1,304 Hospitality-Hotel jobs

Make Money & Help Dogs With Your Property Sniffpsot enables anyone to offer their yard as a dog play area Why Host With Sniffspot Have fun with dogs: hosting a sniff spot is a great way to make dogs happy. You are not required to be home or meet dogs coming to your sniff spot, but you can! Earn easy income: Sniffspot is one of the easiest ways you can make money. Just let people use your yard or land and collect income. Some hosts are earning more than $1000 per month. Expand or start a pet business: hosting a sniff spot is a great way for dog walkers or dog sitters to grow their revenue per customer and get more customer leads. Safety first: vaccinations required, waiver, $1M Host Protection Insurance for liability, damage protection. How Hosting Works 1. Create a listing. It takes one minute to add your spot, is completely free and you can take it down at any time. 2. Get inquiries. Receive messages and reservations from dog owners via email and text. 3. Host. Let awesome people and dogs use your yard or land. 4. Get paid. Sniffspot collects payment from guests up front and direct deposits to you. We've got your back Waiver: every guest must agree to a waiver and release before they can visit your spot Vaccinations: we require current vaccines and flea/parasite preventative for all guest dogs Free liability protection: we provide $1M of liability insurance with each booking Free damage protection: we provide $5,000 of damage protection with each booking Support: if you ever need anything, our customer care team is here for you

Monday, December 30, 2019 Job title: Line cook Job location: Chicago, IL Position type: part-time About the Second City The Second City is the premier brand in improv-based sketch comedy. Dedicated to entertaining, inspiring, and transforming through fearless comedy, the company's ten resident stages in Chicago and Toronto, plus eight Touring Companies and a booming Theatricals division, entertain over one million theatergoers per year. The Second City Training Center, which includes the Harold Ramis Film School, is the largest school of comedy on the planet, with locations in Chicago, Toronto, and Los Angeles. Second City Works is the professional services side of the company, serving more than 600 clients -including nearly 25% of the Fortune 500- through hands-on learning, licensed and custom video, consumer marketing programs, and custom live entertainment. Founded in 1959, The Second City continues to grow rapidly in size and influence by upholding five core values: performance; ensemble; diversity and inclusion; resiliency; and authenticity. POSITION SUMMARY This position is for professional cooks looking to gain knowledge and experience in a fast-paced, creative atmosphere. We are looking for hard-working individuals who are enthusiastic to learn. A great attitude and hard work ethic goes a long way. Schedule: The ideal candidate for this position is available during evenings and should be flexible to adjust as needed. PRIMARY RESPONSIBILITIES Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow Kitchen Manager or Kitchen Supervisor instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Monitor product freshness and rotate out old product following FIFO method JOB QUALIFICATIONS 1 years' experience preferred Strong communication skills Ability to lead by example Ability to work calmly under pressure Strong attention to cleanliness and efficiency Ability to multitask Food Handler's Certification or ServSafe Certified Food Allergens Training is a plus Food preparation skills and knowledge of HACCP standards Ability to lift bend and carry up to 40 lbs. Maintain attention to detail while working in a high-volume environment. Every day is a high volume day with peaks and valleys as theatergoers arrive and order within a small window. Special events happen regularly in the theaters. These events often happen at the same time as regular service. Only the candidates with love of this rush should apply. All candidates for this role will be asked to authorize a background check and must be 21 and older. The Second City is an e-verify employer. E-Verify is a web-based system that allows enrolled employers to confirm the eligibility of their employees to work in the United States. E-Verify employers verify the identity and employment eligibility of newly hired employees by electronically matching information provided by employees on the Form I-9, Employment Eligibility Verification, against records available to the Social Security Administration (SSA) and the Department of Homeland Security (DHS). Your employment is contingent upon employment authorization from e-verify. The Second City is an open, inclusive workplace and welcome applicants who bring along with them diverse life experiences, including every permutation of economic and cultural backgrounds, orientation, ethnicity and points of view. We strive to continue our efforts to work with people who may otherwise be marginalized or underrepresented in our business and around our community. Other details Pay Type Salary

WHO IS MILLER'S ALE HOUSE? Salary Range $50,000 to $65,000 You may not see us on TV in fancy advertisements but as soon as we open our doors, we quickly become known as a local favorite. We treat everyone as a valued guest in our home and the word spreads from there People come as they are and enjoy the company of others without emptying their wallet. We deliver consistently good food and drink that is freshly-prepared and delicious We build authentic community with every restaurant. With our growth plans ahead, we're always on the look-out for Managers to help create these exceptional experiences. If this sounds like you, connect with us! We are growing and we want you to grow with us! Core Values: Act with Integrity and Respect People First Everyone Owns Quest Loyalty Relentless Drive for Excellence We Support and Hold each Accountable Engage Community What are the Perks? Highly Competitive Compensation Package Medical, Dental, Vision 401(K) with Company Match Attainable Quarterly Bonus Bi-Annual Performance Appraisals with the opportunity for an annual merit increase Dining Privileges for the Manager & Immediate Family Employer Paid Short Term Disability and Life Insurance Employee Assistance Programs Pet Insurance What do you Need to Know? Five-Day Work Week Maximum of Three Closing Shifts per Week Manager Schedule Written a Month in Advance One Paid-Time-Off Day Per Quarter One Week of Paid Vacation Every Six Months, Starting Day One Hours of Operation 11am-2am (at most locations), 7 Days a Week Requirements Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward Proven track record of making high quality decisions and the ability to make complex decisions Proven track record of managerial success in a fast paced environment by possessing the experience, ability, and knowledge to operate a financially successful operation while focusing on human capital Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills Comprehend and use technical or professional language, either written or spoken, to communicate effectively Multiple language abilities a plus, fluency in English is required Adherence to health, safety, food safety, and alcohol consumption regulations Manager Food Safety Certification (where required) Ability to prioritize work by exercising management responsibilities; to include selection, discipline, termination of staff and managers Applicable standard of education is required; management of departmental food and labor cost

GenCare Lifestyle at Scriber Gardens is at the forefront of whole food and gluten free cuisine in the Senior Housing arena. If you think you know "retirement home" cooking, think again. GenCare Lifestyle at Scriber Gardens is a Premier Senior Independent, Assisted and Memory Care Living Lifestyle community located in Lynnwood. We are currently seeking a qualified Full Time Line/Prep Cook to join our Culinary Team. Competitive Wages dependent on experience. We set the bar high because our cultured and discerning residents expect it! Our forward thinking mission statement considers the dietary needs and expectations of a senior population that understands food and it's relationship to vitality and health! The main difference between cooking with us and cooking in a restaurant is you can still have a work/life balance! You have three days off per week and will get at least two days off in a row. Shifts end by 8pm. As a FT GenCare employee, you are going to have very competitive wages, benefits, paid vacation, paid sick time, free meals, 401K and cell phone discounts and much more. You are going to get to know your "guests" and this daily interaction informs all you do in the kitchen and provides meaningful inspiration for every dish you prepare and create. You will be trained in Gluten Free food preparation with the only fully GF accredited Senior Housing Community in the country. Cooks who have a passion for scratch cooking with fresh, local ingredients will feel right at home in our community. GenCare Lifestyle promotes a Whole Life Living program and Assisted Living/Health Services that focuses on the mind, body and soul. For more information about our company, please visit us at . This is an excellent opportunity for someone who wants to make a difference in our senior's quality of life; to help by joining our Scriber Gardens Senior Living Community. Qualified candidates must pass Background check prior to hiring.

Under the general direction of the VP of Food & Beverage, perform research and analysis for the various venues and components of the Food & Beverage department. Assist with financial planning and reporting activities, maintaining, and providing complex financial analysis/projections for long range plans, forecasts, budgets and special reports. The Analyst will be involved in preparing monthly forecasts and regular business estimates as well as the quarterly budgeting cycle. This will include data from multiple systems including, but not limited to, Eatec, Infogenesis, and Timesaver; coordinating the data, and preparing presentations and reports. Essential Duties & Responsibilities Assist with financial, market, operational, and related research to support strategic and business planning within the department as directedby the VP of Food & Beverage. Assist with the interpretation, evaluation, and interrelationship of research data and generate integrated business analysis and projections for incorporation into decision-making. Assist with monthly budget forecasts, evaluate spending and receipts, assess budget vs. actual, and identify potential problems. Review monthly Profit and Loss (P&L), prepare statistical analyses, narratives, tables and charts to plot trends and project future status of department. Perform cost and variance analysis for inventory management. Assist with monitoring and maintaining inventory on a daily basis through Eatec. Perform special studies as assigned including preparation of written and/or oral reports. Input all transactions into Eatec (i.e. production, waster, transfers). Ensure compliance with all regulatory standards. Perform special adhoc reports and business analysis as directed. Perform other duties as assigned to support the efficient operation of the department. Education/Experience/Qualifications Bachelors Degree in Food Service/Business Management or related field preferred. High school diploma or General Education Development (GED) required. Minimum of two years as a food service supervisor/manager within a similar type of food service establishment required. Certificates/Licenses/Registrations At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license. A qualified candidate/employee must have a valid drivers license with an acceptable driving record as determined by the companys insurance carrier. Must obtain and maintain a valid Food Handlers card within 90 days of employment. San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

Summary Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service. Essential Duties and Responsibilities include the following. Other duties may be assigned. Promote Cache Creek Casino Resort in a positive manner. Manage by shift Culinary Staff in restaurant. Coach and counsel staff as required. Execute menu as prescribes by recipe standards. Manage portion control and FIFO of all food product. Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas. Expedite line and observe plates leaving kitchen. Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions. Supervisory Responsibilities Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Age Requirement Must be at least 21 years of age. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License. Sanitation Certificate 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 the job with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud.

WHO IS MILLER'S ALE HOUSE? We have over 90 locations in 13 states. Come, grow with us! Opening 3 more locations in the Philadelphia Market in 2019 Salary Range $55,000 to 65,000 You may not see us on TV in fancy advertisements but as soon as we open our doors, we quickly become known as a local favorite. We treat everyone as a valued guest in our home and the word spreads from there People come as they are and enjoy the company of others without emptying their wallet. We deliver consistently good food and drink that is freshly-prepared and delicious We build authentic community with every restaurant. With our growth plans ahead, we're always on the look-out for Managers to help create these exceptional experiences. If this sounds like you, connect with us….. Core Values Act with Integrity and Respect People First Everyone Owns Quest Loyalty Relentless Drive for Excellence We Support and Hold each Accountable Engage Community What are the Perks? Highly Competitive Compensation Package Medical, Dental, Vision 401(K) with Company Match Attainable Quarterly Bonus Bi-Annual Performance Appraisals with the opportunity for an annual merit increase Dining Privileges for the Manager & Immediate Family Employer Paid Short Term Disability and Life Insurance Employee Assistance Programs Pet Insurance What do you Need to Know? Five-Day Work Week Maximum of Three Closing Shifts per Week Manager Schedule Written a Month in Advance One Paid-Time-Off Day Per Quarter One Week of Paid Vacation Every Six Months, Starting Day One Hours of Operation 11am-2am (weekends), 7 Days a Week

COOK Amica Lions Gate West Vancouver (Part time) Amica Senior Lifestyles offers retirement living options and care services to 3600 seniors in Ontario, Alberta and British Columbia. With an emphasis of being a great place to call home, our team's mission is to empower seniors to flourish by supporting them in mind, body, and spirit. In over 40 communities (and growing) we provide first-class independent living, assisted living and memory care living options. A day in the life of a Cook: You are committed to service excellence and pride yourself in exceeding dining expectations by contributing to a culinary experience of the highest quality, consistency and creativity. Under the direction of the Sous Chef, you will be responsible for daily meal preparation from pre-determined menus, ensuring food quality and presentation meets fine dining standards and contributes to the smooth operation of the kitchen. How do I qualify? You must have: Food Handling Certificate Minimum three years of progressive experience in a variety of dining environments What we are looking for: Previous Hotel experience in a fine dining property Flexibility to work a variety of shifts Position Vacant Until Filled

SEH - Job Descriptions **Earn up to $15.10/hour based on relevant work experience! Job Duties Service: Deliver and serve patient meals using service excellence standards. Utilize the AIDET model when interacting with internal and external customers. Demonstrate professional and courteous behavior. Resolve patient meal issues quickly and with a positive outcome. Service: Introduce and assess patients to meal ordering system, be familiar with diet types and restrictions, recognize special needs of patient and provide assistance. Service: Communicate positively with assigned nursing unit personnel to facilitate: proper glucose monitoring, appropriate menu delivery, timely resolution of patient meal concerns and special situations. Service: Inventory, order and replenish bulk food supplies known as floor stocks on assigned nursing unit. Cash handling: Monitor and maintain effective cash handling and accounting practices regarding patient guest tray service Quality: Consistent use of proper hand hygiene, isolation procedures and hair restraints throughout the room service process. Role model clean, neat and professional appearance. Quality: Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards. Participates in performance improvement (PI) studies, assist with data collection and supports action plans. Performs other duties as assigned. SEH - Job Descriptions Minimum Qualifications High School Diploma, Basic Computer Skills, Strong Verbal and written skills.

Who We Are: Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. Help in the preparation and design of all food and drink menus Produce high quality plates Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements: Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs BS degree in Culinary science or related certificate would be a plus We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Who We Are: Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients BASIC FUNCTION/SCOPE: We are seeking an Operations Intern for our Retail/Restaurant Division, supporting our VP of Retail Operations. Our program offers interns valuable exposure into the restaurant industry and operating structure of a leading organization. Interns will gain practical work experience, networking opportunities, market research and participate in collaborative business projects. ESSENTIAL DUTIES AND RESPONSIBILITIES: Identify improvements for existing processes and competitive review. Assist with operations as it pertains to sales, labor, profit, training, customer service and marketing. Conduct market research. Assess opportunities to further support retention initiatives. Engage with cross-functional teams across revenue generating disciplines to address business issues/opportunities. Provide actionable insight to key decision makers to influence strategy and performance. REQUIREMENTS: Currently enrolled in College or University with a Major in Business Administration, Hospitality or Marketing Third year university student or higher (Junior or rising Junior) Ability to work a full 12 weeks without interruption. Experience working in operations is a plus. Excellent communication skills, both verbal and written. Knowledge of Microsoft Office programs. PHYSICAL DEMANDS: The physical demands and work environment characteristics describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to perform major life activities: standing, lifting, bending, learning, and reading, concentrating, thinking and communicating. While performing the duties of this job, the employees is frequently required to sit; reach with hands and arms, talk and hear. The employee may occasionally be asked to move/lift up to 30 pounds. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Premium cafe and coffee brand, Bluestone Lane, is on the lookout for energetic and experienced Head Baristas to join our Westchester Coffee Shop inside the White Plains Mall in our fast-growing NY region! At Bluestone Lane, our Head Baristas are responsible for upholding the standard of quality of the Bluestone Lane coffee and beverage program within their home store. They are a positive influence through training and education for other baristas in their home store, and strive for the highest of standards in drinks, local interactions, attitude and brand ambassadorship. A Head Barista is responsible for all aspects of the coffee menu in full in their assigned store as well as strong support for their relevant Manager. This would be a full time position and the ideal candidate will have full weekend availability! Australian inspired, Bluestone Lane, is quickly expanding from the east to the west coast of America and beyond, makes a difference to our locals' daily ritual, every day. With akeen attention to detail, quality service and human connection, we are looking for likeminded individuals to join our team. We would like to hear from you if you thrive in a fast-paced environment, are a team player and strive to consistently provide excellent customer service! Our team benefit from: World class coffee training programs Amazing career development opportunities Competitive industry rate plus tips Daytime hours only, allowing for a great work-life balance Generous company discounts Healthcare (for full-time staff) Fun team events Great working environment & company culture The ideal candidate: Contributes positively to the team environment, works cohesively with others to deliver exceptional experiences to locals Has relentless focus on coffee beverage product and workflow systems of each barista within the team while providing a positive influence to all in upholding BSL standard of hospitality Trains, educates, acclimates, and upskills new baristas into store and BSL systems Assists with hiring process of Baristas for their home store Manages dialing in of coffees and calibration of grinders and brewing equipment through strong technical understanding of extraction and brew variables Familiar with coffee product rotation, ordering, and inventory management Follows Bluestone Lane recipes and presentation standards in a timely manner Ability to perform under pressure and maintain positive interactions with locals, making them feel appreciated and valued throughout interactions Reliable and hardworking your teammates can always count on you! Perform well under pressure and maintain efficient, friendly service Has full time availability and is able to work weekends! Skills and qualifications: Minimum 2 years working as a Barista or Head Barista in Specialty coffee, or 4 years working in non-specialty coffee in a high volume fast paced environment. Strong technical barista knowledge and skills (extraction, texturing, pouring) Keen to train, mentor, and support teammates in their coffee education Minimum 2 years of relevant hospitality experience, previous management/leadership roles preferred Food safety certification Ability to speak and write in English Strong interpersonal and communication skills Ability to work in a high stress environment, fast paced work environment Ability to stand for extended periods and lift up to 40lbs Visit us at to learn more about working with our incredible team. We look forward to speaking with you soon! - Bluestone Lane is an Equal Opportunity Employer, committed to celebrating diversity within our teams. We encourage inclusive environments for all, where we respect and empower individuals. -

For over 100 years, we have been the engine that drives the Ontario horse racing industry. From King's and Queen's trips to Canada, to first dates, anniversaries and unforgettable horse races, we create winning experiences for all our guests. Join a certified Great Place to Work team and be part of the future of horse racing and entertainment. Access exciting programs that can help unlock your potential while developing challenging and rewarding career goals. As we grow, we need dedicated people to join our cause. Be part of Woodbine Entertainment and get inspired to make work awesome! Our Values & Beliefs | WOW EVERY GUEST | OWN IT! | LISTEN & CONNECT - PEOPLE MATTER | FUEL THE FUN & PASS IT ON | TRUST IN OUR TEAM | #WE CARE | PURSUE YOUR POTENTIAL |BE BOLD| BE ALL IN | Date posted: March 11, 2020Number of vacancies: 1 Woodbine Entertainment is growing and we are currently looking for Bartenders who are fun, customer-focused people that are committed to providing our guests with winning experiences! This position is extremely important to Woodbine's success. Our Bartenders are key Brand Ambassadors! By working together with our team members, you will exceed our guests' expectations each and every time and most importantly, have fun while doing so. Your main responsibilities will be to connect with guests, respond to their questions and needs and serve devilishly good drinks following our high quality service standards. You will also be required to maintain service stations and collect payment from our guests. In addition to possessing a Smart Serve Certification, our ideal candidate is going to have a strong passion to wow our guests, great communication skills, a friendly and outgoing attitude, be able to work in a fast paced environment and be willing to maximize their potential. What are we looking for: Must be able to work evenings and weekends High school diploma or equivalent Six (6) months related work experience Proven customer service skills Experience with handling cash General knowledge of Health and Safety procedures Ability to lift up to 20 lbs Basic math skills Demonstrated verbal and communication skills and interpersonal skills General knowledge of LCBO rules and regulations Must be able to obtain an AGCO License Guided by our Values and Beliefs, Woodbine Entertainment commits to providing an authentic and empowering work experience! Please reach out if you're ready to embrace change and be part of a new breed of experience while working for one of Canada's certified Great Places to Work!

Reporting to the Vice President of Food & Beverage, the Director of Catering will be responsible for the overall operation of the Catering Department, attaining the highest standard and efficiency. The Director will provide strategic leadership, guidance and direction on concepts, initiatives and operational decisions that simultaneously result in year over year improvements in customer satisfaction scores, improved product quality, and increased operational profitability. The Director of Catering is responsible for managing and innovating the San Manuel Catering Team with a focus on delivery of high-end event design and premier food and event experiences. Leadership with creative and cutting-edge solutions and attention to detail will drive the success of the department in servicing the San Manuel Band of Mission Indians, San Manuel Casino, and more. Essential Duties & Responsibilities 1. Acts as the point of contact for all catering events from inception to completion including Tribal, Business Committee, Executive Leadership, Marketing/Entertainment, and internal/external. Oversees all event services including Event Center operations beverage service, concessions, and team members. Coordinates with culinary staff and other departments as necessary to develop creative and innovative menus and events that are competitive with similar industry products. Serves as a liaison between clients, entertainment, vendors and other lateral departments as well as, florists, décor vendors, photographers, and all outside vendors to design and produce best in-class events. 2. Establishes strong rapport with clientele to ensure best in-class service from beginning to end of events. Negotiates and initiates catering contracts with clients and ensures event details, staffing, and menus are clearly communicated and orchestrated with the utmost efficiency. 3. Creates and implements new event themes, concepts, and integrity of design that translate into memorable guest experiences. Maintains knowledge of new and evolving technology in catering/event industry to ensure the department is maximizing efficiencies and providing innovation, and cutting-edge solutions. 4. Manages the requests, proofing and delivery of event collateral (welcome letters, credentials, signage, etc.) with attention to budget. Implements copywriting and editing skills when reviewing collateral, and manages throughout delivery. 5. Maintains occupational knowledge and skills by conducting research, attending seminars, educational workshops, classes, and conferences. Drives results through staff professional development and appropriate training programs that monitors results through evaluation, inspection, and analysis. Maintains training and certifications applicable to the Catering team members. Ensures all training, regulatory, inventory, and team member documentation is complete and up to date. 6. Prepares, implements, and compiles data for strategic sales plan, monthly reports, annual goals, and forecasts; manages and reduces costs and maintains appropriate inventory. 7. Develops, manages and handles financial logistics for events, including: event budgets, monitoring spending during the planning process, and accurately reporting post event expenses. 8. Ensures that vendor contracts are current, copies are maintained, and that all vendors, staff and entertainment comply with the terms of executed contracts/purchase orders. Meets with vendors to assure that company regulations and requirements are being followed and completed. Oversees all services performed by vendors and ensures compliance and product excellence. 9. Perform other duties as assigned to support the efficient operation of the department. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Education/Experience/Qualifications Bachelors Degree in Hospitality, Business, or related field required. Minimum ten (10) years experience progressive supervisory and managerial experience in a catering/event department required. Minimum of two (2) years experience working in a high volume, large event center or concert venue required. Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of minimum educational/experience requirements indicated above. Experience in food service operations including knowledge of current OSHA and ABC regulations. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership, and production methods required. Must possess advanced knowledge in liquor/beer/wine product and mixology. Strong communication, attention to detail, organization, interpersonal skills, and basic public speaking skills. Ability to work with partners in a diplomatic and professional manner. Valid understanding of basic research methodologies. Content management including direct mail, print collateral, email, and social media. Ability to execute events from conception to finish. Must be skilled at building a cohesive team and facilitating goal accomplishment by aligning individual and team actions with strategies and plans to drive business results. Must possess demonstrated leadership ability, as well as organizational and strategic agility. Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable. Intermediate proficiency in Microsoft Suite including Outlook, Word, Excel, and Power Point necessary. Experience utilizing an inventory control program required. Experience with Delphi or other event/hospitality-driven software preferred. Certificates/Licenses/Registrations At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license. Must possess a valid drivers license with acceptable driving record as determined by the companys insurance carrier. Must possess, or be able to obtain, a current and valid ServSafe certificate prior to commencing employment. San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!

Who We Are: Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.