Assistant restaurant manager jobs in Grand Forks, ND

Job Description Every employee is an important part of the Petro Serve team, and our continued success depends on finding the right person for the job. We offer competitive wages for every position as well as an energetic working environment that thrives and relies on excellent team work. Store #201 - 4701 S Washington Street, Grand Forks, North Dakota 58201 Pay: Up to $21.00 per hour; DOE Sign on Bonus: $2,000 Benefits 401(k) 401(k) matching Health Insurance Dental Insurance Vision Insurance Employee Discounts Paid Time Off Signing Bonus Weekly day range: Monday to Friday Weekend availability Experience: Food Industry: 1 year (Preferred) Responsibilities Monitor all food merchandisers according to demand and expiration time requirements Implement food preparation methods and portion sizes to ensure food quality, appearance and consistency Order and inventory food and supplies Train and develop staff by continuously improving their skills and knowledge Uphold company food safety, food handling and sanitation requirements to ensure the health and safety of our customers and employees Comply with health and fire regulations regarding food preparation and serving to ensure we meet standards #hc111079

Every employee is an important part of the Petro Serve team, and our continued success depends on finding the right person for the job. We offer competitive wages for every position as well as an energetic working environment that thrives and relies on excellent team work. Store #201 - 4701 S Washington Street, Grand Forks, North Dakota 58201 Pay: Up to $21.00 per hour; DOE Sign on Bonus: $2,000 Benefits 401(k) 401(k) matching Health Insurance Dental Insurance Vision Insurance Employee Discounts Paid Time Off Signing Bonus Weekly day range: Monday to Friday Weekend availability Experience: Food Industry: 1 year (Preferred) Responsibilities Monitor all food merchandisers according to demand and expiration time requirements Implement food preparation methods and portion sizes to ensure food quality, appearance and consistency Order and inventory food and supplies Train and develop staff by continuously improving their skills and knowledge Uphold company food safety, food handling and sanitation requirements to ensure the health and safety of our customers and employees Comply with health and fire regulations regarding food preparation and serving to ensure we meet standards

Job DescriptionBenefits: 401(k) Bonus based on performance Dental insurance Health insurance Opportunity for advancement Training & development At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've 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! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! 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. POSITION ACTIVITIES AND TASKS Assists the General Manager in planning and analyzing administration and operations manpower. Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees. Ensures proper management of the facility and equipment through preventive Maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application. Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories. Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies. Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourlys supervision. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Ensures the thorough training and development of non-exempt personnel directly supervised. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30 wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from Regional Manager as to the specific procedures and assignments. EDUCATION LEVEL REQUIRED: High school diploma; some college or degree preferred. EXPERIENCE REQUIRED: 1 2 years managerial experience preferred, preferably in the food service industry Disclaimer This 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.

Job Description Welcome to the sizzling world of IHOP where pancakes meet passion, and every day is a journey through syrupy delights! If you're hungry for a career that's as rewarding as our breakfast menu, you're in for a treat. As a Restaurant Assistant Manager you won't just manage - you'll lead, inspire, and taste success like never before! GET TO KNOW US BETTER: With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! GET TO KNOW THE ROLE: Position Type: Full-Time Details: Expect a mix of shifts to keep the pancake griddles sizzling. Your management journey will be at the heart of our clean and organized IHOP location. Your typical shift: As the Restaurant Assistant Manager at IHOP, your day is a symphony of sizzling griddles, happy guests, and the sweet sound of success. The morning kicks off with a team huddle - you're the conductor setting the tone for a day of exceptional service. Dive into the kitchen, where you'll coordinate the perfect pancake dance, ensuring every dish leaves the kitchen in a flawless flip. Lunchtime brings the hustle and bustle, but you navigate the rush with a cool demeanor, handling challenges like a seasoned pancake flipper. Your leadership keeps the team energized and the guests coming back for more. Evening rolls around, and it's time to review the day's performance, recognizing your team's efforts and planning for an even better tomorrow. As the sun sets on another successful day at IHOP, you can't help but smile - knowing you've contributed to a stack of happy memories for both guests and your team. If this sounds like the right fit for you, we need our candidates to meet the following requirements: Minimum Requirements: High school diploma or equivalent 2+ years of related experience and/or training Preferred Qualifications: Certification through IHOP training courses READY TO APPLY? Hungry for success? It's time to take the first bite! Our 3-minute, mobile-friendly initial application is your ticket to joining the IHOP family. Apply now and let the pancake adventure begin! Short, sweet, and easy - just like our famous pancakes.

Job Description About You You are an exceptional leader and know how to run a restaurant. You are passionate about making a difference for our guests and our team members, every single day. You are a persuasive problem solver with a knack for managing a restaurant P&L. Do you find yourself regularly setting high standards and always strive to achieve them? You are a collaborative and dynamic leader with enough charisma to go around. You are just what we're looking for. About Noodles We have four core values that guide every decision we make: We care about people, are passionate about our food, take pride in what we do and love life! We provide opportunities to learn culinary skills working with fresh food and the art of personal connection with our guests. Come join our amazing team, make new friends, develop your career and have fun! *Veterans and those with previous military experience are encouraged to apply! Your Day in the Life · Delegate responsibilities to your team of rock stars · Manage with integrity, live the culture and beliefs of Noodles &Company · Roll out company initiatives in your restaurant with full force · Continually review restaurant operations to identify any issues, concerns and opportunities · for improvement · Surprise every guest with the experience and make them feel like family · Give team members timely and actionable feedback on their performance · Manage and motivate team members through positive and respectful leadership · Strive to exceed company standards in food quality, food safety, and cleanliness · Keep your restaurant staffed with outstanding Noodlers · Recognize your team members for a job well-done · Facilitate the Leadership Development Program, My Road Trip, with your team, identify and · foster future leaders · Make your restaurant better than it was the day before · Manage restaurant P&L by tracking expenses vs. annual budget What You Bring to the Team · Minimum of three years restaurant/retail experience and two years of management · experience · Must be at least 18 years old · Ability to handle sensitive information and situations with skill and discretion · Ability to make guests smile uncontrollably · Articulate · Must thrive in a fast-paced environment · Must have a strong work ethic and accountability · Willingness and ability to work nights, weekends and holidays · Ability to work necessary hours. We find that a typical work week for GMs is 47.5 hours. Our · expectation is that you work additional hours as needed to ensure that your restaurant · thrives · Position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, · pushing, pulling or moving objects up to 55 pounds · Certain other physical requirements may apply, as reasonably applicable in a standard · kitchen/restaurant environment

Food Pantry Director Full Time MINISTRY SUMMARY, SCOPE, AND DESCRIPTION The Food Pantry Director will oversee the day-to-day operations of Food Pantry program within the HC Community Care Center. MINISTRY DUTIES AND RESPONSIBILITIES The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned. Food Pantry Program Management: Manage food purchases and donations to maintain a solid inventory of dry, chilled, & frozen foods & personal products. Manage food distribution and logistics. Follow and maintain shelf-life procedures. Maintain and submit required records and statistics to the Great Plains Food Bank. Manage the food pantry to match the need that exists in the Grand Forks area. Oversee client care. Volunteer Responsibilities: Coordinate and schedule volunteer teams. Manage and lead volunteer tasks. Community Relations/Outreach: Ensure collaboration with the Great Plains Food Bank and other food pantries, non-profits, for-profits, government agencies, and organizations in the Grand Forks area. QUALIFICATIONS Possess familiarity, training, experience, skills, and gifts in a variety of ministry settings related to the specific ministry area. Familiarity with computer systems - preferred experience in Oasis. Be able to respond to crisis situations in a calm, gracious, and confident manner. Experience in recruiting and training volunteers. Be able to relate to people in a variety of settings, demonstrating excellent interpersonal skills (i.e. groups, individuals, all ages, etc.) Communicate effectively with staff, church members, people in the community, and others. Possess and utilize leadership skills. Experience providing strategic financial leadership to a church or non-profit. Experience managing a team. Ability to lift at least 25lbs unassisted TRAINING & DEVELOPMENT For growth and development, the Food Pantry Program Director will take advantage of national training or local training opportunities offered by HOPE Church or other local organizations. TIME COMMITMENT Full-time position: 32-40 hours per week Monday-Friday, with occasional evenings; an understanding that more or less hours could be needed during certain time periods. WORKING RELATIONSHIPS Responsible for: Volunteers of Food Pantry program Responsible to: Executive Director of HC Community Care Center Works closely with: All HOPE staff members and HC Community Care Center Board of Directors LENGTH OF SERVICE The length of service will be indefinite. HOPE STAFF TEAM EXPECTATIONS Be devoted to Jesus - Maintain a sincere, growing walk with Christ, His Church, and pursue excellence in His service. Be aligned with HOPE's beliefs - Support and uphold the doctrine, mission, vision, and values of HOPE Church and the Evangelical Covenant denomination. Live with integrity and ethics - Practice Christ-honoring character, honesty, and self-control in every area of life. Engage in worship rhythm - Participate weekly in worship services and be available for occasional evening gatherings. Be present in meetings - Attend staff and ministry meetings as needed. Work as one team - Build relationships, communicate concerns biblically and promptly, and contribute to a collaborative staff culture. Honor confidentiality - Protect sensitive information and foster trust, integrity, and respect. Model generosity - We anticipate our staff are tithing faithfully to HOPE Church or taking steps to move in that direction as a witness of Kingdom investment (Matthew 6:19-20). Develop leaders and volunteers - Equip and empower volunteers within ministry areas. Communicate and coordinate well - Keep staff and leadership informed so ministry efforts move in unity. Demonstrate professionalism - Maintain a neat appearance, an organized workspace, and communicate clearly with Senior Leadership. Serve beyond your lane - Offer assistance to other ministry areas when appropriate. Protect HOPE's witness - Represent HOPE Church in ways that guard its reputation, unity, and ministry impact. Understand the consequence of expectations - Failure to consistently meet expectations may result in review and possible dismissal. Exit with honor - If employment concludes, do so in a way that protects the unity and ministry of HOPE Church. Additionally, all HOPE Staff are required to affirm our “Staff Culture and Values” Commitment. HOPE Church is an Evangelical Covenant Church (ECC) in Grand Forks, ND.

GENERAL MANAGER- Earn $46-$70k per year! Are you ready to be part of the action and key person in a successful operation? We are looking for active, motivated people in the restaurant world with pizza or equivalent experience. If you are looking to move forward in management with room for growth, we are interested in you. As a large franchise, we have opportunities and possibilities for management with stores of various sizes and locations. Our stores can provide a fast paced and challenging setting that will allow you to exercise your experience and expand your abilities. We have an excellent training program with the tools to develop yourself and your team. Domino's Pizza is the #1 pizza company in the world. With your help, we can become #1 in every neighborhood. JOB REQUIREMENTS • Independently self-driven • Ability to handle a high stress, fast paced work environment • Confidence and strong leadership abilities • Must be 18 years of age or older • Reliable transportation • Valid license, registration, and insurance JOB DESCRIPTION -Oversee the daily operations of your 4 walls -Train and develop your team -Set and support store goals, and create a productive and positive work atmosphere while maintain company expectations -Adhere to Honey Badger standards -Recruit, hire, train, develop, support, repeat At Domino's Pizza, Our Most Important Ingredient is Our People! Take the first step in joining our team, and you'll find opportunities you won't find anywhere else! JOIN THE #1 PIZZA COMPANY TODAY! DOMINO'S PIZZA TEAM HONEY BADGER! Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description We are looking for a General Manager for our Miss J's Cafe in Grand Forks, ND. Responsibilities: Team Leadership: Hire, train, coach, and develop team members. Create and maintain a positive, motivating work environment. Ensure proper scheduling and staffing levels. Customer Service: Foster a culture of outstanding guest service. Respond to customer feedback and resolve concerns promptly. Maintain high standards of quality, service, and cleanliness. Operations Management: Oversee all daily restaurant operations. Ensure compliance with health and safety regulations. Maintain store cleanliness, equipment, and organization. Financial Accountability: Manage labor costs, food costs, and controllables to meet targets. Review and analyze financial reports and adjust as necessary. Conduct inventory counts and manage ordering processes. Compliance & Standards: Enforce company policies, procedures, and standards. Maintain food safety and sanitation standards. Ensure accurate cash handling and banking procedures. Qualifications: Minimum 2-3 years of restaurant management experience (quick service preferred). Strong leadership and communication skills. Proficient in basic computer and POS systems. Ability to work a flexible schedule, including nights, weekends, and holidays. Must be able to stand for extended periods and lift up to 50 lbs.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex. Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed. This role pays an annual salary of $45,000-$55,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. About the Venue The Thief River Falls Complex is a multi-venue complex in Thief River Falls, Minnesota. The complex includes the Ralph Engelstad Arena, Huck Olson Memorial Civic Center, the Multi Events Center, and the Thief River Falls Tourist Park. Responsibilities * Overall Management of Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance. * Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. * Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash. * Ensure legal, efficient, professional and profitable Food and Beverage operation of the venue. * Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. * Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. * Responsible for overseeing the serving of meals to guests or directing guests to the buffet line. * Responsible for overseeing serving beverages to guests including alcoholic beverages. Must check guest's ID to verify minimum age requirement for the purchase of alcoholic beverages. * Responsible for observing guests to respond to any additional requests and determine when the meal has been completed. * Responsible for executing all directives stated in all Banquet Event Orders. * Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments. * Responsible for ensuring tableware and linens replaced as necessary. * Be able to identify ingredients or explains how various items on the menu are prepared. * Assists in setting up banquet functions including linens, dishware, glassware and silverware. * Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal. * Maintains sanitation, health and safety standards in work areas. * Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training. * Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. * Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access. * Work with employees to correct deficiencies; implement discipline and termination procedures. * Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager. * Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary. * Must show demonstrated ability to meet the company standard for excellent attendance. * Assures that the location equipment is operable and clean prior to start of event. * Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. * Leads F&B team with projects including training, inventory and special events. * Leads Concessions Department in supervising outlets when business demands. * Enforces all Oak View Group policies and procedures. * Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. * All other duties as assigned by the General Manager. Qualifications * 3-5 years of management experience * Degree requirement may be substituted for four or more years' experience in Food & Beverage Management or related position. * Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. * Experience training new employees and volunteers. * Advanced knowledge of inventory procedures and controls. * Experience ordering product for a high-volume venue or facility. * Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. * Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. * Ability to work well in a team-oriented, fast-paced, event-driven environment. * Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. * Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. * Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. * Nationally recognized food service sanitation training course certification preferred * Nationally recognized alcohol service training course certification preferred * Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days * Performing the duties of this position involves extensive and continuous standing and walking. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex. Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed. This role pays an annual salary of $45,000-$55,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. Responsibilities Overall Management of Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance. Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash. Ensure legal, efficient, professional and profitable Food and Beverage operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Responsible for overseeing the serving of meals to guests or directing guests to the buffet line. Responsible for overseeing serving beverages to guests including alcoholic beverages. Must check guest's ID to verify minimum age requirement for the purchase of alcoholic beverages. Responsible for observing guests to respond to any additional requests and determine when the meal has been completed. Responsible for executing all directives stated in all Banquet Event Orders. Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments. Responsible for ensuring tableware and linens replaced as necessary. Be able to identify ingredients or explains how various items on the menu are prepared. Assists in setting up banquet functions including linens, dishware, glassware and silverware. Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal. Maintains sanitation, health and safety standards in work areas. Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training. Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access. Work with employees to correct deficiencies; implement discipline and termination procedures. Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager. Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary. Must show demonstrated ability to meet the company standard for excellent attendance. Assures that the location equipment is operable and clean prior to start of event. Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. Leads F&B team with projects including training, inventory and special events. Leads Concessions Department in supervising outlets when business demands. Enforces all Oak View Group policies and procedures. Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. All other duties as assigned by the General Manager. Qualifications 3-5 years of management experience Degree requirement may be substituted for four or more years' experience in Food & Beverage Management or related position. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. Experience training new employees and volunteers. Advanced knowledge of inventory procedures and controls. Experience ordering product for a high-volume venue or facility. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Nationally recognized food service sanitation training course certification preferred Nationally recognized alcohol service training course certification preferred Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days Performing the duties of this position involves extensive and continuous standing and walking. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We're glad you're here. You may know us as the brand with Roast Beef and Curly Fries - but we are also crafting incredible career opportunities. As a General Manager, you could be the one helping your restaurant management team and team members to success. You! And you're in the right place if you're here for: Weekly Pay Bonus Program* Free Shift Meals Discounted Curly Fries (and all our menu items for that matter) Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental, and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests You're also in the right place if you're looking for a company where you can dream big, work hard, get it done, play fair, have fun, and make a difference - a company that shares your values. SOMETHING TO HANG YOUR HAT ON As a General Manager, you will be the leader of your restaurant's Meatcraft . You will help your Restaurant Management Team and Team Members through performance, engagement, and training initiatives. From local store marketing to helping reach sale and profit goals, you will be responsible in ensuring that your restaurant is delivering the top meats. To qualify for this General Manager, best-brand-you-ever-worked-for job, you: Have at least one year of restaurant or retail management experience. Have impressive examples of providing exceptional customer service. Eligible to work in the U.S. Not sure if your experience aligns? We encourage you to apply. Meat-lover or not, all backgrounds are welcome here. WHO WE ARE AND WHAT WE DO The Arby's brand purpose is Inspiring Smiles Through Delightful Experiences . Arby's delivers on its purpose by celebrating the art of Meatcraft with a variety of high-quality proteins and innovative, crave-able sides, such as Curly Fries and Jamocha shakes. Arby's Fast Crafted restaurant services feature a unique blend of quick-serve speed combined with the quality and made-for-you care of fast casual. Arby's Restaurant Group, Inc. is the franchisor of the Arby's Brand and is part of the Inspire Brands family of restaurants headquartered in Atlanta, Ga. Arby's, founded in 1964, is the second-largest sandwich restaurant brand in the world with more than 3,500 restaurants in nine countries. Our goal is to be the best in the business, and we can't do that without great people like you. Arby's is an equal opportunity employer. *Subject to availability and certain eligibility requirements.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As a General Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guests restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the General Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Whats in it for you? -Top pay in the industry: Make up to $100,000 a year with base pay plus top-tier bonus potential. -Trip to Mexico! Every year, we reward our top performers on our Best of the Best trip to Mexico. In 2020, well be taking 85 General Managers! -Bonus program! General Managers have the potential to make up to an extra forty thousand dollars annually in bonus alone. -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support General Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly Monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team while identifying teams strengths and opportunities Provides learning and development opportunities for all Team Members. Offers guidance to Team Members regarding personal development opportunities and career path. Consistently demonstrates active and timely coaching capabilities. Seeks and shares ideas to help others succeed creating and leveraging tools, resources, and information that fosters personal and business growth. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of three years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Drivers license and vehicle insurance. High school diploma or equivalent. Whats in it for you? -Top pay in the industry -Trip to Mexico! Every year, we reward our top performers on our Best of the Best trip to Mexico. In 2020, well be taking 85 General Managers! -Bonus program! General Managers have the potential to make up to an extra forty thousand dollars annually in bonus alone. -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. $50000 per year - $100000 per year PandoLogic. Keywords: Restaurant Manager, Location: Manvel, ND - 58256RequiredPreferredJob Industries Food & Restaurant

Job DescriptionBenefits: 401(k) Bonus based on performance Competitive salary Health insurance Opportunity for advancement Paid time off At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've 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! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! 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. POSITION ACTIVITIES AND TASKS Assists the General Manager in planning and analyzing administration and operations manpower. Ensures that all menu items are prepared, portioned, and presented properly in a clean safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees. Ensures proper management of the facility and equipment through preventive Maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application. Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories. Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies. Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourlys supervision. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Ensures the thorough training and development of non-exempt personnel directly supervised. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30 wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from Regional Manager as to the specific procedures and assignments. EDUCATION LEVEL REQUIRED: High school diploma; some college or degree preferred. EXPERIENCE REQUIRED: 1 2 years managerial experience preferred, preferably in the food service industry Disclaimer This 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.

Job Description Are you a hungry, humble, and smart individual looking for an exciting opportunity as a full-time Restaurant Manager? IHop has a position that might be a perfect fit for you! GREAT PAY a competitive wage. EXCELLENT BENEFITS Full-time employees get health insurance! INTRIGUED? Keep reading to learn more! YOUR NEW ROLE This position is full-time, but the schedule will vary depending on the needs of the restaurant. Your role will involve overseeing the entire operation during scheduled shifts, making daily decisions, providing consistent support to staff, and ensuring positive and consistent guest interactions. Upholding standards, maintaining excellent product quality, and ensuring high levels of cleanliness and sanitation will be paramount. A key responsibility of the Restaurant Manager will be to provide employees with consistent and appropriate feedback to facilitate their development and enhance overall operations. You will also ensure that all employees adhere to the company's uniform standards. Performing line checks in the galley throughout the shift to guarantee specifications on weights, temperatures, cleanliness, and organization will be essential. You will be responsible for staffing the unit appropriately. This will include interviewing, hiring, and training high-quality hourly candidates, as well as conducting orientations to ensure a positive start for each new employee. As the Restaurant Manager, you will prepare various reports at the end of each shift, such as Daily Sales Reports, Daily Cash Interims, Daily Labor controls, and others, which ensure the control of all company assets. Additionally, you will prepare food production checklists and ensure the proper implementation of company recipes. Ordering food, small wares, uniforms, and other necessary products to maintain operational standards will also fall under your purview. Identifying operational opportunities and implementing plans to address them will be crucial. You will have the authority to approve and sign all food or beverage discounts and must prioritize the safety and security of both employees and guests. REQUIREMENTS Open availability Awareness of events in the local area to ensure proper staffing Willing to work at any local units or possibly relocate ABOUT OUR FAMILY AT IHOP With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day!

Job Description About You You are an exceptional leader and know how to run a restaurant. You are passionate about making a difference for our guests and our team members, every single day. You are a persuasive problem solver with a knack for managing a restaurant P&L. Do you find yourself regularly setting high standards and always strive to achieve them? You are a collaborative and dynamic leader with enough charisma to go around. You are just what we're looking for. About Noodles We have four core values that guide every decision we make: We care about people, are passionate about our food, take pride in what we do and love life! We provide opportunities to learn culinary skills working with fresh food and the art of personal connection with our guests. Come join our amazing team, make new friends, develop your career and have fun! *Veterans and those with previous military experience are encouraged to apply! Your Day in the Life · Delegate responsibilities to your team of rock stars · Manage with integrity, live the culture and beliefs of Noodles &Company · Roll out company initiatives in your restaurant with full force · Continually review restaurant operations to identify any issues, concerns and opportunities · for improvement · Surprise every guest with the experience and make them feel like family · Give team members timely and actionable feedback on their performance · Manage and motivate team members through positive and respectful leadership · Strive to exceed company standards in food quality, food safety, and cleanliness · Keep your restaurant staffed with outstanding Noodlers · Recognize your team members for a job well-done · Facilitate the Leadership Development Program, My Road Trip, with your team, identify and · foster future leaders · Make your restaurant better than it was the day before · Manage restaurant P&L by tracking expenses vs. annual budget What You Bring to the Team · Minimum of three years restaurant/retail experience and two years of management · experience · Must be at least 18 years old · Ability to handle sensitive information and situations with skill and discretion · Ability to make guests smile uncontrollably · Articulate · Must thrive in a fast-paced environment · Must have a strong work ethic and accountability · Willingness and ability to work nights, weekends and holidays · Ability to work necessary hours. We find that a typical work week for GMs is 47.5 hours. Our · expectation is that you work additional hours as needed to ensure that your restaurant · thrives · Position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, · pushing, pulling or moving objects up to 55 pounds · Certain other physical requirements may apply, as reasonably applicable in a standard · kitchen/restaurant environment

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex. Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed. This role pays an annual salary of $45,000-$55,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. About the Venue The Thief River Falls Complex is a multi-venue complex in Thief River Falls, Minnesota. The complex includes the Ralph Engelstad Arena, Huck Olson Memorial Civic Center, the Multi Events Center, and the Thief River Falls Tourist Park. Responsibilities Overall Management of Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance. Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash. Ensure legal, efficient, professional and profitable Food and Beverage operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Responsible for overseeing the serving of meals to guests or directing guests to the buffet line. Responsible for overseeing serving beverages to guests including alcoholic beverages. Must check guest's ID to verify minimum age requirement for the purchase of alcoholic beverages. Responsible for observing guests to respond to any additional requests and determine when the meal has been completed. Responsible for executing all directives stated in all Banquet Event Orders. Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments. Responsible for ensuring tableware and linens replaced as necessary. Be able to identify ingredients or explains how various items on the menu are prepared. Assists in setting up banquet functions including linens, dishware, glassware and silverware. Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal. Maintains sanitation, health and safety standards in work areas. Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training. Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access. Work with employees to correct deficiencies; implement discipline and termination procedures. Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager. Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary. Must show demonstrated ability to meet the company standard for excellent attendance. Assures that the location equipment is operable and clean prior to start of event. Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. Leads F&B team with projects including training, inventory and special events. Leads Concessions Department in supervising outlets when business demands. Enforces all Oak View Group policies and procedures. Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. All other duties as assigned by the General Manager. Qualifications 3-5 years of management experience Degree requirement may be substituted for four or more years' experience in Food & Beverage Management or related position. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. Experience training new employees and volunteers. Advanced knowledge of inventory procedures and controls. Experience ordering product for a high-volume venue or facility. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Nationally recognized food service sanitation training course certification preferred Nationally recognized alcohol service training course certification preferred Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days Performing the duties of this position involves extensive and continuous standing and walking. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

GENERAL MANAGER- Earn $46-$70k per year! Are you ready to be part of the action and key person in a successful operation? We are looking for active, motivated people in the restaurant world with pizza or equivalent experience. If you are looking to move forward in management with room for growth, we are interested in you. As a large franchise, we have opportunities and possibilities for management with stores of various sizes and locations. Our stores can provide a fast paced and challenging setting that will allow you to exercise your experience and expand your abilities. We have an excellent training program with the tools to develop yourself and your team. Domino's Pizza is the #1 pizza company in the world. With your help, we can become #1 in every neighborhood. JOB REQUIREMENTS • Independently self-driven • Ability to handle a high stress, fast paced work environment • Confidence and strong leadership abilities • Must be 18 years of age or older • Reliable transportation • Valid license, registration, and insurance JOB DESCRIPTION -Oversee the daily operations of your 4 walls -Train and develop your team -Set and support store goals, and create a productive and positive work atmosphere while maintain company expectations -Adhere to Honey Badger standards -Recruit, hire, train, develop, support, repeat At Domino's Pizza, Our Most Important Ingredient is Our People! Take the first step in joining our team, and you'll find opportunities you won't find anywhere else! JOIN THE #1 PIZZA COMPANY TODAY! DOMINO'S PIZZA TEAM HONEY BADGER! Additional Information All your information will be kept confidential according to EEO guidelines.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex. Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed. This role pays an annual salary of $45,000-$55,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 2, 2026. Responsibilities Overall Management of Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance. Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash. Ensure legal, efficient, professional and profitable Food and Beverage operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Responsible for overseeing the serving of meals to guests or directing guests to the buffet line. Responsible for overseeing serving beverages to guests including alcoholic beverages. Must check guest's ID to verify minimum age requirement for the purchase of alcoholic beverages. Responsible for observing guests to respond to any additional requests and determine when the meal has been completed. Responsible for executing all directives stated in all Banquet Event Orders. Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments. Responsible for ensuring tableware and linens replaced as necessary. Be able to identify ingredients or explains how various items on the menu are prepared. Assists in setting up banquet functions including linens, dishware, glassware and silverware. Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal. Maintains sanitation, health and safety standards in work areas. Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training. Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access. Work with employees to correct deficiencies; implement discipline and termination procedures. Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager. Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary. Must show demonstrated ability to meet the company standard for excellent attendance. Assures that the location equipment is operable and clean prior to start of event. Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. Leads F&B team with projects including training, inventory and special events. Leads Concessions Department in supervising outlets when business demands. Enforces all Oak View Group policies and procedures. Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. All other duties as assigned by the General Manager. Qualifications 3-5 years of management experience Degree requirement may be substituted for four or more years' experience in Food & Beverage Management or related position. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. Experience training new employees and volunteers. Advanced knowledge of inventory procedures and controls. Experience ordering product for a high-volume venue or facility. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Nationally recognized food service sanitation training course certification preferred Nationally recognized alcohol service training course certification preferred Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days Performing the duties of this position involves extensive and continuous standing and walking. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guests restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Whats in it for you? -Flexible scheduling -Top pay in the industry: Up to $30/hour with bonus potential -Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone! -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Assistant Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team Provides learning and development opportunities for all Team Members. Offers guidance to Team Members Consistently demonstrates active and timely coaching capabilities. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of one years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Drivers license and vehicle insurance. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. $14 per hour - $35 per hour PandoLogic. Keywords: Assistant General Manager, Location: Grandin, ND - 58038RequiredPreferredJob Industries Other