Assistant restaurant manager jobs in Moore, OK

As a Kitchen Manager at a 3B Lodge (Twin Peaks Franchisee) restaurant, your role is essential in driving a high-energy, guest-focused back-of-house environment. You are responsible for maintaining a fast-paced, fun, and standards-driven kitchen culture that consistently delivers high-quality food and supports an outstanding guest experience. With a strong attention to detail and a focus on execution, you help ensure smooth operations, food safety, and profitability. As a leader in the kitchen, you uphold our brand's values and set the tone for teamwork, efficiency, and excellence. You will work closely with the General Manager and receive ongoing support from an experienced operations team, all while mentoring and developing your culinary team to reach their full potential. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. * Work on the cook line or prep line as needed to assist during the prep and/or production phases. Qualifications: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Approximately 1 hour from Oklahoma City, OK As a 199-bed full-service hospital, our medical center provides a comprehensive range of medical services and high quality care. We are a forward thinking, innovative hospital where trust, teamwork and technology come together to make a positive difference in the health of our community and region. Our Joint Commission accreditation powerfully demonstrates our commitment to meet the highest national standards for quality and safety. But our most important mission here is to serve you and your family. So we combine the medical and technological resources of a regional center for healthcare with the warm, friendly and personal touch of a caring, compassionate staff. Job Description Directs all activities of the Food Service Department. Assists with the development, implementation and maintaining of high departmental standards. The Director WILL COMPLY WITH EEOC REGULATIONS FEDERAL/ STATE/ LABOR LAWS AND REGULATIONS. - Responsible for the development, implementation, and provision of therapeutic patient care services in accordance with the policies of the hospital and the directives of Administration and Medical Staff. - Responsible for the administration and management of departmental resources for the maximum benefit of the hospital. - Performance of clinical duties according to departmental policy and with an appropriate physician's order. - Provision of advanced clinical expertise and education to departmental staff members. - Supports and enforces hospital compliance of National Patient Safety Goals. - Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. - Provides coaching, counseling, training and appropriate feedback to employees - Establish and implement departmental policies, goals, objectives, and procedures, conferring with organization officials, and staff members as necessary. - Oversee cafeteria and patient meal production as well as catering functions Qualifications Licensure/Certification/Registration: Valid Food Handlers Certificate in the state of Oklahoma Education: BA/BS Degree in Nutrition or Related Field Experience /Skills Required: Five years of supervisory/management experience in Nutrition Care including policy development, budgeting, and P.I. Activities preferred. 2-4 years of catering experience required Additional Information Special Requirements: Effective communication and interpersonal skills to interact with patients, visitors, physicians, and department/hospital staff members. Computer skills necessary. Ability to work with others as a team to ensure quality patient care.

Job Details 777 - 39138 - ANADARKO - PETREE ROAD - Anadarko, OKDescription Restaurant General Manager At Taco Bell, we're hungry for Mas. Mas Heart, Mas Flavor and Mas Value. If you want Mas in your life read on! Think About it... Do you go out of your way to make someone smile? When you say thank you do you mean it? Do you believe that everything is possible? Are you a foodie? Would your family members want to work for you? Glass half full? Really? Do you take your work seriously but not yourself? If no, your career aspiration with Taco Bell has died here. The overall success of your restaurant is in your capable hands. You identify the strongest crew and train them to deliver the best customer experience. You will feel the pride of setting the standard that all other managers strive for. You will be in charge of recruiting and training your people, leading them to be promoted and empowering them to have a successful career. By empowering a team of top performers, you create a culture that is exciting, optimistic and rewarding. Your success will be measured by the success of your team. No Brainers... Treat others as you want to be treated Hire, train & develop great talent Manage a P&L Grow sales Follow brand standards Last but not least, create a restaurant experience for team members and customers that you are proud of. This Summary Overview generally describes key job standards for Taco Bell Corporate employees. It is not all-inclusive, and a similar job at other Brands, Franchise or License locations may be different.

Job Description Restaurant Assistant Manager Looking for a career where you can expand your knowledge in the restaurant industry with opportunity for management and leadership growth? At McAlister's Deli, we want to hire, work with, and develop the best restaurant managers and leaders! Our Restaurant Managers are at the Assistant Manager level and are food service experts, leaders who manage their team, and are on the front lines instructing, guiding, and developing each team member to provide every guest with an exceptional experience. Our Mission: Put people at the heart of everything you do Our Values: Genuine Hospitality, Employee Development, Growth and Profitability, Community Involvement, Operational Excellence, Products and Safety Annual Salary: $40,000.00 - $60,000.00 / per year Requirements One year of management related experience Open availability (50 hours/week) with ability to work opening, mid, and closing shifts Responsibilities Hiring, training and development of team members Running successful shifts in the front of house dining room and back of house kitchen Building our business through our core value of Genuine Hospitality Expense supervision when it comes to labor, food and product orders Interact with guests and ensure their experience in our restaurant is one-of-a-kind Benefits & Perks Performance-based pay Same day pay available with Instant Performance-based monthly bonus program (approximately 10-15% of base pay) Paid time off (PTO) Medical, dental and vision insurance Voluntary accident and critical illness insurance Tuition Reimbursement Program Pet Insurance Long and short-term disability - 100% employer paid! Basic life and AD&D insurance - 100% employer paid! Additional voluntary life insurance Health & dependent care flexible spending accounts Identity theft protection & emergency travel assistance 401(k) Plan with employer match! Free meals And who doesn't love Perks! Work for us and receive exclusive discounts on sporting events, movie tickets, concerts, theater, hotels, rental cars, and theme park tickets nationwide. The list goes on! Work Environment We're a no grease zone! You won't go home smelling like an old French fry. Our work environment is clean and safe. No char broilers, fryers, or flattop grills No late nights. All our restaurants are closed by 10:00 p.m. No alcohol. Smoke free environment Heavy lunch time business The Saxton Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Benefits: Competitive salary Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Vision insurance Employee discounts Training & development Company Overview Meddys is a full-service restaurant with an ordering counter offering high quality, healthy Mediterranean cuisine served quickly at affordable prices. In 2014, we opened our first location on East Harry Street, Wichita, providing our neighborhood with a unique dining experience that provides mouthwatering food and friendly servers in a relaxed, modern atmosphere. Fresh, healthy food and hospitality are at the heart of what we do. Every dish is made to order using only the freshest locally sourced ingredients. We go the extra mile to give you and your friends a wonderful experience by tailoring your order specifically to your dietary needs as best we can with our delicious hummus, shawarma, pita, complimentary sauces, and signature cocktails. As of 2024, we have five Wichita branches, 4 branches in the Kansas City Metro area in both Kansas and Missouri, our newest location opened in Tulsa and we are excited to launch OKC in mid-December! Looking for even more markets to share our success with! Indulge in healthy, flavorful meals and experience the welcoming atmosphere at a Meddys branch near you. Job Description At Meddys, we look for people who work well with others toward a common objective, hold each other accountable, get stuff done, and are proud of their results. The goal of team members at Meddys is to create exceptional service for guests by making exceptions and Meddys' goal is to create an exceptional work environment for its team members by making clear, realistic expectations with attainable rewards. If you are willing to take the steps necessary to fulfill our expectations with purpose and hold yourself accountable for your actions, you will succeed. General Responsibilities Handle food and beverage with the knowledge and care to prevent foodborne illnesses. Utilize in-house standards known to increase customer satisfaction and team efficiency. Deliver orders to guests and bus tables in a cyclical pattern. Provide drink refills and table service to prevent interruption of guest's meals. Maintain cleanliness of the lobby, restrooms, patio, tables, bar, and expo area. Deliver and, if necessary, explain the complimentary pita bread to every dine-in guest Ensure food meets the taste, temperature, aesthetic, and portion standards of the brand. Fulfill complete orders for guests in a timely manner by prioritization and double checking. Perform exemplary customer service at the ordering counter, identifying guest needs. Echo “Welcome to Meddys” and give departing guests a farewell. Promote, exhibit, and deliver a culture of excellence, growth and candor. Make exceptions for guests even when it's difficult. Hold yourself and coworkers accountable with integrity and empathy. Perform cash and credit sales responsibly while limiting errors and ensuring accuracy. Stay aware of the surroundings at all times and keep coworkers safe from unnecessary risk. Keep managers informed of any need-to-know information. Fulfill the requirements of your assigned shift position and help others with theirs when there is a disproportionate number of tasks to be done. If bartending, serve in accordance with Alcoholic Beverage Control Guidelines Responsibilities Specific to This Role Introduce trainees to the team, provide a tour, ensure they have the necessary training materials, and act on any relevant new details the trainee may provide. Demonstrate and explain the proper methods of performing practical tasks, supervise trainees while they gain initial experience, provide feedback, and repeat until their proficiency ratings are acceptable. Delegate tasks to FOH employees to ensure everyone on shift has a task to focus on. Perform closing duties and properly secure the restaurant after operating hours. Monitor hourly labor percentages, acting on trends to minimize costs and maximize service. Read reviews, reaching out to guests to identify constraints and resolve service disparities. Prevent misreporting of clock in and out times, ensuring everyone is compensated fairly. Treat existing, potential, and past employees indiscriminately in relation to protected categories as outlined by EEOC and ADA laws and guidelines. Ensure the End of Day Deposit is submitted completely and accurately according to standing policies and procedures. Audit credit card bar tips and the corresponding receipts. Qualifications Minimum Able to consistently work 50 hours a week Must be available to work nights and weekends Maintain reliable transportation and travel to every store location in the region if necessary Must be of legal age to serve alcoholic beverages Able to work on your feet for 10+ hour shifts Customer service experience Maintain a clean and professional appearance Desired Leadership and supervisory experience Knowledge of Food Safety Laws 2 years of customer service experience or more Higher education, certifications, or degree Aloha POS system experience Benefits Health Insurance: Medical, Dental, and Vision Compensation: $75,000.00 - $85,000.00 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. Who We Are Meddys is a polished fast casual restaurant offering excellent and guilt-free Mediterranean selections at affordable prices. In 2014, we opened our first location in Wichita, KS by providing our community with delightful dining experiences. Our friendly staff serves mouthwatering dishes in a relaxed, modern atmosphere. At Meddys, freshness and hospitality are at the heart of what we do. Every dish is made to order using only the freshest ingredients. We go the extra mile to provide you, your family, and your friends an exceptional dining experience. Today we serve the most delicious hummus, shawarmas, platters, and signature cocktails at locations in Wichita, KS, and the Kansas City Metropolitan Area. So, indulge in healthy, flavorful meals and feel the good vibes at a Meddys branch near you. Mission Statement “To become the employer of choice while maintaining desired profitability targets.” Vision Statement To build an organization comprised of a team of “A” players who work in unison for a common objective, hold each other accountable, gets stuff done, and are proud of their results.”

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.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale Senior Living is seeking a Traveling Dining Services Director to support various teams throughout our Oklahoma, Kansas and Arkansas Communities. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are also eligible for an annual bonus incentive. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Bachelor's degree (B.A. or B.S.) from four-year College or university preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage On-Call on an as needed basis Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Frequently Brookdale is an equal opportunity employer and a drug-free workplace. Assists Executive Directors, Area Directors, Divisional Directors of Operations and Senior Directors of Dining Service in the following duties: Operating as the Director, Dining Services at a community directing food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. May be utilized to fill in for Director of Dining Service that are on PTO or leave. Hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for Director, Dining Services on PTO or leave. Hires, trains and manages all supervisory staff for the kitchen, dining room, and catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coach's supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dietitians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy. Trains dining services and other staff on dining services systems, and "Trains the Trainer". Assists with the development and revision of dining services forms, policies, procedures and training tools. Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results. Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department. Provides information and input to the Corporate Office regarding national food service programs. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions. Key Accountabilities Job Essentials Roles & Responsibilities: * Promote the company's Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. * Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential. * Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM. * Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM. * Educate shift managers and team leads to manage regulations and customer service standards. * Create and realize financial objectives by motivating staff and implementing marketing strategies. * Schedule employee shifts balancing employee's work/life considerations and needs of business. * Verify crew member hours. Manage payroll notes in the shard drive. * Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders. People Management: * Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within. * Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available. * Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals. * Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees. * Demonstrate ability to adapt to change. Support and lead direct reports through changes. Quality Management: * Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. * Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment. * Ensure the timeliness and quality of local marketing programs and evaluate effectiveness. * Resolve operational issues within the restaurant and communicate to the GM. * Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. * Ensure key deadlines are met through time management and delegation * Assist in coordination, implementation and execution of new initiatives, as directed by GM. * Responsible for employee onboarding, administration and assignments. Financial Management: * Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager. * Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM. * Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses. * Prepare and review financial reports. Disclaimer This job posting is for a position in a restaurant owned and operated by an independent franchisee organization, not Hawaiian Bros, Inc. This means the independent franchisee, and not Hawaiian Bros, Inc. is alone responsible for all employment-related matters in the restaurant including, but not limited to setting requirements for each job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Hawaiian Bros, Inc. will not receive a copy of any job application and possesses no control over interviewing, hiring, or the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee, and not Hawaiian Bros, Inc., will be your employer. This job posting contains some general information about what it is like to work in a Hawaiian Bros restaurant, but is not a complete job description. People who work in a Hawaiian Bros restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law.

The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions. Key Accountabilities Job Essentials Roles & Responsibilities: Promote the company's Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential. Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM. Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM. Educate shift managers and team leads to manage regulations and customer service standards. Create and realize financial objectives by motivating staff and implementing marketing strategies. Schedule employee shifts balancing employee's work/life considerations and needs of business. Verify crew member hours. Manage payroll notes in the shard drive. Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders. People Management: Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within. Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available. Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals. Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees. Demonstrate ability to adapt to change. Support and lead direct reports through changes. Quality Management: Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment. Ensure the timeliness and quality of local marketing programs and evaluate effectiveness. Resolve operational issues within the restaurant and communicate to the GM. Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. Ensure key deadlines are met through time management and delegation Assist in coordination, implementation and execution of new initiatives, as directed by GM. Responsible for employee onboarding, administration and assignments. Financial Management: Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager. Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM. Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses. Prepare and review financial reports. Disclaimer This job posting is for a position in a restaurant owned and operated by an independent franchisee organization, not Hawaiian Bros, Inc. This means the independent franchisee, and not Hawaiian Bros, Inc. is alone responsible for all employment-related matters in the restaurant including, but not limited to setting requirements for each job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Hawaiian Bros, Inc. will not receive a copy of any job application and possesses no control over interviewing, hiring, or the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee, and not Hawaiian Bros, Inc., will be your employer. This job posting contains some general information about what it is like to work in a Hawaiian Bros restaurant, but is not a complete job description. People who work in a Hawaiian Bros restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law. We use eVerify to confirm U.S. Employment eligibility.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Yukon, OK As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $50K - $60K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Join Our Front of House Team at Barrios! Barrios Fine Mexican Dishes is located in the heart of Midtown OKC and known for our vibrant atmosphere, made-from-scratch menu, and one of the best patios in town. We're looking for energetic and enthusiastic Servers and Hosts to join our team and keep the margaritas flowing! Whether you love connecting with guests or creating smooth dining room experiences behind the scenes, we have a place for you at Barrios. Servers POSITION SUMMARY: Our servers are at the heart of the guest experience. You'll bring the energy, hospitality, and knowledge to make each visit memorable-while working in a fast-paced, high-volume environment with a tight-knit team. Responsibilities: Greet and engage with guests in a warm, friendly manner Provide knowledgeable recommendations and explain specials/menu items Take and input food & drink orders accurately into the POS system Serve food and beverages promptly and professionally Monitor guest satisfaction and anticipate needs Assist teammates and maintain a clean, organized section Present checks and process payments efficiently Represent Good Egg Dining Group's mission of extreme hospitality and executional excellence Requirements: Must be 21+ Basic knowledge of service procedures, beer/wine/spirits preferred Comfortable standing up to 8 hours and lifting up to 30 lbs Strong communication, teamwork, and time-management skills Passion for creating great guest experiences Hosts POSITION SUMMARY: As the first and last face guests see, our hosts set the tone for the entire experience. If you're upbeat, organized, and thrive in a high-energy environment, this is the role for you. Responsibilities: Greet every guest with warmth and a smile Answer phones, manage reservations, and monitor waitlists using OpenTable Coordinate seating to ensure smooth flow of the dining room Provide accurate wait times and handle special requests with care Keep the host stand clean and organized Jump in to support bussing or drink service as needed Thank guests and invite them back at the end of their visit Requirements: Must be 21+ No experience required-we'll train the right person! Professional appearance and clear communication Calm, collected, and friendly under pressure Ability to stand for up to 6 hours Why Join Our Team? Competitive pay with great tip potential Hands-on training and mentorship Employee discounts at all Good Egg Dining restaurants Growth opportunities - we promote from within!

Job Description Restaurant Manager - Full-Service Casual Dining Exciting Leadership Opportunity | Competitive Pay & Benefits We are seeking a dynamic, hands-on Restaurant Manager to lead a high-energy, full-service casual dining restaurant known for its vibrant atmosphere, exceptional guest experience, and scratch-made Tex-Mex cuisine. If you have strong FOH and BOH leadership experience, thrive in a fast-paced environment, and are passionate about team development and guest satisfaction, this is the opportunity for you! Gecko Hospitality is a specialized recruiting agency connecting top-tier restaurant professionals with outstanding career opportunities. Why Join Us? Competitive Salary Leadership & Career Development - We promote from within! Casual Work Attire Comprehensive Benefits Package, including: Medical, Dental, and Vision Insurance 401(K) with Employer Match Paid Vacation Parental Leave & Employee Assistance Program (EAP) Exclusive Employee Discount Program Key Responsibilities: As a Restaurant Manager, you will play a crucial role in restaurant operations, guest experience, and team leadership. Your responsibilities include: Supervising daily FOH and BOH operations to ensure seamless service Training and developing team members to meet high operational standards Maintaining food safety, sanitation, and equipment compliance Driving guest satisfaction and handling customer interactions Supporting inventory, scheduling, and financial management What We're Looking For: 2-3 years of recent management experience in a high-volume, full-service restaurant with a scratch kitchen Food Handlers Certification / Alcoholic Beverage Servers Certification Strong leadership, urgency, and ability to thrive in a fast-paced environment Knowledge of food safety and sanitation regulations Results-driven, team-oriented mindset To be considered for this opportunity, apply now or submit your resume to **********************************

What's in it for you... * Insurance enrollment available from DAY 1! * Paid time off available from DAY 1! * Holiday pay available from DAY 1! * 401(k) enrollment after 30 days! * Hotel and travel discounts at worldwide destinations! * Professional development and promotion opportunities! Summary: The Restaurant Supervisor supports the daily operations of the hotel's restaurant, lounge, and banquet/event spaces. This role ensures exceptional guest service, smooth shift execution, and high operational standards while assisting in staff supervision, training, and communication between departments. Supervisory Responsibilities: Primary areas of responsibility include, but are not limited to the following: Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality. Calculate and review the banquet checks ensuring accuracy and email to appropriate team. Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service. Analyze banquet event orders, read BEO and know how to complete a set-up. Set tables in assigned area correctly and uniformly. Communicate effectively with customers, managers, and associates to ensure that all room setups, equipment, supplies, and staffing, meet/exceed customer's expectations. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekends, and holidays. Maintain the integrity of Company proprietary information and protect Company assets Acts as the guest service role model for the restaurant; sets a good example of excellent customer service and creates a positive atmosphere for guest relations. Assist servers and bartenders on the floor during meal periods and high demand times. Handles guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Ensures point of sale operations and cash handling practices are following according to standard operating procedures. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Empowers associates to provide excellent customer service. This individual will be responsible for overseeing the restaurant, lounge and banquet in the absence of non-exempt managers. Inspects dining room serving stations for neatness and cleanliness. All other duties as assigned, requested, or deemed necessary by management. Knowledge / Skills / Abilities: Excellent leadership skills * Ability to perform all tasks for each position in FOH F&B and Banquets * Excellent guest service and interpersonal skills with the ability to relate to diverse guest types. * Ability to remain calm and well organized under pressure while working quickly. * Excellent time management skills. * Strong verbal and written skills * Strong organizational skills with attention to detail. * Ability to properly operate all software used for the POS system. * Ability to respond promptly to customer needs. * Must speak clearly and persuasively in positive or negative situations. * Proficient in Micros POS system * Proficient in Open Table reservation system * Computer savvy (MS Office suite) * Basic math skills for cash handling; ability to provide change and count bank at end of shift * Adaptable to a changing work environment. * English language and professional communications skills are required. Attributes G.U.E.S.T. Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments. Teamwork - Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and ethically; upholds organizational values. Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality. Quantity - Meets productivity standards; completes work in timely manner; strives to increase productivity; Works quickly. Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly. Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent; arrives at meetings and appointments on time. WORK ENVIRONMENT Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling required for tapping down cords, skirting tables, picking up floor after function, occasionally. Mobility -ability to service clients on a moment's notice, variable distances, 100%. Continuous standing -function observation. Working in kitchen on tiled flooring; kitchen conditions may be hot; floor may be slippery (appropriate footwear required) About First Hospitality... Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently. First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.” The Taco Bell Restaurant General Manager is the leader of the TEAM who establishes the tone of the work environment, and the level of customer hospitality. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Key responsibilities include finding, hiring and developing employees, conducting new hire orientation and developing the training plan for each new hire. You're also responsible for scheduling and deploying the Team correctly, addressing performance issues, assisting in the resolution of customer issues and managing the restaurant budget and financial plans. A successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. If you want to build a great career, Taco Bell is the place to learn, grow and succeed! Job Requirements and Essential Functions High School Diploma or GED, College or University Degree preferred 2-4 years supervisory experience in either a food service or retail environment, including Profit and Loss responsibility Basic personal computer literacy Strong preference for internal promote from Assistant General Manager position Must be at least 21 years old Must pass background check criteria and drug test Must have reliable transportation Basic business math and accounting skills, and strong analytical/decision-making skills Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin Able to clean the parking lot and grounds surrounding the restaurant Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 80% of shift time

The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. The Omni Oklahoma City Hotel is seeking a guest-focused Food & Beverage Supervisor to join the opening team of this brand new upscale hotel. This position is responsible for ensuring proper training and supervision of all personnel in the OKC Tap House, CatBird Seat, Basin Bar or wherever else needed. The food and beverage supervisor is to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. Responsibilities Responsible for assigned shift, assisting in overall management. Assist in overall supervision of the department as outlined in manager's job description. Complete environmental checklist for dining room. Spot check liquor pars and order daily supplies. Hold pre-meal meetings. Follow up on established training steps. Handle guest comments and complaints and ensure guest satisfaction. Communicate with guests and receive feedback. Stay on the floor during peak hours. Observe, teach and correct staff's service. Examine food preparation and beverage presentation. Maintain condition of dining room, lobby lounge, morsels, mini bar and room service. Assist manager in; scheduling, completing weekly payroll, and forecasting both weekly and monthly. Participate in interviewing new employees as needed. Prepare maintenance request and follow-up. Monitor food and liquor requisitions and food waste. Check bar controls, shot glass use, red lining, and bottles totally empty daily. Qualifications 1 year of experience in Food and Beverage Supervision or Management role preferred. Must have the ability to manage deadlines. Understanding of Food and Beverage financials including cost and par controls is preferred. General knowledge of Microsoft Word, Excel, and PowerPoint. Must have a strong attention to detail as well as strong customer service skills. Must be able to work a flexible schedule including weekends and holidays. Must be familiar with and adhere to all liquor liability laws. Must know emergency procedures and work to prevent accidents. Must have ABLE Certification and have the appropriate food and beverage handling and serving certification. Must live within 50 miles of the hotel. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job DescriptionDescription: Don't let the name fool you, at Hideaway Pizza, we serve more than pizza and great service. Our casual dining concept offers a full menu and bar only using the highest quality of product. Be a part of our growing team! You will be part of history, while having the opportunity to foster a culture of growth, creativity, and teamwork. You'll have the freedom to infuse your passion for people and food while upholding our values and standards that made Hideaway Pizza a legendary brand since 1957. We know our people are as special as our secret sauce. The Hideaway Pizza Family is looking for experienced Assistant General Managers to join our team. As the Assistant General Manager, you are responsible for leading and managing your location and team members by creating targets and objectives that help the restaurant function smoothly and successfully. They ensure that guests can fully enjoy their visit to the restaurant and that employees are satisfied with their workload, responsibilities, and work culture. Someone that is driven, hardworking, enthusiastic, compassionate, team oriented are just a few of the many qualities we look for in a new leader at The Hideaway Pizza! We are looking forward to getting to know you soon! Purpose (Overview of the job) The Assistant General Manager (AGM) is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the AGM works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) 1. People Development -Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. -Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. -Oversees and enforces a safe environment. -Ensures the restaurant is always properly staffed while achieving labor targets. 2. Food and Beverage Standards -Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manag-es day-to-day operations of inventory management. -Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. 3. Sales Growth and Profitability -Adheres to service standards and marketing plans to attract and retain GUESTS. -Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. -Handles issues in a timely and professional manner. -Manages the restaurant budget, including analyzing financial reports, forecasting revenue and expenses, and implementing cots-control measures. 4. Culture -Internalizes “THE WAY”. -Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. -Develops and maintains positive relationships with vendors, supplies, and other business partners. 5. Administrative -Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. -Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. -Act as an authority and promoter of the Brand, ensuring consistent brand expression through all consumer and cultural touch points, both external and internal. -Performs other related duties in line with operations and personal development. Knowledge (Comprehension of facts and principles to succeed in this job role) -Strong MS Office Suite. -Proficient with people development. -Highly proficient with restaurant specific software and programs (scheduling, table management, POS). -Excellent knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. -Strong understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) -Extremely Team/ Service Focused. -Strong written and verbal communication skills. -Highly organized and detail oriented in all assignments, strong attention to detail. -Accuracy, analytical skills and attention to detail are required. -Strong multi-tasking skills; must manage responsibilities under strict deadlines. -Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) -Progressive Work History -Minimum of 3 years in full-service restaurant -Minimum of 2 years of General Manager experience Requirements: REQUIREMENTS -Must be 21 years or older -Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). -Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. -Follow all policies and procedures outlined in the employee handbook and job-specific training guides. -Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. Responsibilities Represents management at banquet event functions. Determines event set-ups in conjunction with the Catering & Convention Services teams. Coordinates functions with the Banquet leadership team, Banquet Culinary team, Executive Steward, house persons and service staff. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff. Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste. Briefs service staff on functions and procedure of service. Establishes high standards of quality service and maintains them through effective training and continuous upgrading. Maintains the equipment entrusted to his care and keeps pars up. Maintains records, reports, closing reports and payroll costs. Assists in the management of the Banquet Set Up team. Inspects each function room prior to the event to ensure that both the client's needs are fulfilled and the hotel standards are met. Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down. Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction. Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation. Prepare for and conduct departmental meetings. Initiates appropriate disciplinary action for banquet associates who have committed infractions of the Rules of Conduct as stated in the Omni Hotels Associate Handbook. Conducts monthly banquet housemen meetings. Assist with the creation of schedules and monitoring of Shift Board. Assists with associate tracking and reporting, ensuring all hotel deadlines are met. Responsible for interviewing and selecting new Banquet associates. Responsible for the successful on-boarding and continuous training of Banquet associates. Effectively coach, counsel and discipline associates as needed. Complete and issue performance evaluations, as well as provide on-going coaching to Banquet associates. Attend pertinent hotel and department meetings. Maintain a highly motivated and trained staff that continually strives for personalized, quality service and the creation of memorable guest experiences. Support a positive work environment of employee growth and development, interdepartmental teamwork and exceptional customer service. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Other duties may be assigned. SUPERVISORY RESPONSIBILITIES Banquet Captains, Banquet Servers, Banquet Supervisors and House attendants as they relate to Banquets. Qualifications Must have at least 2 years' experience in banquets or food and beverage management. Ability to perform all duties of Banquet staff is required. Must have ability to prioritize work load, must have organization skills and ability to adapt quickly to any given situation. Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff. Must have ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. Able to set priorities for the Banquet team and provide feedback to others that enhances performance is required. Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required. Must have a valid Food Handlers Card and ABLEcertification. Must have a flexible schedule with full availability on weekends and holidays. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Job Description Salary: 75,000-80,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic Catering & Banquet DIRECTOR, on the campus of THE UNIVERSITY of CENTRAL OKLAHOMA! As a key leader on the Chartwells Food Service team, you will manage a team of catering staff, build client relations and ensure the catering offered to our guests is of outstanding quality. Edmond, Oklahoma is a charming downtown with beautiful parks, serene lake views and scenic landscapes. Its proximity to Oklahoma City adds to its charm, offering the best of both worlds, with easy access to urban amenities such as cultural venues, dining, and more. E Edmond is a suburban gem that combines safety, strong schools, and outdoor activities, making it an appealing choice for families, professionals, and retirees alike. Living in Edmond, Oklahoma, offers a balance of suburban comfort, family-friendly amenities, and proximity to urban conveniences. Edmond boasts plenty of parks, such as Mitch Park and Arcadia Lake, which offer trails, fishing, kayaking, and picnic areas. Residents enjoy local art galleries, museums, and seasonal events like the Downtown Edmond Arts Festival. There are numerous gyms, recreational leagues, and golf courses, such as Oak Tree National. Edmond hosts several community events throughout the year, like LibertyFest (a large Independence Day celebration) and Heard on Hurd (a monthly food truck and music event). The food scene in Edmond, Oklahoma, offers a diverse mix of local flavors, regional favorites, and global cuisines, catering to a range of tastes and dining preferences. dmond offers a vibrant culinary scene with over 150-250 restaurant, ranging from casual cafes to farm-to-table fare and international cuisines. Edmond's food scene is dynamic, reflecting both its small-town charm and its evolving culinary tastes. Whether you're in the mood for upscale dining, casual comfort food, or adventurous global flavors, Edmond has something delicious to offer. Key Responsibilities: Coordinates and oversees internal and external catering events Develops and maintains the catering marketing plan including a comprehensive event planning service to clients and detailed menu development Hires, trains, and schedules catering staff, and will be actively involved in the development of existing catering staff in-service techniques, menu presentation, policies, and procedures Ensures successful operations of catering functions including labor cost control, foods cost control and preparation, transportation, setup, operation, and cleanup of all events Preferred Qualifications: Bachelor's Degree is required in Hospitality or Culinary Arts Minimum of 5 years of experience in the hospitality industry including 2 years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service, and cleanup is also essential Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1475707 Chartwells HE SARA C ST CLAIR [[req_classification]]

Job Details Norman, OK $12.00 - $15.00 HourlyDescription Slim Chickens Pay: Up to $15.00 per hour Job Types: Full-time, Part-time BENEFITS WE OFFER: Flexible Schedule with hours between 6am and 4pm Free Meals Cash and prize incentive's Vacation Fun working environment Experience: Basic Math: 1 year (Preferred) Serving Experience: 1 year (Preferred) Qualifications Company Information Slim Chickens Ready to be a part of one of the fastest growing fast casual chains in the country? Slim Chickens! Slim Chickens is a leading national brand in the fast-growing emerging 'better chicken' fast-casual segment. This is a great opportunity for starting and or growing a career in the restaurant industry. Below are some accolades Slim Chicken's has received: QSR - 9 Fast-Food Chains Ready to Soar Franchise Times - Top 200 Franchises USA Today 10Best - Best Fast Casual Restaurant (#3) Restaurant Business - #6 Fastest Growing Fast Casuals Technomic - Top 500 Restaurant Chains Fastcasual.com - Top 100 Movers & Shakers Eat This, Not That - Best Regional Fast-Food Chain Food & Wine - Best Fast-Food in Arkansas