30 jobs found

Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.JOB TITLE:Manager in TrainingSUMMARY:Assists in the operations of the restaurant and a team of hourly associates during their respective shifts. In accordance with the goals of the company, they are responsible for managing all aspects of their shift including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Assist the management team in staffing of the restaurant and daily operational and procedural activities to help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Supervise and direct staff (hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation to insure restaurant to be maintained in clean and attractive manner.Assist in the recruitment, hiring, orientation, and training for hourly team members. Evaluates the performance, recommends and submits wage increases for hourly team members. Initiate disciplinary action and/or termination for hourly team members.Utilize all company-training tools to provide hourly team members with training in all aspects of the restaurant operation.Assist the management team in maintaining restaurant equipment and facility per company guidelines; contacts Division Leader to inform about needed repairs to equipment in restaurant.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, vacations, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Investigates, resolves and responds to guest complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications.Assist the GM with planning and implementation of local store marketing activities to promote products and services.Ensures proper execution of all accounting functions and complies with internal audit guidelines.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise staff of up to 15 team members on the shiftQUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILLS and EXPERIENCE:Associates degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Has a functional understanding of Profit & Loss statements, costs controls, and restaurant operations.Demonstrates stamina, focus, compliance, and service-driven abilities while managing their shift.External candidates should have a minimum of 2 years working in a restaurant environment, showing career progression and verifiable results.Internal candidates should have a good record of achieving results and have an above average knowledge of the brands operating procedures and standards.Ability to comfortably speak, write and comprehend English in a business setting.Successful completion of a background and drug screening.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel preferredPHYSICAL DEMANDS: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. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Temperature controlled restaurant.The noise level in the work environment is low to moderate.EQUIPMENT USED:Computer, fax, calculator, copier, phone.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.JOB TITLE:Manager in TrainingSUMMARY:Assists in the operations of the restaurant and a team of hourly associates during their respective shifts. In accordance with the goals of the company, they are responsible for managing all aspects of their shift including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Assist the management team in staffing of the restaurant and daily operational and procedural activities to help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Supervise and direct staff (hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation to insure restaurant to be maintained in clean and attractive manner.Assist in the recruitment, hiring, orientation, and training for hourly team members. Evaluates the performance, recommends and submits wage increases for hourly team members. Initiate disciplinary action and/or termination for hourly team members.Utilize all company-training tools to provide hourly team members with training in all aspects of the restaurant operation.Assist the management team in maintaining restaurant equipment and facility per company guidelines; contacts Division Leader to inform about needed repairs to equipment in restaurant.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, vacations, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Investigates, resolves and responds to guest complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications.Assist the GM with planning and implementation of local store marketing activities to promote products and services.Ensures proper execution of all accounting functions and complies with internal audit guidelines.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise staff of up to 15 team members on the shiftQUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILLS and EXPERIENCE:Associates degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Has a functional understanding of Profit & Loss statements, costs controls, and restaurant operations.Demonstrates stamina, focus, compliance, and service-driven abilities while managing their shift.External candidates should have a minimum of 2 years working in a restaurant environment, showing career progression and verifiable results.Internal candidates should have a good record of achieving results and have an above average knowledge of the brands operating procedures and standards.Ability to comfortably speak, write and comprehend English in a business setting.Successful completion of a background and drug screening.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel preferredPHYSICAL DEMANDS: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. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Temperature controlled restaurant.The noise level in the work environment is low to moderate.EQUIPMENT USED:Computer, fax, calculator, copier, phone.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Job DetailsLevelExperiencedJob Location5782 - Kent, WAPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.00 - $16.00 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceJob responsibilitiesAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt - Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work mostly opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Mangers must have positive coaching skills, be proficient in "ALL" work stations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.Job responsibilitiesProfitabilityValidate that all food is cooked to order. Ensure all food, specialty drinks and desserts follow company recipes and are always accounted for in the POS system.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies. Execute mandatory procedures and training to validate the authenticity of all large bills.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to: breaks laws, minor laws, safety policies, sick policies, and scheduling.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and legible as determined by Operations and Human Resources.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Qualifications and skillsBe at least 18 years or older.Authorized to work in the United States (Ambrosia QSR participates in E-verify) Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Pass a background check upon hire/promotion and have a valid driver license.Education and work experienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Able to obtain a Food Handlers Permit and Serv Safe Certificate (Food Handlers within two weeks and Serv Safe within six weeks of hire/promotion respectively.) Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, Icee machines, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Qualifications and SkillsPhysical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs; lifts over 50 lbs will be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs will be done with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positionsx39 This Assistant Member Job Description replaces any previous versions approved by Ambrosia QSR. The company reserves the right to change or add to job descriptions as the need arises with or/without notice. This job description does not constitute a written or implied contract of employment. Ambrosia QSR is an at will employer, which means that either the company or the employee can terminate the employment relationship, with or without cause at any time. Ambrosia QSR is an equal opportunity employer.I have received and reviewed the Assistant Manager Job Description and understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions described.

Job DetailsLevelExperiencedJob Location1643 - Salem, ORPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.00 - $16.00 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is through their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure everyone is working together and guests have a quality dining experience. Assistant Mangers must have positive coaching skills, be proficient in "ALL" workstations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned. Job responsibilitiesProfitabilityValidate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to breaks laws, minor laws, safety policies, sick policies, and scheduling.Report all complaints immediately and/or employee behavior inconsistent with company policy. Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation.Does not allow anyone on the team to work if he/she is displaying symptoms of being sick or is not fit for duty. Reports incidents immediately.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and displayed.Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. Trouble-shoot basic equipment maintenance issues.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Other duties as assigned.Qualifications and skillsMust be at least 18 years or older. Authorized to work in the United States and pass e-verify upon initial hire. Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others with how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Education and Work ExperienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Required: Serve Safe CertificateRequired: Driver's license and minimum state required insurance. Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Physical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs.; lifts over 50 lbs. should be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs. will be done so with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipment

Restaurant General Manager Think Outside the Bun with a Great Career at KFC/Taco Bell. Central Florida KFC is a 50 year KFC & Taco Bell franchisee looking to hire RGMs for restaurants located in Volusia, Seminole & Brevard Counties.. We have fun, and we offer personal challenges and growth. The Restaurant General Manager will play the key role in the operation of our restaurants. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned Additional Responsibilities Include : Creating value for our franchise through efficient operations, appropriate cost controls, and profit management Effectively manage a Franchise-owned restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team Ensures OSHA, local health and safety codes, and company safety and security policy are met Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Has authority to hire and fire (or participate in those decisions) Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team Champions recognition and motivation efforts We offer the following: Great compensation packages: Competitive starting salaries 401k with company match Health Insurance Great career opportunities: People First company culture Promote from within philosophy Comprehensive training programs Great things for your life: Health, vision and dental benefits Paid vacations Job Requirements: The ideal candidate for the Restaurant General Manager position will posses: Dedication to providing exceptional customer service Good communication skills, and strong interpersonal and conflict resolution skills Exceptional team building capability Basic business math and accounting skills, and strong analytical/decision-making skills Basic personal computer literacy High School Diploma or GED preferred. College or university Degree Preferred 2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility We are proud to be an Equal Opportunity Employer. Related Words: manage, manager, supervisor, food, dining, hospitality, café, bistro, eatery, restaurant, kitchen, GM, general manager, management, restaurant manager, fast food, meal preparation

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: The In Room Dining Manager is responsible for overseeing the In room dining department to ensure optimum performance, exceptional guest service and maximum profitability of all functions. S/he will train and motivate staff to exceed goals. The in room dining manager shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the La Cantera Resort and Spa Culture as well as promoting the resort as both the Destination and Employer of Choic Job Description: Essential Job Functions: * Maintains a commitment to customer service and guest satisfaction * Leads and supervises the outlets team * Prepares forecasts and reports and assists in the development of the food & beverage budget * Ensures physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations * Takes initiative to develop and execute new promotions, events, etc. * Conducts monthly staff meetings to include ongoing training and safety classes * Responsible for daily report input and log book entries * Works with culinary to develop new food menus responsive of the local market * Enforces high standards of hygiene and sanitation within the outlets * Tracks payroll and revenue daily * Ensures the security of monies, credit and financial transactions * Establishes par levels for supplies and equipment * Supervises the performance, attendance, attitudes, appearance and conduct of team * Manages timely completion of performance appraisals * Monitors time punches in Timesaver, ensuring accurate payroll for all associates * Monitors and maintains the outlets' systems and equipment to ensure their optimum performance * Develops and implements controls for expense management * Implements strategies to continually improve revenues * Assists with the development, training and inspiration of outlets staff for promotion * Provides prompt follow-up to all guest concerns * Assists the Director of Food & Beverage with the design and implementation of training programs * Empowers team to exceed service standards * Instills a calm, organized approach in all stressful situations * Works with PS to recruit and hire staff * Completes all proper new hire and termination paperwork * Orders all necessary office supplies and ensures proper stocking levels * Maintains a safe and pleasant work environment * Ensures cleanliness of outlets' storage rooms * Promotes high associate morale * Recommends discipline and/or termination when appropriate of team members * Takes a proactive approach to coaching and counseling * Attends appropriate resort, division and department meetings * Resolves guest issues promptly and with great care and effectiveness * Maintains a strong knowledge of hospitality trends, especially food & beverage * Provides general resort information for guests * Utilizes labor management tools to schedule and control labor costs * Offers warm and sincere welcome/farewell for all guests of property including use of guest name & good eye contact with each guest * Maintains an up to date working knowledge of all resort amenities as well as any special events * Interacts with resort staff in a professional manner, assisting other departments with necessary information * Up sells other resort services and amenities to guests * Always maintains a professional demeanor and attitude * Communicates all pertinent information to the outlets team * Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor. * Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver. * Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised. * Maintains a professional appearance. Follows all company dress code standards * Remains alert, courteous and helpful to the guests and colleagues at all time Associate is held accountable for all duties of this job and other duties as assigned. Experience and Education: * High school diploma, GED, or the equivalent work experience required * Two or four year degree in field of choice preferred * At least three years supervisory food and beverage experience required * Prior Four or Five Diamond experience preferred JOB REQUIREMENTS: * Must be a United States citizen or possess a valid work permit * Must have valid driver's license and meet company driving standards * Must be able to read, write and speak English * Meets age requirement to serve alcoholic beverages. * Food handling certificate. * Knowledge of various food service styles (i.e., French service, tableside flambé service, butler style service). * Must have excellent leadership skills * Must be a positive example for staff * Must be able to work well under pressure * Must be able to accurately follow instructions, both verbally and written * Must be highly detailed orientated * Must have excellent computer skills * Must have strong working knowledge of Microsoft Office programs * Must be able to work in a fast paced environment * Must have excellent listening skills * Must possesses excellent communication skills * Must be professional in appearance and demeanor * Must always ensure a teamwork environment * Ability to work a flexible schedule that may include evenings, weekends and holidays * Must have the ability to deal effectively and interact well with the guests and associates * Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner * Must have a passion for creating an exceptional experience for all guests WORKING CONDITIONS: * Must be able to stand and walk throughout the shift * Must be able to occasionally lift and carry up to 25 lbs at shoulder height and push/pull up to 75 lbs * Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently; squeezing and overhead reaching occasionally

Overview If you are a positive, energetic person looking for a career that offers an excellent compensation package and the chance for advancement, Braum's is the place for you! Position: Shift Supervisor Minimum Experience: 1 year Annual Compensation: $32,000 - $33,500 Shift: 5:30 am - 3:00 pm Responsibilities Shift Supervisor's role: Braum's leaders execute the company's brand strategy and promote its vision, mission and values, resulting in a great customer experience and maximized sales. By recognizing the importance of our people, we can strengthen the team's contribution toward unit goals being achieved. * Teach, coach and provide leadership to the store crew members. * Maximize store sales through customer satisfaction and food quality. * Oversee the shift operations of Braum's food service function, grocery market and fountain sales. * Actively participate in monitoring inventory and supply levels, kitchen equipment, safety and cleanliness as needed. * Share in responsibility for ensuring that Braum's store policies and practices are implemented and followed accordingly. Work Schedule: Work days vary based on a rotating 3 week schedule with an expected 45 hour work week. Reports to: Assistant Manager Qualifications If your work experience demonstrates the following traits/abilities we would like to hear from you. * Customer focus. * Work ethic with high standard for integrity. * Positive approach to training, developing and interacting with all team members. * Ability to build a successful team by building an environment of trust. * Ability to adapt to customer and employee needs as well as store environment conditions. * Can communicate effectively with leadership team members. * Follow-up and follow through discipline. * Initiate action and achieve goals. * Organized, detailed and able to follow practices/procedures. * Retail experience. * High School - Diploma or G.E.D. * Must be at least 21 years old Benefits: * Medical insurance * Dental insurance * Vision insurance * 401k retirement planning with company match * Short-Term Disability insurance * Paid vacations * Product discounts and MORE! Braum's is an equal opportunity employer A criminal background check and a job-fit assessment are required as part of the on-boarding process. Restaurant, Food Service, Restaurant

We are hiring for a friendly, passionate, and creative leader to join our team as the Deli Department Manager. As the key leader accountable for department performance, you will ensure successful operation of the deli department by obtaining maximum sales and gross profits through effective utilization of personnel and resources available. You will lead the store deli team through ongoing training, influencing, and coaching to ensure remarkable guest service is provided by all.Please upload a resume to your career profile when applying for this opportunity.You will be responsible for directing and coordinating the ordering, receiving, merchandising, pricing, and freshness of department product. Key responsibilities include: accurate recordkeeping, guest service, employee relations, labor, gross profit, expense control, inventory, shrink, public relations, stocking, controlling freshness by rotating and removing out-of-stock merchandise, directing the workload of team members, conducting performance evaluations and accountability conversations and ensuring all food safety and company safety practices are understood and followed.The ideal candidate for this position:is at least 18 years of age;has previous deli or restaurant experience;has previous retail-level leadership/managerial experience;enjoys working with food and showing off their creativity;a self-motivated and enthusiastic people person who is a guest service rock star;has a strong sense of pride in ensuring their work area is clean and tidy;is excellent with multi-tasking; anddoesn't mind a fast-paced work environment in varying temperature conditions - freezers, coolers, near ovensAt Coborn's, Inc. we go all out to "Be Remarkable". Our culture celebrates employee ideas and encourages creative innovations. We're growing, learning, and overflowing with energy. In a dynamic atmosphere that welcomes diversity, we are investing in our employees, along with the growth of our company. Join our grocery teams and connect with guests in a fast-paced retail position with advancement opportunities where you are encouraged to shine as you use your guest service skills. If you're friendly and dependable and you like to work with terrific guests, we'd love to talk about an opportunity on our team.Coborn's, Inc. is a fast-growing employee-owned grocery retailer located in the Midwest. Our grocery store formats include Coborn's, Cash Wise, Marketplace Foods, Hornbacher's, and we offer unique online grocery home delivery services through our CobornsDelivers and Cash Wise Delivers locations. Coborn's, Inc. also owns and operates liquor stores under the Coborn's Liquor, Cash Wise Liquor and Captain Jack's brands. Additionally, our fuel and convenience division, in-house grocery warehouse and distribution center, in-house Central Bakery, and Tops Cleaners are significant assets to our operations. We also have a handful of other retail entities in the markets where the fit is right: Little Dukes, Holiday Stationstores, Ace Hardware, Caribou Coffee, Dunn Bros Coffee, Subway and Erbert and Gerbert's.Our remarkable employees strive to inspire happiness, healthy living and simplicity one guest at a time. With a vibrant and fun work environment, ongoing opportunities for career growth, and generous benefit packages, Coborn's offers a bright future for all employee owners.Here's a list of some of the many benefits that we offer to part time team members:Vacation PayHoliday and Sunday Premium PayEmployee Stock Ownership Plan (ESOP)401(k) plansVoluntary BenefitsAdditional benefits available based on employment status - full-time employees are eligible to participate in our medical & dental insurance programs, our tuition reimbursement program, and MORE!This is a bonus eligible position.Because we value our people and know our employees enjoy shopping our stores, we offer an employee discount on a variety of private brand items when employees use their MORE Rewards account at the checkout of your local Coborn's-owned grocery store.In addition to this list, we also offer flexible scheduling. We understand that many of our employees are trying to juggle school, practice, family time, errands and personal hobbies, all with only about 16 hours of awake time in a day.We celebrate a culture of recognition, encouraging employees to recognize and thank one another for remarkable behavior. We even have an app for that!We're always looking for motivated, high-potential employees who want to be part of our next generation of leaders! There are opportunities to grow within our company to positions you may not yet even know exist. Coborn's, Inc. offers a variety of development programs for employees who want to grow their careers with us.Finally, we believe that building a team of people with different backgrounds, beliefs, experiences and perspectives inspires fresh thinking and opens us up to new possibilities. We are an EEO/AA Employer - All qualified individuals, including minorities, females, veterans and individuals with disabilities are encouraged to apply.

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: Are you a team leader with high energy and a commitment to excellence? This position will be responsible assisting the management our fine dining and casual restaurants. Candidates must have prior experience in a hotel/resort environment. Position is seasonal, beginning in April and ending in October. Job Description: Purpose: To manage the operation of multiple restaurant outlets and beverage department by developing and implementing strategies and services which meet the needs of owners, employees and guests- Areas of Responsibility: • Works closely with other managers to manage costs and consistency - Manages the operation of restaurants and/or lounges • Coordinates the set-up of restaurants and lounge areas in accordance with standards• Confirms daily features and new menu additions with the Executive Chef• Manages the food and beverage service provided in restaurant outlets; manages beverage for catering; coaches employees on effective service and presentation techniques• Inspects restaurants and lounge areas on an on-going basis and takes appropriate steps to ensure facilities meet or exceeds the hotel's standards at all times• Conducts daily pre-shift meetings to discuss specials, house count, reservations and new menu items• Leads daily standup meetings • Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver exceptional service and teamwork • . Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. -_ Build Strong Relationships… Foster trust and cooperation among coworkers, customers, and suppliers; develop and sustain personal contact in order to provide mutual benefit. Key Skills and Requirements:_ Hotel Positioning... Understand the strategic positioning of the hotel and how the products and services offered compare within the competitive market for targeted market segments. Menu Content and Impact… Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve results.

Description Executive Chef Manager AdventHealth Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley Chapel From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health 50,000 sq ft community Health & Wellness Center Comprehensive women's health center named Inspiration Place that incorporates female physician specialists, women's imaging, pelvic floor and female physical therapy and a boutique spa. Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND JOB RESPONSIBILITIES: Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate. Assists with the screening, interviewing, and selection of new staff members. Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs. Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards. Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs Ensures that food and labor costs are within budgetary guidelines. Recommends changes in policies and procedures for a more efficient and economical operation. Maintains assigned components of the departmental computer system relevant to the food area. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase. Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies. Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities. Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed Qualifications KNOWLEDGE AND SKILLS REQUIRED: Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. Experience in purchasing and analyzing department budgets. Working knowledge of complex, multi-faceted, high volume food service operation. Experience in a customer service environment with demonstrated excellent customer skills. Ability to concurrently manage multiple operations and maintain composure under pressure. Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. Ability to instruct in all phases of culinary activity and lead change processes. Proven ability in menu planning and recipe development. Must have strong marketing and promotion skills. Computer proficiency required in addition to excellent interpersonal skills. EDUCATION AND EXPERIENCE REQUIRED: Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire AOS Degree (or equivalent) in Culinary Arts upon hire Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education. Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience. EDUCATION AND EXPERIENCE PREFERRED: Bachelor degree in Hotel/ Restaurant Management or related field preferred LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED: Current FL Driver's license upon hire Current Serve Safe or other food safety or HACCP certification upon hire LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED: Culinary Certification. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

Barilla is an Italian family-owned food company. Established in 1877, it's now an international Group present in more than 100 countries.A world leader in the markets of pasta and ready-to-use sauces in continental Europe, bakery products in Italy and crispbread in Scandinavia, the Barilla Group is recognized worldwide as a symbol of Italian know-how."Good for You, Good for the Planet" is Barilla's purpose and the only way each person in the Group works and of which is an ambassador. It means caring for the wellbeing of people and the planet in everything Barilla does, from the field to consumption; it also means promoting open and transparent working relationships in the communities Barilla is part ofIntroduction - Organizational Details:Barilla America, Inc. wants to recruit a Food Service Manager - Southeast Region - within Trade Marketing & Sales in Florida. The individual will report to the Food Service Director - United States.Job Purpose: The Food Service Manager will manage and execute all related sales and marketing activities as assigned within the South/Central Region.Key Accountabilities :1. Maximize sales through broadline and specialty food distributors to commercial and non-commercial operators, including, but not limited to; restaurants, college & university, K-12, hospitality, healthcare, B, and cruise industry.2. Manage and monitor efforts to identify and develop new customers within each region/territory.3. Target new foodservice distribution areas.4. Manage, negotiate, and monitor trade marketing resources to generate and achieve sales and profit objectives.5. Develop a sales plan, train, educate, and lead all activities of the assigned foodservice broker as required.6. Identify and pursue appropriate chain account activity within the assigned region.7. Manage region to ensure account business is developed and budgeted sales and profit objectives are achieved.8. Develop and execute business strategy aligned with Barilla's initiatives to achieve growth through distribution within the region. 9. Build business through the support of a company-branded product. Forecast region case volumes.10. Prepare and conduct quarterly business reviews with key accounts.11. Develop strong working relationships/collaborate effectively with key cross-functional partners in order to meet the volume and profit goals for the business unit.12. Maintain deduction balance in line with expectations.Additional Information:• High school degree or GED equivalent required; Bachelor's degree preferred (concentration in Management, Marketing, Business, Economics preferred)• 5-7 years of successful foodservice sales experience• Cruise industry sales experience preferred• Extensive internal/external foodservice industry knowledge; Retail knowledge a plus• Strengths in strategic planning, project management, analysis, presentation, and communications skills• Proficient in MS Office and SAP• 2 years of people management and/or experience managing a broker sales team preferred • Proven ability to build high-performance teams• Multi-market sales experience preferred• Ability to travel up to 65% domestically, as well as, some international travelBarilla is an equal opportunity employer. It is the policy of Barilla to prohibit discrimination and harassment of any type and to afford equal employment opportunities to employees and applicants without regard to race, color, religion, gender, national origin, age, disability, genetic information, veteran status or any other classification protected by federal, state and local laws and ordinances, nationally and internationally. Other classifications include, but are not limited to, family status, health status, multicultural differences, political ideas, and sexual orientation.

Job DetailsLevelExperiencedJob Location2954 - Centralia, WAPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$15.00 - $16.00 HourlyTravel PercentageNoneJob ShiftAnyJob CategoryRestaurant - Food ServiceJob responsibilitiesAssistant ManagerReports to: Restaurant General Manager FLSA status type: Non-Exempt - Full-Time HourlyPosition overviewAn Assistant Manager is the face of Ambrosia QSR. It is their interactions with guests and positive management of the staff that will ensure the best possible dining experience. Assistant Managers work mostly opposite shifts and days of the Restaurant General Manager. They are considered the right hand to the Restaurant General Manager and will continue development training to encourage inter-company growth. Assistant Mangers must have positive coaching skills, be proficient in "ALL" work stations and have a strong command of shift control tasks along with being capable of performing computer/administrative tasks as assigned.Job responsibilitiesProfitabilityValidate that all food is cooked to order. Ensure all food, specialty drinks and desserts follow company recipes and are always accounted for in the POS system.Conduct inventory of food and place food orders to meet the demands of the business. Manage the multiple areas of food flow through the restaurant to ensure food cost standards are met.Monitor staffing throughout the day. Verify accurate payroll and time clock punches. Manage labor to ensure profitability of the restaurant. Ensure that all subordinate employees remain productive throughout their shift.Use equipment, small wares, and products for their intended purpose. Validate it is safe and working properly. Ensure staff uses all safety equipment as required.Follow all cash policies. Execute mandatory procedures and training to validate the authenticity of all large bills.GuestsWork with friendliness and a sense of urgency; greet every guest.Ensure that every guest has an exceptional visit every time they visit the restaurant. Resolve issues with positivity and sound judgement.Walk through the entire restaurant checking on guests, asking how their meal was, verify that the building exterior is inviting and safe.Know the market trade area so that decisions can be made relevant to the guests and community need.TeamRecruit new team members, train, and develop existing staff. Follow training plans, procedures, and systems in place to achieve targeted goals.Organize team meetings, pre shift meetings and safety meetings.Demonstrate the guest first behavior. Consistently promote excellent guest service.Ensure that the restaurant follows all local state and federal laws including but not limited to: breaks laws, minor laws, safety policies, sick policies, and scheduling.OperationsManage all food safety regulations and follow restaurant safety procedures; ensure all required postings are visible and legible as determined by Operations and Human Resources.Follow all local marketing plans to ensure the staff is trained and prepared for promotions. Use all structured material set forth by corporate partners.Implement and administer team policies, procedures, and behaviors to ensure a safe and positive work environment.Ensure daily food safety compliance measures and operational standards.Communicate with the Restaurant General Manager and support restaurant leaders when necessary. Qualifications and skillsBe at least 18 years or older.Authorized to work in the United States (Ambrosia QSR participates in E-verify) Able to communicate with co-workers and supervisors effectively verbally and in writing.Must be a team player and willing to demonstrate personal responsibility including but not limited to: being on time, in uniform, and treating others how you would like to be treated, take pride in work and perform it with energy, empathy and engagement.Engaged in hands-on leadership with a strong focus on growth and development of people.Ability to assess business needs and problem solve independently.Pass a background check upon hire/promotion and have a valid driver license.Education and work experienceRequired High School Diploma or equivalent.Must have 1-2 years of direct food/retail management experience.Some experience using a POS system is preferred.Able to obtain a Food Handlers Permit and Serv Safe Certificate (Food Handlers within two weeks and Serv Safe within six weeks of hire/promotion respectively.) Necessary tools and equipmentHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, Icee machines, coffee makers and blenders for specialty beverages.POS systems; cash registers, and time keeping equipment.Janitorial supplies-brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.Qualifications and SkillsPhysical Requirements: Lifting:NeverSeldom1-33% of shiftOccasionally32-66% of shiftContinuously67-100% of shift1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # lifted by team member without help -50 lbs; lifts over 50 lbs will be done with 2 or more people.Carrying1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # carried by worker without help-50 lbs.; items weighing more than 50 lbs will be done with 2 or more people.Pushing/pulling force to be Exerted:1-10 pounds7011-20 pounds2021-50 pounds1050 or more poundsxMaximum # pushed/pulled by worker without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps.NeverSeldom 1-33% of shiftOccasionally 34-66% of shiftContinuously 67-100% of shiftBend/StoopxTwistxCrouch/SquatxKneel/CrawlxWalk/level surfacexWalk/uneven surfacexClimb stepsxClimb LadderxWork at heightsxReach at or above shouldersxReach below ShouldersxUse of armsxUse of hands/wristsxGrasping/SqueezingxOperate foot controlsxEnvironmentNOYESInside90% of shiftOutside10% of shiftTemperature ExtremesXVibrationXWork on or around moving machinery or mechanical partsxPersonal Protective Equipment (PPE)Equipment RequiredYESNOBootsxOil/Heat resistant for fryer filterGlovesxOil/Heat resistant for fryer filterApronxOil/Heat resistant for fryer filterFace ShieldxOil/Heat resistant for fryer filterHeat Resistant GlovesxOil/Heat resistant for fryer filterCut resistant glovesxFor slicing equipmentOven MittsxHeat resistant for the ovensBroiler GlovesxHeat resistant for the BroilerEndurance based on 10-hour shift in quick service restaurantNeverSeldom1-5% of shiftOccasionally6-33% of shiftFrequently34-66% of shiftContinuously67-100% of shiftTotal HRS atTotal HRS in ShiftSittingx.25Standingx39Walkingx39Change Positionsx39 This Assistant Member Job Description replaces any previous versions approved by Ambrosia QSR. The company reserves the right to change or add to job descriptions as the need arises with or/without notice. This job description does not constitute a written or implied contract of employment. Ambrosia QSR is an at will employer, which means that either the company or the employee can terminate the employment relationship, with or without cause at any time. Ambrosia QSR is an equal opportunity employer.I have received and reviewed the Assistant Manager Job Description and understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions described.

Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.SUMMARYResponsible for the completion of a variety of tasks relating to the preparation and service of food to customers, and to the maintenance of a clean and pleasant dining environment.ESSENTIAL DUTIES AND RESPONSIBILITIESSome or all of the following (with consideration of Child Labor Laws, where applicable)Greet and thank customersPlace customer food and beverage orders through verbal communication and/or automated systems.Relay customer food and beverage orders from service counter to kitchen operations.Cook, prepare, package and pour food and beverages in kitchen operations by and and/or through the use of kitchen equipment, such as fryers, open-flamed gas grills, cooking vats, ice machines, food processors, and other smallwares while utilizing proper food safety and sanitation procedures.Stock kitchen and customer service operations with necessary food, beverage, packaging and service materials.Stock salsa bars with appropriate levels of sauces, condiments, paper and utensils.Fill food and beverage orders of customers as part of the coordinated kitchen and customer service operations.Collect customer payments and return proper change to customers through use of cash register.Unload deliveries of food, beverage, packaging and serving materials to restaurant.Clean the interior and exterior of the entire restaurant premises. Cleaning work shall entail sweeping and mopping floors, scrubbing, rinsing and polishing tables, seats, windows, doors, countertops, kitchenware, and kitchen equipment, and removing unused items from dining area and litter from the premises.Observes/follows alcoholic beverage laws, when applicable.Maintain safe public access to the restaurant.Perform all other duties as assigned by management.SUPERVISORY RESPONSIBILITIES:No supervisory responsibilitiesQUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.KNOWLEDGE, SKILLS AND ABILITIES:Must have the ability to receive and respond promptly to requests, orders and instructions.Must have the ability to communicate with customers and coworkers.Must have the ability to comprehend and appropriately react to others.Must have the ability to perform multiple tasks.Must have the ability to adjust to changing assignmentsMust have the ability to maintain productivity, composure, and a pleasant attitude under pressure.Must be able to speak English in positions requiring immediate customer contactMust be able to learn POS Cash Register, Kitchen Screens, RecipesPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the team member is regularly required to stand, walk, talk, or hear. The employee is frequently required to use hands to handle or feel, and also to reach with hands and arms. The employee frequently is required to grasp and carry items. The employee is periodically required to lift weight from 25 up to 50 pounds.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level in the work environment is moderate to high.Continuing variety of conditions depending upon season, day of week, and time of day.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: The Event Sales Manager is responsible for the sale, coordination, and exceptional execution of Social and Corporate events throughout the property, while maximizing event space in order to meet and exceed Sales goals. This person is responsible for generating additional revenue for the hotel through effective negotiation and sales of food, beverage, and ancillary experiences, as well as through networking and outbound selling. The Event Sales Manager position requires an individual who is resolution oriented, customer focused, and is able to multi-task. Excellent interpersonal skills and effective written communication are a must for this position. Job Description: Benefits and Perks: * Free Meals * Gym Membership Discounts * Six Flags Discounts * Schlitterbahn Discounts * Verizon Wireless and Sprint Discounts * Shoes for Crews Program * Benchmark Associate Room Rates * Golf Course Discounts * F&B Discounts * Cantera Cares Program * Free Parking * Spa Discount * Benchmark Perks * Family Discount * 401K * Paid Time Off * Medical Insurance * Dental Insurance * Lifetime * = Full Time Associate Essential Functions: * Proactively sell the resort to Social and Corporate clients. Respond to incoming leads in a timely and efficient manner. * Maximize event space and create a unique proposal that addresses the client's intrinsic needs. * Effectively communicate to all departments, the information necessary for successful execution of each event * Maintain a strong relationship with clients, as well as with the hotel's Operating departments. * Prepare and distribute accurate Kitchen Event Orders, and Resumes. Effectively communicate any change and updates. * Accurately forecast event revenue * Conduct site visits and planning meetings for upcoming events * Suggestively sell menus and experiences that meet the guest needs, and maximize revenues * Maintain a professional appearance, in accordance with the Image Guidelines set forth in the Associate Handbook * Attend appropriate resort and department meetings * Maintain a strong knowledge of hospitality trends, especially those related to food and beverage * Have a passion for creating an exceptional experience for all guests Qualifications: * Meet & greet clients on event dates and supervise as needed * General knowledge of conference technology and audio-visual needs * Entertain prospective clients and give tours of event space, restaurant and possibly guest rooms * Keep updated on current sales trends within the market and the competitive set * Represent the Hotel in industry organizations and community events * Attend all required meetings within the Hotel Job Requirements: * Must be a United States citizen or possess a valid work permit * Must be at least 18 years of age * Must be able to read, write and speak English * Must be able to work well under pressure * Must be able to accurately follow instructions, both verbally and written * Must be highly detailed orientated * Must be able to work in a fast paced environment * Must have excellent listening skills * Must possesses excellent communication skills * Must be professional in appearance and demeanor * Must always ensure a teamwork environment * Ability to work a flexible schedule that may include evenings, weekends and holidays * Must have the ability to deal effectively and interact well with the guests and associates * Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner * Must have a passion for creating an exceptional experience for all guests Working Conditions: * Must be able to stand on feet throughout the shift, with intermittent periods of walking and stair climbing. * Must be able to frequently lift and carry up to 25 lbs at shoulder height * Must be able to frequently lift and carry up to 50 lbs; * Must be able to bend, squat, push and pull frequently; * Must be able to perform simple grasping, fine manipulation, squeezing, overhead reaching and repetitive hand & arm movements frequently.

Overview If you are a positive, energetic person looking for a career that offers an excellent compensation package and the chance for advancement, Braum's is the place for you! Position: Shift Supervisor Minimum Experience: 1 year Annual Compensation: $29,500 - $32,000 Shift: 5:30 am - 3:00 pm Responsibilities Shift Supervisor's role: Braum's leaders execute the company's brand strategy and promote its vision, mission and values, resulting in a great customer experience and maximized sales. By recognizing the importance of our people, we can strengthen the team's contribution toward unit goals being achieved. * Teach, coach and provide leadership to the store crew members. * Maximize store sales through customer satisfaction and food quality. * Oversee the shift operations of Braum's food service function, grocery market and fountain sales. * Actively participate in monitoring inventory and supply levels, kitchen equipment, safety and cleanliness as needed. * Share in responsibility for ensuring that Braum's store policies and practices are implemented and followed accordingly. Work Schedule: Work days vary based on a rotating 3 week schedule with an expected 45 hour work week. Reports to: Assistant Manager Qualifications If your work experience demonstrates the following traits/abilities we would like to hear from you. * Customer focus. * Work ethic with high standard for integrity. * Positive approach to training, developing and interacting with all team members. * Ability to build a successful team by building an environment of trust. * Ability to adapt to customer and employee needs as well as store environment conditions. * Can communicate effectively with leadership team members. * Follow-up and follow through discipline. * Initiate action and achieve goals. * Organized, detailed and able to follow practices/procedures. * Retail experience. * High School - Diploma or G.E.D. * Must be at least 21 years old Benefits: * Medical insurance * Dental insurance * Vision insurance * 401k retirement planning with company match * Short-Term Disability insurance * Paid vacations * Product discounts and MORE! Braum's is an equal opportunity employer A criminal background check and a job-fit assessment are required as part of the on-boarding process. Restaurant, Food Service, Restaurant