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Beimel Transportation is looking to hire CDL A and B Truck Drivers! Must Have A Valid Class A or B License Tanker Endorsement Preferred At Least 1 Year of Commercial Driving Experience Required! Engine brake experience is an absolute requirement for this role! Must Be Willing To Be In Western Pennsylvania For 3 Weeks At A Time! Western Pennsylvania-based transportation company focused on catering to the Oil and Natural Gas industries are looking to hire CDL licensed drivers hauling water from various fill points to various fracks in Pennsylvania, Ohio, and West Virginia. The driver will stay in a hotel that is paid for by our company. The job can consist of 2 weeks on, 1 week off with flexible scheduling available! The company provides transportation to and from the nearest airport and a 2 week paid training period. Starting rate is $25/hour with time and a half after 40 hours (most drivers get between 60 and 70 hours a week) it comes out to around $70,000 to $87,000 a year but again it's based on time and a half with overtime working around 60-70 hours a week. This is what our top drivers made in their 1st year! What We Offer: • Competitive Pay, • Company Paid Transportation & Lodging, • Stay in a hotel that is paid for by our company, • Health, medical, dental and vision insurance, • Life insurance, • All miles paid, • 24/7 Dispatch, • Roadside Assistance, • Newer and clean equipment, • Holiday Pay, • Hotel and transportation pay, • $200 referral bonus Home Time: 2 weeks on and 1 week off preferred. Flexible scheduling available Responsibilities: • Loading, transporting, and unloading both fresh and impaired water, as well as flatbed loads including., • Equipment, Pipe, Rig Mats, Light Towers, Oversized Loads, and all other legal flatbed loads. In the instance of flatbed loads, drivers must also be capable of securing their loads within the guidelines provided by the Pennsylvania DOT., • Required to be capable of performing some general manual labor in the event that a customer may require it., • Required to be available at a moment’s notice due to the sudden nature of our business., • Drivers must also possess the ability to fill out all necessary digital and hardcopy paperwork correctly., • Hook and unhook hoses and load the empty hose back on the the truck. Requirements: • Must have a valid Class A or B Commercial Driver's License, • 21 years of older, • Must have minimum of 1 year of commercial driving experience, • Engine brake experience is an absolute requirement for this role, • Able and willing to run night shifts, • Tanker Endorsement Preferred Beimel Transportation Inc. is an equal opportunity employer where we strive to be a great place to work. Challenge and Opportunity are part of our daily experience. We are an organization where dedication, hard work, good judgment, and results are recognized and rewarded.

Job Description Duties & Responsibilities: • Demonstrates the ability to complete Banquet Event Orders (BEOs) in a timely, neat, and organized manner to the specifications of each dish and the needs of the guests., • Prep proteins, chop, slice, dice, peel, and portion fruits and vegetables, following portion control, food quality, and safe food handling standards., • Safely operate and sanitize all kitchen equipment., • Follows approved recipes while ensuring proper cooking techniques and the highest quality standards., • Understands the importance of controlling product costs by managing waste., • High level quality control of all inventories, including food and kitchen equipment, ensuring that all product/inventory are properly rotated., • Identifies, utilizes, and builds knowledge base of specific culinary terms (i.e. grilling, dicing, etc.), • Practices “clean as you go” habits, and leaves the workspace clean, organized, and sanitized., • Adheres to all CATZ and Health Department Guidelines., • Strong communication with Supervisor for approval to leave assigned area for breaks, any guest service concerns, broken equipment, or problems with the kitchen areas., • Manage closing duties including end of day kitchen inspection, • Performs other duties as assigned, • Adheres to Zoo policies and protocols Minimum Qualifications: • Must have excellent interpersonal communication skills., • Must take pride in the workspace and thrive in a team environment., • Must have strong organizational skills., • Must be able to lift 50 lbs, push, pull, stock, and stand for long hours., • Must be safety oriented., • Must be able to work in a fast-paced environment., • Must be available to work a flexible schedule, including mornings, days, nights, weekends, and holidays., • Must be able to speak and read English., • Previous catering or food service experience preferred., • Working hazards include, but not limited to, hot surfaces, wet floors, hot surfaces and sharp objects

Job Description We are looking for our next great team member to join us as a Banquet Cook in our Banquets department. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Marriott Syracuse Downtown seeks Banquet Cook (Full-Time) to organize, prepare and cook all food items in assigned stations for banquets and restaurant meals and assists the chef in training and support of the kitchen staff. Here is what you will be doing each day as a Banquet Cook: • Prepare and cook food according to recipes quality standards, presentation standards and food preparation checklist. Date all food containers and rotate., • Inspects, selects and uses food items of the highest quality in the preparation of all menu items., • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any items out of stock or shortages. Keep buffet items stocked., • Prepare food for banquets as required following specifications of banquet event orders., • Work banquet food stations as scheduled by chef., • Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill., • Perform any other job-related duties as assigned. Does this sound like you? You possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times. You can communicate well with guests and are willing to “pitch-in” and help co- workers with their job duties and be a team player. Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day. • Flexible availability is required as the Banquet Cook & team are driven by events., • Experience cooking in large scale kitchens and/or for catering, events and/or banquets required., • SafeServ & Food Handling training required & provided at no cost, if you do not have a valid certificate. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description The Assistant Director of Catering and Concessions will support food and beverage operations across sports and entertainment venues, coordinating catering and concessions activities while helping drive efficient service, strong vendor partnerships, and outstanding event experiences. This role offers progression to Director of Hospitality and expanded responsibility across multiple properties. Responsibilities • Oversee catering operations for sports and entertainment venue events., • Manage concessions operations to support efficient, high-quality service., • Coordinate menus for catering and concessions offerings., • Manage vendor relationships and related operational needs., • Develop and maintain staff schedules aligned with event requirements., • Monitor inventory levels and support inventory control processes., • Assist with budget oversight and sales coordination., • Prepare performance reports and communicate operational results. Preferred Qualifications • 4+ years of experience in catering and concessions management., • Experience in catering management., • Experience in concessions operations., • Demonstrated team leadership experience.\nCompany Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed. The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description Position Description: Lead catering events at a supervisory level in accordance with assigned Event Orders maintaining client satisfaction. Responsible to: Director of Food & Beverage Essential Job Functions: • Lead and delegate event tasks and duties, • Greet clients and guests., • Interpret and execute BEO instructions and articulate them to staff., • Adhere to event timelines as scheduled: doors, meal times, etc., • Monitor staff duties to ensure efficiency., • Leads set up of all catering facilities for events., • Direct staff during breakdown of events., • Maintains clean tables and banquet area., • Takes orders from customers, serves courses in timely manner., • Ensure staff adheres to schedule., • Assists in training new staff as directed by Director of Food and Beverage., • Provides high levels of customer service at all times., • Complete End of Event Report and ensure bank drop at event conclusion., • Adheres to Zoo policies and protocols. Additional Responsibilities: • Performs other duties as requested. Education/Experience Requirements: • Two years serving experience., • Strong guest service and leadership abilities., • Troubleshooting, problem-solving, and crisis management., • Food and beverage experience preferred. Skills / Knowledge Required: • Customer service oriented; Team player; Self-motivated; Able to work in fast paced environment; Able to handle difficult customers., • Able to lift moderate to heavy items (50-75 pounds); Continuous standing and walking while carrying items; Shifts may include days, nights and / or weekends.

Job Description At St. Camillus, we're Centered on Celebrating our Employees! Our team is what makes St. Camillus an amazing place to work. We are currently in need of a Full Time Executive Chef for our Food Services Department! JOB DESCRIPTION: This position is responsible for all aspects of managing the kitchen’s production and culinary staff of the dining service department. This role is directly responsible for ensuring the quality and preparation of all menu items and proper handling/storage of food items according to the Department of Health and facility regulations. • Coordinates the purchasing of all food items., • Develop menus, while maintaining approved food costs., • Maintain complete knowledge of and ensure associate compliance with Department of Health and St. Camillus regulations, policies and procedures., • Establish daily priorities, and assign production and preparation tasks for the culinary team., • Review daily menus with management, and accept feedback., • Review and execute all event orders., • Take physical inventory of food items daily and weekly., • Ensure the kitchen area is stocked with required tools, and working equipment for daily demands., • Ensure that recipe cards, production scheduled, plating guides, textures, and photographs are current and posted., • Ensure that staff prepare menu items following recipes and guidelines according to department and restriction standards., • Conduct frequent walk throughs of the kitchen area and direct staff to correct any deficiencies. Ensure that quality and details are being maintained., • Ensure that excess items are used effectively., • Oversee and direct training of new hires, and maintain on-going training for existing staff., • Perform any other job related duties or responsibilities as assigned by your supervisor. QUALIFICATIONS: • Proven experience in restaurant management, food handling, and/or catering, • Strong culinary skills with expertise in food production and menu planning, • Excellent communication skills and can effectively lead a tea, • Ability to work under pressure in a fast-paced environment while maintaining quality standards EMPLOYEE BENEFITS: • No Mandated Shifts, • Daily Pay, • Generous Paid Time Off, • Affordable Health/Dental/Vision Plans, • Company Funded Life Insurance and Health Reimbursement Account, • Retirement Plan, • Tuition Reimbursement, • On the Centro Bus Line, • Free parking Why work at St. Camillus? Our Mission: St. Camillus is a non-denominational, not-for-profit organization dedicated to caring for life through a broad range of health care services. Our Vision: To be the provider of choice for compassionate and innovative care. If you are interested in joining a team of professionals who are committed to providing high quality services in a caring environment, we want to hear from you! To learn more information about St. Camillus, visit our website at: http://www.st-camillus.org EOE/Affirmative Action Employer

Job DescriptionAre you the next Catering & Events Coordinator for Feast Coast?Feast Coast Hospitality – Syracuse, NY About Feast Coast Hospitality: At Feast Coast Hospitality, we don't just operate restaurants—we create experiences. As the team behind XO Taco, Double Cheese, Original Grain, Hot Stuff and a growing portfolio of hospitality concepts, we're passionate about bringing people together through unforgettable food, genuine hospitality, and one-of-a-kind events. From intimate private dinners and weddings to corporate catering, food truck festivals, grand openings, and community events, our brands are built to celebrate every occasion. The Role: You're the connector. The planner. The closer. The problem solver. As our Catering & Events Coordinator, you'll oversee catering and private event sales across all Feast Coast Hospitality brands. You'll work directly with clients to create memorable experiences while coordinating with our operations teams to ensure every event is flawlessly executed. If you're equal parts salesperson, event planner, relationship builder, and hospitality professional, this is your opportunity to help shape one of Central New York's fastest-growing hospitality groups. What You'll Do: • Grow catering and private event sales across all Feast Coast Hospitality brands., • Respond to inquiries and guide clients from first conversation through event execution., • Create customized proposals, menus, and event packages., • Coordinate logistics with restaurant managers, chefs, and food truck teams., • Manage event calendars, contracts, invoices, and timelines., • Attend key events to ensure seamless execution and exceptional guest experiences., • Build relationships with corporate clients, wedding venues, schools, nonprofits, and community organizations., • Develop new partnerships and uncover new catering and event opportunities., • Represent Feast Coast Hospitality at networking events, expos, and community functions., • Work closely with the marketing team to promote catering services and seasonal offerings., • Continuously improve systems and guest experiences across all brands. Our Brands: You'll help represent some of Central New York's favorite concepts, including: • XO Taco – Bold tacos, tequila, and unforgettable parties., • Double Cheese – Classic burgers and neighborhood hospitality., • Hot Stuff – Our signature hot sauce brand sold across the country., • Plus new concepts and special events currently in development., • No two days—and no two events—are ever the same. What You Bring: • Hospitality, catering, event planning, or sales experience preferred., • Outstanding communication and relationship-building skills., • Exceptional organization and attention to detail., • Ability to manage multiple events simultaneously., • Self-motivated with a strong sense of ownership., • Comfortable working independently while collaborating across departments., • Positive attitude and a genuine passion for hospitality., • Flexible availability, including occasional evenings and weekends. Bonus Points If You: • Love planning events as much as attending them., • Enjoy networking and creating long-term client relationships., • Have experience in weddings, corporate events, or catering sales., • Think creatively and solve problems before they become problems., • Believe every event—large or small—deserves exceptional hospitality. What We Offer: • Competitive hourly rate., • Performance-based commission and bonus opportunities., • Paid vacation and holidays., • Employee dining discounts across Feast Coast Hospitality brands., • Professional development and advancement opportunities., • A creative, entrepreneurial culture where your ideas matter., • The opportunity to help shape the future of hospitality in Central New York. Ready to Build Something Bigger?At Feast Coast Hospitality, we're not simply booking events—we're creating experiences people will remember. If you're passionate about hospitality, love building relationships, and thrive in a fast-paced, creative environment, we'd love to meet you. Join our team and help bring the Feast Coast experience to celebrations, businesses, communities, and events throughout Central New York Resumes may be forwarded to maryanne@feastcoasthd.com Feast Coast Hospitliaty/XO Taco is an equal opportunity employer. We hire great people with great attitudes and believe the best teams are built through diversity, inclusion, and mutual respect.

Job Description General Manager - Large Event Space Binghamtom, NY Compensation: • $90k +potential for additional commission based on performance paid out at years end, • Paid medical coverage, along with options for dental, vision, • PTO – 1 week year 1, 2 weeks year 2, 3 weeks year 3, • 2 days off per week, • Hours expectations 8am-4pm on non-event days and hours would be flexed during event days We are seeking a dynamic, highly organized, and business-minded General Manager to oversee the complete operations, financial performance, and turning leads into customers at our premier special events venue. The General Manager will lead a dedicated team to execute a diverse portfolio of events, including weddings, corporate conferences, galas, and private parties. The ideal candidate will combine hospitality excellence with strong business acumen to maximize revenue, build community relationships, and ensure every event is executed flawlessly. This role reports directly to the ownership/corporate executive team. Requirements: • Effective communicator over the phone and in person, • Creative and effective marketing strategies, • Exceptional with #’s, P&L, Quickbooks, Account Payables, managing margins, • Experience with offsite catering and further developing this piece of the business, • Strong experience mentoring staff and leading by example As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.

The Asst. Director of Food & Beverage, Catering provides strategic leadership and hands-on operational oversight for all F&B Catering operations at The Oncenter. This includes catering, menu development, financial performance, and staffing. This role is responsible for driving revenue, controlling costs, ensuring compliance, and delivering exceptional guest and client experiences across all events and daily operations. Essential Duties And Responsibilities • Oversee the planning, coordination, and execution of all catering operations for private events, meetings, receptions, banquets, galas, and special events., • Develop and manage departmental budgets, forecasts, and financial performance, including revenue and expense tracking., • Analyze key performance metrics such as food sales, attendance, and labor costs to drive operational efficiency and cost control., • Plan and execute event operations, including scheduling, staffing, ordering, and post-event evaluations., • Establish and maintain operational standards to ensure consistency, quality, and exceptional guest service., • Ensure compliance with all local, state, and federal health, safety, and liquor regulations., • Inspect facilities and equipment to maintain regulatory compliance and operational readiness., • Supervise and develop Food & Beverage management staff, including performance management, coaching, and training., • Partner with Human Resources on hiring, onboarding, employee relations, and development initiatives., • Maintain positive employee and labor relations, including adherence to union contracts., • Oversee payroll processing and labor coordination, including working with temporary staffing agencies as needed., • Collaborate with finance and other departments to ensure alignment with company policies and operational goals., • Support business development efforts by identifying opportunities for new clients, partnerships, and revenue streams., • Promote food and beverage services to internal and external clients to drive account growth., • Participate in planning meetings and serve as a key stakeholder in event and operational strategy., • Perform other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education And Experience • Bachelor's degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field preferred., • Minimum five (5) years industry experience in a management level position with three (3) of those years in a management function within a large venue, arena, convention center, or hospitality environment; or equivalent combination of education and experience., • Experience with POS systems, inventory systems, scheduling, and Microsoft Office., • Strong, demonstrated experience in budgeting, forecasting, labor management, and operational planning., • Experience with vendor management, purchasing, and contract negotiations., • Experience working in a union environment is a plus. Skills And Abilities • Strong leadership skills with the ability to motivate, develop, and manage teams., • Excellent communication and interpersonal skills across all levels of the organization., • Strong organizational and planning abilities with attention to detail., • Ability to work independently and make sound decisions in a fast-paced environment., • Customer-focused mindset with a commitment to delivering exceptional guest experiences., • Professional demeanor and appearance., • High level of initiative, accountability, and work ethic., • Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Compensation $70,000-$82,000 annually, commensurate with experience, plus a comprehensive benefits package including medical, dental, vision, life and disability insurance, paid time off, and 401(k). Physical Demands • Ability to stand, walk, and move throughout the facility for more than 50% of workday., • Ability to lift up to 50 pounds and perform physical tasks such as bending, stooping, and pushing/pulling., • Ability to work in both indoor and outdoor environments as needed., • Regular use of a computer and office equipment. Legends Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Functions as the General Manager responsible for the oversight and coordination of the day-to-day operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department in a community hospital or single site setting. The Manager of Food & Nutrition Services is responsible for successfully coordinating and directing all activities within the department in a single campus environment. Assists in development and management of preliminary program budgets in collaboration with THS Regional Managers and RHM stakeholders. Works with all levels of senior leadership and management teams at RHMs and within the region. Develops and implements effective cost reduction plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the Regional Manager, THS and RHM stakeholders are kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. Leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the RHM's FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas. Provides operational and technical support to RHM stakeholders, managers, and System Office in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: • Standardization of policies and procedures related to FANS expense management and operations., • Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Ensures short and long-term regional financial objectives stay on course and drives initiatives with RHM teams that contribute to THS program short and long-term operational excellence. Provides fiduciary responsibility for RHM monthly outcome of FANS program profit and loss statement and works with local stakeholders and Regional Manager to prepare and submit program annual revenue and expense budgets. Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps Regional Manager, THS informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits. Presents findings and recommendations for improvement to the Regional Manager. Meets with direct reports and support staff, as required, to review overall operations goals/objectives, to address shortfalls and open issues, and to encourage open dialogue for suggested process improvements. Reviews subsequent FY goals/objectives and related strategic plans as defined by the Regional Manager, THS and RHM Stakeholders; outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for Hospitality Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies. Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses colleague problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities, and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance regionally in coordination with the UEM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects of departmental operations including but not limited to patient and clinical services, production, catering and retail operations function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Assures that there are ongoing effective quality improvement programs within the department, inclusive of the clinical aspects, food borne illness, safety and infection control in the appropriate areas of the department. Ensures all cafeteria/catering pricing is reviewed annually to trend with market and is priced consistently with THS policy. Ensures all cash handling policies are followed appropriately and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference and that Nutrient Analysis is accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Also ensures that event costs are tracked per policy (Internally) and billed in a timely fashion (externally). Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. Minimum Qualifications: BA or BS degree preferred in institutional management, dietetics or equivalent degree with a minimum of five years progressive experience in the field of dietetics or healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM) and 7 to 10 years progressive management experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. Physical / Mental Requirements and Working Conditions: Works in a well-lit, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. Trinityhospitalityservicesmissionstatement: In the spirit of our guiding behaviors, as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. Trinity Health Mission Statement and Guiding Behaviors: Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. Pay Range $86,175-$129,263 Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.

Job Description We are looking for our next great team member to join us on our Banquet team as an Assistant Banquet Manager. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Marriott Syracuse Downtown seeks Assistant Banquet Manager who will be responsible for providing assistance to the Banquet Manager in coordinating, supervising, training and directing all banquet personnel to ensure the success of all banquet events while maintaining high standards of service. Here is what you will be doing each day as an Assistant Banquet Manager: • Check server and houseperson banquet event orders to ensure that all information is accurate., • Check room set-up to see that banquet event order directions are completely followed. Ensure that all public areas are neat and clean., • Make contact with group representatives. Explain how to make contact if needed throughout the function., • Verify staffing levels for the next day's functions. Adjust schedules accordingly through the addition or cancellation of servers/bartender/housepersons., • Operate as a banquet server when needed; setting-up, greeting and serving the guest and breaking-down the function., • Inspect banquet areas at end of function to ensure all equipment is returned to its proper area and all areas are clean., • Perform any other job-related duties as assigned. Does this sound like you? Communication is one of your strengths and you have a self-starting personality with an even disposition. You have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette, knowledge of the appropriate table settings and service ware and knowledge of all applicable federal, state and local health and safety regulations. You've worked in event management or catering. You have supervisory experience and know how to motivate a team to stay on task and exceed guest expectations. Teamwork makes the dreamwork is your mantra and great customer service drives your decision making. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

POSITION PURPOSE Functions as the General Manager responsible for the oversight and coordination of the day-to-day operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department in a community hospital or single site setting. The Manager of Food & Nutrition Services is responsible for successfully coordinating and directing all activities within the department in a single campus environment. Assists in development and management of preliminary program budgets in collaboration with THS Regional Managers and RHM stakeholders. Works with all levels of senior leadership and management teams at RHMs and within the region. Develops and implements effective cost reduction plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the Regional Manager, THS and RHM stakeholders are kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. Leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the RHM's FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas. Provides operational and technical support to RHM stakeholders, managers, and System Office in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: • Standardization of policies and procedures related to FANS expense management and operations., • Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Ensures short and long-term regional financial objectives stay on course and drives initiatives with RHM teams that contribute to THS program short and long-term operational excellence. Provides fiduciary responsibility for RHM monthly outcome of FANS program profit and loss statement and works with local stakeholders and Regional Manager to prepare and submit program annual revenue and expense budgets. Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps Regional Manager, THS informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits. Presents findings and recommendations for improvement to the Regional Manager. Meets with direct reports and support staff, as required, to review overall operations goals/objectives, to address shortfalls and open issues, and to encourage open dialogue for suggested process improvements. Reviews subsequent FY goals/objectives and related strategic plans as defined by the Regional Manager, THS and RHM Stakeholders; outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for Hospitality Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies. Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses colleague problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities, and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance regionally in coordination with the UEM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects of departmental operations including but not limited to patient and clinical services, production, catering and retail operations function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Assures that there are ongoing effective quality improvement programs within the department, inclusive of the clinical aspects, food borne illness, safety and infection control in the appropriate areas of the department. Ensures all cafeteria/catering pricing is reviewed annually to trend with market and is priced consistently with THS policy. Ensures all cash handling policies are followed appropriately and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference and that Nutrient Analysis is accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Also ensures that event costs are tracked per policy (Internally) and billed in a timely fashion (externally). Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS BA or BS degree preferred in institutional management, dietetics or equivalent degree with a minimum of five years progressive experience in the field of dietetics or healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM) and 7 to 10 years progressive management experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors, as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. TRINITY HEALTH MISSION STATEMENT AND GUIDING BEHAVIORS Mission: We serve together in Trinity Health, in the spirit of the Gospel, to heal body, mind and spirit, to improve the health of our communities and to steward the resources entrusted to us. The Guiding Behaviors are the behaviors necessary for all of us to achieve our Vision. They are: We support each other in serving our patients and communities. We communicate openly, honestly, respectfully and directly. We are fully present. We are all accountable. We trust and assume goodness in intentions. We are continuous learners. Pay Range 86175-129263 Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will

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