Bernards Cafe Menu Jobs in Usa

• Assist the Sous Chef with all kitchen needs
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
• Cook and prepare food to order on daily basis
• Properly stores all mise en place and submit production needs for following day by shift end
• Works all stations as required
• Develop and train line staff to standard performance level
• Assure safe and clean work conditions for all personnel
• Communicate with the Sous Chef on duty to assure proper service according to his assigned shift
• Expedites Lunch or Dinner service from inside the line as needed
• Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards
• Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Assist in daily inventories as needed
• Other duties as assigned
  
  

• Culinary degree or equivalent work experience required
• ServSafe certification required
• 5 years of culinary experience required
  
  

• Knowledge of purchasing food and beverage
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Knowledge of high-volume production
• Familiar with menu costing, inventory, and ordering
• Familiar with Hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management
• Ability to read a P&L and understand the dynamics of labor and food cost management
• Ability to assist culinary team in achieving labor and food budgets
• Strong understanding of food safety regulations and sanitation standards
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to bring concerns guest or kitchen concerns to Sous Chefs attention
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Job Description Summary:

Reporting to the Executive Chef for the unit, the Sous Chef, Japanese Cuisine, operations assists the Executive Chef in designing and preparing meals for Japanese airline customers. This role provides culinary expertise in authentic Japanese cuisine, and promotes quality food services and ensures food safety and sanitation requirements are followed. The sous chef drives the food production effort with the assistance of Food Supervisors, and leads the culinary team to drive excellence.

Annual Hiring Range/Hourly Rate:

• $80K - 90K per Year

Benefits:

• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Commuter benefits
• Employee Discounts
• Weekly pay for union employees
• Free hot healthy meals for unit operations roles

Job Description

Main Duties and Responsibilities:

• Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements
• Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations)
• Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)
• Orders raw material from storeroom and produces extra meals at last minute as needed
• Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts
• Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
• Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
• Manages daily production of hot and/or cold kitchens for quality and consistency
• Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.
• Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
• Monitors daily manpower planning and schedules employees.
• Responsible for employee retention and reducing employee turnover.
• Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).
• Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.
• Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.
• Employee must complete all company required training including but not limited to ServSafe
• Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications

Education:

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred.

Work Experience:

• Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
• Minimum 7 years of experience as a cook required.
• Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.
• In-flight catering experience or experience in a high-volume food service environment preferred.

Job Skills:

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus.
• Basic computer skills required. Working knowledge of Microsoft Office products preferred.

Technical Skills: (Certificates, Licenses and Registration)

• ServSafe Certified is preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Bi-lingual in Japanese is a plus.

Job Dimensions

Geographic Responsibility: USA

Type of Employment: Full-Time

Travel %: Yes – Up to 25%

Exemption Classification: Exempt

Internal Relationships: all production areas

External Relationships: airline customers

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility, there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Organization Structure

Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations

Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen)

Estimated Total Size of Team: Up to 40, varies by unit

Gate Group Competencies Required to be Successful in the Job:

Thinking – Information Search and analysis & problem resolution skills

Engaging – Understanding others, Team Leadership and Developing People

Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively

Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position:

Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone:

Excellence

We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires.

We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves.

Passion

Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care.

We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks.

Responsibility

We care about what we do, and we understand the impact we have on others and the planet.

We always look out for each other –creating a safe workplace environment is everyone’s responsibility.

Respect

Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals.

We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup.

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law.

For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser:

• Must possess knowledge of all food and drink recipes pertaining to restaurant.
• Must provide complete customer satisfaction with the highest level of service.
• Must be able to physically handle working on feet for entire shift.
• Responsible for upholding all state, federal, and corporate regulations pertaining to alcohol service.
• Servers are responsible for greeting guests, taking orders, ensuring proper fulfillment of orders, delivering food/drinks to tables, and addressing any issues that arise during guest’s dining experience.
• Servers are responsible for taking payment and must be knowledgeable of food and beverage SOP’s for cash handling and the variance policy.
• Ensures compliance with all regulatory controls and the Pennsylvania Gaming Control Board.
  
  

• High school diploma or equivalent.
• Six months previous cashiering/money handling experience is required.
• Ability to communicate effectively with others; understands and complies with all Company and departmental rules and regulations.
• Must be able to qualify for and maintain licensure as required by Pennsylvania Gaming Control Board.
• Must be able to work with and understand basic arithmetic functions.
• Must have full working knowledge of POS systems.
• Must be Serv-Safe certified. Must be able to become TIPS or RAMP certified and be knowledgeable and adhere to all PLCB regulations and PA Gaming Control Board requirement.
  
  

Reporting to the General Manager, this position leads and manages the Culinary/Hot Kitchen, Assembly and Transportation departments of the airline catering unit or “flight kitchen” with gross revenues of $100+ million and direct and indirect headcount of 1,000+ employees.

Annual Hiring Range/Hourly Rate:

• $160,000 - $170,000/Per Year
• This position is eligible for incentive pay of 20% of the annual base salary, dependent upon successful attainment of company, team, and individual goals.

Benefits

• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Commuter benefits
• Employee Discounts

Main Duties and Responsibilities:

• Leads and manages Culinary/Hot Kitchen, Assembly and Transportation departments to ensure production standards and customer service requirements are met.
• Drives to meet business objectives and goals set by superior related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives, and all other specific goals set thereof.
• Responsible for the maintenance of key performance metrics for the departments.
• Ensures Customer requirements/specifications and service requirements are complied with on all airline accounts; this includes production processing, on-time performance, equipment inventory, and quality assurance controls.
• Maintains customer communication with all local and corporate airline representatives to ensure all request, investigations, and/or related are concluded to the satisfaction of the customer and company.
• Supports customer audits and government audits to meet compliance.
• Monitors all menu cycles to ensure customer service and satisfaction is not interrupted.
• Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.
• Supports and assists Lean initiatives, and Quality initiatives to achieve OPEX targets.
• Ensures that proper equipment is maintained and controlled in the Unit for operation excellence.
• Ensures all Corporate Policies and Procedures are followed and maintained.
• Develops Standard Operating Procedures.
• Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.
• Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.
• Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.
• Monitors employee relations in each Department, ensures compliance with the National Master and Local Addendum labor agreements in the Departments.
• Assists the BU leader on projects, investigations, training, corporate goals and objectives, and airline requests.
• Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual) according to company policy.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Bachelor’s degree in business administration or related field required

Work Experience:

• Successful track record as a Manager or Assistant Manager in airline catering required.
• Minimum 10 years of management experience in in-flight catering or food manufacturing environment required.
• Proven experience successfully managing a team of supervisors and managers for a single operating unit required
• Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.
• Previous customer service and/or account management experience required.
• Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance
• Labor relations experience is required

Technical Skills: (Certification, Licenses and Registration)

• Must have strong and effective leadership skills
• Must be comfortable with all levels of employees and have the ability to drive positive program change.
• Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff
• Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements
• Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security
• Advanced Microsoft office tool skills (excel, word)
• Knowledge of quality auditing, inspection methods
• Detail oriented and excellent project management skills
• Strong organizational skills, able to prioritize responsibilities and multi-task
• Change Agent
• Able to obtain an AOA badge and customs seal.

Language / Communication Skills:

• Strong interpersonal skills and the ability to interact effectively with multiple departments and customers
• Excellent written and oral communication skills.

Sycuan Casino Resort is currently hiring for Chef de Cuisine position for our Bull & Bourbon Steakhouse!

We offer competitive pay, free transportation to work, employee discounts, and much more. Our Chef de Cuisine position start at $85,000 annually and varies depending on experience.

Job Purpose:

The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts.

Job Duties and Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

• Maintains the efficiency of kitchen operations
• Table hop and build relationships with guests
• Assigns duties to kitchen staff, and monitors schedules and performance
• Communicates pertinent departmental information to staff
• Performs Cook duties as needed
• Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed
• Creates, develops and implements menus
• Develops and trains team members
• Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary
• Ensures product and labor costs are within established guidelines
• Establishes and maintains quality standards
• Places food orders
• Coordinates and executes off site events
• Hires qualified kitchen personnel

Job Specifications:

• High School Diploma or G.E.D.
• ServSafe Manager Certification
• 5 years chef experience
• 21 years of age

Desirable:

• Culinary degree
• Food services supervisory experience

Skills and Knowledge:

Essential:

• Ability to create recipes and menus
• Ability to prepare a wide range of food products
• Ability to apply creative concepts to food preparation and presentation
• Ability to interact effectively with team members and guests
• Ability to provide leadership and guidance to staff
• Ability to appear for work on time
• Ability to communicate effectively in the English language
• Ability to maintain professionalism and composure
• Ability to complete forms and documents
• Ability to perform simple mathematical calculations
• Excellent English writing skills
• Working knowledge of MS Word and Excel
• Ability to understand and follow verbal directives and written directions
• Ability to accept constructive criticism
• Ability to lift up to 25 lbs.
• Ability to stand for up to eight hours at a time
• Ability to bend and stoop
• Ability to train and motivate subordinates
• Multi-lingual

Supervisory/Managerial Accountability:

Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I

Full Time positions offer FULL BENEFITS: (Medical, Dental, Vision, 401k with Match, 30K in Life Insurance paid by Sycuan- no cost to employees, PTO and More!) Competitive Pay, Annual Bonuses, Annual Reviews with merit increases.

*This position will be required to spend time at multiple Journeyman locations in Indiana and Michigan.

Do you believe a great event starts with a connection—and succeeds through disciplined execution?

Are you the kind of leader who can translate a client’s vision into a detailed plan, then rally a team to deliver it flawlessly, on time, and on brand?

Do you take pride in building real relationships, sweating the details, and owning the outcome from first conversation to final teardown?

At Journeyman Distillery, our events are an extension of our craft: intentional, memorable, and done the right way. The Events Operations Manager will bring to life booked events by owning event detailing, staff leadership, and on-site execution—ensuring every event is properly planned, staffed, and delivered to standard. The ideal job candidate: has a positive, “can-do” attitude, is friendly yet assertive, and able to prioritize and juggle multiple tasks; wants to be in the hospitality and events business and will dedicate the time needed to meet client needs; must have a greater concern for our clients and their experience than what time they will be home on a Saturday night; and must be able to translate the customer requests and articulate the needs to the various support teams to achieve a successful and happy end result for events. Lastly, the ideal candidate must have the willingness and ability to truly lead and manage a team of service members.

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.

GRIT MAKES GREAT

• Having a positive attitude that no challenge is too great
• Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
• There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
• 10,000-hour rule. Malcolm Gladwell: it takes 10,000 hours of intensive practice to be great

ALWAYS A JOURNEYMAN - NEVER A MASTER

• Excellence is a lifelong pursuit and mastery is an illusion
• The joy is in the daily work and pursuit of excellence, not in the final destination
• A focus on continual improvement and doing our best

1st CUSTOMER

• Treating every customer with the mindset that they are the business’s 1st ever customer
• Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
• Clean facilities
• Being available to the customer and timely responses in any capacity
• This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
• Never take the customer or employee for granted
• 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed.

AMBASSADOR

• Taking pride and ownership in your work
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity
• Extending common courtesy to self, employees, vendors, and guests
• Being an evangelist and promoter of the company and brand

At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity!
• Paid Time Off
• 401(k) with Employer Match available
• Medical, Dental, Vision, Life, Supplemental Insurance options
• Free Quarterly Bottle of Spirit (21+)
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• Employee Discounts
• Monthly Founders' Day event with Bill Welter
• Annual Employee Putting Competition
• Annual Employee Party

PRINCIPAL DUTIES (Events split between all locations; Event Operations Managers are assigned based on location and number of events)

Client Relations

• Work with Event Sales Manager to understand each booked client and take over communication with them once contracted.
• Meet and effectively communicate with clients to understand their specific expectations, budget, and food & beverage related needs, such as dietary restrictions throughout the entire planning process, from booking to event day as needed.
• Help clients design a timeline for their event, as well as a floor plan that is attractive and conducive to efficient service within the event space.
• Finalize menus, create invoices, and facilitate payments for clients, adhering strictly to all payment deadlines, working directly with Accounting & Finance
• Ensure all BEO details are finalized in accordance with established contractual timelines and obtain client sign-off to confirm accuracy and approval.
• Host group tastings of food and beverage offerings, as well as some private tastings.

Event Day- (Full Ownership of the Event, Acting as Manager on Duty (MOD)).

• Work Event Leads, and other Event Staff for set up, breakdown and execution of each event as needed.
• Clean and ready the facility for guests followed by oversight of a clean and organized facility post-event.
• Lead pre-event meeting with Event team members in specifics of event details and service timeline.
• Be onsite for appropriate time (as needed per event) for proper execution of pre- and post-meal service.

Management of Event Staff

• Interview, hire, and schedule all Event Staff (servers, bartenders, utilities, leads etc.) for events at primary assigned location.
• Lead the training of all Event Staff at primary assigned location.
• Work with Event Leads for setup and breakdown details for each event as needed at all locations.
• Manage Event Staff to meet the demand and timeline of each event, delegating duties as needed at all locations.
• Compose and deliver performance reviews for all Event Staff at primary assigned location.
• Consistently document all corrective action and disciplinary issues with the appropriate forms and guidelines provided through Human Resources at all locations.

Day-to-Day

• Work with the culinary team for client menu requests and keep them informed of any updates or changes to upcoming events at all locations.
• Maintain inventory of catering supplies, and cleaning and organization of spaces at primary assigned location.
• Work with outside vendors as needed and assist with the onboarding of vendors/contractors using proper protocol and vendor guidelines.
• Administrative tasks may include the facilitation of payroll, reports, point of sale procedures, and inventory for food and beverage functions at all locations.
• Respond in a thorough and timely fashion to consistent flow of emails and phone calls from booked clients.

• Ensure that all guests are served in a timely and professional manner
• Ensure tables are set, condiments are stocked and menus are clean and updated
• Stack and polish glassware and silver
• Use sales techniques to suggest additional items and enhance the guest experience
• Provide alcoholic beverage service to guests as well as non-alcoholic and hot beverages
• Operate POS system and handle cash/credit transactions
• Expedite food from kitchen to guest while maintaining cleanliness of serving equipment
• Maintain positive communication with service and kitchen staff; Make manager aware of guest’s comments and complaints
• Participate in daily cleaning operations for the restaurant, which can include checking bathrooms are clean, mopping, sweeping, vacuuming
• Other duties as assigned
  
  

• High School diploma or GED preferred
• One year prior guest service experience is preferred
• TIPS Certification preferred
  
  

• Strong knowledge of food and beverage menus, including ingredients and preparation methods
• Proficient knowledge in computer programs such as Microsoft Office or POS systems preferred
• Excellent customer service skills with a friendly and professional demeanor
• Ability to take accurate orders and communicate them effectively to the kitchen
• Strong multitasking skills to handle multiple tables and guest requests efficiently
• Knowledge of proper food handling, sanitation, and safety regulations
• Ability to recommend menu items and upsell food and beverage options
• Proficiency in using point-of-sale (POS) systems for order entry and payment processing
• Strong communication and active listening skills for guest interactions
• Ability to work in a fast-paced environment while maintaining attention to detail
• Effective problem-solving skills to handle guest concerns and special requests
• Basic math skills for processing payments and handling gratuities accurately
• Physical stamina to stand, walk, and carry trays for extended periods
• Ability to work collaboratively as part of a team to ensure smooth service flow
• Flexibility to work varied shifts, including nights, weekends, and holidays
• Ability to communicate and follow oral or written directions in English
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Position Summary

The Event Manager takes a client from the Sales & Contracting conversation to a fully realized event. Through a thorough understanding of the event operations and space functionalities, the Event Manager ensures client satisfaction is reached with an eye for details and logistics. While focused on hospitality, communication and planning, this position is also an extension of the Events Sales team, and driving revenue is key to this role. The EM should be able to add significant revenue through the planning process.

The Event Manager will be a support to the Sales Directors, suggesting floorplans, coordinating event start and end time with other possible events happening on the same date while focusing on exceeding client expectations while being mindful of financial goals for both the clients and the hotel. 

They must be able to read and understand a contract and invoice, as well as confidently upsell to clients in a relevant manner. They will manage all coordination with clients and vendors, including, but not limited to, an introductory briefing to the client, recommending appropriate vendors and best practices for hosting events at Wythe Hotel, menu selection guidance, floor plan creation on Prismm BEO creation on Triple Seat, adding information on Alice, while liaising with internal departments such as front desk, AV, housekeeping, engineering, porters, kitchen, event staff, etc as well as entering in group guestroom rooming lists and ensuring a safe event is hosted - all aligned with the client's vision, hotel needs and highest priorities. 

As a Manager in the Events Department, the Event Manager will also assist the Events General Manager with staff coaching & feedback when appropriate, and provide support to the new hire & annual review process. They will be present as a resource for our teams during setup and will ensure the client's vision is actualized by our service teams.

Key Responsibilities

• Oversight of event success from the first client interaction to closing out event financials and sending a warm note of thanks and an invite back.
• Work to ensure excellent standards of personal service, responsiveness, follow through, professionalism, and event execution at every step of the process for our clients.
• Must be able to recognize opportunities to maximize revenue by upselling and offering enhancements to create outstanding events and exceed guest needs. Must be a revenue driving member of the Events Sales team.
• Extensive knowledge of Wythe Hotel’s food and beverage offerings, proper preparation and presentation of food and beverage items. 
• Extensive knowledge of meeting room capacities, floorplans and room set-up, furniture inventory, audio-visual internal and external capabilities and timing, and any other pertinent details as they relate to Events rooms set-up. 
• Directly oversee set-up for all events and buyouts. Oversee all corporate Events setups in terms of BEO requirements, floorplan, set up and breakdown, kitchen sheets, space appearance, A/V equipment, maintenance, storage, and equipment for both current and future events.
• Create and maintain accuracy of BEO’s. 
• Communicate with all other Departments within the Hotel as necessary to ensure smooth execution of all Events
• Enter in group rooming lists and oversee final group guestroom billing to provide seamless service for clients hosting events with associated guestrooms.
• Maintain complete knowledge of scheduled daily events, times/schedules, employee daily schedule/expected duties and setups for daily and future events, and daily activities of both active and non-active event spaces. Liaise as the main point of contact with group clients from turnover from the sales department through post-event review.
• Oversee on-site event logistics, coordinating with all departments as well as outside vendors to ensure group requests are executed.
• Serves as liaison with vendors by ensuring Wythe Hotel qualifications are met, processes and procedures are followed, insurance information is submitted, and quality standards are upheld. 
• Weekly serviceware rental orders, including coordination of delivery, storage, and pickup. Placing specialty rental orders; lighting, furniture, service ware.
• Ensuring that competitive pricing is being obtained for all Events rentals. 
• Tour Event Spaces with clients and vendors as needed.
• Weekly Kitchen / FOH sheet & packet management.
• Obtain feedback on the quality of service and products post-event follow-up. 
• Invoicing & Billing: Charge group deposits when due, billing, and administration.
• Collect reviews and critical feedback from clients and present opportunities for improvements to the relevant departments. 
• Capitalize on opportunities for repeat business by communicating opportunities to the Sales Directors.

Experience & Skills Required

• Catering knowledge , 2+ years experience in NYC venues preferred
• Ability to independently manage multiple tasks and projects and meet deadlines
• Desire to succeed in special event management by consistently providing outstanding customer service
• Ability to communicate effectively with clients and colleagues through verbal and written methods
• Ability to remain calm under pressure, handle stress well and think on your feet
• Technical competence (Tripleseat, Mews, Prism, Google Suite, 7Shifts, Alice, etc.)
• Shows a high level of initiative, motivation, and detail orientation
• Able to present a calm and professional presence at all times.
• Bring a positive attitude and set and example and the correct tone for the team each day

What We Offer

• Salary: $85,000-$90,000 (based on experience)
• Comprehensive health benefits
• Paid Time Off
• Ongoing professional development
• Hotel room, Restaurant and Bar discounts
• Access to our network of cultural partners
• The chance to shape how discreet luxury is defined in Brooklyn

About Wythe Hotel

At the intersection of Brooklyn's industrial heritage and its cultural future stands Wythe Hotel - a pioneer that helped transform Williamsburg into one of the world's most dynamic neighborhoods. As we evolve with our neighborhood, we seek a Corporate Event Sales Manager who resonates with both Brooklyn’s heritage and future.

The Wythe Hotel is an equal opportunity employer committed to building a team that reflects the dynamism of Brooklyn itself. Committed to creating an inclusive workplace that promotes and values diversity, we encourage applications from individuals of all backgrounds, abilities, and perspectives.

The opportunity

Delaware North Sportservice is searching for seasonal Catering Supervisors to join our team at Great American Ball Park in Cincinnati, Ohio. As Catering Supervisor, you will work under the direction of the department manager to ensure effective operations of all event spaces, including training and supervision of catering team members. If you thrive on excitement and want your workday to fly by, apply now to join the game day action.

Pay

$16.00 - $16.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Train and supervise catering team members
• Ensure all food preparations, presentations, and service meet company standards
• Ensure responsible alcohol service and report any violations
• Answer guest questions and resolve guest complaints
• Ensure all workstations, pantries, and storerooms remain clean and sufficiently stocked

More about you

• Minimum of six months' experience in hotel, full-service restaurant, catering facility, or club environment preferred 
• Detail-oriented with strong organizational and leadership skills
• Ability to work accurately, efficiently, and courteously in a high-pressure environment
• Ability to effectively communicate with guests, and retain and communicate menu information and service preferences
• Basic math skills to accurately account for inventory
• No college degree required

Physical requirements

• Ability to lift up to 50 pounds for set-up, service, and clean up
• Ability to stand and walk for the entire length of shift, including walking up and down stairs and lifting as the work duties demand
• Variable temperatures – required to move between hot, noisy conditions of kitchen and climate-controlled dining environment
• May be required to work in confined and/or narrow spaces

Shift details

Evenings
Days
Holidays
M-F
Weekends
Events
OT as needed

Who we are

Delaware North operates concessions, premium dining, and retail services at the Cincinnati Reds Great American Ball Park and has been a partner of the Reds since 1936. We offer pre-game upscale dining and full bar service featuring local craft beer. In-game service includes in-seat ordering with chef-inspired specialties and ballpark favorites.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.