Business is good and getting better.
We need TWO pizza makers / cooks for PIZZA HUT on Hwy 280.
Lunch and dinner shifts available.
via Pizza Cook.
June 24th, 2009
Restaurant Manager Needed – Birmingham, Alabama
Manager Needed for restaurant that allows guests to enjoy a variety of fresh foods from seafood, pastas, steaks, sandwiches and more!
Having a neighborhood pub feel, its the perfect place to go for a night out no matter what your dining preference is.
The bar provides a fun place to enjoy a cold beer and catch your favorite sports game and the dining area is relaxed and comfortable.
via Restaurant Manager.
June 24th, 2009
Human Resources Internship – 3 Positions
Human Resources Internship
DEPARTMENT: Human Resources
RATE OF PAY: Non-Paid
JOB STATUS: Internship
JOB SUMMARY:
Provide superior service to all Team Member. Assist Team Members with general human resources and wardrobe needs.
via Human Resources Internship – 3 Positions.
June 24th, 2009
** CAKE DECORATOR NEEDED**
The Award-Winning Dairy Queen in Alabaster, Alabama has an IMMEDIATE opening for and EXPERIENCED, PROFESSIONAL cake decorator. Recently featured on ABC 33/40, in the Birmingham News and the Shelby County Reporter and Alabaster Reporter our store is known for Quality Cakes and Superior Service. This is a Part-Time Position, perfect for someone wanting 15-20 hours extra per week. Pay based on experience. Interviews will be send and you will be asked to decorate a cake. Send email to address listed below or Apply in Person. Ability to Work Well With Others is Required.
via ** CAKE DECORATOR **.
June 24th, 2009
Utility Worker
Somerby at St. Vincent’s One Nineteen is looking to fill the position of Utility Worker. The Utility Worker assists with weekly inventory, receives all vendor deliveries, checks in, unpacks and stores products. This position also washes and sanitizes cooking and serving items as well as kitchen equipment, walls and floors. The Utility Worker supports the Dining Services department’s mission of delivering quality service. Prefer high school diploma or equivalent (GED) with at least 1 year of related work experience.
via Utility Worker.
June 24th, 2009
Server
Somerby at St. Vincent’s One Nineteen is looking to fill the position of Server. A Server waits on tables in the restaurant, keeps the restaurant and service areas clean and assists with special functions. A Server supports the Dining Services department’s mission of delivering quality service. High school diploma or equivalent (GED) with at least 1 year of related work experience.
via Server.
June 24th, 2009
Host/Hostess Needed – Birmingham, Alabama
Somerby at St. Vincent’s One Nineteen is looking to fill the position of Host/Hostess. A Host/Hostess takes reservations, greets and seats members and guests in the restaurant. A Host/Hostess supports the Dining Services department’s mission of delivering quality service. High school diploma or equivalent (GED) with at least 2 years of related work experience.
via Host/Hostess.
June 24th, 2009
Line Cook Needed – Birmingham, Alabama
Somerby at St. Vincent’s One Nineteen in Hoover Alabama is looking to fill the position of Line Cook. The Line Cook is responsible for preparing and plating meals in a timely fashion according to menus and recipes approved by the Executive Chef and in accordance with current Federal, State and Local standards, guidelines and regulations. Culinary degree or equivalent experience wtih at least 2 years of experience in the senior living industry or related high-volume, high-end food service environment.
via Line Cook.
June 24th, 2009
Sous Chef Needed – Birmingham, Alabama
Somerby at St. Vincent’s One Nineteen in Hoover, Alabama is looking to fill the position of Sous Chef. The Sous Chef is responsible for assisting with kitchen managment and preparing food according to menus and recipes approved by the Executive Chef and Director of Dining Services and in accordance with current Federal, State and Local standards, guidelines and regulations. The Sous Chef may fill in for the Executive Chef in his/her absence. Culinary degree or equivalent work experience with at least 2 years of experience in the long-term care industry or related high-volume, high-end food service environment.
via Sous Chef.
June 24th, 2009
Why Twitter matters to foodservice – FohBoh
Gary Vaynerchuk is a well known social media guru who walks his talk. He has expanded his family’s wine store in NJ through his blogs, video, Twitter, etc. This video shows why we need to be tuned in to Twitter – our customers sure are!
via Why Twitter matters to foodservice – FohBoh.
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June 24th, 2009
New Rules of Engagement for Today's Restaurant Managers – FohBoh
t’s a new day for the individuals that aspire to long term careers as restaurant managers, or for that matter, any type of management position, in these changing times.
The days of “I told you to do it, so do it,” are as far removed as last week’s garbage. Somewhere in a heap of discarded ideas are the management styles of the 70′s 80′s and 90′s. Today’s successful managers are playing by a whole new set of rules. Rules because if ignored or dismissed, certain consequences are awaiting. Choose not to obey the new rules of engagement and get ready to face the new employee.
via New Rules of Engagement for Today’s Restaurant Managers – FohBoh.
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June 24th, 2009
How did you get so Damn Smart?
One of those leadership road hazards that most of us hit head-on at times is thinking that we have it all figured out and know all the answers. We spring to conclusions, discount ideas, and generally don’t listen either intentionally or not. Now, I don’t know about you but I can’t remember the last time I actually had an original thought. Don’t take that last remark as bad as I feel after typing it. What I mean is, think about it! Where do you get the ideas you implement every day? Here are the original points of information as I can recall them.
via How did you get so Damn Smart? – FohBoh.
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June 24th, 2009
Time…… The Biggest Deal Breaker In Recruiting – FohBoh
Back in March of 2008 there was no question the U.S economy was in the tank. Many displaced restaurant managers asked the big question; where are all the jobs? With the hospitality and retail sector taking big financial hits, restaurateurs have been faced with downsizing their workforce in order to survive. For those managers who were spared the dreaded pink slip, they have had to endure pay cuts, lost bonuses, longer hours and a reduction of hourly staff. One could argue who received the better deal!
via Time…… The Biggest Deal Breaker In Recruiting – FohBoh.
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June 24th, 2009
OMG, the sky is falling again! – FohBoh
Recently in Boston, foodies got news that several high-end restaurants including some long-time fixtures/icons were closing their doors this month.
Sure enough, with the news that the first, Aujourd’hui in the Four Seasons Hotel would close its late this month with the space to hence be used for private privates, many began wailing that the sky was falling.
The news was hardly old when word came from high-end operators Christopher Myers, Michael Schlow and Esti Parsons that their seafood concept, Great Bay, in the Hotel Commonwealth would also shutter its doors.
Immediately came more twittering – literally and figuratively – and wailing that the restaurant had ‘failed.’
via OMG, the sky is falling again! – FohBoh.
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June 24th, 2009
Stimulate the Growth of Your Check Averages with Online Ordering – FohBoh
Besides all of the other numerous advantages that online ordering offers for restaurant businesses, there is one basic benefit that has often been ignored – higher check averages. It is not a fluke that restaurants obtain higher check averages with online ordering due to some of the following ideas:
via Stimulate the Growth of Your Check Averages with Online Ordering – FohBoh.
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