Restaurant Manager Jobs in New Jersey

The ideal candidate will have experience leading a team and managing the daily operation hotel. They will be responsible for maintaining the standard of work from employees as well as onboarding and hiring new team members. Responsibilities Provide leadership and direction to a team of people Manage operations and finances of business Recruit and train new hires on business practices Drive development of employees Ensure that quality of work or service is maintained Qualifications Management and Customer Service experience Strong administrative skills Demonstrated ability to lead Comfort working with budgets, payroll, revenue and forecasting Strong communications skills Qualifications Opera PMS - Required Hotel Management Experience - Required Hyatt Brand Experience - Preferred

Restaurant General Manager Frank Marino and Associates is seeking a restaurant General Manager in NJ. The General Manager will oversee all daily operations. The primary focuses of this role will be in-service leadership, cultivation of guest experiences, training and development of staff, and guidance of a management team. This role will actively contribute to the company's daily, weekly and quarterly, reflecting both financial and cultural goals. This position will be responsible for the restaurants financials to include cost of goods, labor cost, direct operating costs. In order to thrive in this role you must: Recognize that your success directly correlates with the ability to help others succeed and grow. Lead and manage with empathy, humility, positivity, and tenacity. Cultivate meaningful, professional relationships built on these principles and the tenets of leadership included below. Seek to make their Boston location as busy as possible through building guest relationships, operations, leadership, creativity, and adaptability. Be willing to make mistakes, learn from them and continually improve. Daily Responsibilities: Update all print and digital platforms to reflect current menu offerings Make floor maps, adjust staffing thoughtfully Execute private events, in the restaurant space Order restaurant wares as needed based on breakage and business volume Create memorable guest experiences Contribute to nightly management log, used to continually refine operations and guest experience Team Responsibilities: Learn and understand all elements of the company's service model Commit to continue learning across food, beverage and service Interview, hire and onboard new service employees Develop opportunities for employees to grow in both guest relations, skill set and position Observe HR best practices in all elements of employee interaction related to hiring, training, development and employee exits Guest Responsibilities: Cultivate guest experiences, both in the restaurant and off-premise, that are reflective of the company's values, hospitality and product offerings Dedicate time and energy to the front door, prioritizing the guest's first impression Contribute to digital presence by responding to guest reviews across multiple platforms Support marketing initiatives, both spontaneous and strategic, that enhance guest acquisition and sales growth Business Responsibilities: Lead beer, wine, cocktail and coffee programs from an operational perspective, working with management on ordering, inventory and cost of goods Support all company business directions, including catering, takeout, delivery, private events & neighborhood development Regularly connect with management team on business performance metrics, both weekly and through a monthly P&L review Benefits: Health Insurance Offerings, including Dental and Vision + PTO + Bonus

Job DescriptionJob Title: Banquet Manager Job Type: Full-Time Industry: Hospitality / Restaurant / Events We are seeking a highly organized and guest-focused Banquet Manager to lead and oversee all banquet and private event operations at a vibrant, upscale dining venue. This role requires a hands-on leader with a passion for hospitality, attention to detail, and the ability to deliver exceptional experiences for a wide range of events including weddings, corporate gatherings, and private celebrations. Key Responsibilities: Plan, coordinate, and execute all banquet and private dining events from start to finish. Serve as the primary liaison between clients, kitchen, and service teams to ensure event expectations are met and exceeded. Manage banquet staff including hiring, training, scheduling, and performance evaluations. Ensure timely and professional setup and breakdown of banquet spaces according to event specifications. Collaborate with culinary and bar teams to create customized menus and ensure seamless food and beverage service. Oversee event timelines, troubleshoot issues in real time, and maintain clear communication throughout events. Maintain inventory of banquet supplies, linens, décor, and equipment; order and restock as needed. Uphold cleanliness, safety, and sanitation standards in all event areas. Ensure compliance with state and local regulations, including liquor service and occupancy limits. Build strong client relationships to encourage repeat business and positive reviews. Qualifications: 3+ years of banquet or event management experience in a restaurant, hotel, or catering environment. Proven leadership skills with the ability to motivate and manage a team in a fast-paced setting. Excellent organizational, time-management, and problem-solving abilities. Strong interpersonal and communication skills; ability to work effectively with clients, staff, and vendors. Flexible schedule including nights, weekends, and holidays as required by events. Knowledge of POS systems, event planning software, and Microsoft Office Suite. ServSafe and TIPS certification preferred. Benefits: Competitive salary Performance-based incentives Health and wellness benefits Paid time off Dining discounts Opportunities for advancement in a growing hospitality group If you’re an energetic and customer-focused hospitality professional with a flair for event coordination and team leadership, we invite you to apply and bring your expertise to a thriving events program.

Job Description Salary: $90,000-$95,000 Other Forms of Compensation: Pay Grade: 15 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Responsible to direct the functions of Patient Food Services for the system. These functions include, but are not limited to, management, education, training, and performance improvement of patient food service personnel. In coordination with the Systems Director Operations and Director, Nutrition Systems, assures compliance with all patient related regulatory agencies in each facility in the system. Ensures patient satisfaction and good public relations are achieved through the safe and efficient use of resources. Key Responsibilities: Coordinates and implements system’s patient service programs based upon system’s medical direction, patient population, and contract Hires, leads, directs, coaches, trains, and develops patient services managers and supervisors Oversees the evaluation of and discipline of patient food services employees, as applicable and according to departmental policy Monitors competency, productivity and documentation accuracy of patient services managers and teams utilizing necessary tools and resources Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay Ensures patient services staff assists in achieving stated patient satisfaction goals Communicates effectively with all team members, patients and families through conferences, individual consultation and committee participation Performs other tasks that may be assigned Preferred Qualifications: Bachelor’s degree in Nutrition, Hospitality Management or related field or equivalent Minimum of five (5) years’ work experience with at least two (2) years in healthcare, including one (1) year in a managerial position Certified Dietary Manager required if associate does not have a degree in Nutrition or Dietetics; Registered Dietitian preferred ServSafe® Certified Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Supervisory, leadership, management and coaching skills Communication skills both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1429854 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job Description Role: Food Service Director / Dining Services Director / Dining Services Manager / Dining Account Manager / Dining Services Department Manager Rate: Annual Salary from $ 70k up to $ 75 k Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! What We Offer Comprehensive Benefits Package - Medical, Dental, and Vision Free Telemedicine Services on Day 1* Paid Holidays & Vacation 401 (k) Get paid when you need it with PNC EarnedIt Financial Wellness Support from PNC Workplace Banking Free Prescription Discount Program Employee Assistance Programs Training & Development Opportunities Employee Recognition Programs Employee Stock Purchase Plan Nationwide Transfer Opportunities *Not available in AR. Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. Lead and support the food service team to meet quality and safety standards. Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.. Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed. Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively. Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly. Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment. Maintain consistent attendance, punctuality, and timely completion of tasks. Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests. All other duties as assigned. Qualifications Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred. Two years of experience in quantity food production/service and personnel supervision preferred. Certified Dietary Manager (CDM) certification preferred (or as required by state and county law). Must obtain Food Protection Manager (FPM) within the first 14 days of employment Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Strong written and verbal communication skills. Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks. Compliance with COVID-19 vaccination policies Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job Description WHO WE ARE Baldwin Richardson Foods is focused on enriching the flavor of life. As a full-service liquid products supplier and strategic partner to the food and beverage industry, Baldwin Richardson Foods combines its formulation expertise and unique packaging options with robust processing capabilities to produce high-quality sauces, toppings, syrups, fillings, and shelf-stable beverages for the world's most iconic Quick Service Restaurants (QSRs), Consumer Packaged Goods (CPG) brands, and food service companies. Its state-of-the-art Innovation & Culinary Center transforms trends and culinary inspiration into legendary products through an award-winning commercialization process. The company also manufactures and markets Mrs. Richardson's dessert sauces and Nance's mustards/condiments in addition to producing finished goods for the private label sector. BRF maintains its headquarters and a manufacturing facility in Macedon, New York; with a Culinary Innovation Center in Westmont, Illinois; and offices and manufacturing facilities in Williamson, New York; Pennsauken, New Jersey; and Corona, California. This role will be out of Pennsauken, NJ or Corona, CA. WHAT WE NEED The Food Safety Manager will play a pivotal role in developing and implementing corporate food safety standards and best practices in the areas of Thermal Processing, Aseptic Processing & Packaging, Hygienic & Sanitary Design, Microbiology, and Sanitation programs across all our facilities and operations. This position requires an experienced professional with extensive knowledge of food safety regulations and thermal processing in food manufacturing. This position will be located at any of our BRF offices with frequent travel to all manufacturing locations. WHAT YOU WILL DO Lead in partnership with Site Quality Managers the development and implementation of Food Safety Plans, HACCP, pre-requisite programs, and all food safety related programs to meet regulatory and/or customer requirements. Support and guide Plant Quality Managers on all third-party & regulatory audits. (FDA, NYS, Cal DPH, SQF). Responsible for ensuring the site properly executes procedures to ensure food safety and regulatory compliance (FSMA, HACCP, GMP, Pest Control, Allergen, Chemical Control, Formula Control, mock trace and recall, LACF, environmental monitoring…etc.). Ensures all processes are documented, standardized, and kept current. Regulatory compliance: Ensure compliance with local, regional, and national food safety regulations and industry-specific standards related to thermal processing. Collaborate with regulatory agencies and external auditors during inspections and audits, providing necessary documentation and addressing any compliance-related concerns. Maintain accurate records and documentation of thermal process validations, equipment calibrations, and other relevant information. Continuous improvement: Monitor and analyze process data, performance indicators, and quality metrics to identify areas for improvement in thermal processing. Collaborate with teams to implement process optimization initiatives, such as reducing energy consumption, improving product quality, or enhancing operational efficiency. Participate in cross-functional projects related to new product development, process scale-up, or equipment upgrades/modifications. Develop sanitary design standards and support site sanitations teams with design, implementation, and validation of Sanitation Program and SSOPs. Provide direction and support to sites for Environmental Monitoring program. Stay informed of industry trends and advancements in thermal processing and food safety technology and methodologies and evaluate their potential application within BRF. Leads QA team support for Plant Sanitation activities including inspections and data analysis. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. PREFERRED EXPERIENCE Design and optimize thermal processing systems: Develop and implement thermal processing parameters, including time and temperature profiles, to ensure the safety and quality of our beverage products. Collaborate with cross-functional teams, including R&D, production, and quality assurance, to design and optimize thermal processing systems that meet regulatory requirements and product specifications. Conduct feasibility studies to assess the applicability of new technologies or process improvements in thermal processing. Conduct heat penetration studies and process validations: Plan and execute heat penetration studies to validate thermal processing parameters and ensure proper heat distribution throughout the beverage containers. Analyze heat penetration data, interpret results, and make recommendations for adjustments or improvements to thermal processing systems. Collaborate with internal and external stakeholders, such as regulatory agencies or third-party laboratories, to ensure compliance with applicable regulations and standards. Provide technical expertise: Serve as the subject matter expert on thermal processing technologies, equipment, and methodologies. Advise and provide guidance to cross-functional teams on thermal processing-related matters, including process design, equipment selection, and troubleshooting. Stay updated on the latest advancements and best practices in thermal processing technologies and incorporate them into our operations when applicable. WHAT YOU NEED TO BE SUCCESSFUL Bachelor’s degree in food science, Food Safety, Microbiology, Chemical Engineering, or related discipline. A minimum of seven (7) years of Food Industry Experience. A minimum two (2) years people management experience including mentoring, coaching and development Minimum five (5) years’ experience with HACCP, SQF, GFSI, FDA and/or USDA audits PCQI (Preventive Controls Qualified Individual) and HACCP Certification required Prior experience with Thermal Processing in food manufacturing is preferred Prior experience with Aseptic Processing & Packaging is preferred. Better Process Control training and/or Aseptic Training (Purdue or other) is preferred. Ability to travel 50% of the time At BRF, base pay is one part of our total compensation package and is determined within a range. Your base pay will depend on your skills, qualifications, experience, and location. You'll also receive a comprehensive benefits package including low premium and out of pocket cost medical, dental and vision coverage, 401k with company match, generous sick and vacation time, 9 paid holidays, birthday and floating holidays, volunteer time and more! Read more about who we are at: *************** or ************************************************* #LI-CM1

Job DescriptionBenefits: Bonus based on performance Competitive salary Paid time off Were seeking a driven, high-energy leader to take charge of operations and sales performance at a busy fitness club in Wayne, NJ. The ideal candidate has a strong background in membership and personal training sales, team development, and delivering a best-in-class member experience. What Youll Do: Own and drive all club revenue goals: membership sales and ancillary revenue Lead a team of front desk and group training staff to exceed performance targets Recruit, train, and motivate team members with a focus on daily sales behaviors Implement effective outreach, follow-up, and local marketing strategies Manage day-to-day operations to ensure smooth execution and an exceptional member environment Maintain accountability through KPIs and regular performance coaching What You Bring: 25 years of experience in sales management, preferably in fitness Proven ability to hit and exceed monthly revenue targets Strong leadership presence with hands-on coaching and development skills A results-oriented mindset and a passion for helping people improve their lives Ability to work a flexible schedule including evenings and weekends as needed Perks & Benefits: Competitive salary + bonus potential Complimentary membership and perks Growth opportunity within a high-performing fitness group Supportive leadership team and training systems

Job Details Lawrence Township, NJ $55000.00 - $65000.00 Base+Commission/month Description Catering Manager Related Titles: Special Events Manager; Account Executive; Catering Director, Catering and Banquet Coordinator Reports to: Clubhouse Manager Supervises: Catering Account Executive, Events Coordinator, Catering support staff Compensation: Base salary range: of $55,000 - $65,000 annually, commensurate with experience, plus commission. Classification: Education and/or Experience High School diploma or GED; one year of related experience and/or training. Two years of experience in catering operations. Extensive knowledge of the private club industry's food and beverage operations Job Knowledge, Core Competencies and Expectations Promote the club's dining facilities for private banquets, business and social meetings and other member-related activities. Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for all day-to-day catering services. Develop contracts for and oversee all administrative and operational aspects of preparing and selling events and catered parties. Work with banquet and other departments to assure that the members' and guests' expectations are exceeded and the highest quality food and service are delivered. Job Tasks/Duties Promotes, advertises and markets the club's social event facilities and capabilities to all members. Assists members in arrangements for special dinner requests in the dining room. Helps member clients arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains pertinent information needed for guest planning. Works with the Executive Chef to determine selling prices, menus and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests. Transmits necessary information to and coordinates event planning with production, serving and housekeeping staff; arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc. Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests. Checks function sheets against actual room setup; oversees personnel scheduling for special functions and may help supervise service personnel. Oversees scheduling of banquet service employee meetings. Responsible for hands-on service work when needed and orchestrating events when necessary. Manages complaints. Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services. Assists with completion of in-house banquet event orders (BEOs). Helps develop catering budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met. Represents members' needs and interests on applicable club committees. Obtains necessary permits for special events and functions. Critiques functions to determine future needs and to implement necessary changes for increased quality. Attends staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions. Ensures the security of club's members and guests' valuables during catered events. Assumes responsibility of manager-on-duty when necessary. Ensures that proper housekeeping and energy conservation procedures are always followed. Plans professional development and training activities for subordinate staff. Diagrams room layout, banquet item placement and related function details. Meets with other department managers to plan food and beverage aspects of special events organized by the staff members. Manages banquet billing and arranges prompt payment for all events. Updates weekly function information for all affected staff. Serves as liaison between kitchen, service and management staff. Maintains club's master calendar and function book. Performs special projects as assigned by the Food and Beverage Director. Licenses and Special Requirements Food safety certification. Alcoholic beverage certification. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment.

QUALIFICATIONS AND REQUIREMENTS 1. Masters degree in Management, Administration and Supervision, Nutrition or Public Health required. 2. ServSafe certification and/or Food Handlers License required. 3. Five (5) or more years of experience in the management of large- scale food service unit involving the preparation of foods in large quantities. Supervisory and financial management experience in school or institutional food service operation. 4. Transparent and high integrity leadership. 5. Solid hands on budget management skills, including budget preparation, analysis, decision making and reporting. 6. Strong organizational abilities including planning, delegating, program development and task facilitation. 7. Excellent communication skills (oral and written). 8. Superb computer skills including Microsoft Office Suite (Outlook, Word, Excel, Access and PowerPoint). BASIC FUNCTIONS AND RESPONSIBILITIES 1. Provide leadership in implementing a district wide food service program that focuses on customer satisfaction, nutritional integrity and product quality. 2. Responsible for the fiscal integrity of program. 3. Supervise the maintenance of departmental records and files. 4. Establish measurable program goals and annual objectives. 5. Develop and monitor annual program budget. 6. Prepare and develop food service staff positions descriptions including recommended qualifications. 7. Advise the School Business Administrator on food and nutrition related policy development and present when necessary to the Board. 8. Use problem solving and conflict resolution techniques to facilitate organizational change. 9. Provide recommendations for food service labor agreement and participate on the labor negotiation team. 10. Responsible for monitoring the process for recruiting, hiring and training food services employees and per diems. 11. Responsible for recruiting, interviewing and retention of competent and qualified food service management team. Supervise Sr. Nutrition Coordinators and office staff. 12. Utilize technology and information systems to improve the effectiveness and efficiency of the food service operation. 13. Strategic planning and implementation. 14. Implement equipment preventive maintenance plan. 15. Implement a cost effective procurement and inventory control system. 16. Develop purchasing guidelines to ensure purchased food and supplies are compliant with Child Nutrition, customer preference, district needs, policies and nutritional objectives. 17. Prepare request for proposals. 18. Review and approve contracts for services. 19. Research industry trends to assure development of cost effective menus that maintain nutritional integrity and program guidelines. 20. Oversee the implementation of HACCP and BIOSECURITY Plan to reduce the risk of food related illness. 21. Integrate employee safety requirements into the food service operation. 22. Follow code of ethics in procurement, handling of confidential information and personal conduct. 23. Monitor the health, sanitary and safety conditions of food service operations. 24. Ensures the proper preparation, serving and storage of food items. 25. Assure compliance with regulatory agency guidelines and policies. 26. Provides input in food service facility design and remodeling. 27. Communicate with administrators, District personnel and contractors to coordinate activities and programs, resolve issues and conflicts and exchange information; works with community groups, media and students to increase understanding and support for the program. 28. Perform other duties and tasks assigned by supervisor. KNOWLEDGE AND ABILITIES 1. Knowledge of Child Nutrition Program and food safety regulations. 2. Knowledge of personnel management and labor relations. 3. Ability to communicate effectively with a variety of audiences. 4. Ability to interface and engage diverse populations. 5. Demonstrated ability to oversee and collaborate with staff. 6. Ability to assess program needs, develop long range goals, and annual objectives. 7. Ability to apply the principles of financial management in the development and monitoring of annual program budgets. 8. Ability to establish menu planning guidelines which meets the nutritional requirements of the program, including customer satisfaction and budgetary parameters. 9. Ability to develop and maintain a system of food and supply procurement that aligns with purchasing requirements and the needs of the program. 10. Ability to facilitate development of systems which ensure compliance with current Food Code, HACCP and Bio Security requirements. 11. Knowledge of food service equipment and the principles of kitchen layouts and design. 12. Ability to develop effective interpersonal relationship. 13. Ability to apply a variety of problem solving and conflict resolution techniques to successfully manage organizational change. 14. Knowledge and ability to support nutrition education and wellness initiatives. 15. Knowledge of dietary requirements for children with special needs, including children with life threatening food allergies. 16. Ability to apply marketing techniques to promote the program.

Crystal Springs Resort is currently seeking an experienced and dynamic Banquet Manager to join our growing team. This role requires comprehensive expertise in all aspects of banquets and catering operations. We're looking for a dedicated professional who not only brings proven leadership and operational experience, but also possesses a genuine passion for hospitality, a meticulous eye for detail, and the creativity to elevate every event experience. Responsibilities: Work closely with coordinators to understand event requirements. Coordinate all aspects of banquet functions including setup, service, and breakdown. Create and review BEOs and ensure execution aligns with client expectations. Recruit, train, and supervise banquet staff including servers, bartenders, and houseman. Ensure high standards of food quality, presentation, and service. Maintain banquet equipment and ensure cleanliness and organization of event spaces. Coordinate with culinary, housekeeping, and audio-visual departments for seamless service. Serve as the primary point of contact for clients during events. Address guest concerns and resolve complaints promptly and professionally. Ensure client satisfaction to promote repeat business and positive reviews. Ensure all banquet operations comply with health and safety regulations. Enforce sanitation standards and proper food handling procedures. Maintain knowledge of fire codes and capacity regulations. Requirements: Minimum of five years' experience in banquet management within a high-volume, upscale hospitality environment. Professional personal appearance and grooming Exceptional verbal and written communication skills in English. Solid working knowledge of food and beverage service standards. Extensive expertise in banquet setups, event operations, and standard procedures. Proven ability to lead, organize, and manage a team effectively in a fast-paced environment. Excellent organizational, planning, and time-management abilities. High energy, detail-oriented, and proficient in Microsoft Office Outstanding service skills with a deep understanding of fine dining and banquet service techniques. Enjoy Crystal Springs Employee Perks! Discounted Minerals Sports Club Membership 30% Dining/Retail Discount 30% Spa Discount Discounted Stays at the Hotels Discounted admission to Events & Festivals Complimentary Golf

Job Description Salary: $85,000 - $90,000 At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary The Catering Manager (sales and operations) is responsible for the successful execution of all catering events. This position supervises the sales and event order communications, scheduling and training of service staff, planning, delivery, set up, clean up, and proper invoicing for all daily events. Key Responsibilities: Daily Operations Supervision and Staff Development Culinary Programs Customer Service Financial Management and Analysis Special Events Marketing and Sales Preferred Qualifications: A.S. or equivalent experience General Hospitality knowledge and interest in sustainability and sustainable food practices At least two years similar work experience Ability to interact with diverse and high-volume customer base in a friendly and efficient manner. Ability to operate Web based ordering system, process customer requests, changes to orders, menu updates and client profiles. Proficient with word processing and spread sheet applications. Ability to write professional and efficient emails to clients and customers. Possess the ability to meet Company specific uniform standards for this position. Utilize all Personal Protective Equipment’s per Company guidelines. Ability to work at times with minimal supervision, and accomplish tasks without direct instruction, and problem solve for the best solutions. This position supervises numerous (5-10) hourly employees, including delivery personnel and culinary personnel. Apply to Gourmet Dining today! Gourmet Dining is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Associates at Gourmet Dining are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1416924 Chartwells HE KRISTINA MCCARTHY

Job Description . Note: online applications accepted only. Schedule: Full time schedule: Tuesday - Saturday, days, nights and weekends. More details upon interview. Requirement: Minimum 3 years of catering management experience required. Pay range: $60,000.00 - $68,000.00 Perks: Free Meals & Training and Development Opportunities! *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: Supervises all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Catering experience is required. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

The Banquet Manager is responsible for coordinating the delivery of all food and beverage for the functions that occur on the resort's property and all details pertaining to the events being held in the banquet and meeting rooms while keeping with ICONA standards. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Achieves maximum profitability and over-all success by controlling costs and quality of service. Completion of weekly schedules; schedule staff as necessary to ensure adequate and consistent levels of service. Controls banquet china, cutlery, glassware, linen and equipment. Responsible for consistently implementing the services standards and operating procedures in the banquet service. Manages events and team members throughout setup, service, and breakdown. Encourages all team members to create a positive work environment through teamwork, energy, enthusiasm and appreciation. Evaluates team members performance based on clearly communicated standards and expectations. Follows procedures to maintain the safety and security of all team members, guests and company assets (building, cash, equipment, supplies). Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. Maintains communication with banquet chef and event organizers. Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has supervisory responsibilities. Work Environment An event venue and commercial kitchen environment. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds. Physical Environmental Demands Stand- Over 3/4th of the time. Walk- Over 2/3rd of the time. Sit- Under 1/3rd of the time. Use hands to fingers, handle or feel- Over 2/3rd of the time. Reach with arms and hands- Over 2/3rd of the time. Climb or balance- Up to 1/3rd of the time. Stoop, kneel, crouch or crawl- Up to 1/3rd of the time. Talk or hear- Over 2/3rd of the time. Lift minimum of 5lbs.-50 lbs.- Over 1/3rd of the time. Adherence to all policy and procedures delineated in the ICONA Handbook. Position Type/Expected Hours of Work This is a full-time position. This role requires forty, plus hours to include, nights weekends and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. 4 years of supervisory banquet experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. ServSafe certified. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

Returning UsersLog Back In MAKING MOMENTS DELICIOUSLY MEMORABLE! Sodexo Corporate Services is looking for a Catering Manager 2 to join our team at one of our high profile financial accounts in Jersey City NJ. The Catering Manager 2 will oversee all Catering Operations. The catering services we provide range from day to day/drop off catering to higher end events from high end lunches for C Suite Executives and Cocktail Receptions. In addition, our Catering Manager will assist with the Retail Operation. Incentives Predominately a M-F schedule with some evenings, no weekends What You'll Do * Detailing to execution of high end events * Overseeing drop off catering: ensuring on time catering deliveries * Working with our Executive Chef on catering menus * Vendor relations * Managing room logistics for events * Interacting with our clients; event negotiations * assist with the retail opearation (pantry services) What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Ability to identify customer needs and expectations; * Ensure that Sodexo and customer goals are aligned and met; * Educate and develop rapport with clients and promote partnerships; * Promote a customer/client centered culture that strives to exceed customer and client needs; * Ability to coordinate all unit catering initiatives to drive sales growth and track results. * Maintain and improve service level resulting in increased customer satisfaction; * Demonstrate resourcefulness and quick responsiveness to client and customer requests. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - High School Diploma or GED Minimum Management Experience - 1 year Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

B2 Bistro + Bar in Bayville, NJ is looking for one banquet manager to join our 99 person strong team. We are located on 125 Bayview Ave. Our ideal candidate is self-driven, punctual, and hard-working. Benefits Responsibilities Event planning and coordination consulting with clients, business and social overseeing and coordinating all events large and small staff management, hiring training all event staff venue set up and breakdown Qualifications strong leadership skills communication and organizational skills attention to detail guest service focus adaptability We are looking forward to reading your application.

The Restaurant Barback is responsible for keeping bartenders supplied with ice, mixers, liquor and beer as well as clean glassware. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assists with opening and closing duties, such as restocking the bar with garnishes, straws, and napkins, ensuring bartenders have clean towels, glassware, etc. Ensures the bar is well stocked with ice, liquor, wine, and beer. Keeps the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles. Ability to learn about menu items and memorizing cocktail recipes. Take orders, prepare drinks, bus tables, open tabs, and process payments during busy peak hours. Communicate with guests using clear and enthusiastic words, tone and body language at all times. Make guests feel appreciated through barback's actions. Monitor and ensure that no guest receives more than the allowed number of specific drinks. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment This job operates behind the bar and may be working in close proximity to team members. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, slipping and tripping. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require lifting of products weighing up to 50 pounds. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 3/4th of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 50 lbs.- Over 1/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. Must be of legal age according to state regulations to serve alcohol. Prior restaurant experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

Summary/Objective The Banquet Manager is responsible for coordinating the delivery of all food and beverage for functions held on the resort and all details pertaining to functions being held in all banquet and meeting rooms in keeping with ICONA's standards. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Achieve maximum profitability and over-all success by controlling costs and quality of service. Completion of weekly schedules; schedule staff as necessary to ensure adequate and consistent levels of service. Control of banquet china, cutlery, glassware, linen and equipment. Responsible for consistently implementing the services standards and operating procedures in the banquet service. Manage events and team members throughout setup, service, and breakdown. Encourages all team members to create a positive work environment through teamwork, energy, enthusiasm and appreciation. Evaluates team member's performance based on clearly communicated standards and expectations. Follows procedures to maintain the safety and security of all team members, guests and company assets (building, cash, equipment, supplies). Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. Maintain communication with banquet chef and event organizers. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has some supervisory responsibilities. Work Environment An event venue and commercial kitchen environment. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 2/3rd of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 1/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.-50 lbs.- Over 1/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty, plus hours to include, nights weekends and holidays. Travel No travel is expected for this position. Qualifications Required Education and Experience High school diploma or equivalent required. 4 years of supervisory banquet experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. ServSafe certified. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Details West Caldwell, NJ Full Time 2 Year Degree $42500.00 - $49750.00 Salary/year Negligible Restaurant - Food ServiceDescription About the Role: We are seeking a creative and organized Café Manager to join our team at a vibrant senior living community. This position is perfect for someone passionate about food, hospitality, and creating a welcoming environment for residents, staff, and guests. You will oversee the daily operations of the café, ensuring the efficient service of meals and beverages, while also managing catering events and enhancing the overall dining experience. Key Responsibilities: Organize and oversee daily meal service for residents and staff, ensuring timely and quality service. Develop creative specials and enticing menu options that appeal to a diverse community. Maintain a well-presented and inviting café environment, including the display and presentation of hot and cold foods. Lead and coordinate catering events and functions within the facility, from planning to execution. Collaborate closely with the General Manager, Culinary Manager, and Dining Room Manager to meet community goals and standards. Uphold food safety and sanitation regulations to ensure a safe dining experience. Train, supervise, and inspire café staff, fostering a positive and efficient team dynamic. Qualifications Qualifications: Recent graduate of a culinary or hospitality program OR experience in hotels, restaurants, or other foodservice industries. Strong organizational and multitasking skills, with a keen eye for detail. Excellent communication and interpersonal skills to engage with residents, staff, and team members. Passion for creating a welcoming atmosphere and delivering exceptional food and service. Knowledge of food safety standards and best practices. Experience in catering or event coordination is a plus.

Job Details Valleybrook Country Club - Blackwood, NJ Full Time $38000.00 - $45000.00 Salary Food and BeverageCatering Manager Valleybrook Country Club is looking for an experienced Catering Manager to assist the F+B team in all of the catering operations on site. In this position, you will be helping create memorable experiences for all of our guest regardless of if they are hosting their wedding, social event, or corporate meeting. Supervise the complete catering service operation including setup, staffing, service, and clean up, ensure that guests are satisfied, and ensure the facility is locked up correctly and set for next day. About Us: Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces. What We Offer: Opportunities for Growth within the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Catering Responsibilities: Pre-Function: Attend BEO meetings weekly Schedule employees for optimum and efficient service for each private event Order Linen efficiently. Keep Linens organized Prepare assignments for staff assigned to each event. Includes assignments for each portion of the work shift; set-up, reception, event tear-down and side work Conduct Pre Shift meeting with the staff. Inspect uniforms, review assignments, and steps of service for each event. Review BEO with staff Coordinate with the kitchen / chef Ensure room is set up to guests predetermined standards Great host for assigned event and stay in contact throughout the event Work closely with Food and Beverage Manager and/or Private Event Coordinator to plan all events. Check storage areas for proper supplies, organization and cleanliness Supervise Uniform Control. Record uniforms issues Ensure front and back of the house are maintained in a clean and orderly fashion Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served Ensure that assigned employees have reported to work and report any absent or tardy employees Inspect the scheduled function area/room for cleanliness, working condition and proper setup Assign stations and side work to in accordance with departmental Procedures Function: Ensure all employees are ready to go when doors open Learn the names and personally recognize our guests and regular customers Work with host to ensure timing of service Have servers on floor at all times possible: busing/clearing/handing guests questions Ensure replenishment of items as specified on banquet event orders and requested by function contact Anticipate customer's needs, respond promptly and acknowledge all customers Be able to determine when a guest should not be served additional alcoholic beverages, in accordance with alcohol service policies Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or security of all unusual events, circumstances, missing items or alleged thefts Schedule employees breaks in order to not disrupt service Post Function: Ensure that unused food is returned to the kitchen and all other food items are broken down and properly stored Total all outstanding charges for the function, prepare check and present to function contact for payment adhering to all cashiering procedures/policies Check storage areas for proper supplies, organization and cleanliness Informs management of additional supplies needed Set the room for next event Working Conditions: Employee must be able to lift/handle up to 60 lbs. occasionally Work extended hours during golf and holiday season Work weekends and holidays Physical activity including long periods of standing, walking, bending Operate food service equipment and clean food service areas Fast paced high traffic areas with a moderate to loud noise level and eye on labor costs