Assistant restaurant manager jobs in Weymouth Town, MA - 2,145 jobs

A leading food service management company is looking for a Food Service Director in Boston. The role involves overseeing food service operations in a correctional facility, managing a team, ensuring compliance with food safety regulations, and maintaining high service standards. Candidates should have management experience in food service environments, knowledge of kitchen sanitation, and a ServSafe certification. This role offers the opportunity for growth and comprehensive benefits, including medical and retirement savings plans. #J-18808-Ljbffr

The Harvard Club of Boston is seeking a dynamic and experienced Veritas Manager to lead daily operations of the Veritas restaurant across breakfast, lunch, and dinner service. This role is responsible for delivering an exceptional dining experience for our members and guests while upholding the Club's high standards of service, hospitality, and professionalism. The ideal candidate is a hands-on hospitality leader with strong restaurant management experience, excellent interpersonal skills, and a commitment to excellence in member service. Harvard Club of Boston is a place that celebrates all who gather to experience the diverse company of educated people. We believe we are strengthened by the richness shared individually and collectively through inclusion, connectivity, and engagement throughout Harvard, our affiliated schools, and neighboring communities. As one of the Top Ten Private Clubs in America by Platinum Clubs of America and one of the Top 100 Clubs in the World by Platinum Clubs of the World, we are honored to provide a member experience that is valued and respected by our members, guests, and greater Harvard community. Restaurant Manager Reports to: Food and Beverage Director Supervises: Dining Room Staff Education and/or Experience A four-year college degree in Hospitality is preferred. Three years of dining room supervisory experience Job Knowledge, Core Competencies and Expectations Responsible for management of dining room service. Maintains a high level of member contact throughout service hours. Job Tasks/Duties Designs floor plans according to reservations. Takes reservations, checks table reservation schedules and maintains reservations log. Greets and seats members and guests in the lounge, dining room and outdoor patio (seasonal). Supervises dining room employees to ensure that they are in proper and clean uniforms at all times. Hires, trains, supervises, schedules and evaluates dining room staff. Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the HR / Payroll Office. Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room. Receives and resolves complaints concerning dining room service. Serves as liaison between the dining room and kitchen staff. Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc. Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns. Makes suggestions about improvements in dining room service procedures and layout. Trains staff on all aspects of the POS system. Assures that the dining room and other club areas are secure at the end of the business day. Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. Develops and implements an ongoing marketing program to increase dining room business. Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals. Attends scheduled staff meetings. Works within operating budget. May serve as club's opening or closing manager Works with Chef to update, review and print weekly menu changes. Assists in developing wine lists and beverage promotions. Tracks wine and cocktail sales. Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed. Performs other appropriate assignments and projects as required by the Food and Beverage Director. The Club offers excellent benefits package including matching 401k. EOE Submit resume to ***********************.

WHO ARE WE LOOKING FOR? The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoy being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards. Primary Responsibilities Responsible for providing direction and leadership in full-service restaurants. The Food and Beverage Manager is responsible for leading restaurant teams to achieve operational and financial goals. They will manage performance and maintain the facilities in accordance with The ‘Quin House service standards to ensure high member satisfaction and an exceptional dining experience. Compensation: $75,000 - $80,000 + Potential Bonus ABOUT THIS ROLE Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Manage and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in sales, costs, employee retention, member satisfaction, food & beverage and rooms quality, cleanliness and sanitation Implement overall food & beverage the strategy that aligns with organizational policies and goals Develop and recommend the annual budget, marketing plans and objectives and manages within those approved plans Monitor and analyze cost center financial performance and contribution to club's profitability Implement and maintain F&B marketing and other marketing activities and club programming initiatives Hire, train, empower, coach and counsel, performance and salary reviews Manage payroll, reports, forecasts, inventory and budget for the restaurant Implement procedures to increase member and employee satisfaction Understand all policies, procedures, standards, specifications, guidelines and training programs for The ‘Quin House Assume 100% responsibility for the quality of services provided Perform purchasing and inventory responsibilities on a daily/weekly basis Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members Assist in creating a dynamic menu for all outlets that evolves and changes on a regular basis Investigate and resolve member complaints regarding food quality and service Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds. WHO WE ARE LOOKING FOR At least 3-5 years of progressive experience in a hotel or restaurant experience. Startup/opening of hotels and restaurants experience preferred Service oriented style with professional presentations skills Experience managing and developing teams Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team's work Excellent oral and written communication skills Detail oriented, excellent prioritization, time management, organizational and follow up skills Demonstrated ability for process excellence and project management Experience implementing new F&B concepts preferred Good financial acumen Basic understanding of Health and Safety, Food Hygiene and Employment Legislation Open availability and flexibility to work according to the needs of the business Comfortable with WORD, PowerPoint and Excel High School Diploma or equivalent The 'Quin House is an equal opportunity employer committed to the full inclusion of all qualified individuals.

**Job Reference Number:** 35338 **Employment Type:** Full-Time **,** Onsite **Segment:** Dining & Events **Brand:** Corporate-Chefs **State:** Massachusetts (US-MA) **The Role at a glance:** We are looking to add an experienced, motivated assistant foodservice director to our Corporate Chef team in As a Food Service mgr / Chef Manager you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account. **What you'll be doing:** + Recruiting, training, and retaining a large staffing team, including chefs, cashiers, baristas, cooks, and catering teams. + Ensuring that the operation delivers high quality food and friendly service. + Ensuring that the business runs in a professional, efficient, and profitable manner. + Demonstrating strong leadership and communication skills with all employees. **What we're looking for:** _Must-haves:_ + High school diploma or equivalent. + At least two years' experience in a supervisory role. + At least two years' foodservice experience. + Proven track record of financial responsibility. + Strong written and verbal communication skills. + Strong customer service skills. _Nice-to-haves:_ + ServSafe Manager certification. + Associate's degree or Bachelor's degree. **Compensation Range** $70,000 Base **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off **About Corporate Chefs:** Offering foodservice management services to businesses across 17 states and the District of Columbia, Corporate Chefs is an on-site restaurant company that works to provide excellent dining solutions to our clients. With over 30 years of industry experience, we pride ourselves on cooking every meal from scratch, sourcing our ingredients locally, and focusing on the health and wellbeing of our clients. **About Elior North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed.

** Initial hiring pay range (based on location, experience, etc.): $ 24/ hour + monthly bonus At Raising Cane's Chicken Fingers we serve only the best tasting and most craveable chicken finger meals. It's our ONE LOVE. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile. Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane's is growth focused and we're on the path to being one of the top 10 restaurant companies in the United States. **Benefits offered for all Full-time Restaurant Managers:** + Medical, Dental, Vision & Pharmacy Benefits + Dependent Care & Healthcare Flexible Spending Accounts + Company-provided Life and Disability insurance + Hospital Indemnity, Accident and Critical Illness + 401(k) With Employer Match (age 21 & older) + Access to financial advisors for budget and retirement planning + One Pass Gym Membership Program + Tuition Reimbursement + Crewmember Assistance Program + Pet Insurance Perks & Rewards for Restaurant Managers: + Weekly Pay!* + Competitive pay + monthly bonus + Paid Time Off & Sick time + 8 paid Holidays a year** + Early closure for company events + Casual Work Attire + Perkspot Employee Discount Programs + *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. + **Some locations may vary **Job Description** **Your Role at Raising Cane's:** 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. **Your Impact and Responsibilities:** + 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 + General to the role: + 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 **Qualifications** **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 + High school diploma or equivalent preferred **Additional Information** All your information will be kept confidential according to EEO guidelines. Terms of Use (****************************************** Privacy Policy Candidate Privacy Notice (******************************************************* _It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability._

What makes New City Microcreameryspecial? Our scratch kitchen combined with our industry leading team culture and use of cutting edge technology such as Toast, Restaurant365, and Paycom, you will have an opportunity for growth as we strive for greatness. The people on our teams, our unique ice cream, and our family friendly yet trendy atmosphere, are all part of what makes us An EliteRestaurant Group.We work together to create a greatfun environment - one where our guests feel at home and our team members can thrive. Fun Fact:Our leaders make dining experiences extraordinary! They make them feel like an honored guest through celebrating birthdays, date nights, anniversaries, first dates, births, proposals, holidays, graduations, weddings, and help create guest advocates! Did you know:Our hospitality group also includes The Rail Trail Flatbread Co, which currently has 2 locations and our New City Hudson location also has a secret speak easy bar disguised as a cobbler shop, shhh! Do you: Want to work for a local industry leader that has a best-in-class culinary and hospitality brand? Have a passion for delivering Vibrantexperiences for your guests? Enjoy taking on challenges and refuse to accept mediocrity? Think creatively and remain Curiouswhen driving for results? Possess the talent, vision, and desire to invest time and energy into building great teams, and developing and/or expanding a successful career? Responsibilities: Lead & Inspire Hospitality:Ensure guest satisfaction through unforgettable service Motivate & Mentor:Lead, coach, and teach your team to be the best they can be Boost Financial Performance:Build sales and maximize financial success for your restaurant Maintain The Service of Culture:Promote a fun and positive family-style work environment Drive Genuine Excellence:Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Requirements: Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Strong communication skills with the ability to resolve conflict and provide direction to your teams Career Advantages: Expand your management experience with as we expand Comprehensive benefits plan with options for Medical Insurance Competitive salary with annual bonus opportunity Clear path for growth and career advancement Paidholidaysoff (Thanksgiving, Christmas) Paid vacation Meal benefits 4 company staff outings If this management opportunity sounds intriguing to you, apply today, and get ready toserve the #besticecreamintheworld Job Type: Full-time Benefits: Employee discount Flexible spending account Health insurance Paid time off Paid training Referral program Physical Setting: Trendy food scene Family Friendly environment Schedule: 10 hour shift Day shift Evening shift Mid shift Weekend Holidays Monday to Friday Weekend availability Supplemental Pay: Bonuspay (quarterly) Education: High school or equivalent (Preferred) Here at New City, we feel that above all else, its the people that matter most. We believe in people because once upon time people believed in us. Our incredible staff are the crown jewels of New City. We are blown away by the way they smile through every situation and dedicate themselves to the guests above all else. From our Honorable Order of Frozen Dessert Technicians to our Baristas to our Flavor Ambassadors, all of them work together to make the Microcreamery go. They are amazing individuals who have committed to the team and we could not be more excited to watch all of them grow with us and fulfill their potential in the future.

The General Manager is responsible for overall management and oversight of daily concert, service, event operations and profitability of the City Winery location. This individual must exhibit unparalleled levels of hospitality, successfully build and lead strong teams, maintain City Winery's brand and identity, and strive to exceed standards of excellence in all areas of the business. This role is responsible for activating and executing brand initiatives through the teams, cultivating and instilling a positive company culture, and fostering successful interdepartmental collaboration to ultimately drive profitability for the business. Why us? Competitive pay We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals. Medical, Dental, Vision Insurance nDORFins program designed to promote a healthy and active lifestyle! 401K (and yes we match!) Flexible Savings Accounts HSA and Dependent Care Basic Life and AD&D Insurance An atmosphere of learning, development & enrichment opportunities. Amazing discounts 50% OFF all dining/retail wine Free Family Meal Tickets to available shows And more! Overview of Responsibilities General Operations • Oversee and manage all aspects of multi-dimension operations, and all associated internal departments. • Ensure successful execution of all shows, events, service, and daily activity. • Drive business to profitability and continuously promote sales • Execute company initiatives from fruition through execution • Teach and adhere to City Winery principles and commitment to quality food, wine, and service • Lead by example and enforce Company policies, procedures, guidelines, and practices consistently • Ensure controls are in place to prevent waste and theft • Establish goals, anticipate and resolve problems in all aspects of the business • Ensure high standards of sanitation, cleanliness, safety, and compliance are maintained at all times • Attend and participate in all scheduled meetings and trainings • Ensure adherence to food safety and sanitation regulations, compliance regulations, inspections, etc. • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals. • Oversee or directly handle customer related issues through email, phone and in person in a timely manner • Maintain current insurance policies, permits, etc. • Oversee facility maintenance including cleanliness and safety; review inventory and equipment usage including relevant plant maintenance or improvements needed; create plan for investments related to updates and repairs • Routine review of staffing pars to ensure alignment with upcoming events, reservations, and ticket counts • Lead departments on menu pricing to ensure they meet company guidelines and or are priced appropriately for the market, in partnership with Regional Director of Operations. • Lead communications related to new concepts, promotions, product launches as they develop with location directors down through line level staff • Coordinate proper staff training of all new products prior to a release to the public. • Work alongside Executive Chef to maintain the most efficient operation of our kitchen and execution of our menus in a timely, presentable and profitable manor • Operate in full compliance in all areas including health, safety and sanitation, fire, and ensure routine maintenance of equipment and property • Assist concert management with communication between Artist Management and the house when concert comps & VIPs increase the guest list beyond our normal allotment • Approve artist show and wine settlements • Support and oversee event operations to approve floor plans and layouts, ensure complete event information is entered into systems • Prove feedback to programming on potential acts and fee structures before going to contract • Provide guidance on promotional materials, internal marketing collateral as well as budgetary approval for all marketing, in partnership with National Marketing Director • Collaborate with Business Managers on visual spot checks of petty cash ledger, POS credit card processing, the voids and comps report and the nightly product mix • Review and sign off on monthly cost reports, inventory-beer, liquor, wine, glassware and food plus the ticket sales report from Programming before submitting to accounting • Perform, implement, and execute projects/tasks/ initiatives as per business need and/or assigned by Senior Leadership Leadership • Foster positive Company culture, build morale, and create on-going positive work environment and maintain a productive and professional workforce • Direct and oversee proper and continued training of staff in all departments • Interview, select, train, supervise, counsel, and monitor performance of staff • Conduct disciplinary action as needed, including termination, when necessary in partnership with HR and in accordance with Company policies and guidelines • Conduct semi-annual performance evaluations with staff • Train, develop, and motivate management team members. Monitor management teams to ensure they are developing direct reports • Conduct staff meetings regularly to ensure effective and clear communication including management meetings, BEO meetings • Ensure safe working environment in all areas • Ensure proper and timely reporting of all incidents, injuries, accidents through proper channels • Approve of all new hires, with senior leadership partnership when required, set fair wages consistently, and ensure all hires and properly onboarded and given tools to succeed • Handle personnel issues in partnership with HR and COO when needed • Clearly communicate and train staff on company updates, policy changes, and initiatives in a timely manner Financial Management • Maintain, monitor, and strive to exceed P&L goals for general operations, food cost, labor cost, payroll, and all other business related expenditures in conjunction with business forecasts and budgets • Provide budgeting guidelines to all internal departments and monitor financial performance • Ensure purchases meets budgetary goals by establishing purchasing specifications, product storage and usage requirements, and waste control procedures • Ensure invoices are handled and disseminated properly through necessary channels • Review all product/item costs, analyze trends and movement, and make changes accordingly • Supervise, train, and monitor management staff to ensure understanding of budget control Administration • Monitor department scheduling and adjust as necessary to ensure operational success • Ensure proper completion of administrative tasks including trackers, financial-related reports, personnel forms including PAFs, CAFs, injury reports, and other necessary admin tasks. • Oversee and approve accurate payroll administration and processing • Ensure communication to personnel regarding benefits timelines and proper administration, in partnership with HR • Ensure accurate reporting and entries into all systems/ software that is utilized. Minimum Qualifications • Minimum 10 years' experience in multi-faceted, high-volume restaurant, venue and/or equivalent relevant experience • Proven leadership skills and commitment to excellence • Proven financial and business acumen; analytical skills, and ability to meet and exceed budgets including labor, food, applicable direct operating costs • Ability to successfully multi-task, delegate, and manage several projects at once in high-pressure, fast paced environment • Ability to respectfully mentor, train, develop, and hold teams accountable to expectations • Superior knowledge of P&L and able to drive revenue • Must be detail oriented, strong execution skills • Functional working knowledge of health department and all other related regulations • Exceptional communication and interpersonal skills both written and verbal • Strong culinary and wine knowledge • Must be fluently literate in English including ability to read, write, and communicate, conduct business related mathematics and analyze data • Must have proficient computer and technological skills • Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, per business need • Able and willing to work flexible scheduling including days, nights, weekends, and holidays • Able to travel and attend business-related meetings and trips Salary range for this role is $105,000-$115,000, commensurate with experience. About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the EVerify Program in certain locations, as required by law.

ASSISTANT MANAGER Carrols LLC is the largest Burger King Franchise. We own and operate over 800 Burger King Restaurants. We've been in the burger business for over 55 years so we know a little bit about success. We're all about finding talented folks and giving them the tools and the knowledge to make it to the top. SUPERIOR BENEFITS...COMPETITIVE SALARIES...ADVANCEMENT OPPORTUNITY! If you're ready for a job that sizzles with potential, you're ready for Burger King! While managing a million-plus dollar-a-year restaurant, you will develop business disciplines in Accounting, Human Resources, Training, Marketing, Sales Building, and Cost Controls. We realize that in order for our managers to be successful in an ever-changing business environment, we must devote time, effort, and commitment to their on-going development needs. The Carrols Management Development Program is the best in the business. The program is well defined, comprehensive, and always on the cutting-edge of new learning initiatives. Our outstanding benefit package includes, life, medical, dental, and vision insurance, short-term and long-term disability insurance, flexible spending plan, company matched 401(k), quarterly bonus program, paid vacation time, personal days, clothing allowance, tuition assistance and much more. Essential Job Requirements: Ability to work a 50 hour work week which will include nights, weekends and some holidays. High school diploma or equivalent Basic Computer Skills Valid Driver's License and Personal Transportation Out-going Personality Job Responsibilities: Direct, control and coordinate subordinates to deliver quality product to our guests in the most efficient and friendly way possible. Inventory Management Bank Deposits Training Performance appraisals Maintain a safe work environment for all employees and guests Other duties as assigned The restaurant is only the beginning. A commitment to do the best job possible, regardless of the task, is evident throughout our organization. We offer real career opportunities. If you are motivated and want to test your potential, Carrols is the perfect place for you. If this sounds like you, and would like to be part of a great team and work with people who care, please submit your resume today. Carrols LLC is an Equal Opportunity Employer Starting Pay: $20.00 - $21.00

Contract: [[cust_TypeOfContract]] Compensation: [[salary Min]] If you've worn a pair of glasses, we've already met. We are a global leader in the design, manufacture, and distribution of ophthalmic lenses, frames, and sunglasses. We offer our industry stakeholders in over 150 countries access to a global platform of high-quality vision care products (such as the Essilor brand, with Varilux, Crizal, Eyezen, Stellest and Transitions), iconic brands that consumers love (such as Ray-Ban, Oakley, Persol, Oliver Peoples, Vogue Eyewear and Costa), as well as a network that offers consumers high-quality vision care and best-in-class shopping experiences (such as Sunglass Hut, LensCrafters, Salmoiraghi & Viganò and the GrandVision network), and leading e-commerce platforms. Join our global community of over 190,000 dedicated employees around the world in driving the transformation of the eyewear and eyecare industry. Discover more by following us on LinkedIn! Your #FutureInSight with EssilorLuxottica Are you willing to pioneer new frontiers, foster inclusivity and collaboration, embrace agility, ignite passion, and make a positive impact on the world? Join us in redefining the boundaries of what's possible.GENERAL FUNCTIONThe Assistant Manager acts as a leader in absence of, or in support of the Store Manager & behaves as a business owner within the marketplace & LensCrafters organization. Represents LensCrafters as the premier destination for all vision needs within the community & delivers key performance metrics. MAJOR DUTIES & RESPONSIBILITIES * Delivers quality & improvement to exceed all key performance indicators (KPIs):o Comp Sales, % Sales to Plan; Conversion & Customer Count, Comp Growth; Increased Traffic; Store Operating Profitability; Continuity of Care, Exam Growth & Retention Goals; Net Promoter Score; Current year objectives• Strong understanding of retail business translating to positive sales, business results & understanding the market & competitors• Supports store business plans to maximize sales & profit• Partner with store manager to lead & develop team• Delivers clear, constructive, timely feedback & partners with Store Manager on development• Executes visual directives & maintains store appearance• Maintains positive working relationship with doctors• Promotes team compliance to all policies• Performs administrative duties• Works a flexible schedule, including nights & weekends BASIC QUALIFICATIONS * High School graduate or equivalent• 1+ year(s) management/supervisory experience with direct reports• Knowledge of retail operations, processes & policies• Strong basic math skills • Familiarity with cash register, computers & calculators• Must have a strong command of the English language for all written correspondence & oral communication• Strong communicator & listener• Demonstrated high-level of selling skills• Proven ability to problem solve PREFERRED QUALIFICATIONS * College degree or equivalent• Previous experience in leadership position within retail & customer service industry• Knowledge of basic optics• Knowledge of current store merchandise• State licensure (if applicable) &/or ABO Certification in non-licensed states• Brand Final Inspector Certification• Brand Quality, Fitting & Adjusting Program Our Diversity, Equity and Inclusion commitment We are committed to creating an inclusive environment for all employees. We celebrate diversity and provide equal opportunities to all, regardless of race, gender, ethnicity, religion, disability, sexual orientation, or any other characteristic that makes us unique. .job Title{ display:none !important; } Job Segment: Assistant Manager, Ophthalmic, Manager, Social Media, Management, Healthcare, Marketing

Our Story We think shopping should be fun. Actually, really fun. As in scoring our exclusive collection of colorful, classic styles at prices that can't be beat. A fan of lots of options in amazing fits? You've got it. Looking for some great accessories you won't find anywhere else? Check. Need to get dressed for a day at the office, a weekend get-together or your next family vacation? Easy, preppy-inspired outfits are a part of our DNA, so we've got you covered. Whatever the occasion, we've got styles for the whole family that'll have your crew looking good. Plus, there always deals waiting for you... 24 hours a day, seven days a week. Job Summary As an Assistant Manager, you're a part of the leadership team. You help drive profitability through genuine customer connections, brand loyalty, and strong community engagement. You'll provide immediate feedback and coaching to the sales team to maximize performance. You will also collaborate with the rest of the leadership team to adapt strategies for business success and ensure smooth operational support as needed. What You'll Do Support the Store Director & Associate Store Manager to directly impact business results with a meaningful connection to every aspect of the brand while maximizing profitability. Own your designated division of responsibility (Visual Merchandising, Operations, HR, Service & Selling, etc.) Manage store operations, systems, and technology while ensuring accountability. Assist Store Director & Associate Store Manager with recruiting, training and development efforts, if needed. Partner with Store Director and Associate Store Manager to curate a collaborative working environment for all associates. Ensure the team is always on track to exceed goals and provide best-in-class customer service. Lead fit sessions that boost product knowledge for associates to elevate authentic customer connection. Come up with innovative ways to engage the community and build loyalty through events. Can step into a variety of roles on the sales floor, if needed. Who You Are Have 1-2 years of retail management experience with a similar scope. Passionately support our brand, customers, and teams. Stay up to date with current fashion trends and industry developments. Embrace teamwork, flexibility, and courtesy while executing tasks. Innovate and champion new ideas while navigating uncertainty, demonstrating strong problem-solving skills. Have scheduling flexibility, including nights, weekends and holidays. Must bend, reach, stretch for product as well as lift, carry and move at least 40 pounds | 18 kilos. Some Perks and Benefits Part-Time Competitive base pay and bonus programs Up to 60% discount on branded product from J. Crew, J. Crew Factory, and Madewell Entertainment, travel, fitness, and mobile technology discounts 401(k) plan with company matching donations Medical and Prescription coverage Full-Time Competitive base pay and bonus programs Up to 60% discount on branded product from J. Crew, J. Crew Factory, and Madewell Competitive Paid Time Off (PTO) plan, including paid holidays 401(k) plan with company matching donations Medical, dental, prescription, vision, and life insurance Entertainment, travel, fitness, and mobile technology discounts See our full list of benefits here Note: availability of these benefits and perks may be subject to work location & employment type and may have certain eligibility requirements. Hourly Range: $19.50 - $24.35 At J.Crew Group (JCG) we aim to pay competitively for our company's size and industry. The base salary offered will take into account internal equity and may vary depending on the candidate's geographic region of work premises, job-related knowledge, skills, and experience among other factors. The base salary is just one component of J.Crew Group's competitive total rewards strategy that also includes the opportunity for bonus, competitive benefits and perks. One of our core focuses here at JCG is creating a community and culture that builds belonging. We are deeply committed to our Diversity, Equity and Inclusion efforts, and we warmly welcome job applicants of all backgrounds. JCG is proud to affirmatively provide equal opportunity to all associates and qualified applicants without regard to race, color, religion, national origin or citizenship, age, sex, marital status, ancestry, legally protected physical or mental disability, veteran status, gender identity, sexual orientation or any other basis protected under applicable law.

Open availability preferred, Must be able to work on the weekends. Must be 21 years or older. If you have a good attitude, like working with people and are ready to work hard, you have come to the right place. We are committed to hiring quality people and taking good care of them so they will take good care of our customers. Customers visit our stores for much more than a good value on gasoline and products, they come for the value of a warm smile and courteous welcome. GENERAL SUMMARY The Store Manager has an ultimate responsibility for the day-to-day store operations including and not limited to car wash and food service operation, store profitability, budget, expense control, inventory levels, shortage control, customer service and safety scheduling, training and supervising employees. PRINCIPLE DUTIES AND RESPONSIBILITIES: Workforce Management and Development Recruit, interview, hire, train, and develop all store staff Demonstrate leadership and promote teamwork Motivate staff to continually improve performance Effectively address employee relations issues Provide performance feedback and coaching to store employees Conduct regular performance evaluations, coaching, and counseling of store employees Require personal grooming and appearance at all times Exhibit personal accountability for every action Ensure that all store employees know and follow all company policies and procedures Supervise all hourly employees to clock in and clock out and assure their time properly reported to payroll Post work schedule as per Company policy Financials and Sales Develop and execute site level operating budget Responsible and accountable for the steady improvement of store profitability and the delivery of budgeted financial objectives. Responsible for maximizing store sales and gasoline volume at the location in accordance with company guidelines and objectives. Monitor retail gasoline prices to stay on strategy. Ensure product mix and inventory levels are properly maintained in order to increase sales volume and control inventory Stock shelves and refrigerated coolers Accountable for minimizing the loss of cash and inventory and operating within assigned shrink targets. Ensure compliance with all local, state, and federal laws within the scope of the convenience/food store operation Be directly responsible for all fund reconciliation and inventory audits Prepare or supervise preparation of all required paperwork Customer Service Provide the best customer experience to every customer Greet every customer with a smile and sincere greeting Suggest possible purchases to the customers and promote specials Assume full responsibility for the execution of our customer service program at the site level Safety & Station Appearance Responsible for doing what is necessary to minimize the safety risks to employees, customers and suppliers. Assure that all site employees are adequately trained on safety policies and procedures and maintains adequate controls to verify compliance to these Assure all environmental and hazardous material regulations are strictly enforced Maintain safety and security of the store and document any accidents or incidents that occur Manage the maintenance of the customer environment inside and around the perimeter of the store Operate all assigned equipment safely and efficiently support implementation of our Safety and Health program Promptly Report and investigate workplace accidents, injuries, incidents, or illnesses involving employees within the location Complete the new employee safety orientation procedure with all new or transferred employees working at the store Regularly inspect stores in your area of responsibility for workplace hazards and initiate corrective action immediately Encourage employees to report unsafe conditions or work practices and initiate corrective action Promote a quick return to work for employees under your supervision QUALIFICATIONS: 1-3 years of management experience in convenience store, retail, fast food, or restaurant operations Budget and P&L understanding Ability to effectively perform in a fast-paced work environment Strong leadership and interpersonal skills State of Maine Applicants Only: UST Class A/B Certification is a MUST or ability to become certified within the first 30 days of employment Ability to communicate effectively with all levels of the organization Must be able to provide any level of coverage if needed, including nights, weekends, and/or holidays Ability to bend down, stoop low, and also stand for at least 8 hours Ability to properly lift, pull and/or push up to 30 lbs. Successful completion of certification testing as needed MS Outlook, Word, and Excel skills PHYSICAL REQUIREMENTS: Ensures physical maintenance, safety, cleanliness, and attractiveness of all store facilities Performs other related duties as required Must be able to lift up to 50 pounds at times Must be able to traverse and access all areas of the store Prolonged periods sitting at a desk and working on a computer Prolonged periods of standing and working at a cash register

Supercuts is one of the industry's most recognized salon brands. We offer outstanding development and training, with special emphasis on technical skills, have an established career path for those who want to grow their careers, offer a competitive wage and outstanding benefits, and are dedicated to every one of our stylists and their success. Every Supercuts stylist undergoes intensive training, attends regular seminars and is recertified annually to stay ahead of the trends. Ongoing training and education are not only a focus at Supercuts, but we pay our stylists to attend. That's why they're among the most skilled and confident in the industry. Supercuts offers a wide range of professional services, including haircuts, color and highlights, waxing and specialty services. We use proprietary tools and techniques for exceptional results. No-appointment necessary, and guests can check in online or by phone. At Supercuts, we are dedicated to creating a friendly, welcoming atmosphere and delivering the highest quality standards for our stylists and guests. Simply put, this has made us the industry leader since 1975. The Salon Assistant Manager is responsible for all facets of a salon's operations and provides leadership and tools for staff to help them increase their clientele and the business. The Salon Assistant Leader also provides all hair care services offered by Supercuts and ensures the highest quality of guest service standards and salon profitability. The Salon Assistant Manager provides guests with excellent service providing the full range of hair care services offered by their salon. Supercuts endeavors to provide every guest with a great experience every time they visit by providing quality consultations, exceptional service and the knowledge to duplicate the desired look at home. Minimal Qualifications: Current cosmetology or barber license and manager license as required by state/provincial regulations Ability to work a flexible schedule, including evenings and weekends Ability to provide exceptional guest service, understanding the guest's needs, providing quality consultations and performing services requested in an efficient and professional manner. Ability to perform administrative tasks such as completing schedules and transactions on the computerized register, performing close-out procedures and light housekeeping duties (Banking Procedures, Inventory for salons, staff meetings). Ability to resolve guest issues Ability to effectively lead and develop a team, creating a positive work environment, training and providing guidance on business and technical competency matters and resolving associate issues Physical Requirements: Standing for sustained periods of time Frequent lifting up to 10 pounds, occasionally up to 25 pounds Continuous repetitive movement with fingers, hands, wrists and arms. Continuous grasping and reaching, often above shoulder level Ability to be exposed to various chemicals and fragrances used in performing services Ability to observe guest's hair, including close vision, color vision and ability to adjust focus Ability to communicate with guest regarding services offered and requested and the guest's needs and wants Occasional travel to meetings out of town, sometimes over night #PIQ6

Community Focused. Care Driven. Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it. Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout Southeastern Massachusetts and Rhode Island. Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home. Find out for yourself why Southcoast Health has been voted ‘Best Place to Work' for 7 years in a row! We are searching for a talented Executive Director, Food & Nutrition Services to oversee operations across Southcoast Hospital Group's 3 hospitals in New Bedford, Fall River and Wareham, MA. A career at Southcoast Health offers you: A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve Competitive pay and comprehensive benefits package Generous Earned Time Off Package** Employee Wellbeing Program 403B Retirement Plan with company match Tuition assistance / Federal Loan Forgiveness programs Professional growth opportunities and customized leadership training Southcoast Health is an Equal Opportunity Employer. Responsibilities The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations - Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community. This leader will guide all areas of the Food & Nutrition portfolio-including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program-ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million. This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites. Essential Functions: Lead Operational & Financial Performance: Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service. Drive Key Performance Outcomes: Utilize SHG systems and data to monitor and improve key performance indicators-including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization. Ensure High-Quality, Safe, and Compliant Operations: Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services. Foster a Collaborative, Patient‑Centered Culture: Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions. Lead Continuous Quality Improvement: Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery. Uphold Service Excellence & Community Engagement: Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach. Provide Strategic & Executive Leadership: Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols. Develop and Support Staff: Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning. Manage Staffing and Productivity: Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals. Lead Organizational Change & Innovation: Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG's mission, values, Code of Conduct, and Ethics & Compliance Program. Advance Service Growth & Professional Development: Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team. Qualifications Minimum of Bachelor's Degree in relevant field, Master's Degree preferred. Minimum of 15 years of food service experience with at least 10 in a healthcare setting and 5 at the Director level, 3 of which should be a multi-site environment. ServSafe Certificate Preferred Massachusetts Allergen Training Certificate Preferred Working knowledge of Spanish and/or Portuguese is helpful but not required. Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired. Compensation: Salary will be determined based on level of experience. Pay Range USD $170,000.00 - USD $210,000.00 /Yr.

Future Chefs (futurechefs.net) prepare Boston high school students to complete high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides authentic work-based learning in a kitchen setting to prepare teens with the basic cooking skills needed to enter the culinary industry and most importantly the job readiness and essential skills to succeed in any field. Future Chefs believe that every young person is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students lived experiences. Future Chefs occupies 5,770 square feet of meeting, kitchen, and office space on the first floor of The Clarion in Roxbury. Our youth-centered programming also includes community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of Third Sector New England, Inc. (tsne.org). Who You Are You are an enthusiastic, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school, and out-of-school setting. You bring creativity, technical expertise, and vision to menu development, catering, and event production, with the ability to deliver high-quality food at scale while designing menus that are engaging, culturally responsive, and aligned with program goals. You take pride in producing excellent food that reflects professionalism, safety, and sanitation standards, and you hold yourself and others accountable to the highest level of kitchen operations. You are equally comfortable teaching in the kitchen with youth and supporting adult staff to deliver curriculum with excellence. You want to develop the leadership and culinary knowledge of participants and adult staff. You are a passionate lifelong learner, highly organized, and committed to leading and upholding a diverse, inclusive, equitable, and welcoming culinary setting. You understand that Future Chefs is not a traditional kitchen environment. You are excited to help shape an alternative kitchen culture-one that centers youth, values essential life and leadership skills, and intentionally contrasts with some of the industry's norms. You believe teamwork, communication, initiative, and respect are as important as culinary technique, and you see your role as developing not just skilled cooks, but future leaders. You are a direct and respectful communicator who seeks to develop and uphold the systems needed to support a safe, professional, productive, and welcoming working environment. You do not waste resources and work to maintain and teach the highest standards in the kitchen. You embrace excellence as you strive to instill it in others. All the work in the kitchen with our young people serves the programming goals at Future Chefs. You are a willing collaborator in achieving those goals, exude positivity, and model a healthy lifestyle. Responsibilities The Senior Culinary Manager (SCM) is the lead culinary professional at Future Chefs, responsible for ensuring the quality and impact of all culinary programming. This role combines hands-on teaching with youth, coaching and supporting culinary staff, and collaborating with the program team on youth-led culinary enterprises and events. The Senior Culinary Manager supervises the Culinary Team, serving as a mentor, sounding board, and resource for program delivery. While not responsible for overall event management, the SCM ensures that all youth-led and community-facing events meet high culinary standards and reflect Future Chefs' quality expectations. The primary focus remains curriculum delivery, youth engagement, kitchen operations, and staff development, with accountability for the culinary excellence of all programming. Essential Job Functions Culinary Education & Youth Development Directly deliver Future Chefs' culinary curriculum to youth participants, leading hands-on instruction in the teaching kitchen. Actively coach and mentor young people during daily programming, modeling professional kitchen standards, teamwork, and a work-readiness mindset. Train, support, and observe culinary instructors to strengthen their curriculum delivery and instructional practices. Collaborate with Program Staff to assess youth skills, share progress updates, and reinforce coaching and career exploration goals. Lead field trips, workshops, and guest chef experiences that expand youth exposure to culinary careers and food traditions. Kitchen Operations & Food Production Oversee daily kitchen operations in a licensed professional kitchen, ensuring compliance with health, safety, and sanitation standards. Manage scheduling, production calendars, and workflow for year-round programming. Supervise menu planning, recipe testing, and preparation for instructional activities. Implement systems for food procurement, inventory control, and waste reduction. Maintain preventative maintenance schedules and ensure safe operation of equipment and facilities. Ensure all required inspections, certifications, and licensing requirements are met on schedule. Culinary Events & External Partnerships Supervise and support the Culinary Instructor & Events Specialist in planning, execution, and delivery of external culinary events (e.g., catering, team-building events, private functions, etc.). Provide oversight and guidance to ensure events meet high culinary standards and align with youth development goals. Serve as a sounding board and occasional backup when additional leadership is needed during events. Support relationship-building with local chefs, industry leaders, and vendors to expand Future Chefs' culinary network and youth opportunities. Staff Supervision & Professional Development Supervise, coach, and evaluate 2-4 culinary staff, fostering a collaborative, inclusive, and professional kitchen culture. Lead scheduling, delegation, and capacity planning to ensure balanced workloads across culinary staff. Provide mentorship, professional development, and growth opportunities for staff to build both culinary expertise and youth development skills. Promote a welcoming, equitable, and respectful environment for both staff and youth. Strategic Leadership, Administration & Collaboration Collaborate with the Director of Programs and Partnerships to align culinary programming with organizational goals and youth outcomes. Advise the Leadership Team on culinary trends, staff development, and resource needs. Participate in annual program planning, budgeting, and outcomes measurement. Partner with the Development team to support fundraising efforts, donor events, and storytelling. Track and report culinary program data, ensuring alignment with organizational learning and evaluation systems. Qualifications 5+ years managing culinary operations in a professional kitchen (e.g., full-service restaurant or institutional kitchen). Experience with, or strong interest in, working alongside young people from diverse backgrounds, with a focus on equity and inclusion. Supervisory experience leading a team of two or more in a culinary setting. Strategic and intentional in supporting young people's growth, leadership, and confidence. Proven track record managing catering and food production for onsite and external events. Coaching and mentoring supervision style to support professional growth and career pathways. Strong foundation in savory cuisine, preferably in upscale or fine dining, with depth across a variety of cuisines. Experience applying Positive Youth Development principles in a culinary setting, or willingness to build this skill through professional development. Ability to share culinary expertise in ways that are accessible, engaging, and instructive. Commitment to advancing opportunities for young people of color and fostering inclusive kitchen environments. Clear, effective communication and strong organizational skills. Collaborative approach to working as part of a responsible, productive team. Special Job Requirements Available to work after school hours, summers, and occasional weekends. CORI/SORI check ServSafe Manager Certification. Physical Demands/Work Environment The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers. While performing the duties of this position, the employee is required to: Handle, or feel objects, tools or controls; Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move; Occasionally lift and/or move up to 25 pounds; The noise level in the work environment is usually moderate; Job is not subject to significant occupational or environmental hazards; Likelihood of personal injury would be relatively slight; Environmental and work hazards are not present to a measurable degree. Compensation and Benefits Location: Work will be primarily performed onsite; 305 Roxbury, MA 02120. Schedule: Monday - Friday, 37.5 hours per week; availability to work after school hours, summers, and occasional weekends. Compensation: The salary range for this position is $70,000 - $75,000 annually. Benefits: This position is eligible for a full benefits package including: Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff. 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans; Low-cost Harvard Pilgrim Dental and Vision. Flexible Spending Accounts (FSA) for Health and Dependent Care. Employer-paid Life, Long- and Short-Term Disability Insurance. Employer-paid Pension and Employee-paid 403b plan through TIAA. ...and more! TSNE/FC strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer. All employment conditions are based on an individual's performance and job qualifications. TSNE/FC prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class' protection under the law or lack thereof, TSNE/FC celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are. TSNE/FC's EEO statement extends to volunteers, interns, contractors, vendors, and clients.

Community Focused. Care Driven. Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it. Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout Southeastern Massachusetts and Rhode Island. Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home. Find out for yourself why Southcoast Health has been voted ‘Best Place to Work' for 7 years in a row! We are searching for a talented Executive Director, Food & Nutrition Services to oversee operations across Southcoast Hospital Group's 3 hospitals in New Bedford, Fall River and Wareham, MA. A career at Southcoast Health offers you: A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve Competitive pay and comprehensive benefits package Generous Earned Time Off Package** Employee Wellbeing Program 403B Retirement Plan with company match Tuition assistance / Federal Loan Forgiveness programs Professional growth opportunities and customized leadership training Southcoast Health is an Equal Opportunity Employer. Responsibilities The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations - Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community. This leader will guide all areas of the Food & Nutrition portfolio-including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program-ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million. This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites. Essential Functions: Lead Operational & Financial Performance: Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service. Drive Key Performance Outcomes: Utilize SHG systems and data to monitor and improve key performance indicators-including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization. Ensure High-Quality, Safe, and Compliant Operations: Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services. Foster a Collaborative, Patient‑Centered Culture: Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions. Lead Continuous Quality Improvement: Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery. Uphold Service Excellence & Community Engagement: Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach. Provide Strategic & Executive Leadership: Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols. Develop and Support Staff: Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning. Manage Staffing and Productivity: Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals. Lead Organizational Change & Innovation: Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG's mission, values, Code of Conduct, and Ethics & Compliance Program. Advance Service Growth & Professional Development: Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team. Qualifications Minimum of Bachelor's Degree in relevant field, Master's Degree preferred. Minimum of 15 years of food service experience with at least 10 in a healthcare setting and 5 at the Director level, 3 of which should be a multi-site environment. ServSafe Certificate Preferred Massachusetts Allergen Training Certificate Preferred Working knowledge of Spanish and/or Portuguese is helpful but not required. Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired. Compensation: Salary will be determined based on level of experience. Pay Range USD $170,000.00 - USD $210,000.00 /Yr.

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel. Job Description The Sr. Catering Sales Manager - Wedding Specialist is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Primary market includes handling of wedding related inquiries and leads, driving conversion on this business and management of logistics. The Sr. Catering Sales Manager - Wedding Specialist is responsible for administrative and office responsibilities as assigned in an effort to support the operations of the Sales and Catering departments. Actively prospect and sell the hotel to local catering market segments while providing the catering department administrative support or duties as assigned. Strong performance from this position will result in greater hotel exposure, client satisfaction, repeat business, and an enhanced revenue stream. Attend all required departmental meetings. Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. Develop a complete knowledge of company and department sales policies and SOP's, and ensure knowledge of and adherence to those policies by the sales team. Invite clients to the hotel for entertainment, lunches, and tours. Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc. Assist in the preparation of required reports in a timely manner. Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. Meet and greet onsite contacts. Develop networking opportunities through active participation in community and professional associations, activities and events. Review meeting planner evaluations with the Director of Catering to ensure that issues receive follow-up. Prepare Event Orders (EOS) as per client needs, as assigned. Prepare Event floor plans as per client needs, as assigned. Responsible for meeting and exceeding personal sales food, beverage and rental revenue goals, monthly, quarterly and yearly. Develop existing clients and effectively solicit new sales prospects and former clients for the purpose of selling catering services and banquet space Specifically handle the wedding market and secondarily manage social and corporate catering market Develop list of prospective local clients through sales calls, sales blitzes, referrals or inquiries. Discuss catering requirements, calculate costs, negotiate price and prepare sales proposals, suggest menu modifications in response to customer needs, and up sell services and resources to clients whenever possible. Solicit and maintain ongoing contact with active accounts to promote repeat business; continuous contact with former accounts to identify the need for additional catering services and to solicit repeat business. Promote catering services, food and beverage and banquet facilities through direct client contact to maximize profits from food & beverage revenues and meeting room rental. Maintain ongoing relationships with hotel clients and negotiates contracts and agreements. Establish client base of organizations, associations, social and corporate businesses through direct outside and inside sales effort. Clearly communicate details of events to client and hotel departments via banquet event orders and internal meetings Conduct tours of the hotel function space and guestrooms; entertain qualified potential clients. Present for client events at the hotel to insure a smooth delivery of arrangements Accurately forecast individual booking revenues and cancellations; accurately track consumption on all bookings. Assist the client in menu planning; coordinate food, beverage, meeting room set-up, and other services as requested by the client; ensure all requirements are communicated and completed to the clients specifications. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction within 24 hours. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Accor and Raffles Boston Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include adhering to the proper dress code and wearing nametag while working. Comply at all times with Accor standards and regulations to encourage safe and efficient hotel operations. Adhere to all Fairmont Opera Sales & Catering Standards and procedures including appropriate trainings Finalize Programs - Develop menus and agendas, insure BEOs are issued, and complete all pertinent correspondence with outside vendors. Adjust function space in order to ensure maximum potential revenues. Payment of Functions - Establish payment methods of catered functions. Participate in daily lead meeting to maximize revenues and communicate potential new business, weekly catering sales meeting, daily BEO meetings as necessary and monthly department meetings Qualifications Education & Experience: At least 5 years of catering sales management experience including wedding planning. Physical requirements: Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object. General Requirements: Must be able to effectively communicate both verbally and written with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with the Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming. Comply with the Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Additional Information Salary: from $83,000 to $93,000 Employee benefit card offering discounted rates in Accor worldwide for you and your family. Excellent Company benefits including medical, dental, vision and life insurance. Personalized development opportunities across Accor's extensive brand portfolio. Ability to make a difference through our Corporate Social Responsibility activities

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

Wage Rate $70,000/yr Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path. We are proud to be a military and veteran friendly employer. About This Position The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand‑alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. This position oversees the operational and financial responsibilities for the kitchen and supervises an Assistant Food Service Director and/or a team of Food Service workers and/or cooks who are involved with the preparation, serving and clean‑up of food in a secure correctional facility. Our ideal Food Service Director excels at the following: Passionate about food and service Has a solid understanding of food handling regulations Desire to always learn more Ability to work as a team member, as well as independently Ability to multi‑task and adapt to changes quickly Dependable and flexible A strong leader and coach Essential Functions/Core Responsibilities Supervise, train, and instruct team members and/or inmates in general food service practices, including the preparation, cooking, and serving of food Oversee the appropriate quantities of food are prepared and served according to facility or site plan Hires, orients, trains and issues corrective action (when applicable) to team members Review and approve payroll on a bi‑weekly basis Building and maintaining positive connections with clients by regularly communicating, understanding their needs, proactively addressing concerns, providing excellent service, and working to ensure their continued satisfaction with the company's products or services, ultimately aiming to retain them as long‑term customers Coordinate the work flow and assign work to team members Ensure all team members are adequately trained and capable to perform job responsibilities safely Directs team members to ensure job‑related rules, policies, procedures, and security guidelines are enforced Responsible for maintaining accuracy of inventory in advance preparation of planned menu schedule Ensure ordering and all required reports are completed accurately and on time Knows and complies with client's contractual obligations Ensure food items are stored in a safe and hazard free manner May plan for special events and functions through participation in meetings with assigned customer facility operations staff Maintain product service quality standards Maintain a sanitary environment following food service and Health Department codes and regulations Maintain accurate on‑site reports of daily and monthly financial, production, and activity Responsible for any state or other inspection of food service operation May participate in the contract negotiation and renewal process May perform other duties as assigned What You'll Need High School Diploma or Equivalent, and you must be at least 18 years of age. Five years of management or supervisory experience in a food service environment. ServSafe Certification. Knowledge and experience managing and applying kitchen sanitation and safety standards and methods. Knowledge of basic accounting and mathematical abilities to complete necessary reports. Prior institutional food service or restaurant experience is preferred. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular‑full time employees: Medical with prescription coverage Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year. Dental Vision Basic Life and Basic Accidental Death and Dismemberment Insurance Short Term Disability Long Term Disability Voluntary benefits that can be selected to create the right package for you Paid Time Off Company Match for the 401(k) Retirement Savings Plan We now also offer DailyPay providing you immediate access to earned wages. EEO Statement Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities. We maintain a drug‑free workplace. #J-18808-Ljbffr

Supercuts is one of the industry's most recognized salon brands. We offer outstanding development and training, with special emphasis on technical skills, have an established career path for those who want to grow their careers, offer a competitive wage and outstanding benefits, and are dedicated to every one of our stylists and their success. Every Supercuts stylist undergoes intensive training, attends regular seminars and is recertified annually to stay ahead of the trends. Ongoing training and education are not only a focus at Supercuts, but we pay our stylists to attend. That's why they're among the most skilled and confident in the industry. Supercuts offers a wide range of professional services, including haircuts, color and highlights, waxing and specialty services. We use proprietary tools and techniques for exceptional results. No-appointment necessary, and guests can check in online or by phone. At Supercuts, we are dedicated to creating a friendly, welcoming atmosphere and delivering the highest quality standards for our stylists and guests. Simply put, this has made us the industry leader since 1975. The Salon Assistant Manager is responsible for all facets of a salon's operations and provides leadership and tools for staff to help them increase their clientele and the business. The Salon Assistant Leader also provides all hair care services offered by Supercuts and ensures the highest quality of guest service standards and salon profitability. The Salon Assistant Manager provides guests with excellent service providing the full range of hair care services offered by their salon. Supercuts endeavors to provide every guest with a great experience every time they visit by providing quality consultations, exceptional service and the knowledge to duplicate the desired look at home. Minimal Qualifications: Current cosmetology or barber license and manager license as required by state/provincial regulations Ability to work a flexible schedule, including evenings and weekends Ability to provide exceptional guest service, understanding the guest's needs, providing quality consultations and performing services requested in an efficient and professional manner. Ability to perform administrative tasks such as completing schedules and transactions on the computerized register, performing close-out procedures and light housekeeping duties (Banking Procedures, Inventory for salons, staff meetings). Ability to resolve guest issues Ability to effectively lead and develop a team, creating a positive work environment, training and providing guidance on business and technical competency matters and resolving associate issues Physical Requirements: Standing for sustained periods of time Frequent lifting up to 10 pounds, occasionally up to 25 pounds Continuous repetitive movement with fingers, hands, wrists and arms. Continuous grasping and reaching, often above shoulder level Ability to be exposed to various chemicals and fragrances used in performing services Ability to observe guest's hair, including close vision, color vision and ability to adjust focus Ability to communicate with guest regarding services offered and requested and the guest's needs and wants Occasional travel to meetings out of town, sometimes over night #PIQ6