Director of Operations, Millennium Park

Oversees the management and operation of the restaurant, café, concessions, retail store and catering departments. Maintains liaison with other departments to ensure maximum profitability. Performs other duties assigned by management.

• Coordinates with each manager all employee hiring, training and supervision relative to the Restaurant, Café, Retail Store, Concessions and Catering departments. Maintains efficient staff levels to perform all job functions in each department.
• Develops goals and requirements for the Restaurant, Café, Retail store, Concessions and Catering departments. Works with department managers to ensure goals are met.
• Works with department managers on employee scheduling and personnel utilization ensuring budgeting goals are meet. Works to eliminate overtime and overstaffing of all functions so that budget and profit margins are achieved.
• Reviews employee issues and disciplinary actions that are referred from the managers. Assists the manager in using proper documentation. Acts as the final decision on disciplinary matters and consults with the Human Resources manager on all employee disciplinary actions.
• Develops training standards for each department and ensures that employees are trained according to those standards.

Requirements:

Education: Bachelors degree in Hotel/Restaurant management required. Must have food and beverage experience along with strong business and interpersonal skills. Must be able to speak, read, and write the primary language used in the workplace.

Experience: Thorough knowledge of front and back of the house duties through prior jobs. Minimum of 5 years in foodservice facility a must, with an emphasis on business, food, and employee management.

Physical: Must be in good physical condition with an emphasis on floor management, able to stand and direct employees in a fast paced environment for periods up to 12 hours long.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Guest Services Coordinator

Coordinate the scheduling of service personnel to meet or exceed both organizational standards and client expectations. Serve as an aide to the Service Department for administrative duties, event execution, training and development of Service personnel.

•Facilitate the scheduling of service staff for events in order for service commitments to be met, and labor costs are in alignment with budget. Ensure there is a constant and effective level of communication to field staff regarding expectations, processes and administration.
•Maintain accurate records of scheduling updates and job assignments to ensure quality of service. Monitor scheduled events on a constant basis and communicate updates in a timely manner.
•Ensure all new hires are properly interviewed, attend orientation, and are trained for success. Support and participate in on-going training programs.
•Ensure effective communication and cooperation between Service and all other functions within the organization.
• Attend and support Blue Plate functions on a regular basis. Provide guidance to staff and follow up with post-event analysis details.

Requirements:

•Bachelors Degree Preferred, hospitality or related industry.
•Minimum 4 years of progressive experience within the hospitality industry that includes quantifiable success with off-site catering operations.
•Strong knowledge of the catering events and service needs. •Bilingual in Spanish and English is preferred.
•Demonstrated record of continuous growth in bringing change to the forefront.
•Demonstrated ability to plan, implement and support systems in a rapidly growing company.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Pastry Supervisor

In-charge and accountable for pastry production, supervising, teaching and directing employees of the pastry department.

Requirements:

• Daily checks the production to ensure prep is complete for following day. Checks for portion control, product quality and consistency
• Ensures that all product is produced on time
• Actively participates in tastings when appropriate and/or reviews with the tasting chef for that day
• Advising Purchasing Manager or Sous Chef of ordering needs on a daily basis
• Works to train others involved in the production to have sensible amounts produced and teaches consistency
• Daily looks at sales orders for the days ahead to efficiently plan production schedule
• Gives input to sous chef team to plan the weekly labor schedule
• Communicates clearly and often with other department leads about overlapping needs

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Receptionist

Salary:
Based on experience

The receptionist is responsible for the administrative duties relating to the office personnel and front desk: including answering phones, greeting and announcing clients/guests, e-mail, filing invoices and sales files, managing inquires and office conduct.

•Welcomes and announces visitors upon arrival.
•Performs basic clerical tasks including answering phones and directing call to proper person.
•Responsible for sorting and distributing incoming mail. Also responsible for shipping packages/mail. Will coordinate messengers when needed.
•Responsible for operating basic office equipment such as fax, postage machine and copier.
•Must initial and number invoices for office supplies, messengers, FedEx, etc.
•Distributes sales inquires to sales team members.
•Responsible for ordering cabs for staff and guest/client pick-up.
•Responsible for filing invoices and sales files.
•Responsible for assembling sales kits.
•Responsible for ordering office supplies once a week.
•Responsible for working with Managers to order office supplies for desks of new hires.

Requirements:

Education: Two-year associate's degree or equivalent job experience in administrative or customer service. Must have excellent communicate skills both written and verbal.

Experience: Must have excellent computer skills i.e. Word, Excel, PowerPoint, Access and Outlook.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com

Restaurant Manager - Rhapsody

The Restaurant Manager is responsible for the overall operation of their assigned restaurant. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of key associates.

• Ensure that the restaurant operates efficiently and effectively within the Company's fiscal and operational guidelines.
• Daily financial accountability (cash drops, change orders, server drops, petty cash, change banks). Review of daily reports (sales, comps, etc.)
• Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.
• Responsible for the physical/aesthetic maintenance of the restaurant.
• Ensure that all menu items are presented in an appropriate manner.
• Responsible for creating, updating and maintaining schedules for employees.

Requirements:

Education: High School Education or higher is required. Must speak English.

Experience: Must have 2+ years managerial experience with a focus on direct guest relations. Must be familiar with Aloha and Open Table. Must have strong written, communication and computer skills.

Physical: Must be able to be on your feet for extended periods of time. Must be able to lift up to 50lbs.

Contact:
Jessica Barrera
jbarrera@blueplatechicago.com