Shift manager jobs in New Bedford, MA - 1,972 jobs

We Are: A global professional services organization, which includes being a vital services partner to the world's major cloud providers - ServiceNow, AWS, Azure, Google, and others. Choose Accenture and make delivering innovative work part of your extraordinary career! The Accenture ServiceNow Business Group's platform-led approach unites the industry and technology transformation expertise of Accenture with ServiceNow to deliver on the promise of digital business. We help our clients thrive in the cloud continuum, reimagine service and customer operations, and modernize work to achieve the full potential of the platform. Accenture's ServiceNow practice can help any organization determine how to best respond to changing business needs and coordinate services across the enterprise for greater speed, agility and efficiency, all delivered at scale. Learn more about ServiceNow at Accenture Here You Are: A ServiceNow Delivery Lead Manager responsible for the successful delivery of ServiceNow solutions and services in a client consulting environment. * An experienced ServiceNow developer. * You're willing to roll up your sleeves to develop in the ServiceNow platform for our clients. * You take time to seek out information about new applications in ServiceNow and stay up to date on the latest offerings. * You are someone that is process oriented and prefers order over chaos. * You are comfortable asking for help from peers and Subject Matter Experts * Strong background working with Enterprise Software companies and/or Consulting companies. The Work: * Lead consulting engagements from post sales stage to successful delivery of the project in terms of scope, deliverables, budget, client satisfaction and achievement of required business outcomes. * Manage all aspects of project delivery and solution delivery * Lead and manage the implementation project team * Prepare all client facing and internal deliverables such as project plan, issues/risk register and weekly status reports * Identify opportunities to provide additional value to our clients and to work internally with the ServiceNow account teams to progress * Drive the continuous improvements of our implementation methodology and service offerings based on client experiences * Proven experience of leading the deployment of Enterprise Software (ideally ITIL related) solutions in client environments * Strong background working with Enterprise Software companies and/or Consulting companies * Demonstrated ability to influence and consult (providing options with pros, cons and risks) while providing thought leadership to sponsors/stakeholders in solving governance, program/project management, business process and/or technical problems * As a member of the ServiceNow Business Group you will have access to our robust training and certification opportunities. Travel may be required for this role. The amount of travel will vary from 0 to 100% depending on business need and client requirements. Qualification Basic Qualifications * Minimum 5 Years' knowledge and experience working with or implementing ServiceNow * Minimum 3 Years' experience in JavaScript or related application development * Completed Certification - ServiceNow Certified System Administrator (CSA) * Minimum of 1 ServiceNow Certified Implementation Specialist (CIS) certifications * Bachelor's degree or equivalent (minimum 12 years) work experience. (If Associate's Degree, must have minimum 6 years work experience) Bonus Points if you have * PMP or CSM certification * Strong interpersonal skills, customer centric attitude * Proven team player and team builder * Strong organizational and analytical skills * Familiarity with SaaS deployments and its supporting architecture * A degree or equivalent, preferably in Information Technology and a proven background in consulting and project management * ITIL V3 or V4 Foundations Certification preferred Professional Skill Requirements * Proven ability to build, manage and foster a team-oriented environment * Proven ability to work creatively and analytically in a problem-solving environment * Desire to work in an information systems environment. * Excellent communication (written and oral) and interpersonal skills. * Excellent leadership and management skills. Compensation at Accenture varies depending on a wide array of factors, which may include but are not limited to the specific office location, role, skill set, and level of experience. As required by local law, Accenture provides a reasonable range of compensation for roles that may be hired as set forth below. We accept applications on an on-going basis and there is no fixed deadline to apply. Information on benefits is here. Role Location Annual Salary Range California $94,400 to $266,300 Cleveland $87,400 to $213,000 Colorado $94,400 to $230,000 District of Columbia $100,500 to $245,000 Illinois $87,400 to $230,000 Maryland $94,400 to $230,000 Massachusetts $94,400 to $245,000 Minnesota $94,400 to $230,000 New York/New Jersey $87,400 to $266,300 Washington $100,500 to $245,000 #LI-NA-FY25 Locations

WHO ARE WE LOOKING FOR? The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards. Primary Responsibilities Responsible for providing direction and leadership in full-service restaurants. The Food and Beverage Manager is responsible for leading restaurant teams to achieve operational and financial goals. They will manage performance and maintain the facilities in accordance with The ‘Quin House service standards to ensure high member satisfaction and an exceptional dining experience. Compensation: $75,000 - $80,000 + Potential Bonus ABOUT THIS ROLE Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Manage and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in sales, costs, employee retention, member satisfaction, food & beverage and rooms quality, cleanliness and sanitation Implement overall food & beverage the strategy that aligns with organizational policies and goals Develop and recommend the annual budget, marketing plans and objectives and manages within those approved plans Monitor and analyze cost center financial performance and contribution to club's profitability Implement and maintain F&B marketing and other marketing activities and club programming initiatives Hire, train, empower, coach and counsel, performance and salary reviews Manage payroll, reports, forecasts, inventory and budget for the restaurant Implement procedures to increase member and employee satisfaction Understand all policies, procedures, standards, specifications, guidelines and training programs for The ‘Quin House Assume 100% responsibility for the quality of services provided Perform purchasing and inventory responsibilities on a daily/weekly basis Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members Assist in creating a dynamic menu for all outlets that evolves and changes on a regular basis Investigate and resolve member complaints regarding food quality and service Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. 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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds. WHO WE ARE LOOKING FOR At least 3-5 years of progressive experience in a hotel or restaurant experience. Startup/opening of hotels and restaurants experience preferred Service oriented style with professional presentations skills Experience managing and developing teams Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new F&B concepts preferred Good financial acumen Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business Comfortable with WORD, PowerPoint and Excel High School Diploma or equivalent The 'Quin House is an equal opportunity employer committed to the full inclusion of all qualified individuals.

Company Profile: At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that's been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others. Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious. Act with Agility: We welcome change; it's the only constant. We embrace, adjust, adapt. Passion for Positivity: We greet each day with warmth and possibility. Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. General Manager: Managers will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. What You'll Bring to the Table: Develop yourself and others - focus on self-improvement while supporting the success of others Lead your four-wall operation like you own it - from people development, to inventory, labor, staffing, and accountability Put the customer first - including your internal customers, your team. You will be responsible for regular people planning, coaching, training, accountability, and when necessary, corrective action Consistently create CAVA fanatics - find ways to say "yes" to every guest, inspiring your teams to do the same Achieve results - take ownership of every shift and take pride in your job Foster collaboration - work with others to find success as a group Adapt to change - solve problems through an open-minded and all-inclusive approach Assist with any additional duties assigned What We Bring to the Table (Benefits): We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay $ Early Wage Access* Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked (YEP, that's right, FREE CAVA!) The opportunity to be on the ground floor of a rapidly growing brand * indicates eligible qualifying positions Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision are required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions May stand for long periods of time and lift up to 50 pounds As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA - joining "A culture, not a concept" General Manager | Restaurant Manager | Café Manager | Store Manager | Deli Manager | Assistant General Manager | Operations Manager |Managing Partner

The Cabin Services Supervisor plays a critical role in ensuring a clean, safe, and welcoming environment for passengers aboard commercial aircraft. This position oversees a team of cleaning professionals responsible for servicing aircraft cabins at o Night Shift, Supervisor, Shift, Leadership, Service, Operations, Retail, Property Management

We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a strong work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain several management duties, this is not a full administrative position. We expect this individual to be hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your staff. Salary - $70k Schedule - Sunday - Thursday Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

New Monday through Friday concept is looking for an experienced F&B Director versed in high-volume, elevated dining to help build this department from scratch. Must be ambitious, a proven leader, with a can do attitude. Experience in luxury hotels or contract dining preferred Great culture, growth, balance, and autonomy!

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking an experienced Shift Manager to join our team! As a Shift Manager, you will be responsible for the restaurants operational performance during your shift. You will create employee schedules, supervise staff, and assign duties to ensure the restaurant runs smoothly. The ideal candidate is a strong leader with restaurant experience. Responsibilities: Train and manage employees and assign duties as needed Lead team in providing exceptional customer service Resolve customer complaints gracefully and with tact Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Maintain appropriate inventory levels, reorder and restock when necessary Cover the shifts of absent employees Qualifications: High school diploma/GED Previous food service experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate 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 trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the 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. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate 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 trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the 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. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

JOB TITLE: Banquet Manager SUPERVISES DIRECTLY: Banquet Captains WORKS HAND AND HAND WITH: Hotel management and EC committee SUPERVISES THROUGH SUBORDINATES: · Banquet Servers, Banquet Set-Up and Banquet Bartenders. · Indirectly -Aqua and Bluefin Associates- Servers, Food runners, Bussers, MClub, Host or hostess and Bartenders. Do you have the J Quality? ************************************************************ Interested applicants should send cover letter and resume to: ******************************************* Purpose for the position: To manage the Banquet department of the hotel in coordination with the Director of Food and Beverage, Food and Beverage Managers and Executive Chef so as to maintain established operational standards and maximize profits of the hotel. ESSENTIAL RESPONSIBILITES: Maintain standards of food and beverage quality and guest service quality Achieves budgeted revenues, expenses and maximizes profitability related to the food and beverage department Contributes to the guest satisfaction of other hotel departments as well as the Food and Beverage departments Increases level of guest satisfaction by delivery of an improved product through associate developmental training, communication and organization of department and staff Assist or become responsible for schedules based on future business, Events, occupancy and information gathered through the sales and marketing team. Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Check schedules daily for changes as they correspond to banquet event orders, covers shifts if unable to find replacements for call outs or shortage- works hands on daily with subordinates. Ability to work under pressure and deal with stressful situations during busy periods Meets with sales team to assist with special requests in regards to limited menus, chef tables, tastings and banquet event orders Ensures proper cleaning and orderliness of all Banquet Areas as assigned up to and possibly including Aqua, as well as, storages and work space. Ensure maintenance of equipment by calling for repairs and training staff on proper use. Manages in compliance with established company policies and procedures Manages in compliance with local, state and federal laws Maintains procedures in regards to security of hotel products and monies Performs inventories and controls product. Ensure par stock levels are maintained, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures based on inventory fluctuation. Oversees beverage program and adheres to both Marriott and Meyer Jabar guidelines Receives departmental internal and external complaints and ensures corrective action is taken effectively with tact and diplomacy in line with the company's service standards Acts as manager on duty when scheduled Conducts quarterly departmental meetings, or monthly when deemed necessary Attends weekly operations meetings and banquet event meetings Assumes responsibility of the Director of food and beverage in their absence and assist with responsibility in the absence of the Food and Beverage manager Responsible for staffing, training, counseling, disciplining and interviewing for Banquet related positions Assist with expo on Banquet line when needed, Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments forconsistency. Directs supervisor's daily tasks to include, pre function room checks, pre function meetings, greeting guests, going over details, Handles bill preparation in accordance with catering contract, final count or any additional changes, present checks, get signature and payment when needed, ci/ty duties, end of shift duties as trained, closing rounds and cleanliness checks ,or ensure a captain has been assigned to do the above tasks. Performs other duties as assigned by the Director of food and beverage Answer telephones in a clear voice, coordinate and document information as needed. Utilize Red coat, computer and MICROS become the leader in regards to these applications Highly professional appearance, ability to maintain a neat, clean and well-groomedappearance. (specific standards available) OTHER: Additional language abilitypreferred. PHYSICAL DEMANDS: Ability to walk, stand and/or bend continuously to perform essential job functions. Ability to move up to 100+ lbs., with wheeled assistance. * Ability to lift up to 30lbs., and lift lighter objects overhead. MATH SKILLS: Considerable skill in math and algebraic equations using percentage Qualification Standards & Education: Any combination of education and experience equivalent to graduation from highschool or any other combination of education, training or experience thatprovides the required knowledge skills and abilities. High School diplomarequired, college degree preferred. Position requires 2+ years previous Banquet supervisoryexperience. Demonstrated leadership qualities. LICENSES OR CERTIFICATES: Food Service Sanitation Certification, TIPS preferred Certification required, CPR certification preferred.

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

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

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. The salary range for this role is between $55,000-$65,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Role OverviewJoin a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking a Catering Manager 3 for Curry College, a campus dedicated to connecting people with academic and personal opportunity. In this role, you will lead the execution of high-quality catering experiences-from donor events to student engagement activities-while delivering outstanding service and building strong client relationships. The Catering Manager actively supports event setup, execution, and breakdown, while also managing administrative functions such as Catertrax operations, ordering, beer/wine oversight, and inventory. Exceptional multitasking, delegation, and communication skills are essential. The role also supports resident dining operations as needed. What You'll DoLead the planning, coordination, and execution of campus catering events, ensuring excellence in service, presentation, and customer satisfaction. Engage regularly with donors, campus partners, and student groups to understand needs and deliver tailored event experiences. Actively participate in event setup, service execution, and breakdown to maintain quality and efficiency. Oversee Catertrax ordering, billing, event documentation, and administrative workflows. Manage inventory, ordering, and beer/wine processes in compliance with Sodexo and campus standards. Support resident dining operations as needed, collaborating with culinary and service teams. Train, coach, and develop front-line staff and managers to uphold service standards and operational consistency. Monitor financial performance, including pricing, food and beverage cost controls, and budget adherence. Maintain strong relationships with clients, vendors, employees, and college partners. Champion safety, sanitation, and compliance standards at all times. What We OfferCompensation 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 ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringFood service experience in high-volume catering management. Formal training in catering services, including customer service, event planning, presentation, and event management. Proven ability to deliver high-end catering and exceptional food quality and presentation. Strong leadership, communication, and interpersonal skills with the ability to build positive working relationships at all levels. Solid computer skills and familiarity with catering systems (Catertrax preferred). Culinary knowledge and understanding of food and beverage cost controls. Competence in unit financial management, pricing strategies, and menu development. Ability to manage multiple priorities, delegate effectively, and excel in a fast-paced environment. A proactive, hands-on approach and dedication to exceeding customer expectations. Who We AreAt 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 & RequirementsMinimum 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.

Our Milford, MA Panera Bread cafe is hiring associates! Full-time shift 5 AM - 2 PM available! Apply today for immediate interview, must be 18+. Great company with plenty of opportunity for advancement! Panera Bread / PR Restaurants is seeking Cashiers to join our supportive team of dynamic and hardworking café professionals. At PR Restaurants, we're committed to setting a higher standard for excellence in every facet of our business. As a Cashier, you are the "gatekeeper" between our customers and the delicious food they crave. You'll play a key role in supporting and motivating our café teams to provide positive, unrivaled guest experiences for every Panera customer. We've instilled a universal work culture defined by integrity, optimism, and mutual respect. The well-being of every team member is crucial to our success. Help us fulfill our mission to 'Rise Above the Rest' by providing the highest-quality customer service for our guests. Apply today for an immediate interview! Benefits: * Paid weekly * Competitive starting pay: $17 - $19.50/hr BOE * Exceptional training and career growth programs * Promotion opportunities from within * Benefits package includes medical, dental, vision, company-paid life & disability insurance and 401k with company match (available for full-time employees, 30+ hrs/week) * One week of paid vacation (available for full-time employees, 30+ hrs/week) * Flexible scheduling * Meal discounts while working, 65% off first $15 * PRR Company Discounts - discounts, rewards and perks on thousands of partnering brands Responsibilities: * Assist with café operations and daily tasks * Provide the highest level of customer service for our guests * Enthusiastic & comprehensive knowledge of menu items * Successfully work as a key part of a dynamic team * Report to and follow the direction of your Supervisor(s) * Maintain a clean and organized work environment * Adhere to our company policies, procedures, & safety standards * Set a positive example and maintain optimism for all staff, employees, and guests Requirements: * Must be at least 18 years of age to apply for this position * Ability to work varied schedules that may include nights and weekends * Excellent communication skills; ability to communicate clearly with both customers and colleagues * Physical requirements include standing for prolonged periods, repeated walking, bending, stretching, & occasional lifting (up to 50lbs) There's no limit to how far your enthusiasm and ambition can take you at PR Restaurants. If you're ready to 'Rise Above the Rest' and begin a fulfilling career in food & hospitality in a key role, connect with us today for an immediate interview!

Position/Dept Summary: Working in Environmental Services makes you an integral part of our hospital. You'll work with diverse employees and see all aspects of our hospital functions while ensuring that your colleagues have a clean and safe environment to treat our patients properly. With lots of opportunities to grow and excellent benefits, you'll be able to shape your career and build a future here at Boston Children's Hospital Schedule will be 7am-330pm Monday through Friday and every other weekend and holidays* Key Responsibilities: * Leading a group of E.S.D. workers in ensuring that daily activities are completed according to established protocols and standards * Following all policies and procedures related to chemical usage * Operating and maintaining service-related equipment * Communicating with hospital staff, patients, families, and visitors in English * Responding to non-routine service calls * Providing relief coverage for ESD employees' absences * Orienting new employees to areas and other hospital staff * Providing specialized services such as regulated medical waste packing, distribution of supplies, moving furniture/equipment, etc. * Using communication systems and assists with hospital emergencies Education: High school diploma/GED required Experience: * 2 to 3 years of related experience with Environmental services is required and leading a team is preferred * Experience with Floor Care machinery * The ability to read and understand written instructions, add and subtract numbers, make comparisons between numbers and letters. * The ability to communicate effectively both orally and in writing in English The posted pay range is Boston Children's reasonable and good-faith expectation for this pay at the time of posting. Any base pay offer provided depends on skills, experience, education, certifications, and a variety of other job-related factors. Base pay is one part of a comprehensive benefits package that includes 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. Experience the benefits of passion and teamwork.

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!

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

We are currently looking to speak with qualified applicants for a Banquet Manager for a full-time extended seasonal role with our food & beverage team. Responsible for coordinating the delivery of all f & b for functions held at the Resort, the Banquet Manager will manage all details pertaining to functions being held in Banquet and Meeting rooms. The Banquet Manager will be responsible for the supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff. The role is primarily concerned with front of house activities like set-up, serving, and cleanup while focusing on detail and customer service. ESSENTIAL FUNCTIONS: Coordinates with other staff and departments to arrange for the delivery of requested services. Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded; remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction. Approaches all encounters with guests and colleagues in a friendly, service-oriented manner. Ensures all functions are set and staff is prepared and organized before required time on BEO. Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service. Inspects table place settings, including table linen, China, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive. Arranges for and ensures proper sequence of service for each event. Ensures proper setting of buffet tables and other food service tables. Monitors banquet team members to ensure all operating procedures are followed. Supervises clearing and post function cleanup and garbage removal. Supervises the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts. Ensures staff training programs are implemented and measured regularly. Conducts regular staff meetings to build rapport and ensure colleagues are well informed. REQUISITE SKILLS: Thorough knowledge of beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. Ability to work under pressure and deal with stressful situations during busy periods. Ability to lead and manage banquet staff - 2 years supervisory experience required. The ability to work well with a large group of people in a team environment. Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results. Must maintain composure and objectivity under pressure. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. Ability to work a flexible schedule including nights, days, weekends and holidays. Ability to walk, stand, and/or bend continuously to perform essential job functions. PHYSICAL REQUIREMENTS: Ability to lift up to forty (40) pounds. Ability to stand throughout shift. Bend, lift, kneel, squat, walk up and down stairs. LICENSES or CERTIFICATES: T.I.P.S. Trained (Training provided)