LOCAL CAREER OPPORTUNITIES
TO POST LOCAL JOBS, CONTACT US HERE!
NACE Members can post their job openings on this page. Listings will be posted for one month. Please contact our Website Chair, Robin Legere at robinl@partyrentalltd.com and cc our President, Kristin O'Connor at koconnor@caperscatering.com
Event Operations Manager, Granite Links
Posted 06/19/2020
Job Description
Purpose:
The Event Operations Manager reports to the Director of Operations and is responsible for managing
events at the facility; ensuring guest satisfaction through delivery of a high level of service.
Responsibilities & Accountability
Planning
Formulates service plans and timelines for events.
Ensures training programs are regularly implemented and measured.
Implementation
Regularly inspects grounds, reporting maintenance and landscaping needs.
Conducts cash handling procedures, including cash outs, end of day reporting and drawer
reconciliation.
Supervises all Front of House (FOH) event staff.
Maintains an open line of communication with client during event.
Communicates with kitchen staff to ensure seamless service and production.
Attends Banquet Event Order (BEO) meetings.
Ensures events are properly set up and that staff is prepared and organized prior to start time listed
on BEO.
Meets with event staff for a “pre-meal” to discuss timeline and execution, prior to each event.
Collaborates with set up crew, ensuring furniture and equipment align with established floor plans.
Assigns tables and organizes plated selections.
Inspects and details place settings, including linen, glassware, silverware and condiments;
ensuring proper placement, cleanliness and overall appearance.
Oversees clearing, cleanup and trash removal.
Ensures proper cleaning and storage of all supplies and equipment after each event.
Assists event staff, as needed.
Administrative
Inputs event information in appropriate software.
Manages, hires, trains, coaches and disciplines event service staff, as needed.
Coordinates with staff from all departments to ensure event request are successfully delivered.
Schedules FOH event staff.
Conducts performance reviews and provides counsel, as needed.
Meets with other managers and department directors to maximize efficiency and guest satisfaction.
Ensures all necessary invoices are submitted to Marina Bay Management.
Prepares daily event summaries, as needed.
Position Requirements
Bachelor’s degree in hospitality management, hotel management, sales or other related field.
Prior experience in event operations, preferably in a management or supervisory role.
Strong Food and Beverage (F&B) knowledge.
Organization and attention to detail, with the ability to multitask in a fast-paced environment.
Ability to plan and meet deadlines.
Ability to manage expectations by anticipating and preparing for guest needs.
Strong written, verbal and interpersonal communication skills.
Strong leadership skills with the ability to prioritize tasks and instruct staff.
Flexibility; working varying shifts including evenings, weekends and holidays, as needed.
Professional appearance and guest-focused attitude.
Proficiency in the use of computers for word processing, data entry, email and other basic
administrative functions, with the ability to learn to use any software which may be used at the
facility, including various Point of Sale (POS) systems.
If interested please contact Michelle Reid, Director of Catering at mreid@granitelinks.com
Posted 06/19/2020
Job Description
Purpose:
The Event Operations Manager reports to the Director of Operations and is responsible for managing
events at the facility; ensuring guest satisfaction through delivery of a high level of service.
Responsibilities & Accountability
Planning
Formulates service plans and timelines for events.
Ensures training programs are regularly implemented and measured.
Implementation
Regularly inspects grounds, reporting maintenance and landscaping needs.
Conducts cash handling procedures, including cash outs, end of day reporting and drawer
reconciliation.
Supervises all Front of House (FOH) event staff.
Maintains an open line of communication with client during event.
Communicates with kitchen staff to ensure seamless service and production.
Attends Banquet Event Order (BEO) meetings.
Ensures events are properly set up and that staff is prepared and organized prior to start time listed
on BEO.
Meets with event staff for a “pre-meal” to discuss timeline and execution, prior to each event.
Collaborates with set up crew, ensuring furniture and equipment align with established floor plans.
Assigns tables and organizes plated selections.
Inspects and details place settings, including linen, glassware, silverware and condiments;
ensuring proper placement, cleanliness and overall appearance.
Oversees clearing, cleanup and trash removal.
Ensures proper cleaning and storage of all supplies and equipment after each event.
Assists event staff, as needed.
Administrative
Inputs event information in appropriate software.
Manages, hires, trains, coaches and disciplines event service staff, as needed.
Coordinates with staff from all departments to ensure event request are successfully delivered.
Schedules FOH event staff.
Conducts performance reviews and provides counsel, as needed.
Meets with other managers and department directors to maximize efficiency and guest satisfaction.
Ensures all necessary invoices are submitted to Marina Bay Management.
Prepares daily event summaries, as needed.
Position Requirements
Bachelor’s degree in hospitality management, hotel management, sales or other related field.
Prior experience in event operations, preferably in a management or supervisory role.
Strong Food and Beverage (F&B) knowledge.
Organization and attention to detail, with the ability to multitask in a fast-paced environment.
Ability to plan and meet deadlines.
Ability to manage expectations by anticipating and preparing for guest needs.
Strong written, verbal and interpersonal communication skills.
Strong leadership skills with the ability to prioritize tasks and instruct staff.
Flexibility; working varying shifts including evenings, weekends and holidays, as needed.
Professional appearance and guest-focused attitude.
Proficiency in the use of computers for word processing, data entry, email and other basic
administrative functions, with the ability to learn to use any software which may be used at the
facility, including various Point of Sale (POS) systems.
If interested please contact Michelle Reid, Director of Catering at mreid@granitelinks.com
Restaurant Manager, Granite Links
Posted 06/19/2020
Job Description
Purpose:
The Restaurant Manager reports to the Restaurant Operations Manager and is responsible for overseeing
day-to-day restaurant operations, while focusing on guest satisfaction through a high level of service.
Responsibilities & Accountability
Planning
Creates floor plans and assigns sections for each shift.
Reviews daily event schedule, coordinating with servers and kitchen staff.
Reviews daily staff schedule, adjusting to fill absences and prevent overstaffing.
Implementation
Provides guidance to staff and guests, as needed.
Addresses all guest complaints, conducting table visits and delivering refired items, when
necessary.
Maintains an open line of communication with kitchen staff throughout the shift.
Assists floor staff, as needed.
Conducts cash handling procedures, including server cash outs, tip outs, end of day reporting and
drawer reconciliation.
Performs other tasks, as needed.
Administrative
Leads and supervises Front of House (FOH) staff.
Ensures all new hire paperwork is completed and submitted to Human Resources.
Monitors inventory levels associated with FOH operations.
Uses Point of Sale (POS) system to input specials, update menus and program employee
credentials.
Communicates regularly with Upper Management, meeting as needed.
Controls and maintains labor costs.
Position Requirements
Three to five (3-5) years of hospitality experience, preferably in a management or supervisory role.
Bachelor’s degree in hospitality management, sales or other related field, preferred.
Strong Food and Beverage (F&B) knowledge, with expertise in wine and spirits.
Basic knowledge of state and local liquor laws, labor laws and health codes.
Current TIPS certification.
Commitment to customer satisfaction, with a guest-focused attitude
Strong written, verbal and interpersonal communication skills.
Strong leadership skills, with the ability to train and instruct.
Organization and attention to detail.
Proficiency in the use of computers for word processing, data entry, email and other basic
administrative functions, with the ability to learn to use any software which may be used at the
facility, including various POS systems.
Flexibility; working varying shifts including evenings, weekends and holidays, as required.
Professional appearance.
Ability to stand for long periods of time.
Ability to lift up to 40lbs.
If interested please contact Michelle Reid, Director of Catering at mreid@granitelinks.com
Posted 06/19/2020
Job Description
Purpose:
The Restaurant Manager reports to the Restaurant Operations Manager and is responsible for overseeing
day-to-day restaurant operations, while focusing on guest satisfaction through a high level of service.
Responsibilities & Accountability
Planning
Creates floor plans and assigns sections for each shift.
Reviews daily event schedule, coordinating with servers and kitchen staff.
Reviews daily staff schedule, adjusting to fill absences and prevent overstaffing.
Implementation
Provides guidance to staff and guests, as needed.
Addresses all guest complaints, conducting table visits and delivering refired items, when
necessary.
Maintains an open line of communication with kitchen staff throughout the shift.
Assists floor staff, as needed.
Conducts cash handling procedures, including server cash outs, tip outs, end of day reporting and
drawer reconciliation.
Performs other tasks, as needed.
Administrative
Leads and supervises Front of House (FOH) staff.
Ensures all new hire paperwork is completed and submitted to Human Resources.
Monitors inventory levels associated with FOH operations.
Uses Point of Sale (POS) system to input specials, update menus and program employee
credentials.
Communicates regularly with Upper Management, meeting as needed.
Controls and maintains labor costs.
Position Requirements
Three to five (3-5) years of hospitality experience, preferably in a management or supervisory role.
Bachelor’s degree in hospitality management, sales or other related field, preferred.
Strong Food and Beverage (F&B) knowledge, with expertise in wine and spirits.
Basic knowledge of state and local liquor laws, labor laws and health codes.
Current TIPS certification.
Commitment to customer satisfaction, with a guest-focused attitude
Strong written, verbal and interpersonal communication skills.
Strong leadership skills, with the ability to train and instruct.
Organization and attention to detail.
Proficiency in the use of computers for word processing, data entry, email and other basic
administrative functions, with the ability to learn to use any software which may be used at the
facility, including various POS systems.
Flexibility; working varying shifts including evenings, weekends and holidays, as required.
Professional appearance.
Ability to stand for long periods of time.
Ability to lift up to 40lbs.
If interested please contact Michelle Reid, Director of Catering at mreid@granitelinks.com