21 jobs found

Overview: $18.00 per hour To lead and support the stand supervisors in the successful daily operation of assigned locations while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead and support a team of stand supervisors and associates assigned to your location(s). Assist in the ongoing training and motivation to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Foster a culture of cooperation amongst the management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Regularly walk the dining area to engage with guests using the "2-finger" method-casually and courteously interacting with guests to check on their satisfaction, gather feedback, and address any issues. This method allows for a friendly, approachable manner without interrupting the guest experience. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback and support to supervision and associates, ensuring the highest level of performance and teamwork. Implement coaching and foster development plans when necessary. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Proven experience as a supervisor in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills.

J Job Profile Summary All drivers run daily routes with frequent stops and are required to load packages onto hand trucks and unload product at each stop on the assigned route in the order they are designated by the Transportation Department Manager. The candidate will operate successfully in a cross-dock model picking up a loaded truck from a nightly delivery at the assigned loading dock and return the empty truck back to the assigned lot at the end of the route. May be required to assist occasionally with loading-trucks, palletizing product, and performing other duties as assigned by Supervisor or Manager. Job Posting All drivers run daily routes with frequent stops and are required to load packages onto hand trucks and unload product at each stop on the assigned route in the order they are designated by the Transportation Department Manager. The candidate will operate successfully in a cross-dock model picking up a loaded truck from a nightly delivery at the assigned loading dock and return the empty truck back to the assigned lot at the end of the route. May be required to assist occasionally with loading-trucks, palletizing product, and performing other duties as assigned by Supervisor or Manager. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects. Runs routes efficiently, meeting or exceeding designated route times Unload product from trailer, by hand or using a hand cart, and place in designated customer storage areas. May include transporting product down ramps, stairs, or docks, in all weather conditions. Frequently lift, push, or move product that weighs 1-75 pounds, up to 100 pounds; frequently reach up to 72" to stack and unstack pallets and hand cart; constantly bend and twist while loading and unloading product, and retrieving items from trailer. Verify delivery of items with customer and obtain proper signatures. Contact management for authorization when discrepancies are on invoices. Communicate all errors/returns. Calls in when a customer does not receive their entire order (shorts) Handles any customer complaints professionally Handles company equipment properly, follow written driver safety rules, and performs a pre-trip inspection. Perform pre-trip and post-trip responsibilities in accordance with Department of Transportation (DOT) regulations and Sysco policies and procedures QUALIFICATIONS Minimum Requirements 21+ years of age. Must submit to a pre-employment background check and drug screen. License to drive - valid Class A Commercial Driver License (CDL) with a clean driving record. Commercial Vehicle Drivers must have the ability to read and speak the English language sufficiently to converse with the general public, to understand highway traffic signs and signals in the English language, to respond to official inquiries, and to make entries on reports and records. Touch freight - may need to lift, push or move product weighing an average of 40-60 pounds and as much as 100 pounds repeatedly. Flexibility - overtime as required, weekends and holidays as business needs require. Preferred Requirements 1 year customer delivery experience preferred. 6 months hand cart/hand truck experience preferred. 6 months Food and Beverage experience preferred. 2 years consistent work history preferred.

Overview: $18.00 per hour To lead and support the stand supervisors in the successful daily operation of assigned locations while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead and support a team of stand supervisors and associates assigned to your location(s). Assist in the ongoing training and motivation to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Foster a culture of cooperation amongst the management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Regularly walk the dining area to engage with guests using the "2-finger" method-casually and courteously interacting with guests to check on their satisfaction, gather feedback, and address any issues. This method allows for a friendly, approachable manner without interrupting the guest experience. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback and support to supervision and associates, ensuring the highest level of performance and teamwork. Implement coaching and foster development plans when necessary. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Proven experience as a supervisor in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills.

Overview: $18.00 per hour To lead and support the stand supervisors in the successful daily operation of assigned locations while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead and support a team of stand supervisors and associates assigned to your location(s). Assist in the ongoing training and motivation to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Foster a culture of cooperation amongst the management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Regularly walk the dining area to engage with guests using the "2-finger" method-casually and courteously interacting with guests to check on their satisfaction, gather feedback, and address any issues. This method allows for a friendly, approachable manner without interrupting the guest experience. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback and support to supervision and associates, ensuring the highest level of performance and teamwork. Implement coaching and foster development plans when necessary. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Proven experience as a supervisor in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills.

Overview: To ensure compliance with health standards by overseeing cleanliness , inspecting facilities, and training/retraining staff on health standards and practices. Key duties involve implementing corrective actions, preventing contamination, documenting processes, and staying updated on regulations. Pay Rate: $17.00/hr Responsibilities: Conduct daily sanitation audits, perform walk-throughs of restaurants and regularly inspect equipment and work areas to ensure cleanliness and safety. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests. Monitor and audit the proper utilization of all required Personal Protective Equipment (PPE), including arm guards and cut gloves, to mitigate workplace injuries. Lead and mentor staff through continuous on-the-job training, observing daily operations to identify skill gaps and implementing corrective retraining as needed to ensure operational excellence. Ensure necessary documentation is being completed including temperature logs and cleaning checklists. Regularly audit alcohol locations to ensure strict adherence to proper identification procedures and the accurate implementation of wristbands to prevent underage consumption. Serve as the primary point of contact for both the Board of Health and Diversey Audit, escorting inspectors through facilities and providing immediate access to necessary safety records and documentation. Report maintenance issues to the proper channel and work closely with the Maintenance Department to ensure completion of requests. Attend weekly Maintenance meetings where maintenance requests will be discussed and updated. Comply with all Six Flags policies at all times. Qualifications: Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to conduct professional coaching/counseling sessions that result in measurable improvements to staff behavior and/or adherence to policies. Ability to work flexible hours, including weekends, holidays, and peak season periods. Typical hours will be a swing/mid-day shift. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable working with a tablet computer. Strong communication skills.

Overview: Rate: $17.00 per hour To ensure the successful daily operation of assigned location(s) while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead, train, and motivate a team of associates assigned to your location(s) to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Work closely with the fellow management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback, support, and coaching to associates, ensuring the highest level of performance and teamwork. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Preferred 2-3 years of Food and Beverage Operations experience in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Food Handler. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills. Previous supervisory or leadership experience in a food service or retail environment is a plus.

Overview: Rate: $17.00 per hour To ensure the successful daily operation of assigned location(s) while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead, train, and motivate a team of associates assigned to your location(s) to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Work closely with the fellow management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback, support, and coaching to associates, ensuring the highest level of performance and teamwork. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Preferred 2-3 years of Food and Beverage Operations experience in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Food Handler. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills. Previous supervisory or leadership experience in a food service or retail environment is a plus.

Overview: Rate: $17.00 per hour To ensure the successful daily operation of assigned location(s) while maintaining compliance of all food quality and safety standards, company policies and customer service procedures to create a fun and memorable experience for all guests. Responsibilities: Lead, train, and motivate a team of associates assigned to your location(s) to deliver high quality customer service. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Regularly inspect equipment and work areas to ensure cleanliness and safety. Monitor stock levels and assist in the ordering of supplies as necessary. Ensure that all items are appropriately stored, labeled, handled and rotated. Work closely with the fellow management team to ensure smooth coordination between food preparation and service. Troubleshoot any issues related to staff, equipment, or customer service promptly with upper management to minimize disruptions of service. Enhance the guest experience by maintaining a positive, energetic, and welcoming atmosphere, even during high-traffic periods. Ensure that all guests are treated with respect and receive prompt, friendly, and efficient service. Address any guest concerns or issues in a positive, solution-oriented manner. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests Provide ongoing feedback, support, and coaching to associates, ensuring the highest level of performance and teamwork. Routinely evaluate associates and provide recommendations for those that are qualified and available for promotion. Comply with all Six Flags policies at all times. Qualifications: Preferred 2-3 years of Food and Beverage Operations experience in fast paced, high pressure environment. Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Food Handler. Ability to work flexible hours, including weekends, holidays, and peak season periods. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable with POS System. Strong communication skills. Previous supervisory or leadership experience in a food service or retail environment is a plus.

Overview: To ensure compliance with health standards by overseeing cleanliness , inspecting facilities, and training/retraining staff on health standards and practices. Key duties involve implementing corrective actions, preventing contamination, documenting processes, and staying updated on regulations. Pay Rate: $18.00/hr Responsibilities: Conduct daily sanitation audits, perform walk-throughs of restaurants and regularly inspect equipment and work areas to ensure cleanliness and safety. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests. Monitor and audit the proper utilization of all required Personal Protective Equipment (PPE), including arm guards and cut gloves, to mitigate workplace injuries. Lead and mentor staff through continuous on-the-job training, observing daily operations to identify skill gaps and implementing corrective retraining as needed to ensure operational excellence. Ensure necessary documentation is being completed including temperature logs and cleaning checklists. Regularly audit alcohol locations to ensure strict adherence to proper identification procedures and the accurate implementation of wristbands to prevent underage consumption. Serve as the primary point of contact for both the Board of Health and Diversey Audit, escorting inspectors through facilities and providing immediate access to necessary safety records and documentation. Report maintenance issues to the proper channel and work closely with the Maintenance Department to ensure completion of requests. Attend weekly Maintenance meetings where maintenance requests will be discussed and updated. Comply with all Six Flags policies at all times. Qualifications: Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to conduct professional coaching/counseling sessions that result in measurable improvements to staff behavior and/or adherence to policies. Ability to work flexible hours, including weekends, holidays, and peak season periods. Typical hours will be a swing/mid-day shift. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable working with a tablet computer. Strong communication skills.

Overview: To ensure compliance with health standards by overseeing cleanliness , inspecting facilities, and training/retraining staff on health standards and practices. Key duties involve implementing corrective actions, preventing contamination, documenting processes, and staying updated on regulations. Pay Rate: $18.00/hr Responsibilities: Conduct daily sanitation audits, perform walk-throughs of restaurants and regularly inspect equipment and work areas to ensure cleanliness and safety. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests. Monitor and audit the proper utilization of all required Personal Protective Equipment (PPE), including arm guards and cut gloves, to mitigate workplace injuries. Lead and mentor staff through continuous on-the-job training, observing daily operations to identify skill gaps and implementing corrective retraining as needed to ensure operational excellence. Ensure necessary documentation is being completed including temperature logs and cleaning checklists. Regularly audit alcohol locations to ensure strict adherence to proper identification procedures and the accurate implementation of wristbands to prevent underage consumption. Serve as the primary point of contact for both the Board of Health and Diversey Audit, escorting inspectors through facilities and providing immediate access to necessary safety records and documentation. Report maintenance issues to the proper channel and work closely with the Maintenance Department to ensure completion of requests. Attend weekly Maintenance meetings where maintenance requests will be discussed and updated. Comply with all Six Flags policies at all times. Qualifications: Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to conduct professional coaching/counseling sessions that result in measurable improvements to staff behavior and/or adherence to policies. Ability to work flexible hours, including weekends, holidays, and peak season periods. Typical hours will be a swing/mid-day shift. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable working with a tablet computer. Strong communication skills.

Overview: To ensure compliance with health standards by overseeing cleanliness , inspecting facilities, and training/retraining staff on health standards and practices. Key duties involve implementing corrective actions, preventing contamination, documenting processes, and staying updated on regulations. Pay Rate: $17.00/hr Responsibilities: Conduct daily sanitation audits, perform walk-throughs of restaurants and regularly inspect equipment and work areas to ensure cleanliness and safety. Enforce proper food preparation and handling procedures in compliance with all health department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness and organization of all units within the assigned area to ensure the safety of all associates and guests. Monitor and audit the proper utilization of all required Personal Protective Equipment (PPE), including arm guards and cut gloves, to mitigate workplace injuries. Lead and mentor staff through continuous on-the-job training, observing daily operations to identify skill gaps and implementing corrective retraining as needed to ensure operational excellence. Ensure necessary documentation is being completed including temperature logs and cleaning checklists. Regularly audit alcohol locations to ensure strict adherence to proper identification procedures and the accurate implementation of wristbands to prevent underage consumption. Serve as the primary point of contact for both the Board of Health and Diversey Audit, escorting inspectors through facilities and providing immediate access to necessary safety records and documentation. Report maintenance issues to the proper channel and work closely with the Maintenance Department to ensure completion of requests. Attend weekly Maintenance meetings where maintenance requests will be discussed and updated. Comply with all Six Flags policies at all times. Qualifications: Basic knowledge of food safety and sanitation standards; passed/able to pass ServSafe Alcohol and ServSafe Manager. Ability to conduct professional coaching/counseling sessions that result in measurable improvements to staff behavior and/or adherence to policies. Ability to work flexible hours, including weekends, holidays, and peak season periods. Typical hours will be a swing/mid-day shift. Must be professional, outgoing, energetic, self-motivated, and able to motivate others while displaying a positive attitude. Comfortable working with a tablet computer. Strong communication skills.

Job Title: Line Supervisor- 3rd Shift Location: Random Lake, WI 53075 Description: Description Overview: The Production Line Supervisor is responsible for leading, training, and motivating a cross-functional team to safely maximize output while maintaining high-quality standards in a fast-paced beverage manufacturing environment. This role oversees production processes, equipment functionality, and plant cleanliness, ensuring operational excellence and continuous improvement. 3rd shift= 10:00pm - 6:30am Key Responsibilities: Excellence in Leadership: Take charge of the production line, lead personnel by example, and manage processes and equipment, while fostering a positive culture of accountability and teamwork. Optimize Performance: Ensure equipment operates at peak efficiency, minimizing downtime while meeting or exceeding productivity, safety, and quality targets. Drive Continuous Improvement: Identify bottlenecks, creatively problem-solve, and implement solutions to enhance productivity, safety, and quality. Coach, Train, and Develop: Guide, mentor, and assist production team members in performing tasks safely, efficiently, and in compliance with standardized procedures-with a special emphasis on developing machine operators to assist in and take over certain maintenance and sanitation functions such as CIPs and preventative maintenance. Prioritize Team Well-Being: Place the safety and development of team members above all else, ensuring a positive and disciplined work environment. Cross-Team Collaboration and Cohesion: Communicate effectively with Quality, Sanitation, and Maintenance teams to ensure seamless coordination. Set and Enforce the Standard: Ensure compliance with all operational and safety protocols, to include Good Manufacturing Practices (GMPs), PPE compliance, forklift safety, break times, and production and equipment SOPs. Supervise and Lead Daily Operations: Lead Shop Floor Meetings, update efficiency boards, ensure all production records are accurately completed. Oversee Training: Monitor training progress, maintain documentation, and ensure adherence to job standards and regulatory requirements. Problem Solving and Resource Allocation: Assist in and allocate resources to equipment maintenance, troubleshooting, line changeovers, and sanitation as needed. Maintain Cleanliness: Ensure work areas meet hygiene standards and leave the production line in better condition than found. Other duties as assigned. Qualifications Education and Experience: High school diploma or equivalent required; associate degree in Manufacturing Supervision or related field preferred. 3+ years of manufacturing experience (food/beverage industry and machinery experience preferred). 1-2 years of supervisory/management experience preferred. Skills and Abilities: Demonstrated leadership success in a manufacturing setting. Strong analytical skills with high attention to detail. Ability to prioritize tasks based on business needs with a proactive, high-urgency approach. Excellent interpersonal, verbal, and written communication skills. Ability to coach, mentor, and develop team members while fostering trust and collaboration. Proficient in reading and explaining job standards, quality specifications, and regulatory requirements. Forklift certification (provided by Krier Beverage, LLC). Food Safety Training required. Work Conditions: Must comply with Quality Management System and Food Safety Management policies. Overtime and occasional weekend work may be required. PI7fe91c9b12fd-3993

Description: We inspire our guests to create core memories through meaningful connections and unforgettable outdoor experiences. Are you the go-to person everyone relies on to lead, organize, and make things happen - all while keeping it cool under pressure? Do you thrive on creating unforgettable guest experiences in the great outdoors? If so, it's time to level up your hospitality career with AutoCamp. AutoCamp is on the lookout for an Operations Supervisor (Food, Beverage, & Retail) to bring the magic to our one-of-a-kind outdoor hospitality destinations. You'll be the glue that holds together our Front Desk, Food & Beverage, and Retail operations - ensuring guests have a seamless, unforgettable stay under the stars. Who You Are: A hospitality pro with a knack for leadership and a love for the outdoors A wizard with PMS and POS systems (and yes, you know what those acronyms mean ) A people-person with a sharp eye for detail and a passion for guest service Cool as a cucumber during high-volume times and a rockstar at problem-solving What You'll Do: Lead the charge of food & beverage ops like a culinary commander (taking orders, overseeing service, etc.) Support the front desk, ensuring smooth check-ins, reservations, and guest relations Keep our retail space on point - stocked, styled, and ready to sell Train, schedule, and inspire an all-star team that lives and breathes hospitality Be the guest whisperer: solving problems, handling escalations, and making stays memorable What You Bring: 2+ years in hotel front desk or guest services leadership Strong multitasking and organizational skills A flexible schedule - you're down for evenings, weekends, holidays, and the occasional curveball (Bonus Points) A degree in Hospitality or experience in a boutique hotel setting Familiarity with Google Suite, Microsoft Office, and cloud-based software. Why AutoCamp? AutoCamp is a design-forward, experience-driven lifestyle hotel brand that's changing the way people connect with nature. With Airstreams, luxury tents, and mid-century modern vibes, we create upscale, hassle-free outdoor stays in some of the most beautiful places on Earth. We call it Outdoor Hospitality - and we think it's the future. Diversity, Equity, and Inclusion We believe the outdoors are for everyone. We seek to create a community where people of all backgrounds feel safe and welcome, and that starts with our team. Everyone is invited to our Campfire! Sound good? We'd love to hear from you. Be sure to apply online and include a cover letter - applications without one might be repurposed as kindling (kidding sort of). Explore the adventure: Requirements: Food & Beverage Retail Operations Support Food & Beverage operation during high-volume times by taking orders, serving, or assisting with prep. Ensure compliance with food safety, cleanliness, and service standards according to federal, state, and local regulations and AHG's policies. Properly label & date according to comply with applicable state and federal regulations. Review, code, approve, and submit invoices to AutoCamp's Accounts Payable. Manage monthly inventory: must be available on the 1st of every month. Maintain complete knowledge of all menu items (including daily specials), prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation. Monitor product inventory levels and communicate or place order needs. Assist in training staff on POS systems and customer service procedures related to food & beverage. Review daily sales reports and ensure all transactions have been accounted for. Report all tips. Maintain complete knowledge of and strictly adhere to state liquor regulations, particularly in prohibiting service to minors, intoxicated persons, and drunk driving. Ensure the retail shop is visually appealing, clean, and well-stocked. Oversee retail displays, pricing, and inventory control with attention to revenue generation. Coordinate with the front desk team to support rental processes and retail sales. Front Desk Operations Lead and supervise the Front Desk team to ensure efficient check-in/check-out and daily operations, including the pe-register process, block, and take same-day reservations; and when necessary, future reservations follow hotel rate structures, discounts, and sell strategies. System matter expert in the PMS. Foster a warm and welcoming environment that prioritizes guest satisfaction. Resolve guest concerns promptly and proactively implement feedback-driven improvements. Serve as the primary contact for guest inquiries, issues, and escalations with professionalism and empathy Keep Team Members informed about daily operations, events, and company updates. Maintain working knowledge of Property Management Systems (PMS) and manage shift reporting. Ensure all calls, Guest comments, comment cards, and Guest surveys are properly recorded and closed. Use reports to analyze Guest problems and work to reduce and resolve such issues, and take appropriate action to ensure 100% Guest satisfaction. Completes shift end and EOM tasks, including review of guest ledger, inactive accounts with balances, & inventories. Monitors delivery of packages for the business and Guests. Maintain high standards of cleanliness, safety, and presentation across all guest-facing areas. Be familiar with sales strategies; communicate daily with the Group Planning Event Manager. Guest Experience & Leadership (Support) Interview and hire Team Members, train and coach Guest Experience staff on guest service, systems, and brand standards. Guide all Team Members towards success as it relates to customer satisfaction, property business, and financial goals. Participate in hiring, onboarding, and training team members in guest services, F&B, and retail. Conduct regular team meetings to share updates, reinforce brand standards, and gather input. Collaborate on monitoring team scheduling, timekeeping, and compliance with labor laws with other Operations supervisors. Conduct performance reviews and disciplinary processes when needed. Coordinates and creates schedules weekly based on the occupancy forecast. Schedules are to be approved by the Assistant General Manager and posted each week. Provide support to Food & Beverage operation during high-volume times by taking orders, serving, or assisting with prep. Ensure Team Members are correctly logging time in and out, entering PTO hours, and following meal period break law. Troubleshoot discrepancies from previous shifts and make corrections as needed. Conduct monthly department meetings to review new procedures and solicit input from all Team Members. Be knowledgeable of all emergency plans and safety practices, and know how to act upon them. Partner with AGM/GM and People & Culture (HR) to manage disciplinary issues with discretion, confidence, and in a compassionate manner. Assist the department with covering/working last-minute call-offs. Performs any other duties as requested by the Assistant General Manager/Operations Manager and the General Manager, and acts as MOD when assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position Type and Expected Hours of Work This position is full-time and non-exempt. It will require days/evenings/Holidays/weekends and may require overtime. Physical & Work Environment Must be able to stand/walk for extended periods and lift up to 50 lbs. Will work in indoor and outdoor environments. Expected to lead by example in all working conditions and guest interactions. AAP/EEO Statement We are an Equal Opportunity Employer. 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 team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Compensation details: 24-26 Hourly Wage PI95d4ed411fd6-3728

Description: Lead Cook works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. SCHEDULE: Sunday & Monday 11:30 AM- 8 PM, & 3x days a week during peak dining service hours ( 3:30 PM- 7:30 PM). Requirements: PRINCIPLE DUTIES: Essential Job Duties: (Other duties will be assigned as needed) Must be willing and able to do the following: Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. Ensure deliveries are properly received, dated, rotated, and put away in the right place. Supervise kitchen team members and ensure all sanitation and safety standards are being followed. Ensuring proper preparation, portioning, and serving of food according to standardized recipes. Assisting with setup, service, and cleanup of food production. Assisting with safety and training procedures in the handling of foodservice equipment. Communicate with other departments and staff to ensure successful execution of daily service. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Must be able to adapt to a constant changing environment. Meets with Kitchen Supervisor or Manager as needed Attends all in-service training workshops as requested by Management. Willingly acts as part of F&B team, lending a helping hand as needed. Maintain confidentiality of resident and community information. Observe all community policies and procedures. Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. Perform all other related duties as assigned in an effective, timely and professional manner. QUALIFICATIONS: The ability to speak, read and comprehend the English language. Menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services Good communication skills (oral and written) Good inter-department communication and teamwork skills Knowledge preparation and line production communication to other line/prep/dish person/ management staff Willingness to be available for any/all emergencies regarding the community. Familiarity with Microsoft Office Suite products High school diploma Culinary degree preferred. Minimum of three years restaurant/senior living or equivalent cooking experience Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands and walks frequently Handles food frequently Recognition/vision and mental processing Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. Routinely called upon to control own emotions and behaviors to protect residents' rights and to respond professionally with respect and dignity. Compensation details: 30-32 Hourly Wage PI30ff-2198

Grasslands Club is seeking a dynamic and service-driven Food & Beverage Manager to oversee daily restaurant, bar, and event dining operations while delivering an exceptional experience for our members and guests. This leadership role is responsible for managing front-of-house food and beverage operations, including staff scheduling, payroll oversight, service standards, and team development . The Food & Beverage Manager works closely with culinary leadership, event teams, and club leadership to ensure seamless service execution, strong financial performance, and a culture of hospitality excellence. The ideal candidate brings strong operational leadership, a passion for service, and the ability to lead and develop teams in a fast-paced private club environment. Key Responsibilities Operations & Service Excellence Oversee daily food and beverage operations including restaurants, bars, and member events to ensure exceptional service and member satisfaction. Maintain high service standards aligned with Grasslands Club hospitality expectations. Monitor dining room operations and service flow to ensure efficiency and consistency. Address member feedback and resolve service issues promptly and professionally. Collaborate with culinary leadership to support menu execution and overall dining experience. Team Leadership & Development Recruit, train, mentor, and supervise front-of-house staff including servers, bartenders, and support staff. Foster a positive team culture focused on accountability, professionalism, and service excellence. Identify staff strengths and develop team members' skills through coaching and ongoing training. Conduct regular performance discussions and support leadership development within the team. Scheduling, Payroll & Labor Management Develop and manage weekly staff schedules based on business levels, events, and operational needs. Oversee timekeeping and payroll accuracy , ensuring proper tracking of hours, overtime, and compliance with company policies. Monitor labor costs and adjust staffing levels to maintain efficiency while delivering exceptional service. Ensure compliance with wage and hour regulations and internal payroll processes. Financial Management Assist in developing budgets and financial goals for food and beverage operations. Monitor departmental financial performance including sales, labor costs, and operational expenses. Implement cost-control measures and support initiatives to maximize revenue and profitability. Compliance & Standards Ensure compliance with all health, safety, and sanitation regulations . Maintain ServSafe and food safety standards across all operations. Ensure adherence to club policies, procedures, and service standards. Events & Collaboration Work closely with the Events and Banquet teams to ensure successful execution of club events, tournaments, weddings, and member functions. Participate in planning special dining experiences, promotions, and club programming. Minimum Qualifications ServSafe Manager Certification or equivalent Food Safety certification. Minimum 3 years of food and beverage management or supervisory experience . Demonstrated experience managing staff schedules, payroll processes, and labor budgets. Strong knowledge of food safety standards and health regulations. Proven ability to lead teams and maintain high service standards. Experience with POS systems, scheduling software, and payroll/timekeeping platforms . Strong understanding of service training and staff development. Preferred Qualifications Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Experience in a private club, resort, or luxury hospitality environment . Skills & Competencies Leadership: Ability to motivate, coach, and develop high-performing teams. Operational Management: Strong organizational skills to manage multiple service areas simultaneously. Labor & Payroll Oversight: Experience managing schedules, payroll accuracy, and labor efficiency. Financial Acumen: Ability to analyze reports, manage budgets, and control costs. Communication: Strong interpersonal skills to interact effectively with members, guests, and staff. Problem Solving: Ability to address operational challenges quickly and effectively. Hospitality Mindset: Commitment to delivering exceptional service and member experiences. Compensation details: 0 Yearly Salary PI7ea3ffe5-

Job Summary: The Maintenance Supervisor will oversee the everyday operation and upkeep of the equipment and building, planning and implementing projects and safety issues within and around the plant. Shift: Monday through Friday; overtime, weekends and holidays as needed. Essential Duties and Responsibilities: Manages day-to-day activities of a team of direct reports. Supports operational departments by maintaining equipment and resolves mechanical malfunctions to increase productivity, job capabilities, and equipment capabilities at the department's request. Establishes and maintains a positive work environment including but not limited to personal development, training, and safety. Analyzes maintenance work orders and assigns maintenance personnel to complete all necessary orders. Follows up with the assigned personnel as needed until the order is complete. Plan and execute projects in conjunction with what is assigned by the Maintenance Manager and/or Plant Manager. Controlling inventories, parts ordering, and vendor communication. Focus on improving operations and improving costs. Assists in the scheduling of maintenance team to ensure projects are completed. Supports SQF (Safe Quality Foods) by maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner. Serves as backup to those employees in the leadership role within the Maintenance department and gives technical support and guidance to maintenance personnel as needed. Other duties as assigned by the Maintenance Manager and/or Plant Manager. Education and Experience: A minimum of 5 years of experience in maintenance within a plant or manufacturing industry. Associates or Bachelor's Degree preferred. At least 3 years of supervisory or management experience required. Industry background in Food or Beverage preferred. Demonstrated experience within mechanical and electrical systems. Skills and Competencies: Able to deal with frequent change, delays, or unexpected events. Identifies and resolves problems in a timely manner. Gathers and analyzes information skillfully. Inspires and motivates others to perform well. Physical Requirements: Standing: Long periods (a minimum of 6 hours). Sitting: Occasionally for long periods. Walking: Frequently. Bending: Occasionally. Twisting of Spine: Occasionally. Lifting: Light (less than 30lbs) infrequently distance- 100 ft. Pushing/Pulling: under 75lbs without assistance infrequently. HP Hood is an Equal Opportunity Employer Female/Minority/Veteran/Disabled "VERVRAA Federal Contractor"

Description: WORK, PLAY, & ENJOY LIFE WITH HERITAGE Heritage Companies embodies the culture, spirit, and traditions of New Mexico, while offering a work environment that is focused on the overall employee experience. All employees will experience the exciting perks that only Heritage Companies can provide; including growth opportunities across our companies, generous discounts on hotel room rates, spa, and food at all of our restaurants in the portfolio across the wonderful state of New Mexico! Full-time Salary Position starting at $65K DOE plus benefits. Located in Albuquerque, New Mexico. Working out of The Clyde Hotel. Position Purpose: The Outlets Manager is responsible for making sure that hotels restaurant and bar operations run smoothly by supporting a culture of service within the team. They will oversee the activities of restaurant staff and expedite customer orders as needed, per company standards and policies. The Outlets Manager is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Restaurant Supervisor, Host, Café Attendant, Server, Bartender, Busser, Food Runner Essential Duties: The Outlets Manager will oversee the food and beverage areas within the hotel. Responsibilities may include scheduling, payroll, forecasting, and training, ensuring compliance with federal, state, and local laws as well as all operating procedures. The Outlets Manager must have strong communication and analytical skills, Food and Beverage cost control experience is preferred. This person will set an above-average example of service to line-level employees by interacting with guests. Plans, organizes, controls, and directs the work of employees in the Hotel's food and beverage outlets while ensuring guest satisfaction. Works quickly in a high-pressure environment and has the ability to handle multiple tasks at once. Schedules staff according to business needs, special functions and influences business. Maintains an accurate reservation system in OpenTable and advises the kitchen of incoming reservations to ensure smooth service. Ability to independently problem-solve issues that arise in the restaurant. Works with line-level staff and kitchen to deliver an exceptional dining experience. Execute large parties and understand booking procedures. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the restaurant to ensure that established cultural and core standards are met. Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits. Directs details of a particular service group (Servers, Runners, Bartenders, Host, etc.) to focus on streamlining service and enhancing the guest experience. Efficient at leading pre-service meetings to unite service groups and clarify details. Provide calm leadership on the floor and in the back of the house at all times. Organizational, leadership, and communication skills are a must to provide leadership for the employees to create legendary memories for the guests. Attends and participates in departmental meetings, leadership meetings, and hotel employee functions. Assists other F&B departments when needed demonstrating teamwork within F&B department. Close and cash out employees at end of shifts, ensuring accuracy and accountability for cash and banks for Carrie's Restaurant, 1922 Bar, and Mercantile Cafe. Proficient with payroll Paylocity system to approve vacation, sick time, and time cards. Ability to work independently and within a multidisciplinary team to facilitate solutions and meet deadlines. Maintain and follow food safety standards and personal conduct. Follow Company policies and procedures as established in the Employee Handbook. Follow and deliver 4 Star services' standards, delighting guests by anticipating their needs. Other duties as assigned. Why You'll Love Working With Us Competitive pay and comprehensive benefits, including a 25% 401(k) match! Generous employee discounts across Heritage hotels, restaurants, spa and retail! Complimentary meals during scheduled shifts! Free employee parking! Supportive team culture with opportunities for growth and advancement! A workplace rooted in New Mexico pride and community values! HC6 Requirements: Excellent verbal communication and ability to multitask. High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of restaurant management or equivalent combination of education and experience; luxury branded hospitality experience preferred. NM Safe Certified Hotelier, Inspiring Our Communities, & Celebrating Local Artisans. Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer. Compensation details: 0 Yearly Salary PIbec4c28197b0-4161

Description: Reports to: CEO Non Exempt Role Description The Plant Manager is responsible for all activities relating to the production facility performance. This manager will be responsible for managing multiple managers across 3 shifts at a 24/5 operation and will provide direction and create cohesion across shift operations. The Plant Manager will be responsible for leading the production team to meet production metrics while maintaining the highest level of quality and safety. This leader will have proven success developing new processes and programs and is adaptable to change with skills in change management and developing and cultivating a team. The ideal candidate will have a hands on approach and leadership style that is flexible and focused on improving people and processes. The Plant Manager will work cross functionally with various departments where effective communication will be essential for success. KEY RESPONSIBILITIES AND JOB TASKS Lead team of 2 Production Managers, and 5 Supervisors over 3 shifts to achieve production metrics. Manage production and sanitation within quality specifications, time demands, and with safety as a top priority while ensuring that all responsibilities of direct reports are accomplished on a shift to shift basis. Partner cross functionally with Maintenance, Quality, R&D, Human Resources, Accounting/Finance, and Marketing to share best practices and ensure open dialog to maximize efficiencies and output of high quality products. Use continuous improvement methodologies and projects to improve and streamline production processes to improve efficiency and maximize safety. Support long and short-term corporate planning while implementing and directing manufacturing activities to ensure that these goals are met. Ensure complete compliance with general Safety, Quality, HR and performance operating guidelines. Participate in audit activities and efforts to ensure compliance to internal and external standards (SQF, GFCO/Organic/Non-GMO/Kosher, customer audits, etc). Follow, and ensure all employees follow all SQF practices and applicable regulatory requirements as trained and directed by management. Monitor, track and report on daily & weekly KPI's and generation of performance data. In partnership with the CFO, monitor and track the budget of the production and sanitation functions, effectively controlling expenses, labor costs, and production waste/variance. In partnership with HR, provide employee coaching and development, promote employee engagement, and the execution of positive employee relations' strategies, make employment recommendations and employee development decisions in conjunction with people philosophy, and resolve employee issues through progressive discipline. Evaluate labor utilization, job responsibilities and duties. Anticipate staffing opportunities and coordinate training, career path opportunities, and succession planning to minimize downtime and maximize operational effectiveness. Sets an example of leadership, through transparency, accountability, and personal professional development. All other tasks related to production as directed by the CEO. Requirements: REQUIRED SKILL, ABILITIES AND COMPETENCIES Strong organization skills to balance various initiatives and projects simultaneously. Excellent communication and project management skills including team leadership, delegation, negotiation, and effective communication. Ability to empower, motivate, inspire team, lead change and execute strategic decisions. Ability to coordinate with various team members and leaders to ensure production is consistent across multiple shifts. Ability to define problems, collect data, establish facts and draw valid conclusions and provide data driven solutions as needed. Ability to interpret a variety of instructions in written, oral, diagrammatic or other form and make information accessible to employees of various levels of skill. Responsible for the knowledge, understanding, and enforcement of all company policies and regulations. REQUIRED EDUCATION, KNOWLEDGE AND EXPERIENCE 7+ years in the Food/Beverage or other CPG industry Bachelor's degree preferred in a related field including manufacturing, engineering or food science Experience working in high paced, high SKU environment PCQI Certified or willing to gain Certification HACCP Certification or willing to gain Certification SQF Practitioner or willing to gain certification Understanding of food safety risks, including allergen safety, CCPs, cleaning procedures, etc. Attention to detail Working knowledge of Excel, Word, and Google Suite (Google Doc, Sheet, Gmail, etc.) or willingness to learn WORKING CONDITIONS Schedule: 9am-5pm with flexibility and availability to come in earlier or stay later when necessary for team training, problem solving, process monitoring, etc. Production Monday through Friday across three shifts: (1) 6am-2pm (2) 2pm-10pm (3) 10pm-6am Required to be available overnight 1-2 nights per month to monitor third shift production This position frequently requires standing, walking, and using hands and fingers to feel materials or handle equipment. This position requires sitting and reaching with hands and arms. Lifting/pushing/pulling/carrying up to 50 pounds. BENEFITS Benefits for full time employees include partial employer funded medical, dental, vision, employer funded life insurance, 401k with company match, paid time off, paid holidays, and commuter benefits. ABOUT US We are an inclusive food company that creates better food for our bodies, our communities and our amazing planet. Using seeds as our foundation, 88 Acres is redefining the world of free-from and plant-based foods. As a female founded/led and mission-driven company, we built our own bakery in the inner-city of Boston to fuel purposeful jobs into an area of need, ensure safety for those with food allergies and craft that made at-home goodness we all crave. At our certified top 9 allergen-free bakery, we create lines of Seed Butters, Seed + Oat and Protein Bars, and Seed'Nola (upcycled granola clusters that make 88 Acres a zero food waste operation). Since our launch in 2015, we've been fortunate to share our foods with some amazing partners and communities such as Whole Foods, Sprouts, Delta, Jamba, Boston Public Schools, and many more. Compensation details: 00 Yearly Salary PI71a3539bf2a5-2468