Assistant restaurant manager jobs in Hamilton, NJ - 1,538 jobs

Since 1869 we've connected people through food they love. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Michael Angelo's, Pace, Pacific Foods, Prego, Rao's Homemade, Swanson, and V8. In our Snacks division, we have brands like Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Pepperidge Farm, Snack Factory, and Snyder's of Hanover. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Why Campbell's… Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners). Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting. Campbell's offers unlimited sick time along with paid time off and holiday pay. If in WHQ - free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store. Giving back to the communities where our employees work and live is very important to Campbell's. Our "Campbell's Cares" program matches employee donations and/or volunteer activity up to $1,500 annually. Campbell's has a variety of Employee Resource Groups (ERGs) to support employees. How you will make history here… * This position has overall responsibility for the safety and stability of the Company's shelf stable food products. The incumbent is responsible for reviewing and approving the safety and efficacy of all thermal processes developed by Thermal Process Specialists in the group or by external resources or Process Authorities conducting similar work for Campbell's products. The incumbent also provides guidance and oversite to the Thermal Process Specialists on the design of heat penetration and other thermal process establishment tests in difficult or complex cases. This person is Campbell's representative to FDA and USDA, is recognized by these agencies as an expert in the field and is legally responsible for the compliance of all processes to the regulatory requirements. The individual sets policies regarding Food Safety standards, testing protocols and work requirements for developing processes. What you will do… Principal Accountabilities * Reviews and approves process requirements developed by Thermal Process Specialists and works with the Specialists to develop the appropriate supporting detailed process establishment documentation. Authorizes and files thermal processes with FDA as appropriate. Uses vast experience and expertise in thermal processing and Campbell Soup products in completion of these tasks. (30%) * Evaluates process deviations from manufacturing by analyzing results and recommendations from Thermal Process Specialists' testing and decides on final disposition of product (release or destroy). These are critical decisions weighing safety of the product to the consumer against severe economic losses to the company.(10%) * Sets Company policies regarding Food Safety standards for thermal processing including retorted, hot fill and hold and/or aseptic processing and Process Safety work practices involving testing methods, quantity and quality of supporting data required for process recommendations, data bases, process archives, etc. (10%) * Sets qualification criteria for new products to be manufactured and qualification of new equipment. Makes decisions regarding critical control points which need to be monitored and controlled in the manufacturing process. (10%) * Makes decisions regarding computer programs employed by the Process Safety group for thermal process analysis and automated systems used by manufacturing for deviation analysis. Manages change in these areas ensuring effectiveness, validation, and compliance with FDA regulations (21 CFR part 11). (10%) * Acts as a Thermal Process Specialist, when needed, for a business, brand or product, designing heat penetration testing, data collection and analysis, and calculation of process lethality's. Backs up other Thermal Process Specialists and Process Authorities in their work. (10%) * Supports external PD and co-manufacturing initiatives by conducting thermal process audits/assessments and providing review/approval of process requirements and process deviations as required (includes final authority/approval on external facilities' capability of meeting CSC and/or regulatory Food Safety compliance). (5%) * Provides guidance and critical review of new technologies for thermal processing. Participates in external studies and initiatives in advanced technologies providing valuable insight into Food Safety requirements, validation procedures, regulatory compliance and comparative analysis for cost and quality justifications. (5%) * Provides leadership to the Process Safety team through mentorship, guidance and direct supervision of one or more Thermal Process Specialists and/or Technicians. Responsible for assessing, retaining and developing team talent and continuous improvement. (10%) Job Complexity * The Corporate Process Authority must review product and process data collected during a series of heat penetration tests, review the calculations of lethality, and the process schedule and critical factor recommendations of Thermal Process Specialists. Then, the individual must use his or her own judgement, calling on vast experience and knowledge of the manufacturing systems, to make decisions regarding the adequacy of the recommended process and its supporting data. If acceptable, the individual will then authorize and file the process with the appropriate regulatory agency. * The Corporate Process Authority must review all process deviations in the manufacturing plants and review the work done by Thermal Process Specialists to simulate or otherwise assess the effects of the deviation on product safety and must make a decision to release the product for sale or destroy it. The individual faces enormous pressure weighing the economic impact to the Company versus the safety of the consumer. * The Corporate Process Authority must ensure that complete and accurate records are maintained for all established processes and as required by the FDA and USA regulations. He or she must also work with the manufacturing sites to ensure that all government regulations regarding thermal processing operations are being met. Upon request or in response to regulatory concerns, the Corporate Process Authority must provide the appropriate thermal process documentation, regulatory compliance statements, or other communications on behalf of the Company * The Corporate Process Authority must set requirements regarding the start-up of new products, processes or equipment, ie: Incubation packs, Inoculation packs. The individual must review the results of these requirements and make the decision to approve for manufacture. The Corporate Process Authority must keep up with government regulations and ensure compliance. This may involve equipment and instrumentation or procedures, computer software, process filing methods, etc. The individual manages the change through the department to a successful completion. * The Corporate Process Authority recommends, makes decisions on, and develops validation requirements for technological advancements in thermal processing for Campbell Soup. This may be new processes such as Aseptic or High Pressure Processing or new types of cookers, or methods of pre-heating product such as microwave or ohmic heaters. * This position has exposure to every level of the corporation as he or she makes decisions which affect safety, quality, company reputation, economic results, investment, and new product launches. The individual is Campbell Soup's representative to government regulatory agencies and has a personal relationship with those responsible for compliance in those agencies. * The Corporate Process Authority is on call 24 hours a day / 7 days a week, even during travel and vacations, to make decisions regarding process deviations or to approve temporary process notes for extenuating circumstances or to answer questions/provide information to regulatory agencies as requested. Job Specifications * The individual has expert knowledge of microbial risks, product and packaging characteristics/interactions with product, critical factors in thermal processing, commercial equipment, and manufacturing procedures, and their effects on the delivery of a thermal process and maintenance of product safety and stability sterility. * The individual is an expert in designing and conducting the appropriate studies relating to thermal processing of food, such as heat penetration, temperature and heat transfer distribution studies, thermal-death-time experiments, process validation and verification studies, and applying other scientific methods related to aseptic and thermal processing. * The individual is known to government regulators by reputation and recognized by them as a Process Authority. * The position requires the candidate to be able to distill extremely technical data and insights into clear objectives and decisions with senior management in all areas of the Company. Working Conditions * The Corporate Process Authority works in the office, at the computer, as well as in the process room and kitchen reviewing data and inspecting products. The individual attends meetings regularly within all areas of the company. The position requires approximately 20% travel to manufacturing sites, vendors, government offices, industry meetings and co-manufacturing sites. * The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. Who you will work with… * Reporting to the VP, Quality Thermal Processing and Supply & Distribution * Managing a team of 1-3 What you bring to the table… (Must Have) * Minimum Education Required: Bachelor of Science degree in Food Science, Microbiology, Engineering or related field with 15+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. * Minimum of 15 years' relevant experience in the Food Industry, with 5 or more years in Thermal Processing of Campbell products or equivalent. * Extensive knowledge of food science, microbiology, engineering principles, calculus, computers, thermal process equipment and instrumentation is required. * Must have excellent judgement, problem solving and decision-making skills, as well as excellent interpersonal and communication skills. It would be great if you have… (Nice to Have) * Preferred Education: Master's degree or PhD in Food Science, Microbiology, Engineering or related field with 5+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. Compensation and Benefits: The target base salary range for this full-time, salaried position is between $147,400-$211,900 Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package. The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.

Full-time Description The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification) Salary Description $70,000-105,000+

Schedule: Full-Time | 5 Days/Week Total compensation opportunity up to $80K annually, including performance-based incentives. The Opportunity A long-standing, family-owned neighborhood tavern in Eastampton, NJ is hiring a full-time Restaurant & Bar Manager to lead daily operations and support a stable, guest-focused hospitality team. This is not a turnaround role. You'll step into an established operation with consistent staffing, supportive ownership, and realistic expectations-ideal for a manager who values structure, teamwork, and a respectful work environment. Why You'll Love This Role $70,000-$75,000 base salary Paid weekly Paid time off (PTO) Performance-based incentives (total comp up to $80K) Employee dining perks and discounts Free on-site parking Closed major holidays (Christmas, Easter, Thanksgiving, July 4th week) Stable, family-owned business with long-term growth potential Supportive leadership and a positive team culture Your Role As Restaurant & Bar Manager, you'll oversee daily front-of-house operations while maintaining high standards for service, hospitality, and team engagement. You will: Lead and support FOH staff Train, coach, and motivate team members Assist with scheduling, service flow, and guest relations Manage inventory, ordering, and receiving Ensure food safety and sanitation compliance Coordinate closely with back-of-house leadership Uphold a calm, guest-first, professional culture What You Bring 2+ years of restaurant management or supervisory experience (tavern, bar, or casual dining preferred) Strong leadership, communication, and organizational skills Calm, professional presence during busy service Food safety or ServSafe certification preferred BOH knowledge a plus Ability to lift up to 50 lbs and stand for extended periods Bilingual (English/Spanish) helpful, not required Requirements Must be 18 years or older Reliable transportation Authorization to work in the U.S. How to Apply Submit: Your resume with full contact information Two professional references (supervisor name + email) Qualified candidates will be contacted to schedule an interview.

Job Description: The Restaurant Manager is responsible for overseeing the daily operations at Oyster House, ensuring excellent customer service and maintaining operational standards. This role includes managing staff, optimizing the guest experience, controlling expenses, and ensuring that the restaurant meets all health and safety regulations. The Restaurant Manager will help foster a positive team culture, drive sales, and ensure customer satisfaction. Key Responsibilities & Accountabilities: Oversee all aspects of restaurant operations, including customer service, staff management, and operational efficiency. Lead by example, ensuring the restaurant provides an exceptional guest experience. Manage labor costs and inventory, ensuring the restaurant stays within budget and operates profitably. Hire, train, and develop staff, providing feedback, coaching, and performance reviews. Maintain health and safety standards, ensuring the restaurant meets all local, state, and federal regulations. Collaborate with the management team to develop strategies for increasing sales and marketing the restaurant. Address guest complaints, resolve issues promptly, and ensure guest satisfaction. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in a restaurant management role. Strong leadership skills and the ability to manage a team. Knowledge of restaurant operations, including inventory management and labor control.

Exciting new leadership opportunity available at Old Town Pub! Our vibrant establishment needs a quality-oriented person to step up and take charge as a full-time Assistant Restaurant Manager. You'll help our general manager uphold our excellent reputation for delicious food and incredible experiences. We're flexible with scheduling and have weekend, night, and evening hours available. You're also eligible for overtime! As for our benefits, when you join our Bordentown, NJ team, you'll receive: Competitive pay of $22.00 - $25.00/hour (based on experience) PTO Uniforms Bonus structure Ready for a new opportunity to grow and develop your management skills? Apply today! WHAT SETS US APART Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. WHAT WE'RE LOOKING FOR 5+ years of related experience Food service experience Knowledge of POS systems, inventory management, and basic financial functions Ability to work flexible hours, including nights, weekends, and holidays Strong leadership, communication, and problem-solving skills Commitment to team development and customer satisfaction HOW OUR ASSISTANT RESTAURANT MANAGER MAKES A DIFFERENCE This dynamic role combines various management responsibilities, making every day unique! You'll work closely with our general manager to support daily operations, ensure customer satisfaction, and guide staff growth and development. During your shift, you'll help take care of the vital aspects that keep workdays smooth and seamless, including: Managing inventory, overseeing finances (sales/costs), and coordinating staff schedules Overseeing team members and training new hires on our processes Managing food quality and making sure kitchen staff follow all health and safety standards Professionally addressing customer issues to ensure satisfaction Ordering supplies, reporting business metrics, and other essential responsibilities Playing your part in maximizing revenue and enhancing food service quality Are you ready to step up to the plate and make your mark as our Assistant Restaurant Manager? Reach out today using our short initial application!

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

What you will be doing Responsible for ensuring banquet function guest satisfaction. Lead, guide and train all banquet associates in how to perform their job duties to the best of their abilities. Schedule, evaluate and lead banquet associates, provide coaching and counseling when needed. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs, including glass, china, silver, A/V equipment, etc. Establish, direct and review alcohol/beverage procedures to ensure adequate security and accountability.

Join Our Leadership Team as a Maître D' / Banquet Manager At The Palace at Somerset Park, we are proud to be one of New Jersey's most prestigious and award-winning wedding and event venues. Situated on 30 acres of beautifully landscaped grounds, we have been featured on top platforms including The Knot, WeddingWire, Manhattan Bride, and New Jersey Bride Magazine, and are consistently ranked among the top venues in the state. We are currently seeking an experienced, service-driven Maître D' / Banquet Manager to lead and oversee the flawless execution of luxury weddings, social events, and corporate functions. Why Join The Palace Team? Work in a high-profile, luxury venue with a reputation for excellence Be part of a close-knit, supportive team of industry professionals Make a visible impact by leading major events from start to finish Benefits: Full-Time Positions: Complimentary meals during shifts Medical, dental, and vision insurance Life insurance Paid time off 401(k) plan Part-Time Positions: Complimentary meals during shifts Paid sick time 401(k) eligibility Who Should Apply: Experienced banquet or fine dining professionals looking to take on a leadership role Hospitality leaders who are passionate about delivering exceptional guest experiences Individuals with strong attention to detail and a talent for managing teams and timelines Candidates who thrive in high-energy, customer-facing environments Be a part of something extraordinary. Lead luxury events and create unforgettable moments at The Palace at Somerset Park. Apply today and bring your hospitality leadership to one of New Jersey's most celebrated venues. Job Title: Maître D / Banquet Manager Company: The Palace at Somerset Park Reports To: Food and Beverage Director or Director of Catering Pay Range: $20 - $25 an hour Based on Experience Job Description: The Maître D / Banquet Manager is responsible for overseeing all aspects of banquet operations at The Palace at Somerset Park. This role ensures seamless coordination and execution of events while upholding the highest standards of service and hospitality. The position plays a key role in achieving catering revenue, maintaining profit margins, and ensuring client satisfaction through exceptional service and detailed event management. Responsibilities: Serve as the ambassador for The Palace's service vision to both employees and guests. Create a multi-sensory environment reflective of The Palace's luxurious experience. Recruit, train, and develop banquet staff to deliver exceptional service. Coordinate with the catering and sales teams to confirm function details and requirements. Synchronize timing and execution with the Executive Chef and culinary team. Manage all event logistics including room setup, equipment functionality, and service flow. Schedule banquet staff in line with specific event needs and communicate responsibilities clearly. Monitor event progress, address issues proactively, and ensure service excellence throughout. Oversee inventory and maintenance of banquet equipment and supplies. Prepare departmental budget and monitor expenses versus budget goals. Ensure all banquet spaces meet or exceed The Palace's presentation and cleanliness standards. Develop and implement employee engagement strategies. Maintain strong client relationships through communication, attention to detail, and post-event follow-up. Work closely with clients, including brides and grooms, to finalize event logistics and ensure successful execution. Actively engage with guests during functions to ensure satisfaction and address concerns. Skills: Strong leadership and interpersonal skills Excellent communication (verbal and written) Exceptional organizational and time management abilities Ability to multitask under pressure Keen attention to detail Guest-focused mindset with commitment to outstanding service Proficiency in staff scheduling and resource management Keys to Success: Focus on the Customer - Ensure all guest interactions reflect warmth, professionalism, and attentiveness. Build Strong Relationships - Collaborate effectively with clients, guests, vendors, and team members. Take Responsibility - Own outcomes, decisions, and opportunities for improvement. Attend to Details - Ensure every aspect of event service is accurate, polished, and guest-ready. Foster Teamwork - Encourage collaboration and open communication among staff. Improve Continuously - Always seek ways to enhance operations, service, and personal performance. Share Information - Keep communication flowing between departments and team members. Think Critically - Solve problems efficiently and make informed decisions under pressure. Physical Demands: Regularly required to stand and walk for extended periods. Frequent use of hands and fingers to handle tools, equipment, and service items. Must be able to speak and hear clearly in busy environments. Occasionally required to sit, reach with arms, climb, balance, stoop, kneel, crouch, or crawl. May be required to taste or smell food/beverages during service or preparation checks.

Additional Information Job Number 25199291 Job Category Event Management Location Philadelphia Marriott Downtown, 1201 Market St, Philadelphia, Pennsylvania, United States, 19107VIEW ON MAP (************************************************************************************************************************************************************* Schedule Full Time Located Remotely? N Position Type Management Pay Range: $71,000-$95,000 annually Bonus Eligible: Y JOB SUMMARY Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations * Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). * Applies knowledge of all laws, as they relate to an event. * Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. * Adheres to and reinforces all standards, policies, and procedures. * Maintains established sanitation levels. * Manages departmental inventories and maintains equipment. * Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. * Schedules banquet service staff to forecast and service standards, while maximizing profits. * Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams * Sets goals and delegates tasks to improve departmental performance. * Conducts monthly department meetings with the Banquet team. * Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. * Acts as a liaison to the kitchen staff. * Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service * Sets a positive example for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. * Ensures employees understand expectations and parameters. * Strives to improve service performance. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. * Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities * Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. * Observes service behaviors of employees and provides feedback to individuals. * Monitors progress and leads discussion with staff each period. * Participates in the development and implementation of corrective action plans. * Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. * Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

PRINCIPAL FUNCTION:Under limited supervision, this position is responsible for all facets of catering events held at TD Bank Ballpark, including the planning and coordination of activities, menus and staffing needs for both Somerset Patriots games and special outside events. ESSENTIAL RESPONSIBILITIES:• Responsible for all catered functions from origination to execution, including the delegation of responsibilities• Work directly with client to ensure all specified details are adhered to• Assist sales team with new business and maintain a strong relationship with present accounts• Handle customer complaints and rectify problem situations• Arrange for additional services such as rental of tables, video, audio equipment, gameequipment and linens• Prepare a contract for the client containing all specified details concerning upcoming catered events• Minimize legal liability and conform to the regulations of the alcohol beverage authority• Implement and enforce sanitary practices for food handling, general cleanliness andmaintenance of kitchen and/or dining areas· Organize and communicate events with clients looking to utilize the ballpark as a ballpark rental• Perform other related duties, tasks and responsibilities as required from time to time QUALIFICATIONS/SKILLS· Associates degree or college level courses taken· Must possess a general knowledge of food and beverage procedures, controls andadministration, as well as a complete awareness and ability to perform all catering positions· Requires occasional lifting of up 50 pounds in weight (equipment, product etc.) · Must be able to exert well-paced mobility to maneuver among functions occurring in different areas of the facility · Hours may be irregular to include nights, weekends and holidays • Must be able to read and comprehend a BEO, diagram and any other documents to ensurethat the guests' needs are met· Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the ballpark several times a day• While performing the duties of this job, an employee is regularly required to stand, use hands to handle, or feel, reach with hands and arms, and taste or smell• The employee is occasionally required to stoop, kneel, or crouch• Must be able to withstand moderate to high noise levels• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions• Ability to multitask in an office setting· Ability to operate telephone and to talk and/or hear in a food & beverage setting · Proficient in Microsoft Office, especially Excel and Word· TEAM and ServSafe Certification (training provided, if needed)

Job DescriptionDescription: Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: The Assistant GM manages the functional areas of guest registration, night audits, guest reservations, housekeeping/laundry, and food/beverage areas to guarantee guest and associate satisfaction - and maximize hotel profitability. Duties & Responsibilities: Manages financial components of operations Assists General Manager in day-to-day operations of the hotel Maximizes financial performance and upholds quality standards of F&B and Rooms departments Maximizes room revenue by anticipating market shifts, developing, and monitoring annual business and marketing plans, and participating in property sales and marketing efforts Assists with the development of a business plan and a budget that defines operational goals and profitability objectives Builds relationships with guests and monitors satisfaction levels Coordinates capital improvement projects to maintain/upgrade quality standards and property image, and to protect assets from neglect, damage, or deterioration Manages and monitors the property P provides detailed explanations for P&L and forecasts variances. Aligns and drives all aspects of hotel performance towards the attainment of budgeted Revenue, RevPAR Index, House Profit, Flow Through, Guest Satisfaction Scores and Quality Assurance scores Understands and applies accounting principles (e.g., accruals, prepaids, balancing daily reports, GL coding, etc.) and ensures these are understood and applied correctly by the property Controller Assists with selection, training, counseling, and motivating hourly associates Assists in monitoring the expenses of each departmental budget with the exception of the Sales Department and Maintenance Department Participates in the development of the hotel expense budget Assists hotel management and sales teams with the implementation and execution of revenue programs to ensure that the hotel's room occupancy, average daily rate, and RevPAR objectives are met Balances Hotel books at the end of each period. Prepares audit reports for the end of period. Sends End of Period reports to Corporate on the due date of each new period Works with individual vendors - making sure services and invoices match; getting the best price for supplies Assists in the maintenance of the key control program that is already in place Ensures the security needs of the property and guests are met Ensures effective departmental communication and information systems through logs, department meetings, and hotel meetings The duties and responsibilities described are not a comprehensive list; additional tasks may be assigned at any given time. The scope of the job may change as necessitated by business demands Requirements: Qualifications: Be a leader and role model to all associates Degree required - minimum 2-year degree Experience in similar leadership role required Ensure goals are met for all guest service-related measures Maintains Market Share: Hotel at natural rank or higher Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems Ability to lift up to 40 lbs. with or without reasonable accommodation Ability to bend, reach, or lift as is required in this position. Benefits: Competitive salary Annual review with increase potential 401k program with company match Additional benefits may be available Arbor's Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. Lead with Heart - Be kind, passionate and hospitable. Be Accountable - Take ownership and deliver results. Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change. Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

The Solana Doylestown is an award- winning senior living community in Warrington, PA. The Solana Doylestown provides Personal Care and Memory Care for seniors and is currently seeking a dynamic Dining Director to join the team. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

Stateside Live! is a hospitality and entertainment district centered in the heart of the South Philadelphia Sports Complex. The one-of-a-kind venue features multiple restaurants, bars, and entertainment choices, including: PBR Philly: Coors Banquet Bar, 1100 Social, Miller Time Beer Hall, Live! Arena which includes: Birra Peroni, Chickie's and Pete's, Geno's Steaks, and Lorenzo and Sons Pizza. Voted Philadelphia's No. 1 Sports Bar by Philadelphia Magazine, Stateside Live! is a joint partnership between Philadelphia-based Comcast Spectacor and Baltimore-based The Cordish Companies. Event Staff Responsibilities include, but are not limited to: Serve menu items to guests in a prompt and courteous manner and according to the banquet event order; time the service of courses to correspond with the dining pace of the guests. Perform pre- and post-shift side work; set-up, condiments, etc. Clear tables after service. Remove trays of dirty dishes, silverware and glassware to kitchen for cleaning. Respond to guest inquiries and special requests promptly and professionally to ensure guest satisfaction; notify supervisor of guest complaints or unusual situations. Properly store all reusable goods. Perform other duties as assigned which may include assisting with set up and breakdown of function space, and plating of meals. Event Staff Qualifications Basic reading and writing. Food service experience with general knowledge of banquet operations. Must speak fluent English. The Event Staff position requires the ability to perform the following: Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.) Moving about the function areas. Moving about the outlet(s) Handling objects, products Bending, stooping, kneeling Withstand potential climate temperature changes in assigned work area. Communication skills are utilized a significant amount of time when interacting with guest, cooks, wait staff, and supervisors. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. Reading and writing abilities are utilized often when taking orders, completing paperwork, etc.

The Role Green Thumb is proudly on a mission to promote well-being through the power of cannabis. We are looking for an Assistant General Manager for our RISE Dispensary to support and manage a diverse team in driving results and delivering memorable, positive consumer experiences. You will assist the General Manager in leading and managing activities related to customer experience, inventory operations, and team member development. The Assistant General Manager role puts you on a fast-track to growth and is a developmental step to General Manager. Responsibilities Operations Manage and oversee the execution of all dispensary operations to ensure compliance with security, inventory, and local and state regulations. Motivate team members to execute programs, initiatives, and regionalized in-store promotions effectively. Oversee and manage quality product inventory, financial records, and Seed to Sale compliance. Maintain appropriate cash management, handling protocols and daily reconciliation. Manage effective order & expense management processes aligned with store budgets. Experience Coach and motivate Team Members to consistently deliver memorable, positive in-store customer experiences. Lead by example and set the rhythm for effective “Leader on Duty” (LOD) shifts. Actively supervise team members, provide recognition, and redirect behaviors to fuel the customer journey. Execute a seamless omni-channel customer experience and lead teams to deliver consistency across in-store, drive-thru, curbside & delivery. Coach team members to deliver Loyalty goals, drive customer retention and repeat traffic. Serve as a liaison to the local community and support community outreach events and initiatives. People In partnership with the General Manager, build and retain a high-performing team through selecting the best talent and effective onboarding, training, and development. Support a culture of engagement and performance through coaching, feedback, and recognition. Motivate dispensary team to exceed revenue targets and key metrics, with an emphasis on team member behaviors, service techniques and product knowledge. Execute hourly scheduling to align with business needs, hours targets, and team member availability. Hold team members accountable for accurate timekeeping, schedule compliance, and reliability. Develop Leaders and Team Member talent and effectively address performance issues on a timely basis. Perform other duties as needed. Qualifications At least three years of managing teams in a retail setting, specifically with POS business operations Cannabis experience preferred Inventory control experience preferred Meet the scheduling and availability requirements (i.e., ability to work a schedule inclusive of varying shifts such as mornings, days, nights, and weekends) to meet business needs Must have reliable, responsible and dependable attendance. Must be 21 years or older. Must pass any and all required background checks. Must possess valid driver's license or state ID. Must understand and comply with the rules, regulations, policies, and procedures of Green Thumb Must have a solid understanding of the Cannabis laws, rules and regulations and passion to further their understanding and knowledge of the industry and the laws. Skills Must be proactive, with a strong work ethic, attention to detail, and strong communication and leadership skills. Meet timelines consistently and be able to effectively work under pressure. Continuously open to constructive, developmental feedback, ability to maintain composure even in difficult situations. High level of interpersonal skills in a fast-paced, deadline-oriented environment, often working cross-functionally. Ability to use standard office equipment and computer software including word processing, database management, spreadsheet applications, and email Highly motivated, self-directed, innovative and able to work independently or among teams with keen judgment, common sense and resourcefulness. Adapts and thrives in a demanding, fast-paced environment Possesses a high level of critical thinking Operates with a high level of professionalism and integrity, including dealing with confidential information and complying with HIPAA requirements. Ability to resolve conflict, handle employee and customer complaints, and settle disputes Additional Requirements Must have the ability to perform the following tasks for prolonged periods of time (i.e., up to the duration of a workday) Move about the dispensary in order to fulfill work assignments and assist employees and patients and/or customers in various locations of the dispensary Remain in a stationary position, if required, up to and including in an office setting, to meet the needs of the business and complete managerial tasks timely Converse and communicate with individuals and groups of people directly Operate point of sale system, computer, and other office productivity machinery in order to use online programming and software including word processing, database management, spreadsheet applications and email Prepare patient and/customer orders by moving and placing products Inspect and receive detailed information, such as patients' and/or customers' dates of birth, in-store or online orders, or inquiries Move inventory and materials weighing up to 30 pounds independently Position self to move inventory and materials in storage areas Working Conditions Patient and/or customer-facing environment Ability to work outdoors in varying and sometimes adverse weather conditions Exposure to cannabis and/or allergens that might be present in an environment where cannabis is present and prevalent Our Mission: To promote well-being through the power of cannabis. We're humble-We prefer quiet confidence and don't shout about our success. We're hardworking-We put our heads down and get the job done. We're grateful-Working in our industry is a privilege and an act of service. We're transparent-Honest and open communication keeps us healthy as an organization. We're collaborative-And believe good ideas can come from anywhere. We have a growth mindset-One that's grounded in well-being. At GTI we believe that our corporate community should be a reflection of the communities we serve. We are dedicated to fostering an inclusive culture that celebrates diversity across race, sex, age, gender identity, sexual orientation, disability, nationality, religion, experience, and thought-not only because it is right, but because it makes us better. Our mission-the right to wellness-informs our commitment to champion economic opportunities in communities disproportionately affected by the war on drugs through employment and community involvement. GTI is proud to be an equal opportunity workplace. We can't wait to meet you.

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory, Snyder's of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Why Campbell's… Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners). Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting. Campbell's offers unlimited sick time along with paid time off and holiday pay. If in WHQ - free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store. Giving back to the communities where our employees work and live is very important to Campbell's. Our “Campbell's Cares” program matches employee donations and/or volunteer activity up to $1,500 annually. Campbell's has a variety of Employee Resource Groups (ERGs) to support employees. How you will make history here… This position has overall responsibility for the safety and stability of the Company's shelf stable food products. The incumbent is responsible for reviewing and approving the safety and efficacy of all thermal processes developed by Thermal Process Specialists in the group or by external resources or Process Authorities conducting similar work for Campbell's products. The incumbent also provides guidance and oversite to the Thermal Process Specialists on the design of heat penetration and other thermal process establishment tests in difficult or complex cases. This person is Campbell's representative to FDA and USDA, is recognized by these agencies as an expert in the field and is legally responsible for the compliance of all processes to the regulatory requirements. The individual sets policies regarding Food Safety standards, testing protocols and work requirements for developing processes. What you will do… Principal Accountabilities Reviews and approves process requirements developed by Thermal Process Specialists and works with the Specialists to develop the appropriate supporting detailed process establishment documentation. Authorizes and files thermal processes with FDA as appropriate. Uses vast experience and expertise in thermal processing and Campbell Soup products in completion of these tasks. (30%) Evaluates process deviations from manufacturing by analyzing results and recommendations from Thermal Process Specialists' testing and decides on final disposition of product (release or destroy). These are critical decisions weighing safety of the product to the consumer against severe economic losses to the company.(10%) Sets Company policies regarding Food Safety standards for thermal processing including retorted, hot fill and hold and/or aseptic processing and Process Safety work practices involving testing methods, quantity and quality of supporting data required for process recommendations, data bases, process archives, etc. (10%) Sets qualification criteria for new products to be manufactured and qualification of new equipment. Makes decisions regarding critical control points which need to be monitored and controlled in the manufacturing process. (10%) Makes decisions regarding computer programs employed by the Process Safety group for thermal process analysis and automated systems used by manufacturing for deviation analysis. Manages change in these areas ensuring effectiveness, validation, and compliance with FDA regulations (21 CFR part 11). (10%) Acts as a Thermal Process Specialist, when needed, for a business, brand or product, designing heat penetration testing, data collection and analysis, and calculation of process lethality's. Backs up other Thermal Process Specialists and Process Authorities in their work. (10%) Supports external PD and co-manufacturing initiatives by conducting thermal process audits/assessments and providing review/approval of process requirements and process deviations as required (includes final authority/approval on external facilities' capability of meeting CSC and/or regulatory Food Safety compliance). (5%) Provides guidance and critical review of new technologies for thermal processing. Participates in external studies and initiatives in advanced technologies providing valuable insight into Food Safety requirements, validation procedures, regulatory compliance and comparative analysis for cost and quality justifications. (5%) Provides leadership to the Process Safety team through mentorship, guidance and direct supervision of one or more Thermal Process Specialists and/or Technicians. Responsible for assessing, retaining and developing team talent and continuous improvement. (10%) Job Complexity The Corporate Process Authority must review product and process data collected during a series of heat penetration tests, review the calculations of lethality, and the process schedule and critical factor recommendations of Thermal Process Specialists. Then, the individual must use his or her own judgement, calling on vast experience and knowledge of the manufacturing systems, to make decisions regarding the adequacy of the recommended process and its supporting data. If acceptable, the individual will then authorize and file the process with the appropriate regulatory agency. The Corporate Process Authority must review all process deviations in the manufacturing plants and review the work done by Thermal Process Specialists to simulate or otherwise assess the effects of the deviation on product safety and must make a decision to release the product for sale or destroy it. The individual faces enormous pressure weighing the economic impact to the Company versus the safety of the consumer. The Corporate Process Authority must ensure that complete and accurate records are maintained for all established processes and as required by the FDA and USA regulations. He or she must also work with the manufacturing sites to ensure that all government regulations regarding thermal processing operations are being met. Upon request or in response to regulatory concerns, the Corporate Process Authority must provide the appropriate thermal process documentation, regulatory compliance statements, or other communications on behalf of the Company The Corporate Process Authority must set requirements regarding the start-up of new products, processes or equipment, ie: Incubation packs, Inoculation packs. The individual must review the results of these requirements and make the decision to approve for manufacture. The Corporate Process Authority must keep up with government regulations and ensure compliance. This may involve equipment and instrumentation or procedures, computer software, process filing methods, etc. The individual manages the change through the department to a successful completion. The Corporate Process Authority recommends, makes decisions on, and develops validation requirements for technological advancements in thermal processing for Campbell Soup. This may be new processes such as Aseptic or High Pressure Processing or new types of cookers, or methods of pre-heating product such as microwave or ohmic heaters. This position has exposure to every level of the corporation as he or she makes decisions which affect safety, quality, company reputation, economic results, investment, and new product launches. The individual is Campbell Soup's representative to government regulatory agencies and has a personal relationship with those responsible for compliance in those agencies. The Corporate Process Authority is on call 24 hours a day / 7 days a week, even during travel and vacations, to make decisions regarding process deviations or to approve temporary process notes for extenuating circumstances or to answer questions/provide information to regulatory agencies as requested. Job Specifications The individual has expert knowledge of microbial risks, product and packaging characteristics/interactions with product, critical factors in thermal processing, commercial equipment, and manufacturing procedures, and their effects on the delivery of a thermal process and maintenance of product safety and stability sterility. The individual is an expert in designing and conducting the appropriate studies relating to thermal processing of food, such as heat penetration, temperature and heat transfer distribution studies, thermal-death-time experiments, process validation and verification studies, and applying other scientific methods related to aseptic and thermal processing. The individual is known to government regulators by reputation and recognized by them as a Process Authority. The position requires the candidate to be able to distill extremely technical data and insights into clear objectives and decisions with senior management in all areas of the Company. Working Conditions The Corporate Process Authority works in the office, at the computer, as well as in the process room and kitchen reviewing data and inspecting products. The individual attends meetings regularly within all areas of the company. The position requires approximately 20% travel to manufacturing sites, vendors, government offices, industry meetings and co-manufacturing sites. The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. Who you will work with… Reporting to the VP, Quality Thermal Processing and Supply & Distribution Managing a team of 1-3 What you bring to the table… (Must Have) Minimum Education Required: Bachelor of Science degree in Food Science, Microbiology, Engineering or related field with 15+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. Minimum of 15 years' relevant experience in the Food Industry, with 5 or more years in Thermal Processing of Campbell products or equivalent. Extensive knowledge of food science, microbiology, engineering principles, calculus, computers, thermal process equipment and instrumentation is required. Must have excellent judgement, problem solving and decision-making skills, as well as excellent interpersonal and communication skills. It would be great if you have… (Nice to Have) Preferred Education: Master's degree or PhD in Food Science, Microbiology, Engineering or related field with 5+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. Compensation and Benefits: The target base salary range for this full-time, salaried position is between $147,400-$211,900 Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package. The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.

About the Role: The Restaurant Manager at Middle Child will play a pivotal role in ensuring the smooth operation of the restaurant, focusing on delivering exceptional customer service and maintaining high standards of food quality. This position requires a strategic leader who can effectively manage staff, oversee daily operations, and implement policies that enhance the dining experience. The manager will be responsible for financial performance, including budgeting, forecasting, and cost control, to ensure profitability. Additionally, the role involves fostering a positive work environment that encourages teamwork and employee development. Ultimately, the Restaurant Manager will be instrumental in driving the restaurant's success and reputation within the community. Minimum Qualifications: Proven experience as a restaurant manager or in a similar role within the food service industry. Strong understanding of restaurant operations, including financial management and customer service. Preferred Qualifications: Bachelor's degree in hospitality management or a related field. Experience with point-of-sale systems and restaurant management software. Responsibilities: Oversee daily restaurant operations, ensuring compliance with health and safety regulations. Manage and train staff, including hiring, scheduling, and performance evaluations. Develop and implement strategies to improve customer satisfaction and operational efficiency. Monitor financial performance, including sales, expenses, and inventory management. Collaborate with the culinary team to create and update menu offerings based on customer feedback and market trends. Skills: The required skills for this position include strong leadership and communication abilities, which are essential for managing a diverse team and ensuring effective collaboration. Financial acumen is crucial, as the manager will analyze sales data and implement cost-saving measures to enhance profitability. Customer service skills are vital for addressing guest concerns and creating a welcoming atmosphere. Problem-solving skills will be utilized daily to address operational challenges and improve service delivery. Preferred skills, such as proficiency in restaurant management software, will aid in streamlining operations and enhancing overall efficiency.

Job DescriptionDescription: The Bar Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will work closely with Management to oversee all aspects of operations, including sales, service, health & sanitation, and product quality. As a Bar Manager, you will help guide the team, ensure proper training, and contribute to achieving financial and operational goals. The role will have a strong emphasis on sales generation and promoting the bar. Key Responsibilities: Sales Generation Develop and implement sales-driven promotions Collaborate with marketing to generate, promote, and lead events and activations in the space Foster customer loyalty and brand recognition in the area Reinforce existing and develop new partnership opportunities Leverage social media and digital platforms to expand the reach to new and uncaptured customer bases Operations Support & Team Leadership Assist the General Manager in overseeing daily restaurant operations, ensuring smooth and efficient service. Maintain high standards of hospitality and service at all times Participate in daily staff meetings Assist in the hiring, onboarding, and ongoing training of team members. Participate in team development by coaching employees and promoting a positive and collaborative work environment Ensure adherence to company policies Help with the execution of operational procedures for both front-of-house and back-of-house staff Sales & Service Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales Support the management of the restaurant's beverage program, assisting in inventory tracking and ordering processes Ensure consistent service standards are maintained across both front-of-house and back-of-house operations Assist in the setup, execution, and post-event follow-up for restaurant events Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction Health & Sanitation Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly. Inventory & Financials Assist inventory tracking, ordering, and receiving Assist financial tracking efforts reviewing performance against budgeted goals Benefits: Competitive salary with bonus incentives tied to sales generation and event management. Health, dental, and vision benefits. Opportunities for professional growth within the company. Employee discounts and other perks. Requirements: 4+ years of bar management experience 2+ years of bar promoting and event management experience preferred Strong leadership skills with the ability to motivate and guide a team effectively Excellent communication and interpersonal skills, with a customer-focused mindset Strong organizational skills and the ability to multitask in a fast-paced environment Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Google Suite Must be ServSafe certified (or willingness to obtain certification)

Full-time Description Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: The Assistant GM manages the functional areas of guest registration, night audits, guest reservations, housekeeping/laundry, and food/beverage areas to guarantee guest and associate satisfaction - and maximize hotel profitability. Duties & Responsibilities: Manages financial components of operations Assists General Manager in day-to-day operations of the hotel Maximizes financial performance and upholds quality standards of F&B and Rooms departments Maximizes room revenue by anticipating market shifts, developing, and monitoring annual business and marketing plans, and participating in property sales and marketing efforts Assists with the development of a business plan and a budget that defines operational goals and profitability objectives Builds relationships with guests and monitors satisfaction levels Coordinates capital improvement projects to maintain/upgrade quality standards and property image, and to protect assets from neglect, damage, or deterioration Manages and monitors the property P&L; provides detailed explanations for P&L and forecasts variances. Aligns and drives all aspects of hotel performance towards the attainment of budgeted Revenue, RevPAR Index, House Profit, Flow Through, Guest Satisfaction Scores and Quality Assurance scores Understands and applies accounting principles (e.g., accruals, prepaids, balancing daily reports, GL coding, etc.) and ensures these are understood and applied correctly by the property Controller Assists with selection, training, counseling, and motivating hourly associates Assists in monitoring the expenses of each departmental budget with the exception of the Sales Department and Maintenance Department Participates in the development of the hotel expense budget Assists hotel management and sales teams with the implementation and execution of revenue programs to ensure that the hotel's room occupancy, average daily rate, and RevPAR objectives are met Balances Hotel books at the end of each period. Prepares audit reports for the end of period. Sends End of Period reports to Corporate on the due date of each new period Works with individual vendors - making sure services and invoices match; getting the best price for supplies Assists in the maintenance of the key control program that is already in place Ensures the security needs of the property and guests are met Ensures effective departmental communication and information systems through logs, department meetings, and hotel meetings The duties and responsibilities described are not a comprehensive list; additional tasks may be assigned at any given time. The scope of the job may change as necessitated by business demands Requirements Qualifications: Be a leader and role model to all associates Degree required - minimum 2-year degree Experience in similar leadership role required Ensure goals are met for all guest service-related measures Maintains Market Share: Hotel at natural rank or higher Possess advanced knowledge of the principles and practices within all hotel disciplines, including experiential knowledge for management of people and complex problems Ability to lift up to 40 lbs. with or without reasonable accommodation Ability to bend, reach, or lift as is required in this position. Benefits: Competitive salary Annual review with increase potential 401k program with company match Additional benefits may be available Arbor's Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. Lead with Heart - Be kind, passionate and hospitable. Be Accountable - Take ownership and deliver results. Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change. Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. Salary Description $50,000 - $60,000 per year

BANQUETS MANAGER: OPERATIONS - FOOD & BEVERAGE Horseshoe Bay Resort is a premier, luxury destination nestled on the shores of Lake LBJ in the Central Texas Hill Country. We offer genuine Texas Hospitality across 17,000 acres, including championship golf and resort amenities. We are committed to Diversity, Equity, Inclusion, and Belonging. BENEFITS AND PERKS * Health Insurance: Medical, Dental, and Vision plans. * Financial & Wellness: 401k plan with employer match, Long and Short-term Disability, Critical Illness, and Accident Insurance, and Associate Relief Fund. * Time Off: Paid vacation and paid holidays. * Associate Housing: Subsidized housing and shuttle service. * Compensation: Competitive pay with scheduled reviews and raises. * Professional Growth: Manager in Training Program (MIT). * Discounts: Retail and dining discounts at the Resort. Discounts at all Crescent Hotels & Resorts properties. * Privileges: Limited access to some resort amenities (Golf, etc.), based on occupancy and business levels. * Meals: Weekly meal subsidies. JOB SUMMARY The Banquets Manager assists in leading the property's Food & Beverage banquet operation, reporting to the Banquets Director. This role is responsible for the overall supervision, coordination, and execution of all banquet activities. Key goals include maximizing financial performance, ensuring exceptional customer service, managing staffing, and implementing strategies aligned with resort initiatives. ESSENTIAL JOB FUNCTIONS (Key Responsibilities) * Operational Execution and Management * Review all written communication (Resumes, Banquet Event Orders - BEOs) to determine appropriate staffing, room/station assignments, and setup requirements. * Ensure the appropriate and timely setup, service, and clean-up of all banquet functions, adhering to food, beverage, and meeting specifications. * Maintain high communication with Conference Services, Members, Guests, the Banquet Chef, and the Front of House Management/Supervisor team. * Oversee room set-up, buffet décor, and enhancements. * Submit a daily recap of banquet information (revenue, covers, staffing, issues/concerns). * Order and purchase necessary equipment and supplies. * Inspect and maintain the cleanliness and working order of restaurant hallways, meeting rooms, storerooms, and public areas. * Team Leadership and Human Resources * Set expectations and hold banqueting captains and line staff accountable for demonstrating desired service behaviors. * Conduct annual performance appraisals and provide constructive feedback to direct reports. * Responsible for developing and maintaining weekly employee schedules and reporting weekly payroll. * Perform daily timekeeping and tip reporting duties. * Hire banquet team members, ensuring proper orientation and ongoing training. * Identify educational needs and develop or instruct training programs. * Administer property policies fairly and consistently, handling disciplinary procedures according to company policy. * Ensure proper delegation of operational requirements and execution among the staff. * Strategy and Financial Performance * Work with the leadership team to develop and implement improvement processes and a Banquet Strategy aligned with resort goals. * Utilize budgets to understand and achieve financial objectives. * Support cost management strategies while maintaining exceptional service quality. * Customer Service * Create an atmosphere in the banquet area that meets or exceeds guest expectations. * Review comment cards and guest satisfaction results to identify areas for improvement. * Proactively seek out and resolve guest problems to ensure a superior experience (Seek Out and Go Above and Beyond for the Guest). EMPLOYMENT STANDARDS AND QUALIFICATIONS Experience and Education * A minimum of two years of Resort Assistant Banquet management experience. * Four-year degree in Hospitality Management or related field preferred. * Required experience in executing weddings and conference services setup. * Working knowledge of à la carte, fine dining, and white-glove service practices. * Knowledge of liquor and wines. Required Skills and Certifications * TABC certified, TIPS Trained, and Certified Food Handler/Safe Serve. * Valid driver's license and satisfactory MVR for insurability purposes. * Required experience with timekeeping and tip reporting. * Proficiency in Microsoft Suites Software (Excel, Word, PowerPoint). * Familiarity with Delphi software is highly desirable. * Excellent oral and written communication skills; must be able to comprehend, speak, read, and write English. Physical and Mental Requirements * Ability to regularly lift and/or move up to 10 pounds. * Ability to frequently lift and/or move up to 50 pounds. * Requires strong problem-solving abilities. * Must maintain a clean, safe, and environmentally responsible work environment. * Requires a sense of teamwork and the ability to interact effectively with co-workers. * Must maintain proper associate uniform standards and slip-resistant footwear. Qualifications Licenses and Certifications * Required Certified Food Handler Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. Source: Crescent Hotels & Resorts