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Dishwasher/Steward

TITLE: Dishwasher/Steward
DEPARTMENT: Food and Beverage
REPORTS TO: Sous Chef/Executive Chef
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $10

SUMMARY
Maintain clean and sanitary conditions of all cooking utensils, flatware, china, and stemware. Maintain a clean and safe environment in all back-of-house areas. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team members must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Follow all procedures to ensure that the Facility is clean, safe, and in good repair for both associates and guests
▪ Clean and sanitize all cooking utensils, flatware, china, stemware, and workstation throughout the shift
▪ Sweep and mop the stockrooms and walk-in refrigerator nightly
▪ Maintain dishwashing equipment by following manufacturer’s operating instructions
▪ Transport all trash and food debris to the compactor after every “walk-in”
▪ Lock and secure all food and equipment
▪ Clean all equipment in preparation for the next day
▪ Assists in delivery and proper storage of merchandise
▪ Perform all additional tasks and responsibilities as assigned
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience
▪ Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
▪ Demonstrate ability to work at a fast pace while standing for long periods of time
▪ Completion of basic food handling training and any local or state mandated certification
▪ Good verbal communication skills
▪ Use proper measurements of detergent and sanitizer in the dish machine
▪ Restocks all dishes, glassware, utensils, pot, and pans
▪ Removes all garbage
▪ Breaks down, cleans, and sanitizes the kitchen equipment at the end of a shift
▪ Keeps dish and other storage areas clean and organized
▪ Ability to lift up to 50 pounds and move it 75 yards on a regular basis
▪ Ability to push trash carts weighing up to 50 pounds up to 250 feet
▪ Minor Work Opportunity

EDUCATION AND/OR EXPERIENCE
▪ 1 year of back of house experience
▪ Knowledge of basic sanitary guidelines
▪ Knowledge of basic dish machine operations
▪ Comprehensive understanding of the English language
▪ Ability to communicate effectively with co-workers and manager

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete. Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Bartender

TITLE: Bartender
DEPARTMENT: Food and Beverage
REPORTING TO: Shift Manager/Food & Beverage Senior Manager
LOCATION: Cherokee, NC
SALARY: Hourly starting at $9.00

SUMMARY:
Prepare beverages for our guests, ensuring consistent quality in a short period of time, following the recipes and guidelines established by F and B department. Adhering to the local and state liquor service laws and enforcing them with the team and maintaining a clean, sanitary and safe work area in a fast paced environment. While always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have
comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Provides guests with bar service, receiving food and/or beverage order, mixing and serving alcoholic and nonalcoholic drinks.
▪ Cleaning chopping and slicing garnish as needed, setting up the bar for start service and closing breakdown.
▪ Serving wine and draft or bottled beer, receiving and delivering food orders, collecting and processing
payment while following UltraStar’s cash handling policies.
▪ Maintains a safe, sanitary, and presentable work area, checking beverage products for appropriate temperature, restocking as necessary.
▪ Provides accounting of transactions in to point-of-sale system, counting currency, balancing money drawer against generated cashier report following established procedures.
▪ Ensures responsible alcohol beverage service polices are followed by asking for proper I.D. from guests that appear to be under the age of 30, monitoring alcohol consumption while following established laws.
▪ Closing alcohol service at the designated time, clearing the room of all alcoholic beverages, glasses and bottles from each venue at the time specified.
▪ Attends all scheduled employee meetings and brings suggestions for improvement
▪ Notify manager-on-duty any time a guest is not 100% satisfied with their experience

QUALIFICATIONS
▪ Age 21 or older
▪ Completion of basic food handling training and local or state mandated certification
▪ Excellent multi-tasking skills
▪ Ability to work effectively with supervisors and co-workers and with minimal supervision
▪ Ability to working in a high volume venue.
▪ Ability to meet guest needs while communicating and working effectively with supervisors and team
members in a high-volume setting
▪ Working knowledge of US measurements, weight and volume

EDUCATION AND/OR EXPERIENCE
▪ Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
▪ 1 year bartending experience
▪ 1 year guest service experience
▪ 1 year food service experience
▪ General wine knowledge
▪ Basic math skills
▪ Awareness of local, state and federal liquor, health and sanitation laws

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds up to 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
▪ Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
▪ Exterior Work Areas- may have extreme temperatures depending on weather conditions

EVS Janitorial

JOB DESCRIPTION
TITLE: EVS Janitorial
DEPARTMENT: Facilities
REPORTING TO: EVS Supervisor/General Manager
LOCATION: Cherokee, NC
SALARY RANGE: Hourly/$10.00 TO $13.00

SUMMARY
The janitorial position performs custodial work in building interiors. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

RESPONSIBILITIES
The essential functions of this position include the following but are not limited to:
– Reports all center issues that are not immediately repairable to the EVS Supervisor
– Sometimes uses ladders, dusts and wash walls, cleans ceilings and dusts and polish light fixtures.
– Sweeping, vacuuming , moping, scrubbing, waxing and polishing floors
– Ensure that maintenance and repair methods for all building components are appropriate and consistently applied
– Provide training support for the new co-workers as directed
– Completes all other functions and assignments as assigned by the EVS Supervisor
– Monitors the facilities’ appearance and ensures problems are resolved expeditiously

QUALIFICATIONS
– Flexible schedule includes nights, weekends and holidays
– Excellent communication skills including the ability to provide clear and concise details regarding building issues
– Ability to collaborate will with supervisors, co-workers, guests, vendors and corporate partners
– Ability to follow instructions on safe use of all chemicals/cleaning materials
– Ability to perform tasks with tools, ladders, and lifts in a safe and effective manner
– Proven ability to meet deadlines with minimal supervision
– Must be familiar with the most common material handling equipment

EDUCATION AND/OR EXPERIENCE
– Required to read and write English, follow verbal instructions and use simple math.
– Basic computer skills

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a team member to
successfully perform the essential functions of this job. While performing the duties of this position, the team
member will regularly be required to:
– Work days, nights, holidays, and weekends
– Work in an area where there is varying noise and lighting
– Read and write handwritten notes
– Lift and carry up to 50 pounds up to 100 feet
– Ability to push trash carts weighing up to 50 pounds up to 250 feet
– Move about facility and stand for long periods of time
– Walk or stand 100% of shift
– Reach, bend and stoop frequently
– Ascend and descend stairs and sloped surfaces (this requirement can be accommodated with the use of service elevators)

WORK ENVIROMENT
– Interior Work Areas – moderate to hot temperatures in the kitchen areas.
– Flooring is tile in the kitchen and carpeted or tile in the restaurant.
– Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description is subject to change based on business demands.

Restaurant Supervisor

TITLE: Restaurant Supervisor
DEPARTMENT: Food and Beverage
REPORTING TO: Restaurant Shift Manager/Director of F&B
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly/$13.00 to $15.00
 SUMMARY
The Restaurant Supervisor assists the shift manager and Director of F&B with ensuring company standards are met regarding food and service standards and guest satisfaction. The supervisor’s responsibilities include assigning staff daily tasks and goals and follow through to ensure objectives are achieved and company standards are being met. This also includes shift planning, assisting in the development of departmental incentives, and delivering the best possible dining and entertainment experience. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Supervisors must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.
RESPONSIBILITIES
The essential functions of this position include the following but are not limited to:
– Ability to meet deadlines under time constrains and multi-task
– Provide friendly, attentive, and timely service to create exceptional experience for our guest in a high paced environment
– Able to perform all duties of each FOH position and fills in when needed
– Resolves guest problems and concerns along with employee issues
– Assists the Sr. F & B Manager with maintaining the safety and security of our guests and staff
– Communicates effectively in writing and verbally to employees, guests and vendors
– Portrays a friendly and helpful attitude with guests and staff
– Administrative duties including typing, filing, faxing, copying
– Facilitates fulfillment of entertainment center goals and company initiatives
– Achieves and maintains overall guest service goals. Oversees the guest service model, ensures guest complaints are resolved appropriately, and that appropriate service recovery gestures are made to ensure complete guest satisfaction
– Proactively builds guest relations by establishing rapport with current and future guests to understand service requirements
– Develops and implements creative strategies to increase revenue
– Perform other duties as assigned.
– Help team members in any task they are working on
– Ensure service of fresh, appetizing and properly prepared food and beverages
– Uphold high standards and deliver entertaining company-wide programs
– Oversee and authorize discounts, coupons, etc. assures the completion of all POS transactions and the proper control of all cash at the POS registers according to Company policies and procedures.
– Responsible for assisting in the preparation of daily opening and or closing procedures, including reconciling registers, deposits, change and securing items according to UltraStar’s procedures.
– Ensures compliance of Company policies, procedures and practices; and supports Company loss prevention efforts.
– Provides orderly maintenance of front-end supplies.

REQUIRED QUALIFICATIONS
– Proven supervisory experience with effective managerial and training skills
– Ability to effectively delegate and follow up with Team members
– Proficient guest service, administrative and follow-up skills
– Equally comfortable communicating and working with guests, supervisors, peers, subordinates, vendors or partners
– Ability to consistently meet deadlines in a timely fashion
– Standing, walking, lifting, twisting and bending on a frequent basis
– Ability to take direction
– Must have problem solving abilities, be self-motivated and organized
– Must be able to lift up to 50 lbs. 75 yards

EDUCATION AND/OR EXPERIENCE
– Minimum of 2 to 3 years of restaurant management/supervisory position.
– Completion of basic food handling training and any local or state-mandated certification
– Basic math skills
– English language and professional communication skills are required
– Ability to work a flexible schedule
– Good verbal skills, written and oral communication skills along with strong analytical skills
– Accurate math and cash handling skills

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this position, one will regularly be required to:
– Work days, nights, holidays, and weekends as required
– Work in noisy, fast paced environment with distracting conditions
– Read and write handwritten notes
– Lift and carry up to 50 pounds (this lifting requirement can be modified to zero pounds to accommodate restrictions)
– Move about facility and stand for long periods of time
– Walk or stand 85% of shift
– Reach, bend and stoop frequently

WORK ENVIRONMENT
– Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions

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

This job description is subject to change based on business demands.

Restaurant Shift Manager

TITLE: Restaurant Shift Manager
DEPARTMENT: Food and Beverage
REPORTS TO: Director of F&B/General Manager
LOCATION: Cherokee, NC
SALARY: Salary/$35,000 to $50,000

SUMMARY
The Restaurant Shift Manager assists the F&B Director with ensuring company standards are met regarding food, service and satisfaction. The shift manager also has the daily responsibilities of tasking and monitoring the departments’ employees and follows through to ensure tasks are completed and company standards are being met.
This includes planning and evaluating department activities and delivering the best possible dining and
entertainment experience for each guest. They are also expected to provide excellent service for guests with a
friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. while also following through with staff with the same expectation. Managers must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.
RESPONSIBILITIES
The essential functions of this position include the following but are not limited to:
-Assists the F&B Director with employee selection, training, mentoring, employee relations, performing annual reviews and setting development goals
-Provide friendly, attentive, and timely service to create an exceptional experience for our guests in a high paced environment
-Able to perform all duties of each F&B position and fills in when needed
-Resolves guest problems and concerns along with facilitate employee issues
-Assists the F&B Director with maintaining the safety and security of our guests and staff
-Communicates effectively in writing and verbally to employees when needed
-Portrays a friendly and helpful attitude with guests and staff
-Completes daily shift reports
-Attempts to achieve and maintain overall guest service goals
-Ensures guest complaints are resolved appropriately, and that appropriate service recovery gestures are made to ensure complete guest satisfaction
-Proactively builds guest relations by establishing rapport with current and future guests to understand service requirements
-Develops and implements creative strategies to increase revenue
-Records food costs and yields as needed
-Attempts to produce staff results by communicating job expectations, shift planning, mentoring/coaching job performance
-Maintains staff by recruiting, selecting, and training employees; maintaining a safe, secure, and legal work
environment; developing personal growth opportunities
-Other duties may be assigned
QUALIFICATIONS
-Possesses a highly developed sense of guest service and interpersonal skills
-Solid communication skills, strong critical and analytical thinking skills
-Ability to read, write and understand English
-Good working knowledge of all cash operations cashiering functions, procedures and policies
-Must have computer knowledge with Microsoft Office, Excel and Word
EDUCATION AND/OR EXPERIENCE
-Five years of management in high-volume restaurant, entertainment, hospitality is required
-Three to five years of progressive management experience supervising several departments and staff of
50 or more employees is required
-Relevant experience or equivalent combination of education and experience is also acceptable
PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this position, one will regularly be required to:
-Work varying shifts, weekends and holidays, as well as extended workdays to support business needs
-Work in noisy, fast paced environment with distracting conditions
-Read and write handwritten notes
-Lift and carry up to 50 pounds (this lifting requirement can be modified to zero pounds to accommodate restrictions)
-Move about facility and stand for long periods of time
-Walk or stand 85% of shift
-Reach, bend and stoop frequently
WORK ENVIROMENT
-While performing the duties of this job, the employee regularly works in a Entertainment environment where high level of noise, dust and activity can be expected. The noise level in the work environment is usually loud
-Travel may be required for visits to other locations, company meetings
-Interior Work Areas – moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
-Exterior Work Areas – may have extreme temperatures depending on weather conditions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description is subject to change based on business demands.

Bowling and Amusements Supervisor

TITLE: Supervisor/Bowling and Amusements
DEPARTMENT: Bowling and Amusements
REPORTING TO: Shift Manager/Senior Manager/General Manager
LOCATION: Cherokee, NC
SALARY: Hourly/ $10.00 to $13.00
SUMMARY:
The Supervisor assists the Shift Manager and Senior Manager with ensuring company standards are met;
supervises the daily responsibilities of Bowling and Amusement team members and follows through to ensure
tasks are complete and company standards are being met. They are also expected to provide excellent service for
guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.
Weekends and holidays are also required. Managers must have comprehensive knowledge of all events and
amenities in the UltraStar Multi-tainment Center.
RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Able to perform all duties of each position with the Bowling and Amusements and fills in when needed
– Resolves guest disturbances and concerns along with team member concerns
– Assists the Senior Manager with maintaining the safety and security of Bowling and Amusement
– Communicates effectively in writing and verbally to employees, guests and vendors
– Portrays a friendly and helpful attitude with guests and team members
– Administrative duties including typing, filing, faxing, copying
– Facilitates fulfillment of entertainment center goals and company initiatives
– Achieves and maintains overall guest service goals. Oversees the guest service model, ensures guest complaints are resolved appropriately, and that appropriate service recovery gestures are made to ensure
complete guest satisfaction
– Proactively builds guest relations by establishing rapport with current and future guests to understand service requirements
– Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs
– Other duties may be assigned

QUALIFICATIONS-REQUIRED
– Solid communication skills, strong critical and analytical thinking skills and appreciation of diversity (thought, ethnic, gender, etc.)
– Ability to Read, write and understand English
– Good working knowledge of all cash operations cashiering functions, procedures and policies
– Must have computer knowledge in the following programs: Microsoft Word and Excel

EDUCATION AND/OR EXPERIENCE
– One to two years of progressive management experience in a high volume bowling, entertainment and hospitality, is required
– Ability to manage several departments and staff of 50 or more employees is required
– Relevant experience or equivalent combination of education and experience is also acceptable
PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Working days, nights, holidays, weekends are required.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Lift and carry up to 50 pounds up to 100 feet.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, kneel, bend and stoop frequently.

WORK ENVIROMENT
– While performing the duties of this job, the employee regularly works in a Bowling and arcade environment where high level of noise, dust and activity can be expected. The noise level in the work environment is usually loud
– Travel may be required for visits to other locations, company meetings
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions

Executive Chef

TITLE: Executive Chef
DEPARTMENT: Food and Beverage
REPORTS TO: General Manager
LOCATION: Cherokee NC
SALARY/RANGE: Annual Salary $55,000 to 80,000

SUMMARY:
Oversee the entire facilities food service operation while supervising a staff of up to 50. Design and implementation of menus with continued training and quality control of the finished product. Efficient in the procurement, handling and preparation with a wide variety of premium foods, delivering a first class experience. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Managers must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
Essential Functions but not limited to:
– Ability to meet deadlines under time constrains and multi-task
– Create new menus frequently, develop plating/presentation guidelines and prep lists to insure all food meets Food and Beverage standard, quality and uniformity
– Trains Team Members to company standards
– Actively participates as a member of the management team
– Oversees kitchen labor and food cost to budgetary requirements
– Ensure delivery of the best possible out-of-home entertainment by providing service that is friendly, helpful and fast and the Food and Beverage products are fresh, appetizing and properly prepared.
– Attends all scheduled employee meetings and brings suggestions for improvement
– Assists with hiring and training of all new team members
– Manage work environments that achieve high level of job satisfaction among team members
– Ensures the clean-up, care and proper factory maintenance of cooking utensils, grills, ovens and equipment used in food preparation
– Maintain cleanliness and sanitation levels to Health Department required ratings at all times
– Ensure all menu items meet the Food and Beverage standards of fresh, appetizing and properly prepared
– Keeps a basic, running inventory of food stores with ordering within projected budgets
– Develop, implement, and update prep lists to ensure proper amounts of prepared products are available at all times
– Ensures that all food products are properly stored, labeled and dated and that the kitchen is read for the preparation of the next food service
– Food quality management, supervision of all kitchen staff, “hands-on” involvement with inventory controls, kitchen, cleanliness, sanitation, and safety
– Coordinates and direct supervisor to Kitchen Steward/Expediters and dishwashers
– Assist/oversee setting up Buffets, food lines, off site catering while running food and attending live stations
– Ability to collaborate well with supervisors, peers, subordinates, guests, vendors, and corporate partners
– Monitors department appearance and ensures problems are resolved expeditiously
– Organization and leadership skills
– Demonstrates strong leadership skills and work and direct as a team player
– Works well under pressure while effectively solving problems
– Able to take direction and give detailed directions.
– Must speak fluent English

EDUCATION AND/OR EXPERIENCE
– High school diploma or equivalent required
– Serve Safe Certified
– Proven track record with food and labor cost analysis
– Basic math skills
– Awareness of local, state and federal health and sanitation laws
– Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine
– Understands food, labor and operating expenses
– Able to read and understand budgets

QUALIFICATIONS
– 3 to 5 years of experience as a Kitchen Manager with a proven track record of skills
– Two or more years of experience in full service kitchen management
– Formal Culinary Training at any Level
– Proficient with email, Microsoft Office and POS equipment

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Pre-Employment Drug Test and a background check are required to complete the onboarding paperwork, this is required by the Cherokee Tribal Gaming Commission.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
– Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions

Busser/Food Runner

TITLE: Busser/Food Runner
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager/Supervisor
LOCATION: Cherokee, NC
SALARY: Hourly/$8.00

SUMMARY
Support the kitchen and wait staff by prepping and setting up tables, serving food and beverage orders to the restaurant, bar and bowling areas and removing all dishware after guests have finished. Ensures our guests have a high-quality dining experience by serving their food in a timely and accurate manner and maintaining a clean and sanitary work area. Expected to provide excellent service for guests with a friendly smile while always following our service standards of 10 for 10, 80/20 and C.P.R. The food runner must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center and the ability to work in a fast paced environment.

RESPONSIBILITIES
The essential functions of this position include the following but are not limited to:
● Provides friendly, attentive, and timely guest service
● Escalates guest concerns to appropriate department manager
● Must be able to communicate effectively to guests, co-workers, and management
● Portrays a friendly and helpful attitude with guests and staff
● Resets tables according to the specifications of the restaurant
● Removes plates and silverware when all guests have finished or as needed
● Assists with setting up and breaking down dining room for each shift
● Maintains service stations in a clean and orderly manner throughout shift
● Brings all dishware to the dish area for cleaning and removes all garbage
● Performs all opening and closing side work as required
● Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins
● Ensure food is served in accordance with safety standards (e.g. proper temperature)
● Check in with customers and take additional orders or refill water, as needed
● Delivers food and beverage orders to the bar, restaurant and bowling area
● Attends all scheduled employee meetings and brings suggestions for improvement
● Notifies manager-on-duty any time a guest is not 100% satisfied with their experience
● Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Centers

QUALIFICATIONS
● Prior experience as a food expeditor, bussing and or dishwashing preferred but not required.
● Understands all food and beverage service procedures
● Ability to ascend and descend stairs (this requirement can be accommodated with the use of service elevators)
● Ability to walk, lift, twist, bend, reach, and handle food products on frequent basis
● Demonstrates ability to work at a fast pace while standing for long periods of time
● Completion of basic food handling training and any local or state mandated certification
● Good verbal communication skills
● Ability to interact with guests
● Follows all safety and sanitation policies
● English language is required
● Ability to take direction

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this position, the team member will regularly be required to:
● Work days, nights, holidays, and weekends
● Work in an area where there is varying noise and lighting
● Lift and carry up to 50 pounds up to 100 feet
● Move about facility and stand for long periods of time
● Walk or stand 100% of shift
● Reach, bend and stoop frequently
● Ascend and descend stairs and sloped surfaces (this requirement can be accommodated with the use of service elevators)

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description is subject to change based on business demands.

Server

TITLE: Server
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Supervisor/Restaurant Manager/Sr. Manager of Food and Beverage
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly starting at $5.25

SUMMARY
Ensures Guests have an unparalleled experience by providing fast, friendly service and being attentive to Guests’ needs. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. Team member must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
▪ Deliver an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun.
▪ Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative courses of action.
▪ Creates a warm, fun atmosphere for Guests and Team Members.
▪ Adheres to company’s sanitation procedures.
▪ Maintains responsibility for personal bank and ensures all financial transactions are accurate by operating credit card machines correctly, calculating and returning appropriate change and maintaining adequate cash and coin for making change.
▪ Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests.
▪ Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager.
▪ Greets newly seated Guests’ in a friendly and timely manner.
▪ Accurately takes Guests’ food and drink orders.
▪ Maintains a thorough understanding of all menu items and is able to answer questions regarding food and drink items and their preparation.
▪ Enters orders into POS quickly and in proper sequence, using appropriate modifications and charges.
▪ Ensures food is properly garnished and delivers trays to designated table server’s own section, as well as other sections in the restaurant, as needed.
▪ Busses and resets tables as needed.
▪ Assists other Team Members as needed or as business dictates.
▪ Responsible for all sales on POS and completing station side work at the beginning and end of their shift.
▪ Participates in all incentives and contests, driving sales and promoting the brand.
▪ Follows portion guidelines to ensure cost control, while maximizing the Guest experience.
▪ Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining drink levels, removing clutter, pre‐bussing as necessary, and responding to Guest needs in a timely manner.
▪ Keeps station clean, sets up and takes down station tables appropriately.
▪ Maintains a favorable working relationship with all other Team Members to foster and promote a cooperative and harmonious working climate and help keep high morale, productivity and efficiency/effectiveness.
▪ Must be skilled in effectively communicating with Guests in order to generate enthusiasm about UltraStar Multi-tainment Center’s amenities and upcoming events.
▪ Must demonstrate ability to operate POS, make changes, accurately conduct credit card transactions, and account of all monies at the end of each shift.
▪ Must be able to read and communicate in English.
▪ Listen to hear Guests’ orders and needs, and then communicate with Guests verbally and with other Team Members verbally via POS system.
▪ Dressed in proper dress code requirements, looking neat, clean and professional at all times.
▪ Say good-bye to all of the guests. Check to see that their visit was great
▪ Attends all scheduled employee meetings and brings suggestions for improvement

QUALIFICATIONS
▪ 1 year prior experience working in a fast paced restaurant environment
▪ Understanding of federal, state, and local liquor laws
▪ English language and professional communication skills are required

EDUCATION AND/OR EXPERIENCE
▪ High School diploma
▪ Completion of basic food handling training and any local or state-mandated certification

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
▪ Work days, nights, holidays, weekends are required.
▪ Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
▪ Read and write handwritten notes.
▪ Lift and carry up to 50 pounds, 100 feet.
▪ Move about facility and stand for long periods of time.
▪ Walk or stand 100% of shift.
▪ Reach, bend and stoop frequently.
▪ Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
▪ Interior Work Areas- have moderate temperatures. Interior flooring may be carpeted, tile, and concrete.
Auditorium floors are either stepped or sloped. Team members may encounter wet or slippery floor surfaces.
▪ Exterior Work Areas- Moderate to extreme temperatures depending on weather conditions

Cook 1 ($200 hiring bonus)

JOB DESCRIPTION

 

 

Title:                                                       Cook 1

Department:                                         Food and Beverage

Reporting:                                             Senior Cook/Sous Chef/Executive Chef

Location:                                               Cherokee, NC

Salary:                                                    Hourly $10.00 to $13.00

SUMMARY:

The Cook 1 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

RESPONSIBILITIES

ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:

 

  • Prepares or directs preparation of food served using established production procedures and systems
  • Determines amount and type of food and supplies required using production systems
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room
  • Complies with established sanitation standards, personal hygiene and health standards
  • Observes proper food preparation and handling techniques
  • Stores food properly and safely, marking the date and item
  • Reports necessary equipment repair and maintenance to supervisor
  • Correctly prepares all food served following standard recipes
  • Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
  • Portions food for serving
  • Maintains daily production records
  • Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
  • Completes food temperature checks before service
  • Prepares or directs preparation
  • Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
  • Measure and mix ingredients required for preparation of specific food items
  • Maintain communication with other associates to assemble food items that be utilized for menu orders
  • Adhere to recipes to ensure consistent food quality and presentation
  • Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
  • Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
  • Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
  • Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
  • Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
  • Perform all additional tasks and responsibilities as assigned
  • Attends all scheduled employee meetings and brings suggestions for improvement
  • Notify manager-on-duty any time a guest is not 100% satisfied with their experience
  • Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

 

QUALIFICATIONS

  • Proficiency in kitchen, operations and, execution
  • Completion of basic food handling training and local or state mandated certification
  • Working knowledge of theatre policies, prices, menu, and bar selections
  • Excellent multi-tasking skills
  • Ability to follow instructions on safe use of all chemical/cleaning materials
  • Ability to work effectively with supervisors and co-workers and with minimal supervision
  • Ability to meet deadlines
  • Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
  • Working knowledge of US measurements, weight and volume
  • Works well under pressure
  • Can effectively solve problems
  • Able to take direction
  • Excellent attendance is required with schedule flexibility determined by business needs
  • Must speak fluent English

EDUCATION AND/OR EXPERIENCE

  • Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
  • 1 year experience in full service dining, country club, hotel, and banquets
  • Basic math skills
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS

The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:

  • Work days, nights, holidays, weekends are required.
  • Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
  • Read and write handwritten notes.
  • Lift and carry up to 50 pounds up to 100 feet.
  • Move about facility and stand for long periods of time.
  • Walk or stand 100% of shift.
  • Reach, bend and stoop frequently.
  • Ascend and descend stairs and sloped surfaces

 

WORK ENVIROMENT

  • Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
  • Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
  • Exterior Work Areas- may have extreme temperatures depending on weather conditions
Cook 2 ($200 hiring bonus)

TITLE: Cook 2
DEPARTMENT: Food and Beverage
REPORTS TO: Senior Cook/Sous Chef/Executive Chef
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly $13.00 to $14.00

SUMMARY:
The Cook 2 is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.

RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
– Prepares or directs preparation of food served using established production procedures and systems
– Determines amount and type of food and supplies required using production systems
– Ensures availability of supplies and food or approved substitutions in adequate time for preparation
– Sets steam table; serves or ensures proper serving of food for tray line or dining room
– Complies with established sanitation standards, personal hygiene and health standards
– Observes proper food preparation and handling techniques
– Stores food properly and safely, marking the date and item
– Reports necessary equipment repair and maintenance to supervisor
– Correctly prepares all food served following standard recipes
– Plans food production coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
– Portions food for serving
– Maintains daily production records
– Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
– Completes food temperature checks before service
– Prepares or directs preparation
– Prepare hot and cold food items including dressings, sauces, soups, entrees, etc as directed
– Measure and mix ingredients required for preparation of specific food items
– Maintain communication with other associates to assemble food items that be utilized for menu orders
– Adhere to recipes to ensure consistent food quality and presentation
– Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
– Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
– Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
– Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
– Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state, and federal sanitations regulations
– Perform all additional tasks and responsibilities as assigned
– Attends all scheduled employee meetings and brings suggestions for improvement
– Notify manager-on-duty any time a guest is not 100% satisfied with their experience
– Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
– Proficiency in kitchen, operations and, execution
– Completion of basic food handling training and local or state mandated certification
– Working knowledge of theatre policies, prices, menu, and bar selections
– Excellent multi-tasking skills
– Ability to follow instructions on safe use of all chemical/cleaning materials
– Ability to work effectively with supervisors and co-workers and with minimal supervision
– Ability to meet deadlines
– Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
– Working knowledge of US measurements, weight and volume
– Works well under pressure
– Can effectively solve problems
– Able to take direction
– Excellent attendance is required with schedule flexibility determined by business needs
– Must speak fluent English

EDUCATION AND/OR EXPERIENCE
– Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
– 2-3 years experience in full service dining, country club, hotel, and banquets
– Basic math skills
– Awareness of local, state and federal health and sanitation laws
– Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights, holidays, weekends are required.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
– Read and write handwritten notes.
– Lift and carry up to 50 pounds up to 100 feet.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.
– Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
– Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas may have extreme temperatures depending on weather conditions

Senior Cook

TITLE: Senior Cook
DEPARTMENT: Food and Beverage
REPORTS TO: Sous Chef/Executive Chef
LOCATION: Cherokee, NC
SALARY/RANGE: Hourly $15.00-$18.00

SUMMARY:
The Senior Cook is responsible for preparing and/or direction the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production
programs and procedures. The Senior Cook is responsible for appropriate use of facility supplies and equipment to
minimize loss, waste and fraud. Ensure consistent food quality and prepare food items in accordance with recipes
and guidelines established by the Executive Chef. Maintain a clean, sanitary, and safe work area in a fast paced environment. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R.
RESPONSIBILITIES
ESSENTIAL FUNCTIONS BUT NOT LIMITED TO:
-Prepares or directs preparation of food served using established production procedures and systems
-Determines amount and type of food and supplies required using production systems
-Ensures availability of supplies and food or approved substitutions in adequate time for preparation
-Sets steam table; serves or ensures proper serving of food for tray line or dining room
-Complies with established sanitation standards, personal hygiene and health standards
-Observes proper food preparation and handling techniques
-Stores food properly and safely, marking the date and item
-Reports necessary equipment repair and maintenance to supervisor
-Correctly prepares all food served following standard recipes
-Plans food production coordinate with meal serving hours so that excellence, quality, temperature and
appearance of food are preserved
-Portions food for serving
-Maintains daily production records
-Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation
-Completes food temperature checks before service
-Prepares or directs preparation
-Prepare hot and cold food items including dressings, sauces, soups, entrees, etc. as directed
-Measure and mix ingredients required for preparation of specific food items
-Maintain communication with other associates to assemble food items that be utilized for menu orders
-Adhere to recipes to ensure consistent food quality and presentation
-Operate large-volume cooking and preparation equipment such as mixers, grills, fryers, or ovens according to manufacturer’s instructions
-Ensure proper storage of product with labels and dates by rotating using first-in, first-out method
-Uphold cleanliness of entire kitchen including food prep area, cooking equipment, counters, shelves, utensils, and storage areas
-Perform required sanitation procedures to prepare and store food as established by the Food & Beverage Department
-Follow all procedures to ensure a safe, secure, and healthy work environment by following local, state,
and federal sanitations regulations
-Perform all additional tasks and responsibilities as assigned
-Attends all scheduled employee meetings and brings suggestions for improvement
-Notify manager-on-duty any time a guest is not 100% satisfied with their experience
-Affluent knowledge of all events and amenities of the UltraStar Multi-tainment Center

QUALIFICATIONS
-Proficiency in kitchen, operations and, execution
-Completion of basic food handling training and local or state mandated certification
-Working knowledge of theatre policies, prices, menu, and bar selections
-Excellent multi-tasking skills
-Ability to follow instructions on safe use of all chemical/cleaning materials
-Ability to work effectively with supervisors and co-workers and with minimal supervision
-Ability to meet deadlines
-Ability to communicate and work effectively with supervisors and co-workers in a high-volume setting
-Working knowledge of US measurements, weight and volume
-Works well under pressure
-Can effectively solve problems
-Excellent attendance is required with schedule flexibility determined by business needs
-Must speak fluent English
EDUCATION AND/OR EXPERIENCE
-Strong written and verbal communications skills along with basic computer skills and knowledge are required for the position.
-3-5 years of experience in full service dining, country club, hotel, and banquets
-Basic math skills
-Awareness of local, state and federal health and sanitation laws
-Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
-Work days, nights, holidays, weekends are required.
-Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air quality including second hand smoke.
-Read and write handwritten notes.
-Lift and carry up to 50 pounds.
-Move about facility and stand for long periods of time.
-Walk or stand 100% of shift.
-Reach, bend and stoop frequently.
-Ascend and descend stairs and sloped surfaces

WORK ENVIROMENT
-Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
-Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and
carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
-Exterior Work Areas- may have extreme temperatures depending on weather conditions

Food and Beverage Operations Manager

TITLE: Food and Beverage Operations Manager
DEPARTMENT: Food and Beverage
REPORTS TO: General Manager
LOCATION: Cherokee, North Carolina
SALARY/RANGE: Salaried position/$55,000 to $75,000 annually

SUMMARY:
Is responsible for all front of the house F & B operations including all bars, restaurant food service and all  banquet/catering functions. Helps cultivate a team environment that provides exceptional guest service while ensuring all staff members perform at a consistently high level. The Senior Manager of Food and Beverage is responsible for all aspects of the front of house operations, floor management and property. He/she facilitates fulfillment of entertainment center goals and company initiatives. They are also expected to provide excellent service for guests with a friendly smile while always following our guest service standards of 10 for 10, 80/20 and C.P.R. while also following through with staff with the same expectation. Managers must have comprehensive knowledge of all events and amenities in the UltraStar Multi-tainment Center.

RESPONSIBILITIES
Essential Functions but not limited to:
– Ability to meet deadlines under time constrains and multi-task
– Monitors performance to ensure adherence to all service standards, sanitations standards, productivity standards to ensure exceptional guest-satisfaction
– Monitor and control F & B inventories
– Maintain inventories of related F & B equipment
– Monitor and Control labor costs
– Develop and implement procedures and training
– Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines
– Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust, and mutual respect for all team members.
– Strong communication, organization, problem-solving, and follow-up
– Manage interviewing, staffing, training and development of F & B team, discipline
– Monitor and forecast F & B revenues and expenses to ensure company goals are met on a monthly and yearly basis
– Assists with implementation of new menu items that will increase customer satisfaction and perception of value
– Ensure the quality levels of F & B products and maintain quality standards in production, service and guest satisfaction
– Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases
– Monitors department appearance and ensures problems are solved quickly
– Manage work environments that achieve high level of job satisfaction among team members
– Maintain cleanliness and sanitation levels to Health Department required ratings at all times
– Ability to collaborate well with supervisors, peers, subordinates, guests, vendors, and corporate partners
– Monitors department appearance and ensures problems are resolved expeditiously
– Organization and leadership skills
– Demonstrates strong leadership skills and is a team player
– Works well under pressure
– Can effectively solve problems
– Able to take direction
– Must speak fluent English

EDUCATION AND/OR EXPERIENCE
– Minimum of 5 yrs. F & B Senior Management experience
– 2 yrs. of full service dining management
– Excellent interpersonal and communication skills
– Computer skills with Microsoft Windows and knowledge of Excel are required for the position
– Proven track record with food and labor cost analysis
– Awareness of local, state and federal health and sanitation laws
– Understands food, labor and operating expenses
– Able to read and understand budgets

PHYSICAL REQUIREMENTS
The physical requirements described here are representative of those that must be met by a Team Member 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 position, the Team Member will regularly be required to:
– Work days, nights and/or weekends as required.
– Work in an area where there is varying noise, lighting, in a fast paced environment with changes in air Read and write handwritten notes.
– Lift and carry up to 50 pounds.
– Move about facility and stand for long periods of time.
– Walk or stand 100% of shift.
– Reach, bend and stoop frequently.

WORK ENVIROMENT
– Travel may be required for occasional deliveries, visits to other locations, company meetings or catering events
– Interior Work Areas- moderate to hot temperatures in the kitchen areas. Flooring is tile in the kitchen and carpeted or tile in the restaurant. Rubber mats cover the floor behind the bar. Possibly encountering wet or slippery floor surfaces.
– Exterior Work Areas- may have extreme temperatures depending on weather conditions