Assistant restaurant manager jobs in Jupiter, FL - 2,074 jobs

$15-$16 + bonus opportunities Exceptional Benefits Medical, Dental, Vision, and Life Insurance Paid Vacation & Holidays Paid Sick Leave & Short-Term Disability Bonus Incentives 401(k) Retirement Savings with Company Match Tuition Reimbursement Program Career Growth Opportunities, including Store Manager About Us Petro Services, Inc. operates Daily's and Shell convenience stores throughout Southeast Florida. Categories Cashier, Customer Service, Inventory Control, Personnel Management Overview The Assistant Store Manager works closely with the Store Manager to run a convenience store and retail fuel site. Most stores are open 24/7 and management personnel must be available to work a flexible schedule including nights, weekends and holidays. This is a full-time position. Essential Job Functions Perform all functions of the Store Manager in his/her absence Greet guests and process customer transactions Prepare and maintain foodservice and beverage offerings Supervise and assist store associates in daily operations Provide excellent customer service and quickly resolve guest concerns, including credit card issues and equipment malfunctions Assist in recruiting, hiring, and training store personnel Create and submit daily store reports, monitor P&Ls Assist with personnel documentation, such as coaching and counseling Oversee cash handling and verify accounting accuracy Control merchandise and fuel inventories, including monitoring tank gauge systems Travel independently to neighboring locations to collect fuel survey data Assist with ordering, inventory, and merchandise audits Address employee grievances and disputes Maintain site appearance standards, including stocking product, cleaning, and maintenance tasks Implement and maintain health & safety procedures Ensure compliance with all laws, regulations, and company policies Basic Qualifications & Physical Requirements 18+ years of age Valid driver's license & reliable transportation High school diploma or equivalent Authorized to work in the United States Previous leadership experience in a customer service environment Familiarity with inventory management software Verifiable work history Outgoing and friendly demeanor Excellent communication in English (hear, speak, read, and write) Able to safely lift 55 lbs. and carry short distances Able to stand and walk for 8+ consecutive hours Climb a step ladder, reach with arms above head, grasp with hands, bend, and crouch Use hands bilaterally & unilaterally Able to withstand extreme temperatures for brief periods, such as when stocking freezers or performing outdoor maintenance Accurately select options from a touch screen monitor Accurately count US currency and make change Basic computer knowledge including email and Microsoft Office programs Multi-task and thrive in a dynamic retail environment Pass a pre-hire drug screen and background check Daily's 1710

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Atlantic Fields Club, set outside of Hobe Sound, Florida. Atlantic Fields Club is seeking a Food & Beverage Director to join the Food & Beverage Service Department. The Food & Beverage Director serves as the heartbeat of the club's dining experience - leading with purpose, warmth, and an unwavering commitment to culture and service excellence. This role oversees all F&B outlets, from casual to fine dining, ensuring every space reflects the elevated standards and genuine hospitality that define our community. With a strong focus on people and experience, the Food & Beverage Director champions front-of-house excellence, inspiring teams, strengthening service standards, and cultivating an environment where Members, Guests, Prospects, and Team Members feel truly cared for. This leader protects and elevates the club's culture by fostering connection, pride, and a spirit of sincere hospitality throughout every interaction. In this role, you help create the Discovery Land Company experience - one rooted in heart, authenticity, and a shared commitment to making every moment memorable for those we serve and those we serve alongside. Key Responsibilities: Operations Management: Believes that exceptional Member experiences start with how we invest in our Teams; when we pour into them, the culture and hospitality they deliver naturally rise. Thrives when the dining room is buzzing: greeting Members, Team Members, and Guests/Prospects by name, reading the room, and leading the Team through the rhythm and energy of service. Positive, approachable leadership style rooted in integrity, empathy, and professionalism. Maintains clear, timely, and effective communication to support operational consistency, cross-department coordination, and team accountability. Partners closely with the Culinary Team to create seamless, elevated, and memorable Member experiences. Cultivates an environment where every interaction feels warm, intentional, and aligned with the Club's culture and values. Honors club traditions while continuously elevating the Member experience through coaching, collaboration, and thoughtful attention to detail. Upholds Discovery Land Company Sequence of Service for all F&B outlets. Oversees the smooth and efficient operation of assigned outlets with attention to detail, consistency, and quality. Establishes and nurtures strong relationships with suppliers and vendors to ensure the timely delivery of high-quality products at competitive prices. Upholds and continuously refines existing SOPs, Manuals, and Safety Guidelines while implementing effective strategies, checklists, and records that ensure accuracy and operational consistency. Ensures compliance with health and safety regulations and maintains cleanliness and sanitation standards in all food and beverage areas. Monitors and reviews inventory reports, oversees equipment needs, and ensures par levels are consistently maintained. Attends leadership meetings and provides clear, timely department updates to the Leadership Team. Collaborates with Events, Member Services, and Member Experience to develop programming and special events that drive engagement and elevate the overall Member experience. Aligns with Club Leadership to establish department KPIs, including Team Member NPS, and to define additional measures of Member and Team Member satisfaction and operational efficiency. Member Service: Embody and model genuine hospitality, ensuring every Member, Guest, and Prospect feels truly welcomed and valued. Anticipate Member preferences, recognize returning Guests and Prospects, and nurture meaningful connections that deepen relationships and strengthen a true sense of belonging. Communicates clearly, genuinely, and professionally with Members, Prospects, and Guests. Maintains an active presence in all F&B outlets to develop relationships with Members and Guests. Ensures Member profiles are maintained and updated daily. Assists with Member and Guest concerns in a professional, courteous, and timely manner, always aiming to create positive outcomes and memorable experiences. Stays abreast of industry trends, competitor activities, and Member preferences to maintain a competitive edge in the market. Monitors Member feedback and reviews to identify opportunities for enhancement and implements thoughtful improvements that elevate the overall experience. Team Member : Leads by example with an active, hands-on, and visible presence on the floor - mentoring Team Members, guiding service with professionalism, grace, and genuine care, and building authentic relationships. Leads impactful Pre-Service meetings that set the tone for excellence - aligning the Team, sharing key information, and creating moments of connection and clarity before every service. Continuously creates, implements, and leads new training and development initiatives while providing ongoing mentorship that emphasizes service excellence, product knowledge, teamwork, and professionalism. Creates and manages Team Member schedules aligned with business levels, labor budgets, and Member activities to ensure exceptional service. Oversees department recruitment, training, and supervision to ensure exceptional Member experiences while fostering a positive, supportive, and growth-oriented work environment. Maintains strong Team Member relations and fosters a positive, supportive culture. Maintains all FOH Team Member files with accuracy, organization, and confidentiality. Holds Team Members accountable by overseeing department promotions and administering disciplinary actions when necessary - ensuring fairness, consistency, and alignment with Atlantic Fields standards. Financial Management: Proven success in financial management, including cost control, budgeting, and operational performance metrics. Manages food and beverage annual capital and operational budgets, monitors expenses, and implements cost-saving measures without compromising quality. Coaches Food & Beverage Managers on implementing efficient operations and smart cost-saving strategies, empowering them to manage their budgets effectively and responsibly. Qualifications: A culture-driven leader with an authentic, positive personality, exceptional communication skills, and strong organizational abilities - someone who inspires others and excels at training, developing, and uplifting their team. A degree in Hospitality Management or a Culinary Degree. Two (2) to five (5) years of experience as a restaurant manager or in a similar capacity with exposure to food and beverage standards in an international setting. Preferred Sommelier Certification from an internationally recognized institution. Comprehensive knowledge of wine, spirits, cocktails, and current beverage trends. Experience in executing and supporting private dining events. Demonstrates strong, proven leadership with a clear vision for quality, excellence, and elevated standards across all food and beverage operations. Strong knowledge of HACCP protocols and local food safety standards. Exceptional time management skills. Experience working with discerning, high-expectation international clientele. Knowledge of various operations and POS software systems, with specific experience in TEI. Additional Requirements: Brings a positive attitude, professional demeanor, and exceptional communication and interpersonal skills - essential for delivering outstanding service to Members, Guests, Prospects, and Team Members. Must be able to work flexible work hours/schedules including evenings, weekends, and holidays. Long hours may be required due to business demands. Ability to work in a Team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects, with a desire to work in a fast-paced environment. Benefits: Medical, Dental, and Vision Benefits 401k Contribution Paid Time Off and Paid Holidays Employee Meals, Referral Incentives, and Recognition Programs Holiday Pay Professional development and upward mobility opportunities Work-Family Culture About Us: Atlantic Fields combines the elegance of “Old Florida” with a carefree ambiance. Atlantic Fields is settled in the heart of Hobe Sound, Florida, and will offer its members the convenience and fun South Florida has to offer, while maintaining the properties rich historic background. Atlantic Fields will offer an intimate community spanning 1,500 acres and is proud to offer its members a Tom Fazio golf course, ocean adventures, an equestrian facility, on-site restaurants, wellness facilities, and more! Our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to provide the highest level of guest service and be a part of creating memorable experiences. For more information about the project - please visit ************************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************

A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings * Deliver training to restaurant team members * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing and sampling * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Completion of DCP and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Plan, monitor, appraise and review employee performance * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality * College Degree preferred Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"6621843"},"date Posted":"2025-09-18T10:58:04.642593+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"10800 N Military Trl Ste 100","address Locality":"Palm Beach Gardens","address Region":"FL","postal Code":"33410","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Job DescriptionPOSITION OBJECTIVE Reports to Director of Banquets. Overseeing staffing and supervising of banquet functions to the best advantage of the client and resort. Supervise banquet staff and all service personnel in function rooms. Direct contact with clients and various department personnel connected to banquets. ESSENTIAL JOB FUNCTIONS Supervise all service staff, including the captains. Ensure the success of all functions and guarantee the satisfaction of all clients. Staffing of all functions by guidelines set. Overseeing of payroll percentage for all banquet waiters and waitresses. Responsible for food presentation in all function rooms. Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served. Oversees the banquet kitchens and staff to ensure proper preparation and timeliness. Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food. Overseeing service during functions. Correction of mistakes and implementation of new policies to improve service. Responsible for the general appearance of all service personnel in uniform. Handling all requests and / or additions to functions that are made by guests during their functions. Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out. Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness. Final checks made with kitchen, stewards and beverage manager. Maintaining proper staffing guidelines and keeping the best possible payroll percentages. Responsible for all banquet equipment and its condition. Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting. Varied duties to be assigned by Director of Catering / Conference Services. Banquet Sales solicitation, including outside sales calls, as time allows. Responsible for continual training of the banquet employees. Must possess management and strong interpersonal skills. Knowledge of labor cost control and scheduling. Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. EDUCATION & EXPERIENCE High School diploma or equivalent preferred. Two to four years of hotel banquet experience in a supervisory capacity required. SKILLS AND ABILITIES Language Skills: Excellent verbal and written communication skills. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively. PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift. WORK ENVIRONMENT Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.

Join Our Team! Are you looking for a dynamic work environment where you can thrive and lead a passionate team? Do you want to be part of a company that serves chef-driven, made-from-scratch food and creates memorable guest experiences every day? If so, we have the perfect opportunity for you! We're seeking a motivated and enthusiastic Assistant Manager to help lead our restaurant operations. In this role, you'll support the General Manager in overseeing the daily flow of service, maintaining high standards of food quality and hospitality, and developing a strong, guest-focused team. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: Oversee daily operations to ensure smooth, efficient service Lead and support team members across both FOH and BOH Maintain a guest-first mindset, ensuring top-tier dining experiences Uphold high standards for food quality, cleanliness, and safety Contribute to a positive, team-oriented work culture Help drive performance through training, coaching, and accountability What You'll Bring: Previous restaurant management experience (Assistant Manager or higher preferred) Strong leadership, communication, and problem-solving skills A passion for hospitality and delivering great guest experiences Knowledge of kitchen/back-of-house operations is a plus Commitment to teamwork, integrity, and continuous growth What We Offer: Competitive compensation based on experience Health insurance and paid vacation for full-time employees Employee dining program Opportunities for advancement and professional development A supportive team culture and a brand you can be proud of We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. If you're ready to take the next step in your hospitality career and join a team that values passion, quality, and growth-apply today! Requirements Associate degree in hospitality, restaurant management, or equivalent experience in restaurant operations Strong leadership skills and a solid understanding of day-to-day restaurant operations Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $85,000 per year

Work and Perks With our extensive growth plans ahead, we're always on the look-out for Managers to help create exceptional experiences! You may not see us on TV in fancy advertisements but as soon as we open our doors, we quickly become known as a local favorite. We treat everyone as a valued guest in our home and the word spreads from there. We deliver consistently good food and drink that is freshly-prepared and delicious. We build an authentic community in every restaurant. People make memories over birthday parties, graduations, holidays, sporting events and even the everyday meal. Because at Miller's Ale House, we care about helping people connect over shared experiences. Requirements and Qualifications WHAT ARE THE PERKS? * Medical, Dental and Vision Plan options available within 30 days of employment * Domestic Partnership Coverage * Company Paid Short Term Disability insurance * Company Paid Term Life & AD&D insurance * Health Spending Accounts (HSA& FSA) * Supplemental Plans: Life Insurance, Hospital Indemnity, Critical Illness and Accident Insurance * Optional Benefits: Long Term Disability, Identity Theft, Prepaid Legal Services, Pet Insurance * Team Member Assistance Program (EAP): Confidential counseling services; to include 5 visits at no charge. Referrals to mental health services WHAT DO I NEED TO KNOW? * Five-day work week; Scheduled 50 hours per week with a maximum of 3 closing shifts * Paid Time Off: 1 week available after 6 months. Total 15 days per year * Manager schedule written one month in advance * Complimentary dining privileges at home restaurant and 50% off at all other locations * 401(k) Plan with Company Contribution * Highly competitive salary with biannual performance and annual salary review * Quarterly paid out incentive based on restaurant performance * Eight-week Management Training Program * Discounted Tuition at the University of Arizona Global Campus * Tickets at Work: Discounted tickets for concerts, sporting events, theme parks, movies and more * Our Hours of Operation are 11am-12-1-2am, (some nights at some locations), see our website for details

Job Description Salary Range Commensurate w/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS EVERY QUARTER • WSET / SOMMELIER CERTIFICATION • FREE ACCESS TO MENTAL HEALTH SERVICES We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed - Adopt a guest-first mentality - Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results - Develop a strict standard by maintaining the integrity of food and beverage quality Continuously train, develop, and mentor team members - Maintain a working knowledge of all recipes, products, and production procedures - Focus on Driving Sales Our Expectations - Assist with interviewing, hiring, training, and follow-up with new team members - Ensure all food and drink are consistently prepared and served according to recipe standards, and quality standards - Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations - Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness. Minimum Qualifications - 2+ Years of Restaurant Management Experience in high volume, full-service environment - Must have a passion for hospitality - Results-driven, trustworthy, and team-oriented - Food Manager Certification Hard working, outgoing, positive, and friendly - Bachelor's Degree or Certification in Hospitality or Culinary field is preferred We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify in Florida, North Carolina, and Tennessee Equal Opportunity Employer

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job SummaryWe are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant's high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills About Us Located in the heart of the Palm Beach Gardens, Firefin Grill encapsulates an upscale and spirited neighborhood restaurant, drawing guests in for quality local seafood and hand-crafted drinks. Sea-To-Table Dining Experience United by our passion for high-quality food and unparalleled hospitality, our team at Firefin is dedicated to providing an amazing experience for our guests. We pride ourselves on crafting unique dishes with the finest ingredients, driven by our chef's vision for the freshest locally-sourced food. Our sea-to-table menu is inspired by the partnerships we've established with local divers and spearfishers who deliver the freshest ingredients straight from the boat to our kitchen. Our commitment to quality ensures each guest has an amazing experience - whether it's a date night, corporate event or happy hour.

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

This person is responsible for keeping the kitchen organized and clean and support staff as needed. Key Responsibilities/Accountabilities: Retrieve clean silverware, china and glassware from washing areas and polish Polish all silverware, china and glassware for service Use designated polishing cloth for polishing - different cloth is required for particular glassware and silverware Prioritize and deliver polished silverware, china and glassware based on immediate needs of the dining room and bar Inspect silverware, china and glassware for possible chips, discoloration and mark defects to make sure they are not used in dining room Notify Chef or General Manager if there is a shortage of silverware, china or glassware Clean garbage cans with water or steam Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Prepare fresh squeezed juices for service Assist staff with any aspect of service steps to satisfy the guests such as food delivery Clean garbage cans with water or steam Store delivered items into designated areas assigned by management Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Sweep and scrub floors in the kitchen in the area of work only Conduct frequent cleaning and sanitation of all high-risk areas in the bathrooms and frequently touched surfaces like door knobs Maintain sanitation log that documents the date, times and scope of each cleaning/disinfection. Use brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and understand the proper use and care of such equipment and supplies. Clean and maintain assigned restroom facilities before, during, and after operational hours, including restocking toilet paper, mopping floors, swiping sinks, cleaning mirrors, and toilet seats. Always wear the appropriate protective equipment Complete new cleaning and sanitation procedures as introduced by health agencies and directed by management Minimal Essential Requirements: The ability to work as part of a team, work quickly and follow directions Very basic food handling, preparation, and cleaning skills are welcomed Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English. Time management and ability to work under pressure to manage high volume of production Active listening, speaking, reading, learning and comprehension skills Discipline to follow set standards Ability to lift up to 20lbs ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. Thisjobdescriptionwillbereviewedperiodicallyasdutiesandresponsibilitieschangewithbusinessnecessity.Essentialand marginal job functions are subject to modification.

The Hillsboro Club, an exclusive oceanfront private residence club in South Florida, is seeking an experienced Restaurant Manager to support the daily operations of F&B services throughout the Club. This position is responsible for the dining services and all food and beverage production. We are looking for a candidate with several years of hospitality/private club experience, and the passion to contribute to the continued success of our luxury property. **To be considered for this opportunity, all applications must be fully completed. Incomplete applications will not be reviewed or considered. Banquet events experience preferred.** The Club operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. The Restaurant Manager position is a full-time, salaried opportunity that includes a competitive salary, health insurance, retirement benefits, and paid time off. The successful candidate will also have the opportunity to work in a beautiful location and be part of a dynamic and professional team. General Requirements Develops an operating budget for each of the department's revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Ensure that adequate procedures are followed and that documentation is reported in an accurate and timely manner. Responsible for proper charge procedures, guest check analysis, ticket controls and daily sales reports and analysis. Manages the department's long-range staffing needs. Oversees recruitment, orientation, training, supervision, scheduling, and, when necessary, termination of food & beverage staff; ensures staffing plans align with organizational needs and supports ongoing professional development. Monitors employee records to minimize overtime and keep labor costs within budget. Assures that all standard operating procedures for revenue and cost control are in place and consistently followed. Assures that all applicable club policies and procedures are followed. Help plan and approve external and internal marketing and sales promotion activities for the department's outlets and special club events. Approves menu items, pricing, and menu designs for all outlets, special events and banquet events. Establishes quantity and quality output standards for personnel in all positions within the department. Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages. Ensure all energy management, preventive maintenance and other standards are consistently met. Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented with the employees' personnel files. Maintains food and beverage personnel records. Consults daily with the Executive Chef, Catering Director, Purchasing Agent and other club administrators to help assure the highest level of member satisfaction at minimum cost. Greet guests and oversees actual service on a routine, random basis. Help develop wine lists and wine sales promotion programs. Establishes, updates and maintains all written standards and procedures for the department as needed. Addresses member and guest complaints and advises the Clubhouse Manager about appropriate corrective actions taken. Monitor appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Monitors employee dress codes according to policies and procedures. Approves all product invoices before submitting them to the Accounting Department. Conduct periodic inventory of China, glassware, silverware, and other service items; manages overall physical inventory verification and ensures timely reporting to the Accounting Department. Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues. Maintains records of special events, house counts, food covers and daily business volumes. Ensures that an accurate reservation system is in place. Responsible for long-range planning for the department in connection with the club's planning process. Recommends operating hours for all food and beverage outlets. Serves as manager-on-duty on a scheduled basis. Implement and monitor sanitation and cleaning schedules. Develops, maintains and disseminates a basic management philosophy to guide all club personnel toward optimal operating results, employee morale and member satisfaction. Provides for and manages use of the club's equipment, space and materials. Establishes and approves workloads, work methods and performance standards. Coordinates as necessary arrangements for public functions and social gatherings including seating according to protocol and special courtesies extended to members and guests. Ensure proper cleanliness and sanitation of all club facilities and environments. Performs competitive analyses on clubs and other businesses providing member alternatives through personal observations and historical reports. Oversees risk management programs to ensure that adequate safety measures are in place to protect members, employees and club assets. Handles emergencies such as fires, accidents and breaches of security or house rules promptly and in person. Emphasizes prevention through training, inspection and preventive enforcement. Lead departmental and all-staff meetings; represent the department through public speaking at internal meetings and club events as needed. Gives direction to and works closely with vendors, outside contractors, firms and individuals providing services to the club. Provides for the security of the club, its environment and members' belongings. Completes other appropriate assignments from the Clubhouse Manager. Education and Experience: Licenses and Special Requirements Food safety certification. Alcoholic beverage certification. Certified Club Manager (CCM) designation or in current pursuit of this designation desirable. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Must be able to handle hot and cold interior and outdoor conditions. Public speaking at meetings and events. Our Benefits Competitive Salary Medical, Dental, and Vision Insurance Company Paid Life Insurance Supplemental Insurance for Short Term Disability, AD&D, and More 401k Retirement Plan Plus Company Match Paid Vacation Paid Holidays Employee Meals Provided Jury Duty Leave Bereavement Pay Direct Deposit Who we are: Hillsboro Club Video Founded in 1925, The Hillsboro Club is a private residence club for members and their guests in South Florida. Encompassed by the Atlantic Ocean and the inland waterway of Lighthouse Point, the Club is set on 15 acres of beautiful tropical landscaping with more than 1,000 feet of private sandy beach. The Club offers 144 Florida-style rooms and suites with balconies and varying views from oceanfront to garden and inland waterway. The Hillsboro Club is an equal opportunity employer and values diversity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

The Assistant Manager at Lynora's plays a key role in supporting daily operations and reinforcing the company's culture, standards, and guest experience. You are a leader who sets the tone for professionalism, teamwork, and hospitality. Your role is to work closely with the General Manager and Senior Management to ensure that all policies, procedures, and service expectations are consistently upheld. You will help guide, coach, and motivate staff, address challenges proactively, and maintain an environment that is organized, respectful, and guest-focused. Your performance will directly contribute to our team morale, operational efficiency, and overall success of the restaurant. Primary Responsibilities Operational Support Support daily FOH and BOH operations in collaboration with the General Manager. Maintain a clean, organized, and welcoming environment in accordance with health, safety, and company guidelines. Assist in monitoring inventory levels, placing orders, and maintaining vendor relationships as directed. Financial & Administrative Assist in monitoring labor costs, food and beverage costs, and operational expenses. Follow all monetary handling procedures and ensure accuracy in cash management. Contribute to weekly reporting and communication with Senior Management. Team Leadership & Development Support recruitment, onboarding, and training of staff. Coach and guide employees to uphold service standards, team expectations, and performance requirements. Address performance issues professionally and document when needed in accordance with HR policies. Lead pre-shifts and contribute to team meetings to communicate goals, updates, and expectations. Guest Experience Ensure guests receive an exceptional dining experience at all times. Resolve guest concerns with professionalism, empathy, and discretion. Uphold service standards and ensure the team delivers consistent hospitality. Policy & Compliance Maintain knowledge of and enforce company policies and standards. Ensure food quality, presentation, and timing meet Lynora's expectations. Support kitchen leadership in maintaining food safety and cleanliness standards. Maintain a valid Food Safety Manager Certification. Professional Standards Arrive on time, in proper uniform, ready to lead and support the shift. Maintain strong communication with General Manager, Senior Management, and team members. Lead by example in work ethic, attitude, and professionalism. View all jobs at this company

Manager - Catering The Catering Manager is responsible for managing all aspects of catering services at Joseph's Classic Market. This role serves as the lead contact for catering inquiries, oversees order fulfillment, and ensures an exceptional guest experience from order placement through pickup or delivery. As a key guest-facing leader, the manager fosters a welcoming, professional atmosphere for every visitor. Key Responsibilities: Catering & Order Management Serve as the lead contact for all catering inquiries and orders Communicate with guests to confirm catering menus, details, and pickup/delivery logistics Coordinate with kitchen, deli, and bakery departments for order preparation Ensure catering orders are accurate, well-presented, and fulfilled on time Maintain catering calendars, invoices, and order logs Assist in building seasonal catering menus and promotional packages Guest Services & Phone Communication Oversee the main phone line, ensuring all calls are answered promptly and professionally Train staff to answer guest questions, transfer calls, and take messages accurately Resolve guest issues, complaints, or refund requests quickly and professionally Manage special requests, product inquiries, and order pickups Serve as a key point of contact for VIP guests and regular customers Support promotional events, tastings, and seasonal catering showcases Team Leadership & Training Hire, train, and schedule staff involved in catering preparation and service Coach team on hospitality, communication, and professionalism Hold daily huddles to align team on priorities, specials, and service goals Conduct performance evaluations and provide regular feedback Reporting & Communication Submit weekly catering reports and customer feedback to Store Manager Manage catering sales, deposits, and service fees Communicate closely with all department managers to coordinate orders and service Qualifications: Minimum of 2 years in catering, event management, or hospitality service Strong leadership and communication skills Proven ability to manage multiple orders and deadlines in a fast-paced environment Professional phone etiquette and customer service skills Basic computer skills (Excel, email, ordering software) Available for flexible scheduling, including weekends and holidays Working Conditions: Fast-paced service and food preparation environment Regular guest interaction and phone/email communication Standing for extended periods and occasional lifting of catering trays or packages Why Join Joseph's Classic Market? As Catering Manager, you will play a vital role in creating memorable experiences for guests through exceptional catering service. You'll bring the Joseph's standard of excellence to every order, event, and customer interaction while collaborating with a team passionate about quality and hospitality. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

Our franchise organization, is currently seeking energetic, friendly and professional individuals to join our management team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 3-5 years solid experience in the family food service industry, preferably in a management capacity in a high-volume restaurant with diversified menu offerings. Education and training associated with the completion of a high school diploma and college coursework in hospitality or business is preferred. I appreciate your interest in Golden Corral. Upon completing your online application, you may be directed to complete an additional online questionnaire specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $55,000.00 - $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Job Description YOUR NEW CAREER AWAITS WITH US! BE A PART OF A DYNAMIC TEAM BY JOINING THE GULFSTREAM HOTEL! WE ARE LOOKING FOR A FOOD AND BEVERAGE DIRECTOR THAT BELIEVES IN DRIVING WITH PASSION, PERSEVERANCE AND HUMILITY! The Director of Food & Beverage (F&B) oversees all culinary, bar, and restaurant operations within the hotel. This role requires strong leadership, financial savvy, and hands-on mixology expertise. The position ensures exceptional guest experiences across dining outlets, bars, banquets, and room service, while driving profitability and maintaining brand standards. Key ResponsibilitiesLeadership & Operations Direct, supervise, and evaluate all F&B departments including restaurants, bars, lounges, banquets, and room service. Develop and enforce service standards, operational procedures, and training programs. Ensure quality, consistency, and presentation meet or exceed brand and health standards. Maintain open communication with chefs, bar staff, and front-of-house teams to ensure smooth operations. Oversee scheduling, labor control, and staff morale - the eternal juggling act. Mixology & Beverage Program Design and maintain a signature cocktail program that reflects the hotel's personality and clientele. Train bartenders in advanced mixology techniques, product knowledge, and responsible alcohol service. Curate a premium beverage selection including spirits, wines, beers, and non-alcoholic options. Ensure bar profitability through smart purchasing, waste reduction, and strategic pricing. Collaborate with marketing on bar promotions, seasonal menus, and events. Financial Management Develop and manage departmental budgets, forecasts, and cost controls. Monitor food, beverage, and labor costs to meet financial goals. Analyze financial statements and adjust operations to optimize revenue. Partner with procurement to source high-quality ingredients and negotiate vendor contracts. Guest Experience & Service Maintain a visible presence during service periods, especially during peak dining and bar hours. Handle guest feedback and resolve issues with grace (and sometimes a well-timed cocktail). Collaborate with events and catering teams to ensure flawless execution of banquets and private functions. Drive service culture through training, recognition, and consistent reinforcement of standards. Compliance & Safety Ensure adherence to all health, safety, and liquor licensing laws. Maintain sanitation and cleanliness standards in all F&B areas. Conduct regular inspections and audits for compliance. Qualifications Education: Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Experience: Minimum 7-10 years in food and beverage management, with at least 3 in a senior leadership role. Mixology: Proven mixology experience required - including recipe creation, bar management, and training. Skills: Strong financial acumen and budgeting expertise Leadership and team-building ability Exceptional communication and customer service skills Knowledge of food trends, craft cocktails, and beverage pairings Ability to multitask in high-pressure environments (and still smile convincingly) Physical Requirements Ability to stand or walk for extended periods. Occasionally lift or carry up to 40 lbs. Must be able to taste and evaluate food and beverages responsibly. Work Environment Fast-paced hospitality setting with frequent interaction with guests, staff, and vendors. Requires flexibility to work nights, weekends, and holidays

Responsible for assisting with Guest Experience, People Development, and Systems/Consistency in the restaurant during each assigned shift. Responsibilities: Ensure compliance with IPIC Theaters programs and processes for Restaurant operations. Oversee guest relations, resolve guest issues, recognize staff for outstanding service delivery, and assist Restaurant GM in pre-shift meetings to maintain guest focus at all times. Manage site level hiring activities for team members; identify talent and maximize engagement/retention. Assist with training, coaching, and overall direction to improve team and individual development. Perform daily opening, closing, operational, and administrative duties with comprehensive, detailed approach to safety, building maintenance, repairs, and sanitation/cleanliness.

OBJECTIVE The Banquet Department at The PGA National Resort is looking for quality, experienced and knowledgeable applicants with strong food and beverage and customer service backgrounds to greet guests, set up/breakdown banquet space, serve food & beverage items and supervise banquet staff from event start to finish. ESSENTIAL JOB FUNCTIONS Supervise the Banquet staff. Communicate to associates the standards of performance and their role in contributing to individual and team success. Ensure staff compliance with internal controls, policies, procedures, standards, and regulations. Responsible for scheduling staff based on upcoming functions. Ensure that staff clocks in and out properly at their scheduled times. Responsible for function set up and break down in event space. Ensure cleanliness of linen, silverware, glassware, and public areas prior to the function. Supervise set-up, food and beverage preparation and assist in service of event to ensure compliance with Banquet Event Orders (BEOs) and catering procedures. Ensure optimal level of service, quality, and hospitality. Conduct banquet pre-function meeting and explain function particulars including guest and hotel expectations. Maintain contact with kitchen staff to ensure effective communication between food production and food service. Attend weekly BEO meetings with the hotel's catering staff. Maintain clean work area and cleanliness of banquet storage areas and keep track of banquet inventory. Once banquet is complete, reset room according to specifications to ensure readiness for the next business day or function. Arrive in assigned work area on time in full, clean pressed assigned uniform for scheduled shift. Perform and complete any and all assigned tasks by management. Be totally familiar with hotel operations/locations and be able to direct guest and answer guest questions of general facility. Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. QUALIFICATIONS Reliable and responsible Must be able to work well with others in a positive environment Able to stand for long periods of time, sometimes up to 8-12 hours Need to have flexibility to work a pop-up event at a minimum of 24 hours' notice Must have at least 1 year of banquet serving experience Communicate in a clear, concise pleasant and sincere manner Understand requests and correctly, creatively, and expediently carry them out Be out going, friendly and patient Handle multiple requests with poise, accuracy, and timeliness Understand and practice the policies Use good judgment at all times Must have a passion for service and the ability to think ahead of guests needs Have basic computer knowledge Hard working, efficient, effective, team player, great attitude, loves to work with people and the public SKILLS AND ABILITIES Language Skills: Excellent verbal and written communication skills. Other Skills and Abilities: Ability to communicate and work well with fellow employees and other Departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively. PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift. WORK ENVIRONMENT Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.

Bolay Fresh Bold Kitchen is redefining a career in hospitality. Restaurant Manager Salary: $45,000 to $60,000 depending on experience Position Overview: As a Bolay Restaurant Manager, you will be responsible for leading the daily operations of the restaurant, ensuring all aspects of the business are executed to perfection. You will play a key role in driving the restaurant's success, focusing on performance, cleanliness, guest relationships, and team member development. Your leadership will help foster a culture of teamwork, integrity, stewardship, and excellence , making sure we deliver exceptional experiences to our guests, 100% of the time. At Bolay, we're not just running a restaurant-we're creating experiences that fuel our guests and our team members to be their best. If you are a driven leader with a passion for operational excellence, guest service, and team development, we want you on our team! Our Purpose: To fuel people to be their best. Our Mission : To drive positive experiences with better for you food and genuine hospitality. Bolay Fresh Bold Kitchen is on a mission to build a WINNING TEAM, one great Team Member at a time. Bolay is one of the fastest growing fast-casual concepts and has ample opportunities for career growth. We are here to redefine what a career in the industry can truly mean. We are here to create a platform for success for EVERY single team member who walks through our doors. To encourage and promote greatness and offer the opportunity to reach your full potential and be the very best version of yourself. It's all here, ready for the taking. We're in the people business. We just happen to serve great food, and we can't wait to meet you. A day in the life of a Restaurant Manager… What You'll Do: Run the Show: Oversee every aspect of restaurant operations, ensuring things run smoothly and efficiently from the kitchen to the dining room. You'll make sure we deliver the best guest experience, 100% of the time. Be a People Leader: Cultivate a fun, diverse, and inclusive culture where team members feel safe, supported, and excited to come to work. Recognize and reward hard work and make sure everyone's having a great time. Set the Standard for Excellence: You'll ensure the kitchen runs like a dream, the guests get their perfect meals, and everything is flawless - relentlessly focusing on quality and making sure we stay on top of our game. Manage the Team: From scheduling efficient shifts to coaching and developing your team, you'll ensure every team member has what they need to shine. Master the Numbers: Dive into P&L statements like a pro, using the data to adjust strategies and drive profitability. You'll be a numbers whiz who knows how to keep the business thriving. Keep the Place in Top Shape: Ensure product ordering and receiving are on point, and keep the restaurant sparkling clean while making sure we hit all the health and safety standards. Boost Sales: You'll maximize table turnover, sales per guest, and sales per hour by keeping things running smoothly and making strategic decisions that benefit the bottom line. Make it Fun: Lead by example, creating an environment that's warm, friendly, and fun. You'll make sure every shift feels like a team effort, keeping morale high and guest service even higher! Be the Face of Bolay: Build lasting relationships with guests and the local community, representing Bolay with pride and positivity. You'll be the one everyone turns to for advice, and you'll set the tone for how we interact with our guests. Ensure Perfect Execution: From food prep to presentation, you'll make sure our standards are met and exceeded every single day - perfection is the goal, and you'll make it happen! What You Bring to the Table: You've got excellent people skills - you love engaging with guests and inspiring your team. You know how to run both the Front and Back of House like a pro - you're a jack-of-all-trades. Quality is your middle name - you believe in getting it right, 100% of the time. You've got a knack for reading and impacting P&L statements and using the data to drive success. You bring a fun, positive energy to every shift and keep the atmosphere upbeat and exciting. You know how to keep your team motivated, safe, and free from harassment , while making sure they grow and thrive. You're ready to take charge of scheduling , ordering , and ensuring the restaurant hits all of its financial and operational goals. What it takes Neat Appearance with an Outgoing, Friendly Personality, Team Player & “Can Do” Attitude Ability to effectively multi-task in a fast-paced environment Great Communication and writing skills Relationships over transactions - Focus on the experience and creating lifelong relationships. Connect with people. Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction Demonstrated leadership skills, including coaching, directing, and motivating a team Some exposure to P&L and sales building highly desirable Requirements Stand up/be on your feet for long periods of time Able to lift over 25lbs Use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrist Maintain a clean and neat work station following health code and sanitation standards Bolay Fresh Bold Kitchen Accolades and Achievements Voted FORBES 500 Best Start Up Employers 2020 Voted Glassdoor's Best Place to Work 2019/2020 Voted Great Place to Work 2019/2020 Bolay Fresh Bold Kitchen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program please visit Everify.com

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