Eurest Catering Jobs in Usa

We are seeking a Director of Revenue Management to join the Hyatt Centric Delfina, Santa Monica team.

As a member of the Executive Committee, this role champions and implements market strategies that deliver products and services that meet or exceed the needs and expectations of our target guests and property colleagues.

The Director of Revenue Management is responsible for identifying and maximizing revenue opportunities across transient, group, and contracted business, while recommending and maintaining pricing, positioning, and inventory controls across all channels. The role also leads forecasting, opportunity analysis, and the processes that maximize revenue and profit from existing and future demand.

Key Responsibilities

Pricing, Inventory, and Channel Management

• Establish pricing levels across all segments and room types; own daily pricing and inventory processes.
• Set and manage yield controls and rate restrictions to maximize revenue across all distribution channels.
• Ensure all distribution channels have accurate content, rate loading, and inventory maintenance; conduct audits to confirm sell strategy is correctly applied in all channels.
• Monitor and analyze competitors daily and weekly through shop reports and online sources to identify selling strategies and market trends.
• Develop and maintain relationships with OTA market managers and other local revenue leaders to optimize opportunity and share best practices.
• Maintain accurate reservations system information; oversee the maintenance of systems that support revenue management, including CRS, RMS, PMS, and Sales and Catering platforms.

Forecasting, Budgeting, and Performance Management

• Build and maintain accurate short- and long-term forecasts, including weekly forecasts, 30-60-90 day forecasts, in-month updates, and full-year outlooks.
• Develop room revenue forecasts using macro and microeconomic variables, local demand generators, and unconstrained demand analysis to determine optimal business mix.
• Lead the annual budgeting and pricing process; prepare the annual rooms revenue budget.
• Lead annual STR Index goal setting; monitor RevPAR index and provide weekly and monthly performance analysis.
• Accountable for forecast accuracy and clear communication of trends, risks, and opportunities to stakeholders.

Group, Contract, and Sales Strategy Support

• Oversee evaluation of all contracted opportunities (group, wholesale, corporate negotiated) in partnership with Sales, enabling speed of response while maximizing profitability.
• Maintain group pickup and cutoff reporting; communicate with Sales on upcoming cutoff dates, pickup pacing, and strategy adjustments.
• Establish and communicate sales strategy for day, week, month, and rolling 12 months, and ensure strategy changes are reflected in calendars and sales tools.

Reporting, Meetings, and Stakeholder Communication

• Prepare and analyze market segmentation, production, source contribution, pickup, and pace reports to support decision-making.
• Lead weekly revenue strategy and revenue management meetings; prepare required reporting for related meetings and forums.
• Prepare monthly and or quarterly presentations for ownership and senior stakeholders.
• Communicate brand initiatives, demand insights, and market analyses to hotel leadership and cross-functional teams.
• Monitor occupancy fluctuations and communicate with operational leaders to support staffing efficiency and service delivery.
• Review daily performance and the daily flash report for accuracy; analyze actual results versus potential and summarize key takeaways for business review meetings.

Team Leadership and Professional Standards

• Actively develop and coach team members, ensuring opportunities to grow revenue management and leadership skills through training, mentorship, and industry engagement.
• Maintain confidentiality of sensitive information and operate with strong attention to detail and follow-through.
• Approach all guest and colleague interactions with professionalism, courtesy, and a service-oriented mindset.
• Perform other duties as requested by management in support of business needs.

Digital and Distribution Support

• Partner with marketing and distribution stakeholders on revenue-driving initiatives such as paid search, email campaigns, and advertising programs where applicable.

Skills and Knowledge

• Strong analytical capability with the ability to interpret complex data from multiple sources and translate insights into clear actions.
• Advanced Excel skills (macros preferred), and proficiency with Microsoft Word and PowerPoint.
• Deep familiarity with hotel performance and market intelligence tools, including STR and platforms such as Agency360, Demand360, and OTA insight tools.
• Working knowledge of third-party extranet sites and distribution systems; disciplined approach to accuracy and controls.
• Ability to present ideas and recommendations in a concise, well-organized way, including experience with ownership presentations.
• Effective ability to supervise, motivate, and develop teams; strong collaboration across Sales, Marketing, Operations, and Finance.

Systems Experience – candidates without prior Hyatt experience will not be considered.

• Hyatt Reserve & RMT required.
• Hyatt Envision required.
• Opera PMS required.
• IDeaS RMS required.

Qualification Standards

• Bachelor’s degree in Business Administration, Marketing, Hotel and Restaurant Management, or related field preferred.
• Minimum 4 years of revenue management experience in a hotel environment; 5 or more years of progressive experience preferred.
• Qualified candidates must have previous working experience using Hyatt systems. (candidates without this experience will not be considered)
• Proven track record of delivering strong commercial results and innovative, market-leading strategies.
• Ability to work quickly and effectively in a high-pressure environment; excellent time management skills.
• Clear verbal and written communication skills, strong attention to detail, and consistent follow up.

Physical Requirements

• Flexible schedule and extended hours may be required, including during peak business periods and pre-opening milestones.
• Light work: exerting up to 20 pounds of force occasionally, and up to 10 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.

General Requirements

• Maintain regular attendance in compliance with property standards and scheduling needs.
• Maintain high standards of professional appearance and grooming, including wearing a name tag when required.
• Effectively listen to, understand, and clarify concerns raised by guests and colleagues.
• Multi-task and prioritize competing deadlines and departmental functions.
• Support safe and efficient hotel operations by complying with policies and procedures.

EOE

Williams Lea by RRD is a global business support services company with a strong legacy—over 200 years of experience delivering world-class business solutions. We specialize in delivering skilled administrative support, document production, presentation design, and marketing and communications services to leading companies around the world—especially within legal, financial, and professional services industries.

We’re a people-powered organization. With a presence in North America, the UK, Europe, and Asia Pacific, we have thousands of employees globally, all working together to help our clients operate more efficiently and effectively. Whether it’s supporting law firms with critical document production or helping financial institutions manage high-volume print and digital communications, we’re the behind-the-scenes team making everything run smoothly.

The Site Manager is an operations leader who will communicate a vision for how Williams Lea best serves our clients across single or multiple service offerings, and who empowers and enables their team to bring that vision to life. The role focuses on executing service delivery, delivering operational excellence, implementing optimized cost to serve models, applying continuous improvement initiatives, and team growth and development.

Operational Leadership

• Responsible for overseeing day-to-day operations across all service lines with an emphasis on the front-end services that include hospitality, catering, concierge, events, and reception. Other departments include reprographics, mail, and facilities management.
• Ensure seamless, high-touch guest experiences aligned with white-glove service standards.
• Implement and manage standard operating procedures, workflow optimization, quality metrics, and service delivery goals.
• Lead continuous improvement initiatives and proactively address operational issues before they escalate.
• Utilize workflow management tools to monitor service delivery and inform staffing decisions.
• Partner with cross-functional teams to ensure integration with client expectations and organizational policies.

Job Duties:

• *Establish high-end level quality of service delivery across all supported departments.
• *Implement standardized processes for all aspects of operations
• *Track operational controls and ensure management information reporting requirements are fulfilled
• *Accomplish action items from account plans
• *Maintain continuous lines of communication, keeping client services informed of all critical issues and facilitating open cooperation between operations and client services
• Follow delegations of authority for operations team
• *Partner with functional teams, adhering to appropriate corporate policies, internal controls, and reporting
• *Manage staff performance including establishing development goals, setting business objectives, establishing priorities, and providing ongoing performance feedback
• Promote a culture of high performance and continuous improvement that values learning and a commitment to quality
• *Investigate and resolve issues escalated by the client(s) and communicate significant issues to the Operations

Director and client services

• Have a strong knowledge clients’ businesses and the impact of our services
• *Manage overall performance metrics of accounts/departments against contract/target metrics
• Provide team with clear communications regarding target metrics/expectations and support their achievements
• Escalate operational, compliance and financial risk areas
• *Manage the selection, induction, development, retention, motivation and performance of direct reports
• Establish a structured succession plan for key roles
• *Support new business implementation
• Cascade key business and organizational messages down to the associate level, per the appropriate channels
• Share knowledge, best practices and solution designs within the relevant management teams to ensure continuous business improvement
• Ensure that operational processes stay within agreed upon budgets and timelines
• Provide training and development opportunities and serve in mentoring role for his/her direct reports
• Compilation and issue of monthly client billing
• *Manage staff allocation through optimized scheduling and cross-training and through fostering a strong sense of teamwork
  
  

• Bachelor’s degree or equivalent experience is required
• Over 5 years’ experience and a proven track record of being a recognized leader and manager of people in a customer service and guest services high end environment
• Demonstrated record implementing solutions that have permanently resolved poor contract performance or difficult situations
• Excellent client service skills with a service-minded approach towards the client
• Proven experience in the delivery and management of complex multi-service solutions for clients
• Minimum of two years of successful financial management; understanding of how day-to-day and strategic decisions impact P&L
  
  

RRD's current salary range for this role is $84100 to $134600 / year. The salary range may be adjusted based on the applicable geographic location of the hired employee, and the range may change in the future. At RRD, it is not typical for an individual to be hired at or near the top of the range for their role and compensation decisions may vary based upon, but not limited to education, skills, experience, proficiency, performance, shift and location. Depending on the role, in addition to base salary, the total compensation package may also include participation in a bonus, commission or incentive program. RRD’s benefit offerings include medical, dental, and vision coverage, paid time off, disability insurance, 401(k) with company match, life insurance and other voluntary supplemental insurance coverages, plus parental leave, adoption assistance, tuition assistance and employer/partner discounts.

#WLNAT

All employment offers are contingent upon the successful completion of both a pre-employment background and drug screen.

RRD is an Equal Opportunity Employer, including disability/veterans

COMPANY DESCRIPTION:

Georgetown Events Hospitality Group is a renowned restaurant, & catering + events company based in Washington, DC. Known for its family of restaurants and event venues such as Jetties, Surfside, The Bullpen, and the iconic Millie's in both Spring Valley, DC and on Nantucket, the company is deeply rooted in the local community where friends, new and old, can gather to enjoy delicious food in an elevated but relaxed atmosphere. Each location is celebrated for its inviting vibe, fresh cuisine, and connection to people, becoming "Your Local Escape." Follow @georgetownevents on social media for updates and highlights.

The following will detail the specific tasks and responsibilities required to perform the duties of the job for which the employee is being hired. 

Job Description - Wheelhouse, Executive Chef

Wheelhouse is an American Bistro and neighborhood gathering place located on Connecticut Avenue in Northwest Washington, DC. The restaurant is scheduled to open in Spring of 2026 and is seeking a strong Executive Chef to help lead the launch of the concept. 

Executive Chef responsibilities include designing and implementing recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Executive Chef Responsibilities:

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis, ensuring standards are being strictly adhered to by employees
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes alongside Chef/Owner when necessary to keep customers happy and to minimize overhead costs when possible
• Ensure staff operate within company policies
• Maintain production and sales records
• Minimize waste & loss
• Schedule kitchen and staff hours
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Monitor and oversee sanitation practices to ensure that standards of cleanliness are followed

Executive Chef Requirements:

• Proven work experience as a Chef
• Hands on experience with various kitchen equipment
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Strong budgeting, inventory management, and cost-control skills
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Previous experience as an Executive Chef or a senior culinary leadership role is preferred
• Formal culinary training or a related degree is a plus

Benefits:

• 100% Health coverage for the individual, Dental & Vision Care options available
• 401k Available
• Complimentary Shift Dining
• Half Price for Off-duty Dining at all our restaurants.
• Opportunities for Career Growth and Advancement
• Paid Time Off & Sick Pay
• Salary Range (depending on applicant): $90-120k

Event Coordinator

Job Classification: Exempt

Reporting Relationship: Food & Beverage Services Manager, General Manager

Primary Accountability:

The Event Coordinator is responsible for the sales, planning, coordination, and execution of club events ranging from 10–250 guests, including weddings, corporate events, tournaments, member functions, and other club gatherings. This role coordinates banquet and event service staff, manages event logistics, and ensures events are executed according to the club’s hospitality and service standards. The Event Coordinator works under the direction of the Food & Beverage Services Manager and collaborates with the culinary and service teams to deliver exceptional experiences for members, guests, and clients.

Essential Job Functions:

Event Sales & Booking

· Serve as the primary client contact throughout the planning process and during events

· Respond to event inquiries, conduct site tours, prepare proposals and contracts, and convert inquiries into confirmed bookings for club events including weddings, corporate functions, tournaments, member events, and social gatherings

· Assist Marketing Manager in promoting club functions and events within dining outlets and other areas of the clubhouse

· Maintain and manage the club’s master event calendar and event documentation

Event Coordination & Supervision

· Coordinate and oversee event planning and execution to ensure events are carried out according to Banquet Event Orders and club service standards.

· Coordinate event logistics across the culinary team, service staff, vendors, and other relevant departments

· Prepare and distribute Banquet Event Orders (BEOs) detailing menus, timelines, room setups, and operational requirements

· Conduct pre-event briefings with banquet staff to review event timelines, service expectations, and special requests

· Monitor event flow and guest satisfaction during events, addressing concerns and communicating service adjustments as needed

· Greet members and guests and observe service to ensure club hospitality standards are maintained

Event Staffing & Operations

· Provide event-specific direction to banquet staff during event execution; overall service management and staffing decisions remain under the supervision of the Food & Beverage Services Manager

· Assist the Food & Beverage Services Manager with event staffing and payroll verification for banquet staff

· Monitor event staff compliance with club policies including dress code, service standards, and professionalism

· Maintain the appearance, cleanliness, and organization of banquet equipment and event-related facilities

· Assist in developing and implementing departmental policies, procedures, and operational improvements related to events

Financial, Administrative, & Compliance

· Assist with reconciliation and documentation for event-related Point-of-Sale transactions and additional billing

· Assist the Food & Beverage Services Manager in monitoring the financial performance of the events program and identifying opportunities for improvement

· Ensure proper handling procedures are followed to minimize breakage and food waste; ServSafe certification required if not already obtained

· Ensure compliance with applicable federal, state, and local laws related to food and beverage service and event operations

Qualifications:

· 2–4 years of experience in hospitality event coordination, banquet operations, catering sales, or private event management with 50+ guests preferred

· Strong organizational, communication, and time-management skills with the ability to manage multiple events simultaneously

· Flexibility to work evenings, weekends, and holidays based on the club’s event schedule

· Ability to read and interpret operating procedures and prepare routine reports and correspondence.

· Ability to apply practical problem-solving skills and manage multiple priorities in a fast-paced hospitality environment

· Sales confidence and ability to work directly with clients during event planning and execution

· Ability to communicate effectively with members, guests, and staff

· Ability to understand event pricing, service charges, and basic banquet calculations

· Proficiency in Microsoft Office; ClubEssential and Perfect Venue experience preferred

· Must provide required employment eligibility documentation upon hire

Benefits:

· Competitive salary

· Annual bonus structure

· Health and dental insurance

· Base life insurance coverage

· 3% IRA employer matching with personalized retirement consultation

· Monthly phone stipend

· Possible education and professional certification reimbursement

Physical Requirements:

· Ability to stand and walk for extended periods during events

· Ability to lift or move event materials and supplies up to 30 pounds

· Ability to use a computer and read digital and printed materials

Work Environment:

· Hospitality-driven schedule requiring evenings, weekends, holidays, and extended hours during peak event periods

· Fast-paced environment balancing office-based planning with active event oversight in the clubhouse

· Frequent interaction with club members, guests, and staff across multiple departments

Additional Duties:

This job description is intended to describe the general duties and responsibilities of the position and is not intended to be an exhaustive list of all tasks. Additional duties may be assigned as needed by management.

Application Instructions:

Applicants should submit a resume and brief cover letter outlining their relevant event coordination or hospitality experience to and Please include the phrase “Event Logistics” in the subject line of the application email.

Job Description

The Monterey Plaza Hotel & Spa is a luxury property within the Woodside Hotel Group collection. This 282-room property has four penthouse suites, over 30,000 square feet of meeting space.

We are seeking a Meetings & Events Manager to join our award-winning team. The Meetings & Events Manager is responsible for the management of group business after booking by the Sales department; generally, for groups with more than twenty-one (21) sleeping rooms. They will also respond to telephone and online requests for bookings and service of social events and weddings. These responsibilities include client development to ensure profitable events and functions, repeat and referred business. Accordingly, they upsell menus, suggest décor, floral, spa treatments, entertainment, and other enhancements to achieve their sales and guest satisfaction goals. They are a liaison between the hotel’s business interests, hotel personnel, and the group client. The Meetings & Events Manager represents the Monterey Plaza Hotel & Spa in a manner that enhances the reputation of the hotel within their market segment, the local community, and within the industry.

ESSENTIAL FUNCTIONS

1. Executes their market segment’s business plan utilizing hotel assets. Manages client relations, upsells, and represents the hotel and market segment according to luxury property and Monterey Plaza Hotel & Spa standards.
2. Ensures profitable contracts are implemented on behalf of the hotel by regularly reviewing banquet event order details, attending pre-conference and other planning meetings, addressing required food and beverage contribution. Strategies to achieve or exceed their budgeted market segment goals quarterly. Regularly meets with the Director of Meetings & Events to evaluate client development efforts and strategize how to maximize spend.
3. Maximizes sales and service by guiding clients through the finer details of events planning; suggests appropriate room sets, décor, floral, linens, and audio-visual requirements, and menus, spa experience, and other hotel services. Upsells food and beverage.
4. Responsible for guest relations as it pertains to their market segment, which includes development of both prospective and existing business. Conducts site inspections with a guided tour offering detailed descriptions of services offered for potential and definite business by either a pre-arrangement or walk-in basis.
5. Contacts clients to complete the resume questionnaires, review hotel policies and procedures, and finalize their banquet event order including completing special arrangements such as golf tee times, spouse tours, spa treatments, and restaurant reservations. Ensures client’s deposits are received. Confirms completed rooming lists, special arrangements, amenity requests, and menus and distributes all information as required.
6. Creates, writes, proofs, and distributes banquet contracts, banquet event and change orders, room diagrams, and conference resumes. Processes accurate and timely information throughout the hotel as it pertains to their market accounts, performance results and future business. Ensures all on a need-to-know basis are appropriately informed in a timely manner. Completes all reports in a timely and conscientious manner as required or upon request.
7. Ensures Banquets billing information is relayed to Accounts Receivable in a manner that is both accurate and timely. Gives direction to the Banquet Captains to ensure the efficiencies of their respective positions are met as it relates to meeting and exceeding service expectations.
8. Responsible to check banquet room set-ups against banquet event order specifications. Acts as the client liaison with the banquets operational team to ensure functions run smoothly and according to the client’s expectations. Introduces client to the Banquet Captains to ensure the efficiencies of their respective positions are met as it relates to meeting and exceeding the guest’s expectations.
9. Initiates consistent relevant communication with the Banquet Captains, Banquet Sous Chef, the senior Food & Beverage and Rooms management teams in addition to the senior Sales management team with respect to associate performance, client needs, sales efforts, and results.
10. Attends weekly Meetings & Events, Department Head, and Sales & Marketing meetings. Represents the hotel at pre-cons, site visits, trade shows, and other meetings as necessary or as directed.
11. Works cooperatively and in coordination with all other hotel departments and third-parties to deliver exceptional guest service to a luxury property standard.
12. Observes all safety protocols and holds others accountable to hotel and departmental safety standards and procedures.
13. Completes other duties and special projects as assigned.

ADDITIONAL RESPONSIBILTIIES

• Attends post-conference meetings when possible and records client preferences and send thank you notes to the client. Ensures a thank you is emailed along with an evaluation survey.
• Ensures key details have been arranged according to banquet event order specifications and will meet or exceed guest expectations.
• Introduces key guest contacts and meeting planners personally to the operational team responsible for their function. Acts as an on-site liaison for clients.
• Due to the nature of the hospitality industry, they will be required to work a flexible schedule that meets business demands. While the schedule will primarily be Monday through Friday, the schedule may include weekend or holiday shifts.

TRAVEL

This position may travel occasionally for sales blitzes; trade shows or for departmental meetings. Any required travel is primarily local during the business day. Some out-of-area travel may be required and must be pre-approved by the Director of Meetings & Events.

QUALIFICATIONS

• Must have previous or current sales experience and computer experience.
• Long hours sometimes required.
• Good time management skills, the ability to build rapport, upsell, negotiate and close business is critical.
• Working knowledge of Amadeus/Delphi (Salesforce) and MS Office programs, such as Excel, Word, and Outlook is also needed.
• Ability to type a minimum of 50 words per minute, proofreading skills.
• Must be able to communicate with all departments effectively and efficiently.
• Ability to work independently and have good time management skills.
• Ability to work a flexible schedule, including evenings, weekends and holidays, is required.
• Must have high degree of attention to detail, organizational skills, excellent communication skills (both oral and written).
• Strong leadership capabilities and the ability to build client relationships with internal and external customers.
• The position requires a high level of professionalism.

REQUIRED EDUCATION AND EXPERIENCE

High School diploma or GED needed.Two to four-year college undergraduate degree is preferred or the equivalent in work experience. Previous convention services, sales or catering experience is preferred. Hotel experience is strongly preferred.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position operates in varied environments, which may include home office, client offices, various modes of transportation, hotel and conference trade shows, and site visits. They will routinely use standard office equipment such as computers, phones, photocopiers, and filing cabinets. The position requires traveling to and from businesses resulting in prolonged sitting in a car, airport or plane, or in an office.

While performing the duties of this job, the employee is frequently exposed to outside weather conditions and extreme cold. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate.

PAY SCALE

The pay scale for this position is $36.58 per hour and bonus eligible. This is the pay rate for this position that the Hotel reasonably expects to pay.

Monterey Plaza Hotel and Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

It is the mission and intent of this position that the incumbent will help in the overall day-to-day operation and long-term outlook of the catering facility. The Junior Banquet Manager will help create a pleasant environment and experience for our external and internal guests. The Junior Banquet Manager contributes to the operational and financial aspects of the overall Banquet operation and assists in overseeing that the implementation, application and consistency of policies, practices, objectives and philosophy meet company standards and exceeds client/guest expectations. 

Major responsibilities:

• Being beholden to our Mission Statement and ensuring Guest Satisfaction consistent with our company's philosophy and culture.
• Provide leadership and support for all banquet staff and colleagues, regardless of department.
• Ensuring that the appropriate number of banquet associates are scheduled in accordance with company standards, policies and guidelines.
• Assists in motivating, disciplining, directing, and supervising the work of associates within the Banquet Department.
• Assists in the supervision and maintenance of service protocols executed by banquet associates to ensure the highest levels of professionalism and decorum are exhibited to clients and visitors of our venue.
• Understanding the financial costs associated with every aspect of service within the banquet department to ensure service is operated in an optimized fashion within budgetary guidelines.
• Develop a thorough understanding of our Service By-Laws to ensure that practices and steps of service are executed within established parameters.
• Understand and comply with our grooming and presentation standards to “Lead by Example,” and consistently inspect all CPS5, LLC associates appearances. Monitoring, attitude, language, diction and professionalism are also requirements towards ensuring our strict quality of service standards.
• Meet clients(s) and assume responsibility as the primary liaison from the Sales Manager on the day of the event. Communicate directly with the clients and review details of their function.
• Work collaboratively with the Banquet Captains to establish a clean chain of communication wherever working events. Identifying which captain is assigned to task is a bedrock tenet towards establishing accountability.
• Observe and supervise the actions of all service associates (servers, captains, housemen, stewards, etc.) to ensure that safety standards are being followed, productivity standards are being met, and proper execution occurs during every hosted event.
• Lead pre-meal meetings that provide instructions and an overview of the event’s food, service, and timing nuances
• Continuously walk the ballroom, back of house, foyers, hallways and rooms to observe and assess their readiness for client/guest use.
• Check restrooms on all floors to ensure they are clean, equipped with supplies, and appropriate for guest use.
• Provide room diagrams for banquet Housemen and ensure that they set the rooms accordingly.
• Conduct walk-throughs of the spaces upon your arrival and prior to your departure to ensure anything warranting attention can be addressed.
• Be professional and courteous to all internal and external entities you encounter. 
• Clearly articulate expectations of service and follow up by observing and providing feedback to those who work exemplarily, need support, or are not executing satisfactorily.
• The ability to respond properly during any emergency and/or safety situation.
• The ability to communicate directly with the hosts of functions and go over the details of their function.
• The ability to take an active role in implementing safety procedures and following up within the department.
• The ability to work with Union / Local 6. 

Additional Duties and Responsibilities:

• Report all suspicious people or activities and hazardous or unsafe conditions to Security.
• Understand and follow the NYS laws and guidelines governing beverage service.
• Provide safety instruction and/or guidance to guests and colleagues in the event of a fire or other emergency situations.
• Highly knowledgeable about Schedule A-1 as per Local 6 specifications.
• Monitor payroll of department. 

Requirements:

• Have a minimum 3 years of banquet experience and/or food and beverage management/supervisory experience.
• Willing to work overnight shifts / flexibility.
• Have excellent communication and organization skills.
• Be a self-motivator and motivator of others.
• Have the ability to handle guest requests in a detailed manner.
• Work in a safe, prudent and organized manner.
• Be able to relate to all levels of guests and management.
• Excellent leader and trainer.
• Strong interpersonal skills and attention to detail 

NOTE: CPS5 LLC at the Plaza reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion without notice. 

PHYSICAL REQUIREMENTS: Must be physically able to endure ample walking throughout the Hotel (walking stairwells and working long hours (when required).

Salary Range: $85,000 - $95,000

You will be eligible to participate in a bonus plan based upon your performance in the financial & qualitative goals achieved by CPS5.  CPS5 is an Equal Opportunity Employer. We consider all qualified applicants without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, marital or familial status, veteran status, disability, arrest or conviction history, caregiver status, or any other legally protected status under federal, state, or local law. 

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Director of Events (Restaurants)

We are seeking an experienced and creative Director of Events to lead and grow the events business across our restaurant concepts. This role is ideal for a hospitality professional with a strong background in restaurant events, private dining, and brand-driven experiences.

About the Role

The Director of Events will be responsible for overseeing all aspects of the events strategy, from sales and client relationships to execution and team leadership. This individual will work closely with operations, culinary, marketing, and ownership to ensure seamless, high-quality events that drive revenue and elevate the guest experience.

Key Responsibilities

• Develop and execute the overall events strategy for restaurant locations
• Lead and manage the events sales process, including inquiries, proposals, contracts, and follow-ups
• Build and maintain strong relationships with corporate clients, planners, and VIP guests
• Oversee planning and execution of private events, buyouts, and special activations
• Collaborate with culinary and operations teams to ensure flawless event delivery
• Manage and mentor events and/or sales team members
• Track event performance, budgets, and revenue goals
• Identify opportunities to grow private dining and events revenue across concepts

Qualifications

• 5+ years of experience in restaurant events, catering, or hospitality sales
• Proven success driving events revenue in a restaurant or hospitality environment
• Strong leadership, organizational, and communication skills
• Client-focused mindset with excellent attention to detail
• Ability to thrive in a fast-paced, high-volume environment
• Flexible schedule, including evenings and weekends as needed

Why Join Us

• Opportunity to shape and grow a dynamic events program
• Collaborative, hospitality-driven culture
• Competitive compensation and growth potential

If you are passionate about hospitality, events, and creating memorable guest experiences, we’d love to hear from you.

Apply or message us directly to start the conversation.

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• Time off and much more!

The Administrative Assistant provides high-level support to multiple C-suite leaders at Tao Group Hospitality, including the Chief Administrative Officer, Chief Financial Officer, and Chief Development Officer. This role handles confidential and time-sensitive information with discretion, prepares correspondence and reports, and applies a strong understanding of business practices and procedures. Responsibilities include managing complex calendars, coordinating travel, reconciling monthly expenses, and executing a range of administrative tasks with accuracy and efficiency.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Submit supply orders; distribute supplies once received
• Assist in preparing & submitting AMEX expense reports
• May design Power Point slides for presentation
• Maintain executive schedules
• Interact with other executives and department heads for collaboration
• Arrange and book travel as needed
• Schedule interviews and meetings as needed
• Place food/catering orders for Executive Boardroom meetings
• Accept & sign for items and/or packages that are dropped off; advise employees
• Answer phones and properly transfer calls to the appropriate employees and/or departments
• Take messages; pass them along to the appropriate team members and/or departments
• Answer questions about the business and/or give the company’s website for further business information
• Greet and assist internal and external clients and guests
• Prepare various forms, letters, reports, and memos
• Print, fax, scan, file, copy, and bind documents
• Other tasks as assigned daily

EDUCATION/WORKING REQUIREMENTS:

• High School diploma
• At least 21 years of age
• 2 years receptionist and/or administrative experience
• Proficient in Windows Microsoft Office
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

We are seeking an experienced pastry chef manager to join our campus dining team. This position will oversee pastries, baked goods, and dessert production for the catering department and all the dining facilities on campus. This is an amazing team with a strong positive culture.

Production Pastry Chef Manager Responsibilities:

• Assist the unit manager in overseeing food production operations, with a focus on bakery systems
• Supervise and support daily activities of a team of 12 to 15 members, including union staff, student employees, and student managers
• Provide coaching, training, and development to ensure consistent performance and adherence to standards
• Ensure the preparation and execution of high-quality food in alignment with established menus
• Monitor service efficiency and contribute to a positive, customer-focused dining experience
• Identify and implement opportunities for cost savings and operational improvements

Production Pastry Chef Manager Requirements:

• Associate's degree or higher in food service or related field preferred
• Baking/Pastry Certificate or formal training and experience required
• 2+ years progressive experience managing a similar food service operation
• Experience in a high-volume food service establishment preferred

Production Pastry Chef Manager Benefits:

• Competitive base salary
• Generous benefits and PTO
• Exceptional company culture

Great organization and opportunity. Please email your resume to Greg Eisenhart or call 321-217-1826.

Position Summary

The Experienced Cook plays a key role in delivering high?quality food and exceptional service within Chartwells dining operations. This position is responsible for preparing meals according to standardized recipes, maintaining food safety standards, and supporting daily kitchen operations in a fast?paced environment.

Key Responsibilities

Food Preparation & Cooking

Prepare, cook, and present menu items according to Chartwells recipes and quality standards.

Ensure all meals are produced on time for service periods.

Operate kitchen equipment safely and correctly (grills, ovens, slicers, steamers, etc.).

Assist with menu execution for breakfast, lunch, catering, and special events.

Food Safety & Sanitation

Follow HACCP guidelines and all food safety protocols.

Maintain a clean and organized workstation at all times.

Properly store, label, rotate, and monitor all food products.

Ensure compliance with local health department regulations.

Operational Support

Assist with receiving deliveries, verifying product quality, and proper storage.

Help with inventory counts and minimizing waste.

Communicate effectively with team members and supervisors to ensure smooth service.

Provide training or guidance to new kitchen staff when necessary.

Customer Service

Support Chartwells commitment to a positive dining experience.

Engage courteously with guests if working in front?of?house or serving lines.

Adapt meals to meet dietary needs when appropriate and approved.

Qualifications

Required

23 years of professional cooking experience in institutional, restaurant, school, or corporate dining environments.

Strong knowledge of culinary techniques and food safety.

Ability to work efficiently in a high?volume environment.

Must be able to stand for long periods and lift up to 50 lbs.

Preferred

ServSafe or food handler certification.

Experience with batch cooking and large?scale production.

Experience in K12 or higher?education dining

***General Requirements***

This position includes the opportunity to enroll in Medical, Dental, Vision, Term Life, and Short-Term Disability benefits, as well as a Retirement Plan. All Minnesota crewmembers are also entitled to accrue and paid sick land safe leave. Additional benefits information can be found here: Staff/Food Service

When working in Event Staff or Food Service Position through Bluecrew, you may be expected to do any and all of the following:

• 
  
• Working independently or in a team to cook, prepare, serve, or transport food items
  
• Engaging with customers while operating a point of sale machine or cash register in a professional and courteous manner
  
• Clean and sanitize dishes, utensils, cooking equipment, or other items at the start or end of your shift
  
• Work on your feet, either stationary or constantly moving for the full shift
  
• Reaching, crouching, bending over, and other physically strenuous activities at times, as required by the immediate supervisor
  
• Comfortable working in a busy and at times hectic environment
  
• There may be a specific dress code, but if it is not listed, please make sure to wear close-toed shoes and pants.
  
• Note for that for any event staff position that requires handling food, you will need to follow GMP guidelines which include keeping your hair up, neatly trimmed fingernails, and you may be required to cover any facial hair.
  

It is important to Bluecrew that you go home in the same healthy state that you came to work in, so please do not accept this assignment if you cannot fulfill all of the above duties.