Assistant Director of Banquets and Stewarding Job at Four Seasons (Houston)

Assistant Stewarding Manager

Plan, organize and lead the Stewarding Department to successful outcomes.

Location

United States of America , Maui

Salary:

77604.00 - 85774.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Previous experience as in stewarding or equivalent Food & Beverage supervisory experience is required
Requires ability to operate computer equipment and other Food & Beverage computer systems
Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected
Requires reading, writing and oral proficiency in the English language
Hawaii Food Handler's Card
ServSafe (within 3 months)
Tuberculosis Clearance

Job Responsibility

Plan, organize and lead the Stewarding Department to successful outcomes
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met
long-range strategic planning for outlet operation
Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
The ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service
oversee Stewarding functions in relation to banquets set-up and service

What we offer

Competitive salary & wages
Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
Excellent Training and Development opportunities
Learning & Development Subsidy
Many career opportunities within the hotel and to other Four Seasons
Employee Travel Program
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meal and Paid Meal Break

Fulltime

Assistant Stewarding Manager

Plan, organize and lead the Stewarding Department to successful outcomes. What ...

Location

United States of America , Maui

Salary:

77604.00 - 85774.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Previous experience as in stewarding or equivalent Food & Beverage supervisory experience is required
Requires ability to operate computer equipment and other Food & Beverage computer systems
Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected
Requires reading, writing and oral proficiency in the English language
Hawaii Food Handler's Card
ServSafe (within 3 months)
Tuberculosis Clearance

Job Responsibility

Plan, organize and lead the Stewarding Department to successful outcomes
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department
Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department
Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings
Ability to work closely with Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service
Oversee Stewarding functions in relation to banquets set-up and service

What we offer

Competitive salary & wages
Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
Excellent Training and Development opportunities
Learning & Development Subsidy
Many career opportunities within the hotel and to other Four Seasons
Employee Travel Program
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meal and Paid Meal Break

Fulltime

Director of Food & Beverage

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

India , Mumbai

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

To service all guests in a manner which exceeds expectations
To provide leadership and management for the Food and Beverage Division and integrate its function to hotel support
The ability to develop and motivate the employees that you are responsible for, maintaining a high level of communication
To establish plans of character, integrity and of quality, which results in the long-range, continued growth and profitability of the division
To accept the responsibility for the health, safety and welfare of the Banquets, Kitchen Restaurant/outlets, Stewarding, guests and employees
To be accountable for operations assets, its personnel’s actions, personal property, the use and end result
To co-ordinate the development, interpretation and implementation of hotel policies, operating procedures, rules and regulations for the food and beverage staff and personnel
To maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action
To approve the employment and termination of food and beverage employees and to be responsible for on-the-job training programs on a regular basis
To co-ordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment

Fulltime

Director of Food & Beverage

The Director of Food & Beverage is responsible for leading all aspects of the ho...

Location

United States , Excelsior Springs

Salary:

85000.00 - 100000.00 USD / Year

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience)
5–7 years of progressive hotel Food & Beverage leadership experience, including at least 3 years in a senior role
Demonstrated leadership skills with the ability to inspire, motivate, and hold teams accountable
Strong business acumen with a proven record of achieving revenue and profit goals
High energy, entrepreneurial mindset, and commitment to service excellence
Effective communication and interpersonal skills for working with guests, teams, and leadership
Proficiency in Microsoft Office Suite
POS and F&B management systems experience preferred
Experience in developing and implementing new F&B concepts is an advantage
Ability to work in varied environments including administrative offices, kitchens, banquet spaces, indoor/outdoor venues, and around potential hazards (heat, cold, fumes, chemicals)

Job Responsibility

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, such as room service, restaurants, banquets, kitchens, and steward
Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result
Participate with the chefs and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market
Implement effective control of food, beverage and labor costs among all sub-departments
Assist the managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
Regularly review and evaluate the degree of customer acceptance of the individual outlets, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, and job descriptions
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department
Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development

What we offer

comprehensive health insurance
retirement plans
paid time off
on-site wellness programs
local discounts
employee rates on hotel stays
ongoing training and development opportunities
comprehensive training programs
opportunities for advancement

Fulltime

Director of Food & Beverage

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

India , Mumbai

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

To service all guests in a manner which exceeds expectations
To provide leadership and management for the Food and Beverage Division and integrate its function to hotel support
The ability to develop and motivate the employees that you are responsible for, maintaining a high level of communication
To establish plans of character, integrity and of quality, which results in the long-range, continued growth and profitability of the division
To accept the responsibility for the health, safety and welfare of the Banquets, Kitchen Restaurant/outlets, Stewarding, guests and employees
To be accountable for operations assets, its personnel’s actions, personal property, the use and end result
To co-ordinate the development, interpretation and implementation of hotel policies, operating procedures, rules and regulations for the food and beverage staff and personnel
To maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action
To approve the employment and termination of food and beverage employees and to be responsible for on-the-job training programs on a regular basis
To co-ordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment

Fulltime

Banquets Manager

The Banquet Manager is responsible for overseeing the successful execution of al...

Location

United States , San Diego

Salary:

Not provided

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

Speak clearly
Talk easily with all kinds of people to put them at ease
Use judgement and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service
Perform a variety of activities, changing activities frequently and sometimes without notice
Analyze and interpret established policies
Make business decisions based on banquet event orders and similar facts as well as on your own experience and personal opinions
Work seamlessly with the general public, customers, employees, and union officials with tact and courtesy
Plan and organize the work of others
Change activity frequently and cope with interruptions
Speak and write clearly

Job Responsibility

Oversees all banquet staff (except kitchen)
Develop line schedules to optimize productivity and coverage
Ensure actual coverage meets guest service standards and business demands
Oversee orders of needed supplies
Review Banquet Event Orders (BEOs) to ensure operational accuracy, event readiness, and proper communication across departments
Conduct pre-shift and pre-event briefings to review event timelines, service expectations, and special guest requests
Monitor banquet events in progress to ensure service standards, timing, and presentation meet luxury hospitality expectations
Anticipate operational challenges and implement solutions proactively during event execution
Train, coach, and mentor banquet colleagues including Supervisors, Captains, Servers, and Setup teams
Provide ongoing performance feedback and support professional development within the banquet team

What we offer

Complimentary upgrades
Extended stays
Discounted stays across Fairmont & Raffles properties
Special dining and wellness discounts
Added luxuries to enhance your experience

Fulltime

Sous Chef

The Sous Chef assists in leading daily kitchen operations across assigned outlet...

Location

United States , Wisconsin Dells

Salary:

Not provided

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

Degree or certification in Culinary Arts preferred
equivalent experience accepted
Minimum 3–5 years of culinary experience
at least 1–2 years in a supervisory or lead cook position
Strong knowledge of cooking techniques, kitchen operations, and sanitation practices
Proven ability to supervise and motivate a team in a high-volume or resort environment
Excellent communication, time management, and organizational skills
Demonstrated creativity and passion for food presentation and guest satisfaction
Proficiency in Microsoft Office and familiarity with POS and inventory systems
ServSafe certification or equivalent food safety qualification required

Job Responsibility

Assist in managing day-to-day kitchen operations, including prep, production, and service for assigned restaurant or banquet area
Supervise and support cooks and stewards, ensuring adherence to recipes, portion control, and quality standards
Ensure proper food handling, sanitation, and safety compliance in accordance with health regulations and resort policies
Monitor and maintain cleanliness and organization of all kitchen and storage areas
Collaborate with the Executive Sous Chef and Executive Chef to develop menus, specials, and banquet offerings
Oversee the proper rotation, labeling, and storage of food products to ensure freshness and prevent waste
Maintain labor efficiency and assist in scheduling based on business demands
Train, coach, and mentor culinary team members to enhance skills, consistency, and performance
Conduct daily line checks and ensure readiness for service
Assist with inventory management, purchasing, and cost control efforts

What we offer

Comprehensive health, dental, and vision coverage
Paid time off and holidays
401(k) with employer match
Associate recognition programs
Exclusive discounts and family perks
Free employee meal daily

Fulltime

New

Data Centre Technology Sales Specialist

As a DATA Center Technology Sales Specialist at NTT DATA, you'll be on the front...

Location

Malaysia , Petaling Jaya

Salary:

Not provided

NTT DATA

Expiration Date

Until further notice

Requirements

2–3 years of experience in Technology sales / IT services sales / infrastructure sales
Exposure to: Data center solution sales
Hybrid cloud / private cloud environment
Seasoned demonstrated success in achieving and exceeding sales and financial goals
Seasoned in developing and encouraging meaningful customer relationships up to senior leadership level
Seasoned proficiency in delivering engaging sales presentations
Seasoned proficiency in team selling approach
Seasoned knowledge of competitors and ability to apply competing successful sales strategies
Ability to define sales strategy coupled with seasoned sales solution capabilities
Client-centric approach with ability to understand customer problems and find best-fit solutions

Job Responsibility

Maintains domain and industry subject matter expertise in the DATA Center technology domain or solutions set
Supports the closure of DATA Center sales based on technology domain knowledge
Addresses the technology conceptual challenges during the sales process
Maintains a high level of relevant product and service knowledge to have meaningful conversations with potential and existing clients
Maintains awareness of the competitive landscape, market pricing, and strategy and how to penetrate a new market
Works with relevant technology vendors and ensures a deep understanding of their solutions and how they can contribute to our own solutions set
Engages and interacts with clients to uncover and understand client business goals and articulates the solution/deliverables that the client requires, as opposed to the products that they need to buy
Prepares and conducts client workshops and presentations and establishes relationships with multiple client stakeholders and secures deals with clients to achieve assigned sales quotas and targets
Uses understanding of the client’s business and depth of knowledge on the technology-specific solution to personalize the recommended solution in line with the client’s need
Identifies and acts on new sales opportunities within an account and works with the sales teams to drive them to closure

Fulltime

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Assistant Director of Banquets and Stewarding

Job Description

Job Responsibility

Requirements

What we offer

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