Total 5 Manager level F&B / Tourism / Hospitality job vacancies in Andrews AFB, Maryland

• Perform activities related to the disposition of records, including paper records and electronic records.
• Develop, recommend, coordinate, and implement program improvements.
• Coordinate, administer, and monitor the project plan.
• Mapping business processes and procedures.
• Track open actions, including deadlines, and following up to ensure deadlines are met.
• Monitor project and/or cases throughout their life cycle.
• Develop strategies for implementing/planning for major information, operations, and management projects.
• Identify project activities or situations that may adversely impact the project.

Starting at $117,962 Per Year (GS 13)

The Restaurant manager ensure smooth operation and customer satisfaction. A restaurant manager has responsibilities for both the front of the house (the part customers see) and the back (the part customers can't see). Supervise, recruit, and train employees. Budgeting and management. Rotating staff. Menu planning. Licensing, hygiene, health, and safety compliance. Marketing and promotion. Maintaining stock levels.Reservations. Assisting customers. Solutions. Reporting on staffing/sales. Keeping statistics and financial records. Profitability assessment. Managing customers, employees, suppliers, licensing authorities, and sales representatives. Job Type: Full-time, Permanent Salary: 29000 per year 5 Days per week, 8-hour shift, Monday to Friday, Flexible time MAXIMUM 40 HOUR WEEK 28 DAYS paid HOLIDAYS

Job Type: Full-time, Permanent
Salary: 39500
Job Type: Full-time, Permanent
5 Days per week, 8-hour shift, Flexible time
MAXIMUM 37.50 HOUR WEEK
28 DAYS paid HOLIDAYS.
Duties: On a day-to-day basis you’ll plan, organise and
control the busy catering operation ensuring a
successful and efficient service is provided.
You’ll be responsible for recruiting and training
staff, working with the kitchen team to develop
the menu, order stock, control budgets and record
income and expenses.
You’ll ensure that the service provided is first-class
through training and motivating the team.
You’ll organise and supervise the team in preparing
and presenting food to the highest quality.
You’ll ensure that everyone works to strict compliance-led
Food Handling & Hygiene standards and Health & Safety
regulations.
You’ll ensure that team members are available for
their required shifts and that there are enough
staff to cover busy periods.

Control and direct the food preparation process
and any other relative activities.
Construct menus with new or existing culinary
creations ensuring the variety and quality of the servings.
Approve and “polish” dishes before they reach the customer.
Plan orders of equipment or ingredients according to
identified shortages.
Arrange for repairs when necessary.
Remedy any problems or defects.
Be fully in charge of hiring, managing, and training kitchen staff.
Oversee the work of subordinates.
Estimate staff’s workload and compensations.
Maintain records of payroll and attendance.
Comply with nutrition and sanitation regulations and safety standards.
Foster a climate of cooperation and respect between co-workers.
Job Type: Full-time, Permanent
Salary: 39500
5 Days a week, 8-hour shift, Flexible time
MAXIMUM 37.50 HOUR WEEK
28 DAYS PAID HOLIDAYS

Within the Catering Services department, an exciting opportunity has arisen for a motivated, creative, and experienced chef who wishes to continue all aspects of catering management and food production skills.

As well as ‘hands on’ food production, the successful candidate will be responsible for the management, delivery, and development of a professional catering service within our residential accommodation.

With proven experience working within a Head Chef management role, you must have experience of managing staff, food production, stock management, HACCP and practical application of Health and Safety in the workplace.

Excellent staff management, office administrative and organisational skills are essential, as is the ability to positively engage with our residential and commercial customers. Applicants must be able motivate staff to delivers excellence in food quality, presentation, and service.

Experience from a variety of different catering operations and volume are essential, as is the ability to work within and coach teams and individuals.

Knowledge of HACCP and practical application of Health and Safety in the workplace are essential, as are relevant professional catering qualifications, good kitchen, and chef skills, including presentation and attention to detail, and commitment to delivering an excellent customer experience.

Employees of the University have access to a wide range of staff benefits including:
• Annual leave of 34 days, plus 5 public holidays
• Membership of the S&LAS Pension Scheme with generous employer contributions
• A hybrid working environment, including partial homeworking where appropriate and a range of family friendly policies
• Staff discount scheme for local and national goods and services
• Free staff parking, employee Carshare and Cycle to Work Schemes and subsidised local bus travel
• Subsidised sports membership, reduced tuition fees on degree programmes for staff, access to training and development opportunities including LinkedIn Learning, access to library facilities, salary sacrifice scheme
• A range of wellbeing initiatives including membership of Peppy, a health application that connects staff to expert practitioners and personalized support on health matters
Further information and informal enquiries may be directed to Mark Nixon, email: mn35@st-andrews.ac.uk, Tel: 01334 467015.

Applications are particularly welcome from women, people from Black, Asian and Minority Ethnic (BAME) backgrounds, and other protected characteristics who are under-represented in professional posts at the University.

Equality, diversity and inclusion are at the heart of the St Andrews experience and form a central pillar of the University Strategy. We strive to create a fair and inclusive culture demonstrated through our commitment to diversity awards (Athena Swan, Carer Positive, LGBT Charter and Race Charters). We celebrate diversity by promoting profiles of BAME, LGBTIQ+ staff and supporting networks including the Staff BAME Network; Staff with Disabilities Network; Staff LGBTIQ+ Network; and the Staff Parents & Carers Network. Full details available online: https://www.st-andrews.ac.uk/hr/edi/
This role is not eligible for visa sponsorship. Information on other visa options is available at https://www.gov.uk/check-uk-visa or by contacting our HR Immigration Team on hrimmigration@st-andrews.ac.uk.
Closing Date: 22 September 2024 Interview Date: 4 October 2024

We encourage applicants to apply online at www.vacancies.st-andrews.ac.uk/welcome.aspx, however if you are unable to do this, please call +44 (0)1334 461990 for an application pack.

Please quote ref: RS1005ML

The University of St Andrews is a charity registered in Scotland (No SC013532).