Eurest Dining Menu Jobs in Usa

Total compensation for the General Manager/Operating Partner position is $61,000 - $85,000 DOE.

The General Manager is an Operating Partner responsible for developing a strong staff to satisfy the sales, production, service, and supervisory needs of the unit. Ensures recruiting, budgeting, marketing and sales goals are obtained throughout the assigned unit. Utilizes the sales and marketing plan as the basis for setting customer service goals to improve sales through increased customer traffic. Makes decisions regarding the recruitment, development and performance of staff. Demonstrates a willingness to listen to team members and address problems. Ensures a clean, safe, and energy efficient operation during each shift. Ensures the store is always, in the customer's eye, \"ready for business.\"

To continue the path for career success at Whataburger, the General Manager will participate in the skills development program and will be required to achieve certifications associated with the position.

Competitive weekly pay

Bonus (incentive) program

Schedule flexibility

Leadership development and career growth opportunities

Tuition reimbursement program

401(k) plan

Discounted meals

Service awards

Scholarship program

Whataburger Family Foundation (hardship grant assistance)

Chaplain service

Paid vacations

Leadership and Communication

• Protects and promotes the Whataburger Brand at all times.
• Consistently completes Orange Guidebook (OGB) and NSF checklist.
• Conducts and attends meetings as required.
• Schedules and conducts LTO training sessions.
• Attends Quarterly Business Meeting.
• Attends GM meetings as necessary.
• Reports critical or unplanned situations, which require immediate action and exceeds budget ranges, to the Area Manager.
• Communicates needs, deviations, exceptions and other pertinent operating data to Area Manager.
• Communicates any maintenance needs of revenue producing equipment immediately.
• Ensures compliance of Family Member Guidelines.
• Prepares and presents ideas and recommendations to peers and upper management as assigned.
• Prepares standard and special reports for upper management as assigned.
• Communicates direction clearly and follows up to ensure specific actions are carried out as intended.

People

• Demonstrates Whataburger's Family Value Proposition \"Pride, Care, and Love.\"
• Ensures responsible sourcing, interview, selecting, and placing of candidates.
• Actively utilizes tools for recruiting and talent selection. Pre-screens and interviews potential job candidates, performs reference checks consistently on all Manager, Team Leader, and Team Member candidates.
• Conducts New Hire Orientation as needed and schedules new hire training shifts.
• Identifies and trains Team Members for future Team Leader and Manager roles.
• Ensures the training of the staff and maintains a program to satisfy the restaurant's staff development plan.
• Conducts and reviews training certifications.
• Conducts performance reviews when necessary and works with employees to correct deficiencies. When necessary, administers disciplinary action, up to and including termination.
• Conducts and processes merit increase reviews.
• Oversees effective scheduling based upon forecasted sales and hours necessary to accomplish the restaurant's goal of excellence for food quality and budget attainment.
• Recognizes and rewards top performers on a regular basis.
• Maintains professional relationships with Team Members, treats Team Members with fairness and sensitivity, avoiding any indication of favoritism.
• Communicates all harassment complaints and other complaints involving Whataburger policy violations to Area Manager, Senior Area Manager, Director of Operations and Director of Human Resources, as appropriate.
• Exemplifies leadership and stands out as a role model for others through daily interaction. Acts as a resource for other team members.
• Maintains an effective working relationship with management team.

Systems

• Ensures performance of administrative tasks:
• Makes payroll corrections.
• Review's payroll data prior to submission to ensure accuracy.
• Reviews the OGBs and addresses any issues.
• Review's pass-down communications.
• Communicates maintenance issues in a timely manner and follows up with resolutions.
• Ensures completion and accuracy of end of day paperwork.
• Completes food and supply orders for the unit.
• Conducts cash handling audits to ensure money handling compliance.
• Invoice posting
• Ensures accuracy of deposit preparation and roll change delivery. Ensures compliance of all deposit handling procedures.
• Ensures compliance of all cash handling procedures.
• Investigates cash and inventory losses and reports any discrepancies to the Area Manager.
• Conducts and reviews Quality and Food Safety Audits.
• Tracks performance per meal segment, by Dine-in and Drive-thru.
• Sets individual goals to increase sales through four walls marketing and incentive programs.
• Monitors quality of food production, customer service, and speed of service on all shifts.
• Greets customers and solicits general and specific feedback regarding product and service quality. Utilizes feedback to initiate immediate improvements in the shift.
• Ensures accurate inventories are conducted regularly and efficient ordering is maintained.
• Implements effective receiving procedures to ensure accuracy.
• Ensures all food production equipment is maintained and operating according to standards.
• Ensures each Manager provides a clean, safe, and energy efficient operation for Team Members and customers within the acceptable budget ranges allowed for their shift.
• Presents a clean, organized, quality eating environment to the public by maintaining excellent exterior/interior and staff appearance.
• Protects and promotes the Whataburger Brand at all times including proper and timely install of all POP and Marketing Department driven Brand advertising.
• Investigates and ensures accurate and timely reporting of all safety incidents.
• Works with and supports Area Manager on Public Relations programs.
• Ensures hiring process and orientation conducted in a timely manner.
• Complete end of period paperwork and reviews daily and weekly manager walks.
• Implements effective suggestive sales techniques to Managers and Team Leaders.
• Provides a safe environment for customers.
• Ensures all food cost control systems are in place to achieve lowest possible food cost (against theoretical/ideal food cost) as it relates to GOP plan and shift specifications for the unit.
• Ensures compliance with all State and Local health department required food handling certifications for entire staff.
• Assumes additional responsibilities as assigned.

Customer

• Establishes and maintains effective working relationships and partnerships across all business units, emphasizing restaurant operations functions within the company and its capacity to serve as a productive strategic partner.
• Develops and maintains external cooperative relationships with corporate business partners that enable and support performance strategies and organizational effectiveness.

Finance

• Demonstrates fiscal responsibility with all Company assets.
• Manages planned or necessary expense items as authorized by the Area Manager.
• Ensures Team Members, Team Leaders, and Managers follow accurate cash handling and security procedures.
• Achieves the sales plan and manages expense budgets to achieve the planned Gross Operating Profit (GOP).
• Achieves the sales plan and budgeted GOP in line with Period and Quarterly projections.
• Is accountable for meeting GOP budget items.

Physical Requirements

• Must be able to lift up to 50 lbs.
• Must have the ability to stand during entire shift.
• Ability to reach, bend, stoop, lift, shake, stir, pour, carry and push.
• Ability to read (Orders on tickets, Menu Board, receipts, etc.)
• Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood and produce items

Position Title: PELICAN BREWING COMPANY - BEERTENDER

Summary of the Position: Being of service to facilitate memorable moments, meaningful connections, and creating a reputation of excellence in hospitality by providing positive, personable interactions with our guests and our team members. To maintain expert knowledge of Pelican food and beer list, providing detailed information to guests about our menu items. Knowledgeable about our local areas and attractions to add to the guest accommodation and provide a superior level of service while maintaining speed and efficiency.

Key Accountabilities: You will be responsible for the following but not limited to:

Responsible for providing exemplary guest service, communicating effectively and efficiently with FOH and BOH, and maintaining cleanliness and stocking of bar and facility.

Understands the importance of being hospitable, friendly, and communicative with guests to ensure a positive dining experience at the Pelican.

Communicates effectively with team members to streamline information about any ticket issues or beer changes during shift.

Responsible for maintaining knowledge of Pelican beers and able to describe them accurately to guests and other team members.

Responsible for upholding all OLCC guidelines and reporting any incidents in the logbook and to a manager immediately.

Responsible for changing kegs and maintaining a general understanding of draft lines and troubleshooting.

Responsible for helping with inventory and ordering if needed.

Please read our FOC Core Values- Our Core Values are an important part of our culture and as a company, we lean on these core values to keep us always striving to do better for our community, company, and team members. As you join our team, we ask that you exemplify these core values in your work.

CORE VALUES?

Entrepreneurial Spirit. Is a mindset.? Its an attitude and approach to thinking that actively seeks out opportunity rather than waiting to adapt to change. We are passionate about making things better today than they were yesterday.

Generosity. Be a giver not a taker. It is a readiness to give more of us than is expected. Be generous of spiritassume good intent in all interactions.

Humility. Its about all of us--guests, customers, employees, shareholders, and communities. Our motivation is creating the best outcome and not letting our individual egos get in the way. We do what is required on any given day and no job is beneath us.

Agility. Able to quickly analyze and take action. Nimble and able to continuously adapt to changing circumstances while always keeping the end goal in mind.

Empathy. Understand the feelings and experiences of others so that you can share their point of view. Look at situations through the eyes of others to understand their challenges and roadblocks. This creates win-win opportunities for our guests, teams, and communities.

Optimism. You can if you think you can. Hopefulness and confidence about the future especially when faced with challenges.? It is a way of life and thinking that accentuates the positives. Finding the magic and believing that amazing is possible.

Tenacity. Persistence and determination. Always finding a way to do what you said you were going to do. Blowing through the roadblocks and never giving up. Total success through uncompromising excellence-no excuses.

Ability to work in a fast-paced environment.

Must be able to legally pour beer and alcohol

Ability to resolve complaints as he/she becomes aware of them, notifying the manager of any complaints received.

Assists other service personnel as needed.

Performs all duties in accordance with the Family of Companies and Pelican customer service standard.

Able to work on your feet for at least 8 hours.

Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely

Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

Preferred Skills and Experience:

Bartending and/or restaurant experience preferred

Beer knowledge preferred

Cash handling experience preferred

OLCC certification and Oregon Food Handlers card

Excellent communication skills

Compensation details: 15.05-15.05 Hourly Wage

PI95eed2213e

At Perkins Restaurant & Bakery, our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. We've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too!

Assists the general manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Reporting Relationships:

• Reports: Directly to General Manager
• Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
• External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools

Leadership Abilities:

• Demonstrates principles actions, uses sound judgment and follow through on commitments.
• Anticipates problems and issues and makes timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer and wine.
• Leads by example and maintains a guest first focus.
• Sets and shares goals with team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.

Position Activities and Tasks:

• Assists the General Manager in planning and analyzing administration and operations manpower.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
• Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
• Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies.
• Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly's supervision.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Ensures the thorough training and development of non-exempt personnel directly supervised.

Physical Requirements/Environment/Working Conditions:

• Extensive standing and walking for up to 8 hours
• Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depts. of 2 - 3 feet.
• Must have high level of mobility/flexibility in space provided
• Must have time management skills
• Must be able to read, write and perform addition/subtraction calculations
• Must be able to control and utilize fingers to write, slice chop and operate equipment.
• Must be able to fit through openings 30\" wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Bending, reaching, walking
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
• Lifting up to 50 pounds
• Exposure to dish and cleaning chemicals

Supervision Received:

Receives direction and training from Regional Manager as to the specific procedures and assignments.

Education Level Required:

High school diploma; some college or degree preferred.

Experience Required:

1 2 years' managerial experience preferred, preferably in the food service industry.

Disclaimer:

This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.

Canopy by Hilton Sioux Falls Downtown

Overlooking the river, we're in The Steel District next to historic Falls Park and Levitt Outdoor Amphitheater. Take our complimentary Canopy Bikes to explore attractions, museums, and eateries within five minutes. Our hotel offers nearly 20,000 sq. ft. of event space in downtown Sioux Falls, on-site dining, a coffee shop, and a fitness center.

Cascata Italian Cuisine

Cascata Italian Cuisine features traditional family recipes where you can enjoy a family meal with your friends and family. Savor our chef's specialty dishes or enjoy a lite bite with your favorite wine or spirits. Cascata Italian Cuisine is open for breakfast, lunch and dinner.

What will I be doing?

As a Cook, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Prepare food items according to designated recipes and quality standards
• Maintain cleanliness and comply with food sanitation standards at all times
• Manage guest orders in a friendly, timely and efficient manner
• Ensure knowledge of menu and all food products
• Stock and maintain designated food station(s)
• Visually inspect all food sent from the kitchen
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Prepare requisitions for supplies and food items, as needed

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality - We're passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We're leaders in our industry and in our communities.
• Teamwork - We're team players in everything we do.
• Ownership - We're the owners of our actions and decisions.
• Now - We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

We are seeking a talented and driven Sous Chef to join a high-volume, full-service restaurant known for its commitment to scratch cooking, quality ingredients, and exceptional hospitality.

This role is ideal for a hands-on kitchen leader who thrives in a fast-paced environment and is passionate about developing teams while delivering consistently outstanding food. If youre looking for a company with a strong culture, long-term stability, and real growth opportunities, wed love to connect. If youre a passionate culinary leader ready to take the next step in your career, wed love to hear from you!

• Support the Executive Chef in leading daily kitchen operations in a high-volume scratch kitchen
• Uphold and exceed expectations for food quality, presentation, sanitation, and safety standards
• Lead, train, and develop a large BOH team to maintain consistency and performance
• Remain hands-on on the line, ensuring quality and execution during service
• Assist with inventory management, ordering, and cost control (food cost & labor)
• Maintain strong organization, prep systems, and kitchen structure
• Step in to manage the kitchen and team in the absence of the Executive Chef
• Collaborate with leadership to execute menu standards and operational goals

• 3+ years of Sous Chef or Kitchen Manager experience in a full-service restaurant
• Proven experience in a high-volume scratch kitchen environment
• Strong culinary skills and a true passion for food quality and guest experience
• Experience with inventory, ordering, scheduling, and cost controls
• Ability to lead, motivate, and develop kitchen teams
• Comfortable working in a fast-paced service environment

• Competitive salary
• Health insurance benefits
• Paid time off / vacation
• Dining privileges across all restaurant locations
• A people-first culture that values teamwork and respect
• Real career growth opportunities within a stable and growing company

Job Summary:
Crew Members at Burger King perform several tasks to support daily operations, including serving guests, preparing food, ensuring food safety, and maintaining cleanliness.

Responsibilities:
- Greet customers, take orders, and process payments using the cash register.
- Prepare and serve food and drinks according to Burger King’s standards.
- Ensure the food preparation area is clean and well-maintained.
- Uphold all food safety regulations and quality standards.
- Maintain cleanliness and organization in the dining room, kitchen, and other work areas.
- Respond to customer inquiries, provide menu information, and offer recommendations when requested.

Qualifications:
- No prior experience necessary; training will be provided.
- Strong communication skills and a friendly, outgoing demeanor.
- Ability to work in a fast-paced environment.
- High school diploma or equivalent preferred.
- Willingness to work flexible hours, including nights and weekends.

Team Member Benefits :

• Crew meals 100% discount while clocked in.
• Direct Family member discount
• Some Holiday Closures
• Medical, Dental, Vision, Flexible schedules, and more to full-time employees
• Vacation pay is available for employees at an anniversary date of 1 year

We offer FLEXIBLE hours to fit your schedule Morning, Evening, weekend

Opportunity for the advancement of your career.

Team Member Job Summary :

Team Members can serve in a variety of different roles that can include being a cashier, maintaining our dining room, or preparing our food. One common expectation is that each team member can greet guests with a genuine smile and a warm and inviting spirit.
Essential duties for a Team Member may include, but are not limited to the following:
Welcoming our guests and thanking them for choosing Bojangles.
Accepts payments from guests and makes changes correctly.
Explains menu and answers product questions for all guests.
Prepares and serves our exceptional food.
Maintains a clean and inviting restaurant.
Bending, kneeling, standing, and lifting (up to approximately 25 lbs. as necessary).
Team Member Qualifications :

Must be at least 16 years of age

Cheerful and Positive Attitude

Loves Serving and Helping Others

Dependable and reliable
Enjoys and values Teamwork

Compensation details: 12-14 Hourly Wage

PIe27e1237ab41-26289-30008666

Job Title: Manager – POS Transformation | NCR Aloha SME

Location: Louisville, KY (Hybrid)

Duration: Long Term contract

Job Description:

• Client is seeking a Manager-level NCR Aloha Subject Matter Expert (SME) to lead POS menu optimization and configuration governance initiatives for Quick Service Restaurant (QSR) clients.
• The role serves as the functional authority for NCR Aloha Quick Service environments, Driving discovery, Design Menu Layouts, and Rollout readiness across multi-store deployments.

Key Responsibilities:

• Lead client discovery workshops and assess current-state NCR Aloha Quick Service configurations, including menus, panels, modifiers, and job-code variations.
• Design, Develop and guide POS screen (Menu Layout) reorganization, button layout redesigns, modifier flows, and combo updates to improve usability and speed of service.
• Provide SME guidance on Aloha Takeout, RAL, dynamic modifiers, and context panels.
• Oversee Aloha database reviews to identify duplication, standardization opportunities, and configuration efficiencies.
• Ensure consistent layouts across front counter, drive-thru, and tablet devices while managing approved exceptions.
• Support rollout planning for multi-store deployments and act as the primary client-facing POS SME.

Required Qualifications:

• Extensive experience with NCR Aloha Quick Service (v12.x) configuration and menu architecture.
• Strong hands-on expertise in designing menu layout, dynamic modifiers, context panels, Aloha Takeout, RAL, and job-code-based layouts.
• Experience supporting BOH-hosted Aloha environments with hybrid tablet or handheld access.
• Consulting or enterprise delivery experience with strong stakeholder management skills.
• Experience supporting multi-store QSR POS rollouts.

Looking forward for your reply.

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