Restaurant Manager jobs at Benchmark Group - 763 jobs

The Food Service Manager at London Correctional Institution is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Compensation Data COMPENSATION: The salary range for this position is $58,344 to $58,344. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

The Food Service Director at Ross Correctional Institution is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Compensation Data COMPENSATION: The salary range for this position is $68,592 to $75000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? ? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Seasonal (Seasonal) Work, Play, Get Paid, and Enjoy the Perks! Housing: Affordable on-mountain employee housing available for rent. Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209 Start Date: The end of November and beginning of December with positions available throughout the season. Seasonal: Seasonal work involves temporary employment tied to specific times of the year. Schedule: May require working early mornings, weekends, and holidays Employee Perks: Medical Benefits - Minimal Essentials Coverage available Free skiing and snowboarding privileges at Alterra resorts + Discounts on Ikon Passes! 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers 30% off Snowshoe food & beverage locations (excludes alcohol), 30% off soft goods like clothes, 15% off hard goods like skis at Snowshoe owned retail locations. Pro Deals from some of the industry's top brands such as North Face, Darn Tough, and many many more! Why Work with Us? Are you passionate about high-volume food service and dedicated to delivering exceptional dining experiences? We're looking for motivated individuals to join our team at our latest establishment! At our venue, we pride ourselves on top-notch service and mouthwatering dishes in a vibrant, fast-paced environment. If you excel in high-energy settings and are committed to precision and efficiency, we want you on our team. Be part of our dynamic operation and help us continue to offer outstanding service and delicious food! Job Responsibilities: Oversee restaurant operations to ensure top-notch customer service, effective employee development, and profit maximization. Lead management staff to achieve sales and profitability goals, analyze cost and revenue budgets, and keep the leadership team informed. Foster positive interactions with guests and staff, actively seek feedback, and respond to queries promptly. Recommend and implement cost-reduction and sales-increasing strategies, maintain appropriate staffing levels, and ensure staff knowledge of menu and promotions. Monitor food and beverage quality to meet company standards, ensure resource availability, and enforce policies on sanitation, safety, and cash handling. Train and develop supervisors and staff, handle hiring, evaluations, and terminations, and maintain a positive work environment. Ensure compliance with health, safety, and regulatory standards, and maintain a clean and safe environment. Collaborate with the Executive Chef on menu engineering, prepare annual budgets, and train staff on new menu items and RTP programming. Education: Two+ years of post-high school education West Virginia Food Handlers Certificate required High School Diploma or GED Preferred Experience: A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability. Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.

is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Seasonal (Seasonal) Work, Play, Get Paid, and Enjoy the Perks! Housing: Affordable on-mountain employee housing available for rent. Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209 Pay: $ 15.75 to 18.00 dollars per hour based on location and experience Start Date: The end of November and beginning of December with positions available throughout the season. Seasonal: Seasonal work involves temporary employment tied to specific times of the year. Schedule: May require working early mornings, evenings, weekends, and holidays Employee Perks: Medical Benefits - Minimal Essentials Coverage available Free skiing and snowboarding privileges at Alterra resorts + Discounts on Ikon Passes! 401k plan available to any employee over the age of 18 Discounted Friends and Family Lift Ticket Vouchers 30% off Snowshoe food & beverage locations (excludes alcohol), 30% off soft goods like clothes, 15% off hard goods like skis at Snowshoe owned retail locations. Pro Deals from some of the industry's top brands such as North Face, Darn Tough, and many many more! Why Work with Us? Elevate your mountain experience by joining us as a Restaurant or Cabin Supervisor at Snowshoe! You'll manage diverse dining settings, from lively slope-side spots to elegant, full-service restaurants. Adventure Awaits: Explore the stunning Snowshoe Mountain and enjoy all the outdoor activities it has to offer while you work. Make Connections: Meet guests and employees from across the country and around the world and provide them with exceptional hospitality that makes Snowshoe their home away from home. Job Responsibilities: Manage Workflow: Assign and direct tasks, appraise performance, and address complaints to ensure guest satisfaction and quality service. Ensure Compliance: Oversee staff adherence to state and company regulations, including health codes and employee handbook guidelines. Foster Staff Relations: Maintain a positive rapport with staff by being knowledgeable and supportive regarding the outlet and resort. Revenue Accuracy: Complete and balance all reports and money at the end of each shift to ensure proper revenue. Flexibility: Cover any absent positions, such as bartender, server, or busser, as needed. Support Team Efforts: Contribute to team goals by completing related tasks and achieving results as required. Education: High School diploma or GED Preferred Experience: 3 to 6 months of Supervisory Experience All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. Snowshoe is an equal opportunity employer.

The HT Group has a professional services client in Houston, TX looking for a Food Service Manager who is organized, service-oriented, and proactive in overseeing daily food and beverage operations for onsite and offsite meetings while ensuring exceptional service, safety compliance, and operational efficiency. This is a 6-month contract, fully onsite in Houston, TX, 77027. Responsibilities: Oversee daily food service and beverage operations for client, board, and employee meetings Manage scheduling, training, and supervision of food service staff Coordinate all food orders for onsite meetings, working closely with administrative teams and vendors Maintain strong vendor relationships and negotiate service quality and delivery expectations Manage food and beverage inventory, including ordering, receiving, and budget tracking Ensure timely and accurate setup of food, beverages, and supplies in conference rooms Verify calendars and meeting schedules to confirm food needs in advance Inspect kitchens, conference rooms, equipment, and work areas for cleanliness and safety Enforce health, sanitation, and workplace safety standards, including HACCP principles Address and resolve food quality, service, or personnel concerns promptly Assist with service and cleanup during high-volume or peak periods as needed Review billing and financial transactions to ensure accurate chargebacks and budget compliance Develop and implement menu strategies based on guest needs and client requests Maintain required records related to food safety, sanitation, and compliance Identify opportunities to improve service efficiency, performance, and safety Requirements: Strong organizational, leadership, and problem-solving skills Excellent customer service and communication abilities Ability to work independently with minimal supervision and meet strict deadlines Experience managing staff, inventory, and vendor relationships Knowledge of food safety regulations, sanitation standards, and labor laws Ability to lift up to 50 lbs. and perform standing, walking, and manual tasks as required Proficiency in Microsoft Office and basic food service accounting practices High school diploma or GED required Flexible availability, including early mornings and evenings All qualified applicants may apply below or send an email to tatum.teer@the HTgroup.com #HPIND

Aramark Healthcare is seeking a Food Service Director to join their team at Great River Health Klein Center in West Burlington, IA. The Food Service Director is responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. This position includes a Relocation Assistance Package and offers a $1,500 signing bonus. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Green Key Resources is currently partnered with a national general contractor here in San Antonio that is looking for a Senior Superintendent for their cold storage facility projects. This is an exciting opportunity for an experienced construction leader with a strong background in cold storage and/or food & beverage projects to join a collaborative, fast-paced team delivering high-impact work across the commercial real estate space. What You'll Be Doing: Lead and manage subcontractor performance on complex projects Develop, maintain, and track CPM schedules Oversee construction budgets, safety programs, and field personnel training Review design documents and shop drawings for accuracy and constructability Support material procurement and integrate timelines into the master schedule Establish and maintain quality control programs Drive value engineering efforts throughout the project lifecycle Solve challenges creatively while leveraging available resources Communicate effectively with all project stakeholders Travel as needed to support project delivery What We're Looking For: 15+ years of experience in cold storage and/or food & beverage construction Post-high school education or equivalent construction-related experience Proven ability to lead and supervise project teams Strong knowledge of BIM and/or CAD, MS Project, and current building codes Familiarity with the local construction market Self-motivated leader who fosters a positive, inclusive jobsite culture Valid driver's license and ability to pass pre-employment and random drug/alcohol testing Authorized to work in the U.S. Compensation & Benefits: Competitive salary & truck allowance Medical, dental, and vision coverage Retirement and savings plans Flexible spending accounts Life and long-term disability insurance Educational assistance Generous PTO and parenting benefits Paid volunteer time and charitable matching

General Manager - Akron The General Manager leads a major Business Unit, holding full profit and loss accountability for all aspects of operations. This role manages a diverse team of division-level managers-including Operations, Fleet Management, Sales, Finance, Human Resources, and Safety-who support the entire Business Unit. The General Manager executes a local market strategy aligned with broader strategic and marketing plans, driving operational excellence and budget achievement. This position oversees all matters related to operations, represents the organization to customers and external stakeholders, ensures compliance with safety and regulatory standards, and leads change management initiatives to foster growth and sustainability. Principal Responsibilities Implement and execute plans that support the area's strategic operating plan, championing tactical initiatives such as safety, customer experience, efficiency, and profitability. Collaborate with sales management to drive commercial, industrial, residential, and municipal sales efforts to achieve growth and optimize profitability. Oversee safety and accident prevention programs, ensuring a safe and productive work environment. Ensure compliance with all standards, including regulatory, safety, accounting, and ethics. Manage performance and talent development. Build and maintain strong relationships with government, community, and other external groups. 15% travel required; some overnight stays. Perform other job-related duties as assigned. Experience, Education, and Certification Required: High school diploma or GED. Degree preferred. Minimum 7 years of progressive leadership and management responsibility. Minimum 3 years of P&L experience. Knowledge, Skills, and Abilities Strong business acumen and strategic thinking. Ability to lead large-scale change initiatives and direct large teams. Proven ability to build and develop high-performing sales teams. Results-oriented, with a commitment to organizational success. Strong problem-solving, analytical, and decision-making skills. Collaborative and creative thinker. Demonstrates and promotes ethical behavior. Experience managing multiple sites and business lines. Proficient in Microsoft Excel, Word, and PowerPoint. Compensation and Benefits Competitive salary, bonus, and equity package. Comprehensive benefits package, including medical, dental, vision, disability, life insurance, 401(k) with company match, employee stock purchase plan, and more. Desired Values and Behaviors Ethical, trustworthy, and accountable. Servant leader with a hands-on, engaged approach. Strong team development and empowerment skills. Effective communicator and active listener. Action-oriented, results-driven, and organized. Strategic and analytical thinker. High energy, grit, perseverance, and determination. Community-minded and humble. Equal Opportunity Employer/Veterans/Disabled To read our Candidate Privacy Information Statement, which explains how we will use your information, please navigate to ******************************************* The Company will consider qualified applicants with arrest and conviction records in accordance with federal, state, and local laws and/or security clearance requirements.”

We have an exciting new opportunity for a General Manager in Newport News! The General Manager (GM) will oversee the daily operations, growth, and strategic direction of the company. This role requires strong leadership, operational expertise, and industry knowledge to ensure safe, efficient, and profitable execution of crane, rigging, and hauling services. The GM will serve as the key point of accountability for employees, customers, vendors, and ownership, driving both operational excellence and business development. Key Responsibilities Operations & Safety Oversee scheduling, dispatch, and field operations to ensure projects are executed on time, within budget, and safely. Maintain compliance with OSHA, DOT, and industry-specific safety regulations. Implement and enforce company safety programs, training, and certifications. Ensure proper maintenance and utilization of equipment and fleet assets. Quoting & Estimating Prepare detailed bids, quotes, and estimates for crane, rigging, and hauling services. Review job specifications, site conditions, and customer requirements to develop accurate and competitive pricing. Conduct site visits and customer meetings as needed to scope work and finalize estimates. Collaborate with dispatch and operations teams to confirm realistic timelines, equipment, and manpower requirements. Manage follow-up on outstanding quotes and adjust estimating strategies to improve close rates and profitability. Leadership & People Management Lead, mentor, and develop office, dispatch, and field personnel. Manage staffing needs including recruiting, onboarding, and retention. Foster a positive, safety-first culture with accountability and teamwork. Financial & Administrative Manage P&L, budgets, and operational KPIs. Negotiate vendor agreements, review contracts, and manage procurement of equipment and supplies. Oversee billing, job costing, and collections to ensure accurate financial performance. Provide timely reporting and updates to ownership. Sales & Business Development Build and maintain strong relationships with customers, general contractors, industrial clients, and vendors. Act as the point of contact for key accounts and respond directly to customer inquiries. Support growth by pursuing new business opportunities and cross-selling services. Strategic Growth Assist ownership with evaluating equipment acquisitions, market expansion, and business opportunities. Develop operational systems and processes to scale the business efficiently. Qualifications 7+ years of leadership experience in crane, rigging, heavy equipment, or related construction/industrial services. Strong knowledge of crane operations, DOT/FMCSA compliance, and safety standards. Proven hands-on experience in quoting, estimating, and pricing crane and rigging projects. Demonstrated ability to manage teams, budgets, and P&L responsibility. Experience with Fleet Cost & Care software (or comparable fleet/dispatch management systems). Excellent communication, negotiation, and organizational skills. Ability to balance hands-on operational leadership with long-term strategic thinking. Valid driver's license; CDL a plus. Certifications and Base Clearance for our area is not required but a plus Compensation & Benefits Competitive base salary with performance incentives. Company vehicle allowance. Health, dental, and retirement plan options. Opportunities for professional growth and advancement. Paid Vacation Time Paid Holidays to include New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, and Christmas We are seeking a results-driven leader who is ready to take ownership of operations, drive growth, and uphold the company's reputation for safety, reliability, and service excellence. If you have hands-on experience, industry knowledge, and leadership skills to manage both people and projects, we encourage you to apply and help lead our team into the next phase of growth. Schedule: Monday-Friday 6am-6pm Pay: $90,000-$130,000 plus performance based incentives annually

The Outlet Manager is responsible for coordinating, supervising and directing all aspects of one F&B outlet's operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Monitor quality of service in F&B outlet. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement, and monitor corporate promotions in outlet (if applicable), including buffet and three -meal concept standards. Ensure the training of employees on SOP's and technical job tasks. Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc. Interview candidates for front -of -house F&B positions and follow standards for hiring approvals. Complete tip reporting. Ensure overall guest satisfaction. Requirements A 4 -year hospitality college degree and at least 2 years of related experience. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Must be able to effectively communicate both verbally and written, with all level 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. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Comply with Highgate 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. Maintain a warm and friendly demeanor at all times. Benefits Flight from home city to USA Up to 15% yearly bonus Full benefits after 60 days (employee pays per payroll deduction) 2 weeks' vacation and 1 week of PTO after one year of employment 401(k) after 6 months

EBERLY is seeking an Operations Manager. Within Eberly you ll discover a total of four bars, two regularly open to the public and two located in private dining spaces. Our dining room offers contemporary American cuisine, along with a study, a rooftop terrace, a hidden speakeasy, and the historic Cedar Tavern bar of Greenwich Village in New York City. We are driven by creativity and focus heavily on knowledge of food and beverage. We are an upscale dining restaurant, but we are sure to create an atmosphere that invites and welcomes everyone. We have a good time taking service seriously. As an important member of the management team, you will receive: Health, Dental, and Vision insurance benefits fully covered 15 days of PTO Quarterly Bonus Potential Manager meals In-house discounts for friends and family Access to development programs to support your growth Closed for Holidays Memorial Day, 4th of July, Labor Day, Thanksgiving, Christmas Eve, Christmas, New Years Day Key Responsibilities: Ensure excellence in the standards and practices put in place by all departments Use creative techniques to develop food, beverage, and service knowledge with the staff Ensure that appropriate physical inventory of all offerings is available to guests for service and events Manage staffing and scheduling based on volume while aligning with our budget Understanding profit and loss reports and constantly find areas of improvement Ensure that all POS systems, training materials, menus and websites remain up to date Actively participate in service and assist anywhere necessary Establish and maintain positive & productive working relationships with vendors and staff Conduct reviews with hourly staff Communicate directly and respectfully to all staff Continuously taste, research and remain active & relevant in the industry Complete the administrative flow of the restaurant as needed (including but not limited to: pre-shift notes, creation of floor plans, employee check outs, beverage stocking and other side work) Participate in the creation of internal activations and assist in executing planned events Accurately manage financials including cash handling and contracted event close outs Ensure excellent service & hospitality is provided for all guests In collaboration with PR, actively find ways to market our brand while representing EBERLY at trade events Complete all assigned administrative requirements accurately and on time Meet or exceed budget for sales and COGs Attend weekly manager meetings to review operations and finances Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary Relevant Knowledge, Skills & Abilities: Excellent food and beverage knowledge, specifically in cocktails and wine. Strong Understanding of Microsoft Office Suite (Excel, Word, etc.) Strong Understanding of POS and inventory systems Leadership and Integrity Desire and ability to teach and foster growth Problem Solving, Multi-Tasking & Delegation Initiative & follow through Organization Education/Experience Certification in Hospitality-related field or equivalent expertise gained from fine dining restaurant experience Management experience in hospitality & fine dining, with a concentration in wine & beverage education Ability to initiate change Extensive cocktail knowledge Knowledge of classic French cooking techniques Previous hospitality experience required, preferably management EBERLY is seeking hard-working individuals with experience in food and beverage to join our team. We provide opportunity for growth and education. Our staff provides varying styles of service including upscale fine dining, fast paced cocktailing, and private event catering. Eberly is searching for candidates who will have longevity with our company and are always looking to excel. We work in a beautiful space and have a good time taking service seriously. Within Eberly you'll discover a beautiful dinning room offering contemporary American cuisine, a welcoming study, A rooftop event space overlooking downtown, and our crown jewel, the historic Cedar Tavern bar of Greenwich Village from New York City.

Essential Functions: Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurant, kitchens, dishwashers etc. Develop, implement, and monitor schedules to achieve profitable results. Direct and oversee recruitment and development of employees. Work directly with the Executive Chef to manage all employee relations issues; both front of the house and back of the house. Participate with the chef and other managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage, and labor costs. Promote accident prevention and participate in the safely committee monthly meetings. Regularly review and evaluate the degree of customer acceptance of the dining room, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principals, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Continuously evaluate the performance and encourage improvement of the employees in the food and beverage department. Plan and administer a training and development program within the department that will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. Supportive Functions: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. Specific Job Knowledge, Skill, and Ability The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combinations of skills and abilities. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability and willingness to perform any job function relating to department. (i.e.-dishwashing, cooking, waiting tables, bussing, etc.) ABOUT LAKE AUSTIN SPA RESORT Nestled along the shores of scenic Lake Austin in the beautiful Texas Hill Country, Lake Austin Spa Resort offers guests the sanctuary of an award-winning spa and the warmth of a best friend's lake house. Lake Austin Spa Resort offers all-inclusive vacation packages, which include accommodations in one of 40 charming lakeside guest rooms across 12 landscaped grounds, three gourmet meals daily, indoor and outdoor fitness activities and classes, and a selection of more than 100 spa and body treatments in the 25,000-square foot spa. What makes Lake Austin Spa Resort an incredible, rewarding place to work? It's the talented team, community, tranquil surroundings, and, most importantly, the ability to care for and provide exceptional service to our guests. What We Believe Shared accountability Humility and kindness Creative problem solving Collaboration & community Do well and do good Benefits Wellness Classes Growth Opportunities Employee Discounts Employee Recognition Health, Dental, Vision & 401k Lake Austin Spa Resort offers competitive compensation and benefits, including employee work incentives! We are located on S. Quinlan Rd, approximately 10 min into the Steiner Ranch neighborhood. Please submit your resume with detailed work experience for consideration. Lake Austin Spa Resort is an EOE/M/F/D/V and eVerify Employer.

FOH & BOH Management Houston, TX Area Management talent is the cornerstone of our past and future success. Many work in our industry, but few are talented enough to accept all the challenges and achieve the level of standard for others to follow. We look for people whose talents include a great smile, enthusiasm, urgency, intelligence and attention to detail. If this describes you, we want to teach skills that allow you to reach your full potential and maximize your earning potential. Together we will work towards the common goal of a successful and mutually rewarding company. Job Requirements: Must have 2 years management experience in a high volume- fast pace restaurant Strong passion for team development, culinary excellence and guest service Ability to communicate with others Stable job history which demonstrates upward career and salary progression We Offer: Performance Based Income PPO Health Insurance - Paid 100% for employees + Optional Dental, Vision, & Life Insurance Up to 5 weeks paid management training Rapid Advancement Opportunities 1 week paid vacation every six months 5 day work weeks (with 2 consecutive days off) FOH & BOH Management Houston, TX Area Management talent is the cornerstone of our past and future success. Many work in our industry, but few are talented enough to accept all the challenges and achieve the level of standard for others to follow. We look for people whose talents include a great smile, enthusiasm, urgency, intelligence and attention to detail. If this describes you, we want to teach skills that allow you to reach your full potential and maximize your earning potential. Together we will work towards the common goal of a successful and mutually rewarding company. Job Requirements: Must have 2 years management experience in a high volume- fast pace restaurant Strong passion for team development, culinary excellence and guest service Ability to communicate with others Stable job history which demonstrates upward career and salary progression We Offer: Performance Based Income PPO Health Insurance - Paid 100% for employees + Optional Dental, Vision, & Life Insurance Up to 5 weeks paid management training Rapid Advancement Opportunities 1 week paid vacation every six months 5 day work weeks (with 2 consecutive days off)

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events.Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license.Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events. Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license. Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

Lead coordinator for all event logistics with full responsibility for the proper preparation and execution of events. Consult with Sales Directors on properties options related to the needs of the groups during the sales and detailing process (load-in scheduling, available property merch for welcome bags and pricing, available activities & pricing, food service options and pricing, floor layouts, event & meeting logistics, etc.). Participate in planning of and preparation for in-house events and promotional groups initiated by Marketing & PR teams. Create BEO & Banquet Checks as needed. Lead wedding tastings as scheduled by Sales Directors (at least 2-months prior to event). Schedule and lead BEO meetings 10 days prior to group arrival (standing Wednesday meetings). Following BEO meeting, take on direct communication directly with group contacts to confirm details, make and last minute changes, and prepare property staff. Manage Event Rentals and supply orders as needed by properties, including relaying invoices to Accounting. Create internal service timeline, floor plan, and service materials for event catering team. Manage/Confirm supply ordering. Order corporate group snacks/beverages, confirm bar ordering as needed with Senior F&B Manager. Ensure proper inventory management is in place with ordering of special products, receiving, product storage, and overall organization of in-house inventory. Maintain/update event operation SOPs. Coordinate and supervise pre-event set-up as needed with property teams (i.e. Maintenance). Consult with Sales/Event Management on any contract, room list, or billing questions that arise while group is on-site. Post all group charges in CiTY within 48hrs of event ending and finalize group billing with Director of Events. Supervise load-in, rental deliveries, securing of liquor deliveries, and vendor arrivals. Act as point of contact for vendors and group/primary during events/meetings. Direct Event set-up. Ensure proper floor plan, set up AV needs, quality presentation of catering items, and overall décor. Manage ambiance of event by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, etc.). Lead pre-event stand up meetings with proactive communication to staff. Identify service plans, VIPs, timeline, and assign event preparation tasks to event staff. Expedite catering service during event and supervise team execution. Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting. Coordinate workflow to ensure a smooth-running operation. Record any in-service changes to BEO for proper billing purposes. Supervise event breakdown and close venue at end of event. Report and post final event billing to Director of Events. Assist team members as needed to promote a positive teamwork environment. All leaders are expected to perform any duty of their own employees. Leaders should be present on the floor and assisting their teams in all operational needs at peak service times. Practice conscious knowledge of food allergies and safety in preparation. Attend all scheduled meetings and training sessions. Understand and practice all safety and security procedures, including Evacuation Procedures, Accident Reporting, Right to Know Law, Bloodborne Pathogen Procedures, Anti-Harassment, and Anti-Violence Policies. Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the General Manager. Communicate with other managers and staff in a positive, efficient, and friendly manner. Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures. Attend meetings and training sessions as required. Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace. ESSENTIAL FUNCTIONS OF THE JOB: Ability to remain standing for up to 10 hours Ability to remain stationary in a desk/meeting environment for up to 8 hours Ability to walk the property and grounds frequently Ability to move up and down stairs regularly Ability to move quickly based on guest needs Ability to regularly move and lift up to 50 lbs. Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift Ability to visibly survey property areas clearly Ability to view a digital computer/tablet screen Ability to work outside seasonally in various weather for up to 8 hours. Ability to communicate and exchange information effectively, often in a public/group setting Ability to read, write, speak, and understand English Ability to complete a satisfactory background check Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner Ability to work flexible hours based on business needs including midweek and weekend days Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns. Perform other reasonable job duties as requested by Supervisors. TECHNOLOGY AND EQUIPMENT USED: Microsoft Office, including Outlook, Word, and Excel programs. Computer and Printer Point of Sale Software / Credit Card Processor Time Keeping & Payroll Software Multi-line Phone System Scheduling Software Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket) CO2 Soda Fountain System Refrigeration/Freezer Systems Keg storage Systems WORKING ENVIRONMENT: Work will primarily take place in a hotel resort and restaurant environment, in both guest-facing and employee back of house areas. Some seasonal exterior work with exposure to extreme temperatures and weather conditions. Group and solo work. Exposure to various hazardous chemicals, to be used only as instructed. KEY SKILLS & EXPERIENCE REQUIRED: 2+ years professional restaurant leadership experience 1+ year banquet/events, catering, or sales experience, preferably in a high-end environment High School diploma/GED Able to complete a satisfactory background check Available and willing to work flexible hours based on business needs including weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for event planning Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality. This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job-related duties assigned by their supervisor. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. Notice: the hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events.Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license.Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

Job DescriptionBenefits: Flexible schedule Training & development Join our dedicated team at Maryland Medical Day Services, where we provide meals to our clients. We are currently seeking a part-time Dietary Assistant who is enthusiastic about food service and wants to make a difference in the lives of others. Position Overview: As a Dietary Food Manager, you will play an essential role in supporting our kitchen team to ensure that all clients receive healthy and delicious meals. You will help create a positive dining experience in a warm and welcoming environment. Key Responsibilities: Assist in preparing and serving meals according to established menus and dietary guidelines Ensure food is portioned and presented attractively. Provide friendly and attentive service to participants during meal times. Accommodate special dietary needs and preferences as directed by dietary managers. Maintain cleanliness and organization in the kitchen and dining areas. Adhere to food safety and sanitation guidelines at all times. Work Collaboratively with kitchen staff and other team members. Qualifications: High School Diploma Previous experience in food service or healthcare settings is a plus. Ability to communicate effectively and work well with a diverse group of people. Must possess a Food Manager License- ServSafe