Assistant restaurant manager jobs in Nevada

GENERAL PURPOSE OF THE JOB This job requires the manager to direct the work of other store employees in order to create and maintain a profitable store environment that provides best-in-class service, hospitality, food and beverage to every guest. The manager must also manage costs, initiate local store marketing and recruiting efforts, and ensure that proper policies are followed, including employment and incident documentation. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a manager include, but are not limited to: * Must follow proper Twin Peaks Girl Audition Guidelines * Uphold standards of cleanliness per Health Code and periodic Quality Assurance Checks * Ensure that alcohol is always served responsibly and in accordance with the law * Drive sales by working with all team members to execute excellent operations, local store marketing, and recruiting efforts * Hold kitchen staff accountable to standards, safety, and sanitation guidelines * Responsibly handle cash, including but not limited to assigning drawers, computing employee checkouts, and bank deposits * Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy * Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance * Effectively coach and counsel * Effectively teach, motivate, and coach all team members including the kitchen crew and Twin Peaks Girls * Proactively recruit and cast Twin Peaks Girls that meet or exceed the requirements in the Audition Guidelines * Ensure that Steps of Service are followed at all times and motivate staff to provide P.E.A.K.S. service to every table * Hold team members accountable to standards and be willing to correct standards that are not met in any area including Image & Costume Guidelines * Maintain organized and updated training schedules, programs and materials for new employees * Effectively execute training and development programs including personal development * Consistently manage the execution of Performance Based Scheduling * Practice sound inventory control * Dress and act professionally each day to set a good example for all employees EDUCATION and/or EXPERIENCE Must have leadership experience in high-volume restaurants and/or bars. LANGUAGE SKILLS Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to mathematically compute proper change and accurately settle checks. CERTIFICATES, LICENSES, REGISTRATIONS Ability to apply common sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits. Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Twin Peaks manager training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks manager is regularly required to stand for up to 10 hours; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The manager is frequently required to reach with hands and arms. The manager is occasionally required to sit. The manager must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks manager is regularly exposed to fumes or airborne particles from the kitchen. The Twin Peaks manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level at Twin Peaks is usually loud. Many Twin Peaks restaurants have smoking sections for their guests, and managers may be exposed to cigarette or cigar smoke in this area. ACKNOWLEDGMENT FOR RECEIPT OF I acknowledge that my job duties require I cast Twin Peaks Girls in accordance with our Audition Guidelines and that my job duties require that I motivate Twin Peaks Girls to provide best-in-class service and hospitality. I acknowledge that I must manage and maintain Image & Costume Guidelines within my store. I acknowledge that Twin Peaks promotes costume parties and that I must manage the guidelines in this program. I acknowledge that Twin Peaks practices Performance Based Scheduling and that I am required to consistently manage and execute the program. I acknowledge and affirm that I do not find my job duties or work environment to be unreasonable, offensive, intimidating, hostile, or unwelcome. Failure to adhere to my job duties will lead to disciplinary action up to and including termination I acknowledge that Twin Peaks maintains policies restricting harassment, fraternization, and drug and alcohol abuse. I understand completely and agree to abide by each of these policies. I have received a copy of the job description and have read and understand its contents. I can perform all the duties stated.

The Assistant Restaurant Manager assists in overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, efficient service, and smooth coordination between the front-of-house and kitchen staff. This role involves managing staff, maintaining a clean and welcoming environment, and assisting in all aspects of dining room operations, including guest service, staffing, training, and ensuring adherence to company policies, Forbes standards and health regulations. Key Responsibilities: Assist in managing all aspects of the restaurant's day-to-day operations. Oversee the opening and closing of the restaurant, ensuring all duties are completed. Lead efforts to provide personalized and memorable dining experiences. Resolve customer complaints and ensure customer satisfaction. Monitor and maintain restaurant cleanliness, ensuring high standards of sanitation are met. Lead by example in providing excellent customer service. Monitor and control labor cost, overheads, and inventory to be alignment with budget targets. Train, develop, and evaluate employees, ensuring they meet performance standards. Ensure compliance with health, safety, and food regulations at all times. Assist with scheduling staff shifts and ensuring adequate coverage during peak times. Help develop and implement strategies to increase sales and profitability. Perform other related duties as assigned to support the overall success of the team and business. Qualifications and Skills: Ability to work flexible schedules, including nights, weekends, and holidays. Minimum of 2 years of experience in a supervisory or managerial role in the foodservice industry. Excellent customer service and communication skills. Ability to manage stressful situations in a fast-paced environment. Knowledge of restaurant operations, including dining service, food safety, and health regulations. Strong verbal and written communication skills required. Proficiency in using restaurant management software (POS systems, scheduling tools). Must be passionate in developing and mentoring others within the operation. Physical Requirements: Must be able to safely lift, move, and stack items weighing up to 40 lbs. Able to perform physical tasks, including bending, lifting, and standing for extended periods. Ability to work in a fast-paced and often loud environment.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The Director of Food Service & Dispensed Beverages is responsible for leading all aspects of Terrible's prepared food, grab-and-go offerings, coffee, fountain, frozen beverage, and specialty drink programs across all convenience store locations. This leader sets the strategic vision, direction, and pricing for both food service and dispensed beverage categories, ensuring strong financial performance, operational excellence, brand consistency, and outstanding guest experience. Responsibilities Strategic Leadership Develop and execute a comprehensive strategy for all food service and dispensed-beverage categories. Drive menu and beverage innovation based on consumer trends, competitive insights, and regional preferences. Lead long-term planning for equipment, technology, and new and existing store layouts to support program growth. Category & Program Management Oversee all hot and cold food programs, bakery items, grab-and-go offerings, and made-to-order platforms. Manage all beverage categories including coffee, espresso, fountain drinks, teas, frozen beverages, specialty drinks, and seasonal offerings. Ensure consistent quality, recipe accuracy, and product presentation across all stores. Partner with marketing to develop promotions, limited time offers, and product launches. Operational Excellence Create and maintain standard operating procedures (SOPs) for food preparation, beverage brewing, cleaning, safety, and merchandising. Provide training, tools, and support to store and district leaders to ensure flawless execution. Conduct regular store audits to monitor program execution, equipment condition, and food safety compliance. Support operations with troubleshooting, best practices, and continuous improvement initiatives. Financial & Performance Management Develop and manage departmental budgets, including food and beverage cost controls, pricing strategy, and margin targets. Monitor category performance through KPIs such as sales, profitability, waste, cost of goods, labor, and customer experience metrics. Identify opportunities to reduce waste, improve efficiency, and optimize product mix. Lead forecasting for seasonal beverage programs and high-volume food categories. Food Safety & Compliance Ensure full compliance with all health and safety regulations, including HACCP, sanitation protocols, and allergen controls. Oversee training programs related to cleanliness, temperature logs, equipment operation, and safe handling procedures. Maintain up-to-date documentation for audits and regulatory inspections. Vendor, Supplier & Equipment Management Develop and manage vendor partnerships for ingredients, beverages, equipment, and packaging. Negotiate product costs, contracts, rebates, and service agreements. Collaborate with supply chain teams to ensure availability and timely delivery of all products. Oversee selection, testing, and rollout of food and beverage equipment across the chain. Team Leadership & Development Build and mentor a high-performing team including regional food-service category managers and beverage specialists. Provide leadership, coaching, and performance management to drive accountability and excellence. Foster a culture of guest-first service, product quality, and operational consistency. Qualifications Bachelor's degree in business, Hospitality, Culinary, Marketing, or related field preferred. 3-5 years of multi-unit leadership experience in convenience stores, QSR, grocery, or food/beverage retail. Strong knowledge of food safety, beverage brewing processes, and operational best practices. Proven success in managing P&L, budgets, COGS, and labor. Excellent communication, leadership, and analytical skills. Ability to travel regularly to store locations. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Job Description For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Restaurant Manager: Competitive Salary: $70,000 - $85,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product, and the executor of our hospitality. As the Restaurant Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You are the expert for the front of house operations of the restaurant and partner with the kitchen to execute quality product and service to each guest. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us, is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. Responsible for all human resource related to the crew. Forecasting the need for product based on inventory counts Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors Participates in creativity of developing incentive programs, generating sales and marketing services. Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching) Makes labor management decisions each shift Participates in interviews and selection of new crew. Essential Skills/Experience: At least 21 years of age. Two years of experience as a Manager. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Flexible schedule required-able to work nights, weekends and holidays. Good longevity in current and past positions. Ability to lift up to 40 lbs., 10-20 is typical Ability to reach up to 6 feet, 2-4 is typical Ability to move through 24 inch aisles and spaces as small as 12 inches

Join our dynamic team as a Restaurant + Bar Manager in the vibrant Studio City, CA area. We are a premier, full-service establishment with a dedication to delivering exceptional scratch-made dishes and outstanding service. We are in search of a driven and personable individual ready to lead our front-of-house and bar operations. Compensation: $65,000 - $75,000 annually, plus paid time off and comprehensive benefits. Key Responsibilities: Supervise and coordinate all front-of-house and bar activities to ensure seamless operations. Oversee guest services, addressing and resolving any issues promptly to enhance guest satisfaction. Maintain high standards of quality in ingredients and food preparation. Train and manage both front-of-house and back-of-house personnel to foster a cohesive team. Develop and adjust staff schedules based on restaurant sales needs and operational demands. Ensure compliance with all safety and sanitation regulations to maintain a safe environment. Qualifications: Minimum of 2 years of experience in a managerial role within the restaurant industry. Demonstrated strong leadership qualities and the ability to motivate a team. Proficiency in thriving within a fast-paced, polished full-service environment. Exceptional written and verbal communication skills. Keen attention to detail and a commitment to excellence. If you are passionate about hospitality and ready to take the next step in your career, we encourage you to apply now. We are actively interviewing candidates who are eager to contribute to a thriving team. Don't miss out on this exciting opportunity!

Job DescriptionBenefits: 401(k) Competitive salary Employee discounts Health insurance Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Job DescriptionBenefits: Dental insurance Free food & snacks Health insurance Paid time off Vision insurance 401(k) Employee discounts Opportunity for advancement Parental leave Training & development We are looking for a Restaurant Manager to join the Lotus of Siam team at Flamingo. Join Chef Saipin and the rest of the Lotus of Siam team in our award-winning Northern Thai food. Apply today! Duties and Responsibilities: Manage restaurant efficiencies for economic-growth, staff morale and guest satisfaction. Assist with employee hiring, training, scheduling, payroll, and terminations. Communicates effectively with the kitchen on new menu rollouts, changes, or any 86ed items. Manage weekly front of house costs and employee payroll budgets. Participate in daily pre-shift meetings with front of house staff. Follow all SNHD food and sanitation guidelines. Must have Food Handler Safety Card in Nevada. Must be able to assist with cleaning projects. Assist other areas of the restaurant when necessary. All other duties as assigned. What We Are Looking For: Candidates must have at least 2-years prior experience as a Manager. Candidates must be experienced with computers, including Microsoft Office, and email. Candidates must be able to bend and lift to 50 lbs. Must be 21 years of age or older. Must be a team leader, team player and have a positive attitude. Candidates must be able to work a flexible schedule and be able to work weekends and holidays. We offer competitive pay, paid time off, and benefits!

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray's passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Restaurant Manager is responsible for leading, educating, motivating and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant. Primary Job Duties: - Includes, but is not limited to: Administer all aspects of personnel to restaurant team members. Interact with customers and guests to receive feedback on their service. Provide ongoing education to team members on industry trends and service etiquettes. Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards. Increase restaurant revenue through marketing strategies, networking and team member engagement. Maintain inventory levels for food, supplies and equipment. Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF). Audit monthly profit and loss statement and act on all variances. Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations. Assist with restaurant opening and closing responsibilities, when needed. Escalate critical issues to General Manager or Director of Restaurants. Ensure all ¡VIVA! core values and property and department standards are implemented and applied. Obtain and maintain position-specific licensing. Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Other duties as assigned. Qualifications: Required: At least five years of experience working in a Restaurant in a similar or related environment. At least three years of Restaurant management experience in a similar or related environment. Working knowledge of general restaurant operations. Proficient in restaurant financial management. Working knowledge of restaurant management software system(s). Ability to effectively communicate in English. Polished appearance and demeanor. Excellent customer services skills. Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. Ability to successfully lead and mentor a team. Ability to work varied shifts, including nights, weekends and holidays. At least 21 years of age. Preferred: Previous experience working in a large, luxury resort setting. Bachelor's Degree in a related field.

Overview The incumbent in this position is responsible for planning the details pertaining to banquets and special events within Golden Nugget Lake Tahoe. Set-ups, inventory of tables, chairs, props and overseeing all banquet staff. Responsible for on-site management of each banquet or special event. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities ESSENTIAL DUTIES AND RESPONSIBILITIES: Hires, trains, motivates, evaluates, and directs banquet staff in order to ensure that team members receive adequate guidance and resources to accomplish established department objectives. Check BEO's for daily event set up, service, and strike, also checks BEO's for set up requirements for the rest of the week. Check Banquet storage area and cage daily to maintain organization and inventory levels. Does weekly inventory on all tables, chairs, props, office supplies, VIP supplies, and linen. Daily and weekly checklist of items needing repaired and constant communication with the facilities staff. Cleans and organizes storage. Check light bulbs and vacuums floor in ballroom. Does weekly checklist on repairs and maintenance needed for ballrooms. Act as a representative of Golden Nugget Lake Tahoe by providing information on all aspects of company services and facilities. Establishes department standards, guidelines and objectives. Responsible for daily and weekly scheduling of banquet staff. Ordering supplies needed to do the job. Counseling and coaching of all banquet staff members. SUPERVISORY RESPONSIBILITIES: Catering and Banquet staff Qualifications QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required Transport heavy equipment throughout property moving equipment and tables needed to service banquet events. Operate cleaning equipment, pallet jacks, and kitchen equipment. Review and comprehend any necessary documentation. Stand throughout an eight-hour shift. Effectively and efficiently move throughout the banquet and the kitchen area. Communicate effectively with customers and co-workers alike. Speak English. Follow diagrams and specific instructions. Read BEO's and staff accordingly. Minimum age requirement is 21. EDUCATION and/or EXPERIENCE: Banquet Manager experience. High school diploma or equivalent. MATHEMATICAL SKILLS: Basic math skills. Language Skills: Must be able to speak and understand English. PHYSICAL DEMANDS: Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Ability to sit for extended periods of time. Ability to express or exchange ideas verbally and perceive sound by ear. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds. Constantly walking up to distances of 500 ft. during shift. Frequently stooping, reaching. WORK ENVIRONMENT: Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. Work with others in close spaces. Moderate to high noise levels. Walk/stand on tile/mats/carpet/cement. #GNLT QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required Transport heavy equipment throughout property moving equipment and tables needed to service banquet events. Operate cleaning equipment, pallet jacks, and kitchen equipment. Review and comprehend any necessary documentation. Stand throughout an eight-hour shift. Effectively and efficiently move throughout the banquet and the kitchen area. Communicate effectively with customers and co-workers alike. Speak English. Follow diagrams and specific instructions. Read BEO's and staff accordingly. Minimum age requirement is 21. EDUCATION and/or EXPERIENCE: Banquet Manager experience. High school diploma or equivalent. MATHEMATICAL SKILLS: Basic math skills. Language Skills: Must be able to speak and understand English. PHYSICAL DEMANDS: Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Ability to sit for extended periods of time. Ability to express or exchange ideas verbally and perceive sound by ear. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds. Constantly walking up to distances of 500 ft. during shift. Frequently stooping, reaching. WORK ENVIRONMENT: Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. Work with others in close spaces. Moderate to high noise levels. Walk/stand on tile/mats/carpet/cement. #GNLT

We are looking for an Assistant Restaurant Manager for PUB 365 who will be assisting the Restaurant Manager with the overall activities of the PUB 365 operation. ESSENTIAL DUTIES & RESPONSIBILITIES Oversees the PUB 365 and the supervision of all Front of the House service staff in accordance with Tuscany Suites & Casino operating policies. Responsible for the training, supervising of all Front of the House employees in conjunction with the Restaurant Manager. Responsible for ensuring that proper food handling procedures and presentation are being met by the staff. Must possess a sense of urgency, enjoy fast paced environment, and guest service focus. Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts. Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations. Increasing sales by ensuring guest satisfaction and prompt problem resolution. Actively participate in monitoring inventory and supply levels, labor cost, safety and cleanliness as needed. In the absence of restaurant manager responsibilities would include ordering, scheduling, payroll, etc in correlation with executive chef. Ability to stand and walk around a restaurant to supervise operations for 8-10 hours. Ability to lift 50 pounds and ability to bend, stoop, and raise arms above head on occasion. Work varied shifts, including weekends and holidays. All other duties as assigned. EDUCATION & EXPERIENCE High school diploma or GED required. Must have 2 years of full-service restaurant experience along with a passion for creating high quality food, a proven track record of achieving results and building a winning team. Must have craft beer experience. Must be at least 21 years old. Must have a current TAM, Health, and Gaming cards. Must be able to work in an environment with exposure to secondhand smoke and high noise levels. Normal work schedules may vary based on business needs. Position requires availability for evenings, weekends, holidays and special events.

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 Reno, NV 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!

Job DescriptionDescription: At least five years of progressive experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar setting is required. Must be professional and friendly and be able to get along with coworkers and work as a team. Excellent communication and customer service skills required. Must have experience working with budgets, food plans, food costumes, and ability to create standardized menus for multiple regional properties. Requirements: Provide guidance and support to all casinos' culinary and restaurant staff. Attend and schedule Management meetings. Helps each casino with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees. Responsible for procurement of all food and non-food kitchen items on a global scale. Help deliver disciplinary actions and/or coaching as needed for employees, with casino departmental management. Help department management ensure that all cooks are properly trained in preparing food items to established company standards. Help department management maintain proper staffing levels based on business needs. Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections. May recommend and help deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues. Help to manage inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos. Ensure efficient delivery and proper presentation of meals. Ensure the kitchen is fully stocked for business needs. Ensure proper portioning, presentation, and consistency of menu items through training and inspection. Must possess excellent organizational skills, as well as the ability to multitask. Ensure Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members), Kitchen Managers and are properly trained and have the necessary tools and equipment to fulfill their job duties Create training plans for proper cleaning and organization of kitchen and storage area(s) as needed in accordance with governmental health and safety codes. Plan, assign, and direct kitchen employees work duties and tasks at each casino if needed. Be knowledgeable of Company policies. Conduct Performance Reviews for direct reports and provide feedback to GM's. Responsible for increasing and/or maintaining competency levels of team members through education and training. Plan menus for special events and promotions. Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies. Interview and hire new team members when required. Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions.

Spiegelworld creates genre-defying live entertainment destinations, combining smash-hit shows with one-of-a-kind cocktail and dining experiences, powered by the world's most talented artists and artisans and devoured by savvy, seen-it-all adult audiences. Founded in 2006, Spiegelworld is a community of 700+ organizers, agitators, dreamers, doers, insiders, outsiders and iconoclasts of every flavor, on a mission to make the world a more art-filled, inspired and playful place, one unforgettable memory at a time. About the Role Spiegelworld is looking for a driven and versatile Assistant Restaurant & Bar Manager to join the leadership team at DISCOSHOW & Diner Ross Steakhouse. This role carries a strong bar focus while overseeing all aspects of venue operations, ensuring a seamless flow between restaurant and bar service. The Assistant Manager will support the Leadership Team in creating unforgettable guest experiences, inspiring the FOH team, and maintaining operational excellence. This position reports to the General Manager. This is a full-time position that pays $55,000/year. What You'll Do Lead both restaurant and bar operations, shifting seamlessly between the two as business needs demand. Support the General Manager & Bar Manager in overseeing daily service, opening and closing procedures, and overall venue readiness. Maintain a hands-on presence on the floor, with a strong focus on guest interaction, table touching, and bar engagement. Actively engage in our antiracist commitment and internal practices by participating in offered learnings, engaging in conversations around Equity, Diversity, Inclusion, and Accessibility, and helping us maintain a safe and welcoming workspace. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction. Manage and monitor bar program operations, including cocktail quality, menu updates, staff education, and guest service standards. Conduct shift briefings, daily updates, and ensure alignment across all profit centers. Oversee and enforce policies regarding responsible alcohol service. Oversee and enforce all Spiegelworld policies, procedures, and standards. Manage labor, scheduling, and cash control, balancing operations and service. Track, order, and maintain inventory for bar and restaurant needs, ensuring accuracy in systems and timely communication Perform pre/post shift checks, including guest notes, VIPs, and readiness. Input & monitor work orders for repairs and maintain venue cleanliness & safety standards. Resolve guest concerns quickly and professionally, with ownership of service recovery. Be able to expertly step into service roles (server, runner, bartender, busser, etc) as needed to support the team during high volume or absences. Other duties as assigned by your manager. All duties are to be performed in accordance with departmental and Spiegelworld policies, practices, and procedures. What You Bring Minimum 3 years of management experience in a high-volume, high-end bar or restaurant. Expertise in craft cocktails, bar operations, and beverage service standards. Strong leadership and people management skills with the ability to coach and inspire diverse teams. Proven ability to manage both dining room and bar service, with strong adaptability between the two. Strong written and verbal communication skill A passion for hospitality, guest service, and creating memorable experiences. Ability to thrive in a high-pressure, always-changing environment. Working knowledge of POS and bar management systems (Bread Crumb, Toast, Seven Rooms preferred) Must have a flexible schedule with the ability to work nights, weekends, and holidays. Must be 21 years of age or older Successful background check clearance prior to hire. Must have valid work authorization for the US. Physical Requirements 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. Work is performed in a high volume professional foodservice / theater environment. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate to high. Able to stand and walk for up to 8 hours. Able to lift or carry up to 50lbs. What We Offer Spiegelworld is proud to offer a comprehensive compensation and benefits package to our eligible full time and part time employees that is designed to elevate your experience. We prioritize your well-being with 100% employer-paid health coverage Generous vacation and paid time off, including holidays Fuel your growth with professional development funding Embrace the chance to make a difference through paid time off for community service Secure your future with a 401k and matching contribution Enjoy employee discounts on diverse goods and services IDEA All Spiegelworld employees participate in deepening the organization's commitment to becoming an inclusive and accessible organization by participation in IDEA. Standing for Inclusion, Diversity, Equity, & Accessibility, the Spiegelworld IDEA program is an internal culture program that serves as the foundation of our lifelong commitment to antiracism within our company and the greater entertainment and hospitality circles we participate in. Each employee is responsible for conducting their work in an equitable manner and our staff works together to continue to learn about anti-racism, practice harm prevention, and support the greater communities we work in. Please visit our website to learn more about our Statement of Inclusivity and Commitment to Anti Racism. Hiring Journey Community and collaboration are integral to the work we do and worlds we create at Spiegelworld. When filling new positions in our organization we feel it is so important to make sure the fit, for both you and us, is just right. While our goal is always to fill positions in a timely manner, we prioritize taking the time to truly get to know prospective candidates. The hiring timeline varies from role to role but can take anywhere from 2 weeks to several months.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience preferred + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1250075BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The primary responsibility of the Manager - Banquets is to interpret the needs of the guests and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that The Venetian Resort is driven toward guest satisfaction by each and every employee they encounter. All duties are to be performed in accordance with departmental and The Venetian Resort's policies, practices, and procedures. Essential Duties & Responsibilities: * Checks storage areas for proper supplies, organization and cleanliness. Instructs designated personnel to rectify any cleanliness/organization deficiencies. * Establishes par levels for supplies and equipment. Completes requisitions to replenish shortages or additional items needed for the anticipated business. * Reviews sales for previous day and resolve discrepancies with Accounting. Tracks revenue against budget. * Retrieves and organizes Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and post function sheets for the next 7 days. * Inspects the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments. * Meets with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensures agreement of delivery times, amounts and special arrangements. * Conducts pre-function meeting with Servers and reviews all information pertinent to set-up and service of group. * Directs servers on timing of service throughout function. * Communicates additional meal requirements and special requests to the kitchen. * Constantly monitors staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectifies any deficiencies with respective personnel. Additional Duties & Responsibilities: * Assists Banquet staff with their job functions to ensure optimum service to guests. * Observes guest reactions and confers frequently with service staff to ensure guest satisfaction. * Totals all charges for the group function, prepares check and presents to group contact for payment. Adheres to all cashiering procedures/policies. * Answers outlet phone within 3 rings, using correct salutations and telephone etiquette. * Accesses all functions of the P.O.S. system in accordance to specifications. Restocks journal tape and changes ribbons as needed. * Issues manual checks when the system is down and ensures accountability of such. * Runs system closing reports and ensures that all servers' checks are closed before they sign out. * Responds to all pages by beeper promptly. * Prepares and submits daily / weekly payroll and tip distribution records. * Completes work orders for maintenance repairs and submits to Engineering. Contacts Engineering directly for urgent repairs. * Prepares weekly forecast of revenues, covers and labor costs. * Coordinates deliveries of scheduled function amenities (i.e., flowers) with vendors. * Schedules and completes function room inspections in accordance with departmental standards. * Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods. * Manages responsibilities for the department to include: hiring of new Team Members, promotions, creating a work environment that promotes teamwork, performance feedback, discipline, recognition, and termination. * Consistent and regular attendance is an essential function of this job. * Performs other related duties as assigned. Additional Duties & Responsibilities: Additional Duties & Responsibilities: Company Standards of Conduct All Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company's standards, work requirements and rules of conduct. Minimum Qualifications: * 21 years of age. * Proof of authorization/eligibility to work in the United States. * High school diploma * Must be able to obtain and maintain a Health, Alcohol Awareness Card (TAM) and any other certification or license, as required by law or policy. * 3 years of experience as a banquet manager. * Demonstrated experience in in a 4 star hotel preferred. * Ability to communicate clearly and effectively in English, both in spoken and written form. * Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience. * Must be able to work varied shifts, including nights, weekends and holidays. Physical Requirements: Must be able to: * Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned. * Physically access all areas of the property and drive areas with or without a reasonable accommodation. * Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts. * Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts. * Ability for prolonged periods of time to walk, stand, stretch, bend and kneel. * Work in a fast-paced and busy environment. * Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

The Assistant General Manager is responsible for assisting in managing all personnel, inventory purchasing and tracking, sales goals and bonus targets, and act as the "manager-on-duty" in absence of the General Manager. This role is expected to spend 25% of their time focused on inventory related activities and are held responsible for engaging in the activity of and maintaining accurate records for inventory. Essential Duties and Responsibilities * Responsible for supporting dispensary staff, inventory, and patient/customer relations. * Interact with customers and patients and provide exceptional customer service. * Respond to all customer and patient inquiries, feedback, and suggestions. * Quickly and respectfully resolve any in-store situations that may arise. * Build out bi-weekly work schedules for current and incoming staff. * Regularly walk the floor and act as a resource for dispensary staff concerning products and services, industry news and changes in regulation. * Coach and develop staff; Answer staff questions, concerns or suggestions. * Delegate tasks to Cannabis Advisors to maintain regular compliance. * Work closely with the General Manager to communicate information to dispensary staff from the corporate retail team. * Conduct interviews at the direction of the General Manager. * Provide regular training to staff members on the POS System and State Inventory System. * Oversees orders and deliveries to ensure accurate order information and timeliness of deliveries. * Maintain company culture and atmosphere within the facility. * Keep record of all dispensary activity including cash, sales, vendors, and customer/patient information. * Other duties as assigned. Minimum Qualifications * High school degree or general education degree (GED) is required. * A minimum of 1 year as an assistant manager, or above, is required. * Ability to work well with others and communicate effectively with staff and retail management. * Flexibility to accommodate scheduling demands including some weekends, regularly scheduled shifts, and applicable holidays. * Proven ability to manage teams effectively. * Excellent communication and customer service skills. * At least 21 years of age. Preferred Qualifications What We Offer: What We Offer: Verano Base Pay Range $47,500 - $55,000 Actual pay is based on experience, qualifications, and location of the role. Roles may be eligible for annual bonus program based on individual and company performance. What We Offer: Verano Base Pay Range $47,500 - $55,000 Actual pay is based on experience, qualifications, and location of the role. Roles may be eligible for annual bonus program based on individual and company performance. Physical and Mental Demands While performing the duties of this job, the employee is frequently required to remain in a stationary position, move and/or position oneself, communicate, operate and/or prepare, place, position objects, tools, or controls. The employee must occasionally move packages weighing up to 50 lb. Able to stand up to 90% of the time. Specific hearing abilities required by this job include hearing in the normal audio range with or without correction. Specific vision abilities required by this job include close observation and the ability to adjust focus. The mental and physical requirements described here are representative of those that must be met by an individual, with or without reasonable accommodation, to successfully perform the essential functions of this position. Working Environment Work is performed in a retail environment. The noise level in the work environment is usually moderate. The work environment characteristics described here are representative of those an individual encounter while performing the essential functions of this position. We are proud to be an equal opportunity employer. We place priority in an environment of inclusion, diversity and social justice and are committed to securing a better, brighter way forward for our employees, our markets, and our communities.

Do you want MORE Opportunity, MORE Flexibility, MORE Benefits, and most importantly MORE Fun? At Maverick we love the casino business, we love serving guests, and we love having fun together. We are looking for people, great people , that are ready to treat guests and each other with respect and make each day at work fun. If you can answer yes to any of those questions than you might BE A MAVERICK! Team Members Will Enjoy: • Paid Time Off • Flexible schedules • Medical, Vision, and Dental insurance • Short-Term/Long-term Disability Insurance • Education Reimbursement up to $5,250 annually • 401k plan • Employee meal discount program • And more! *Housing options available after 90 days* The Restaurant Supervisor is to ensure that the individual outlets of the food and beverage department are operating in an efficient manner while offering the highest levels of product and service quality. Responsibilities include but are not limited to: Ensure proper staffing for restaurant in accordance with current labor models and expected guest volumes. Ensure food products meet quality standards and are served according to current specifications (plating, glassware, garnish, etc.) Assist in controlling food costs: ensure inventories are protected and remove potential avenues for theft, ensure all items served are accurately recorded in the POS, ensure portion sizes meet current specifications. Assist department leadership team in reaching all established financial and service goals. Lead, develop and coach restaurant service employees. Manage all aspects of employee performance including progressive discipline. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are. Communicate as needed with other members of the F&B management team as well as other departments throughout the property. Requisition supplies in appropriate quantities from both internal and external suppliers. Inspect food areas for cleanliness and organization. Stay current on special events, functions, featured menus, etc. Efficiently complete all administrative tasks required for assigned outlets and employees. Must be comfortable working with multiple computer applications. Maintain adequate timekeeping records. Conduct periodic staff meetings. Ensure all restaurant departments adhere to all established health and safety guidelines. Communicate constantly with guests to ensure satisfaction and to collect feedback. Ensure all employees adhere to responsible alcoholic beverage service standards. Requirements Be at least 21 years of age. Must be high school graduate or equivalent. Minimum of one year of Food and Beverage experience, preferably in a multi-unit operation. Excellent public relations skills are mandatory. Maverick Gaming™, based in Kirkland, Washington, is a young gaming company with over 3,000 dedicated team members. Maverick Gaming owns and operates a portfolio of 31 properties across Nevada, Washington, and Colorado with over 1,800 slot machines, 350 table games, 1,020 hotel rooms, and 30 restaurants. Founded in 2017 by industry veterans Eric Persson and Justin Beltram, Maverick Gaming™ takes a bold approach to a classic pastime. With an all-star leadership team from some of the largest gaming brands spanning markets the world, Maverick is dedicated to delivering the best possible gaming experiences for every kind of player while enforcing strict problem gambling policies as a community partner. Created by gamblers, for gamblers. Salary Description $18.00/ hr

Please click here to review our Applicant Privacy Policy. SET THE COURSE The Marlin Bar Assistant Manager is responsible for restaurant operations and to ensure the Marlin Bar restaurant team delivers exceptional service experiences to our Guests while exhibiting Tommy Bahama Core Values, and Hospitality Standards. BE THE ISLAND GUIDE Assists in creating a learning and nurturing environment for all Marlin Bar Team Members that promotes sales and service success, and internal career growth. Assist the Marlin Bar Manager to develop and implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team. Maintain appropriate staff levels. Hire qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job. Practice proactive performance management in partnership with the Regional Manager (and HR when necessary) to ensure adherence to employment policies and procedures. In partnership with the Marlin Bar Manager, assist employees with career development strategies to improve employee retention and build bench strength. Manage individual restaurant expenses ensuring budgetary compliance. Ensure consistent execution of Company policies and procedures. Develop/streamline Marlin Bar processes in partnership with the Marlin Bar Manager. Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential. Ensure employee appearance appropriately reflects the Tommy Bahama brand image. Manage upkeep of kitchen, bar, and Marlin Bar exterior in partnership with the Marlin Bar Manager, and Marlin Bar Store Manager Responsible for embracing, articulating, and reflecting on the Tommy Bahama Culture. Influence the team to embrace, articulate, and reflect the Tommy Bahama Values. Demonstrate the Tommy Bahama Core Values in all business decisions and actions. Commit to maintain the culture through the evolution of the business. Be receptive to feedback and coaching. Possess complete knowledge and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation. Possess complete knowledge, application, and enforcement of all Hospitality Standards. Ability to interact with the guest and cultivate authentic relationships in the community. Practice proper cash handling and proper operation of the point-of-sale system. Be proficient in food handling, safety and sanitation guidelines. Other duties as assigned. ESSENTIALS FOR LIFE IN PARADISE High School diploma or GED required. Must be 18 years of age or older. Generally, 3 years of Food and Beverage experience with some leadership experienced preferred. Must have current food handler's card and alcohol service certification as required by federal/state/local law. Familiarity with Open Table reservation systems preferred. Ability to work schedule shifts determined by business needs which may include nights, weekends and holidays. Basic math skills. Computer (Microsoft Office) skills. ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Climbing ladders - occasionally Routine standing for duration of shift (up to 8 hours) Possible Travel for training and assisting at other Tommy Bahama locations Ability to work varied hours and days including nights, weekends and holidays as needed Pay Range: $22.00 or minimum wage - $27.00 Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

JOB TITLE: Assistant General Manager REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Management SUMMARY OF POSITION: Non-exempt, full-time position. The Assistant General Manager is a mid-level restaurant management position with progressive leadership responsibilities. An Assistant General Manager will be required to be cross-trained in all crew-level job positions and maintain a working knowledge and proficiency in each, sufficient to supervise the execution of these positions and to aid in the orientation and training of new team members to these positions. The Assistant General Manager is required to have a proven track record of all proficiencies and job responsibilities of a Shift Manager prior to promotion to this position. ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsible for contributing to the planning and execution of strategic short- and long-term business goals of the restaurant including profitability. Including developing and implementing marketing and sales strategies to drive revenue growth and meet business objectives. Helps with the controls of costs and managing budgets, including labor costs, food and beverage costs, and other operating expenses. Actively participates in the selection, onboarding & orientation, and training of all new team members. Responsible for the ongoing training and development of all existing restaurant team members. Responsible for the effective productivity of day-to-day operations for their shift and functions of the Farmer Boys restaurant consistently using independent decisions daily. Ensuring all food and beverage offerings are of high quality, consistent, and meet guests' expectations. Record keeping, ordering/receiving, inventory, proper sales procedures, cash management, successful team member deployment, and relations are included in the administrative duties. Leads with and maintains a positive and professional image in the restaurant and the community. Follow and uphold Company policies, procedures, and processes. Ensures compliance with local, state, and federal rules and regulations, including health and safety standards, labor laws, and licensing requirements. Follow the work schedule as posted unless a change in the schedule is arranged with General Manager. Other duties as assigned. CASH HANDLING PROCEDURES Accepts and accurately processes payments using the cash register operating system. Ensures all sales are processed according to policy. Has a safe combination for getting proper coin and currency needed for cashiers, making drops, and depositing daily proceeds into the safe. Assigns registers; closes out and counts down the registers. Investigates all sales, cash, or operating discrepancies according to the procedure. Follows policy concerning the amount of cash kept in the register; counts and verifies cash drawer per store policy. Follow all of Brinks' safe procedures and policies. FOOD SAFETY Proactively protects critical limits and standards assigned to product critical control points. Unwavering protection of the safety of products above all other job priorities. Responsible to ensure that any and all necessary corrective actions are taken to mitigate food safety risks. Ensure consistent and accurate records are kept for temperature logs, critical control points, etc. Required to periodically attend and implement assigned food safety training classes and education opportunities. Adheres to food safety standards and procedures. SAFETY AND SECURITY Holds and safeguards keys to the restaurant. Opens and closes restaurants following all specified security procedures. Responsible for providing a safe working environment for all team members at all times. Immediately notifies the Supervisor of any guest or employee accidents or injuries and follow established procedures. Protects assets at all times but does not put self at risk. Practices safe work habits and reports any unsafe conditions to General Manager. Reads, understands and follows instructions and labeling system on all Safety Data Sheets. JON REQUIREMENTS Minimum age requirement is 18. High School diploma or G.E.D. required. State or County mandated Food Handler Card required within the time allotted for the specific State or County. ServSafe certification is preferred. Must be able to successfully pass a background check. Ability to work a scheduled 50-hour work week, weekdays, nights, weekends, and holidays. Proficient in Word, Excel, and Outlook. 1 - 3 years of entry-level leadership/management or combination of experience in a restaurant or customer service establishment. Proven track record exhibiting core leadership competencies as outlined in the Farmer Boys Management Competency Model. Exceptional interpersonal and communication skills, including writing, speaking and active listening. Must have effective conflict resolution and problem-solving skills. Ability to speak, understand, take direction, read, and write in the English language. Ability to communicate effectively and teach job functions to a variety of audiences. Comfortable in a fast-paced or high-pressure environment and able to manage multiple tasks simultaneously. WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS This is a restaurant operations position. While performing the duties of the job, the team member is regularly exposed to the risk of fumes. The use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; fumes occur when cleaning. Physical requirements include standing (up to 4 hours at a time); walking, bending, and stooping. Requirements also include lifting (up to 40 pounds). Approximately 99% of the time is spent in standing and/or walking mode.