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Job Title: Project Delivery Manager (Ophthalmology) - OptymEdge

Location: Remote in US, Canada & UK

OptymEdge, (part of the Emmes Group), develops proven solutions for training and certification of Visual Function Examiners and Visual Acuity Rooms. OptymEdge partners with study teams to provide visual function certification that ensures a high level of quality and consistency for ophthalmic clinical trial data.

OptymEdge is the largest and longest-standing certification organization in the industry. We pioneered visual acuity certification from conception. Our services have grown to be synonymous with providing the highest level of quality and standardization of clinical trial data.

• Over 2,500 sites certified worldwide, since 1995

• Phase I through post-marketing experience across anterior segment and retina trials

• Clinical Ophthalmology, Optometry, and clinical trial expertise

Primary Purpose

The Project Delivery Manager (PDM) is critical to the successful conduct of ophthalmic certifications in Biopharmaceutical-sponsored clinical trials, as a matrix leader of a vendor project team. The OCPM will be client-facing and serve as the internal lead of the project through the life cycle of the study, ensuring effective project delivery in agreement with contracted project timeline and budget. The PDM directs project delivery by driving team and financial efficiency, work product quality, and is responsible for client satisfaction through strong relationship management.

* Serves as the primary point of contact for biopharma clients and demonstrates proficiency in knowledge and understanding of client needs.
* Ensures that deliverables for the assigned projects are completed according to the contract budget, schedule, and quality standards. Projects will be effectively managed in all areas of performance.
* Develops successful working relationships with clients, executive management, and project staff and collaborates to manage project issues, proactively identify and mitigate risks and drive milestone achievement.
* Tracks project deliverables against contract. Proactively prepares/presents study metrics to maintain transparency for internal/external stakeholders. Monitors trends and drives changes to the plan as needed; identifies risks to delivery and agrees to mitigation plans with the project team to be presented to the client.
* Ensures adherence to quality control expectations and milestone timelines for delivery of contractually required reports and deliverables.
* Identifies and manages changes to scope and requests for out-of-scope activities. Collaborates with Business Development, Contracts Department, and executive management to ensure timel y execution of contract amendments/change orders. Prospectively manages client expectations.
* Identifies and documents lessons learned from study successes and challenges to promote development of best practices.
* Models and propagates Emmes' commitment to a culture of quality in all aspects of our deliverables, utilizing a solution-based, science-driven, value-added approach in collaborating with clients.
* Performs other duties as assigned.

* Bachelor's degree or equivalent experience.

* Experienced in developing and maintaining customer relationships.
* Minimum 2 years demonstrating related experience.

* Experience with MS Office Suite.
* Time management and decision-making skills.
* Attention to detail and the ability to address several assignments simultaneously.
* Excellent oral and written communication skills.
* Some knowledge of clinical trials in ophthalmology preferred.

* Occasional travel may be required on an ad hoc basis

Emmes Group: Building a better future for us all.

Emmes Group is transforming the future of clinical research, bringing the promise of new medical discovery closer within reach for patients. Emmes Group was founded as Emmes more than 47 years ago, becoming one of the primary clinical research providers to the US government before expanding into public-private partnerships and commercial biopharma. Emmes has built industry leading capabilities in cell and gene therapy, vaccines and infectious diseases, ophthalmology, rare diseases, and neuroscience.

We believe the work we do will have a direct impact on patients' lives and act accordingly. We strive to build a collaborative culture at the intersection of being a performance and people driven company. We're looking for talented professionals eager to help advance clinical research as we work to embed innovation into the fabric of our company. If you share our motivations and passion in research, come join us!

Why work at Emmes?

At Emmes, your actions and hard work will have a direct impact on public health initiatives, both globally and in our local communities with opportunities for volunteerism through our Emmes Cares community engagement program. We offer a competitive benefits package focused on the health and needs of our growing workforce, including:

• Flexible Approved Time Off

• Tuition Reimbursement

• 401k Retirement Plan

• Work From Home Anywhere in the US

• Maternal/Paternal Leave

• Casual Dress Code & Work Environment

CONNECT WITH US!

Follow us on Twitter - @EmmesCRO

Find us on LinkedIn - Emmes

The Emmes Company, LLC is an equal opportunity employer and does not discriminate in its selection and employment practices. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status.

#LI-Remote

Job description

IHOP Servers are motivated, team oriented, friendly, dependable, and driven to providing excellent customer service. A qualified candidate will greet, take orders and serve our customers, providing a high quality dining experience. This position requires you to stand for up to 8 hours during a shift, be able to lift at least and/or move up to 25 pounds, and have full mobility of hands and arms while performing repetitive tasks. IHOP Servers are also required to perform duties necessary for restaurant operations as assigned by acting supervisor following governmental and company policies. The above is not an all-inclusive job description.

Responsibilities:

• Greeting, seating, and escorting guests.
• Providing menu recommendations and additional information.
• Upselling additional products when appropriate.
• Taking orders using software, order slips, or by memorization.
• Communicating order details to the kitchen staff.
• Delivering food and beverages in a timely fashion.
• Delivering checks and collecting bill payments.
• Cleaning and maintaining the appearance of tables and tableware.
• Providing exceptional customer experience.

Requirements:

• Prior experience as a server is a plus.
• Must showcase teamwork and communication skills.
• Must be able to handle money transactions responsibly.
• Must be able to multitask and act quickly.
• Must be flexible and ready to work in shifts.
• Must be a team player.

Benefits:

• Competitive Pay
• Flexible Hours
• Extensive Training
• Real Advancement Opportunities

About IHOP

Since 1958, IHOP has been the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, theres one ingredient thats always constant a smile. Weve seen millions of smiles over the years in our restaurants, and now shared in photos across our social properties. In fact, smiles are so much a part of our culture that we changed our logo to include one. This is just one of the many fun and exciting changes you can expect from IHOP. Because we know the shortest distance between two people is a smile.

Job type

Full-time

Education

No education required

Work location

On-site

Preferred qualifications:

• 17 years or older
• Legally authorized to work in the United States
• Available to work: on call
• Available to work: holidays
• Available to work: early morning
• Available to work: weekends
• Available to work: weekdays

The manager assists in supervising IHOP restaurant's employees. His or her primary responsibilities include managing operations in the front and back of the house with a high concentration on profitability and sales growth, while constantly maintaining IHOP's standards of quality and service.

• Assist in the achievement of budgeted sales and profits.
• Develop and maintain professional functional working relationships with IHOP employees and guests.
• Implement Craft Training program for all restaurant hourly employees to improve unit operations and the guest experience.
• Assist in the execution of annual financial, local restaurant marketing, guest service and human resource objectives, strategies and tactics for assigned unit, as defined by the current IHOP Standard Operation Procedures (SOP) and the current operations plan.
• Comply with federal, state, and local regulations which are applicable to assigned unit.
• Assist in the recruitment, training and retention of employees as defined by the current SOP and operations plan for the assigned unit.
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies.
• Ensure the proper operational condition of equipment, building structure and premises according to federal regulations and the SOP.
• Ensure safety and sanitation practices are maintained according to federal, state, and local regulations and the SOP.
• Ensure security practices as defined by the SOP.
• Assist in the completion of all required reports and paperwork.
• Perform other duties as assigned.

Directly supervise craft employees at assigned unit with the overall direction, coordination, and evaluation of Company unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience.

Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restraint employees.

Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

A valid Driver's License will be necessary to drive a car on Company business.

Certification through assigned IHOP training courses.

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 regularly is required to stand, walk, and sit. The employee frequently is required to use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk, hear, and be aware of surroundings; and taste or smell. The employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision.

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.

While performing the duties of this job, the employee occasionally is exposed to fumes or airborne particles. The employee frequently works near moving mechanical parts and is frequently exposed to caustic chemicals. The employee occasionally is exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate.

• 8 hour shift
• 10 hour shift
• 12 hour shift
• Weekend availability
• Monday to Friday
• Day shift
• Night shift
• Holidays
• Overtime

• Bonus pay

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Paid training

IHOP is searching for professionals with drive and passion for hospitality to lead our effort in creating a successful operation through exceptional leadership.

Responsibilities

• Assist in the achievement of budgeted sales and profits
• Develop and maintain professional functional working relationships with restaurant employees, Corporate and Regional employees, and guests.
• Implement the Restaurant Training Program for all restaurant hourly non-management employees to improve unit operations and the guest experience.
• Assist in the execution of annual financial, local restaurant marketing, and guest service objectives, strategies and tactics for assigned unit.
• Comply with federal, state, and local regulations.
• Assist in the recruitment, training and retention of team members.
• Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, and miscellaneous supplies.
• Ensure the proper operational condition of equipment, building structure and premises according to federal regulations and SOP.
• Ensure safety and sanitation practices are maintained according to federal, state and local regulations and SOP
• Assist in completion of all required reports and other administrative duties as assigned. This job description is not all inclusive.

Supervisory Responsibilities

• Directly supervise team members at assigned unit.
• Assist General Manager with the overall direction, coordination, and evaluation of Company unit.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training team members
• Planning, assigning, and directing work; appraising performance, rewarding and setting performance expectations for the shift.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or experience

High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience.

Certificates, Licenses, Registrations

A valid Driver's License will be necessary to drive a car on Company business.

Physical Demands

The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Manager is regularly is required to:

• Stand, walk, and sit.
• Use hands to reach, grasp, handle, or feel objects, tools, or controls.
• Stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
• The Manager will regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 30 pounds.
• Specific vision abilities required by this job include close vision and distance vision

• Weekend availability
• Holidays
• Night shift
• Day shift

• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Referral program
• Employee discount

Ocean House Collection

Ocean House Collection

Chef De Cuisine Coast

Chef de Cuisine

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 signature suites.  The Cottage Collection includes 10 privately owned vacation homes.  The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings.  The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites.  Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.  

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button.  The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

 Scope of Position

 Responsible for all aspects of managing the kitchen and kitchen staff for service in the Seasonal Outdoor Outlets ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Assists and coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs for the Coast Restaurant.

 

 The ideal candidate will be a talented culinarian experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

 

 The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important

 Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays.  While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands.  Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles.  Travel may be required and may include some overnight stays.  All exempt team members should be responsible in scheduling their time off.  The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays.  All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted.  The more flexible you are the more you can learn, grow, earn.

Key Responsibilities:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Communicate additions or changes to the assignments as they arise throughout the shift. 
• Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the days supplies and ensure that they are received and stored correctly. 
• Ensure quality of products received.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on-line during service.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies. 
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Prepare an annual budget for a competitive market analysis.  
• Conduct market experiential analysis of other agreed upon dining establishment and prepare overviews/presentations on learnings with suggested improvements in service, menu, and flavor profiles to the Executive Committee. 
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
•  

Key Relationships:

Internal: 

Reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff.  

External:  

Has regular contact with vendors and outside agencies when deemed by management. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

 Key Responsibilities:

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

• Maintain a climate that attracts, retains, and motivates top quality personnel.
• Train, appraise, supervise, support, develop, and guide qualified personnel, both paid and Volunteers.
• Responsible for practicing, managing, and promoting OHM’s Mission and Values so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional attire 
• Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs
• Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.

Required Job Knowledge and Skills

• Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies and procedures.
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/employee information and pertinent hotel data

Experience:

• Minimum of 4 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort sector. 
• 2 years supervisory or managerial experience in related disciplines
• 2 years fine dining experience preferred

Education:

• College degree or equivalent work experience

Physical Requirements:

See below Physical conditions description

The Culinary Line Cook plays an essential role in supporting the daily operations of the Twin Farms kitchen. Working closely with the Executive Chef and Sous Chefs, this position contributes to the preparation and presentation of exceptional cuisine that consistently meets, and exceeds, Twin Farms’ renowned Five-Star standards.

As a member of a collaborative and creative culinary team, the Culinary Line Cook supports multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry. This role requires versatility, strong technical skills, attention to detail, and a genuine passion for creating memorable culinary experiences for guests.

Responsibilities include, but are not limited to:

• Prepare and cook menu items with the guest’s culinary experience foremost in mind, ensuring all offerings consistently meet Twin Farms’ Five-Star standards for quality, presentation, and flavor.

• Support multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry as needed.

• Maintain careful attention to detail in food preparation, portioning, and plating.

• Assist in accommodating guest dietary needs, allergies, and preferences with precision and care.

• Monitor inventory use and assist in maintaining efficient kitchen operations and minimizing waste.

• Collaborate closely with chefs and culinary team members to ensure smooth and efficient service.

• Contribute ideas and creativity toward menu development and seasonal culinary offerings.

• Maintain clean, organized, and safe workstations in accordance with sanitation and food safety standards.

• Demonstrate strong teamwork and lateral service while coordinating with other departments to support the overall guest experience.

• Follow all kitchen safety procedures and operational standards.

• Perform additional duties as assigned by culinary leadership.

Baristas will provide excellent Guest experience while preparing freshly brewed coffees, teas and cold beverages.

Pay Rate: $8.00/Hour plus Tips

• Greet Guests with an enthusiastic and friendly demeanor.
• Prepare brewed coffee, hot tea, and other cold beverages.
• Handle and prepare pastries and other food items.
• Knowledge and usage of Point of Sale (POS) systems.
• Be able to multitask and handle occasional high volume traffic.
• Maintain a neat and safe workspace.
• Be knowledgeable of menu items and be able to answer any Guest questions.
• Be knowledgeable of menu recipes to cater to any dietary restrictions or allergies.
• Ensure that the Guest experience is met with Friendly, Speedy and Accurate service, while resolving issues when necessary.
• Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food and Beverage Operation policies regarding sanitation.
• Ensure the safety of all team members and Guests.
• Comply with all Six Flags policies at all times.

• Must be at least 16 years of age.
• Must be willing to work 40-60 hours per week, including before and after scheduled shifts if necessary and on weekends and holidays.
• Physical ability to stand or walk for long periods of time.
• Must be professional, outgoing, energetic, self-motivated, able to motivate others, and have a positive attitude.
• Excellent time management skills along with the ability to remain calm and undertake various tasks.
• Perfect grooming and conduct must be constantly displayed.
• Previous serving experience preferred.
• Must be willing to change locations when requested by Fulltime Staff.

Note: This job description is not intended to be all inclusive. Associates may perform other related duties as required, meeting the on-going needs of the company.

Six Flags Entertainment Corporation is North America's largest regional amusement-resort operator with 27 amusement parks, 15 water parks and nine resort properties across 17 states in the U.S., Canada and Mexico. Focused on its purpose of making people happy, Six Flags provides fun, immersive and memorable experiences to millions of guests every year with world-class coasters, themed rides, thrilling water parks, resorts and a portfolio of beloved intellectual property such as Looney Tunes, DC Comics and PEANUTS.

What's in it for you?

• Free Food for Memorial Day, Fourth of July and Labor Day
• Exclusive Rides parties for all employees.
• Scholarship Opportunities
• Professional Development
• Complimentary tickets
• In-Park discounts and more!

Other Functions: All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate.

Baristas will provide excellent Guest experience while preparing freshly brewed coffees, teas and cold beverages.

Pay Rate: $8.00/Hour plus Tips

• Greet Guests with an enthusiastic and friendly demeanor.
• Prepare brewed coffee, hot tea, and other cold beverages.
• Handle and prepare pastries and other food items.
• Knowledge and usage of Point of Sale (POS) systems.
• Be able to multitask and handle occasional high volume traffic.
• Maintain a neat and safe workspace.
• Be knowledgeable of menu items and be able to answer any Guest questions.
• Be knowledgeable of menu recipes to cater to any dietary restrictions or allergies.
• Ensure that the Guest experience is met with Friendly, Speedy and Accurate service, while resolving issues when necessary.
• Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food and Beverage Operation policies regarding sanitation.
• Ensure the safety of all team members and Guests.
• Comply with all Six Flags policies at all times.

• Must be at least 16 years of age.
• Must be willing to work 40-60 hours per week, including before and after scheduled shifts if necessary and on weekends and holidays.
• Physical ability to stand or walk for long periods of time.
• Must be professional, outgoing, energetic, self-motivated, able to motivate others, and have a positive attitude.
• Excellent time management skills along with the ability to remain calm and undertake various tasks.
• Perfect grooming and conduct must be constantly displayed.
• Previous serving experience preferred.
• Must be willing to change locations when requested by Fulltime Staff.

Note: This job description is not intended to be all inclusive. Associates may perform other related duties as required, meeting the on-going needs of the company.

Six Flags Entertainment Corporation is North America's largest regional amusement-resort operator with 27 amusement parks, 15 water parks and nine resort properties across 17 states in the U.S., Canada and Mexico. Focused on its purpose of making people happy, Six Flags provides fun, immersive and memorable experiences to millions of guests every year with world-class coasters, themed rides, thrilling water parks, resorts and a portfolio of beloved intellectual property such as Looney Tunes, DC Comics and PEANUTS.

What's in it for you?

• Free Food for Memorial Day, Fourth of July and Labor Day
• Exclusive Rides parties for all employees.
• Scholarship Opportunities
• Professional Development
• Complimentary tickets
• In-Park discounts and more!

Other Functions: All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate.

From behind our beautiful bakery counter, our Cashiers provide a memorable take-out experience. Dedicated, dependable, and hospitality driven, you'll play an essential role in ensuring every To Go order is handled with care. Thriving in a high volume, full service restaurant, you'll take pride in delivering consistent service that reflects our commitment to quality, order accuracy, and guest satisfaction. Whether answering phones, entering orders, or packing meals with precision, Cashiers bring passion and thoughtful attention to detail to every interaction, ensuring guests leave confident their order was handled perfectly.

Steady hours, flexible life

• High-volume restaurant with consistent hours
• Flexible scheduling with full-time or part-time opportunities to fit your life
• Faster pay access up to 50% of your earned wages the next day (exclusions apply)
• 50% off shift meals and 25% discount when dining with friends and family

Benefits that have your back

• Paid vacation and sick time
• Medical, dental, vision, and prescription coverage options
• Medical coverage starting as low as $12 per pay period
• Virtual care and no cost online mental health services

Grow with us

• World class training designed to support your personal and professional growth
• Career advancement opportunities over half of our managers are promoted from within
• No cost GED or Associate Degree programs

Perks, recognition & community

• Perks and discounts including cell phone, gym, movie, and theme park savings
• Employee recognition and appreciation awards
• HELP Fund (Hardship and Emergency Lifeline Program) for moments that matter
• Opportunities to give back through community and charity events
• Join an award-winning company, including:
  • Fortune 100 Best Companies to Work For (since 2014)
  • PEOPLE Companies That Care (since 2021)
  • Great Place to Work Certified

• Warmly greet guests in person and by phone, delivering a positive and seamless carry-out experience
• Answer phones and guest questions using clear, friendly communication
• Demonstrate active listening during guest interactions
• Use menu knowledge to make recommendations and handle food allergies confidently
• Assist guests with our app when placing or picking up orders
• Take and enter orders accurately using a POS system with attention to detail
• Process payments efficiently and accurately, including cash handling and credit/debit transactions using basic math skills
• Pack orders carefully with speed and a sense of urgency, following instructions to ensure guest satisfaction
• Support teamwork by assisting with dessert finishing, barista functions, and preparing drinks and espresso beverages
• Maintain cleanliness and organization of cashier and take out areas
• Complete closing tasks and sidework with consistency and ownership
• Work well under pressure with a positive, patient attitude

• Previous restaurant, hospitality, or food service industry experience (required)
• Familiarity with front of house operations, including To Go orders or curbside service, a plus
• Experience with cash registers, cash handling, and credit/debit transactions
• Strong communication and interpersonal skills with a focus on guest service
• Ability to multitask and stay organized in a fast paced environment
• Dependable, reliable, adaptable, and punctual with a strong work ethic
• Team player who is passionate about hospitality and contributing to a positive workplace culture
• Ability to lift up to 50 pounds, stand for extended periods, continuously bend, reach and twist
• Must be at least 18 years old

Named to FORTUNE Magazine's \"100 Best Companies to Work For\" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate peoplethis defines who we are and where we are going.

We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers.

We are an E-Verify and equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities.

#SoCheesecake #LifeAtCheesecake

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