Executive Assistant to the President & CEO Posting Number: 2096 Closing Date: Location: Oakland, CA (Hybrid) The Public Health Institute (PHI) is an independent, nonprofit organization dedicated to promoting health, well-being, and quality of life for people throughout California, across the nation and around the world. As one of the largest and most comprehensive public health organizations in the nation, we are at the forefront of research and innovations to improve the efficacy of public health statewide, nationally, and internationally. PHI was distinguished as one of the top 50 "Best Non-Profit Organizations to Work For" by the Non-Profit Times in a national search. Position Summary The Executive Assistant II (EA II) serves as the primary point of contact for internal and external matters pertaining to the office of the President & CEO (the "CEO") of the Public Health Institute (PHI) and serves as a liaison to the board of directors and senior management. The EA II provides a full range of executive and administrative support to the CEO and provides limited scheduling support to the CFO. The position performs highly confidential and sensitive tasks; and interacts with executives, the Board of Directors, staff, partner organizations, and the general public. Considerable independent judgment is required for this position. The Executive Assistant reports to the CEO directly. This is a dynamic role where the incumbent must be highly professional with strong executive support skills, possess the ability to handle a range of issues and situations with a deft touch, and be able to provide exceptional service that mirrors the standards expected of the executives. This is the role for you if you thrive in a high-impact, mission-driven environment that requires balancing competing needs and priorities of many stakeholders while also moving small tasks and large special projects forward with an inordinate attention to detail; you love staffing an active CEO and making sure everything is on track and taken care of to support the CEO's daily schedule and major projects in the office of the CEO, and recognize that excellence in your work is critical to the organization's mission. This is a regular full-time hybrid (remote and in-person) position that is required to work in the office located in downtown Oakland, CA up to 3 days per week and whenever the CEO is onsite. The incumbent is also required to work in person when there are meetings and events, and travel in or outside California a few times a year for Board meetings. Full salary range for this position: $86,029 to $127,149 per year. The typical hiring range for this position is from $86,029 (minimum) to $106,589 (midpoint), based on 100% FTE. The starting salary is determined using a variety of factors, such as the candidate's knowledge, skills, and experience, as well as internal equity consideration and budget availability. Employment Type: Full Time Essential Duties & Responsibilities Executive Support Serves as a point person for internal and external questions and requests of the CEO, demonstrating approachability and reliability. Supports the day-to-day activities of the CEO. Be resourceful, uses sound judgement and makes decisions to handle and resolve issues and conflicts proactively with minimum support and guidance, addresses follow up on a range of items, and brings issues to closure respectfully with tact and diplomacy. Tracks all commitments of the CEO and sees them through to completion, providing invaluable executive support. Calendar Management Plans and coordinates high-volume, complex scheduling and calendar management for the CEO and CFO. Ensures calendar management reflects the priorities of the executives. Highly responsive and respectful in communications with Board members, external and internal stakeholders, with expeditious follow-up and great tact in scheduling meetings on a variety of timelines, while also exercising appropriate discretion about information shared in the scheduling process. Proactively manages calendar conflicts, independently resolves scheduling issues, and builds in appropriate calendar management needs such as travel time, exercising appropriate independent judgment. Utilizes an effective tracking system for meeting requests. Provides a weekly calendar of meetings to the CEO with links to relevant documents, agendas, background materials, and emails that relate to upcoming meetings. Travel Arrangement Arranges complex and detailed travel plans, itineraries, and agendas, and problem solves as needed when issues arise. Ensures all travel information is in the executives' calendars. Produces and monitors follow up on CEO meetings and logistics post travel. Meeting Preparation and Follow-ups Proactively prepares and coordinates background documents, agendas, project status reports and other information the CEO needs for meetings. Tracks and monitors upcoming meetings to ensure that all background and preparation work and documents are completed timely and available to the CEO for their review in advance of meetings. Plans, coordinates, and tracks follow-ups after meetings, and reports progress and close out to the CEO. Project Management Manages a variety of special projects for the CEO. Prioritizes conflicting needs; handles matters expeditiously, proactively, and follows through on projects to successful completion, often with deadline Leads, coordinates, and tracks moving contracts through approval, payment, monitoring of deliverables to ensure on time, and close out processes for contract work under the office of the CEO. Effective Use of Tools and Technology Uses tools and technology for effective calendaring, scheduling, documents management, and project management. Provides basic IT support and troubleshooting for the executives' office equipment and software. Requests support from the IT department when needed. Document Creation and Management Prepares presentations, documents, correspondence, memos, email, reports, and forms. Uses technology effectively such as ShareFile, SharePoint, and other tools for filing and easy access to documents for the executives. Manages shared folders and documents for various projects. Serves as a key source of information and data and organizes and accesses documents including shared documents and data needed by the CEO. Completes expense reports. Processes expenses and reimbursements for the CEO, ensuring finances are handled with precision and in alignment with the budget. Develops, collates, and prepares daily materials for the CEO, ensuring their preparedness and punctuality for all engagements. Provides required or requested information and/or data for internal or external reports and records. Board Support and Liaison Serves as the CEO's administrative liaison to PHI's Board of Directors and Board Committees. Supports all Board and Board Committee meetings, including preparing meeting materials and logistics, taking accurate and comprehensive meeting minutes, and maintaining the board roster. Compiles board packages. Ensures meeting materials and background work are ready, accurate, compiled, and sent out to the Board in a timely manner before meetings. Plans out timeline and work plan for Board meeting preparation, coordinates with staff to ensure all final documents and background work are completed before deadlines. Monitors progress and keeps the CEO informed. Develops budgets for meetings, events, and other activities for CEO's approval. Ensures expenses are within budgets and properly tracked and recorded. Provides administrative and logistics planning of board meetings, including hotel selection and group room reservation, meeting/conference room reservation, and food and beverage arrangement. Assists board members with travel arrangements, lodging, and meal planning as Maintains discretion and confidentiality in relationships with all board members and works closely with executive support staff to Board members. Adheres to compliance with applicable rules and regulations set in bylaws regarding board and board committee matters, including advance distribution of materials before meetings in electronic/paper Executive Leadership Team (ELT) Liaison Assists in scheduling all ELT meetings, 1:1 meetings, and off-site meetings. Exchanges information on behalf of the CEO with ELT, and/or their administrative support staff by relaying information accurately and assuring information is communicated in a timely manner. Communications, Partnerships, and Outreach Communicates directly, and on behalf of the CEO, with Board members, donors, external partners, ELT, management, and staff, under the direction of the CEO. Builds relationship with stakeholders. Uses diplomacy, tact, and good judgment with a highly professional manner in representing the office of the CEO and the organization. Ensures that the CEO's bio and CV is kept updated and responds to requests for materials regarding the CEO and the organization in Initiates communications to get background for meetings with new partners. Works with the Development team in coordinating the CEO's outreach Follows up on contacts made by the CEO and supports the cultivation of ongoing relationships. . click apply for full job details
01/08/2026
Full time
Executive Assistant to the President & CEO Posting Number: 2096 Closing Date: Location: Oakland, CA (Hybrid) The Public Health Institute (PHI) is an independent, nonprofit organization dedicated to promoting health, well-being, and quality of life for people throughout California, across the nation and around the world. As one of the largest and most comprehensive public health organizations in the nation, we are at the forefront of research and innovations to improve the efficacy of public health statewide, nationally, and internationally. PHI was distinguished as one of the top 50 "Best Non-Profit Organizations to Work For" by the Non-Profit Times in a national search. Position Summary The Executive Assistant II (EA II) serves as the primary point of contact for internal and external matters pertaining to the office of the President & CEO (the "CEO") of the Public Health Institute (PHI) and serves as a liaison to the board of directors and senior management. The EA II provides a full range of executive and administrative support to the CEO and provides limited scheduling support to the CFO. The position performs highly confidential and sensitive tasks; and interacts with executives, the Board of Directors, staff, partner organizations, and the general public. Considerable independent judgment is required for this position. The Executive Assistant reports to the CEO directly. This is a dynamic role where the incumbent must be highly professional with strong executive support skills, possess the ability to handle a range of issues and situations with a deft touch, and be able to provide exceptional service that mirrors the standards expected of the executives. This is the role for you if you thrive in a high-impact, mission-driven environment that requires balancing competing needs and priorities of many stakeholders while also moving small tasks and large special projects forward with an inordinate attention to detail; you love staffing an active CEO and making sure everything is on track and taken care of to support the CEO's daily schedule and major projects in the office of the CEO, and recognize that excellence in your work is critical to the organization's mission. This is a regular full-time hybrid (remote and in-person) position that is required to work in the office located in downtown Oakland, CA up to 3 days per week and whenever the CEO is onsite. The incumbent is also required to work in person when there are meetings and events, and travel in or outside California a few times a year for Board meetings. Full salary range for this position: $86,029 to $127,149 per year. The typical hiring range for this position is from $86,029 (minimum) to $106,589 (midpoint), based on 100% FTE. The starting salary is determined using a variety of factors, such as the candidate's knowledge, skills, and experience, as well as internal equity consideration and budget availability. Employment Type: Full Time Essential Duties & Responsibilities Executive Support Serves as a point person for internal and external questions and requests of the CEO, demonstrating approachability and reliability. Supports the day-to-day activities of the CEO. Be resourceful, uses sound judgement and makes decisions to handle and resolve issues and conflicts proactively with minimum support and guidance, addresses follow up on a range of items, and brings issues to closure respectfully with tact and diplomacy. Tracks all commitments of the CEO and sees them through to completion, providing invaluable executive support. Calendar Management Plans and coordinates high-volume, complex scheduling and calendar management for the CEO and CFO. Ensures calendar management reflects the priorities of the executives. Highly responsive and respectful in communications with Board members, external and internal stakeholders, with expeditious follow-up and great tact in scheduling meetings on a variety of timelines, while also exercising appropriate discretion about information shared in the scheduling process. Proactively manages calendar conflicts, independently resolves scheduling issues, and builds in appropriate calendar management needs such as travel time, exercising appropriate independent judgment. Utilizes an effective tracking system for meeting requests. Provides a weekly calendar of meetings to the CEO with links to relevant documents, agendas, background materials, and emails that relate to upcoming meetings. Travel Arrangement Arranges complex and detailed travel plans, itineraries, and agendas, and problem solves as needed when issues arise. Ensures all travel information is in the executives' calendars. Produces and monitors follow up on CEO meetings and logistics post travel. Meeting Preparation and Follow-ups Proactively prepares and coordinates background documents, agendas, project status reports and other information the CEO needs for meetings. Tracks and monitors upcoming meetings to ensure that all background and preparation work and documents are completed timely and available to the CEO for their review in advance of meetings. Plans, coordinates, and tracks follow-ups after meetings, and reports progress and close out to the CEO. Project Management Manages a variety of special projects for the CEO. Prioritizes conflicting needs; handles matters expeditiously, proactively, and follows through on projects to successful completion, often with deadline Leads, coordinates, and tracks moving contracts through approval, payment, monitoring of deliverables to ensure on time, and close out processes for contract work under the office of the CEO. Effective Use of Tools and Technology Uses tools and technology for effective calendaring, scheduling, documents management, and project management. Provides basic IT support and troubleshooting for the executives' office equipment and software. Requests support from the IT department when needed. Document Creation and Management Prepares presentations, documents, correspondence, memos, email, reports, and forms. Uses technology effectively such as ShareFile, SharePoint, and other tools for filing and easy access to documents for the executives. Manages shared folders and documents for various projects. Serves as a key source of information and data and organizes and accesses documents including shared documents and data needed by the CEO. Completes expense reports. Processes expenses and reimbursements for the CEO, ensuring finances are handled with precision and in alignment with the budget. Develops, collates, and prepares daily materials for the CEO, ensuring their preparedness and punctuality for all engagements. Provides required or requested information and/or data for internal or external reports and records. Board Support and Liaison Serves as the CEO's administrative liaison to PHI's Board of Directors and Board Committees. Supports all Board and Board Committee meetings, including preparing meeting materials and logistics, taking accurate and comprehensive meeting minutes, and maintaining the board roster. Compiles board packages. Ensures meeting materials and background work are ready, accurate, compiled, and sent out to the Board in a timely manner before meetings. Plans out timeline and work plan for Board meeting preparation, coordinates with staff to ensure all final documents and background work are completed before deadlines. Monitors progress and keeps the CEO informed. Develops budgets for meetings, events, and other activities for CEO's approval. Ensures expenses are within budgets and properly tracked and recorded. Provides administrative and logistics planning of board meetings, including hotel selection and group room reservation, meeting/conference room reservation, and food and beverage arrangement. Assists board members with travel arrangements, lodging, and meal planning as Maintains discretion and confidentiality in relationships with all board members and works closely with executive support staff to Board members. Adheres to compliance with applicable rules and regulations set in bylaws regarding board and board committee matters, including advance distribution of materials before meetings in electronic/paper Executive Leadership Team (ELT) Liaison Assists in scheduling all ELT meetings, 1:1 meetings, and off-site meetings. Exchanges information on behalf of the CEO with ELT, and/or their administrative support staff by relaying information accurately and assuring information is communicated in a timely manner. Communications, Partnerships, and Outreach Communicates directly, and on behalf of the CEO, with Board members, donors, external partners, ELT, management, and staff, under the direction of the CEO. Builds relationship with stakeholders. Uses diplomacy, tact, and good judgment with a highly professional manner in representing the office of the CEO and the organization. Ensures that the CEO's bio and CV is kept updated and responds to requests for materials regarding the CEO and the organization in Initiates communications to get background for meetings with new partners. Works with the Development team in coordinating the CEO's outreach Follows up on contacts made by the CEO and supports the cultivation of ongoing relationships. . click apply for full job details
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/08/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/08/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
The Springs Resort and Spa, Pagosa Springs, CO
Denver, Colorado
Description: Pay: $100,000 - $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Compensation details: 00 Yearly Salary PI9474ad6bf5-
01/07/2026
Full time
Description: Pay: $100,000 - $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Compensation details: 00 Yearly Salary PI9474ad6bf5-
The Springs Resort and Spa, Pagosa Springs, CO
Pagosa Springs, Colorado
Description: Pay: $100,000 - $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Compensation details: 00 Yearly Salary PIe6-5766
01/07/2026
Full time
Description: Pay: $100,000 - $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Compensation details: 00 Yearly Salary PIe6-5766
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/07/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/07/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Description: The Pearl at Jamestown is seeking a Associate Executive Director to join the team. RELATIONSHIP The Associate Director reports directly to the Sr. Executive Director. This role is focused on Operations and Sales. PURPOSE The Associate Director is responsible for assisting the Executive Director with the overall leadership and management of the community. This position promotes and integrates the philosophy of Phoenix Senior Living to incorporate wellness in all aspects of the seniors' lives we serve. Ensuring all dimensions (emotional, sense of purpose, physical, social, intellectual and spiritual) are incorporated into the services we provide and embrace. Responsibilities include but not limited to assisting in recruiting, hiring and training of associates in the community; completing staffing, scheduling, and daily reviews of timekeeping reports. Responsible for associate recognition and engagement, performance management and evaluations. Responsible for financial management and systems related business processes such as: Payroll & Human Resources Administration and information Monitoring /Process and Systems Financial Systems Close and Management Business Processes -Key Controls Technical / Professional Knowledge of Quality Assurance. PRINCIPLE DUTIES AND RESPONSIBILITIES Resident Care Plans, organizes, develops, leads and assist the Executive Director with the overall management of the community in accordance with federal, state, local laws and Phoenix Senior Living standards, guidelines and regulations Participates in Personalized Service Plans (PSP), daily assignment development and monitoring ongoing process and practices and ensuring they are occurring regularly according to Phoenix schedule Participates in and manages the assessment process to determine tier of service with the appropriate staffing levels Participates with the FED and Program & Outreach Coordinator to ensure a variety of appropriate and personalized activities which incorporates all dimensions wellness and are available throughout the day and evening with resident care associate participation Partners with Food & Beverage Director, FED and POC to schedule and plan special event and ensure food & dining is properly incorporated into the appropriate dimensions of wellness Understands the recognition of resident changes in condition, takes appropriate action Participates in the facilitation of monthly resident Council Meeting Sales Participates in outside committees and organizations relevant to Resident Care and Alzheimer's/dementia care Demonstrates the ability to represent the community in a wide variety of public settings, including, but not limited to, making presentations to large groups and meeting community professional and government leaders Provides assistance to the Community Relations Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care and services provided Strategy/Financial Implements guidelines, standards, and practices for Resident Care and programming Implements and monitors ongoing quality improvement programs for resident services Adhere to community budget and participates throughout the financial/budget process Sets up ongoing procedures to collect and review information needed to assist with billing and accounting support services to meet business performance results, deadlines and reporting Reviews monthly financial statements with the ED, implements plans of action for deficiencies Participates in a support function for the ED in the managing/submittal process of monthly expenses and budget data, timely per Phoenix policies and internal business controls Supports the ED in striving to improve profitability year over year in line with owner expectations Supports the ED in following the key areas to ensure the community is: Meeting NOI/house profit expectations Meeting occupancy expectations Achieving and executing consistent labor schedules seven (7) days a week Driving ownership with the department leaders Structure Sets standards for resident service delivery including recommendation on staffing levels and roles and responsibilities and program differentiation and implementation Reviews, reads, notates, and initializes communication log to document and learn about pertinent information and any resident's physical and behavioral changes Participates in risk management meetings Responsible for developing resident schedules for bathing and laundry Talent Development Determines and implements activities geared towards leadership development among all associates. Is responsible supporting the ED with the onboarding and oversight of all department directors and focuses on decreasing turnover and increasing retention of solid talent Assist with establishing career growth development plans for the department directors and provides guidance and support throughout their professional development Training Partners in the delivery and participation in Phoenix Academy training and self-study programs during the required time-frame. Completes All Core Phoenix Academy, job specific and management training in the timeframe designated Completes all training required by the state or other regulating authorities including ongoing training per regulation Communication Communicates regularly with families, physicians and all support services as appropriate Ensures residents and families are educated about residents' rights Consults Human Resources before terminating an associate Creates and maintains a warm professional environment Assures that all staff is fully informed on the answers to the most frequently asked questions by residents , families, and prospective families Participates in regularly scheduled meetings with, Executive Director, department directorsand associates Maintains appropriate communication with the Executive Director Possesses excellent communication skills, both verbal and written, and the ability to relate in a positive and professional way to a diverse resident and associate population Proactively communicates trends, best practices and current assisted living events to all associates Compliance/Safety Ensures compliance with state assisted living regulations Participates in the creation and monitors community correction plans Monitors the quality of care within the community Remains updated and communicates state regulation changes to all associates Ensures compliance with all state and federal regulations (i.e. OSHA) Acts as Lead in an emergency (e.g. elopement, fire, disaster, etc.) according to the chain of authority identified in the community disaster plan Participates in the risk management programs Human Resources Assist ED and Department Directors with Interviews for all community positions Assists with active recruitment of open positions Participates in department directors development plans and/or action plans Fosters department directors' growth Takes corrective action and disciplines associates verbally and in writing if necessary Provides input regarding Resident Care staff reassignments or terminations in coordination with Human Resources and Executive Director Maintain the appropriate level of part-time staff and staff peak activity periods Creates and maintains team member personnel information in appropriate systems Ensure associates follow Federal, State, Local and Phoenix timekeeping policies in recording/punching hours worked Processes payroll and follows established business processes and daily processing activities; submit accurate bi-weekly payroll by established schedule Coordinates, maintains and updates associate benefit administration and is a resource to direct associates for answers and resolutions Completes payroll reconciliation Processes and manages unemployment and worker's compensation claims and updates claim activity as needed Maintains training compliance records, performance appraisal records and ongoing data in the training tracking system Problem Solving/ Decision Making/ Financial Strategizes with the Executive Director about best actions to take to address cluster business challenges Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving. Assist the Executive Director in completing the annual budget Understands and manages the department budget to include labor and other expenses and its impact on the community's bottom line Reviews monthly financial statements and implements plans of actions around deficiencies Process and submit monthly expenses and budget data timely per Phoenix policies and internal business controls Understands the internal cost associated with all Phoenix resident care programs Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATICATION Education: Bachelor's degree in Business Administration, Human Resources Administration, Accounting . click apply for full job details
01/07/2026
Full time
Description: The Pearl at Jamestown is seeking a Associate Executive Director to join the team. RELATIONSHIP The Associate Director reports directly to the Sr. Executive Director. This role is focused on Operations and Sales. PURPOSE The Associate Director is responsible for assisting the Executive Director with the overall leadership and management of the community. This position promotes and integrates the philosophy of Phoenix Senior Living to incorporate wellness in all aspects of the seniors' lives we serve. Ensuring all dimensions (emotional, sense of purpose, physical, social, intellectual and spiritual) are incorporated into the services we provide and embrace. Responsibilities include but not limited to assisting in recruiting, hiring and training of associates in the community; completing staffing, scheduling, and daily reviews of timekeeping reports. Responsible for associate recognition and engagement, performance management and evaluations. Responsible for financial management and systems related business processes such as: Payroll & Human Resources Administration and information Monitoring /Process and Systems Financial Systems Close and Management Business Processes -Key Controls Technical / Professional Knowledge of Quality Assurance. PRINCIPLE DUTIES AND RESPONSIBILITIES Resident Care Plans, organizes, develops, leads and assist the Executive Director with the overall management of the community in accordance with federal, state, local laws and Phoenix Senior Living standards, guidelines and regulations Participates in Personalized Service Plans (PSP), daily assignment development and monitoring ongoing process and practices and ensuring they are occurring regularly according to Phoenix schedule Participates in and manages the assessment process to determine tier of service with the appropriate staffing levels Participates with the FED and Program & Outreach Coordinator to ensure a variety of appropriate and personalized activities which incorporates all dimensions wellness and are available throughout the day and evening with resident care associate participation Partners with Food & Beverage Director, FED and POC to schedule and plan special event and ensure food & dining is properly incorporated into the appropriate dimensions of wellness Understands the recognition of resident changes in condition, takes appropriate action Participates in the facilitation of monthly resident Council Meeting Sales Participates in outside committees and organizations relevant to Resident Care and Alzheimer's/dementia care Demonstrates the ability to represent the community in a wide variety of public settings, including, but not limited to, making presentations to large groups and meeting community professional and government leaders Provides assistance to the Community Relations Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care and services provided Strategy/Financial Implements guidelines, standards, and practices for Resident Care and programming Implements and monitors ongoing quality improvement programs for resident services Adhere to community budget and participates throughout the financial/budget process Sets up ongoing procedures to collect and review information needed to assist with billing and accounting support services to meet business performance results, deadlines and reporting Reviews monthly financial statements with the ED, implements plans of action for deficiencies Participates in a support function for the ED in the managing/submittal process of monthly expenses and budget data, timely per Phoenix policies and internal business controls Supports the ED in striving to improve profitability year over year in line with owner expectations Supports the ED in following the key areas to ensure the community is: Meeting NOI/house profit expectations Meeting occupancy expectations Achieving and executing consistent labor schedules seven (7) days a week Driving ownership with the department leaders Structure Sets standards for resident service delivery including recommendation on staffing levels and roles and responsibilities and program differentiation and implementation Reviews, reads, notates, and initializes communication log to document and learn about pertinent information and any resident's physical and behavioral changes Participates in risk management meetings Responsible for developing resident schedules for bathing and laundry Talent Development Determines and implements activities geared towards leadership development among all associates. Is responsible supporting the ED with the onboarding and oversight of all department directors and focuses on decreasing turnover and increasing retention of solid talent Assist with establishing career growth development plans for the department directors and provides guidance and support throughout their professional development Training Partners in the delivery and participation in Phoenix Academy training and self-study programs during the required time-frame. Completes All Core Phoenix Academy, job specific and management training in the timeframe designated Completes all training required by the state or other regulating authorities including ongoing training per regulation Communication Communicates regularly with families, physicians and all support services as appropriate Ensures residents and families are educated about residents' rights Consults Human Resources before terminating an associate Creates and maintains a warm professional environment Assures that all staff is fully informed on the answers to the most frequently asked questions by residents , families, and prospective families Participates in regularly scheduled meetings with, Executive Director, department directorsand associates Maintains appropriate communication with the Executive Director Possesses excellent communication skills, both verbal and written, and the ability to relate in a positive and professional way to a diverse resident and associate population Proactively communicates trends, best practices and current assisted living events to all associates Compliance/Safety Ensures compliance with state assisted living regulations Participates in the creation and monitors community correction plans Monitors the quality of care within the community Remains updated and communicates state regulation changes to all associates Ensures compliance with all state and federal regulations (i.e. OSHA) Acts as Lead in an emergency (e.g. elopement, fire, disaster, etc.) according to the chain of authority identified in the community disaster plan Participates in the risk management programs Human Resources Assist ED and Department Directors with Interviews for all community positions Assists with active recruitment of open positions Participates in department directors development plans and/or action plans Fosters department directors' growth Takes corrective action and disciplines associates verbally and in writing if necessary Provides input regarding Resident Care staff reassignments or terminations in coordination with Human Resources and Executive Director Maintain the appropriate level of part-time staff and staff peak activity periods Creates and maintains team member personnel information in appropriate systems Ensure associates follow Federal, State, Local and Phoenix timekeeping policies in recording/punching hours worked Processes payroll and follows established business processes and daily processing activities; submit accurate bi-weekly payroll by established schedule Coordinates, maintains and updates associate benefit administration and is a resource to direct associates for answers and resolutions Completes payroll reconciliation Processes and manages unemployment and worker's compensation claims and updates claim activity as needed Maintains training compliance records, performance appraisal records and ongoing data in the training tracking system Problem Solving/ Decision Making/ Financial Strategizes with the Executive Director about best actions to take to address cluster business challenges Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving. Assist the Executive Director in completing the annual budget Understands and manages the department budget to include labor and other expenses and its impact on the community's bottom line Reviews monthly financial statements and implements plans of actions around deficiencies Process and submit monthly expenses and budget data timely per Phoenix policies and internal business controls Understands the internal cost associated with all Phoenix resident care programs Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATICATION Education: Bachelor's degree in Business Administration, Human Resources Administration, Accounting . click apply for full job details
Pay: $100000 per year - $100000 per year As the Great Wolf Director of Sales and Catering , your focus is to manage and grow relationships in order to exceed guest satisfaction along with meeting revenue goals. Responsible for setting the revenue generating strategies for soliciting, booking, managing, and overseeing sales and conference service teams. Essential Duties & Responsibilities Accomplishes sales objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining pack members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Overall responsibility for total group revenue strategies, implementation and results; including group rooms, group food and beverage, meeting room rental, and other group revenues as assigned by the corporate director of sales Leverage Sales Team to execute on sales strategies to meet financial targets Meets financial objectives maximizing profitability for the lodge by forecasting requirements; preparing an annual performance budget; scheduling expenditures; analyzing variances Determines annual and gross-profit plans by forecasting and developing annual sales quotas for various market segments; projecting expected sales volume and revenue; analyzing trends and results; establishing pricing strategies; recommends rate strategies; monitoring costs, competition, and product demand Accomplishes sales objectives by planning, developing, implementing, and evaluating field sales action plans Sustains rapport with key accounts by making periodic visits; exploring specific needs; anticipating new opportunities Represent the lodge in resolving complaints from groups and group attendees, including but not limited to billing and reservations Basic Qualifications & Skills Associate degree in Sales, Communications, Marketing, Business or Hotel Management Minimum 5 years experience in sales, event planning, and/or catering Minimum 3 year supervisory/leadership experience in hospitality field Demonstrated proficiency in Microsoft Office Suite Successful completion of criminal background check and drug screen Successful completion of Department of Motor Vehicle check Professional communication skills both verbal and written Desired Qualifications & Traits Bachelor's degree in Sales, Communications, Marketing, Business or Hotel Management Significant customer service experience Strong problem solving and organizational skills Attention to detail and ability to exceed quality standards Enthusiastic and positive energy Multi-tasking ability Physical Requirements Able to lift up to 20lbs Able to bend, stretch, and twist Able to stand or sit for long periods of time Estimated Salary Range: $100000 per year - $100000 per year annual base salary An employees pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolfs total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other
01/07/2026
Full time
Pay: $100000 per year - $100000 per year As the Great Wolf Director of Sales and Catering , your focus is to manage and grow relationships in order to exceed guest satisfaction along with meeting revenue goals. Responsible for setting the revenue generating strategies for soliciting, booking, managing, and overseeing sales and conference service teams. Essential Duties & Responsibilities Accomplishes sales objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining pack members; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Overall responsibility for total group revenue strategies, implementation and results; including group rooms, group food and beverage, meeting room rental, and other group revenues as assigned by the corporate director of sales Leverage Sales Team to execute on sales strategies to meet financial targets Meets financial objectives maximizing profitability for the lodge by forecasting requirements; preparing an annual performance budget; scheduling expenditures; analyzing variances Determines annual and gross-profit plans by forecasting and developing annual sales quotas for various market segments; projecting expected sales volume and revenue; analyzing trends and results; establishing pricing strategies; recommends rate strategies; monitoring costs, competition, and product demand Accomplishes sales objectives by planning, developing, implementing, and evaluating field sales action plans Sustains rapport with key accounts by making periodic visits; exploring specific needs; anticipating new opportunities Represent the lodge in resolving complaints from groups and group attendees, including but not limited to billing and reservations Basic Qualifications & Skills Associate degree in Sales, Communications, Marketing, Business or Hotel Management Minimum 5 years experience in sales, event planning, and/or catering Minimum 3 year supervisory/leadership experience in hospitality field Demonstrated proficiency in Microsoft Office Suite Successful completion of criminal background check and drug screen Successful completion of Department of Motor Vehicle check Professional communication skills both verbal and written Desired Qualifications & Traits Bachelor's degree in Sales, Communications, Marketing, Business or Hotel Management Significant customer service experience Strong problem solving and organizational skills Attention to detail and ability to exceed quality standards Enthusiastic and positive energy Multi-tasking ability Physical Requirements Able to lift up to 20lbs Able to bend, stretch, and twist Able to stand or sit for long periods of time Estimated Salary Range: $100000 per year - $100000 per year annual base salary An employees pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolfs total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Required Preferred Job Industries Other
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/07/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/07/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Job Description Aramark Healthcare+ is seeking a Culinary Director to oversee the Food & Nutrition Services Team at Cobre Valley Regional Medical in Globe, AZ . A successful candidate will be responsible for oversight of patient services and manage dining operations where customers order prepared foods from a menu. In this position you will lead a team of 20 employees at this 30 bed hospital. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Salary range $105,000 to $110,000; Relocation assistance Requires at least four years of culinary experience; hospital culinary experience preferred Requires at least one to three years of experience in a healthcare management role Requires previous experience in food service Bachelor Degree preferred or equivalent experience Certified Dietary Manager Certification preferred Strong communication skills Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships Ability to train, coach, lead a culinary team; willing and able to work alongside line cooks as needed Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
01/07/2026
Full time
Job Description Aramark Healthcare+ is seeking a Culinary Director to oversee the Food & Nutrition Services Team at Cobre Valley Regional Medical in Globe, AZ . A successful candidate will be responsible for oversight of patient services and manage dining operations where customers order prepared foods from a menu. In this position you will lead a team of 20 employees at this 30 bed hospital. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Salary range $105,000 to $110,000; Relocation assistance Requires at least four years of culinary experience; hospital culinary experience preferred Requires at least one to three years of experience in a healthcare management role Requires previous experience in food service Bachelor Degree preferred or equivalent experience Certified Dietary Manager Certification preferred Strong communication skills Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships Ability to train, coach, lead a culinary team; willing and able to work alongside line cooks as needed Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/07/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Crown Cork & Seal USA, Inc. Careers
Tampa, Florida
About Crown Cork & Seal USA Crown Cork & Seal USA, Inc., a wholly owned company of Crown Holdings, Inc. is a global leader in the design, manufacture, and sale of packaging products for consumer goods. With over 200 plants located throughout 40 countries, Crown Holdings is uniquely positioned to bring best practices in quality and manufacturing to its customers to drive their businesses locally and globally. The company employs over 26,000 people with net sales of nearly $13 billion. Crown's packaging for consumer products includes steel and aluminum cans for food, beverage, household and other consumer products, glass bottles for beverage product and metal vacuum closures and steel crowns sold through Crown's sales organization to the soft drink, food, citrus, brewing, household products, personal care and various other industries. Crown's packaging for industrial products includes steel and plastic strap consumables and equipment, paper based protective packaging, and plastic film consumables and equipment, which are sold into the metals, food and beverage, construction, agricultural, corrugated, and general industries. For more information on Crown Holdings, please visit . Opportunity Based in Crown Holding's Corporate Headquarters in Tampa, Florida, the Crown Global Sourcing Team's mission is to bring a competitive advantage to the company globally through negotiation of prices, T&C's, security and diversity of supply, management of suppliers, minimization of working capital and compliance to regulations and internal rules. The team aims to improve costs, service & processes for both Crown North America Operations as well as globally for Crown Holdings. Reporting directly to the Director of Indirect Sourcing, the Manager, Sourcing - Indirect would support the North American business (USA and Canada) which totals 34 manufacturing facilities and several indirect categories. Specific Duties and Responsibilities Support and execute the strategy for the North America Indirect spend category; review and propose amendments to rules and strategies for the Indirect purchasing process with the aim to leverage spending, increase value and reduce administrative and tactical tasks. Responsibility for several Indirect categories across USA and Canada which totals 34 manufacturing facilities. Categories include but are not limited to: Packaging, Travel, MRO, PPE, Facility services, IT & Office supplies, etc. Leverage category management and the strategic sourcing process to characterize requirements and industry trends, analyze options, build supplier relationships, minimize risks, reduce cost and drive increased business value. Support and execute the procurement digitization transformation, data analytics and purchase to pay process to assure transactional compliance to legal, financial and ethical policies. Participate actively as a key member of the sourcing team, collaborating closely and providing support for cross site initiatives. Prepare the Indirect Budget and ensure procurement savings and value are realized and aligned to the forecast and P&L. Approval by exception of purchase orders and new suppliers; management and control of pricing Qualifications & Experience 7+ years of experience in a large manufacturing environment in sourcing or procurement, directly managing indirect corporate categories. Track record of cost/price improvements, management responsibility of large budgets and driving successful change and value. AI/Technology transformation experience is preferred. Proven ability to develop and implement a strategic sourcing category plan; this candidate is ideally someone who has had to develop processes/systems, not "act on an existing playbook." Good technical skills to understand manufacturing processes, including basic knowledge of engineering, manufacturing, financial principles and practices. Ability to drive results and work effectively in a matrixed, cross-functional global environment. Ability to communicate on all levels - shop floor to boardroom. Ability to analyze internal & external costs and margins and take actions to achieve competitiveness & profitability. Demonstrated continuous improvement and change management mindset. Excellent proactive problem-solving and analytical skills. Extensive knowledge of MRP/ERP systems & PC tools. Proficient in MS Excel , Power BI Experience using IBMi(AS/400) a plus Well organized, detail-oriented, possess ability to multi-task. Self-motivated, disciplined, focused, working well under pressure and being able to prioritize work. Black Belt or Green Belt certification a plus. Bachelor's degree in economics/Business Administration, Engineering, Supply Chain, or a related field. Location/Travel This role will be based in Tampa, Fl. Domestic travel is estimated at 20%. Crown has a 100% in office policy except during travel.
01/07/2026
Full time
About Crown Cork & Seal USA Crown Cork & Seal USA, Inc., a wholly owned company of Crown Holdings, Inc. is a global leader in the design, manufacture, and sale of packaging products for consumer goods. With over 200 plants located throughout 40 countries, Crown Holdings is uniquely positioned to bring best practices in quality and manufacturing to its customers to drive their businesses locally and globally. The company employs over 26,000 people with net sales of nearly $13 billion. Crown's packaging for consumer products includes steel and aluminum cans for food, beverage, household and other consumer products, glass bottles for beverage product and metal vacuum closures and steel crowns sold through Crown's sales organization to the soft drink, food, citrus, brewing, household products, personal care and various other industries. Crown's packaging for industrial products includes steel and plastic strap consumables and equipment, paper based protective packaging, and plastic film consumables and equipment, which are sold into the metals, food and beverage, construction, agricultural, corrugated, and general industries. For more information on Crown Holdings, please visit . Opportunity Based in Crown Holding's Corporate Headquarters in Tampa, Florida, the Crown Global Sourcing Team's mission is to bring a competitive advantage to the company globally through negotiation of prices, T&C's, security and diversity of supply, management of suppliers, minimization of working capital and compliance to regulations and internal rules. The team aims to improve costs, service & processes for both Crown North America Operations as well as globally for Crown Holdings. Reporting directly to the Director of Indirect Sourcing, the Manager, Sourcing - Indirect would support the North American business (USA and Canada) which totals 34 manufacturing facilities and several indirect categories. Specific Duties and Responsibilities Support and execute the strategy for the North America Indirect spend category; review and propose amendments to rules and strategies for the Indirect purchasing process with the aim to leverage spending, increase value and reduce administrative and tactical tasks. Responsibility for several Indirect categories across USA and Canada which totals 34 manufacturing facilities. Categories include but are not limited to: Packaging, Travel, MRO, PPE, Facility services, IT & Office supplies, etc. Leverage category management and the strategic sourcing process to characterize requirements and industry trends, analyze options, build supplier relationships, minimize risks, reduce cost and drive increased business value. Support and execute the procurement digitization transformation, data analytics and purchase to pay process to assure transactional compliance to legal, financial and ethical policies. Participate actively as a key member of the sourcing team, collaborating closely and providing support for cross site initiatives. Prepare the Indirect Budget and ensure procurement savings and value are realized and aligned to the forecast and P&L. Approval by exception of purchase orders and new suppliers; management and control of pricing Qualifications & Experience 7+ years of experience in a large manufacturing environment in sourcing or procurement, directly managing indirect corporate categories. Track record of cost/price improvements, management responsibility of large budgets and driving successful change and value. AI/Technology transformation experience is preferred. Proven ability to develop and implement a strategic sourcing category plan; this candidate is ideally someone who has had to develop processes/systems, not "act on an existing playbook." Good technical skills to understand manufacturing processes, including basic knowledge of engineering, manufacturing, financial principles and practices. Ability to drive results and work effectively in a matrixed, cross-functional global environment. Ability to communicate on all levels - shop floor to boardroom. Ability to analyze internal & external costs and margins and take actions to achieve competitiveness & profitability. Demonstrated continuous improvement and change management mindset. Excellent proactive problem-solving and analytical skills. Extensive knowledge of MRP/ERP systems & PC tools. Proficient in MS Excel , Power BI Experience using IBMi(AS/400) a plus Well organized, detail-oriented, possess ability to multi-task. Self-motivated, disciplined, focused, working well under pressure and being able to prioritize work. Black Belt or Green Belt certification a plus. Bachelor's degree in economics/Business Administration, Engineering, Supply Chain, or a related field. Location/Travel This role will be based in Tampa, Fl. Domestic travel is estimated at 20%. Crown has a 100% in office policy except during travel.
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/06/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/06/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Description: The Bungalows at Mayfield is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI9b8722ccb5-
01/06/2026
Full time
Description: The Bungalows at Mayfield is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI9b8722ccb5-
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/06/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/06/2026
Full time
Overview:The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities:Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications:High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
01/06/2026
Full time
Overview: The Area Manager - Food and Beverage plays a critical role in managing daily operations, supervising staff, and ensuring compliance with health and safety standards. The Area Manager will help set agendas and guidelines for training, purchasing, budgeting, staffing, inventory, and cost controls. The Area Manager reports directly to the Food & Beverage Manager and collaborates with other departments to support park-wide initiatives. Responsibilities: Staff, train, develop restaurant supervisors and hourly associates through orientations, ongoing feedback, the establishment of performance expectations and by conducting reviews. Ensures all necessary associates are certified in Serv Safe Alcohol for the responsible service of alcohol to the guests. Responsible for the effective operation within the designated areas F&B locations and in accordance with Cedar Point's and Franchise standards of operations. Oversee and responsible for managing F&B locations, P & L to optimize manageable profit, control of costs of goods sold (COGS), Labor, and other controllable expenditures to achieve all financial and budgetary goals. Responsible for the development and achievement of the restaurants' business plan by working with the Director of Food & Beverage. Pass and/or take corrective action for all inspections and audit performed by outside entities such as but not limited to the Ohio Department of Health, Ecosure, Everclean, brand standard audits, Cedar Point, State and local fire and safety inspections. Ordering, control inventory of all necessary products to effectively produce and serve a quality product to all guests in accordance with Cedar Point, State, local and franchise standards of excellence. Ensure the highest level of guest services are present in all units. This is to include a monthly training with front and back of the house personnel. Initiates corrective and improvement actions as needed or upon the direction of the director. Responsible for accurate reporting. Qualifications: High School Diploma or GED required; Bachelor's Degree preferred. Minimum of 2-4 years in food and beverage management; 4 years supervisory experience preferred. Proficient in Microsoft Outlook, Excel, and Word. Valid ServSafe Food Manager Certification preferred. Valid ServSafe Alcohol Certification preferred. Valid driver's license required. Ability to work flexible hours including nights, weekends, and holidays. Must pass background check and drug screening per company policy.
