $ 138,556, commensurate with qualifications and experience, along with a generous benefits package. How to Join Our Team: Please upload a resume and thoughtful cover letter, outlining how your skills and experience meet the qualifications of the position and stating how you heard about this opportunity. Review of applications will begin immediately, however, the position may be considered open until filled. At the Cambridge Public Schools, we are committed to cultivating an environment where diverse perspectives and backgrounds are embraced, acknowledging that a team reflecting diversity of race, color, ancestry, national origin, religion, age, gender, marital/domestic partner status, sexual orientation, gender identity, disability status, and veteran status allows us to serve our communities better. To that end, we welcome and encourage applicants to bring their authentic selves when considering employment opportunities within our school district.

Returning UsersLog Back In Catering careers are fast-paced and full of flavor! Sodexo is seeking an experienced Catering Manager 3 to lead the catering operations at Bridgewater State University - a long-standing Sodexo partner with over 10,000 students, four dining locations, and nearly $1.5 million in annual catering volume. This role will oversee medium to large-scale catering activities, including a high volume of complex and high-profile events. The successful candidate will bring both strategic oversight and hands-on execution to ensure consistently exceptional service and client satisfaction. What You'll Do * Lead the day-to-day catering operations using Sodexo tools, systems, recipes, and programs. * Oversee food production, inventory control, vendor deliveries, invoicing, and procurement. * Manage the CaterTrax platform, including booking, billing, and reporting. * Partner closely with chefs and culinary teams to ensure all events are properly coordinated and scheduled in advance. * Serve as the primary client-facing contact, ensuring timely and effective communication around all catering requests and event needs. * Collaborate with clients to design customized catering solutions and creative menus that reflect current industry trends. * Support and contribute to menu planning and provide ongoing input to enhance offerings. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Associate's Degree or equivalent experience * Proven experience managing complex catering operations with high-profile event execution. * Strong leadership and team management background, with multiple years of supervisory experience. * Exceptional communication and organizational skills; highly personable and polished in client interactions. * Ability to bring creativity and modern catering trends to life in event execution.. * Proficient in CaterTrax or similar catering management platforms. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Director of Food & Nutritional Services The Role: The Cambridge Public Schools seeks applications from dynamic and innovative food service professionals to manage and develop the food service program for an urban school district with 18 schools across 14 school buildings serving approximately 7000 students. The Food & Nutritional Services (FNS) Director oversees a budget of $2.5 M, one Assistant Director and all full and part-time FNS staff district wide. In addition, the Director is responsible for supervising district-sponsored programs such as: the school breakfast program, the school lunch program, the afterschool snack program and the fruit and vegetable snack program. The ideal candidate will possess a keen understanding of the changing landscape of child nutrition programs and be committed to continuous improvement. Duties: The Director of Food Services reports to the Chief Operating Officer. Duties and responsibilities include the following: Administers the School Breakfast, Lunch and Snack programs for the Cambridge Public Schools, including compliance with all State and Federal regulations; Plans, implements, coordinates and evaluates all FNS functions including policies, procedures and systems; Maintains and processes monthly and year end reports for Massachusetts Department of Education; Maintains and develops partnerships with local farmers and producers to promote an equitable and sustainable food system; Manages FNS revolving accounts and operating budget; Provides monthly revenue and expenditure information throughout the fiscal year to management; Manages all school kitchens; Responsible for personnel management of all FNS staff, including union staff members; Performs evaluations of Managers and Heads of Kitchens; Establishes/implements procedures to enhance the highest standard of customer service and sanitation; Provides professional growth for FNS personnel; Participates as an active member of the Cambridge Healthy Children's Task Force; Works cooperatively with principals, faculty, administrators, families and students to continuously improve the FNS Programs in the schools; Responsible for the planning of new or renovated kitchens; Determines eligibility of student meal applications; Purchases all food and FNS related products under public purchasing requirements. Other related duties as assigned Your Skill Set: As an applicant for Director of Food & Nutritional Services, you may possess many, though perhaps not all, of the following characteristics and qualifications: Bachelor's Degree with at least 2 years of School Nutrition related experience. Five years of experience in a leadership position in quantity food production, with responsibilities for menu development and planning, food purchasing, personnel and budget management; Food Protection Manager Certification; Knowledge of USDA Regulations a plus. Proven ability to use knowledge of food and nutrition to develop and influence innovative menus using healthy foods and locally grown products; Strong personnel and financial management skills; Ability to supervise quantity food production and purchasing; Excellent organizational and analytical skills; Excellent fiscal management skills; Demonstrated skills in the use of technology, computers and food service software; Ability to collaborate with a wide constituency including principals, families, students and public health partners; Strong customer service skills; Strong interpersonal skills as well as proven report writing. Studies have shown that women and people of color are less likely to apply for jobs unless they believe they can perform every job duty. We are most interested in finding the best candidate for the job, and that candidate may come from a less traditional background. The District may consider an equivalent combination of knowledge, skills, education, and experience to meet minimum qualifications. If you are interested in applying, we encourage you to think broadly about your background and skill set for the role. Terms of Employment: This is an exempt 12 month full time position. This is an immediate vacancy. Salary: $ 123,162 - $ 138,556, commensurate with qualifications and experience, along with a generous benefits package. How to Join Our Team: Please upload a resume and thoughtful cover letter, outlining how your skills and experience meet the qualifications of the position and stating how you heard about this opportunity. Review of applications will begin immediately, however, the position may be considered open until filled. At the Cambridge Public Schools, we are committed to cultivating an environment where diverse perspectives and backgrounds are embraced, acknowledging that a team reflecting diversity of race, color, ancestry, national origin, religion, age, gender, marital/domestic partner status, sexual orientation, gender identity, disability status, and veteran status allows us to serve our communities better. To that end, we welcome and encourage applicants to bring their authentic selves when considering employment opportunities within our school district.

Job Goal: To assist the Director of the Food and Nutrition Service Department in the implementation procedures for the departments' financial, personnel, and food production operations in such a way as to enhance the financial operation, human resources management and customer satisfaction with food service program. Qualifications: Demonstrated knowledge of business and operational functions; Supervisory experience of staff, quantity food production and purchasing; Excellent organizational and analytical skills; Excellent communication, customer service, and interpersonal skills; Knowledge of USDA Child Nutrition Programs, food labels, ingredients and allergens. Serve Safe certified, or certified within 3 months of hire. Certified member of SNA, or certified within 6 months of hire Computer knowledge of Microsoft Office Suite (Word, Excel, PowerPoint), and including District-wide POS System, Nutrition Analysis Program, and Department Website management. Valid Driver's License, use of reliable vehicle. Physically able to walk, bend and stand for long periods, lift and carry objects weighing 50 pounds. Duties & Responsibilities: Provide administrative support to the Director of Food and Nutrition Services; Supervise cafeteria manager(s), cafeteria lead person(s) and cook(s); lunch attendants and clerical staff; Maintain and report accurate information relating to the operational function of the department; Supervise the Summer Food Service Program; Supervise Purchasing and Inventory Control; assist in placing orders with food vendors, while monitoring inventories; Assist with preparation of menus, contracts and bid specifications; Monitor, maintain, and update nutrition database with menu, ingredient, and allergen data; Assist in the development, analysis and marketing of school breakfast and lunch menus; Participates in the development, implementation and management of marketing plans and campaigns, as requested, including department's website, digital menu boards and department's social media outlets; Keeps up to date with USDA and State Regulations and ensures compliance with legal requirements; Assists in review cycles, including but not limited to administrative and procurement reviews; Assist in coordination and tracking of food service staff professional development; Review and process free and reduced applications for students in the district, as needed, and conduct direct certification reports at state mandated times of the year and more often as able; Assists with bookkeeping and administrative tasks in the Food Service office, as needed, including fielding questions from staff, parents and community; Assist Director in food service union contract negotiations, when necessary; Maintain positive proactive practices; Use effective communication and support of department; Maintain strict confidentiality regarding security, reports, plans, and programs; Maintain current knowledge of developments in food handling and sanitary food safety procedures/techniques, nutrition, equipment, and supplies; Assume responsibilities for program operations in the Director's absence; Perform any other responsibilities as directed by the Director of Food Services; Terms of Employment: Full Time July - June Mondays - Friday, 40 hours per week Untion Status: Non Union The Somerville Public School does not discriminate in its programs, facilities or employment of educational opportunities on the basis of race, color, age, religion, disability, pregnancy, home status, marital/civil union status, sex/gender, gender identity, sexual orientation, citizenship status, place of birth, national origin, ancestry, cultural identity, genetics or military status, and does not tolerate any form of retaliation, or bias-based intimidation, threat or harassment that demeans individuals' group or interferes with their ability to learn or work.

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. The salary range for this position is $69,000 to $92,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. 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.

The Catering Manager is responsible for overseeing all aspects of catering operations, ensuring exceptional service and high-quality food preparation for events. This role requires strong leadership skills, attention to detail, and the ability to manage multiple tasks in a fast-paced environment. The Catering Manager will work closely with clients to create memorable experiences at the Corinthian Yacht Club while maintaining the highest standards of food safety and service. Position responsibilities include but not limited to: Event Planning and Coordination Manages all aspects of booking and executing member functions, including private parties, banquets, business and social meetings, and club-sponsored events Conducts pre-planning meetings, creates Banquet Event Orders (BEOs), and ensures all event details are communicated to relevant staff Oversees room setup, decorations, and layout for events, and ensures accurate and timely room flips when needed Client and Member Relations Acts as the main point of contact for event inquiries, maintaining positive and professional relationships with members and guests Assesses member and guest needs, handles inquiries regarding room availability and bookings, and ensures contracts and event information are delivered promptly Gathers feedback after events to evaluate satisfaction and implement improvements Team Leadership and Training Assists in recruiting, training, and supervising banquet and service staff, fostering a positive and motivated team environment Conducts staff lineups to communicate event details and service expectations Provides ongoing training and development opportunities for staff Operational Oversight Works closely with the Executive Chef and Food & Beverage Manager to plan menus, set pricing, and ensure smooth event execution. Coordinates with vendors, negotiates pricing, and manages inventory and linen orders for events. Ensures compliance with club policies, health regulations, and safety standards. Financial and Administrative Duties Assists with budget planning and monitoring for catering operations Prepares and distributes event reports, maintains up-to-date event files, and ensures accurate billing and follow-up Manages the master event calendar and keeps all documentation organized Quality Assurance and Improvement Inspects event setups and service to ensure high standards are met Implements policies and procedures to improve catering and food & beverage operations Analyzes event critiques to identify areas for improvement and innovation Skills and Qualifications Experience: Proven background in catering, event planning, or food and beverage management, preferably in a private club or hospitality setting Leadership: Strong team leadership and staff development skills Communication: Excellent verbal and written communication abilities. Organization: Exceptional organizational and multitasking skills. Customer Service: Commitment to delivering outstanding service and creating memorable guest experiences Technical Skills: Familiarity with event management software and administrative systems. Work Environment Location: On-site at the yacht club, with frequent interaction with members, guests, and staff. Physical Demands: May require standing for extended periods, lifting up to 50 pounds, and moving event equipment Schedule: Flexible hours, including evenings and weekends, to accommodate event schedules. This role is essential for maintaining the yacht club's reputation for excellence and ensuring that every event is a seamless and memorable experience for members and guests

Job Description Discover an exciting career opportunity at an upbeat, vibrant full-service restaurant with and bar! Engage in a thriving work setting marked by a cohesive and cooperative restaurant model. We are currently on the lookout for an energetic, dynamic, and passionate Assistant Manager in the heart of Burlington, MA. The salary package is market competitive, commensurate with skills and experience. If you have great ideas, restaurant management experience and want a seat at the table, then apply today for this great opportunity. Job Title: Restaurant Manager Type: Full-Service Restaurant Location: Burlington, MA Salary: $70K range Job Qualifications: Friendly, outgoing, energetic team player with a positive attitude and ability to adapt to change. Ability to think quickly and multi-task. Ability to communicate effectively, both verbal and written. Ability to delegate to hourly staff members and organize teams appropriately. Flexible availability including nights, weekends, and holidays. General food and beverage knowledge (craft beer, cocktails, and wine). Excellent service knowledge and standards. Must be able to stand for up to 10 hours and lift up to 40 pounds. Job Responsibilities: Work closely with the management team and ownership to develop and execute strategies to achieve operational goals at the restaurant level. Act as the ambassador of our established restaurant brand to the team and the community. Submit weekly schedules that deliver a great gastronomic experience while adhering to budgeted targets. Lead daily and weekly walkthroughs to ensure facilities are up to our standard. Uphold HR practices that align with our values and are compliant with local, state, and federal laws. Maintain high standards of cleanliness, safety, sanitation, and food safety. Showcase extensive knowledge of all operational systems, including the ability to train and delegate to direct reports. Deliver exceptional food, outstanding service, and unforgettable dining experiences to all guests. Foster a positive work environment through effective communication with employees and managers. Join us as the Restaurant Manager at our trendy location in Burlington, MA. This is an unbeatable opportunity for an individual eager to learn, grow, and make a lasting impact in the bustling restaurant industry. Please apply if you can commit to working nights, weekends, and holidays as required. We celebrate diversity, and provide an inclusive, supportive environment for all employees.

Property Description Join the dynamic team at Hyatt Regency Boston Cambridge, located in the vibrant and innovative city of Cambridge, Massachusetts! As a prestigious hotel in the heart of Kendall Square, we are seeking enthusiastic and skilled individuals to be part of our team. With its modern design, state-of-the-art facilities, and commitment to exceptional service, Hyatt Regency Boston Cambridge offers a stimulating work environment where you can thrive in your hospitality career. As an employee, you will have the opportunity to provide outstanding service to our diverse guests and create memorable experiences. With a culture that values teamwork, creativity, and personal growth, Hyatt Regency Boston Cambridge offers opportunities for career advancement and development. Join our team and be part of a dynamic and inclusive workplace where you can make a difference. Apply now to join our Hyatt Regency family! Overview Join our team as a Banquet Manager for an exciting opportunity to showcase your leadership skills in a fast-paced, high-end environment! We are seeking a motivated and detail-oriented candidate to manage and coordinate banquet events, ensuring seamless execution and exceptional guest experiences. The Banquet Manager assists with hiring and training all banquet staff including scheduling and monthly meetings, illustrating proper techniques and etiquette for all styles of service. Supervise the set-up of functions to include placement of linens, silver, china and glassware according to event specifications. Visually inspect function rooms and equipment for cleanliness, proper inventory and set-up. You'll be part of a dynamic team and work closely with culinary, sales, and operations departments to ensure a successful event from start to finish. Join us in creating unforgettable memories for our guests! Qualifications Previous supervisory/management experience and skills 2 years banquet leadership experience in a hotel preferred Previous hotel food and beverage experience preferred Ability to lead and manage a team Requires computer skills Strong business communication skills Overtime Eligible Manager (OEM) Target Salary $65,000-$70,000 Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

This Culinary Nutrition Manager will be responsible for: * Develops, implements, and manages age and culturally appropriate culinary medicine and medical nutrition therapy to patients and clients using evidence-based practice guidelines and the Nutrition Care Process. Supervises others in the delivery of patient/client culinary lessons. * Demonstrates effective organizational skills and understanding of performance and management standards to ensure the effective, smooth and timely delivery of culinary medicine and medical nutrition therapy. Supervise the efficient operations of the teaching kitchen including staff training (sous chef, guest chefs, physician partners, RDs, dietetic interns, volunteers) * Responsible for daily coordination of clinical and culinary medicine patient/client care according to strict adherence to the established standards of care * Establishes and maintains systems and criteria to monitor and evaluate culinary program quality and effectiveness. Establishes and maintains working relationships with hospital departments and affiliated groups in order to identify and address interdepartmental and interdisciplinary problems and issues. Obtains and coordinates resources, and plans and facilitates implementation of programs. Serves on interdisciplinary and departmental committees and task forces when appropriate. * Manages, motivates and develops staff. Develops and maintains staff and student schedules. Conducts performance reviews and disciplinary action * Prepares, monitors, and maintains annual operations and capital budgets. Evaluates budget performance and adjusts service/operations as necessary * Maintains knowledge of current trends in food, culinary nutrition, and health care and assists others to integrate this knowledge into practice. Volunteers for speaking and writing opportunities. Coordinates and participates in department journal review and other educational forums. Serves as an expert resource in the revision of departmental handbooks, resources, diet manual and databases. Applies culinary medicine and nutrition research to improve practice and patient care. Regularly develops new recipes which are feasible for the target demographic to prepare within time and financial constraints, access to ingredients and equipment, appropriate levels of preparation skills, which possess appropriate sensory attributes and are desirable to be eaten, and of appropriate nutritional content. * Monitors and maintains compliance with departmental quality improvement initiatives, governmental and accreditation requirements, professional credentialing and state licensure requirements. Applies regulatory knowledge of regulatory agencies including Joint Commission, DPH, FDA and CMS. * Develops and maintains professional skills and knowledge through attendance at relevant culinary and academic/research conferences, seminars and other educational programs. Plays a leadership role in professional organizations, and for authorship of written publications. To qualify, you must have... * Minimum of a Bachelor's degree in Nutrition & Dietetics or closely related field; Master's degree, preferred * Four years of progressive dietetic experience in culinary and/or clinical dietetics, including demonstrated project management and leadership experience. Teaching experience, a plus. * Registration by Commission on Dietetic Registration, the Credentialing agency of the Academy of Nutrition and Dietetics, as a Registered Dietitian. * Licensure by the Commonwealth of Massachusetts as a licensed Dietitian. Boston Children's Hospital offers competitive compensation and unmatched benefits including flexible schedules, affordable health, vision and dental insurance, child care and student loan subsidies, generous levels of time off, 403(b) Retirement Savings plan, Pension, Tuition and certain License and Certification Reimbursement, cell phone plan discounts and discounted rates on T-passes.

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

Job Description Salary: $65,000 - $70,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary The Senior Catering Manager is responsible for the successful execution of all catering events. You will supervise the sales and event order communications, scheduling and training of service staff, planning, delivery, set up, clean up, and proper invoicing for all daily events. Key Responsibilities: Daily Operations: Set and Break Down of events Supervision and Staff Development Basic Menu knowledge Working knowledge of managing client relationships Financial Management; Costing & Expenses Running & Executing Special Events Marketing and Sales Preferred Qualifications: A.S. or equivalent experience General Hospitality knowledge and interest in sustainability and sustainable food practices At least two years similar work experience Ability to anticipate client needs in order to deliver outstanding results Experience leading a team with a positive demeanor, and experience building a phenomenal culture with a team of professionals. Ability to interact with diverse and high-volume customer base in a friendly and efficient manner. Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles. Proficient with word processing and spread sheet applications. Ability to write professional and efficient emails to clients and customers. Possess the ability to meet Company specific uniform standards for this position. Utilize all Personal Protective Equipment’s per Company guidelines. Ability to work at times with minimal supervision, and accomplish tasks without direct instruction, and problem solve for the best solutions. This position supervises numerous (5-10) hourly employees, including delivery personnel and culinary personnel. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1427233 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

All American flatbread restaurant & bar looking to add a team member who has significant bar experience. This position would include assisting the bar manager with administrative duties such as inventory and invoicing as well as working front of house shifts. We are a hard working team that is dedicated to delivering a top notch guest experience. Must be energetic, personable and enjoy working with a team. Do you love cocktails and craft beer and want to learn more? This is the perfect place to do that. As a member of our team you will learn about production methods and differentiating factors of various spirits, the history of classic cocktails, how to build a balanced cocktail, and so much more!

Job DescriptionDescriptionPosition: Mobile Market Food Truck Manager Reports to: Director of Nutrition Education, Partnerships & Warehouse Operations Position Type: Full Time YMCA of Greater Boston Mobile Market Food Truck Manager The YMCA is a lead partner for the Greater Boston Food Bank and operates a warehouse Grocery Bag Distribution Program that packages and delivers 4,500+ grocery bags weekly to more than 45 partners through the city of Boston. A new Mobile Market will be operational in 2023 and will coordinate services in the city of Boston. The goal is to serve communities daily with food choice and individual selection. The YMCA of Greater Boston is also a partner to the Department of Transitional Assistance (DTA) and delivers SNAP-Education/ Nutritional Education to all distribution Centers in the city of Boston, partners with the Massachusetts Alliance of Ys and works directly with JRI and independent consultant to measure the impact of all Distribution Center Operations and Activities. Annually pantry meals will deliver more than 3 million meals. REQUIRED KNOWLEDGE. SKILLS & ABILITIES: • Proven ability to work with people from a variety of different ethnic, socioeconomic, educational, religious, sexual, and generational backgrounds. • Ability to identify, develop and monitor partnerships that meet specific needs of families and community. • Intermediate level knowledge of Microsoft Word, Exchange and Outlook; use of spreadsheet software such as Excel; use of on-line reporting systems for data entry. • Ability to write and communicate clearly and effectively. • Serve Safe, CPR, First Aid & other program specific certifications required upon or after hire. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to sit and reach with hands and arms. The employee must occasionally lift and/or move up to 10 -15 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust. Key ResponsibilitiesESSENTIAL RESPONSIBILITIES Job Responsibilities: • Oversee entire operation of the Mobile Market Food Truck • Have training on Greater Boston Food Bank SWAP method • Implement SWAP method at Mobile Market Food Truck sites • Drive Mobile Market Food Truck • Load, set up, and breakdown Mobile Market Food Truck • Coordinate with SNAP-Ed Team of Dietitian and Nutritionist to set up SNAP-Ed nutrition lessons and cooking demonstrations at sites • Manage Market site and participants to ensure flow and safety • Track inventory and “sales” of items • Oversee Mobile Market Food Truck Operations Assistant

JOIN OUR TEAM AND EXPERIENCE ENDLESS CAREER POSSIBILITIES IF YOU ARE AN EXISTING TEAM MEMBER, PLEASE CLICK THE FOLLOWING LINK TO BE TAKEN TO THE INTERNAL CAREER SITE: MOHEGAN INTERNAL CAREER SITE This position is responsible for supervising the daily activities of the front of the house staff in accordance with department policies, procedures and steps of service. Primary Duties and Responsibilities : includes but not limited to: Works with the outlet manager to achieve the established P&L guidelines Assists in training, evaluating and scheduling of staff Assists with developing weekly schedules and maintains the payroll of all staff Maintains the health, safety and sanitation guidelines for restaurant operations Secondary Duties and Responsibilities: Assists the outlet manager with on-going coaching programs with line employees to enhance skills Maintains par levels of all paper, plastic and restaurant supplies Assists with maintaining pars of restaurant supplies Works with the Stewarding and EVS departments to maintain health, safety and sanitation guidelines Recommends hiring as well as termination decisions in conjunction with the disciplinary process Works with the Engineering department to maintain the outlet's furniture, fixtures and physical layout Assists the outlet manager with the shift to shift maintenance and overall appearance of the outlet per established standards Assists staff in all facets of operations as business dictates Minimum Education and Qualifications: High School Diploma or equivalent At least one years' experience in a barista position is preferred Two years of experience a high volume restaurant F&B setting Excellent written and verbal communication skills Competencies : Incumbent will master the following competencies while in this position: Thorough knowledge of operational policies with regard to hours of operation, types of menus offered, restaurant concepts and marketing programs Good understanding of food products and preparation of both food and beverage. Basic understanding of P&L evaluations including sales forecasting, budgeting costs, utilization and KVI analysis Proficient computer skills in BirchStreeet, Word, Excel and Lotus Notes Thorough knowledge of the point of sale (POS) system Knowledge of current payroll systems Complete knowledge of the shift bidding process Good knowledge of all legal beverage service guidelines and state liquor laws including proper identification, refusal of service and shutoff procedures. SMART trained. Ability to multi-task amongst multiple outlets to prioritize needs Training Requirements: Outlet-specific standard operating procedures SMART alcohol awareness LMS Compliance Courses - Harassment, Confidentiality and Problem Gambling Qualify as Certified Barista Physical Demands and Work Environment: Must be able to stand, walk, lift and bend for extended periods of time Must be able to work in a fast paced environment with frequent interruptions Must be able to work various shifts and flexible hours This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with this job. Mohegan Sun reserves the right to make changes to the above job description whenever necessary. #Allinforcareersatmohegansun Work Shift: Regular Knock, knock. Hear that sound? That's opportunity! . Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.

Job Description The Catering Manager is responsible for overseeing all aspects of catering operations, ensuring exceptional service and high-quality food preparation for events. This role requires strong leadership skills, attention to detail, and the ability to manage multiple tasks in a fast-paced environment. The Catering Manager will work closely with clients to create memorable experiences at the Corinthian Yacht Club while maintaining the highest standards of food safety and service. Position responsibilities include but not limited to: Event Planning and Coordination Manages all aspects of booking and executing member functions, including private parties, banquets, business and social meetings, and club-sponsored events Conducts pre-planning meetings, creates Banquet Event Orders (BEOs), and ensures all event details are communicated to relevant staff Oversees room setup, decorations, and layout for events, and ensures accurate and timely room flips when needed Client and Member Relations Acts as the main point of contact for event inquiries, maintaining positive and professional relationships with members and guests Assesses member and guest needs, handles inquiries regarding room availability and bookings, and ensures contracts and event information are delivered promptly Gathers feedback after events to evaluate satisfaction and implement improvements Team Leadership and Training Assists in recruiting, training, and supervising banquet and service staff, fostering a positive and motivated team environment Conducts staff lineups to communicate event details and service expectations Provides ongoing training and development opportunities for staff Operational Oversight Works closely with the Executive Chef and Food & Beverage Manager to plan menus, set pricing, and ensure smooth event execution. Coordinates with vendors, negotiates pricing, and manages inventory and linen orders for events. Ensures compliance with club policies, health regulations, and safety standards. Financial and Administrative Duties Assists with budget planning and monitoring for catering operations Prepares and distributes event reports, maintains up-to-date event files, and ensures accurate billing and follow-up Manages the master event calendar and keeps all documentation organized Quality Assurance and Improvement Inspects event setups and service to ensure high standards are met Implements policies and procedures to improve catering and food & beverage operations Analyzes event critiques to identify areas for improvement and innovation Skills and Qualifications Experience: Proven background in catering, event planning, or food and beverage management, preferably in a private club or hospitality setting Leadership: Strong team leadership and staff development skills Communication: Excellent verbal and written communication abilities. Organization: Exceptional organizational and multitasking skills. Customer Service: Commitment to delivering outstanding service and creating memorable guest experiences Technical Skills: Familiarity with event management software and administrative systems. Work Environment Location: On-site at the yacht club, with frequent interaction with members, guests, and staff. Physical Demands: May require standing for extended periods, lifting up to 50 pounds, and moving event equipment Schedule: Flexible hours, including evenings and weekends, to accommodate event schedules. This role is essential for maintaining the yacht club's reputation for excellence and ensuring that every event is a seamless and memorable experience for members and guests