Assistant restaurant manager jobs in Moore, OK - 533 jobs

The Certified Dietary Manager is a management position responsible for developing and implementing dining solutions to meet residents' needs and tastes. Oversees and manages dining operations for residents in a senior living facility. Certified Dietary Manager certificate required! Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship * Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance * Maintain a safe and healthy environment for clients, customers and employees * Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities * Lead the front of the house of the dining operation (Residential Dining Facility) in conjunction with the Regional Director of Operations * Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2 to 3 years of dietary experience in a senior living and/or healthcare setting Requires at least 2 to 3 years of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Oklahoma City Nearest Secondary Market: Oklahoma

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.

Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Salary Description $100,000 - $120,000 Salary

About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! About The Role The Area Director of Food & Beverage plays a key leadership role in shaping the culinary vision and operational success of Coury Hospitality's restaurants and bars across the Oklahoma City region and beyond. This includes guiding a vibrant mix of concepts-from Stock & Bond, Gilded Acorn, Tellers, The Great Hall, Mint, and Vault at The National, to Flint and Flora at the Colcord, to Vast, nebu, Aravali, The Chalkboard and O Bar at the Ambassador OKC, and Rally Kitchen & Bar and One Bar at NOUN in Norman. The role also extends support to additional standout markets, including The Chalkboard at Ambassador Hotel Tulsa, Sienna and Dockum at Ambassador Hotel Wichita, and Tuscana and Paramount at The Barfield in Amarillo. Together, these locations form a dynamic culinary portfolio, and the Area Director ensures consistency, innovation, and exceptional hospitality across every concept. This position is based in Oklahoma City and requires regular travel between properties. You should join our team if you believe... People come first and our curators are the driving force behind our success. Exceptional service, elevated cuisine, and thoughtful beverage programming create unforgettable experiences. Leadership means inspiring, developing, and empowering high-performing teams. Collaboration, innovation, and operational excellence are the foundation of a thriving food & beverage program. In joining an organization that cares about and supports your career growth and development You're a great fit for this role if you... Are a dynamic and results-driven F&B leader with a track record of success in multi-unit or multi-outlet environments. Excel in strategic planning, operational execution, and brand consistency across diverse F&B concepts. Possess strong financial acumen, expertise in cost controls, and a passion for achieving outstanding profit performance. Lead with a guest-centric mindset, ensuring each concept delivers unmatched moments and service excellence. Drive innovation through creative programming, menu development partnership, and elevated standards. Foster a culture of teamwork, accountability, training, and continuous improvement across all properties. Can navigate the unique nuances of luxury dining, casual dining, banquets, bars, and event-driven venues. Essential Responsibilities Operational Leadership Provide strategic oversight of F&B Operations in all Oklahoma locations, along with Wichita, and Amarillo including restaurants, bars, lounges, banquets, catering, and in-room dining. Ensure consistency in service standards, SOP compliance, product quality, and brand voice across all properties. Lead property F&B Directors, Managers, and Chefs to deliver outstanding guest service, operational efficiency, and consistent execution. Conduct regular property visits, operational walkthroughs, and service observations. Financial Performance Drive profitability through labor management, cost controls, inventory systems, revenue optimization, and menu engineering. Review financial statements, manage budgets, and partner with property leadership to achieve monthly/annual financial goals. Implement strategies to grow average check, beverage performance, banquet revenue, and outlet contribution margins. People & Culture Mentor and develop F&B leaders across assigned area, ensuring strong bench strength and succession planning. Promote Coury Hospitality's “People First” culture, ensuring teams feel supported, inspired, and empowered. Support recruitment, hiring, onboarding, and leadership development in partnership with HR and property teams. Guest Experience Ensure each concept delivers memorable, engaging, and brand-aligned service. Respond to guest trends, feedback, and service challenges with proactive solutions. Champion high service standards and guest engagement practices across the region. Culinary & Beverage Excellence Collaborate with Culinary and F&B Directors on menu innovation, product quality, and brand-driven programming. Maintain consistency in plating, presentation, beverage recipes, and service delivery. Lead implementation of seasonal menus, special events, pop-ups, and promotional activations. Compliance & Safety Ensure compliance with health codes, liquor laws, workplace safety, food safety standards, and internal SOPs. Partner with risk management on responsible alcohol service and safety training initiatives. Education and Experience: Minimum 7-10 years of progressive Food & Beverage leadership experience; multi-unit, multi-outlet, luxury, or boutique hotel experience strongly preferred. Experience overseeing both front-of-house and back-of-house F&B operations. Proven success in financial performance, team development, and driving guest satisfaction. Bachelor's degree in Hospitality, Business, or related field preferred. Prior experience with four-star or four-diamond environments highly preferred. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

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. Role is also eligible for team based bonus opportunities. 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 five years dining services experience with two or more years of supervisory experience in senior housing hospitality required. 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. 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. Basic knowledge of PC's and Word Processing Software required, preferably in a Microsoft Windows environment. 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. 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 Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Exposure to latex Ability to lift: Up to 50 pounds 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 Vision Brookdale is an equal opportunity employer and a drug-free workplace. Assists with planning, directing, training and coordinating the activities of the food service departments within the assigned division. Provides information and input to the Corporate Office regarding national food service programs. Assists Regional Directors, Area Directors, Executive Directors and Dining Service Managers in the following duties: Operating as the DSC at a community, 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 DSC's on PTO or leave. Manages subordinate supervisor(s) who supervise food service and associates. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the company's policies and applicable laws. Responsibilities include training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. 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 menu system, presents in services, and "Trains the Trainer". Assists with the development and revision of dining services forms, policies, procedures and training tools. Conducts and facilitates regular meetings with the dining service managers within the division to discuss new policies, procedures, training programs, etc. Obtains monthly detailed food expense report and annual food cost report from communities within assigned division. Assists in keeping food costs within budget. 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. 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.

A Restaurant General Manager (RGM) is an experienced restaurant leader that is dedicated to driving operational excellence through a memorable Guest experience. As an RGM, you lead by example and provide guidance in your restaurant to all Team Members, Shift Managers, and Assistant Managers. You are people-people and are passionate about helping your teams learn and grow every day. You are responsible for onboarding new members of the team and maintaining a positive work environment by cultivating a positive restaurant culture. As an RGM, you are your restaurant's Popeyes brand champion and inspire your teams to deliver food to guests that is cooked to perfection, made with love, and served up with Popeyes famous Cajun Hospitality.

Join Our 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 Expos, Hosts and Servers 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. Expos POSITION SUMMARY: Maintains positive flow of communication between the FOH and BOH to ensure that all kitchen orders are prepared in a timely manner, and according to menu and guest specifications. Provides final check for quality, consistency, and proper presentation of food. Keeps front line stocked, neat, clean, and safe. Creates an exceptional overall experience for guests and staff while upholding A Good Egg Dining Group's mission, vision, and values. Responsibilities: • Know restaurant concept, service and hospitality standards. • Can effectively answer guest and waitstaff questions regarding the restaurant or menu. • Monitor ticket times and maintain food consistency throughout the shift. • Communicate all requests and issues effectively between the FOH and BOH. • Manage all food allergy requests according to company safety standards. • Ensure orders are being prepared with the correct priority. • Assist in the restocking and replenishment of clean china and to-go supplies. • Prepare and maintain garnish station. • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: • Excellent communication and negotiation skills. • Possess a basic knowledge of dining room service procedures and functions. • Possess a basic knowledge of kitchen, food safety, and health code procedures. • Ability to work in high pressure situations. • Dexterity in using kitchen equipment or utensils and carrying heavy trays. • Be able to work in a standing position for long periods of time (up to 6 hours). 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 Qualifications: 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 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 Qualifications: 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 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 DescriptionDescription: About Us Swadley's BBQ has grown from one small restaurant to eight family-owned and operated locations across Oklahoma. Each of our restaurants is built as an extension of our homes, and we firmly believe we are not in the food service business, but the people business. From our beloved employees to our wonderful guests, we are grateful to each person who chooses to work with us or share a meal in our restaurants. Position Summary The Restaurant Manager is responsible for overseeing daily operations of the restaurant, ensuring a balance of excellent guest service, team development, and operational efficiency. This role leads by example, upholding Swadley's standards for hospitality, food quality, and workplace culture. The Restaurant Manager supervises and develops staff, manages labor and inventory, and partners with leadership to drive sales and profitability while maintaining a safe and welcoming environment for both guests and employees. Essential Duties & Responsibilities · Lead daily restaurant operations to deliver outstanding hospitality and quality food. · Hire, train, and develop team members while fostering a positive, people-first culture. · Ensure compliance with food safety, sanitation, and workplace standards. · Oversee scheduling, labor, and inventory management to meet business goals. · Drive sales and profitability through great guest service and operational efficiency. · Monitor restaurant cleanliness, food quality, and guest satisfaction. · Coach, support, and hold team members accountable to Swadley's standards. · Partner with senior leadership to implement company initiatives. Requirements: · Previous restaurant management or leadership experience required. · Strong leadership, communication, and problem-solving skills. · Ability to train, coach, and inspire a team. · Business acumen with experience managing labor, inventory, and costs. · Comfortable working in a fast-paced environment with high guest volume. · Flexible availability including evenings, weekends, and holidays.

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.

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.

Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure quest 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 restaurants preventative maintenance programs Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. 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. Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests. Carry out restaurant marketing, advertising, and promotional activities and campaigns. Perform other duties as assigned by General Manager Requirements: Must be 21 years of age. Be able to communicate and understand the predominate language(s) of the restaurant's trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop and frequently lift up to 50 lbs. Must have the stamina to work in a positive environment 50-60 hours a week. Be able to work in a Real, Fresh, Fun environment! Santa Fe Cattle Company (KWC, LLC) is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Pay: Up to $14.00 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

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 DescriptionDescription: Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Director of Food And Beverage The Food & Beverage Manager assists the GM in promoting, managing, and coordinating the daily sets and achieves the highest standards in all areas of Food & Beverage and banquet operations including the Team Member experience, Guest experience and financial results. He/she oversees training and development of all restaurant Team Members and leads the way in providing exceptional food in a safe, clean and inviting atmosphere. SUPERVISES: Supervises all F&B Front of House Team Members and staff, all shifts. KEY RELATIONSHIPS: External: Banquet Manager, Sales account managers, vendor support staff and vendor technical support. ESSENTIAL JOB FUNCTIONS: • Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices. • Directs day to day operations for all restaurant outlet, room service, culinary stewarding, beverage, banquet and purchasing operations. • Works closely with the Sales team to ensure group F&B and catering commitments are set for success. Actively participates in BEO and resume meetings. • Analyze customer trends, needs, issues, comments, and problems to ensure a quality experience and end enhance future sales prospects. • Market the Food and Beverage outlets: works with Executive Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to capture more in-house guest and later share of the local market. • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. • Implements and manages all company programs to ensure compliance with the SOPs and to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. • Engages guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies. • Ensure Food and Beverage management and staff are following staffing models in accordance with business levels and productivity standards. • Manage the Food and Beverage training and compliance including Food and Beverage certifications, service recovery, creating service “wows” and opportunities to upsell and crosssell. • Actively participates in the selection, onboarding, and development of the department. • Ensure the hotel is meeting all quality standards including customer service, health/sanitation, and safety. • Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders. • Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities. • Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations. • Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability. • Approves payroll hours on a daily and weekly basis for all restaurant personnel. • Communicates daily with property General Manager. • Additional tasks and responsibilities may be assigned at the discretion of the property General Manager. • Join and actively participate in industry and community organizations. • Perform other duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: • Excellent interpersonal skills and demonstrated positive customer service skills. • Overall wine knowledge will be a key area of focus. • Ability to supervise many employees in high volume environment. • Ability to analyze and solve problems. • Able to work variable schedules, including holidays, weekends, and alternate shifts. • Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance. • Ability to manage difficult guest situations; responds promptly to guest needs. • Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures. • Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written. • Ability to foster commitment, team moral and trust. QUALIFICATIONS: Essential: 1. Previous experience in a senior leadership role in a fine dining environment preferred. 2. Exceptional verbal and written communications skills. 3. Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software. 4. Ability to: a. Perform job functions with attention to detail, speed, and accuracy. b. Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously. c. Work with minimal supervision. 5. Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office. 6. Proven track record of meeting operating budgets and successfully managing labor and cost of goods. 7. ServSafe certified. 8. Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry. PHYSICAL ABILITIES: Essential: 1. Ability for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops 2. Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs occasionally, lift/carry 51-100 lbs rarely. 3. Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.

Job DescriptionSalary: Join the Team at Republic Gastropub FOH Positions (Servers and Hosts) Republic brings a modern edge to the traditional gastropub experience. Located in the heart of Classen Curve, we pair elevated pub food with an unmatched lineup of American craft beer, hand-selected bottles from around the world, and a sharp cocktail and wine program. With 100 beers on tap and a bold, high-energy atmosphere, Republic is a go-to spot for everything from casual dinners to big game days. Were looking for team members who thrive in a fast-paced environment and take pride in providing seamless, thoughtful service. Servers Deliver friendly, responsive service that turns a great meal into an unforgettable experience. Our servers are upbeat, confident, and passionate about making every guest feel like a regular. What Youll Do: Greet guests and guide them through the menu Share specials, answer questions, and make recommendations with confidence Input orders accurately and quickly using our POS Deliver food and beverages efficiently and professionally Anticipate guest needs and handle requests with urgency and care Work as a team to maintain clean stations and support one another Close out tabs, process payments, and thank guests warmly What You Bring: Solid knowledge of service standards, food, and beverages (especially beer and spirits!) Ability to multitask and stay calm under pressure Great communication and a team-first attitude Physical stamina for standing up to 5 hours and lifting up to 25 lbs A passion for EXTREME HOSPITALITY QUALIFICATIONS Must be 21 years of age or older. Must have basic knowledge of dining room and service procedures and functions. Must have average to above average knowledge regarding beer, wine and spirits. Possess basic math skills and have the ability to handle money and operate a POS system. Frequent use of hands and arms, and constitution to work in standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and frequently lift up to 30 pounds. A passion for EXTREME HOSPITALITY. Hosts Welcome and warmly greet guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes and keep the flow of restaurant service smooth, while upholding a Good Egg Dining Group's mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust. As a Host, You'll: Be the face of the restaurant warm, friendly, and always welcoming Manage OpenTable, waitlists, and seating flow with ease Field phone calls, special requests, and guest notes Communicate clearly with servers and managers to keep things running smoothly Pitch in with bussing or drinks when needed Ensure guests leave happy and excited to return What You Bring: Great communication and calm energy under pressure Organization and the ability to multitask like a pro Knowledge of restaurant layout, sections, and flow (well train you!) A passion for teamwork and attention to detail Ability to stand for long shifts and move quickly QUALIFICATIONS No previous restaurant experience required. Be able to work in a standing position for long periods of time (up to 6 hours). Be able to communicate clearly and effectively in the predominant language(s) of our guests. Must have exceptional grooming habits. A passion for EXTREME HOSPITALITY. Why Work With Us At Republic, we take pride in creating a workplace that feels both fast-paced and supportive. Youll join a team that values professionalism, communication, and consistency all while working in one of OKCs busiest and most recognizable dining spots. We offer competitive pay, flexible scheduling, employee discounts, and real opportunities to grow with an established local restaurant group.

Slim Chickens Pay: Up to $14.00 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

Job DescriptionSalary: Join Our 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. Were looking for energetic and enthusiastic Expos, Hosts and Servers 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. Expos POSITION SUMMARY: Maintains positive flow of communication between the FOH and BOH to ensure that all kitchen orders are prepared in a timely manner, and according to menu and guest specifications. Provides final check for quality, consistency, and proper presentation of food. Keeps front line stocked, neat, clean, and safe. Creates an exceptional overall experience for guests and staff while upholding A Good Egg Dining Groups mission, vision, and values. Responsibilities: Know restaurant concept, service and hospitality standards. Can effectively answer guest and waitstaff questions regarding the restaurant or menu. Monitor ticket times and maintain food consistency throughout the shift. Communicate all requests and issues effectively between the FOH and BOH. Manage all food allergy requests according to company safety standards. Ensure orders are being prepared with the correct priority. Assist in the restocking and replenishment of clean china and to-go supplies. Prepare and maintain garnish station. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Qualifications: Excellent communication and negotiation skills. Possess a basic knowledge of dining room service procedures and functions. Possess a basic knowledge of kitchen, food safety, and health code procedures. Ability to work in high pressure situations. Dexterity in using kitchen equipment or utensils and carrying heavy trays. Be able to work in a standing position for long periods of time (up to 6 hours). Hosts POSITION SUMMARY: As the first and last face guests see, our hosts set the tone for the entire experience. If youre 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 Qualifications: Must be 21+ No experience requiredwell train the right person! Professional appearance and clear communication Calm, collected, and friendly under pressure Ability to stand for up to 6 hours Servers POSITION SUMMARY: Our servers are at the heart of the guest experience. Youll bring the energy, hospitality, and knowledge to make each visit memorablewhile 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 Qualifications: 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 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!

The Banquet Manager is responsible for ensuring proper set-up and service of all events and banquet functions, supervising all Banquet associates to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with the company's mission & values and policies and procedures. RESPONSIBILITIES: • Conduct Staff pre-shift meetings daily to communicate important news/information to the staff as well as continuously review service and hospitality standards. • Oversees all banquet/event setup to include, but not limited to, the placement of linens, silver, glassware, and chinaware according to event specifications. Performs a walk-through of all guest and staff areas before and after each banquet to assure everything is ready. Inspects and corrects any inappropriate procedures. • Assist in managing the audio/visual elements of the banquet space cooperatively with A/V contractor. Must have basic knowledge of their operation and troubleshooting methods for equipment. • Collaborate with Culinary Management to ensure timely and exceptional execution of food to guests. • Sees that guest satisfaction is achieved through effective supervision and delegation of duties, checks on food quality, and ensures courteous performance of entire Banquet staff. • Effectively communicates event specifications, procedures and changes to Banquet set-up staff and affected departments including, but not limited to, the Food & Beverage, Sales/Catering, and Housekeeping Departments. • Determines amount of future business and workload requirements with information gathered from the Sales Department. Schedules Banquet Associates based upon workload. Requisitions temporary help as needed to service the calendared events. Provides instruction and communicates work expectations to Banquet staff and the temporary help to ensure successful events and meet the company's service standards. • Revises schedules of service staff to the flow of business. • Supervises Banquet servers. Briefs events wait staff on the event details and procedures of service. Greets guests and helps ensure that their preferences and desires are executed promptly. Maintains a high-level of guest contact during banquet while ensuring guest satisfaction. • Oversees the break-down of the function room. Ensures proper cleaning and storage of equipment after the event. • Ensures that all storage areas are maintained in an orderly, clean, and safe manner. • Coordinates with the Stewarding Associates on fast recovery of any leftover food and minimizes waste. • Inspects event rooms and puts in work orders for the Engineering/Maintenance Department to maintain rooms in excellent condition. • Recruits, interviews, trains, and supervises Banquet Associates. Monitors and develops Banquet Associate performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations and delivering recognition and reward. • Ensures compliance with health, safety, sanitation, and alcohol awareness standards within the Banquet Operation. • Conduct ongoing training of Banquet captains/hourly Associates to maintain standards of service. Maintains or exceeds the company's guest service standards within the Banquet Operation. • Provides all billing information to the Sales/Catering Manager the following day of each banquet and assists with event billing as needed. • Assists Sales Managers with pre & post banquet meetings with service staff to disseminate information, discuss service issues and resolve problems with solutions. • Handles guest comments and issues in a professional manner and according to established company service standards. Alerts the GM to any significant issues. • Ensures furniture and equipment is maintained properly and inventory levels are kept in accordance with corporate guidelines. • Works closely with the Sales to complete all objectives and special projects on a timely basis. • Assist in maintaining accurate payroll for daily functions. Ensure that the Payroll process is completed accurately, on time and according to business/ accounting procedures. • Prepares routine reports detailing problems, complaints, ideas, staff feedback, etc. • Attends weekly BEO Meetings. • Any other projects and duties as assigned by the Director of Food and Beverage. Requirements KNOWLEDGE, SKILLS AND ABILITIES: • Excellent planning, organization, and guest services skills. • Ability to read and interpret business records and statistical reports. • Ability to effectively plan and organize the work of others. • You must display a warm and friendly demeanor. • Professional appearance with the ability to properly interact with guests, clients, and employees. • Ability to change activity frequently and cope with interruptions. • Excellent motivational skills with proven ability to lead and train staff. • Strong Computer Skills (Microsoft Office, CI/TY) • Outstanding communication abilities • Must be able to work a flexible schedule, including early hours, evenings, holidays, or weekends. QUALIFICATIONS: • Experienced in all aspects of banquet service. • 2 - 3 years assistant banquet manager experience. • Must possess basic reading, writing, mathematical, and computer skills. PHYSICAL DEMANDS: • Able to push, stand, reach with arms and hands, bend, and stoop, kneel, crouch and lift items weighing up to 25 pounds repetitively. • Must be able to respond to visual and aural cues; must be able to verbally communicate with associates and guests.