92 General Managers and Management Executives jobs

56 Boston Providence Highway, Norwood, MA 02062 AUTOMOTIVE CAFÉ MANAGER Full-Time Position Up to $55K Opportunity + Great Benefits! Central Jeep Chrysler Dodge RAM of Norwood is hiring a Café Manager for our Café Bistro. Ideal candidates for this position will have Café management experience, and/or experience in a café. We value our employees and invest in their success. You'll love working in our fabulous, state-of-the-art facility! Central Jeep of Norwood is the premier dealership on New England's famous Automile, and the Jeep dealer of choice for Boston area Jeep lovers. We pride ourselves on the fact that our customers keep coming back to us and that they recommend us to their friends. We offer: Up to $55K opportunity! Medical, Dental and Vision insurance plans 401(k) retirement plan Paid vacation and holidays Friendly environment 5-day work week once fully staffed Closed on Sundays - no nights Responsibilities - Café Manager: Plan, schedule and prepare menus Train all café associates on proper techniques related to stocking items Maintain a safe work environment Keep cafeteria stocked Ensure that the cafeteria meets every cleanliness standard Create a strong sense of team by fostering collaboration, communication, and alignment amongst team members. Will also be required to make special sandwiches, smoothies, bake cookies, and do food prep. Reconcile cash drawer Qualifications/Requirements - Café Manager Applicants must have a food service/coffee house background and have excellent customer service skills Must have an excellent work ethic and professional appearance Must be highly organized with good people skills and have the ability to multi-task Must be able to lift 20lbs High School diploma or equivalent. Managerial experience preferred. Excellent verbal and written communication skills. Resume must be uploaded, and online assessment completed for immediate consideration. Must be authorized to work in the U.S. without sponsorship and be a current resident. We are an Equal Opportunity Employer . All qualified applicants are considered regardless of ethnicity, nationality, gender, veteran or disability status, religion, age, gender orientation, or other protected status.

Are you looking for more? At Mohawk Industries, we're committed to more - more customer solutions, more process improvements, more sustainable manufacturing and more opportunities for our team. As a Fortune 500, global flooring leader with some of the best-known brands in the industry, Mohawk is a great place to start or develop your career with an emphasis on more of what's important to you. Whether you want to lead more, innovate more, learn more or create more, you can find your more with Mohawk. What we need: Oversees all aspects of a small company owned and operated lunch service café. This includes planning and managing inventory, preparing weekly menus, coordinating with suppliers, preparing meals and ensuring café is clean, neat and orderly along with providing the highest level of customer service possible. What you'll do: Establishes, monitors, and analyzes the café budget, revenues, and expenses. Responsible for daily, weekly, and monthly analysis and reporting to ensure budget is met. Manage and maintain inventory. Coordinate with vendors and suppliers to order food, groceries, paper supplies or other items as needed. Ensure inventory levels are consistent with planned menus and budget. Plan a weekly lunch menu to support a Monday through Friday administrative work staff. Menu is published one week in advance providing employees with the opportunity to pre-ordered. Menus should be planned no less than 3 weeks in advance of service week. Prepare and provide lunch service daily: operate standard commercial cooking equipment and tools including food choppers, fryers, refrigerators, ovens and stoves. Provide both dine in and "to-go" lunch service based on pre-orders. Manage food inventory and storage: facilitate food temperatures and storage to ensure compliance with FDA regulations. Clean and organize the kitchen and café daily. Consider and implement new menu items based on seasonality, customer recommendations and preference. Acts as a liaison between the café and other departments, communicating relevant information as needed. What you have: Experience in food and beverage catering is required Excellent communication and interpersonal skills Good organizational skills An understanding of food and beverage operations Mohawk Industries is a leading global flooring manufacturer that creates products to enhance residential and commercial spaces around the world. Mohawk's vertically integrated manufacturing and distribution processes provide competitive advantages in the production of carpet, rugs, ceramic tile, laminate, wood, stone and vinyl flooring. Our industry-leading innovation has yielded products and technologies that differentiate our brands in the marketplace and satisfy all remodeling and new construction requirements. Our brands are among the most recognized in the industry and include American Olean, Daltile, Durkan, IVC, Karastan, Marazzi, Mohawk, Mohawk Home, Pergo, and Quick-Step. During the past decade, Mohawk has transformed its business from an American carpet manufacturer into the world's largest flooring company with operations in Australia, Brazil, Canada, Europe, India, Malaysia, Mexico, New Zealand, Russia and the United States. Mohawk Industries, Inc. is an Equal Opportunity Employer including disability/veteran committed to an inclusive workplace and a proud Drugs Don't Work participant.

BEVERAGE MANAGER Reports to the Director of Food + Beverage: position is exempt WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities. While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE You are excited and passionate about being a leader in the three-ring circus that is a bar and lounge. You pride yourself in controlling chaos; and are adept at making each guest in your space feel like they are the only person in the room. While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well. You enjoy and excel in the fast-paced and often high-pressure environment to execute what is needed in exceeding our guest's expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor. WHAT YOU WILL DO Reinforce the company's Art + Science ideologies to ensure the experiences of translocal hospitality, intuitive service, and collaboration are implemented and modeled by yourself and every leader of the hotel Create and maintain an energizing environment, with superior associates, dedicated to an attentive, distinctive food and beverage experiences Hire, train, supervise, coach and motivate associates, with the main focus being the Bar team Develop, coordinate and/or train on systems and continuing education programs Create an environment where associates are empowered to deliver an outstanding guest experience Identify service issues and take action to correct them Responsible for daily floor service, helping the team create elevated guest experiences at all possible opportunities Assist in the planning and execution of Lifestyle functions or special hotel events, offering creative ideas and collaborations from the community Meet with beverage related vendors in collaboration with Food + Beverage leadership, collaborating on selection of new and existing beverage product Foster and facilitate the collaborative innovation of the Bar team in preparing new cocktails and event ideas Ensure that product is handled correctly, recipes are adhered to, and cost control SOP's are in place for all beverage related items Organize requisition systems and act as a liaison between the beverage teams and the kitchen Serve as a member of the Food + Beverage management team, working to better communicate and facilitate successful services Train and supervise the proper usage of all food and beverage workspace, items, equipment and tools related to the Beverage program Observe daily conditions of all physical facilities and equipment in the outlets; making recommendations for corrections and improvements as needed Act as a point of contact for social media and PR opportunities to promote the Hewing Lounge, Rooftop and/or Beverage program at Hewing Prepare associate schedules which allow for appropriate service while controlling labor costs and overtime Serve as a role model and set a positive example for the entire team in all aspects of business, leadership and servant management Prepare qualified employees for promotion to the next position and continually develop all employees to improve performance, working to create a culture of promoting from within Evaluate each employee's performance based on clearly communicated standards and expectations and hold the employees accountable for performance Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service. Be responsible for inventories directly involved with the operation of the Food and Beverage department, mainly with regards to beverage Responsible for maintaining a monthly target combined beverage cost (liquor/beer/wine) as set by the Director of F+B Oversee maintenance, cleanliness of all beverage equipment, bars, stations and storage areas Work with Culinary and Food + Beverage leadership to design menus, beverage lists, pairings, etc. Works with Culinary and Food + Beverage leadership to deliver a unified, captivating vision for the Food + Beverage operation Ensure that financials goals of the Food + Beverage outlets and the hotel are being met, monitoring and controlling labor expenses and other divisional expenses such as supplies and equipment Assist in preparing business forecasts as related to beverage Assist in the Food + Beverage where needed Other duties as assigned HOW YOU WILL LEAD Lead by example by working directly with each member of the team, being willing to patiently assist, train, coach and counsel with gentle correction and helpful feedback Prepare the Bar team for success in managing the Bar team onboarding and sourcing and/or facilitating continuing education Be a trusted coach and resource for the Food + Beverage team, always working to bring out the best of the team and the operation WHAT YOU WILL NEED Excellent reading, writing and oral proficiency of the English language (2) Two or more years of food and beverage experience in reputable establishments Excellent knowledge of spirits, craft cocktails, beer, wine and food Thorough understanding of how to lead a team to deliver excellent service Intermediate knowledge of computer-based systems, including MS office suite Outstanding verbal and multi-tasking skills Ability to obtain and/or maintain TIPS certification Thorough understanding of POS systems and their functionality Knowledge of working within a budget, controlling costs and assessing costs As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Company Overview: Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation. Named one of Travel + Leisure's "Best Date Spots in America", Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top "Most Romantic Restaurants in LA" by Thrillist, LA Weekly, Gayot, Yelp, Open Table and NBC. Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Job Summary: The Restaurant Manager is responsible for managing all operations for this high volume, full service, upscale restaurant. This career opportunity is for individuals with a bona fide passion for food and beverage, and unwavering drive to provide exceptional guest service. Extensive front of house knowledge that displays high functioning leadership, labor management, cost control and conflict resolution is essential for the success of this leadership position. This person is also responsible for mentoring and coaching the team to consistently deliver a 5-Star experience to our employees, guests, partners and community. He/She is responsible for being an innovator in our industry, meeting financial goals, and for continuously refining guest experience and company culture. Competitive Benefits: Industry leading compensation + bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with a $4,000 payout for qualifying management positions Pay: $75000 - $85000 / year Essential Job Duties: •Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of front of the house personnel. Once completed he/she will then forward all reviews and recommendations to the General Manager for final approval. •Responsible for the training, supervising, and termination of all front of the house personnel in conjunction with the General Manager •Oversees the Dining Room Area and the supervision of all Front of the House service staff in accordance with operating policies. •Responsible for ensuing that proper food handling procedures and presentation are being met by the staff. •Observance of all SRC Polices and Procedures. •Handle customer complaints. •Establish standards of performance for the dining room area. •Execute the general responsibilities necessary to minimize operating cost. •Maintain a system of cost controls through purchasing and sales. •Responsible for maintaining bar and dining room costs. •Responsible for estimating food and beverage cost and requisition supplies. •Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations. •Responsible for scheduling restaurant staff in the Labor Scheduler on a weekly basis. •Responsible for forecasting labor cost for the Restaurant department and presenting those figures to the General Manager for approval on a weekly basis. •Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working •Participate in and pass alcohol awareness and safety training classes Education/ Experience: •Strong knowledge of Food & Beverage service procedures, strong background in hospitality in a full-service, upscale high-volume restaurant environment. •3 years related experience as a Restaurant or Beverage Manager in an upscale, high-volume environment Required Skills/Abilities: •Must be able to create and maintain a team-oriented atmosphere, and ensure that employees are appropriately trained and have an adequate work load. •Excellent interpersonal, verbal, and written communication skills. •Strong PC skills with a working knowledge of including but not limited to MS Excel, MS Word, MS Office, and Outlook. •Must be able to clearly and effectively communicate in English. Schedule Requirements: •Full-time •Schedule may fluctuate based on departmental requirements. Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 25lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. Experience Required 2 year(s): Restaurant F&B Management Skills Required Communication Skills Conflict Resolution Customer Service Detail Oriented Leadership Team Player Restaurant Management Multitasking Behaviors Required Leader: Inspires teammates to follow them Thought Provoking: Capable of making others think deeply on a subject Team Player: Works well as a member of a group Innovative: Consistently introduces new ideas and demonstrates original thinking Enthusiastic: Shows intense and eager enjoyment and interest Dedicated: Devoted to a task or purpose with loyalty or integrity Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Job Description: Job Description Sammy's Beach Bar and GrillHMSHost at Kahului AirportCentral Building1 Keolani PlaceKahului, HI 96732With a career at HMSHost, you really benefit! We offer: Health, dental and vision insurance Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits 401(k) retirement plan with company match Company paid life insurance Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonusPurpose The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary position for the location's Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone. The F&B Multi Unit Manager I ensures that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable. The F&B Multi Unit Manager I uses broad discretion and judgement to make great leadership decisions.Essential Functions Open and Close Ensures all GMs and staff recognize the importance of preparing each of the zone's restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements Staffing/Deployment Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours. Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone. Promotes HMSHost as an employer of choice within the local community Holds GMs accountable for on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes. Ultimate accountability for ensuring the collection of terminated employee badges, communicating terminations to HR Reads and understands financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives Regularly meets and collaborates with the DO/SrDO about issues, decisions, people, and strategy, Communicates leadership's vision and goals to zone leadership. Supports company recognition initiatives and develops and implements plans that will motivate and recognize restaurant staff for their contributions and performance, including using Shout-Out tools and materials. Accepts, understands, adopts, trains and champions all Employee Engagement behaviors Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls. Makes purchasing decisions for repairs, maintenance and supplies in coordination with branch leadership. Is aware of Loss prevention concerns and escalates those concerns to LP personnel. Product Availability/Working Equipment Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability. Ensures GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs as utilized by the company. Monitor/maintain restaurant equipment, schedule routine service or repairs as needed. Champions minimization of waste, records as needed and participates in food donation program. Brand Knowledge/Proficiency Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary Embraces technology and inspires employees to understand and adopt new technologies implemented by the company Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards Develops and implements creative strategies to increase revenue Visual/Vibe/Appeal Manages the day-to-day activities of associates within a zone - which is a defined individual or group of restaurants or points-of-sale Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders Recognizes, understands, and utilizes subordinate leaders' strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals Ensures planned maintenance is conducted and addresses all maintenance and repair items as needed Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed. Safety Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law Holds GMs accountable for ensuring all safety standards are understood and met Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements. Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety Important information, reporting relationship, and similar roles The F&B Multi Unit Manager I position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests. The position typically reports to the Sr/Director of Operations within the assigned location. The F&B Multi Unit Manager I position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor GM and restaurant associates' work activities during these different days and times. The F&B Multi-Unit Manager I position is the first position in a series of multi-unit, multi-brand leadership positions of increasing scope and complexity.Minimum Qualifications, Knowledge, Skills, and Work Environment Each F&B Multi Unit Manager I must have documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc) within the zone to which the role is assigned, to include overall responsibility for success and failure of those restaurants for multiple annual cycles for each type. Generally speaking, concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone. Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience requirement for each of these roles Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals Equal Opportunity Employer (EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace (DFW)

What You'll Do Lead a team highly talented LINUX engineers to facilitate the administration of the OCC compute environment. Provide team leadership required to support a large, complex Linux based computing environment and an increasing transition to infrastructure in Cloud. Assist in driving "infrastructure as code" mentality throughout the organization and demonstrate a passion for automation concepts and tools. Provide mentoring and direction to the team on DevOps and automation. Utilize customer service skills while acting as a technical resource to internal departments and system users. Primary Duties and Responsibilities Manage day to day operations of highly virtualized Linux compute infrastructure Provide status reporting (availability, performance capacity utilization) Create and maintain process & policy documentation Drive automation of Linux systems Develop Linux server team to align with the OCC future technology roadmap. Forecast System demands and recommend upgrades, expansions and reconfiguration Resource planning Provide input into strategic compute infrastructure plans and help drive alignment with application teams, security and business Collaborate with application support teams to drive improvements in communication, architecture, and performance Act as a liaison for customer relations and represent server teams Manage enterprise server environment related projects Lead audit and security responsibilities that include routine reviews and reporting of technology policies and security compliance Ensure all server systems comply with OCC regulatory requirements Work with auditors to remediate and closeout all remediation, regulatory, and audit findings Draft proposals to tackle technology challenges and work with vendors to provide best solution at optimal cost Responsible for change management process for server infrastructure Use good judgment and escalate when necessary and keep management informed Performance Management and development of the team members Supervisory Responsibilities N/A Qualifications Excellent communication and people management skills Ability to work effectively with clients, technical staff, consultants and vendors Ability to work well under pressure and within deadlines Experience with disaster recovery testing and creating technical/process documentation Ability to communicate well and manage a team located in multiple cities Good consultative, communication, analytical, and judgment skills Strong background in Compute (LINUX) administration Working knowledge of Virtualization and Storage infrastructure Working knowledge and experience in Cloud Infrastructure Technical Skills LINUX Systems (Redhat and Amazon linux) EMC storage VMWare virtualization Cloud technologies (AWS) CI/CD (Terraform, Jenkins, Artifactory, Github) Automation (Ansible, Python) Education and/or Experience Bachelor's degree (or equivalent) in Computer Science or a related discipline Minimum 7 years of experience in Compute (LINUX) administration Minimum 3 years of experience in Cloud technologies and CI/CD technologies Minimum 3 years of experience in managing people and leading projects. Experience in a regulated / financial industry a plus Certificates and Licensing N/A Step 1 When you find a position you're interested in, click the 'Apply' button. Please complete the application and attach your resume. Step 2 You will receive an email notification to confirm that we've received your application. Step 3 If you are called in for an interview, a representative from OCC will contact you to set up a date, time, and location. For more information about OCC, please click here. OCC is an Equal Opportunity Employer

AWARD WINNING CASUAL DINING RESTAURANT CONCEPT! QUALITY OF LIFE! A PEOPLE FIRST CULTURE! MUST HAVE RESTAURANT MANAGEMENT EXPERIENCE TO BE CONSIDERED General Manager/MP Agm Chef Sous Chef Foh Manager •Totally scratch kitchen,with extensive wine list. •40.00 per person check average. •Excellent salary and bonus plan. •Great benefits and 401k! "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 75k + bonus k

Job Title: Bakery Department Manager Department: Bakery FLSA : Exempt General Function : As a Bakery Department Manager, this position will be responsible for setting the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Coordinates the delivery of the freshest and best quality product at a competitive retail price. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director, Store Manager, Assistant Managers of; Perishables, Store Operations, and Health Wellness Home Positions that Report to you: Department Employees Primary Duties and Responsibilities : Maintains a positive attitude; creates an atmosphere of friendliness and fun through flexibility and teamwork. Generates a friendly atmosphere by encouraging employees to greet and speak to customers; providing prompt, courteous, and efficient service to customers and sets a good example Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: (examples include)escorting them to the products they're looking for securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Recruits, hires, trains, supervises, disciplines, and evaluates all department employees Determines department goals with store director. Determines weekly work schedule and establishes a daily work plan for the department Inspects signage and displays for quality and quantity of merchandise and orders product for replenishment. Communicates with employees regarding sales and ideas. Handles and satisfies customer issues Figures retail pricing and ensures correct pricing. Extends invoices, posts invoices, and oversees department bookkeeping procedures. Analyzes weekly and monthly sales and trends and compares to actuals, prepares ad projections, and writes ads. Conducts inventory of the department. Plans displays, promotions, and determines pre-orders. Ensures proper temperatures and storage procedures are maintained to guarantee freshness and control shrink of product. Understands and troubleshoots equipment and ensures maintenance is performed. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and works expected number of hours. Secondary Duties and Responsibilities: Ensures pricing is competitive in the market area. Attends meetings and seminars and participates in continuing education. Fills displays and works in the sales area. Unloads trucks, checks in delivered merchandise and places product in appropriate storage area. Performs departmental duties as needed. Assists in other areas of the store as needed. Performs other job related duties and special projects as required. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; interpret written work instructions; interview job applicants; follow technical manuals and have increased contact with people. Education and Experience: High school or equivalent experience from on-the-job training, sanitation courses, and over one year of related work experience. Supervisory Responsibilities (Direct Reports): Instructs, assigns, reviews and plans work of others. Maintains standards, coordinates activities, allocates personnel, acts on employee problems, and selects new employees. Has the authority to approve employee discipline. Has the authority to recommend employee transfer, discharge, and salary increases. Physical Requirements: Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions : This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job: Telephone, fax, copier, intercom system, calculator, cash register, mixers, register, proof box, ovens, sheeter, rounder, pan washer, fryer, label machine, shrink wrap machine, Telexon ordering unit, C.A.R.S. system, computer, and copy cake machine. Financial Responsibility : Responsible for company assets including equipment and merchandise. Contacts: Has daily contact with customers, employees, suppliers/vendors, and the general public. Occasional contact with local, federal or state regulatory agencies regarding inspections. Confidentiality : Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing. Job Type: Full-time Pay: $20.00 - $25.00 per hour Benefits: 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Parental leave Vision insurance Experience level: 2 years Shift: Day shift Evening shift Morning shift Weekly day range: Weekend availability Ability to commute/relocate: Lakeville, MN 55044: Reliably commute or planning to relocate before starting work (Required) Experience: Bakery: 3 years (Required) Work Location: In person

Overview: Kings Dominion has an immediate opening for the position of Food & Beverage Operations Quick Service Manager in Doswell, Virginia. This position supervises daily food operations within the Park, including restaurants, concession carts, and special events. Responsibilities: •Assists with overall operation of the food division. •Implements, controls and coordinates food policies, procedures and financial goals to include: handbooks, training and motivation, communication, cost of sales, per cap, labor costs, and other expenses. •Ensures documentation and performance appraisals are maintained for all seasonal employees. •Ensures food locations are in compliance with health, fire, ABC and safety regulations. •Maintains appropriate staffing levels and develops and implements employee retention programs to increase morale and productivity. •Selects, trains, supervises and directs seasonal area supervisors. •Ensures service, quality and integrity standards are maintained throughout division. •Assists with planning, costing and retailing of menu items. •Ensures proper cash control and cash register operations. •Ensures proper inventory and point of sale controls. •Develops and monitors operating budget on an ongoing basis. •Keeps abreast of industry trends and practices. •Ensures the food division maximizes sales and profits. •Adheres to and enforces all park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to guest service in all aspects of employment. •Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. •Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. •Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. •Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. •Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. •Other duties may be assigned. Qualifications: • Bachelor's degree in hotel and restaurant management, business or related field, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. •Three to five years of food and beverage/kitchen operations experience •Three to five years supervisory experience •Demonstrated ability to work in an independent environment with minimum supervision and deliver against set goals. •Strong time and project management skills and experience. •Advanced written and oral communication skills, experience in public presentations, superior spelling, punctuation, and grammar. •Ability to work nights and weekends as required by business and account demands. •Proficient in basic business software applications (Word, Excel, PowerPoint, Outlook) and comfortable with learning new software. •Ability to pass a mandatory (or random) drug test and background check, which may include, but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy. •Strong, instinctive work ethic. •Ability to work nights, weekends and holiday periods to meet business needs. •Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. •Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

PIH Health is a nonprofit regional healthcare delivery network founded over 50 years ago. Our two campuses including a 548-bed facility in Whittier and a 199-bed facility in Downey, help to provide services to approximately 1.5 million residents in Los Angeles, Orange County and the greater San Gabriel Valley. The Chef Manager is responsible for supervising the daily operations of food production, production staff and food storage. Develops menus, and writes recipes for café, special functions, doctor's dining room and patient services areas. Works with the Manager and Supervisor to establish expectations, plans, and priorities. Supervises the selection, training, development, scheduling, coaching and compliance of production staff. Responsible for compliance with safety and sanitation, PIH Health and FANS policies and procedures, and FANS goals and objectives. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all. May assist in cooking and preparing food as necessary. Engages in professional growth and development. Instills desire for learning in food production staff. Required Skills Ability to read, write, and speak English; handwriting must be legible. Ability to train and utilize culinary techniques. Menu/recipe development. Positive and supportive attitude toward diverse employees. Creative, innovative, and receptive to change. Team and service oriented. Mathematic capabilities. Proficient in Windows, Outlook, Word, and Excel. Bi-lingual (English/Spanish) preferred. Required Experience Required : 3-5 years' experience in catering management or food production management Culinary Food Service Management Experience in a Hospital Setting ServSafe Certification or equivalent required within 90 days of hire to this position Preferred: 5-8 years' experience in the health care industry Experience in the hospitality industry High school graduate or equivalent Experience as a Food Service Supervisor. Beyond the benefits that come with working for the area's leading community healthcare provider - one that also recognizes the need to ensure patient safety and comfort - you'll enjoy an extremely competitive compensation and benefits package. We are an equal opportunity employer and seek diversity in our workforce. EOE M/F/D/V

Overview: Kings Dominion has an immediate opening for the position of Food & Beverage Operations Quick Service Manager in Doswell, Virginia. This position supervises daily food operations within the Park, including restaurants, concession carts, and special events. Responsibilities: •Assists with overall operation of the food division. •Implements, controls and coordinates food policies, procedures and financial goals to include: handbooks, training and motivation, communication, cost of sales, per cap, labor costs, and other expenses. •Ensures documentation and performance appraisals are maintained for all seasonal employees. •Ensures food locations are in compliance with health, fire, ABC and safety regulations. •Maintains appropriate staffing levels and develops and implements employee retention programs to increase morale and productivity. •Selects, trains, supervises and directs seasonal area supervisors. •Ensures service, quality and integrity standards are maintained throughout division. •Assists with planning, costing and retailing of menu items. •Ensures proper cash control and cash register operations. •Ensures proper inventory and point of sale controls. •Develops and monitors operating budget on an ongoing basis. •Keeps abreast of industry trends and practices. •Ensures the food division maximizes sales and profits. •Adheres to and enforces all park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to guest service in all aspects of employment. •Provides guest service according to Cedar Fair standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions. •Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Cedar Fair Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision. •Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs. •Meets Cedar Fair's attendance requirements as outlined in Cedar Fair's attendance policies. •Adheres to Cedar Fair's Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures. •Other duties may be assigned. Qualifications: • Bachelor's degree in hotel and restaurant management, business or related field, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. •Three to five years of food and beverage/kitchen operations experience •Three to five years supervisory experience •Demonstrated ability to work in an independent environment with minimum supervision and deliver against set goals. •Strong time and project management skills and experience. •Advanced written and oral communication skills, experience in public presentations, superior spelling, punctuation, and grammar. •Ability to work nights and weekends as required by business and account demands. •Proficient in basic business software applications (Word, Excel, PowerPoint, Outlook) and comfortable with learning new software. •Ability to pass a mandatory (or random) drug test and background check, which may include, but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy. •Strong, instinctive work ethic. •Ability to work nights, weekends and holiday periods to meet business needs. •Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. •Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

Job description: Executive Chef / Regional Sales Manager We have been retained to look for an Executive Chef / Regional Sales Manager for the SW Ontario region. Reporting to the Regional Sales Director, you will review your Sales plan and business objectives. You will be responsible for: - Providing Live Culinary cooking demonstrations using our client's product. Showcase our clients products features and benefits and highlight the benefits and use within a commercial kitchen environment. - Increase customer base through development food service market segments and applicable commercial market segments. - Ability to Cold Call, Prospect and close deals with Restaurant Owners, Executive Chefs and their peers. - Ability to write reports (MS Office) and communicate to all levels of Commercial Kitchen Management (Restaurant Owner, C-Level executive to dishwasher). - Ability to present information and respond to questions regarding our clients product from Managers, Clients, Customers and general public. - Time Management - Pre plan day and schedule daily / weekly and monthly plans - Work your plan and follow up. To be successful in this role, you will: Qualifications: Must-haves: - 5+ years of Culinary / Cooking experience. Previous Culinary Experience of Former Chefs/ Restaurant Owners/ Restaurants Managers - Bachelors Degree in culinary arts or similar experience in a Culinary / Food Service environment. - Availability to Travel (30% of time) within the territory or region. - Comfortable being in a sales environment (prospecting, cold calling, negotiating, and closing deals).Coaching will be provided by Regional Sales Director. - Home Office Space Required. RSM works 4.5 days per week in the field with adequate time for pre-planning, phone calls, follow up and CRM inputs. - Comfortable in a commercial Kitchen environment (Ability to lift up to 40 lbs) Why is This a Great Opportunity: Multi-National Corporation with upside potential.

Job description: Key Accounts Manager - Food ServiceLocation: Montreal Based (Preferred) but also can be Ottawa/Gatineau. Over Night Travel 60% Home Office Set-up in Montreal, QC. Client has HQ in Mississauga, ON. Frequent trips to Mississauga, ON would be required. We have been retained to search for a National Key Accounts Business Development Director. Reporting to the Senior Director of Key Accounts, this role is responsible for prospecting, developing new key accounts to add to our clients key accounts pipeline. Our client is a multi-national , well known commercial kitchen equipment manufacturer selling to large hotel chains, restaurants and commercial kitchens world-wide. You will be responsible for: - Sales, Business Development and Growing our clients Key Accounts pipeline with the aim of making our clients products Partner of Choice for restaurant owners, Executive chefs, and Commercial Kitchens. Participate in Business planning, regional trade shows and events when needed. - Customer Presentations and participate in Live cooking events. Manage lab and field tests to ensure opportunities are converted to sales. - Manage National Key Accounts. Ability to work within a structured sales approach to meet Quotas and Activity targets. - Identify and develop strategic business partners which will include independent rep organizations, distributors/dealers and Food consultants. - Ability to use MS Office, MSFT Teams presentation and ability to log customer related data and prospect interaction in a Salesforce CRM Software. Review business periodicals to generate leads and write reports to senior management team. - Manage key accounts and establish successful channel and key account programs. Assist team and partners with Live cooking demonstrations. Qualifications: You will possess: - 5 - 7 years of previous sales, sales management, or business development experience in a Structured Corporate environment. Experience with Key Account Management (KAM Experience) with 2-3 years of sales supervisory experience. - Previous culinary experience or strong interest in cooking. - Bachelors degree in business administration or proven Sales experience - Skilled in the presentation of technically sophisticated manufactured goods - Ability to over-night travel within the respected territory. (Montreal, Ottawa/Gatineau) Travel is expected to be 60% of the time. Occasional Overnight international travel for product training purposes. - Fully Bi-Lingual (French/English speaking) - Advanced to Expert use of MS Office (Outlook, Teams, Word, Excel, Powerpoint, Salesforce and Map Point) - Detail Orientated, Pure Sales individual, Well Connected within Food Service/Culinary industry, Curious, Analytical, Self Motivated, Good Time Management. We are looking for a Pure Sales individual. Strong sales and business development background is required. The candidate does not need to have culinary/chef experience and we welcome candidates that have shown sales success in other industries related to Food service. Why is This a Great Opportunity: Great Multi-National Corporation willing to give career advancement for an excellent role.

PIH Health is a nonprofit regional healthcare delivery network founded over 50 years ago. Our two campuses including a 548-bed facility in Whittier and a 199-bed facility in Downey, help to provide services to approximately 1.5 million residents in Los Angeles, Orange County and the greater San Gabriel Valley. The Chef Manager is responsible for supervising the daily operations of food production, production staff and food storage. Develops menus, and writes recipes for café, special functions, doctor's dining room and patient services areas. Works with the Manager and Supervisor to establish expectations, plans, and priorities. Supervises the selection, training, development, scheduling, coaching and compliance of production staff. Responsible for compliance with safety and sanitation, PIH Health and FANS policies and procedures, and FANS goals and objectives. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all. May assist in cooking and preparing food as necessary. Engages in professional growth and development. Instills desire for learning in food production staff. Required Skills Ability to read, write, and speak English; handwriting must be legible. Ability to train and utilize culinary techniques. Menu/recipe development. Positive and supportive attitude toward diverse employees. Creative, innovative, and receptive to change. Team and service oriented. Mathematic capabilities. Proficient in Windows, Outlook, Word, and Excel. Bi-lingual (English/Spanish) preferred. Required Experience Required : 3-5 years' experience in catering management or food production management Culinary Food Service Management Experience in a Hospital Setting ServSafe Certification or equivalent required within 90 days of hire to this position Preferred: 5-8 years' experience in the health care industry Experience in the hospitality industry High school graduate or equivalent Experience as a Food Service Supervisor. Beyond the benefits that come with working for the area's leading community healthcare provider - one that also recognizes the need to ensure patient safety and comfort - you'll enjoy an extremely competitive compensation and benefits package. We are an equal opportunity employer and seek diversity in our workforce. EOE M/F/D/V

If you love the aroma of brewing coffee and understand the importance of that morning cup, this is the position for you. In the role of a Starbucks Manager you will work with a team of coffee fanatics to ensure customers have the freshest, most delicious blends of coffee available throughout the day and receive it with the incredible service Starbucks prides itself on. Come and talk to us about NEW OPPORTUNITIES Great JOBS Great BENEFITS Great FOOD Great TEAMMATES In addition we offer: Positive Working "A"tmosphere Flexible Hours Paid Vacations Holiday Pay Medical/Prescription/Dental/Vision Insurance for you and your family 401(k) Retirement Plan Tuition Reimbursement Credit Union Employee Assistance Program Awesome Selection of Food to purchase for your lunch/breaks Drug Free Workplace/EOE For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

Balls Food Stores is looking for Bakery Managers throughout the metropolitan Kansas City Area at Ball's Price Chopper and Hen House Markets. If the smells of baking bread, pies, cookies and other bakery items wafting through the air put a smile on your face, then this is the position for you. You will work with a team dedicated to provide the freshest, most delicious bakery products throughout the day. You can use your passion to provide the best service to our customers to build long lasting relationships and repeat business. Come and talk to us about NEW OPPORTUNITIES Great JOBS Great BENEFITS Great FOOD Great PEOPLE In addition we offer: Positive Working "A"tmosphere Flexible Hours Paid Vacations Holiday Pay Medical/Prescription/Dental/Vision Insurance 401(k) Retirement Plan Tuition Reimbursement Credit Union Employee Assistance Program Awesome Selection of Food to purchase for your lunch/breaks Drug Free Workplace/EOE For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

Surrounded by breathtaking views by day and illuminated by dazzling lanterns at night, "Light On The Hill" is THE restaurant and special event venue of the San Gabriel Valley. Luminarias is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners, and community. You will find PRIDE in overseeing event sales on the hilltop at this brand new multi-million dollar establishment. You will be an integral part of our vision in an impressive and exquisite venue where you will find respect, integrity and a diverse work environment. Top-notch Benefits: Competitive salary Quarterly bonus plan Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions The F&B Manager is responsible for serving as the General Manager right Hand supporting him/her by completing tasks as directed. He/she is responsible for directing the flow food production through the dining room and for supervising all front of the house staff. This role will also work in conjunction with the Catering Department to coordinate and supervise the execution of all banquet events to ensure client's specification are adhered to and that the function runs smoothly and efficiently. Pay: $70000 - $80000 / year Job Duties: Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of front of the house and banquet personnel. Once completed he/she will then forward all reviews and recommendations to the General Manager for final approval. Responsible for the training, supervising, and termination of all front of the house and banquet personnel in conjunction with the General Manager Oversees all private event areas and ensures all operating procedures meet high standards Responsible for ensuring that proper food handling procedures and presentation are being met by the staff. Responsible for inspecting the banquet room prior to the function to verify that the room setup, menu, and schedule of events are correct. Responsible for overseeing the banquet staff during banquet functions to ensure that all details are carried out according to the client's contract. Supervises cleanup and breakdown of banquet functions and accounts for all equipment and supplies to ensure they have been returned to the proper storage facilities. Observance of all SRC Policies and Procedures. Handle customer complaints. Establish standards of performance for the special event areas, and assists in the dining room as needed. Execute the general responsibilities necessary to minimize operating cost. Maintain a system of cost controls through purchasing and sales. Responsible for maintaining bar and dining room costs. Responsible for estimating food and beverage cost and requisition supplies. Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations. Responsible for scheduling Restaurant Staff in the Labor Scheduler on a weekly basis. Participate in the weekly management meeting to verify all banquet contracts for the following business week. Responsible for forecasting labor cost for the Restaurant department and presenting those figures to the General Manager for approval on a weekly basis. Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working Participate in and pass alcohol awareness and safety training classes. Education/ Experience: Strong knowledge of Food & Beverage service procedures and administration with a strong background in hospitality 3 years related experience required Required Skills/Abilities: Must be able to create and maintain a team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load. Excellent interpersonal, verbal, and written communication skills. Observance of all SRC policies and Procedures Strong PC skills with a working knowledge of including but not limited to MS Excel, MS Word, MS Office, and Outlook. Must be able to clearly and effectively communicate in English. Schedule Requirements: Full-time Schedule may fluctuate based on departmental requirements Travel Requirements: Local travel required when considered necessary. Physical Demands: Must be able to walk and stand for hours at a time. Lift and carry up to 25 lbs. Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 25 lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. Experience Preferred Strong knowledge of Food & Beverage service procedures and administration. With a strong background in hospitality preferred

Hiring Immediately: Restaurant Beverage Manager! The ideal candidate will have 2-5 years of high-volume full-service restaurant experience. We offer our Service Manager benefits and perks - here are a few: Quarterly Bonus Blue Cross Blue Shield Medical Insurance Dental & Vision Insurance Domestic Partner Benefits Paid Time Off 401 (k) The nostalgia of a Northwoods Supper Club, featuring American classics and barbecue specialties. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify The Beverage Manager (also known as a Restaurant Manager) who leads and directs the daily operations of a restaurant and consistently delivers an exceptional guest and employee experience; leads and develops the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assists the General Manager (GM) in driving sales, managing costs, growing the business. The Beverage Manager (aka Restaurant Manager) also manages all beverage inventories, cost-outs and pricing updates with lead role in beverage menu changes; manages the beer, liquor and wine vendor relationships; works closely with senior bar manager and sommelier(s); and updates and maintains designated sidework, organization and cleanliness for those areas, with a focus on running the best shift which may include the following: leads pre-shift meetings and participates in line, temperature and cooler checks; oversee all closing manager duties including counting down the safe, reviewing labor sheets and preparing nightly numbers email; and updates and maintains sidework and cleanliness. Essential Functions Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring Respond immediately and effectively to guest and employee needs and feedback Maintain proficiency in job functions of all FOH and BOH positions and provide active back-up support when business needs require Assist GM in managing costs, driving sales and growing the business in support of financial goals Partner with GM and management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools) Monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination Perform opening sanitation checklist, pre-shift line check and shift walk-throughs Balance, pare and maintain security of all cash banks Prepare for and conduct pre-shift and other employee meetings Ensure repair and maintenance needs are addressed Understand and follow the food allergy procedure and special orders/restrictions Ensure proper food storage, quality and presentation standards, including temperature controls Monitor and ensure the restaurant and the team's compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management) and represent the restaurant and Company in interactions with legal and regulatory authorities Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed Travel overnight occasionally as needed Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.) Effectively communicate in order to perform and follow job requirements in written and spoken direction Multitask calmly and effectively in a busy, stressful environment Work in a confined, crowded space of variable light, noise and temperature levels Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces Key Responsibilities and Duties Model and promote teamwork across all teams Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy Organize and conduct periodic informational seminars for employees Successfully complete alcohol awareness training Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Other duties assigned as needed INDMANAGE

Job Description: Job DescriptionDo you want to earn a great salary, receive uncapped commissions and have exceptional benefits? Of course you do (who wouldn't?), but let's sweeten the pot a bit. How about access to training, support and incentives for top sales performers?At Hospitality Network, a Cox Communications company, we're looking for a National Convention Account Manager to join our team. This is an outside sales position for a highly motivated, achievement-driven professional. If this sounds like you, keep reading. We may be a great fit!Hospitality Network, part of the Cox Communications family, has been a leader in providing the latest technology solutions to some of the most iconic venues and brands in the hospitality industry. As an end-to-end provider and integrator of technologies, we help hotels and venues exceed today's guest and visitor technology expectations. What's In It For You? Life is too short to stress over the future. With our best-in-class benefits package and award-winning employee culture, you can feel at ease knowing some of life's essentials are handled. Here are some examples of what's in store for you as an employee: We're on your side. Our pro-sales culture honors and respects what you and other salespeople contribute to our continuing success at Cox. We want our people to succeed, plain and simple. We're all about professional development, continuing education and helping your career grow (often on our dime!). Our innovative culture provides us with a roadmap to keep ahead of the competition, and our excellent reputation with clients in our industries reflects that. At Cox, we foster a culture of integrity and fairness, which we generously recognize and reward. We all have lives and responsibilities outside of work. We have an exceptional work/life balance at Cox, with accommodating work schedules and flexible time-off policies. We show our appreciation for our talent with a competitive salary package and top-notch bonus & incentive plans. How does a great healthcare benefits package from day one sound? Multiple options are available for individuals and families. One employee-only plan could be FREE, if you participate in our health screening program. At Cox, we believe in being transparent - please click on this link ( Cox Benefits Overview ) to learn more about our amazing healthcare benefits. 10 days of free child or senior care through your complimentary membership. Generous 401(k) retirement plans with up to 8% company match. Looking to grow your family? You'll have access to our inclusive parental leave policies, plus comprehensive fertility coverage and adoption assistance. Want to volunteer in your community? We encourage that, and even offer paid hours for you to do so. Access to market research, local technical sales engineers and back-office support to ensure customer satisfaction. Reimbursement for gas and other travel related expenses, company-provided laptop and cellphone. Employee discounts on hundreds of items, from cars to computers to continuing education. Free internet, premium cable and smart home automation in applicable markets. We all love our pets-whether they walk, crawl, fly, swim or slither-and we're happy to supply insurance for them as well. With benefits as rich and diverse as our employees, you'll find a plethora of options, giving you the freedom to make the best choices for you and your family. What You'll Do Your top priority is to prospect convention centers, meet with and give sales presentations to convention center management and respond to convention center RFPs. Other responsibilities include: Identifying new business opportunities. Negotiating pricing and products with prospective clients. Meeting and exceeding sales goals and overall objectives. Developing sales plans, forecast data and customer databases. Collaborating with other team members to determine solutions to best meet customer needs. Attending job-related trainings and participating in internal meetings Who You Are You love the thrill of the "hunt," as it were, and don't mind a long sales cycle. You've got both charisma and integrity, and chances are you love to travel. You also have these qualifications: Minimum: 12 years of experience in a related field, OR a BS/BA degree in a related discipline with 8 years of experience in a related field, OR a MS/MA degree in a related discipline with 6 years of experience in a related field, OR a Ph.D. in a related discipline with 3 years of experience in a related field. Preferred: Experience in the convention and meeting industry. Experience working at a convention center. 3 years of successful business-to-business outside sales experience with quotas and cold calling. A valid drivers license, good driving record and reliable transportation. Excellent listening, verbal and written communication skills. 3 or more years of technology or telecommunications sales experience. Experience with field sales, pipeline development, new lead generation and prospecting. Knowledge of local telecom market and local contacts. Contacts in the convention center industry. Ready to meet with our teams and learn more about life at Cox? Apply today! Cox CommunicationsCox Communications is the largest private telecom company in America, serving six million homes and businesses. That's a lot, but we also proudly serve our employees. Our benefits and our award-winning culture are just two of the things that make Cox a coveted place to work. If you're interested in bringing people closer through broadband, smart home tech and more, join Cox Communications today!About CoxCox empowers employees to build a better future and has been doing so for over 120 years. With exciting investments and innovations across transportation, communications, cleantech and healthcare, our family of businesses - which includes Cox Automotive and Cox Communications - is forging a better future for us all. Ready to make your mark? Join us today!Benefits of working at Cox may include health care insurance (medical, dental, vision), retirement planning (401(k , and paid days off (sick leave, parental leave, flexible vacation/wellness days, and/or PTO). For more details on what benefits you may be offered, visit our benefits page .Cox is an Equal Employment Opportunity employer - All qualified applicants/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law.Statement to ALL Third-Party Agencies and Similar Organizations: Cox accepts resumes only from agencies with which we formally engage their services. Please do not forward resumes to our applicant tracking system, Cox employees, Cox hiring manager, or send to any Cox facility. Cox is not responsible for any fees or charges associated with unsolicited resumes.

Job Description: Job DescriptionDo you want to earn a great salary, receive uncapped commissions and have exceptional benefits? Of course you do (who wouldn't?), but let's sweeten the pot a bit. How about access to training, support and incentives for top sales performers?At Hospitality Network, a Cox Communications company, we're looking for a National Convention Account Manager to join our team. This is an outside sales position for a highly motivated, achievement-driven professional. If this sounds like you, keep reading. We may be a great fit!Hospitality Network, part of the Cox Communications family, has been a leader in providing the latest technology solutions to some of the most iconic venues and brands in the hospitality industry. As an end-to-end provider and integrator of technologies, we help hotels and venues exceed today's guest and visitor technology expectations. What's In It For You? Life is too short to stress over the future. With our best-in-class benefits package and award-winning employee culture, you can feel at ease knowing some of life's essentials are handled. Here are some examples of what's in store for you as an employee: We're on your side. Our pro-sales culture honors and respects what you and other salespeople contribute to our continuing success at Cox. We want our people to succeed, plain and simple. We're all about professional development, continuing education and helping your career grow (often on our dime!). Our innovative culture provides us with a roadmap to keep ahead of the competition, and our excellent reputation with clients in our industries reflects that. At Cox, we foster a culture of integrity and fairness, which we generously recognize and reward. We all have lives and responsibilities outside of work. We have an exceptional work/life balance at Cox, with accommodating work schedules and flexible time-off policies. We show our appreciation for our talent with a competitive salary package and top-notch bonus & incentive plans. How does a great healthcare benefits package from day one sound? Multiple options are available for individuals and families. One employee-only plan could be FREE, if you participate in our health screening program. At Cox, we believe in being transparent - please click on this link ( Cox Benefits Overview ) to learn more about our amazing healthcare benefits. 10 days of free child or senior care through your complimentary membership. Generous 401(k) retirement plans with up to 8% company match. Looking to grow your family? You'll have access to our inclusive parental leave policies, plus comprehensive fertility coverage and adoption assistance. Want to volunteer in your community? We encourage that, and even offer paid hours for you to do so. Access to market research, local technical sales engineers and back-office support to ensure customer satisfaction. Reimbursement for gas and other travel related expenses, company-provided laptop and cellphone. Employee discounts on hundreds of items, from cars to computers to continuing education. Free internet, premium cable and smart home automation in applicable markets. We all love our pets-whether they walk, crawl, fly, swim or slither-and we're happy to supply insurance for them as well. With benefits as rich and diverse as our employees, you'll find a plethora of options, giving you the freedom to make the best choices for you and your family. What You'll Do Your top priority is to prospect convention centers, meet with and give sales presentations to convention center management and respond to convention center RFPs. Other responsibilities include: Identifying new business opportunities. Negotiating pricing and products with prospective clients. Meeting and exceeding sales goals and overall objectives. Developing sales plans, forecast data and customer databases. Collaborating with other team members to determine solutions to best meet customer needs. Attending job-related trainings and participating in internal meetings Who You Are You love the thrill of the "hunt," as it were, and don't mind a long sales cycle. You've got both charisma and integrity, and chances are you love to travel. You also have these qualifications: Minimum: 12 years of experience in a related field, OR a BS/BA degree in a related discipline with 8 years of experience in a related field, OR a MS/MA degree in a related discipline with 6 years of experience in a related field, OR a Ph.D. in a related discipline with 3 years of experience in a related field. Preferred: Experience in the convention and meeting industry. Experience working at a convention center. 3 years of successful business-to-business outside sales experience with quotas and cold calling. A valid drivers license, good driving record and reliable transportation. Excellent listening, verbal and written communication skills. 3 or more years of technology or telecommunications sales experience. Experience with field sales, pipeline development, new lead generation and prospecting. Knowledge of local telecom market and local contacts. Contacts in the convention center industry. Ready to meet with our teams and learn more about life at Cox? Apply today! Cox CommunicationsCox Communications is the largest private telecom company in America, serving six million homes and businesses. That's a lot, but we also proudly serve our employees. Our benefits and our award-winning culture are just two of the things that make Cox a coveted place to work. If you're interested in bringing people closer through broadband, smart home tech and more, join Cox Communications today!About CoxCox empowers employees to build a better future and has been doing so for over 120 years. With exciting investments and innovations across transportation, communications, cleantech and healthcare, our family of businesses - which includes Cox Automotive and Cox Communications - is forging a better future for us all. Ready to make your mark? Join us today!Benefits of working at Cox may include health care insurance (medical, dental, vision), retirement planning (401(k , and paid days off (sick leave, parental leave, flexible vacation/wellness days, and/or PTO). For more details on what benefits you may be offered, visit our benefits page .Cox is an Equal Employment Opportunity employer - All qualified applicants/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law.Statement to ALL Third-Party Agencies and Similar Organizations: Cox accepts resumes only from agencies with which we formally engage their services. Please do not forward resumes to our applicant tracking system, Cox employees, Cox hiring manager, or send to any Cox facility. Cox is not responsible for any fees or charges associated with unsolicited resumes.

Job Description: Job DescriptionDo you want to earn a great salary, receive uncapped commissions and have exceptional benefits? Of course you do (who wouldn't?), but let's sweeten the pot a bit. How about access to training, support and incentives for top sales performers?At Hospitality Network, a Cox Communications company, we're looking for a National Convention Account Manager to join our team. This is an outside sales position for a highly motivated, achievement-driven professional. If this sounds like you, keep reading. We may be a great fit!Hospitality Network, part of the Cox Communications family, has been a leader in providing the latest technology solutions to some of the most iconic venues and brands in the hospitality industry. As an end-to-end provider and integrator of technologies, we help hotels and venues exceed today's guest and visitor technology expectations. What's In It For You? Life is too short to stress over the future. With our best-in-class benefits package and award-winning employee culture, you can feel at ease knowing some of life's essentials are handled. Here are some examples of what's in store for you as an employee: We're on your side. Our pro-sales culture honors and respects what you and other salespeople contribute to our continuing success at Cox. We want our people to succeed, plain and simple. We're all about professional development, continuing education and helping your career grow (often on our dime!). Our innovative culture provides us with a roadmap to keep ahead of the competition, and our excellent reputation with clients in our industries reflects that. At Cox, we foster a culture of integrity and fairness, which we generously recognize and reward. We all have lives and responsibilities outside of work. We have an exceptional work/life balance at Cox, with accommodating work schedules and flexible time-off policies. We show our appreciation for our talent with a competitive salary package and top-notch bonus & incentive plans. How does a great healthcare benefits package from day one sound? Multiple options are available for individuals and families. One employee-only plan could be FREE, if you participate in our health screening program. At Cox, we believe in being transparent - please click on this link ( Cox Benefits Overview ) to learn more about our amazing healthcare benefits. 10 days of free child or senior care through your complimentary membership. Generous 401(k) retirement plans with up to 8% company match. Looking to grow your family? You'll have access to our inclusive parental leave policies, plus comprehensive fertility coverage and adoption assistance. Want to volunteer in your community? We encourage that, and even offer paid hours for you to do so. Access to market research, local technical sales engineers and back-office support to ensure customer satisfaction. Reimbursement for gas and other travel related expenses, company-provided laptop and cellphone. Employee discounts on hundreds of items, from cars to computers to continuing education. Free internet, premium cable and smart home automation in applicable markets. We all love our pets-whether they walk, crawl, fly, swim or slither-and we're happy to supply insurance for them as well. With benefits as rich and diverse as our employees, you'll find a plethora of options, giving you the freedom to make the best choices for you and your family. What You'll Do Your top priority is to prospect convention centers, meet with and give sales presentations to convention center management and respond to convention center RFPs. Other responsibilities include: Identifying new business opportunities. Negotiating pricing and products with prospective clients. Meeting and exceeding sales goals and overall objectives. Developing sales plans, forecast data and customer databases. Collaborating with other team members to determine solutions to best meet customer needs. Attending job-related trainings and participating in internal meetings Who You Are You love the thrill of the "hunt," as it were, and don't mind a long sales cycle. You've got both charisma and integrity, and chances are you love to travel. You also have these qualifications: Minimum: 12 years of experience in a related field, OR a BS/BA degree in a related discipline with 8 years of experience in a related field, OR a MS/MA degree in a related discipline with 6 years of experience in a related field, OR a Ph.D. in a related discipline with 3 years of experience in a related field. Preferred: Experience in the convention and meeting industry. Experience working at a convention center. 3 years of successful business-to-business outside sales experience with quotas and cold calling. A valid drivers license, good driving record and reliable transportation. Excellent listening, verbal and written communication skills. 3 or more years of technology or telecommunications sales experience. Experience with field sales, pipeline development, new lead generation and prospecting. Knowledge of local telecom market and local contacts. Contacts in the convention center industry. Ready to meet with our teams and learn more about life at Cox? Apply today! Cox CommunicationsCox Communications is the largest private telecom company in America, serving six million homes and businesses. That's a lot, but we also proudly serve our employees. Our benefits and our award-winning culture are just two of the things that make Cox a coveted place to work. If you're interested in bringing people closer through broadband, smart home tech and more, join Cox Communications today!About CoxCox empowers employees to build a better future and has been doing so for over 120 years. With exciting investments and innovations across transportation, communications, cleantech and healthcare, our family of businesses - which includes Cox Automotive and Cox Communications - is forging a better future for us all. Ready to make your mark? Join us today!Benefits of working at Cox may include health care insurance (medical, dental, vision), retirement planning (401(k , and paid days off (sick leave, parental leave, flexible vacation/wellness days, and/or PTO). For more details on what benefits you may be offered, visit our benefits page .Cox is an Equal Employment Opportunity employer - All qualified applicants/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law.Statement to ALL Third-Party Agencies and Similar Organizations: Cox accepts resumes only from agencies with which we formally engage their services. Please do not forward resumes to our applicant tracking system, Cox employees, Cox hiring manager, or send to any Cox facility. Cox is not responsible for any fees or charges associated with unsolicited resumes.

Job Description: Job DescriptionDo you want to earn a great salary, receive uncapped commissions and have exceptional benefits? Of course you do (who wouldn't?), but let's sweeten the pot a bit. How about access to training, support and incentives for top sales performers?At Hospitality Network, a Cox Communications company, we're looking for a National Convention Account Manager to join our team. This is an outside sales position for a highly motivated, achievement-driven professional. If this sounds like you, keep reading. We may be a great fit!Hospitality Network, part of the Cox Communications family, has been a leader in providing the latest technology solutions to some of the most iconic venues and brands in the hospitality industry. As an end-to-end provider and integrator of technologies, we help hotels and venues exceed today's guest and visitor technology expectations. What's In It For You? Life is too short to stress over the future. With our best-in-class benefits package and award-winning employee culture, you can feel at ease knowing some of life's essentials are handled. Here are some examples of what's in store for you as an employee: We're on your side. Our pro-sales culture honors and respects what you and other salespeople contribute to our continuing success at Cox. We want our people to succeed, plain and simple. We're all about professional development, continuing education and helping your career grow (often on our dime!). Our innovative culture provides us with a roadmap to keep ahead of the competition, and our excellent reputation with clients in our industries reflects that. At Cox, we foster a culture of integrity and fairness, which we generously recognize and reward. We all have lives and responsibilities outside of work. We have an exceptional work/life balance at Cox, with accommodating work schedules and flexible time-off policies. We show our appreciation for our talent with a competitive salary package and top-notch bonus & incentive plans. How does a great healthcare benefits package from day one sound? Multiple options are available for individuals and families. One employee-only plan could be FREE, if you participate in our health screening program. At Cox, we believe in being transparent - please click on this link ( Cox Benefits Overview ) to learn more about our amazing healthcare benefits. 10 days of free child or senior care through your complimentary membership. Generous 401(k) retirement plans with up to 8% company match. Looking to grow your family? You'll have access to our inclusive parental leave policies, plus comprehensive fertility coverage and adoption assistance. Want to volunteer in your community? We encourage that, and even offer paid hours for you to do so. Access to market research, local technical sales engineers and back-office support to ensure customer satisfaction. Reimbursement for gas and other travel related expenses, company-provided laptop and cellphone. Employee discounts on hundreds of items, from cars to computers to continuing education. Free internet, premium cable and smart home automation in applicable markets. We all love our pets-whether they walk, crawl, fly, swim or slither-and we're happy to supply insurance for them as well. With benefits as rich and diverse as our employees, you'll find a plethora of options, giving you the freedom to make the best choices for you and your family. What You'll Do Your top priority is to prospect convention centers, meet with and give sales presentations to convention center management and respond to convention center RFPs. Other responsibilities include: Identifying new business opportunities. Negotiating pricing and products with prospective clients. Meeting and exceeding sales goals and overall objectives. Developing sales plans, forecast data and customer databases. Collaborating with other team members to determine solutions to best meet customer needs. Attending job-related trainings and participating in internal meetings Who You Are You love the thrill of the "hunt," as it were, and don't mind a long sales cycle. You've got both charisma and integrity, and chances are you love to travel. You also have these qualifications: Minimum: 12 years of experience in a related field, OR a BS/BA degree in a related discipline with 8 years of experience in a related field, OR a MS/MA degree in a related discipline with 6 years of experience in a related field, OR a Ph.D. in a related discipline with 3 years of experience in a related field. Preferred: Experience in the convention and meeting industry. Experience working at a convention center. 3 years of successful business-to-business outside sales experience with quotas and cold calling. A valid drivers license, good driving record and reliable transportation. Excellent listening, verbal and written communication skills. 3 or more years of technology or telecommunications sales experience. Experience with field sales, pipeline development, new lead generation and prospecting. Knowledge of local telecom market and local contacts. Contacts in the convention center industry. Ready to meet with our teams and learn more about life at Cox? Apply today! Cox CommunicationsCox Communications is the largest private telecom company in America, serving six million homes and businesses. That's a lot, but we also proudly serve our employees. Our benefits and our award-winning culture are just two of the things that make Cox a coveted place to work. If you're interested in bringing people closer through broadband, smart home tech and more, join Cox Communications today!About CoxCox empowers employees to build a better future and has been doing so for over 120 years. With exciting investments and innovations across transportation, communications, cleantech and healthcare, our family of businesses - which includes Cox Automotive and Cox Communications - is forging a better future for us all. Ready to make your mark? Join us today!Benefits of working at Cox may include health care insurance (medical, dental, vision), retirement planning (401(k , and paid days off (sick leave, parental leave, flexible vacation/wellness days, and/or PTO). For more details on what benefits you may be offered, visit our benefits page .Cox is an Equal Employment Opportunity employer - All qualified applicants/employees will receive consideration for employment without regard to that individual's age, race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law.Statement to ALL Third-Party Agencies and Similar Organizations: Cox accepts resumes only from agencies with which we formally engage their services. Please do not forward resumes to our applicant tracking system, Cox employees, Cox hiring manager, or send to any Cox facility. Cox is not responsible for any fees or charges associated with unsolicited resumes.

POSITION SUMMARY Under the supervision of the Sr. Director, Accounting, the Manager, Brand Accounting is responsible for all aspects of the Company's accounting for the company-operated restaurants. ESSENTIAL FUNCTIONS May perform any or all of the following duties: Responsible for the accounting of all company-operated restaurants (for Carl's Jr. and Hardee's), including ensuring the individual store profit and loss statements are prepared accurately and timely Analyzes company-operated restaurants profit and loss statements to ensure proper accruals are made Responsible for actuals to actuals analysis and actuals to forecast analysis to determine if any entries are missing and to demonstrate appropriate ownership of our company-operated restaurants accounting Responsible for the analysis of food inventory variances and works with Operations and IT when discrepancies are identified Liaises with Operations and Finance to provide the necessary reporting and analysis to facilitate the management of the company-operated restaurants Responsible for the accounting of the Company's repairs and maintenance department including ensuring proper accruals are made and regular cycle counts of inventory are completed Provides analysis of company store results for periodic management reporting Prepares quarterly analytics and provides support to external auditors and other financial reporting Reviews significant marketing contracts for accounting-related considerations (i.e. Coke and Dr. Pepper agreements) Supports internal control monitoring requirements and external auditors and other financial reporting processes Values efficiency with effectiveness and identifies and initiates process improvement opportunities Actively participates in the identification, selection and implementation of appropriate accounting policies, procedures and internal controls Displays outstanding leadership skills; provides coaching, guidance and development advice to two (2) direct reports Supports strategic initiatives of the Company while preserving the integrity of the financial information and internal controls (Delivery, Online ordering, etc.) POSITION QUALIFICATIONS/CORE COMPETENCIES Minimum of five (5) years of any combination of experience and/or education, that demonstrates a commanding knowledge in accounting, finance or related field Bachelor's degree in Accounting or Finance preferred Supervisory experience is required CPA license is preferred Industry accounting experience is preferred Big 4 public accounting experience is a plus Familiarity with ERP systems, Oracle/Peoplesoft preferred Experience with Business Intelligence (BI) systems preferred Experience with Hyperion financial reporting or SmartView is preferred Proficient in all Microsoft Office programs including Word, PowerPoint, and Excel Ambitious, eager for growth and development Outstanding interpersonal relationship building and employee coaching skills Excellent written and verbal communication skills, ability to communicate effectively with all levels of management both internally and externally Strong analytical and organizational skills; ability to identify and implement process improvement capabilities Strong work ethic; commitment to seeing duties completed at a high standard of quality Ability to establish strong working relationships with internal and external partners WORK ENVIRONMENT Corporate Office environment is fast paced, has a high volume of activity and is deadline driven Hybrid Work Environment. Expected to be present in office two to three days each week PHYSICAL DEMANDS Regular interaction with internal partners in person, by phone and/or electronic communications Sitting for extended periods of time, using telephone, typing and/or operating a computer and/or mouse THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.

Glendale Dining Services is on the lookout for a Chef Manager to join our team. In this role, you will be the leader and mentor in and out of the kitchen. We are looking for a candidate that is passionate about cooking and is looking to grow and learn with us. You will act as the chef and the manager for a team of food service professionals while overseeing catering, ordering, inventory, budgeting and menu planning and FOH operations. All-and-all we rely on you in partnership with the leadership team to ensure the smooth and effective operation of the food service program. Come join a food service team that creates memorable, healthy dining experiences that are delivered with respect, quality service and a smile! Joining our team means working for a company that cares about YOU as much as we care about excellent food quality and those we serve. Come find your passion for food and service again with Glendale Dining Services! Work today, get paid today! We've partnered with DailyPay, a voluntary benefit to offer employees access to their pay on their own schedule. Must Haves: 5+ year's progressive food service/restaurant experience and passion and talent for cooking Experience managing FOH employees Experience working in a senior dining environment is preferred Degree from an accredited culinary program preferred but not necessary Successful management experience with the ability to inspire, mentor, and motivate team positively Good people skills Strong verbal and written communication skills Efficient business etiquette and client relations skills Eager to learn through training Team oriented with positive attitude Business acumen, ability to manage food cost and budget Reliable Transportation Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. Satisfyingly Complete a background check, TB test and physical We offer a competitive benefits program that includes Medical, Dental, Vision, FSA, ST/LT, Life, Paid Vacations, Personal Time, a 401(k) with a company match, training, and opportunities for growth! Plus - get one meal per shift on us! PLEASE NOTE: Glendale Dining Services is an Affirmative Action/Equal Employment Opportunity employer and participates in E-Verify. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of gender, age, national origin, race/ethnicity, religion, gender identity, sexual orientation, protected veteran status, disability, or other protected group status.

Are you a REAL Chef who likes to cook REAL food? Urban Plates is interviewing experienced Chefs & Executive Kitchen Managers. At Urban Plates we believe in taking care of our people & offer: • Salary: $73000 - $78000 / year, plus, an achievable bonus plan, up to $12000 / year / $1000 / month • Medical, Dental, Vision, Supplemental Health insurance (Hospital & Accident), & Life & Disability Insurance (available on the first of the month following your start date) • Monthly cell phone allowance • Paid Time Off • Company sponsored 401K • Thorough 9-week training program to set you up for success • Seasonal menu changes 3-4 times a year, keeping the menu fresh and exciting • Ongoing development & career growth opportunities • Excellent work-life balance with no late nights & two days off per week • The opportunity to train & develop culinary skills to future leaders on your team - See them grow in their career with us! Urban Plates' Chefs are revolutionizing the way restaurants serve food! Our plan is simple: food you crave, made from scratch. We have state-of -the-art restaurant kitchens, with top-of-the-line equipment (Rational ovens, blast chillers, Kitchen Display System, & Date Code Genie), systems/ processes & technology platforms (CTuit, The Huddle (LMS) & Dayforce), designed to optimize kitchen operations & drive food quality, production, consistency, & guest satisfaction. We are poised to grow in California & in other US markets in 2023. Join the Urban Plates family & share in the success of our industry leading business model & unit economics. Become part of the movement that is changing the way the world eats, one plate at a time. We Promise to provide you with clarity, preparation, belonging, support, development, & opportunity. We look forward to talking with you! The 'fine print': Urban Plates requires Chefs to possess a valid driver's license with an acceptable driving record, & meet minimum auto insurance requirements, in order to drive on behalf of the Company. Urban Plates LLC is an Equal Opportunity Employer.

Are you a REAL Chef who likes to cook REAL food? Urban Plates is interviewing experienced Chefs & Executive Kitchen Managers. At Urban Plates we believe in taking care of our people & offer: • Salary: $80000 - $88000 / year, plus, an achievable bonus plan, up to $12000 / year / $1000 / month • Medical, Dental, Vision, Supplemental Health insurance (Hospital & Accident), & Life & Disability Insurance (available on the first of the month following your start date) • Monthly cell phone allowance • Paid Time Off • Company sponsored 401K • Thorough 9-week training program to set you up for success • Seasonal menu changes 3-4 times a year, keeping the menu fresh and exciting • Ongoing development & career growth opportunities • Excellent work-life balance with no late nights & two days off per week • The opportunity to train & develop culinary skills to future leaders on your team - See them grow in their career with us! Urban Plates' Chefs are revolutionizing the way restaurants serve food! Our plan is simple: food you crave, made from scratch. We have state-of -the-art restaurant kitchens, with top-of-the-line equipment (Rational ovens, blast chillers, Kitchen Display System, & Date Code Genie), systems/ processes & technology platforms (CTuit, The Huddle (LMS) & Dayforce), designed to optimize kitchen operations & drive food quality, production, consistency, & guest satisfaction. We are poised to grow in California & in other US markets in 2023. Join the Urban Plates family & share in the success of our industry leading business model & unit economics. Become part of the movement that is changing the way the world eats, one plate at a time. We Promise to provide you with clarity, preparation, belonging, support, development, & opportunity. We look forward to talking with you! The 'fine print': Urban Plates requires Chefs to possess a valid driver's license with an acceptable driving record, & meet minimum auto insurance requirements, in order to drive on behalf of the Company. Urban Plates LLC is an Equal Opportunity Employer.

Woman-owned food manufacturing plant-just hit our Series A! ONSITE This Jobot Job is hosted by: Mallory Calloway Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $41,000 - $55,000 per year A bit about us: Woman-owned food manufacturing plant-just hit our Series A! ONSITE Why join us? Premium Benefits 401k PTO Job Details Desired Skills and Experience: Strong supervisory and leadership skills; Analytical, planning and problem-solving skills; Relevant food production experience; Thorough understanding of raw materials, production processes, quality control, cost management, and other effective manufacturing and distribution techniques; Knowledge of food safety requirements; Detail oriented with ability to understand flows and process; Basic Microsoft Office and Google Drive skills; Continuous-improvement mindset and proactive, inquisitive nature; Interpersonal/communications skills to build intra-company relationships; Ability to function well in a high-paced environment; Ability to act as an individual contributor or as part of a group; The confidence and humility to generate/implement new ideas and processes without sacrificing results and without concern for who receives credit; Diploma from kitchen or hotel management school; Ability to effectively lead kitchen team; Ability to manage inventory; Attention to detail while performing repetitive tasks; Ability to follow directions; Heightened awareness of safety precautions and hazards for self and others; Ability to lift up to 50 lbs; Ability to stand for long periods of time; Positive and team-oriented attitude; Ability to work independently and within a team environment; Ability to work well under pressure and multitask. At least five years of professional kitchen supervisory experience. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

TOTAL COMP TO UPPER $70'S NO LATE NIGHTS, CLOSED ON THANKSGIVING AND CHRISTMAS! 100% SCRATCH, NO FREEZERS OR MICROWAVES! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

TOTAL COMP TO UPPER $70'S NO LATE NIGHTS, CLOSED ON THANKSGIVING AND CHRISTMAS! 100% SCRATCH, NO FREEZERS OR MICROWAVES! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

CAREERS START HERE! TOTAL COMP CAN EXCEED $70k! Position Overview The Chef/Kitchen Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures. The Chef/Kitchen Manager is accountable for analyzing reports and feedback regarding food standards, guest feedback, costs, cleanliness, and team member engagement and creates action plans to improve overall operations and results. Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all-inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999