Graduate Job - Inspire- Marketing Job at Fairmont Grand Del Mar (Manama)

General Manager I

The purpose of the General Manager I (GM) position is to manage a QSR restaurant...

Location

United States , Irving

Salary:

51789.00 - 59187.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated skills managing QSR, Casual Dine, Full Service restaurants
Overall responsibility for restaurant success/failure as identified by P&L success for multiple annual cycles
Restaurant P&L management experience for a minimum of 3 years
Underlying overall working restaurant experience of 5-7 years
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement
Demonstrates team management, delegation and issue resolution skills
Ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Ability to speak, read and comprehend instructions, short correspondence and policy documents
Understand menus and brand standards

Job Responsibility

Manage a QSR restaurant or small cluster of restaurants or points-of-sale with Sales of generally up to $5M
Ensure the restaurant is clean, staffed, open for business, and operates to high operational and financial standards
Use broad discretion and judgement to make great leadership decisions
Ensure all assistant managers and staff recognize the importance of closing the restaurant to prepare for opening
Hold Shift Managers accountable for executing all closing and opening checklist/requirements
Deploy staff and resources to maximize profitability within the restaurant
Accept P&L responsibility
Assign work tasks and activities, prepare schedules, and ensure that all shifts are covered
Provide restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals
Interview job candidates, make hiring, termination, advancement, promotion or any other status change decisions for associates

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
401(k) retirement plan
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

General Manager II

The purpose of the General Manager II (GMII) position is to manage a complex QSR...

Location

United States , Dulles

Salary:

71869.00 - 84552.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated skills managing QSR, Casual Dine, or Full Service restaurants
Overall responsibility for restaurant P&L success for multiple annual cycles
Restaurant P&L management experience for a minimum of 3 years
Underlying overall working restaurant experience of 5-7 years in type
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience requirement
Demonstrates team management, delegation and issue resolution skills
Ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Job Responsibility

Manage a complex QSR or Casual Dine Restaurant or small cluster of restaurants with annual sales generally in excess of $4M
Ensure the restaurant is clean, staffed, open for business, and operates to high operational and financial standards
Use broad discretion and judgement to make great leadership decisions
Ensure all assistant managers and staff recognize the importance of closing the restaurant to prepare for opening
Hold Shift Managers accountable for executing all closing and opening checklist/requirements
Deploy staff and resources to maximize profitability within the restaurant, and accept P&L responsibility
Assign work tasks and activities, prepare schedules, and ensure that all shifts are covered
Provide restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
Interview job candidates, make hiring, termination, advancement, promotion or any other status change decisions for associates within the unit
Promote HMSHost as an employer of choice within the local community

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Multi-Unit F&B Manager I

The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary po...

Location

United States , Birmingham

Salary:

69745.00 - 77495.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) within the zone to which the role is assigned
Concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement
Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Job Responsibility

Act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone
Ensure that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable
Use broad discretion and judgement to make great leadership decisions
Ensure all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next day opening
Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations
Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone
Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone
Holds GMs accountable for on-boarding and off-boarding of all restaurant associates

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Multi-Unit F&B Director I

The purpose of the F&B Multi-Unit Director I role is to act as an intermediary p...

Location

United States , Queens

Salary:

102089.00 - 127611.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc) within the zone to which the role is assigned
Concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement
Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Job Responsibility

Act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone
Ensure that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable
Use broad discretion and judgement to make great leadership decisions
Ensure all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements
Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours
Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone
Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone
Holds GMs accountable for on-boarding and off-boarding of all restaurant associates

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Multi-Unit F&B Manager I

The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary po...

Location

United States , Indianapolis

Salary:

68161.00 - 82619.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) within the assigned zone
Concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement
Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Job Responsibility

Act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone
Ensure that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable
Use broad discretion and judgement to make great leadership decisions
Ensure all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next day opening, holding GMs accountable for executing all closing and opening checklist/requirements
Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours
Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone
Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone
Holds GMs accountable for on-boarding and off-boarding of all restaurant associates

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

General Manager II

The purpose of the General Manager II (GMII) position is to manage a complex QSR...

Location

United States , Queens, NY

Salary:

82153.00 - 91282.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Documented and demonstrated skills managing QSR, Casual Dine, Full Service restaurants or similar complexity (Union and Non-Union)
Restaurant P&L management experience for a minimum of 3 years
Overall working restaurant experience of 5-7 years
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience requirement
Demonstrates team management, delegation and issue resolution skills
Ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Job Responsibility

Manage a complex QSR or Casual Dine Restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with annual sales generally in excess of $4M
Ensure the restaurant is clean, staffed, open for business, and operates to high operational and financial standards
Use broad discretion and judgement to make great leadership decisions
Be responsible for the overall success of the restaurant
Ensure all assistant managers and staff recognize the importance of closing the restaurant to prepare for opening
Hold Shift Managers accountable for executing all closing and opening checklist/requirements
Deploy staff and resources to maximize profitability within the restaurant, and accept P&L responsibility
Assign work tasks and activities, prepare schedules, and ensure that all shifts are covered
Provide restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals
Interview job candidates, make hiring, termination, advancement, promotion or any other status change decisions for associates within the unit

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Construction Executive

As a Construction Executive at Clark Water, you will leverage your capacity for ...

Location

United States , Charleston, SC

Salary:

Not provided

Clark Construction Company

Expiration Date

Until further notice

Requirements

Undergraduate or graduate degree in engineering, architecture, construction management, a related discipline or relevant work experience
12+ years of experience working on wastewater treatment projects
Experience leading large dam/reservoir/heavy civil project can also be considered
6+ years leading, developing and motivating teams
In depth knowledge of the construction process to include scheduling, contract administration, equipment, and personnel
Demonstrated experience leading field operations and communicating plans effectively across multiple audiences. Ability to communicate effectively with a broad range of stakeholders
Advanced knowledge of applicable safety and building regulations (i.e. OSHA)
Alignment to Clark Standards of Excellence: self-motivated, results oriented, adaptable, team player, accountable, ethical, innovative, resilient, builds relationships, builds people/teams & followership, sets direction and executes

Job Responsibility

Supervise and lead the timely and cost-effective installation of the contracted work of the project or multiple projects
Implement safety programs and conduct regular safety inspections to ensure all working conditions and work practices are in compliance with company, contract, and government regulations
Implement a culture of safety and quality among Clark employees and subcontractors
Create a plan to successfully sequence the work, manage jobsite logistics, and track materials & personnel
Maintain a high quality of work consistent with project and company standards
Takes initiative and personal responsibility to deliver a project on schedule and on budget
Develop and update the project schedule and exhibit a command of critical schedule milestones
Communicate the schedule effectively with contractors and project stakeholders. Lead multi-disciplinary meetings to gain universal buy-in on the project schedule. Develop and maintain recovery schedules
Manage, mentor, and develop team members to build a highly functioning team
Cultivate and build new and existing client relationships. Manage interpersonal relationships with executive leadership and clients

Fulltime

Construction Executive

As a Construction Executive at Clark Water, you will leverage your capacity for ...

Location

United States , Douglasville; Atlanta

Salary:

Not provided

Clark Construction Company

Expiration Date

Until further notice

Requirements

Undergraduate or graduate degree in engineering, architecture, construction management, a related discipline or relevant work experience
12+ years of experience working on wastewater treatment projects preferred
Experience leading large dam/reservoir/heavy civil project can also be considered
6+ years leading, developing and motivating teams
In depth knowledge of the construction process to include scheduling, contract administration, equipment, and personnel
Demonstrated experience leading field operations and communicating plans effectively across multiple audiences
Ability to communicate effectively with a broad range of stakeholders
Advanced knowledge of applicable safety and building regulations (i.e. OSHA)
Alignment to Clark Standards of Excellence: self-motivated, results oriented, adaptable, team player, accountable, ethical, innovative, resilient, builds relationships, builds people/teams & followership, sets direction and executes

Job Responsibility

Supervise and lead the timely and cost-effective installation of the contracted work of the project or multiple projects
Implement safety programs and conduct regular safety inspections to ensure all working conditions and work practices are in compliance with company, contract, and government regulations
Implement a culture of safety and quality among Clark employees and subcontractors
Create a plan to successfully sequence the work, manage jobsite logistics, and track materials & personnel
Maintain a high quality of work consistent with project and company standards
Takes initiative and personal responsibility to deliver a project on schedule and on budget
Develop and update the project schedule and exhibit a command of critical schedule milestones
Communicate the schedule effectively with contractors and project stakeholders. Lead multi-disciplinary meetings to gain universal buy-in on the project schedule. Develop and maintain recovery schedules
Manage, mentor, and develop team members to build a highly functioning team
Cultivate and build new and existing client relationships. Manage interpersonal relationships with executive leadership and clients

Fulltime

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