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Overview Who we areImagine working in a place where continuous improvement and innovation is celebrated and rewarded; where fast-paced, high-impact teams come together to positively drive results for one of the largest & most iconic brands in the world.As the only rapidly growing retailer, you may know us as your friendly neighborhood store. You probably know our familiar name, have seen our pervasive logo, and have tried our highly sought-after products, such as Slurpee and Big Bite. "Brain Freeze" is a 7-Eleven registered trademark for our 53-year old Slurpee and with over 71,100 stores globally (more than any other retailer or food service provider), we sell over 14 million a month.But there's a lot more to our story and much more left to be written. We are transforming our business, ensuring we are customer obsessed and digitally enabled to seamlessly link our brick and mortar stores with digital products and services. At 7-Eleven the entrepreneurial spirit is in our DNA and has been ever since our inception 90+ years ago. It's what drove us to invent the convenience industry in 1927 by envisioning how a simple ice dock could provide household staples such as milk and eggs to better serve the needs of our customers. Today we are redefining convenience and the customer experience in big ways...we are fundamentally changing our culture and we want talented, innovative, customer obsessed, and entrepreneurial people like you to come make history with us. How we leadAt 7-Eleven we are guided by our Leadership Principles.Be Customer Obsessed Be Courageous with Your Point of ViewChallenge the Status QuoAct Like an EntrepreneurHave an "It Can Be Done" AttitudeDo the Right Thing Be AccountableEach principle has a defined set of behaviors which help guide the 7-Eleven team to Serve Customers and Support Stores. About This OpportunityResponsibilitiesThe Restaurant Leader ensures that the overall store condition complies with company policies & procedures, and state & federal laws are being maintained and followed, they include: store cleanliness, food service, customer service, merchandising, controlling loss prevention, safety, and security - thereby maximizing store profitability, expense control, inventory levels, and shortage control. This leader fosters a coaching environment where team members want to excel and are recognized for their achievements while: Cultivate a GUEST in Mind Culture.1. Focus on the wildly important.2. Be a leader.3. Be committed to the guest.Provides prompt, courteous customer service by discovering customer needs and management support Manages food services in accordance with Department of Health and Company Standards. Effectively manages and grows the sales of the food service program; by directing sales, promoting, merchandising, and implementing new programs & communicating to vendors, leaders, and other appropriate personal on marketing activities. Plans and prepares work schedules. Supervises coverage of shifts left vacant due to emergency or lack of food services personnel and fill as needed. Assists calculations of food consumption, and requests purchases inventory, as required. Analyzes financial data including shortage to identify business opportunities, determine proper action plan, and increase of sales. Manages food cost at prescribed levels fallowing approved portions control and accounting procedures. In addition to all controllable expenses and cost items affecting profitability of food service operation. Analyzes food service results and trends to determine the proper action plans, to leverage the stores food sales and address areas for improvement. Maintains 100% in-stock efficiency on top selling items. Oversees and may assist in preparing food items per required menus and recipes. Inspects food and food preparation to maintain quality standards and sanitation regulations. Conducts daily and weekly safety inspections of food service equipment to ensure optimal operation conditions at all times. Ensures a safe environment is maintained at all times. Responds, reports, and follow-ups on all employees and/or customer accidents, injuries and loss or damage to property. Checks display for neatness and customer appeal. Ensures that all authorized signs are displayed. Monitors and ensures compliance with all contractual merchandise agreements and reports any discrepancies to management. Maintains a working relationship with all vendors. Monitors and corrects delivery procedures, ensure the accuracy of orders. Reports any problems to management. Promotes strong sales, by focusing on the team. Recruits, hires, trains, and coaches team members to develop top performing team members. Ensures team members are current on product offerings and promotions. Coaches and supervises team members in all store responsibilities and teaches them how to handle difficult and complicated situations by fostering a team environment. Evaluates and take positive and consistent disciplinary actions on violations of company policies. Maintains a neat personal appearance in accordance with company uniform and personal appearance policy as stated for Restaurant Leader. Performs other duties as needed. Ensures work attendance in compliance with Company expectations. QualificationsEducation/ExperienceMust be at least 18 years or older to apply. High School diploma or GED is preferred. Two year degree or above is strongly preferred. A minimum one year of retail, fast food, or sales management experience is required. Maintains Food Handlers and Food Safety Certification as required by County. Must be authorized to work in the United States.Knowledge and SkillsDemonstrated leadership and customer service skills and competencies. Proven success developing team members. Demonstrated ability to use P and store reports to affect change. Ability to read and interpret documents such as rules, operating and maintenance instructions and procedure manuals. Excellent oral and written communication and intrapersonal skills. Ability to write routine reports and to speak effectively before customers and employees. Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to exercise sound judgment and work with minimum supervision. Proficient computer knowledge (Microsoft products preferred Word, Excel). PDI/Verifone/Topaz experience preferred. Physical DemandsWhile performing the duties of this job the employee is regularly required to stand and walk. The employee is occasionally required to climb or balance on a ladder and/or stool, kneel or crouch. The employee must occasionally lift or carry up to 50 pounds; push or pull up to 128 pounds.Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. Essential functions are job duties that an employee must be able to perform with or without reasonable accommodation. All of the responsibilities listed above are considered essential job functions to this position.This job description is subject to change at any time. Pay Range:$15.34 - $18.89Benefits: For a general description of all benefits 7-Eleven is offering for the position, please use the link below and see the 3rd section called "Variable Hour Employees".Vacation and other paid time-off is also offered based on eligibilityBenefits ProgramThe hourly or salary range is the range 7-Eleven in good faith believes is the range of compensation for this role at the time of this posting. The Company may ultimately pay more or less than the posted range. This range is only applicable for jobs to be performed in Colorado. This range may be modified in the future. No amount is considered to be wages or compensation until such amount is earned, vested, and determinable under the terms and conditions of the applicable policies and plans. The amount and availability of any bonus, commission, long-term incentive compensation, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.

Shari's Assistant General ManagerREPORTS TO: General Manager Position Summary: An Assistant General Manager (AGM) contributes to the success of Shari's by overseeing food production, guest service, team member performance, restaurant cleanliness and administrative duties of a Shari's restaurant. The AGM works shifts opposite those of the General Manger and is responsible for restaurant operations in the General Manager's off-time. The AGM, along with the General Manager, is involved in the development, performance monitoring and discipline of team members. Essential Functions: To perform the job successfully, an individual must be able to perform each essential function satisfactorily. The duties and responsibilities listed below are those that must be met to successfully perform this job. Reasonable accommodations may be made to enable individuals with disabilities to perform an essential function. Salary Exempt: The Assistant General Manager is a salaried position. ESSENTIAL FUNCTIONS: Guest Experience: Maintain maximum sales and guest satisfaction by overseeing the production of quality food and beverage served by a service-focused team. Assist the general manager with sales building activities and team member development. Quality Food and Beverage: Set up the restaurant by conducting and following up on line checks and bi-weekly PPQCs. Prepare and print daily prep sheets as needed, oversee prep duties as directed. Provide input on par levels. Regularly expedite the pass bar to provide for training, monitoring, coaching and encouraging team members on quality food production, plating, prep, temperature standards and ticket times on your shifts. Assist in developing restaurant plans to improve guest satisfaction scores for food quality and speed of service. Assist in training and monitoring new menu items and limited time offerings and oversee implementation on your shifts. Service: Set up your shift by completing a FOH log, make station assignments, schedule breaks and conduct a pre-shift meeting to communicate a game plan and motivate the team to ensure satisfaction scores are continually improving. "Work the floor" during peak hours and make contact with each guest by visiting their table once during the dining experience to establish a management presence, evaluate levels of service and coach team members in providing guest satisfaction. Follow up and resolve all guest complaints received on your shifts. Pass along compliments. Log guest comments in the Manager's log. Evaluate team member's skills and prepare plans for ongoing training and development for the team members you work with the most. Proper Staffing/Quality and Quantity: Understand and adhere to Shari's application process. Conduct interviews and assist in selecting team members. Be familiar with all FOH POS labor reports to anticipate volumes and use scheduled labor wisely on your shifts. Assist team as needed to increase productivity. Be responsible for finding replacements for team member call ins that occur on your shift. Prepare schedules as assigned; assuring that the restaurant is meeting its staffing guidelines. Team Management and Development: Participate in developing and supervising talented people by providing training and motivation. Promote team member relations through consistent implementation of company personnel policies and procedures. Evaluate and review team member's performance. Team Development: Lead a team of approximately 10-15 team members. Ensure that all team members receive full and complete training following Shari's established training programs and conduct ongoing training on your shifts. Along with the General Manager, develop and train qualified team trainers. Along with the general Manager, evaluate team member performance. Write and present reviews for team members that you work with. Motivate team by providing daily praise and coaching feedback on team member performance on your shifts. Assist the entire management team in maintaining company recognition and reward programs such as the 100 Club, anniversary, certification, guest feedback comments, company contests, company promotions and restaurant's recognition programs. Human Resources Management and Compliance: Ensure a safe and harassment free work environment. Ensure all government mandated compliance rules are followed on your shift. Ensure that team policies as stated in Shari's handbook are upheld and incidents are properly reported on your shift and that any incidents are discussed with the General Manager. Assist with maintaining the restaurant's turnover rate at or below company average. Write and present team member development plans and/or disciplinary action for those on your shifts. Sanitation and Cleanliness: Maintain established restaurant system to ensure to ensure the safety of our product, our guests and our team members. Conduct safety orientations and food safety training for new team members and monitor team member safety practices each shift. Assist with maintaining the restaurant's safety program and safety committee. Oversee the completion of shift side-work and deep clean assignments and monitor personal hygiene and uniform standards on your shifts. Communicate restaurant's equipment problems to the General Manager, assist with scheduling and following up on repairs. Conduct FOH and BOH check each shift you work to ensure proper temperatures, storage and handling practices for Shari's food items. Assist with conducting restaurant Quality Assurance and Safety Inspections. Financial Management: Work with General Manager in building sales through community involvement, implementing company marketing and maintaining high guest service scores. Contribute in maintaining food, labor and other costs in accordance with company policies, procedures and operating practices. Practice analyzing cost and developing action plans. Profitability: Maximize sales by executing Shari's Service Steps and menu production on your shifts. Manage labor on your shifts using Shari's scheduling program available labor reports. Control food cost and waste on your shifts by using Shari's inventory program and available food cost reports. Prepare food orders as assigned. Work closely with the General Manager in maintaining the restaurant's other controllable budget. Actively develop and implement plans for improving the restaurant's guest satisfaction scores. Business Administration: Properly complete shift and day close duties on your shifts and complete shiftly, daily, weekly and period accounting duties as assigned. Follow Shari's Security and Banking Procedures and Shari's Cash handling Procedures. Properly execute restaurant systems on your shifts. Completed delegated management tasks in a timely manner. Communication: Attend weekly manager meetings to learn important information and share feedback. Conduct 1-minute meetings on your shifts. Ensure that company communications are properly and effectively communicated on your shifts. Assist with the preparation and delivery of team member meetings. Develop your verbal and written communication skills. Inform the General Manager of any restaurant concerns you have about product, procedures or team members in a timely manner. Personal Skills: Champion Change: Paves the way for needed changes and manages implementation effectively. Seasoned Judgment: Takes all critical information into account when making decisions; make timely, decisions. Coach and Develop: Accurately assesses strengths and development needs of team members; gives timely, specific feedback, and helpful coaching; provides challenging assignments and ongoing development. Inspiring Trust: Earns the confidence and trust of others; shows consistency between words, and actions; delivers on commitments; produces high-quality work and demonstrates high standards of ethical conduct; protects confidential information. Foster Open Communication: Creates an atmosphere in which timely and high quality information flows smoothly between self and others; encourages the open expression of ideas and opinions. Attracting and Developing Talent: Accurately appraises the strengths and weaknesses of others; provides constructive feedback; assists in developing successors and talent pools. Driving Executions: Monitors results; tackles problems directly and with a sense of urgency. Shari's Professionalism: Consistently treats individual with dignity and respect, recognizing the importance of cultural differences. Embraces, communicates and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. EDUCATION, EXPERIENCE AND SKILLS REQUIRED: Able to read, write and communicate English well. Possess basic math skills needed to calculate budgets, payroll, balance till and complete banking duties. Able to drive and hold a valid state drivers license. Proven previous management or supervisory experience. Able to direct, motivate, discipline and interact with team members. Possess reasoning abilities needed to project sales, evaluate budgets and analyze profit statements. Able to obtain and maintain an alcohol service permit. PHYSICAL STANDARDS: The Assistant General Manager position requires the ability to work approximately 50 hours a week, 10 hours daily. While performing the duties of this position the team member is required to stand and walk continuously for 8-10 hours. Team member will sit occasionally each hour. Team member will continuously be performing hand and wrist work including grasping. Team member will frequently bend and twist. Team member will occasionally push and pull, do fine hand manipulation, reach above the shoulder and kneel or squat. The position seldom requires climb/stairs..... click apply for full job details

"You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." Taco Bell General Manager The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (ie, increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, and full compliance adhering to AG Bells and Taco Bell. The RGM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Coach (AC), and directly manages Assistant Manager, Shift Supervisors, and Team Members. This position interacts with restaurant Team Members, Restaurant Management, Area Coaches, members of the field operations team, outside vendors, but most importantly - our guests! RESPONSIBILITIES Operate the restaurant in an efficient manner, always promoting friendly service and high- quality food. Maintain all areas of the restaurant clean, sanitized, organized, and running smoothly and communicate any special need(s) to the Area Coach. Exhibit a high degree of awareness in customer relations and satisfaction and promote the same to all team members. Recruit, interview, and hire, or approve the hiring of all hourly team members. Responsible for all I-9 Form compliance with all employees hired. Properly train and/or ascertain that all personnel are properly trained. Monitor product inventory, ensuring all items are dated and planning proper stock rotation and maintaining constant control of the various storage facilities. Complete daily, weekly, and period end inventory count and forms. Purchase and receive all items and check each invoice for accuracy. Process all administrative forms, invoices and necessary paperwork, and process as instructed by the Area Coach. Adhere to specific production standards and procedures to obtain both uniform product quality and food cost control. Responsible for weekly scheduling of all personnel and assigning employees to specific duties. Properly and effectively manage all labor costs. Full understanding of P&Ls to effectively run operations. In store marketing - ie Scripting guidelines being followed; all promotional materials are properly displayed in a timely manner and in good condition. Public Relations - Implement all public relations assignment made by Taco Bell, as directed Implement and maintain preventative maintenance program for all equipment, property, and the premises Maintain proper security and follow security policy guidelines in all areas of restaurant Carry out all operational procedures as outlined in the Taco Bell Operations Manual, Employee Handbook, and other applicable training manuals Actively assist in planning, organizing, and participating in any required capacity towards the achievement of company goals Ensure all employees follow the cash procedures as outlined in the company's cash policy Maintain required computer and operating reports Complete proper shift-change procedures Be proficient on every team member position in a Taco Bell restaurant Complete timely and accurate performance reviews on all employees according to Company guidelines Responsible for following the Company's policies when counseling, documenting, or discharging employees Maintain established speed of service standards Ensure all employees comply with established uniform and personal appearance requirements Forecast sales and product production and labor needs Ensure employees comply with all policies and procedures of the Company MAKE GUESTS FEEL SPECIAL! Other duties as assigned by the Area Coach and/or Officer/Director of the Company KNOWLEDGE, SKILLS AND ABILITIES Excellent oral and written communication and interpersonal skills. Professional personal appearance. Ability to organize and prioritize various duties and work under pressures of deadlines. Ability to resolve problem situations immediately. Ability to develop, execute and follow-up on action plans and management developmental plans. Ability to construct and work within a budget. Ability to read, write, analyze, and interpret general business reports. Ability to apply mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to use a computer and calculator. Ability to work flexible hours. Ability to work; days, evenings, weekends, and holidays Ability to work 50 - 65 hours per week up to six days a week. REQUIREMENTS Valid Driver's License Reliable transportation High School Diploma or GED Loss Prevention Training (LPM) Must be 18 years of age or older Completion of Brand & Position Training ServSafe Food Protection Manager Certification Must be able to pass a criminal background check Completion of OneSource Training Requirements Must meet Training Record Guidelines as outlined by the Brand PREFERRED REQUIREMENTS Bilingual (English/Spanish) Some college credits PHYSICAL WORKING CONDITIONS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently bending, stooping and kneeling. This position is very active requiring occasional crawling and climbing. Ability to lift/move 50 pounds. Regular exposure to video terminal display. Travel in personal vehicle leading to exposure to all driving conditions and hazards. Frequent standing for long periods of time. Ability to talk and hear. The employee is regularly required to talk and hear and have the ability to use hands to finger, handle or feel objects, tools or controls and reach with hands and arms. Vision abilities of close vision, distance vision and adjust focus. Ability to frequently taste or smell. The employee frequently works near moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, extreme heat and risk of electrical shock. The noise level is usually loud. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

"You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." Taco Bell General Manager The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (ie, increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, and full compliance adhering to AG Bells and Taco Bell. The RGM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Coach (AC), and directly manages Assistant Manager, Shift Supervisors, and Team Members. This position interacts with restaurant Team Members, Restaurant Management, Area Coaches, members of the field operations team, outside vendors, but most importantly - our guests! RESPONSIBILITIES Operate the restaurant in an efficient manner, always promoting friendly service and high- quality food. Maintain all areas of the restaurant clean, sanitized, organized, and running smoothly and communicate any special need(s) to the Area Coach. Exhibit a high degree of awareness in customer relations and satisfaction and promote the same to all team members. Recruit, interview, and hire, or approve the hiring of all hourly team members. Responsible for all I-9 Form compliance with all employees hired. Properly train and/or ascertain that all personnel are properly trained. Monitor product inventory, ensuring all items are dated and planning proper stock rotation and maintaining constant control of the various storage facilities. Complete daily, weekly, and period end inventory count and forms. Purchase and receive all items and check each invoice for accuracy. Process all administrative forms, invoices and necessary paperwork, and process as instructed by the Area Coach. Adhere to specific production standards and procedures to obtain both uniform product quality and food cost control. Responsible for weekly scheduling of all personnel and assigning employees to specific duties. Properly and effectively manage all labor costs. Full understanding of P&Ls to effectively run operations. In store marketing - ie Scripting guidelines being followed; all promotional materials are properly displayed in a timely manner and in good condition. Public Relations - Implement all public relations assignment made by Taco Bell, as directed Implement and maintain preventative maintenance program for all equipment, property, and the premises Maintain proper security and follow security policy guidelines in all areas of restaurant Carry out all operational procedures as outlined in the Taco Bell Operations Manual, Employee Handbook, and other applicable training manuals Actively assist in planning, organizing, and participating in any required capacity towards the achievement of company goals Ensure all employees follow the cash procedures as outlined in the company's cash policy Maintain required computer and operating reports Complete proper shift-change procedures Be proficient on every team member position in a Taco Bell restaurant Complete timely and accurate performance reviews on all employees according to Company guidelines Responsible for following the Company's policies when counseling, documenting, or discharging employees Maintain established speed of service standards Ensure all employees comply with established uniform and personal appearance requirements Forecast sales and product production and labor needs Ensure employees comply with all policies and procedures of the Company MAKE GUESTS FEEL SPECIAL! Other duties as assigned by the Area Coach and/or Officer/Director of the Company KNOWLEDGE, SKILLS AND ABILITIES Excellent oral and written communication and interpersonal skills. Professional personal appearance. Ability to organize and prioritize various duties and work under pressures of deadlines. Ability to resolve problem situations immediately. Ability to develop, execute and follow-up on action plans and management developmental plans. Ability to construct and work within a budget. Ability to read, write, analyze, and interpret general business reports. Ability to apply mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to use a computer and calculator. Ability to work flexible hours. Ability to work; days, evenings, weekends, and holidays Ability to work 50 - 65 hours per week up to six days a week. REQUIREMENTS Valid Driver's License Reliable transportation High School Diploma or GED Loss Prevention Training (LPM) Must be 18 years of age or older Completion of Brand & Position Training ServSafe Food Protection Manager Certification Must be able to pass a criminal background check Completion of OneSource Training Requirements Must meet Training Record Guidelines as outlined by the Brand PREFERRED REQUIREMENTS Bilingual (English/Spanish) Some college credits PHYSICAL WORKING CONDITIONS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently bending, stooping and kneeling. This position is very active requiring occasional crawling and climbing. Ability to lift/move 50 pounds. Regular exposure to video terminal display. Travel in personal vehicle leading to exposure to all driving conditions and hazards. Frequent standing for long periods of time. Ability to talk and hear. The employee is regularly required to talk and hear and have the ability to use hands to finger, handle or feel objects, tools or controls and reach with hands and arms. Vision abilities of close vision, distance vision and adjust focus. Ability to frequently taste or smell. The employee frequently works near moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, extreme heat and risk of electrical shock. The noise level is usually loud. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Posting Date Apr 01, 2021Job Number Job Category Food and Beverage & CulinaryLocation Gaylord Rockies Resort & Convention Center, 6700 North Gaylord Rockies Boulevard, Aurora, Colorado, United States VIEW ON MAP Brand Gaylord HotelsSchedule Full-TimeRelocation? NPosition Type ManagementLocated Remotely? N Gaylord Hotels is a multi-location hospitality brand guided by a single focus: extraordinary meetings and conventions. From guest rooms and meeting space, to entertainment and dining all in a self-contained environment, Gaylord Hotels makes meeting planning easy and provides attendees great networking opportunities. As a Gaylord Hotels STAR, you'll bring your warm smile, genuine excitement and a "consider it done" spirit to work. In return, you'll experience the rewards of growing your career among a team of professionals with a passion for excellence. Ready for a change? Take the initiative. Enjoy the Rewards. JOB SUMMARYAreas 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 ACTIVITIESManaging 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.This salary range for this position is $ 44,175 to $ 84,227 annually and offers health care benefits, flexible spending accounts, 401(k) plan, accrued paid time off (including sick leave), life insurance, disability coverage, other life and work wellness benefits and may include incentive compensation. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

About The Role We're looking for a detail oriented, highly-motivated individual to help us execute engaging and innovative chef and industry partnerships that fuel our growth. In this role, you'll partner with the Senior Manager of Chef & Industry Partnerships to create and execute integrated programs and marketing campaigns to promote and celebrate our unique relationships with top chefs, operators and industry groups for the DoorDash and Caviar brands . These programs will improve perceptions of the brand in the restaurant industry and increase restaurant partner loyalty & acquisition. This is a truly unique opportunity to help define and shape a fast-growing, global merchant brand with the mission of "growing and empowering local economies". You're Excited About This Opportunity Because You Will… Work closely with the Senior Manager of Chef & Industry Partnerships on partnership execution, ensuring none of the details get missed as these partnerships go from signed contract through to completion Develop and maintain partnerships tracking documentation including overviews, internal calendars and status documents for cross functional and external partner reference Support project management for signed partnerships in collaboration with internal teams including merchant, social impact, marketing, comms, and procurement Track partnerships creative briefs end-to-end, liaise with partners on approvals and provide status updates to stakeholders Monitor partnership performance, analyze results and create regular internal and partner-facing reports Collaborate with the merchant and marketing teams to source and maintain a rolodex of chef and industry advocates for future partnerships including interviewing and keeping up relationships with priority chef advocates Support sourcing new partnerships by contributing ideas, connecting with industry contacts and brainstorming with the team Become a trusted business partner to our partner chefs and industry groups About You Intuition for People - You enjoy building relationships and spending the majority of the time working with various internal and external teams. Communication - You pride yourself on your excellent written and verbal communication skills. Organized -- You're extremely detail-oriented, able to set up and project manage complicated processes, and can keep track of many overlapping projects. Collaborative - You can influence and motivate people at all levels across a variety of job functions; you love working with a team and creatively solving challenging problems. Gritty - You will do whatever it takes to make things successful from writing copy to monitoring marketing support channels. Empathetic -- You deeply understand our merchant customers and can empathize with their day-to-day challenges. Qualifications Bachelor's degree or equivalent work experience 3+ years of experience in a client- or partner-facing role, preferably in marketing, sales or account management Track record of leading initiatives, hitting goals, and succeeding in a team environment Strong executive presence and communication skills (verbal and written) Advanced Excel skills Nice to haves High-growth or early-stage start-up experience is a plus Project management experience is a plus Familiarity with SQL is a plus Why You'll Love Working at DoorDash We are leaders - Leadership is not limited to our management team. It's something everyone at DoorDash embraces and embodies. We are doers - We believe the only way to predict the future is to build it. Creating solutions that will lead our company and our industry is what we do -- on every project, every day. We are learning - We're not afraid to dig in and uncover the truth, even if it's scary or inconvenient. Everyone here is continually learning on the job, no matter if we've been in a role for one year or one minute. We are customer obsessed - Our mission is to grow and empower local economies. We are committed to our customers, merchants, and dashers and believe in connecting people with possibility. We are all DoorDash - The magic of DoorDash is our people, together making our inspiring goals attainable and driving us to greater heights. We offer great compensation packages and comprehensive health benefits. About DoorDash DoorDash is a technology company that connects customers with their favorite local and national businesses in over 4,000 cities and all 50 states across the United States and Canada. Founded in 2013, DoorDash empowers merchants to grow their businesses by offering on-demand delivery, data-driven insights, and better in-store efficiency, providing delightful experiences from door to door. By building the last-mile delivery infrastructure for local cities, DoorDash is bringing communities closer, one doorstep at a time. Read more on the DoorDash blog or at . Our Commitment to Diversity and Inclusion We're committed to growing and empowering a more inclusive community within our company, industry, and cities. That's why we hire and cultivate diverse teams of the best and brightest from all backgrounds, experiences, and perspectives. We believe that true innovation happens when everyone has room at the table and the tools, resources, and opportunity to excel.

Restaurant Brands International Inc. ("RBI") is one of the world's largest quick service restaurant companies with more than $30 billion in system-wide sales and over 25,000 restaurants in more than 100 countries and U.S. territories. RBI owns three of the world's most prominent and iconic quick service restaurant brands - TIM HORTONS®, BURGER KING®, and POPEYES®. These independently operated brands have been serving their respective guests, franchisees and communities for over 45 years. We are looking for team players that show a true yearning to improve not only our business, but themselves. With meritocracy at the forefront of our company's culture, we live and breathe a performance-driven environment where hard work and results speak for themselves. Top performers are rewarded for what they achieve, and with success, you can accelerate your career as quickly as your talent will allow. Position Title : Operations Partner, Burger King®, US Central Function : Field Operations Supervisor Title : Franchise Business Partner, Burger King Location : Colorado or Oklahoma Job Overview The Operations Partner is responsible for the operational performance of franchise organizations and restaurants within their markets. The Operations Partner works closely with Burger King® franchise owners' leadership teams to implement strategies and processes designed to enable delivery of a great guest experience, optimize franchise business and operational performance, and achieve restaurant and company targets. The Operations Partner is also responsible for ensuring that franchisees operate within Burger King® standards and policies. Responsibilities Responsible for partnering with franchisees and their teams to improve operational performance in restaurants and deliver a consistently great guest experience Responsible for protecting brand standards in areas such as food safety, restaurant cleanliness, and repair and maintenance by routinely advising franchisee restaurant leadership teams on areas of opportunity and strategies for maintaining excellence Responsible for driving improvement in operations metrics (including Speed of Service (SOS) and Overall Guest Satisfaction (OSAT)) by coaching franchise organizations and restaurant teams on proper use of available tools and tactics for improving operations and guest experience Responsible for ensuring great results are achieved the right way with honesty and integrity by reporting restaurant metrics as true reflections of restaurant performance Conduct operations performance reviews to diagnose operational issues, identify areas of opportunity in the restaurant and create a detailed action plan for improvement in operations metrics and guest experience, alongside franchise groups' personnel Essential Duties Consult with, advise, and provide support to franchisees regarding restaurant operations for long-term improvement, and support in the immediate-term Develop effective professional relationships with restaurant team members, restaurant managers, and above restaurant leaders, enabling the productive and efficient exchange of information and ideas that drive performance Discuss data-driven, long-term goals with franchisee teams and above restaurant leaders about operational and service needs, and strategies to achieve results Create, get buy-in for, and implement root-cause action plans to correct critical brand standards or food safety issues Help analyze and speak to franchisee results and operational drivers/metrics Preferred Skills Bachelor's degree in business or related field required 5+ years of operations experience in QSR, retail, food & beverage, or similar industry Strength in building and developing relationships with clients, colleagues, business partners Skilled in root-cause problem solving methodologies Ability to present operational information both orally and written (PowerPoint) Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook) Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.