204 Food Beverage jobs in Costa Mesa

Department: Food & Beverage

Reports To: F&B Manager

Hourly Rate: $18 per hour

Location: Long Beach, CA

Job Type: Part-Time

Legends|ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a F&B Runner at the Aquarium of the Pacific. As a Food and Beverage Runner, you will be responsible for delivering products to all concession stands in a timely manner. To succeed in this role, you must be a self-starter, proactive problem solver, and able to perform each essential duty satisfactorily.

Essential Duties and Responsibilities:

• Deliver products to all concession stands in a timely manner.
• Assist with location inventory and manage warehouse transactions.
• Maintain a safe working environment and sanitary work area.
• Set up and break down portable food service equipment.
• Clean and organize concession stands and warehouse areas.
• Accurately complete paperwork for each delivery.
• Interact effectively with team members in a diverse workforce.
• Follow all Food & Beverage rules and regulations set by ASM Global.
• Perform other related duties as assigned by the supervisor.
• Lift, move, and carry up to 25 lbs.
• Flexible to work nights, weekends, and holidays.

Qualifications:

• Education: High school diploma or GED required.
• Certifications: Must have current ServeSafe/Foodhandler certification and Responsible Beverage Service (RBS) Certificate.
• Experience: Previous experience in food and beverage is preferred but not required.
• Skills: Must have customer service skills, a positive attitude, and the ability to work in a fast-paced environment.

Physical Demands:

• Must be able to stand and walk for long periods.
• Ability to lift and move items up to 25 lbs.
• Ability to bend, stoop, kneel, and crouch.
• This position may require working inside or outside depending on events.
• Exposure to loud sounds during some events.

To Apply: Interested applicants can apply directly from this page by clicking APPLY. For those requiring reasonable accommodations to complete the application process, please contact ( . All status updates will be provided through Workday, so please refrain from calling for updates.

Equal Opportunity Employer Statement: Legends/ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply. VEVRAA Federal Contractor.

Join to apply for the Project Manager - Construction - Food & Beverage role at Burns & McDonnell . Description The Project Manager oversees the day-to-day operations from pre-construction through project completion and warranty periods. This role primarily manages construction projects in the industrial manufacturing industry, such as food and consumer manufacturing plants or in the life science space. Responsibilities include managing safety, quality, schedule, cost control, contracts, subcontractors, suppliers, proposals, estimates, documentation, client relations, field staff, and other duties related to EPC, Construction Management, and Program Management projects. Key Responsibilities: Ensure adherence to safety programs, trainings, and policies, and promote safety & health performance. Oversee daily construction activities and ensure successful execution of multiple projects. Participate in project planning, scheduling, estimating, and setting project objectives. Develop and maintain client relationships, handle proposals, and project-related communications. Negotiate contracts and change orders, and participate in risk reviews. Implement project execution plans, including safety, quality, staffing, and procurement plans. Develop staffing plans, train teams, and coordinate activities across disciplines. Manage permits, site layout, mobilization, and demobilization. Oversee RFPs, bid processes, and subcontractor selection. Review and approve project reports, budgets, cash flows, and status updates. Coordinate with engineering teams on deliverables and manage contract administration processes. Oversee invoicing, commissioning, startup, and project closeout processes. Ensure compliance with insurance, taxes, licensures, and bonding requirements. Perform safety, quality, and financial audits and assessments. Manage project documentation, communication, and community relations. Mentor team members and provide performance feedback. Manage labor, equipment, and inventory for projects. Perform other duties as assigned and ensure compliance with company policies. Qualifications: Bachelor’s Degree in Construction, Engineering, or related field and 7+ years of project management experience, or applicable experience in lieu of degree. Proficiency in Microsoft Office; experience with project management software preferred. Strong communication, organizational, analytical, and problem-solving skills. Experience in industries like aviation, commercial, energy, manufacturing, etc., is preferred. Understanding of accounting principles and ability to meet driving requirements. Compensation: $155,000 - $300,000 annually, based on experience and qualifications, including base salary and potential bonuses. Benefits: Comprehensive benefits package, including insurance, disability, time off, wellness programs, ESOP, and 401(k). This job posting will remain open until filled. Location: Brea, CA, with travel up to 25%. Type: Full-time, experienced level. #J-18808-Ljbffr

(Wait Staff / Team Member / Food Service) - $16-$20 Per Hour (Weekly pay + Special Events) / Part-time or Full-time Hours / AM & PM Shifts Available - Hospitality Staffing Solutions, renowned for its commitment to excellence, works with a diverse array of properties, ranging from boutique hotels to luxury resorts, and is continually seeking talented individuals to fill essential roles in food & beverage positions. As a Food & Beverage Server you will: Take and relay food and beverage orders; Handle complaints and concerns of customers; Provide food and beverage product knowledge; Break down table settings, removes tablecloths and linens, and other items; Practice responsible alcohol service; Follow all required safety and standard operating procedures.Immediate Hire >>

2 weeks ago Be among the first 25 applicants

Direct message the job poster from Burns & McDonnell

Description

The Food and Beverage Business Leader for the California Regional Office is responsible for the overall business line development, managerial direction, profitability and leadership of the Food and Beverage Business Line with our California regional office and other areas as required by Global Facilities practice. This position will build and grow the clients and team members necessary to run a profitable Engineer Procure and Construct (EPC) business line. As a leader they will develop a culture based upon Burns & McDonnell's core values of client satisfaction, commitment, dedication, integrity, safety and overall outstanding service. This includes supporting and executing business strategy, delivering winning solutions, developing high-performance teams, and promoting the Burns & McDonnell culture, values, and mission.

• Provide Business Development leadership for Food and Beverage within the region and execute a national market strategy within the region.
• Manage and provide leadership to the employee-owners including, assigning project work and reviewing personnel performance to ensure quality and efficient operation of design and construction staff.
• Identify client and project opportunities and manage team efforts for submittals, proposals, presentations, contract negotiation, and related activities.
• Identify key recruiting needs and talent. Maintain responsibility for leading all California Food & Beverage recruiting activities throughout the area(s) of influence.
• Lead development of clients and opportunities through the Burns & McDonnell network including contract review and negotiation, lead go/no gos, cost and budget reviews and risk review processes with a focus on EPC project delivery.
• Utilize Burns & McDonnells network of resources in identifying the best value solution for our clients including self-perform entities, regional office & other business line capabilities, and various other global practices as applicable.
• Develop and clearly articulate business objectives and your vision for the future of the team.
• Establish project teams, coordinate activities of multiple disciplines, and ensure the efficient, cost-effective utilization of staff while assuring adherence to contractual and performance requirements.
• Demonstrate creativity, foresight and mature judgment in anticipating and solving problems.
• Lead negotiates prime service contracts, subcontracts, and change orders considering input and approval from management.
• Successfully manage the Markets financial results, preconstruction services, project management, cost control and client satisfaction.
• Responsible for providing input to the managerial direction of the design-build functions for supporting Food and Beverage.
• Support development of overall Calfornia Global Facilities and Business line business plan.
• Serve as project manager for key clients and/or new clients as required, and where new business is being developed.
• Effectively communicate project status, risks, forecasted completion and costs to all stakeholders.
• Establish and maintain current relationships with subcontractors, vendors, partners, clients and others.
• Build and maintain continuous communications between stakeholders and business partners both inside and outside of Burns & McDonnell.
• Identify project opportunities early and facilitate go/no-go decisions in cooperation with leadership and GFS practice leadership.
• Responsible for working with internal BMcD design and construction co-workers as a fully integrated team to ensure our clients success.
• Oversee preparation and approval of monthly internal reports. Present reports and represent status of project execution and financial performance to executive management.
• Responsible for providing performance feedback to department managers for project team members as appropriate.
• Recommend changes in basic structure and organization of the Business line to ensure the effective fulfillment of objectives assigned to it.
• Ensure compliance with company and site safety policies.
• All other duties as assigned.
  
  

• Provide Business Development leadership for Food and Beverage within the region and execute a national market strategy within the region.
• Manage and provide leadership to the employee-owners including, assigning project work and reviewing personnel performance to ensure quality and efficient operation of design and construction staff.
• Identify client and project opportunities and manage team efforts for submittals, proposals, presentations, contract negotiation, and related activities.
• Identify key recruiting needs and talent. Maintain responsibility for leading all California Food & Beverage recruiting activities throughout the area(s) of influence.
• Lead development of clients and opportunities through the Burns & McDonnell network including contract review and negotiation, lead go/no gos, cost and budget reviews and risk review processes with a focus on EPC project delivery.
• Utilize Burns & McDonnells network of resources in identifying the best value solution for our clients including self-perform entities, regional office & other business line capabilities, and various other global practices as applicable.
• Develop and clearly articulate business objectives and your vision for the future of the team.
• Establish project teams, coordinate activities of multiple disciplines, and ensure the efficient, cost-effective utilization of staff while assuring adherence to contractual and performance requirements.
• Demonstrate creativity, foresight and mature judgment in anticipating and solving problems.
• Lead negotiates prime service contracts, subcontracts, and change orders considering input and approval from management.
• Successfully manage the Markets financial results, preconstruction services, project management, cost control and client satisfaction.
• Responsible for providing input to the managerial direction of the design-build functions for supporting Food and Beverage.
• Support development of overall Calfornia Global Facilities and Business line business plan.
• Serve as project manager for key clients and/or new clients as required, and where new business is being developed.
• Effectively communicate project status, risks, forecasted completion and costs to all stakeholders.
• Establish and maintain current relationships with subcontractors, vendors, partners, clients and others.
• Build and maintain continuous communications between stakeholders and business partners both inside and outside of Burns & McDonnell.
• Identify project opportunities early and facilitate go/no-go decisions in cooperation with leadership and GFS practice leadership.
• Responsible for working with internal BMcD design and construction co-workers as a fully integrated team to ensure our clients success.
• Oversee preparation and approval of monthly internal reports. Present reports and represent status of project execution and financial performance to executive management.
• Responsible for providing performance feedback to department managers for project team members as appropriate.
• Recommend changes in basic structure and organization of the Business line to ensure the effective fulfillment of objectives assigned to it.
• Ensure compliance with company and site safety policies.
• All other duties as assigned.
  
  

• Bachelor's degree in engineering or Architectural discipline from an accredited program.
• Minimum 7 years related professional experience (10-15 strongly preferred) in architectural/engineering design (conceptual or detailed) and/or project management with 5 years of construction EPC-related experience strongly preferred. A minimum of five years of food and/or beverage experience is strongly preferred.
• Must demonstrate excellent oral and written communication skills, strong interpersonal skills, and the ability to clearly and effectively present complex information to all levels of employees, management, and clients.
• Position requires the ability to thoughtfully and positively influence, lead, and manage change.
• Must possess strong project management skills and a strategic perspective.
• A professional engineer or architecture license is strongly preferred.
  
  

Description

The Food and Beverage Business Leader for the California Regional Office is responsible for the overall business line development, managerial direction, profitability and leadership of the Food and Beverage Business Line with our California regional office and other areas as required by Global Facilities practice. This position will build and grow the clients and team members necessary to run a profitable Engineer Procure and Construct (EPC) business line. As a leader they will develop a culture based upon Burns & McDonnell's core values of client satisfaction, commitment, dedication, integrity, safety and overall outstanding service. This includes supporting and executing business strategy, delivering winning solutions, developing high-performance teams, and promoting the Burns & McDonnell culture, values, and mission.

Roles & Responsibilities:

• Provide Business Development leadership for Food and Beverage within the region and execute a national market strategy within the region.

• Manage and provide leadership to the employee-owners including, assigning project work and reviewing personnel performance to ensure quality and efficient operation of design and construction staff.

• Identify client and project opportunities and manage team efforts for submittals, proposals, presentations, contract negotiation, and related activities.

• Identify key recruiting needs and talent. Maintain responsibility for leading all California Food & Beverage recruiting activities throughout the area(s) of influence.

• Lead development of clients and opportunities through the Burns & McDonnell network including contract review and negotiation, lead go/no gos, cost and budget reviews and risk review processes with a focus on EPC project delivery.

• Utilize Burns & McDonnells network of resources in identifying the best value solution for our clients including self-perform entities, regional office & other business line capabilities, and various other global practices as applicable.

• Develop and clearly articulate business objectives and your vision for the future of the team.

• Establish project teams, coordinate activities of multiple disciplines, and ensure the efficient, cost-effective utilization of staff while assuring adherence to contractual and performance requirements.

• Demonstrate creativity, foresight and mature judgment in anticipating and solving problems.

• Lead negotiates prime service contracts, subcontracts, and change orders considering input and approval from management.

• Successfully manage the Markets financial results, preconstruction services, project management, cost control and client satisfaction.

• Responsible for providing input to the managerial direction of the design-build functions for supporting Food and Beverage.

• Support development of overall Calfornia Global Facilities and Business line business plan.

• Serve as project manager for key clients and/or new clients as required, and where new business is being developed.

• Effectively communicate project status, risks, forecasted completion and costs to all stakeholders.

• Establish and maintain current relationships with subcontractors, vendors, partners, clients and others.

• Build and maintain continuous communications between stakeholders and business partners both inside and outside of Burns & McDonnell.

• Identify project opportunities early and facilitate go/no-go decisions in cooperation with leadership and GFS practice leadership.

• Responsible for working with internal BMcD design and construction co-workers as a fully integrated team to ensure our clients success.

• Oversee preparation and approval of monthly internal reports. Present reports and represent status of project execution and financial performance to executive management.

• Responsible for providing performance feedback to department managers for project team members as appropriate.

• Recommend changes in basic structure and organization of the Business line to ensure the effective fulfillment of objectives assigned to it.

• Ensure compliance with company and site safety policies.

• All other duties as assigned.

Qualifications

• Bachelor's degree in engineering or Architectural discipline from an accredited program.

• Minimum 7 years related professional experience (10-15 strongly preferred) in architectural/engineering design (conceptual or detailed) and/or project management with 5 years of construction EPC-related experience strongly preferred. A minimum of five years of food and/or beverage experience is strongly preferred.

• Must demonstrate excellent oral and written communication skills, strong interpersonal skills, and the ability to clearly and effectively present complex information to all levels of employees, management, and clients.

• Position requires the ability to thoughtfully and positively influence, lead, and manage change.

• Must possess strong project management skills and a strategic perspective.

• A professional engineer or architecture license is strongly preferred.

Compensation

$110,000.00-350,000.00 Yearly

The expected compensation range for this position is displayed in compliance with all local/state regulations. The expected compensation range for this position is based on a number of factors, including but not limited to: individual education, qualifications, prior work experience and work location. The total annual compensation package will consist of a base salary and eligibility to participate in our discretionary year-end incentive bonus program.

Benefits

Our extensive benefits package takes care of you so that you can focus on doing great work. From insurance and disability to time off and wellness programs, we provide the tools to meet your needs. As part of being 100% employee-owned, eligible employees participate in our Employee Stock Ownership Plan (ESOP) in addition to our 401(k) retirement program. For more information, please visit the Benefits & Wellness page.
This job posting will remain open a minimum of 72 hours and on an ongoing basis until filled

EEO/Minorities/Females/Disabled/Veterans

Job Engineering

Primary Location US-CA-Brea

Other Locations US-CA-San Diego

Schedule: Full-time

Travel: Yes, 25 % of the Time

Req ID: 250463

Job Hire Type Experienced #LI-KZ #GFS

Develop, implement, and maintain quality standards for the Harvest Restaurant, including supervision and direction of service team members in the Restaurant, Pantry, Pool Bar, etc. Ensure excellent customer service and create memorable experience for all guests in a friendly and professional manner.

1. Train, supervise, counsel, and discipline team members for an efficient operation. Schedule and direct team members in their work assignments.
2. Organize and conduct pre-shift meetings communicating pertinent information to the team members, such as outlet updates and menu changes.
3. Interact positively with guests promoting The Ranch at Laguna Beach's facilities and services.
4. Resolve problems to the satisfaction of involved parties.
5. Organize special events with the Sales and Catering team such as receptions and events.
6. Maintain communication with team members to ensure guests service needs are met.
7. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
8. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
9. Give guidance toward improvement and make necessary adjustments for consistency.
10. Maintain profitability of the restaurant and all Food & Beverage outlets to support overall operation.
11. Assist with cost control and equipment costs (minimizing loss and misuse). Evaluate cost effectiveness of all aspects of operation.
12. Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead.
13. Work with the Director of Food & Beverage to create and maintain a successful bar and beverage program.
14. Meet with vendors to discuss and sample products for the beverage program
15. Develop and implement cost saving and profit enhancing measures.
16. Manage kitchen and front of house staff to ensure flow of service is up to par.
17. Utilize prescribed cash handling and all payment procedures to accurately charge customers.
18. Scheduling, time keeping and editing, control labor based on business levels.

Note: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principle duties outlined above.

Education And Experience:

• Prefer 4-year college degree in Hotel & Restaurant Management
• At least two (2) years of experience as a restaurant manager
• Individuals who are passionate about hotels and hospitality
• 2 more items(s)

Grooming:

All team members must maintain a neat, clean and well-groomed appearance per The Ranch at Laguna Beach standards.

Competencies:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Ability to supervise subordinate team members, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of Food & Beverage operations, its services, and facilities and of The Ranch at Laguna Beach's food and beverage operations.
• Overall knowledge of food and alcoholic beverages.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands:

• Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space and to reach other locations of The Ranch at Laguna Beach on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Other:

Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings.

Flexibility with on-call rotation.