<h3>Job Description</h3>
Job Description
Why Hilton Sandestin Beach?
At Hilton Sandestin Beach, we believe that exceptional service begins with an exceptional team. To deliver the best experiences for our guests, we seek out talented individuals who share our passion and vision. Our team members are the driving force behind everything we do, and their dedication is what allows us to create memorable moments for every guest. By joining Hilton Sandestin Beach, you become part of a community of leaders focused on your personal growth and long-term success.
What We Offer:
<ul>
<li>401(k)</li>
<li>401(k) matching</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Free daily meal service (lunch or dinner)</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
</ul>
About the Role:
To hire, train, and direct the Banquet staff in servicing all banquet functions in a friendly, courteous, and professional manner according to the Hilton’s high standards of quality to ensure the success of the department and repeat business from our current clients.
Essential Functions:
<ul>
<li>Hires, schedules and trains all Banquet staff to include conducting roll call and monthly meetings and illustrating the proper techniques and etiquette for plated, buffet, and parade types of service. Monitors staff performance. Defines performance requirements and develops action plans for achievement of goals.</li>
<li>Inspects function rooms and equipment visually prior to functions for cleanliness, proper inventory, and set up.</li>
<li>Communicates verbally in a calm, positive demeanor during the course of the function with the Kitchen, Service, Beverage, Conference Services, Engineering, Storeroom and other Hotel departments as well as group contacts to ensure timely execution of events, quality service, and adherence to all applicable Federal, State, and Local safety and health regulations and corporate standards. </li>
<li>Attends hotel meetings to include daily banquet event order (BEO) meetings, staff meetings, Food and Beverage meetings, and client pre &amp; post cons to ensure the success of all group functions.</li>
<li>Completes all schedules for the following week weekly, turning in copies to the Director of Food and Beverage by five o’clock p.m. on Fridays. Completes the labor forecasts by the 23rd of each month for the following month.</li>
<li>Engages fully with the service event experience, including conducting the pre-event line-up and reviewing expectations and flow of service. </li>
<li>Monitors and adjusts actively labor and expense forecasting for accurate financial planning based on business needs and to meet the Company’s financial goals.</li>
<li>Manages events actively from beginning to end.</li>
</ul>
Supportive Functions:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, at the desecration of the manager based on the particular requirements of the hotel.
<ul>
<li>Orders supplies and linen for functions from Purchasing, Stewarding and Housekeeping departments.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Maintains equipment par levels for future needs requirements.</li>
<li>Assists in support of Stewarding, Banquet staff and Captains in the execution of events according to the function sheets and Hilton quality standards.</li>
<li>Assists other departments, as required by business of hotel.</li>
<li>Creates a weekly schedule that reflects management coverage at night as well as daytime coverage is expected.</li>
<li>Abide by all Federal, State and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests</li>
</ul>
Job Knowledge, Skills, and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
<ul>
<li>Able to maintain a flexible schedule to manage the wide range of operations hours.</li>
<li>Must be able to communicate well with people. Must be a problem solver and an independent thinker and worker. Must be able to delegate responsibility and follow up on assigned work.</li>
<li>Must have full knowledge of food and beverage preparations, menu specifications, service standards, guest relations, and etiquette.</li>
<li>Knowledge of the appropriate table settings, buffet sets, room set ups, and service ware.</li>
<li>Ability to read, comprehend, and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</li>
<li>Ability to read, comprehend, and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</li>
<li>Ability to read and understand banquet event orders (BEOs) and disseminate the information on them.</li>
<li>Ability to remember, recite, and promote the variety of menu items.</li>
<li>Learns, remembers, and recites the layout of the hotel and be able to give accurate directions to guests.</li>
<li>Ability to perform all duties within extreme temperature ranges including prolonged outdoor exposure.</li>
<li>Ability to operate and instruct others on the use of standard equipment, including coffee machines, tea machines, drink machines, etc.</li>
</ul>
Qualifications:
Education:
Any combination of education, training, or experience that provides the required knowledge, skills and abilities. High school education preferred.
Experience:
Five years of prior banquet and/or hospitality supervisory service experience is required
Licenses and Certificates:
Ability to obtain any government required licenses or certificates.
More about the Company:
Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other tasks be performed when circumstance changes in the hotel (i.e.: emergencies, changes in personnel, workload, rush jobs, or technological developments.)
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Director of Banquet Operations

<h3>Job Description</h3>
Job DescriptionPosition Description: Alexandria Restaurant Partners (ARP) owns and operates ten unique full-service restaurants across Orlando, FL, and Alexandria, VA, with a hyper-local strategy that capitalizes on community ties, its guest base, and dedicated team members. With a portfolio of multi-million-dollar restaurants, strong profitability, and minimal debt, ARP aims to be the best in the nationnot the biggestby achieving operational excellence, leading with integrity, and maintaining transparency. Purpose: Restaurant Managers will be responsible for the overall success of restaurant operations. This includes coaching and mentoring our people, managing operational efficiency, optimizing profitability, ensuring the highest quality of food and service, and maintaining excellent guest experiences. Position Responsibilities: People &amp; Leadership With the GM, manage the hiring, supervision, and development of hourly staff. When necessary, assist with employee counseling and corrective action Teach and coach hourly staff on maintaining ARP's service, food, and beverage standards. Foster growth and internal mobility. Foster a culture of celebration and appreciation. Lead the focus on training at all levels to ensure we are achieving everyday high standards in the restaurants.Operations Execute ARPs operations vision and core principles. Set and enhance operational standards and processes. Manage day-to-day fires related to the facility, people, and equipment. Ensure elevated food and beverage quality and consistency. Knowledge, Skills and Abilities: Qualifications - Minimum 1 to 3 years in full-service, high-volume restaurants or hospitality businesses.Results and detail-oriented. High-level organizational skills with multi-task capabilities. Clear and calm communication style with the ability to tell a persuasive story and convey information in a digestible format. Management style is personable and approachable. Ability to manage and resolve conflicts and difficult situations effectively. Adaptable, able to change priorities and manage workloads with minimal direction. Flexibility to assume the roles of individual contributor, team player, and leader simultaneously. Upholds a proactive approach that anticipates future needs. Expert-level follow-through skills. Additional Information: People are the CORE of our company. Thats why our benefits include: Monthly EBITDA-based bonus. 401K with employer contribution. Paid time off and sick days. Medical, vision, dental, and life insurance. Complimentary dining privileges. $58,000.00 - $68,000.00 Annually

Restaurant Manager

<h3>Job Description</h3>
Job Description
A Process Designer will create equipment and piping layouts, develop drawing packages, and collaborate internally with the project team (project managers, project engineers, engineers) and externally with original equipment manufacturers (OEM) and clients. You will be responsible for analyzing sketches / drawings, identifying areas for improvement, and implementing innovative solutions that align with the project objectives. The Process Designer will work in both office and field environments. This role will require working in various industrial settings, including construction sites, manufacturing plants, and other operational facilities.
Duties/Responsibilities:
<ul>
<li>Utilize 3D Scanner to scan existing equipment.</li>
<li>Assist in creating preliminary process equipment / general arrangement layouts in 2D AutoCAD.</li>
<li>Develop project models in 3D utilizing Revit and other 3D support software to include importing OEM models, creating families, routing of utility piping, product piping, conduit, cable tray, supports for equipment and piping.</li>
<li>Assist engineers with P&amp;ID or process flow diagram (PFD) drawings as needed.</li>
<li>Assist in developing process installation drawings &amp; packages utilizing 3D model.</li>
<li>Review of OEM 2D drawings &amp; 3D model submittals for conformance to layout, validate clearances and access requirements, conforms to applicable specifications, and coordinate changes with OEM’s and Client.</li>
<li>Coordinate with project team during design and construction phases.</li>
<li>Travel as required to Owner facilities to learn and gather information about existing processes, equipment, and utilities.</li>
<li>Travel as required to job sites to support installation by collaborating with Stellar site staff, OEM’s, and installation subcontractors.</li>
<li>Updating drawings with record data.</li>
<li>Follow all drawing and modeling standards.</li>
<li>Participating in internal process improvement efforts.</li>
<li>Other duties as assigned.</li>
</ul>
Required Skills/Abilities:
<ul>
<li>Proficiency with process design software, AutoCAD 2D, Revit or other 3D software.</li>
<li>Exposer and / or skilled in relevant software; Microsoft Office Software, Procore, Bluebeam, Adobe, Power BI and BIM / ACC.</li>
<li>Ability to ensure compliance with regulatory requirements.</li>
<li>Ability to collaborate with cross-functional teams.</li>
<li>Effective communication skills, both written and verbal, including interpersonal skills.</li>
<li>Innovative thinking and the ability to develop creative solutions.</li>
<li>Attention to detail and strong organizational skills.</li>
<li>Ability to work under pressure and meet tight deadlines.</li>
<li>Familiarity with industry regulations, and standards including safety.</li>
<li>Flexibility to work in different environments and adapt to changing project requirements.</li>
</ul>
Education/Experience:
<ul>
<li>Minimum of an Associates 2-year degree in drafting, 3D modeling, or related field technical experience in construction trade.</li>
<li>Minimum of 1 – 5 years of experience in process design or a similar role. Relevant professional certifications are a plus.</li>
<li>Experience in relevant industry (e.g., food or beverage manufacturing, industrial manufacturing, etc.).</li>
<li>Experience in sanitary design for the Food &amp; Beverage industry is a plus.</li>
<li>Experience in Utility &amp; Piping design, Electrical &amp; Controls design, Sanitary Tube design, Process Skid design, Equipment design, and Equipment Layouts are preferred.</li>
</ul>
Travel Requirements:
<ul>
<li>Ability to travel regularly for site visits, attend project meetings, corporate training, and events.</li>
<li>Ability to travel internationally, obtain and maintain a valid passport.</li>
<li>Travel expected to be at least 25%.</li>
<li>Flexibility to travel on short notice for urgent business needs.</li>
<li>Comfortable with various modes of transportation, including flights, trains, and rental cars.</li>
<li>Ability to navigate and work effectively in diverse geographical locations and time zones.</li>
<li>Ability to adapt to different cultures and customs while traveling.</li>
<li>Maintain a professional demeanor and appearance during business trips.</li>
<li>Compliance with company travel policies and procedures.</li>
</ul>
Physical Requirements:
<ul>
<li>Ability to use a computer, phone, iPad, printer, scanner, and other office equipment.</li>
<li>Visual acuity for detailed work and computer use.</li>
<li>Ability to lift, carry, and move up to 25 pounds</li>
<li>Ability to sit, stand, and walk for long periods of time, ability to climb flights of stairs and ladders.</li>
<li>Ability to bend, stoop, and reach as necessary.</li>
<li>Manual dexterity for operating office equipment, measuring devices, quality &amp; testing devices.</li>
<li>Ability to work around machinery during installation, startup, commissioning, and troubleshooting.</li>
<li>Capability to handle occasional exposure to extreme heat, extreme cold, wet environments, and extreme odors.</li>
</ul>
About Stellar
Stellar offers a comprehensive package which includes:
<ul>
<li>Competitive pay based on experience</li>
<li>Remote &amp; hybrid work options for many positions</li>
<li>Paid Time Off – accrue 15 days (120 hours) within first year of service</li>
<li>Paid holidays</li>
<li>Medical, dental, and vision insurance options</li>
<li>Tax-advantaged accounts (HSA, FSA, Dependent Care FSA)</li>
<li>Company-paid life and disability insurance</li>
<li>401(k) – company match with immediate vesting</li>
</ul>
Stellar, headquartered in Jacksonville, FL, is a fully integrated firm focusing on design, construction, architecture, engineering, and mechanical services worldwide for over 30 years. Stellar combines a multitude of capabilities to create buildings and systems of exceptional long-term quality, value and efficiency. From food processing plants and healthcare facilities to refrigerated warehouses, automated production lines and beyond, we offer an integrated approach to meet all our clients’ needs.
Stellar is an Equal Opportunity Employer and does not discriminate against any applicants for employment based on their race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, physical or mental disability, genetic information, veteran status, uniformed servicemember status, or any other status protected by law.

Process Designer

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Company parties</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
<li>Vision insurance</li>
</ul>
 Stubborn Seed is seeking individuals with a passion to join a world-class team! The restaurant general manager will be responsible for maintaining high standards of service, managing a team of staff members, coordinating with various departments, and optimizing overall restaurant performance. Responsibilities: 
<ol>
<li>Oversee daily operations:
<ul>
<li>Supervise all aspects of the restaurant's activities, ensuring smooth and efficient operations.</li>
<li>Monitor and maintain high levels of customer service, satisfaction, and cleanliness.</li>
<li>Manage reservations, seating arrangements, and customer flow to optimize occupancy and minimize waiting times.</li>
</ul>
</li>
<li>Team management:
<ul>
<li>Recruit, train, and develop a team of skilled and motivated restaurant staff.</li>
<li>Schedule and assign duties to ensure adequate coverage and efficient service.</li>
<li>Provide ongoing coaching, feedback, and performance evaluations to enhance team performance.</li>
</ul>
</li>
<li>Customer service:
<ul>
<li>Ensure the delivery of exceptional customer service by setting and maintaining high standards.</li>
<li>Handle customer inquiries, concerns, and complaints promptly and professionally.</li>
<li>Foster a customer-centric environment and proactively seek ways to enhance guest satisfaction.</li>
</ul>
</li>
<li>Financial management:
<ul>
<li>Monitor and control operational costs, including labor, inventory, and supplies.</li>
<li>Implement effective strategies to increase revenue, improve profitability, and achieve financial targets.</li>
<li>Conduct regular inventory checks and collaborate with the procurement team to ensure optimal stock levels.</li>
</ul>
</li>
<li>Inventory and Supplier Management:
<ul>
<li>Oversee inventory control, ordering, and stock management.</li>
<li>Develop and maintain relationships with suppliers and negotiate favorable terms.</li>
<li>Ensure optimal levels of food and beverage stock while minimizing waste.</li>
</ul>
</li>
<li>Compliance and safety:
<ul>
<li>Uphold health, safety, and sanitation standards, following local health regulations.</li>
<li>Ensure compliance with all applicable laws, regulations, and airport security protocols.</li>
<li>Maintain accurate records and documentation as required by company policies and procedures.</li>
</ul>
</li>
</ol>
Qualifications and Skills: 
<ul>
<li>Proven experience as a restaurant manager or in a similar leadership role.</li>
<li>Strong knowledge of restaurant operations, service standards, and best practices.</li>
<li>Level Two Sommelier Certification required; strong wine knowledge and ability to support wine program operations.</li>
<li>Exceptional leadership and team management skills, with the ability to motivate and develop staff.</li>
<li>Excellent communication and interpersonal skills, with a customer-oriented approach.</li>
<li>Strong organizational and multitasking abilities, with attention to detail.</li>
<li>Ability to work under pressure and handle challenging situations calmly and effectively.</li>
<li>Knowledge of relevant health and safety regulations and compliance requirements.</li>
<li>Flexibility to work shifts, including weekends, evenings, and holidays.</li>
<li>Prior experience in the airport or hospitality industry is a plus.</li>
</ul>
Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Restaurant General Manager

<h3>Job Description</h3>
Job Description
At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine.
Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (<a href="https://qrco.de/bcWnMF" target="_blank">https://qrco.de/bcWnMF</a>) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more!
BENEFITS:
<ul>
<li>FLEXIBLE SCHEDULES</li>
<li>5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met)</li>
<li>INSURANCE AFTER 90 DAYS w/requirements met.</li>
<li>GREAT BARBACKS MAKE $16-20+/HOUR INCLUSIVE of TIPS</li>
<li>WINE COUNTRY TRIPS EVERY QUARTER</li>
<li>WSET / SOMMELIER CERTIFICATION</li>
</ul>
Back / Service Bartenders prepare and deliver drinks and alcoholic beverages for the wait staff following established recipes, quality, and time standards, while maintaining a clean work area; assist the wait staff, as necessary, to deliver food to guests and bus tables; help manager with the efficient operation of the dining room by tending to guests' needs.
 Responsibilities: 
<ul>
<li>Interact with guests and coworkers in a friendly and professional manner. ‘Arrive on time for scheduled shifts, ready to work.</li>
<li>Proper uniform should be worn at all times while in work areas.</li>
<li>Proper uniform standards</li>
<li>Assemble/dismantle work station promptly.</li>
<li>Maintain cleanliness of station during shift.</li>
<li>Prepare all drinks, garnishes, mixers, syrups, etc. according to the proper procedure recipe.</li>
<li>Bus tables, when needed, and otherwise assist with the efficient operation of the dining room by tending to the guests' needs, including delivery of beverage orders to the guests, as appropriate.</li>
<li>Maintain beverage inventory at proper serving temperatures and restock the Service Bar with liquor, beer, wine, soft drinks, mixers, fruit, and necessary equipment after the end of each shift.</li>
<li>Maintain adequate levels of ice for drink preparation. - Assist in washing and restocking glassware for bar drinks and guest usage.</li>
<li>Replace beer kegs (ability to lift a minimum of 50 lbs.). - Maintain records of all spills and PR comps.</li>
<li>Empty all service bar trash.</li>
<li>Clean and maintain all equipment and utensils necessary for job performance. Report any issues with equipment immediately to the supervisor.</li>
<li>Communicate and work together with coworkers and management in a friendly and enthusiastic manner, as a team.</li>
<li>Follow management's instructions and suggestions.</li>
<li>Able to read and understand tickets, including menu items and modifications.</li>
<li>Sweep and mop bar floors.</li>
</ul>
Qualifications:
<ul>
<li>High School diploma or equivalent.</li>
<li>Must be able to read and understand tickets as they come through.</li>
<li>Stand for long periods. Lift a minimum of 50 lbs.</li>
<li>Properly use a knife and other equipment required to execute necessary tasks.</li>
<li>Maintain a current Food Handler's Certification and practice proper sanitation procedures.</li>
</ul>
We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.
Equal Opportunity Employer

SV-Bar Back

<h3>Job Description</h3>
Job Description
About Discovery Management Group 
Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. 
The Dining Coach &amp; Staffing Coordinator, in collaboration with the Executive Director, is responsible for the overall management and oversight of culinary strategies, initiatives and daily culinary activities. The Dining Coach &amp; Staffing Coordinator will partner with the Executive Director to create experiences that positively impact resident satisfaction and support the company’s mission to deliver hospitality excellence to the community residents. The Dining Coach &amp; Staffing Coordinator will develop, communicate, and execute hospitality training efforts, measurement of guest experience and initiatives that enhance team culture and the dining experience. This position will work closely to support various community teams including operations, culinary, human resources, and celebrations. 
Responsibilities:
<ul>
<li>Supports the operational and culinary teams with strategies to drive hospitality excellence. </li>
<li>Initiates customer satisfaction surveys and focus groups to gauge the community’s hospitality in the dining venues. </li>
<li>Analyzes point of sale data and develops action plans based on facts to improve quality of service. </li>
<li>Manages the pre-meal experience with Executive Chef and service staff. </li>
<li>Works with Executive Director to provide regular hospitality training to front of the house team members. </li>
<li>Builds and maintains strong relationships with community residents. </li>
<li>Identifies improvement opportunities by staying current on food and beverage trends. </li>
<li>Provide memorable experiences for residents and their guests. </li>
<li>Build an inviting dining program where every day is a celebration. </li>
<li>Creates an atmosphere where residents feel a sense of belonging and friendship, and where incredible amenities are the expectation, not the exception. </li>
<li>Responsibly manage and supervise all culinary front of the house staff including scheduling, assignment, direction, performance review, and corrective action consistent with company policy. </li>
<li>Interview, hire and train staff for culinary and front of the house positions. May assist with interviews for back of the house positions as well. </li>
<li>Responsible for front of the house labor budget and inventory. </li>
<li>Assist in planning, preparation, and execution of special events, banquets, and theme meals. </li>
<li>Establishes beverage program and seasonal specials. </li>
<li>Purchases alcoholic and non-alcoholic beverages. </li>
<li>Maintains a positive working relationship with staff, residents, and culinary team. </li>
<li>Works in conjunction with community leadership regarding attendance and staffing to achieve maximum results. </li>
<li>Work with the Executive Director, Executive Chef and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. </li>
<li>In collaboration with the Executive Chef, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectations. </li>
<li>In collaboration with the Executive Chef, works with BOH &amp; FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. </li>
<li>Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. </li>
<li>In unison with the Executive Chef and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. </li>
<li>Advise community leadership of any concerns regarding residents.</li>
<li>Assist Restaurant staff with front of the house operations as needed. This includes the ability to work all stations in the dining room if needed.</li>
<li>Other duties as assigned.</li>
</ul>
Supervisory Responsibilities:
Directly supervises employees in the Dining Room (front of the house). 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.
Qualifications:
<ul>
<li>High school diploma or equivalent. </li>
<li>Three (3) years previous experience in dining. </li>
<li>Two (2) years supervisory and management experience including hiring staff, coaching, performance management, daily operations supervision, discipline and counseling. </li>
<li>State/Federal Food Handling and Sanitation certificate.</li>
</ul>
Benefits:
In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. 
Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies.
EOE D/V

Dining Coach & Staffing Coordinator

<h3>Job Description</h3>
Job Description
Our Property:
Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world-class amenities designed to appeal to a multitude of guests. Join this passionate and hardworking team and enjoy working in paradise. 
Our Core Values:
We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales &amp; marketing. Our values define who we are. 
<ul>
<li>Be Authentic </li>
<li>Practice Humility </li>
<li>Cultivate Teamwork </li>
<li>Value Time </li>
<li>Be Trustworthy </li>
</ul>
We offer a very competitive salary and generous benefits including:
<ul>
<li>Medical, Dental, Vision Plans</li>
<li>Paid Life Insurance</li>
<li>Short- and Long-Term Disability</li>
<li>Paid Time Off &amp; Holidays</li>
<li>401(k) with 100% match up to 4 percent</li>
<li>Commuter and Company-paid Toll Programs</li>
</ul>
POSITION OVERVIEW
This Assistant Restaurant Manager will assist in leading the F&amp;B operations. We are continuing to expand our front of house leadership and preparing for additional restaurants to open. This position may ultimately assist with other areas as we continue to reopen the resort such as Food Trucks, The Clutch, and Banquets/Catering events when/if applicable. 
This opportunity requires efficient operation of all the areas, and the ability to ensure that guests' expectations for quality of the product as well as execution of service standards are met. The position oversees the development and implementation of departmental strategies and ensures implementation of service strategy and brand initiatives. The Assistant Restaurant Manager will work on planning with the Restaurant General Manager on the long-term outlook, innovative offerings, and P&amp;L analysis.
ESSENTIAL FUNCTIONS &amp; RESPONSIBILITIES (but not limited to)
<ul>
<li>Provide leadership and support for all outlets working directly with Managers and Supervisors. </li>
<li>Assists with the activities of the F&amp;B Department to maintain and improve productivity, food quality, service, creativity and merchandising to increase volume, sales, and profit. </li>
<li>Enforces policies with management and schedules for the operation of all restaurants and bars to achieve a productive and profitable result. </li>
<li>Achieve predetermined profit and productivity objectives and desired standards in food, service, sanitation, creativity, and merchandising and promotion ideas. </li>
<li>Coordinate testing and experimental projects to upgrade products and procedures. </li>
<li>Reviews and evaluates daily the guest satisfaction and experience. </li>
<li>Review prices, sources of supply, food and beverage sales trends and inventories. Monitors and controls food, beverage labor and other related costs. Establish purchasing and receiving procedures in conjunction with the Purchasing Department. </li>
<li>Responsible for upholding of food &amp; beverage concepts. </li>
<li>Additional duties include but are not limited to:
<ul>
<li>Monitor payroll of department </li>
<li>Lead daily staff stand up meetings </li>
<li>Ensure all training and certifications are up to date </li>
<li>Monitor and achieve all FLHSS standards are met and timely</li>
</ul>
</li>
</ul>
MANAGERIAL WORK ACTIVITIES
<ul>
<li>Ensure property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to company SOPs.</li>
<li>Conducting annual performance appraisals with direct reports.</li>
<li>Communicates and executes departmental and property emergency procedures.</li>
<li>Recruiting for food &amp; beverage team members.</li>
<li>Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.</li>
<li>Employees receive on-going training to understand guest expectations.</li>
</ul>
POSITION REQUIREMENTS
<ul>
<li>Must possess 2+ years management experience in the food and beverage division of hotel and/or resort.</li>
<li>2+ years of experience hiring and developing talent.</li>
<li>QSR and Outdoor Dining experience is preferred.</li>
<li>Excellent communication skills with fluency in English required.</li>
<li>Must possess a High School Diploma or equivalent, some college preferred.</li>
<li>Must be proficient in POS systems, Inventory Management Systems and Microsoft Office.</li>
</ul>
COMPLIANCE REQUIREMENTS
<ul>
<li>Must have a valid driver’s license, motor vehicle background check will be completed </li>
<li>Alcohol Awareness Certification (must comply with State regulations) </li>
<li>Must be 18 years old or older to hold this role, serving/selling alcohol in state of FL </li>
<li>Food Handlers Certification (must comply with State regulations) </li>
</ul>
WORKING CONDITIONS – PHYSICAL/MENTAL REQUIREMENTS
<ul>
<li>Must be able to work in a fast paced, deadline driven environment. </li>
<li>Must be able to stand/walk for prolonged periods of time. </li>
<li>Must be able to lift, up to 40 pounds </li>
<li>Must be able work in different types of weather sometimes extreme, including high temperatures and humidity.</li>
</ul>
QUALIFICATIONS, SKILLS, &amp; ABILITIES
<ul>
<li>Strong organizational management and analytical skills. </li>
<li>Innovative thinker that will challenge business processes and concepts to drive results. </li>
<li>Clear, concise written and verbal communication skills. </li>
<li>Must be able to evaluate and select among alternative courses of action quickly and accurately. </li>
<li>Must work well in stressful high-pressure situations. </li>
<li>Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. </li>
<li>Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. </li>
<li>Must maintain composure and objectivity while under pressure. </li>
</ul>
SCHEDULE REQUIREMENTS
<ul>
<li>Managers are expected to maintain flexible availability, including evenings, weekends, and holidays, to accommodate business needs, which will include working over 40 hours per week and responding to emergencies or unplanned operational needs after hours.</li>
</ul>
Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home.
Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. 
In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.

Assistant Restaurant Manager - Beach House

<h3>Job Description</h3>
Job Description
We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary welcoming vibe that our guests love from the front of the house to the kitchen. Our passion for what we do creates a vibrant energy that always makes you feel at home.&nbsp;
This position reports to the Food &amp; Beverage Director. You will work with a passionate and highly respected team committed to leading and inspiring others to deliver our mission of Great Hospitality. Every Time.
Benefits:
<ul>
<li>Health Insurance</li>
<li>Dental Insurance</li>
<li>Vision Insurance</li>
<li>Life Insurance</li>
<li>401(k)</li>
<li>Free Associate Parking</li>
<li>Free Meal for every shift worked&nbsp;</li>
<li>25% Discount in Resort Outlets</li>
<li>Hotel Discounts with OPL</li>
<li>Friends and Family Discount</li>
</ul>
Our Restaurant Manager ensures a memorable guest experience by maintaining a visible presence, anticipating and reacting to changing business needs and coordinating the activities of the dining room team to achieve an efficient and profitable business operation.&nbsp;
Responsibilities:
<ul>
<li>&nbsp;Maintains a professional, positive, friendly demeanor with guests and fellow associates at all times. </li>
<li> Ensures the outlet is staffed sufficiently for the meal period, and that dining room team is in proper uniform. </li>
<li> Ensures steps of service are followed by dining room team.</li>
<li>&nbsp; Performs duties of all dining room positions as needed.</li>
<li>&nbsp; Assigns sections and side work to each team member for the meal period. </li>
<li> Trains and coaches dining room team and dining room supervisors to ensure high quality of service and high team morale. </li>
<li> Ensures dining outlet is clean, maintained and ready for service. </li>
<li> Maintains inventory of supplies needed for service. </li>
<li> Communicates in daily pre-meal meeting: service focus, VIPs in house, large parties/groups, featured menu items, 86d items, etc.</li>
<li>&nbsp; Checks on each table at least once during the meal.</li>
<li>&nbsp; Partners with other F&amp;B associates as well as other departments to ensure a smooth operation.</li>
<li>&nbsp; Builds relationships with guests to ensure regulars/repeat business.</li>
<li>&nbsp; Assists with beverage program. </li>
<li> Identifies and implements ways to operate more efficiently, cut costs and drive revenue.</li>
<li>&nbsp; Follows and maintains procedures to control food, beverage, labor and operating costs.</li>
<li>&nbsp; Ensures adherence to protocol for processing lost and found items. </li>
<li> Responds to guests with issues and requests in a timely manner.</li>
<li>&nbsp; Assists with hiring of dining room team. </li>
<li> Conducts and ensures compliance of ongoing training for all team members and initial training for new hires. </li>
<li> Assists with weekly scheduling.</li>
<li>&nbsp; Handles financial, guest and associate information with care and professionalism and maintains strict confidentiality.</li>
<li>&nbsp; Maintains financial and personnel records according to company standards. </li>
<li> Ensures accurate reporting of all income received during shift. </li>
<li> Completes and submits appropriate personnel status change paperwork in a timely manner.</li>
<li>&nbsp; Reviews, approves and adjusts time clock punches following company guidelines; processes payroll.</li>
<li>&nbsp; Attends daily and weekly meetings as required. </li>
<li> Ensures team follows all established safety and sanitation guidelines. </li>
<li> Additional tasks as assigned by supervisor.&nbsp;</li>
</ul>
Qualifications:
<ul>
<li>&nbsp;Maintains a professional, positive, friendly demeanor with guests and fellow associates at all times. </li>
<li> Ensures the outlet is staffed sufficiently for the meal period, and that dining room team is in proper uniform. </li>
<li> Ensures steps of service are followed by dining room team.</li>
<li>&nbsp; Performs duties of all dining room positions as needed. </li>
<li> Assigns sections and side work to each team member for the meal period. </li>
<li> Trains and coaches dining room team and dining room supervisors to ensure high quality of service and high team morale.</li>
<li>&nbsp; Ensures dining outlet is clean, maintained and ready for service.</li>
<li>&nbsp; Maintains inventory of supplies needed for service. </li>
<li> Communicates in daily pre-meal meeting: service focus, VIPs in house, large parties/groups, featured menu items, 86d items, etc.</li>
<li>&nbsp; Checks on each table at least once during the meal. </li>
<li> Partners with other F&amp;B associates as well as other departments to ensure a smooth operation.</li>
<li>&nbsp; Builds relationships with guests to ensure regulars/repeat business.</li>
<li>&nbsp; Assists with beverage program. </li>
<li> Identifies and implements ways to operate more efficiently, cut costs and drive revenue. </li>
<li> Follows and maintains procedures to control food, beverage, labor and operating costs. </li>
<li> Ensures adherence to protocol for processing lost and found items.</li>
<li>&nbsp; Responds to guests with issues and requests in a timely manner. </li>
<li> Assists with hiring of dining room team.</li>
<li>&nbsp; Conducts and ensures compliance of ongoing training for all team members and initial training for new hires. </li>
<li> Assists with weekly scheduling. </li>
<li> Handles financial, guest and associate information with care and professionalism and maintains strict confidentiality.</li>
<li>&nbsp; Maintains financial and personnel records according to company standards. </li>
<li> Ensures accurate reporting of all income received during shift.</li>
<li>&nbsp; Completes and submits appropriate personnel status change paperwork in a timely manner.</li>
<li>&nbsp; Reviews, approves and adjusts time clock punches following company guidelines; processes payroll.</li>
<li>&nbsp; Attends daily and weekly meetings as required.</li>
<li>&nbsp; Ensures team follows all established safety and sanitation guidelines. </li>
<li> Additional tasks as assigned by supervisor.&nbsp;</li>
</ul>
The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks.&nbsp;
We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

<h3>Job Description</h3>
Job DescriptionDescription:
Company Overview
TEI Hospitality is hiring to join our team!
 
The Dock at Crayton Cove (est. 1976) is an iconic waterfront restaurant in Naples, FL. Known for its award-winning seafood, elevated bar program, and panoramic views of Naples Bay, The Dock continues to serve as an important landmark to the Naples community. Job Summary The Sous Chef is a key leader in our culinary team, responsible for driving creativity and operational excellence in a high-volume kitchen. This role focuses on utilizing fresh, local ingredients and refined techniques to deliver exceptional dishes that meet our high standards of quality and presentation. The Sous Chef works closely with the Executive Chef to oversee daily kitchen operations, including food preparation, execution, and plating, while ensuring consistency and efficiency across all stations.
In addition to culinary leadership, the Sous Chef plays an integral role in maintaining a clean, organized, and safe kitchen environment, managing inventory, and upholding strict food safety standards. This position also involves mentoring and developing team members, fostering a culture of collaboration and continuous improvement. By providing both direct and indirect service throughout the guest dining experience, the Sous Chef helps create memorable moments that reflect our commitment to excellence.
Responsibilities
· Lead in Culinary Innovation: Drive creativity and excellence in a high-volume kitchen using local ingredients and refined techniques. 
· Drive Operational Excellence: Maintain the highest standards of cleanliness, organization, and efficiency with top-of-the-line equipment and systems. 
· Manage Financials: Demonstrate strong P&amp;L understanding, including labor management, cost of goods, and direct operations oversight. 
· Create &amp; Nurture Culture: Foster a positive, team-oriented, family-style work environment. 
· Motivate &amp; Mentor: Coach, teach, and inspire your culinary team to deliver unforgettable food and uphold high standards. 
· Build Financial Performance: Increase profitability by following company policies and procedures while overseeing all BOH operations. 
· Inspire Hospitality: Ensure guest satisfaction through exceptional culinary experiences and by living our mission: “Together, We Live, We Learn, We Wow.”
· Operational Support: Oversee timely delivery of food and beverage orders and maintain professional rapport with guests and team members. 
· Team Collaboration: Actively participate in training sessions, read shift notes, attend meetings, and perform as a team member. 
· Compliance: Adhere to all company policies, standards, and food safety regulations. 
Qualifications
· 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.
· Proven success in a fast-paced, high-volume environment.
· Experience managing a full-service restaurant and mentoring hourly team members.
· Strong understanding of P&amp;L, yearly budgets, inventory, cost of goods, and labor management.
· Familiarity with POS systems and OpenTable.
· Ability to create memorable dining experiences and WOW moments.
· Skilled in coaching, scheduling, and driving continuously improving with an ownership mindset.
· Ensure product quality, facility cleanliness, and adherence to company policies.
· High school diploma or GED required.
· Minimum age: 21; ability to obtain necessary licenses or permits.
· Ability to stand for extended periods and work in a fast-paced environment.
· Flexible schedule includes nights, weekends, and holidays.
· Excellent customer service and verbal communication skills.
· Strong math and cash-handling accuracy.
 
Benefits/Perks
· Competitive Wages for all positions, plus a healthy bonus structure for management. 
· Medical, Dental, and Vision Insurance are available after 90 days of service for full-time employees. 
· Comprehensive Training Program and ongoing career development to help you succeed. 
· Paid Time Off for salaried employees. 
· Performance-Based Career Growth – We believe in promoting from within. 
· Employee Dining Discounts – Experience the exceptional fine dining we offer!
 
For over 40 years, The Dock has been a beloved waterfront dining destination in Naples, Florida, offering fresh seafood, prime steaks, and exceptional hospitality. We are passionate about creating memorable experiences for our guests and rewarding careers for our team members. We are an equal opportunity employer and 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.Requirements:

Sous Chef

<h3>Job Description</h3>
Job Description
maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall &amp; benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options&nbsp;spanning from hearty salads &amp; sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, they're able to help celebrate customers &amp; make new beautiful memories. in september 2021, maman founders&nbsp;elisa marshall &amp; benjamin sormonte released the highly anticipated maman: the cookbook.&nbsp;
 
We’re looking for a counter&nbsp;to join our team! Our ideal candidate is passionate about food, beverages, and welcoming customers through our doors. You love cookies, are always ready to lend a helping hand to a colleague&nbsp;&amp; you don’t take yourself too seriously. When you join our team, you’ll be responsible for providing a friendly, helpful, and responsive level of service to all of our guests. You are able to speak authentically about who we are, and every item on our food and beverage menu.&nbsp;You will be based at any of the mamans. Is one particularly close to home? Let us know when you come in for an interview and we will do our best to accommodate!&nbsp;&nbsp;
 
What you’ll do:
<ul>
<li>
Take ownership of the cafe spaces’ counter aesthetics
</li>
<li>
Greet guests upon entering our storefronts and successfully communicate seasonal specials, encourage guests to try our best selling items etc.
</li>
<li>
Navigate the Toast POS system to accurately ring up customers' orders
</li>
<li>
Keep a clean and organized counter space
</li>
<li>
Make decisions based on ensuring happiness for the guests, the team and the company while maximizing profitability
</li>
<li>
Maintain safety standards while adhering to maman’s policies and procedures
</li>
<li>
Investigate and resolve any guest concerns
</li>
<li>
Assist with re-stocking at the end of your shift – team work is the best work, set your colleagues up for success
</li>
<li>
Ensure return visitors and foster relationships with regulars through warm hospitality and impeccable service; develop one-on-one rapport with returning guests – do you know their order? Dial up the coffee without even asking!
</li>
</ul>
 
What we're looking for:
<ul>
<li>
You have counter/cashier experience &amp; are an experienced front of house professional with a sweet tooth for cookies
</li>
<li>
You have engaging and welcoming communication skills &amp; presence
</li>
<li>
Hospitality is your passion, you make a point of keeping up with the latest industry trends
</li>
<li>
Quality, aesthetics &amp; top notch customer experience is a non-negotiable for you
</li>
<li>
You make people feel good—your team and guests alike
</li>
<li>
You work positively and collaboratively to achieve the highest standards of delivery
</li>
<li>
You learn quickly, multi-tasking comes naturally to you, and you are able to adapt to maman’s unique culture
</li>
<li>
Smart, no ego, upbeat, friendly, &amp;&nbsp; efficiency oriented
</li>
<li>
Work a flexible schedule that will include weekends, holidays, and special events&nbsp;
</li>
<li>
If we get stuck in an elevator together, you’ll crack a joke and we’ll&nbsp; laugh along the way
</li>
<li>
Big plus if you have barista experience!
</li>
</ul>
 
What's in it for you:
<ul>
<li>
&nbsp;Join a fast-growing company committed to not just serving the best cookies &amp; coffees but building a national brand
</li>
<li>
Competitive salary, healthcare, &amp; sweet perks for always going the extra mile and living our values
</li>
<li>
Training to get you settled into your role, learning opportunities to broaden your skill set that help you thrive at work
</li>
<li>
Great opportunity to progress with maman, internal mobility and growth will be encouraged when possible
</li>
</ul>
Keep in mind that maman is growing and developing everyday. We all do a little bit of everything &amp; like to roll our sleeves up and get our hands dirty to help a colleague out.
We are looking for awesome, hard-working people now that are all about creating the most memorable experience for every single maman customer.
Thank you for your interest in maman and look forward to chatting with all of you cookie monsters!&nbsp;
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