Director Of Food & Beverage Jobs in California

Job Title: Camp Manager Housekeeping Camp Company: DNC Parks and Resorts at Yosemite Location: Yosemite, CA Description: Unit Summary: This position is located at Yosemite National Park. Yosemite is located approx. 2 hours from Fresno, CA. The park is a major tourist destination with 4 lodging facilities, 21 stores and numerous recreational activities. Your Role: •As the Manager of Housekeeping Camp you are responsible for all aspects of the business to include but not limited to financial well being of the unit, hiring of staff, administration of Corrective Counseling, training of both management and staff, communicating with Upper Management and Human Resources and maintaining both Operational Standards as well as Guestpath Standards. Our Expectations: •Candidate must have at least 3 years previous Hotel Management experience supervising both managers and staff. •Must be able to work varied hours as the business requires. •Must have strong interpersonal skills. •Ensures the compliance of all DNC policies, standards and procedures •Must have the ability to consistently lift 50 lbs. capable of working in a standing position throughout a majority of the daily work shift, as well as continuous lifting, stretching, kneeling, bending, stooping, twisting, and squatting throughout the day. •Ability to read, write, speak and understand English fluently. •Ability to work independently, prioritize work, and make decisions regarding correct formatting of work. •Ability to respond to and address guests concerns. •Provide a positive example of exemplary guest relations. •Ability to empower associates to provide excellent guest service. •Ability to respond to emergency situations.

Job Title: Service Leader Company: Thomas Keller Restaurant Group Location: LOS ANGELES, CA Description: Thomas Keller seeks capable leaders to join the Service Leadership Team The Thomas Keller Restaurant Group is seeking experienced Leaders to help manage and grow our collection of restaurants. Join a passionate team of culinary and business professionals as we enhance our existing properties. We are committed to sourcing the finest ingredients, creating a product that exceeds our high standards and delivering exceptional service to our guests. We seek dedicated and passionate individuals who want to grow with our organization. Opportunities exist in New York and California. Qualified candidates will have a minimum of 5+ years restaurant management experience in a kitchen driven or fine dining environment. We are looking for individuals who have a strong commitment to service, a solid understanding of restaurant operations, basic knowledge of business financials and an ability to recruit, train and inspire staff. A successful leader within our organization will have a strong sense of responsibility, an ability to lead a team and will produce results that support the growth and excellence of our restaurants. We offer competitive wages, comprehensive medical, dental and vision coverage, paid vacation, and 401(k) match. Please apply online at http://www.tkrg.org/careers.php or send your letter of motivation and resume to: Register to View Who we are: The Thomas Keller Restaurant Group is dedicated to setting new restaurant standards in service, cuisine and the employment experience. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the industry. Our restaurants include The French Laundry, per se, Bouchon, Bouchon Bakery and Ad Hoc. We offer 3 weeks paid vacation, and comprehensive Medical, Dental, and Vision benefits. We have a 401(k) plan with a company match, Voluntary Life Insurance, an Employee Assistance Program, a Scholarship program for continued experiential learning outside the organization, food and wine training seminars taught by industry leaders and various other benefits. The Thomas Keller Restaurant Group is dedicated to hiring a diverse staff and strongly encourages qualified minority and female candidates to apply for all positions.

Job Title: Food and Beverage Manager Company: DNC Parks and Resorts at Yosemite Location: Yosemite, CA Description: Unit Summary: This position is located at Curry Village in Yosemite National Park, California. Curry Village is a rustic camp with hotel, retail, and food and beverage facilities, whose peak season is primarily from March to November, but is open year round. Curry offers a Buffet for breakfast and dinner in the Pavilion, a Coffee Corner and Ice Cream Parlor, Pizza, Lounge, and Taco Stand. Your Role: •The successful associate will be responsible for leading all management staff in the direction of daily operations. •Directs the interviewing, selection, training and correction of staff to ensure smooth operation. Ensures staff scheduling is in compliance with applicable collective bargaining agreements, operating procedures and D.N.C. policies. •Mentor and develop current department management to increase bench strength and support succession planning. •Responsible for assuring excellent guest service is given in all Curry Village Food and Beverage operations, and for addressing guest concerns, complaints and comments. Be a driver of our GuestPath initiatives and increase our guest opinion survey scores. •Ensures all labor controls and sanitation procedures are implemented on a daily basis. Main focus will be on Labor Management System and ensuring all D.N.C. procedures, control systems, and other established operating plans are understood and implemented by members of the food and beverage service management staff.. •Coordinates and communicates all corrective counseling within food and beverage service department. Inspects all food and beverage operations on a daily basis and directs the correction of any issues. •Fully supports and ensures compliance with the Company’s Green Path, Guest Path, and ADA initiatives. Emphasis on improving Guest Path scores. •Perform as Curry Village Manager on Duty as needed. Performs other related duties as required. Our Expectations: •Degree in related field preferred. •Minimum of 3-5 years prior food and beverage experience required, including staff supervision. •Must have strong verbal, written and interpersonal skills with a high level of concentration and attention to detail. •Must have knowledge of food and wine service and preparation in a manner consistent with management of a wide variety of restaurant operations. •Must be able to read and comprehend all written documents pertaining to D.N.C. operations. •Must have the ability to read, write, speak and understand English well. •Must be able to prepare a wide variety of written reports including capital project requests, critique and review of operations, answers to guest complaints, and other normal business written communications. •Requires the ability to perform basic computations. Accounting skills helpful. •Must possess the ability to work independently, prioritize work and make decisions regarding correct formatting of work. •Must be able to work a variety of shifts.

Job Title: Director of Catering Company: Confidential Location: Contra Costa County, CA Description: Are you looking for the perfect job. We are seeking a creative individual who is people and goal-oriented with a proven track record for generating and boosting sales revenue as the Director of Catering.

Job Title: Executive Chef Partner Company: Seasons 52 Location: Costa Mesa, CA Description: The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Seasons 52 Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant with a fresh menu Strong passion for culinary excellence, wine knowledge and service Proven ability to develop team Knowledge of systems, methods and processes that contribute to great execution Stable job history Upward career and salary progression Training program is 21 weeks and will take place on East Coast. Company paid travel and lodging with company paid home trips every 4 -6 weeks.

Job Title: TM Food & Beverage Manager Company: DNC Parks and Resorts at Yosemite Location: Yosemite, CA Description: POSITION SUMMARY: Tuolumne Meadows Lodge is located in the scenic High Sierras of Yosemite National Park. Candidate should enjoy an outdoor life style in a remote area of the National Park. Hiking, biking, backpacking, mountain climbing, fishing, swimming and guided horseback trips are just some of the activities the candidate will be able to take advantage of. EDUCATION, EXPERIENCE AND SKILLS REQUIRED: Degree in related field preferred. Must have two (2) years prior supervisory experience. Ability to work varied shifts required. Must have strong interpersonal skills including the ability to communicate effectively and positively with staff and guests. Must be able to read, write, speak and understand English well. Must understand financial and cost accounting procedures and able to perform basic computations and accounting functions. Must have knowledge of food and wine service and preparation in a manner consistent with the Tuolumne Lodge Restaurant operation. Must be able to prepare a wide variety of written reports and correspondence. High level of concentration and attention to detail required. Ability to work independently, prioritize work and make decisions required. Must be able to work in a standing position throughout the majority of a daily work shift. Sitting, standing, walking, bending, stooping, squatting, kneeling, pushing, pulling, seeing, hearing, speaking and able to consistently lift and carry (50) fifty pounds.

Job Title: Restaurant Manager/Supervisor Company: Roberto's Mexican Food Location: San diego, CA Description: Roberto’s Mexican Food North County Locations (Del Mar, Solana Beach, Encinitas, San Marcos & Leucadia) and Mission Valley IS HIRING Cashiers* Supervisors* Managers* And Cooks (bi lingual preferred) Must speak some English* Benefits available Competitive pay Room for advancement

Job Title: Catering Operations Manager Company: Location: Riverside, CA Description: This Position has been reopened, please do not apply if you have applied in the past thank you No Phone Calls Minimum 2 years previous experience in catering management JOB TITLE: Catering Operations Manager JOB LOCATION: Catering Event Locales and Catering Office RESPONSIBLE TO: Director of Catering SKILL LEVEL/BACKGROUND NEEDED: Requires a proven track record of client satisfaction and catering service success. A candidate for this position must possess a strong operations background in high volume catering. Emphasis of the position is in staff training, managing employee performance and the planning and execution of catering events. MAJOR OBJECTIVES: ? Review and have a thorough understanding of all catering event contracts. ? Coordinate management oversight for all catering events with Director of Catering. Ensure that staff meetings are held prior to each event. All contract details to be reviewed with service staff including style of service, event timing, logistical requirements, special requests, menu content and division of responsibilities. ? Develop an outstanding rapport with new and existing clients. Build client relationships by earning a reputation for efficiency, responsiveness, knowledge and affability. ? Actively mentor key players and the catering staff as a whole to provide a pipeline for future supervisors and management candidates. Provide direction and support relative to continued growth within the department. Contribute to the Director of Catering?s developmental plan for individual staff members and work in concert with her to carry out the plan. Test all personnel and operational decisions against company policy. Actively participate in a measured approach to employee performance evaluation utilizing a progressive approach of counseling, education and documentation. Consistently document all performance issues and attendance records in the department performance calendar. The Operations Manager shares responsibility for hiring, salary review and termination of employment for hourly employees within the catering department. ? Complete weekly staff schedules with dual emphasis of proper event coverage and management of labor costs. Catering labor costs should be maintained at 21% of revenues on average. Provide weekly labor cost and revenue forecasts to GM. ? Participate in weekly interdepartmental meetings to plan and coordinate efforts for scheduled functions to ensure the efficient execution of events. Kitchen and catering departments should be represented and all details of food and service requirements should be communicated and understood by all. ? Establish an immediate and ongoing relationship with Hospitality Services Coordinator and Campus Facilities Coordinator with an emphasis on two-way communication. Attend weekly operations meetings with the Hospitality department to ensure that operational details of event set-ups for all on-campus catered events are clearly understood by all parties. ? Within six months, work with Director of Catering to develop written service standards applicable to all catering events. Standards should address décor, setup, event prep and service etiquette and should be based upon Bon Appétit Image and Great Expectations 2. Upon completion, service standards are to be integrated into the employee evaluations process. ? Accomplish ordering and inventory function for all catering bar and disposable items. Inventory pricing for all items to be updated monthly ? Within two months, review smallwares and facilities. Focus on inventory levels and condition of assets. Report findings to GM with recommendations for repair or replacement of assets and facilities. Highlight potential new asset acquisitions, which might improve food presentation and performance in catering operations. Upgrade inventory of props as necessary and create written guidelines for Supervisors and Captains to use when pulling equipment and setting up events. Establish smallware par levels and ensure that pars are maintained via monthly smallwares inventories. Inform GM in advance of all smallwares orders to ensure that china expenses remain within budgeted levels. ? Proactively manage potential service problems and rectify problem situations before they escalate into potential customer complaints. Stand behind our food and service. Offer explanations but never excuses. Make preemptive decisions regarding event failures and advise DoC accordingly in aftermath of the event. Take whatever measures are deemed reasonable to guarantee customer satisfaction at each and every event. ? Ensure the accurate completion of Captain?s Reports for all catering events. Accurate guest counts, beverage consumption and service notes to be included for every event. SUPPORTING OBJECTIVES: ? Maintain responsibilities of Safety Coordinator by leading safety program via meetings, safety committee, employee training, incentive programs and management and reporting of employee incidents and injuries. Act as a liaison to your employees for Benefits and Worker Compensation claims. ? Provide catering office coverage as instructed by Director of Catering. ? Immediately become proficient with catering software for purposes of creating proposals, final event contracts, billing reports and sales summaries as performed by Administrative Assistant. ? Contribute to annual Catering Guide updates for content, pricing and costs. Gather and compile information throughout the year drawing from all available sources. Analyze quarterly market studies of competitors? pricing and content, present to Catering Director with recommendations. Stay on top of new industry trends and offerings, which may increase our value to the client. ? Ensure that written correspondence displays accuracy and professionalism at all times. ? Ensure accuracy of job descriptions. ? Become familiar with the Employee and Student Employee handbooks for policy and procedures. ? Supervise, direct and participate in the hiring, training and termination of catering staff. Regularly update training manuals and ensure that we train the trainers. ? Provide operational support in other departments on campus. REQUIRED TRAITS AND SKILLS: ? Must enjoy working with students and the public. ? Requires regular night and weekend availability. ? Effective employee relation?s skills with an emphasis on two-way communications. ? Must be a self-starter yet take direction well. ? Exhibit a cheerful professional manner when dealing with customers. ? Mid-level typing and computer skills, specifically Microsoft Office and Microsoft Publisher. ? Requires pleasant personality and even temperament. ? Detail oriented and organized with a high degree of accuracy. ? Demonstrate a service mentality and promote same from all catering staff. ? Must be sensitive to diversity issues. ? Clear, concise written and verbal communication skills. ? Ability to make presentations in front of groups. ? Ability to lead by example and build team spirit. ? Excellent time management and organizational skills. DRESS CODE: Maintain a professional appearance at all times, clean and well groomed per Bon Appétit Management Company standards.

Job Title: General Manager Company: Location: Monterey, CA Description: Erik's DeliCafe is currently seeking a General Manager for one of our DeliCafe's in the Santa Cruz/San Jose area. We have a high-quality menu that emphasizes freshness and uniqueness. The General Managers position is responsible for selecting, training, coaching, evaluating and developing Team Members to ensure a high quality staff services our guests. In addition, the General Manager will ensure that all facets of our standards are met including food quality, store cleanliness and our policies and procedures. The General Manager will also be responsible for building sales, marketing, cost controls and P & L responsibility. The hours for this position are 10 hours a day and five days a week. They are directly supervised by the District Manager of this region. Erik's DeliCafe has been in buisness since 1973. We currently operate 27 locations throughout the Bay Area. Erik's DeliCafe offers its employees competitive wages, subsidized medical and dental insurance and a generous paid time off plan. Qualifications: Degree in Hotel-Restaurant Management preferred A minimum of two years of Quick Service Management experience Strong supervisory, interpersonal and communication skills

Job Title: Second Assistant Manager Company: The Yankee Candle Company, Inc. Location: Northridge, CA Description: Division :The Yankee Candle Company, IncLocation :Northridge CA US 91324% of Travel Required :NoneJob Type :Part TimeCareer Level :Entry LevelEducation :High School or equivalentCategory :Sales/Retail/Business DevelopmentJob Description :Retail Store Second Assistant ManagerLocation: Northridge, CAJob Summary: As a Retail Store Second Assistant Manager, you will be responsible for assisting in the management and leadership of a Yankee Candle Store; overseeing and driving daily sales performance; maintain service and operational standards; supervising, coaching, counseling and training staff on sales program; ensuring adequate staffing; providing superior customer service; maintaining store facilities; ensuring safety and security for guests and staff; preparing cash reports and merchandise orders; and other similar duties pertaining to the management of a retail store.Scope: The Retail Store Second Assistant Manager provides assistance in the direction and leadership to a Yankee Candle Retail Store; drives sales & profitability; provides exemplary guest service, ensures visual merchandising/presentation and operational standards; recruits, staffs, coaches and develops store management teams and sales associates as a part of our Succession Plan; meets or exceeds divisional and store sales and profitability goals. Minimum Requirements:* 1-2 years’ supervisory/management experience in a retail sales environment or similar fast paced, customer service environment, preferred.* Previous experience in a retail sales environment with increasing levels of responsibility and strong working knowledge of general retail practices and procedures.* Demonstrated ability to effectively lead/direct, coach and train others in a retail setting, and the ability to relate well using communication, interpersonal, diplomacy and related skills required.* Experience in a specialty retail environment required.Hours:VariedFlexibility in work schedule is also required for possible overtime, work on holidays, weekends and extended hours with minimal notice and as required by operational need.This position offers a competitive rate & excellent benefits package. Salary Structure:Satellite Pay Scale – Grade R4The Yankee Candle Company, Inc. is an equal opportunity employer and does not unlawfully discriminate against any applicant on the basis of race, color, religion, sex, national origin, age, disability, sexual orientation, or any other class protected by federal or state law. EOE/M/F/D/VCompany Overview: The Yankee Candle Company, Inc. is the nation’s leading designer, manufacturer, wholesaler and retailer of premium scented candles,in the growing giftware industry with sales of $713.7 million dollars in fiscal year 2008. Employing approximately 5,500 people, Yankee Candle (Headquartered in South Deerfield, Massachusetts) has a 40 year history of offering distinctive products and marketing them as affordable luxuries and consumable gifts. Having earned a reputation for superior, long-lasting fragrance quality, Yankee Candle is America’s trusted choice for fragrance.The Company sells its products through a North American wholesale customer network of approximately 19,689 store locations, a growing base of Company owned and operated retail stores (498 Yankee Candle Stores located in 43 states as of November 27, 2009), direct mail catalogs, its Internet website (www.yankeecandle.com), and to a European wholesale customer network of approximately 2,994 store locations and distributors covering approximately 23 countries (via a distribution center located in Bristol, England).A key contributor to our success has been our vertically integrated business model, which enables us to control most every aspect of our business, from product development to manufacturing to distribution to marketing and sales. This structure allows us to consistently provide high quality and innovative products, deliver them in a timely and efficient manner to customers all over the world and provide excellent customer service. The power of the Yankee Candle® brand and our dedicated and talented employee base truly set us apart from our competitors.Our one-of-a-kind Flagship Store in South Deerfield, MA is the world’s largest candle and Christmas store, containing approximately 90,000 square feet of retail and entertainment space, and has been ranked as one of the most popular tourist attractions in Massachusetts.