10 Restaurant-Food Service jobs

JOB DESCRIPTION Job Title: Line Cook Department: Restaurant Company: Dimension Development Reports To: Sous Chef or Executive Chef Supervises: N/A Job Description Date: May 1, 2014 Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d' oeuvres. Job Responsibilities: 1. Open up each morning preparing and organizing the station and cooking all food necessary to start serving. 2. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. 3. Rearrange the line and steam table to facilitate luncheon cooking and service. 4. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. 5. Learn menus, recipes, preparation, and presentation. 6. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. 7. Cook only sufficient food in advance to cover expected business volume and to maintain quality. 8. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. 9. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. 10. Other duties as assigned. Job Skills: 1. Must be able to "prep" food products, using standardized food preparation techniques. 2. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. 3. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. 4. Read recipes of items to be prepared. Job Qualifications: Education HS Diploma or equivalent Experience Minimum 3 months cooking experience at a full service restaurant or hotel. Licenses/Certifications N/A Mitchell Cruz Team D

JOB DESCRIPTION Job Title: Director of Catering Department: Sales Company: Dimension Development Reports To: Director of Sales Supervises: Catering Manager, Admin Assistant Catering Job Description Date: May 1, 2014 Job Purpose: Generation of budgeted top line catering revenue for the hotel through revenue maximization and profit. Job Responsibilities: 1. Lead, train & mentor catering staff including hiring, coaching development, performing evaluations, disciplinary actions and terminations. 2. Develop marketing plans and evaluate trends to modify strategies that will enhance revenues effectively. Assist in the production of annual hotel business plan. 3. Drive all catering revenues. Ensure the quarterly and annual revenue goals are achieved for the hotel. 4. Maintain a close working relationship with the Director of Food & Beverage, Chef and Banquet Manager. 5. Direct the catering sales effort to ensure revenue maximization with a working knowledge of food & beverage compositions and an understanding of kitchen and banquet service procedures. 6. Ensure that hotel credit procedures and audit guidelines are followed. 7. Maintain good rapport with local civic groups and companies. 8. Ensure quality standards are met in areas of customer service and satisfaction. 9. Use leadership skills in Banquet Event Order Meetings, Pre- and Post-Conference Meetings, Sales Meetings, etc. 10. Other duties as assigned. Job Skills: 1. Have computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). 2. Exercise excellent communication, presentation, organization, time management and listening skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Interact with all levels of customers and hotel management. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education Bachelors Degree in Business Administration, Marketing, or a related field Experience Minimum 3 years banquet or meeting planner experience, or the equivalent industry experience; OR, an equivalent combination of education and experience. Licenses/Certifications None required Mitchell Cruz Team D

JOB DESCRIPTION Job Title: Catering Sales Manager Department: Sales Company: Dimension Development Reports To: Director of Sales or Director of Catering Supervises: N/A Job Description Date: May 1, 2014 Job Purpose: Generation of top line catering revenue for the hotel by maximizing all revenue potential and up-selling additional events/amenities, whenever possible, to build additional revenues. Job Responsibilities: 1. Handle and follow up on inquiries for small meetings/events with or without guestrooms. Follow up on leads by qualifying the customers needs and dates for the event to determine if the business is a good fit for the property. 2. Negotiate contracts and banquet event orders (BEO). Identify and price customer needs for the event, up- selling where possible, and closing the sale with the customer, collecting the customer deposit and signature on the BEO. 3. Communicate group details/changes to all hotel departments, coordinating customers needs with other property business and activities to ensure customers expectations are met and the property operates efficiently. 4. Present potential business at Driver Meetings to determine best mix of customers for hotel to attain budgeted revenues. Conduct meetings with client and hotel staff to ensure each event meets clients expectations. 5. Finalize and detail catering plans for groups contracted by assigned sales manager. Completely orchestrates these functions on-site or off-site. Empowered to do whatever it takes to solve problems. 6. Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships, etc. 7. Monitor blocked space to ensure group is meeting their contractual obligations. Initiate release of blocked space on cut-off date to allow sale of these rooms to other customers. 8. Maintain account files in software system, ensuring accurate communication between client and hotel staff. 9. Other duties as assigned. Job Skills: 1. Exhibit computer skills to include word processing, spreadsheet, and familiarity with brand specific property Management System(s). Use knowledge of Word, Excel, Internet, Delphi and Meeting Matrix or a similar system. 2. Exercise excellent communication, presentation, organization, time management, listening, and math skills. 3. Use analytical skills for measuring business potential and value to the hotel. 4. Maintain contact and event information and follow procedures for submitting sales contracts. 5. Read and interpret documents and to write routine reports and correspondence. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education: Bachelors Degree in Business, Management, Marketing or related field Experience: Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience. Licenses/Certifications: Must possess a valid driver license and reliable transportation to drive to appointments. Mitchell Cruz  Team D

Job Title: Banquet Server Department: Banquets Company: Dimension Development Reports To: Banquet Manager or Assistant Banquet Manager Supervises: N/A Job Description Date: May 1, 2014 Job Purpose: To set up banquet table linens, place settings and center pieces; serve all food and beverages and clear away all dishes and table linens in a professional manner and in compliance with company policies, and legal considerations. Job Responsibilities: 1. Sets up all banquet function table linens, china, silverware, glass ware, and center pieces, waiting and beverage stations, and perishable items for banquet service (such as bread, butter, and cream). 2. Serves all food and beverages to banquet guests. 3. Clears away all dishes and items used in the service of a banquet, including the linens. 4. Ensures the proper storage of all items from equipment to perishable foods. 5. Maintains work areas in a clean and orderly fashion. 6. Prepares for future banquets by folding napkins, filling condiments, and performing other duties as required. 7. Relieves other employees allowing for breaks during the shift. 8. Takes the initiative to greet guests in a friendly and warm manner. 9. Other duties as assigned. Job Skills: 1. Use arithmetic to total costs and make change. 2. Communicate with different kinds of people to find out what services they want and to give them information. 3. Stand or walk for varying lengths of time, sometimes for long periods. 4. Move fingers and hands easily and quickly to handle things like dishes, money and merchandise. 5. Lift and carry things like heavy trays. Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. Education HS Diploma or equivalent Experience None required Licenses/Certifications N/A Mitchell Cruz Team D