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Job Bank (Available jobs are posted for 30 days.)
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Culinary Experience Manager



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.

• 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

• 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.


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.

• 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.

• 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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