ESSENTIAL DUTIES AND RESPONSIBILITIES: - (KEY ACTIVITIES)• Play instruments to evaluate their sound quality and to locate any defects. • Repair or replace musical instrument parts and components, such as strings, bridges, felts, and keys, using hand and power tools.• Disassemble instruments and parts for repair and adjustment. • Reassemble instruments following repair, using hand tools and power tools. • Inspect instruments to locate defects, and to determine their value or the level of restoration required.• Solder posts and parts to hold them in their proper places.• Assemble and install new pipe organs and pianos in buildings.• Travel to locations such as churches and concert halls to work on pipe-organs.

JOB OVERVIEWAs a member of the management team, this position is instrumental in developing and fulfilling the short-tern as well as long-term goals of the Restaurant, Catering & Convention Food & Beverage operations. This position is responsible for creating an atmosphere that will inspire guest and team members to return. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training of the service teams. The individual will be responsible for purchasing and receiving all Food & Beverage Inventory/Product. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures.ESSENTIAL DUTIES AND RESPONSIBILITIES: - (KEY ACTIVITIES)• Specifically, to include Culinary areas, but not limited to, development, implementation and execution of Culinary service standards, by ensuring that all food presentations are quality focused and consistent. • Responsible for purchasing, receiving, stocking, rotating and managing inventory of all food, produce and beverages for the Restaurant and Catering • Successfully manage Culinary and Catering team’s labor, staying with defined budgets. • Hands on training and mentoring of all cooks, sous chef’s, and stewards to maintain service standards and menu quality control. • Create and execute inventory control system for all receiving, storing and issuing of Food & Beverage supplies • Manage and control all assets, supplies, plates, glassware, and silvers for par stock • Lead by firm, but fair leadership of co-workers and staff • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.