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<p>o Regulatory agencies &ndash; regarding safety and compliance matters</p>
<p>o Other contacts as needed (professional organizations, community groups, local media)</p>
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<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 &amp; 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 &ndash; to ensure their total satisfaction
o Vendors &ndash; to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
o Regulatory agencies &ndash; 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>
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<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>
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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 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>
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<p>QUALIFICATIONS AND REQUIREMENTS:</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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			'description' => '<div><span>Join the growing team at Saison - we are now looking for members of our service team! </span><br /><br /><span>We are hiring now for Sommelier!</span><br /><br /><span>Saison has one of the country s largest and most remarkable selections of Old and New World wines with a special emphasis on Burgundy. The dining room and kitchen share the same open space, making it a dynamic and intimate exchange between our staff and our guests. </span><br /><br /><span>We are looking for individuals who are passionate about their craft, committed to excellence, who want to become a valuable members of a successful service team.</span><br /><br /><span>A minimum of two years experience is required, with preference given to those with experience in a fine dining environment. </span><br /><br /><span>We offer competitive wages, medical benefits, company dining discounts, and opportunity for advancement. Saison Hospitality is an Equal Opportunity Employer.</span><br /><br /><span>Learn more at Saisonsf.com.</span><br /><br /><br /><span>We offer competitive wages, medical benefits, company dining discounts, and opportunity for advancement. Saison Hospitality is an Equal Opportunity Employer.</span></div>More detail about Saison part of Saison Hospitality, please visit',
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			'description' => '<p><em>Cotogna is<span> </span></em><em>the quintessential neighborhood spot featuring</em><em><span> </span>seasonally and daily changing Italian cuisine with house-made pasta, spit-roasted and grilled meat, wood-oven pizza, local seafood,<span> </span></em><em>and produce coming from the restaurant s own farm</em><em>.</em><span> </span><em>In keeping with Chef Michael Tusk s cuisine, Cotogna </em><em>showcases the best of Italian viticulture with an emphasis on organic, small scale wines true to their terroir.</em><strong> <br /><br /></strong></p><p><em>The Junior Sommelier position at Cotogna is geared toward those with a passion for wine who want to further gain experience and knowledge while working at one of San Francisco s premier wine destinations. Cotogna s wine program features selections which showcase the breadth and intersection of both traditional and  natural /minimal-interventional wine styles, while also offering the full depth of the cellar of its three-Michelin star sister restaurant, Quince. The role comprises floor sommelier duties, cellar work, and general service responsibilities. As a member of the Quince & Co. staff, the person hired for the role will be expected to uphold the standards and behaviors outlined in the Quince & Co. Employee Handbook. </em></p><p><strong> </strong></p><p><strong>WHAT WE OFFER YOU:</strong></p><ul><li>Consistent scheduling with 2 days off in a row</li><li>Competitive compensation</li></ul><ul><li>100% paid Medical, Dental, and Vision, 401K with up to 4% match</li><li>Deep retail-cost wine discounts, Cotogna Farmer s Market & restaurant dining discount</li><li>Trips to our Fresh Run Farm in Marin and participation in our Employee Purchasing Program</li><li>Tax deferred commuter benefits for parking or public transportation</li><li>Personalized development plan, advancement opportunities, wine education curriculum</li><li>Sponsorship of continuing education classes in food and beverage</li><li>Supplemental relocation expenses possible and assisted housing search as needed<strong> </strong></li></ul><br /><p><strong><span>WHO YOU ARE</span></strong></p><p><strong><span> </span></strong></p><ul><li><span> </span><span>You are passionate and curious about all aspects of wine and wine service.</span></li><li><span> </span><span>You believe that traditional and minimal-interventional wines can have a complementary rather than adversarial relationship. </span></li><li><span> </span><span>You get just as excited about wines that might be more humble and everyday as much as those that are rare and highly coveted.</span></li><li><span> </span><span>You believe wine works best when served alongside food and shared with other people. </span></li><li><span> </span><span>You harbor a particular fondness for Italian wine and minimal-interventional winemaking. </span></li><li><span> </span><span>You are a confident, efficient, humble team-player with experience in a busy, dynamic restaurant environment.</span></li></ul><p><strong><span> </span></strong></p><p><strong><span>ROLES AND RESPONSIBILITIES</span></strong></p><p><strong><span> </span></strong></p><p><span>Wine Service and Guest Interaction</span></p><ul><li><span> </span><span>Help guests navigate the by-the-glass (BTG) and by-the-bottle (BTB) lists to provide them with the best wines for their experience. </span></li><li><span> </span><span>Perform wine service tasks including opening of bottles, decanting, pouring, traying glassware, and performing follow-through tasks. </span></li><li><span> </span><span>Facilitate the beverage portion of Cotogna Chef s Table experiences. </span></li><li><span> </span><span>Assist in general service activities including running of food, topping off glasses, water service, check running, etc. </span></li><li><span> </span><span>Be an active member of a dedicated team who is willing to step in and perform tasks to benefit the overall guest experience. </span></li></ul><p><span> </span></p><p><span>Cellar Work</span></p><ul><li><span> </span><span>Aid in maintaining a clean and organized cellar by stocking bottles and fridges, replenishing BTG stock, performing cleaning tasks, and understanding general storage standards and processes. </span></li><li><span> </span><span>Process deliveries from the verifying of invoices through the breaking down of boxes and everything in between.</span></li><li><span> </span><span>Conduct monthly inventories alongside the entirety of the wine team. </span></li><li><span> </span><span>Keep track of all BTG inventory levels to ensure healthy stock on a regular basis. </span></li></ul><p><span> </span></p><p><span>Administrative Duties</span></p><ul><li><span> </span><span>Work with our inventory platform to update all wine lists with respect to 86s and pricing. </span></li><li><span> </span><span>Ensure that all bottles in the cellar are properly stored and labeled. </span></li><li><span> </span><span>Help to process invoices, facilitate transfers, and update inventory levels as needed. </span></li></ul><p><strong><span> </span></strong></p><p><strong><span>EXPECTED BEHAVIORS</span></strong></p><p><strong><span> </span></strong></p><ol><li><span>Reflected in the Quince & Co. mission statement, model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role.</span></li><li><span>Represent Quince & Co.  professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness.</span></li><li><span>Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.</span></li><li><span>Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.</span></li><li><span>Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.</span></li><li><span>Display trust in your actions, having confidence in knowing that we are all looking out for each other s best interest.</span></li><li><span>Strive to elevate your personal performance and maintain standards of quality.</span></li><li><span>Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safely.</span></li><li><span>Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.</span></li><li><span>Anticipate and respond to guest needs in a respectful and timely manner.</span></li><li><span>Strive to establish a benefit for our guests, each other, the restaurant, and the overall industry into the future.</span></li></ol><p><strong><span> </span></strong></p><p><strong><span>EDUCATION AND EXPERIENCE</span></strong></p><p><strong><span> </span></strong></p><ul><li><span>High school diploma or equivalent.</span></li><li><span>Previous restaurant experience preferred.</span></li><li><span>Food Handler s certification. </span></li><li><span>Priority will be given to those with a significant knowledge base of winemaking techniques, viticulture, classic and/or Italian regions, styles and top wine producers, whether with or without educational credentials. That said, those with a budding knowledge base, but also with drive, passion and work-ethic should feel comfortable to apply.</span></li></ul><p> </p><p><strong><span> </span></strong></p><p><strong><span>OTHER REQUIREMENTS</span></strong></p><p><strong><span> </span></strong></p><ul><li><span>Availability to work every day of the week including holidays</span></li><li><span>Ability to traverse all parts of the restaurant quickly and safely</span></li><li><span>Must be able to work in a stationary position for 7-8 hours (excluding breaks) at a time</span></li><li><span>Must be able to move 40 pounds at time.</span></li><li><span> </span><span>Must be comfortable working on a ladder, including carrying a case of wine. </span></li><li><span>Must be able to comply with all health and safety standards.</span></li></ul><br /><p><strong>Continue, develop, or launch your career with us at Cotogna.</strong></p><p>We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.<br /><br /></p><p><em>As we are looking for someone with a sense of drive and perspective, we feel that the inclusion of a brief cover letter will allow us to see where one s passions, interests and goals may lie. </em></p>More detail about Cotogna part of Quince & Co, please visit',
			'post_date' => '2023-06-01T00:08:20Z'
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			'title' => 'Kitchen Manager',
			'description' => 'Catering Kitchen Manager We are looking for a dedicated high-volume Catering Kitchen Manager for our Catering Commissary Kitchen. We run high quality & high-volume caterings & events in the greater Bay-Area. In addition, we operate seven high-volume Caf s in San Francisco. We are a company with a reputation for high standards, client satisfaction and culinary delights. We have over 40+ years of Business experience in San Francisco. Come join our amazing team of highly motivated, talented, and experienced hospitality leaders. Kitchen Manager Job Responsibilities: Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed, and can perform the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within company policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30-day and scheduled reviews. Orders materials, supplies and ingredients based on demand Establish relationships with vendors Positive leadership capabilities with excellent communication skills Kitchen Manager Qualifications/Skills Customer service focused People Management, fostering teamwork and provide feedback Planning & multi-tasking Excellent organizational and time management skills Strong business acumen Developing costings and budgets Establish relationships with vendors Self-motivated with high energy level Conflict resolution Verbal & written communication Available to work on-call, shifts, after hours, over weekends, and on public holidays. Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations Able to commute to work within 50 miles of San Francisco, California Able to be legally authorized to work in the United States. Position does not provide sponsorship for employment visa status Urgent start date required, whilst a stage try-out may apply. Education, Experience, and Licensing Requirements: Bachelor s degree in kitchen management or certification from Culinary School is preferred. High school diploma or GED acceptable Minimum 5+ years of hospitality-related experience Minimum 3+ years of kitchen manager or leadership experience Current CA food handler s card and other certification as required by federal/state/local law Comfortable using a computer, navigating standard office and related software Employment Type: Full Time Years Experience: 5 - 10 years Salary: $100,000 - $110,000 Annual Bonus/Commission: Yes',
			'post_date' => '2023-06-08T03:28:30Z'
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			'title' => 'Kitchen Manager',
			'description' => '<p><b>About Us</b><br /></p><div><br /></div><p><u>El Lopo</u> is a 50-seat wine bar in San Francisco with a major emphasis on Spanish-inspired bar food, as well as sherry and vermouth. We opened in March 2019 and have since gained a loyal neighborhood following. While we stock many imported Spanish pantry items like tinned seafood and charcuterie, our produce is entirely local and seasonal, and most plates try to incorporate a little of both. Our kitchen infrastructure is limited, with just a convection oven and a couple of countertop burners for cooking, but we make the best of it by prioritizing good ingredients over laborious preparations. <br /></p><div><br /></div><div><br /></div><p><b>About You</b><br /></p><div><br /></div><p>You have mastered prep and line cooking, and are ready for the next step in your career. You work fast, clean, and hard, but never at the expense of quality or safety. You can be highly self-sufficient with nobody hovering over your shoulder, and enjoy creating your own structure. You can develop new recipes, take inventory, and delegate prep, but you're not above washing your own dishes and dicing your own onions when you work alone. You lead by example, and would rather be respected than feared. Lastly, you love Spanish cuisine (not the same as Latin American cuisine), seasonal ingredient-driven cooking, and rustic, unpretentious aesthetics. Experience with bread and/or garde manger are major plusses.<br /></p><div><br /></div><div><br /></div><p><b>The Job</b><br /></p><div><br /></div><p>For the time being, your role will consist of about 80% actual cooking, with the rest of your time being divided among administrative tasks like ordering/inventory, making prep lists, and scheduling other cooks. As food sales increase enough to sustain more cooks, administrative duties may increase while time on the line goes down, but we always expect this to be a mostly hands-on cooking role. Although the menu is already set for the time being, we like to keep things seasonal so you ll have plenty of opportunities to implement new dishes in the near future. <br /></p><div><br /></div><p>This will not be a glamorous role. You'll wear hats ranging from chef de cuisine to dishwasher and everything in between, sometimes all in the span of an hour. But we'll be invested in you, and our success will be your success. <br /></p><div><br /></div><p>We value work-life balance and believe that people do their best work when they re energized and motivated, so you won t be expected to work ridiculous hours. You ll be able to make your own schedule as long as the kitchen runs smoothly and the labor costs stay under control. Compensation will depend on experience, but chances are we can match or beat your most recent salary from another kitchen job. We also offer healthcare and paid time off.<br /></p><div><br /></div><p><b>Interested?</b><br /></p><div><br /></div><p>Apply with:<br /></p><ul><li><p>One paragraph explaining why you re right for the job<br /></p></li><li><p>A brief description of a new dish you would add to our menu<br /></p></li><li><p>Your resume as an attachment<br /></p></li></ul><div><br /></div>',
			'post_date' => '2023-06-01T02:02:00Z'
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			'company_name' => 'Outback Steakhouse / Out West Restaurant Group'
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			'title' => 'Restaurant Manager',
			'description' => '<p><p>Join for the Fun, Stay for the Career!</p><br><p>If you are looking for a great place to work, have fun, and make money mate, click to apply.</p><br><p>With limited supervision, the Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include appearance, presentation, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up to be proficient in each of our managerial positions.</p><br><p>PERKS & BENEFITS:</p><br><p>+ Competitive Base Salary with Quarterly Bonus Opportunity Health, Dental, and Vision Insurance</p><br><p>+ 2 Weeks Paid Vacation a Year; 401k Retirement plan</p><br><p>+ Incredible Work Life Balance. Targeting a 47-hour work week</p><br><p>+ 11 Week paid on-site Training Program</p><br><p>+ Paid Group Life and AD&D Insurance, Short Term and Long Term Disability</p><br><p>+ Complimentary Manager Shift Meal</p><br><p>+ Paid Sick Days, Closed Thanksgiving & Christmas (Paid Holidays), EAP insurance and more!</p><br><p>RESPONSIBILITIES:</p><br><p>+ Contributes to the success of the restaurants operations: FOH & BOH.</p><br><p>+ Leads a team to success and provides mentorship; creates an enjoyable environment.</p><br><p>+ Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance.</p><br><p>+ Increases customer satisfaction while managing standards of service.</p><br><p>+ Continuously grows the business through sales and marketing.</p><br><p>+ Always recruits new talent for future openings.</p><br><p>+ Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and prepares food with proper safety equipment, tools and recipe specs.</p><br><p>+ Passionate about the taste and temperature of each dish and perfect plate presentations.</p><br><p>+ Demonstrates immaculate standards while maintaining an organized and like new restaurant.</p><br><p>REQUIREMENTS:</p><br><p>+ 1 year+ Management experience within a restaurant</p><br><p>+ Ability to lift and/or move up to 30 lbs.; able to work in hot and cold environments.</p><br><p>+ Flexible to work other locations in the region when needed.</p><br><p>+ Ability to walk, stand, or bend for long periods of time while performing essential job duties</p><br><p>+ Must be a minimum of 21 years of age</p><br><p>+ For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date)</p><br><p>+ Food Handlers Card (paid for if needed)</p><br><p>We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call Outbackers. We believe if you treat people Just Right then success is sure to follow. Its a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse.</p><br><p>International Franchise Associations Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service.</p><br><p>If you need any accommodation from the Company to enable you to perform essential job functions, please notify us.</p><br><p>Outback Steakhouse prohibits the use of drugs and alcohol while in the workplace or on restaurant property. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.</p><br><p>Pay for this position starts at $64,480 a year.</p><br></p>',
			'post_date' => '2023-06-03T02:05:17Z'
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		'title' => 'Sommelier / Dinner Restaurant Manager',
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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&rsquo;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&rsquo;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 &amp; 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 &ndash; to ensure their total satisfaction</p>
<p>o Vendors &ndash; 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 &ndash; 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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      content="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&rsquo;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&rsquo;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.
This exciting position overseas wine &amp; 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 &ndash; to ensure their total satisfaction
o Vendors &ndash; to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
o Regulatory agencies &ndash; 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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  "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>
<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>",
  "datePosted": "2019-08-09T01:11:35+00:00",
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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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                                <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=602027b56ddc73eca40941c91&ri=995e64c517bc433ca392c4f4addd9894&job_loc=San+Francisco%2CCA&q=Sommelier+Dinner+Restaurant+Manager&spl=v1%253A8Jn1EtYX8hW5fDsz%253AEUU5ha3dUkddpbF962lL8w%253D%253D%253AQPCCmBeVAiWueCCogpSdXJFeht%252FRjcPIco1TFoIFxtv332vbPxw0yxy7neccZzzF0zkANJEOkV5jDmDdno1c%252FLVemgjLoaj2CLdB6ieIBJA0fYS%252BvvQJShFBjzg9oQ7%252F0YIv&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-27648955143/" class="blue-link" target="_blank">Kitchen Manager</a></p>
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                                <p class="text-muted similar-job-date">
                                    1 week ago                                </p>
                               
                                <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=6143ce1a054c73ecb237db3f1&ri=995e64c517bc433ca392c4f4addd9894&job_loc=Daly+City%2CCA&q=Sommelier+Dinner+Restaurant+Manager&spl=v1%253AZZj3zjj2WGF0gLs4%253AsWu5btPaCWX4E3uot%252BXfyQ%253D%253D%253A5QY66jyNwDRF3SirG0kxyJehGK%252BvnhvTv1B52aX3W9mK9CBuB3ix9DchaEjw4y%252F9Zh3Y%252F5O8Sb%252BagnHAwgO4OVvI9Mc0oOMZZleCZsnNiF%252FceEO68mtPTwRrfddstWvmUn7f&encrypt=0&l=San+Francisco%2C+CA&query_category_id=360000&t=simplyhired.com&jobkey-27481087281/" class="blue-link" target="_blank">Restaurant Manager</a></p>
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'
$scripts_for_layout = '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>'
$no_title_bar = false
$no_bottom_bar = false
$no_index = false

filemtime - [internal], line ??
include - APP/View/Layouts/responsive.ctp, line 69
View::_evaluate() - CORE/Cake/View/View.php, line 961
View::_render() - CORE/Cake/View/View.php, line 923
View::renderLayout() - CORE/Cake/View/View.php, line 546
View::render() - CORE/Cake/View/View.php, line 481
Controller::render() - CORE/Cake/Controller/Controller.php, line 960
JobsController::view() - APP/Controller/JobsController.php, line 1338
ReflectionMethod::invokeArgs() - [internal], line ??
Controller::invokeAction() - CORE/Cake/Controller/Controller.php, line 490
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 193
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 167
[main] - APP/webroot/index.php, line 118