Assistant restaurant manager jobs in Anchorage, AK - 142 jobs

Director of Food and Beverage DEPARTMENT: Food and Beverage REPORTS TO: General Manager FLSA STATUS: Salaried Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! Essential Duties and Responsibilities Supervises the hiring, training, and supervises all F&B Managers, part-time, on-call banquet/concessions personnel, assures compliance regarding hiring procedures, grooming, uniform, scheduling, behavioral standards, and ensures submission of electronic payroll information. Monitors and evaluates staff and procedure to assure guests are provided a high level of service, cost effectively. Develops and implements further training in accordance with SMG standards. This position requires Alcohol Service Management training (i.e.; TAM or TIPS). Supervises all aspects of the banquet function as contracted by sales/marketing staff and outlined on the Function Order (B.E.O.). Reports any discrepancies/challenges and offers suggestions to improve customer service. Maintains all food/beverage cost controls (recommends menu price increases and new items). Ensures the completion and distribution of all inventories of all food/beverage written reports in a timely fashion to include: payroll, tip distribution, preparation and signing of banquet checks, labor forecast, and prepares special reports as requested by the Center GM or AGM. Adheres to established inventory control/cash handling procedures for all banquets, bar service and cash food sales and reports any discrepancies to GM or AGM. Is responsible for maintaining catering cash bank / change levels. Assure the contracted linen company, banquet linen pickup weekly and on an as-needed basis with contract laundry. Responsible for coordination of food service equipment maintenance and coordinates any necessary repairs with the Operations Manager and / or Chief Engineer. Makes recommendations to GM regarding new menu items, price increases, and actively seeks new sources of food and beverage revenue. Ensures guest check completion with customer's signature and submits, in a timely fashion, to the Administrative Assistant. Provides creative, cost-effective decoration ideas for buffet/self-service food functions--both on- and off-site). Ensure staff is briefed before every food and beverage function and provides on-going training sessions. Participates in day-by-day catering sales as directed by GM or AGM, attends menu tastings, and weekly administration staff meetings. Is responsible, in conjunction with Executive Chef, for the quality, timeliness, and presentation of all Food and Beverage service. This position is authorized to implement disciplinary action toward team members for policy violations. For major company infractions, such as theft, violence in the workplace, sexual harassment, etc., Human Resources will assist in conducting formal investigations. Has excellent organizational, planning, communication, and inter-personal skills; has ability to undertake and complete multiple tasks. Attention to detail is critical in this position as is being customer-service oriented. Assists GM and AGM with creating annual budget and is responsible for ensuring production within budget parameters. Education and/or Experience Bachelors Degree in Hotel Management or similar field preferred but not mandatory Technical knowledge of Food and Beverage service Knowledge and ability with computer programs, Excel, Word, Outlook preferred but not mandatory Three years experience in all areas of Food and Beverage service and supervision Ability to communicate effectively orally and in writing Knowledge of local, state and federal Health Department standards Knowledge of rules and regulations regarding Alcohol Service COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at the Dena'ina and Egan Convention Centers. 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 move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

You may have been “an octopus in your past life…” so to speak. You like to mingle with your guests, while managing your staff, tracking inventory managing cash flow, observing the placement of silverware and wine glass setting on a table, and more. Your positive energy is contagious and spreads in the room. You may consider yourself a “foodie” and even a sommelier. But your team and guests look up to you as the epitome of excellent customer service and leadership. If you can relate to the above, you may be our future Food & Beverage Director. Here's what the job would look like: As the Food and Beverage Director, you will be in-charge of the entire food and beverage department of the hotel. You are the champion of excellent service, creating an ambiance that promotes a memorable and positive experience for all of the restaurant's guests and food and beverage-related service, while controlling labor and food cost. Here are your responsibilities: Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc. Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market. Implement effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to policies and procedures. You may be assigned the following: Participate in the development of the annual budget; develop short and long term financial operating plans Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc. Participate in Manager on Duty coverage program, which may require occasional weekend stayovers Participate in community public relations for the hotel. Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook. Perform general cleaning tasks to adhere to health and safety standards. Perform in the capacity of any position supervised. Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards. Perform special projects and other responsibilities as assigned. Here are our expectations from you: Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Rules of Conduct. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests. Report any unusual occurrences and/or request to the General Manager. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Director of Food and Beverage DEPARTMENT: Food and Beverage REPORTS TO: General Manager FLSA STATUS: Salaried Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! Essential Duties and Responsibilities Supervises the hiring, training, and supervises all F&B Managers, part-time, on-call banquet/concessions personnel, assures compliance regarding hiring procedures, grooming, uniform, scheduling, behavioral standards, and ensures submission of electronic payroll information. Monitors and evaluates staff and procedure to assure guests are provided a high level of service, cost effectively. Develops and implements further training in accordance with SMG standards. This position requires Alcohol Service Management training (i.e.; TAM or TIPS). Supervises all aspects of the banquet function as contracted by sales/marketing staff and outlined on the Function Order (B.E.O.). Reports any discrepancies/challenges and offers suggestions to improve customer service. Maintains all food/beverage cost controls (recommends menu price increases and new items). Ensures the completion and distribution of all inventories of all food/beverage written reports in a timely fashion to include: payroll, tip distribution, preparation and signing of banquet checks, labor forecast, and prepares special reports as requested by the Center GM or AGM. Adheres to established inventory control/cash handling procedures for all banquets, bar service and cash food sales and reports any discrepancies to GM or AGM. Is responsible for maintaining catering cash bank / change levels. Assure the contracted linen company, banquet linen pickup weekly and on an as-needed basis with contract laundry. Responsible for coordination of food service equipment maintenance and coordinates any necessary repairs with the Operations Manager and / or Chief Engineer. Makes recommendations to GM regarding new menu items, price increases, and actively seeks new sources of food and beverage revenue. Ensures guest check completion with customer's signature and submits, in a timely fashion, to the Administrative Assistant. Provides creative, cost-effective decoration ideas for buffet/self-service food functions--both on- and off-site). Ensure staff is briefed before every food and beverage function and provides on-going training sessions. Participates in day-by-day catering sales as directed by GM or AGM, attends menu tastings, and weekly administration staff meetings. Is responsible, in conjunction with Executive Chef, for the quality, timeliness, and presentation of all Food and Beverage service. This position is authorized to implement disciplinary action toward team members for policy violations. For major company infractions, such as theft, violence in the workplace, sexual harassment, etc., Human Resources will assist in conducting formal investigations. Has excellent organizational, planning, communication, and inter-personal skills; has ability to undertake and complete multiple tasks. Attention to detail is critical in this position as is being customer-service oriented. Assists GM and AGM with creating annual budget and is responsible for ensuring production within budget parameters. Education and/or Experience Bachelors Degree in Hotel Management or similar field preferred but not mandatory Technical knowledge of Food and Beverage service Knowledge and ability with computer programs, Excel, Word, Outlook preferred but not mandatory Three years experience in all areas of Food and Beverage service and supervision Ability to communicate effectively orally and in writing Knowledge of local, state and federal Health Department standards Knowledge of rules and regulations regarding Alcohol Service COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at the Dena'ina and Egan Convention Centers. 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 move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

. We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Must be available to work on the weekend Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Job Type: Full-time Benefits: 401K Free Meal Successful training bonus $150 for each Trainer and Trainee End of the year Bonus $500 (Target Labor 18%, Food Cost 30%)

Job Description About Us Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and breweries in Anchorage and Denali National Park. We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. Position Summary The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid, and closing shifts. Key responsibilities include coaching, developing, and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard, overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager's focus is improving internal operations to solidify and optimize performance. Manager-in-Training (MIT) Program New managers will participate in a structured Manager-in-Training (MIT) Program designed to immerse them in our company's unique culture, operational best practices, and high-standard service model. This comprehensive orientation ensures every manager is equipped to champion our mission and live our Core Values: Be Legendary, Be Honorable, Be One Team. Essential Duties and Responsibilities Shift Execution Perform opening, mid, and closing shift duties, ensuring the restaurant is fully prepared for service. Manage daily operations including cleanliness, organization, revenue opportunities, and staffing levels. Exercise discretion and independent judgment in facilitating zone management and adjusting staffing needs based on business volume. Ability to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company. Guest Relations Management Manage guest relations and execute effective guest recovery, turning challenges into legendary experiences. Provide exceptional guest service, thereby setting the gold standard for all employees. Monitor staff performance and hold staff accountable for their performance, ensuring every guest's experience meets our established standards. Personnel Management Make hiring and termination recommendations to the General Manager. Train, coach, develop, and discipline all front-of-house employees through ongoing feedback and the establishment of clear performance expectations. Participate in on-going education for team members, including creating and implementing effective training programs. Operational Execution Manage supplies deliveries and inventory and maintain accurate records of invoices. Ensure safety & sanitation standards are consistently met. Ensure the restaurant and bar are in complete compliance with all local, state, and federal regulations. Observe employees to ensure the safe and legal service of alcohol (TAPS compliance). Accurately execute company initiatives and policies with a constant focus on improvement to quality, service, and operations. Knowledge, Skills, and Abilities Required Excellent service skills and a passion for hospitality. Must possess a strong attention to detail to ensure standards never slip. Ability to work effectively in a high-stress, fast-paced environment. Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels. High personal integrity, professionalism, and maturity. Proven problem-solving abilities and sound judgment. Excellent math, reading, writing, and communication skills. Essential Physical Requirements Must be able to walk and stand for the entire shift, up to 12 hours. Must be able to continuously reach, bend, and stretch. Must be able to lift and carry up to 50 lbs. Education and Certifications Bachelor's degree preferred, not required. Current TAPS and Food Handler or ServSafe Certifications are required OR ability to obtain these certifications within the first 30 days of employment. Experience At least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not required. Experience in a supervisory or management role preferred but not required. Salary Commensurate with experience Northern Hospitality Group and it's affiliates is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Job DescriptionAbout Us At 49th State Brewing - Airport, we do more than serve great beer and food - we're one of the first and last Alaska experiences travelers get. Our vision is simple and bold: Share Alaska with the world. Our mission is to transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska. Everything we do is guided by our Core Values: Be Legendary, Be Honorable, Be One Team. Northern Hospitality Group owns and operates multiple restaurants, hotels, and breweries in Anchorage and Denali National Park. We're growing fast, and we're looking for leaders who are fired up about hospitality, ready to raise the bar, and excited to represent Alaska on a world stage. Position Summary The Front-of-House (FOH) Manager is the pulse of the dining room - leading the floor, driving the guest experience, and setting the standard every shift. You'll run service in partnership with BOH leadership through opening, mid, and closing shifts, coaching and motivating the team in real time while ensuring every guest gets the gold-standard 49th State experience. This role is all about energy, precision, and leadership under pressure. You'll be the one who keeps the service flowing, the staff aligned, and the guest experience legendary - even when the airport rush hits hard. Because this position is located inside the airport, employment is contingent upon passing a criminal background check and meeting all badging requirements. If you are unable to obtain an airport badge, you will not be eligible to work in this location. Manager-in-Training (MIT) Program All new managers participate in our structured Manager-in-Training (MIT) Program, designed to immerse you in our culture, operational playbook, and high-standard service model. We set you up for success from day one, with hands-on learning and clear expectations built around our Core Values: Be Legendary, Be Honorable, Be One Team. Essential Duties & ResponsibilitiesShift Execution Lead opening, mid, and closing shifts to ensure the restaurant is fully prepped and running at peak performance. Manage daily FOH operations including cleanliness, organization, staffing, and revenue opportunities. Use sound judgment to adjust zones and staffing levels based on real-time volume and airport traffic patterns. Quickly identify critical issues, make confident decisions, and keep the shift moving smoothly. Guest Relations Management Own the guest experience from hello to goodbye - especially for travelers who may be tired, rushed, or celebrating. Handle guest recovery expertly, turning challenges into legendary wins. Set the tone for hospitality that reflects Alaska at its best. Hold staff accountable to service standards that never slip. Personnel Management Support the General Manager with hiring and termination recommendations. Train, coach, develop, and discipline FOH team members through clear feedback and expectations. Build strong teams through ongoing education and effective training programs. Recognize talent, nurture growth, and create a culture people want to be part of. Operational Execution Oversee supply deliveries and inventory; ensure invoice records are accurate and organized. Maintain consistent safety, sanitation, and compliance standards. Ensure full compliance with all local, state, federal, and airport regulations. Enforce safe and legal alcohol service (TAPS compliance). Execute company initiatives with a constant drive to improve quality, service, and operations. Knowledge, Skills & Abilities Required A genuine passion for hospitality and creating unforgettable guest experiences. Strong eye for detail - you notice the small stuff before it becomes big stuff. Ability to lead confidently in a fast-paced, high-volume, high-visibility environment. Proven leadership skills and ability to build relationships across all levels. High integrity, professionalism, and maturity. Great problem-solving instincts and sound judgment. Excellent math, reading, writing, and communication skills. Essential Physical Requirements Ability to walk and stand for up to 12 hours. Continuous reaching, bending, and stretching throughout service. Lift and carry up to 50 lbs. Education & Certifications Bachelor's degree preferred, not required. Current TAPS and Food Handler or ServSafe certifications required or ability to obtain within 30 days of hire. Experience 1+ year experience in a high-volume ($3-$5 million), casual/upscale restaurant strongly preferred. Supervisory or management experience preferred. Salary Commensurate with experience. Equal Opportunity Employer Northern Hospitality Group and its affiliates are Equal Opportunity Employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation

About Us Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and breweries in Anchorage and Denali National Park. We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. Position Summary The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid, and closing shifts. Key responsibilities include coaching, developing, and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard, overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager s focus is improving internal operations to solidify and optimize performance. Manager-in-Training (MIT) Program New managers will participate in a structured Manager-in-Training (MIT) Program designed to immerse them in our company's unique culture, operational best practices, and high-standard service model. This comprehensive orientation ensures every manager is equipped to champion our mission and live our Core Values: Be Legendary, Be Honorable, Be One Team. Essential Duties and Responsibilities Shift Execution Perform opening, mid, and closing shift duties, ensuring the restaurant is fully prepared for service. Manage daily operations including cleanliness, organization, revenue opportunities, and staffing levels. Exercise discretion and independent judgment in facilitating zone management and adjusting staffing needs based on business volume. Ability to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company. Guest Relations Management Manage guest relations and execute effective guest recovery, turning challenges into legendary experiences. Provide exceptional guest service, thereby setting the gold standard for all employees. Monitor staff performance and hold staff accountable for their performance, ensuring every guest's experience meets our established standards. Personnel Management Make hiring and termination recommendations to the General Manager. Train, coach, develop, and discipline all front-of-house employees through ongoing feedback and the establishment of clear performance expectations. Participate in on-going education for team members, including creating and implementing effective training programs. Operational Execution Manage supplies deliveries and inventory and maintain accurate records of invoices. Ensure safety & sanitation standards are consistently met. Ensure the restaurant and bar are in complete compliance with all local, state, and federal regulations. Observe employees to ensure the safe and legal service of alcohol (TAPS compliance). Accurately execute company initiatives and policies with a constant focus on improvement to quality, service, and operations. Knowledge, Skills, and Abilities Required Excellent service skills and a passion for hospitality. Must possess a strong attention to detail to ensure standards never slip. Ability to work effectively in a high-stress, fast-paced environment. Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels. High personal integrity, professionalism, and maturity. Proven problem-solving abilities and sound judgment. Excellent math, reading, writing, and communication skills. Essential Physical Requirements Must be able to walk and stand for the entire shift, up to 12 hours. Must be able to continuously reach, bend, and stretch. Must be able to lift and carry up to 50 lbs. Education and Certifications Bachelor's degree preferred, not required. Current TAPS and Food Handler or ServSafe Certifications are required OR ability to obtain these certifications within the first 30 days of employment. Experience At least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not required. Experience in a supervisory or management role preferred but not required. Salary Commensurate with experience Northern Hospitality Group and it's affiliates is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Two Hands in Anchorage, AK is looking for restaurant staff to join our strong team. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities Greet customers and take their orders Promote menu items Making corn dogs Other restaurant tasks Qualifications Friendly and positive attitude We are looking forward to reading your application.

Job Description Red Robin isn't your typical burger restaurant. Since the doors opened at our first location in Seattle in 1969, we've always been a team filled with unbridled energy, magnetic personalities, and a passion for having fun! We invite you to join us and surround yourself with people who share our values: HONOR Unbridled caring for the Team, Guest and Company. INTEGRITY Doing the right thing! SEEKING KNOWLEDGE Seek first to understand, then to be understood. HAVING FUN Make the ordinary extraordinary and the mundane fun. These VALUES create an "Unbridled" culture where Team Members and Managers use honor, integrity, seeking knowledge and having fun to deliver unprecedented service to Guests. Now Hiring a Full Time Restaurant Assistant Manager (Anchorage & Wasilla locations) We need you to: Have 2-4+ years of restaurant management experience (preferably in a casual dining environment), Be a strong Team Player & Good communicator Be organized with a great attention for details Be at least 21 years old with Valid TAPS card We can offer you: 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance This Job Is open to applicants who do not have a college diploma

Job Description About the Job: As the Restaurant General Manager, you'll lead a dynamic team, handpicking and training the best crew to deliver exceptional customer experiences. Imagine the pride you'll feel setting the gold standard that others aspire to. You'll oversee the recruitment and training of your team, guiding them towards promotions and empowering them to build successful careers. By cultivating a team of top performers, you'll create a culture that's vibrant, optimistic, and incredibly rewarding. Your success will be reflected in the achievements of your team. RGMs work a 50-hour week, with 40 hours at regular pay and 10 hours at time and a half, providing a balanced and rewarding work experience. The Day-to-Day: Recruit, onboard, and conduct orientations for top Team Members and Shift Leads, ensuring a strong, well-prepared team. Develop a comprehensive training plan, mentoring Assistant Managers, Shift Leaders, and Team Member Trainers, and overseeing the execution of all training and development initiatives. Recognize and reward outstanding Team Member performance regularly, while fostering a culture of equity, inclusion, and belonging. Address and resolve conflicts promptly, maintaining a positive work environment. Personally engage with customers, swiftly resolving any issues to ensure a positive experience. Strategically schedule staff to optimize customer service, coach the management team on the CHAMPS standards, and lead product rollout meetings to ensure successful implementation. Analyze the restaurant's financial performance, manage the budget, and develop strategies to maximize profitability without compromising the customer experience. Stay informed about competitors and aim to exceed their standards in all aspects, including digital presence and loyalty programs. Is this you? 5 years in restaurant or retail management with a strong track record in people management. Proven ability to improve performance based on P&L analysis. Proficient with digital tools and platforms. Exceptional communication skills, including written, verbal, and interpersonal. Solid understanding of restaurant maintenance programs. Champions Taco Bell's culture and values, with a focus on Equity, Inclusion, and Belonging. Experienced in recognizing and motivating teams, with a successful track record in people development. Skilled in recruiting top talent and training both high and under-performing employees. Adaptable to change and experienced in supporting change management. Adheres to corporate policies and Occupational Health and Food Safety standards. Work-Hard, Play-Hard: Competitive pay Free meals Career advancement and professional development Más earth! Commitment to a sustainable future

Our Story : If you are looking for a career where you feel supported, then apply now! InnVentures has a reputation for offering a compassionate, caring and fun workplace. Our culture is sustained by service-oriented employees who care about each other, our guests and the communities where we live. We currently manage 40+ Marriott, Hilton, Hyatt and IHG brand hotels in 10 states. We only have 3 rules at InnVentures. (We can teach you the rest!) Rule #1 - Do everything you can for the customer! Rule #2 - Bring a good attitude to work with you every day and take pride in your work! Rule #3 - Have FUN! WHY WORK AT ONE OF OUR HOTELS? Fun, team-oriented environment Full-time and part-time positions available to meet your needs Great opportunities for growth Community Involvement Discounted hotel stays Recognition and awards Paid time off BENEFITS: We offer eligible employees a number of benefits to enhance their health and well-being: Group insurance, including medical, dental, vision and company-paid life insurance Paid time off including up to 80 hours vacation days, sick/ wellness leave and 8 holidays Company-matched 401(k) plan Bonus Plan Voluntary benefits including short term disability, long term disability, accident, life, critical illness and Flexible Spending Account Life enrichment benefits including hotel benefits, employee assistance program, leadership development program and more! Get paid daily with our Daily Pay Program! JOB OVERVIEW - ASSISTANT GENERAL MANAGER: Apply your leadership skills and ability to inspire others to create memorable experiences! As an Assistant General Manager, you play a vital role in sustaining our shared values and culture at your hotel. You will support, guide and mentor your hotel team and leading by example, you will champion them to provide great service for our guests resulting in great financial performance for our owners. A TYPICAL DAY: Interview, hire, train, support, coach and mentor various departments and teams. Champion great service and empower employees to take care of our guests. Cultivate relationships with guests to develop loyalty and maintain a high level of satisfaction. Apply problem solving skills to resolve guest and/or employee issues to their satisfaction. Monitor daily tasks to ensure that all standard operating procedures are followed. Assist with benefits administration, payroll and other human resources tasks including employee recognition and celebrations. Support and contribute to the proactive sales efforts of the sales team on a continual basis. Ensure that proper emergency procedures are communicated and followed, when necessary. Conduct property inspections to ensure the hotel is a clean, safe and secure environment. Plan for success and improvement with staff meetings, action plans and daily huddles. Support and fill in for the General Manager when needed. REQUIREMENTS: Prior hotel supervisory or leadership experience in at least one department in required. To be successful in this role, you need strong verbal and written communication skills. You must be able to drive, read, write, type and use various forms of technology. This job requires you to stand and move around for an entire shift and you also must be able to lift at least 25 pounds. Applicants must be available to work evenings, weekends and holidays. POTENTIAL CAREER PATH: General Manager InnVentures IVI L.P. is an Equal Opportunity Employer and maintains the policy of recruiting and retaining the best-qualified personnel who demonstrate the ability to perform competently and work well with others. It is the policy of InnVentures to provide equal employment opportunity regardless of race (including traits historically or culturally associated with race, such as hair texture and protective hairstyles), religion (including religious dress and religious grooming), color, age (40 and over), genetic information, disability (mental and physical), medical condition (as defined under state law), national origin (including language use restrictions and possession of a driver's license issued under section 12801.9 of the California Vehicle Code), ancestry, sex (including gender, gender identity, gender expression), sexual orientation, marital status, familial status, parental status, domestic partner status, citizenship status, pregnancy (including perceived pregnancy, childbirth, lactation, or pregnancy-related conditions), military caregiver status, military status, veteran status, or any other status protected by federal, state, or local law. This policy of nondiscrimination is applied to all aspects of the employment relationship. The Company complies with the Americans with Disabilities Act (ADA) and applicable state and local laws in ensuring equal opportunity and employment for qualified persons with disabilities. We also consider qualified applicants with criminal histories, consistent with legal requirements.

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $19 per hour - $21 per hour

Victra is the largest Verizon authorized retailer in the United States. As an Assistant General Manager, you'll get to encourage a sales team and create outstanding customer experiences in one of our retail stores. In this role, you'll be leading a store team from developing the best sales specialists and driving sales targets to financials and store merchandising. You'll be the one creating an outstanding in-store experience that will make customers feel good about our brand and solutions-and help them to choose our wireless products and services. Are you a person who thrives in a competitive atmosphere, while having fun with your team? If so, then you will fit right in. If you love helping others grow to their full potential and consistently deliver results, then Victra is the place for you. Apply today! We believe in #Performance #Collaboration #Integrity #Innovation #Integrity #Celebration On a typical day, you will take care of your guests and confirm that your coworkers have what they need. You will lead by example on the sales floor. Your interactions with customers will show your coworkers how it's done. You will coach them one on one and motivate them to reach the next level of performance. You will also be responsible for some daily operational tasks and will lead your team when the General Manager is away. * Leading your team by resolving customer issues and assisting with customer transactions. * Taking direction from store leader on day-to-day operations. * Setting and sharing daily/weekly/monthly goals with sales teams. * Providing your team with training and mentoring to deliver an outstanding customer experience by handling customer flow and store traffic. * Identifying any selling skill gaps, then building and implementing development plans to help the team meet and exceed sales metrics and quota assignments. * Running store operations - analyzing staffing needs, reporting financial and sales data, handling cash, meeting compliance, opening trouble tickets with Facilities/Network/IT as needed to ensure store up-time and functionality. * Monitoring inventory by restocking shelves with product, maintaining device security, and managing the cleanliness of the store. * Leading store merchandising and planogram compliance in accordance with company expectations. * Completing store opening and closing activities. * Collective responsibility on attaining store targets daily/weekly/monthly. Here is what we can offer you in exchange for your world-class work: * Paid Training * Premium Health, Dental, and Vision Insurance * Paid Maternity Leave * 401K Match * Tuition Reimbursement * 50% off Verizon Service * VNation Disaster Relief * Referral Bonus * Frequent Contests * Career Advancement Opportunities * A comprehensive benefit list can be viewed here. Please note that all benefits are subject to the terms and conditions of the plan document or insurance policy. From a fun work environment to an inclusive culture to amazing benefits, VNation is all about being part of a team that invests in you. Click here to learn more! Compensation: We are proud that our Assistant General Managers make a national average annual salary of $43,000 to $67,000, combining a base hourly rate of $15.00 plus uncapped commission. What we are looking for... You thrive in a sales environment and sharing this energy with a team that you can develop and motivate excites you most. You set the bar high when it comes to achieving goals, and you know how to motivate others to help you get there. You're open to new ideas, relate well with a variety of different people and are attuned to the needs of others to ensure that they can perform at their best. You know you've succeeded when your team is delivering. You will need to have: * Background in customer service within the retail, restaurant, or wireless industry preferred * 1-2 years of experience in a Customer Service or leadership role * Management experience in a commissions-based sales environment. * Proven track record of achieving challenging team and individual sales goals. * Balanced multiple opposing priorities in a multifaceted environment. * Set goals, evaluated performance, and developed a high performing team. * Basic interview skills and enhanced staffing knowledge. * High school diploma or GED. * One or more years of customer service, preferably in a retail or sales environment. * Willingness to work evenings, weekends, holidays, November through December, and/or during peak vacation periods. * At least 18 years of age * Legally authorized to work in the United States Physical Requirements * Ability to lift ten pounds. * Ability to stand for long periods of time Training Requirements All Assistant General Managers are required to attend and successfully complete a 4-day New Hire University (NHU) training program within 2 weeks of their official start date. This class may include overnight travel at the company's expense. All Dual General Managers are required to attend and successfully complete a 3-day General Manager University (SMU) training program within 30 days of completing NHU. This class may include overnight travel at the company's expense. Various online and computer-based training will be required throughout your employment with Victra. After you apply… You will be required to take a pre-hire assessment. It takes only 20 minutes or less to complete. If you're selected to move forward, one of our recruiters or hiring managers will reach out to tell you more about the role and answer your questions. Equal Employment Opportunity We're proud to be an equal opportunity employer - and celebrate our employees' differences, regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, or Veteran status.

About the RoleAs the General Manager, you are responsible for leading your team to deliver a profitable store business plan. You ensure your store achieves all key metrics and is meeting or exceeding goals. You are the link between the brand vision and how it comes to life in your store. You drive profitable sales growth through all aspects of the store to include, Customer Operations, Merchandising, Product Operations, and talent development. As the General Manager, you will teach and coach behaviors to your store team that delivers a best in class customer experience.What You'll Do Analyzes results, identifies opportunities and makes decisions in collaboration with the leadership team to drive key performance indicators Drive profitable sales through forecasting and scheduling Manages store budget for daily operations in support of the P&L Builds highly productive teams through sourcing, selecting and developing people Accountable for team performance through coaching and feedback. Teaches and trains to build capabilities. Leads the implementation and execution of all Standard Operating Procedures and initiatives Creates an inclusive environment Implements action plans to maximize efficiencies and productivity Performs Service Leader duties Represents the brand and understands the competitors Promotes community involvement Leverages OMNI to deliver a frictionless customer experience Ensures all compliance standards are met Who You Are 3-5 years of retail experience leading others College degree or equivalent experience preferred Demonstrated ability to deliver results Ability to effectively communicate with customers and employees College degree preferred Ability to maneuver around sales floor, stock room, and office; work around and with chemicals; lift/carry up to 30 lbs. Ability to work a flexible schedule, including travel, to meet the needs of the business including nights, weekends, holidays Ability to travel as required Business Acumen skills Established time management skills Strong planning and prioritization skills

You may have been an octopus in your past life so to speak. You like to mingle with your guests, while managing your staff, tracking inventory managing cash flow, observing the placement of silverware and wine glass setting on a table, and more. Your positive energy is contagious and spreads in the room. You may consider yourself a foodie and even a sommelier. But your team and guests look up to you as the epitome of excellent customer service and leadership. If you can relate to the above, you may be our future Food & Beverage Director. Here s what the job would look like: As the Food and Beverage Director, you will be in-charge of the entire food and beverage department of the hotel. You are the champion of excellent service, creating an ambiance that promotes a memorable and positive experience for all of the restaurant s guests and food and beverage-related service, while controlling labor and food cost. Here are your responsibilities: Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc. Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market. Implement effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to policies and procedures. You may be assigned the following: Participate in the development of the annual budget; develop short and long term financial operating plans Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc. Participate in Manager on Duty coverage program, which may require occasional weekend stayovers Participate in community public relations for the hotel. Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook. Perform general cleaning tasks to adhere to health and safety standards. Perform in the capacity of any position supervised. Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards. Perform special projects and other responsibilities as assigned. Here are our expectations from you: Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Rules of Conduct. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests. Report any unusual occurrences and/or request to the General Manager. Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.

About Us At 49th State Brewing Airport, we do more than serve great beer and food we re one of the first and last Alaska experiences travelers get. Our vision is simple and bold: Share Alaska with the world. Our mission is to transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska. Everything we do is guided by our Core Values: Be Legendary, Be Honorable, Be One Team. Northern Hospitality Group owns and operates multiple restaurants, hotels, and breweries in Anchorage and Denali National Park. We re growing fast, and we re looking for leaders who are fired up about hospitality, ready to raise the bar, and excited to represent Alaska on a world stage. Position Summary The Front-of-House (FOH) Manager is the pulse of the dining room leading the floor, driving the guest experience, and setting the standard every shift. You ll run service in partnership with BOH leadership through opening, mid, and closing shifts, coaching and motivating the team in real time while ensuring every guest gets the gold-standard 49th State experience. This role is all about energy, precision, and leadership under pressure. You ll be the one who keeps the service flowing, the staff aligned, and the guest experience legendary even when the airport rush hits hard. Because this position is located inside the airport, employment is contingent upon passing a criminal background check and meeting all badging requirements. If you are unable to obtain an airport badge, you will not be eligible to work in this location. Manager-in-Training (MIT) Program All new managers participate in our structured Manager-in-Training (MIT) Program, designed to immerse you in our culture, operational playbook, and high-standard service model. We set you up for success from day one, with hands-on learning and clear expectations built around our Core Values: Be Legendary, Be Honorable, Be One Team. Essential Duties & Responsibilities Shift Execution Lead opening, mid, and closing shifts to ensure the restaurant is fully prepped and running at peak performance. Manage daily FOH operations including cleanliness, organization, staffing, and revenue opportunities. Use sound judgment to adjust zones and staffing levels based on real-time volume and airport traffic patterns. Quickly identify critical issues, make confident decisions, and keep the shift moving smoothly. Guest Relations Management Own the guest experience from hello to goodbye especially for travelers who may be tired, rushed, or celebrating. Handle guest recovery expertly, turning challenges into legendary wins. Set the tone for hospitality that reflects Alaska at its best. Hold staff accountable to service standards that never slip. Personnel Management Support the General Manager with hiring and termination recommendations. Train, coach, develop, and discipline FOH team members through clear feedback and expectations. Build strong teams through ongoing education and effective training programs. Recognize talent, nurture growth, and create a culture people want to be part of. Operational Execution Oversee supply deliveries and inventory; ensure invoice records are accurate and organized. Maintain consistent safety, sanitation, and compliance standards. Ensure full compliance with all local, state, federal, and airport regulations. Enforce safe and legal alcohol service (TAPS compliance). Execute company initiatives with a constant drive to improve quality, service, and operations. Knowledge, Skills & Abilities Required A genuine passion for hospitality and creating unforgettable guest experiences. Strong eye for detail you notice the small stuff before it becomes big stuff. Ability to lead confidently in a fast-paced, high-volume, high-visibility environment. Proven leadership skills and ability to build relationships across all levels. High integrity, professionalism, and maturity. Great problem-solving instincts and sound judgment. Excellent math, reading, writing, and communication skills. Essential Physical Requirements Ability to walk and stand for up to 12 hours. Continuous reaching, bending, and stretching throughout service. Lift and carry up to 50 lbs. Education & Certifications Bachelor s degree preferred, not required. Current TAPS and Food Handler or ServSafe certifications required or ability to obtain within 30 days of hire. Experience 1+ year experience in a high-volume ($3 $5 million), casual/upscale restaurant strongly preferred. Supervisory or management experience preferred. Salary Commensurate with experience. Equal Opportunity Employer Northern Hospitality Group and its affiliates are Equal Opportunity Employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation

Job Description About the Job: As the Restaurant General Manager, you'll lead a dynamic team, handpicking and training the best crew to deliver exceptional customer experiences. Imagine the pride you'll feel setting the gold standard that others aspire to. You'll oversee the recruitment and training of your team, guiding them towards promotions and empowering them to build successful careers. By cultivating a team of top performers, you'll create a culture that's vibrant, optimistic, and incredibly rewarding. Your success will be reflected in the achievements of your team. RGMs work a 50-hour week, with 40 hours at regular pay and 10 hours at time and a half, providing a balanced and rewarding work experience. The Day-to-Day: Recruit, onboard, and conduct orientations for top Team Members and Shift Leads, ensuring a strong, well-prepared team. Develop a comprehensive training plan, mentoring Assistant Managers, Shift Leaders, and Team Member Trainers, and overseeing the execution of all training and development initiatives. Recognize and reward outstanding Team Member performance regularly, while fostering a culture of equity, inclusion, and belonging. Address and resolve conflicts promptly, maintaining a positive work environment. Personally engage with customers, swiftly resolving any issues to ensure a positive experience. Strategically schedule staff to optimize customer service, coach the management team on the CHAMPS standards, and lead product rollout meetings to ensure successful implementation. Analyze the restaurant's financial performance, manage the budget, and develop strategies to maximize profitability without compromising the customer experience. Stay informed about competitors and aim to exceed their standards in all aspects, including digital presence and loyalty programs. Is this you? 5 years in restaurant or retail management with a strong track record in people management. Proven ability to improve performance based on P&L analysis. Proficient with digital tools and platforms. Exceptional communication skills, including written, verbal, and interpersonal. Solid understanding of restaurant maintenance programs. Champions Taco Bell's culture and values, with a focus on Equity, Inclusion, and Belonging. Experienced in recognizing and motivating teams, with a successful track record in people development. Skilled in recruiting top talent and training both high and under-performing employees. Adaptable to change and experienced in supporting change management. Adheres to corporate policies and Occupational Health and Food Safety standards. Work-Hard, Play-Hard: Competitive pay Free meals Career advancement and professional development Más earth! Commitment to a sustainable future

Job Description Red Robin isn't your typical burger restaurant. Since the doors opened at our first location in Seattle in 1969, we've always been a team filled with unbridled energy, magnetic personalities, and a passion for having fun! We invite you to join us and surround yourself with people who share our values: HONOR Unbridled caring for the Team, Guest and Company. INTEGRITY Doing the right thing! SEEKING KNOWLEDGE Seek first to understand, then to be understood. HAVING FUN Make the ordinary extraordinary and the mundane fun. These VALUES create an "Unbridled" culture where Team Members and Managers use honor, integrity, seeking knowledge and having fun to deliver unprecedented service to Guests. Now Hiring a Full Time Restaurant Assistant Manager (Wasilla location) We need you to: Have 2-4+ years of restaurant management experience (preferably in a casual dining environment), Be a strong Team Player & Good communicator Be organized with a great attention for details Be at least 21 years old with Valid TAPS card We can offer you: 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance This Job Is open to applicants who do not have a college diploma

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $19 per hour - $21 per hour