Beverage Manager jobs at Russell Tobin

Aramark Healthcare+ is seeking a Food Service Director to join their team at Medina Cleveland Clinic Hospital in Medina, OH. 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. COMPENSATION: The salary rate for this position is $70,000.00 to $80,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer 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 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service 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. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

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 ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

We know that a chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for a Chef & Food Production Manager at UMass Lowell who can help us deliver the best customer service and food experiences. Reporting to the Executive Chef, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef & Food Production Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The hourly rate or salary range for this position is $65,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. ? ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Catering Services Manager is a leadership position which leads all aspects of catering solutions and special events at the location. This position will lead the Catering team to complete events or catering delivery requests in line with customer expectations and service standards. Job Responsibilities ? Develop and complete catering solutions to meet customers? needs ? Develop and maintain effective client and customer rapport ? Deliver consistent quality in planning and carrying out events ? Facilitate the delivery of prepared food and set up of events crafted from banquet event orders ? Assist clients in planning special events and providing creative solutions to clients? needs ? Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation ? Provide completed Banquet Event Orders to team and provide quality assurance all requests are met prior to event ? Responsible for delivering food and labor targets ? Responsible for execution of catering events of varied size and scope including staffing and management ? Ensure accurate reporting of all catering related revenue, expenses, and receivables ? Recruit, train, schedule and develop team members ? Ensure compliance with all food, occupational, and environmental safety policies 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 2 years of experience ? Prior experience in a management or supervisory role preferred ? Previous experience in events, hospitality and catering preferred ? Requires a bachelor?s degree or equivalent experience ? Available to work event-based hours ? Must have excellent communications skills ? Complete Food Handlers and Alcohol Service Certifications as required ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Ability to stand for extended periods of time EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The HT Group has a professional services client in Houston, TX looking for a Food Service Manager who is organized, service-oriented, and proactive in overseeing daily food and beverage operations for onsite and offsite meetings while ensuring exceptional service, safety compliance, and operational efficiency. This is a 6-month contract, fully onsite in Houston, TX, 77027. Responsibilities: Oversee daily food service and beverage operations for client, board, and employee meetings Manage scheduling, training, and supervision of food service staff Coordinate all food orders for onsite meetings, working closely with administrative teams and vendors Maintain strong vendor relationships and negotiate service quality and delivery expectations Manage food and beverage inventory, including ordering, receiving, and budget tracking Ensure timely and accurate setup of food, beverages, and supplies in conference rooms Verify calendars and meeting schedules to confirm food needs in advance Inspect kitchens, conference rooms, equipment, and work areas for cleanliness and safety Enforce health, sanitation, and workplace safety standards, including HACCP principles Address and resolve food quality, service, or personnel concerns promptly Assist with service and cleanup during high-volume or peak periods as needed Review billing and financial transactions to ensure accurate chargebacks and budget compliance Develop and implement menu strategies based on guest needs and client requests Maintain required records related to food safety, sanitation, and compliance Identify opportunities to improve service efficiency, performance, and safety Requirements: Strong organizational, leadership, and problem-solving skills Excellent customer service and communication abilities Ability to work independently with minimal supervision and meet strict deadlines Experience managing staff, inventory, and vendor relationships Knowledge of food safety regulations, sanitation standards, and labor laws Ability to lift up to 50 lbs. and perform standing, walking, and manual tasks as required Proficiency in Microsoft Office and basic food service accounting practices High school diploma or GED required Flexible availability, including early mornings and evenings All qualified applicants may apply below or send an email to tatum.teer@the HTgroup.com #HPIND

Green Key Resources is currently partnered with a national general contractor here in San Antonio that is looking for a Senior Superintendent for their cold storage facility projects. This is an exciting opportunity for an experienced construction leader with a strong background in cold storage and/or food & beverage projects to join a collaborative, fast-paced team delivering high-impact work across the commercial real estate space. What You'll Be Doing: Lead and manage subcontractor performance on complex projects Develop, maintain, and track CPM schedules Oversee construction budgets, safety programs, and field personnel training Review design documents and shop drawings for accuracy and constructability Support material procurement and integrate timelines into the master schedule Establish and maintain quality control programs Drive value engineering efforts throughout the project lifecycle Solve challenges creatively while leveraging available resources Communicate effectively with all project stakeholders Travel as needed to support project delivery What We're Looking For: 15+ years of experience in cold storage and/or food & beverage construction Post-high school education or equivalent construction-related experience Proven ability to lead and supervise project teams Strong knowledge of BIM and/or CAD, MS Project, and current building codes Familiarity with the local construction market Self-motivated leader who fosters a positive, inclusive jobsite culture Valid driver's license and ability to pass pre-employment and random drug/alcohol testing Authorized to work in the U.S. Compensation & Benefits: Competitive salary & truck allowance Medical, dental, and vision coverage Retirement and savings plans Flexible spending accounts Life and long-term disability insurance Educational assistance Generous PTO and parenting benefits Paid volunteer time and charitable matching

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit Aramark Student Nutrition . 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 ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

We are seeking an experienced and dynamic Catering Manager to oversee all aspects of our corporate dining services. The ideal candidate will be responsible for managing daily operations, ensuring high-quality food and service, and maintaining excellent client relationships. This role requires strong leadership, organizational, and communication skills to deliver exceptional dining experiences for our corporate clients. Monday-Friday Schedule, no nights or weekends! Job Responsibilities Operational Management: Oversee the daily operations of the corporate dining facility, including food preparation, service, and cleanup. Team Leadership: Recruit, train, and manage a team of catering staff, ensuring high performance and adherence to company standards. Client Relations: Build and maintain strong relationships with corporate clients, understanding their needs and ensuring satisfaction. Menu Planning: Collaborate with chefs to design and update menus that meet client preferences and dietary requirements. Quality Control: Ensure all food and beverages meet quality standards and are presented attractively. Budget Management: Monitor and manage the catering budget, including cost control, inventory management, and financial reporting. Event Coordination: Plan and execute corporate events, meetings, and special occasions, ensuring seamless service and client satisfaction. Compliance: Ensure compliance with health and safety regulations, company policies, and industry standards. Qualifications Proven experience as a Catering Manager or similar role in a corporate dining environment. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Exceptional organizational and multitasking skills. Knowledge of food safety and sanitation regulations. Ability to work flexible hours, including evenings and weekends, as needed. Degree in Hospitality Management, Culinary Arts, or related field preferred. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Part-time Description We're seeking enthusiastic and responsible individuals to join our Food & Beverage team for the upcoming season! We offer a fun and fast-paced work environment with the opportunity to gain experience in a variety of roles. Positions include: Banquet Servers, Kitchen Staff, Restaurant Servers/Bartenders (18+) Responsibilities: Provide excellent customer service to all guests. Prepare and serve food and beverages in accordance with company standards. Maintain a clean and organized work area. Work effectively as part of a team. Adhere to all company policies and procedures. The Golf Club at Cedar Creek LLC is an Equal Employment Opportunity Employer Requirements Excellent communication and interpersonal skills. Ability to work in a fast-paced environment. Bartending experience is a plus!

Wisteria at Warner Center, a brand-new Continuing Care Retirement Community opening in Summer 2026, is excited to announce an opportunity to join our founding team as Food and Beverage Director. Discover a workplace where you're truly valued and enjoy a comprehensive benefits package designed to support your well-being, development and success. * Excellent benefits package including medical, dental, vision, life insurance, flexible spending accounts, and a Safe Harbor 401(k) plan with generous company match! * Generous Paid Time Off (PTO), Flex Holidays, and 6 Paid holidays per year for full-time staff. * $2,000 a year in Tuition Assistance for full-time employees and robust Talent Development Program we help you accelerate your career! * Wellness program with the opportunity to earn a 30% discount on your benefit premiums! * Employee Meal Program coming! We will prepare delicious meals for you daily! The Food and Beverage Director is responsible for providing effective food and beverage services; and is responsible for the dining experience of residents, visitors, and employees; selecting, training and supervising all food and beverage personnel; procuring supplies and equipment; assisting with budget preparation and operating within budgetary guidelines. This is a full time, onsite, position located in Woodland Hills, California. Compensation: $130,000 plus 15% annual bonus potential PRINCIPLE DUTIES: Leadership * Organizes, directs and supervises all food and beverage activities in residential living, front and back of house. * Delegates authority to management and supervisory staff for task details to facilitate smooth flow of materials and services. * Promotes teamwork within the department, and between departments, to ensure smooth operations and quality service. * Conducts monthly leadership team meetings and other regular meetings with front and back of house teams as needed. * Consistently conducts dining rounds, especially at dinner, to engage with Residents. Service/Quality Control Functions * Maintains established dietary standards and policies. * Develops programs, procedures, and processes that enhance overall resident satisfaction with food and beverage services. * Plans and assists in preparation of special meals for parties, banquets, etc. * Assures efficiency of food preparation and serving in compliance with local, state and federal standards, sanitation, and hygiene and health standards of personnel. * Reviews and maintains required records and reports covering: * Number and kinds of regular and therapeutic diets. * Prepared nutritional and caloric analyses of meals. * Costs of raw food and labor. * Computation of daily meal costs. * Inventory of equipment and supplies. * Department cost control procedures. * Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures. * Ensures quality, nutritious meals are provided daily in the employee lounges. * Performs specific work duties and responsibilities as assigned. Human Resources/Training/Employee Engagement Duties * Oversees the selection, training, evaluating and disciplining of all food and beverage personnel. * Actively develops and drives ongoing departmental employee engagement and oversees employee/HR issues within the department. * Provides guidance and approval of accurate payroll processing in compliance with federal and state regulations. * Ensures the scheduling of training, and compliance with this training, of all applicable federal, state, and local regulations, including but not limited to OSHA guidelines, labor laws, Health and Safety Codes, etc. Financial/Risk Management Functions * Interviews salespeople and purchases food and supplies, checks incoming food and supplies, and directs storage location and procedures. * Records department costs, maintains an accurate inventory control system, and regularly checks storage areas for stock level of staple items. * Responsible for risk management oversight of department processes, procedures and controls. * Establishes and maintains financial controls that support departmental budget. * Participates in the research, preparation, and writing of department budget. QUALIFICATIONS: * Minimum of 10+ years experience in the administration of a large food services system, such as a resort, hotel, or club; fine dining experience preferred. * Bachelors degree in culinary arts or a related hospitality field. * Must possess excellent communication skills both written and verbal. * Ability to work in close cooperation with residents, guests, visitors, families, supervisors and peers in a fast-paced environment. Requires courtesy, tact and graciousness. . #ZR #Wisteria1

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Director of Operations for ASM Global/Savor at the Moscone Center. Responsible for leading our operation staff and motivating our union and non-union staff to provide excellent customer service. Other responsibilities include ensuring efficient F&B operation, as well as maintaining high production, productivity, quality, and customer-service standards. To be successful in this role, you will need management skills and experience in both front and back of the house. Expectation to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, this position helps ensure our events run smoothly and customers have pleasant experiences. Essential Duties and Responsibilities * Ensure the budget for the department is monitored and adhered to by implementing effective controls of food, beverage, and labor costs * Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change * Help lead major events and employees, including managers, supervisors, union and non-union employees * Preserve and execute excellent levels of internal and external customer service * Maintain a strong presence on the floor during events to oversee execution of plans and services * Work closely with clients before and during events to ensure their needs are met * Coordinate with other department heads including culinary, sales, operations, and any other division in order to strategically plan for future events, cultivate new relationships, and create unique services for our clients. * Provide support and analysis to the General Manager regarding costs, challenges, and areas of improvement for major shows * Responsible for the overall management of the F&B Operation and is expected to help market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; meet budgeted productivity while keeping quality consistently high; staffing, training, and planning all F&B activities to ensure efficient operation of the department. Supervisory Responsibilities: Managing Food and Beverage Operation Managers, On-call supervisors, Union Catering Staff. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Minimum 8 years of proven experience in a high-level food and beverage managerial role. Skills and Abilities * Ability to work all shifts including nights, weekends and holidays as needed * Good written and verbal communications skills * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. * Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. * Ability to execute instructions furnished in written, oral, or diagram form. * Ability to deal with problems involving several concrete variables in standardized situations. Computer Skills Proficiency with MS Word, MS Excel, MS PowerPoint and POS Proficient. POS System experience a plus Other Qualifications Prior hotel and convention experience a plus Familiarity working with unions and an understanding of CBA rules Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. COMPENSATION $110,000 - $120,000 (Plus Eligible for 10% Bonus) Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE This position is responsible for daily management of the Food and Beverage Department to include concessions, mobile carts, general event catering, culinary, catering sales, menu development, financials, and budgets. The Director of Food & Beverage directs and coordinates the entire food and beverage operation by performing the following duties personally or through subordinate supervisors. Annual Salary Range $100,000.00 to $120,000.00 Essential Duties and Responsibilities * Markets Food and Beverage services to clients and establishes Food and Beverage controls. * Foster & maintain positive client relations. * Daily management of the Food & Beverage departmental operations and personnel. * Creates Food and Beverage sales projections and budgets for facility events. * Responsible for stand inventory and per capita reports for each event and ongoing fiscal reporting. * Purchasing and overseeing distribution of all products to concessions outlets. * Responsible for daily concession food and beverage compliance and service concerns such as, Health Department regulations, Alcohol beverage service guidelines and standards, menu engineering/development and detailed costing for concessions operation. * Hires and trains new concession employees; anticipates and schedules labor needs for event and non-event days. * Controls spoilage, cost of sales. * Inspects and tastes prepared food to maintain quality standards and sanitation regulations. * Is responsible for the overall direction and coordination of Food and Beverage units. Carries out supervisory responsibilities in accordance with Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. * This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Certificate or degree from an accredited culinary school, college, or technical school preferred. * Minimum 5 years' experience in management level position in Food & Beverage or equivalent combination of education and experience. * Previous experience in overall Food and Beverage operations, sales, inventory control, cost control and food preparation procedures. * Previous experience in food purchasing (Catering & Concession), including price negotiations. * Excellent knowledge of current culinary and concession trends, presentation, and food quality. * Previous experience in standardizing recipes, plating, and costing of menus. * Previous experience collaborating with sub-contractor vendors. Skills and Abilities * Serv Safe food and Serv Safe Alcohol certified. * Maintain PCI Compliance certification. * Alcohol awareness certificate and training capabilities. * Strong orientation to customer service and ability to collaborate with clients and staff members. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, multi-tasking, planning, written and verbal communication skills. * Attention to detail and service oriented. * Prior supervisory experience required. * Computer skills including proficiency with Microsoft Office programs. * Ability to be creative with buffet presentations and maintain a quality product. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Annual Salary Range of $100,000.00 to $120,000.00. WORKING CONDITIONS Location: On Site (Oakland-Alameda County Coliseum/Oakland, Ca.) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Please apply via the Legends Global Career site.

ESSENTIAL JOB FUNCTIONS: In charge of overall Front of house F&B operations. Working closely with chefs and managers to ensure success for internal and external guests. Restaurants: Ocean Grill Sunday Jazz Brunch The Bar In-room dining Beach / Pool dining MINIMUM EDUCATION AND WORK EXPERIENCE: Must have a Bachelor's degree in Hospitality Management or related field, AND a minimum of three (3) years experience in a Food & Beverage position in a luxury hotel environment; OR an equivalent combination of education and experience. We dont offer relocation. This is an onsite role. Employee benefits are an important component of your total compensation. We are pleased to offer a competitive benefits package for all full-time employees including many programs unique to our hotel. What we offer: Medical Insurance Dental Insurance Vision Insurance Life Insurance Short and Long Term Disability Insurance Retirement plan - 401(k) program Generous Paid Time Off Program Bereavement Pay Jury Duty Pay Food & Beverage Discounts Spa Discounts Employee Referral Program Duty Meals Uniforms & Maintenance of Uniforms Entertainment and Shopping Discounts Parking EOE/ DFWP Compensation $110-130 plus monthly incentives based on revenue Package Details

The Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of F&B outlet's operations, while maintaining a profitable F&B outlet and high -quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently. Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints on time. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports on time. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Monitor quality of service in F&B outlet. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement, and monitor corporate promotions in outlet (if applicable), including buffet and three -meal concept standards. Ensure the training of employees on SOP's and technical job tasks. Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc. Interview candidates for front -of -house F&B positions and follow standards for hiring approvals. Complete tip reporting. Ensure overall guest satisfaction. Requirements A 4 -year hospitality college degree and at least 2 years of related experience. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to communicate effectively both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous, and service oriented manner. Attend all hotel required meetings and training. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Maintain a warm and friendly demeanor always. Benefits Up to 15% yearly bonus Full benefits after 60 days (employee pays per payroll deduction) 2 weeks' vacation and 1 week of PTO after one year of employment 401(k) after 6 months Insurance Plans Flight from Mexico to the US TN Visa

Primary Responsibilities Assist in maintaining a smooth-running operation. Monitor beverage quality and service level. Monitor payroll and revenue. Provide a pleasant and efficient atmosphere for staff and guests. Assist in inventory control. Maintain service standards. Responsible for daily paperwork including payroll, inventory, etc. Assist staff with any problems that may occur. Qualifications At least two (2) years of restaurant/banquet experience Prior leadership experience, preferred Hotel experience, preferred Proficient in Microsoft Office and POS systems (preferably TOAST). Serve Safe Certification TIPS Certification Desire to grow career in hospitality Flexible / adaptable with flexible scheduling working nights, weekends and holidays Able to work outside in sun/humidity and warm temperatures. Outlet is tied to weather pattern Ability to lift more than 50lbs consistently Ability to lead, inspire, and motivate a team with positivity and high energy This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

The Club is seeking talented and experienced individuals to join the Food & Beverage team as F&B Manager at one of their dining venues in South Carolina. As a Food & Beverage Manager with The Club you will be a key member of an extraordinary team that strives daily to exceed members' expectations. We are growing communities where career opportunities and growth are endless. Responsibilities Ensure compliance with prescribed standards in the areas of guest satisfaction, food cost, labor costs, safety, sanitation and product preparation. Welcomes new club members; meets and greets all club members as practical during their visits. Operate and maintain dining areas staffed with knowledgeable, competent personnel. Strive for Continuous Improvement in knowledge, quality, consistency, service, products, work environment, financial metrics, safety and member satisfaction. Works together with supervisors in other areas of responsibility to ensure prompt and high level of service execution in all areas. Successfully manage day -to -day operations, assist with special events, member activities, menu rollouts, etc. for the food & beverage department. Coordinate the overall operations of activities, staff, and interact with members, guests and vendors. Assist in ensuring that all team members are team focused and living the Club's mission. Responsible for all scheduling and coordinating for training and developing service staff, concierge, housekeeping and banquet services. Perform detailed clerical and financial duties such as Club payroll operations, handling of money/charges, and managing inventory. Develop and build relationships with kitchen management staff to attain consistent sanitation and quality standards. Assist the supervisor in managing the daily operations of the food and beverage areas and takes corrective action when needed. Perform detailed clerical and financial duties to include directing payroll operations for the staff as well as handling money, charges, etc. Assist in ordering and receiving product and inventory management (cost and portion control). Provide associate hiring, training, scheduling and development (Managers and service staff). Assist in other clubs when necessary and other company -wide functions. Continuously evaluate personnel performance and encourage improvement. TIPS Certified Other duties as assigned RequirementsEducation and Experience: Bachelor's degree in culinary/hospitality/tourism management. Minimum 4 years of F&B experience or culinary leadership. Participative management style. Use hands -on approach to management. Possess the ability to manage change effectively. Provide leadership to staff achieving goals and objectives. Effectively communicate the goals and objectives while inspiring employees to achieve those goals. Clear, concise written and verbal communication skills. Demonstrate team building experience. Track record promoting an atmosphere of teamwork. Demonstrate ability to lead by example. Strong technical and organizational skills. Excellent time management. Exceptional detail to follow -up. Excellent budgetary, projections and cost control skills. Experience with inventory and cost management. Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 55,000 USD Annual Gross Income 3 months of Housing w/$200 of rent 15 days of PTO Insurance Plans Paid holidays Golf Club privileges 401 K Retirement Plan Flight from home city to USA

Future Chefs (futurechefs.net) prepare Boston high school students to complete high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides authentic work-based learning in a kitchen setting to prepare teens with the basic cooking skills needed to enter the culinary industry and most importantly the job readiness and essential skills to succeed in any field. Future Chefs believe that every young person is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students lived experiences. Future Chefs occupies 5,770 square feet of meeting, kitchen, and office space on the first floor of The Clarion in Roxbury. Our youth-centered programming also includes community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of Third Sector New England, Inc. (tsne.org). Who You Are You are an enthusiastic, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school, and out-of-school setting. You bring creativity, technical expertise, and vision to menu development, catering, and event production, with the ability to deliver high-quality food at scale while designing menus that are engaging, culturally responsive, and aligned with program goals. You take pride in producing excellent food that reflects professionalism, safety, and sanitation standards, and you hold yourself and others accountable to the highest level of kitchen operations. You are equally comfortable teaching in the kitchen with youth and supporting adult staff to deliver curriculum with excellence. You want to develop the leadership and culinary knowledge of participants and adult staff. You are a passionate lifelong learner, highly organized, and committed to leading and upholding a diverse, inclusive, equitable, and welcoming culinary setting. You understand that Future Chefs is not a traditional kitchen environment. You are excited to help shape an alternative kitchen culture-one that centers youth, values essential life and leadership skills, and intentionally contrasts with some of the industry's norms. You believe teamwork, communication, initiative, and respect are as important as culinary technique, and you see your role as developing not just skilled cooks, but future leaders. You are a direct and respectful communicator who seeks to develop and uphold the systems needed to support a safe, professional, productive, and welcoming working environment. You do not waste resources and work to maintain and teach the highest standards in the kitchen. You embrace excellence as you strive to instill it in others. All the work in the kitchen with our young people serves the programming goals at Future Chefs. You are a willing collaborator in achieving those goals, exude positivity, and model a healthy lifestyle. Responsibilities The Senior Culinary Manager (SCM) is the lead culinary professional at Future Chefs, responsible for ensuring the quality and impact of all culinary programming. This role combines hands-on teaching with youth, coaching and supporting culinary staff, and collaborating with the program team on youth-led culinary enterprises and events. The Senior Culinary Manager supervises the Culinary Team, serving as a mentor, sounding board, and resource for program delivery. While not responsible for overall event management, the SCM ensures that all youth-led and community-facing events meet high culinary standards and reflect Future Chefs' quality expectations. The primary focus remains curriculum delivery, youth engagement, kitchen operations, and staff development, with accountability for the culinary excellence of all programming. Essential Job Functions Culinary Education & Youth Development Directly deliver Future Chefs' culinary curriculum to youth participants, leading hands-on instruction in the teaching kitchen. Actively coach and mentor young people during daily programming, modeling professional kitchen standards, teamwork, and a work-readiness mindset. Train, support, and observe culinary instructors to strengthen their curriculum delivery and instructional practices. Collaborate with Program Staff to assess youth skills, share progress updates, and reinforce coaching and career exploration goals. Lead field trips, workshops, and guest chef experiences that expand youth exposure to culinary careers and food traditions. Kitchen Operations & Food Production Oversee daily kitchen operations in a licensed professional kitchen, ensuring compliance with health, safety, and sanitation standards. Manage scheduling, production calendars, and workflow for year-round programming. Supervise menu planning, recipe testing, and preparation for instructional activities. Implement systems for food procurement, inventory control, and waste reduction. Maintain preventative maintenance schedules and ensure safe operation of equipment and facilities. Ensure all required inspections, certifications, and licensing requirements are met on schedule. Culinary Events & External Partnerships Supervise and support the Culinary Instructor & Events Specialist in planning, execution, and delivery of external culinary events (e.g., catering, team-building events, private functions, etc.). Provide oversight and guidance to ensure events meet high culinary standards and align with youth development goals. Serve as a sounding board and occasional backup when additional leadership is needed during events. Support relationship-building with local chefs, industry leaders, and vendors to expand Future Chefs' culinary network and youth opportunities. Staff Supervision & Professional Development Supervise, coach, and evaluate 2-4 culinary staff, fostering a collaborative, inclusive, and professional kitchen culture. Lead scheduling, delegation, and capacity planning to ensure balanced workloads across culinary staff. Provide mentorship, professional development, and growth opportunities for staff to build both culinary expertise and youth development skills. Promote a welcoming, equitable, and respectful environment for both staff and youth. Strategic Leadership, Administration & Collaboration Collaborate with the Director of Programs and Partnerships to align culinary programming with organizational goals and youth outcomes. Advise the Leadership Team on culinary trends, staff development, and resource needs. Participate in annual program planning, budgeting, and outcomes measurement. Partner with the Development team to support fundraising efforts, donor events, and storytelling. Track and report culinary program data, ensuring alignment with organizational learning and evaluation systems. Qualifications 5+ years managing culinary operations in a professional kitchen (e.g., full-service restaurant or institutional kitchen). Experience with, or strong interest in, working alongside young people from diverse backgrounds, with a focus on equity and inclusion. Supervisory experience leading a team of two or more in a culinary setting. Strategic and intentional in supporting young people's growth, leadership, and confidence. Proven track record managing catering and food production for onsite and external events. Coaching and mentoring supervision style to support professional growth and career pathways. Strong foundation in savory cuisine, preferably in upscale or fine dining, with depth across a variety of cuisines. Experience applying Positive Youth Development principles in a culinary setting, or willingness to build this skill through professional development. Ability to share culinary expertise in ways that are accessible, engaging, and instructive. Commitment to advancing opportunities for young people of color and fostering inclusive kitchen environments. Clear, effective communication and strong organizational skills. Collaborative approach to working as part of a responsible, productive team. Special Job Requirements Available to work after school hours, summers, and occasional weekends. CORI/SORI check ServSafe Manager Certification. Physical Demands/Work Environment The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers. While performing the duties of this position, the employee is required to: Handle, or feel objects, tools or controls; Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move; Occasionally lift and/or move up to 25 pounds; The noise level in the work environment is usually moderate; Job is not subject to significant occupational or environmental hazards; Likelihood of personal injury would be relatively slight; Environmental and work hazards are not present to a measurable degree. Compensation and Benefits Location: Work will be primarily performed onsite; 305 Roxbury, MA 02120. Schedule: Monday - Friday, 37.5 hours per week; availability to work after school hours, summers, and occasional weekends. Compensation: The salary range for this position is $70,000 - $75,000 annually. Benefits: This position is eligible for a full benefits package including: Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff. 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans; Low-cost Harvard Pilgrim Dental and Vision. Flexible Spending Accounts (FSA) for Health and Dependent Care. Employer-paid Life, Long- and Short-Term Disability Insurance. Employer-paid Pension and Employee-paid 403b plan through TIAA. ...and more! TSNE/FC strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer. All employment conditions are based on an individual's performance and job qualifications. TSNE/FC prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class' protection under the law or lack thereof, TSNE/FC celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are. TSNE/FC's EEO statement extends to volunteers, interns, contractors, vendors, and clients.

FOOD & BEVERAGE MANAGER - BLUE HERON RESTAURANT THE GREAT OUTDOORS Our service promise is: “To Provide Fresh, High-Quality Food with Friendliness and Pride, in a Safe & Clean Environment, Overlooking our Award-Winning Golf Course!”. We are searching for a dynamic manager who can fulfill our service promise. The ideal candidate loves serving people and has a passion for preparing fresh, high-quality food to a diverse customer base. We are looking for someone who can create and maintain a fun and safe working environment for approximately 20 food and beverage staff members to train, learn, grow and advance. We are searching for an enthusiastic leader with proven experience operating an independent restaurant similar in scope to our Blue Heron Restaurant & Café. Our restaurant is here to serve the residents of The Great Outdoors, but it is also open to the public beyond our gates. A Successful Food & Beverage Manager will bring: Minimum 3-5 years' experience as a restaurant manager with strong interest and knowledge of food service. Exceptional customer service skills. Experience developing positive working relationships with team members, residents, and stakeholders. The ability to create a fun, safe, inclusive environment that is welcoming and equal to all cultures. Excellent verbal and written communication skills. Proficiency in managing inventory, creating and managing budgets, and operating a POS system. Responsibilities Include: Maintaining the highest level of customer satisfaction achievable. Training, coaching and developing employees to succeed within their role. Ensuring staff are trained in food safety and alcohol service safety requirements. Establishing staff expectations, monitoring performance and providing appropriate feedback. Monitoring all operations, front and back of house, making changes as necessary to meet customer service, food quality and budgetary goals. Developing methods for customer feedback and resolutions to complaints. Assisting in budget establishment and monitoring expenditures and directing changes to keep expenses within budget. Achieving monthly financial goals is a must. Developing and shaping an outstanding menu, reflecting community desires and current culinary and service trends. Planning menus by consulting with team, estimating food costs and sales margins, adjusting menus as necessary. Controlling costs by proper purchasing, reviewing portion control and quantities or preparation, minimizing waste and ensuring high quality of preparation. Promoting and managing catering operations within the community and local events. What We offer: A wonderful working environment, surrounded by nature, wildlife, lakes and a beautiful golf course. Benefits include Competitive salary, Health, Dental, Vision, Life Insurance, Paid Time Off, Opportunities for performance incentives, 401k with great company matching. The Great Outdoors is proud to say we are a drug-free workplace. Background and Drug Screening are required.