Total 7 F&B / Tourism / Hospitality job vacancies in Miami

Commis Chef - The Miami

• Above HIGA Rates with Paid Overtime & Publc Holidays
• Great Team Environment
• Potential for growth within the business
• Amazing perks - check out our full benefits at the bottom of this ad

Formerly known as Miami Tavern, now just 'The Miami' has been an iconic destination for those after good food and good times since 1925. A century on and nothing’s changed. Located on the North Burleigh coast line, just a short walk from the Mick Schamburg Park Lookout, you’ll spot our two story newly renovated pub.

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Miami Tavern. 

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

Welcome to Gordon Food Service! We are excited that you are thinking about opportunities with us, and we have an amazing story to share. See below for a quick glance of who we are and the impact you could have on the food service industry. There's a seat at our table for you...

Job Description:

At Bank of America, we are guided by a common purpose to help make financial lives better through the power of every connection. Responsible Growth is how we run our company and how we deliver for our clients, teammates, communities and shareholders every day.

One of the keys to driving Responsible Growth is being a great place to work for our teammates around the world. We’re devoted to being a diverse and inclusive workplace for everyone. We hire individuals with a broad range of backgrounds and experiences and invest heavily in our teammates and their families by offering competitive benefits to support their physical, emotional, and financial well-being.

Bank of America believes both in the importance of working together and offering flexibility to our employees. We use a multi-faceted approach for flexibility, depending on the various roles in our organization.

Working at Bank of America will give you a great career with opportunities to learn, grow and make an impact, along with the power to make a difference. Join us!

Job Description:
As an Implementation Advisor, the associate will support our clients and partners during onboarding process and implementation of Treasury Services in Latam.

Responsibilities:
Responsible for acting as the primary interface with the client to establish all connectivity between organizations. Organizes all internal and external project related activities to ensure a timely and smooth client implementation process. Experienced senior professional and mid-level contributor, may also perform supervisory or junior level management role. Typically individual will have 4 or more years of experience.

Requirements:

∙ Presentable, confident and client focused. Client facing experience or ability to conduct discussions with Clients in a confident manner
∙ Excellent communications skills and ability to present to an audience
∙ Ability to work under pressure in a team environment
∙ Ability to liaise with all levels of the firm and people with different experiences and backgrounds
∙ Self-motivated and able to work unsupervised. Candidate will be able to manage own time and know when to escalate
- Must Speak Portuguese fluently
 

Other Qualifications:

∙ Strives to bring new thoughts and ideas to teams in order to drive innovation and unique solutions
∙ Excels in working among diverse viewpoints to determine the best path forward
∙ Experience in connecting with a diverse set of clients to understand future business needs – is a continuous learner
∙ Commitment to challenging the status quo and promoting positive change
∙ Participate in and drive collaborative efforts to advance tools, technology, and ways of working to better serve an evolving client base
∙ Believes in value of diversity so we can reflect, connect and meet the diverse needs of our clients and employees around the world
 

Shift:

Hours Per Week: 

Welcome to Gordon Food Service! We are excited that you are thinking about opportunities with us, and we have an amazing story to share. See below for a quick glance of who we are and the impact you could have on the food service industry. There's a seat at our table for you...

JOB DESCRIPTION:

Le Technical Solutions Designer (TSD) a pour mission de collaborer avec le client en tant que partenaire, afin de comprendre le besoin client et coconstruire la solution organisationnelle répondant à son besoin.

Il est responsable du développement du business aussi bien sur de nouvelles affaires que sur des clients existants en apportant à l'équipe de vente son support et son expertise dans l'analyse organisationnelle et les solutions d'automatisation des laboratoires.

Sur des projets qualifiés, il analyse les points critiques des organisations de laboratoire et propose les solutions techniques et organisationnelles les mieux adaptées aux attentes et aux besoins du client tout en améliorant la profitabilité du business sur ces affaires.

Ce que vous ferez :

• Travailler en étroite collaboration avec les différents départements pour proposer les meilleurs outils et compétences indispensables au succès des projets d'automatisation des plateaux techniques en France.
• Analyser dans les projets identifiés et qualifiés, les points critiques des organisations de laboratoire et proposer les solutions techniques et organisationnelles les mieux adaptées aux attentes et aux besoins du client tout en améliorant la profitabilité du business sur ces affaires.
• Elaborer des propositions d'organisation efficiente des postes de travail, des flux d'activité pour améliorer la performance et les bénéfices du client et d'Abbott.
• Présenter activement les propositions de valeur des solutions aux clients par le biais de présentations, de démonstrations/évaluations de systèmes sur site et hors site
• Fournir des conseils sur le flux de travail après la mise en œuvre pour s'assurer que le client les attentes et les propositions de valeur sont livrées et reconnues.
• Identifier les interlocuteurs clés et développer les relations nécessaires à la réussite des implémentations complexes dans des environnements nouveaux.
• Maintenir et développer les clients existants et nouveaux par le biais de conseils en flux de travail et de méthodes de vente éthiques.
• Apporter une vraie approche de consulting par exemple selon la méthodologie Lean-6 Sigma dans la gestion des comptes stratégiques.

Compétences requises :

• Sans expérience :
  • BAC + 5 Scientifique ou Ecole d'ingénieur
  • Titulaire d'un diplôme universitaire ou équivalent, idéalement dans un domaine scientifique ou discipline connexe à l'économie/aux études commerciales et/ou expérience équivalente.
• Avec expérience : B.T.S + 2 avec une expérience de 4 ans sur un poste similaire dans le domaine du diagnostic.

Compétences souhaitables :

• Esprit d’équipe – établir des relations solides à tous les niveaux de l’organisation et être un puissant motivateur qui sait comment influencer et amener les autres à faire constamment de leur mieux. Très bonnes compétences en communication. Capacité à fédérer, persuader, influencer.
• Capacité à développer et défendre de nouvelles idées et approche
• Excellentes compétences interpersonnelles et d'influence, volonté de travailler dans des équipes interfonctionnelles
• Excellente capacité d’analyse et de synthèse.

The base pay for this position is

In specific locations, the pay range may vary from the range posted.

JOB FAMILY:

DIVISION:

LOCATION:

ADDITIONAL LOCATIONS:

WORK SHIFT:

TRAVEL:

MEDICAL SURVEILLANCE:

SIGNIFICANT WORK ACTIVITIES:

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees.

Job Specifics

• Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control
• Personally supervises kitchen activities to ensure quality production/delivery of product/service
• Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
• Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
• Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
• Communicates daily with Executive Chef or Sous Chef
• Ensures security and proper use and control of operating supplies and equipment
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
• Follows New Hire Training program in accordance with hotel policy
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Coaches, counsels, retrains employees as needed to ensure superior levels of performance
• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
• Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance
• Other duties as assigned
   

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with Loews Hotels standards
• Complies with required safety regulations and procedures
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with Loews Hotels standards, policies and rules
• Recycles whenever possible
• Remains current with Loews Hotels information and changes
• Complies with Loews Hotels uniform and grooming guidelines

Qualifications

Required:

• Thorough knowledge of all matters related to the proper administration of a food service operations
• Two + years supervisory experience in hotel or free standing restaurant
• Certification as ”Food Service Manager” or other, as required by State County or Local regulations
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays

Preferred:

• Associate of Science degree or higher in Hospitality or Food Service Management

Education:

• Associate of Science degree or higher in Hospitality or Food Service Management

Experience:

• Two + years supervisory experience in hotel or free standing restaurant

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

• Reports directly to the Pastry Chef and Sous Chef
• Report cook I if any of the above is absent
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Must adhere to control procedures for cost/quality
• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates
• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Maintains area in a clean condition at all times
• Will be required to work varying schedules that reflect the business needs of the hotel
• All other duties that are assigned

Supportive Functions and Responsibilities

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Basic knowledge of classical French desserts, chocolate handling and sugar work preferred
• Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
• Basic knowledge on mousses, custards and sauces.
• Comprehend BEO’S
• Knowledge on restaurant desserts, and desserts special
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen/pastry equipment, “mixers, tilt skillets, ice cream machine”
• Basic mathematical skills
• Must be able to obtain Food Handler’s Card
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Education: 

• Pastry diploma or degree preferred

Experience:

• Minimum of 3-4 year’s experience with a good working knowledge of the fundamentals of cooking, baking and pastry