Restaurant Manager jobs at Square One

Aramark Sports & Entertainment is looking to hire a new Restaurant Manager for Fenway Park, home of the Boston Red Sox to support our food and beverage operations. As a Restaurant Manager, you will plan, manage, and lead contracted food service operations to meet operating and financial goals, client objectives, and guest needs. The manager will report to senior leadership with a team of direct reports. COMPENSATION: The salary range for this position is $65,000 to $75,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Full P&L responsibility for restaurant. Manage the client relationship at the location, while providing hands on execution and leadership of operations. Leadership of a team of chefs and workforce throughout the restaurant. Partner with the senior leadership to plan and execute business development strategy for growth. Recruitment and development of new and existing restaurant staff. Be present in the dining room, engaging with guests, and ensuring proper food and drink timing Purchasing decisions and control inventories. Quickly and adequately recover guest experiences that fail to meet guest expectations. Participate in a relevant and effective approach to marketing and social media. Prepare monthly accounting documents and use accounting software. Responsible for menu creation and design Manage Schedules for all FOH Staff At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Minimum of 5+ years food service management experience is required. ? Direct P&L responsibility within a comparably scoped environment ? Ability to lead a large team of culinary & operations managers in a high volume, fast-paced environment. ? Knowledge of Advanced Cocktail Preparation, including strict oversight on quality and consistency. ? The ability to lead in a complex environment with a keen focus on client and guest service, entrepreneurship, while building and growing a strong business is essential to success in this role. ? A passion for food & beverage with an ability to identify and develop successful concepts. Ability to communicate effectively with clients and senior management. ? Ability to respond effectively to changing demands. P&L accountability and/or contract-managed service experience is desirable. ? Ability to use Microsoft Suite, including Excel, Word, Outlook, and Teams. ? Candidate must be willing to be hands-on with staff and operations and be willing to work flexible hours that include evenings, weekends and holidays. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

As a General Manager you will plan, manage, and guide contracted services for multiple sites for a client or for multiple clients normally generating $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs. Depending on the client(s), services can include food service, facility support, custodial services, retail, lodging, transportation, and more. Our General Managers are capable operations managers who lead a team to provide excellent service to our clients. With knowledge of the client?s business, positive relationship building skills, financial savvy, and a focus on safety, our team makes a difference every day. Job Responsibilities The successful General Manager: Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations. Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction. Builds, develops, and leads a management team and staff capable of carrying out organizational objectives. Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations. In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity. Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports. Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times. Qualifications In order to be prepared for this leadership role, qualified candidates will possess: Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management. The ability to focus on client and customer services, entrepreneurship and building and growing a strong business is essential to success in this role. Savvy interpersonal skills to communicate effectively with clients, senior management, and Aramark support staff. Comfortable reading, understanding, and implementing contractual requirements, including identifying opportunities within contract terms and conditions to address operational issues. Meaningful experience in service industry, contract services, or hospitality environment. Proven ability leading through other managers. Experience in creating and managing a department budget, financial controls and analysis. Experience crafting product sales strategies and implementing operational programs and initiatives. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

As a Food Service Site Manager you will plan, guide and execute contracted services for a single client and/or a client outlet normally generating up to a $1M in revenue to meet operating and financial goals, client objectives, and customer needs. Depending on the client, services are primarily food service but can occasionally include facility support, custodial services, and more. The Food Service Site Manager is a key operations leader responsible for developing and executing service solutions to meet customer needs and tastes. Job Responsibilities The successful candidate will: Use Aramark's coaching model to engage and develop team members to their fullest potential. Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Identify client needs and communicate operational progress Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Qualifications In order to be prepared for this role, qualified candidates will possess: Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management. Prior experience in the service industry, contract services, or hospitality environment, including managing teams is required. Strong interpersonal, analysis, and decision-making skills. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).? About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

As a General Manager you will plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs. Depending on the client, services can include food service, facility support, custodial services, retail, lodging, transportation, and more. Our General Managers are capable operations managers who lead a team to provide excellent service to our clients. With knowledge of the client?s business, positive relationship building skills, financial savvy, and a focus on safety, our team makes a difference every day. Job Responsibilities Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations. Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction. Builds, develops, and leads a management team and staff capable of carrying out organizational objectives. Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations. In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity. Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports. Ensures compliance with Aramark's standards of operation including safety standards and Aramark's Business Conduct Policy at all times. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications In order to be prepared for this leadership role, qualified candidates will possess: Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management. The ability to focus on client and customer services, entrepreneurship and building and growing a strong business is essential to success in this role. Savvy interpersonal skills to communicate effectively with clients, senior management, and Aramark support staff. Comfortable reading, understanding, and implementing contractual requirements, including identifying opportunities within contract terms and conditions to address operational issues. Meaningful experience in service industry, contract services, or hospitality environment. Proven ability leading through other managers. Experience in creating and managing a department budget, financial controls and analysis. Experience crafting product sales strategies and implementing operational programs and initiatives. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The District Manager is responsible for providing the overall vision, planning, direction, and control to assigned units for a geographic district normally generating $12-30M+ in revenue. This key leadership role is accountable for the execution of our General Management program, with a focus on growth, cost, and productivity, leading people, and delivering financial commitments. Whether focused on multiple sites for a single client or multiple clients, the key success measures of a District Manager include Revenue Growth, EBIT, Margin, Consumer Satisfaction, Client Loyalty, and Employee Engagement. In this role, frequent travel to client sites throughout the district is expected. Job Responsibilities The successful candidate demonstrates capability across the following dimensions: Leadership - Establish overall ownership and accountability of operational management and financial performance of multiple accounts and units. Model key leadership behaviors and ensure the highest levels of safety, quality and service excellence for employees, clients, and consumers. Coach & mentor employees by crafting a shared understanding about how and what needs to be achieved. Reward and recognize employees. Identify and engage top talent and develop team members to their fullest potential within the organization. Plan and lead team management meetings. Ensure safety and sanitation standards in all operations. Client Relationship - Establish and maintain effective client and customer rapport for a mutually beneficial business relationship. Identify client needs and communicate operational progress. Understand contractual obligations and leverage opportunities. Facilitate and support new business and retention activities. Ensure team completes customer satisfaction surveys in all locations. Financial Performance - Build revenue and manage budget with sensitivity to costs and client needs. Ensure the completion and maintenance of P&L statements for the district. Provide oversight and take ownership to deliver client and company financial targets using Aramark systems. Understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins. Productivity - Lead managers in implementing and maintaining corporate management agenda for labor and financial initiatives. Ensure value through efficient operations, appropriate cost controls, and profit management. Ensure consistent application of Aramark?s operating standards and processes (Operational Excellence) with particular focus on efficiency standards. Understand end to end supply chain and procurement process and systems; ensure only authorized suppliers are used. Compliance - Ensure unit managers maintain a safe and healthy environment for clients, customers and employees. Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications In order to be prepared for this leadership role, qualified candidates will possess: Proven leadership experience, typically acquired over 5-10 years, including P&L responsibility within the hospitality, retail, facilities, direct store delivery or food and beverage industries. Demonstrated leadership skills with a broad knowledge of management practices, business judgement and client/consumer interaction. Confirmed ability to hire, assess, develop and grow hard-working talent. Comfortable reading, understanding, and implementing contractual requirements, including identifying opportunities within contract terms and conditions to address operational issues. Established communication and teamwork skills to work with all levels on the organization from the front line associate through leadership. Proven success in a repeatable business model, including leading through change and turnaround initiatives. Bachelor?s degree is generally required to be successful; advanced degree in business or related field is preferred. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Aramark Sports and Entertainment is seeking a Concessions Manager to oversee food and beverage operations for the concessions department at University of Tennessee Athletics in Knoxville, TN. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click here to learn more. Job Responsibilities Leadership ? Use Aramark's coaching model to engage and develop team members to their fullest potential ? Reward and recognize employees ? Ensure individual and team performance meets objectives and client expectations ? Plan and lead daily team briefings ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and communicate operational progress Financial Performance ? Ensure the completion and maintenance of P&L statements ? Deliver client and company financial targets ? Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity ? Bring value through efficient operations, appropriate cost controls, and profit management ? Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives ? Ensure entire team is trained and able to implement ? Supervise team regarding production, quality and control Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Qualifications ? Requires at least 1 year of experience ? Requires at least 1 year of experience in a management role in Hospitality, Food Service Industry ? Bachelor's degree or equivalent experience preferred ? Strong interpersonal skills ? Ability to maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard service model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb; able to stand for extended periods of time ? Must be able to work an event-based schedule which will include evenings, weekends and holidays This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE). About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

HSS is looking for energetic and dedicated Food & Beverage Staff to join our team! We are currently hiring for several positions. Please see below. Candidates must have a friendly and professional demeanor, work well in a team, and be comfortable on their feet for several hours at a time.LOCATIONS: SCOTTSDALE, MESA, CHANDLER AZ Positions Available: Banquet Server Breakfast Attendant Buffet Attendant Runner Server Busser Bartender Dishwasher Cook I & II Compensation:The pay range for this position is starting at $17/HR. This range represents the minimum and maximum pay that Hospitality Staffing Solutions reasonably and in good faith believes it will pay for this role at the time of posting. Additional Compensation: This position may also be eligible for: Tips Discretionary incentives Benefits: Hospitality Staffing Solutions offers a comprehensive benefits package, including: Medical, Dental, and Vision insurance Short-Term and Long-Term Disability coverage Supplemental Life and Accident Insurance Sick time in accordance with state law Requirements: Must have the legal authorization to work in the United States For more information, you may call us at: 480 ### #### You may also email us at: ...@hssstaffing.com Hospitality Staffing Solutions (HSS) is an Equal Opportunity Employer. We are committed to creating a workplace where all individuals are treated with respect and dignity. Employment decisions are based on business needs, job requirements, and individual qualifications-without regard to race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.

HSS is looking for energetic and dedicated Food & Beverage Staff to join our team! We are currently hiring for several positions. Please see below. Candidates must have a friendly and professional demeanor, work well in a team, and be comfortable on their feet for several hours at a time.LOCATIONS: SCOTTSDALE, MESA, CHANDLER AZ Positions Available: Banquet Server Breakfast Attendant Buffet Attendant Runner Server Busser Bartender Dishwasher Cook I & II Compensation:The pay range for this position is starting at $17/HR. This range represents the minimum and maximum pay that Hospitality Staffing Solutions reasonably and in good faith believes it will pay for this role at the time of posting. Additional Compensation: This position may also be eligible for: Tips Discretionary incentives Benefits: Hospitality Staffing Solutions offers a comprehensive benefits package, including: Medical, Dental, and Vision insurance Short-Term and Long-Term Disability coverage Supplemental Life and Accident Insurance Sick time in accordance with state law Requirements: Must have the legal authorization to work in the United States For more information, you may call us at: 480 ### #### You may also email us at: ...@hssstaffing.com Hospitality Staffing Solutions (HSS) is an Equal Opportunity Employer. We are committed to creating a workplace where all individuals are treated with respect and dignity. Employment decisions are based on business needs, job requirements, and individual qualifications-without regard to race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.

HSS is looking for energetic and dedicated Food & Beverage Staff to join our team! We are currently hiring for several positions. Please see below. Candidates must have a friendly and professional demeanor, work well in a team, and be comfortable on their feet for several hours at a time.LOCATIONS: SCOTTSDALE, MESA, CHANDLER AZ Positions Available: Banquet Server Breakfast Attendant Buffet Attendant Runner Server Busser Bartender Dishwasher Cook I & II Compensation:The pay range for this position is starting at $17/HR. This range represents the minimum and maximum pay that Hospitality Staffing Solutions reasonably and in good faith believes it will pay for this role at the time of posting. Additional Compensation: This position may also be eligible for: Tips Discretionary incentives Benefits: Hospitality Staffing Solutions offers a comprehensive benefits package, including: Medical, Dental, and Vision insurance Short-Term and Long-Term Disability coverage Supplemental Life and Accident Insurance Sick time in accordance with state law Requirements: Must have the legal authorization to work in the United States For more information, you may call us at: 480 ### #### You may also email us at: ...@hssstaffing.com Hospitality Staffing Solutions (HSS) is an Equal Opportunity Employer. We are committed to creating a workplace where all individuals are treated with respect and dignity. Employment decisions are based on business needs, job requirements, and individual qualifications-without regard to race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws.

The Food Service Director is a management position responsible for developing and executing dining solutionsto meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Assist Account Manager to plan food production according to ARAMARK?s procedures and supervise its execution up to ARAMARK standards. Control food cost and oversee the implementation of Safety procedures in the Food Service operations, so as to meet or exceed customer expectations with appropriate cost effectiveness. Job Responsibilities 1. Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation. 2. Design menu, prepare order and work out the food production procedure in accordance client and account manager?s requirement. 3. Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue. 4. Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction. 5. Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes. 6. Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks. 7.Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations. 8.Establish good communication with clients, meet or exceed clients/customers requirements. 9.Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates. Qualifications 1.Education: Technical Secondary School and above. Major in Cooking. First Degree of Cook Certificate desired. 2.Work Experience: Managerial experience of at least 5 years, work experience of at least 10 years as chief in five-star hotel or office building for group meal is preferred. 3.Vocational Qualifications: Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes. 4.Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English. 5.Competency: --Customer service oriented. Good communicate with customers. Strong spirit of teamwork. --Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems. --Effective capability of implementation, leadership excellence. --Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Food Service Director is a management position responsible for developing and executing dining solutionsto meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Aramark Sports & Entertainment is looking to hire a new General Manager to support our food and beverage operations. THE OPPORTUNITY: As a General Manager at East Carolina University Athletics, you will plan, manage, and lead multiple contracted services with multi-million dollar revenue to meet operating and financial goals, client objectives, and guest needs. Services include food and beverage operations which could include concessions, catering and premium dining services and retail services. This position will support and be responsible for executing large sports events, concerts, catering, and other large venue special events. The General Manager will report to Senior Leadership with a team of salaried direct reports. This position is salaried, plus bonus eligible, contingent on achieving certain financial and performance goals. Job Responsibilities Full P&L responsibility in regard to food and beverage Manage the client relationship at the location, while providing hands on execution and leadership of operations. Leadership of a large team of managers and workforce throughout multiple units and concepts. Developing new concepts to increase existing revenue sources for public foods/concessions, premium service and catering outlets. Partner regions Vice President of Operations to plan and execute business development strategy for growth. Recruitment and development of new and existing managers. Interact successfully with the client, stadium guests and team members on a regular basis. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Minimum of 5+ years of large venue or multi-unit management experience is required. Premium and Concessions Management experience preferred. Direct P&L responsibility within a comparably scoped environment Ability to lead a large team of culinary & operations managers in a high volume, fast-paced environment. The ability to lead in a complex environment with a keen focus on client and guest service, entrepreneurship, while building and growing a strong business is essential to success in this role. A passion for food & beverage with an ability to identify and develop successful concepts. Ability to communicate effectively with clients and senior management. Ability to respond effectively to changing demands. P&L accountability and/or contract-managed service experience is desirable. Candidate must be willing to be hands-on with staff and operations and be willing to work flexible hours that include evenings, weekends and holidays This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

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

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. Sounds like a winning formula for you. Join us! VIEW BOSTON View Boston, which encompasses the top three floors of the Prudential Tower, will feature immersive experiential exhibits and a bistro on the 50th floor, an indoor/outdoor cocktail lounge with a 360-degree outdoor viewing deck on the 51st floor, and a double high (24-foot) indoor viewing space on the 52nd floor. The destination, designed with the adventurer in mind, was created to be an attraction that welcomes locals, and domestic and international visitors, being the ideal stop as they begin their Boston experience. Whether they are interested in discovering famed institutions and coveted hidden gems through immersive interactive experiences or meeting friends for a sunset cocktail - their unforgettable Bostonian experience starts here. ****************** THE ROLE The purpose of the Catering Manager is to oversee the day-to-day catering operations at View Boston. This highly motivated professional will managing the front of house and back of house catering operations for the event spaces within the venue and will report directly to the General Manager of the Restaurant. ESSENTIAL FUNCTIONS * Oversee and execute all View Boston events from load in, set up, execution, load out. * Attend weekly BEO meetings and preconference meetings, proactively preparing for View Boston events two weeks out, ensuring all cross functional departments are aware and staffed appropriately for event attendees. * Collaborate with venue technology team to ensure seamless AV for all event clients. * Effectively communicate with catering partners, event sales managers, coordinators, staff and facilities team to deliver five-star service to all clients for events. * Supervise catering partners, event coordinators, event staff and facilities team during all View Boston events. * Direct back of house and front of house operations for all catered special events. Duties include executing staff assignments, creating service plans in conjunction with the culinary and catering partner departments. * Monitor event equipment inventory reports submitted by Events team. * Hire, train, and develop events team to include Event Bartenders, Servers, Barbacks, Bussers, & Runners. * Provide on-going service training and coaching to ensure and maintain high levels of service. * Conduct quarterly and annual special events service training. * Train and identify key staff to serve as Event Captains. * Monitor staff certification and create benchmarks for TABC and Food Safety training. * Attend BEO meetings and preconference meetings. * Responsible for maintaining and updating labor tracking report. * Conduct monthly safety review sessions with conversion and banquet event staff. * Responsible for ordering and maintaining event inventory as approved by Director of Marketing & Sales. * Must be able to execute all special events as assigned. * Perform other duties as assigned by Senior Leadership team. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. * Five (5) years of experience in banquets hospitality management in a large volume event venue * Skilled at fine dining service and full-service etiquette * Proficient in Microsoft Office: Excel, Word, Outlook, and PowerPoint required. * Must be able to work non-traditional shifts to include extended hours and flexible schedule, including early mornings, weekends, days, nights, and holidays. * Current TABC and Food Handlers Certifications * High School Diploma or GED * Excellent customer service * Strong interpersonal skills; can effectively communicate and relate to all levels within and outside the organization; create and build positive and productive relationships. * Responds quickly and effectively to changing trends and circumstances; embraces change and welcomes fresh perspectives; learns from past mistakes and adjusts accordingly. * Can manage people and resources to get projects completed; has a strong ability to multi-task and keep order. * Ability to work independently and/or in a team environment. * Strong verbal and written communication skills * Must be able to work well in high pressure situations and remain flexible during last minute changes and revisions. * Ability to stand, sit, use of hands to handle, or feel, reach with hands and arms. * Ability to lift and/ or move up to 50 pounds. * Specific vision abilities required by this job include close vision and distance COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site View Boston Boston, MA 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. 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.

The Catering Coordinators primary responsibility is to drive sales and coordinate food and beverage functions Florence Center. This is done by actively seeking out new clients, maintaining relationships with existing clients, preparing accurate Food and Beverage BEOs and Invoices, and ensuring all of the clients Food and Beverage needs are satisfied. This position is also responsible for coordinating and communicating with all aspects of the building for related functions. Essential Duties and Responsibilities * Cultivate existing clients and ensure return visits * Seek out and cultivate new business for the center. * Report on a daily basis to the Director of Food and Beverage information on potential sales leads and existing client relations Accomplish sales goals established by the General Manager and the Food and Beverage Director. * Serve as Manager on duty for Select events * Hire, train, schedule and supervise Food and Beverage Catering staff. Develop strategies to motivate staff and achieve required goals. * Coordinate client meetings with appropriate Florence Center staff to ensure proper customer service is provided * Create and negotiate proposals for potential Food and Beverage events to keep within stated goals and proper profit margins for each event while understanding the clients budget * Represent the Florence Center in the local Hospitality community events as needed * Work closely with Director of Food and Beverage and Executive Chef on menus and food orders * Accurately input data into the facilities venue management software and files Create Diagrams and events for F&B related functions * Facilitate communication throughout the food and beverage department, ensuring efficient use of resources * Ensure adherence to health and safety regulation, labor laws, and company policies * Schedule and manage front of house employees to ensure adequate numbers are in place to facilitate food service operations during catered events. * Communicate with all departments to ensure setups are completed in a timely manner for said functions, and ensure proper staff is scheduled with the event department for guest safety * On Non-Food and Beverage events, coordinate with the clients on all Food and Beverage needs Knowledge, Skills, and Qualifications * Two years' experience in the operation and execution of banquets, and other Food and Beverage related items. * Bachelors/Associate degree preferred. * Must be able to effectively manage many conflicting priorities at one time. * Excellent communication skills. * Ability to work in a fast-paced environment. * Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others while working. * Must be able to work under limited supervision. * Ability to work in a team environment and interact with all department levels and staff. * Excellent organizational skills. * Excellent problem solving and decision-making skills. * Professional presentation, appearance, and work ethic. * Computer knowledge including Microsoft Office and other programs. Working Conditions: 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. * Substantial standing and walking, sitting at computer; not substantially exposed to adverse conditions. * Perform office-related functions in standard office setting. * Activities occur both inside and outside the Center, some seasonal cold, heat, and humidity. * Must be able to work long hours, weekends and/or nights as events dictate. 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. Applicants that need reasonable accommodation to complete the application process may contact ************. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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. LEGENDS GLOBALThe 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. Sounds like a winning formula for you. Join us! GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops, and a warm welcome at every turn. THE ROLE The Catering Manager has a significant role in the operational success of our new venture. The position will be establishing and maintaining client relationships with all event groups & clients. The Catering Manager will have a tremendous amount of interaction and personal involvement with her/his clients, and as such must always represent Legends Hospitality in a professional, gracious, and knowledgeable manner. ESSENTIAL FUNCTIONSPRE-EVENT Make an introduction to client via email or (phone) within 48 hours of turnover. Liaise with Culinary, Banquet Managers, Conversions, and Operations on event logistics. Conduct walks and conference calls with clients and vendors as necessary. Create event proposals, floor plan, and estimation of charges for clients based on specific event needs. BEO(s) distributed no less than two weeks prior to the Event Date with the assistance of the Catering Coordinator if event was turned over more than 30 days in advance. Print BEOs and Floorplans for Weekly BEO Packet and necessary team members. Collect all payments in accordance with payment schedule as outlined in event contract. Event must be paid in full prior to event date. Confirm all vendor delivery and pickup days/times/locations prior to event date. Always keep event information up to date on the sales platform. Attendance and participation of weekly BEO meetings and Operation meetings. EVENT Inspect event space prior to guest arrival ensuring all is set to BEO specifications. Greet the customers upon their arrival and introduce the Banquet Manager. Both Managers ensure that the client is satisfied with setup and review any changes/updates. Provide quick service for last minute changes and dealing with customer complaints/issues. Ensure that Event Staff are in place, and there are no obstacles to guest entry and pathway to event location (i.e., locked doors, elevator malfunctions, construction, wet floors. etc.) Coordinate with building security for vendor access. Ensure all vendors are on site and in place. The Catering Manager will remain onsite until the client is comfortable with the event's progress and the handoff to Banquet Supervisor has occurred. POST-EVENT Close outs submitted to accounting by end of the day every Wednesday. Responsible for gathering all vendor final invoices within a timely manner. Send final invoice to client within 24 hours of receiving final approval from accounting (occurs after all final vendor invoices have been submitted). Coordinate the settlement of any remaining balances or credits before month end. Provide post-event feedback to Culinary, Banquets, and Operations as necessary. Once the event balance is at zero, the Director of Catering is to sign off on the invoice and the physical event folder is to be filed in storage. QUALIFICATIONSTo perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum of 3 years' experience in a related field or position. Bachelor's degree or equivalent combination of education and related experience and/or training. Resourceful, innovative, and forward thinking, with an entrepreneurial spirit. Expertise in financial analysis and planning, budgeting, and marketing. Working knowledge of local and regional markets, venue operations, and special events industries. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Ability to effectively evaluate risks and liabilities of special events and stadium rentals. Excellent interpersonal and communication skills. Excellent computer skills, including proficiency in spreadsheet, database, and word processing programs. Ability to work non-traditional hours (nights, weekends, and holidays as necessary.) COMPENSATIONCompetitive salary commensurate with experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONSLocation: On Site (FC Dallas - Frisco, TX) PHYSICAL DEMANDSThe 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE:The essential responsibilities of this position are described below the above headings. 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. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance