Eurest Cafe Menu Jobs in Usa

The opportunity

Delaware North Sportservice is hiring seasonal Concessions Stand Attendants to join our team at Comerica Park in Detroit, Michigan. As a Concessions Stand Attendant, you will be responsible for preparing and serving concession items while providing an excellent guest experience. 

If you thrive on excitement and want your workday to fly by, apply now to join the game day action.

Pay

$14.85 - $14.85 / 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?

• Greet guests, communicate offerings, and answer any questions in a friendly manner 
• Serve food and beverage items, following proper sanitation guidelines and adhering to all alcohol service policies 
• Participate in the set-up of the kiosk, arrange inventory, and notify the stand lead of any inventory shortages 
• Maintain a clean appearance of the work area, including cleaning equipment 
• Record all transactions via the point-of-sale system and maintain accurate cash count, and balance banks at the end of the shift 

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions 
• Ability to lift stock to 35 pounds occasionally 
• May be required to work in narrow spaces or variable temperatures, depending on the season 

Shift details

Evenings
Weekends
Events

Who we are

Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game.

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.

Mercyhealth System is seeking a full-time, BE/BC Anatomic and Clinical Pathologist to join our team. This is an exceptional opportunity for a skilled physician to practice in a collaborative environment while supporting a robust health network.

• Practice Your Way: Enjoy a stable schedule that supports clinical autonomy while providing robust administrative and operational backing.
• Diverse Case Mix: Engage in a "bread and butter" general pathology practice including surgical pathology, non-gyn cytology, and clinical lab oversight.
• Oncology Partnership: Work closely with two state-of-the art cancer institutes
  • Mercyhealth Cancer Institute, Rockford IL.
  • Leonard C. Ferguson Cancer Center, Freeport, IL.
• Hands-On Procedures: Perform frozen (Note: No Mohs procedures required).
• Collaborative Environment: Serve as a consultant to our medical staff, offering diagnostic insight to surgeons and oncologists.

• Lab Volume: The department performs approximately 250,000 to 350,000 laboratory tests annually.
• Anatomic Pathology: Approximately 450-550 cases per month.
• Cytology: 25-55 non-gyn cases per month.
• Capabilities: Base stains on-site with special strains and full menu of immunohistochemical stains available through partner reference labs.

• MD or DO degree from an accredited medical school.
• Dual Board Certification in Anatomic and Clinical Pathology (AP/CP) is required.
• Current Illinois medical license or eligibility to obtain one.
• Proficiency in performing and interpreting frozen sections
• Excellent communication skills for interaction with medical staff and participation in Tumor Boards.

Compensation & Benefits:

• Salary Range $385K-$430K
• Retention/ Sign On bonus
• Loan Repayment
• CME, licensure, membership, and medical association dues reimbursed
• Malpractice and tail insurance provided
• Relocation assistance
• Comprehensive benefits package, including health, dental, vision, etc.
• Day-one 403(b) matching retirement program
• Short- and long-term disability
• Paid parental and caregiver leave

• Regional health system with 7 hospitals, 85+ primary and specialty care centers in more than 55 communities throughout Northern Illinois and Southern Wisconsin.
• Over 900 partnered providers & 7,500+ professionals dedicated to compassionate, quality care.
• With over 125 specialty and sub-specialty services, including adult critical care, neonatal intensive care, neurosurgery, heart and vascular care together with WATCHMAN and TAVR, a cancer institute, plastic and reconstructive surgery, robotic surgery, orthopedic surgery, and much more!
• Mercyhealth Javon Bea Hospital is located just off I-90 in Rockford IL.; is a Comprehensive Stroke Center and an ACS designated Level I Adult Trauma Hospital, Regional Perinatal Center, Level III NICU, with advanced operating and surgery suites, including hybrid operating suites with real-time radiographic capabilities and state-of-the-art technology.
• Mercyhealth Freeport Hospital is a community-based healthcare network serving northwest Illinois, southwest Wisconsin, and eastern Iowa for more than 120 years. Located in a city of 25,000 and boasts 100 private-bed rooms.

About Rockford Illinois:

• Family-friendly atmosphere: Settled on the banks of the Rock River, Rockford is notable for its economic diversification into automotive, aerospace, and healthcare industries, as well as the undertaking of various tourism and downtown revitalization efforts.
• Close to major cities: Rockford has been recognized as one of the most affordable housing markets in the nation, less than an hour and a half drive from downtown Chicago and Milwaukee and less than an hour from Madison, Wisconsin.
• Historical significance: Rockford, founded in 1834, has a history rooted in industrial and manufacturing growth, becoming known as the "City of Gardens."
• Adventures: Rockford is known for various venues of cultural or historical significance, including Anderson Japanese Gardens, Klehm Arboretum, the Coronado Theatre, and the Burpee Museum of Natural History.

About Freeport Illinois:

• Family-friendly atmosphere: Freeport is a safe and welcoming community with excellent schools, parks, and recreational facilities. Raise your family in a place that prioritizes a relaxed, small-town lifestyle.
• Historical significance: Immerse yourself in the rich history of Freeport, most notably known for hosting the second Lincoln-Douglas debate in 1858. Explore museums, historical sites, and discover the stories that shaped the nation.
• Cultural gems: Freeport boasts a vibrant art scene with galleries and an art museum. Catch a performance at the historic Freeport Players' Guild theater, or delve into local history at the Stephenson County Historical Society Museum.
• Adventures: Enjoy the beautiful natural surroundings at nearby Lake Le-Aqua-Na State Park, offering hiking, camping, boating, fishing, and stunning scenery. Explore miles of trails or unwind by the water on your kayak!
• Close to major cities: Freeport is conveniently located just over two hours from Chicago and Milwaukee, WI; one hour from Madison, WI; and 40 minutes to Rockford, IL, offering access to world-class museums, theaters, sporting events, and all the excitement these vibrant cities have to offer.

Job Title: Fine Dining FOH Manager | Relocate to Lake Charles, LA

Location: Lake Charles, LA

Salary: $50,000 - $60,000

Skills: Guest Experience & Service Excellence, Team Leadership & Staff Development, Fine Dining Service Standards, Reservation & Floor Management, Wine Knowledge & Beverage Pairing

About Company / Opportunity:

This upscale, award-winning steakhouse offering prime beef, fresh seafood, a curated wine list, and refined service in an elegant, intimate environment. Guests choose this destination for business dinners, special occasions, and memorable fine-dining experiences. The Front of House Manager leads all guest-facing operations with a focus on excellence, professionalism, and warmth. This role ensures that the restaurant’s service standards match its reputation for superior cuisine and atmosphere. You’ll coach and develop the team, manage service execution, and maintain the highest levels of hospitality.

Responsibilities:

Guest Experience & Service Leadership

• Set and maintain impeccable fine-dining service standards
• Greet, connect with, and anticipate the needs of every guest
• Oversee pacing, table flow, and overall dining rhythm
• Resolve guest concerns with professionalism and care

Team Development & Supervision

• Recruit, train, and mentor servers, hosts, bartenders, and support staff
• Conduct ongoing training on hospitality, menu knowledge, wine pairing, and service technique
• Lead pre-shift briefings and feedback sessions
• Set expectations for professionalism, attire, and guest interaction

Operational Excellence

• Manage floor operations to ensure efficiency and consistency
• Coordinate closely with kitchen leadership on timing, special requests, and service detail
• Oversee reservation management, seating, and special occasions
• Ensure compliance with safety, sanitation, and alcohol service standards

Administrative & Financial

• Assist with scheduling to align service needs and labor goals
• Monitor and control front-of-house inventory
• Lead upselling initiatives and service enhancements that support revenue objectives
• Maintain daily service reports and support performance analytics
  

Must-Have Skills:

1. 3–5+ years of supervisory/management experience in a fine-dining or luxury hospitality environment
2. Strong knowledge of upscale service protocols, wine and spirits, and food pairings
3. Leadership skills with a focus on team development and retention
4. Exceptional communication and interpersonal skills
5. Familiarity with POS and reservation systems

Nice to Have Skills:

1. Wine or hospitality certification (WSET, CMS, sommelier training)
2. Previous experience in steakhouse or high-end restaurant management
3. Experience with service quality metrics and guest satisfaction systems

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary school graduate preferred
• One to two years of experience in a commercial kitchen preferred
• Serv Safe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication skills in English - Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• 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 Title: VP of Food & Beverage

Location: Las Vegas, NV – Overseeing 3 Properties

Compensation: Base $190,000–$210,000 + 30% Target Bonus + 30% LTI; Relocation assistance available

About the Role:

I am hiring on behalf of a well-known, prestigious hospitality and entertainment company seeking a VP of F&B to lead food & beverage operations across three Las Vegas properties. This role provides strategic and operational oversight, driving guest satisfaction, operational excellence, and profitability across multiple F&B outlets and concepts. The opening is due to a promotion.

Key Responsibilities:

• Lead F&B, culinary, and service teams across multiple high-volume outlets.
• Manage celebrity chef partnerships, unionized teams, and complex operational structures.
• Drive service standards, cost controls, inventory management, and talent development.
• Oversee menu development, operational efficiency, and guest experience initiatives.
• Partner with cross-functional teams to support openings, re-openings, and major transitions.

Candidate Profile:

• 15+ years in F&B leadership at resorts, casinos, or hospitality organizations.
• Experience with multi-outlet operations and diverse dining concepts.
• Strong operational acumen and executive-level collaboration skills.
• Union experience required; Nevada certifications preferred.
• Open to internal, local, or relocated candidates; high-potential Senior Directors or current VPs welcome.

Timeline:

• Immediate candidate identification and screening; target hire within one month.

• Responsible for managing, coaching, correcting employees, maintaining a positive atmosphere & upholding standard
• Assist in interviewing, selection, training and retention of employees
• Produce weekly schedules according to budget and forecasted numbers
• Responsible for the financial success of the operation
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling and hygiene standards
• Manages inventory and purchases food and supplies
• Complete and assign daily preparation lists
• Communicate with Director of Outlets & Beverage as needed regarding inventory, ordering and menu details such as pricing information
• Ensures customer satisfaction with all aspects of the restaurant and dining experience
• Other duties as assigned
  
  

• 2 years of management experience in a Food Service environment required
• Hospitality management related degree preferred
  
  

• Knowledge of purchasing, scheduling and payroll systems required
• Proficient with Microsoft Office Suite or related software
• Proficient written and verbal communication skills English skills, Spanish a plus
• Knowledge of food handling, safety and other restaurant guidelines
• Strong analytical and problem-solving skills
• Excellent time management skills
• Strong supervisory and leadership skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to delegate work to others
  
  

• 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
  
  

• 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
  
  

• 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)
  
  

• Paid Time Off Programs
• Employee Ski Pass
• Other company perks
  
  

Location: Chicago, IL

Position Type: Full-Time

About the Role

We are seeking an experienced Beverage Manager to lead the strategy and performance of the restaurant’s bar operations within a high-end dining concept.

This role is responsible for developing and managing the beverage program, optimizing profitability, and delivering an exceptional guest experience aligned with the brand’s hospitality standards.

The Beverage Manager will oversee the Head Bartender and bar team, ensuring operational efficiency, cost control, and continuous innovation within the beverage offering.

Key Responsibilities

• Define and execute the bar’s financial and operational strategy, analyzing P&L statements, COGS, and beverage sales performance to maximize profitability.

• Lead, evaluate, and mentor the Head Bartender, providing strategic guidance and performance feedback to support efficient daily bar operations.

• Design, optimize, and analyze the beverage program, including menu engineering and pricing strategies, in coordination with the Restaurant General Manager.

• Supervise inventory management, purchasing, and stock control, ensuring accurate documentation and adherence to cost targets.

• Prepare and present financial and operational reports on bar performance, identifying opportunities for continuous improvement.

• Ensure that all beverages and guest interactions meet the brand’s service and quality standards, maintaining consistency across shifts.

• Develop and maintain relationships with key beverage suppliers, distributors, and brand partners, negotiating product allocations, pouring contracts, and promotional opportunities.

Qualifications

Education

Technical studies in:

• Bar Management

• Mixology or Cocktail Studies

• Hospitality and Tourism or related fields

Experience

• Minimum 1 year of experience as a Bar Manager

• Minimum 2 years of experience as a Head Bartender

• Proven experience leading bar teams and managing daily operations

• Ability to perform effectively in dynamic hospitality environments

Knowledge & Skills

• Strong understanding of cocktail preparation, mixology techniques, and beverage service

• Knowledge of wine pairing and beverage program development

• Familiarity with Asian flavor profiles is a plus

• Experience managing cost control, purchasing, and inventory

• Knowledge of Good Food Handling Practices

• Barista skills and international mixology knowledge are a plus

Computer Skills

• User-level proficiency in Windows operating systems and Microsoft Office tools

Languages

• Advanced English required

Compensation & Benefits

• Competitive compensation package

• Paid Leave and Paid Sick Leave in accordance with Chicago regulations (up to 80 hours annually)

• Access to a retirement savings program in compliance with Illinois Secure Choice requirements

• Opportunity to lead and develop a creative beverage program in a premium dining concept

• Professional development and career growth within a dynamic hospitality group

Join Our Team

This is an exciting opportunity for a passionate beverage professional to lead a dynamic bar program, drive innovation, and deliver exceptional hospitality within a high-end dining environment. If you are driven by creativity, operational excellence, and guest experience, we encourage you to apply.

Position Summary

The Pastry Chef leads the pastry department, creating high-quality, innovative desserts, breads, and pastries for a luxury hotel or resort. This role oversees all pastry production, presentation, and departmental operations while maintaining the highest culinary and service standards.

The ideal candidate is a creative and experienced pastry professional with strong leadership skills and a passion for luxury hospitality.

Key Responsibilities

Culinary Leadership & Creativity

• Develop and execute seasonal dessert menus, specialty pastries, breads, and plated desserts
• Maintain consistency, quality, and presentation standards in all pastry production
• Introduce innovative desserts that reflect the property’s brand and luxury positioning
• Collaborate with Executive Chef and culinary team on menu planning and special events

Department Operations & Management

• Supervise, train, and mentor pastry cooks and assistants
• Oversee production schedules, inventory management, and ordering of pastry ingredients and supplies
• Maintain kitchen cleanliness, equipment maintenance, and proper storage standards
• Ensure compliance with food safety and sanitation regulations

Guest Experience & Special Projects

• Design desserts and pastries for banquets, weddings, VIP events, and in-room dining
• Participate in tastings and chef collaborations for special events
• Maintain high guest satisfaction by ensuring creative and precise dessert execution

Financial & Administrative Responsibilities

• Manage pastry department budget, labor, and cost controls
• Monitor food cost, portion control, and waste management
• Collaborate with Executive Chef on purchasing, supplier relations, and seasonal ingredient sourcing

Required Qualifications

• 5+ years of professional pastry experience, with 2+ years in a supervisory or leadership role
• Experience in luxury hotels, resorts, or high-end restaurants
• Expertise in classic and contemporary pastry techniques, baking, and chocolate work
• Strong leadership, communication, and organizational skills
• Knowledge of food safety standards, sanitation, and kitchen operations

Preferred Qualifications

• Culinary degree or pastry certification
• Experience with high-volume production and luxury banquet events
• Knowledge of plated dessert artistry, sugar work, and chocolate tempering
• Experience in resort, hotel, or high-end hospitality environments

Compensation & Benefits

• Competitive salary
• Health, dental, and vision benefits
• Paid time off and holidays
• Professional development and growth opportunities