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Develops, maintains and supervises the hotel maintenance staff to be responsive to operating management and guest/patron needs. Carpentry, basic electrical wiring, basic plumbing and commercial kitchen equipment repair skills are required.
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Saint Genevieve is also the patron saint of Paris, celebrating both the French origins of Louisville and the many women that worked to bring the hotel to life. Maintain contact with Kitchen staff, management, Serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
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Communicates with wait staff, bus persons, bartenders, supervisors, and kitchen staff in order to improve communication and coordination so that patrons may be impressed by their dining experience.
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Builds and maintains knowledge regarding bar offerings so that patron questions may be accurately answered. Ensures that food items are served at proper temperature and immediately upon availability from the kitchen, as ordered by the customer.
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Totals bill and accepts payment or refers patron to Cashier. Relays order to kitchen and serves courses from kitchen and service bars. A beautiful oceanfront resort that lies across the street from Family Kingdom Amusement Park, Westgate Myrtle Beach offers you an incredible opportunity to enjoy the sunshine, cool breezes and spectacular oceanfront views along the beautiful Grand Strand.
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Attend weekly chef's meetings and monthly kitchen staff meetings to keep staff updated and informed on current activities, projects and special events of Hollywood Slots. Conduct daily walk through of kitchen areas, food storeroom, dry good storage and refrigerated storage to ensure proper rotation, storage and utilization of products.
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Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn.
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The Catering Server/Runner is responsible for the set-up, service and clean up of premium suites & party deck caterings during Enchant Christmas, Spring Training games and other events as needed. These positions are PT and will run from now until the beginning of January to help with our Christmas festival Enchant Christmas by Hallmark, with the potential to stay on until the end of March for Spring Training.
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Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
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Barista/Server takes orders, answers questions about the menu and food, sells the restaurant's food and drinks, makes coffee as ordered, takes payment, communicates orders with the kitchen staff, helps with customer service and cleaning.
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Prepare food by operating a variety of kitchen utensils to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
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At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet.
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Stocks beverage station(s) when necessary (ice, juices, glassware, sugar packets, etc). Oak View Group (OVG) is the world's leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual.
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Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
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Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs. Responds to additional patron requirements by inquiring of needs; observing dining process.
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