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Additional InformationDay Shift, Pay: $16.50/Hour Read on to fully understand what this job requires in terms of skills and experience If you are a good match, make an application. Job Number Job CategoryFood and Beverage & Culinary LocationCourtyard Lincroft Red Bank, 245 Half Mile Road, Red Bank, New Jersey, United States, 07701VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Our jobs aren't just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique - with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience. No matter what position you are in, there are a few things that are critical to success - creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts - to get it right for our guests and our business each and every time. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: Less than 1 year related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

About the Organization Upper Montclair is a private 27-hole golf club located 9 miles West of New York City. The course was originally designed by A.W. Tillinghast in 1929. In the 1950's, a major course renovation was directed by Robert Trent Jones Sr. which transformed Upper Montclair Country Club into its present 27-hole Championship design. Upper Montclair Country Club has a strong tradition of producing championship conditions and is considered to be one of the best private clubs in northern New Jersey. Description Reports To : Director of Catering Job Type : Full-time Job Summary Promotes the club's dining facilities for private banquets, business and social meetings, and other member-related activities. Develops contracts for and oversees all administrative and operational aspects of preparing and serving events. Works with banquet and a la carte to assure that the members expectations are exceeded. Responsible for management of dining room service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. At times, based upon operational needs, a role within the A la Carte Food and Beverage will be required. Including opening and closing shifts. Job Tasks Duties : Represents the club with a high level of composure and professionalism. Is articulate and caring. Promptly manages incoming inquiries, counsels potential clients, and showcases club space. Evaluates the feasibility and profitability of bookings. Ensures availability and best utilization of space. Focus on large upscale member events. Maintain close contact with Members and clients before and throughout the entire event planning process. Personally meet and greet walk-in clients as required. Attend all meetings and training sessions as required by management. High degree of follow-up with personal letters, phone calls, contracts, and sale material without compromising the unique and private market standing of the club. Solicit catering sales through the identification of new markets, potential member activity, and outside resources. Become involved in local club industry and other hospitality-related events to improve public relations and gain market share. Registration and attendance need to be given to the Director of Catering with what has been discussed and learned. Maintain relationships with existing and past clients to maintain a loyal customer base. Keep abreast of industry trends, tools, and techniques. Assist in the maintenance and development of club's décor, design, and other related resources. Meet with clients to ascertain and suggest all details of their function, including time, location, menu (up selling when possible), beverage selection, room setups, audio/visual, valet, billing arrangements, etc. All events must have a contract created, signed by the Member/client and Catering Manager along with the proper deposit. Within the club's ethical guidelines, recommend vendors and assist clients in selection of related products. Complete BEO's for publication within the club's defined time guidelines. Weekly updates about events, inquiries and staff training must be provided to the Director of Catering. Staff training must be written and have agendas to go along with each training. Use high levels of creativity and imagination when giving client's guidance regarding room setup and menu selection, décor, service styles, and other details. Adhere to club's policies regarding minimum guarantees, advance deposits, final payments, and related functions. Record and publish all event changes promptly and notify all club personnel via email and updated BEO and other concerned parties to ensure the smooth transaction of club business. Be knowledgeable about seasonal food cost changes and all other cost aspects for selling at maximum profit. Consult with Chef, Director of Catering and Food & Beverage Manager, and other personnel to assure club can deliver arrangements. Maintain accurately the forecast of business in Excel, forecast must be updated with actual post event. Maintain contact list and follow-up on lost or other potential business. Document all activities for future action. The Director of Catering will manage and provide you with your schedule. All time off requests must be turned in to the Director of Catering with proper notice as per the Employee Handbook. Schedule will include opening operations and closing operations of the Club. Ability to work early AM and late PM shifts. Coordinate and assist in the management oversight of all catering functions, both non-member and member (or club-sponsored) events. Assist in daily club management duties as may be reasonably required by key club staff. Ensure proper setup and presentation of all events. Provide assistance with the Food & Beverage operation when necessarily needed per management. Which may include A la Carte Supervision, Wine Club assistance, monthly beverage inventory responsibilities, ordering of other goods as needed and POS updating. While working A la carte the responsibilities and expectations are as follows: Ensure prompt and polite service to the members and their guests. Know Members names and greet them promptly in a manner to provide a warm welcome and make them feel at home. Be responsible for preparing service stations; greeting, receiving orders, serving, and presenting the check to members and their guests; cleaning and resetting tables; cleaning and closing service stations. Assemble food on tray; procure items from each station, as necessary. Execute top notch service on a consistent basis, maintaining complete and fluent knowledge of the club's food menus and preparations, as well as the club's beverage programming and be able to answer any menu questions from members/guests graciously and with respect. Having complete and comprehensive knowledge of the a la carte menus is mandatory, including daily features, wine, beer, and craft cocktails. Understanding of ingredients and allergens on club menus. Provide service staff, culinary team, maintenance crew, and other related staff with all information necessary to comply with special requests and instructions. All information must be efficiently stated on the BEO and floor plans. Oversee and coordinate weddings and other ceremonies, rehearsals, and special events. The Catering Manager position requires most of their time on the floor, managing staff. Perform other related duties as assigned or requested by the GM/COO and Director of Catering. Prepare monthly forecasts and assist with annual budget and Catering Budget Plan. Assist in development of banquet menus, pricing, and beverage products. Manage and update events calendar in Northstar which entails assisting the Food & Beverage department. Make arrangements and provide off-premises catering as required and approved. Perform such other duties as may be reasonably expected as a key member of the management team. Potential Compensation/Benefits Available: Competitive Salary Based Upon Previous Applicable Management Experience ($65,000-$80,000 Annually) Health, Dental and Vision Insurance Aflac Flexible Spending Account 401K EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Location Upper Montclair Country Club This position is currently accepting applications.

Season: Seasonal Winter (November-March) Position Purpose: The role of a dishwasher is to maintain a clean environment throughout the food and beverage areas to ensure safety of the kitchen and has the ability to keep up with tasks at hand when needed. Qualifications: • Must be 16 years of age or older. • Familiar with basic kitchen safety. Knowledge, Skills, and Abilities: Must be punctual, reliable, able to follow instructions. Work as part of a team Ability to work varied shift hours, including nights and weekends. Responsibilities: • Bus tables and tray drop off areas. • Rinse and clean kitchen utensils, pots, pans, and trays. • Operate a dishwasher. • Maintain dishwash area to be free of slip hazards. • Perform other duties as needed, under supervision of Kitchen Manager. Work Environment & Physical Demands: Frequent standing for extended periods of time. Must be able to lift and move objects of up to 25 lbs. as required. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with this job. While performing the duties of this job, the employee will frequently be exposed to outside weather conditions. The employee may encounter extreme winter cold and blizzard conditions. Company Mission Winter4Kids exists to create healthy lifestyles and influence behaviors of youth through winter activities. Better health and attitudes are the result of increased moderate to vigorous activity, nutritious food, and coaching. Lives are changed, outlooks are brighter as each of our participants become better individuals through the mastery of snow and life skills. Our youth use these experiences to explore and pursue new academic, life and sport opportunities. Organizational Mission At Winter4Kids, Welcoming, Empathy, Embracing and Belonging are our key values, and these values are part of everything we do and who we are. In our programs we focus on every young person developing better attitudes about their Self, Health, Opportunities, Mastery, and the Outdoors. In your time with Winter4Kids, you make a difference, saving and changing the lives of youth. And that's just the beginning. Working at Winter4Kids gives talented individuals the opportunity to change lives and strengthen communities. Whichever role you choose at Winter4Kids, you'll find satisfaction in knowing that your contributions are helping to support young people, improve health and well-being, inspire positive action and so much more. At Winter4Kids, you'll work alongside team members with diverse backgrounds, perspectives, and skill sets. You'll discover new ways to forge relationships, find your purpose and fuel your passion every day.

Imagine your ideal job. Now add bowling. And arcade games. And parties every day of the week. This isn't any ordinary workplace; it's the beginning of a bowled new career as a Lane Server with Bowlero Corp. All applicants must be at least 18 years of age to qualify for a position. WHAT OUR LANE SERVERS DO Our Lane Servers are world-class ambassadors of our bowling centers. They interact with our guests, serve them the awesome eats of our signature menus, and provide them with the kind of exceptional service that has them returning again and again. If you're team-oriented and great with people, you'll be perfect for this role. A LANE SERVER'S DAY-TO-DAY Take, deliver, and close out food and beverage orders Learn our menu, promotions, and specials and relay them to our guests Check back with guests routinely Assist guests with all questions, requests, and issue resolution Help keep the center clean Set up, stock, and organize your assigned work area Recommend/upsell the center experience WHAT IT TAKES HS Diploma (Optional) Exceptional interpersonal skills A commitment to great guest service Must meet the minimum age required by state law to serve alcohol PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling! $1 Arcade Play 20% off Events 50% off Food & Beverages WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. THE BOWLERO CORP TEAM With over 350 entertainment destinations spanning North America, our portfolio includes renowned brands like Bowlero, Lucky Strike, AMF, and the Professional Bowlers Association (PBA). As a company, we are committed to diversity, dedicated to our guests, and devoted to making the work-life experience a joy for one another. When work is this much fun, it doesn't feel like work at all. Join our team of over 12,000 associates and experience the fulfillment of being part of the Bowlero family. The approximate pay range for this position is $5.26. Please note that the pay range provided is a good faith estimate for the position at the time of posting. Final compensation may vary based on factors including but not limited to background, knowledge, skills, and abilities as well as geographic location of the position. Bowlero offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here:

Description: The main objective of the Kitchen Manager, also know as the Food Service Leader (FSL) in this job description, is to manage all areas of the food service and beverage operation. The FSL is responsible for efficiently executing all food service programs in compliance with Royal Farms guidelines as well as regulatory food service specifications. The FSL is required to train, coach, and lead the food service team. They oversee inventory, order product and supplies, and ensure routine maintenance and upkeep of equipment. The FSL is accountable to meet and/or exceed food and beverage performance and profit goals according to Royal Farms standards. The FSL should provide a safe, sanitary, and appetizing food service environment. The FSL ensures an exceptional customer experience while achieving operational excellence. Duties and responsibilities • Ensure every customer receives outstanding service by providing a friendly environment (greeting and acknowledging customers, maintaining outstanding standards, product knowledge, and all other components of customer service) • Maintain and drive high standards and expectations around food quality, food safety and store cleanliness • Ensure the 24/7 execution of all food service and beverage programs; including proper ordering, production planning, product handling and appearance • Administer food service efficiencies and ensure planograms are utilized and followed • Manage the training, coaching, and performance of food service team members. • Analyze food service results and trends; prepare action plans to leverage the store's food strengths and address areas of opportunity to ensure food service profitability. Execute all action plans. • Complete all store side work (i.e., cleaning, dusting, sweeping, mopping, emptying trash, etc.) • Develop knowledge and awareness of current marketing programs, promotions, strategies, and initiatives; educate all retail team members • Adhere to company policy with external and internal vendors • Comply with Royal Farms' policies, procedures, and systems (people, safety, assets, etc.) • Complete other tasks as assigned Requirements: The ideal candidate for the Food Service Leader position must be at least 18 years old and will: • Have consistently demonstrated strong leadership skills • Understand that their success depends on their team's success, aspiring to make the people around them better than they currently are • Possess strong written, verbal, and interpersonal communication skills • Possess strong supervisory and organizational skills • Have at least 1 year food service/restaurant management experience. Internal promotion candidates should be employed for at least 90 days. • Have earned a high school diploma or GED • Utilize basic business math and accounting skills, computer skills, and strong analytical and decision-making skills. • Must be available to work all shifts, weekends, and holidays based on business needs. Primary work hours are between 6am - 2pm. • Be ServSafe Certified currently or be able to become ServSafe Certified and maintain the certification. Must be certified within 6 months of placement into the position. • Be able to lift and carry 50 lbs • Be able to lift, bend, and stand as many as eight hours per day

Role Purpose To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Key Responsibilities & Accountabilities Manages operations during scheduled shifts that include daily decision-making, staff support, Guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through ongoing feedback and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis. Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable). Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have. Follows the Bubble Theory to proactively run a shift and anticipate Guest needs. Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly. Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities. Manages inventory efficiently, accurately, and in a cost-effective manner. Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent. Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff. In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets. Key Decisions Makes: Guest relations issues Vendor related issues Employee relations decisions with General Managers or Human Resources input as needed Customer service issues Ensures all Team Members adhere to recipe standards Influences: Team member hiring Team member terminations Sales and service objective strategies Recruiting strategies Measures of Success Guest satisfaction scores meet/exceed company standards Food cost waste Annual sales dollars achieved compared to budget Meeting or exceeding requirements for Ecosure Audit scores for the year Grow sales meet or exceed annual sales budget Team member turnover meets company requirements Meeting Labor Budget Qualification Requirements College coursework with Bachelor's Degree preferred Minimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferred Prior experience in purchasing and production Previous kitchen experience preferred Must be able to walk and stand during entire shift Frequent bending and stooping required Must be able to lift up to 30 lbs. Must be able to read and write English Must be able to hear well amongst loud background noise Competencies ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent for the kitchen in order to select individuals that exhibit pride, passion and personality and build top performing teams. Proactively identifies strong BOH candidates and "sells" Friday's in order to get the best talent on board. Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team. Supports selection decisions by identifying high potential within the team in order to maximize internal promotes. Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the kitchen. Understands where individual talent can be best utilized; matches the right people with the right job. Knows who top performers are and takes the necessary steps to engage and retain them. Ensures that new employees are equipped with the proper training and resources necessary to experience success. COACHING FOR PERFORMANCE: Works closely with team members to observe performance and give clear, directed feedback to help them to grow and succeed. Provides ongoing guidance and direction to help team members reach their full potential. Gives honest feedback that is specific, timely and action-oriented. Promptly recognizes and encourages effective performance. Helps to develop and execute plans for each team member that maximize strengths and improve weak areas. Ensures team members are given challenging assignments to help them learn new skills that can prepare them for the next level. Takes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understanding. LEADS AND INSPIRES OTHERS: Sets the example for the team by living the TGI Friday's credo and values; effectively influences and motivates them to reach goals. Acts with integrity in all dealings; demonstrates consistency in words and actions. Demonstrates genuineness, openness, and approachability and consistently treats all team members with dignity and respect. Effectively manages stress level during difficult situations. Demonstrates the ability to understand and adjust leadership style to fit others' needs. Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed. Frequently and genuinely acknowledges and rewards strong performance. Treats all employees in a fair and consistent manner. COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue. Encourages open, honest and timely communication among team members. Fosters frequent dialogue between the FOH and BOH staff. Demonstrates effective listening by being available to team members and responding to needs and concerns. Communicates the "why" behind important goals and initiatives to gain buy-in. Respects the opinions of others; listens to comments and concerns with an open mind. Holds frequent meetings where information is shared freely by staff. Takes advantage of opportunities to engage in one-on-one communication. MANAGING EXECUTION: Precisely executes standards of food service and preparation and consistently ensures accountability for expedient, quality results from every member of the kitchen staff. Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations. Sets high standards and always looks to raise the bar. Makes quality and efficiency the top priorities in kitchen operations. Holds team members accountable to meet obligations. Does not allow any sub-par food to go out to the guest and holds kitchen staff accountable for their efforts. Makes tough but necessary decisions in regards to discipline. Identifies and corrects mistakes immediately to provide hands on learning experiences. PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional guest experience. Models exemplary hospitality by doing everything they can to meet guest needs and requests. Encourages Team Members to focus efforts and attention on going above and beyond to exceed guest expectations and create repeat visits. Effectively balances guest needs with the need to run an efficient profitable kitchen operation. Stays abreast of guest comments and utilizes guest feedback to improve kitchen performance. Shows awareness of kitchen operations and tries to head off any potential problems that could impact guest needs or enjoyment of their meal. Follows up to ensure that guest issues and complaints are addressed and resolved promptly. DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions. Able to digest information quickly, boil it down, and identify relevant issues. Finds root causes in order to develop workable solutions to problems. Draw important connections and consider both short and long-term implications of decisions. Right or wrong - shows the willingness to make the call and accepts responsibility for decisions and results. Evaluates various solutions to problems before taking action. Acts quickly and decisively when needed based on the need and urgency of situation. FLEXIBLY ADAPTS AND MANAGES CHANGE: Supports and champions major food and menu campaigns to the BOH staff in order to drive results and grow the brand. Responds quickly to changing needs and adapts as necessary to meet new challenges. Displays a positive, confident attitude for tackling new challenges and initiatives. Build support and commitment among kitchen staff by explaining purpose and goals around menu changes and other major food initiatives. Understands new menu items and speaks knowledgeably of changes to both FOH and BOH staff. Ensures that menu changes and updates are fully integrated into the kitchen operations and sustained over time. Perseveres through resistance to change with positive influence and firm accountability. Effectively manages daily priorities while keeping track of long-term initiatives. MANAGING FINANCIAL RESULTS: Demonstrates a thorough understanding of the financial components of the restaurant operation and the kitchen's role in meeting the bottom line. Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data. Uses appropriate tools and resources to monitor kitchen performance and understands factors that affect success and growth . click apply for full job details

Description A clean kitchen is a happy kitchen! We are seeking a Dishwasher to maintain the overall cleanliness of the kitchen and dishwashing area, including china, silverware, floors and equipment. What will you get to do as a Dishwasher? You'll wash and clean equipment and supplies so well that they will sparkle! Let your positive attitude shine like the kitchen while washing and sanitizing. Help clear and reset tables in the dining room. Why we want you on our team: You have a positive attitude, enthusiasm, and energy that we love! We can tell you take pride in your work. You work at a steady pace so that everyone has the clean supplies that they need. What can our community offer you? Pleasant Teamwork Environment Hands-On Immersive Training and Learning experiences. Resort-style Community Supportive Corporate Team Medical, Dental, Vision, Life, and Pet insurance Tuition Reimbursement & College Partnerships Referral Bonus Program 401K with company match Free Meal Daily Competitive Wages Many Opportunities for Growth and Development Being a community team member means having the opportunity to be something more than an employee. It is an opportunity to serve and work with vision, meaning, and purpose. At our community you can both grow as a person and in your career. Working for RUI is an opportunity to expand your career as we are invested in our team members development. To live RUI's vison of delivering a lifestyle our residents have earned and deserved is the opportunity to flourish and become your personal best. Great opportunities await!

Description: The main objective of the Kitchen Manager, also know as the Food Service Leader (FSL) in this job description, is to manage all areas of the food service and beverage operation. The FSL is responsible for efficiently executing all food service programs in compliance with Royal Farms guidelines as well as regulatory food service specifications. The FSL is required to train, coach, and lead the food service team. They oversee inventory, order product and supplies, and ensure routine maintenance and upkeep of equipment. The FSL is accountable to meet and/or exceed food and beverage performance and profit goals according to Royal Farms standards. The FSL should provide a safe, sanitary, and appetizing food service environment. The FSL ensures an exceptional customer experience while achieving operational excellence. Duties and responsibilities • Ensure every customer receives outstanding service by providing a friendly environment (greeting and acknowledging customers, maintaining outstanding standards, product knowledge, and all other components of customer service) • Maintain and drive high standards and expectations around food quality, food safety and store cleanliness • Ensure the 24/7 execution of all food service and beverage programs; including proper ordering, production planning, product handling and appearance • Administer food service efficiencies and ensure planograms are utilized and followed • Manage the training, coaching, and performance of food service team members. • Analyze food service results and trends; prepare action plans to leverage the store's food strengths and address areas of opportunity to ensure food service profitability. Execute all action plans. • Complete all store side work (i.e., cleaning, dusting, sweeping, mopping, emptying trash, etc.) • Develop knowledge and awareness of current marketing programs, promotions, strategies, and initiatives; educate all retail team members • Adhere to company policy with external and internal vendors • Comply with Royal Farms' policies, procedures, and systems (people, safety, assets, etc.) • Complete other tasks as assigned Requirements: The ideal candidate for the Food Service Leader position must be at least 18 years old and will: • Have consistently demonstrated strong leadership skills • Understand that their success depends on their team's success, aspiring to make the people around them better than they currently are • Possess strong written, verbal, and interpersonal communication skills • Possess strong supervisory and organizational skills • Have at least 1 year food service/restaurant management experience. Internal promotion candidates should be employed for at least 90 days. • Have earned a high school diploma or GED • Utilize basic business math and accounting skills, computer skills, and strong analytical and decision-making skills. • Must be available to work all shifts, weekends, and holidays based on business needs. Primary work hours are between 6am - 2pm. • Be ServSafe Certified currently or be able to become ServSafe Certified and maintain the certification. Must be certified within 6 months of placement into the position. • Be able to lift and carry 50 lbs • Be able to lift, bend, and stand as many as eight hours per day

The Restaurant Host is responsible for greeting guests at the door. The Host seats and present clean menus to guests in a friendly, professional and quick manner. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Greets and seats guests, presents menus to guests. Treats all guests in a manner to ensure their complete satisfaction. Always strives to exceed guests' expectations. Takes names on a waiting list. Runs the floor plan board. Observes tables and keeps track of clean, dirty and occupied tables. Takes guest information and quotes wait times to guests accurately when tables are not immediately available. Cleans, organizes and stocks menus at host area. Answers phone calls, takes reservations, and answers questions concerning the menu and restaurant. Interacts with guests as they arrive and as they leave the restaurant to ensure a positive dining experience. Fills to- go orders, if applicable. Maintains restrooms throughout shift. Sweeps foyer and front entrance area frequently. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Multi-task oriented. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment A restaurant and bar environment. The workstation may be drafty due to its location by the door, and the work environment noise level can be loud. Hazards may include, but are not limited to, slipping and tripping. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to read, write and determine wait time based on ICONA's procedures. Must be able to visually scan restaurant for clean, unoccupied tables. This position requires frequent washing of hands. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 2/3rd of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 1/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.-20 lbs.- Over 1/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty, plus hours to include, nights weekends and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. Prior restaurant experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Our mission is to touch and enhance lives through the joy that is Krispy Kreme, and in the role of Shift Supervisor, you play a big part in delivering that joy by running an efficient and happy shop. If you are organized and enjoy all aspects of making and selling doughnuts (both in shops and through our doughnut delivery drivers), this job is for youWhat will you do?You will get to oversee the proper operations of all shop activities that revolve around making our sweet treats and inspiring customer wonder. This includes training our Krispy Kremers to assist customers in a fun and joyful way. Running the shop also involves planning for the types of doughnuts we'll make and keeping things on track. We always want those doughnuts hot and readyYou'll engage with our customers to help them select doughnuts, operate our point-of-sale system, drive through, and make beverages for them.You'll make sure the uniforms are clean and tidy, and that the shop is always clean too. You'll help plan the scheduling and work shifts for the team, and you'll be a leader and a team player. There might be times you have to handle customer complaints or other issues that may arise. Represent Krispy Kreme as a company to the best of your ability by making our guests feel welcomed and at home in our shops. Express why our sweet treats are so special You're also the go-to person for assuring shop safety- locking doors when closing, handling cash and security.On the moveGet ready to get moving This isn't the role for someone who wants to sit all day. You'll be packing doughnuts (gently), sweeping, mopping, engaging with our guests and fellow Krispy Kremers, and helping in all aspects of the shop. You might need to lift boxes of ingredients for our sweet treats- usually around 25 pounds but sometimes up to 75 pounds. You'll also help delivery trucks load or unload when needed. Keep in mind our shop is a dynamic environment, it might be warm and a bit noisy by our equipment or chilly on a loading dock.What you should haveYou are 18 years of age or older, you're flexible to work any day of the week, and you're reliable. You have great organizational skills, and enjoy communicating and leading others. You preferably have a high school diploma or GED.

For this position, pay will be variable by location - See additional job details and benefits belowAs our 'first and last impression,' the Host sets the stage for a Caribbean Escape, greeting Guests with a vibrant smile, accurately quoting wait times, managing reservations, seating Guests and accommodating their needs. Hosts also ensure Guest touch points are clean and sanitized and when the guest is done with their meal, delivers a genuine thank you as they complete their Caribbean Escape.Working at Bahama Breeze means:Serving fresh, delicious Caribbean inspired food and refreshing tropical drinksArriving every day with a Happy to be of Service mentalityCreating an experience where guests can relax and recharge, like they are on a one hour island vacationEnjoying a culture that is vibrant, fun and filled with people who have a whatever-it-takes attitudeTeam Members receive competitive salary with weekly payPaid Sick Leave (1 hour for every 30 hours worked, begin accruing upon hire up to 40 hours per calendar year)Flexible schedulesHealth and Wealth benefitsDining and other discountsCareer Advancement opportunities