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Panda Express managers can have the opportunity to embody an entrepreneurial spirit while learning from a very hands-on and fast-paced environment. As a General Manager, you will be in charge of a $1-2 million business and oversee the development of your team, ensuring guest satisfaction and running a profitable restaurant. From the hiring, managing and directing of associates to achieving financial goals and ensuring the delivery of exceptional guest experiences, you create your own success story. Because of this, Panda also offers a best in class compensation package, including uncapped profit sharing bonuses based on your growth.To prepare you for success, all Panda leaders participate in a comprehensive 6+ week Store Leadership Training Program to help build the foundation to become a high performing and inspiring Leader at Panda. The program focuses on: People Development: The ability to hire, train, coach and develop the right talent for your restaurantGuest Experience: Upholding the highest food quality and guest service standards while developing marketing acumenFinancial: Ability to understand sales growth, cost management, and profit growthKitchen Management: Ensure food safety, maintain product inventory and develop the culinary skillset to prepare all entrees at the highest levelOperations: Maintain cleanliness, safety standards, and apply knowledge of all policies, procedures and practicesView detail assistant manager job description hereView detail general manager job description hereWe offer our Full-Time Management Team:Progressive Compensation Package and Excellent Bonus Opportunity5 or more Weeks of Comprehensive Training to prepare you for successOn-Going Career & Leadership DevelopmentMedical, Dental, and Vision Insurance401 K with Company MatchPaid Time Off and Paid HolidaysAssociate Discounts (Panda Express, Hibachi San, Panda Inn plus Theme Parks) and free meals when you workLucrative Associate Referral BonusPre-Tax Dependent Care Flexible Spending AccountADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Work space is restricted and employees are expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees may be required to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high.Panda Restaurant Group, Inc is an Equal Opportunity Employer.Restaurant Manager QualificationsEducation and Experience:High school diploma required; Associates degree preferredMinimum one to two years of Operations experienceMust pass Cooking Test annuallyMust be flexible to move to a store within a radius of 50 miles from home and to work flexible schedule, including weekendsFood Safety:Serve Safe certifiedAbout us:Panda Express is part of Panda Restaurant Group, the world leader in Asian dining experiences that also includes Panda Inn and Hibachi-San. At Panda, we all share a common mission: "Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives." Guided by this mission, we are a family dedicated to creating an organization that inspires better lives for our people and our communities in which we serve. Whether through sharing good food with guests or providing opportunities for professional and personal growth with associates, all are embraced in our genuine family environment that is uniquely Panda.Panda was founded in 1983 in Glendale, California Panda Express is the largest family-owned American Chinese Restaurant concept in America. As Americas favorite Chinese restaurant, Panda Express has close to 2,000 locations globally and continues to grow over 100 restaurants annually.Panda Restaurant Group, Inc is an Equal Opportunity Employer.

Restaurant Manager The IHOP Restaurant Manager reports directly to their General Manager. The manager directly supervises IHOP restaurant's employees. His or her primary responsibilities include managing operations in the front and back of the house with a high concentration on profitability and sales growth, while constantly maintaining IHOP's standards of quality and service. The following list details some of the specific responsibilities and expectations of an IHOP Restaurant Manager: Manage all areas to achieve positive and consistent sales growth while meeting or exceeding company goals in all profit and loss categories. Manage entire operation of restaurant during scheduled shifts, which include daily decision making, consistent staff support, positive and consistent guest interaction, proper scheduling and planning while upholding standards, consistent excellent product quality and maintaining high levels of cleanliness and sanitation. Provide employees with consistent and appropriate feedback to facilitate their development and enhance the overall operation. Ensure that all employees adhere to the company's uniform standards. Perform line checks in the galley throughout the shift to ensure proper specifications on weights, temperatures, cleanliness and organization. Ensure that the unit is properly staffed for all time periods. Staffing must be maintained at a level to guarantee overall guest satisfaction for the goal of increasing sales Interview, hire, and train the highest quality hourly candidates. Conduct orientations to ensure a positive first step for all new hourly employees, follow up with IHOP s training program. Prepare reports at end of shift, which may include Daily Sales Reports, Daily Cash Interims, Daily Labor controls, and other such processes that ensure the control of all company assets. Prepare food production checklists and ensure the proper implementation of all company recipes as required. Order food, small wares, uniforms and any other necessary products to unit par levels to maintain the highest levels of operational standards. Identify operational opportunities; create and implement plans to address opportunities. Approve and sign all food or beverage discounts of any kind. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Promptly notify the Area Supervisor in the event of a guest or employee accident or injury. Ensure that proper company security procedures are in place to protect employees, guests and company assets, including security of storeroom, freezer and office. Keep immediate supervisor promptly and fully informed of all unit issues. Take prompt corrective action where necessary or suggest alternative courses of action. Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures. Always project a favorable image of IHOP to promote its goals and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor. Perform all duties and responsibilities as required or requested. Typically work indoors, but may occasionally work outdoors. Be willing to work nights, weekends, and holidays when restaurants are busiest. Be willing to work unpredictable hours to fill in for absent workers. Be aware of changing events in the local area to ensure proper staffing. Be willing to work at any local units or possibly relocate. Apply Below

Assistant Restaurant Manager Casual Theme Contemporary American Our Company is fully committed to the development of our brand and as a result we are always seeking a motivated, Professional Assistant Restaurant Manager to become a part of our highly successful hospitality team. If you would like to become the Assistant Restaurant Manager of a brand you will be proud to be the ambassador of, please Apply Today for our location in Spring Hill, FL. We need an Assistant Restaurant Manager to do more than just run shifts"! This Assistant Restaurant Manager must have the desire to develop employees by using our approach to managing every aspect of the restaurant. Our company offers an extremely generous benefits package along with offering the Restaurant Manager the pride of being able to help create and contribute to our companys growth and development! Our first restaurant opened nearly ten years ago and we are currently operating four locations in three states. Each of our restaurants have a contemporary menu of classic American fare made from scratch, using only the highest quality ingredients available. We proudly serve our guests in a unique team-service format assuring friendliness and effectiveness. Our Assistant Restaurant Manager will enjoy unlimited growth possibilities and have the opportunity to build their very own career. Take advantage of this amazing opportunity in Spring Hill, FL. Title of Position - Assistant Restaurant Manager Job Description: Our Assistant Restaurant Manager will do a lot more than just run daily shifts. A large part of our Assistant Restaurant Manager position includes recruiting, training, developing and maintaining a professional staff that will subsequently be responsible for exceptional customer service and will themselves become brand ambassadors for our company, promoting the values of our concept. It will be the Assistant Manager, alongside the General Manager who establishes the precedent starting from the top down as our brand ambassador. The Assistant Restaurant Manager in this position will also be responsible for all administrative and financial responsibilities delegated by the General Manager. Benefits: Industry Competitive Salary 70% Company Paid Medical & Dental Insurance Two Weeks Paid Vacation A Year 401(K) Unlimited Growth Potential Qualifications: Open availability is a requirement for the Assistant Restaurant Manager The Assistant Restaurant Manager must be able to demonstrate honesty and integrity inside and outside of the work place and always strive for 100% customer satisfaction A strong understanding of restaurant P statements is required for the Assistant Restaurant Manager The Assistant Restaurant Manager must be passionate about and thrive on the development and mentoring of others 2 plus years of restaurant management experience in a high volume atmosphere is a must for the Assistant Restaurant Manager Apply Now-Assistant Restaurant Manager located in Spring Hill, FL If you would like to be considered for this position, email your resume to [Click Here to Email Your Resum]Our clients are looking for the best Assistant Restaurant Manager Professionals with strong history of success. If you can meet the challenge and rise to the top then we can help you. 2-4 years of current Assistant Restaurant Manager experience Strong Assistant Restaurant Manager operational background and knowledge The Assistant Restaurant Manager should possess exceptional people skills The Assistant Restaurant Manager should possess problem solving skills Top notch Assistant Restaurant Manager with communication and writing skills A drive to be the best Assistant Restaurant Manager Professional 2015 Gecko Hospitality Related Terms: restaurant | restaurant jobs | restaurant job | restaurant employment | restaurant careers | general manager | sous chef | assistant manager | bar manager | FOH manager | BOH manager | assistant general manager | restaurant management | managers | restaurant management careers | manager | recruiter | recruitment | career | kitchen manager full service

Posting Date Jan 09, 2020 Job Number Job Category Food and Beverage & Culinary Location Fairfield Inn & Suites Orlando Lake Buena Vista in the Marriott Village, 8623 Vineland Avenue, Orlando, Florida, United States VIEW ON MAP Brand Fairfield by Marriott Schedule Full-time Relocation? No Position Type Management Start Your Journey With Us Join our unstoppable Village 1 team. Experience three hotels - one destination. Discover a world of possibilities and the opportunity to work with a high performing team. Our Destination Features: * 1,100 fully renovated Guestrooms and Public Space * 3 Marriott Select Brands: Courtyard, Springhill Suites, Fairfield Inn & Suites, within a Full Service Structure and Operating Systems including PMS, micros and people soft. * Food and Beverage Outlets; including a Bistro Bar, fully renovated Connections Food Hall, In-Room Dining, and Banquets * 5,000 square feet of fully renovated Meeting Rooms * Resort Style Environment with Guest Activities and Resort Features JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR * 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations * Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. * Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serves as a role model to demonstrate appropriate behaviors. * Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. * Develops specific goals and plans to prioritize, organize, and accomplish your work. * Ensures and maintains the productivity level of employees. * Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. * Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. * Ensures compliance with all applicable laws and regulations. * Ensures compliance with food handling and sanitation standards. * Ensures staff understands local, state and Federal liquor laws. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Establishes guidelines so employees understand expectations and parameters. * Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Empowers employees to provide excellent customer service. * Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. * Handles guest problems and complaints. * Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. * Ensures corrective action is taken to continuously improve service results. * Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. * Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. * Ensures employees are treated fairly and equitably. Strives to improve employee retention. * Ensures employees receive on-going training to understand guest expectations. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Strives to improve service performance. * Ensures recognition is taking place across areas of responsibility. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Assists servers and hosts on the floor during meal periods and high demand times. * Recognizes good quality products and presentations. * Supervises daily shift operations in absence of Assistant Restaurant Manager. * Oversees the financial aspects of the department including purchasing and payment of invoices. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Overview Ole Red Orlando - Opening in spring of 2020! Inspired by country music superstar and Opry member Blake Shelton's satirical hit "Ol' Red," Ole Red Orlando will bring the best of southern food, hospitality and live country music to one of the nation's most exciting tourism markets. Don't miss out on the excitement to join our pack- apply now! Responsibilities This role will work in close partnership with the Assistant General Manager (AGM) and the General Manager (GM) on the development, implementation and execution of the business strategies - to include service and sales strategies, operational budget, restaurants/bars and banquets/catering. Oversee staff and operations of the front-of-house restaurant. Restaurant managers could be assigned to manage any of the various operational groups (i.e., servers and hosts, bartenders and barbacks, catering and event sales). Ensure consistent positive guest experiences through continuous interaction and feedback requests Respond to negative feedback by taking all appropriate actions to diffuse the situation and turn it into a positive one Actively participle in the attraction, selection and development of front line and management staff Develop direct reports by communicating performance expectations and delivering timely feedback Seek opportunities to enhance revenue and produce new possibilities in all areas of operations Provide leadership and support for Ole Red by creating the appropriate culture and character of the venue through his/her own personal and professional conduct Partner with the AGM and GM to prepare annual budgets, as well as P&L oversight/management Participate in the development of long and short-term plans for revenue growth and cost control measures Ensure systems are in place for all inventories/controls Provide support for all entertainment programming for the main floor Meet and exceed all financial budgeted expectations for Ole Red Ensure compliance with corporate standards to maintain a working environment that is free of discrimination and harassment Maintain a positive attitude while remaining objective in all circumstances Communicate and uphold all corporate standards, guidelines, policies and procedures Partner with the AGM and GM on physical facility to ensure proper maintenance and repair Maintain composure to assuage potential volatile situations in a positive, effective manner Maintain personal integrity by abiding by and supporting the values and principals of the company Support high level of community involvement and partnership via personal and/or team presence and participation at designated events/functions Perform other duties as assigned Qualifications Education: High school diploma required College degree is preferred; Bachelor's degree in hotel/restaurant management is desired A combination of practical experience and education will be considered as an alternative Experience: Minimum three years of progressive restaurant management experience required Proficient knowledge and experience with Microsoft Office (Outlook, Word, Excel) Aloha Point of Sale, Compeat and Hot Schedules experience a plus Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports desired Knowledge, Skills, & Abilities: Strong knowledge in the following dimensions of restaurant functions required: food planning and preparation, purchasing, sanitation, security, corporate compliance, recordkeeping, and preparation of reports Outstanding leadership, communication and training skills Ability to establish clear direction, set goals, monitor progress and measure results Passion for the hospitality business and compassion for people Capable of creating fun in a fast-paced and stressful environment Ability to communicates assertively in a non-aggressive, candid manner Licenses/Certifications: Servsafe ABC Certification Valid driver's license with satisfactory driving record This position requires a pre-employment drug screening

Store Number: 157Drive your Future! Pilot Flying J is committed to making life better for Professional drivers. Pilot Flying J has over 650 retail locations and is the largest operator of travel centers and travel plazas in North America. With over 350 restaurants, we are one of the largest restaurant franchisees in America. We serve our customers 24 hours a day, 365 days a year. If you are customer-service driven and thrive in a fast-paced, high-energy environment, then we've got the opportunity you've been looking for. About The Job:Shift Leaders are responsible for supervising employees and general operations of the restaurant. The ideal candidate for this position would possess excellent customer service skills to respond to the needs of customers. In addition, this candidate would be self-motivated and ready to assist the managers with any tasks that need to be executed to keep our facilities well-maintained and running smoothly. This person would be knowledgeable of store operations and PFJ's commitment to quality and customer service. What Are We Looking For? Our team ensures each customer in our Travel Centers receives excellent customer service. Our team achieves this by consistently delivering fast service, friendly smiles, and clean facilities to all of our customers. You could be our ideal candidate if you have:Previous experience or working knowledge of restaurant operationsIncredible customer service skills & the ability to help maintain a customer focused cultureMust be proficient with a calculator, computer, and other equipmentAbility to work as part of a team and interact with different levels from hourly team members, customers, vendors, and corporate representativesMust be able to work a flexible schedule of nights, days, weekends, and holidays - Flexible Schedule - 401(k) - Weekly Pay - Flexible spending account - Medical/Dental/Vision - Tuition reimbursement - Adoption Assistance - Pilot Flying J provides an extensive training program to help provide new hires with everything they need to succeed and thrive in our fast-paced environment! Click the APPLY NOW button, or visit your local Pilot Travel Center or Flying J Travel Plaza to apply!1200 South HillcrestSulphur SpringsTX75482

The Catering Area Supervisor is responsible for leading and supervising staff and maintaining the operation of the HERSHEYPARK Food & Beverage Catering locations. The position will rotate through a supervisor on duty schedule and will work directly with the full time catering managers to oversee the daily operations relating to employee staffing, overall general catering operations throughout the park and limited revenue operations. It is your responsibility of this position to possess, lead and instruct on the company's core values. The primary working time frame for the position revolves around the HERSHEYPARK season to include Spring, Summer and Fall seasonal operations. This position may also assist at other Hershey Entertainment Complex locations on an as needed basis (HERSHEYPARK Arena, HERSHEYPARK Stadium, GIANT Center, and Hershey Theatre).Please note that this position may not always have an immediate opening; however, applying for the position will allow you to be considered as positions become available.The position that you are applying for is a BLUE TAG level.Job Functions:Leading the team by assessing the needs of each location, moving staff and product around the venue when necessary to better suit the needs of each location, and work with the other areas and/or management when assistance is neededTrain and supervise employees to ensure friendly, positive guest interactions and provide employees with necessary information to answer guest questions.Train Building Supervisors on job responsibilities and assist where needed on the training of Team Leaders and Line Level employeesEnsure that all locations in the area of responsibility opens and closes at the proper times established by the banquet needs. Monitor staffing levels and adjust as neededMonitor appearance and operation standards (inside and outside) of the catering locations; cleanliness, music, line allocation, food, safety ect.Monitor food preparation and portion controls; including safe food handling standards and ensuring quality product in line with federal, state and company laws and policiesMaintain appropriate food production levels based on projected business and weatherMaintain equipment and report problems with equipment to maintenance staff during operations or file appropriate work order so that equipment problems are correctedEnsure strict adherence to Child Labor Laws, and reporting any potential violations to a full-time manager immediatelyHandle both guest compliments and complaints, and be able to answer guest questions or to direct them to the appropriate source of informationWork with Sales Team to assist Clients on an as needed basisComplete food, paper and chemical orders for areas of responsibilityAssist managers with End of Period Accounting proceduresAdhere to financial procedures as it relates to money bag, banquet accounting and revenue reportingPerform other job related assignments and tasks as assignedBasic Qualifications:Must be 18 years of age or older on the date of applying. Additional Qualifications:Minimum of (2) years of Food & Beverage experienceMinimum of (1) year of supervisory experience in the Food & Beverage industry to include (shift supervisor, restaurant supervisor or manager)Must be certified or be able to pass an alcohol service class (RAMPs® Training - will be provided) and Food Safety training (ServSafe™ - will be provided)Must have a strong working knowledge of Windows based computers (including general Office Suite programs - Word, Excel)Must be able to clearly communicate, read and write in EnglishMust have reliable, steady transportation to and from workMust be self-motivated to complete tasks and be able to multi task while prioritizing job tasks and assignmentsMust display a positive attitude, eagerness to learn, and professional image in compliance with Hershey Entertainment & Resorts guidelines Working Conditions:Must be able to work a flexible schedule that includes Monday through Sunday (including Holidays) with shifts starting as early as 6am and ending as late as 1am, and must be able to work a minimum of two (2) weekends (Saturday and Sundays) each monthMust be able to work a minimum of five (5) days and at least 25 hours per week (including shifts in excess of 8 hours) during May, June, July and August and at least 15 hours per week during September through AprilPhysical requirements include standing (for periods up to at least 8 hours at a time), walking (including up and down stairs), bending and repeated lifting (up to 20 pounds without assistance)Regular outside work in various weather conditions is required (including, hot, cold, rain, snow and other inclement weather)Employee must provide proper footwear (black non-skid / non-slip sneakers)Hershey Entertainment & Resorts is an Equal Opportunity Employer

Overview Ole Red Orlando - Opening in spring of 2020! Inspired by country music superstar and Opry member Blake Shelton's satirical hit "Ol' Red," Ole Red Orlando will bring the best of southern food, hospitality and live country music to one of the nation's most exciting tourism markets. Don't miss out on the excitement to join our pack- apply now! Responsibilities The Executive Sous Chef will define the Ole Red culinary brand by creating and executing menu recipes. This individual will oversee the staff and details related to the production and execution of the menu items. Manage food production and presentation, while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations Responsible for attaining budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the venue Select, train and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company Work with the Executive Chef to execute developed menu and standards create and develop menus, standard recipes and presentations by leveraging industry experience and current culinary trends. 75% of menu will be standardized and 25% will be created based on local market Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance Prepare items from catering menus for catering and banquet events, as well as special artist related requests Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections Supervise and develop receiving team Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required Execute strategic sourcing plan resulting in maximum profitability through optimum purchasing, pricing and rebates Train culinary team on the maintenance, cleaning and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved Ensure understanding of and compliance with all food and beverage federal, state, and local rules/regulations, as well as all company policies and procedures Uphold Ole Red standard operating procedures (SOP's), to include strict controls over loss prevention Able to make decisions in absence of Executive Chef or General Manager Perform other duties as assigned Qualifications Education: High School Diploma Required Bachelor's degree in Culinary or Hospitality preferred Experience: Minimum of five years restaurant culinary experience required Minimum of three years in culinary management Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management Experience with POS system required Special event and/or banquet/catering preferred Fine dining and/or fast-paced casual dining experience is preferred Knowledge, Skills, and Abilities: Intermediate computer skills required Excellent verbal and written communication skills Excellent analytical and problem resolution skills, with the ability to proactively recommend solutions Strong leadership and managerial skills that include the ability to coach, develop, discipline and clearly communicate expectations Licenses/Certifications: Servsafe preferred Valid driver's license with satisfactory driving record This position requires a pre-employment drug screening