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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Triple J Saipan, Inc. |
| DBA: | Triple J Saipan, Inc. |
| Address: | P.O. Box 500487 Saipan, Northern Mariana Islands 96950 Northern Mariana Islands |
| Phone: | 670-234-1795 |
| Other Number: | 670-234-7347 |
| Contact Triple J Saipan, Inc. via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | New |
| Island | Saipan |
| FLSA Covered? | No, not covered |
| DOD related? | No |
| PERM related? * | Yes |
| VEVRAA related? | No |
| Original Number of Openings: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Triple J Restaurant Group |
| Job Classification: | Management Occupations |
| Job Title: | Executive Director |
| Announcement Number: | 16-02-36238 |
| Job Classification: | Management Occupations |
| Opening Date: | 2/8/2016 |
| Closing Date: | 3/9/2016 |
| Salary Range: | $60000 to $65000 / Annually |
| Job Title: | Executive Director |
| Job Duties: | Plans, directs, and coordinates the operations of Triple J’s restaurant operations in Saipan. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration. Oversees activities directly related to making high-quality food products and providing customer services. Directs and coordinates activities of multiple restaurant businesses concerned with the production, pricing, sales, and distribution of prepared food products. Reviews financial statements, sales and activity reports and other performance data in order to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Interviews and selects restaurant managers and key staff, assigns specific duties to management–level staff, and oversees their performance. Directs and coordinates the organization's financial and budget activities to fund operations, maximize investments, and increase efficiency. Establishes and implements departmental policies, goals, objectives, and procedures, conferring with the owners, senior management officials, and staff members as necessary. Determines staffing requirements, and interviews, hires and trains new managers and employees, or oversees those personnel processes. Plans and directs activities such as sales promotions and marketing. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Has Bachelor’s Degree in Business Administration with 10 years work experience in a major Restaurant operation. Has knowledge of principles and processes for providing customer and personnel services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction; knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems; knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data; knowledge of principles and methods for showing, promoting and selling products, to include strategy and tactics, product demonstration, sales techniques, and sales control systems; knowledge of raw materials (food, beverage and operational), production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. Performs other related duties as assigned. Successful applicant must have skills and experience to handle 60+ employees and oversee the operation of three or more prestigious restaurants simultaneously; must have good capabilities in interpreting financial statements, performing marketing and advertising; must have professional cooking and bartending skills and must also be skilled in food and beverage costing. Applicant must be able to accept 24-hour responsibility for business operations; must have or be able to attain a CNMI Food Handler’s certificate. |
| Full or Part Time: | Full Time |
| Hours per Week: | 44 |
| Hours per Day: | 8 |
| Payment Frequency: | bi-weekly |
| Overtime Available: | No |
| Overtime Rate: | $0 - $0 |
| Rate x 1.5 per hour Exempted: | Yes |
| Specify All Payroll Deductions: | CNMI tax and FICA |
| Required tools, supplies and Equipment to be provided: | NONE |
| Anticipated starting date of employment: | Not Indicated |
| Anticipated closing date of employment: | Not Indicated |
| Housing Provided: | No |
| Food Provided: | Yes |
| Transportation required: | No |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | |
| Fringe Benefits: | NONE |
| Comments: | One duty meal provided. Workman's Compensation provided by the company. |