Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $42,600.00 - $57,400.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
competitive pay
Health Insurance
Dental Insurance
Paid Time Off
401k
Employee Discounts
Maternity/Paternity Leave
Job Description
The Indigo Road Hospitality Group (IRHG) is a distinguished hospitality company known for its commitment to creating a positive and inclusive environment where employees are treated like family. Founded in 2009 by Steve Palmer, IRHG has rapidly expanded its footprint, operating over 30 locations that include a diverse range of upscale restaurants and boutique hotels. The company prides itself on fostering a culture that prioritizes the well-being and growth of its team members, encouraging internal mobility and providing generous benefits that support both professional and personal development. Employees at IRHG are more than just staff; they are an integral part... Show More
Job Requirements
- 3+ years of banquets in upscale food focused environment
- passionate about Internal Hospitality and embrace our core values
- strong problem resolution skills
- have exceptional organizational skills and a keen eye for detail
- effective communication skills and the ability to navigate important conversation
- ability to work days, nights, weekends and holidays
Job Qualifications
- 3+ years of experience managing banquets in upscale food focused environments
- passionate about Internal Hospitality and embracing core company values
- strong problem resolution skills
- exceptional organizational skills and attention to detail
- effective communication skills and ability to navigate important conversations
- experience working in varied shifts including days, nights, weekends and holidays
Job Duties
- Help set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
- assist in overseeing, maintaining and managing food and service quality
- assess, implement and manage service standards by ensuring consistency across operational procedures
- achieve financial objectives by working with the Executive Chef preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
- create and carry out strategic business objectives that mitigate risk and maximize profit across recruitment, finance, legal and restaurant operations (FOH/BOH)
- forecast financial trends to control labor, food and beverage cost
- lead by example and set the tone for health, safety and cleanliness throughout the property
OysterLink simplifies hospitality hiring.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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