Beverage Manager Salary at Fountains Of Bellagio BETA

Overview Prep Helper To train with and assist Cooks and Pantry Attendants in the preparation and service of all food items applicable to the outlet and individual workstation. Responsibilities Maintain uniform appearance according to established guidelines. Adhere to policies and procedures and Health regulations. Work rapidly and accurately. Pay particular attention to detail. Use proper food handling techniques when preparing food. Operate kitchen equipment located in the outlet. Knowledge of menu items and recipes for each assigned station. Assure food items are produced and presented according to established guidelines. Use proper stock rotation and storage areas for items that will be used at a later time. Properly stock assigned work station. Maintain par levels of items stocked so as to minimize spoilage. Maintain a clean and organized work area. Notify Room Chef or Sous Chef of any needed supplies. Notify Room Chef or Sous Chef of any problems that arise. Know locations of all

Overview It is the responsibility of the Assistant Steward to assist managing operation in an efficient and professional manner to ensure adherence to Health/OSHA regulations. Help monitor operation expenses while ensuring all employees maintain kitchen cleanliness standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities Assist Steward Management Team in implementing and monitoring action plans to minimize chemical usage. Assist Steward Management Team with monitoring, par levels and costs for outlet. Control labor expense based on business needs. Maintain accurate paperwork for inventory levels, scheduling, payroll, and employee records. Assist Steward Management Team with all phases of depa

The Legacy Golf Club, nestled in the picturesque landscape of Henderson, NV, is a premier golf destination known for its challenging course and impeccable facilities. Our commitment to providing an exceptional golfing experience is reflected in every aspect of our operations. Join our dedicated team and be a part of creating memorable moments for our guests. We are seeking a highly motivated and detail-oriented individual to join our food and beverage team. This individual will be cross-trained to work as bartender, banquet server, and beverage cart attendant to fill in where necessary. This job is responsible for providing food and beverages to players on the course, in addition to various requests from the Clubhouse that golfers may need during their round. All players must receive professional, prompt and friendly service throughout their golf round. Essential and Duties Responsibilities: •Review tee sheet daily and to understand the flow of tee times. •Responsible for making sure a

Job Description Job Description Job description Spanish Trail Country Club offers an experience unlike any other in Las Vegas. Our 27-hole championship golf course, designed by Robert Trent Jones, Jr., is complimented by luxurious clubhouse amenities and unmatched service. Spanish Trail Country Club has a team of highly skilled and motivated leaders who share the same goal of continuous improvement. We are currently seeking a Food & Beverage Manager to join our leadership team. The Food & Beverage manager position oversees the daily operations of the Front of House with an emphasis on member dining. The F&B Manager is a high-visibility and accessible leader dedicated to service for both members and staff. This position works closely with the General Manager and Executive Chef to create and execute memorable member experiences across all dining venues. “On-the-floor” management of the F&B operations and facilities required for all dining outlets and various club and tournament-related e

The Legacy Golf Club, nestled in the picturesque landscape of Henderson, NV, is a premier golf destination known for its challenging course and impeccable facilities. Our commitment to providing an exceptional golfing experience is reflected in every Banquet Server, Golf, Bartender, Banquet, Beverage Manager, Server, Restaurant

Overview: Assistant Executive Steward It is the responsibility of the Assistant Steward Manager to assist managing operation in an efficient and professional manner to ensure adherence to Health/OSHA regulations. Help monitor operation expenses while ensuring all employees maintain kitchen cleanliness standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Companys brand standard and core values (K.E.E.P. Kindness, Engagement, Empathy and Positivity). Responsibilities: Assist Steward Management Team in implementing and monitoring action plans to minimize chemical usage. Assist Steward Management Team with monitoring, par levels and costs for outlet. Control labor expense based on business needs. Maintain accurate paperwork for inventory levels, scheduling, payroll, and employee records. Assist Steward Mana

Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed. Essential Job Functions: •Interact with other Department Heads to help operations proceed smoothly •Encourages and motivates employees •Be accessible and available to employees •Consistently demonstrate excellent people skills when dealing with employees and guests •Assist with administering, coordinating and distributing information to all kitchen employees. •Maintain accurate paperwork for scheduling, payroll and employee records •Provide Human Resources with the necessary information to keep personnel files current •Observe employee performance in assigned kitchen(s) •Ensure employees adhere to established policies and procedures •Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kit

Job Summary: The Sous Chef manages the daily operation of assigned kitchen(s). Monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed. Essential Job Functions: •Interact with other Department Heads to help operations proceed smoothly •Encourages and motivates employees •Be accessible and available to employees •Consistently demonstrate excellent people skills when dealing with employees and guests •Assist with administering, coordinating and distributing information to all kitchen employees. •Maintain accurate paperwork for scheduling, payroll and employee records •Provide Human Resources with the necessary information to keep personnel files current •Observe employee performance in assigned kitchen(s) •Ensure employees adhere to established policies and procedures •Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kit