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Facility Operations/Security/Event Management: Event Operations/Management
EVENT MANAGER - Durham Convention Center (Durham, NC)

JOB TITLE:                Event Manager

Reports to:                 Director of Convention Services

Supervises:                 Exercises functional supervision over facility Banquet and Event Staff

SUMMARY:            

Convention Services Manager plans and coordinates multiple events; supervise the work of facility event staff; serve as liaison between facility users and facility staff, service providers and other stakeholders.  Provides support and assistance with catering, meetings, special events and convention activities.  Is active in the profitable management of concessions operations. 

JOB DUTIES:

§  Communicate and meet with facility customers in advance of events and assist in determining event needs

§  Supervise operations and support staff including housekeeping, set-up, utilities, maintenance, security, and banquet/event staff

§  Coordinate facility events with exclusive and outside service contractors including food & beverage, audio/visual, telecommunications, decorators, etc.

§  Prepare pre-event cost estimates for facility customers

§  Prepare written details and requirements for each event; prepare floor plans and ensure compliance with applicable fire, building, and safety codes; communicate changes before and during events.

§  Develop event security and staffing plans for assigned events; submit requests for additional medical and security staff; supervise event staff during events

§  Serve as a facility representative at events; facilitate pre and post-event walk through to assess facility condition; enforce facility policies and procedures throughout each event; identify and resolve event challenges; resolve public complaints; problem solve as necessary

§  Prepare written evaluations of assigned events; calculate, prepare, and submit summary billing statements

§  Answer questions and provide information to facility customers; conduct facility tours as needed

§  As assigned, conduct a variety of industry related studies and recommend modifications to departmental service delivery methods and operational policies and procedures as appropriate

§  Assists in the overall effective management of Catering and Concession operations

§  Ensures total compliance with all alcohol service policies. 

§  Generates employee schedules and verifies employee time. 

§  Perform other duties as required

 

QUALIFICATIONS:

§  Bachelors degree from an accredited college or university with major course work in facility management, hospitality management, marketing, public relations, business management, or other related field

§  Additional years of experience may be substituted for formal education

§  Graduate of IAAM Public Assembly Facility Management School preferred

Knowledge Of:

§  Operational characteristics of event management

§  Customer Service practices

§  Crowd management and control techniques

§  Fire and public safety regulations

§  Basic understanding of food service practices

§  Basic understanding of A/V equipment and systems

§  Terminology used in entertainment and convention/conference settings

§  Relevant federal, state, and local regulations

§  Must have computer skills in Microsoft office applications and word processing, spreadsheets, database, presentation, and internet software

§  Valid food handlers certificate if required by state or county of venue

§  Valid Alcohol service permit if required by state of county of venue

§  Familiar with inventory cost control and menu planning

§  Cash handling abilities

Ability To:

§  Analyze challenges, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of organizational objectives

§  Establish and maintain effective working relationships with staff, contractors and facility users

§  Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) work days and extended numbers of days

 

ACCOUNTABILITIES:

§  Plan and monitor event activities to ensure smooth running, efficient events and maximum customer satisfaction.

 

AUTHORITY:

§  Determines and prepares written report of event requirements

§  Prepares event estimate for client

§  Develops staffing plans and supervises event staff during events/evaluates event staff performance

§  Directs service contractors

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Facility Operations/Security/Event Management: Food/Beverage Management
EXECUTIVE CHEF - Durham Convention Center (Durham, NC)

Company: Global Spectrum

Venue: Durham Convention Center (Durham, NC)

Reports to: Director of Convention Services

Supervises: Sous Chef, Prep Cooks, Line Cooks, Concession Cooks and Utility Workers

Status: Full-Time; Salaried

Closing Date: Open Until Closed / Filled


SUMMARY:
To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for overall kitchen operations, including food and labor cost controls. Oversees the general preparation of all food, helps in the planning of meals and developing menus.

JOB DUTIES: (including to but not limited to)
• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix and cook ingredients according to recipes
• Use a variety of pots, pans, knives and other equipment to prepare and serve food.
• Regulate temperatures of ovens, broilers, and grills.
• Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
• Clean or inspect equipment or work areas.
• Keep records of quantities of food supplies used.
• Help plan meals and develop menus.
• Monitor events, materials and surroundings.
• Ability to estimate sizes, quantities, time, cost or materials needed.
• Guide, direct and motivate kitchen employees.
• Handle and move objects.
• Communicate with supervisors, peers and subordinates.
• Make decisions and solve problems
• Organize, plan and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems or products.
• Schedule work and activities.
• Document and record information.
• Control machines and processes.
• Inspect equipment, structures or materials.
• Think creatively.
• Other duties as assigned by Director of Convention Services.

SPECIAL CHARACTERISTICS AND KNOWLEDGE:
• Have a medium level of social contact. Ability to work closely with kitchen staff, but also spend time alone cooking.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• Deal with external customers such as food suppliers.
• General knowledge for the health and safety of patrons and staff.
• Must be sure that all details of the job are performed and their work is accurate.
• Must be constantly aware of changing events, such as staff or supply shortages.
• Ability to express ideas clearly when speaking or in writing.
• Ability to read and understand written information
• Must be exact in their work. Errors could cause safety hazards for themselves and other workers.
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Ability to repeat the same physical activities.
• Quickly and accurately compare letters, numbers, objects, patterns or pictures.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
 

QUALIFICATIONS:
• Minimum of 5 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
• Must be able to stand for extended periods of time.
• Ability to speak clearly so that listeners may understand.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects.
• High school diploma or equivalent GED.
• Must have completed formal training and complete on-the-job training.
• Must have a good sense of taste and smell.
• Must have training from a professional technical school, two or four year college, or special culinary school.
• Experience in culinary training-including menu planning, food preparation, and selection and storage of food.
• Apprenticeship through culinary institute, trade unions or professional association.
• State issued Health Certificate and immunizations are required.

EOE DFWP

 

Note: When you apply for this job online, you will be required to answer the following questions:

1. YES / NO: Do you have 5+ years of experience in a similar position in an upscale banquet, hotel or convention center setting with supervisory experience?

2. YES / NO: Have you completed formal chef/culinary training?

3. To be considered, please list your salary requirement.

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Apply for Future Notification Only: Future Notification
Notification of Jobs in Future - Comcast-Spectacor and its Entities (Various Locations, NA)

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