Assistant restaurant manager jobs in Council Bluffs, IA - 441 jobs

$16.00 - $17.00 Per Hour Employer: DRM Inc. Why should you join the DReaM Team? To be part of a family focused culture that allow you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! As a member of our team you will have the opportunity an support to develop your professional and personal skills by participating in our free leadership development curriculum. Additional benefits to you can include; free and discounted meal benefit, comfortable working attire (you can wear JEANS!), career advancement opportunities, as well as health benefits! Health/Dental/Vision/Life Insurance* Short Term Disability Long Term Disability Paid Time Off* Employee Referral Bonus Opportunities Years of Service Program 401(k) Plan* What will you be doing in the restaurant? Inspire and supporting your team to provide their best service to customers in ensuring they meet their hunger needs to fulfill their DReaM's in making a difference in our communities. Examples including but not limited to: Lead and inspire your team to ensure our customers have a positive and inviting experience by providing positive feedback and setting goals. Ensure the restaurant remains clean and provides a safe environment by utilizing maintenance and food safety guidelines. Be adaptable to a variety of situations to support your team's abilities and knowledge to handle their roles in meeting customer needs. Remain calm and utilize your knowledge to help diffuse and resolve customer issues and employee wellness concerns. Provide coaching and positive feedback to your team in developing their professional and personal skills to take on new challenges. Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. Have FUN! What does it take to join the fun & inspiring DReaM team? The desire to grow and succeed in your personal & professional development. Ex: Display strong, effective people oriented relationship skills, and master foundational professional skills. Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. Have experience leading a diverse team in a restaurant capacity preferred. Adequate driving record to include valid driver's license & insurance. Ability to work flexible hours and work independently as well with a variety of personalities. Background check completed satisfactorily * be at least 18 years old. Ability to meet tight deadlines and work in a fast-paced environment. DRM is EOE *Based on Eligibility

Job DescriptionDescription: Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Our franchise organization, Mohave GC, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

CyHawk Hospitality, Inc., franchisee for Perkins American Food Co (formerly Perkins Restaurant & Bakery), is now hiring an Assistant Manager for our locations in Omaha. Weekends are required with a 50-hour typical work week. This is a 24/7 location, and availability to work all shifts, including overnights is required. This position will report to the General Manager and will work at our Omaha location. Benefits include 2 weeks of vacation, health, dental, life/disability insurance, and more. Plus, we're closed on Christmas day. Annual salary is $55,000 - $58,000 depending on experience, plus bonus. CyHawk is a growing company that opened our first Perkins in 2007 and is now operating 21 locations.. SUMMARY OF POSITION Assists the General Manager in restaurant operations and in 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 restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. REPORTING RELATIONSHIPS Reports: Directly to General Manager Internal: Extensive contacts with all levels of store personnel as well as all home office departments. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools LEADERSHIP ABILITIES Demonstrates principles actions, uses sound judgment and follow through on commitments. Anticipates problems and issues and makes timely and sound decisions. Demonstrates a passion and working knowledge of food, liquor, beer and wine. Leads by example and maintains a guest first focus. Sets and shares goals with team, monitors and tracks progress of goals. Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement. Clarifies roles, responsibilities, priorities and expectations. DisclaimerThis position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. Compensation: $55,000.00 - $58,000.00 per year Founded in 1958, Perkins operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.

************** GRETNA - Opening October 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Business Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Job Title: Director of Food & Beverage FLSA Status: Exempt Hours: Full-time (primarily Monday - Friday; 7:30 AM - 4:30 PM with occasional weekends, evenings, or holidays) Pay Rate: Range starts at $85,898/year Reports To: Vice President of Guest Experience Summary: The Director of Food & Beverage defines and champions the next culinary identity of Omaha's Henry Doorly Zoo & Aquarium and the Lee G. Simmons Wildlife Safari Park. This role leads the vision, strategic direction, and full operational orchestration of a complex multi-unit food, beverage, and catering program at the nation's top-ranked Zoo and Wildlife Safari Park, which together welcome nearly two million guests each year. The role offers a rare opportunity for a modern hospitality leader to elevate dining in one of the most dynamic experience environments, spanning open-air venues and portables with high seasonal volume to immersive guest spaces, private events, and signature evening events. The Director is responsible for delivering exceptional guest experiences by advancing food & beverage quality, service standards, and operational performance. This position serves as the organization's culinary strategist and culture-builder, overseeing staff development, financial outcomes, and long-term program innovation. Duties and Responsibilities/Essential Functions (include but not limited to) : Strategic Leadership & Program Elevation Ensure every meal enhances the guest journey and reflects the Zoo's commitment to conservation, community, and world-class hospitality. Provide overall leadership and direction for the food & beverage program at the Zoo and Wildlife Safari Park. Develop and execute a comprehensive vision to elevate the culinary program, with emphasis on quality, menu innovation, sustainability, and guest satisfaction. Lead performance management for the food & beverage program through data-driven oversight of key performance indicators (KPIs) including but not limited to: time-of-service, per-capita spend, and expense ratios-aligning financial outcomes with guest satisfaction and organizational goals. Lead the exciting redesign of the onsite catering program to elevate private event experiences and expand revenue opportunities. Advise Vice President of Guest Experience (VP) and collaborate with campus operations and business systems teams on infrastructure updates, venue remodeling, equipment upgrades, technology and POS enhancements, and flow design that will improve throughput and create a delightful queuing, ordering, and fulfillment experience for guests. Lead sustainability evolution related to sourcing, packaging, waste reduction, and environmentally responsible operations in alignment with the Zoo's conservation goals. Guest Experience & Quality Standards Lead the establishment of elevated service and presentation standards that not only exceed industry expectations, but also define the Zoo and Wildlife Safari Park as a premier destination for hospitality and guest care. Advance culinary excellence by developing innovative menus, seasonal offerings, and on-trend dining concepts that align with Zoo and Wildlife Safari Park experience and meet evolving guest preferences and dietary needs. Advance the culinary experience as an integral component of the guest journey, representing Food & Beverage in cross-departmental planning and management meetings to ensure its integration and success in the overall experience. Develop and maintain inclusive culinary offerings that prioritize guest safety, satisfaction, and accessibility, ensuring menus reflect a broad range of dietary preferences, allergen sensitivities, and price points that accommodate guests across all income levels. Support the delivery of culinary program offerings and a safe, welcoming dining experience through clear communication, effective staff training, and rigorous food-handling standards. Team Leadership & Culture Inspire and lead a dynamic and diverse team through clear direction, effective coaching, strong mentorship, and consistent accountability. Foster a culture rooted in hospitality, collaboration, safety, and continuous professional growth across all levels of the food & beverage operation. Drive consistency and excellence in service delivery by establishing clear expectations, monitoring performance, and supporting staff in achieving operational and guest satisfaction goals. Operations & Compliance Oversee strict compliance with all local, state, and federal health regulations including U.S. FDA Food Code, Nebraska Pure Food Act, and Douglas County Health Department food safety standards. Develop, implement, and improve systems and training for monitoring food safety, sanitation and allergen management across all venues. Ensure strict adherence to all local and state liquor laws including compliance with Nebraska Liquor Control Commission regulations and liquor license requirements. Implement and enforce beverage purchasing and storage protocols and responsible alcohol safe service policies. Oversee all permitting, licensing, and inspection processes, ensuring accurate documentation, timely renewals, and consistent adherence to health and safety regulations that uphold organizational compliance and operational excellence. Align compliance practices with Zoo's unique operational environment including emergency-readiness and safety planning. Champion innovation in technology including POS systems, mobile ordering, and data analytics that guide menu engineering, labor modeling, demand forecasting, and guest experience optimization. Financial & Vendor Management Oversee vendor partnerships, contract negotiations, and procurement to ensure quality products, competitive pricing, and reliable supply chains. Proactively source and evaluate new vendor opportunities that support evolving guest expectations and keep the culinary program aligned with industry trends and best practices. Oversee financial planning and performance including budgeting, forecasting, pricing strategies, and profit and loss management to ensure healthy and sustainable margins. Build and maintain systems that deliver targeted food cost percentages, inventory management, and labor efficiencies across seasonal fluctuations. Knowledge, Skills, and Abilities: Proven leadership experience in large-scale, high-volume food service operations, preferably in attractions, cultural institutions, hospitality venues, or zoos/aquariums. Strong culinary and operational knowledge with the ability to translate emerging trends and guest preferences into successful, scalable offerings across varied locations. Expertise in financial management, budgeting, forecasting, and P&L analysis. Excellent leadership, communication, and interpersonal skills with the ability to inspire, develop, and support diverse teams. Strong vendor management, negotiation, and partnership-building skills to support efficient procurement and high-quality product delivery. Proficiency in POS systems, Microsoft Office suite, and data-driven decision-making tools. Commitment to high standards of guest service, food safety, quality, and consistency across all dining venues. Supervisory Responsibilities: Direct oversight of the Food & Beverage management team and indirect leadership of all Food & Beverage staff. Responsible for recruitment, training, performance management, and succession planning within the department. All leaders are expected to: Foster connection, trust and transparency by leading with honesty, consistency, and inclusion. Leaders who embody these principles build a sense of community - creating an environment where team members feel seen, valued and united in purpose. This foundation enables teams to thrive and share in the joy of working together toward common goals. Maintain two-way communication by regularly connecting with team members and encouraging dialogue. Open communication fuels innovation by ensuring all voices are heard and ideas are shared, driving our collective impact. Create space for feedback-both giving and receiving-and follow up meaningfully. By valuing feedback, we promote an environment of care, where growth and improvement are supported, leading to impactful outcomes for both individuals and teams. Model accountability and responsiveness by owning outcomes and addressing issues timely. This demonstrates care for the team's well-being and ensures that our actions have a meaningful, positive i mpact on the organization. Promote psychological safety by supporting open expression without fear of retaliation or judgment. A psychologically safe environment is fundamental to fostering joy in the workplace and enables everyone to contribute to our collective success with confidence. Qualifications: Bachelor's degree in Hospitality Management, Culinary Arts, Business, or related field preferred; equivalent experience considered. Minimum of 7-10 years of progressive leadership in food & beverage management, with at least 3 years in a senior or director-level role. Experience managing multi-unit operations and large teams. ServSafe or Food Protection Manager Certification (or ability to obtain within 30 days). Must be available to work weekends, holidays, and extended/evening hours as required. Valid driver's license required. Food Handler Permit Requirement: As of February 1, 2026: All food and beverage employees at the Zoo must possess an active Food Handler Permit registered with the Douglas County Health Department at time of hire, or must successfully complete Food Handler training and obtain a certificate within 30 days of employment. Training is provided onsite at the Zoo and is paid at the employee's regular hourly rate. The Zoo will cover the certification fee ($20) for the employee's initial certification attempt. Any additional attempts required to obtain certification will be at the employee's expense. Failure to demonstrate or obtain the required certification within the specified timeframe is a violation of health code requirements and will result in termination. Work Environment/Physical Demands: Ability to work in both indoor and outdoor environments under varying weather conditions. Must be able to lift up to 50 pounds and stand/walk for extended periods. Remote Work: Remote work may be feasible at times, based on seasonality and operational needs. DISCLAIMER The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor is it to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job. Omaha's Henry Doorly Zoo & Aquarium is an Equal Employment Opportunity Employer as defined by the EEOC.

Join WesleyLife and Help Revolutionize the Aging Experience! Discover how WesleyLife is redefining what it means to age well: The WesleyLife Way Why Work at WesleyLife? At WesleyLife, we're not just a workplace-we're a community that values your growth, well-being, and happiness. With over 77 years of excellence in senior living, we believe in empowering our team members to make a difference while enjoying a fulfilling, supportive, and rewarding work environment. Heritage House, nestled on 17 acres in Atlantic, Iowa, offers a modern farmhouse aesthetic and breathtaking views of the surrounding landscape. As Atlantic's premier community for active individuals aged 55 and older, Heritage House embodies simplicity and charm. Residents and team members embrace a friendly, welcoming atmosphere where friendships flourish over shared meals and community activities. Proudly integrated into the Atlantic community, Heritage House offers a newly renovated campus with opportunities for innovative professionals seeking a rewarding career with flexible scheduling, competitive compensation, and a supportive work environment. A Typical Day for a Food & Beverage Team Member with Heritage House: You will have the opportunity to directly and positively impact the health and wellbeing of the people you serve through the provision of professional food and beverage services. We have availability for PRN team members and part time team members in both our server roles as well as prep cook and homemaker functions. What We Offer You: We know you want more than just a paycheck-you want a career that offers flexibility, fulfillment, and a chance to make a real difference. At WesleyLife, we provide: Daily Pay: Need your wages before payday? Use our free Daily Pay app to access your earnings when you need them. Your Health and Well-being Matter to Us Scholarship Reimbursement: Up to $3,000 per year to help you further your education. Tuition Reimbursement: Up to $1,500 per year for your continued learning. Wellness Incentives: Free wellness membership Educational Discounts: Enjoy an 18% discount at Purdue University Global. Perks You'll Love Referral Bonus Program: Earn bonuses for referring qualified candidates. WesleyLife has been certified as one of Senior Care's Best Places to Work! WesleyLife is proud to be certified as one of Senior Care's Best Places to Work by WeCare Connect! We value teamwork, respect, and integrity, and we're dedicated to creating an environment where every team member feels appreciated and supported. Ready to Join Us? Qualified candidates will be contacted to move forward in the hiring process. Unfortunately, WesleyLife cannot sponsor applicants for work visas. WesleyLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. As part of our commitment to your well-being, you'll need to complete a pre-hire health assessment and drug screen.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Director of F & B for The Farnam, Autograph Collection in Omaha, NE. Annual Salary: 115k-127k per year Job Purpose: Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee. Warm, knowledgeable service and helpful guidance reassure guests they've made the right choice to stay with us. Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must have some culinary training and/or experience in a fine dining establishment. Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day. Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits at a Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

←Back to all jobs at Holiday Inn Downtown Omaha - Downtown Airport Food and Beverage Director Holiday Inn Omaha is seeking a dynamic and experienced Food and Beverage Director to lead and oversee all aspects of our food and beverage operations. This role is responsible for ensuring exceptional guest experiences, managing staff, maintaining high standards of quality and safety, and driving profitability across all F&B outlets including the restaurant, bar, room service, and banquet operations. Key Responsibilities Oversee daily operations of all food and beverage outlets. Develop and implement strategic plans to meet financial goals and enhance guest satisfaction. Monitor inventory, control costs, and manage budgets effectively. Ensure compliance with health, safety, and sanitation regulations. Recruit, train, and manage F&B staff; foster a culture of teamwork and excellence. Address guest concerns and resolve issues promptly and professionally. Collaborate with sales and marketing teams to promote F&B offerings and events. Maintain vendor relationships and ensure timely procurement of quality supplies. Stay current with industry trends and incorporate innovative practices. Ability to work with the General Manager of the hotel to build a culture that creates a team environment. · Qualifications Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Minimum of 5 years of progressive experience in food and beverage management, preferably in a hotel setting. Strong leadership and team-building skills. Excellent communication and customer service abilities. Proficiency in POS systems and restaurant management software. Financial acumen with experience in budgeting and cost control. Knowledge of food safety regulations and best practices. Knowledge of IHG brand standards. Management of labor and guest service experience. Experience with banquets and large events. · Please visit our careers page to see more job opportunities.

Big Red Restaurant & Sports Bar, 8100 Cass Street, Omaha, NE is looking for an Assistant Manager. The Assistant Manger is responsible for helping oversee front & back of house operations. Specifically, bringing attention to coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. carried out in accordance with internal policies and procedures. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Understand completely all policies, procedures, standards, specifications, guidelines and training programs Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with General Manager Guidelines for approval or review Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Coordinate all training activities for staff and service employees to include the identification and analysis of training needs and the design and implementation of programs Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Assist other managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations Perform other work-related duties as assigned

Job Description Restaurant Assistant Manager Omaha, NE FUN Casual Restaurant - Unique Experience! NO LATE NIGHTS!!! Salary Range $48 - 58k We are looking for a Restaurant Manager who can help our locations grow and succeed while providing the best guest experience possible. Our restaurant managers identify and estimate quantities of food, beverages, and supplies to be ordered, schedule staff, evaluate health and safety practices against standards, and make decisions and solve problems concerning menus and staff. The manager will also monitor food preparation and cleaning methods, inspect equipment and food deliveries, monitor and oversee purchases, menus, staff, and payroll, and set goals for hourly staff to meet and hold them accountable when goals fall short. Our managers perform administrative activities such as scheduling and budgeting, communicate with customers, sales reps, and suppliers, and be in direct contact with the General Manager on a daily basis. We are looking for someone who brings a positive attitude and enthusiasm for hospitality with you every day and shares it with your team. Benefits: NO LATE NIGHTS Medical / Dental / Vision insurance packages Paid vacation Sick time 401(k) Growth opportunity for the right candidate in Omaha, Nebraska! Paying $48-58k!!! Qualifications: Always be able to provide consistent support to the success of the operation Honesty, integrity, and a love for customer satisfaction A strong understanding of restaurant P&L statements A true passion for the development and mentoring of others 3 plus years of restaurant management experience in a high-volume atmosphere Apply to be the Restaurant Assistant Manager in Omaha, NE today! To apply, e-mail your resume to *****************************

Begin a rewarding careerjoin Elm Crest Senior Living Community as a Dietary Manager, where your commitment and compassion will directly impact the lives of others! Why Join Us? People First: Develop meaningful relationships with residents and staff members Competitive Pay: $22.00-27.83/ hour + credit given for experience plus a $2,500 sign on bonus Schedule: This is a full-time day position with possible nights and weekends Supportive Team: We value our caregivers as much as our clients Quick Hiring: Apply today and hear back within 48 hours What You'll Do: Stay current on food service regulations, trends, and best practices Develop and maintain compliant meal service and nutrition systems Manage menus, purchasing, and vendor contracts cost-effectively Monitor food quality, safety, and sanitation standards Address resident and family feedback and support care planning Hire, train, and develop staff for strong team performance Pursue ongoing education and collaborate with a Registered Dietitian What You'll Need: Must be 18 years or older Ability to understand, read, write, and speak English Certified Dietary Manager (enrolled or graduate) with current state and food handler certifications 23 years of management/kitchen experience; LTC preferred Strong knowledge of food service operations and standards Skilled in problem-solving, budgeting, and systems management Proficient in MS Office; organized, flexible, and team-oriented Benefits Available to You: Medical, Dental, and Vision Insurance 403(b) with Discretionary Employer Match Life/AD&D Insurance Short- and Long-Term Disability Accident & Critical Illness Insurance Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the positions essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position. Powered by JazzHR PI389705fb358a-31181-39515501

RD Industries is a leading manufacturer of innovative closed-loop chemical containment and dispensing solutions, proudly headquartered in Omaha, Nebraska. With decades of expertise and a portfolio of patented technologies, we serve customers across the globe with products designed to improve safety, efficiency, and sustainability. At RDI, we are committed to engineering excellence, continuous improvement, and delivering best-in-class solutions that protect people and the environment. Our team thrives on collaboration, accountability, and innovation - making RD Industries a place where every employee can make a meaningful impact. Work hours: Monday through Friday 7:00AM to 3:15PM. Work hours are not flexible. Summary Under the general direction of the Production Manager, the Molding Manager is responsible for planning, organizing, and directing all injection molding and extrusion operations to ensure the safe, efficient, and timely production of quality products that meet customer, regulatory, and internal requirements. This role provides leadership for people, processes, equipment, and tooling to optimize safety, quality, delivery, and cost, while supporting new product introductions, continuous improvement initiatives, and the long-term operational health of the department. The Molding Manager works cross-functionally with Quality, Engineering, Maintenance, Scheduling, and Supply Chain to ensure production readiness, process capability, and capacity alignment in support of business objectives. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Leadership & People Management * Provide direct leadership to molding supervisors, extrusion operators, molding operators, and setup technicians, including performance management, coaching, training, and development. * Promote a culture of safety, accountability, teamwork, and continuous improvement. * Ensure adequate staffing, skills coverage, and training plans for all shifts. * Lead onboarding, certification, and cross-training for new hires and temporary labor. Production & Operations * Plan and control daily, weekly, and long-range molding and extrusion production activities to meet customer demand, quality standards, and cost targets. * Coordinate production schedules with Planning and Supply Chain to ensure efficient use of labor, machines, materials, and tooling. * Oversee all mold and extrusion line setups, startups, changeovers, and process validations. * Personally support mold pulls, tool installations, troubleshooting, and startups when required. Process Control & Quality * Establish, validate, and maintain robust molding and extrusion process parameters to ensure dimensional accuracy, cosmetic quality, and optimal cycle times. * Partner with Quality to investigate nonconformances, customer complaints, and internal defects, and implement corrective and preventive actions. * Drive scrap reduction through root cause analysis, process optimization, and mistake-proofing initiatives. * Ensure compliance with quality standards, work instructions, control plans, and documentation requirements. Tooling, Equipment & Maintenance * Coordinate mold and extrusion die repairs, preventive maintenance, and engineering changes using internal and external resources. * Monitor and manage tooling vendors for cost, quality, and turnaround time. * Maintain accurate records of tools, molds, machines, setups, and process history. * Ensure proper handling, storage, staging, and protection of molds, dies, and auxiliary equipment. New Product & Process Development * Lead and support sampling runs, tooling validations, and new product introductions. * Collaborate with Engineering on process development, capability studies, and design-for-manufacturability feedback. * Ensure production readiness prior to launch and drive stable handoff from development into full production. Continuous Improvement * Develop and implement improved systems, standards, and procedures to enhance safety, quality, delivery, and cost performance. * Identify and lead lean manufacturing, waste reduction, and process optimization initiatives. * Utilize data and KPIs to monitor performance and drive improvements. Communication & Reporting * Maintain clear and consistent communication with the Production Manager and Operations Director regarding safety, quality, output, staffing, tooling, risks, and opportunities. * Prepare and maintain accurate production reports, process documentation, and performance metrics. * Escalate issues proactively and recommend solutions. Safety & Compliance * Ensure compliance with company policies, safety standards, housekeeping expectations, and regulatory requirements. * Lead by example in maintaining a clean, organized, and safe work environment. Mathematical Skills * Ability to add, subtracts, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentages. Technical Training and Computer Skills * Proficient in Microsoft Word, Excel and Outlook. * Experience with NetSuite or experience in an ERP/MRP environment is ideal * Experience in working with robotic automation is a plus Education/Experience * High School Diploma/GED * Minimum of five years of experience processing and troubleshooting plastic injection molding machines * Experience in leading change & situational leadership Knowledge, Skills, and Abilities: * Excellent oral and written communication skills * Excellent people manager, open to direction and collaborative work style and a commitment to get the job done * Ability to operate in a systematic and logical manner Competencies * Leadership & Accountability * Delegation & Follow-Through * Motivating and Developing Others * Organizational & Time Management Skills * Problem Solving & Root Cause Analysis * Process Discipline & Attention to Detail * Continuous Improvement Mindset * Cross-Functional Collaboration * Technical Knowledge (Injection Molding & Extrusion) Supervisory Responsibility This position has supervisory responsibilities. Work Environment This job operates in production manufacturing warehouse. May be required to wear common (PPE) Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection. 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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. ESSENTIAL PHYSICAL DEMANDS AND TYPICAL WORKING CONDITIONS ADA Related Requirements 0-24% 25-49% 50-74% 75-100% Reading, monitoring work, support/guidance, analyzing, preparing data, creating reports, negotiations, communicating with employees, clients, and vendors. X Standing, walking, climbing, stooping, writing, listening, talking, kneeling, filing, sitting for extended periods. x Sedentary work (handling up to 10 pounds) x Office environment: handling office equipment and supplies. X Travel Travel is expected 0% of the time for this position. Benefits Package Includes: * Comprehensive Medical, Dental, and Vision Insurance * Short-Term and Long-Term Disability Coverage * 401(k) Retirement Plan with company contribution * Employee Assistance Program (EAP) * Flexible paid time off for vacation and personal time, in accordance with Company policy * 8 paid holidays * Employee Referral Program * PayActiv Wallet - access your earned pay on demand Additional Information This job description outlines the general nature and key responsibilities of the position. It is not intended to be an exhaustive list of duties. RD Industries, Inc. reserves the right to revise or assign additional responsibilities. Reasonable accommodations may be made for individuals with disabilities. The employee signature below constitutes the employee's understanding of the requirements, essential functions, and duties of the position. AAP/EEO Statement: RD Industries is an Equal Opportunity / Affirmative Action employer and maintains a drug free workplace. All qualified applicants are considered without regard to age, sex, gender identity, sexual orientation, race, color, national origin, religion, protected veteran's status, marital status, physical disability or any other characteristic protected by law.

$16.00 - $17.00 Per Hour Employer: DRM Inc. Why should you join the DReaM Team? To be part of a family focused culture that allow you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! As a member of our team you will have the opportunity an support to develop your professional and personal skills by participating in our free leadership development curriculum. Additional benefits to you can include; free and discounted meal benefit, comfortable working attire (you can wear JEANS!), career advancement opportunities, as well as health benefits! Health/Dental/Vision/Life Insurance* Short Term Disability Long Term Disability Paid Time Off* Employee Referral Bonus Opportunities Years of Service Program 401(k) Plan* What will you be doing in the restaurant? Inspire and supporting your team to provide their best service to customers in ensuring they meet their hunger needs to fulfill their DReaM's in making a difference in our communities. Examples including but not limited to: Lead and inspire your team to ensure our customers have a positive and inviting experience by providing positive feedback and setting goals. Ensure the restaurant remains clean and provides a safe environment by utilizing maintenance and food safety guidelines. Be adaptable to a variety of situations to support your team's abilities and knowledge to handle their roles in meeting customer needs. Remain calm and utilize your knowledge to help diffuse and resolve customer issues and employee wellness concerns. Provide coaching and positive feedback to your team in developing their professional and personal skills to take on new challenges. Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. Have FUN! What does it take to join the fun & inspiring DReaM team? The desire to grow and succeed in your personal & professional development. Ex: Display strong, effective people oriented relationship skills, and master foundational professional skills. Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. Have experience leading a diverse team in a restaurant capacity preferred. Adequate driving record to include valid driver's license & insurance. Ability to work flexible hours and work independently as well with a variety of personalities. Background check completed satisfactorily * be at least 18 years old. Ability to meet tight deadlines and work in a fast-paced environment. DRM is EOE *Based on Eligibility

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 at least 2 years of leadership experience in the restaurant, hospitality or retail industry with responsibility for financial results. 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. Keep in mind, this is just basic information. You'll find out more after you apply. And independently-owned franchised or licensed locations may have different requirements. Additional Info: If you want a management career with an innovative company, look no further than Pizza Hut. Apply today!

Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Salary Description $100,000 - $120,000 Salary

Join WesleyLife and Help Revolutionize the Aging Experience! Discover how WesleyLife is redefining what it means to age well: The WesleyLife Way Why Work at WesleyLife? At WesleyLife, we're not just a workplace-we're a community that values your growth, well-being, and happiness. With over 77 years of excellence in senior living, we believe in empowering our team members to make a difference while enjoying a fulfilling, supportive, and rewarding work environment. Heritage House, nestled on 17 acres in Atlantic, Iowa, offers a modern farmhouse aesthetic and breathtaking views of the surrounding landscape. As Atlantic's premier community for active individuals aged 55 and older, Heritage House embodies simplicity and charm. Residents and team members embrace a friendly, welcoming atmosphere where friendships flourish over shared meals and community activities. Proudly integrated into the Atlantic community, Heritage House offers a newly renovated campus with opportunities for innovative professionals seeking a rewarding career with flexible scheduling, competitive compensation, and a supportive work environment. A Typical Day for a Food & Beverage Team Member with Heritage House: * You will have the opportunity to directly and positively impact the health and wellbeing of the people you serve through the provision of professional food and beverage services. * We have availability for PRN team members and part time team members in both our server roles as well as prep cook and homemaker functions. What We Offer You: We know you want more than just a paycheck-you want a career that offers flexibility, fulfillment, and a chance to make a real difference. At WesleyLife, we provide: Daily Pay: Need your wages before payday? Use our free Daily Pay app to access your earnings when you need them. Your Health and Well-being Matter to Us * Scholarship Reimbursement: Up to $3,000 per year to help you further your education. * Tuition Reimbursement: Up to $1,500 per year for your continued learning. * Wellness Incentives: Free wellness membership * Educational Discounts: Enjoy an 18% discount at Purdue University Global. Perks You'll Love * Referral Bonus Program: Earn bonuses for referring qualified candidates. WesleyLife has been certified as one of Senior Care's Best Places to Work! WesleyLife is proud to be certified as one of Senior Care's Best Places to Work by WeCare Connect! We value teamwork, respect, and integrity, and we're dedicated to creating an environment where every team member feels appreciated and supported. Ready to Join Us? Qualified candidates will be contacted to move forward in the hiring process. Unfortunately, WesleyLife cannot sponsor applicants for work visas. WesleyLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. As part of our commitment to your well-being, you'll need to complete a pre-hire health assessment and drug screen.

************** AKSARBEN - Opening April 2026!! ************** Your Role at Red Door Woodfired Grill At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint. Reporting directly to the Culinary Partner, the Kitchen Manager supports all back-of-house operations with a focus on execution, team development, and consistency. This role leads by example-balancing hands-on cooking, coaching, and organization to uphold Red Door's commitment to scratch-made quality, smooth service, and memorable guest experiences. The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door's standards are executed with precision, care, and passion every shift. Path of Progression This is a salaried leadership position with performance-based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence-qualities that open the door to future partnership opportunities within the Red Door family. Benefits Offered For all Full-time Restaurant Managers Medical, Dental, Vision & Pharmacy Benefits Company-provided Life Insurance & AD&D Insurance Short-Term Disability 401(k) With Employer Match (age 21 & older) Perks & Rewards Competitive pay + quarterly bonus Paid Time Off Business Casual Work Attire Meal Discount YOUR IMPACT AND RESPONSIBILITIES Culinary Leadership & Operations Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality. Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines. Conduct line checks, station setups, and shift walk-throughs to maintain readiness and excellence. Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction. Maintain cleanliness, sanitation, and organization in all kitchen areas. Oversee proper storage, labeling, and rotation of all products. Support the maintenance and care of all kitchen equipment. Team Development & Training Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork. Assist with recruiting, onboarding, and developing new culinary team members. Provide daily feedback, coaching, and recognition to strengthen team performance. Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities. Lead by example-modeling consistency, integrity, and genuine hospitality. Operational Standards & Financial Responsibility Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls. Monitor food quality, waste, and portioning to maintain food cost goals. Support scheduling, labor planning, and daily prep levels based on business volume and forecasts. Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns. Uphold all safety, sanitation, and compliance standards. Cross-Department Collaboration Partner with front-of-house leadership to ensure smooth coordination between kitchen and service teams. Maintain open and professional communication to support timely, accurate, and guest satisfaction. Foster teamwork across departments to ensure Red Door's brand promise is delivered on every plate. QUALIFICATIONS What Success Looks Like Every shift runs smoothly, with efficient communication and teamwork. Dishes are executed consistently and presented to Red Door standards. The kitchen team feels supported, trained, and motivated. Labor, waste, and food cost goals are achieved through smart, proactive management. Cleanliness, organization, and morale remain high every day. The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence. Qualities that Shine Here Dependable and detail-oriented with a passion for culinary excellence. Hands-on leader who leads through action, not just direction. Calm, confident, and adaptable in fast-paced environments. Strong communicator who builds trust across the team. Organized, self-motivated, and driven to grow within the Red Door brand. Required Skills Minimum 2-3 years of kitchen leadership experience in a full-service or upscale restaurant. Strong culinary knowledge and understanding of scratch cooking techniques. Availability to work a flexible schedule, including nights, weekends, and holidays. Ability to stand, walk, and move for extended periods and lift to 50 pounds. Proven ability to manage people, processes, and priorities with professionalism. Must uphold all Red Door standards for safety, sanitation, and hospitality. RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.

Big Red Restaurant & Sports Bar, 2323 Laverna St. Fremont, NE is looking for an Assistant Manager. The Assistant Manger is responsible for helping oversee front & back of house operations. Specifically, bringing attention to coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. carried out in accordance with internal policies and procedures. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Understand completely all policies, procedures, standards, specifications, guidelines and training programs Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with General Manager Guidelines for approval or review Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Coordinate all training activities for staff and service employees to include the identification and analysis of training needs and the design and implementation of programs Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Assist other managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations Perform other work-related duties as assigned