Wilkes-Barre

Hi

I am looking for a partner to go into the Real Estate business with me.

Investing in the business. There are many people still renting in the NEPA area
College students in Scranton and Wilkes-Barre and even Vacation rentals in the Pocono`s

I have a business mind and a good business and marketing plan, just need a good investor. Email me and we can talk more if you are interested.

Rachel

• Location: Scranton, PA
• Compensation: N/A
• Principals only. Recruiters, please don`t contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

Source

The Four Points by Sheraton is currently hiring dynamic & motivated applicants for several Food & Beverage positions.
All Full Time positions include full benefits and other attractive options. Our wages are very competitive.

- Banquet Captain
- Banquet Server & Set-up
- Dishwasher
- Restaurant Server (breakfast & dinner)
- Cook
- Bartender

Job Title: Banquet Captain
Department: Food & Beverage
Reports To: Banquet Manager/Director of Catering/F&B Manager

SUMMARY:
Supervises and coordinates activities of kitchen and banquet room colleagues during banquets to ensure that food is served promptly and needs of the clients are met by performing the following duties. The following reflects management`s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
� Able to communicate well with clients and colleagues in a calm and professional manner. Able to create a team feeling between the banquet staff and the kitchen
� Acts as a primary contact with guest or event coordinator, greets client, ask for needs, able to inspire confidence in clients, relays information to banquet and kitchen staff regarding client needs. Ensures proper food items are delivered to appropriate rooms and on time
� Assign banquet staff to events according to their skill level. Assign specific duties required to prepare banquet rooms and to exceed expectations
� Have the ability to coordinate numerous events at the same time
� Must approve and finalize all banquet billings prior to sending to home office. Ensures any additional charges are recorded and changes to function sheets are transferred to billing sheets. Approves final numbers for which client is billed
� Able to coordinate with the banquet chef/kitchen regarding the timing of food preparation and service and to monitor food quality and presentation
� Has thorough knowledge knowledge of room capabilities and set-ups. Is familiar with basic audio visual equipment and ADA equipment and their operation
� Checks rooms for proper set-up according to specifications outlined on functions sheet including tables, linens, AV, special requests, etc.
� Makes last minute schedule changes when overtime is required
� Ensures set-ups are complete for following day with incurring overtime
� Certain closing duties are completed at the end of each shift including locking and securing rooms and equipment
� Coordinates with Director of Catering in absence of Banquet Manager regarding scheduling, ordering supplies, event changes, etc.
� Must make written reports of accidents for both guests and colleagues

SUPERVISORY RESPONSIBILITIES
Directly supervises 5 to 25 colleagues in the Banquet department. Carries out supervisory responsibilities in accordance with the company`s policies and applicable laws. Responsibilities include planning, assigning, and directing work; appraising performance; rewarding colleagues, addressing complaints and resolving problems. Acts as supervisor in absence of immediate supervisor to ensure that colleagues follow guidelines and rules as outlined. Any colleague issues must be reported to the Banquet Manager or other management staff.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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
High school diploma or general education degree (GED) or equivalent and one to three months` related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to clearly and precisely relay information on hotel and banquet capabilities to clients in both written and verbal form. Ability to read and understand event order forms, and to translate multiple forms into work schedules and appropriate inventory orders such as wine and linen. Ability to speak with clients and assess their needs.

MATHEMATICAL SKILLS
Ability to add, subtract, multiply, divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute ration and percent and to draw and interpret bar graphs.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand, walk, and sit. The colleague is occasionally required to reach with hands and arms. The colleague must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate. The work environment is fast-paced and sometimes hectic. The Banquet Captain is required to direct the staff to quickly and efficiently change the banquet spaces from one setup to another while presenting a calm and professional manner to the client

Job Title: Banquet Server
Department: Food & Beverage
Reports To: Banquet Captain/Banquet Manager

SUMMARY:
Provides courteous and efficient service to Banquet guests. The following reflects management`s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
� Monitors guests needs and any that require attention
� Removes dishes, silverware, etc to their respective locations
� Assists in the plating of meals as requested
� Greets the guests in a friendly, enthusiastic manner and makes decisions as needed in any given situation
� Has knowledge of mixed drinks and wine
� Delivers food and drinks in a fast-paced manner
� Knowledge of table service standards
� Knowledge of appropriate table settings and service ware
� Ability to describe al menu items and methods of preparation
� Requires good communication skills
� Ensures that all safety procedures are followed when transporting equipment. Responsible for handling of all equipment and linens. Ensure that all spills and breakage are attended to immediately
� Assist in moving of tables and chairs as assigned

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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
High school diploma or general education degree (GED) or equivalent and six months` related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to clearly and precisely relay information on hotel and banquet capabilities to clients in both written and verbal form. Ability to read and understand event order forms, and to translate multiple forms into work schedules and appropriate inventory orders such as wine and linen. Ability to speak with clients and assess their needs.

MATHEMATICAL SKILLS
Ability to add, subtract, two digit numbers and to multiply and divide with 10`s and 100`s. Ability to perform these operations using units of currency and weight measurement, volume and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand, walk up to 4 hours in length, and sit. The colleague is occasionally required to reach with hands and arms, repetitive motions, bending climbing. The colleague must regularly lift and/or move up to 30 pounds and must be able to frequently push and pull carts with equipment up to 250 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

LICENCES AND/OR CERTIFICATES
Must be minimum age to serve alcohol

WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud. The work environment is fast-paced and sometimes hectic.

Job Title: Banquet Set-Up
Department: Food & Beverage
Reports To: Banquet Captain/Banquet Manager

SUMMARY:
Provides accurate and orderly set up of Banquet functions. The following reflects management`s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
� Ability to speak and read English
� Reads and understands function sheets and set up banquet rooms accordingly
� Set up tables with all necessary items and in good condition
� Has knowledge of setting up A/V equipment
� Makes concise changes regarding room set-up
� Responsible for set up of all equipment and linens
� Gather all equipment necessary to service a function and maintain a clear and immaculate corridor and ensure proper storage after use

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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
High school diploma or general education degree (GED) or equivalent and one to six months` related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to clearly and precisely relay information on hotel and banquet capabilities to clients in both written and verbal form. Ability to read and understand event order forms, and to translate multiple forms into work schedules and appropriate inventory orders such as wine and linen. Ability to speak with clients and assess their needs.

MATHEMATICAL SKILLS
Ability to add, subtract, two digit numbers and to multiply and divide with 10`s and 100`s. Ability to perform these operations using units of currency and weight measurement, volume and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand, walk up to 4 hours, and sit. The colleague is occasionally required to reach with hands and arms, grasp, bending, climbing and perform repetitive motions. The colleague must frequently lift and/or move up to 250 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud. The work environment is fast-paced and sometimes hectic.

Rim Hospitality
Job Description

Job Title: Steward
Department: Food & Beverage
Reports To: Chef/Kitchen Mgr./F&B Mgr.

SUMMARY:
Ensure overall cleanliness of equipment, utensils and all items with in the kitchen/restaurant to maximize hygiene standards as required. The following reflects management`s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
� Ensures the care of washing dishes, general cleaning, sorting of dishes. Utensils, glassware and any other items required for a smooth operation in the front of the house, kitchen(s) and back of the house including delivery dock and garbage area
� Follows all cleanliness standards as outlined by franchise, hotel and company
� Maintains personal hygiene standards
� Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables and floors
� Maintains floors, and cleans up spills as they occur
� Follows all safety procedures and maintains organized and clean work area
� Follows all applicable health regulations

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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/or EXPERIENCE
High School diploma or GED; or six months to one year related experience and/or training; or equivalent combination of education and experience. Basic knowledge of banquet set-up.

LANGUAGE SKILLS
Ability to read, analyze and interpret common messages and instructions. Ability to respond to common inquiries or complaints from guests and have the ability to write communication for services available.

MATHEMATICAL SKILLS
Ability to work mathematical concepts such as addition, subtraction, multiplies and divides. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

REASONING ABILITY
Ability to define problems collects data, establish facts, and draw valid conclusions.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the colleague is regularly required to walk, talk and hear. The colleague is occasionally required to stand for up to 4 hours, sit, use hands to finger, handle, or feel, and reach with hands and arms, talk, hear and taste and smell. The colleague is occasionally required to stoop, bend, stretch, kneel, crouch or crawl. The colleague must regularly lift and/or move up to 50 pounds on a daily basis and be able to push and pull carts up to 250 pounds on a regular basis. Assistance is available for the described duties above. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Rim Hospitality
Job Description

Job Title: Bartender
Department: Food & Beverage
Reports To: Bar Manager/Restaurant Manager/F&B Manager

SUMMARY:
Prepare and service beverages for server`s guests in a speedy, efficient, friendly and professional manner.
The following reflects management`s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time die to reasonable accommodation or other reasons.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
� As bartender, remains aware of guests who show signs of intoxication and handles those situations appropriately and calmly. Notifies Banquet Captain/Manager if necessary for assistance. Ensures that minors are not served alcoholic beverages
� As bartender, prepares all drinks, including mixed drinks, requested by guests, sometimes at a very fast pace. Is knowledgeable of wines. Maintains appropriate portion control
� Understand suggestive selling techniques in order to help a guest make their meal more enjoyable, by suggestions different drinks to accompany their meal
� As bartender, acts in a responsible manner concerning cash handling and acts as the cashier for the servers when necessary
� Maintains the cleanliness of the bar through disposing of all waste, clearing and cleaning all glassware, and wiping down bar and preparation areas
� Properly account for all service by following all established bookkeeping policies and procedures
� Provide opening and closing inventory of spirits
� Assist servers, and room service staff when necessary
� Knowledge of federal, state and local laws, ordinances and regulations and Rim policy regarding serving alcohol to minors or intoxicated patrons
� Must be able to operate all equipment within the bar area, including cash register, coffee maker, drink mixers, etc

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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
High school diploma or general education degree (GED) or equivalent and one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to clearly and precisely relay information on hotel and banquet capabilities to clients in both written and verbal form. Ability to read and understand event order forms, and to translate multiple forms into work schedules and appropriate inventory orders such as wine and linen. Ability to speak with clients and assess their needs.

MATHEMATICAL SKILLS
Ability to add, subtract, two digit numbers and to multiply and divide with 10`s and 100`s. Ability to perform these operations using units of currency and weight measurement, volume and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the colleague is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague frequently is required to stand up to 4 hours, walk, and sit. The colleague is occasionally required to reach with hands and arms, perform repetitive motions, bending, and climbing. The colleague may be required to lift and/or move up to 30 pounds, must be regularly able to bend, squat and lift 40 pounds and occasionally lift up to 75 pounds. Must be able to push/pull carts and equipment weighing up to 250 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

LICENSES AND/OR CERTIFICATES
Must be minimum age to serve alcohol. Completed course(s) with certificate in bartending, mixing drinks

WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually loud. The work environment is fast-paced and sometimes hectic.

If you are interested in any of these positions please submit your application at WWW.DHEMPLOYMENT.COM

• Location: scranton / wilkes-barre
• Compensation: very competitive
• Principals only. Recruiters, please don`t contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

Source

Class A CDL trucking. Owner operators Welcome!!
Call Jarrel @(845)616-1461.

• Location: Wilkes-Barre
• Compensation: Competitive
• Principals only. Recruiters, please don`t contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

Source

Service Technician: K&D Factory Service, Inc. is looking for qualified commercial restaurant equipment service technicians in the Scranton/Wilkes-Barre Area. We provide service for fast food restaurants, schools, convenience stores, and hospitals just to name a few. Excellent wages. Benefits include company trucks, uniforms, matching 401K, Pd medical, Pd dental, Pd vision, Pd life insurance, Pd Vac. Compensation negotiated based on experience. Please Email resumes for consideration

Position needs filled immediately

When submitting resume please indicate which location you are applying for. We have multiple job openings at different locations.

• Location: Scranton/ Wilkes-Barre
• Compensation: Compensation negotiated based on experience
• Principals only. Recruiters, please don`t contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

Source