68 hospitality jobs found

Why us? Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises. The Ladies & Gentlemen in Food and Beverage are always responsive to the expressed and unexpressed wishes and needs of our guests. They use their expertise to build strong relationships and create Ritz-Carlton guests for life. Recognized as "the gold standard" of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world's finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work along side your fellow employees to bring special moments to life for our guests and each other. Job Overview The Assistant Food & Beverage Manager assists in the management of daily restaurant operations, Room Service, Bar, and catering in order to achieve customer satisfaction and quality service. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets. Responsibilities -Assist in overall supervision of the department as outlined in manager's job description. -Complete environmental checklist for dining room. -Spot check liquor pars. Order daily supplies. -Hold pre-meal meetings. -Follow up on established training steps. -Handle guest comments and complaints and ensure guest satisfaction. -Stay on the floor during peak hours. -Communicate with guests and receive feedback. -Observe, teach and correct staff's service. -Monitor each guest experience. -Examine food preparation and beverage presentation. -Maintain condition of dining room, lobby lounge, morsels, mini bar and room service. -Assist manager in; scheduling, completing weekly payroll, and forecasting both weekly and monthly. -Participate in recruitment, management and discipline of associates as needed. -Prepare maintenance request and follow-up. -Monitor food and liquor requisitions and food waste. -Check bar controls, shot glass use, red lining, and bottles totally empty daily. -Must be familiar with and adhere to all liquor liability laws. -Must know emergency procedures and work to prevent accidents.

Controls Project Manager Location: Atlanta, Chicago, or Kansas City ( client will offer relocation package if relo is needed ) Applied Resource Group is actively seeking a Controls Project Manager for one of our well-known EPC clients. This individual will be responsible for managing and executing controls related projects, within food & beverage and consumer goods facilities. Responsibilities Manage and execute controls related projects, ranging from $100k - $10MM Successfully defines project workflows, jobs, reporting and relationships to obtain optimum effectiveness. Develop departmental budgets and business plans for functional area. May evaluate and recommend changes in methods or procedures in area. Identifies resource needs and may develop justification. Troubleshoots and resolves complex problems. Responsible for overall success of project. Assist with recruiting and training of engineering staff. Prepare budgets, bids, and contracts. Lead and mentor Controls Engineers Interface with industry leading customers and lay out project specifications. Make detailed plans to accomplish goals. Check technical accuracy of work and PLC Code reviews. Confer with higher levels of management. 30% travel is to be expected. (Domestic) Requirements BS degree in Engineering or relevant field 10+ years of PLC experience / automation programming Must have experience in Food & Beverage and/or Consumer Goods production facilities Experience with Allen Bradley Logix PLC controls platforms. Experience in AutoCAD Electrical Strong team leadership experience Ability to manage multiple projects at once (1-4 projects at a time, depending on project size) Safety control system experience Familiarity with rules, regulations, best practices, and performance standards

Hiring immediately: BEVERAGE MANAGER! Ideal candidate will have 2-3 years of full-service high volume restaurant management experience. We offer our BEVERAGE MANAGERS 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) Lettuce Entertain You Restaurants is excited to announce two new restaurants slated to open in the new St. Regis Hotel Chicagoin Spring 2023. The first restaurant will be a Japanese concept offering an all-day dining experience from Lettuce Entertain You Chef Hisanobu Osaka (formerly of Morimoto, Daniel). The second restaurant will be a Tuscan Steakhouse in collaboration with award-winning Los Angeles-based Chef Evan Funke (Felix, Mother Wolf). 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

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities - Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. - Supervise and manage all F&B personnel. - Respond to guest complaints in a timely manner. - Participate in F&B budget, forecasting and monitor department performance with respect to the same. Perform any necessary follow-up. - Monitor industry trends and take appropriate action to maintain competitive and profitable operations. - Work with the F&B Manager and keep her/him informed of F&B issues as they arise. - Keep immediate manager fully informed of all problems or matters requiring his/her attention. - Coordinate and monitor all phases of Loss Prevention in the F&B department. - Prepare and submit required reports in a timely manner. - Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner. - Organize and conduct department meetings on a regular basis. - Monitor quality of service and product. - Cooperate in menu planning and preparation. - Ensure timely purchase of F&B items, within budget allocation. - Oversee operations of the employee cafeteria. - Ensure compliance with all local liquor laws, and health and sanitation regulations. - Ensure departmental compliance with SOP's. - Ensure the training on SOP's, report preparation, technical job tasks. - Attend and/or conduct departmental and hotel training etc. - Interview candidates for front-of-house and back-of-the house F&B positions and follow standards for hiring approvals. - Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. - Ensure overall guest satisfaction.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Overview The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities - Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. - Supervise and manage all F&B personnel. - Respond to guest complaints in a timely manner. - Participate in F&B budget, forecasting and monitor department performance with respect to the same. Perform any necessary follow-up. - Monitor industry trends and take appropriate action to maintain competitive and profitable operations. - Work with the F&B Manager and keep her/him informed of F&B issues as they arise. - Keep immediate manager fully informed of all problems or matters requiring his/her attention. - Coordinate and monitor all phases of Loss Prevention in the F&B department. - Prepare and submit required reports in a timely manner. - Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner. - Organize and conduct department meetings on a regular basis. - Monitor quality of service and product. - Cooperate in menu planning and preparation. - Ensure timely purchase of F&B items, within budget allocation. - Oversee operations of the employee cafeteria. - Ensure compliance with all local liquor laws, and health and sanitation regulations. - Ensure departmental compliance with SOP's. - Ensure the training on SOP's, report preparation, technical job tasks. - Attend and/or conduct departmental and hotel training etc. - Interview candidates for front-of-house and back-of-the house F&B positions and follow standards for hiring approvals. - Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. - Ensure overall guest satisfaction.

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! The Quadrangle Club is the faculty and social club of the University of Chicago. Established in 1893, the Quadrangle Club has played and continues to be an important role in the intellectual fabric and life of the University of Chicago. Over the decades, the Club has been a place where Nobel laureates, faculty and numerous other scholars have hosted discussions about topics and ideas that have shaped the world. The Club is housed in a historic facility designed by Howard Van Doren Shaw. BASIC FUNCTION: The F&B Supervisor is responsible for overseeing the operation and staff at the Quad Club while maintaining the highest level of standards and efficiency. QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) 4 years of progressive restaurant experience preferred. 1-2 years of entry level supervisor and/or lead position experience preferred. Flexible schedule, able to work evenings, weekends, and holidays when needed. Knowledge of Microsoft Office Excel, POS System(s) and online reservations sites is a plus. Manager ServSafe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position. Specific experience with wine and wine service preferred. ESSENTIAL FUNCTIONS: Ensure scenography standards of atmosphere and cleanliness of the restaurant including inspecting tabletops, bar, side-stations, etc. Preform daily pre-shift meetings with staff prior to meal period. Monitor and critique beverage quality, food quality and service levels. Prioritize guest satisfaction as a top goal through table check-ins with guests. Promote a professional atmosphere and culture through all departments. Assist with training and coaching of servers, server assistants, bartenders, and support staff. Adhere to, support and exemplify all operational procedures and protocols. Assist with monitoring of all current supplies like pens, coasters, staplers, staples, sanitizing wipes, etc. Assist in counting end of the month inventories for beverage. Enforce State of Illinois, City of Chicago, the Quadrangle Club, and David Rubenstein Forum alcohol policies. Ability to use good judgemet to de-escalate uncomfortable situations with internal and external guests. Maintain a consistent smooth running operations. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate manager or General Manager Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Opening ID: 8 Street: 1155 E 57th St

Job Summary The Dual Asst General Manager is responsible to ensure guest satisfaction and the efficient operation of 2 hotels by supervising operating departments in the absence of the General Manager and/or the Manager on Duty. Assist the General Manager by continually focusing on achieving hotel profitability through revenue generation cost control guest satisfaction and development of associates. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: At least 5 years progressive experience in a Rooms or F&B department Hotel; or a 4-year college degree and at least 2 to 3 years experience in a Rooms or F&B department at a Hotel; or a 2-year college degree and at least 3 to 4 years of experience in a Rooms or F&B department at a Hotel. Previous supervisory experience required. Must be proficient in Windows Operating Systems. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high-pressure situations. Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Must be able to convey information and ideas clearly. RESPONSIBILITIES: Approach all encounters with guests and employees in an attentive friendly courteous and service oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include compliance with Aimbridge Hospitality's dress code and wearing a nametag when working (per brand standards) Comply and ensure adherence to Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid. Ensure the efficient operation of the hotel in the absence of the General Manager by supervising and supporting the Guest Services Food & Beverage Food Production Engineering Accounting Sales and Housekeeping departments. Communicate and/or correct deficiencies in these departments in conjunction with the supervisor on duty. Use competencies from Aimbridge & Brand training materials to develop self in all operational departments. Work with Department Heads to gain a good understanding of each position and how it affects the operation of the hotel. Assist the General Manager as needed in revenue generation programs. Participate in the sales effort by meeting on-site contacts for evening functions greeting important clients and participating in sales calls with Sales Team members. Assist the General Manager in the development of managerial and hourly employees through the implementation of Corporate-approved training programs. Participate in (at a minimum) bi-weekly one-on-one's with the Department Heads to facilitate personnel development. Assist in creating an environment where employees make empowered decisions to ensure guest satisfaction. Follow up on all empowerment successes and opportunities with the appropriate Department Head. Assist the General Manager with the creation of financial reports as required by the Corporate Office. Meet all Corporate imposed deadlines as well as those imposed by the General Manager. Participate in required M.O.D. coverage as scheduled. Ensure that training in service standards is taking place in each department using the steps to effective training. Ensure recruiting hiring and training for Guest Services based on occupancy Approach all encounters with guests and employees in an attentive friendly courteous and service oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming which include compliance with Aimbridge Hospitality's dress code and wearing a nametag when working (per brand standards) Comply and ensure adherence to Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid. Ensure the efficient operation of the hotel in the absence of the General Manager by supervising and supporting the Guest Services Food & Beverage Food Production Engineering Accounting Sales and Housekeeping departments. Communicate and/or correct deficiencies in these departments in conjunction with the supervisor on duty. Use competencies from Aimbridge & Brand training materials to develop self in all operational departments. Work with Department Heads to gain a good understanding of each position and how it affects the operation of the hotel. Assist the General Manager as needed in revenue generation programs. Participate in the sales effort by meeting on-site contacts for evening functions greeting important clients and participating in sales calls with Sales Team members. Assist the General Manager in the development of managerial and hourly employees through the implementation of Corporate-approved training programs. Participate in (at a minimum) bi-weekly one-on-one's with the Department Heads to facilitate personnel development. Assist in creating an environment where employees make empowered decisions to ensure guest satisfaction. Follow up on all empowerment successes and opportunities with the apprpriate Department Head. Assist the General Manager with the creation of financial reports as required by the Corporate Office. Meet all Corporate imposed deadlines as well as those imposed by the General Manager. Participate in required M.O.D. coverage as scheduled. Ensure that training in service standards is taking place in each department using the steps to effective training. Ensure recruiting hiring and training for Guest Services based on occupancy Be in the public areas during peak times greeting guests and offering assistance as needed. Maintain procedures for handling of the hotel safe specifically with regard to security and initiate a monthly safe audit. Ensure that all scheduled meetings take place on the property. Property Details Located in the heart of Merrillville at the southwest corner of I-65 and US-30, the Fairfield Inn Merrillville hotel is located 35 miles outside of Chicago. A true stand-out among Merrillville, Indiana hotels for offering the Marriott trusted brand with exceptional value, as rates include complimentary hot breakfast, free WiFi and access of our popular outdoor pool. Visitors can attend meetings at nearby NiSource, BP or US Steel, or enjoy nearby activities such as the Star Plaza Theater, Indiana Dunes Lakeshore and Southlake Mall. All guest rooms at our Merrillville hotel include a flat-screen TV with On-Demand movies, cozy Marriott bedding, mini-fridge and microwave. Our suites have separate living rooms for extra space to spread out. At the Fairfield Inn Merrillville hotel, our guests are our priority. Company Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

Job Details Job Location Infuse Team Support Center - Chicago, IL Description The Company: Infuse Hospitality is an innovative company that creates and manages best-in-class experiences in food and beverage, serving more than 25 million square feet throughout North America. Founded in 2016, Infuse brings its industry-leading expertise to expertly craft hospitality solutions clients that include U of C, Willis Tower and Aon Center in Chicago, IDS Center in Minneapolis, Graduate Hotels in Providence, RI and much more. Infuse also runs its own Flagship brand, Fairgrounds Craft Coffee and Tea, a first-of-its-kind destination that brings a variety of the nation's finest craft roasters and specialty teas together under one roof, redefining the coffeehouse experience with more options than ever. Fairgrounds is 100% people-powered, and we celebrate diversity in our team members and guests, inviting all to experience the joy of discovery in our cafes. As Culinary Manager (CM) for Fairgrounds, you are responsible for all culinary aspects of our Fairgrounds (FG) brand. The CM will follow the direction of the Culinary Director to implement menu development and develop vendor relationships to maintain the best possible cost controls without compromising the concept brands and quality. In addition, they will be responsible for recipe development and implementation/upkeep of BOH admin tools, procedures and documents. Essential Functions Responsible for overseeing and maintaining Fairgrounds BOH operations Ensures the skillful execution of all menu items In conjunction with the Culinary Director, develops and implements a focused and robust BOH training program for the Fairgrounds brand. This training is to include, but not limited to, assistance in training GMs, managers and all FOH team members on food specs and recipe preparation In conjunction with the Culinary Director, develops seasonal menu and new menu items to maintain client and customer interest and to increase revenue Maintain recipe development and prep/plate costing Maintains working relationships with the FG BOH team members and GMs to ensure proper ordering, preparation, and storage of products Develops, coaches, and retains a fantastic staff; creates an informed environment that promotes individual success and growth Maintains a professional, creative, fun, and safe work environment Administrative duties will include controlling food costs, culinary labor costs, and accurate inventory management. Ensures all FG operations meet a responsible food and labor budget that delivers on quality while focusing on the bottom line. This includes the use of Restaurant 365 for inventories, invoicing and recipe development Ensures all FG operations maintain a safe, clean, and organized kitchen adhering to all state/local health department regulations and a safe work environment Support ad hoc projects and change activity Qualifications About You: 2-3+ years of relevant experience. Multi-Unit experience a plus! Service and quality-oriented with the highest degree of honesty and integrity Ability to demonstrate excellent leadership abilities by recruiting, training, and overseeing an entire culinary team Must be available, willing, and flexible to travel nationally to help with new FG concept openings and continued leadership/improvement of existing FG operations Salary: $65k - $80k

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family Wait there's more, XRG offers Competitive salary & Profit for Partners Program (generous bonus structure) Career growth opportunities. We love to promote from within! #XperienceRealGrowth Safety and Compliance Incentive Program Professional Development Reimbursement Program (tuition reimbursement) FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands Paid vacation Paid sick leave ( Eligible in CA, CO, AZ, MA, MD, WA, NY, IL only) Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match Company paid Life Insurance Pet Insurance, Legal Services and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Life is short, work somewhere awesome. Join the Punch Bowl Social crew today and be the envy of all your friends. Pay Range $65k- $75k Bonus Potential Benefit Package Opportunities for Growth and Advancement Referral Bonus Program Discounts on Food, Beverage and Activities Punch Bowl Social is where party people come for an awe-inspiring experience and limitless possibilities. We live life to the fullest, courageously take risks and march (or karaoke) to the beat of our own drum. As our Bar Manager you are head of a unique group of individuals who combine a passion for the craft with an ability to execute at a very high level. You are a guru of technique and an expert in customizable hospitality. Our best and brightest have an appreciation of the classics, but a fascination for what's new and now. A perfectionism for their work with a love for creating memorable guest experiences. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience. Passion for high quality food and beverage, and appreciation for the technique associated with production. Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community. What you'll be doing: Geeking out on booze (and beer and wine) Assisting in daily operations management of the restaurant Utilizing data to manage pro-actively Assisting with daily financial management Providing quality customer service to all guests Ensuring the safety and security of both guests and team members Supporting in coaching, counseling, training and development of all FOH team members Requirements What we're looking for: Experience in a high-volume restaurant/bar Computer skills - proficient in Aloha, Excel, Word, and the ability to learn in house software accounting system Commitment to a schedule that allows operational goals to be met Must be able to stand and exert fast-paced mobility for a period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift bus tubs, glass racks and trays frequently weighing up to 25-50 pounds Follow or check us out at We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Levy Sector Position Title: Bar Manager Starting Pay: $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 venues throughout the country. At Levy we are inspired to be true restaurateurs, delivering dining at its best wherever we are; restaurants, stadiums, racetracks, hotels, convention centers and amazing special events. We've even taken that enthusiasm across the pond, expanding the Levy Difference to venues throughout the United Kingdom and we are now looking for an exceptional Bar Manager to join our team at our Mammoth Mountain location! Job Summary Provides the first level of supervision of food, beverage, and meal services while also overseeing production. Essential Duties and Responsibilities: Ensures high quality, good-tasting and well-presented food and beverages are served within established time frames. Reviews menu and other production needs to oversee and manage daily functions. Monitors staff daily to ensure all systems, protocols and quality assurance tools are utilized correctly. Visits guest service areas to assess satisfaction levels. Communicates to staff regularly, both formally and informally. Enforces safety standards with employees. Ensures sanitation standards are enforced daily and signs-off on cleaning procedures. Performs other duties as assigned. What Levy Offers You! Instapay (early access to your wages) and high interest savings both through the EVEN app Associate Shopping Program Health and Wellness Program Discount Marketplace Employee Assistance Program Free Mammoth Mountain Ski Pass 25% off Levy Restaurants 30% off Levy Retail Stores 50% off Levy Cafeterias 50% off an IKON pass or a refund if you already have one! Learn more about Levy and our parent company Compass! Compass Website () Levy Website Compass Group is an equal opportunity employer, diversity of thought and inclusion for all is what drives our success. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

The Kitchen Manager is responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements. Skills & Requirements Qualifications

$55-$68k/Yr Monthly UNCAPPED Bonus 5 Day Work Week Are you relentless in the pursuit of excellence? Maybe even a little rebellious (especially when it comes to food)? Do you believe the teamwork is the secret ingredient to achieve greatness? Do you want to be part of a TRIBE of people who stand together, operate with purpose and WIN? If you answered yes, Velvet Taco is the place for you. Benefits: Monthly Bonuses (based on restaurant profit - with no cap!) Competitive Salary 5-Day Work Week Rotating Schedule Medical, Dental and Vision Benefits after 30 days Time Off Benefits 401(K) with Employer Match Leadership and Career Development Opportunities & Programs Commitment to Promote From Within (50% Internal Promotion Rate) Casual Work Attire Free TACOS! And More! As a Manager at Velvet Taco, you work within a management team where everyone assists in overseeing the daily operations of your assigned restaurant. The Manager's duties include ensuring effective operations, providing the high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and seeing to guest satisfaction. Minimum Qualifications: Must be over 21 years of age At least 2 years of recent full-service or fast-casual restaurant, hospitality, or food service experience 2+ years of culinary-focused management experience Food Handlers Certification / Alcoholic Beverage Servers Certification (TABC/BASSET) Strong sense of urgency and ability to work in a fast-paced, high-volume environment Understanding of food and equipment safety and sanitation regulations Results driven and team oriented At Velvet Taco, we celebrate individuality! We are an equal opportunity employer and try to select and retain the best Team Members and Managers based on their job-related qualifications regardless of race, color, creed, sex, religion, national origin, age, sexual orientation, gender identity or medical condition.

There's Always a Seat at Our Bar The Lagunitas Brewing Company began on a kitchen stove in Northern California in 1993 and has always looked to the future - whether supporting local communities by turning beer into money for the cause, or fueling stories, songs, and experiences with our IPA. Wherever you go: Beer Speaks, People Mumble. What You'll Get Benefits - Awesome coverage for: Medical, Dental & Vision Time off - Approx 33 days off in your first year (combo of vacay, holidays and personal days) Retirement - up to 5% contribution on 401K plan BEER - and non-alcoholic Lagunitas beverages Schwag - 50% off food and merch Gym Membership - $50 monthly reimbursement for that beer belly (or at least to prevent it) Pet Insurance - keep your fur babies covered with pet insurance options Skills to Pay the Bills - professional development, 24/7 operation Opportunities - Expand your horizons in CA, Chicago the world! It's Friday, Ya'll - Get Paidevery other Friday, starting at: $64,480 The Gist The Kitchen Manager is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary programs in the Taproom, including kitchen production, baking, prepared foods, sandwich and catering programs. The key responsibilities of this position include: daily food preparation, continuous quality control, direct staff supervision, training, evaluation and motivation, facilities management, administration tasks, maintenance of safety and sanitation standards. What You'll Do Supervise the care, handling and storage of all fresh and prepared food products related to food production which includes layout of cooler space, dry storage areas and supply areas. Active involvement in the operation of the prepared foods, sandwich and catering programs including quality, quantity, consistency, set-up, appearance and menu mix. Set excellent customer service and professional work examples for all staff by regularly working in the kitchen. Use and emphasize culinary vocabulary, professional food standards, with attention to quality, consistency and detail. Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, while representing the "eyes and ears" of the customer. Convey culinary ideas and suggestions to management. Execute special events and activities for catering customers and company events. Supervise daily kitchen operations. Distribute work load, prepare prep lists, project lists and break/meal schedules. Actively assist in recruiting. Participate in applicant interviews, hiring, staff introduction/orientation and departmental training. Oversee and participate in training and developing staff members within the culinary departments. Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and efficiency. Regularly evaluate and compare vendor prices and services. Organize and participate in all physical inventory, inventory follow-up and resolution of inventory variances. Evaluate write offs as it relates to ordering levels, PARS, food handling and maintenance of product. Maintain current and accurate recipe and files for all menu items. Take responsibility for proper food costing; portion control and controlling all write offs. Prepare and submit weekly schedule for kitchen team to the Director of Retail Operations. Participate in monitoring and coordinating preventative maintenance for all kitchen equipment. Direct and oversee cleaning of the kitchen/store (stock-walk, prep and dish staff). Develop and monitor all staff compliance to weekly maintenance checklists. Facilitate complete and ongoing staff understanding, appreciation and compliance with all health and sanitation policies and procedures. Maintain cleaning and upkeep of all kitchen equipment (maintain weekly cleaning of cases). What We're Lookin' For A minimum of 5 years of experience in kitchen preparation and cooking At least 3 years of kitchen management/leadership experience preferred Demonstrated ability to exercise sound judgment to plan and accomplish goals Must be able to follow oral and written instructions Ability to work cooperatively and collaboratively Passion for Lagunitas, the craft beer industry, and cooking An understanding of federal, state, and local food sanitation regulations Fundamental understanding of sanitation, cleanliness and personal hygiene. Food handler's card required upon hire. Ability to read, write, speak and understand the English language. Team player with the confidence to take the lead and guide other employees. Key Relationships Reports directly to Director of Retail Operations. Manages line and prep cooks, as well as dishwashing staff. Physical Requirements Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds. Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by workload and staffing. Must be willing to work evenings, weekends and holidays. Come as You Are At Lagunitas, we welcome people (and dogs) from all walks of life. Anyone, regardless of their race, creed, nation of origin, sexual orientation, gender identity or expression, disability status, veteran status, marital status, or age, has a home here. Love, progress, and acceptance will always have a seat at our bar.

Levy Sector Position Title: Banquets Manager - Wisconsin Center District We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country. For more information on what we are about as a company, check us out by following the link below: Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Job Summary As a Banquet Manager, you will be responsible for in-house catering facilities, managing the daily operations of all catering functions, coordinating all function activities with the catering sales and culinary teams, and overseeing catering equipment maintenance and inventory. Key Responsibilities: Ensures all catering services exceed guest expectations Successfully presents Levy catering services to guests in a manner that exceeds guest expectations and profitability Communicates client's needs through timely and detailed written and verbal communications to ensure internal understanding/compliance and external guest's expectation of services Develops location-specific food and wine knowledge Initiates contact with clients to secure their food and beverage selections in advance of event dates Holds team accountable to steps of service to deliver great guest service Ensures that team members consistently deliver Heartfelt Hospitality to every guest, every time Ensures show quality standards are maintained at all times Builds and maintains strong relationships with clients, guests, subcontractors, not-for-profits and Levy team members Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Executes all menus, promotions and programs as outlined by the Director of Catering in accordance with Levy standards Achieves daily sales and assigned cost goals Achieves assigned budget goals Employs good safety and sanitation practices Follows and enforces responsible alcohol service policies Executes required daily reporting in a timely manner Completes required department reports and complies information at month-end closing Ensures team members adhere to Levy Company guidelines as stated in the team member training manual and employee handbook Ensures the continual process of revenue development Promotes the sale of profitable Levy services Prepares account forecasts and analysis of group sales in accordance with Levy Core Signature Guidelines Ensures the complete billing for client services and receipt of payments in accordance with Levy standards Uses all performance management tools to provide guidance and feedback to team members Promotes a cooperative work climate, maximizing productivity and morale Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members Interviews, hires, trains and develops team members according to Levy guidelines Displays a positive attitude towards team members Other duties and responsibilities, as needed Job Requirements 2+ years of experience in a food and beverage operational position Bachelor's degree in hospitality management is preferred High level of computer literacy Passion for hospitality, food, and retail Excellent interpersonal and stakeholder management skills Apply to Levy today! Levy is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Associates of Levy are offered many fantastic benefits. Instapay (early access to your wages) and high interest savings both through the EVEN app Associate Shopping Program Health and Wellness Program Discount Marketplace Employee Assistance Program

In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Kitchen Manager is accountable for duties related to back of the house kitchen cleaning and sanitation for main kitchen, concessions stands and all Food & Beverage service areas and maintain inventory and standards for kitchen and banquet equipment under the direction of an Executive Chef. This role will pay a salary of $90,000 to $118,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). Responsibilities The Kitchen Manager will be responsible for overseeing food preparation, distribution, ordering supplies, scheduling shifts, equipment functionality and readiness, cleanliness of all BOH areas and monitoring inventory levels. The Kitchen Manager provides management to stewarding department. The Kitchen Manager will actively supervise, coach, counsel, direct, train and mentor stewards in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Kitchen Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. Must have working knowledge of Union CBA. The Kitchen Manager is responsible for setting and executing regular cleaning standards for the kitchen and verifying that staff are maintaining sanitation levels. The Kitchen Manager inspects the kitchen to ensure everything is organized, sanitized appropriately and in good working order. The Kitchen Manager will also be responsible for managing inventory to ensure equipment needs meet demand and are maintained in good working order with all necessary maintenance and inspections up to date. This role of Kitchen Manager must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. Qualifications 3-5 years supervisor experience in a similar setting. Solid understanding and practical knowledge of restaurant business principles and service etiquette. Effective team management experience. A proactive approach toward day-to-day activities and shifting demands. Comprehensive knowledge of food and food handling practices. Food Handlers Certification. SMART Serve Certified. An aptitude for identifying and assessing details. Exceptional interpersonal, and communication skills. Proven to perform well under pressure; manage multiple priorities simultaneously. Work in compliance with the provisions of the Occupational Health & Safety Act. An ongoing awareness and responsiveness to client satisfaction. Available to work evenings, weekends and holidays as required. Confident using Excel, Word and Microsoft Office.

Our Banquet Captains are responsible for all aspects of professional food service and guest satisfaction including serving food and beverage to banquet Guests. What do you think? Sound like your cup of espresso? Around here we say our purpose is to bring people together to celebrate the love of family and friends. If it sounds like we have our own way of looking at the world, you're right! We call it The Maggiano's Way, and it means odds are you get us and we want to meet you now! To Work At Maggiano's You Have To Love People - And Liking Sinatra Doesn't Hurt! Do you think fast and act fast? Do you have high standards? Does hearing "party of 200" get you weak in the knees? If you've got a thing for white linens, we should talk! We're The Original Originator Once upon a long time ago, going out to eat meant either a fancy, pricey, fussy restaurant, or a fast food drive-thru meal handed to you in a greasy paper sack. Our namesake, Norman Brinker, changed all that by pioneering the idea of "casual dining". And he knew an original when he found it. Guests in Chicago knew Maggiano's Little Italy was special when we opened our doors on the corner of Clark and Grand. Today, thousands of restaurants later, Brinker International is the name behind good food, good times and great places to work. And Maggiano's is our own little slice of Italian American tradition come to life! Tony Soprano would be so proud. Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is being able to share it. So part of our way of life is helping make the dreams of others come true, through the special events we host and special memories we help create. We've hosted our fair share of weddings, bar mitzvahs, birthdays and baby showers. There's nothing better than helping create lasting memories in our restaurants and in our community. It's one of the reasons we support the Make-A-Wish Foundation, making wishes come true for kids with life threatening medical conditions. On the local level, we support the North Texas Food Bank, and because we also have a heart for our own, making small contributions to the Brinker Family Fund adds up in a big way and helps out our own in times of need. Biscotti Is Just A Hard Cookie, Until You Dip It In Espresso There's nothing better than enjoying life to the fullest, and every now again, we need a little indulgence for working so hard in this fast-paced world. We know we ask a lot of our people. Long days, lots of energetic service, staying upbeat, putting everyone else ahead of ourselves, hoisting heavy plates of Mom's Lasagna! So what's in it for you? We're glad you asked - Highly competitive earning opportunities Healthcare plans, including domestic partner benefits (based on length of service and number of hours worked per week) Career Opportunities and Development, including the potential of Global Training roles Tuition assistance (based on length of service and number of hours worked per week) Market Leading 401(k) Savings Plans with company match (based on age, length of service and number of hours worked per week) Rewards and recognition programs Discounts on items like mobile phones, travel, computers, and even autos! Dining discounts at Brinker owned brands Our Banquet team should be on your to-do list when you're planning your next big shindig. They'll even explain what the heck a shindig is. The Banquet Sales Managers, Banquet Captains, Banquet Servers and Housemen are all committed to making memorable events for our Guests. We have hosted thousands of weddings, bar/bat mitzvahs, anniversaries, birthday parties and baby showers in our day. (Thankfully no babies have arrived too early-we have our limits!) Such memories will last a lifetime, and it brings a sense of pride and honor to know that our Guests have chosen us to celebrate with them. It's the details that count for the events we host, so we scour the nation looking for someone that will get personally invested in making a difference. Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.

Our Banquet Captains are responsible for all aspects of professional food service and guest satisfaction including serving food and beverage to banquet Guests. What do you think? Sound like your cup of espresso? Around here we say our purpose is to bring people together to celebrate the love of family and friends. If it sounds like we have our own way of looking at the world, you're right! We call it The Maggiano's Way, and it means odds are you get us and we want to meet you now! To Work At Maggiano's You Have To Love People - And Liking Sinatra Doesn't Hurt! Do you think fast and act fast? Do you have high standards? Does hearing "party of 200" get you weak in the knees? If you've got a thing for white linens, we should talk! We're The Original Originator Once upon a long time ago, going out to eat meant either a fancy, pricey, fussy restaurant, or a fast food drive-thru meal handed to you in a greasy paper sack. Our namesake, Norman Brinker, changed all that by pioneering the idea of "casual dining". And he knew an original when he found it. Guests in Chicago knew Maggiano's Little Italy was special when we opened our doors on the corner of Clark and Grand. Today, thousands of restaurants later, Brinker International is the name behind good food, good times and great places to work. And Maggiano's is our own little slice of Italian American tradition come to life! Tony Soprano would be so proud. Working With Us Comes With An Extra Helping Of Helping Out Half the fun of making it in life is being able to share it. So part of our way of life is helping make the dreams of others come true, through the special events we host and special memories we help create. We've hosted our fair share of weddings, bar mitzvahs, birthdays and baby showers. There's nothing better than helping create lasting memories in our restaurants and in our community. It's one of the reasons we support the Make-A-Wish Foundation, making wishes come true for kids with life threatening medical conditions. On the local level, we support the North Texas Food Bank, and because we also have a heart for our own, making small contributions to the Brinker Family Fund adds up in a big way and helps out our own in times of need. Biscotti Is Just A Hard Cookie, Until You Dip It In Espresso There's nothing better than enjoying life to the fullest, and every now again, we need a little indulgence for working so hard in this fast-paced world. We know we ask a lot of our people. Long days, lots of energetic service, staying upbeat, putting everyone else ahead of ourselves, hoisting heavy plates of Mom's Lasagna! So what's in it for you? We're glad you asked - Highly competitive earning opportunities Healthcare plans, including domestic partner benefits (based on length of service and number of hours worked per week) Career Opportunities and Development, including the potential of Global Training roles Tuition assistance (based on length of service and number of hours worked per week) Market Leading 401(k) Savings Plans with company match (based on age, length of service and number of hours worked per week) Rewards and recognition programs Discounts on items like mobile phones, travel, computers, and even autos! Dining discounts at Brinker owned brands Our Banquet team should be on your to-do list when you're planning your next big shindig. They'll even explain what the heck a shindig is. The Banquet Sales Managers, Banquet Captains, Banquet Servers and Housemen are all committed to making memorable events for our Guests. We have hosted thousands of weddings, bar/bat mitzvahs, anniversaries, birthday parties and baby showers in our day. (Thankfully no babies have arrived too early-we have our limits!) Such memories will last a lifetime, and it brings a sense of pride and honor to know that our Guests have chosen us to celebrate with them. It's the details that count for the events we host, so we scour the nation looking for someone that will get personally invested in making a difference. Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy.