Assistant restaurant manager jobs in Urban Honolulu, HI - 293 jobs

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.

At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication * Follows all policy and procedures: * Complies with all proper uniform standards and sanitation/hygiene requirements. * Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. * Promotes Team Service standards by staffing and deploying effectively. * Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. * Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. * Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. * Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. * Ensures continual positive interaction among team; provides supervision. * Frequently talks to customers/clients and talks to outside trade persons/vendors. * Coaches employees and uses progressive counseling process as indicated. * Regularly talks on the telephone, writes/composes written language and reads. Product Quality * Coordinates the consistent planning, training, coaching and preparation of all products * Ensures proper preparation of all product (i.e.: sandwiches, coffee orders) according to spec and/or customer preference * Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. * Understands and adheres to all quality standards (i.e.: calibration, cleaning, temperatures, etc.) * Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. * Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service * Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: * Displays a sense of urgency and accountability when dealing with customers and crew * Handles complaints quickly and effectively * Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. * Manages shift to ensure Team Service to expedite the process of assembling customer orders: * Interacts with all crew members and guests using clear and understandable communication * Completes and utilizes Daily Shift Plan on every shift * Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: * Drive Thru * Front Counter * Ensures successful opening and closing of all aspects of store operations. * Performs "night visits" to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development * Trains all new hires using required training methods (i.e.: Online University requirements) * Tracks e‐learning completion using required documentation methods * Reviews e‐learning and practice on positions to ensure knowledge and proper execution. * Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation * ServSafe certified * Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) * Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew * Practices all safety and sanitation procedures (i.e.: handwashing, 3‐sink set‐up, proper rotation, etc.) * Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration * Responsibly and ethically handles money and deposits in accordance with standards. * Deposits cash daily, and reports deposits as required by company standards. * Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. * Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. * Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability * Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. * Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. * Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance * Meets or is under labor cost budget percentage; controls employee turnover and overtime. QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. * Ability to supervise, counsel, motivate, and train others * Ability to prioritize and coordinate work duties and assignments * Skilled in providing prompt, friendly and quality customer service * Skilled in controlling inventory * Skilled in problem solving Education/Training: * High School Diploma or equivalent. * Successfully completes all Training * Valid driver's license required * Attend seminars as assigned * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: * 1+ year(s) experience in a food service/retail environment * Strong interpersonal and leadership skills * Judgment, tact, and diplomacy to effectively resolve conflicts * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions * Works indoors under regular Restaurant conditions. * Works outdoors under regular weather conditions as needed. * Works with a variety of Restaurant equipment. Work Hours: * Sunday-Saturday availability * Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. * Extended hours as necessary. * On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. * On- call 24-hours/day for emergency MENTAL DEMANDS: * Continuously requires attention to detail, concentration, and alertness. * Frequently requires use of mathematical skills. * Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. * Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: * Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision * Frequent standing, reaching and handling * Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise * Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other * All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager. DISCLAIMER: The above statements, which are subject to change, are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. Ability to supervise, counsel, motivate, and train others Ability to prioritize and coordinate work duties and assignments Skilled in providing prompt, friendly and quality customer service Skilled in controlling inventory Skilled in problem solving Education/Training: High School Diploma or equivalent. Successfully completes all Training Valid driver's license required Attend seminars as assigned Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: 1+ year(s) experience in a food service/retail environment Strong interpersonal and leadership skills Judgment, tact, and diplomacy to effectively resolve conflicts Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions Works indoors under regular Restaurant conditions. Works outdoors under regular weather conditions as needed. Works with a variety of Restaurant equipment. Work Hours: Sunday-Saturday availability Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. Extended hours as necessary. On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. On- call 24-hours/day for emergency MENTAL DEMANDS: Continuously requires attention to detail, concentration, and alertness. Frequently requires use of mathematical skills. Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision Frequent standing, reaching and handling Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager. DISCLAIMER\: The above statements, which are subject to change, are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication Follows all policy and procedures: Complies with all proper uniform standards and sanitation/hygiene requirements. Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. Promotes Team Service standards by staffing and deploying effectively. Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. Ensures continual positive interaction among team; provides supervision. Frequently talks to customers/clients and talks to outside trade persons/vendors. Coaches employees and uses progressive counseling process as indicated. Regularly talks on the telephone, writes/composes written language and reads. Product Quality Coordinates the consistent planning, training, coaching and preparation of all products Ensures proper preparation of all product (i.e.\: sandwiches, coffee orders) according to spec and/or customer preference Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. Understands and adheres to all quality standards (i.e.\: calibration, cleaning, temperatures, etc.) Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: Displays a sense of urgency and accountability when dealing with customers and crew Handles complaints quickly and effectively Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. Manages shift to ensure Team Service to expedite the process of assembling customer orders: Interacts with all crew members and guests using clear and understandable communication Completes and utilizes Daily Shift Plan on every shift Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: Drive Thru Front Counter Ensures successful opening and closing of all aspects of store operations. Performs “night visits” to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development Trains all new hires using required training methods (i.e.\: Online University requirements) Tracks e‐learning completion using required documentation methods Reviews e‐learning and practice on positions to ensure knowledge and proper execution. Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation ServSafe certified Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.\: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew Practices all safety and sanitation procedures (i.e.\: handwashing, 3‐sink set‐up, proper rotation, etc.) Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration Responsibly and ethically handles money and deposits in accordance with standards. Deposits cash daily, and reports deposits as required by company standards. Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance Meets or is under labor cost budget percentage; controls employee turnover and overtime.

3+ years of culinary management experience We have Excellent Benefits Health, Vision, Dental and PTO. All part-time and full-time associates will earn PTO from their date of hire and are able to utilize them after successful completion of a 90 day probationary period. Accruals are based on all hours worked, which includes regular and overtime hours. PTO Benefits are hours earned that can be used for vacation days, sick days, personal days off, or holidays and you can cash out up to 40 hours per paycheck. Position Summary The Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards. Education, Experience, and Licensure Requirements CDM or State approved course in food services Current certification as a Certified Dietary Manager in applicable State. Must maintain an active certification in good standing throughout employment. One (1) year experience in post acute care food service Minimum two (2) years' supervisory experience Specific Job Requirements Make independent decisions when circumstances warrant such action Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility Implement and interpret the programs, goals, objectives, policies, and procedures of the department Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training Essential Functions Test cooked food for taste, temperature, and smell Ensure menus are served as written and approved by Registered Dietitian Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks Order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing Recruit, select, train, counsel, and supervise food service staff Complete nutrition documentation timely and accurately Participate in interdisciplinary patient care meetings involving nutrition Assist the Registered Dietitian in the collection of nutrition information and any other pertinent information Effectively manage and operate within budget Exhibit excellent customer service and a positive attitude towards patients Assist in the evacuation of patients Demonstrate dependable, regular attendance Concentrate and use reasoning skills and good judgment Communicate and function productively on an interdisciplinary team Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours Read, write, speak, and understand the English language An Equal Opportunity Employer

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Training & development Assistant Restaurant Manager Job Description General Summary of Duties:The Assistant Restaurant Manager is responsible for all aspects of daily operations in our restaurants, including the selection, development and performance management of employees. In addition, to overseeing the inventory and ordering of foods, beverage and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant Manager reports to the Assistant General Manager, General Manager and Senior Executives. I. ESSENTIAL FUNCTIONSGeneralSupport to oversee and manage all aspects of restaurant operations, make decisions and execute actions accordingly on matters pertaining therein. Support and assist senior management in the following responsibilities: External Affairs:· Compiles information for reports to administrative office.· Development and maintenance of business relationships with travel agencies, hotel concierge and local vendors in the restaurant industry.· Arrange meetings with local vendors and executives from corporate office, including preparing agendas.· Track and support renewal process for company licenses & permits· Process internet reservations and respond to inquiries received via the website and phone. Financial:· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.· Support to ensure that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety, Sanitation and Planning:· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.· Ensure compliance with operational standards, company polices, federal/state/local laws, and ordinances.· Responsible for ensuring consistent, high quality food presentation and service.· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.· Estimate food and beverage costs by working with Management Team and Corporate Office staff for efficient provisioning and purchasing of supplies.· Assist Management Team in monitoring portion control and quantities of preparation to minimize waste.· Assist in estimating food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.· Become ServSafe certified, as soon as possible. Guest Service:· Ensure positive guest service in all areas by responding to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operational Responsibilities:· Ensure that proper security procedures are in place to protect employees, guests and company assets.· Ensure a safe working and guest dining environment to reduce the risk of injury and accidents.· Complete incident and accident reports promptly, in the event any guest, employee, or vendor is injured or involved in out-of-the ordinary situations.· Manage shifts, which includes daily decision making, scheduling, planning, while upholding standards of product and service quality and cleanliness.· Investigate, resolve, and document complaints concerning food quality and service. Personnel:· Provide direction to employees regarding operational and procedural issues.· Screen and arrange interviews of candidates for hourly staff positions· Supervision, development and when necessary, termination of hourly employees.· Conduct orientation, explain the company policies, and oversee the training of new employees.· Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.· Maintain an accurate and up-to-date plan of restaurant staffing needs by preparing schedules and ensuring the restaurant is staffed appropriately for all shifts. Community Involvement:· Support in establishing strong and positive presence in the local and business community by participation in events and charitable organizations by restaurant and its personnel. II. WORK SCOPE AND HOURSRestaurant business hours are 12:00 noon - 10:00 p.m. daily, therefore, work shifts run from 10:00 a.m. to 4:30 p.m. for opening and lunch service; 4:30 p.m. to 12:00 a.m. for dinner service and closing. Compensation: $50,000.00 per year One And Only Hawaiian-Cajun Cuisine! Crackin' Kitchen is like no other of it's kind, offering a new-style of Hawaiian-Cajun seafood. The inspiration with the surrounding atmosphere has created this new cuisine that has a symbiotic relationship between the food, ocean, and the people. Crackin' Kitchen's signature menu allows the exotic flavor profiles to be complimented in every bite. Our menu consists of Cajun cuisine infused with the spirit of Hawaii. Our signature flavors are all natural and sourced locally providing a feast for the senses. The soul of our cuisines is found in its sauces using Hawaiian grown ingredients. We provide a family fun atmosphere where eating with your hands, sharing food and drinks, and having a good time is part of the Crackin' Kitchen experience!

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Title: Front of House Trainee (Trainee) Status: Non-Exempt/Hourly Primary Job Function: Under the direction of the Senior and Store Manager (T-4), the FOH-T position is an entry level trainee role. The employee receives clear, detailed instructions on tasks, procedures, and expected outcomes. Assignments are routine and structured to help develop skills and support career growth. The goal is to learn and become competent in all duty stations as applicable during the 90-day probationary period for newly hired employees. General Duties: Complies with all company policies and procedures, updates, changes, and/or new material, policies, and/or procedures Genki Sushi USA, Inc. sets forth. Required to maintain dining room cleanliness and organization consistently. Ensures proper sanitation of the dining room area according to company standards. Works with management to ensure the cleanliness of the restaurant's interior and exterior premises. Ensures that customers are consistently satisfied with their dining experience daily. Demonstrates and ensures that the proper customer service standards of Genki Sushi USA, Inc. are followed. Professional and calm while dealing with disgruntled customers and complaints. Notifies store supervisors or managers of any customer complaint. Attends all pre-/post-shift briefings and scheduled meetings. Learn and become competent in all duty stations. Essential Duties: Performs all essential job functions as required by a FOH staff member: Server Host Cashier Able to efficiently run every station in the front of the house, including but not limited to the following: host, cashier, refreshment, and bar. Assist with the proper storage and organization of deliveries on time. Follows safe stock levels according to company standards. Communicate and report to store supervisors or managers on all FOH operational issues and service concerns daily and/or immediately if necessary. Performs other assignments and duties as determined by the store supervisors or managers. Other Duties/Functions: Responsible for checking and working all scheduled shifts as posted. Notifies the store supervisors or managers of any personnel changes. Attends mandatory staff meetings. Adheres to all State OSHA, food, and sanitation requirements. Job Knowledge, Skill, and Ability: Be organized, clean, and neat in a work environment Able to remember, recite, and promote menu items Working Conditions: Primarily works indoors in a restaurant environment. Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers). Exposure and use of chemicals will be required for restaurant cleaning and sanitation. Work Hours: Will work between 4-6 hours per shift. Times and hours worked per week will vary based on operational needs. Required to work at least 35 hours, including nights, weekends, and holidays as needed. Two of the three work availability times (day or night) must be weekend shifts. Requirements: Neat, clean, and well-groomed appearance. Basic knowledge of food and beverage, service standards, customer relations & etiquette. Able to serve alcohol ( applicable to stores with liquor licenses ) if required. Tuberculosis (TB) Clearance by the Department of Health's Food Handler guidelines (Hawaii only). Appropriate state's Food Handlers Card (Washington only). Read, write, and speak English fluently. Ability to communicate clearly, both verbally and in written form. Physical Job Requirements: Constant: Standing and walking Frequent: Bend, stoop, reach, and twist. Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift Operate and clean restaurant equipment, including, but not limited to, the Point of Sale (POS) system, seating computer system, cash register, ordering tablet, beverage fountain, and miso soup dispenser/container. Must be able to operate, load, and unload the trash compactor.

Restaurant Manager Upscale Casual - Industry Professional We are in search of a Restaurant Manager who will always strive to meet and exceed expectations for our guests and our team members daily. To become the Restaurant Manager of this upscale casual establishment, apply today for our location in Honolulu, HI. We employ competitive hospitality professionals, expect to win, and can build sales. We are an excellent company for talented Restaurant Manager professionals to make their mark! Don't miss this fresh, exciting, and rewarding career opportunity as a Restaurant Manager in Honolulu, HI. Title of Position: Restaurant Manager Salary: $70k to $80k plus 10% bonus potential; based on experience Job Description: The Restaurant Manager sets the standard for service expectations by overseeing every aspect of the guest experience from start to finish, positively coaching and counseling staff to achieve the highest quality of service in all areas of the restaurant. The Restaurant Manager must demonstrate skill and care when selecting, scheduling, training, developing, mentoring, ing and managing team members. As a Restaurant Manager, you will spend more than 50% of your time performing managerial duties and must exercise independent judgment and discretion on matters of conflict in the restaurant. Benefits: · Competitive Compensation · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: · The Restaurant Manager should possess 3+ years of high-volume restaurant management experience · The Restaurant Manager should have a passion for developing and mentoring people · The Restaurant Manager should have a track record of achieving financial results · The Restaurant Manager should have a high degree of honesty, integrity, anda guest-orientedd philosophy · The Restaurant Manager should have open availability

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $21 per hour - $23 per hour

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

At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead…be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled “The Proof” to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years FOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. The current salary range for this position is USD $70,000 to $75,000 Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.

With 118 beds and more than 400 physicians on its medical staff, Pali Momi Medical Center offers a full range of services for the communities of Central and West O'ahu. The hospital has delivered many medical firsts for the community, including Central and West O'ahu's only interventional cardiac catheterization unit to detect and treat heart disease, a fully integrated minimally invasive surgical suite, a comprehensive women's center, CT scan and MRI services, and the state's first retina center. Pali Momi is the only facility in Hawai'i that uses a team triage approach in its emergency room, where patients are promptly evaluated by an emergency physician. The Food and Nutrition Services department provides quality nutritious meals to patients, visitors and staff while educating on the importance of healthy eating habits. It also works with medical staff to ensure accurate diet modifications for patients as needed. The department is responsible for performing a variety of general preparation and food service activities, including tray assembly and delivery, working in the cafeteria, cashiering, ware washing, assisting with pantry functions, nourishment activities and catering. As the Director, you are responsible for directing, planning, organizing, and developing the overall operations of the Food and Nutrition Services department to ensure the provision of quality food service, nutritional care, and dietary support services for patients and other patrons. In this role, you will provide nutritional and administrative guidance to the operations of the department and oversee the activities of the Dietitian in providing inpatient nutritional assessments, development of care plans, patient education, outpatient services (medical nutrition therapy), and bariatric counseling. **Location:** Pali Momi Medical Center **Work Schedule:** Day - 8 Hours **Work Type:** Full Time Regular **FTE:** 1.000000 **Bargaining Unit:** Non-Bargaining **Exempt:** Yes **Req ID** 31283 **Pay Range:** 114,088 - 142,605 USD per year **Category:** Management **Minimum Qualifications:** Bachelor's Degree in Food Service, Food Science or related field, or an equivalent combination of education, training, and experience. Five (5) years of experience in managing, developing, implementing food service programs, and/or providing clinical expertise in the application of medical nutrition therapies and cultural sensitivity in a health care setting. **Preferred Qualifications:** Master's Degree. Current Registered Dietitian certification through the Commission on Dietetic Registration. EOE/AA/Disabled/Vets Hawai'i Pacific Health offers a comprehensive and competitive total rewards package that includes pay and benefits. Rate of pay for selected candidates will be determined by various factors including knowledge, skills, abilities, relevant experience and training, as well as internal peer equity.

Our mission is to be a trusted workplace for team members to be their whole selves at work. A company that people love and positively impacts the lives of all whom we touch. be your best self At Interstate Batteries, you have the chance to be excellent at work and excellent at life. We know that professional success depends on personal wellbeing. That's why we want to enrich your life with the tools and services you need to succeed in every area of your life. Join us! Purpose of Job: This position will be responsible for assisting the manager of company owned distributorship to meet or exceed all operational and financial goals. Job Components: Financial: Responsible for holding team accountable to goals that meet the operational budgeted goals. Review, monitor and analyze weekly scorecard and monthly financials to identify variances to FY financial plan and design and implement action plans to address deficiencies. Actively manage AR to maintain acceptable level for operation. Develop and implement action plans for accounts with unacceptable AR balances. Manage inventory to coincide with selling activity to ensure proper levels. Manage Route Service Excellence program for maximum route efficiency. Responsible for increasing gross profit through increased sales volume with existing dealers and new dealers. Customer Focus: Review, monitor and analyze tools in Market IQ to identify markets that may be declining and design and implement action plans to address decline. Visits and maintains relationships with key accounts. Manage dealer erosion. Key contact for complaints received by operation. Work with sales team to acquire new business within region. Formulates, develops, implements and measures market strategies penetration in respective market. Human Capital: Establish set weekly meetings with operation staff. Provide performance management utilizing scorecards and progressive discipline process. Provide recognition and reward for team members that demonstrate outstanding performance Provide consistent training and coaching to develop team members knowledge, abilities and skills. Process: Ensures data integrity and timely submittals into reporting systems. Ensures compliance with all IOT standard operating procedures, including OSHA, and DOT compliance. Manage routing procedures to ensure maximum utilization of equipment and manpower. Qualifications: Minimum of 2 years proven managerial experience Proven sales record Previous experience in a Warehouse or Distribution environment a plus Computer skills including Word and Excel preferred Knowledge of battery or automotive systems a plus Fosters teamwork - Interest, skill and success in getting groups to learn to work together cooperatively. Strong Communication - both oral and written Detail oriented - Pays careful attention to details. Interpersonal awareness - Notice, interpret and anticipate others' concerns and feelings Plans and organizes - Lays out tasks in a logical and orderly sequence. Establishes and follows through on priorities. Results oriented - Is intent upon achieving practical results. Concentrates attention on making things happen. Responsive - Reacts promptly to suggestions and requests. Managing Performance - Takes responsibility for team members' performance. Utilize clear goals, expectations, feedback and addresses performance problems and issue promptly. Customer Focused - Focuses on satisfying customers Entrepreneurial Orientation - Looks for and seizes profitable business opportunities; willingness to take calculated risks to achieve business goals. Initiative - Identifying what needs to be done and doing it before being asked to or required by the situation. Battery business knowledge Work Environment: Ability to sustain posture in a standing position for prolonged periods of time. Regularly required to use hands to grasp or handle, talk and hear, stand and walk. Ability to lift and/or move 50+ lbs. May be exposed to battery warehouse conditions such as exposure to moving equipment mechanical parts, fumes or airborne particles; toxic or caustic chemicals. Prolonged use of personal computer & telephone. Ability to operate a motor vehicle. Note: We do not accept resumes from headhunters, placement agencies, or other suppliers that have not signed a formal agreement with us. Interstate Batteries provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sex, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws. Interstate Batteries complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Interstate Batteries expressly prohibits unlawful discrimination on the basis of age, race, color, religion, creed, sex, gender (including pregnancy, childbirth, breastfeeding or related medical conditions), sexual orientation, medical condition, genetic information, national origin, ancestry, disability (mental and physical), marital status, military status, veteran status, citizenship or any other characteristic protected under applicable local, state or federal law.

What You'll Do: As the hotel's second in command, the Assistant General Manager is integral to the seamless day-to-day functioning of the hotel. You will be interfacing with the various department heads to direct and implement policies for the entire hotel. As a representative of the hotel's leadership, you will also interact with guests answering any questions they may have. Finally, as the right hand of the General Manager, you will support the General Manager in their administrative duties. Clearly, the Assistant General Manager is not a position for the faint of heart! To learn more about what you'll be doing on a day-to-day basis, read on: Interview and hire new employees. Receives and resolves guest complaints. Assigns duties to department heads and observes performance to ensure adherence to hotel policies and established operating procedures. Support the General Manager in establishing and monitoring policies and guidelines in the day-to-day operation of the hotel Steps in and acts as General Manager in their absence Where You've Been: A bachelor's degree in hotel management or a related field and at least 4 years of management experience in the hotel industry. You should be able to fluently speak, read and understand English. You should also be familiar with OSHA, local Department of Health regulations and relevant current laws governing the handling of hazardous substances. Most importantly you must be a team player! We're looking for someone who is willing to step up and aid their team members when needed. When You're Here: Sometimes you'll be behind a desk, but not often for long. Be prepared to move around because more than half of the time you will be standing/walking, carrying/lifting up to 25 pounds, bending/twisting, climbing stairs and more. You also must be able to accommodate varying schedules including nights, weekends and holidays. But wait, there's a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

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

At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication * Follows all policy and procedures: * Complies with all proper uniform standards and sanitation/hygiene requirements. * Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. * Promotes Team Service standards by staffing and deploying effectively. * Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. * Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. * Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. * Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. * Ensures continual positive interaction among team; provides supervision. * Frequently talks to customers/clients and talks to outside trade persons/vendors. * Coaches employees and uses progressive counseling process as indicated. * Regularly talks on the telephone, writes/composes written language and reads. Product Quality * Coordinates the consistent planning, training, coaching and preparation of all products * Ensures proper preparation of all product (i.e.: sandwiches, coffee orders) according to spec and/or customer preference * Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. * Understands and adheres to all quality standards (i.e.: calibration, cleaning, temperatures, etc.) * Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. * Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service * Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: * Displays a sense of urgency and accountability when dealing with customers and crew * Handles complaints quickly and effectively * Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. * Manages shift to ensure Team Service to expedite the process of assembling customer orders: * Interacts with all crew members and guests using clear and understandable communication * Completes and utilizes Daily Shift Plan on every shift * Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: * Drive Thru * Front Counter * Ensures successful opening and closing of all aspects of store operations. * Performs "night visits" to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development * Trains all new hires using required training methods (i.e.: Online University requirements) * Tracks e‐learning completion using required documentation methods * Reviews e‐learning and practice on positions to ensure knowledge and proper execution. * Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation * ServSafe certified * Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) * Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew * Practices all safety and sanitation procedures (i.e.: handwashing, 3‐sink set‐up, proper rotation, etc.) * Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration * Responsibly and ethically handles money and deposits in accordance with standards. * Deposits cash daily, and reports deposits as required by company standards. * Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. * Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. * Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability * Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. * Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. * Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance * Meets or is under labor cost budget percentage; controls employee turnover and overtime. QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. * Ability to supervise, counsel, motivate, and train others * Ability to prioritize and coordinate work duties and assignments * Skilled in providing prompt, friendly and quality customer service * Skilled in controlling inventory * Skilled in problem solving Education/Training: * High School Diploma or equivalent. * Successfully completes all Training * Valid driver's license required * Attend seminars as assigned * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: * 1+ year(s) experience in a food service/retail environment * Strong interpersonal and leadership skills * Judgment, tact, and diplomacy to effectively resolve conflicts * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions * Works indoors under regular Restaurant conditions. * Works outdoors under regular weather conditions as needed. * Works with a variety of Restaurant equipment. Work Hours: * Sunday-Saturday availability * Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. * Extended hours as necessary. * On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. * On- call 24-hours/day for emergency MENTAL DEMANDS: * Continuously requires attention to detail, concentration, and alertness. * Frequently requires use of mathematical skills. * Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. * Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: * Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision * Frequent standing, reaching and handling * Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise * Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other * All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager.

At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication Follows all policy and procedures: Complies with all proper uniform standards and sanitation/hygiene requirements. Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. Promotes Team Service standards by staffing and deploying effectively. Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. Ensures continual positive interaction among team; provides supervision. Frequently talks to customers/clients and talks to outside trade persons/vendors. Coaches employees and uses progressive counseling process as indicated. Regularly talks on the telephone, writes/composes written language and reads. Product Quality Coordinates the consistent planning, training, coaching and preparation of all products Ensures proper preparation of all product (i.e.\: sandwiches, coffee orders) according to spec and/or customer preference Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. Understands and adheres to all quality standards (i.e.\: calibration, cleaning, temperatures, etc.) Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: Displays a sense of urgency and accountability when dealing with customers and crew Handles complaints quickly and effectively Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. Manages shift to ensure Team Service to expedite the process of assembling customer orders: Interacts with all crew members and guests using clear and understandable communication Completes and utilizes Daily Shift Plan on every shift Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: Drive Thru Front Counter Ensures successful opening and closing of all aspects of store operations. Performs “night visits” to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development Trains all new hires using required training methods (i.e.\: Online University requirements) Tracks e‐learning completion using required documentation methods Reviews e‐learning and practice on positions to ensure knowledge and proper execution. Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation ServSafe certified Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.\: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew Practices all safety and sanitation procedures (i.e.\: handwashing, 3‐sink set‐up, proper rotation, etc.) Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration Responsibly and ethically handles money and deposits in accordance with standards. Deposits cash daily, and reports deposits as required by company standards. Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance Meets or is under labor cost budget percentage; controls employee turnover and overtime. QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. Ability to supervise, counsel, motivate, and train others Ability to prioritize and coordinate work duties and assignments Skilled in providing prompt, friendly and quality customer service Skilled in controlling inventory Skilled in problem solving Education/Training: High School Diploma or equivalent. Successfully completes all Training Valid driver's license required Attend seminars as assigned Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: 1+ year(s) experience in a food service/retail environment Strong interpersonal and leadership skills Judgment, tact, and diplomacy to effectively resolve conflicts Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions Works indoors under regular Restaurant conditions. Works outdoors under regular weather conditions as needed. Works with a variety of Restaurant equipment. Work Hours: Sunday-Saturday availability Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. Extended hours as necessary. On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. On- call 24-hours/day for emergency MENTAL DEMANDS: Continuously requires attention to detail, concentration, and alertness. Frequently requires use of mathematical skills. Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision Frequent standing, reaching and handling Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager.

Primary Job Function: Under the direction of the Senior and Store Manager (T-4), the FOH-T position is an entry level trainee role. The employee receives clear, detailed instructions on tasks, procedures, and expected outcomes. Assignments are routine and structured to help develop skills and support career growth. The goal is to learn and become competent in all duty stations as applicable during the 90-day probationary period for newly hired employees. General Duties: Complies with all company policies and procedures, updates, changes, and/or new material, policies, and/or procedures Genki Sushi USA, Inc. sets forth. Required to maintain dining room cleanliness and organization consistently. Ensures proper sanitation of the dining room area according to company standards. Works with management to ensure the cleanliness of the restaurant's interior and exterior premises. Ensures that customers are consistently satisfied with their dining experience daily. Demonstrates and ensures that the proper customer service standards of Genki Sushi USA, Inc. are followed. Professional and calm while dealing with disgruntled customers and complaints. Notifies store supervisors or managers of any customer complaint. Attends all pre-/post-shift briefings and scheduled meetings. Learn and become competent in all duty stations. Essential Duties: Performs all essential job functions as required by a FOH staff member: Server Host Cashier Able to efficiently run every station in the front of the house, including but not limited to the following: host, cashier, refreshment, and bar. Assist with the proper storage and organization of deliveries on time. Follows safe stock levels according to company standards. Communicate and report to store supervisors or managers on all FOH operational issues and service concerns daily and/or immediately if necessary. Performs other assignments and duties as determined by the store supervisors or managers. Other Duties/Functions: Responsible for checking and working all scheduled shifts as posted. Notifies the store supervisors or managers of any personnel changes. Attends mandatory staff meetings. Adheres to all State OSHA, food, and sanitation requirements. Job Knowledge, Skill, and Ability: Be organized, clean, and neat in a work environment Able to remember, recite, and promote menu items Working Conditions: Primarily works indoors in a restaurant environment. Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers). Exposure and use of chemicals will be required for restaurant cleaning and sanitation. Work Hours: Will work between 4-6 hours per shift. Times and hours worked per week will vary based on operational needs. Required to work at least 35 hours, including nights, weekends, and holidays as needed. Two of the three work availability times (day or night) must be weekend shifts. Requirements: Neat, clean, and well-groomed appearance. Basic knowledge of food and beverage, service standards, customer relations & etiquette. Able to serve alcohol ( applicable to stores with liquor licenses ) if required. Tuberculosis (TB) Clearance by the Department of Health's Food Handler guidelines (Hawaii only). Appropriate state's Food Handlers Card (Washington only). Read, write, and speak English fluently. Ability to communicate clearly, both verbally and in written form. Physical Job Requirements: Constant: Standing and walking Frequent: Bend, stoop, reach, and twist. Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift Operate and clean restaurant equipment, including, but not limited to, the Point of Sale (POS) system, seating computer system, cash register, ordering tablet, beverage fountain, and miso soup dispenser/container. Must be able to operate, load, and unload the trash compactor.

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $21 per hour - $23 per hour