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Dining Room Manager/Restaurant Manager- Job Description- We are always looking for passionate managers who are dedicated to providing the best possible experiences for our guests and employees! Our Management team creates an atmosphere in the restaurant that builds energy, enthusiasm and fun, generating excellent service and positive morale. Candidates should have a true passion for great food, be just as versed in and excited by great wine, and fully appreciate developing a staff that makes every restaurant successful! Candidates must possess strong leadership skills and have a desire to grow. Having the ability to relocate is favorable. Our Managers promote excellence by providing superior customer service and are responsible for staffing, scheduling, financial goals and staff development. Managers will be responsible for daily operations of the restaurant, including restaurant appearance and presentation, customer experience, professional leadership and direction to all employees. Managers will also be responsible for selecting and training highly skilled service-oriented employees, and conducting training for employees to develop food and beverage knowledge and sales skills Job Requirements- A sense of humor. -Passion for great food and wine. -Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant. -Must possess strong leadership skills. -Strong communication skills -Must be dependable, reliable and motivated. -Able to work ten hour-plus shifts, with extensive standing/walking. -May lift materials and/or product up to 50 pounds or more. -Successful track record as a General Manager or Dining Room Manager in a full service environment. -A true proprietor eager to interact with guests, and serve his/her staff.

Overview Haru is a leading name in modern Japanese cuisine. What began as a neighborhood sushi establishment on Manhattan's Upper West Side has grown into a four restaurant group in New York. Responsibilities Guest Related Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints. Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness. Concentrates on training service personnel, to continually improve the guest experience. Ensures safety, sanitation and security guidelines are followed at all times and immediately resolves any items identified in inspections. Reinforces suggestive selling behaviors by ensuring that the guest is invited to enjoy sushi, side orders, beverages and desserts as part of the dining experience. Is responsible for maintaining the Benihana standards of products, services and quality. Creates and fosters a culture to make wine and sake an integral part of every guest's dining experience. Creates an atmosphere that insures guests to feel welcome and wish to return. Employee Related Sources, recruits and selects diverse, highly skilled service and front of house employees. Guarantees commitment to dress/grooming and personal hygiene standards. Ensures steps of service are consistently executed by training, developing and holding employees accountable. Supports other managers in food and beverage training to develop the front of house employees. Delivers timely performance feedback in the form of active coaching, counseling and recognition. Prepares fair and consistent front of house schedules in a timely manner. Ensures appropriate staffing levels to deliver a great guest dining experience. Takes necessary disciplinary action, including dismissal for unacceptable behavior or performance decisively. Conducts an all staff meetings at least once every four weeks. Is able to effectively address employee relations issues, appropriately problem-solve and liaison with the Human Resource department as necessary. Investor Related Develops and implements service plans that outline specific initiatives to increase return visits. Inspires teamwork among managers to build guest counts, sales and earnings through providing a superior dining experience for the guest. Manages beverage costs and monitors to ensure that all beverages are properly pre-checked and accounted for. Is responsible for protecting the company's assets and interests from damage and theft. Keeps equipment functional. Leadership Related Takes a leadership role in initiating service standards that support the goal of delighting the guest. Demonstrates the appropriate level of knowledge and problem-solving and decision-making skills needed to drive service initiatives. Holds employees accountable for excellent service-related results and fosters an environment of open, clear, two-way communication. Gives feedback and offers retraining or redirection to raise performance. Quickly takes the necessary and appropriate action when performance falls below standards. Acts as an ambassador and enforcer of company regulations, policies and procedures. Has general knowledge of Japanese culture relating to the Benihana Concept. Must have thorough working knowledge of restaurant operational procedures in all phases including equipment. Has full knowledge of corporate regulations, policies and procedures. Has general knowledge of laws (both federal and local) that govern the restaurant industry. Is able to tabulate, compute and analyze business statistics of the Benihana Restaurant. Is able to use a personal computer or laptop computer provided by the Company for tasks given by the Company. Is able to operate and teach employees the P.O.S System Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Required: Two to five years of restaurant management experience working in a high volume full service concept. Preferred: Bachelor's degree (B. A.) from four-year college or university; one to two years restaurant management experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Computer Skills To perform this job successfully, an individual should have knowledge of Microsoft Outlook Contact Management systems; Microsoft Excel Spreadsheet software and Microsoft Word Processing software. Other Skills and Abilities Experience communicating and working with individuals from various socio-economic backgrounds Physical 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 the essential functions. While performing the duties of this Job, the employee is regularly required to sit; use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand; walk and reach with hands and arms. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and color vision. 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. While performing the duties of this Job, the employee is occasionally exposed to fumes or airborne particles and outside weather conditions. The noise level in the work environment is usually moderate. #HA #CB

GENERAL MANAGER/ASSISTANT MANAGER In a world full of quick service options, Arby's is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arby's, it will be more than a job -- it will be a place that prioritizes your growth and development while having a ton of fun. We're proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we can't do that without great people like you. SOMETHING TO HANG YOUR HAT ON As a Restaurant Manager (General Manager or Assistant Manager), you will be the leader of your restaurant's Meatcraft. You will lead your Restaurant Management Team and Team Members through performance, engagement and training initiatives. From local store marketing to helping reach sale and profit goals, you'll be responsible in ensuring that your restaurant is delivering the top meats. WE HAVE THE MEATS -- YOU HAVE THE TALENT You know the business. You have at least six months to one year of experience as a manager within restaurant or retail. You inspire smiles. You're familiar with and have impressive examples of providing exceptional customer service and will uphold Company Core Values. You're humble and ready to learn about what makes Arby's different. You're not afraid to jump in and help your team and lead them to the next level. Their success is your success. THE ROAD TO SUCCESS IS PAVED WITH MEATS What else is in it for you? As a Restaurant Manager, you'll be eligible for quarterly bonuses and a comprehensive benefits program including paid time off*, 401k plan with company match*, commuter benefits*, identity theft protection* and medical, dental, vision and life insurance*. You will have the resources you need to develop your career and leadership skills. We're passionate about you. You'll also be a part of the Inspire Brands family-- Arby's, Buffalo Wild Wings, Sonic and Rusty Taco. *For eligible team members.

RESTAURANT MANAGER Full-Time Hog Island Oyster Co. is looking for an enthusiastic Manager to join our team. If you're looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a certified B Corp, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, and Napa. What we provide: Competitive pay Generous medical and dental plans 401k retirement plan with Company matching funds Pre-tax Flexible Spending Accounts (FSA) Paid vacation & sick time Paid time to volunteer in the community Employee discounts, Industry-leading training and opportunities for advancement What we require: Teamwork 1 -2 years of management experience and/or a minimum of 3 years restaurant experience Ability to consistently meet daily, weekly and monthly deadlines A practical understanding of HR legal requirements Basic math skills and knowledge of daily restaurant financial requirements Proficient in restaurant systems such as Aloha, ScheduleFly, Ctuit, etc. Ability to effectively communicate in both verbal and written formats Ability to build and maintain relationships both internally and externally Juggle multiple tasks and adjust to changing schedules and priorities in a fast paced environment Must be at least 18 years of age The physical ability to stand for up to 10 hours per day and lift up to 50 pounds What are the job duties: Develop and maintain a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships and having FUN doing it. Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate action to turn dissatisfied guests into return guests; Assist the General Manager with hiring, training, supervision, development, and when necessary, termination of employees; Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff; Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews; Monitor and track staff attendance and punctuality; Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness; Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs; Responsible for the daily set up and operation of the POS System; Ability to understand the inventory needs of the Oyster Bar; Provide oversight and communicate any needs for the pars of bread, shellfish, linen, sundries and food items; Meet or exceed all deadlines established; and Communicate clearly with managers, kitchen and dining room personnel, and guests. We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us. At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities for all. People of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you? We started out with the aim of cultivating the highest quality oysters possible, and that is still the driving principle behind Hog Island. Good things grow slowly and that is what we have tried to do, developing sustainable aquaculture techniques to produce superior shellfish that taste wonderful while building a community of like-minded people. We take a great care in everything that we do, from cultivating oysters through to the ways in which we work with our environment and finally how we present our product to you. We call it our "Bay to Bar" philosophy - every step is important and we want to ensure that we always meet the high standards that we set ourselves

Location US-AZ-PhoenixBrand WindsorCategory Leadership/Management WHAT YOU BECOMETAKE YOUR CAREER UPWARD!!!Become a passionate leader for a dynamic restaurant brand creating authentic connections with team-members, guests, vendors, and our communities. Become relentless in pursuing operational excellence and achieving desired results. Enjoy mentoring other team members and investing time in developing clear career pathways. Strive for intellectual humility and understand the best solutions come from collaboration and open communication from all team members. WHO WE AREWe are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we're headed to the moon with a simple mission - to make people feel good.BE AUTHENTIC & HUMBLEBe your true self and courageous to represent your believes while being coachable and open to feedback. ACT WITH INTEGRITYDo the right thing always. Be accountable and trustworthy. BRING GOOD ENERGYBring passion for hospitality to every shift. We love smiles and positivity. GET EXTRAODINARY RESULTSBe part of a winning team that is committed to delivering hospitality at the highest level. ACHIEVE AS A TEAMWe take pride in the pursuit to be the best, but we can only do that as a collaborative team. WHAT YOU DOThe primary responsibilities of this job are to create sincere and genuine connections with team members, guests, vendors, and members of the community. This position is responsible for directing, planning, implementing, and monitoring the functions of staff members to deliver positive memorable experiences, produce quality work, and efficiently use the company's resources to meet or exceed budgeted sales and profits.Specific Job DutiesResponsible for relentlessly delivering the spirit of hospitality to guests from team members, themselves, and other managers in all facets of the daily operations.Completes daily checklists provided to meticulously pay attention to the details of the operations according to company standards.Organizes, creates, and communicates the specific department's schedules for the restaurant according to past sales, trends, and events with the approval of the General Manager.Actively involved in the financial accuracy of sales records, expenses, and inventories through delegated assignments or through proactive development in researching, reviewing, correcting discrepancies, and maximizing profitability.Maintains company culture and product knowledge through providing direction in pre-shift meetings and individual or team coaching on a daily basis.Involved in recruiting, interviewing, selecting, and retaining team service oriented individuals with a passion for hospitality and authentic connections.Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards, and procedures, complying with health and legal regulations and maintaining security systems when applicable.Investigates and actively resolves guest issues.Ensures proper professional conduct and uniform appearance of all team members.Promotes a supportive, respectful and inclusive work environment. Supports a team atmosphere which welcomes new team-members and actively provides optimistic and helpful coaching from all team members.Manages the cleanliness and maintenance of the facilities structure, equipment, and landscaping.Ensures appropriate levels of lighting, music, and comfortable temperatures for our guests in the restaurant.Provides support and leadership for the hourly team and co-managers.Takes an active role in acquiring new skills and turning them into talents.Demonstrates a confident and commanding knowledge of products and services and ensures staff knows, demonstrates, and communicates products and service to our guests confidently.Follows company policies and standards and holds staff accountable to do the same.Ensures the quality of food and beverage is produced with quality products and meets company standards at all times. Secures company cash and maintains accurate recording and cash handling procedures.Supports marketing initiatives positively and actively and meets expected results.Controls purchasing and par levels of products and supplies a financially responsible manner without compromising quality of service and products.Oversees expected completion and use of training materials.Provides constant professional feedback to all team members to meet company service and job expectations.Safeguards the sale of alcoholic beverages through maintaining staff certifications, providing education and training, and is proactive about recognizing appropriate service of alcohol.Experience and EducationThe position requires 1 year of full-service restaurant Restaurant Manager experience or 3-5 years of a lead or supervisory role in a restaurant. Internal candidates must be in good standing and free of performance issues within a 1-year time-period. Combined work experience and education will be considered in decisions.Bachelor's or Associate's degree in Hospitality, Management, or Business preferred.Servsafe and Responsible Alcohol Service Certifications are required.Other DutiesPlease 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.PM18 PI

Overview GENERAL SUMMARY The Shift Manager - He/she has the primary responsibility for managing shifts; conveying the Cane?s culture to his/her Crewmembers and Customers; as well be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Cane?s. He/she will be responsible for upholding Raising Cane?s standards for the Crewmember and Customers experiences. Responsibilities KEY RESPONSIBILITIES AND AREAS OF FOCUS : Operations Management- Deliver ?What We Do? on each shift you lead; at Raising Cane?s ?What we do? is serve the Perfect box, Fast, Friendly, Clean & Have Fun! Lead high energy shifts; leverage company provided tools to run high performing shifts; be a hands on working manager; execute key measures of shifts to include: monitor cleanliness and maintenance of restaurant to assure Raising Cane?s standards are being meet in these areas; be a Customer advocate communicating needs to Crewmembers to assure Customers satisfaction during shift; responsible for restaurants performance on and off scheduled shifts; ensure all food orders are prepared to Raising Cane?s standards People Management- Coach and train Crewmembers on proper Raising Cane?s procedures on each shift; screen prospective Crewmembers for applicants that match Raising Cane?s job qualifications; motivate Crewmembers to maximize their potential on each shift; assure Crewmember and Customer safety throughout shift. Reports all risk management issues to General Manager; support adherence to Raising Cane?s uniform policy during shift Business Management- Support management on all areas that impact the business to include: labor cost, waste monitoring, sales and costs of goods; monitor management of daily cash procedures; provides accurate inventory data and report all data to General Manager; provides a sense of urgency when handling all Crewmembers and customer situations Project Support- Supports all programs and initiatives during the shift; support management of current Perfect Safety Box which is Raising Cane?s risk management program; and severe weather practices; ensure are marketing tools are properly implemented; report all new hire paperwork and separations in a timely manner Qualifications ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects QUALIFICATIONS: Ability to lead, motivate, and empower the Cane?s Crewmembers Ability to align Crewmembers with Raising Cane?s culture by balancing hard work and having fun. Ability to manage basic tasks and the restaurant?s Crewmembers Takes initiative Has excellent verbal and written skills Ability to recognize problems and problem solve Ability to set goals and convert plans into action

Description To eat. To laugh. To share. That's why people come to Pizza Hut. It's the calling of our Restaurant General Managers to make them feel like family with smiles, teamwork and dedication.If you're an experienced restaurant or retail manager, think about a career with Pizza Hut. You know who you are - a natural leader, you love putting together a winning team. You're all about teaching new things and motivating the team to work together. At Pizza Hut, you can do all that ? and more. Here, you will work with smart, experienced, fun people. Expect training and growth. Plenty of excitement. Unique challenges. And a world of opportunity. Requirements You have leadership experience in the restaurant, hospitality or retail industry with responsibility for financial results. You must be available to work during all operating hours You're all about creating a great place to work for your team. You want to make your customer's day and it shows in the way you are maniacal about serving amazing pizza with a great big smile. We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational and fun. You have a vision for the perfect restaurant, and you know how to get your team to bring it to life. You set high standards for yourself and for your people. You're up for a challenge. You love the excitement of the restaurant business and know every day is different. And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation ? you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow.

Looking for a great place to work? We are looking for an experienced restaurant-level leader to manage a new Shakey s restaurant to open in Escondido, CA. Join the challenge and excitement of preparing our new site and managing the location to success! An American icon since 1954, Shakey s has been the go-to social gathering place for family and friends to enjoy great food and great times. For over six decades, Shakey s has been serving its original thin crust pizza, crispy fried chicken and craveable Mojo potatoes along with its signature frosty pints in a fun, relaxed atmosphere that attracts customers for a variety of occasions. Shakey s is gearing up with exciting changes ahead, with newly remodeled restaurants, improved and expanded menus, state of the art game rooms and expansion plans to grow the Shakey s brand. The GM has full profit and loss responsibility and manages the overall operations of the restaurant. He/she manages staffing levels and develops store managers and team members to deliver store performance that executes Shakey s Fast, Friendly, Clean standards and achieves store financial objectives. Ensures store sanitation, safety and security practices. The position reports to a Regional Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: The following responsibilities are representative of the GM position: Plans, directs and monitors all restaurant operations. Manages restaurant profit and loss (P&L) to weekly, period and annual revenue and expense budgets, analyzing variances and initiating corrective actions. Attains restaurant budget targets on a weekly, period and annual basis. Creates a team environment that delivers outstanding operations performance and guest service every day. Executes in-store promotional campaigns and conducts local marketing activities in the community. Manages restaurant hiring and staffing levels to ensure adequate coverage during all shifts and day parts. Develops and implements a positive learning and training environment for all team members and delivers training on all work stations. Creates store manager and team member work schedules. Performs other duties and responsibilities as required or requested. Key Qualifications: Minimum 4 years full restaurant general management experience in a quick-service or fast casual restaurant or related experience ServSafe certified Leadership skills with the ability to coach and mentor team members Guest-focused approach Demonstrates good judgment, integrity, trust and ethics Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays Must have reliable transportation, proof of vehicle insurance and clear driving record Strong communication skills (written and verbal). Exceptional time management and organizational skills. Must be able to successfully obtain ABC license. Associated topics: assistant general manager, bakery manager, director food and beverage, frontend, management, manager, night shift manager, operations manager, restaurant general manager, restaurant leader

ROLE PURPOSE To lead a team of Restaurant Managers and Team Members in the execution of an excellent Guest experience resulting in increasing Guest counts, sales and MOP growth. To select, coach and develop Team Members. KEY RESPONSIBILITIES & ACCOUNTABILITIES · Manages all day-to-day restaurant operations with a focus on delivering a great Guest experience; directly supervise and support 3 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers. · Align all behavior with the Credo and Values. · Execute on all brand standards through managing and coaching Team Members and Managers. · Frequently interacts with Guests to ensure they receive the ultimate experience; follow up on any issues and complaints they may have to ensure Guest Satisfaction. · Follows the Bubble Theory to proactively run a shift and anticipate Guest needs. · Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions. · Determines current and future staffing needs in the restaurant to ensure an adequate number of talented Team Members are available to deliver a great Guest experience. · Identifies and develops high potential Team Members and Managers to fill future openings. · Provide ongoing and honest feedback, coaching and development to managers and Team Members. Evaluates performance fairly and frequently and holds managers and Team Members accountable to results. · Creates a safe, clean and discrimination-free environment for all managers, Team Members and Guests by ensuring all legal and company standards are met. · Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests. · Completes all financial and personnel / payroll related administrative duties in and an accurate and timely way, in accordance with company policies and procedures. · Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable). · Approve disciplinary actions pertaining to termination. · Validate inventory per company standards. · Ensure proper security procedures are in place to protect Team Members, Guests and Company assets. QUALIFICATION REQUIREMENTS · 4-year college degree preferred · Minimum of 2 years of experience as a Restaurant KM or AGM and successful results with past responsibilities · Possess business acumen and ability to manage P&L, budgets and financial projections and analysis Must be capable of performing all functions and meeting all qualification standards for all hourly positions · Knowledge of P.O.S. system and the back office systems to fulfill management functions · Must be able to walk and stand during entire shift · Frequent bending and stooping required · Must be able to lift up to 30 lbs · Must be able to read and write English · Must be able to hear well amongst loud background noise Must be able to pass standard TSA badging requirements to work in the airport

Overview GENERAL SUMMARY The Shift Manager - He/she has the primary responsibility for managing shifts; conveying the Cane?s culture to his/her Crewmembers and Customers; as well be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Cane?s. He/she will be responsible for upholding Raising Cane?s standards for the Crewmember and Customers experiences. Responsibilities KEY RESPONSIBILITIES AND AREAS OF FOCUS : Operations Management- DeliverWhat We Do? on each shift you lead; at Raising Cane?s ?What we do? is serve the Perfect box, Fast, Friendly, Clean & Have Fun! Lead high energy shifts; leverage company provided tools to run high performing shifts; be a hands on working manager; execute key measures of shifts to include: monitor cleanliness and maintenance of restaurant to assure Raising Cane?s standards are being meet in these areas; be a Customer advocate communicating needs to Crewmembers to assure Customers satisfaction during shift; responsible for restaurants performance on and off scheduled shifts; ensure all food orders are prepared to Raising Cane?s standards People Management- Coach and train Crewmembers on proper Raising Cane?s procedures on each shift; screen prospective Crewmembers for applicants that match Raising Cane?s job qualifications; motivate Crewmembers to maximize their potential on each shift; assure Crewmember and Customer safety throughout shift. Reports all risk management issues to General Manager; support adherence to Raising Cane?s uniform policy during shift Business Management- Support management on all areas that impact the business to include: labor cost, waste monitoring, sales and costs of goods; monitor management of daily cash procedures; provides accurate inventory data and report all data to General Manager; provides a sense of urgency when handling all Crewmembers and customer situations Project Support- Supports all programs and initiatives during the shift; support management of current Perfect Safety Box which is Raising Cane?s risk management program; and severe weather practices; ensure are marketing tools are properly implemented; report all new hire paperwork and separations in a timely manner Qualifications ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects QUALIFICATIONS: Ability to lead, motivate, and empower the Cane?s Crewmembers Ability to align Crewmembers with Raising Cane?s culture by balancing hard work and having fun. Ability to manage basic tasks and the restaurant?s Crewmembers Takes initiative Has excellent verbal and written skills Ability to recognize problems and problem solve Ability to set goals and convert plans into action

Ezell's Famous Chicken is on an exciting growth path, with 2 restaurants opening every year for the next 5 years, specifically in the Greater Seattle Area. We want you to be apart of this growth opportunity, with the first stop being apart of our Seattle locations. The Manager at Ezell's is responsible for delivering Our Brand Promise to every guest in an environment that embodies our culture. Our Brand Promise states: "We at Ezell's will delight you with our delicious comfort food, especially our primary offering...the ultimate southern fried chicken. The other offerings on our menu are fresh & homemade each day .... for you. You will love our Welcoming, caring and cheerful hospitality, which meets your busy timeline. Our place is warm, comfortable, fun, and sparkling clean.... always. They will work within a management team to support the restaurant, develop team members to their highest potential and ?help build the team to grow our brand?. The Manager will also grow the business to deliver positive year-over-year revenue and income. Manager Responsibilities: Provide World-Class product quality Be a role model when serving guests Produce positive financial results Maintain the restaurant and environment Provide strong leadership Recruit, train, and supervise staff Ensure compliance with licensing, hygiene and health and safety legislation/guidelines Overseeing stock levels Ordering supplies Problem solving Setting restaurant targets Making improvements to the running of the business and development of the restaurant Manager Qualifications: 2+ years in a leadership position 5+ years in the hospitality industry Acute financial management skills Ability to work flexible hours, including nights and weekends Dependable and reliable Strong communicator with excellent interpersonal skills We offer: Competitive salary Benefit package Bonus plans Work life balance Upward mobility Paid Vacation Product discounts

Overview GENERAL SUMMARY The Shift Manager - He/she has the primary responsibility for managing shifts; conveying the Cane?s culture to his/her Crewmembers and Customers; as well be a creative team player who likes to work hard, have fun, and show sincere dedication to Raising Cane?s. He/she will be responsible for upholding Raising Cane?s standards for the Crewmember and Customers experiences. Responsibilities KEY RESPONSIBILITIES AND AREAS OF FOCUS : Operations Management- Deliver ?What We Do? on each shift you lead; at Raising Cane?s ?What we do? is serve the Perfect box, Fast, Friendly, Clean & Have Fun! Lead high energy shifts; leverage company provided tools to run high performing shifts; be a hands on working manager; execute key measures of shifts to include: monitor cleanliness and maintenance of restaurant to assure Raising Cane?s standards are being meet in these areas; be a Customer advocate communicating needs to Crewmembers to assure Customers satisfaction during shift; responsible for restaurants performance on and off scheduled shifts; ensure all food orders are prepared to Raising Cane?s standards People Management- Coach and train Crewmembers on proper Raising Cane?s procedures on each shift; screen prospective Crewmembers for applicants that match Raising Cane?s job qualifications; motivate Crewmembers to maximize their potential on each shift; assure Crewmember and Customer safety throughout shift. Reports all risk management issues to General Manager; support adherence to Raising Cane?s uniform policy during shift Business Management- Support management on all areas that impact the business to include: labor cost, waste monitoring, sales and costs of goods; monitor management of daily cash procedures; provides accurate inventory data and report all data to General Manager; provides a sense of urgency when handling all Crewmembers and customer situations Project Support- Supports all programs and initiatives during the shift; support management of current Perfect Safety Box which is Raising Cane?s risk management program; and severe weather practices; ensure are marketing tools are properly implemented; report all new hire paperwork and separations in a timely manner Qualifications ADDITIONAL REQUIREMENTS: The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Minimum of High School Diploma or equivalent required, some College preferred Must be 18 years of age or older Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) On occasion, may be required to lift and carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects QUALIFICATIONS: Ability to lead, motivate, and empower the Cane?s Crewmembers Ability to align Crewmembers with Raising Cane?s culture by balancing hard work and having fun. Ability to manage basic tasks and the restaurant?s Crewmembers Takes initiative Has excellent verbal and written skills Ability to recognize problems and problem solve Ability to set goals and convert plans into action

Avila's El Ranchito managers work 5-6 days/ week and an average of 40-45 hours/ week. Our managers are responsible for front of house scheduling, liquor and supplies ordering, customer satisfaction, and keep all controlled costs down. We hire 2-3 managers per location to work as a team and share responsibilities. We are hiring for the Corona del Mar, Newport Beach or Huntington Beach locations.

RESTAURANT MANAGER Full-Time Hog Island Oyster Co. is looking for an enthusiastic Manager to join our team. If you're looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a certified B Corp, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, and Napa. What we provide: Competitive pay Generous medical and dental plans 401k retirement plan with Company matching funds Pre-tax Flexible Spending Accounts (FSA) Paid vacation & sick time Paid time to volunteer in the community Employee discounts, Industry-leading training and opportunities for advancement What we require: Teamwork 1 -2 years of management experience and/or a minimum of 3 years restaurant experience Ability to consistently meet daily, weekly and monthly deadlines A practical understanding of HR legal requirements Basic math skills and knowledge of daily restaurant financial requirements Proficient in restaurant systems such as Aloha, ScheduleFly, Ctuit, etc. Ability to effectively communicate in both verbal and written formats Ability to build and maintain relationships both internally and externally Juggle multiple tasks and adjust to changing schedules and priorities in a fast paced environment Must be at least 18 years of age The physical ability to stand for up to 10 hours per day and lift up to 50 pounds What are the job duties: Develop and maintain a culture throughout the restaurant that follows our Guiding Principles of Business the right way, Great food, Exceptional service, Authentic relationships and having FUN doing it. Strong balance of leadership and managerial skills. Able to guide and develop staff while setting clear expectations and holding them accountable. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate action to turn dissatisfied guests into return guests; Assist the General Manager with hiring, training, supervision, development, and when necessary, termination of employees; Communicate directly with the General Manager regarding staffing levels, scheduling, creating and implementing operational systems for all staff; Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews; Monitor and track staff attendance and punctuality; Manage shifts which include: daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness; Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs; Responsible for the daily set up and operation of the POS System; Ability to understand the inventory needs of the Oyster Bar; Provide oversight and communicate any needs for the pars of bread, shellfish, linen, sundries and food items; Meet or exceed all deadlines established; and Communicate clearly with managers, kitchen and dining room personnel, and guests. We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us. At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities for all. People of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you? We started out with the aim of cultivating the highest quality oysters possible, and that is still the driving principle behind Hog Island. Good things grow slowly and that is what we have tried to do, developing sustainable aquaculture techniques to produce superior shellfish that taste wonderful while building a community of like-minded people. We take a great care in everything that we do, from cultivating oysters through to the ways in which we work with our environment and finally how we present our product to you. We call it our "Bay to Bar" philosophy - every step is important and we want to ensure that we always meet the high standards that we set ourselves

Manages front-of-the-house operations; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provide direction for front-of-the-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Excellent communication, supervisory and guest service skills. At least two years prior managerial experience (ideally in a similar type of restaurant concept).

Mission Responsible for maintaining and displaying Levy standard steps of service and showcase quality in regards to concessions. Executing "The Levy Difference," while providing friendly and efficient service to guests and teammates. Major Areas of Responsibility Operations Understands all menus, product offerings, packaging and pricing Ensures all concession areas have proper displays and merchandise Executes all security, safety and sanitation standards Provides operational planning to ensure appropriate teaming levels are met, as well as adequate products ordered to service each concession event Follows and executes preventative maintenance schedule as set forth by Director of Concessions Has strong attention to detail Holds team accountable to steps of service to deliver great guest service Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Builds and maintains strong relationships with clients, guests, subcontractors, not-for-profits and Levy team members Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Executes all menus, promotions and programs as outlined by the Director of Operations/Department Head in accordance with Levy standards Controls Thoroughly and accurately uses applicable Lev systems (Purchasing Systems, Point-of-sale, WFM and more) Ensures that all security, safety and sanitation standards are achieved Achieves daily sales and assigned cost goals Achieves assigned budget goals Employs good safety and sanitation practices Follows and enforces responsible alcohol service policies Effectively verifies all opening and closing inventories Executes required daily reporting in a timely manner Ensures required department reports are completed and information is compiled at month end closing Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Forecasts and adequately schedules team members to meet operational needs and desired targets Ensures proper cash handling procedures are being performed Ensures assigned areas are fully stocked and are ready for operation Ensures complete maintenance and on-site training of the current POS system and concession equipment Team Uses all performance management tools to provide guidance and feedback to team Promotes a cooperative work climate, maximizing productivity and morale Conducts regular scheduled meetings to ensure lines of communication are open between management and team members Interviews, hires, trains and develops team members according to Levy guidelines Displays a positive attitude towards team members Required Skills Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Ability to use hands in using office equipment, including the computer system Ability to talk and hear to conduct phone correspondence Close vision and focus capabilities to view computer screen and company documents Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

GENERAL MANAGER/ASSISTANT MANAGER In a world full of quick service options, Arby's is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arby's, it will be more than a job -- it will be a place that prioritizes your growth and development while having a ton of fun. We're proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we can't do that without great people like you. SOMETHING TO HANG YOUR HAT ON As a Restaurant Manager (General Manager or Assistant Manager), you will be the leader of your restaurant's Meatcraft. You will lead your Restaurant Management Team and Team Members through performance, engagement and training initiatives. From local store marketing to helping reach sale and profit goals, you'll be responsible in ensuring that your restaurant is delivering the top meats. WE HAVE THE MEATS -- YOU HAVE THE TALENT You know the business. You have at least six months to one year of experience as a manager within restaurant or retail. You inspire smiles. You're familiar with and have impressive examples of providing exceptional customer service and will uphold Company Core Values. You're humble and ready to learn about what makes Arby's different. You're not afraid to jump in and help your team and lead them to the next level. Their success is your success. THE ROAD TO SUCCESS IS PAVED WITH MEATS What else is in it for you? As a Restaurant Manager, you'll be eligible for quarterly bonuses and a comprehensive benefits program including paid time off*, 401k plan with company match*, commuter benefits*, identity theft protection* and medical, dental, vision and life insurance*. You will have the resources you need to develop your career and leadership skills. We're passionate about you. You'll also be a part of the Inspire Brands family-- Arby's, Buffalo Wild Wings, Sonic and Rusty Taco. *For eligible team members.

Casual Dining Chain is a well-run, mostly from-scratch, 48-restaurant chain. Restaurant fabricates meat in the restaurant and has real chefs. Management team: Four Sales: $4M+ Client promotes GM's and DM's from within. Salary: $60-65k base + bonus + Additional OT if you more than 10 hours in a day or 50 hours in a week + excellent benefits which start the first of the month after you start. Your team who work at least 30 hours per week will receive medical benefits. Reports to: General Manager Experience required: Minimum 3 years as a Manager, in a minimum $3M Casual Dining Chain (full bar) Restaurant. Excellent hours: Restaurants close at 10:00, 9:00 on Sundays. You'll be out the door by 11:30 Please send your resume in confidence. It will not be presented to our client without your permission Cathy Waylett The Peck-Waylett Group The Peck-Waylett Group recruits Managers and Executives for established Restaurant Chains. Our clients include: Black Angus Steakhouse, Cameron Mitchell Restaurants, Eddie V's, The Capital Grille, Season 52, Vine Dining (Left Bank & LB Steak) and other restaurant chains. Our strength lies in our founder's thirty + years' Restaurant Executive experience. Cathy Waylett founded the firm in 1994 after serving several prominent Hospitality Companies as a Human Resources Executive. Other members of the firm include Connie Peck Youso, Seattle; and Shaelin Jensen, Libby, MT. Our client companies pay for our recruiting services. There is absolutely no fee to candidates. We interview by phone and check three business references. If a candidate qualifies, the resume, interview and references are presented.

RESTAURANT MANAGER - FULL TIME Not your average restaurant! If you love being HAPPY, then continue reading! Mendocino Farms Sandwich Market is looking for friendly and talented RESTAURANT MANAGERS with Best in Class hospitality standards to be leaders of the Mendo Brand. Do you love to motivate others? Do you thrive on developing people? LOVE FOOD? Then this is the opportunity you have been waiting for! We are looking for individuals with 2+ years of high volume restaurant or related hospitality management experience. Mendo Managers must be passionate about gourmet food and be able to SELL HAPPY! If you are high energy, optimistic, encouraging and HAPPY, we want you on our Team! Our Restaurant Managers have the following qualifications: Strong coach -- gives effective feedback, grows the team every day Organized Ready to master every position in the restaurant before trying to teach someone else Cares about people -- builds relationships with guests Humble -- eager to learn from a dynamic, growing restaurant group Experience with managing a large team Familiar with Excel and Word Comfortable in the kitchen, skilled at ordering & inventory We offer our Restaurant Managers: Competitive compensation Vacation Insurance Free Meals A supportive team environment - we know our success is proportional to the happiness we bring our team and guests Ongoing career development Apply today to learn more about this exciting opportunity to become part of the Mendo Team! Associated topics: assistant restaurant manager, backend, director, floor manager, general operations manager, gm, operations manager, service manager, shift leader, shift manager

Chipotle is growing fast - we're opening a restaurant every three days and we need leaders to grow with us! Our General Managers are the captains of the ship - they understand what it takes to run a strong business, hire and train great people, and help to drive our company forward. Our mission motivates us day-in, day-out: to cultivate a better world. If that sounds like something you'd like to be a part of, read more below and apply today. What's in it for you: Medical, dental, and vision insurance & 401k Quarterly bonus program Opportunities for people-development bonuses Career growth (need we say more?) Paid time off Holiday closures What we're looking for: A friendly, enthusiastic attitude Someone who knows the ins-and-outs of running a business (P&L management, food safety, sales-forecasting, staffing...you get the gist) Someone who can oversee the preparation of safe and delicious food and maintain a clean, neat and organized restaurant A creative approach to marketing (fundraisers, community-engagement, etc.) Someone that loves to develop and lead a team The ability to deliver a great guest experience A team player who can jump in where needed Previous restaurant experience The ability to communicate in the primary language(s) of the work location For more information, please visit our website. To apply, please email resume. Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food with Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 1000 restaurants.