18 years of age or older.
Minimum of 5 years of related experience.
Industry Experience - Food & Beverage, Hospitality/Tourism
Minimum of 2 years supervisory experience.
Must have a valid Driver's License
Relevant work experience can be substituted for education - 3 years
Able to utilize computer systems.
Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company.
Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions.
Reaching Forward Frequent (34-66%)
Climbing Stairs Frequent (34-66%) (ft maximum height)
Lifting Occasional (<33%) (50lbs maximum weight)
Reaching Overhead Frequent (34-66%)
Finger Dexterity Constant (>67%)
Hand/Eye Coordination Constant (>67%)
Stooping Occasional (<33%)
Bending Frequent (34-66%)
Sitting Occasional (<33%)
Standing Frequent (34-66%)
Walking Frequent (34-66%)
This job requires a good sense of vision (either corrected or uncorrected).
Visual ability to operate moving equipment such as a car, truck, golf carts, etc.
This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).
This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).
Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).
Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays.