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Middle School Logic Teacher

Join Our Family. Find Your Calling

Mazzuchelli Catholic Middle School in Dubuque, Iowa is excited to invite a passionate Middle School Logic Teacher to join our family! This full-time (1.0 FTE) position will begin in the 2026-2027 school year and offers an incredible opportunity for a dynamic educator who is certified to teach middle school in Iowa, or eligible to obtain licensure.

The successful candidate will teach Logic I, guiding students to develop critical thinking, reasoning, and problem-solving skills within a supportive, faith-centered learning environment.

At Holy Family Catholic Schools, teaching is more than just a job – it’s a calling. Our teachers inspire excellence every day, fostering both academic and personal growth. Through individualized mentorship and a commitment to meeting the diverse needs of each student, our faculty guide students to succeed in school and in life, shaping them into ethical, compassionate, and engaged citizens. This is accomplished through a personal witness to faith and servant leadership.

Why Holy Family?

We offer a competitive first-year teacher starting salary of $50,000, along with the benefits:

  • 401(k) match 
  • K-12 tuition remission
  • Childcare discounts
  • Health, Vision & Dental plans
  • Employer-paid life insurance and long-term disability
  • Employee Assistance Program
  • Flexible Spending Account
  • A supportive community of faculty, staff and parents
  • ALL first year teachers have experienced mentors for guidance and support
  • Innovative programming including personalized learning
  • The opportunity to integrate your faith into your work

Apply Today

Interested candidates must submit an application online at: https://www.applitrack.com/hfdbq/onlineapp/

To learn more about Holy Family Catholic Schools, visit: www.holyfamilydbq.org

Parts Inventory Associate

SUMMARY

This position will work with customer service and planning to make sure all inventory is received, stocked, controlled and shipped in

a timely and accurate fashion.

ROLE AND RESPONSIBILITIES

· Receive, process, label and store all incoming parts inventory in a timely and accurate fashion.

· Maintain clear records on all inventory and shop stock, such as bar codes, part numbers and bin locations.

· Inspect all stock for damages and keep record of said damages.

· Coordinate and maintain an organized warehouse space.

· Prepare all orders for shipment.

· Facilitate inventory research requests, such as cycle counting or other variances.

· Keep counter and shop work area clean and orderly.

· Maintain professional appearance

· Other duties as assigned.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

· High school diploma or general education degree (GED); or three to six months related experience and/or training; or

equivalent combination or education and experience.

· Ability to read and write simple instructions, short correspondence and memos; effectively present information in one-on

one and small group situations to customers and other employees

· Able to obtain a forklift driver certification.

· Ability to calculate figures and amounts such as discounts, percentages, common fractions and decimals.

· The physical demands are representative of those that must be met by an employee to successfully perform the essential

functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions

1. Must be able to lift up to 75lbs regularly

2. Must be able to stand for long periods of time in excess of 6-8 hours

3. Must be able to climb ladders to reach stock material

4. Must be able to read, interpret and communicate effectively using the English language

5. Must be able to read diagrams and measurements from computerized diagram

6. Must be able to utilize ERP system in consistent manner

7. Experience with Microsoft products a plus

· Strong attention to detail and accuracy.

· Able to work in fast paced environment that may require working on multiple projects simultaneously.

· Ability to work independently on assigned duties.

Adult Education and Literacy Coach/Instructor

To work as a member of the Adult Education and Literacy Team using contemporary, researched-based curriculum to build students’ academic skills to prepare them for the HiSET and/or learn English as a Second Language. Help students navigate the systems, services, resources, and training available to successfully facilitate a pathway to a career or further education. Assist the student in troubleshooting barriers through education and training, and work with the student to obtain employment or additional training.

Bachelor’s degree required. Experience teaching Adult Basic Education, high school equivalency (HSED) and/or ESOL classes, and developing and adapting curriculum to meet student needs is preferred.

Bilingual and/or Spanish proficiency and experience working with a diverse student population is preferred.
CERTIFICATIONS AND LICENSES:
Must possess a valid driver’s license.
The tasks listed below are those that represent the majority of the time spent working in this class.  Management may assign additional tasks related to the type of work of the class as necessary.
Support and serve students as a college and career coach and instructor.
Provide classroom HSED, ABE and ESOL for adult learners in face- to-face (and remote learning delivery method when necessary.)
Assist students in completing orientation and registration processes.
Work to develop relationship with students through intake information, discussion of potential barriers to success, and educational and career planning.
Connect students to necessary educational resources, social services, workforce services, and other resources as appropriate to determine their next best step on their career pathway after completion of AEL program.
Provide group/classroom style programming and/or workshops to improve student retention and success such as: study strategies, learning styles, career (soft skills), job seeking, resume building, interview skills, interview preparation, financial literacy, computer literacy, etc. in anticipation of a student’s successful completion of a program.
Assist as needed with recruitment and outreach initiatives in the assigned area to raise community awareness of education/training opportunities available through NICC and community partners.
Meet and communicate regularly with students to provide information and resources as they progress through their program of study.
Facilitate a seamless transition for students moving into other NICC college programs and/or the workforce upon completion of their adult literacy goals.
Work closely with faculty and other success coaches to identify students at high-risk of failure and intervene quickly by providing assistance.
Communicate effectively with the supervisor about successes, issues, and barriers as they relate to the position and students.
Know, understand and practice cultural sensitivity to immigrant, underrepresented and under-resourced populations in the community and at NICC.
Attend training or conferences necessary to meet the duties and responsibilities of the position.

Human Resources Generalist

Description

The HR Generalist supports the daily operations of the HR department including hiring, benefits, leaves, payroll and enforcing company policies and practices to make sure our employment actions are compliant with state and federal laws.

Job Duties

The following duties are primarily performed and are essential for this position. Employees are expected to be able to perform each of these job duties satisfactorily and successfully to be qualified for the position. Other duties may be required and assigned.
Payroll: Maintains employee payroll records and e-time systems. Adds and edits payroll information including wage rates, earning codes, overtime, insurance, and tax information. Ensures all documentation is accurately submitted and is consistent with applicable laws, union contracts and county policies. Advises departments with questions and problems regarding payroll.New Hire Onboarding and Hiring/ATS: Monitors and utilizes applicant tracking programs to track on-line applications and conduct recruitment; maintains and updates data as necessary.FMLA: Follows federal guidelines to administer FMLA to eligible employees. Monitors and tracks employee FMLA absences; prepares paperwork and provides information regarding rights and responsibilities; works with managers and supervisors regarding employee status and return to work information.Benefits Administration/ Compensation: Manages wage and salary administration for employee increases, cost of living adjustments, ensures accurate and timely submittal of information for Board approval and to payroll. Administers and maintains employee benefits.

Employee Relations: Addresses employee concerns and issues.

Worker’s Compensation: Administers worker’s compensation. Ensures accurate and timely reporting of incidents in compliance with OSHA requirements.

Recruitment: Responsible for job postings and social media.

Miscellaneous: Performs related tasks as required.

Government Reporting: Responsible for government reporting as required.

Minimum Qualifications

Education and/or Experience Requirements:

  • Associate degree in business or related field and three (3) years of responsible work experience in human resource administration; OR an equivalent combination of education, training, and experience.

 

Licenses, Certifications, and Other Requirements:
  • Must be authorized to work in the United States. Dubuque County does not sponsor work visas or provide immigration sponsorship.

 

Supplemental Information

In order to perform the functions and responsibilities of the position (listed above) the following knowledge, skills, and abilities are essential.General knowledge of:

  • Applicable local, State, and Federal laws, codes, regulations, and ordinances.
  • Principles and practices of human resources to include recruitment, classification, compensation, and collective bargaining.

Skill in:

  • Interacting tactfully and professionally with staff, outside agencies, and the public.
  • Maintaining accurate records, filing systems, and databases.
  • Reading and understanding contracts and contract language.
  • Maintaining and handling confidential and sensitive information.
  • Establishing and maintaining cooperative working relationships.
  • Communicating effectively verbally and in writing.

In evaluating candidates for this position, Dubuque County may consider a combination of education, training, and experience which provides the necessary knowledge, skills, and abilities to perform the duties of this position.
Physical Requirements

  • Standing – Approximately less than 1/3 of on-the-job time.
  • Walking – Approximately less than 1/3 of on-the-job time.
  • Sitting – Approximately greater than 2/3 of on-the-job time.
  • Use of hands to finger, handle or feel – Approximately greater than 2/3 of on-the-job time.
  • Reaching with hands and arms – Approximately greater than 1/3 of on-the-job time.
  • Climbing or balancing – Approximately less than 1/3 on-the-job time.
  • Stooping, kneeling, crouching, or crawling – Approximately less than 1/3 of on-the-job time.
  • Talking or hearing – Approximately greater than 2/3 of on-the-job time.
  • Weight lifted/Force exerted – An average of approximately 20 pounds, less than 1/3 of on-the-job time, non-continuously.
  • Vision -Close vision (clear vision at 20 inches or less), and Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus).

Work Environment

  • Primarily work is in an office setting.
  • Outdoor weather conditions – Approximately less than 1/3 of on-the-job time.
  • Working with hostile/agitated individuals – Approximately greater than 1/3 of on-the-job time.
  • Travel – Approximately 1/3 on-the-job time.

 

Equal Opportunity

Dubuque County is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, creed, age, religion, sex, sexual orientation, gender identity, genetic information, ancestry, national origin, marital status, disability, or protected veteran status and will not be discriminated against. Inquiries can be directed to the Human Resources Department at (563) 589-4441.

Admissions Representative

Recruit high school and adult students to credit and non-credit career opportunities or transfer programs, selling the benefits and advantages of a community college. Be the first point of contact with prospective students and families. Coordinate and host campus visit events and personalized visit experiences. Provide expertise in NICC programs and financial literacy. Travel within the tri-states to promote unique program opportunities at the college.

AA/AS degree with minimum of 3 years experience or Bachelor’s degree required.

Ability to represent the college positively, enthusiastically, and effectively with prospective students, parents, secondary school personnel, college faculty, staff, alumni, referral agencies, community groups, businesses, and general public. Strong oral and written communication skills. Ability to travel regionally, may include some weekend/evening hours or overnight travel, and to work variable hours. Experience in sales or post-secondary education, preferably with community college experience. Marketing, and/or college recruiting experience. Ellucian Colleague experience valuable. Attributes of high energy, creative thinking, and quality innovation. Proven skill in program planning, public presentation/speaking and collaboration. Highly developed technology skills with strong ability in the Microsoft Office Suite. Ability to assimilate and utilize new knowledge and skills quickly and effectively. Ability to collaborate effectively with internal and external constituents to ensure a positive and successful admissions experience for students. Personal qualities of honesty, flexibility, approachability, enthusiasm, and sense of humor.

The tasks listed below are those that represent the majority of the time spent working in this job class. Management may assign additional tasks related to the type of work of the job class as necessary.
Develop and implement recruitment strategies to attract diverse student populations, including traditional high school students, adult learners, athletes, and international students.
Conduct outreach through high school visits, community partnerships, and employer collaborations to increase awareness of NICC’s academic and career pathway programs.
Plan and lead recruitment events, including on-campus open houses, career exploration events, and individual campus visits.
Ensure timely and comprehensive follow-up with prospective students using traditional and high-tech communication methods, providing them with information on academic programs, career pathways, financial aid, and student support services.
Guide prospective students through the enrollment process, ensuring seamless transition from inquiry to application, orientation, and program placement.
Assist undecided students in identifying career and educational pathways.
Stay current on financial aid literacy, cost of attendance, and funding options to effectively communicate grants, loans, and scholarships.
Support and monitor international students, ensuring compliance with federal regulations.
Partner with academic departments, athletics, and student services to enhance the student experience from recruitment through completion.
Assist in planning and executing student engagement initiatives, including Student Life Ambassador programs and new student orientation.
Collaborate with the Director of Admissions & Recruitment to oversee application processes for limited-enrollment programs.
Utilize technology and data analytics to track recruitment efforts, measure success, and recommend enhancements to recruitment strategies.
Provide periodic reports on recruitment activities and enrollment trends to leadership.
Engage in professional development to stay current with trends and innovations in admissions, recruitment, and student development.
Collaborate with coworkers to manage budgeted funds for the Admissions department.
Participate in staff meetings and on committees representing the Admissions office and recruitment functions.

Facilities & Maintenance Manager

The Facilities & Maintenance Manager directs the maintenance and operation of county-owned buildings. Responsibilities include electrical, HVAC, plumbing, and fire alarm systems, leading staff and contractors, and ensuring safety and compliance. The Manager develops and manages the department, ensures compliance with building codes and safety standards, and provides customer service to departments regarding facility-related concerns.

Essential Functions and Responsibilities

The following duties are primarily performed and are essential for this position. Employees are expected to be able to perform each of these job duties satisfactorily and successfully to be qualified for the position. Other duties may be required and assigned.

Administrative:

Develop and manage the department budget ensuring effective allocation of resources. Provide excellent customer service in collaboration with other departments to promptly address and support facility-related concerns. Maintain strong understanding of building systems and compliance with relevant building codes and safety standards. Manage vendors and negotiate contracts as needed.

Staff Management:

Supervise and provide leadership to maintenance and custodial staff, contractors, and vendors. Train, oversee, and perform custodial duties if necessary. Prioritize and manage multiple projects, set goals, and oversee scheduling and execution of maintenance and repair work.

Estimating/Project Management:

Manage and coordinate capital projects and vendor contracts. Works with vendors and staff to maintain buildings and grounds. Works in tandem with the IT department on joint installation projects and other infrastructure needs. Inspects completed work for conformance to blueprints, specifications, and standards. Oversees work orders, establishes and adjusts work procedures to meet production schedules and implements changes in working conditions and use of equipment to increase efficiency of work crew. Plans, budgets and schedule facilities modification including cost estimates, bid sheets, layouts and contracts for construction.

Maintenance:

Conduct regular inspections, repairs, and testing of buildings and grounds, including HVAC, mechanical, electrical, and plumbing systems. Develop and implement preventative maintenance programs in compliance with health and safety regulations. Oversee procurement of equipment, supplies, and services necessary for building and grounds maintenance.

Custodial:

Oversee and, when necessary, perform custodial duties to ensure cleanliness and health standards in county facilities. Monitor and inventory cleaning supplies and maintenance items.

Budget:

Prepares and presents annual budget.

Election Support:

In coordination with Auditor, Commissioner of Elections and local municipalities, safely and securely deliver and pick-up more than 30 election cages to polling locations throughout Dubuque County. Following the completion of each election, ensure secure storage of election cages.

Minimum Education Qualifications

Education and/or Experience Requirements:

  • High school diploma or GED equivalency
  • Three to five years of experience in complex institutional heating, cooling, plumbing, electrical, surveillance, elevator, computer and fire alarm systems preferred and supervisory experience; or any equivalent of education and experience that provides the required knowledge, skills and abilities.

Licenses, Certifications, and Other Requirements:

  • Valid driver’s license.
  • Must reside within a 25 mile radius of the Dubuque County Courthouse.
  • Criminal History/DHS Registry check required.
  • Must be authorized to work in the United States. Dubuque County does not sponsor work visas or provide immigration sponsorship.

Minimum Knowledge, Skills, and Abilities Qualifications

In order to perform the functions and responsibilities of the position (listed above) the following knowledge, skills, and abilities are essential.

  • Complex institutional heating, cooling, plumbing, electrical systems, surveillance, elevator and fire alarm systems preventative maintenance and methods to repair these systems.
  • General carpentry skills, janitorial, housekeeping and grounds keeping procedures.
  • Blueprint Reading; specifications and standards.
  • Safety regulations and standards relating to facilities maintenance.
  • Principles and practices of public management, administration, and labor relations.
  • Be on call 24 hours a day to handle or consult on major maintenance problems.
  • Represent Dubuque County and perform duties in a professional, responsible, and trustworthy manner.
  • Establish, interpret, apply, and articulate departmental policies and procedures and collective bargaining agreements.
  • Be detail-oriented when working with documents and information.
  • Write reports, business correspondence and procedure manuals.
  • Organize and prioritize multiple responsibilities and competing priorities.
  • Communicate effectively, orally and in writing, to individuals and groups, in formal and non-formal situations.
  • Analyze and solve organizational and operational problems with a variety of concrete variables in situations where only limited standardization exists; develop timely and economical solutions accordingly.
  • Interpret a variety of instructions furnished in written, oral, diagram and schedule form.
  • Organize and present information and ideas clearly and concisely, in oral and written form.
  • Handle moderate to high levels of stress and meet deadlines appropriate to the position.
  • Have clarity of speech, hearing and writing which permits effective communication.

In evaluating candidates for this position, Dubuque County may consider a combination of education, training, and experience which provides the necessary knowledge, skills, and abilities to perform the duties of this position.

Physical Requirements

  • Have sufficient vision which permits moderate to heavy production and review of a wide variety of materials both in electronic and hardcopy forms.
  • Have sufficient manual dexterity to make handwritten notations and which permits effective use of a keyboard and mouse.
  • Lift, carry, push, and pull up to 100 pounds.
  • Stand, sit, climb, balance, stoop, kneel, squat, bend, twist, reach and crawl.

Work Environment

  • Work is both indoors and outdoors. Work outdoors in different terrain and various weather conditions.
  • Work flexible schedules and additional time as needed.
  • Occasional risk of hazardous fumes/odors/toxic chemicals or bodily fluids/communicable diseases.

EOE / ADA Statement

Dubuque County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Dubuque County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

 

Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time. The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. The job description does not constitute an employment agreement or affect the at-will nature of the employment arrangement between the employee and company and is subject to change by the employer as the needs of the employer and requirements of the job change.

 

Executive Chef

Q CASINO + RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE

Executive Chef 

POSITION SUMMARY

The Executive Chef is responsible for overseeing all aspects of culinary operations at The Key Hotel’s new restaurant. This role involves menu creation, recipe development, food preparation, kitchen leadership, managing and developing staff, maintaining inventory and cost controls, maintaining sanitation standards, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Executive Chef fosters a positive, team-oriented kitchen environment while aligning operations with organizational values and goals.

DUTIES AND RESPONSIBILITIES

Staff Management
  • Hire, lead, train and manage the culinary team: Sous Chefs, Cooks, and Stewards, fostering a culture of excellence and efficiency.
  • Create and manage staff schedules to ensure adequate coverage based on business needs.
  • Conduct pre-shift meetings with the culinary team and engage teams to meet daily, weekly, monthly, and develop long-term goals.
  • Maintain a friendly and professional rapport with team members and guests.
  • Ensure that culinary team members are in clean uniforms when guest facing.
  • Assign duties, monitor performance and provide ongoing coaching and professional development.
  • Work closely with the Restaurant Manager to ensure coordination of service, meet hospitality standards and meet guest needs.
  • Foster a positive work environment and promote teamwork.
  • Promote F.O.R.T. Core Values.
Operations Management
  • Open, manage, and close culinary operations at The Key Hotel’s new restaurant.
  • Inventory Control: Source, order and rotate products and supplies, meet with vendors to ensure competitive pricing, and complete monthly inventory.
  • Control food costs through effective inventory management, portioning and waste reduction.
  • Ensure cleanliness and sanitation of all kitchen areas are maintained at a high level.
  • Maintain kitchen equipment and ensure operational efficiency.
  • Respond to guest requests and address any issues promptly and professionally.
  • Develop and curate an innovative seasonal menu, including creating new menu items and recipes, while ensuring offerings align with current industry trends and elevate the guest experience.
  • Develop a staff training program.
  • Assist with responsibilities of Daily Visual Management (DVM) Boards and KPI’s.
Culinary Excellence and Innovation
  • Ensure flawless execution of cooking techniques, presentation and preparation.
  • Knowledge of dry-aging techniques and inventory management.
  • Engage with guests, VIP guests and special event attendees.
  • Innovate and create new menu items.
Other
  • Assist in other areas of F&B as needed and required.
  • Other tasks as assigned.

STANDARDS OF PERFORMANCE

  • Strong leadership and management abilities with an excellent work ethic.
  • Excellent communication and interpersonal skills.
  • Organized and skilled at multi-tasking.
  • Customer service oriented and problem-solving skills.
  • Knowledge of food safety regulations and best practices.
  • Team player with a positive attitude and willingness to assist where and whenever needed.
  • Ability to obtain ServSafe certification is required and sponsored by the employer.

EDUCATION, TRAINING AND EXPERIENCE

  • Minimum of 5 years of experience in a high-end steakhouse or fine-dining establishment. 
  • Culinary degree or equivalent professional training required.
  • Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

MENTAL AND PHYSICAL REQUIREMENTS

  • Heavy work, ability to move up to 100 lbs.
  • Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

  • Loud noise levels (kitchen equipment)
  • Use of extremely hot kitchen equipment including open flames and steam.

EQUIPMENT AND TOOLS

General kitchen equipment including, but not limited to:

  • Traditional cooking equipment – ovens, deep fryers, ranges and mixers
  • Dry aging equipment
  • Woodfired Grill
  • Sous Vide Equipment
  • Band saw

Other Equipment

  • Hand carts
  • Computer, including Microsoft Office Suite
  • Calculator
  • Phones
  • Printer and Copy machine

Cocktail Server

Q CASINO + RESORT

Cocktail Server
 

BASIC FUNCTION

  • Serve or drinks to guests, ensuring guest satisfaction

ORGANIZATIONAL RELATIONSHIPS

  • Reports to: Food & Beverage Supervisor

HOURS OF WORK

  • Monday – Off
  • Tuesday – Off
  • Wednesday – 4pm – 9pm
  • Thursday – 4pm – 10pm
  • Friday – Off
  • Saturday – 2pm – 10pm
  • Sunday – 11am – 6pm

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Greet guests
  • Take drink orders
  • Provide prompt and proper service
  • Enter drink orders into POS system
  • Service customers with refills
  • Responsible for personal money caddy on each shift, must balance out
  • Collect money from customers
  • Clean coffee station at bar
  • Observe alcohol consumption of customers
  • Comply with IRGC and Q Casino rules
  • Attend staff meetings
  • Clean all work areas
  • Run Micros reports at end of each shift and balance money
  • Other duties as assigned

EDUCATION, TRAINING AND EXPERIENCE

  • No formal education required
  • 6 months prior waitstaff experience preferred

STANDARDS OF PERFORMANCE

  • Constantly rotate through section, assisting guests
  • Basic knowledge of POS system
  • Keep guests satisfied by providing service
  • Basic reading and writing skills
  • Knowledge of alcoholic items
  • Knowledge of drink price list

MENTAL AND PHYSICAL REQUIREMENTS

  • Lifting up to 10 lbs.
  • Walking for long periods of time
  • Standing for long periods of time
  • Talking, hearing

WORKING ENVIRONMENT AND CONDITIONS

  • Inside work
  • Occasional outside work
  • Exposure to cigarette smoke
  • Exposure to cleaning solutions
  • Exposure to loud noises

EQUIPMENT AND TOOLS

  • General office equipment including, but not limited to:
    • Coffee machine
    • POS

ISKB Food Server

Q CASINO + RESORT 

Server
 

BASIC FUNCTION

Servers are responsible for delivering exceptional service and creating a positive and enjoyable environment for guests across all Q Casino and Resort restaurants.  This role requires professionalism, product knowledge, attention to detail and a commitment to providing high-level hospitality in a fast-paced environment.

ORGANIZATIONAL RELATIONSHIPS

Reports to:    Front of House Manager

HOURS OF WORK

  • Monday OFF
  • Tuesday OFF
  • Wednesday 4:00 PM – Done
  • Thursday 4:00 PM – Done
  • Friday 4:00 PM -11:00 PM
  • Saturday 4:00 PM – 11:00 PM or 3:00 PM – 10:00 PM
  • Sunday 4:00 PM – Done

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Set up dining room according to service standards.
  • Ensure all glassware, silverware and dishware are clean polished and properly placed.
  • Greet guests professionally and provide attentive, courteous and efficient service throughout the dining experience.
  • Accurately enter orders into the POS system. 
  • Serve food and beverages in a timely and organized manner, ensuring accuracy and adherence to service standards.
  • Monitor assigned section, anticipating guest’s needs and proactively offering assistance.
  • Clear tables, replenish beverages, and fulfill guests’ requests promptly.
  • Maintain cleanliness and organization of dining areas before, during, and after service.
  • Coordinate with FOH Manager, supervisors and team members to ensure seamless service.
  • Adhere to all health, safety, and sanitation regulations.
  • Follow proper procedures for handling and disposing of food waste. 
  • Assist in post-shift breakdown and reset of dining room and service areas. 

EDUCATION, TRAINING AND EXPERIENCE

  • Formal education is not required.
  • Relevant food and beverage experience preferred. 

STANDARDS OF PERFORMANCE

  • Maintain a professional appearance and demeanor at all times. 
  • Deliver prompt, courteous, and attentive service to all guests. 
  • Exhibit strong teamwork and collaboration with colleagues and management. 
  • Adherent to company policies and standard service procedures. 
  • Demonstrate strong time management and multitasking skills.
  • Communicate guest allergies and dietary needs to the culinary team. 
  • Ensure accuracy in food and beverage delivery.
  • Execute the established sequence of service consistently in all guest interactions.
  • Utilize suggestive selling to enhance guest experience and maximize revenue.
  • Process guest payments following cash-handling and credit card security procedures.
  • Demonstrate effective service recovery techniques when resolving guest issues.
  • Escalate guest issues appropriately when needed to ensure satisfaction.
  • Uphold high standards of cleanliness and organization in the dining room. 
  • Respond quickly and effectively to guest inquiries and concerns. 

MENTAL AND PHYSICAL REQUIREMENTS

  • Ability to work in a fast-paced, high-pressure environment. 
  • Strong problem-solving skills and ability to adapt to changing situations. 
  • Excellent communication and interpersonal skills. 
  • Ability to stand and walk for extended periods.
  • Must be able to lift and carry up to 50 lbs. 
  • Ability to bend, stoop, and reach frequently.
  • Flexibility to work evenings, weekends, and holidays as required by business levels. 

WORKING ENVIRONMENT AND CONDITIONS

  • Primarily indoors, may support occasional outside events. 
  • Exposure to varying temperatures, and moderate-to-high noise levels.
  • High guest interaction requiring excellent customer service skills.
  • Fast-paced and physically demanding work environment. 

EQUIPMENT AND TOOLS

  • Coffee and beverage dispensers.
  • POS terminal and payment processing equipment.
  • Serving trays and stands. 
  • Glassware, dish equipment and sanitation supplies.

Restaurant Manager

Q CASINO + RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE

Restaurant Manager
  

BASIC FUNCTION

The Restaurant Manager oversees all front-of-house operations for our new restaurant on top of The Key Hotel, ensuring exceptional guest experiences through strong leadership and operational excellence. Reporting to the F&B Director, this role manages a team of supervisors, servers, host/hostesses, back waiters, bartenders, and food runners. Responsibilities include staff hiring, training, and development, scheduling, and performance evaluations. The Restaurant Manager ensures seamless daily operations, including maintaining a clean and organized venue, managing the Agilysys POS system, and collaborating with culinary leadership to meet and exceed guest expectations.

ORGANIZATIONAL RELATIONSHIPS

Reports to:            F&B Director

Supervises:            Restaurant Supervisors, Servers, Host/Hostesses, Back Waiters, Bartenders, Food Runners

SPECIFIC DUTIES AND RESPONSIBILITIES

  • Staff Management
  • Hire, train, and supervise restaurant staff: restaurant supervisor, servers, host/hostesses, back waiters, bartenders, and food runners.  
  • Create and manage staff schedules to ensure adequate coverage based on business needs.
  • Conduct pre-shift meetings with front-of-house team members and engage the team to meet daily, weekly, monthly, and long-term goals.
  • Maintain a friendly and professional rapport with team members and guests.
  • Train staff to use Agilysys POS.
  • Ensures staff paperwork is complete.
  • Conduct performance evaluations and provide feedback to improve service quality.
  • Foster a positive work environment and promote teamwork.
  • Promotes F.O.R.T. Core Values.
  • Operations Management
  • Open, manage, and close venue.
  • Thorough understanding of Agilysys POS, with the ability to manage the system’s day-to-day operations, including adding and removing menu items, updating pricing, troubleshooting issues, and generating reports to support operational efficiency.
  • Ensure the restaurant and its furnishings are clean, well-maintained, and guest-ready before each service.
  • Maintain cleanliness, organization, and proper storage practices in all restaurant and storage areas, adhering to health and safety standards.
  • Collaborate with the Chef de Cuisine to meet and exceed guest expectations through seamless service and culinary excellence.
  • Develop a staff training program.
  • Assist with responsibilities of DVM Boards and KPI’s.
  • Customer Service
  • Ensure guest satisfaction through table touches and active management of guest service surveys.
  • Ensure customer service standards are met.
  • Other
  • Understanding of banquet functions and banquet standards of service.
  • Assist in other areas of F&B as needed and required.
  • Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

Minimum of 3-5 years of management experience in a high-end steakhouse or fine-dining establishment preferred.
Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

STANDARDS OF PERFORMANCE

  • Strong leadership and management abilities.
  • Excellent communication and interpersonal skills.
  • Organized and skilled and multi-tasking.
  • Customer service oriented and problem-solving skills.
  • Knowledge of food safety regulations and best practices.
  • Team player with a positive attitude and willingness to assist where and whenever needed.
  • Ability to obtain ServSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

  • Heavy work, ability to move up to 100 lbs.
  • Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

  • Loud noise levels (kitchen equipment)
  • EQUIPMENT AND TOOLS
  • General office equipment including, but not limited to:
  • POS/printers/touchscreens
  • Computer
  • Copy machine
  • Coffee machines
  • Calculator
  • Cash register and credit card machine
  • Phones
  • Other: Wrenches, Hand carts CO2 Cylinders