Responsibilities

1. Maintain the cleanliness of floors, ceiling tiles, walls, windows, worktables, meat blocks, hoods, vents, grills, refrigerators, service counters, serving trays, and storage areas.

2. Sort and rinse dirty dishes, glass, tableware and other utensils and place them in racks to send through dish machine.

3. Carry clean dishes to cook’s line and other proper storage area.

4. Able to pick up trash / garbage also able to remove trash and garbage from dumpster.

5. Must notify Manager anytime dish machine or rinse cycle falls below safety standard temperatures.

6. Clean equipment using specific chemicals to meet sanitary standards; may include the use of heavy equipment and steam cleaning trash receptacles.

7. Load / unload supply trucks transferring between storage and work areas.

8. Stock, date, rotate and check the temperature of food items.

9. Organizes and places deliveries in their assigned place.

10. Maintain and clean dish machine during the day.

11. Other Duties as directed.

AREAS UTILITY JOB DESCRIPTION

PART IV

Skills and Qualifications

1. A minimum of 6 months of experience working in a restaurant environment.

2. A high school diploma or equivalent preferred.

3. Proficient interpersonal relations and communication skills.

4. Verbal and written communication is essential. English language proficiency preferred.

5. Must be able to read labels and chemicals.

6. Must have knowledge of workplace safety procedures.

PART V

Physical Demands :

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, and be able to handle, feel, communicate verbally, and hear.

The associate is frequently required to reach with hands and arms, climb, balance. The associate is also frequently required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.

Job Description Acceptance :

I have received, reviewed and fully understand my job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described.

The Director of Operations is responsible for leading our team at the location - ensuring high standards of the guest experience, safety, and financial performance.

The ideal candidate will be an experienced food and beverage leader. A great coach who can get the best out of people and continually drive operational performance and execution.

Detailed Responsibilities

• Proactively coaching and motivating team members to deliver their best
• Identifying opportunities and driving continual improvement in our location operations
• Building a strong partnership with locations partners
• Working with regional and Home Office leadership to drive innovation and best practices at the location
• Delivering against our financial goals and budgets
• Coaching the operations management team
• Representing Levy and our business objectives at partner meetings, networking and building relationships with key partners and vendors
• Overseeing and ensuring the highest standards of safety and sanitation in all activities across the location
• Reviewing financial reports and developing action plans to best achieve business goals
• Leading the continual development of the location’s food story and guest experience
• Completing team member performance reviews including career development planning and compensation reviews
• Responding to emails, phone calls and any associated administrative work corresponding with role responsibilities
• Reviewing and processing any expense reports submitted by team members in Concur
• Interviewing applicants interested in roles requiring hiring consideration and approval
• Collaborating with culinary leadership and partners to drive menu development and associated operational enhancements
• Overseeing season planning process ensuring alignment with Levy and partner expectations / goals
• Coaching team members for optimal performance and engagement
• Conducting manager meetings to engage, inform and build alignment
• Conducting event walks interacting with team members, guests, partners and VIPs
• Identifying and planning for management support needs when the business will exceed the location’s current resources
• Managing team recognition program 'Levy Legends' by leadership promotion and participation
• Conducting building safety walks so our locations maintain an outstanding level of safety and cleanliness
• Completing corrective action, where necessary, to hold team members accountable and improve future performance
• Personally lead the coaching and mentoring of future talent within the location - developing the next generation of leaders
• Closing / Signoff Payroll on a bi-weekly basis for team members
• Ensuring all financial reporting is completed in a timely and accurate manner
• Driving shrinkage prevention efforts to minimize financial risk to the business
• Leading continual operational improvement planning
• Participating in Governance Meeting presentations to network, learn, and represent Levy’s culture and business goals
• Planning budget and P&L management to support optimal financial achievement
• Engagement planning in collaboration with the leadership team, so our team feels supported by and committed to Levy
• Acting as the figurehead at the location for Levy’s Work of Change initiative - build a diverse and inclusive team who represent the community the location serves
• Other duties as assigned

Skills and Experience

• 5+ leadership experience in Hospitality or Retail
• Bachelor’s Degree in Hospitality Management is preferred
• High level of computer literacy
• Understanding of financial concepts
• Passion for hospitality, food, and retail
• Excellent interpersonal and stakeholder management skills

Curious about Life at Levy? Check it out :

Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements.

All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.

Levy is a member of Compass Group USA. Compass Group / Levy is an equal opportunity employer. At Compass / Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

Disclaimer : this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position.

While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

We encourage applicants with a criminal history (and driving history) to apply.

At Levy, team family. And we’ll always take care of family, learn more about Levy benefits offered.

• Medical
• Dental
• Vision
• Life Insurance / AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off Plan
• Holiday Time Off (varies by site / state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Levy maintains a drug-free workplace.

Req ID : 1194125

Levy Sector

Cust clntAcName

BENAE GLICKMAN

req classification

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page.

We look forward to hearing from you!

Job Description

The Food and Beverage Attendant is responsible for performing a variety of duties within the Café Concessions area and the area of Events including completing customer transactions, cleaning the food or stock areas, assisting in the kitchen area, maintaining inventory, and other related responsibilities.

As a result, superior customer service is given, revenues are increased, and delivery complies with guidelines.

POSITION TITLE : Food and Beverage Attendant

LOCATION / DEPT : North & Central Illinois Division / Ray & Joan Kroc Corps Community Center

REPORTS to (TITLE) : Hospitality Manager

FLSA CATEGORY : Non-Exempt

STATUS TYPE : Part Time

PRIMARY DUTIES and RESPONSIBILITIES :

Provide excellent customer service. Greets customers and takes food orders.Provide information about menus. Maintains solid knowledge of products and services available in the unit.

Looks for opportunities to up-sell products. Ensures proper food handling procedures are followed including wrapping, labeling, dating, stocking, storing, rotating, and checking temperatures of product.

Operates cash register and receives payment from customers in cash or credit card.Accurately counts and provides change to customers as required.

Follows all Kroc Center customer service and cash handling policies and procedures. Assists in locating, reconciling, and verifying the accuracy of transactions and operate equipment with electronic data processing.

Cleans and stocks work area and customer area. Transfer supplies and equipment as needed. Receives inventory, moves / lifts food and beverage product supplies between storage and work areas.

Ensure a safe and clean Work Environment. Clean and sanitizes workstation and equipment.Reporting any unsafe conditions or needed repairs.

Maintain and use equipment and supplies according to department standards.Follow and ensure adherence to The Salvation Army Policies and Procedures.

• Work cooperatively with the RJKCCC employees and guests, ensuring a high level of service.
• Assistance is provided on other duties as assigned.

EDUCATION

High School Diploma or GED preferred.

EXPERIENCE

Customer service, cash handling, or food service experience preferred.

COMPETENCIES

• Knowledge of customer service and food preparation.
• Demonstrate ability to use initiative and be a self-starter.
• A flexible style that reacts to changing priorities and displays a willingness to learn.
• Able to work as a team member and well with others.
• Demonstrates the ability to interact with the public and coworkers in a friendly, enthusiastic, and outgoing manner.
• Excellent communication and interpersonal skills.
• A service orientation that results in excellent guest relations.
• A responsiveness to guest’s expectations / needs / concerns.
• Must be attentive to and work appropriately with culturally and socio-economically diverse client populations.
• The ability to work with difficult customers.
• An ability to multi-task and remain calm under pressure.
• An attention to detail.
• A positive attitude and ability to be flexible considering changing job situations / priorities.
• Ability to follow written and oral instructions.
• A willingness to promote the mission of The Salvation Army and RJKCCC.
• CPR / First Aid / AED Certified
• Food Handler’s Certification as defined by The Salvation Army.
• Safe From Harm Certified within 30 Days.

Additional Information

MISSION

The Salvation Army Ray and Joan Kroc Corps Community Center of Chicago exist to express the mission and ministry of The Salvation Army through a safe, enriching, and sacred environment where all individuals have access to opportunities to reach their physical, intellectual, social, and spiritual potential.

The Vision of the Chicago Kroc Center is to transform individuals, families, and seniors of the Southside while building Community Wellness Excellence Character Faith.

Job Description

The Food and Beverage Attendant is responsible for performing a variety of duties within the Café Concessions area and the area of Events including completing customer transactions, cleaning the food or stock areas, assisting in the kitchen area, maintaining inventory, and other related responsibilities.

As a result, superior customer service is given, revenues are increased, and delivery complies with guidelines.

POSITION TITLE : Food and Beverage Attendant

LOCATION / DEPT : North & Central Illinois Division / Ray & Joan Kroc Corps Community Center

REPORTS to (TITLE) : Hospitality Manager

FLSA CATEGORY : Non-Exempt

STATUS TYPE : Part Time

PRIMARY DUTIES and RESPONSIBILITIES :

Provide excellent customer service. Greets customers and takes food orders.Provide information about menus. Maintains solid knowledge of products and services available in the unit.

Looks for opportunities to up-sell products. Ensures proper food handling procedures are followed including wrapping, labeling, dating, stocking, storing, rotating, and checking temperatures of product.

Operates cash register and receives payment from customers in cash or credit card.Accurately counts and provides change to customers as required.

Follows all Kroc Center customer service and cash handling policies and procedures. Assists in locating, reconciling, and verifying the accuracy of transactions and operate equipment with electronic data processing.

Cleans and stocks work area and customer area. Transfer supplies and equipment as needed. Receives inventory, moves / lifts food and beverage product supplies between storage and work areas.

Ensure a safe and clean Work Environment. Clean and sanitizes workstation and equipment.Reporting any unsafe conditions or needed repairs.

Maintain and use equipment and supplies according to department standards.Follow and ensure adherence to The Salvation Army Policies and Procedures.

• Work cooperatively with the RJKCCC employees and guests, ensuring a high level of service.
• Assistance is provided on other duties as assigned.

EDUCATION

High School Diploma or GED preferred.

EXPERIENCE

Customer service, cash handling, or food service experience preferred.

COMPETENCIES

• Knowledge of customer service and food preparation.
• Demonstrate ability to use initiative and be a self-starter.
• A flexible style that reacts to changing priorities and displays a willingness to learn.
• Able to work as a team member and well with others.
• Demonstrates the ability to interact with the public and coworkers in a friendly, enthusiastic, and outgoing manner.
• Excellent communication and interpersonal skills.
• A service orientation that results in excellent guest relations.
• A responsiveness to guest’s expectations / needs / concerns.
• Must be attentive to and work appropriately with culturally and socio-economically diverse client populations.
• The ability to work with difficult customers.
• An ability to multi-task and remain calm under pressure.
• An attention to detail.
• A positive attitude and ability to be flexible considering changing job situations / priorities.
• Ability to follow written and oral instructions.
• A willingness to promote the mission of The Salvation Army and RJKCCC.
• CPR / First Aid / AED Certified
• Food Handler’s Certification as defined by The Salvation Army.
• Safe From Harm Certified within 30 Days.

Additional Information

MISSION

The Salvation Army Ray and Joan Kroc Corps Community Center of Chicago exist to express the mission and ministry of The Salvation Army through a safe, enriching, and sacred environment where all individuals have access to opportunities to reach their physical, intellectual, social, and spiritual potential.

The Vision of the Chicago Kroc Center is to transform individuals, families, and seniors of the Southside while building Community Wellness Excellence Character Faith.

• The Director of Food and Beverage will supervise, guide and train all management level associates in the food and beverage discipline.
• The Director of Food and Beverage will provide associates with the necessary tools or equipment they need to perform their job.
• Ensure that management in the food and beverage discipline are covering all hours of every shift to ensure constant supervision of each department.

Circulate throughout outlets, courteously and warmly greeting guests and associates. Ensure service is prompt and courteous.

• Schedule, evaluate and direct all food and beverage personnel.
• Provide disciplinary action when, and if, necessary.
• Take immediate action on problems that are encountered in the food and beverage department.
• The Director of Food and Beverage will participate in the following :
• Monthly department meetings
• Property M.O.D. programs
• Weekly staff meetings
• Weekly food and beverage meetings
• Monthly inventories
• Executive Committee meetings
• Department meetings from each food and beverage outlet monthly
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved, (i.

e. specs, recipe cards, menu costing, inventory control, etc.).

• Monitor, direct and coordinate effective sanitation, cleanliness and organization effort in food and beverage operating areas, to include maintenance and control of glassware, china, silver and linen use and supplies.
• The Director of Food and Beverage will coordinate efforts of the food and beverage departments to coincide with volumes in business generated by the Catering / Sales and Rooms Division, (i.

e. group appointments, full occupancy, etc.) ensuring correct staffing levels for maximum profitability without sacrificing prompt and courteous service.

Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.

• Establish, direct and review liquor procedures to ensure adequate security and accountability, presentation and service performance.
• Handle or assist with any guest-related complaints, as well as coordinate the follow-up on those complaints.
• The Director of Food and Beverage will be knowledgeable and comply with federal, state and local laws and regulations as it relates to food and liquor.

Ensure food and beverage staff has all been trained in responsible alcohol service.

• Conduct regularly scheduled training sessions on proper and safe work habits. Identify hazards and take corrective measures immediately.
• Produce approved budget and operate within established guidelines in regard to costs, expenses, sales and profit for food and beverage department.

Develop, institute and maintain controls and procedures to ensure a profitable operation.

• Prepare an accurate weekly sales and payroll forecast for food and beverage department.
• The Director of Food and Beverage will work in close cooperation with the Accounting Department to ensure that proper controls are followed in all food and beverage areas (i.

e. food cost, inventory, payroll, etc.).

• Develop, institute and coordinate promotional and operational efforts to maximize achievement of sales (i.e. advertising, posters, mailers, etc.).
• Analyze and monitor profit and loss statements.
• Interview and hire new personnel when needed.
• Review and approve all food and beverage department hires, job transfers, reviews, warning notices, counseling sessions and termination records.
• Understand and refer to the applicable Franchise or management company's Standard Operating Procedures.
• The Director of Food and Beverage will conduct performance evaluations and training sessions with each manager within the food and beverage department;

promote and ensure the upkeep of each department's training procedures and personnel development. Evaluate staff performance and maintain on-going feedback for maximum performance standards .

• Develop and institute new food menus for the Restaurant, Room Service Lounge and Catering / Sales Department.
• Participate as an active member of the property's Executive Committee.
• Conduct self to reflect the high standards of professionalism within the organization and hotel.
• Assist other Executive Committee members and / or managers when needed.