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The Food & Beverage Supervisor is responsible for overseeing the execution\service of the Food Service units; The Rock Garden, GreenHouse Café, Teahouse, Fresh To Go as well as catering events at the Royal Botanical Gardens. The Food & Beverage Supervisor must be personable and able to work in an ever- changing fast-paced environment. The Food & Beverage Manager will be responsible for training and developing all service staff.
The Food & Beverage Manager must maintain excellent attendance and be available to work events per business need.
The Dishwasher washes and sanitizes all tableware, serving materials, cooking equipment and small wares.
The employee must maintain excellent attendance and be available to work events as scheduled per business need.
The Line Cook is responsible for preparing Restaurant menu items utilizing cooking equipment in a fast-paced environment. The Line Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Concession Line Cook must be aware of while operating in the concession stand.
The Server is responsible for serving food and beverage products to guests in the venue during meals and events. The Server must be familiar with and follow all state and company alcohol service policies.
The Server must maintain excellent attendance and be available to work events as scheduled per business need.
The Finance Clerk provides support to the Director of Finance. The main area of responsibility will focus on proving support to the DOF and AP Clerk. Such support includes compiling reimbursement packets for County, enter employee payroll changes, enter PT new hires, assist with receptionist coverage and serve as a backup for AP Clerk.
The Receptionist provides support to all departments. In addition to providing administrative support, the administrative receptionist operates the administrative phone console and assists the event services department by facilitating event related information to incoming callers. The high volume of calls that enter the facility must be managed, while the well-being is our clients are met. Full-knowledge of the Convention Center is essential to enable him/her to execute their position thoroughly. The Receptionist is the first contact that our clients and their customers have prior to entering the administrative offices.
The server provides ultimate hospitality for guests in a casino environment
Performing food and drink serving duties at dinners and special events while interacting with guests in a positive, friendly and efficient manner.
The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area under the supervision of the Room Chef.
Under general direction from the Director of Operations, the Housekeeping Manager directs, manages and supervises the custodial and housekeeping activities for the entire facility. Responsible for routine cleaning and supervising cleaning of all areas of the facility. City Springs consists of the City of Sandy Springs City Hall, the 1,100 seat Byers Theatre, 400 seat Studio Theatre, Conference Center and Rooftop Terrace bar, Outdoor Greenspace, and CityBar, where the Housekeeping Manager will be involved with maintaining all spaces.
The Asst. Concessions Manager is responsible for event planning support, scheduling employees/NFP groups/subcontractors, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, closing duties, and any other tasks assigned by the Concessions Manager. The Asst. Concessions Manager is also responsible for managing a full range of accounting operations, including A/R, A/P, payroll reporting and GL entries.
This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.
The Accounting Manager supports the Controller in the financial reporting of company results, cost control, and the safeguarding of company assets. The Accounting Manager will oversee a Senior Staff Accountant who will in turn oversee a team of Staff Accountants.
Primary responsibilities include consolidation of multi-company reporting and the provision of timely, comprehensive management reporting to regional and head office senior management. Review and analysis of results will be a critical component of the day to day responsibilities, as well as the provision of recommendations for improvement. The Accounting Manager will be highly involved in the establishment and adherence to company-wide financial policies and operational “best practices". He/she will lead or assist with various technical accounting and research projects.
Strong analytical and organizational skills are imperative, and he/she must be able to handle several projects simultaneously while providing leadership to the accounting team.
Responsible for providing operational support to the General Manager and Toyota Park office. Participate in a variety of complex administrative, human resource, bookkeeping and clerical duties. Position will also provide general information and assistance to the public regarding departmental services, policies and procedures.
Responsible for assisting with designing, implementing, administering, and evaluating all benefits programs. Works in close consultation between benefit vendors, legal counsel, benefit broker, human resources, and payroll. Negotiates with vendors on rates, services, and administration. Develops analyzation tools for employee population needs, market trends, and regulatory compliance. Ensures that all programs adhere to current regulations and adhere to the organizations strategic objectives.
Responsible for financial transactions at front desk. Reports to Office Manager.
Under direction from the Director of Operations, the Maintenance Manager or a Maintenance Technician, the Maintenance Laborer (Electrician Helper) assists the Center’s Electrician with installing and maintaining electrical/power systems and will assist the Maintenance Technicians on various maintenance related tasks. In the absence of the Maintenance Manager or the Maintenance Technician (Electrician), the Maintenance Laborer (Electrician Helper) may receive instruction from other Maintenance Technicians or the Director of Operations.
The Kitchen Utility Worker is responsible for assisting in the efficient operation of the kitchen by maintaining cleanliness standards through the operation of dishwashing equipment and sinks, removing garbage, cleaning of equipment and work areas, including the sweeping and mopping of floors. The Kitchen Utility Worker will also assist in general food preparation for events.