Summary:   


Responsible for all Food & Beverage; operations; related costs, procedures, quality, and all back of house labor percentages & budgets.

Responsibilities:   


I.  Financial Performance of Departments

 

Meets or exceeds budgetary expectation; Food & Beverage Cost; Labor Cost; Operating Accounts
Inventory is controlled, monitored and maintained weekly
Develop menu engineering program to project and monitor trend and predict cost
Write weekly reports to DOVO, and Corporate Reports to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report)

 
II. Supervision of the Department

 

Assist and support kitchen management in any of their job functions, as needed
Ensure positive and creative team environment within department
Facilitate open communication with the Sous Chefs, supervisors and staff
Facilitate proper inter-departmental communications and organization
Perform timely staff evaluations (training, 90-day, annual).  Set written development and performance goals for all team members, and monitor progress
Assure complete and satisfactory on-going staff training per corporate training program
Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines
Oversee performance evaluations, and raise recommendations to DOVO and Corporate for Sous Chefs and Supervisors
Maintains open door policy/one on one with staff
Decisions are information based and follow up on efficiently
Information is gathered, shared, and used appropriately
Hold monthly department meetings to insure proper communication and teamwork
Hold I.P.C.'s with each Sous Chef and Supervisor bi-monthly
Hold weekly Kitchen Manager meeting
Ensure adherence to safety guidelines
Ensure proper execution of all corporate mandates, SOP's and Specs

 
III. Sale Building

 

Development, with Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales
Ensure menu changes 2 times a year in Restaurant and 3 times a year in Foundation Room
Ensure food is considered excellent value for money and increases guest frequency
Participate in outside appearances and fund raising events to increase awareness of the House of Blues

 
IV.  Maintain Operation Supplies

 

All staff has supplies needed to facilitate job
All staff is trained (and signed off) on equipment upon hiring
All equipment is maintained in operable condition
All events are organized and planned per HOB specs.
All housekeeping standards are maintained in compliance with inspection guidelines 
Final results are obtained through the use of HOB Citrix tools and systems consistently
HOB Specs. Forms are updated and used to insure consistency

 
V. Maintenance and Update of Micros and Labor Systems



All employees input prior to work
All employees are job classed and current wages are inputted
All files are maintained and changes are submitted to Corporate Food and Beverage
All menu item counts are current and maintained weekly

 
VI.  Food

 

All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage
Food portions are monitored and revisions are recommended to Corporate Food and Beverage
New items are recommended quarterly to Corporate Food and Beverage
Guest and crew feedback is reported and issues resolved
Recipe adherence is 100%

Summary:   

Responsible for all Food & Beverage; operations; related costs, procedures, quality, and all back of house labor percentages & budgets.

Responsibilities:   


I.  Financial Performance of Departments

Meets or exceeds budgetary expectation: Food & Beverage Cost, Labor Cost,  Operating Accounts
Inventory is controlled, monitored and maintained weekly
Develop menu engineering program to project and monitor trend and predict cost
Write weekly reports to DOVO, and Corporate Reports to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report)

 
II. Supervision of the Department

Assist and support kitchen management in any of their job functions, as needed
Ensure positive and creative team environment within department
Facilitate open communication with the Sous Chefs, supervisors and staff
Facilitate proper inter-departmental communications and organization
Perform timely staff evaluations (training, 90-day, annual).  Set written development and performance goals for all team members, and monitor progress
Assure complete and satisfactory on-going staff training per corporate training program
Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines
Oversee performance evaluations, and raise recommendations to DOVO and Corporate for Sous Chefs and Supervisors
Maintains open door policy/one on one with staff
Decisions are information based and follow up on efficiently
Information is gathered, shared, and used appropriately
Hold monthly department meetings to insure proper communication and teamwork
Hold I.P.C.'s with each Sous Chef and Supervisor bi-monthly
Hold weekly Kitchen Manager meeting
Ensure adherence to safety guidelines
Ensure proper execution of all corporate mandates, SOP's and Specs

 
III. Sale Building

Development, with Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales
Ensure menu changes 2 times a year in Restaurant and 3 times a year in Foundation Room
Ensure food is considered excellent value for money and increases guest frequency
Participate in outside appearances and fund raising events to increase awareness of the House of Blues

 
IV.  Maintain Operation Supplies

All staff has supplies needed to facilitate job
All staff is trained (and signed off) on equipment upon hiring
All equipment is maintained in operable condition
All events are organized and planned per HOB specs.
All housekeeping standards are maintained in compliance with inspection guidelines 
Final results are obtained through the use of HOB Citrix tools and systems consistently
HOB Specs. Forms are updated and used to insure consistency

 
V. Maintenance and Update of Micros and Labor Systems

All employees input prior to work
All employees are job classed and current wages are inputted
All files are maintained and changes are submitted to Corporate Food and Beverage
All menu item counts are current and maintained weekly

 
VI.  Food

All food standards are met per HOB Specs and not deviated from without approval from Corporate Food and Beverage
Food portions are monitored and revisions are recommended to Corporate Food and Beverage
New items are recommended quarterly to Corporate Food and Beverage
Guest and crew feedback is reported and issues resolved
Recipe adherence is 100%

CLOSE DATE Mon Mar 8TH, 2010 CALL TODAY...


MOVIE EXTRAS - ACTORS - MODELS

 

This is an opportunity for Full and Part Time work. Make up to $400/day standing or sitting behind the main actors in films, commercials and TV shows.  You may be asked to ride a bicycle, play cards, drink coffee in a coffee shop, or simply talk to someone.
 

CONTACT CASTING MANAGER 1-800-506-1229 to start. 



 
MOVIE EXTRAS (background players) are the actors in the background who make scenes look realistic and alive. There is a constant need to fill the background of movies, TV shows, TV commercials, music videos, sitcoms and reality shows. Movie Extras get paid up to $400 a day for filling these spaces, standing around, or moving around behind the actors. 

 
Because most Extras are not required to speak, they absolutely don’t need any experience in the entertainment business. There are also no physical requirements – movie makers need individuals of all shapes and sizes to represent groups of real people.  Waiter/waitress, bar or restaurant manager experience is a plus for this entry level position.


 

Flexible Hours
Full or Part Time
No Experience Required

 
Anyone can become a MOVIE EXTRA from ages 18 to 85, men or women!

 

1-800-506-1229 - MOVIE EXTRAS ARE NEEDED TODAY.