Assistant restaurant manager jobs in Kirkland, WA

GENERAL MANAGER - LUXURY SENIOR LIVING in Seattle, WA. Seeking a seasoned hospitality General Manager for a luxury senior living community in the Seattle, WA. Area. This unique role is ideal for a hospitality leader ready to transition into senior living, where you'll engage closely with residents, family members, and the broader community, leading a dedicated team of professionals committed to exceptional care. Ideal candidates will possess deep empathy, a strong commitment to service excellence, and the ability to mentor and inspire. We're looking for someone who is both strategic and analytical, with a strong foundation in financial management. As the face of our brand, you must exemplify professionalism, be articulate, well-groomed, and genuinely passionate about senior living. This is an opportunity to make a meaningful impact while setting the standard for luxury senior care. Please send resumes to ****************************** Candidates MUST have authorization to work in the U.S.

The General Manager is responsible for maximizing sales, providing an exceptional shopping experience for the customer, and managing the store's visual and operational standards, including the store's shrink %, wage cost and Clienteling. The General Manager is responsible for staffing, training and developing high performance teams. Responsibilities: SALES LEADERSHIP: Creates an outstanding sales and Customer Service environment Strives for sales excellence and results Sets and evaluates weekly, monthly and seasonal goals for staff Works with customers and models excellent customer service and Clienteling skills Maximizes sales through strong floor supervision skills Assesses store morale, monitors and praises positive associate performance, and resolves and documents performance issues promptly Develops Sales Associates to be experts in the selling steps and client building through utilizing the Sales Training Programs and the Client Books STAFFING AND ASSOCIATE DEVELOPMENT: Networks in industry to recruit and hire high quality management and sales-oriented associates Fills all levels of open positions within the store in an urgent and timely manner Ensures adequate staff is available to meet business needs - schedules accordingly Follows company criteria properly hiring, reviewing, coaching and promoting Sales Associates and Assistant Managers Administers company personnel programs including appropriate performance reviews, compensation and employment records Ensure personnel are trained on product knowledge, selling skills and customer service to support the brand experience Documents employee performance in a timely manner Creates enthusiasm and excitement within store to motivate high performance teams OPERATIONAL EXCELLENCE: Protects store payroll by managing wage costs, salaries, and allowable hours Controls company's assets, i.e. key control, loss prevention measures, inventory paperwork and company standards of conduct Strives for 100% accuracy and compliance in cash, inventory, fixtures and property STORE STANDARDS: Execute floor-set and promotional directives; implements visual merchandising Supervises the overall cleanliness and organization of the sales floor and backroom Ensures store appearance and atmosphere supports and reinforces the brand image Understands, supports and complies with all company policies and procedures MERCHANDISING/VISUAL: Ensure execution of effective merchandising strategies and directives Ensure the selling floor is neat, clean, organized and reflects the correct visual image at all times Ensure presentation of all displays, fixtures and all visual areas are reflective of current visual direction Identify and communicate product concerns in a timely manner Communicate inventory needs to support the business goals FASHION/STYLING: Represents the fashion and style of Veronica Beard Knowledge of current fashion trends and styles Appreciation and demonstration of an overall finished fashion look Ensure staff is following Veronica Beard fashion guidelines. Comfortable with being on camera for social media purposes (both stills and video) Able to fluidly discuss product and fashion on camera Requirements: Ideal candidate must possess 3-5 years in the luxury business, strong team leadership, excellent customer service, interpersonal and communication skills required, energetic, outgoing, driven individual with an eye for women's fashion and passion to succeed. Strong visual background, sound organization and operational skills Minimum of 2 years retail Store Management position/experience in women's apparel (or related field) Ability to work flexible schedule including nights and weekends Strong verbal and communication skills Strong observation skills - identifying and assessing customer and employee behavior, reactions, and floor awareness Ability to retain and utilize data, i.e. names, merchandise, information, policies and procedures Ability to create a quality working environment that will encourage others to develop and excel Foster a work climate that inspires mutual trust, respect, professionalism and teamwork to achieve goals The base salary range for this role is between $90,000 and $100,000. The relevant base salary will vary depending on wide range of factors that are considered in making compensation decisions, including but not limited to, skill sets, experience, training, degrees, and certifications. The base salary is just one component of our total compensation offerings, which consist of a comprehensive benefits package as well as a short-term incentive program, clothing allowance, and merchandise discounts. At Veronica Beard, we are committed to creating and maintaining a workplace where every single employee can thrive and feel valued. As a company, we firmly believe that there is strength in diversity. We seek to recruit talent from a variety of perspectives and backgrounds and are actively seeking candidates with a dedication to advancing equity, inclusion, and racial and social justice in their work. Veronica Beard is committed to an environment of mutual respect and is an EEO/Affirmative Action Employer. No employee or applicant is discriminated against because of race, color, sex (including pregnancy), age, national origin, religion, sexual orientation, gender identity, gender expression, parental status, status as a veteran, and basis of disability or any other federal, state or local protected class.

The Regional Director of Food + Beverage (RDFB) is an integral member of the management and culinary services team, contributing leadership and expertise to promote an environment of optimal living for residents. The RDFB is responsible for providing support services to all Culinary team members in the Aegis communities in the assigned region, utilizing systems, policies, and procedures of Aegis Living. They will work closely with the VP, Culinary Services and Vice Presidents of Operations to ensure alignment of Áegis culinary and dining expectations. Responsibilities The Regional Director of Food + Beverage is responsible for the following: • Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents. • Evaluation and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate. • Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment. • Assist in the recruitment of and interviewing candidates for the communities' front-of-house positions by providing input to the General Manager - identifying individuals who are guest-oriented and service-minded. • Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance. • Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces - including standardized place settings, steps of service, service recovery processes, and more. • Evaluate data to find ways to improve the residents' culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills. • Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers. • Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience - setting front-of-house standards. • Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations - including, but not limited to, point of sale, procurement systems, vendor ordering platforms. • Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement. • Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services to assure compliance; participates in implementation as appropriate. • Provides timely verbal and/or written reports to the VP Culinary Services, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections. • Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment. Qualifications REQUIRED KNOWLEDGE, SKILLS AND ABILITIES • Minimum of 5 years' experience in food and beverage or hospitality leadership roles. • Bachelor's Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred. • Experience building and leading effective food and beverage teams including hiring, training, and development. • Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices. • Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems. Skill in preparing written materials such as correspondence and reports to meet purpose and audience. • Proven aptitude for cross-functional collaboration ensuring successful outcomes for all parties. • Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related. • Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check. Must be a minimum age of 18 years old. • Current and valid state approved Food Handler's card and ServSafe Manager Certification. Min Salary USD $115,000.00/Yr. Max Salary USD $130,000.00/Yr.

WHO WE ARELindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galápagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places.Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the “Exhilaration of Discovery.” JOB SUMMARY The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives.ESSENTIAL DUTIES Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region. Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships. Monitor voyage food cost per vessel to ensure we are on target. Review and approvals for general culinary food orders within set budget. Create costing, and recipe for menu item. Create standard recipes for guest requests. Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation. Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. Support professional evaluations and performance tracking for galley teams, with individualized development plans. Conducting interviews of potential candidates and onboarding process. Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. Assist the culinary trainer during training sessions and transitional periods. Support the culinary trainer in evaluating training effectiveness and making improvements. Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels. Maintain general knowledge of galley equipment and functionality. Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. Perform other related duties as assigned. GENERAL QUALIFICATIONS Education/Experience: Degree in Culinary Arts or equivalent. Extensive culinary and management experience. Maritime shipboard experience preferred. Communication Skills: Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally-and the ability to persuade. Other Skills/Abilities Proven experience in administrative manager or in a similar role. Proficiency in MS Office (Word, Excel, PowerPoint). Excellent organizational and time-management skills. Strong communication and interpersonal abilities. Ability to work independently and as part of a team. Attention to detail and problem-solving skills. Regular travel is required. DISCLAIMER STATEMENTThis job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.

The Restaurant Manager is responsible for leading all aspects of the restaurant operations bringing an entrepreneurial mindset to significantly grow restaurant revenue. With a focus on the Taco Time NW Mission, the Restaurant Manager will develop a culture of engagement and excellence, motivating the team and working with them to scale the business to its maximum potential while maintaining a best-in-class guest experience. Essential Functions and Key Position Accountabilities * Operational Leadership * Lead day-to-day restaurant operations for a high-volume, fast-paced environment. * Ensure consistent execution of all operational standards in food quality, speed of service, cleanliness, and safety. * Utilize data and reporting to make informed decisions on scheduling, labor, inventory, COGS, and other controllable expenses. * Financial Performance * Create and execute a vision to scale the business to a $5M+ operation . * Develop and execute strategies to increase sales, improve margins, and optimize profitability. * Monitor performance metrics and adjust plans quickly aligning with the company mission to meet operational objectives. * People Leadership * Lead, coach, and develop a large team (25+ team members, depending on volume). * Recruit, retain, and train top talent to meet the demands of a high-volume restaurant. * Mentor and build a pipeline of future leaders, including Assistant Managers and Shift Leaders. * Foster a culture of engagement, accountability, recognition, and continuous improvement. * Guest Experience & Brand Stewardship * Deliver an exceptional guest experience through high-quality service and operational consistency. * Ensure the restaurant reflects company values, hospitality standards, and brand mission. * Serve as the public face of the restaurant within the community. * Strategic Growth & Innovation * Possesses an entrepreneurial mindset to identify opportunities to grow revenue that may not be currently optimized. * Provide insights and feedback to leadership on operational challenges and innovations. * Performs other related duties and projects, as assigned. Minimum Qualifications EDUCATION * High School Diploma or general education degree (GED) or equivalent combination of education and experience LICENSURE/CERTIFICATION * Valid Food Handler's Permit EXPERIENCE * 5+ years QSR experience with 2+ years in a leadership position. KNOWLEDGE/SKILLS/ABILITIES * Communication * Requires ability to communicate effectively in English both verbally and in writing * Ability to follow appropriate communication channels * Ability to read interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals * Exceptional written, verbal, and interpersonal communication skills required * Ability to write routine reports and correspondence * Ability to speak effectively before groups of customers or employees of organization * Team Building/Interpersonal Skills * Demonstrates competency by maintaining positive, collaborative, and constructive interpersonal relationships * Understands and practices the principles of effective teamwork * Ability to develop and lead a team * Work Prioritization/Flexibility/Adaptability * Demonstrates ability to prioritize work assignments and meet productivity and quality standards * Adapts easily to changes in work assignments and environment, is willing to assume additional responsibility and learn new procedures * Effective organizational and analytical skills * Computer/Office Skills * Ability to use standard office equipment including computers, telephones, copiers and fax machines * Intermediate proficiency with MS Office products including Word, Excel and Outlook required * Proficient keyboarding skills required * Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals * Ability to compute rate, ratio and percent and to draw and interpret bar graphs * Leadership * Train, Treat, Repeat * Leaders have the ability to develop leaders, train them, and treat them like gold. They recognize strengths, improve on weaknesses and are wiling to give autonomy to those that excel. They take the role of coach and teacher seriously and realize that in order to raise the bar they must elevate every member of their team. Leaders treat others with respect that cannot be denied and will be reciprocated with a team full of peers that work for each other. Leaders train their teams well enough so that they can go on and excel anywhere they choose for employment and treat them well enough that they don't want to * Lead from the front * Leaders are not afraid to get their hands dirty. They pay attention, listen closely, speak directly, and treat others respectfully. They are self-aware and admit shortfalls even when it can be uncomfortable. Leaders are humble and do not believe their team is above anything. They compare their teams to the best and strive to be the team that others strive to be * Be a Taco Time Leader * Leaders always have the big picture in mind. They don't sacrifice the good of the company for the satisfaction of short-term victories. They represent themselves as the face of the entire company not just themselves or their individual teams. They are never better than the job at hand and always willing to do what is best for the company

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Prepares and serves meals. Maintains cleanliness of production and service areas. Ensures adequate supplies are on hand. REPORTS TO: EXECUTIVE DIRECTOR/DESIGNEE Prepares food items and serves food to Residents within scheduled time frame. Follows menu cycle, noting changes or substitutions made. Cleans and maintains food service areas, including kitchen and dining room. Assures compliance with state sanitation code. Orders all supplies and maintains inventory control. Verifies orders received, assuring needed goods are on hand. Ensures that all budgetary guidelines are achieved. Supervises food service functions. Maintains quality of food services, quantity prepared, and sanitation of food preparation area. Maintains clean, neat, and safe working environment. Assures that Resident food needs and preferences are known. Assures staff, Resident, and guest meals are accounted for daily. Maintains meal service records as required. Reports problems, concerns, issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes other problems and communicates them appropriately. Observes all work, safety, and administrative rules. Adheres to all established policies and procedures. Records Resident information as required. Avoids loss, breakages, and waste of supplies and equipment. Demonstrates knowledge of and adheres to procedures for fire, life safety, disaster, security, worker safety and other emergency procedures. Performs other duties as assigned. EMPLOYMENT REQUIREMENTS: Willingness to adhere to assisted living principles in providing services. Ability/willingness to perform all position responsibilities adequately. Ability to supervise others effectively. Ability to prepare and serve a wide range of foods skillfully. Ability to perform and instruct others in food preparation, food serving, and cleaning tasks. Keeps all information confidential. Maintains acceptable attendance records/follows work schedule. Organizes and utilizes time appropriately toward accomplishing assigned tasks. Willingness to work nights, weekends, holidays and/or overtime. Requires minimal supervision. Displays cleanliness, good grooming, personal appearance and follows dress requirements consistently. Displays mature behavior and attitude in speech and action. Ability/willingness to learn new skills and to teach others. Interacts in professional manner with Residents, public, co-workers. Works cooperatively with management. Displays willingness to assist co-workers when situation requires. Ability to do occasional heavy lifting (up to 50 lbs.), 30 lbs. regularly. Adequate and clear English speaking and writing ability; able to communicate effectively. Ability to spend long periods on feet and to ambulate quickly. Is free of non-treated communicable disease. CPR/First Aid Certified within 30 days of employment. Ability to work safely and to recognize potentially dangerous situations. Ability/willingness to follow all policies and procedures. Is neat, accurate, dependable and keeps work/space clean. Ability/willingness to work longer than average eight (8) hour shift; work holidays or overtime; to work seven (7) day schedule. TRAINING AND EXPERIENCE: Working knowledge of rules and regulations related to health and safety in food preparation. Demonstrated ability in food preparation and services. Supervisory experience in dealing with older adults and their food needs preferred. 18 - 24 months experience in a similar position, CPR/First Aid certified preferred. EDUCATION: Twelve (12) plus years of education preferred. Attendance at mandatory in-service training. Maintain CPR/First Aid Certification. Meet in-service training hours required for job classification and position.

Full-time Description Ways to apply: Fill the application link OR send an email to ****************. Due' Cucina Italiana is looking for an Assistant Restaurant Manager to join our team at our Kirkland location! The restaurant is located at 12670 120th Ave NE, suite 170, Kirkland, WA 98034. At Due' Cucina Italiana we love food that is real, fresh and authentic. We serve homemade pasta bowls and other dishes inspired by the best of the Italian tradition. All of our dishes are cooked fresh from scratch every day, including our pasta that is extruded in the pasta lab right inside our restaurant. Learn more about our story at ****************** We are looking for team members who are passionate about and place value on: Treating customers as family Leading by example Helping one another Working hard (and having fun while doing it!) Being open and honest Being humble The Assistant Restaurant Manager assists the Restaurant Manager in leading the front and back of house teams and maintaining high standards of restaurant cleanliness, food quality, and facility management. Wage and Benefits Offered: A fun and friendly work environment. Medical Insurance that includes an Employee Assistance Program (Full-time 30+ hours/week). Dental Insurance (Full-time 30+ hours/week). Vision Insurance (Full-time 30+ hours/week). Paid sick time. Free meals on shift. Employee dining discount at all Due' Cucina locations. Competitive compensation, based on experience $30.00-$31.25/hour (base wage of $23.75-$25.00/hour plus an additional $6.25/hour in tips (approximated) for a combined wage range of 30.00-$31.25/hour). In this role, the Assistant Restaurant Manager will: Demonstrate and uphold our company core values. Be on-call for team member call-outs and provide appropriate coverage. Manage both FOH and BOH operations with a focus on profitability, safety, sanitation, and sales growth. Ensure compliance with regulatory agencies and company policies and procedures during assigned shifts. Anticipate and identify problems and take appropriate corrective action. Provide timely feedback to team members on their performance and ensure alignment with company standards. Deliver proper training using established systems and follow up to ensure compliance with company expectations. Foster a positive work environment through effective communication, relationship building, and teamwork. Reinforce a customer service mindset across the team. Respond to guest complaints promptly, respectfully, and professionally. Coordinate with shift leaders to resolve issues when the RM is not available. Monitor food quality and customer service to ensure consistency with company standards. Be knowledgeable and capable of performing all FOH and BOH roles as needed to support the team. Maintain a clean and organized FOH at all times. Perform inventory tasks as assigned by the Restaurant Manager. Other tasks as necessary or assigned. Requirements Experience: Prior experience as restaurant assistant manager, general manager, supervisor, shift lead, crew lead, team lead is highly desirable. 2 years' experience in a high volume restaurant environment required. What are we looking for? High-energy, proactive individuals who thrive in a dynamic, fast-paced environment. Ability to work (and have fun!) in a diverse team. Ability to work under stress. Attention to detail. Passionate about food. Culinary school background a plus. A good understanding of FOH and BOH operations. Possess or be willing to obtain a Food Handler's card within 7 days of hire. Possess or be willing to obtain an Alcohol Server Training Permit within 7 days of hire. Ability to stand continuously throughout an 8-hour shift. Ability to lift and carry up to 50 pounds. Comfortable bending, reaching, and moving quickly. Ability to work evenings and weekends. Must be at least 21 years of age. Scheduling flexibility.

Salary: $78,000-$82,000 annually BENEFITS: Medical/Dental/Vision after 30 days of employment with free Back + Joint Care Program Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Basic Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) Generous Paid Time Off (PTO) Plan (accrue from day one, use on 91st day of employment, about 19 days in the 1st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Travel Assistance Program 1% of Banquet Service Charge Bonus eligibility for annual bonus program up to 10% of annual salary OTHER BENEFITS: Company provided iPhone Hotel discounts at 10,000+ global destinations (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask "why"? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “why” in you. If you've got authentic style, a natural curiosity, and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. Striving to be a Beverage & Food Manager, Beverage & Food Director, General Manager or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come Ownership is also the management company - No red tape The company values longevity - nearly half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle with 557 rooms, 28,000 sq. ft of meeting space Stable operation - hotel has never been sold Three onsite Beverage and Food outlets, The Fig & The Judge Restaurant, the 515 Bar & Lounge, The 515 Coffee Bar JOB SUMMARY We are seeking a dynamic and hands-on Banquet Manager who is passionate about creating exceptional event experiences and thrives in a fast-paced, service-driven environment. The ideal candidate is highly organized, detail-oriented, and takes pride in ensuring every meeting and event is flawlessly executed from start to finish. This role requires flexibility, teamwork, and a commitment to maintaining the highest service standards. This position reports to the Director of Beverage & Food, and the primary responsibilities are listed below, to include but are not limited to the following: Assisting in the coordination of banquet service needs with food production. Assisting in administrative tasks relating to scheduling, payroll, billing and banquet event orders. Assisting in maintaining accurate banquet and function records. Helping handle and control all banquet beverage needs. Maintaining adequate inventories of banquet service supplies to meet the needs of the hotel. Maintaining a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation. Responding to individual guest needs as they occur. Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls, and developing and forecasting accurate and aggressive long and short range financial objectives. Performing special projects as requested. Maintaining warm, hospitable guest relations in all guest contact.Maintaining a high level of professional appearance, demeanor, ethics, and image of self and subordinates. Professional development of self and subordinates. Communicating effectively between departments, with the Banquet Manager and Director of Catering within area of responsibility. Conducting and/or attending regular department level meetings. Assisting with recruiting, hiring and scheduling employees to fairly and efficiently meet the needs of the department. Assisting with directing and coordinating the activities of all assigned personnel and departmental responsibilities. Implementing and supporting company operating policies, procedures and standards. Assisting Banquet Manager in ensuring all employees are properly inducted, oriented and trained into the department and their job. Maintaining positive employee relations in a supportive environment. Operating in compliance with local, state, and federal laws and regulations to ensure a legal and harassment-free workplace. Assigning and reviewing the and the job performance of assigned employee. Ensuring good safety practices of employee and guest throughout the hotel, assisting in the maintenance of proper emergency and security procedures. QUALIFICATIONS Must have prior experience as an Assistant Banquet Manager or least two to three years experience as a Banquet Captain. Must possess excellent leadership, communication, organization, and time management skills. Some basic computer skills are required for Microsoft Word and Excel. Must have the ability to multi-task, delegate, train and do corrective action if necessary with sub-ordinates. Must be flexible in every aspect, especially with change in the department to better service our guests. Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires. This job description is not a contract and may be adjusted as deemed appropriate in the employer's sole discretion. For inquiries regarding this specific job posting, please e-mail us at *************************.

Salary: $78,000-$82,000 annually BENEFITS: Medical/Dental/Vision after 30 days of employment with free Back + Joint Care Program Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Basic Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) Generous Paid Time Off (PTO) Plan (accrue from day one, use on 91st day of employment, about 19 days in the 1st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Travel Assistance Program 1% of Banquet Service Charge Bonus eligibility for annual bonus program up to 10% of annual salary OTHER BENEFITS: Company provided iPhone Hotel discounts at 10,000+ global destinations (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask "why"? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “why” in you. If you've got authentic style, a natural curiosity, and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. Striving to be a Beverage & Food Manager, Beverage & Food Director, General Manager or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come Ownership is also the management company - No red tape The company values longevity - nearly half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle with 557 rooms, 28,000 sq. ft of meeting space Stable operation - hotel has never been sold Three onsite Beverage and Food outlets, The Fig & The Judge Restaurant, the 515 Bar & Lounge, The 515 Coffee Bar JOB SUMMARY We are seeking a dynamic and hands-on Banquet Manager who is passionate about creating exceptional event experiences and thrives in a fast-paced, service-driven environment. The ideal candidate is highly organized, detail-oriented, and takes pride in ensuring every meeting and event is flawlessly executed from start to finish. This role requires flexibility, teamwork, and a commitment to maintaining the highest service standards. This position reports to the Director of Beverage & Food, and the primary responsibilities are listed below, to include but are not limited to the following: Assisting in the coordination of banquet service needs with food production. Assisting in administrative tasks relating to scheduling, payroll, billing and banquet event orders. Assisting in maintaining accurate banquet and function records. Helping handle and control all banquet beverage needs. Maintaining adequate inventories of banquet service supplies to meet the needs of the hotel. Maintaining a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation. Responding to individual guest needs as they occur. Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls, and developing and forecasting accurate and aggressive long and short range financial objectives. Performing special projects as requested. Maintaining warm, hospitable guest relations in all guest contact.Maintaining a high level of professional appearance, demeanor, ethics, and image of self and subordinates. Professional development of self and subordinates. Communicating effectively between departments, with the Banquet Manager and Director of Catering within area of responsibility. Conducting and/or attending regular department level meetings. Assisting with recruiting, hiring and scheduling employees to fairly and efficiently meet the needs of the department. Assisting with directing and coordinating the activities of all assigned personnel and departmental responsibilities. Implementing and supporting company operating policies, procedures and standards. Assisting Banquet Manager in ensuring all employees are properly inducted, oriented and trained into the department and their job. Maintaining positive employee relations in a supportive environment. Operating in compliance with local, state, and federal laws and regulations to ensure a legal and harassment-free workplace. Assigning and reviewing the and the job performance of assigned employee. Ensuring good safety practices of employee and guest throughout the hotel, assisting in the maintenance of proper emergency and security procedures. QUALIFICATIONS Must have prior experience as an Assistant Banquet Manager or least two to three years experience as a Banquet Captain. Must possess excellent leadership, communication, organization, and time management skills. Some basic computer skills are required for Microsoft Word and Excel. Must have the ability to multi-task, delegate, train and do corrective action if necessary with sub-ordinates. Must be flexible in every aspect, especially with change in the department to better service our guests. Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires. This job description is not a contract and may be adjusted as deemed appropriate in the employer's sole discretion. For inquiries regarding this specific job posting, please e-mail us at *************************.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, Powerpoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

The General Manager is responsible for driving operational excellence and ensuring a welcoming guest experience through excellent hospitality and service. The General Manager partners with the Executive Chef to set, meet, and exceed the goals of the business by ensuring alignment with the mission and goals of the business and the vision and core values of Solette. The General Manager must possess strong leadership skills, a friendly yet competitive spirit, and a passion for hospitality, building high-performing teams, and delivering hospitality to all stakeholders. About Us: Solette Seattle is a rooftop oasis atop Level South Lake Union, continuing the Solette story with a focus on creative cocktails, live music, and innovative cuisine for a community of tastemakers. Join us to bring lifestyle-driven hospitality to new heights with a dedicated, collaborative team in a vibrant, city-facing setting. Scheduled to open in of Spring 2026. Perks & Benefits: When you feel good, you do good. At Onni we put your health at the forefront and give you the choice to select a benefits package that best represents you. From no cost to $18, $44, or $112 per pay our PPO, HSA, and HMO have you covered. In addition, we offer: 3 weeks PTO Annual education allowance of up to $1,000 Referral program Residential housing discount after 1 year of continuous employment What you'll do: Consistently deliver a culture of welcoming hospitality to guests and team members Lead the management team and team members in delivering consistent, memorable experiences for our guests Collaborate with management team to keep a continuous pulse on all guest feedback channels, seeking opportunities to improve the guest experience and strengthen a devoted base of regulars Consistently offers positive and constructive feedback to drive a high-performing team dedicated to hospitality, excellence, and achievement of business goals Fosters a close partnership with the Executive Chef and kitchen management team, ensuring alignment on business goals and initiatives Provides coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all Consistently looks for internal and external opportunities to build our growing team Balance day-to-day operational and administrative responsibilities with excellence, using sound judgement to make decisions that are best for both the short term and long-term health of the business Builds an infrastructure and foundation for operational excellence through clarity of roles, goals, and resources, ensuring that all systems and processes are efficient and accessible Ensure alignment and support roll outs, training, and communication of company-wide initiatives What You Bring: 5+ years of leadership experience in upscale restaurants and hospitality Bachelor's degree preferred, but not required Proficient knowledge of systems and processes in restaurant management Strong business and financial acumen English fluency and second language knowledge preferred Salary Range: $90,000 - $110,000 About The Company: Onni For over half a century, Onni has been building communities for people to live, work, and play. Our success reflects our commitment to our employees and partners, and our dedication to quality construction, innovation, sustainability, and customer satisfaction. Our expertise expands across North America, with offices in Vancouver, Toronto, Los Angeles, Seattle, Phoenix, and Chicago. How To Apply: Please apply through the link on the job posting and attach your resume and any other required documents. We thank all applicants for your interest in the Onni Group. Note that only those applicants under consideration will be contacted.

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Senior Restaurant Manager: Competitive Salary: $80,000 - $95,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product, and the executor of our hospitality. As the Restaurant Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You are the expert for the front of house operations of the restaurant and partner with the kitchen to execute quality product and service to each guest. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us, is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. Responsible for all human resource related to the crew. Forecasting the need for product based on inventory counts Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors Participates in creativity of developing incentive programs, generating sales and marketing services. Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching) Makes labor management decisions each shift Participates in interviews and selection of new crew. Essential Skills/Experience: At least 21 years of age. Four years of experience as a Manager in any industry. Two years of experience as a Manager in full service, high volume, restaurant. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Flexible schedule required-able to work nights, weekends and holidays. Good longevity in current and past positions Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Love Dogs? Crazy about Cats? We are looking for like-minded individuals to help feed more dogs and cats JustFoodForDogs. The General Manager is responsible for the overall performance of the JustFoodForDogs store, including (1) ensuring consistently high customer service standards, (2) developing and managing team members and (3) driving store-level financial results. The General Manager is responsible for the success and results of the day to day functions while encouraging teamwork and efficiency of the kitchen. Our ideal applicant is a leader capable of multitasking, managing time and a team of employees, while overseeing both sales and kitchen operations to independently make key decisions. Importantly, they love dogs and cats! Key Responsibilities Team members · Directly manage the Nutrition Sales Consultant and Kitchen leaders, including coaching and training to help achieve their performance goals · Work with HR, Recruiter, and Training Specialist to recruit, hire, and train new team members · Work with Team Leads to approve staff schedules; manage staff schedules to the needs of the business · Ensure kitchen and front end are in high quality standards · Serve as a role model for company values and protocols, setting the tone for culture within the store Sales/Customer Service · Work with Team Leaders to ensure Nutrition Consultants are engaging with customers, understanding their dietary needs and providing solutions · Manage Team Leads and Ensuring they maintain effective merchandising and product display · Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into returning customers Marketing · Develop and deliver local B2C and B2B marketing plans (in coordination with HQ efforts) to drive store traffic Operations · Ensure staff adheres to safety, cleanliness and product quality standards. · Manage and approve supply replenishment orders (e.g., marketing materials, ingredients). · Work with Team Leads to receive deliveries and accurately organize/manage back-room inventory · Triage operational issues (e.g., equipment failure, ingredient shortage, quality questions) and coordinate with the COO and/or Facilities Coordinator to drive resolution Finance · Meet or exceed monthly budget for store-level profitability; identify root cause and corrective actions for missed targets · Manage, monitor and ensure the secure handling of cash Other: · Effectively implement strategic initiatives · Know and work by the company's mission to create an effective teamwork environment · Provide weekly and monthly performance reporting packages Competencies and Qualifications · Ability to manage, build, lead and motivate effective teams · Ability to handle the pressures of simultaneously coordinating a wide range of activities; ability to multitask · A love for retail, nutrition, dogs, and a desire to create the ultimate customer experience · Clear, concise written and verbal communications · Analytical and problem-solving skills · Attention to detail · Comfort with change (as we are a rapidly growing business) Education and/or Experience · At least one year of experience as a General Manager or Assistant General Manager within the retail industry · Preferred: Bachelor's Degree Who We Are Join us in the movement to ensure longer and healthier lives for dogs and cats. JustFoodForDogs is breaking new ground in the world of pet food! Vet-developed and recommended, we started cooking our whole food; human-grade, nutritionally balanced meals in Newport Beach in 2010 and we now have 13 locations in LA, Orange County and San Diego with continuing growth plans. We offer best in class benefits, health, dental, vision, 401k, Pet Insurance and Employee Discounts on our food and supplements. Learn more about what we do at ************************

Salary: $1,000 per credit* Classification: Adjunct Faculty Reports to: Dean of Business & Technology Olympic College is recruiting adjunct faculty to teach Culinary Arts and Hospitality Management. Classes are offered in a range of delivery modes, including fully face-to-face, hybrid, and fully online. Most classes are applied and are taught in a hands-on kitchen environment. Information about the degree, certificates, and individual courses is online at ************************************* * Prepare and teach Culinary Arts and Hospitality Management courses. * Create engaging teaching and learning environments that facilitate student success. * Plan, develop and set up instructional classrooms, online environments, and labs. * Identify individual learning needs of students and make appropriate adjustments in learning environments and activities. * Utilize a variety of assessment activities to evaluate student learning and achievement. * Stay current in the information technology field through a variety of professional development activities. * Perform other related duties as assigned and/or required Minimum Qualifications * Associate Degree in Culinary Arts, related field, or equivalent experience * Competence and experience in a wide range of culinary arts and Hospitality Management topics Desired Qualifications * Experience as a chef at a full-service restaurant * Experience managing a hospitality enterprise * Bachelor's Degree in a related field * Successful college teaching experience * Competency-based curriculum development experience * Experience teaching online Successful Applicants will * Impart excitement and enthusiasm towards course content and the educational experience * Use a variety of methods and modes of instruction to ensure student success * Demonstrate a commitment to teach students with little or no background, as well as the experienced student desiring to further their career * Utilize a variety of assessment activities to evaluate student learning and achievement * Demonstrate success in incorporating accessibility and special needs accommodations via course materials and classroom activities * Communicate effectively both orally and in writing in the classroom and with other professionals to maintain effective and positive working relationships * Collaborate successfully with faculty, staff, and students as part of an educational team * Incorporate the use of technology in the delivery of course content and services, including the use of the College-approved learning management system Terms of Employment Please note that we are unable to sponsor visas for this position. Only candidates who are currently authorized to work in the United States will be considered. Faculty members must submit official, unopened transcripts to the Human Resources department within 30 days of their employment. Final salary contract will be determined based on educational qualifications and applicable credits. This is an adjunct faculty position contracted on a quarterly basis. Placement on the faculty salary schedule will be commensurate with educational background and experience. The salary listed is a range based on per quarter. A collective bargaining agreement exists, and this position is covered by the Association for Higher Education (AHE). Flexibility is required to meet the needs of the department. Evening and/or weekend classes, instruction at satellite Olympic College campuses, and off-campus assignments including travel to clinical sites may be a part of the instructional load. Adjunct positions at the college are open continuously and reviewed on a quarter-by-quarter basis. Individuals who apply to the applicant pool are considered active for a period of 12 months from the application date and may be contacted when vacancies occur. Applying does not guarantee that a position will be available or offered. Adjuncts are not eligible for benefits upon their initialhire; Adjunct faculty must work 50 percent of a full-time load for two consecutive quarters to become eligible. Additional hours earned at other SBCTC colleges may count towards this requirement. The list of benefits that may be available after is as follows. Deferred Compensation Program (DRS) retirement savings plan; TIAA supplemental retirement savings plan, sick leave, Aflac, space available tuition waiver, Employee Assistance Program (EAP), fitness center, reduced rate and priority consideration on-site childcare on a space available. For more information regarding benefits, please visit our website here. Conditions of Employment * Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. In addition to the background check, candidates will be required to complete the Sexual Misconduct Disclosure Form as required WB HB 2327. * The employee must reside in Washington State and within a reasonable distance of the campus to respond to workplace reporting requirements at the time of hiring. Frequent travel to Olympic College campuses or other sites may occur. How To Apply To be considered for this position a candidate must apply online through the Olympic College website and submit the following required materials: * Olympic College Online Application * Resume * Cover Letter - in your cover letter describe how your experience sets you apart for this position. * Unofficial college transcripts. Official transcripts and copies of mandated certifications will be required of the successful candidate. EEO Statement Olympic College provides reasonable accommodations for qualified students, employees, and applicants with disabilities in accordance with the Americans with Disabilities Act and Federal Rehabilitation Act. Accommodation inquiries can be sent to: ********************. This recruitment announcement does not reflect the entire job description and can be changed or modified without notice.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, Powerpoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: * Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun * Excellent training & career advancement opportunities * Continuous learning & development * Strong family values & culture * Employee Benefits: * Health Benefits * 401 (k) Match * Job growth opportunities * Paid Leaves * Paid Life Insurance * Employee Discounts * Meal Privileges * And other employee perks Recipient of two (2) Global Employer Excellence Awards * Gallup Exceptional Workplace Award * Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: * Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program * Implement assigned Crew Management activity. * Implement assigned Cost Management activity * Manage operations of assigned Packaged Program Job Requirements: * Completed at least High school education. * At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. * High energy level; must be able to work in varying work schedules and workweek/days including holidays * Good communication and interpersonal skills * Results-oriented, self-driven, fast learner & adaptable * Computer literate in MS Office: Excel, Word, Powerpoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer.

Kizuki Restaurant Captain executes daily operation plans. The Restaurant Captain's focus is to always meet or exceed the Kizuki operating standards of excellence at all times while following our SOP's, training team members and providing excellent customer service. Summary Of Key Responsibilities Customer-Service: Maintain a friendly and courteous demeanor when helping both internal and external customers and receiving feedback. Quality and attention to detail: Train and elevate Back of the House and Front of the House standards, controlling food costs and inspecting food quality on a daily basis. Execution: Communicates goals in the Back of House and Front of the House by rallying their team during busy shifts, removing obstacles and getting the job done. Organization: Keeping work schedules, shipments, cleaning schedules and other tasks organized. Problem-Solving: Being able to come up with a solution quickly when dealing with issues including: team member training gaps, handling irate customers, and ensuring the shop has accurate inventory levels Communication Skills: Restaurant captains need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Restaurant captains can expect long days around hot cooking elements, much of it on their feet. Train Back of the House and Front of the House staff in all stations based on needs and maintain a highly productive team working under an efficient schedule that meets labor budget. Obtain skills and knowledge for all equipment maintenance and repairs on kitchen appliances. Assist the Restaurant Manager with menu change training based on seasonal availability. Follows through on daily quality check by performing all company direct quality check list and maintain high standard in the store. Other duties as assigned. Required Knowledge, Skills, And Abilities Live up to our Vision, Mission, and Guiding Principles. Able to utilize company tools (Ex: communication log book, MS Office, scheduling software, etc.) Available during the restaurant's operating hours. Ability to be stand and work on his/her feet for minimum of 8 hour per workday. Meet store operating policies and standards, including quality, service and safety requirements. Alcohol server's permit, Food Handlers Permit, Serve Safe and other locally relevant permits. Ability to develop positive working relationships with all restaurant personnel. Ability to speak clearly and listen attentively to guests and employees. Ability to adapt and succeed in a fast-paced environment. Ability to train and support team member growth. Strong organizational, interpersonal and problem-solving skills. Entrepreneurial mentality with experience in a sales focused environment. Work Experience Minimum High School or GED

Job Description The Restaurant Captain's focus is to always meet or exceed the operating standards of excellence at all times while following our SOP's, training team members and providing excellent customer service. Summary Of Key Responsibilities Customer-Service: Maintain a friendly and courteous demeanor when helping both internal and external customers and receiving feedback. Quality and attention to detail: Train and elevate Back of the House and Front of the House standards, controlling food costs and inspecting food quality on a daily basis. Execution: Communicates goals in the Back of House and Front of the House by rallying their team during busy shifts, removing obstacles and getting the job done. Organization: Keeping work schedules, shipments, cleaning schedules and other tasks organized. Problem-Solving: Being able to come up with a solution quickly when dealing with issues including: team member training gaps, handling irate customers, and ensuring the shop has accurate inventory levels Communication Skills: Restaurant captains need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Restaurant captains can expect long days around hot cooking elements, much of it on their feet. Train Back of the House and Front of the House staff in all stations based on needs and maintain a highly productive team working under an efficient schedule that meets labor budget. Obtain skills and knowledge for all equipment maintenance and repairs on kitchen appliances. Assist the Restaurant Manager with menu change training based on seasonal availability. Follows through on daily quality check by performing all company direct quality check list and maintain high standard in the store. Other duties as assigned. Required Knowledge, Skills, And Abilities Live up to our Vision, Mission, and Guiding Principles. Able to utilize company tools (Ex: communication log book, MS Office, scheduling software, etc.) Available during the restaurant's operating hours. Ability to be stand and work on his/her feet for minimum of 8 hour per workday. Meet store operating policies and standards, including quality, service and safety requirements. Alcohol server's permit, Food Handlers Permit, Serve Safe and other locally relevant permits. Ability to develop positive working relationships with all restaurant personnel. Ability to speak clearly and listen attentively to guests and employees. Ability to adapt and succeed in a fast-paced environment. Ability to train and support team member growth. Strong organizational, interpersonal and problem-solving skills. Entrepreneurial mentality with experience in a sales focused environment. Work Experience Minimum High School or GED