Shift manager jobs in Pompano Beach, FL - 3,101 jobs

Bar Utility maintains bar work areas, glassware, equipment and utensils in clean, orderly and stocked condition. Responsible for supporting bar operations by performing the following essential duties and responsibilities. Hiring Requirements • Previous utility or cleaning experience in 4 or 5 star establishments preferred. • Completion of high school, vocational school, or basic education equivalency required. •Ability to identify bar glassware and bar supplies. Basic knowledge of bar equipment (blenders, flash blenders, ice machines) • Ability to work independently and assess bar needs for restocking. • Problem-solving skills and ability to work independently. • Completion of high school or basic education equivalency preferred. • Ability to collect and transport supplies from various locations throughout the vessel. Language Requirements • Ability to speak English clearly, distinctly, and cordially with guests. • Ability to speak additional languages such as Spanish, French, German, Mandarin, or Portuguese is preferred. Languages preferred: English, Mandarin, or European. The company Royal Caribbean Group is one of the world's largest and most recognized cruise vacation companies. It serves as a global leader in the travel and hospitality industry, operating a diverse portfolio of cruise brands and experiences around the world.

FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards. Maintain consistent service quality across restaurant, pool, beach, and bar operations. Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts. Oversee VIP amenities, special setups, and all property-wide F&B needs. Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership Direct daily operations for restaurant, bar, pool, and beach service. Lead daily pre-shift meetings, product training, and service briefings. Develop and enforce SOPs, ensuring consistent execution and continuous improvement. Create and manage staff schedules, daily assignments, and labor alignment based on business needs. Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight Manage all pool and beach attendants and service staff. Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups. Maintain vendor relationships tied to pool/beach service. Enforce safety standards, local compliance, and property guidelines. Staff Management & Development Recruit, hire, train, and develop high-performing F&B teams. Conduct evaluations, performance coaching, and corrective action as necessary. Foster a professional, motivated, service-driven team environment. Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control Review daily sales performance and identify revenue opportunities. Monitor beverage costs, inventory levels, and product utilization. Maintain accurate par levels, purchasing controls, and vendor coordination. Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix. Manage labor effectively to meet service expectations and financial targets. Events & Banquets Support planning and execution of private events, buyouts, and group functions. Coordinate staffing, bar setups, service flow, and event-specific requirements. Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards Act as an influential leader who drives accountability, transparency, and operational ownership. Maintain open communication across departments to ensure cohesive service. Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements. Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts. Strong background managing high-volume, fast-paced service with luxury standards. Experience with POS, OpenTable, Opera, and other hospitality technologies. Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets. Knowledge of food and beverage trends, health and safety standards, and compliance requirements. Hands-on, guest-oriented, and solutions-driven approach. Bilingual (English/Spanish) preferred. Must be available to work evenings, weekends, and holidays as needed.

Assistant General Manager | Ultra-Luxury Residential Condominium Compensation: $95,000 - $95,481 per year Reports To: General Manager The Opportunity: Shaping the Future of Downtown Miami Luxury Are you a hospitality or residential management professional who understands that ultra-luxury is defined by the details? We are seeking an Assistant General Manager to support the leadership of an exclusive, high-end residential tower in the heart of Downtown Miami. In this role, you will be the operational backbone of a sophisticated living environment, ensuring that impeccable property standards meet personalized, high-touch resident service. You will manage a multidisciplinary team to deliver seamless daily operations while fostering a positive, refined atmosphere for our residents. What You Will Own & Execute Operational & Staff Leadership Daily Support: Assist the General Manager in all daily operations to ensure efficiency and policy compliance. Team Supervision: Support the training and oversight of our concierge, front desk, housekeeping, and security teams. Leadership Support: Serve as the acting decision-maker in the General Manager's absence. Resident Experience & Relations Primary Contact: Act as the main point of contact for inquiries and resolution of resident concerns. Service Delivery: Ensure the delivery of personalized, ultra-luxury service standards that exceed resident expectations. Communication: Prepare professional reports and communications for residents, staff, and executive management. Property & Financial Management Property Standards: Coordinate with internal teams and external vendors to maintain aesthetic, functional, and safety standards. Financial Oversight: Contribute to budgeting, expense monitoring, and identifying opportunities for operational efficiency. Vendor Management: Assist in contract management and ensure high-quality delivery from third-party service providers. Project Management: Participate in property improvements, renovations, and the implementation of experience-enhancing technology. Safety & Compliance Emergency Readiness: Implement safety protocols and support comprehensive emergency preparedness and response plans. Governance Oversight: Ensure all operations adhere to local laws, regulations, and specific condominium governance. What You Bring to the Team Education: Bachelor's degree in Hospitality Management, Business Administration, Real Estate, or a related field. Experience: 6 to 10 years of progressive experience in luxury hospitality or high-end residential management, including direct supervisory roles. Expertise: A deep understanding of ultra-luxury service standards and the unique expectations of high-net-worth residents. Soft Skills: Exceptional interpersonal, written, and verbal communication skills, paired with advanced problem-solving abilities. Commitment: Ability to work Monday through Friday, 8:00 a.m. to 5:00 p.m., while remaining on call 24/7 for operational needs. Why You'll Love Working Here Health & Wellness: Comprehensive medical, vision, and dental insurance. Time Off: Paid vacation, paid holidays, and paid sick time. Environment: Work in a high-performing, sophisticated environment at the forefront of the Miami luxury market.

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

BILINGUAL SPANISH REQUIRED Take the lead at the center of where it all happens - our retail stores. With your retail knowledge and leadership abilities, you'll help oversee store operations, manage and develop a team and ensure AT&T customers experience our best-in-class services, entertainment and technology. With access to the latest tech and a company that believes in you, there's so much in store for your career. In this role, you'll partner with a store manager to oversee all aspects involved in the daily operation of a retail store. From assisting with merchandising and product launches to helping to meet and exceed sales objectives, you'll ensure that customers are provided with an extraordinary experience with our products and services. And you won't be in this alone. We offer best in class paid training that will set you up for leadership success. You'll gain valuable experience coaching a team of retail sales consultants to ensure they meet sales and service goals. Our most successful Assistant Store Managers have: Excellent communication and leadership skills Three or more years of sales and/or customer experience in telecommunications or a related industry Prior management experience Well-developed planning, analytical and problem-solving skills Familiarity with wireless terminology, industry trends and AT&T mobility systems The ability to collaborate with key stakeholders on initiatives beyond store walls. Additional requirements include: Strategic perspective and the ability to champion change. Inspiring your team through high performance, collaboration, and teamwork Utilizing professional expertise to solve problems and analyze issues. Taking initiative and striving and creating results Our Assistant Store Managers earn between $47,500 - $71,300 in annual salary plus $18,000 in commissions yearly if all sales goals are met. Not to mention all the other amazing rewards that working at AT&T offers. Individual starting salary within this range may depend on geography, experience, expertise, and education/training. Joining our team comes with amazing perks and benefits: Medical/Dental/Vision coverage 401(k) plan Tuition reimbursement program Paid Time off and holidays (at least 23 days of vacation each year and 9 company-designated holidays) Paid Parental Leave Paid Caregiver Leave Additional sick leave beyond what state and local law require may be available but is unprotected. Adoption Reimbursement Disability Benefits (short term and long term) Life and Accidental Death Insurance Supplemental benefit programs: critical illness/accident hospital indemnity/group legal Employee Assistance Programs (EAP) Extensive employee wellness programs Employee discounts up to 50% off on eligible AT&T mobility plans and accessories, AT&T internet (and fiber where available) and AT&T phone Join our team and you will be on a path to leadership, coupled with a strong salary and benefits that fit your life. Apply today. #ConnectingOurCommunities Weekly Hours: 40 Time Type: Regular Location: USA:FL:Hialeah:663 W 49th St:RET/RET Salary Range: $47,500.00 - $71,300.00 It is the policy of AT&T to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, AT&T will provide reasonable accommodations for qualified individuals with disabilities. AT&T is a fair chance employer and does not initiate a background check until an offer is made. Job ID R-98114 Date posted 01/27/2026 Apply now Save role

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food and Beverage Director is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the F&B Director solicits new sources of revenue, both on and off the venue property. Jungle Island food and beverage business is one third concessions and two thirds catering. The F&B Director is responsible for catering, concessions and gift shop operations. This role pays an annual salary of $98,000-$120,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. About the Venue Jungle Island is the ultimate destination for any type of event. With a variety of indoor and outdoor venues and a dedicated events team, we'll make your event truly extraordinary. Jungle Island is a premier entertainment and events destination. A favorite South Florida landmark since 1936, Jungle Island is located across from the cruise ports, between Downtown Miami and South Beach. From a stroll through tropical landscapes, behind-the-scenes VIP tours and unforgettable interactions with some of the world's most fascinating animals, Jungle Island offers a variety of real-life jungle experiences. Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with event managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5-7 years management experience in food-related or concessions industry. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced catering hall, hotel, convention center or cultural attraction preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it… The primary mission of the Director Food & Beverage, Operations (“DFBO”) is to assist the VP of Operations in overseeing all of the global Food & Beverage (“F&B”) Operations at Virgin Hotels Americas. The Director F&B, Operations will be responsible for working with the VP, Operations to administer the entire F&B operation, including restaurants, IRD, bars, pop-ups, banqueting and culinary, in a way that fits the cultural experience of Virgin Hotels while maximizing revenues and controlling costs. Particular attention will be paid to the service levels, including translating the Virgin Hotels Tone of Voice into a professional service environment, and the Food & Beverage financial performance of each hotel. At Virgin Hotels, we are focused on the guest experience, whether that is eating in one of our restaurants, ordering room service, or holding a special event at one of our hotels. The DFBO will be responsible for overseeing these responsibilities through the property-level Directors of Food & Beverage and Executive Chefs. The DFBO will also work closely with the property-level Directors of Food & Beverage and Executive Chefs to ensure quality standards are met and reasonable forecast(s)/ budgets are developed and adhered to, so this individual must have strong financial acumen and skills. The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks not listed below in the constant quest to provide “out of this world” customer service experience for our guests: Ensure that standards, policies and procedures in Food & Beverage areas are adhered to as per Virgin Hotels POS and Audit standards. Ensures that the Food & Beverage activities are aligned with respective Home Office Team Strategy, and that the Hotel Action Plans have been implemented, to achieve optimal quality guest service and profitability. Work closely with the VP, Operations with regards to day to day operational needs at both Home Office and the property-level. Work closely with Marketing to guarantee effective promotion of all Food and Beverage outlets. Communicate frequently with Food & Beverage and leaders, including both Front and Back of House teams to ensure alignment and on-going two-way communication. Closely monitor budget performance to ensure profitability of front and back of the house. Monitor and evaluate all reporting departments in order to ensure the proper planning for short and long-term strategies; monitors and evaluates performance of all outlets and banqueting, in order to facilitate ongoing improvement of operations and financial return. Support the VP Operations and property teams in the development of the annual operating budgets. Monitor and ensure adherence to the budgets at the property-level through in depth control of monthly P&L results. Develop and update Virgin Hotels POS, policies and manuals, and ensure compliance to these through regular audits and property checks. Work with the VP, Ops, and the VP, Entertainment & Brand Partnerships, on identifying relevant liquor sponsorship opportunities and other F&B-related brand partnerships. Front of House Service Excellence Define and enforce Virgin Hotels' service standards for restaurants, IRD, bars, and event spaces to deliver exceptional guest experiences. Implement across properties structured upselling strategies for food, beverage, and premium experiences to maximize revenue per guest. Coordinate and develop training programs for service teams focused on guest engagement, product knowledge, and suggestive selling techniques. Work closely with on property teams to monitor guest feedback and service audits; lead corrective action plans to maintain top-tier service scores. Collaborate with Marketing to ensure promotions and special offerings are effectively communicated and executed by service teams. Align staffing models and scheduling with forecasted demand to optimize labor productivity without compromising service quality. Beverage Program Design profitable bar programs (cocktails, wine, beer, zero-proof), including pour size standards, recipe specs, and loss prevention. Update and refresh curated beverage menus to attract inhouse and local clientele, turning bars into independent and profitable venues. Monitor beverage cost percentages, vendor partnerships, and promotional calendars; ensure compliance with licensing. Culinary Excellence Establish and maintain a centralized recipe library, allergen declarations, HACCP steps, plating guides, and accurate cost calculations. Create and enforce SOPs for recipe creation, approval, roll-out, audits, and updates across properties. Conduct regular chef reviews, tastings, and QA audits to ensure consistency and quality. Implement and audit food safety programs (HACCP, local health codes, ServSafe), including temperature logs, cleaning schedules, pest control, allergen management, and traceability, ensuring regulatory adherence. Train culinary and service teams on safe food handling, personal hygiene, cross-contamination prevention, and crisis response (e.g., product recalls). Drive margin improvement via menu engineering (mix management, portion control, pricing, channel strategy). Ensure accurate recipe costing (ingredients, yields, waste factors, labor), and maintain target food & beverage cost percentages. Build seasonal and market-specific menu strategies balancing innovation, feasibility, and profitability. Align staffing models and scheduling with forecasted demand to optimize labor productivity without compromising service quality. Banqueting & Event Operations Standardize banquet menus, pack lists, staffing guides, and production plans by event type and scale. Ensure accurate BEO translation to culinary production and service execution; monitor food safety at scale (hot holding/cold chain). Optimize pricing, upsell strategies, and add-ons to maximize event profitability. Pre-Opening, Renovation and Relaunching Planning Work with VP, Operations to coordinate with kitchen designers and consultants, as necessary, and review all aspects of planning and execution for renovation and new projects, including reviewing of layouts, materials and FF&E, as required. Work directly with VP, Operations on financial analysis for new properties, outlet renovations and relaunching of existing venues to ensure ROI and concept integrity. Understand practical considerations (cost, budgets, timing, and schedules), critical to the successful execution of these action plans and ensure the plans maximize revenue while staying true to the Virgin Hotels F&B concept. Work with VP, Operations to design new F&B concepts and ensure each planning step is executed in the pre-opening phases of a hotel or re-launch of a venue. Collaborate and partner with the property teams to ensure new hotels and new venues are opened successfully. Inventory Control & Procurement Implement inventory control SOPs: cycle counts, par levels, ordering discipline, receiving standards, variance analysis, waste tracking, park stock, and theft prevention both for Front and Back of the house. Optimize supplier contracts, rebates, specs, and approved product lists; maintain compliance across properties. Deploy and monitor systems (inventory/recipe/costing software) to support visibility and accuracy. People & Culture Lead by example through a “hands on” approach to motivate teammates to excel. Ensure training and development is embraced by the F&B and Culinary property-level leadership to continually enhance skills and knowledge with the teammates. Work with the People Department on producing content, where necessary. Build, mentor, and elevate Executive Chefs, F&B Directors, Bar Leaders, and rising talent through structured development plans. Actively participate in and lead recruitment, talent retention and talent development for the property-level F&B leadership, in order to meet both current and future needs. Work with People Department on succession plans and inter-company transfer options to ensure the ongoing growth, development and retention of talented teammates with the Virgin Hotels brand and to mitigate the risk in case teammates leave. Systems & Reporting Work closely with IT to optimize F&B technology: POS, inventory/recipe costing platforms, temperature monitoring, and procurement tools. Create dashboards and cadence for reporting KPIs, audit results, corrective actions, and best-practice sharing across properties. What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place… Knowledge of and previous experience with financial planning and analysis (budgeting, forecasting, labor planning, margin management). Strong systems experience (Financial, POS and recipe/inventory software and HMS) Knowledge of food production and preparation techniques. Familiarity with effective food service techniques and sales strategies. Familiarity with the latest in food service equipment. Exceptional leadership, communication, and cross-functional collaboration; ability to influence property teams and vendors. Comfortable with 50% travel to support property audits, openings, and training. Experience in union environments is preferred. Background Must-Haves: Current, legal and unrestricted ability to work in the United States. Undergraduate degree in Hospitality Management, Hotel and Restaurant Management, Culinary or Business Administration. 10+ years progressive F&B leadership in lifestyle, luxury, or upscale hospitality is required. Multi-property F&B corporate experience is required. Experience and practical knowledge of kitchen operations, production, and menu development.

Catering Managers in our Catering and Conference Services department are responsible for selling and servicing all events. The ideal candidate is an energetic, forward-thinking and creative individual with high ethical standards and an appropriate professional image. Managers require the ability to work quickly and efficiently on several projects at one time, are results oriented, have strong time management skills and work enthusiastically in a constantly changing environment. The position entails considerable interaction with clients, team members, and other departments. Occasional local travel may be required for sales calls or other local events. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOPs). Responsibilities Coordinate all aspects of events (selling, contracting, pre-planning, onsite execution and post event wrap up) Create client documents relevant to event (including, but not limited to, proposals, contracts, Banquet Event Orders) Bill and collect all client payments Attend onsite and offsite events as needed to solicit business and maintain client relationships Adapt to crisis situations, changing procedures, methods or processes Develop and maintain solid relationships with clients and vendors Assume planning responsibilities for multiple clients and events Contribute to overall team success by identifying problems and proactively seeking out methods to improve self-performance and/or efficiency of an operation or task Works overtime, evenings, weekends and holidays as needed Requirements Experience and Education Required Education: Bachelor's Degree is required Experience: Minimum five years total professional experience. Demonstrate experience in services including hospitality, client services, operations, event planning and execution. Experience at working both independently and in a team-oriented, collaborative environment. Skills Required Must be able to: Speak, read, write and understand the English language. Other languages a plus. Perform effectively on a computer and be well versed in Microsoft Office and other technology as adopted by the team. Delphi/Salesforce proficient preferred. Use a computer keyboard and possess advanced typing skills. Type at least 50 words per minute. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Think clearly, remain calm and resolve problems using good judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Effectively prioritize and execute tasks conforming to shifting priorities, demands and timelines Apply analytical and problem-solving skills Coordinate several projects simultaneously Elicit cooperation from a wide variety of sources, including management, clients, other departments and vendors Work directly with clients in a responsible, appropriate and service oriented way. Strong interpersonal skills Adept at conducting research into project-related issues A high degree of responsibility, initiative and professionalism Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Listens carefully Clearly enjoys working with people Guest Focused. Demonstrates confident, helpful and genuine behavior with internal and external Guests Anticipates guests' needs and is sensitive to people from all cultures Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language, and eye contact) Delivers reports and contracts on time. Achieve Budget Minimize Turnover Score High on Guest Satisfaction and Comments Demonstrates vertical flexibility (ability to assist team members as needed) Uses an analytical approach. Strategically proactive. Demonstrates maturity and ability to cope with the unexpected Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications N/A Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Job DescriptionPOSITION OBJECTIVE Reports to Director of Banquets. Overseeing staffing and supervising of banquet functions to the best advantage of the client and resort. Supervise banquet staff and all service personnel in function rooms. Direct contact with clients and various department personnel connected to banquets. ESSENTIAL JOB FUNCTIONS Supervise all service staff, including the captains. Ensure the success of all functions and guarantee the satisfaction of all clients. Staffing of all functions by guidelines set. Overseeing of payroll percentage for all banquet waiters and waitresses. Responsible for food presentation in all function rooms. Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served. Oversees the banquet kitchens and staff to ensure proper preparation and timeliness. Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food. Overseeing service during functions. Correction of mistakes and implementation of new policies to improve service. Responsible for the general appearance of all service personnel in uniform. Handling all requests and / or additions to functions that are made by guests during their functions. Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out. Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness. Final checks made with kitchen, stewards and beverage manager. Maintaining proper staffing guidelines and keeping the best possible payroll percentages. Responsible for all banquet equipment and its condition. Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting. Varied duties to be assigned by Director of Catering / Conference Services. Banquet Sales solicitation, including outside sales calls, as time allows. Responsible for continual training of the banquet employees. Must possess management and strong interpersonal skills. Knowledge of labor cost control and scheduling. Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. EDUCATION & EXPERIENCE High School diploma or equivalent preferred. Two to four years of hotel banquet experience in a supervisory capacity required. SKILLS AND ABILITIES Language Skills: Excellent verbal and written communication skills. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively. PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift. WORK ENVIRONMENT Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

Manager - Catering The Catering Manager is responsible for managing all aspects of catering services at Joseph's Classic Market. This role serves as the lead contact for catering inquiries, oversees order fulfillment, and ensures an exceptional guest experience from order placement through pickup or delivery. As a key guest-facing leader, the manager fosters a welcoming, professional atmosphere for every visitor. Key Responsibilities: Catering & Order Management Serve as the lead contact for all catering inquiries and orders Communicate with guests to confirm catering menus, details, and pickup/delivery logistics Coordinate with kitchen, deli, and bakery departments for order preparation Ensure catering orders are accurate, well-presented, and fulfilled on time Maintain catering calendars, invoices, and order logs Assist in building seasonal catering menus and promotional packages Guest Services & Phone Communication Oversee the main phone line, ensuring all calls are answered promptly and professionally Train staff to answer guest questions, transfer calls, and take messages accurately Resolve guest issues, complaints, or refund requests quickly and professionally Manage special requests, product inquiries, and order pickups Serve as a key point of contact for VIP guests and regular customers Support promotional events, tastings, and seasonal catering showcases Team Leadership & Training Hire, train, and schedule staff involved in catering preparation and service Coach team on hospitality, communication, and professionalism Hold daily huddles to align team on priorities, specials, and service goals Conduct performance evaluations and provide regular feedback Reporting & Communication Submit weekly catering reports and customer feedback to Store Manager Manage catering sales, deposits, and service fees Communicate closely with all department managers to coordinate orders and service Qualifications: Minimum of 2 years in catering, event management, or hospitality service Strong leadership and communication skills Proven ability to manage multiple orders and deadlines in a fast-paced environment Professional phone etiquette and customer service skills Basic computer skills (Excel, email, ordering software) Available for flexible scheduling, including weekends and holidays Working Conditions: Fast-paced service and food preparation environment Regular guest interaction and phone/email communication Standing for extended periods and occasional lifting of catering trays or packages Why Join Joseph's Classic Market? As Catering Manager, you will play a vital role in creating memorable experiences for guests through exceptional catering service. You'll bring the Joseph's standard of excellence to every order, event, and customer interaction while collaborating with a team passionate about quality and hospitality. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Banquet Staff (P/T) DEPARTMENT: Food & Beverage REPORTS TO: Chef; F & B Supervisor FLSA STATUS: Hourly, Non-Exempt 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 Responsible for the physical set up and servicing of catered events. Accountable for sanitation, established service standards and the following of catering function orders. Must be attentive and be able to respond to any guest request in a prompt, efficient manner. ESSENTIAL DUTES AND RESPONSIBILITIES QUALIFICATIONS Obtain assigned workstation at beginning of shift. Set up tables, top chairs and tables for catered events as assigned by the Food & Beverage manager in a timely and efficient manner. Set all glassware silverware, dinnerware, and additional table necessities in a timely manner. Ensure that all catered areas have been left in a sanitary and organized manner. Serve all functions in a professional, courteous, efficient manner. Break down all tables after event. Ensure all guests needs are exceeded by helping as needed. Understand and adhere to ASM Global employee policy and procedures. Other duties as assigned. 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 High School degree/GED or equivalent is required. At least one year of experience in a Food & Beverage environment preferred. SKILLS AND ABILITIES Knowledge of etiquette and proper serving procedures Skilled in dealing effectively with patrons in a pleasant and courteous manner. Ability to work long hours in a fast-paced environment. Must have a positive attitude and possess exceptional communication skills. Requires attention to detail and the ability to adapt in dynamic, difficult and stressful situations. Ability to work as a team player. Ability to remain calm and courteous under pressure, especially during busy periods. Ability to adapt to changing circumstances and customer needs while maintaining a high level of professionalism. WORKING CONDITIONS Location: On Site; Charles F. Dodge City Center 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. Hearing sufficient to clearly hear voices, alarms, bells, and horns. Daily standing for 4 or more hours at a time. Constant standing, walking, stooping. Constant reaching, handling products. Must be able to stand and exert fast paced mobility for extended periods. Must have a good sense of balance. Performing work through repetitive eye/hand coordination. Must be able to work extended and/or irregular hours, weekends, and holidays. Must be able to lift 25 lbs. Noise level in the work environment is usually moderate. This is an 'On-Call' position. There is no guarantee of regular hours. 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 Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Banquet Staff (P/T) DEPARTMENT: Food & Beverage REPORTS TO: Chef; F & B Supervisor FLSA STATUS: Hourly, Non-Exempt 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 Responsible for the physical set up and servicing of catered events. Accountable for sanitation, established service standards and the following of catering function orders. Must be attentive and be able to respond to any guest request in a prompt, efficient manner. ESSENTIAL DUTES AND RESPONSIBILITIES QUALIFICATIONS Obtain assigned workstation at beginning of shift. Set up tables, top chairs and tables for catered events as assigned by the Food & Beverage manager in a timely and efficient manner. Set all glassware silverware, dinnerware, and additional table necessities in a timely manner. Ensure that all catered areas have been left in a sanitary and organized manner. Serve all functions in a professional, courteous, efficient manner. Break down all tables after event. Ensure all guests needs are exceeded by helping as needed. Understand and adhere to ASM Global employee policy and procedures. Other duties as assigned. 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 High School degree/GED or equivalent is required. At least one year of experience in a Food & Beverage environment preferred. SKILLS AND ABILITIES Knowledge of etiquette and proper serving procedures Skilled in dealing effectively with patrons in a pleasant and courteous manner. Ability to work long hours in a fast-paced environment. Must have a positive attitude and possess exceptional communication skills. Requires attention to detail and the ability to adapt in dynamic, difficult and stressful situations. Ability to work as a team player. Ability to remain calm and courteous under pressure, especially during busy periods. Ability to adapt to changing circumstances and customer needs while maintaining a high level of professionalism. WORKING CONDITIONS Location: On Site; Charles F. Dodge City Center 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. Hearing sufficient to clearly hear voices, alarms, bells, and horns. Daily standing for 4 or more hours at a time. Constant standing, walking, stooping. Constant reaching, handling products. Must be able to stand and exert fast paced mobility for extended periods. Must have a good sense of balance. Performing work through repetitive eye/hand coordination. Must be able to work extended and/or irregular hours, weekends, and holidays. Must be able to lift 25 lbs. Noise level in the work environment is usually moderate. This is an 'On-Call' position. There is no guarantee of regular hours. 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 Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

OBJECTIVE Reports to Director of Banquets. Overseeing staffing and supervising of banquet functions to the best advantage of the client and resort. Supervise banquet staff and all service personnel in function rooms. Direct contact with clients and various department personnel connected to banquets. ESSENTIAL JOB FUNCTIONS Supervise all service staff, including the captains. Ensure the success of all functions and guarantee the satisfaction of all clients. Staffing of all functions by guidelines set. Overseeing of payroll percentage for all banquet waiters and waitresses. Responsible for food presentation in all function rooms. Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served. Oversees the banquet kitchens and staff to ensure proper preparation and timeliness. Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food. Overseeing service during functions. Correction of mistakes and implementation of new policies to improve service. Responsible for the general appearance of all service personnel in uniform. Handling all requests and / or additions to functions that are made by guests during their functions. Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out. Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness. Final checks made with kitchen, stewards and beverage manager. Maintaining proper staffing guidelines and keeping the best possible payroll percentages. Responsible for all banquet equipment and its condition. Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting. Varied duties to be assigned by Director of Catering / Conference Services. Banquet Sales solicitation, including outside sales calls, as time allows. Responsible for continual training of the banquet employees. Must possess management and strong interpersonal skills. Knowledge of labor cost control and scheduling. Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. EDUCATION & EXPERIENCE High School diploma or equivalent preferred. Two to four years of hotel banquet experience in a supervisory capacity required. SKILLS AND ABILITIES Language Skills: Excellent verbal and written communication skills. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively. PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift. WORK ENVIRONMENT Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.

Job Description Location: The Great Greek Mediterranean Grill [Insert Location] Job Type: Full-Time / Part-Time (Specify) Reports To: General Manager / Franchise Owner The Great Greek Mediterranean Grill is seeking a dynamic, highly organized, and sales-driven Catering Manager to lead and grow our catering operations. This role is perfect for someone passionate about Mediterranean cuisine, exceptional customer service, and creating unforgettable event experiences. Key Responsibilities: Sales & Business Development: Proactively identify and pursue new catering opportunities in the local market (corporate events, schools, sports teams, private parties, etc.). Develop and maintain relationships with local businesses, event planners, schools, and organizations. Meet or exceed monthly catering sales goals through outreach, networking, and follow-ups. Event Planning & Execution: Manage all catering orders from inquiry to delivery, ensuring a seamless guest experience. Customize catering menus based on client needs and budget. Coordinate logistics with the kitchen and delivery team to ensure timely preparation and service. Customer Service: Act as the primary point of contact for catering clients. Respond promptly to inquiries, provide quotes, and guide clients through menu selections. Ensure excellent service before, during, and after each event to build long-term client relationships. Operations & Logistics: Maintain an organized catering calendar and client database. Oversee on-site catering events when needed, including setup and breakdown. Monitor inventory of catering supplies and manage reordering as necessary. Marketing & Promotion: Collaborate with the marketing team to promote catering services via social media, email campaigns, and community events. Represent The Great Greek brand at local expos, food tastings, and networking events. Requirements: Previous experience in catering, restaurant management, or event planning (2+ years preferred). Strong interpersonal and sales skills. Excellent organizational and time-management abilities. Knowledge of food safety and handling practices. Ability to work flexible hours, including some evenings and weekends. Passion for hospitality and Mediterranean cuisine! Benefits: Competitive base salary + commission/bonuses based on catering sales Meal discounts Opportunities for growth within the brand Supportive team culture in a fast-growing restaurant group Join us at The Great Greek Mediterranean Grill and help share our love of fresh, flavorful food with every event we serve!

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.

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. 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 Requesting an Accommodation Accenture is committed to providing equal employment opportunities for persons with disabilities or religious observances, including reasonable accommodation when needed. If you are hired by Accenture and require accommodation to perform the essential functions of your role, you will be asked to participate in our reasonable accommodation process. Accommodations made to facilitate the recruiting process are not a guarantee of future or continued accommodations once hired. 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Catering Manager Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers: You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts: You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers: You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.