Eurest Dining Locations Jobs in Usa

We are looking to add a skilled, experienced Event Chef to our Wined & Dined team in the Northern Virginia + DC-Metro area.

As an Event Chef, you will have the opportunity to participate in a variety of on-site private events ranging from coursed/plated sit-down dinners to larger-scale cocktail parties

Enjoy weekly competitive pay, flexible schedules & growth opportunities (part and full time positions are also available)

Job Overview

·      Ensuring that event has all items needed onsite for menu and execution

·      Participating in food preparation and service

·      Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations

·      Working alongside the service team to ensure high-level customer service through menu presentation, guest interaction and hospitality tailored to each event

Skills we are looking for:

·      At least two years’ relevant experience in catering, restaurant fine-dining and/or private or personal chef work

·      Superior knowledge of food preparation and kitchen safety. 

·      Excellent leadership skills. 

·      Strong Communication Skills

·      Ability to Work Independently

·      Time Management Skills

·      Attention to Detail

·      Customer Service Orientation

·      Adaptability to Changing Environments

·      Team Collaboration

·      Creativity in Menu Design, Plating and Food Styling

Requirements:

·      English speaking is a must 

·      Preference for Friday through Monday availability

·      Be open to work outside of traditional business hours. As a culinary service based business, our work often occurs in the evenings, nights, weekends, and occasional holidays. You will be offered flexible working days to accommodate for this.

·      Carrying, lifting, and transport of food and equipment to and from event sites and as needed

·      Have your own form of transportation (for commuting and transporting materials)

·      Ability to travel throughout the Washington DC-Metro area. In-person responsibilities will occur at various event locations, storage sites, stores and vendor locations, across the Washington DC metro area

·      Hours: varied, hourly and/or event-based

·      Compensation starting at $35/hour for contractor employment with a minimum of 6 hours guaranteed per event + travel. Kitchen production hours and rate based on experience and availability

To Apply: Please submit your resume via email to

Securing the largest sporting event in history requires a blend of high-tech logistics and front-line leadership. For the FIFA World Cup 2026®, the On-Location Manager is a pivotal role, serving as the bridge between the guest experience team and physical security teams in On Location managed hospitality spaces.

Job Title: On Location Security Manager

Reports To: Director of Security & the Venue Manager

Role Overview

The Security Manager ensures that every person entering hospitality spaces overseen by On Location, from VIPs to fans and contractors, is authorized to be there. You will oversee and manage a diverse workforce of security access staff and maintain the integrity of the venues to ensure a safe, secure, and seamless flow of people.

Key Responsibilities

1. Operational Leadership & Training

• Team Oversight: Lead and brief a team of On Location Access Staff on matchday protocols.
• Ensure the proper placement of On Location Access staff at the identified locations and that positions are staffed according to On Location and FIFA requirements

2. Access Control

• Venue Management: Enforce strict access rules for restricted areas, including but not limited to On Location’s: Pitch-side Lounges, VIP Lounges, Pavilions, Villages, and vehicle and vendor access when applicable.
• Problem Solving: Act as the primary escalation point for accreditation discrepancies and failed ticket scans.

3. Safety & Security Integration

• Crowd Flow: Monitor ingress and egress points to prevent overcrowding and ensure that emergency exits remain clear and accessible.
• Inter-Agency Liaison: Coordinate, Venue IT, and FIFA Accreditation teams to align security screening with technical data flows.
• Reporting: Provide real-time data to the Venue Operations Center (VOC) regarding attendance numbers and security incidents in coordination with FIFA Security.
• Emergency Management: Ensure all emergency action procedures for all identified risks are documented, briefed, and trained by all staff at each venue.

Required Qualifications

Experience: Minimum 5+ years in security management, with a specific focus on stadium operations or large-scale international events.

Soft Skills: Calm under extreme pressure; ability to make decisions in high-stress, live environments, all while ensuring the highest level of guest experience.

Education: Bachelor’s degree in Criminal Justice, Sports Management, or a related field (or equivalent employment and field experience).

Languages: Fluency in English is mandatory. Fluency in Spanish is required for the Mexico-based venues.

Physical & Scheduling Requirements

• Must be able to work long, irregular hours, including nights, weekends, and holidays.
• Ability to remain on your feet for 10+ hours and navigate large stadium footprints quickly.
• Must pass a comprehensive FIFA-vetted background check and obtain necessary local licensing (e.g., state-specific security guard registration).

*Note to Candidates: This is a fixed-term contract role. Preference is given to residents of the host city who have a deep understanding of local stadium infrastructure.

Club Overview

Bent Creek Country Club is a member-owned, full-service, family-focused private club located in the suburbs of Lancaster County. Known for its understated elegance and welcoming culture, Bent Creek offers a premier golf and lifestyle experience to its membership.

The Club’s 18-hole championship golf course was originally designed by acclaimed architect Jay Morrish, Golf Course Architect of the Year in 1991, and is the only Northeastern course he designed. In 2025, the course was thoughtfully reimagined by Andrew Green, further elevating playability and conditioning. Beyond golf, the Club features year-round racquets and fitness amenities, a refreshed pool complex, diverse dining venues ranging from the Tavern at the Turn to elegant indoor and terrace settings, and versatile private event spaces. Over $15 million in recent capital enhancements underscore the Club’s commitment to excellence.

Position Overview

The Director of Food & Beverage is responsible for the strategic leadership, management, and execution of all food and beverage operations across the Club’s dining outlets, bars, Aquatics Complex, and private event spaces. This role provides oversight of the entire Front-of-House service operation and works in close partnership with the Executive Chef and culinary team to deliver exceptional dining and event experiences that reflect the Club’s culture and service standards.

This is a highly visible and member-facing leadership position responsible for maintaining Bent Creek’s reputation for hospitality excellence while ensuring operational efficiency, financial performance, and a culture of service. The Director will lead and develop the service team, create and implement training programs, drive member programming and event engagement, and ensure that the Club’s dining offerings consistently exceed member expectations.

Reports To: Assistant General Manager

Supervises: Banquet Sales Manager, Events Manager, Bar Manager, All Front-of-House Service Staff

Experience and Qualifications

• 5 to 7 years of progressive leadership experience in a private, member-owned club or comparable premier hospitality environment preferred
• Demonstrated success managing multiple dining outlets, banquet operations, and member or guest-facing service teams
• Proven ability to lead, motivate, and develop teams while fostering a positive and service-focused culture
• Strong understanding of food and beverage financial management, including budgeting, cost controls, labor management, and revenue generation
• Experience developing and promoting dining programs, club events, and member engagement initiatives
• Proficiency with Microsoft Office Suite and point-of-sale systems
• Excellent communication, interpersonal, and leadership skills with a professional presence
• Ability to work a flexible schedule including evenings, weekends, and holidays

Essential Responsibilities

Food & Beverage Operations and Member Experience

• Oversee the daily FOH operations of all dining outlets, bars, and food and beverage service areas across the Club
• Maintain a strong and visible presence in dining venues to ensure a high level of member engagement and service quality
• Ensure consistent service standards across dining outlets and private events
• Collaborate with the Executive Chef and culinary team to ensure menus, presentation, service standards, and dining concepts align with member expectations and continue to evolve with member preferences.
• Monitor and respond to member feedback to continually enhance the dining experience

Leadership and Team Development

• Recruit, train, supervise, and evaluate all Front-of-House food and beverage service staff
• Develop training programs and service standards that promote professionalism, consistency, and hospitality excellence
• Conduct regular team meetings and daily lineups to ensure staff are informed, prepared, and aligned with service expectations
• Foster a positive workplace culture focused on teamwork, accountability, and professional development

Financial Management and Administration

• Assist in the preparation and management of the annual food and beverage budget in collaboration with Club leadership
• Monitor departmental financial performance including revenue, cost of goods, payroll, and labor; participate in month-end financial processes and ongoing operational review of departmental performance
• Oversee scheduling, payroll processes, and time management systems to ensure accuracy and efficiency
• Manage vendor relationships and ensure proper procurement processes are followed
• Oversee liquor, beer, and wine inventory management including purchasing procedures, storage standards, monthly inventory counts, and variance controls to ensure accuracy, accountability, and cost control
• Maintain full compliance with responsible alcohol management practices approved by the Pennsylvania Liquor Control Board (PLCB)

Programming, Events, and Club Engagement

• Partner with Club leadership and committees to develop engaging dining programs and member events
• Oversee the service components of private events, banquets, and Club functions to ensure seamless execution
• Collaborate with the culinary team to introduce innovative dining concepts and seasonal programming
• Attend and participate in department head meetings, committee meetings, and strategic planning discussions

Benefits and Professional Development

Bent Creek Country Club offers a comprehensive benefits package, including medical, dental, life, and disability insurance; paid time off; and participation in the Club’s 401(k) plan.

The Club supports professional development and continuing education, including association membership and industry engagement opportunities.

Compensation

Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership.

Job Title

Wine Captain / Head Server

Hours/Week

Full Time

Tuesday–Saturday; closed Sunday & Monday

Evening and weekend availability required

Location

1 West Ave. Wayne, PA

Pay Rate

Full Time • Hourly & Salary (after 6 months) + Service Compensation (Based on Experience)

Competitive compensation package

Expected income of $115K–$135K+ annually depending on experience and performance

Position Opportunity

Cornerstone is seeking an experienced and hospitality-driven Wine Captain / Head Server to play a leadership role in our front-of-house team and wine program.

Founded and operated by chef-owners Christine & Nick Kondra since 2015, Cornerstone has become one of the most sought-after restaurants in the Philadelphia area. Over the past decade, we have built a reputation for exceptional guest experiences paired with an award-winning wine and cocktail program. Recognized regionally and nationally by Wine Spectator, and with Christine Kondra honored as Best Sommelier on the Main Line of Philadelphia, Cornerstone continues to evolve while staying grounded in thoughtful, intentional hospitality.

This role offers a rare opportunity to work closely alongside Christine Kondra and one of the region’s most respected wine programs, featuring a cellar of over 1,200 carefully curated bottles from around the world. The Wine Captain will play an active role in presenting and representing this program to guests, helping translate the depth of the collection into meaningful and memorable dining experiences.

This position will play a key role in delivering the Chef’s Counter experience, working closely with ownership and the culinary team to provide an immersive, highly personalized guest journey. The ideal candidate is an experienced server with strong wine knowledge and sommelier-level hospitality instincts, capable of guiding guests through pairings, storytelling, and refined service.

This is an exciting opportunity for a hospitality professional who thrives in a luxury dining environment, enjoys engaging guests through wine and cuisine, and wants to grow within a thoughtful, globally inspired dining program.

The Philosophy Behind the Cornerstone Program

At Cornerstone, growth and curiosity are foundational. Christine & Nick Kondra have spent over a decade refining their craft, drawing inspiration from years working with chef-owners in Boston and traveling internationally to explore the world’s leading restaurants, wineries, and hospitality cultures.

That exploration continues to shape every aspect of the Cornerstone experience. Our service philosophy emphasizes precision, education, and storytelling — connecting guests not only to the food and wine on the table, but to the people, places, and traditions behind them.

The Wine Captain plays an essential role in this experience. At the Chef’s Counter especially, service becomes a conversation — guiding guests through the evening, presenting wines with context and enthusiasm, and ensuring that every moment feels thoughtful, seamless, and memorable.

This role requires a balance of technical wine knowledge, polished service execution, and natural hospitality leadership. We are seeking someone who takes pride in excellence, values continuous learning, and is energized by the opportunity to elevate every guest interaction.

Position Summary

The Wine Captain / Head Server is responsible for delivering exceptional service while leading wine engagement on the floor. This role supports the restaurant’s wine program through guest education, thoughtful pairings, and polished table-side presentation.

Working closely with ownership and the service team, the Wine Captain helps maintain the standards of Cornerstone’s hospitality while ensuring guests feel guided, welcomed, and inspired throughout their dining experience.

Essential Duties & Responsibilities

Guest Experience & Service Leadership

• Provide refined, attentive service aligned with Cornerstone’s hospitality standards.
•  Guide guests through multi-course dining experiences, particularly at the Chef’s Counter.
•  Create engaging and educational interactions around wine, food pairings, and menu components.
•  Maintain strong awareness of pacing, steps of service, and guest needs throughout their whole dining experience

Wine Service & Pairings

• Serve as a primary ambassador of the wine program on the dining room floor.
•  Assist guests with wine selections and pairing recommendations.
•  Confidently present wines with knowledge of region, producer, varietal, and style.
•  Support wine service standards including proper opening, decanting, and presentation.
•  Collaborate with ownership on maintaining wine program integrity and guest education.

Team Leadership & Collaboration

• Serve as a senior service professional within the front-of-house team.
•  Support training and mentorship of newer servers in service standards and wine knowledge.
•  Work collaboratively with the kitchen to ensure seamless Chef’s Counter experiences.
• Communicate effectively with management regarding service flow and guest feedback.

Operational Support

• Inventory control and management - weekly and monthly 
• Assist with opening and closing service responsibilities.
• Maintain organization and accuracy within the wine cellar and service stations.
• Ensure glassware, decanters, and wine tools are properly prepared and maintained.
• Help uphold presentation and hospitality standards across the dining room.

Experience

Minimum 5 years of serving experience in upscale or fine dining restaurants required.

Additional preferred experience:

• Fine dining, private clubs or luxury restaurant environments
•  Chef’s counter or tasting menu service
•  Wine-focused restaurants or sommelier-led programs
• Sommelier certification or formal wine education

Skills

• Advanced hospitality and service instincts
•  Strong foundational wine knowledge - Certified Sommelier preferred
•  Confident tableside communication and storytelling
•  Ability to anticipate guest needs and manage service pacing
•  Strong teamwork and leadership presence on the floor

Knowledge

• Understanding of wine regions, varietals, producers, and pairing principles
•  Familiarity with fine dining service techniques and tasting menu flow
•  Knowledge of proper wine service including decanting, storage, and presentation

Attributes

• Warm, confident, and engaging with guests
•  Detail-oriented and committed to service excellence
•  Passionate about food, wine, and hospitality culture
•  Calm and composed in a fast-paced environment
•  Curious and eager to continue learning and growing in wine and service

Working Conditions

Environment

Fast-paced, high-end restaurant environment requiring evening, weekend, and holiday availability.

Physical Demands

• Ability to stand for extended periods during service.
•  Ability to carry trays, handle wine service equipment, and move throughout the dining room.
•  Ability to lift up to 30 lbs as needed.

Benefits & Perks

• Health Insurance
•  Dental Insurance
•  Vision Insurance
•  Paid Time Off
•  Dining Discounts
•  Wellness Program ($65 per month)
•  Professional Enrichment Program ($100 per month)
•  Voluntary Benefits including disability, long-term care, cancer, and life & accident

Cornerstone is seeking a Wine Captain who views hospitality as both craft and performance — someone who enjoys connecting with guests, sharing the story behind exceptional wines, and helping create unforgettable dining experiences. To be considered for the position please provide both your resume and cover letter.

Join our team as Dining Services Manager. Oversee meal preparation and service for the Kitchen, Restaurant, Café, and Catering. Supervise and manage Dining Managers, Trainers, Restaurant Staff, Utility Staff, and Chef & Culinary Staff, handling training, evaluation, and development.

What we offer  

• A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values
• Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options
• PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law
• 401k for all team members 18 and over with a company 3% match
• Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age
• 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices
• Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones
• Growth Opportunities – grow with the company as we open new communities and expand on our existing ones!

How you will make an impact   

• Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.
• Responsible for the overall supervision and efficiency of dining managers, culinary, utility staff and service staff (including training, evaluating and disciplining). Supports supervision, direction and efficiency of meal service and hospitality with all Dining Staff.
• Manages the financial operation of the Dining program.
• Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.
• Provides dining service training for functions performed by Dining and Catering Staff and all staff supporting dining programs.

Compensation: Commensurate upon experience starting at $67,000.00 annually.

What you will need  

• Minimum of 5 years food service management experience required, including production, service and sanitation.  
• Flexible with schedule; will be required to work weekends and holidays
• Serve Safe Certified obtained within 6 months of employment. Additional certifications are required by federal, state, and/or local regulations

Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.

Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Highland Springs helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.

Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Executive Chef

Riverchase Country Club – Birmingham, Alabama

Position Summary

Riverchase Country Club is seeking an experienced and passionate Executive Chef to lead all culinary operations at our premier private club. This leadership role is responsible for delivering exceptional dining experiences across multiple outlets, including a la carte dining, member events, banquets, and private functions. The Executive Chef oversees kitchen operations, menu development, team leadership, food quality, and financial performance while upholding the club’s commitment to service excellence.

Riverchase Country Club offers both casual and formal dining options, weekly member dining programs, and private dining experiences designed to bring members together in a welcoming, hospitality-focused environment. The club features multiple dining venues and hosts year-round social events and private functions, requiring a culinary program that is both innovative and operationally strong.

Essential Duties and Responsibilities:

Culinary Leadership & Operations

• Lead all kitchen operations, including a la carte dining, banquets, pool dining, and special events
• Develop seasonal menus that reflect member preferences, culinary trends, and club standards
• Ensure consistent food quality, presentation, and portion control
• Maintain a clean, organized, and safe kitchen environment in compliance with all health regulations
• Maintain a highly hands-on leadership approach, actively participating in daily and nightly food production while training, mentoring, and developing culinary team members to ensure consistent execution of quality and standards.

Team Leadership & Development

• Recruit, hire, train, and supervise kitchen staff
• Establish clear expectations and foster a positive, professional team culture
• Provide ongoing coaching and professional development to culinary team members
• Create efficient staffing schedules aligned with business levels

Financial & Administrative Management

• Manage food and labor costs to meet budget goals
• Oversee purchasing, inventory control, and vendor relationships
• Monitor waste, portioning, and product utilization
• Participate in budgeting, forecasting, and strategic planning

Member Experience & Collaboration

• Partner with club leadership and Food & Beverage teams to deliver exceptional member experiences
• Support club events, weddings, tournaments, and themed dining events
• Engage with members and gather feedback to continuously enhance offerings

Qualifications

• 5+ years of progressive culinary leadership experience, preferably in a private club, resort, or upscale hospitality environment
• Prior experience as Executive Chef, Executive Sous Chef, or similar leadership role preferred
• Strong leadership, organizational, and communication skills
• Proven ability to manage food and labor costs effectively
• ServSafe Certification (or ability to obtain)
• Culinary degree preferred but not required with relevant experience

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Ability to work in a fast-paced kitchen environment

Schedule Requirements

• Availability to work evenings, weekends, and holidays
• Schedule varies based on club events and seasonal demand

SkyBridge Luxury & Associates has partnered with an ultra-luxury hotel in New York City to identify a Director of Event Sales who will lead the strategy and revenue generation for the property’s private dining, restaurant buyouts, and social event spaces. This role offers a unique opportunity to drive sales within one of the city’s most refined hospitality environments, working closely with culinary, operations, and executive leadership to deliver exceptional guest experiences.

The Director of Event Sales will be responsible for positioning the hotel’s restaurant venues and private dining spaces as premier destinations for high-profile social events, corporate gatherings, brand activations, and exclusive celebrations.

Key Responsibilities

• Lead all sales initiatives for restaurant buyouts, private dining rooms, and intimate event venues within the hotel.
• Develop and execute a strategic sales plan to maximize revenue across social, corporate, and luxury lifestyle segments.
• Build and maintain relationships with event planners, corporate clients, luxury brands, and high-net-worth clientele.
• Partner closely with the Executive Chef, Food & Beverage leadership, and restaurant teams to curate compelling private dining experiences.
• Oversee the entire event sales process including prospecting, site tours, contract negotiations, and event execution coordination.
• Identify opportunities to increase revenue through creative programming, seasonal activations, and exclusive dining experiences.
• Collaborate with marketing and public relations teams to promote private dining and event offerings.
• Maintain a deep understanding of the New York luxury event market, competitive landscape, and emerging trends.
• Ensure the highest levels of service and attention to detail throughout the client experience.

Qualifications

• 5+ years of experience in event sales, catering sales, or private dining sales within luxury hospitality.
• Strong background selling restaurant buyouts, chef’s table experiences, private dining rooms, and intimate luxury events.
• Proven track record of generating event revenue within high-end restaurants, luxury hotels, or boutique venues.
• Established relationships within the New York event planning, corporate, and social markets preferred.
• Exceptional communication, negotiation, and relationship-building skills.
• Strong understanding of luxury service standards and guest expectations.
• Experience collaborating with culinary teams and restaurant leadership to create unique event experiences.

Why This Role

This position offers the opportunity to represent a highly regarded luxury hotel with exceptional culinary programming and distinctive event venues, where food, wine, and hospitality are central to the guest experience. The Director of Event Sales will play a key role in driving revenue while helping shape some of New York City’s most memorable private dining and social events.

• Review, read, notate, and initial Daily Log to document and learn about pertinent information about residents.
• Participate in the development of the ISPs and monthly updates.
• Review designated assignments.
• Responsible for a designated group of residents during the shift, knows where residents are, and physically checks on them throughout the shift.
• Observe, report, and document symptoms and conditions of residents for changes in condition such as skin, behavior, alertness, weight, diet, and participation in activities.
• Attend daily Cross Over meetings by the lead care manager.
• Notify supervisor and resident care director if a resident has increased care needs.
• Inform supervisor of any resident changes in condition.
• Respond to security system and resident call bells promptly and immediately. Take appropriate action including resetting call bells.
• Greet guests, family members, residents, and team members.
• Answer, direct and/or respond to phone calls in a timely, courteous, and professional manner.
• Assist with continence management and dispose of all continence products properly to ensure sanitation of resident suite and community restrooms using standard care procedures.
• Communicate with families and is a resource as needed.
• Help residents maintain independence and physical safety and promote dignity of each resident adhering to the standards of Resident Rights and Sunrise Principles of Service.
• Participate/lead and assist residents with activities of daily living (ADLs) and Invite, Encourage, and Assist (IEA) residents to participate in activities as indicated on the ISP.
• Engage residents in life skills and other life enrichment activities throughout the day in reminiscence.
• Strive to understand and respond to each resident with empathy, always remaining mindful of the resident's unique communication patterns or history and basic human needs.
• Maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment.
• Ensure the established safety regulations are always followed.
• Practice routinely good Standard Care Precautions of cleanliness, hygiene, and health.
• Host and engage in activities with the residents daily.

• Partner with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements, promoting Risk Management programs and policies, and adhering to safety rules and regulations.
• Practice safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.
• Report all accidents/incidents immediately.
• Reports all unsafe and hazardous conditions/equipment immediately.
• Ensure any cords, carts, equipment, and other hazards are always kept out of the way, not blocking exits, and in compliance with fire codes.
• Understand and practice the proper method of attending to and disposing of, and the possibility of exposure to, blood borne pathogens, bodily fluids, infectious waste, sharp sticks, and hazardous materials.
• Report occupational exposures to blood, body fluids, infectious materials, sharp sticks, and hazardous chemicals immediately.
• Ensure oxygen tanks are stored safely, exchanged when empty and monitored to make sure liters of oxygen are at prescribed levels.

• Maintain and clean resident's room as assigned including making beds, emptying trash, putting clothes away appropriately, spot sweeping, and mopping as needed.
• Wash resident's laundry as noted in the ISP and as needed.
• Wash and fold dining room linens and napkins.
• Complete assigned housekeeping tasks.
• Maintain common areas in a clean and tidy manner at all times.

• Serve meals in the dining room and work in the dining room as assigned.
• Promote and ensure a pleasant dining experience during all meals.
• Assist with dining room set up and clean up as assigned.
• Participate in pre-meal meetings.
• Follow residents' diets as indicated on ISP and Confidential Diet Board/Chart.
• Observe, note, and document in daily log any resident changes in dining habits.
• Respond to the dining needs of the residents and guests while maintaining Sunrise hospitality and service standards.
• Provide room service delivery as needed.
• Practice safe food handling in compliance with universal care precautions at all times.

• IEA residents in life skills and other life enriching activities as indicated on ISP and demographic profile.
• IEA residents to attend the afternoon social.
• Incorporate the concept of 'Creating Pleasant Days' into the resident's daily routine.
• Integrate the individual resident's life skills into their daily routine.
• Blend a variety of multi-sensory experiences into the resident's day.
• Participate in monthly letters home and letter writing with the residents and their families.

• Participate as a member of a team and commits to working toward team goals.
• Demonstrate in daily interactions with others, our Team Member Credo.
• Commit to serving our residents and guests through our Principles of Service.
• Contribute to the overall engagement programs and processes (customer and team member engagement) including participating in the team member engagement survey and engagement improvement planning workshops.
• Attend regular meetings; Town Hall, Department Team, Cross Over, and others as directed by the Supervisor/Department Coordinator.
• Attend regular training by Assisted Living Coordinator (ALC), Resident Care Coordinator (RCC) or Reminiscence Coordinator (RC) using mini modules.
• Comply with all infection control techniques, placement of bio-hazard containers, and removal techniques as listed in policies and procedures.
• Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
• Perform other duties as assigned.

• Ability to react and remain calm in difficult situations
• Ability to handle multiple priorities
• Possess written and verbal skills for effective communication and a level of understanding
• Competent in organizational and time management skills
• Demonstrates good judgment, problem solving and decision-making skills

• High School diploma/GED accepted and may be required per state/provincial regulations.
• CPR Certificate and First Aid as required by state/provincial regulations
• Must be at least 18 years of age
• Previous experience working with seniors preferred
• Desire to serve and care for seniors
• Ability to make choices and decisions and act in the resident's best interest
• As applicable, all Sunrise team members who drive a Sunrise vehicle must sign the Driver job description and understand the key essential duties for safety and regulatory compliance

• Medical, Dental, Vision, Life, and Disability Plans
• Retirement Savings Plans
• Employee Assistant Program / Discount Program
• Paid time off (PTO), sick time, and holiday pay
• myFlexPay offered to get paid within hours of a shift
• Tuition Reimbursement
• In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program.
• Some benefits have eligibility requirements

• Review, read, notate, and initial Daily Log to document and learn about pertinent information about residents.
• Participate in the development of the ISPs and monthly updates.
• Review designated assignments.
• Responsible for a designated group of residents during the shift, knows where residents are, and physically checks on them throughout the shift.
• Observe, report, and document symptoms and conditions of residents for changes in condition such as skin, behavior, alertness, weight, diet, and participation in activities.
• Attend daily Cross Over meetings by the lead care manager.
• Notify supervisor and resident care director if a resident has increased care needs.
• Inform supervisor of any resident changes in condition.
• Respond to security system and resident call bells promptly and immediately. Take appropriate action including resetting call bells.
• Greet guests, family members, residents, and team members.
• Answer, direct and/or respond to phone calls in a timely, courteous, and professional manner.
• Assist with continence management and dispose of all continence products properly to ensure sanitation of resident suite and community restrooms using standard care procedures.
• Communicate with families and is a resource as needed.
• Help residents maintain independence and physical safety and promote dignity of each resident adhering to the standards of Resident Rights and Sunrise Principles of Service.
• Participate/lead and assist residents with activities of daily living (ADLs) and Invite, Encourage, and Assist (IEA) residents to participate in activities as indicated on the ISP.
• Engage residents in life skills and other life enrichment activities throughout the day in reminiscence.
• Strive to understand and respond to each resident with empathy, always remaining mindful of the resident's unique communication patterns or history and basic human needs.
• Maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment.
• Ensure the established safety regulations are always followed.
• Practice routinely good Standard Care Precautions of cleanliness, hygiene, and health.
• Host and engage in activities with the residents daily.

• Partner with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements, promoting Risk Management programs and policies, and adhering to safety rules and regulations.
• Practice safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.
• Report all accidents/incidents immediately.
• Reports all unsafe and hazardous conditions/equipment immediately.
• Ensure any cords, carts, equipment, and other hazards are always kept out of the way, not blocking exits, and in compliance with fire codes.
• Understand and practice the proper method of attending to and disposing of, and the possibility of exposure to, blood borne pathogens, bodily fluids, infectious waste, sharp sticks, and hazardous materials.
• Report occupational exposures to blood, body fluids, infectious materials, sharp sticks, and hazardous chemicals immediately.
• Ensure oxygen tanks are stored safely, exchanged when empty and monitored to make sure liters of oxygen are at prescribed levels.

• Maintain and clean resident's room as assigned including making beds, emptying trash, putting clothes away appropriately, spot sweeping, and mopping as needed.
• Wash resident's laundry as noted in the ISP and as needed.
• Wash and fold dining room linens and napkins.
• Complete assigned housekeeping tasks.
• Maintain common areas in a clean and tidy manner at all times.

• Serve meals in the dining room and work in the dining room as assigned.
• Promote and ensure a pleasant dining experience during all meals.
• Assist with dining room set up and clean up as assigned.
• Participate in pre-meal meetings.
• Follow residents' diets as indicated on ISP and Confidential Diet Board/Chart.
• Observe, note, and document in daily log any resident changes in dining habits.
• Respond to the dining needs of the residents and guests while maintaining Sunrise hospitality and service standards.
• Provide room service delivery as needed.
• Practice safe food handling in compliance with universal care precautions at all times.

• IEA residents in life skills and other life enriching activities as indicated on ISP and demographic profile.
• IEA residents to attend the afternoon social.
• Incorporate the concept of 'Creating Pleasant Days' into the resident's daily routine.
• Integrate the individual resident's life skills into their daily routine.
• Blend a variety of multi-sensory experiences into the resident's day.
• Participate in monthly letters home and letter writing with the residents and their families.

• Participate as a member of a team and commits to working toward team goals.
• Demonstrate in daily interactions with others, our Team Member Credo.
• Commit to serving our residents and guests through our Principles of Service.
• Contribute to the overall engagement programs and processes (customer and team member engagement) including participating in the team member engagement survey and engagement improvement planning workshops.
• Attend regular meetings; Town Hall, Department Team, Cross Over, and others as directed by the Supervisor/Department Coordinator.
• Attend regular training by Assisted Living Coordinator (ALC), Resident Care Coordinator (RCC) or Reminiscence Coordinator (RC) using mini modules.
• Comply with all infection control techniques, placement of bio-hazard containers, and removal techniques as listed in policies and procedures.
• Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
• Perform other duties as assigned.

• Ability to react and remain calm in difficult situations
• Ability to handle multiple priorities
• Possess written and verbal skills for effective communication and a level of understanding
• Competent in organizational and time management skills
• Demonstrates good judgment, problem solving and decision-making skills

• High School diploma/GED accepted and may be required per state/provincial regulations.
• CPR Certificate and First Aid as required by state/provincial regulations
• Must be at least 18 years of age
• Previous experience working with seniors preferred
• Desire to serve and care for seniors
• Ability to make choices and decisions and act in the resident's best interest
• As applicable, all Sunrise team members who drive a Sunrise vehicle must sign the Driver job description and understand the key essential duties for safety and regulatory compliance

• Medical, Dental, Vision, Life, and Disability Plans
• Retirement Savings Plans
• Employee Assistant Program / Discount Program
• Paid time off (PTO), sick time, and holiday pay
• myFlexPay offered to get paid within hours of a shift
• Tuition Reimbursement
• In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program.
• Some benefits have eligibility requirements

Food & Beverage Director JOB #74477

Job Description: Food & Beverage Manager

Our client operates a recreational facility that offers a variety of swimming, tennis and clubhouse activities. It is a private, member-owned golf and country club. They are looking to fill the position of a Food & Beverage

Job Summary:

The Food & Beverage Manager is responsible for leading and elevating the dining experience for Members and guests by overseeing all food and beverage operations at the Club. This position ensures that service standards reflect the highest level of hospitality and professionalism, maintaining an exceptional atmosphere in all dining areas, lounges, and banquet facilities. The Manager will drive operational excellence, member satisfaction, and financial performance while upholding the traditions and prestige of the Club.

Essential Duties & Responsibilities:

Service & Operations Management:

• Establish and enforce premier service standards, ensuring an elegant and seamless dining experience in all Club dining areas and events.
• Oversee all aspects of dining room preparation, including staffing levels, table settings, linens, glassware, and overall ambiance.
• Conduct regular walk-throughs of all food and beverage outlets to ensure a consistent, high-quality experience for Members and guests.
• Maintain a visible presence on the floor, engaging with Members to anticipate needs and enhance their experience.

Staffing & Training:

• Hire, train, and develop service staff with a focus on professionalism, attention to detail, and superior hospitality.
• Ensure staff are in proper uniform and adhere to the Club’s dress code and appearance standards.
• Conduct pre-shift, pre-meal, and pre-event meetings to maintain clear communication and alignment across all departments.
• Evaluate and mentor staff performance, providing feedback and corrective action when necessary.

Member Relations & Service Excellence:

• Cultivate strong relationships with Members, ensuring personalized service and responsiveness to preferences.
• Address and resolve member concerns with discretion and professionalism, ensuring an exceptional experience.
• Implement service enhancements and training programs to exceed member expectations consistently.

Financial & Inventory Management:

• Develop and monitor budgets, controlling costs while optimizing revenue opportunities through strategic menu planning, promotions, and special events.
• Conduct monthly beverage inventories and quarterly audits of china, glassware, and silverware.
• Implement strategic upselling initiatives and train staff in effective sales techniques to maximize profitability.

Event Coordination & Collaboration:

• Work closely with the Executive Chef to design and maintain seasonal menus that reflect the Club’s culinary excellence.
• Collaborate with event planning teams to execute seamless private events, banquets, and Club functions.
• Ensure proper staffing and coordination for all special events, ensuring a high-caliber guest experience.

Compliance & Safety:

• Enforce all food safety, sanitation, and alcohol service policies, ensuring compliance with Club standards and local regulations.
• Train staff in responsible alcohol service, including legal drinking age verification and handling intoxicated guests appropriately.
• Serve as Manager on Duty (MOD) when necessary, ensuring the Club is secure and operations run smoothly.

Qualifications & Skills:

• Proven leadership experience in a high-end hospitality, private club, or fine dining setting.
• Exceptional knowledge of food, wine, and beverage service standards.
• Strong financial acumen with experience in budgeting, cost control, and revenue generation.
• Outstanding interpersonal and communication skills, with a commitment to elite-level service.
• Ability to train, develop, and inspire a team to uphold the highest standards of excellence.
• Experience with point-of-sale (POS) systems and club management software is a plus.

This position requires a hands-on leader who thrives in a luxury service environment, ensuring that every dining experience reflects the exclusivity and prestige of the Club.

Location: Fresno, CA.

Benefits

• Medical
• Dental
• Life Insurance
• Profit-Sharing
• 401K

*Waiting period may apply. Only full-time employees eligible

Experience: 5 years+ minimum

Work Hours: Wednesday – Saturday + Sunday (as needed) – Various Hours

Compensation: $68,000 - $75,000 base salary (DOE) + bonus potential

EEO: This company is an Employment Equity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex or national origin. Qualified minorities, women and veterans are encouraged to apply.

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