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'description' => '<p>Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010. Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010.</p>
<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
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<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
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<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
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<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p>',
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This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.
JOB OVERVIEW:
Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position
DUTIES AND RESPONSIBILITIES:
* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.
* Ensure guests are greeted upon arrival and receive prompt and professional service.
* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.
* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.
* Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products
* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.
* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.
* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.
* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel
* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
* Interact with outside contacts:
o Guests – to ensure their total satisfaction
o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
o Regulatory agencies – regarding safety and compliance matters
o Other contacts as needed (professional organizations, community groups, local media)
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ACCOUNTABILITY:
* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.
QUALIFICATIONS AND REQUIREMENTS:
High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English."/>
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<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
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<p>* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.</p>
<p>* Ensure guests are greeted upon arrival and receive prompt and professional service.</p>
<p>* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.</p>
<p>* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.</p>
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<p>* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.</p>
<p>* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.</p>
<p>* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.</p>
<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
<p>* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.</p>
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<p>o Guests – to ensure their total satisfaction</p>
<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
<p>* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.</p>
<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p>",
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<h1>Sommelier / Dinner Restaurant Manager</h1>
<p class="small-bottom-border">
InterContinental San Francisco </p>
<div class="date-location">Aug 08, 2019 - Soma / South Beach</div>
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Apply via email:<br/><a class="red-link" href="mailto:jobs+23863-w@hireproven.com">jobs+23863-w@hireproven.com</a>
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<p>Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010. Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010.</p>
<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
<p>DUTIES AND RESPONSIBILITIES:</p>
<p>* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.</p>
<p>* Ensure guests are greeted upon arrival and receive prompt and professional service.</p>
<p>* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.</p>
<p>* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.</p>
<p>* Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products</p>
<p>* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.</p>
<p>* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.</p>
<p>* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.</p>
<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
<p>* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.</p>
<p>* Interact with outside contacts:</p>
<p>o Guests – to ensure their total satisfaction</p>
<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
<p>* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.</p>
<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p> </div>
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'title' => 'Exec Chef - Hard Rock Cafe San Francisco, CA',
'description' => '<p>The<strong> Exec Chef</strong> is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Exec Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Exec Chef supports the cafe senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives.</p><ul><li>Demonstrate financial comprehension of cafe budget and P&L.</li><li>Effectively control costs of food and related purchases in alignment with budgeted expectations.</li><li>Manage staff schedules in accordance with the cafe budget and forecast models.</li><li>Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.</li><li>Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards.</li><li>Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the cafe.</li><li>Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service.</li><li>Foster an environment of customer service in which all team members put the guest first in every situation.</li><li>Execute established food standards for overall guest satisfaction that meet or exceed brand standards.</li><li>Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests.</li><li>Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact.</li><li>Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance.</li><li>Support staff development and advancement along well-defined career paths.</li><li>Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team</li><li>Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee</li><li>Possess a self-motivated approach to his/her own personal and professional</li></ul><p><br></p><p>This job description reflects the position s essential functions; it does not encompass all of the tasks that may be assigned.</p><p><br></p><p>EXPERIENCE, EDUCATION, AND CERTIFICATIONS</p><ul><li>Minimum 10 years of experience in the hospitality industry inclusive of restaurant culinary operations.</li><li>Possess all local food management and safety certifications.</li></ul><p>SKILLS</p><ul><li>Ability to learn and bring "out of the box" ideas to their team.</li><li>Genuine enthusiasm and aptitude for food.</li><li>Excellent verbal and written communication skills.</li><li>High level of business acumen and common sense.</li><li>Demonstrates strong problem solving skills through ability to diagnose and implement solutions.</li><li>Must possess strong communication and listening skills, excellent speaking, reading and writing.</li><li>Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.</li><li>Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization.</li><li>Multiple language abilities a plus, fluency in English required.</li></ul><p>PHYSICAL DEMANDS</p><ul><li>Ability to move throughout the cafe (standing, walking, kneeling, bending) for extended periods of time.</li><li>Ability to sit for extended periods of time.</li><li>Ability to make repeating movements of the arms, hands, and wrists.</li><li>Ability to express or exchange ideas verbally and perceive sound by ear.</li><li>Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.</li><li>Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds.</li></ul><p><br></p><p>With venues in 74 countries, including 183 cafes, 27 hotels and 12 casinos, Hard Rock International (HRI) is one of the most globally recognized companies. Beginning with an Eric Clapton guitar, Hard Rock owns the world's most valuable collection of music memorabilia, which is displayed at its locations around the globe. Hard Rock is also known for its collectible fashion and music-related merchandise and Hard Rock Live performance venues. HRI owns the global trademark for all Hard Rock brands. The company owns, operates and franchises Cafes across Europe, Asia, and the Americas, as well as owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company s two most successful Hotel and Casino properties in Florida, both owned and operated by HRI parent entity The Seminole Tribe of Florida. In 2018, Hard Rock International was recognized as a Forbes Magazine Top Employer for Women and Land Operator of the Year at the Global Gaming Awards. For more information on Hard Rock International visit www.hardrock.com.</p><p><br></p><p><strong>Closing:</strong></p><p>Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA),it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team.</p><p><strong><em>Disclaimer</em></strong><em> </em></p><p>While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).</p>',
'post_date' => '2024-04-17T03:27:56Z'
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'title' => 'Culinary Intern',
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Make ideas happen. </span></li><li><span>Discover inspiration that empowers action.</span></li><li><span>See and solve problems from every angle. </span></li></ul><p><br></p><p><br></p><p><strong>Join us. </strong></p><p><span>We are committed to creating a more diverse, equitable and inclusive workplace. Our goals and commitments are shaped and strengthened by our team. There is more work to be done. Join us, and help us build a future where all voices are heard and everyone can feel they belong.</span></p><p><br></p><p><br></p><p><strong>About you.</strong></p><p><span>The ideal candidate loves to cook, to learn about food, is inquisitive, and can find a clear path through ambiguous situations. You are fulfilled by being part of a team dedicated to solving problems and developing new capabilities. You have a solid foundation of cooking skills and making food taste delicious, as well as the ability to learn and use a variety of software applications like Excel, Word, G Suite, and Keynote. You reach for the most illuminating questions, research the most useful answers, and ask for help. You are detail oriented, can closely follow directions and can capture processes meticulously. You enjoy working on a project until it is right, you are open to feedback and can give and receive constructive criticism.</span></p><p><br></p><p><br></p><p><strong>About the role.</strong></p><p><br></p><p><strong>The Culinary Internship is a paid, full time role (Monday-Friday). Due to the hands-on nature of our work, we require daily, in-person attendance at TCE headquarters in San Francisco, CA.</strong></p><p><br></p><p><span>Culinary Interns develop their skills by assisting chefs develop food for our varied base of clients. You will learn the ins and outs of operations across a wide spectrum of food service establishments from large chain brands to ambitious family businesses. You will support the Culinary Team in all TCE operations as well as grow your knowledge base by asking questions, participating in client meetings and working with strategy and management partners to deliver superior work. </span></p><p><br></p><p><strong>Core skills.</strong></p><ul><li><strong>Food Execution:</strong><span> </span><span>Cook delicious dishes and meals in a thoughtful, clean and organized manner.</span></li><li><strong>Openness: </strong><span>Every day will bring a new task and/or changes to a previous task, you will welcome these changes with openness and excitement. You must be comfortable asking questions, we are not the experts- our clients are.</span></li><li><strong>Communication:</strong><span> </span><span>Demonstrated excellent written and verbal skills, you must be knowledgeable and able to discuss food and ingredients. </span></li><li><strong>Team Oriented Problem-solving:</strong><span> We are looking for proactive, collaborative and creative thinkers, ready to lead and to follow in the rapid ebb and flow of consultancy life.</span></li><li><strong>Flexibility and Adaptability: </strong><span>Projects change and morph over time, you must be able to adapt & switch gears with grace and a calm demeanor.</span></li><li><strong>Time management:</strong><span> Each project has a set deliverable date, the Culinary Team must meet those deadlines and deliver client facing materials on time.</span></li></ul><p><br></p><p><br></p><p><strong>Responsibilities.</strong></p><ul><li><span>Work quickly, cleanly, and in an organized fashion.</span></li><li><span>Assist Research & Development Chefs with all aspects of client projects including food prep and recipe development.</span></li><li><span>Use established TCE templates & software to develop error free client facing materials such as: recipes, sourcing guides, training manuals & operating materials.</span></li><li><span>Develop error free accurately costed recipes that take into account broadliner markups, case/pack sizes and weight-to-volume yield conversions.</span></li><li><span>Research ingredients, vendors, equipment, and packaging as well as restaurant and culinary concepts.</span></li><li><span>Participate in creative ideation sessions, research and development of new food products.</span></li><li><span>Participate in and take ownership of all aspects of R&D kitchen life including: cleaning, organizing, receiving, shipping, general errand running, office work, and family meal.</span></li></ul><p><br></p><p><br></p><p><strong>Requirements.</strong></p><ul><li><span>3+ years of work experience or Culinary/Vocational school, or a combination of these two.</span></li><li><span>Comfortable asking questions of others.</span></li><li><span>Strong critical thinking and verbal communication.</span></li><li><span>Strong writing skills and ability to produce project documentation.</span></li><li><span>Solid organizational skills, including attention to detail and multitasking</span></li><li><span>Experience using MS/Apple/Gsuite toolset (Word, Excel, PowerPoint and equivalents).</span></li><li><span>Ability to work well with large and diverse teams.</span></li><li><span>Ability to travel to client sites when required.</span></li></ul><p><br></p><p><br></p><p><br></p>',
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'title' => 'General Manager of Outlets',
'description' => '<p><strong>Grow with us...</strong></p><p>Life is precious, including what we eat, how we engage with our food, create recipes, reimagine familiar ones, or swoon at the incredible taste of something entirely new. Our world-class Food & Beverage team live and breathe by three guiding principles: creativity, a love of good food, and hospitality.</p><p><br></p><p>We re currently in search of a <strong>General Manager of Outlets</strong> who will manage all aspects of Food & Beverage operations at <strong>1 Hotel San Francisco</strong>. The ideal candidate will be responsible for overseeing the Restaurant and Bar, Banquets, and In-Room Dining.</p><p><br></p><p>We re looking for someone who has a passion for hospitality, sustainability, and achieving financial results through special events, staff initiatives & marketing opportunities. This position will work in tandem with our Executive Chef to elevate the Food & Beverage offerings in the hotel. Most importantly, we re looking for someone who believes in cultivating an environment where leadership and team development go hand-in-hand, ensuring that all our guests have a memorable, delicious and joyful experience, every time they visit.</p><p><br></p><p>Sound like you? We d love to connect.</p><p><br></p><p><strong>About you...</strong></p><ul><li>Passionate about food & beverage and a minimum of 6 years of progressive Food & Beverage work experience, in a high-volume, upscale environment</li><li>Minimum of 3 years managing a Food & Beverage team</li><li>Prior experience opening a restaurant or hotel is preferred</li><li>A post-secondary diploma or degree would be a plus</li><li>An expert in food & beverage operations, with experience driving revenue & controlling costs</li><li>A proven track record in guest and team member engagement</li><li>Excels in communication, both verbal and written</li></ul><p><br></p><p><strong>About us </strong></p><p>Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a part of our team, you can look forward to activities and perks that drive your passion for nature such as:</p><ul><li>Health & Wellness- <em>Company Paid</em> Medical, Dental & Vision, and EAP program</li><li>Pet Insurance </li><li>Retirement Planning - 401k w/ match</li><li>18 Paid Personal Days</li><li>8 weeks paid maternity/paternity leave</li><li>Career Advancement: We are growing rapidly and with growth comes advancement opportunities (around the globe)!</li><li>SH University - Offers eligible team members a chance to grow and flourish from obtaining professional development and courses/certifications through our exclusive online learning educational platform.</li><li>Team Member Recognition program - Earn rewards and pay it forward, while doing all the good you can!</li></ul>',
'post_date' => '2024-04-18T15:26:01Z'
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'title' => 'Acacia Creek Restaurant Server -',
'description' => '<strong>Pay Rate: $15.50<br><br></strong>JOB CULTURE<br><br>The Acacia Creek Senior Living Community is committed to a culture of Leadership. Our culture is to provide superior service to members, residents and staff through a sound and progressive model of service and care which aligns our mission, vision and operations. We demonstrate excellence in core services and place value on high quality job performance, professional development, effective time management, budget management, workplace safety and resident/employee satisfaction. We are dedicated to disciplined innovation and continuous quality improvement - we are a learning company. We are committed to sharing our knowledge and being an organization that attracts the best and brightest talent. We are team-oriented, caring and honest.<br><br><strong>Job Summary<br><br></strong>The Restaurant Server shall be responsible for providing prompt and courteous meal service and assistance to residents and guests. Must be responsible for maintaining works areas in a clean and orderly manner. Assures that quality food service is provided at all times.<br><br><strong>Essential Functions<br><br></strong><ul><li>Ensures that every table is clean and organized</li><li>Organizes the juices, milk, bread, water, and cereal area</li><li>Prepares the coffee and condiments. Also prepares the carts for the used plates and cups</li><li>Checks the reservations for the morning and lunch meals and prepares the signs needed for the tables</li><li>Opens restaurant doors and monitors that the buffet area is well stocked and clean. Also inspects the floor area frequently, especially main walkways, for any spills and makes sure it is cleaned immediately</li><li>Ensures that all the residents are served and all their needs are met. Helps with beverage refills. Also helps those residents requiring assistance in carrying their plates/glasses</li><li>Helps clear the tables of used plates and utensils assuring that there are no used plates around that the residents no longer need</li><li>Clears and cleans all the tables in time for the following meal. Refills condiments and beverages</li><li>Arranges silverware for each assigned station</li><li>Makes sure the buffet food is fresh and hot, and replenished</li><li>Helps those residents requiring assistance with their plates and also their walkers</li><li>When the meal period is done, makes sure that the tables are clean and buffet areas are clean for the following day</li><li>Insures that the refrigerator and cabinets are clean and organized. Also, makes sure the hallway is clear of any boxes</li><li>Collects all tablecloths for cleaning</li><li>Other duties as assigned</li><li>Ensures that the pager is returned after dinner service</li><li>Team members will obtain and demonstrate knowledge of Successful Aging philosophies through Masterpiece Living education, including the core values of Integrity, Dedication, Respect, Compassion, Teamwork and Quality. Associates will support and participate in the Successful Aging Culture (i.e., assist in new initiatives, encourage residents and act as their "coach"). Be familiar with and fluent in the language and details of Successful Aging/Masterpiece Living<br><br><br></li></ul><strong>Requirements<br><br></strong>Any combination of education and experience that would provide the necessary knowledge and abilities listed, typically:<br><br><ul><li>High school diploma or equivalent</li><li>First Aid certification<br><br><br></li></ul><strong>Cobra & Title 22 Requirements<br><br></strong><ul><li>Ensures that residents' rights to fair and equitable treatment, self determination, individuality, privacy, property and civil rights, including the right to wage a complaint, are well established and maintained at all times</li><li>Maintains confidentiality of appropriate resident care information to assure their rights are protected</li><li>Reports all incidents/accidents, unsafe and hazardous conditions/equipment immediately. Follows established safety rules and regulations. Maintains work area in a clean, orderly and safe manner<br><br><br></li></ul><strong>Benefits<br><br></strong>At Masonic Homes, we are looking for team members who would like to combine their passion for helping people, good communication skills, decision-making skills, and great ethical standards with the opportunities to advance your career.<br><br>In return for your skills, you will be offered:<br><br><ul><li>A work environment focused on teamwork and support</li><li>Excellent health, wage replacement and other benefits for you and your family's well-being</li><li>A generous contribution to a 401K plan whether or not you participate, and an additional contribution from the company when you participate in the plan</li><li>Investment in your growth through Tuition Reimbursement</li></ul>',
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'title' => 'Entry Level Healthcare Sales Representative - June Start Date',
'description' => '<p><strong>RESPONSIBILITIES</strong></p><p>Associate Account Executives are enrolled in a comprehensive outside B2B Sales Training Program focused on learning how to take a solution-driven, approach to selling consulting and professional services. Once you complete training, 80% of your time will be spent in front of customer decision makers to build partnerships, pipeline opportunities, and secure win-win engagements with our clients. Here are the primary drivers for success in this role:</p><ul><li>Strategically identify opportunities and pursuits in 3-5 designated target accounts</li><li>Build and sustain long-lasting relationships with new and existing clients within your assigned accounts through onsite client meetings, presentations, and outings such as ball games, dinners, golf, etc.</li><li>Consult with clients to create solutions that help drive change and successful projects within their organization that deliver positive outcomes</li><li>Act as a client advocate with a focus on improving the experience of our Fortune 500 target accounts</li><li>Presenting to C-suite executives and championing solutions for their project roadmap</li><li>Continue to meet and exceed target sales goals</li><li>Set personal and team goals through frequent sprint sessions with your manager and sales support team</li></ul><p><br></p><p><strong>SALES TRAINING</strong></p><ul><li>Takes place at our Corporate Headquarters in Indianapolis</li><li>Led by Medasource s President, sales trainers and top sales leaders</li><li>Formalized training geared toward our practice areas and core competencies in the healthcare industry</li><li>Role playing situational selling exercises and ride-alongs with senior account executives</li><li>Establishing your client portfolio</li><li>Fostering executive-level relationships</li></ul><p><strong> </strong></p><p><strong> BENEFITS & PERKS</strong></p><ul><li>Base salary + uncapped commissions</li><li>Monthly smartphone stipend and car allowance</li><li>401k match program</li><li>Full health benefits (medical, dental, vision, and HSA)</li><li>All-expenses-paid Reward Trip each year for top producers and a guest</li><li>Expense budget for client entertainment</li><li>Paid holidays</li><li>Paid vacation, sick, and personal days</li><li>Eight Eleven s BeGiving Program: 1 PTO day per quarter for service work/volunteering</li><li>Access to Eight Eleven University (internal personal and professional development program)</li><li>Top-notch training at every step in your career</li><li>Access to a personal financial concierge</li><li>Genuine, passionate, family-oriented culture</li></ul><p><strong> </strong></p><p><strong>WHAT YOU WILL NEED TO SUCCEED</strong></p><ul><li>Competitive, motivated spirit and desire to succeed</li><li>Outstanding communication skills and innate ability to connect with people</li><li>Entrepreneurial spirit with desire to learn and grow</li><li>Results-driven and forward-thinking</li><li>Thrives in a fast-paced, collaborative, and positive work environment</li><li>Bachelor s Degree</li></ul><p><br></p><p>Launched in 2000, Eight Eleven Group committed to 100% organic growth, exclusively promoting from within, while always keeping</p><p>culture and growth opportunity at the forefront of the business model. What began as a two-person Indianapolis startup, Eight Eleven Group has rapidly expanded to become a market-leading organization within one of the fastest growing industries today: <em>Consulting and Professional Services.</em></p><p><br></p><p>In 2012, Medasource was established to provide human capital solutions across the Healthcare spectrum focusing in the Industries of Technology, Revenue Cycle Management, Pharmaceuticals, Governments Services, and Provider Solutions. Our team takes a consultative, solution-driven approach with Fortune 500 and enterprise non-profit clients to help them deliver and execute complex capital and operational projects. We are not just in the business of professional services - we are in the business of making a meaningful and authentic impact both internally with our high-performing team and externally with our clients and consultants.</p><p><br></p><p><strong>EEO STATEMENT</strong></p><p>Eight Eleven Group provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, national origin, age, sex, citizenship, disability, genetic information, gender, sexual orientation, gender identity, marital status, amnesty or status as a covered veteran in accordance with applicable federal, state, and local laws.</p>',
'post_date' => '2024-04-18T15:31:52Z'
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'description' => '<p>Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010. Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010.</p>
<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
<p>DUTIES AND RESPONSIBILITIES:</p>
<p>* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.</p>
<p>* Ensure guests are greeted upon arrival and receive prompt and professional service.</p>
<p>* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.</p>
<p>* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.</p>
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<p>* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.</p>
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<p>* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.</p>
<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
<p>* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.</p>
<p>* Interact with outside contacts:</p>
<p>o Guests – to ensure their total satisfaction</p>
<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
<p>* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.</p>
<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p>',
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This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.
JOB OVERVIEW:
Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position
DUTIES AND RESPONSIBILITIES:
* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.
* Ensure guests are greeted upon arrival and receive prompt and professional service.
* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.
* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.
* Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products
* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.
* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.
* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.
* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel
* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
* Interact with outside contacts:
o Guests – to ensure their total satisfaction
o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
o Regulatory agencies – regarding safety and compliance matters
o Other contacts as needed (professional organizations, community groups, local media)
* Serve as Manager on Duty
* Perform other duties as assigned including assisting staff with their job functions during peak periods.
ACCOUNTABILITY:
* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.
QUALIFICATIONS AND REQUIREMENTS:
High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English."/>
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<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
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<p>* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.</p>
<p>* Ensure guests are greeted upon arrival and receive prompt and professional service.</p>
<p>* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.</p>
<p>* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.</p>
<p>* Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products</p>
<p>* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.</p>
<p>* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.</p>
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<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
<p>* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.</p>
<p>* Interact with outside contacts:</p>
<p>o Guests – to ensure their total satisfaction</p>
<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
<p>* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.</p>
<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p>",
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<h1>Sommelier / Dinner Restaurant Manager</h1>
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InterContinental San Francisco </p>
<div class="date-location">Aug 08, 2019 - Soma / South Beach</div>
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<p>Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010. Luce at the InterContinental San Francisco offers a dining experience that is the perfect marriage of local flavors and global inspiration focusing on modern American cuisine. Chef de Cuisine Daniel Corey’s approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas and all desserts are made in-house allowing for a truly distinctive dining experience. Luce has been recognized with a Michelin star since 2010.</p>
<p>This exciting position overseas wine & beverage for all outlets to include Luce restaurant as well as Banquets.</p>
<p>JOB OVERVIEW:</p>
<p>Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures. A passion for spirits, wines and grappa is a must in this position</p>
<p>DUTIES AND RESPONSIBILITIES:</p>
<p>* Ensure all staff including Sales team is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.</p>
<p>* Ensure guests are greeted upon arrival and receive prompt and professional service.</p>
<p>* Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction.</p>
<p>* Create innovative programs and promotions to market restaurant and bar. Support IHG food and beverage programs including the WCBP. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.</p>
<p>* Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products</p>
<p>* Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.</p>
<p>* Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.</p>
<p>* Establish par levels for beverages . Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place including but not limited to Micros, Binwise and Avero reportings.</p>
<p>* Responsible for the purchasing of all alcoholic and non-alcoholic beverages within the hotel</p>
<p>* Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.</p>
<p>* Interact with outside contacts:</p>
<p>o Guests – to ensure their total satisfaction</p>
<p>o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.</p>
<p>o Regulatory agencies – regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
<p>* Serve as Manager on Duty</p>
<p>* Perform other duties as assigned including assisting staff with their job functions during peak periods.</p>
<p>ACCOUNTABILITY:</p>
<p>* Supervises the beverage outlets in a large, full-service, luxury, or resort hotel with multiple major food and beverage outlets, high volume banquet and convention facilities, and a large number of VIP and key guests.</p>
<p>QUALIFICATIONS AND REQUIREMENTS:</p>
<p>High school diploma or equivalent and 3 to 5 years of restaurant management/bar management/wine steward/sommelier experience in a full service outlet or similar setting, or an equivalent combination of education and experience. Hospitality Management Degree or formal food and beverage operations training preferred. Must speak fluent English.</p> </div>
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