Total 3 Manager level F&B / Tourism / Hospitality job vacancies in Center Growout - Nacogdoches, Texas

• Manage the Aircraft Operations Division (AOD) Program and Infrastructure Branch.
• Evaluate employee and branch accomplishments; present branch activities to AOD management.
• Recommend employee promotions and recognition; approve leave; implement performance modifications and take corrective actions as appropriate.
• Develop, organize, administer, evaluate, coordinate and oversee a comprehensive functional area management structure for all functional areas.
• Define and conduct monthly functional area review cycles to include a review or technical, cost, schedule, and risk items for each functional area.
• Coordinate with the FOD Business office and the JSC CFO office to prepare consolidated reporting which encompasses all functional area budgets to be presented to the Aircraft Operations Division (AOD) office monthly.
• Review all new agreements and reimbursable customer estimates before forwarding the agreements and estimates to Division for approval and actively manage all existing agreements to include MOUs, MOAs, ITAs and 7600A agreements.
• Consolidate and coordinate aircraft projected schedule updates between all aircraft platforms and provide a list of requested AOD long range schedule changes to be discussed at the weekly control board.
• Perform a full range of supervisory duties which includes assigning and evaluating work; recommending personnel actions; taking disciplinary actions; and identifying training needs and developing employees.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

Starting at $165,761 Per Year (GS 15)

Lead/training duties and responsibilities include:

• Leads the activities of the production and service areas;
• Provides on-the-job, formal and informal training to lower graded food service works and documents training;
• Reviews daily work assignments and makes adjustments accordingly;
• Communicates instructions and information to employees concerning work to be accomplished;
• Relays any problems and/or events to supervisors and managers;
• Trains food service staff in safe food handling practices;
• Utilizes approved training programs and various training media;
• Completes safety and sanitation inspection checks;
• Ensures food production and service areas are properly set up;
• Performs final check of trays for proper temperature and accuracy as indicated on tray ticket;
• Observes work performance of employees and provides feedback to supervisors;
• Participates in performance improvement programs and documents quality improvement data;
• Performs other related duties as assigned.

Food service duties and responsibilities include:

• Sets up tray line station with correct supplies and food items;
• Serves food, cafeteria style;
• Breaks down and cleans assigned station;
• Sets up dining room tables for service;
• Prepares individual and bulk nourishments and supplemental foods/beverages;
• Determines the quantities of ingredients needed;
• Makes conversions between the metric system to standard system;
• Performs heavy duty cleaning tasks throughout food service areas;
• Provides assistance to cooks in the food preparation areas;
• Performs other related duties as assigned.

Work Schedule: Monday - Friday, 7a-3:30p, flexible based on training needs, Rotating Shifts
Position Description Title/PD#: Food Service Worker Leader and Trainer/PD99918S
Physical Requirements: Required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and news powered cleaning equipment. Frequently lift or move objects waiting weighing 18 kilograms (40 pounds) and occasionally lift or move objects weighing more than 60 pounds.
Working Conditions: Work is performed in the kitchen areas. Steam and heat from cooking and dishwashing equipment often causes uncomfortably high temperatures and high humidity. Work area is well lighted and noise levels exist from food service activities. Danger of slipping on floors where food or beverages have been dropped. Regularly exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering into walking refrigeration or freezing units.

Starting at $21.40 Per Hour (WL 4)

Stand For Something Good With Us!

We make each day great - together. We create an exciting work atmosphere with a culture focused on our team, guests, and community. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good."

Restaurant Manager (Restaurant Management)

Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, and more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place unlike any other. As we experience tremendous growth, our leaders are the driving force to our continued success. We are seeking a positive and enthusiastic Restaurant Manager who loves to serve! This is an excellent opportunity for a leader with 2 – 3 years of restaurant management experience.

If work-life balance is your thing, we offer a 40-hour work week during our 8-week manager training program. Post-training, our management team works at least 40 hours and up to 50 hours, as the needs of the Shack dictates.

Qualifications:

• 2 – 3 years of Restaurant Management experience in a high volume, fast-paced restaurant environment
• Food handler certification, strongly preferred
• Ability to learn and train others on all aspects of the Shack operations
• Ability to drive hospitality and inspire others to do so
• Must exhibit an aptitude for leading, coaching, and driving excellence at every level
• Understanding of financial aspects of business operations

Responsibilities:

• Upholding our standards of excellence and hospitality
• Leading your team
• Managing all functions on our daily checklist
• Handling payroll and scheduling
• Focusing attention on team development
• Overseeing inventory, quality and safety
• Managing the facility
• Leading and developing community relations

Our Benefits include:

• Career development opportunities – we are growing!
• Competitive salary + quarterly performance bonuses
• Medical, dental and vision insurance
• 401K plan with company match
• Paid time off (3 weeks to start)
• Charitable opportunities to give back
• Award-winning on-line training

Pay Range - $58,198.40 - $74,193.60

About Us

Beginning as a hot dog cart in New York City’s Madison Square Park, Shake Shack was created by Danny Meyer, Founder and CEO of Union Square Hospitality Group and best-selling author of Setting the Table. Shack Fans lined up daily, making the cart a resounding success, and donating all proceeds back to the park beautification efforts.  A permanent stand was eventually built…and the rest is Shack history! With our roots in fine dining and giving back to the community, we are committed to high quality food served with a high level of hospitality. Our team members enjoy a positive work environment that is deeply committed to the philosophy that we "Stand for Something Good."

We are expanding across the U.S. and around the world! Join our #ShackFam 

Shake Shack is an Equal Opportunity Employer 
All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws.