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

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.


 

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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