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Job Bank (Available jobs are posted for 30 days.)
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Culinary Experience Manager with SS&E

https://careers-attcenter.icims.com/jobs/2006/culinary-experience-manager/job?mode=view

Overview:

This position is responsible for managing the AT&T Center food and beverage partners and their operational obligations. The position must also support the organization’s mission, vision, and values by exhibiting the following behaviors: excellence and competence, collaboration, and innovation.

In every position, each employee is expected to: Demonstrate Alignment with SS&E’s Core Values and Mission, Collaborate with Internal/External Family Members and Demonstrate Ongoing Development.

Responsibilities:
• Oversees Levy Restaurants and Aramark F&B Operations. Responsible for ensuring contract obligations are met, research is utilized and annual strategic goals and objectives are achieved
• Attends Levy & Aramark meetings and reports key findings and takeaways. Sets follow up action plans and summaries for monthly executive reports
• Drives change to improve operational shortcomings and ensure effective leadership is in place
• Collaborates with service innovation and premium services to achieve operational objectives
• Ensures F&B FAMILY and ELEVATE short term and long term plans are achieved
• Manages new product and venue enhancement projects • Oversees menu design and approval process
• Other duties as assigned

Qualifications:
• Must be detail-oriented and highly organized
• Requires a 3 year minimum of food and beverage management experience
• Minimum 5 years of professional customer service experience
• Exceptional interpersonal, leadership and communication skills
• Ability to work flexible hours including evenings, weekends, some holidays, and event nights

*SS&E is an Equal Opportunity Employer*

Nothing contained in this job description is intended to be a contract of employment, nor does any information contained herein represent a guarantee of employment for a specific duration. Your employment with SS&E is “at will”, which means that either you or SS&E may terminate the relationship at any time.


 

Wyndham Garden Riverwalk is searching for a Sales and Catering Manager

Job Overview: To increase hotel revenue by assisting in the development and implementation of solicitation programs in line with hotel financial objectives and targets. Generates business from the market segments in assigned territory. Coordinates details and menus for clients’ functions and maintains budgeted revenues while controlling expenditures. Responsible for clerical, administrative, marketing materials, and other duties to assist the smooth operation of Sales and Catering. He / She is responsible for running the sales office while the Director of Sales is out on calls.

Reports To: Director of Sales

Work Environment: Both on and off site of hotel property

Key Relationships:
• Staff in catering and banquets • Sales • F&B Services • Purchasing • Front desk • Accounting • Housekeeping • Executive Offices • Hotel Guests/Visitors • Suppliers

Qualifications: • High School Graduate or equivalent • Knowledge of various food service styles • Knowledge of menu development • Compute basic arithmetic • Familiarity with food and beverage cost control • Familiarity with Sales and Marketing tools • Strong managerial and supervisory skills • Communicate in a clearly and affectively with guests, clients, and co-workers in both written and verbal forms • Prioritize and Organize • Desire to understand guests’ service needs • Willing to direct performance of staff and follow up with corrections when needed • Be a clear thinker, remaining calm and resolving problems using good judgement

Desirable:
• Previous guest relations • Computer software and programs (excel, power point, Opera, etc.) • Previous experience in hospitality industry • Familiarity with statistical reports • Previous experience in food service • Ability to input and access information in the property management system

Essential Physical Abilities:
• Exert physical effort in transporting • Endure various physical movements throughout the work areas. • Remain in stationary position for minutes/hours throughout work shift. • Flexible and long hours sometimes required • Satisfactorily communicate with guests, management, and co-workers to their understanding.

Essential Job Functions:
1.Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
4.Maintain positive guest relations always.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
8. Meet weekly with Catering staff to review status of business, schedules, priority assignments, bookings, and all information pertinent to the department operation.
9. Direct and monitor the performance of Catering staff, ensuring that all procedures are followed. Correct any deficiencies with respective personnel.
10. Organize and delegate traces for follow-up; be familiar with status of each.
11. Review Banquet sales and resolve discrepancies with Accounting. Track revenue against budget.
12. Review Banquet checks for functions; ensure accuracy of charges and presence of guest signature. Resolve discrepancies
13. Establish and maintain active working partnerships with the sales & reservations departments of key Travel Partners.
14. Initiate and implement sales promotional programs with travel partners
15. Broaden productive client base and increase awareness of hotel.
16. Conduct personalized sales campaigns within designated territory to promote the hotels, programs, packages, and special promotions.
17. Coordinate and participate in trade shows/seminars aimed at hotel target markets.
18. Maximize exposure through creative promotion both during and pre/post event.
19. Aggressively solicit and follow up on leads generated.
20. Actively participate in key trade and business associations to generate business leads and increase hotel visibility
21. Answer telephones and email messages. Respond accordingly
22. Prepare banquet event orders (BEO) as per client needs for catering
23.Prepare group rate agreements
24. Enter group blocks and rooming lists when provided
25. Attend meetings/training as required by management

The San Antonio Zoo is looking for a Caterng Manager

Nature of Work: The Catering Manager implements operating policies and procedures for catering events and rental agreements. Is responsible for facility rental income, annual budget, staffing, menu and supervising all aspects of catering.

ESSENTIAL DUTIES
• Supervise and coordinate an efficient and cost effective catered operation. • Ensure that all events are set in timely manner, maintained throughout and establish/insure striking procedures. • Ensure all catered events surpass local and health regulations. • Establish, direct and enforce all operating policies and procedures. • Maintain constant contact and positive relations with potential and established clients. • Ensure sufficient numbers of staff are available to properly service catering needs. • Control inventories and order food and related catering supplies as needed. • Ensure the catering facility is maintained in a neat, clean and healthy manner. • Update and enter data in the retail outlets cash registers and main computers. • Assist Chef in Costing of menus and constantly update data. • Maintain Alcohol inventory and report all sales to Finance on or before due date. • Oversee and track all catering invoicing both internal and external to insure we are receiving Revenue due in timely manner. • Establish and maintain positive, cooperative, and effective working relations with fellow employees and guests. • Constantly exhibit a guest service attitude, a smile, and an obvious interest in guest comfort and service. • Communicate with the public in a courteous and tactful manner and assist guests with questions and directions to various areas of the Zoo. Address the guest - do not wait to be asked. • Remove trash and debris from public areas; i.e. pick up litter whenever you see it. • Any and all other duties as assigned.

SKILLS/QUALIFICATIONS
• Ability to communicate effectively orally and in writing. • Ability to use and to train subordinates the proper use of various types of electronic cash registers. • Knowledge of Microsoft Excel and Microsoft Word. • Knowledge of and ability to implement cash control techniques. • Ability to deal with employee and employee/customer relations. • Ability to prepare and maintain records and compile reports. • Knowledge of public health requirements as related to sanitation and food handling procedures. • Ability to work weekends, holidays and after-hour assignments. • Bachelor’s degree in food service management or related field, experience may be substituted. • Five years of successful catering or food and beverage management. • Successful completion of the Texas Food Protection Management Program. • Three years of supervisory experience.

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