Total 8,491 service centre manager job vacancies in F&B / Tourism / Hospitality category in The United States of America

The Food Service Worker duties include, but are not limited to:

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates
• Break down and clean assigned area when the meal is finished and return food to the kitchen
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
• Return soiled trays and dishes to the dish room after meals
• Deliver meal trays to the patients' bedsides
• Brew coffee according to the number of servings required
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes
• Apportion other food items into standard serving sizes using the proper utensils and containers
• Make cold sandwiches using prepared ingredients and pack box lunches
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line
• Sort, wash, peel and cut fresh fruits and vegetables
• Operate and break down equipment
• Perform heavy-duty cleaning tasks throughout the food service and related areas
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine
• Unload delivery trucks
• Store sanitized dishes, glasses and silverware
• Scrape, soak, scour, and scrub the heavier cooking utensils
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area

This position is located at the William S. Middleton Memorial Veterans Hospital in Madison, WI and is organizationally aligned under Nutrition and Food Services. The purpose of the position is to provide food service assistance in the Department. Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. Will follow a set of procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods.

Major WG2 duties and responsibilities include (but are not limited to):

• Cleaning walk-in refrigerators and freezers in a food service or food handling organization.
• Handling and storing sanitized dishes, glasses and silverware for public use.
• Making sandwiches using prepared ingredients for cafeteria or buffet lines.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots.
• Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods.
• Assembling and tossing fresh fruit or green salads in large quantities for public consumption.
• Setting up cafeteria lines and/or steam - tables with hot and cold food items.
• Setting up glasses, silverware, dishes, trays and condiments in communal dining areas.
• Loading and operating a continuous conveyor belt feeding dishwasher.
• Carrying out preventative maintenance and cleaning by removing inspection doors, strainer pans, and spray arms of a dish machine.
• Using proper cleaning solutions to sanitize food preparation surfaces.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Brewing coffee in a restaurant/commercial size coffee maker.
• Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment.
• Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time.
• Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas.
• Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons.
• Emptying trashcans containing food scraps and waste.
• Applying sanitation principles to safeguard food against spoilage and waste.
• Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items.
• Working quickly without accidents while at the same time being attentive to the quality of your work.
• Recognizing typical health and safety hazards for yourself and other workers around you.
• Working rapidly and accurately under the pressure of deadlines.

This position is located at the William S. Middleton Memorial Veterans Hospital in Madison, WI and is organizationally aligned under Nutrition and Food Services. The purpose of the position is to provide food service assistance in the Department. Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. Will follow a set of procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods.

Major WG2 duties and responsibilities include (but are not limited to):

• Cleaning walk-in refrigerators and freezers in a food service or food handling organization.
• Handling and storing sanitized dishes, glasses and silverware for public use.
• Making sandwiches using prepared ingredients for cafeteria or buffet lines.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots.
• Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods.
• Assembling and tossing fresh fruit or green salads in large quantities for public consumption.
• Setting up cafeteria lines and/or steam - tables with hot and cold food items.
• Setting up glasses, silverware, dishes, trays and condiments in communal dining areas.
• Loading and operating a continuous conveyor belt feeding dishwasher.
• Carrying out preventative maintenance and cleaning by removing inspection doors, strainer pans, and spray arms of a dish machine.
• Using proper cleaning solutions to sanitize food preparation surfaces.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Brewing coffee in a restaurant/commercial size coffee maker.
• Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment.
• Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time.
• Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas.
• Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons.
• Emptying trashcans containing food scraps and waste.
• Applying sanitation principles to safeguard food against spoilage and waste.
• Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items.
• Working quickly without accidents while at the same time being attentive to the quality of your work.
• Recognizing typical health and safety hazards for yourself and other workers around you.
• Working rapidly and accurately under the pressure of deadlines.

• Perform all aspects of patient tray assembly, including delivery to patients on the wards within time limits.
• Use established safe food handling procedures, labels and stores food properly, and complies with regulatory guidelines.
• Interpret diet orders and verifies patients' diet order via automated system and/or nursing staff and diet rosters.
• Provide information to diet technician and/or registered dietitian.
• Perform related tasks in conjunction with the delivery of trays to and from wards.
• Maintain work area in a clean and orderly condition to ensure compliance with safe food handling procedures.

• Operates electronic cash register and the meal tracker system.
• Receives cash from customers and provides change. Safeguards money, keeps cash locked except when making change.
• Sets up food service counters, tables and stands with designated food and non-food items.
• Serves cafeteria-style and assembles patient trays and nourishments.
• Assists cooks using portion control scales and measuring recipe ingredients.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5 days work week with staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description :

• To assist guests with check-ins & check-outs.
• To process payments & documentations.
• To provide necessary assistance to ensure guests' satisfaction.
• To answer all calls & to assist accordingly.
• ·To fulfill any other duties as assigned to him/her.

Requirements:

• Singaporeans & PRs only
• At least 1 year experience in a similar capacity in the Hospitality industry
• Minimum GCE ‘O’ Level or equivalent.
• Knowledge in Opera PMS is preferred
• Good communication skills (written and oral)
• Proficient with Microsoft Office applications
• 5 days work week (on rotating shifts & able to work on weekends/Public Holidays)

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 19 Dec 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items
• designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages.
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive maintenance and cleaning.
• Scrapes, soaks, scour and scrubs the heavier cooking utensils such as mixing bowls and pots, which because of their large size and weight are awkward to handle.
• Performs heavy-duty cleaning tasks in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

This position is located at the William S. Middleton Memorial Veterans Hospital in Madison, WI and is organizationally aligned under Nutrition and Food Services. The purpose of the position is to provide food service assistance in the Nutrition and Food Services Department.

Major WG3 duties and responsibilities include (but are not limited to):

• Set up assigned station with the correct supplies and food items
• Serve food cafeteria style by placing uniform portions of food on
• customers'/patients'/residents' plates
• Break down and clean the station when assigned
• Set up dining room tables for service, place food and beverages on tables, and
• replenish items as necessary
• Return soiled trays and dishes to the dish room
• Deliver meal trays to the patients' bedsides and report the patients' comments and
• complaints to the supervisor or dietitian
• Prepare beverages according to the number of servings required
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches
• and simple cold desserts in specified quantities
• Sort, wash, peel and cut cold foods using knives or other equipment
• Provide assistance to cooks in the food preparation area, such as weigh, measure
• and assemble ingredients according to standardized recipes
• Prepare uncooked food items, such as sandwich spread and salad dressings
• Operate and break down and clean all equipment assigned to food service and
• related areas
• Portion food items into standard serving sizes using the proper utensils and
• specified dishware
• Prepare boxed/to go meals
• Select and place correct items on patient trays
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or
• patient selections
• Identify obvious discrepancies between the prescribed diets and the food items
• designated by the menu
• Decide what food items to serve for the most common diets
• Perform heavy-duty cleaning tasks throughout the food service and related areas
• Separate food waste, trash/recyclables from dishes, glasses and silverware
• Unload food/tray delivery carts
• Store sanitized dishes, glasses and silverware
• Scrape, soak, scour, and scrub cookware and utensils
• Move garbage cans when collecting and transferring trash from the work area to
• the disposal area
• Other duties as assigned to meet the needs of the Medical Center

A stunning events space in central London is on the lookout for a Chef de Partie - the ideal background for this role would be hotel / events / banqueting. Any Chef de Parties who have some experience in Pastry will be of high interest.

Chef de Partie – Highlights

• £30k
• Closed Christmas
• Overtime Paid
• 40 hours per week
• Monday – Friday
• Off all Bank Holidays
• 7am – 3pm
• Straight shifts
• Event space for maximum 200
• Award winning high end contract catering company
• All food is fresh, seasonal and local suppliers used

If you are interested in this Chef de Partie role then please apply.

The Singapore Sports School (SSP) is a specialised independent school dedicated to providing the optimal sports development and academic learning of our talented student-athletes anchored on building strong character qualities of an athlete. With a team of dedicated teachers and experienced sports coaches and sports scientists, we offer an ideal daily training environment for our aspiring national athletes to achieve their dreams.

We are seeking a suitable candidate to fill the full-time position of the Head Coach, Swimming Academy and National Youth Training Centre, in close partnership with the national sport association for swimming, Singapore Aquatics (SAQ), to prepare our developmental student-athletes for national team representation at international competitions and Major Games (Southeast Asian Games, Commonwealth Games, Asian Games, World Championships and Olympic Games). The Head Coach will report to the National Head Coach, SAQ for technical matters and the Assistant Director Sports, SSP for administrative matters.

If you are a highly motivated, engaging and enthusiastic leader looking for a challenging purpose to develop high-performance student-athletes and to lead a team to do so, we invite you to join us.

You will be responsible for planning, implementing, evaluating and improving the training and competition plans for student-athletes, based on long-term athlete development principles. You will lead and work with a team of coaches to achieve the Academy and national objectives. You will work with the general manager, fellow coaches, teachers, mentors, parents and other stakeholders to achieve the sporting goals and holistic development of the student-athletes under your care, including conducting regular review sessions with each swimmer to discuss performance progress and goals.

You will also be expected to work with the general manager to recruit suitable student-athletes, mentor the team of coaches in the Academy and establish good relationships with parents and external stakeholders such as SAQ’s High-Performance Team.

Requirements

· At least 10 years’ experience of coaching competitive and developmental youth athletes.

· Able to lead, mentor and develop coaches to increase their capabilities and deliver a higher standard of coaching.

· Possess the equivalent of the SG-Coach Level 3 (Theory and Technical) and/or an international swimming coaching qualification recognised by World Aquatics.

· Fulfil requirements to obtain National Registry of Coaches (NROC) membership and Ministry of Education (MOE) registration.

· Displays good understanding of sports science as applied to elite youth sports based on long term athlete development principles.

· Keen understanding of the quality Daily Training Environment needed for the development of student-athletes.

· Competent in values inculcation and character development for student-athletes.

· Good planning, administrative and organizational skills, with progressive knowledge, skills and attitude towards the use of data analytics in the training program.

· Good team player and able to communicate well in English with student-athletes and stakeholders.

· Experience working within a school environment would be an advantage.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Selects and places correct items on patient trays;
• Decides what food items to serve for the most common diets;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.