Restaurant Manager Jobs in Poway, CA

Benefits: Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus Responsibilities: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Ensure positive guest service in all areas. Investigate and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests Manage shifts which include daily decision making, scheduling, planning while ensuring consistent high quality of food preparation and service Provide direction to employees regarding operations and procedural issues while developing employees by providing ongoing feedback, establish performance expectations and by conducting performance reviews Requirements: At least 3 years General Manager experience in a fine dining establishment Strong knowledge of front and back of house operations Strong understanding of cost and labor systems Strong communication and leadership skills

Pacific Beach Shore Club (PBSC) is a popular beach and sports bar located at the corner of Grand Avenue and the Sand, just steps from the beach. With stunning panoramic views of the Pacific Ocean from almost every spot, PB Shore Club is not just a San Diego hotspot but also a top-quality restaurant known for its fresh seafood and delicious Mexican-inspired dishes. Our relaxed atmosphere captures California's surf culture, making it the go-to destination for memorable dining and drinking experiences. We're open for brunch on weekends and offer a variety of local brews and award-winning menu items, all to be enjoyed with breathtaking ocean views. Role Description This is a full-time on-site role for a Bar Manager at PB Shore Club, located in San Diego, CA. The Bar Manager will be responsible for overseeing the daily operations of the bar, including managing staff, training new employees, ensuring excellent customer service, and maintaining inventory. Other tasks include coordinating food and beverage activities, monitoring sales, and implementing efficiency strategies to ensure smooth and profitable functioning of the bar. The Bar Manager will also be responsible for ensuring compliance with health and safety regulations while creating a welcoming and enjoyable atmosphere for guests. Qualifications Excellent Customer Service skills 1-3 years minimum experience in a high-volume restaurant 1-3 years minimum experienced in Bar Inventory Ordering & Management Strong Knowledge of Cocktail Trends & Beverage Innovation Knowledge & Experience working with Microsoft Excel Required Strong Communication skills & Experience in Training staff Ability to work in a fast-paced environment Leadership skills and the ability to motivate a team

In addition to the responsibilities listed below, this director level position is also responsible for planning, organizing, and managing the provision of high-quality, cost-effective in-patient and out-patient clinical nutritional services and feeding operations that meet or exceed regulatory and budget requirements. This includes the provision of nutritional services including professional services, nutrition care services, and in- and out-patient feeding and computer nutrition programs. This also includes overseeing department operations, including but not limited to the planning and development of departmental operating and capital budgets; overseeing payroll and non-payroll expenditures; and partnering with the management team to develop short- and long-term departmental goals and objectives in alignment with service area medical center strategic plans. This position acts as a key partner and liaison with professional staff (e.g., physicians, nurse managers, pharmacists, and other Kaiser staff) to ensure open communications regarding patient food services and nutritional care services. This role also builds and fosters partnerships with the other service area leadership to plan, integrate, and coordinate provision of products and services across customer groups. This includes directing quality assurance programs; developing, implementing, and maintaining policies and procedures for area of responsibility; and ensuring quality care of members, patients, and staff through continuous monitoring and process improvement initiatives. Essential Responsibilities: * Prepares individuals for growth opportunities and advancement; builds internal collaborative networks for self and others. Solicits and acts on performance feedback; drives collaboration to set goals and provide open feedback and coaching to foster performance improvement. Demonstrates continuous learning; oversees the recruitment, selection, and development of talent; ensures performance management guidelines and expectations to achieve business needs. Stays up to date with organizational best practices, processes, benchmarks, and industry trends; shares best practices within and across teams. Motivates and empowers teams; maintains a highly skilled and engaged workforce by aligning resource plans with business objectives. Provides guidance when difficult decisions need to be made; creates opportunities for expanded scope of decision making and impact. * Oversees the operation of multiple units within a department by identifying member and operational needs; ensures the management of work assignment completion; translates business strategy into actionable business requirements; ensures products and/or services meet member requirements and expectations while aligning with organizational strategies. Gains cross-functional support for business plans and priorities; assumes responsibility for decision making; sets standards, measures progress, and fosters resolution of escalated issues. Communicates goals and objectives; analyzes resources, costs, and forecasts and incorporates them into business plans; prioritizes and distributes resources. Removes obstacles that impact performance; guides performance and develops contingency plans accordingly; ensures teams accomplish business objectives. * Directs the sanitation and maintenance of food services work areas and equipment by revising and establishing companys standards for cleaning and sanitizing procedures, and working with senior directors or above to ensure future budget needs for new equipment or related expenditures are maintained. * Directs vendor contract management by establishing long-terms needs and aligning relationships with vendors to ensure vendor contracts are in place; implementing standards to ensure vendors are providing services consistent with vendor agreements or regulatory compliance standards; and establishing vendor metrics to ensure service delivery is compliant, safe, sanitary, in support of patient patient satisfaction. * Directs the procurement, storage, and distribution of food by directing planning for inventory needs across the company, reviewing inventory usage, and providing strategic direction for and signing off on procurement budgets; setting strategic direction and planning/forecasting for stock levels, sufficient inventory, while making considerations such as budget and quality of foods; and driving the use of best practice strategies and procedures for labeling and storage of perishable items to align with company standards and regulatory requirements, within procurement budget. * Directs the food recall by establishing strategies to return food that has been recalled or is at risk of contamination; and refining communication plans to inform patients and staff about ongoing updates or actions being taken to resolve food recall issues. * Directs the preparation and production of meal plans by directing the strategic planning and continuous improvement of menu items to meet patient/customer needs, setting standards for how teams are processing meals according to a variety of recipes and/or production schedules, advising and signing off on budgets as needed; driving state-of-the art solutions to ensure food is prepared in a safe manner per food preparation standards and is safe for patients; and ensuring a clear understanding across teams on protocols used to assemble patient meal trays and cafeteria and/or catering services, and directing the planning of resources so that team members can cater food items according to scheduled mealtimes. * Directs emergency planning by coordinating with leadership across other departments to support workplans that ensure food supply, delivery, and services are efficiently maintained during times of crisis or emergency. * Leads improvements to the customer and patient care experience by driving open communication and collaboration across teams to develop innovative solutions that increase customer/patient satisfaction, advising senior management on the resolution of service recovery issues; ensuring operational and strategic plans are in place so that unit-based teams are able to support food service and delivery operations and help the business unit deliver quality care; reviewing reported patient responses to quality control survey questions, establishing cohesive strategies used by others to submit quality control reporting, integrating knowledge of metrics to assess quality control and quality performance across businesses to align on strategy; driving state-of-the-art efforts to reduce critical control points to acceptable levels and improve the care experience; and participating in interdisciplinary teams that review customer/patient concerns to ensure that each is addressed/resolved.

Job Details Grand Pacific Hotel Services LP - Carlsbad, CA Full Time $110,000.00 - $150,000.00 SalaryDescription WAGE INFORMATION: Commission is included in the salary range listed. The Director of Catering is responsible for proactively soliciting appropriate business opportunities through a combination of tele-prospecting and direct sales to achieve personal and hotel revenue goals. Responsible to learn how to support the property and drive customer loyalty by delivering service excellence throughout each customer experience. ESSENTIAL FUNCTIONS • Enthusiastically and proactively sell the property's concept to group, corporate and leisure prospects in a way that best illustrates the identity of the brand as innovative and new. • Prospect and qualify all lead sources through cold calls, tele-prospecting and networking to generate new opportunities. • Consistently meets or exceeds individual and team catering goals and hotel budgets • Managing preferred corporate, social, and group catering opportunities that meet or exceed hotel revenue goals • Negotiates contracts ensuring that all pertinent aspects of solicitation and closing are complete and documented • Actively pursue new clients through creative/innovative sales techniques and aggressive prospecting • Identify opportunities to upsell customer through food & beverage offerings, room upgrades, AV and lighting upgrades and spa faculties, if applicable • Manages lead sources to ensure quantity and quality of leads • Create customized Wedding Packages, Menus, and proposals, etc. • Respond to all customer inquiries within 24 hours or sooner • Maintain accurate CI/TY information on all bookings, specifically program details, client correspondence, traces and to-do lists • Conduct unique site inspections that create a WOW experience for the customer • Follow proper event management procedures for event execution to include but not limited to BEO creation, F&B forecasting, resume communication, amenity/VIP designation and room block management • Produce and distribute accurate banquet/catering event orders, timelines, diagrams, and resumes within timeframe set by hotel • Coordinate, plans and implements wedding related marketing tactics and events • Produce and distribute 10-day Events Schedule and BEO Packet, as well as Daily Events Schedule • Preside over weekly 10-day BEO reading and daily 3-day BEO readings • Drive strategies to develop long term business relationships and repeat business • Attend tradeshows, make on-site field presentations, and outside sales calls to prospective clients • Monitor sales activities/performance to ensure revenue goals meet or exceed established plan and accurately report variance/projections to management • Participate in weekly strategy meetings and use Revenue Management resources to help make informed decisions and maximize revenue • Ensure that the property is maximizing the use of all company, brand and local CVB programs • Provide support and coaching for team members to drive high levels of performance, job satisfaction, and personal growth • Develop and maintaining positive relationships with peers, competitors and brand partners • Develop annual Banquet, and Catering Operating Budget and Sales & Marketing plan in conjunction with the Director of Sales & Marketing property's executive team and executes marketing-related items • Work with other hotel departments to successfully market amenities including spa, restaurant, lounge and events (as applicable) • Coordinate local advertising to promote hotel's lounge & event space • Coordinate, plan and implement wedding related marketing tactics and events • Add creativity and trend insights into driving catering revenue via wedding packages, promotions and public relations • Work with corporate marketing team, vendors and agencies to develop creative • Represent hotel at various meetings and events in support of community and public relations • Use brand opportunities to drive revenue • Track and report on all catering sales activities for hotel • Track and report on all event planner surveys and feedback • Keep informed of industry news that affects the organization and shares information with team • Partners with Operations in providing a customer experience that exceeds the customer's expectations. • Effectively develop relationships within the community to strengthen and expand customer base for future sales opportunities. • Be an active part of the property management team fostering and developing the desired Westin/Sheraton Carlsbad Resort & Spa culture • Stimulate a friendly, cheerful attitude in his/her conduct with other managers, guests, and fellow associates. • Drive product quality and a unique guest experience at every opportunity. • Ensure that all administrative procedures are in place and functioning effectively • Ensure a challenging and exciting environment to encourage full career development and personal growth • Establish and monitor cost and expense control systems and procedures to achieve budgeted operating results. • Take corrective measures and actions to ensure highest possible profitability. • Maximize revenues through pro-active action rather than re-active. • Work as a member of the yield team to ensure maximum occupancy is achieved at the highest possible average rate via effective setting and monitoring of rate occupancy controls. • Assist in revenue management, room inventory control, stay controls and distribution channels as needed. • Advise the Director of Sales & Marketing of all matters relating to Sales & Marketing. • Attend weekly leadership meetings. • Perform all accountabilities in a timely and efficient manner, following established company policy and projecting a favorable image of Westin/Sheraton Carlsbad Resort & Spa to achieve objectives. • All other duties assigned by the General Manager. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the resort's facilities. Employees who violate resort rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort: • Assist with any guest inquiry. • Enforce hotel safety standards. • Any other duties as assigned by the General Manager. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write and understand the primary language used in the workplace. • Must be able to read and write to facilitate the communication process. • Requires good communication skills, both verbal and written. • Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. • Extensive knowledge of the hotel, its services and facilities. • Must have excellent leadership capability and customer relation's skills. Most tasks are performed in a team environment with the staff member acting as a team leader. There is minimal direct supervision. • Must be detail oriented with outstanding organizational and communication skills. • Must possess basic computational ability. • Must possess basic computer skills. • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. PHYSICAL DEMANDS • Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. • Must be able to sit at a desk for up to eight (8) hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. • Must be able to lift up to 15 lbs. occasionally. • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. • Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. • Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Qualifications QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelor's Degree and/or equivalent level of education preferred. Experience Sales and/or Catering manager experience in hospitality required. Licenses or Certificates Ability to provide and maintain a valid driver's license as the position may require the operation of motorized and electric vehicles. Grooming All employees must maintain a neat, clean and well-groomed appearance per Westin/Sheraton Carlsbad's standards. Attendance: Regular attendance in conformance with the standards, which may be established by Westin/Sheraton Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment. This job description 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. Ownership: This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P. , the owner and the employer of all associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Sheraton Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Sheraton Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Sheraton Carlsbad Resort & Spa's owner or operator.

Job Details Management Catamaran - San Diego , CA Full Time 4 Year Degree $115,000.00 - $135,000.00 Salary/year Exempt Management ExecutiveDescription The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Director of Food and Beverage (“Director/a de Alimentos y Bebidas”) directs, manages and supervises the food and beverage functions at the Catamaran Resort Hotel & Spa including the following outlets and operations: banquet and catering operations, audio visual services, culinary operations, stewarding, restaurant and bar, coffee shop and other food and beverage outlets as required. The Director ensures the department achieves the highest level of guest satisfaction by providing world-class service and food by way of a friendly and well-trained staff. Additionally, the Director is responsible for maintaining quality standards, achieving financial goals, and coordinating with Sales and Marketing to promote all outlets effectively. PAY & PERKS Compensation: $115,000 - $135,000 DOE** Discounted Hotel Rooms for you, family and friends Free Employee Parking and/or discounted MTS Pronto card Free Meals & Refreshments during working shifts Career advancement opportunities! Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES Conveys a favorable image of the organization by projecting a positive leadership style, professional appearance and demeanor to our guests and associates alike. Actively promotes a culture of engagement throughout the food and beverage operation by inspiring and motivating team members and recognizing and rewarding their efforts and performance. Works to ensure all leaders do the same. Faithfully executes Evans Hotels engagement programs with the food and beverage team including Evans Team Chats, Evans Check-Ins, Hospitality Star, associate engagement action planning, and more. Coordinates all administrative activities of the department, including schedules, performance evaluations, recruiting, record keeping, orientation, supervision, staffing, organizing and attending meetings. Prepares the department's operating and capital budgets as well as the forecasts; conforms to them and ensures all department heads are keenly aware of the financial goals and objectives and are made accountable for them. Works with the Accounting Department for accurate financial reporting. Ensure all food and beverage operations meet or exceed the food safety standards of our Organization and the County of San Diego. Implement Evans Hotels associate safety SOPs, ensuring a robust culture of safety is thoroughly implemented throughout the food and beverage division. Creates and approves all menus, pricing for F&B outlets and banquet/catering, and promotions to enhance service and profitability. Collaborates closely with the Executive Chef on menu, drafting, design, and implementation. Develop and oversee liquor and wine strategies, including the wine, spirits, and beer programs. Drives innovation and creativity, ensuring our food and beverage operation continuously evolves in alignment with the market. Hires positive individuals with pleasant, can-do attitudes in keeping with our hotel culture. Sets up training programs to ensure consistent world-class service and ensure that personnel are well-trained in interpersonal behavior and hotel asset protection. Support, develop, and mentor the food and beverage leadership team to reach their highest potential. Ensure leaders receive training and development in line with their needs. Attends pre-shift and stand-up meetings throughout the food and beverage discipline. Ensuring our teams receive the right messaging and two-way communication is a priority. Liaises with other operating departments to guarantee quality of services rendered. Participates in setting goals for food and beverage leaders in alignment with our company's priorities. Work with leaders to reach their goals, providing timely feedback, course corrections, resources, and direction. Monitor guest feedback across all platforms and ensure daily follow-up from leadership occurs in accordance with Evans Hotels' expectations. Performs additional duties and responsibilities as directed by the leadership Qualifications QUALIFICATIONS Bachelor's degree (B. A.) from four-year college or university. At least 4 years of relevant experience and/or training. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. RBS Certification required. Availability to work on weekends and holidays is required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

TrueCare is a trusted healthcare provider serving San Diego and Riverside Counties, offering compassionate and comprehensive care to underserved communities. We are committed to making healthcare accessible to everyone, regardless of income or insurance status. With a focus on culturally sensitive, affordable services, TrueCare aims to improve the health of diverse communities. Our vision is to be the premier healthcare provider in the region, delivering exceptional patient experiences through innovative, integrated care. Under the direction of the Clinical Operations team, administer and coordinate all aspects of Nutrition Services and the WIC Program. Comply with operational and fiscal requirements established by the State WIC Branch and TrueCare. Coordinate the planning, administration and evaluation of the nutrition, health and breastfeeding education components of the WIC and TrueCare nutrition program. Ensure the effective delivery of WIC services while identifying key strategies for growth and innovative practices. Foster collaboration between the WIC program and nutrition services by integrating these programs into the core of TrueCare's operations. Duties & Responsibilities: * Serve as the internal consultant for clinical nutrition services to clinicians, administrators, and practice managers. * Supervise the implementation of clinical nutrition objectives and monitor and evaluate outcomes. * Identify opportunities or a phasing plan to address key health concerns including diabetes, obesity, eating disorders, anemia, and weight management. * Maintain and grow a strong emphasis on breastfeeding support for both clinical patients and WIC participants. * Lead recruitment, training, and oversight of Registered Dietitians (RDs) for both TrueCare clinical locations and the WIC program. * Assist with defining how nutritionists/RDs will fit within the Care Team model to ensure integrated patient care. * Develop metrics and an evaluation framework to assess the effectiveness of RDs/nutritionists in clinic settings. * Establish organizational processes to optimize nutrition delivery through various methods (e.g., flip visits, group sessions, telehealth). * Develop and standardize health education materials across all relevant programs. * Prepare annual reapplication for funding and submit to the State WIC Branch. Develop and monitor program budget. * Assure the Nutrition Services Plan, including all related documents are completed and submitted to the State WIC Branch annually. * Assure request for changes in local agency operations (budget amendments, caseload allocations, etc.) are completed as needed. * Assure requests to change, add or delete a WIC distribution site are made as needed. * Ensure that staff (clinical and WIC program staff) receive appropriate training on the delivery and content of nutrition, health and breastfeeding education classes. * Coordinate community resources and breastfeeding support services for WIC participants. * Review directives from the State WIC Branch with the management team. Interpret State policies and provide guidance as needed. * Meet regularly with Clinic Managers to review procedures, discuss problems, agency goals, etc. * Represent TrueCare WIC at State meetings, community events and to professional organizations. * Network with other social service agencies and identify partnerships for the benefit of TrueCare patients and WIC participants. * Contribute to the success of TrueCare clinical quality by participating in quality improvement and quality assurance activities. * Complete monthly status report of WIC goals for utilization of services, client participation, etc. * Actively participate in funding and grant opportunities that support the agency's and program's mission and vision. * Develop an intentional and thorough training plan to ensure all staff receive professional training, continuing education opportunities and mandating training is completed in a timely manner. Required Qualifications: * Master's Degree in Nutrition, Public Health or equivalent. * Registered Dietitian * Minimum two (2) years' experience in Community Nutrition, Nutrition Education or WIC. * Previous supervisory or management experience. Desired Qualifications: * Minimum five (5) years' management experience. * Grant management experience for budgets $3.5M+ * Bilingual (English/Spanish) Benefits: * Competitive Compensation * Competitive Time Off * Low-cost health, dental, vision & life insurance * Tuition Reimbursement, Employee Assistance program The pay range for this role is $117,000 - $182,000 on an annual basis.

Benefits: 401(k) Bonus based on performance Dental insurance Employee discounts Free food & snacks Health insurance Paid time off Parental leave Training & development Vision insurance Position Summary: The Food & Beverage Director for Europa Village Wineries and Resort is responsible for driving a culture of excellence in service and operations across all food & beverage outlets. This is accomplished by providing inspirational leadership and management for the F&B department, including planning, development and execution. The F&B Director communicates overall strategic direction, encompassing a combination of a high-volume three-meal restaurant, themed market & deli, successful banquets operation, multiple beverage outlets, kitchens, stewarding, a culinary membership club, and any other F&B related areas, as well as collaborating with other departments. The F&B Director is responsible for developing and meeting financial projections, goals, and objectives as well as mentoring and training a highly skilled and motivated team. This position is also responsible for ensuring all F&B outlets meet and maintain all company and State Health Department rules and regulations. (+3 year experience required) Reports to General Manager Essential Duties and Responsibilities Ensure guest experiences consistently exceed expectations by upholding the highest standards. Identify new and innovative strategic opportunities to fit the changing business needs and property strategic initiatives. Create a culture of accountability, professionalism, and continuous improvement across all outlets. Develop distinctive signature services and products that provide exceptional experiences for our members and guests. Monitor F&B performance across the property and the local market, effectively communicating trends and insights to leadership. Identify action items and strategic initiatives to address potential issues and recommend approaches and partnership opportunities to achieve business success and ensure the property is constantly innovating and moving forward with a clear competitive advantage. Build, direct, and inspire a high-performing management team by ensuring accountability to business strategies and driving financial performance and guest service goals across all F&B outlets. Oversee recruitment, training, and performance evaluations, focusing on skill development and team engagement. Foster a service-oriented mindset through regular coaching, recognition, and alignment with property service standards. Develop new service techniques to ensure guest satisfaction at minimum operating costs by consistently obtaining, analyzing, and responding to guest feedback. Provide oversight in the development and monitoring of financial budgets, sales and marketing strategies, and operations to produce both short and long-term profitability. Develop new and analyze existing special promotions that will drive revenue and improve the guest experience. Full oversight of banquet facility and team. Ensure all company and outside training is communicated and executed to all respective areas in food and beverage. Utilize a “continuous improvement” approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions, (create and execute plans). Work closely with local, state, and governmental organizations in maintaining the highest standards of health, sanitation, and cleanliness in F&B areas. Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related supplies and equipment. Work with Human Resources team to ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale. Develop and maintain effective communications amongst all operating departments. Coordinate the development, interpretation and implementation of property policies, operating procedures, training programs, manuals, directives, menus, work schedules, rules and regulations for the F&B staff. Support compliance with all internal procedures and regulatory requirements. Accurately and efficiently run POS system. Job duties, tasks, hours, work requirements, and other duties may be added or changed at any time. Specific Knowledge, Skills and Abilities of Director of Food & Beverage Minimum of five years of progressive leadership experience in Food & Beverage operations in an upscale to luxury setting. Results oriented with proven leadership and successful project management experience with short and long-term complex projects. Possess overall knowledge of F&B preparation and presentation. Possess organizational skills to function effectively with attention to detail while meeting established deadlines. Ability to think outside of the box with a keen awareness of trends and opportunities. Ability to work in a fast-paced environment while maintaining physical and mental stamina for significant periods of time and maintain the proper mental attitude and ability to deal effectively with members, guests, management, employees, and outside contacts. Effectively lead and mentor a successful team, including employee hiring, training and development, disciplinary actions, terminations, and succession planning. Maintain and promote a professional appearance and demeanor for yourself and the entire F&B staff. Listen and execute ideas and plans at the highest levels. Skilled in prioritizing projects to achieve a positive result for a deadline. Ability to pivot at any given moment depending on the situation. Effectively receive negative or positive feedback and be able to process it and move forward. Work varied shifts, including weekends and holidays, and receive calls at all hours in relation to work-related job duties and responsibilities. Ability to maintain strict confidentiality including, but not limited to, employee data, player activity, claim activity, financial data, marketing plans, and policies. Ability to effectively utilize conflict-resolution techniques. Ability to analyze and interpret departmental needs and results. Ability to solve complex problems and maintain mental concentration for significant periods of time. Ability to perform assigned duties under frequent time pressures and in an interruptive environment. Ability to use telephone, copy machine, computer, Microsoft Office, hand-held radio, and any department-specific equipment, tools, and computer software. Ability to perform a broad variety of tasks and deadlines with an irregular work schedule. Ability to communicate effectively with guests and all levels of employees in both oral and written form. Knowledge of all facilities and promotional events available to members and guests on property. Create and foster an environment of “teamwork” by helping fellow employees or guests without a second thought. This is a hands-on position. Applicant must be comfortable working on feet for long periods of time - up to 100% of time standing or walking. Physical demands: Lifting < 50 lbs. (50%-75%); lifting > 50 lbs. (25%-50%). Be able to communicate Europa Village's story. Ability to treat all associates and guests in a respectful manner. Arrive at work on time and prepared with excellent personal presentation standards with a clean, pressed uniform and/or appropriate business attire and footwear. Adhere to Europa Village policies and procedures. Be hospitable, welcoming, and exhibit a positive attitude and willingness to assist where necessary. Understands the property's Société Memberships and assists with selling memberships. Food Handler Certification and Responsible Beverage Certificate required. Must be available to work holidays and weekends. Compensation: $110,000.00 - $140,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

is for Spring 2025. Schedule: Weekdays + Weekends Who you will be working for: The Springs Resort The Springs Resort, located in the heart of Pagosa Springs, Colorado, is a renowned luxury destination celebrated for its 25 naturally hot therapeutic mineral pools from the deepest geothermal hot spring, The Mother Spring. Nestled alongside the San Juan River, the resort offers breathtaking views of the surrounding mountains and is an ideal retreat for relaxation and rejuvenation. Guests can indulge in world-class spa treatments, unwind in the healing waters, and experience the tranquil ambiance of this serene getaway. With a commitment to wellness and exceptional guest service, The Springs Resort provides an unforgettable experience for visitors seeking both adventure and relaxation in a stunning natural setting. Where you will be working: · 323 Hot Springs Blvd, Pagosa Springs, CO, 81147 · One of the best hot springs in the world. · The world's deepest aquifer by Guinness World Records. · Certified Great Place to Work May 2024-May 2025. Your mission: Should you choose to accept it… The Food & Beverage Director provides leadership and management of the Food & Beverage Division by establishing quality plans which result in the long-range continued growth and profitability of the division and resort. The ideal candidate will lead a culture that inspires associates to be caring, engaged and focused on creating memorable experiences for our guests. The food in our outlets will support the vitality of our guests, leaning into making options that are health-forward, while still providing familiar cuisine for all of our guests to enjoy. Where you can make an impact: Ensure friendly, efficient service across all F&B outlets, including Restaurant, Room Service, Lounge, Market, and Banquets. Manage budgeted payroll, overhead costs, and improve sales revenue to meet or exceed goals. Lead and organize daily Food & Beverage operations, ensuring high-quality food and service. Foster a positive work environment, developing and supporting the F&B team. Continuously improve guest and employee satisfaction by addressing feedback. Function as a Chef when needed, providing culinary expertise and support. What Sets You Apart: Education/Formal Training: High school diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. Experience: 5-7 years of food and beverage management experience, with at least 3 years in a leadership role in a resort or hospitality setting. Knowledge/Skills: Proven leadership and team management skills. In-depth knowledge of food and beverage operations, including restaurant, banquet, and bar management. Strong financial acumen with experience in budgeting, cost control, and revenue management. Excellent communication and customer service skills. Ability to thrive in a fast-paced environment, with a strong focus on multitasking and problem-solving. Culinary expertise and the ability to function as a Chef when required. Must be able to travel to The Springs Resort & Spa. Where benefits shape a better life: Free rentals for ski equipment, tubes, kayaks, paddle boards, discounts on rafting and Hot Air Balloon rental discounts. Free professional theater tickets. $300 Experiential Fund (only for Full time) $200 housing stipend (only for full time) Soaking, bring up to 8 friends or family. Local shopping discounts. Food discounts, 30% on Wednesdays and 20% on other days. Extra income on guest shout outs. The ability to get hotel discounts in Texas. We own and manage hotels in Houston and San Antonio. Why Our Team Members Build Long-Term Careers with Us: · Career Growth Opportunities · Fast-Paced Environment · Making a positive Impact on Guests · Employee Benefits and Perks · Opportunities for Training and Development To learn more about us: · ************************ · Instagram - pagosahotsprings If you have any questions reach out to Tom Sottek @ **************************** Salary Description Starting Salary $100,000

La Costa Resort and Spa Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival. Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match. Job Description The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. Responsibilities Represents management at banquet event functions. Determines event set-ups in conjunction with the Catering & Convention Services teams. Coordinates functions with the Banquet leadership team, Banquet Culinary team, Executive Steward, house persons and service staff. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff. Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste. Briefs service staff on functions and procedure of service. Establishes high standards of quality service and maintains them through effective training and continuous upgrading. Maintains the equipment entrusted to his care and keeps pars up. Maintains records, reports, closing reports and payroll costs. Assists in the management of the Banquet Set Up team. Inspects each function room prior to the event to ensure that both the client's needs are fulfilled and the hotel standards are met. Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down. Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction. Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation. Prepare for and conduct departmental meetings. Initiates appropriate disciplinary action for banquet associates who have committed infractions of the Rules of Conduct as stated in the Omni Hotels Associate Handbook. Conducts monthly banquet housemen meetings. Assist with the creation of schedules and monitoring of Shift Board. Assists with associate tracking and reporting, ensuring all hotel deadlines are met. Responsible for interviewing and selecting new Banquet associates. Responsible for the successful on-boarding and continuous training of Banquet associates. Effectively coach, counsel and discipline associates as needed. Complete and issue performance evaluations, as well as provide on-going coaching to Banquet associates. Attend pertinent hotel and department meetings. Maintain a highly motivated and trained staff that continually strives for personalized, quality service and the creation of memorable guest experiences. Support a positive work environment of employee growth and development, interdepartmental teamwork and exceptional customer service. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Other duties may be assigned. SUPERVISORY RESPONSIBILITIES Banquet Captains, Banquet Servers, Banquet Supervisors and House attendants as they relate to Banquets. Qualifications Must have at least 2 years' experience in banquets or food and beverage management. Ability to perform all duties of Banquet staff is required. Must have ability to prioritize work load, must have organization skills and ability to adapt quickly to any given situation. Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff. Must have ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. Able to set priorities for the Banquet team and provide feedback to others that enhances performance is required. Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required. Must have a valid San Diego County Food Handlers Card and TIPS certification. Must have a flexible schedule with full availability on weekends and holidays. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. Salary: $80,000-$85,000 The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate's qualifications and/or experience. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

div id="job-details" table style="width: 942px" tbody tr style="height: 46px" th style="width: 261.062px; height: 46px" pPosition Title amp; Department:/p /th td style="width: 664.938px; height: 46px" Director of Operations, Banquets and Catering; Hospitality Services/td /tr tr style="height: 46px" th style="width: 261.062px; height: 46px"Posting #/th td style="width: 664.938px; height: 46px" p5160/p /td /tr tr style="height: 110px" th style="width: 261.062px; height: 110px"Department Description:/th td style="width: 664.938px; height: 110px" pThe Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced./p /td /tr tr style="height: 172px" th style="width: 261.062px; height: 172px"University Description:/th td style="width: 664.938px; height: 172px" pThe University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the a href="*********************************************************************************************************************************************************************************************************************** rel="noopener noreferrer" target="_blank"Catholic intellectual tradition/a and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of a href="*********************************************************************************************************************************************************************************************** rel="noopener noreferrer" target="_blank"engaged global citizens/a and an earnest confrontation of a href="**************************************************************************************************************************************************************************************************** rel="noopener noreferrer" target="_blank"humanity's urgent challenges/a./p /td /tr tr style="height: 78px" th style="width: 261.062px; height: 78px"Detailed Description:/th td style="width: 664.938px; height: 78px" pThe Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations, Banquets and Catering is responsible for the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting client needs, maintaining budgets, and upholding food safety standards, essentially acting as the leader in ensuring seamless execution of catering events from start to finish. The Director of Operations, Banquets and Catering is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, arrangement of all details of special events, (to include room set-ups, staging, lighting, audiovisual, traffic lows, equipment packing and logistic, staffing model, menus, décor, entertainment, group room blocks, VIP services and any experiential elements related to the success of the event). Other duties as assigned. /p pstrong Duties and Responsibilities:/strong/p pGuest Experience and Experiential Service Delivery Strategy /p ul li Develop and implement catering service delivery solutions to meet customer event expectations. /li li Develop and maintain effective client and customer relations./li li Meet with clients to understand their needs and expectations for events. /li li Supervise and ensure the highest standards in managing event logistics including venues set up and staging, service standards, equipment rental, decorations, signage, experiential decorations, event theme, lighting, beverage station, clean up and any customized element requested by the client. /li li Implement innovative and contemporary experiential service standards to support new business growth and client retention. /li li Oversee the execution of events on-site to ensure smooth operation and high-quality service standards. /li li Act as working supervisor and ensure the quality preparation of all menu and specialty items is accurate. In coordination with the Chef De Cuisine, responsible for the planning and facilitation of the service delivery strategy to maintain the highest standards of food quality. /li li Support the ongoing review and improvement of service, product and menus standards and in coordination with the Culinary Team and the Director of Hospitality Services. /li li Ensure that all food is attractively garnished and appropriately displayed./li li Ensures that products are not held longer than established holding times./li li Serves customers and guests with the appropriate sense of business urgency to provide quality service./li li Receives, responds to, and reports feedback from customers to management as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests./li li Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed. /li li Maintains daily communication with appropriate staff to adjust production and service according to changes in guarantees. /li li Determines correct methods of service and instructs staff in correct methods. /li li Ensure that products are made to specification./li li Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction. /li li Ensures high service consistency across all events and at all time./li li Responsible for proper storage and utilization of leftovers. /li li Ensures proper rotation and storage of all products./li /ul pStaff Supervision/Leadership/p ul li Exercise administrative supervision over managers, lead staff, service staff, custodians, and other service staff including parttime staff and student employees engaged in catering operations. /li li Develops and implements all shift schedules. /li li Oversees the upkeep and maintain of catering equipment and vehicle fleet. /li li Oversees the “back of the house” equipment and supplies logistic planning/packing and organization. /li li Serve as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Hospitality Services policies and procedures; instructs staff regarding Hospitality Services policies. /li li Ensures compliance with the Hospitality Services policies and procedures. /li li Informs employees of policy and procedural changes. /li li Conducts new employee orientation for service staff./li li Teaches employees non-negotiable standards of performance./li li Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements./li li Able to operate catering equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of management staff, custodian, students and part-time staff. /li li Sets leadership example by a willingness to work all job tasks./li li Provides opportunities for staff development. /li li Develops and implements programs for employee recognition. /li li Delegates assignments as appropriate and follows up to insured that work is accurate and complete. /li li Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance. /li li In conjunction with the assistant director, oversees and supports the recruiting, interviewing and selection of new employees./li /ul pOperations/Financial Management /p ul li Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary, using the menu/purchasing management software./li li Works from bids to assure best buy in coordination with the purchasing department. /li li Forecasts all staffing needs for all events, in a fiscally responsible manner /li li Forecasts proper quantity preparation for each item served by using the menu management software. /li li Coordinates completion of daily productions/service records with staff./li li Attends weekly/daily production meetings and service meeting. /li li Attends the weekly scheduling meeting with the USD scheduler team member. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, technology and labor hours./li li Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed./li li Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems. /li li Controls expenses to ensure financial goals. /li li Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event. /li li Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues./li li Works directly with customers and management on special event planning./li li Envisions, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension./li li Assists with establishing and maintaining departmental goals/li li Assists in the evaluation, development and implementation of proper policies and procedures for all areas. /li /ul pSafety and Sanitation/p ul li Continually maintains and trains the staff in sanitary practices and procedures/li li Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority. /li li Ensures high cleanliness and sanitation standards at all times. /li li Knows and administers the hospitality/dining Services Illness and Injury Prevention Program/li li Organizes all production areas to ensure ease of operation./li li Conducts preventative maintenance inspections and ensures that routine maintenance is performed./li li Implements and maintains proper safety and sanitation standards in the workplace. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification. /li li Ensures that all staff know the location of fire extinguishers and Ansul System pull stations and their proper use. /li li Responsible for the security of the service facilities. /li li Coordinates and maintains cleaning schedules for full-time and part-time production employees./li li Assists in the coordination and supervision of major clean up and shut down periods. /li li Responsible for the timely reporting of all accidents and/or injuries, following proper procedures./li /ul pGeneral Duties /p ul li Serves as a member of the leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value./li li Participates in administrative staff meetings in order to assist in long-range unit planning activities. /li li Prepares reports as required. Participate in professional organizations, conferences and training activities, representing the department as required or assigned. /li /ul pstrong Special Conditions of Employment:/strong/p ul li Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays./li li Must be able to work a flexible schedule to accommodate intersession and summer conference business. /li li Must have excellent personal hygiene because of contact with food and food products/li /ul pstrong Certificates, Licenses, Registrations:/strong/p ul li Must complete ServSafe Food Safety Certification Class /li li Must complete the University's hazard communication program /li /ul pstrong Background check:/strong Successful completion of a pre-employment background check./p pstrong Degree Verification Requirement/strong: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. /p /td /tr tr th style="width: 261.062px"Job Requirements:/th td style="width: 664.938px" pstrong Minimum Qualifications:/strong/p ul li Degree in Hospitality Management or Bachelor's degree in hospitality management, institutional management, or hotel and restaurant management required. /li li At least 5 years of progressively responsible experience in a high-volume catering production environment required/li li Minimum 3 years of supervisory experience required. /li li Strong experience and ability to manage multiple priorities and adapt to changing situations required /li li Strong leadership, oral and written communication skills are required/li liA proven track record of successfully controlling costs and managing annual budgets is required Experience with a computerized menu management/service system, and knowledge of office and industry software applications is required /li li Ability to work flexible and demanding hours is required/li /ul pstrong Preferred Qualifications:/strong/p ul li Multi-unit supervisory experience preferred. /li /ul pstrong Performance Expectations - Knowledge, Skills and Abilities:/strong/p ul li Excellent leadership and organizational skills /li li Strong knowledge of experiential and innovative catering setup and trends. Demonstrate responsible management, administrative and supervisory experience in commercial or university catering operations /li li Proven problem-solving ability, to define, propose and implement effective solutions /li li Demonstrate commitment to high quality in food procurement, production and services /li li Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines /li li Proven skills in staff organization, work flow, use of controls and personnel management. /li li Ability to effectively delegate responsibility/li li Ability to prioritize assignments and to complete work in a timely manner/li li Good time management skills /li li Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner /li li General knowledge of accounting procedures, including costing and pricing menu items • General knowledge of safety and sanitation procedures /li li General knowledge of inventory techniques /li li Ability to function effectively in a university environment/li li Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. /li li Thorough knowledge of equipment and tools listed below and preventive maintenance techniques. /li /ul /td /tr tr th style="width: 261.062px"Posting Salary:/th td style="width: 664.938px" p$7,591 - 9167 per month; Excellent Benefitsbr/br/The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. a href="************************************** rel="noopener noreferrer" target="_blank"USD: Human Resources: Benefits/a/p pstrong The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget./strong/p /td /tr tr style="height: 110px" th style="width: 261.062px; height: 110px"Special Application Instructions:/th td style="width: 664.938px; height: 110px" div divstrong Resume and Cover Letter Required/strong/div /div pClick the 'Apply Now' button to complete our online application. In addition, please upload a strongemcover letter/em/strong strongemand resume/em/strong to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at ua href="mailto:*****************" rel="noopener noreferrer" target="_blank"*****************./a/u/p /td /tr tr style="height: 240px" th style="width: 261.062px; height: 240px"Additional Details:/th td style="width: 664.938px; height: 240px" pstrong Hours: /strong37.5 hours per week/p pstrong Closing date: /strong Open until filled /p pstrong Note/strong: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed.br/br/The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community.br/br/The University of San Diego is a smoking and tobacco-free campus. For more information, visit a href="************************************* rel="noopener noreferrer" target="_blank"******************************* /td /tr /tbody /table /div

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfilment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. The salary range for this position is $80,000 to $102,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

div class="job-preview-details" div class="vertical-padding" div Full-time/div /div div class="job-listing-header"Description/div divpstrong Restaurant Manager Job Summary/strong/pp Family-owned and operated since 1969, we at The Brigantine Restaurants attribute our success and longevity to our outstanding employees and managers. We pride ourselves on a culture built on our team approach amp; guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive./ppbr//pp The Brigantine, Inc. currently has over 20 restaurants across 7 concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, and Portside Coffee amp; Gelato./ppbr//ppu Restaurant Manager Requirements:/u/pulliA passion for hospitality amp; commitment to guest service!/lili An ability to anticipate guests' needs and respond appropriately with a sense of urgency./lili Strong coaching skills with a proven ability to motivate amp; develop team members./lili Honesty, integrity, amp; professionalism./liliA strong desire to continue developing themselves./lili Ability to adapt quickly to any situation./liliA minimum of 2 years current experience in a fast paced/full-service restaurant./lili Knowledge of systems, methods, amp; practices that contribute to extraordinary guest experiences./lili Flexible schedule - able to work a combination of days, nights, weekends amp; holidays./li/ulpu Benefits:/u/pulli Competitive wages (entry level salary range $58-63k)/lili Paid Time Off/lili Medical/Dental/Vision Insurance/lili 401k Plan/lili Flex Spending/lili Discounts for dining in our restaurants/lili Bonus potential for managers/lili Ongoing career development/li/ulp We are always anxious to hear from talented individuals. Your career path is driven by your own goals, and we are prepared to give you all the tools needed to take you to any level of leadership you desire!/p/div div class="job-listing-header"Requirements/div div data-bind="html: Job.Requirements"pu Restaurant Manager Requirements:/u/pulliA passion for hospitality amp; commitment to guest service!/lili An ability to anticipate guests' needs and respond appropriately with a sense of urgency./lili Strong coaching skills with a proven ability to motivate amp; develop team members./lili Honesty, integrity, amp; professionalism./liliA strong desire to continue developing themselves./lili Organizational skills and ability to adapt quickly to any situation./liliA minimum of 2 years current experience in a fast paced/full-service restaurant./lili Knowledge of systems, methods, amp; practices that contribute to extraordinary guest experiences./liliA flexible schedule - able to work a combination of days, nights, weekends amp; holidays./li/ul/div div class="job-listing-header"Salary Description/div div$55,000-65,000/year/div /div

Develop business through direct sales solicitation; secure new accounts, maintain existing accounts and execute tactical sales plans strategy to maximize the profitability of the hotel while maintaining guest satisfaction. Oversee client functions to ensure customer satisfaction. At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. Duties and Responsibilities FINANCIAL RETURNS Establish client base of individuals, organizations, associations, social, and/or corporate businesses through direct outside and inside sales efforts to secure business for the hotel to ensure that catering revenue goals are met or exceeded. Actively prospect and qualify new business. Negotiate guest room rates, meeting room rental, function space, and/or hotel services within approved booking guidelines. Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders. PEOPLE Work closely with other hotel departments to facilitate services agreed upon by the sales office and prospective clients. Disseminate sales-related information to other departments as appropriate. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include all hotel departments. Interact with outside contacts: Guests - to ensure their total satisfaction Airlines, wholesalers, corporate accounts, travel agencies, ad agencies, etc. - to ensure repeat business, follow up on events, and generate new business Other contacts as needed (Professional organizations, community groups) GUEST EXPERIENCE Check function room set ups prior to guest arrival, ensuring all details are in agreement with client's requirements and hotels standards. Ensure deficiencies are corrected by appropriate personnel. Welcome group contact upon arrival at function and ensure guest satisfaction. Monitor and handle inquiry calls and provide client proposals in accordance with established departmental policies and procedures Follow up with guests regularly during and after departure to ensure satisfaction and secure future bookings. RESPONSIBLE BUSINESS Monitor and ensure all functions are set up, refreshed, and broken down in compliance with scheduled times and departmental procedures. Perform other duties as assigned. Attend and represent hotel at trade shows and conventions and/or participate in sales trips to key feeder markets. Arrange and conduct special events, site inspections, and off-site presentations for potential clients. Entertain clients in accordance with established company and hotel policies and guidelines. Maintain client files and update information daily in accordance with established departmental policies and procedures. Produce monthly sales-related reports and sales forecasts for assigned area of responsibility. May assist in developing and implement sales actions plan as assigned. May also participate in the annual budgeting and planning process. May assist client in menu planning. May coordinate food, beverage, table arrangements and decorations with Banquet Department. ACCOUNTABILITY This job is a catering sales professional for a full service, luxury, or resort hotel with catering and/or convention facilities for more than 500. At a small full service hotel, this job may be the only Catering Sales position reporting directly to the Sales Director. QUALIFICATIONS AND REQUIREMENTS Some College plus 1-2 years sales or catering related experience, or equivalent combination of education and experience. Knowledge of hotel and food & beverage operations preferred. Must speak fluent English. Other languages preferred. This job requires ability to perform the following: Frequently standing up or moving within and outside of the facility Carrying or lifting items weighing up to 25 pounds Handling objects Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Ability to travel to attend workshops, tradeshows, conventions, etc. May require a valid Driver's License. May be required to work nights, weekends, and/or holidays.

We are an American luxury lifestyle brand, founded in 2004. Anchored in the casual elegance of American sportswear, Tory's design philosophy is defined by effortless silhouettes, innovative materials, eclectic juxtapositions of color, and the tension of past and present. The collections include ready-to-wear, handbags, footwear, accessories, jewelry, home and beauty. Empowering women is the company's guiding principle, expressed through Tory's collections and reflected in the company culture as well as the work of the Tory Burch Foundation. Established in 2009, the Foundation provides women entrepreneurs in the United States with access to capital, education and community. You are seeking a work environment where people are encouraged to dream, explore, discover and, as important, laugh together. If you're prepared to work hard, create impact, and have fun while doing it, we would love to have you join #TeamTory. Apply today! Life @ToryBurch is Special Because: When you join us, you're joining a purpose-led company on an exciting growth journey with the best Retail Team in the industry. * Our culture is welcoming and inclusive -- everyone is empowered to make a difference. * We have the best team in the world and believe in paying competitively and rewarding high performance. * Your overall well-being is important to us; we offer benefits to help you take care of your mental and physical health, create financial security, and achieve wellness in all areas of your life. * We love seeing our employees wear our beautiful collections. You'll receive a generous employee discount and access to exclusive special offers. * We will help you become great at what you love - Our Retail Excellence Programs in Styling, Coaching, Brand Ambassador (just to name a few) and supportive Retail Leaders are there to support you each step of the way * We believe in the importance of giving back and you'll have many opportunities to do just that through the Tory Burch Foundation and paid volunteer days. This Role is Tailor-Made for You Because: You are a critical leadership partner - a "co-pilot" to the GM and someone the store staff can rely on for guidance and growth. You will partner with the GM to create a highly productive environment in which customers have an extraordinary experience, employees are able to do their best and the business thrives. You are primarily accountable for developing and maintaining staff selling and service skills, in addition to the day-to-day operations of running a successful business with an authentic approach. A Day in the Life: The typical day is… atypical. You might be overseeing the development of clientele relationships and driving business initiatives, setting clear goals and expectations and holding people accountable to high standards of excellence, or building a world class talent team who strives to create an exceptional retail experience. The consistent thread is that you'll be working with an amazing team of women and men who share your passion for excellence. To Land This Role: * Undergraduate Degree (business or fashion related discipline a plus) * 3-5 years of Management Experience * Proven Track Record of Success Why You'll Want to Join Our Team: The Retail Team is a dynamic group of professionals, connecting our brand to customers through people management, building a world class talent pool, and driving business initiatives and results. By tapping into our relationships with customers, we are able to build brand awareness, promote new product assortments, and generate positive coverage of our company, our collections, and our Foundation. We work hard and have fun while doing it! How We Work Together * Adaptable - We change before we have to * Entrepreneurial - We own it * Collaborative - There's no "I" in Tory * Client & Brand Focused - We put ourselves in Tory's shoes * Live the Values - We show up for each other * Functional Expertise - We're constantly learning and growing #TeamTory Values We show up with honesty & kindness, act with integrity & compassion, work with passion & humility and lead with excellence & humor. Compensation Range The compensation range for this position is 55,000.00 USD - 85,000.00 USD. Our offer will be based on your relevant experience and work location. Benefits Information We offer a generous set of benefits to help you take care of your health, create financial security, and achieve wellness in all areas of your life. Here are highlights of key benefits available to all Tory Burch members that work over 30 hours. Equal Employment Opportunity Statement Tory Burch LLC is an Equal Employment Opportunity employer and provides equal opportunities to all employees and applicants without regard to an individual's age, race, creed, color, religion, national origin, sex (including pregnancy) or sexual orientation, gender expression, military status, marital status, genetic predisposition or carrier status, disability or membership in any other protected class under applicable law. Likewise, we will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring, Ordinance No. 184652. Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records for employment. Disability Accommodation Tory Burch is committed to providing reasonable accommodations to applicants and employees with disabilities. Please tell us if you require a reasonable accommodation to apply for a job or to perform your job. Examples of reasonable accommodation include making a change to the application process or work procedures, providing documents in an alternate format, using a sign language interpreter, or using specialized equipment. If you require assistance or an accommodation with the hiring process, please contact ***************************.

Assistant General Manager Our Blend: Born and brewed in Southern California since 1963, The Coffee Bean & Tea Leaf has become one of the world's largest specialty coffee and tea retailers. Today we have global presence with Cafés around the world and offices in California, Singapore and Malaysia. As we grow our brand, we are committed to maintaining our values, heritage and passion for our products. We have always had a creative and caring spirit. This energy embodied by our Team Members made us famous and beloved by our guests, first in Southern California and now around the world. We are a brand centered around passion. A passion for our premium products, our people and our customers. Passion is contagious, and we've got a serious case of it. If you are just as passionate as we are, come join our Brew Crew!! The position we are brewing: Do you love premium Coffee & Tea? Do you want to work for a socially responsible, guest service driven company? The Coffee Bean & Tea Leaf Assistant General Manager curates memorable experiences for our guests and the CBTL team daily. We are seeking friendly, dedicated, and creative Barista's to provide our guests with the world's finest quality coffee and tea experience. As a member of our team, you will have the opportunity to engage with the clients while developing your skills in a variety of areas across the business. Many of our General Managers started off as Baristas! If you are looking for an opportunity where you can be yourself and have fun doing it, while creating a base of loyal CBTL fans out of the local community, we want to talk to you about joining our growing and diverse team. What you will Measure and Blend: Lead by example. Be an advocate for your team by driving sales and service performance through coaching and training. Be a coffee & tea expert. You bring the passion, we provide the training, and you share it with the team and guests. Generate new guests. Many guests shop online these days; however, the store is where we meet many of our guests for the first time. Care about safety. Safe store environment, healthy employees and guests are our number one priority. Contribute. Assists the General Manager to manage a profitable store by tracking sales and overseeing the day to day operations. Help the store with tasks, ideas and support store growth operationally. Be Creative. Visual merchandising and product placement to create memorable experiences for the guests. Be an advocate. As the face of CBTL you will build the store presence by connecting with your local community to attract & retain fresh talent. Your Ingredients: At The Coffee Bean & Tea Leaf, we hire for our core values Friendliness / Respect / Ownership / Teamwork / Honesty - FROTH and identify team members who share these values. Perks: Benefits: Medical, Dental, Vision, 401K, Pet, Accident, Life, Long-Term & Short-Term Disability Discounts on our Coffee and Tea Pay Rate: $26.00-$28.00 Hourly Observed Holidays Vacation Pay Sick Pay This role may be subject to the following working conditions: Climbing Balancing Stooping Kneeling Crouching Reaching Standing Walking Pushing Pulling Lifting Grasping Feeling (Tangible) Talking Hearing Repetitive Motion Sitting Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is subject to both environmental conditions. Activities occur inside and outside. The worker is subject to extreme cold. Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The worker is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts and moving vehicles. The worker is required to function in narrow aisles or passageways. International Coffee & Tea, LLC dba The Coffee Bean & Tea Leaf is fully committed to Equal Employment Opportunity and to attracting, retaining, developing and promoting the most qualified employees without regard to their race, sex, gender, color, religion, sexual orientation, national origin, age, physical or mental disability, citizenship status, veteran status, genetics, or any other status protected by state or federal law. The Coffee Bean &Tea Leaf expressly prohibits any form of employee harassment or discrimination on the basis of any such protected status. The Coffee Bean & Tea Leaf provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, sex, color, religion, gender, sexual orientation, national origin, age, disability, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws. This policy was intended to comply, and The Coffee Bean & Tea Leaf so complies, with applicable state and local laws governing non-discrimination in employment in every location in which the Company has facilities. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, placement, promotion, termination, layoff, recall, transfers, leaves of absence, compensation and training. We are dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity.

Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape. Job Specific Assists in the development of all banquet department schedules, forecasts and budgets Administers all departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations Reviews daily payroll report/records, ensures labor costs conform to established guidelines Maintains banquet server gratuity information, prepares transmittal for submission to payroll department Assists in the interviewing and selection of departmental employees Trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance Assists in the establishment of appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations Ensures the security and maintenance of all banquet equipment and supplies Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel Communicates daily with Banquet Chef and Captains to obtain/provide current status of daily activities/functions and information regarding upcoming events Verifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative Responds to guests complaints/comments in a positive, professional manner Attends/conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations Three to five years progressive management experience in large up-scale, hotel or convention center banquet operations Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria Effective management, leadership, organizational and communication skills Ability to work flexible schedule to include weekends and holidays Salary range for this position, based on experience, is $68,640.00 to $82,500.00.

Sapporo brewed the first beer of Japan in 1876. It's now the number one selling Asian beer brand in the U.S. thanks to its best-selling Sapporo Premium. Sapporo acquired Stone Brewing in 2022 to brew all of Sapporo's beer for the U.S. market. Stone Brewing, established in 1996, pioneered the West Coast Style IPA helping to fuel the modern craft beer revolution. Now one company, Sapporo-Stone Brewing is among the 15 largest breweries in the U.S. and operates production facilities in Escondido, CA and Richmond, VA plus seven Stone Brewing taproom and bistro locations. We've enjoyed a rich history following our passion and are in search of people who take great pride in building our legacy for the future. Summary Bistro Front of House (FOH) Manager are responsible for leading our Team Members in delivering and executing an Amazing experience to each guest. As a Bistro FOH Manager, you help manage the consistent planning, production, preparation and prompt delivery of great-tasting food and beverage are prepared and presented to each fan. This individual is also responsible for supporting and managing operational efficiency and profitability. Bistro FOH Managers train and retain new and experienced staff members and continually develops them in their technical skills, beer/food safety, and sanitation knowledge. Bistro FOH Managers will uphold and model our Core Values and Company Standards while maintaining an energetic, fun and enthusiastic environment to achieve success and incredible guest experiences. Responsibilities Supervise, support, and manage job duties of all Team Members during their shift. Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel. Understand and uphold all policies, procedures, standards, specifications, guidelines and training programs. Follow established Standard Operating Procedures. Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately. Ensure that all fans feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure fan service standards and efficient operations. Successfully conduct performance appraisals, career development, and appropriately couch and counsel with designated Team Members. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the bistro's preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the bistro's receiving policies and procedures. Support and assist in managing the hiring, onboarding, and offboarding process for all Team Members. Be knowledgeable of bistro policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the bistro, team members, and fans. Check the quantity and quality of received products (food, beverage and supplies) during the shift. Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift. Ensure consistency in the delivery of the entire restaurant concept Meet with fans to ensure our concept has been rightfully delivered. Support and lead in successfully deescalating or conflict resolution with guest and/or Team Member interactions. Support, lead, and manage Point of Sale (POS) technology which includes training, troubleshooting, feedback, and implementation Create a motivational environment with open and effective communication for an amazing experience for each team member. Requirements Associate's Degree or equivalent preferably in hospitality management. At least 3 years of high-volume hospitality management related experience and/or training in the food/beverage service and/or retail industry; or equivalent combination of experience and education. Must have at least 2 years of supervisory experience. Must have experience and knowledge of ABC laws for legal sale of alcohol. Proficiency with Microsoft Excel, Word, PowerPoint and Outlook. Previous experience with Point of Sale systems is a must. Must possess a Servsafe and/or San Diego County Food Handlers Card, Manager Card preferred. Must possess a current RBS (Responsible Alcohol Service) training certificate. Certified Beer Server or higher preferred. Occasional travel to events and other bistro locations. Compensation, Benefits & Perks Pay Range: $70,000 - $75,000 This role is eligible for our Hospitality Incentive Plan. Comprehensive Health Insurance, 401K, and Bonuses for Eligible Team Members Company beer perks program and discounts Paid Time Off - including Vacation accrual, Sick Leave, and 12 paid Holidays Benefit programs supporting Financial Wellness, Health & Wellness and Career Development Sapporo-Stone Brewing is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, various ability status, genetic information, sexual orientation, or gender identity or expression of an otherwise qualified individual, or membership in any other class protected by applicable law. Sapporo-Stone Brewing hires and promotes individuals based on their qualifications for the job to be filled. Sapporo-Stone Brewing seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply. Salary Description $70,000 - $75,000

Restaurant Manager – Chula Vista Salary: $70K Base + Performance-Based Bonus Language Requirement: Must be fluent in Spanish We are looking for a driven and experienced General Manager to lead a high-volume restaurant in Chula Vista. This role requires a hands-on leader with strong operational skills, team development experience, and a passion for delivering an exceptional guest experience. Responsibilities: Oversee all aspects of daily restaurant operations, ensuring a high standard of service, food quality, and guest satisfaction. Drive sales and profitability by effectively managing labor, costs, and operational efficiencies. Recruit, train, and develop a strong management team and hourly staff, fostering a positive and high-performing work environment. Ensure compliance with company policies, health and safety regulations, and local labor laws. Lead by example in all areas, including customer service, operational execution, and team leadership. Analyze financial reports and KPIs to identify areas for improvement and implement strategic action plans. Maintain strong relationships with corporate leadership, vendors, and local community partners. Qualifications: Bilingual (Spanish/English) required – must be able to communicate effectively with employees and guests. Minimum 3+ years of restaurant management experience in a high-volume, full-service, or fast-casual concept. Strong leadership and team development skills, with a proven ability to coach and mentor employees. Experience managing P&L, labor costs, and inventory control. Ability to work a flexible schedule, including nights, weekends, and holidays as needed. Passion for hospitality and delivering an outstanding guest experience. Compensation & Benefits: $70K base salary Performance-based bonus structure Full benefits package (medical, dental, vision, etc.) Opportunities for growth within a rapidly expanding brand This is an exciting opportunity for a hands-on General Manager to take the lead in a dynamic and fast-paced restaurant environment. If you’re passionate about hospitality, operations, and team development, we’d love to hear from you!

Panini Kabob Grill - Restaurant Manager Description: The Restaurant Manager sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish, personally intervenes to correct below-standard service issues, and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant. Our Restaurant Managers demonstrate and extend the same "caring for the needs of the guests" attitude with staff, demonstrating skill and care when selecting, scheduling, training, developing, mentoring, managing, and leading the team according to our First Commitment: People, Our Greatest Resource. Position Summary: The Restaurant Manager is responsible for all front-of-the-house (FOH) functions on an opening, mid-, or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambiance, housekeeping, and set-up, food & beverage quality, safety and pace. The Restaurant Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is assigned a work group consisting of a FOH department (i.e., Front Desk) and/or a profit/cost center such as Retail or Repair and Maintenance. The Manager is responsible for staffing, scheduling, financial goals, and staff development of the assigned work group. Requirements Minimum 2 to 5 years as a manager in a full-service restaurant, or Minimum 2-year degree in Restaurant Management or Business Management/Operations. Must possess strong leadership skills. Solid track record of success in previous assignments demonstrating upward career tracking. Strong communication skills Must be dependable, reliable, and motivated. Able to work ten-hour-plus shifts, with extensive standing/walking. May lift materials and/or products up to 50 pounds or more. We offer: 5 day work week, at 46 hours scheduled, one weekend off a month!!! Fully Covered Benefits! (Medical, Dental, Vision) Career growth potential - we promote from within! Employee Meal Benefits and so much more! Please apply online today. Qualified candidates will be contacted for an interview. Panini Kabob Grill is an Equal Opportunity Employer. View all jobs at this company