Work and Travel
Location Information (Premium Location (FULL))
Company Name :
Dollywood, Tennessee
Company Address :
2700 Dollywood Parks Blvd, Pigeon Forge, TN 37863, United States

 

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POSITION OPPORTUNITY & HOUSING INFORMATION
  • Job Title :
    Rides and Attractions / House and Grounds / Food and Beverage
  • Start Date :
    June 1st, 2019
  • End Date :
    August 15-31, 2019
  • Skill Required :
    Intermediate - Advanced English Skill.
  • Detailed Description :
    *House & Grounds Tech*
    • Maintain an aesthetically pleasing, sanitary environment by sweeping, picking up trash in your assigned area(s), including but not limited to, flower beds and back of house areas.
    • Cleaning up spills as necessary both indoors and outdoors on the park, including but not limited to, on roadways, pedestrian walkways, landscaped areas, natural settings and storage areas.
    • Maintain a high level of Attention To Detail in your assigned restroom(s) per your trained procedures as defined in your Training Plan.
    • Restock and keep track of supplies such as toilet paper, paper towels, soap, cleaning materials, etc. in your assigned area(s).
    • Develop a work timetable in your assigned area(s) to ensure tasks are completed in a timely manner.
    • Complete required Quality Control Audit paperwork on a daily basis.
    • Empty trash cans located in your assigned area(s), including but not limited to, other areas, assigned or unassigned, in need of additional assistance and/or immediate attention.
    • Keep all rolling carts and trash cans clean including lids and can liners as well as the inside and outside of trash cans.
    • Collect refuse and recyclable material then place in appropriate containers as well as keeping dumpster areas clean by ensuring all trash is picked up and area is hosed down.
    • Remove debris and standing water in the streets.
    • Initiate friendly interaction with the guests.
    • Work varying hours and at different areas when needed.
    • Maintain confidentiality at all times.
    • Perform all duties in a safe manner as set forth in the Safety Standards to include reporting any violation of Standards.
    o Management reserves the right to change and/or add to these duties at any time.

    *Foods Assistant*
    Management reserves the right to change and/or add to these duties at any time
    • Assist and support the Team Lead in the successful and profitable operation of the unit assigned while providing excellent Guest service.
    • Open and close the shop in the absence of the Team Lead including: DSL, register readings, and labor control.
    • Ensure there is no decrease in safety awareness, profitability, efficiency, and excellent Guest service in the absence of the Team Lead.
    • Maintain knowledge of Micros with the ability to do voids, refunds, and troubleshooting.
    • Set the benchmark for proper food preparation, portion control, presentation, and storage of all products.
    • Ensure safe handling of food that complies with expected quality, quantity, presentation and health code requirements.
    • Operate equipment to perform job duties, receive incoming orders, follow production recipes, minimize product loss, and maintain unit cleanliness. Follow all Authorized Operator Training Procedures.
    • Suggestively sell, buss tables, sweep dining areas, etc.
    • Support and enforce all company policies.
    • Act as quality assurance inspector.
    • Maintain knowledge of proper cooking temperatures and hold times; maintain temperature charts.
    • Ensure day dot procedures are in place; follows First In First Out.
    • Ensure food is high quality.
    • Follow Plate Perfect; enforce preparation/food handling standards which ensure designated portion control, ensuring all products are presented to Guest in a visually appealing and appetizing manner.
    • Know, understand, & enforce the use of the “Start Fresh” program when necessary; must be signed off on Start Fresh within 30 days of accepting this position.
    • Demonstrate a high level of productivity and production.
    • Learn and assist in the following areas to ensure maximum profitability:
    • Issuing - units don’t stock-pile food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies.
    • Receiving - all goods are received in good condition and acceptable for use.
    • Rotation - products are rotated for maximum freshness.
    • Portion Control - all employees know and understand the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weight portion sizes; follows Plate Perfect.
    • Waste Control - waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often.
    • Budget - achieves budgetary goals for food cost control.
    • Inventory Control - responsible for maintaining a proper level of inventory at all times.
    • Assist in conducting employee reviews.
    • Learn from and be coached by Team Lead on various topics, including the basics of inventory, ordering, scheduling.
    • Be an active participant and a model example in safety issues relating to personal safety and the Analyze labor usage to ensure maximum productivity and efficiency utilizing the functions of Shift Planner, creating unit schedules that correlate labor hours and sales volume in proportion.
    • Ensure that daily cash checks are done; take corrective action for excessive over/shorts.
    • Ensure unit is organized and maintained in a sanitary manner by ensuring proper cleaning schedules are followed.
    Management reserves the right to change and/or add to these duties at any time
    • Assist and support the Team Lead in the successful and profitable operation of the unit assigned while providing excellent Guest service.
    • Open and close the shop in the absence of the Team Lead including: DSL, register readings, and labor control.
    • Ensure there is no decrease in safety awareness, profitability, efficiency, and excellent Guest service in the absence of the Team Lead.
    • Maintain knowledge of Micros with the ability to do voids, refunds, and troubleshooting.
    • Set the benchmark for proper food preparation, portion control, presentation, and storage of all products.
    • Ensure safe handling of food that complies with expected quality, quantity, presentation and health code requirements.
    • Operate equipment to perform job duties, receive incoming orders, follow production recipes, minimize product loss, and maintain unit cleanliness. Follow all Authorized Operator Training Procedures.
    • Suggestively sell, buss tables, sweep dining areas, etc.
    • Support and enforce all company policies.
    • Act as quality assurance inspector.
    • Maintain knowledge of proper cooking temperatures and hold times; maintain temperature charts.
    • Ensure day dot procedures are in place; follows First In First Out.
    • Ensure food is high quality.
    • Follow Plate Perfect; enforce preparation/food handling standards which ensure designated portion control, ensuring all products are presented to Guest in a visually appealing and appetizing manner.
    • Know, understand, & enforce the use of the “Start Fresh” program when necessary; must be signed off on Start Fresh within 30 days of accepting this position.
    • Demonstrate a high level of productivity and production.
    • Learn and assist in the following areas to ensure maximum profitability:
    • Issuing - units don’t stock-pile food/supplies, keep par sheets up-to-date with only current items listed, all units have proper specifications, amounts of food and paper supplies.
    • Receiving - all goods are received in good condition and acceptable for use.
    • Rotation - products are rotated for maximum freshness.
    • Portion Control - all employees know and understand the recipes and portion in preparing each unit’s menu, constantly inspect and spot-weight portion sizes; follows Plate Perfect.
    • Waste Control - waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often.
    • Budget - achieves budgetary goals for food cost control.
    • Inventory Control - responsible for maintaining a proper level of inventory at all times.
    • Assist in conducting employee reviews.
    • Learn from and be coached by Team Lead on various topics, including the basics of inventory, ordering, scheduling.
    • Be an active participant and a model example in safety issues relating to personal safety and the Analyze labor usage to ensure maximum productivity and efficiency utilizing the functions of Shift Planner, creating unit schedules that correlate labor hours and sales volume in proportion.
    • Ensure that daily cash checks are done; take corrective action for excessive over/shorts.
    • Ensure unit is organized and maintained in a sanitary manner by ensuring proper cleaning schedules are followed.
    ๐ Management reserves the right to change and/or add to these duties at any time.

    - Able to communicate effectively in a professional manner with co-workers, supervisors, subordinates, vendors, and guests.
    - Able to learn and understand all policies and procedures pertinent to the department and the job.
    - Able to make quick and effective decisions. - Able to complete basic math calculations.
    - Able to follow verbal and written directions. -Able to follow safety practices and be safety conscious.
    - Able to deal with guests in a friendly, but firm manner.
    - Able to work effectively independently as well as with a group.
    - Able to learn, comprehend, and enforce Lagoon policies and procedures.
    - Able to handle multiple tasks simultaneously.
    - Able to handle stressful situations in a calm, professional manner.
    - Able to learn and operate a cash register and credit card machines quickly and efficiently at the same time as interacting with our guests.


    Perform all aspects of customer service to include; friendly interaction, fulfilling shop needs for cleanliness and attention to detail, fulfilling customer orders, maintaining food quality and safety, preparing food, serving food, and handling cash transactions.

    Essential Duties and Responsibilities:
    • Greeting guests and taking guest product orders.
    • Making customers feel welcome and appreciated.
    • Maintaining a themed environment.
    • Preparing/cooking food product.
    • Handling cash/making change and operating Point of Sale registers.
    • Maintaining safe food environment and following safety procedures.
    • Cleaning/bussing tables as assigned.
    • Suggestive selling.
    • Implementing shop closing/cleaning procedures.
    • Maintaining positive, helpful relationships with teammates.
  • Required Job Training :
    Yes
  • Salary :
    $9.25 - $9.40 per hour (*Rate is subject to change)
  • Hours :
    Average 30 - 40 hours per week.
  • Extra Hours :
    possible
  • Possibiliity of a 2nd Job :
    possible
  • Dress code :
    Uniform provided by employer
  • Housing :
    $100 per week. (*Rate is subject to change)
  • Housing Deposit Required :
    $50 per person. (*Rate is subject to change)
  • Transportation to work :
    Public trolley seasonal pass is $30
  • Meal benefits Required :
    Discount
  • Nearest Airport :
  • Additional Information :
  • Gatlinburg,TN

    All information (pay rate, rent, deposit, etc.) is subject to change within reasonable mean

    to reflect the nature of each placement without prior notice.

    :ข้อมูลข้างต้นอาจมีการเปลี่ยนแปลงขึ้นอยู่กับองค์กรแลกเปลี่ยนและสถานที่ เข้าร่วมโครงการปลายทาง

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