Our Exciting Work Environment Do you love meeting new people every day and thrive in a fast pace environment? Are you a strong, hands-on manager with food and beverage experience who loves to lead and develop teams? Then come join Delaware North Travel Hospitality where you can be part of all the excitement at one of our airport locations! The Fort Lauderdale/Hollywood International Airport serves millions of travelers from all over the world. Delaware North Companies Travel Hospitality Services operates food and beverage concepts in all four terminals at the airport, ranging from full service to casual dining including branded concepts such as Chili's Too Grill & Bar, Dunkin' Donuts, Food Network Kitchen, Villa, KW Café, Kalik, Casavana, Chef Allen, Blue Bar, Desano's Pizza, Harvest and Grounds/ Cross Grains, Casa Noble, Burger King and more to come. The Opportunity The successful Assistant Restaurant Manager will assist the Restaurant Manager in the day-to-day operations for branded concepts in a multi-unit environment. Specific duties include: Coordinate and supervise activities of employees and supervisory personnel; train employees in company policies and procedures; ensure quality employee performance. Verify sales reporting, cash handling and payroll accounting reports; prepare various cost and operational reports. Maintain positive customer relations by ensuring efficient, quality service and products. Maintain proper implementation of sanitation procedures and standards. Ensure that maintenance of all equipment is completed when necessary. Ensure effective operation of areas at all times Qualifications: Associates degree preferred with emphasis in business or food service management and 3+ years direct food and beverage management experience a must! Knowledge of food preparation and inventory control procedures. Excellent oral and written communication skills. Basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Dec 09, 2019
Full time
Our Exciting Work Environment Do you love meeting new people every day and thrive in a fast pace environment? Are you a strong, hands-on manager with food and beverage experience who loves to lead and develop teams? Then come join Delaware North Travel Hospitality where you can be part of all the excitement at one of our airport locations! The Fort Lauderdale/Hollywood International Airport serves millions of travelers from all over the world. Delaware North Companies Travel Hospitality Services operates food and beverage concepts in all four terminals at the airport, ranging from full service to casual dining including branded concepts such as Chili's Too Grill & Bar, Dunkin' Donuts, Food Network Kitchen, Villa, KW Café, Kalik, Casavana, Chef Allen, Blue Bar, Desano's Pizza, Harvest and Grounds/ Cross Grains, Casa Noble, Burger King and more to come. The Opportunity The successful Assistant Restaurant Manager will assist the Restaurant Manager in the day-to-day operations for branded concepts in a multi-unit environment. Specific duties include: Coordinate and supervise activities of employees and supervisory personnel; train employees in company policies and procedures; ensure quality employee performance. Verify sales reporting, cash handling and payroll accounting reports; prepare various cost and operational reports. Maintain positive customer relations by ensuring efficient, quality service and products. Maintain proper implementation of sanitation procedures and standards. Ensure that maintenance of all equipment is completed when necessary. Ensure effective operation of areas at all times Qualifications: Associates degree preferred with emphasis in business or food service management and 3+ years direct food and beverage management experience a must! Knowledge of food preparation and inventory control procedures. Excellent oral and written communication skills. Basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Gecko Hospitality - Daymart Mgt
Allentown, PA, USA
Restaurant Manager High Volume - Now Hiring! Our company is seeking a sophisticated Restaurant Manager with effective team building skills to lead our team! If this Restaurant Manager opportunity intrigues you, apply today for our location in Allentown, Pennsylvania. Since our first restaurant opened in the Lehigh Valley, we?ve become a well-known & respected company in the region. Our goal is to bring the latest culinary trends, along with twists on old favorites, to our guests? plates along with an environment to make people feel at home. We?ve opened up more restaurants to cater to our customers? taste buds and each have. With 30+ years of rich history along with a promising future, we?re looking for Chef?s and Managers who want to expand their horizons and grow with us! If you think this might be the opportunity for you, don?t miss this fantastic career opportunity as a Restaurant Manager in Allentown, Pennsylvania! Job Description: The Restaurant Manager must bring a genuine smile and positive energy to work every single day! The person must demonstrate exceptional communication and customer service skills necessary to connect with our loyal customer base and motivate a top-performing team. The Restaurant Manager must be versatile and a customer-focused individual who thrives in a trendy and stylish environment while preserving an approachable relaxed feel. This person will lead team members in the delivery of excellent guest experiences while directing and supporting them. The Restaurant Manager must have a strong understanding of P&L management and be able to control costs of the restaurant. Benefits: Industry leading compensation Career growth opportunities Attainable bonus potential Fun & exciting work environment! Apply Now ? Restaurant Manager in Allentown, Pennsylvania! Here Are Advantages To Using A Professional Restaurant Manager Recruiter Like Gecko Hospitality: Gecko Hospitality often knows about restaurant manager openings that are not posted on the job boards. We get qualified restaurant manager candidates in front of the Decision Makers for restaurant companies. Gecko Hospitality can work with you confidentially and protect your current job while looking for a better restaurant manager opportunity for you. Sending your resume to Gecko Hospitality gives you the advantage of being a part of our secure database for future openings that match your restaurant manager background. And there is no fee to you ? the companies we work for pay us for finding them qualified restaurant manager candidates Gecko Hospitality Recruits Restaurant Manager?professionals for corporate and privately owned restaurants. We cover the entire United States. The qualifications and requirements to be considered are:? Minimum of 2+ years current experience as a salaried Restaurant Manager in a Full Service or Upscale Casual concept High volume background; must have restaurant manager experience in restaurants doing over $2 million in sales per year Excellent leadership, communication, and organizational skills Outstanding work ethic and drive to succeed Hands-on with hiring, training, and developing hourly employees Ability to increase sales and build rapport in the community Restaurant Manager candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) ? 2019 Gecko Hospitality #RM
Dec 07, 2019
Restaurant Manager High Volume - Now Hiring! Our company is seeking a sophisticated Restaurant Manager with effective team building skills to lead our team! If this Restaurant Manager opportunity intrigues you, apply today for our location in Allentown, Pennsylvania. Since our first restaurant opened in the Lehigh Valley, we?ve become a well-known & respected company in the region. Our goal is to bring the latest culinary trends, along with twists on old favorites, to our guests? plates along with an environment to make people feel at home. We?ve opened up more restaurants to cater to our customers? taste buds and each have. With 30+ years of rich history along with a promising future, we?re looking for Chef?s and Managers who want to expand their horizons and grow with us! If you think this might be the opportunity for you, don?t miss this fantastic career opportunity as a Restaurant Manager in Allentown, Pennsylvania! Job Description: The Restaurant Manager must bring a genuine smile and positive energy to work every single day! The person must demonstrate exceptional communication and customer service skills necessary to connect with our loyal customer base and motivate a top-performing team. The Restaurant Manager must be versatile and a customer-focused individual who thrives in a trendy and stylish environment while preserving an approachable relaxed feel. This person will lead team members in the delivery of excellent guest experiences while directing and supporting them. The Restaurant Manager must have a strong understanding of P&L management and be able to control costs of the restaurant. Benefits: Industry leading compensation Career growth opportunities Attainable bonus potential Fun & exciting work environment! Apply Now ? Restaurant Manager in Allentown, Pennsylvania! Here Are Advantages To Using A Professional Restaurant Manager Recruiter Like Gecko Hospitality: Gecko Hospitality often knows about restaurant manager openings that are not posted on the job boards. We get qualified restaurant manager candidates in front of the Decision Makers for restaurant companies. Gecko Hospitality can work with you confidentially and protect your current job while looking for a better restaurant manager opportunity for you. Sending your resume to Gecko Hospitality gives you the advantage of being a part of our secure database for future openings that match your restaurant manager background. And there is no fee to you ? the companies we work for pay us for finding them qualified restaurant manager candidates Gecko Hospitality Recruits Restaurant Manager?professionals for corporate and privately owned restaurants. We cover the entire United States. The qualifications and requirements to be considered are:? Minimum of 2+ years current experience as a salaried Restaurant Manager in a Full Service or Upscale Casual concept High volume background; must have restaurant manager experience in restaurants doing over $2 million in sales per year Excellent leadership, communication, and organizational skills Outstanding work ethic and drive to succeed Hands-on with hiring, training, and developing hourly employees Ability to increase sales and build rapport in the community Restaurant Manager candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) ? 2019 Gecko Hospitality #RM
Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Restaurant Managers are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Overseeing the selection, training & development, coaching and performance management of team members Ensuring team members adhere to established policies and procedures Interviewing all team members and completing new hire paperwork Training all new team members using Tender Greens Training Certification Process Facilitating the communication, training and education of team members on any changes or new processes, products or equipment introduced to restaurant operations Managing team member relations issues by coaching, mentoring and partnering with People Services Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards Creating and posting front of house team member schedules using our scheduling platform Completing front of house team member evaluations and reviews Following up on and resolving guest complaints Ensuring Training Checklists are completed and uploaded Supervising the opening and closing of the restaurant depending on schedule Conducting inventory and ordering of small wares, china and other restaurant equipment Conducting and uploading beverage, beer and wine inventory Ordering all beverage, beer and wine Ordering all office supplies, uniforms, gift cards and menus Completing daily time edits, bi-weekly payroll templates, and reviewing payroll register Submitting and approving all invoices in Plate IQ, and managing general ledger Partnering with Risk & Safety Specialist on open Work Comp cases and enforcing the Safety Culture Processing all Restaurant Team Member involuntary & voluntary terminations in a timely manner Controlling day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Developing restaurants operating budget with Regional Manager and Executive Chef Assisting the Executive Chef with managing operational costs against the restaurant budget Performing other related duties as assigned or requested \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience Minimum 3 years cooking in a high-volume restaurant preferred Demonstrated leadership skills, including coaching, directing and motivating a team Culinary interest with commitment to continued culinary development Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to work nights & weekendsEEO/AA employer M/F/D/V Associated topics: assistant restaurant manager, backend, deli manager, general operations manager, gerente de cocina, management, manager, operations, partner, supervisor
Dec 12, 2019
Full time
Reports to: Executive ChefDirect Reports: Restaurant Team MembersJob Summary: Our Restaurant Managers are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Overseeing the selection, training & development, coaching and performance management of team members Ensuring team members adhere to established policies and procedures Interviewing all team members and completing new hire paperwork Training all new team members using Tender Greens Training Certification Process Facilitating the communication, training and education of team members on any changes or new processes, products or equipment introduced to restaurant operations Managing team member relations issues by coaching, mentoring and partnering with People Services Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards Creating and posting front of house team member schedules using our scheduling platform Completing front of house team member evaluations and reviews Following up on and resolving guest complaints Ensuring Training Checklists are completed and uploaded Supervising the opening and closing of the restaurant depending on schedule Conducting inventory and ordering of small wares, china and other restaurant equipment Conducting and uploading beverage, beer and wine inventory Ordering all beverage, beer and wine Ordering all office supplies, uniforms, gift cards and menus Completing daily time edits, bi-weekly payroll templates, and reviewing payroll register Submitting and approving all invoices in Plate IQ, and managing general ledger Partnering with Risk & Safety Specialist on open Work Comp cases and enforcing the Safety Culture Processing all Restaurant Team Member involuntary & voluntary terminations in a timely manner Controlling day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Developing restaurants operating budget with Regional Manager and Executive Chef Assisting the Executive Chef with managing operational costs against the restaurant budget Performing other related duties as assigned or requested \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience Minimum 3 years cooking in a high-volume restaurant preferred Demonstrated leadership skills, including coaching, directing and motivating a team Culinary interest with commitment to continued culinary development Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areasNote: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to work nights & weekendsEEO/AA employer M/F/D/V Associated topics: assistant restaurant manager, backend, deli manager, general operations manager, gerente de cocina, management, manager, operations, partner, supervisor
Reports to: Executive Chef Direct Reports: Restaurant Team Members Job Summary: Our Restaurant Managers are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Overseeing the selection, training & development, coaching and performance management of team members Ensuring team members adhere to established policies and procedures Interviewing all team members and completing new hire paperwork Training all new team members using Tender Greens Training Certification Process Facilitating the communication, training and education of team members on any changes or new processes, products or equipment introduced to restaurant operations Managing team member relations issues by coaching, mentoring and partnering with People Services Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards Creating and posting front of house team member schedules using our scheduling platform Completing front of house team member evaluations and reviews Following up on and resolving guest complaints Ensuring Training Checklists are completed and uploaded Supervising the opening and closing of the restaurant depending on schedule Conducting inventory and ordering of small wares, china and other restaurant equipment Conducting and uploading beverage, beer and wine inventory Ordering all beverage, beer and wine Ordering all office supplies, uniforms, gift cards and menus Completing daily time edits, bi-weekly payroll templates, and reviewing payroll register Submitting and approving all invoices in Plate IQ, and managing general ledger Partnering with Risk & Safety Specialist on open Work Comp cases and enforcing the Safety Culture Processing all Restaurant Team Member involuntary & voluntary terminations in a timely manner Controlling day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Developing restaurants operating budget with Regional Manager and Executive Chef Assisting the Executive Chef with managing operational costs against the restaurant budget Performing other related duties as assigned or requested \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience Minimum 3 years cooking in a high-volume restaurant preferred Demonstrated leadership skills, including coaching, directing and motivating a team Culinary interest with commitment to continued culinary development Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to work nights & weekends EEO/AA employer M/F/D/V Associated topics: assistant general manager, floor manager, frontend, night manager, operations, operations manager, restaurant leader, shift leader, shift manager, store manager
Dec 12, 2019
Full time
Reports to: Executive Chef Direct Reports: Restaurant Team Members Job Summary: Our Restaurant Managers are responsible for assisting in the overall management of daily restaurant operations. It is the expectation that the Restaurant Manager is fully certified or in the process of being certified in all Team Member Front of House and Back of House positions and displays a long-term commitment to growth with Tender Greens As a Restaurant Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Overseeing the selection, training & development, coaching and performance management of team members Ensuring team members adhere to established policies and procedures Interviewing all team members and completing new hire paperwork Training all new team members using Tender Greens Training Certification Process Facilitating the communication, training and education of team members on any changes or new processes, products or equipment introduced to restaurant operations Managing team member relations issues by coaching, mentoring and partnering with People Services Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards Creating and posting front of house team member schedules using our scheduling platform Completing front of house team member evaluations and reviews Following up on and resolving guest complaints Ensuring Training Checklists are completed and uploaded Supervising the opening and closing of the restaurant depending on schedule Conducting inventory and ordering of small wares, china and other restaurant equipment Conducting and uploading beverage, beer and wine inventory Ordering all beverage, beer and wine Ordering all office supplies, uniforms, gift cards and menus Completing daily time edits, bi-weekly payroll templates, and reviewing payroll register Submitting and approving all invoices in Plate IQ, and managing general ledger Partnering with Risk & Safety Specialist on open Work Comp cases and enforcing the Safety Culture Processing all Restaurant Team Member involuntary & voluntary terminations in a timely manner Controlling day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Developing restaurants operating budget with Regional Manager and Executive Chef Assisting the Executive Chef with managing operational costs against the restaurant budget Performing other related duties as assigned or requested \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, Culinary or equivalent education and work experience Minimum 3 years cooking in a high-volume restaurant preferred Demonstrated leadership skills, including coaching, directing and motivating a team Culinary interest with commitment to continued culinary development Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to work nights & weekends EEO/AA employer M/F/D/V Associated topics: assistant general manager, floor manager, frontend, night manager, operations, operations manager, restaurant leader, shift leader, shift manager, store manager
Aba - Lettuce Entertain You Restaurants
Chicago, IL, USA
Aba?Now Seeking An Assistant General Manager ? Join Our Leadership Team! ? If you have a passion to learn and you?re eager to grow your leadership skills, keep reading! Aba ? Chef CJ Jacobson?s second restaurant with Lettuce Entertain You ? is adding an Assistant General Manager to the team. If you?re a food-loving Assistant General Manager who?s eager to work in a culinary-focused, chef-driven restaurant, this could be next step in your career! ? Requirements: 2-4??years of full-service management experience in a high-volume restaurant Skills in leading hourly teams and working as part of a management team Ability to work effectively in a systems-driven environment? Experience developing rapport with guests through an effective floor presence ? Not ready to apply??Join Our Talent Network: Click Here ! ? Aba is a Mediterranean restaurant with a rooftop patio located in Chicago?s historic Fulton Market District. This is Chef CJ Jacobson?s second restaurant with Lettuce Entertain You, and is an extension of Ema (mother in Hebrew) in River North. Aba, meaning father in Hebrew, incorporates a light style of cooking with a large emphasis on raw and cooked protein. The beverage program is crafted by Wine Director Ryan Arnold and Mixologist Liz Pearce and showcases Mediterranean-inspired rare wines and spirits. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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? ?
Dec 10, 2019
Aba?Now Seeking An Assistant General Manager ? Join Our Leadership Team! ? If you have a passion to learn and you?re eager to grow your leadership skills, keep reading! Aba ? Chef CJ Jacobson?s second restaurant with Lettuce Entertain You ? is adding an Assistant General Manager to the team. If you?re a food-loving Assistant General Manager who?s eager to work in a culinary-focused, chef-driven restaurant, this could be next step in your career! ? Requirements: 2-4??years of full-service management experience in a high-volume restaurant Skills in leading hourly teams and working as part of a management team Ability to work effectively in a systems-driven environment? Experience developing rapport with guests through an effective floor presence ? Not ready to apply??Join Our Talent Network: Click Here ! ? Aba is a Mediterranean restaurant with a rooftop patio located in Chicago?s historic Fulton Market District. This is Chef CJ Jacobson?s second restaurant with Lettuce Entertain You, and is an extension of Ema (mother in Hebrew) in River North. Aba, meaning father in Hebrew, incorporates a light style of cooking with a large emphasis on raw and cooked protein. The beverage program is crafted by Wine Director Ryan Arnold and Mixologist Liz Pearce and showcases Mediterranean-inspired rare wines and spirits. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ? Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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? ?
Beatrix Market - Lettuce Entertain You Restaurants
Chicago, IL, USA
Beatrix Market in the Loop:?Now Seeking An Assistant General Manager ? Join Our Leadership Team! The Beatrix Market team?is?seeking an energetic?ASSISTANT GENERAL MANAGER to our team in Chicago?s Loop. We?re looking for a restaurant manager who is skilled at building rapport with guests and running systems efficiently in a high-paced environment.? ? If you genuinely food and guest service ? and you?re eager to work in a culinary-focused restaurant -- then this could be the next best step in your hospitality career. Please apply today! EOE. E-Verify. ? Requirements: ? 2-3 years of restaurant management experience Skilled at building and maintaining rapport with guests Experienced with payroll, scheduling, inventory, etc. Experienced with leading teams based on mutual respect Ability to work effectively?in a systems-driven environment? ?? ? Beatrix Market provides a quick grab-and-go Beatrix experience. Our menu features self-serve salad, soup and hot food bars plus chef-prepared salads, sandwiches and snacks. Beatrix Market also offers?premium nuts, candy and a Chocolate Closet, showcasing local artisans as well as?a wide selection of gluten-free, vegetarian and vegan options. ? ? Not ready to apply??Join Our Talent Network:? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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? ? ?
Dec 09, 2019
Beatrix Market in the Loop:?Now Seeking An Assistant General Manager ? Join Our Leadership Team! The Beatrix Market team?is?seeking an energetic?ASSISTANT GENERAL MANAGER to our team in Chicago?s Loop. We?re looking for a restaurant manager who is skilled at building rapport with guests and running systems efficiently in a high-paced environment.? ? If you genuinely food and guest service ? and you?re eager to work in a culinary-focused restaurant -- then this could be the next best step in your hospitality career. Please apply today! EOE. E-Verify. ? Requirements: ? 2-3 years of restaurant management experience Skilled at building and maintaining rapport with guests Experienced with payroll, scheduling, inventory, etc. Experienced with leading teams based on mutual respect Ability to work effectively?in a systems-driven environment? ?? ? Beatrix Market provides a quick grab-and-go Beatrix experience. Our menu features self-serve salad, soup and hot food bars plus chef-prepared salads, sandwiches and snacks. Beatrix Market also offers?premium nuts, candy and a Chocolate Closet, showcasing local artisans as well as?a wide selection of gluten-free, vegetarian and vegan options. ? ? Not ready to apply??Join Our Talent Network:? Click Here ! We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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? ? ?
Ema - Lettuce Entertain You Restaurants
Chicago, IL, USA
Ema?Now Seeking An Assistant General Manager ? Join Our Leadership Team! Ema ? a LEYE restaurant showcasing Chef C.J. Jacobson?s light, Mediterranean-style cooking ? is adding an?Assistant General Manager?to the team. If you?re a food-loving Assistant General Manager who?s eager to work in a culinary-focused, chef-driven restaurant, this could be the next step in your career.? Please apply. We?d like to hear from you. EOE. E-Verify. Requirements: 2-4??years of full-service management experience in a high-volume restaurant Skills in leading hourly teams and working as part of a management team Ability to work effectively in a systems-driven environment Strong knowledge of the Chicago dining scene Experience developing rapport with guests through an effective floor presence? Not ready to apply??Join Our Talent Network?-? Click Here ! ? Ema?is a Mediterranean restaurant showcasing Chef C.J. Jacobson?s ?rustic-refined? way of cooking, incorporating local ingredients, healthful and unique spices, and exciting flavor profiles. At the core of Ema?s menu are spreads, dips and mezze - Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella with Vine-Ripened Tomatoes, and Lamb Kefta Kebabs. Ema shares its kitchen with Rotisserie Ema, a quick casual counter. Menu specialties include chef prepared salads, rotisserie chicken and house-made frozen Greek yogurt. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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?
Dec 07, 2019
Ema?Now Seeking An Assistant General Manager ? Join Our Leadership Team! Ema ? a LEYE restaurant showcasing Chef C.J. Jacobson?s light, Mediterranean-style cooking ? is adding an?Assistant General Manager?to the team. If you?re a food-loving Assistant General Manager who?s eager to work in a culinary-focused, chef-driven restaurant, this could be the next step in your career.? Please apply. We?d like to hear from you. EOE. E-Verify. Requirements: 2-4??years of full-service management experience in a high-volume restaurant Skills in leading hourly teams and working as part of a management team Ability to work effectively in a systems-driven environment Strong knowledge of the Chicago dining scene Experience developing rapport with guests through an effective floor presence? Not ready to apply??Join Our Talent Network?-? Click Here ! ? Ema?is a Mediterranean restaurant showcasing Chef C.J. Jacobson?s ?rustic-refined? way of cooking, incorporating local ingredients, healthful and unique spices, and exciting flavor profiles. At the core of Ema?s menu are spreads, dips and mezze - Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella with Vine-Ripened Tomatoes, and Lamb Kefta Kebabs. Ema shares its kitchen with Rotisserie Ema, a quick casual counter. Menu specialties include chef prepared salads, rotisserie chicken and house-made frozen Greek yogurt. We Offer: ? Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more ? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. Job Summary Lead and direct the daily operations of a restaurant and consistently deliver an exceptional guest and employee experience; lead and develop the front of house (FOH) and back of house (BOH) teams while fostering our Culture of Caring; and assist the General Manager (GM) in driving sales, managing costs, growing the business. ? 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)? Assist the General Manager?with interviewing, hiring, onboarding, training, scheduling, supervising and/or developing the management team 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?
Our Executive Chefs are responsible for managing the daily operations of our restaurants by providing hands-on leadership and direction to team members, managers, and ensuring an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive to grow and develop personally while developing those around you. As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Managing team member relations issues by coaching, mentoring and partnering with People Services Ensuring team members and managers adhere to established policies and procedures Completing management and line cook performance evaluations Following up on and resolving guest complaints Demonstrating to Sous Chef, Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members Ensuring product quality, freshness and presentation always meet Tender Greens standards Creating daily Specials per standard Planning and directing food preparation and coordinating with Sous Chef on food production schedules Supervising the opening and closing of the restaurant Creating and posting back of house team member schedules using our scheduling platform Ensuring completion of bi-weekly payroll template and reviewing payroll register Ensuring proper ethical and legal handling of team member onboarding and offboarding Ensuring timely follow up and training following third-party food safety audits Ordering of grocery, and meat products Verifying and uploading food and beverage inventory Ensuring completion of line checks and checklists Complete daily time edits Overseeing day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Preparing financial projections and store action plans for Regional Manager approval Partnering with Regional Manager and Restaurant Manager to develop the restaurant s annual operating budget Managing operational costs against the restaurant budget Controlling operating costs Performing other related duties as needed \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, or Culinary or equivalent education and work experience; preferably in a high-volume restaurant Must have a minimum of 3-5 years experience in a restaurant management role; preferably in a full-service restaurant concept Demonstrated leadership skills, including coaching, directing and motivating a team Strong culinary technique with commitment to continued culinary development Record of maintaining high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to occasionally work nights & weekends EEO/AA employer M/F/D/V Associated topics: catering, corporate kitchen, culinary school, executive kitchen, kitchen, lead, pastry, restaurant assistant chef, sous chef, sushi chef
Dec 12, 2019
Full time
Our Executive Chefs are responsible for managing the daily operations of our restaurants by providing hands-on leadership and direction to team members, managers, and ensuring an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive to grow and develop personally while developing those around you. As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as: Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment Managing team member relations issues by coaching, mentoring and partnering with People Services Ensuring team members and managers adhere to established policies and procedures Completing management and line cook performance evaluations Following up on and resolving guest complaints Demonstrating to Sous Chef, Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members Ensuring product quality, freshness and presentation always meet Tender Greens standards Creating daily Specials per standard Planning and directing food preparation and coordinating with Sous Chef on food production schedules Supervising the opening and closing of the restaurant Creating and posting back of house team member schedules using our scheduling platform Ensuring completion of bi-weekly payroll template and reviewing payroll register Ensuring proper ethical and legal handling of team member onboarding and offboarding Ensuring timely follow up and training following third-party food safety audits Ordering of grocery, and meat products Verifying and uploading food and beverage inventory Ensuring completion of line checks and checklists Complete daily time edits Overseeing day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant s financial performance Preparing financial projections and store action plans for Regional Manager approval Partnering with Regional Manager and Restaurant Manager to develop the restaurant s annual operating budget Managing operational costs against the restaurant budget Controlling operating costs Performing other related duties as needed \nQualification Requirements for this position are: Bachelors/ Associates Degree in Hospitality, Restaurant Management, or Culinary or equivalent education and work experience; preferably in a high-volume restaurant Must have a minimum of 3-5 years experience in a restaurant management role; preferably in a full-service restaurant concept Demonstrated leadership skills, including coaching, directing and motivating a team Strong culinary technique with commitment to continued culinary development Record of maintaining high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction Extremely proficient in MS Office, Google Docs and Aloha Point of Sale Excellent written and verbal communication with a positive and outgoing personality Customer service focused and solution oriented Capable of delegating multiple tasks Must enjoy and be able to succeed in a fast-paced and high stress work environment Ability to work a flexible schedule based on restaurant needs Ongoing current Food Safety Manager certification \nPhysical, cognitive, social and environmental requirements include: Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis Repetitive forward bend of head/neck Some bending/kneeling/stooping/twisting/reaching required Some repetitive motion and force required Must be able to stand/walk for long periods of time (not all at one time) Must be able to work in a stationary, seated position as needed (not all at one time) Must be able to work in a hot kitchen environment Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Hours: Will vary, must be available to occasionally work nights & weekends EEO/AA employer M/F/D/V Associated topics: catering, corporate kitchen, culinary school, executive kitchen, kitchen, lead, pastry, restaurant assistant chef, sous chef, sushi chef
TIPS Tri TIp Trolley/Tips Roadside
Kenwood, CA, USA
Who will be TIPS Roadside's Next Great Executive Chef? TIPS Roadside, one of the most exciting new restaurants in Sonoma Valley, is searching for a new Executive Chef to lead all culinary operations for our restaurant and catering business. Located in Kenwood, right in the heart of the Sonoma Wine Country, we are a 100-seat, full service bar & restaurant who has quickly established itself as the place to go for Wine Country Comfort Food. After an amazing 5 year run, our current Executive Chef, Thaddeus Palmese, is moving on to a new chapter. He'll be staying on through a transitionary period. TIPS Roadside is open 6 days per week for brunch through dinner. We currently have 2 talented Sous Chefs and an experienced team of line and pastry cooks. You will collaborate closely with our General Manager, Assistant General Manager, and our Catering & Events Chef. We are searching for a kick-ass Executive Chef who can build and lead a world-class team Responsibilities include: Recruit and hire BoH staff. Develop and execute a training program for all BoH personnel. Manage all scheduling for BoH staff to ensure sufficient coverage and compliance with labor laws utilizing Hot Schedules. Manage all ordering and COGS to keep in line with company financial targets, COGS being Manage all BoH labor to Continue to build on our great reputation for amazing comfort food with the freedom to regularly conceive new dishes and seasonal specials Regularly conceive, design and execute special menus for catering events and special restaurant events including our monthly TIPS Test Kitchen, Sunday Supper program, and seasonal "bottomless brunches" Maintains safe, secure, and healthy facility environment, complying with health and legal regulations. Establish and maintain a consistent commitment to an amazing customer experience. Excellent at solving problems and managing conflict. Provide regular reporting and communications to the ownership team. Our ideal candidate will have the following experience and skill set. Proven ability to recruit, train and build teams. 8+ years of kitchen experience. 5+ years as an executive chef of a high volume restaurant Excellent time manager and effective at delegating important tasks Strong understanding of COGS and how to design and price a menu for optimal performance Comfortable working in an open kitchen and regularly interfacing with customers. Strong computer skills including Google Apps (sheets & docs). Compensation Competitive Salary BOE Bonus tied to achievement of target "prime" metrics. This is a growing business with significant plans for expansion. We're looking for that unique individual that is excited about the big idea and shares our vision for growing with the company and building something special. Job Type: Full-time Salary: $70,000.00 to $80,000.00 /year Experience: relevant: 5 years (Preferred) Executive Chef: 2 years (Preferred) Additional Compensation: Bonuses Other forms Work Location: One location Multiple locations Benefits: Paid time off This Company Describes Its Culture as: Innovative -- innovative and risk-taking Outcome-oriented -- results-focused with strong performance culture Team-oriented -- cooperative and collaborative This Job Is: A job for which military experienced candidates are encouraged to apply Open to applicants who do not have a college diploma It is our hope that you will feel the love of community, passion for food and the comfort of home everytime you walk through the door. Wherever you're from, welcome home.
Dec 12, 2019
Full time
Who will be TIPS Roadside's Next Great Executive Chef? TIPS Roadside, one of the most exciting new restaurants in Sonoma Valley, is searching for a new Executive Chef to lead all culinary operations for our restaurant and catering business. Located in Kenwood, right in the heart of the Sonoma Wine Country, we are a 100-seat, full service bar & restaurant who has quickly established itself as the place to go for Wine Country Comfort Food. After an amazing 5 year run, our current Executive Chef, Thaddeus Palmese, is moving on to a new chapter. He'll be staying on through a transitionary period. TIPS Roadside is open 6 days per week for brunch through dinner. We currently have 2 talented Sous Chefs and an experienced team of line and pastry cooks. You will collaborate closely with our General Manager, Assistant General Manager, and our Catering & Events Chef. We are searching for a kick-ass Executive Chef who can build and lead a world-class team Responsibilities include: Recruit and hire BoH staff. Develop and execute a training program for all BoH personnel. Manage all scheduling for BoH staff to ensure sufficient coverage and compliance with labor laws utilizing Hot Schedules. Manage all ordering and COGS to keep in line with company financial targets, COGS being Manage all BoH labor to Continue to build on our great reputation for amazing comfort food with the freedom to regularly conceive new dishes and seasonal specials Regularly conceive, design and execute special menus for catering events and special restaurant events including our monthly TIPS Test Kitchen, Sunday Supper program, and seasonal "bottomless brunches" Maintains safe, secure, and healthy facility environment, complying with health and legal regulations. Establish and maintain a consistent commitment to an amazing customer experience. Excellent at solving problems and managing conflict. Provide regular reporting and communications to the ownership team. Our ideal candidate will have the following experience and skill set. Proven ability to recruit, train and build teams. 8+ years of kitchen experience. 5+ years as an executive chef of a high volume restaurant Excellent time manager and effective at delegating important tasks Strong understanding of COGS and how to design and price a menu for optimal performance Comfortable working in an open kitchen and regularly interfacing with customers. Strong computer skills including Google Apps (sheets & docs). Compensation Competitive Salary BOE Bonus tied to achievement of target "prime" metrics. This is a growing business with significant plans for expansion. We're looking for that unique individual that is excited about the big idea and shares our vision for growing with the company and building something special. Job Type: Full-time Salary: $70,000.00 to $80,000.00 /year Experience: relevant: 5 years (Preferred) Executive Chef: 2 years (Preferred) Additional Compensation: Bonuses Other forms Work Location: One location Multiple locations Benefits: Paid time off This Company Describes Its Culture as: Innovative -- innovative and risk-taking Outcome-oriented -- results-focused with strong performance culture Team-oriented -- cooperative and collaborative This Job Is: A job for which military experienced candidates are encouraged to apply Open to applicants who do not have a college diploma It is our hope that you will feel the love of community, passion for food and the comfort of home everytime you walk through the door. Wherever you're from, welcome home.
