Darden Restaurants jobs in Jackson, MS - 92 jobs

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - plus tips Our To-Go Specialist go all-in on ensuring our Guests can replicate our PASSION for quality in their own homes through our takeout service. Bring the Passion By… * Gather, package and check all takeout orders for accuracy * Interact directly with our takeout Guests whether as walk-ins or curbside service * Stock and maintain takeout areas for efficiency And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

**CULTIVATE A BETTER WORLD** Food served fast does not have to be a typical fast-food experience. Chipotle has always done things differently, both in and out of our restaurants. We are changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you will join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone. **THE OPPORTUNITY** The Service Leader is responsible for maintaining a positive customer experience by ensuring safe and quality food is prepared and served; and that the restaurant crew is well trained and provides good customer service. He/she maintains a clean, organized line with properly functioning line equipment. The responsibilities of this position require Service Leaders to be on their feet working while clocked in, unless on break. If they are not busy, they are expected to evaluate what other tasks need to be completed and assist others with those tasks. **WHAT YOU'LL DO** + In addition to following Chipotle's policies and procedures, principal responsibilities include, but are not limited to: + Making sure great tasting, high quality food is served + Helping to resolve food quality issues + Supporting food safety which includes the following: ensuring hand washing and glove changes, monitoring time and temperature on the line, monitoring secondary shelf lives, and ensuring the Daily Food Safety Checklist and food safety policies and procedures are followed + Helping to resolve customer incidents and working to ensure positive customer experiences + Helping to monitor crew breaks, shift changes, shift meetings, and line schedules + Developing and cross training all front of house Crew + Assisting with Crew performance reviews + Developing future Service Leaders + Assisting with miscellaneous office administration duties such as: banking, cash handling policies and responsibilities, and office paperwork + Ensuring office equipment remains in working order and making sure office supplies are ordered as necessary + Ensuring the proper quantity of supplies are available as needed **WHAT YOU'LL BRING TO THE TABLE** + Be able to understand and articulate Chipotle's Food With Integrity philosophy + Have knowledge and experience of cash handling policies and procedures + Have knowledge of Food Safety and health department matters + Have familiarity with office paperwork + Have the knowledge and ability to speak, write, read, and understand the primary language(s) of the work location + Have a high school diploma + Have restaurant experience **WHAT'S IN IT FOR YOU** + Tuition assistance (100% coverage for select degrees or up to $5,250/year) + Free food (yes, really FREE) + Medical, dental, and vision insurance + Digital Tips + Paid time off + Holiday closures + Competitive compensation + Opportunities for advancement (80% of managers started as Crew) **WHO WE ARE** Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. Chipotle has restaurants in the United States, Canada, the United Kingdom, France and Germany and is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry. Chipotle is committed to making its food more accessible to everyone while continuing to be a brand with a demonstrated purpose as it leads the way in digital, technology and sustainable business practices. For more information or to place an order online, visit **************** . _Chipotle Mexican Grill is an equal opportunity employer that values diversity at all levels. As a people-first company rooted in values, our purpose extends beyond serving nutritious food using real ingredients. It means hiring world-class individuals and fostering a culture that champions diversity, ensures equity, and celebrates inclusion. All qualified applicants, regardless of personal characteristics, are encouraged to apply._ _Qualified applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and/or certain state or local laws. Please contact_ _ADAaccommodations@chipotle.com_ _if you need an accommodation due to a disability to complete an application, job interview, and/or to otherwise participate in the hiring process. This email does not respond to non-accommodations related requests._

Do you like hosting the party? Come join the Outback family as a Host, where your number one priority is to make our customers feel as if they are Guests in your own home. You will make each guest's day better with friendly, prompt, and attentive service. You are the customer's first and last impression of Outback Steakhouse. Have no worries, just fun! The Host is also responsible for: Make memorable first and last impressions Smile & have genuine conversations with Guests Coordinate the wait and seat Guests with a sense of urgency Lead the lobby experience for each Guest following Outback hospitality standards Supplemental pay Tips

As a Dunkin' franchisee, we are committed to our employees as much as we are committed to our customers. We value hardworking and enthusiastic employees and we make it a priority to ensure their success. The Restaurant Manager will always maintain a customer service focus, passion for results, and a desire to develop a great team. If you're a problem solver, with the ability to build a great team and give clear and precise directions time and time again, then apply today! Benefits of working for a Dunkin' franchisee: Competitive wages Awesome team-oriented environment Lots of potential for growth within the company for those who work hard

Wanna make a LATTE' DOUGH? DONUT wait come join us at Dunkin' Pearl, Ms #nogrease #nofryers At Dunkin' we believe that everyone is better off for being here, which is why we made it our vision statement. We understand that taking care of our team will allow them to take care of our guests. · Bi Weekly Pay · Flexible Schedule · Fun, fast-paced environment · 401K Plan · FREE Coffee & Meals while working · Off shift discounts · Competitive Benefits Package . Are you? · Someone who Respect's others · Someone who values Integrity · Someone who Serve's their peers and community · Someone who achieves Excellence What to Expect · Resources-Adhere to and follow company policies and procedures. · Be on time-having reliable transportation is imperative to be on time for shifts and scheduled meetings.

Pearl, MS Statement of Purpose: STATEMENT OF PURPOSE: Supervises operational activities as directed by General Manager or other Manager(s) during non-service hours and assists exempt management in supervision during service hours. The position may supervise operational activities during non-peak service hours for limited times of manager absence such as during bank runs, emergencies, etc. The nature of supervision is “work direction.” ACCOUNTABILITIES: Supervision 1. Supervises open and close activities during non-service hours. 2. Provides "work direction" to crew members. 3. Addresses performance problems of crew members that require immediate attention; refers problem to the unit manager for progressive discipline if appropriate. Q.S.C. Standards 1. Monitors product quality and takes corrective action where necessary. 2. Follows store cleaning plan. 3. Monitors positional and service line organization. 4. Monitors service times and determines efficiency. 5. Exhibits positive customer service attitude at all times. Controls 1. Follows flowcharts, prep projections and "build-to" charts. 2. Monitors labor usage against sales readings and recommends corrective action to General Manager where necessary. 3. Follows store plans as set by the unit manager. 4. Controls food cost by minimizing waste. Training and Performance Management 1. Assists in training and cross-training of positional skills, as directed by the unit manager. Policies and Procedures 1. Follows all procedures in the Operational Procedures Manual. 2. Ensures time card accuracy and wage/hour compliance during non-service shift for which he/she is responsible. 3. Adheres to cash control and banking policies, knows register procedures. 4. Maintains safe working conditions by following all safety and security policies and procedures; notifies unit manager of any accident or injury. 5. Ensures dress policy is followed at all times. 6. Follows all maintenance procedures and Preventative Maintenance Schedule duties. Employee Relations 1. Uses consistent and appropriate practices in carrying out supervision and "work direction" accountabilities. 2. Alters the unit manager to any performance and/or discipline problems, providing sufficient information for the unit manager to take corrective action as required. EMPLOYMENT STANDARDS: Knowledge 1. Thorough knowledge of Wendy's Operational Procedures and Standards. Education 1. High School graduate or equivalent educational certificate. Experience 1. At least 1 year of experience in the restaurant industry. Age Requirement 1. Must be at least 18 years of age.

Wages are negotiable depending upon experience and availability. Buffalo Wild Wings has an atmosphere that creates stories worth telling - for our guests and for our team members. Yes, it is literally working at a Sports Bar and all the energy that comes with it. But Buffalo Wild Wings is also a place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience here that lasts a lifetime. We're a brand on the rise, and we need great people as we write the next chapter of our story. If that's you, pull up a barstool. GAME ON As a Greeter, you will create legendary experiences by engaging with guests as they enter the Sports Bar. You'll manage waitlists and ensure that guests are seated in an efficient and effective manner, all while providing superior guest service. TURN GAME-TIME INTO STORIES WORTH TELLING * You know the playing field. Preferably, you have prior experience working in a restaurant or customer service role. You are also of minimum 16 years of age (or higher per applicable law) and are certified in state, county, or local food handling and alcohol handling requirements. * You have the heart of a competitor - Sportsmanship, Hustle, Spontaneity, Community, and Fun are all part of your player profile. * You know what it takes to create legendary experiences between friends and have exceptional time management, attention to detail and guest service skills. BETTER THAN COURTSIDE At Buffalo Wild Wings, we foster a winning culture and organization, where our team members enjoy the energy of game time and gain experience for a lifetime. What else is in it for you? Flexible schedule options, discounted meals, medical, dental and vision* and advancement opportunity to name a few. Join our team and get ready for a new playing field. * Subject to availability and certain eligibility requirements.

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - See additional job details and benefits below Our Dishwashers are key to upholding our commitment to quality… because a legendary steak starts with a clean plate. Share your Pride by…. * Cleaning dishes, utensils, glassware, pots, and pans * Assisting in maintaining a clean restaurant * Stocking supplies for our service and culinary team And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

Vicksburg, MS Statement of Purpose: The General Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs and profits. This is done primarily by staffing, personnel training, operating, and maintaining the store such that customer satisfaction is maximized. ACCOUNTABILITIES: Sales and Profits: 1.Meets budgeted sales targets. 2.Sets controllable cost targets. 3.Meets controllable cost targets. 4.Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities. 5.Responds to competitor activities aimed at diverting store business. 6.Develops and executes plan to improve sales and profits. Operating Budget 1.Sets store budget goals monthly. 2.Meets monthly budget goals. 3.Communicates anticipated variances to the District Manager. 4.Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits. 5.Reviews, analyzes and communicates budget, P&L information to staff and manager. Staffing 1.Hires, trains and terminates subordinate managers. 2.Ensures and maintains adequate bench strength in management team. 3.Ensures co-manager has adequate crew depth for each shift. 4.Utilizes W.O.T.C. program. 5.Maintains process for handling applications and files. Quality 1.Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products. 2.Talks with customers during walk-throughs and when off-line to determine product and service quality. 3.Resolves customer complaints within 24 hours of receipt. Service 1.Takes service times and determines efficiency. 2.Trains store personnel to respond promptly to customer needs. 3.Trains store personnel in customer courtesy. 4.Trains store personnel to solicit feedback to determine customer satisfaction. Cleanliness 1.Trains store personnel to maintain store cleanliness during shifts. Writes store cleaning plan. 3.Executes cleaning plan through delegation to the management team. 4.Achieves above satisfactory Q.S.C. scores consistently. Training 1.Trains store personnel to execute new products to company standards. 2.Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes. 3.Orients new managers and crew to the store. 4.Writes and manages a development plan for each manager based on position descriptions. 5.Manages Crew Orientation and Training process. 6.Promotes high-performing crew members to available crew leader and shift supervisor positions. 7.Trains managers in the use of store "systems" for Q.S.C. and cost controls. 8.Trains managers to identify problems and develop alternative solutions. 9.Trains and develops managers on Managing Better Shifts skills. 10.Provides leadership and mentoring training to management team. Controls 1.Meets or exceeds the 80% Q.S.C. level. 2.Conducts own informal Q.S.C. inspections. 3.Manages production labor control and food cost control using flowcharts, "build-to" system, and store schedule and positioning system. 4.Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager). 5.Analyzes weekly P&L; reviews with the management team. 6.Holds weekly manager meeting. 7.Sets store priorities, incorporating store and area objectives. 8.Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers. 9.Identifies, evaluates and responds appropriately to labor efficiency problems. 10.Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction. 11.Establishes realistic and meaningful daily operational goals for management and staff. Policies and Procedures 1.Follows procedures as outlined in the Operations Manual and other company manuals. 2.Maintain safe working conditions in the store as outlined in company policies and procedures. 3.Follows company policy for cash control and security. 4.Reports accidents promptly and accurately. 5.Follows procedures for resolving operational problems indicated by Health Department Inspectors. 6.Manages employee files and time cards strictly in accordance with policies. 7.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. 8.Complies with EEO and Labor Law requirements. 9.Ensures managers understand and adhere to Policies and Procedures. Administration 1.Maintains maximum variance .25% between reported and actual. 2.Submits paperwork on a timely basis. 3.Responds promptly to customer comments. 4.Conducts exit interviews as required by area procedures. Maintenance 1.Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program). 2.Calibrates equipment (as trained by maintenance technician). 3.Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1.Uses consistent practices in managing performance problems with managers and crew (Interaction Management). 2.Manages crew and management in a manner which maximizes retention (reducing turnover). 3.Conducts manager meetings to facilitate communication with management and crew; sets priorities. 4.Manages grievance process; communicates process to the crew. Performance Management 1.Conducts management performance reviews on a timely basis. 2.Takes appropriate corrective action in response to performance problems of crew and management. EMPLOYMENT STANDARDS: Knowledge 1.Wendy's operating systems and procedures. 2.Wendy's policies and procedures. 3.P&L analysis and corrective measures. 4.Supervisory practices. 5.Planning and budgeting. 6.Interviewing practices. 7.Training and development practices. Education 1.College degree or equivalent experience in operations. Experience 1.1-2 years management / operations experience in the restaurant industry. 2.Must be able to perform all restaurant operations positions/functions Other Physical Requirements 1.The General Manager job requires standing for long periods of time without a break. 2.The General Manager job requires being able to meet the requirements of all subordinate positions. 3.Must possess a valid drivers license. 4.Travels to multiple stores as needed 5.Physical inspections of all areas of restaurant 6.Lifting up to 50 lbs 7.Move and inspect all supplies in restaurant 8.Work in hot and cold environments (restaurant, cooler, freezer)

Vicksburg, MS Statement of Purpose: Provides quality food products and services to all customers in a clean and safe environment JOB RESPONSIBILITIES: • Ensures all food orders are assembled correctly within stated time goals • Maintains a clean, safe, and fully stocked dining room, restroom, and work area • Prepares, portions, and serves hot food orders per customer requests (sandwiches, chili, baked potato, fries, etc.) • Stocks, portions, and serves beverages • Operates cash register according to cash operations policies • Takes orders from customers, personally and from intercom system, interfaces with customers and provides quality service • Preps store for opening • Closes store (restocks supplies and cleans up facilities, food preparation, and storage units) EMPLOYMENT STANDARDS: Knowledge • Knowledge of computers and/or cash register systems helpful Skills/Traits • Good communications skills • Strong interpersonal skills • Team player • Dependable Education • Some high school required Experience • No experience required Age Requirement • Must be at least 16 years of age and possess all documents and permits required to work by state and federal law Physical/Working Conditions • High traffic/volume customer interface • Must be able to lift up to 50 pounds repeatedly • Must be able to lift 5 to 6 pounds and hold stationary for up to 5 seconds with both hands • Must be able to hear food orders via head phones or intercom system • Must be able to work at a 3' hamburger grilling station • Must be able to stand for extended periods (up to 6 hours) • Must be able to reach up to 55” high and 4' deep • Must be able to work variable shifts if needed

Fun. Flexibility. Growth. As an Applebee's Assistant Restaurant Manager, you will be engaged in all aspects of the day-to-day operations at the restaurant. The Assistant Restaurant Manager is responsible for getting guests and staff excited about their experience every day at Applebee's . The Assistant Restaurant Manager will be a team leader, a great problem solver, and have the ability to handle stress and rise above. The Assistant Restaurant Manager will work hard, and have a great time doing it! At Applebee's you will discover a balance between work life and personal life, as well as amazing benefits: Competitive Salary Flexible work schedules Healthcare benefits; including dental and vision coverage Meal discounts Paid Time Off / Paid Vacations Advancement Opportunities Bonus Opportunities You are applying for work with a franchisee of Applebee's, not Applebee's Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. Hiring Immediately! If you have previous experience in management, as an Assistant Manager, Supervisor, or Team Leader at any casual dining establishments, please apply!

Yazoo City, MS Statement of Purpose: The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction. ACCOUNTABILITIES: Sales and Profits 1.Builds sales by promoting customer satisfaction. 2.Manages costs by monitoring crew prep, production, and procedures execution. 3.Tracks waste levels by using established procedures and monitoring crew position procedures. 4.Communicates to unit manager any problems in sales and profit related to shift management. 5.Assists unit manager in executing store sales and profits plan as defined. 6.Monitors food costs to eliminate waste and theft. Staffing 1.Hires, trains and terminates crew members to ensure adequate coverage. 2.Utilizes W.O.T.C. 3.Monitors crew turnover rate and causes; makes recommendations to the unit manager. Quality 1.Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. 2.Monitors product quality by managing crew performance and providing feedback. Service 1.Takes service times and determines efficiency. 2.Trains crew to respond promptly to customer needs. 3.Trains crew in customer courtesy. 4.Takes corrective action with crew to improve service times. 5.Trains crew to solicit feedback to determine customer satisfaction. 6.Establishes and communicates daily S.O.S. goals. Cleanliness 1.Trains crew to maintain store cleanliness during shift. 2.Follows store cleaning plan. 3.Directs crew to correct cleaning deficiencies. Training 1.Trains crew in new products. 2.Assists unit manager in training new assistant managers in training. 3.Trains crew using the Crew Orientation and Training process. 4.Trains new crew in initial position skills. 5.Cross-trains crew as necessary for efficient coverage of positions during shifts. 6.Recognizes high-performing crewmembers to unit manager. Controls 1.Follows flowcharts to ensure crew is meeting prep and production goals. 2.Monitors inventory levels to ensure product availability. 3.Maintains security of cash, product and equipment during shifts. 4.Follows store priorities set by the unit manager. 5.Follows store plan set by the unit manager. 6.Ensures proper execution of standards and procedures when managing shifts. 7.Manages shift to Q.S.C. level of 80% or better. 8.Takes appropriate action when problems are anticipated or identified. Policies and Procedures 1.Follows procedures outlined in the Operations manual. 2.Maintains safe working conditions in store as outlined in company policies and procedures. 3.Follows company policy for cash control. 4.Reports accidents promptly and accurately. 5.Follows procedures for resolving operational procedures indicated by Health Department Inspectors. 6.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Administration 1.Performs administrative duties as required by the unit manager. 2.Writes crew schedule to meet plans and objectives of unit manager. 3.Complies with company standards for crew benefits if applicable. Maintenance 1.Follows Preventative Maintenance Program. 2.Trains and monitors crew to maintain equipment. 3.Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1.Uses consistent practices in managing performance problems with crew. 2.Manages crew in a manner which maximizes retention. 3.Follows grievance process when crew members bring problems to Co-Manager's attention. 4.Executes plans to reduce crew turnover. 5.Provides consistent crew communication. 6.Provides priorities and task assignments to crew to accomplish store goals. 7.Mentors crewmembers who express interest in leadership positions. 8.Creates/contributes to atmosphere that fosters teamwork and crewmember motivation. Performance Management 1.Takes appropriate corrective action in response to performance problems of crew. 2.Conducts crew performance reviews on a timely basis. EMPLOYMENT STANDARDS: Knowledge 1. Wendy's operating systems and procedures. 2. Wendy's policies and procedures related to job responsibilities. 3. Supervisory practices. 4. Interviewing practices. 5. Crew orientation and training program. Education 1. College degree or equivalent experience in operations. Experience 1. 1 year of line operations experience in the restaurant industry. 2. Must be able to perform all restaurant operations positions/functions Other 1. The Co-Manager job requires standing for long periods of time without a break. 2. The Co-Manager job requires being able to meet the requirements of all subordinate positions. 3. Must possess valid drivers license. 4. Entering and leaving vehicle multiple times 5. Physical inspections of all areas of restaurant 6. Lifting up to 50 lbs 7. Move and inspect all supplies in restaurant 8. Work in hot and cold environments (restaurant, cooler, freezer)

Come join the Outback family as a Busser, where you will make each guest's day better with friendly, prompt, and attentive service. You'll be a team player and will be responsible for bussing, cleaning and properly resetting tables. You will support our commitment to bringing the best of who we are to deliver perfectly tailored service to each and every Guest. As a Busser, you'll help to provide each customer with an AUS-SOME experience, by setting the stage for a memorable dining experience that makes each guest's day better. Have no worries, just fun! The Busser is also responsible for: Executing Outback's standards on cleanliness and prompt service Pre-bussing tables, as well as help to maintain floor and table sanitation Assisting throughout the restaurant

Come join the Outback family as a Prep Cook, where you will be passionately preparing, portioning, and cooking food items to Outback's quality specifications. As a Prep Cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools, and recipe specs. As a Prep Cook, you'll help to provide each customer with an AUS-SOME dining experience in the restaurant, through your passion and commitment to prepare Outback food at its best. Have no worries, just fun! The Prep Cook is also responsible for: Following established food safety guidelines, recipes, standards, and procedures Maintaining a clean and food-safe environment Passionately prepare, portion, and/or cook food items to quality specifications Assessing ingredients and items for freshness and quality, rotating product appropriately

WE ARE LONGHORN. Legendary food and service begins with legendary people. We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities. It takes passion, pride and commitment to create our bold and flavorful food… and we want you to join us. Let's get Fired Up! For this position, pay will be variable by location - plus tips. Our Bartenders not only make a great drink... they POUR themselves into our strong culture of creating authentic connections with all our loyal Guests and passionate team members. Be Bold By… * Delivering exceptional beverages in an energetic atmosphere to our Guests * Provide full menu service while maintaining clean surroundings * Lead the team in upholding responsible alcohol service standards * Support with executing to go experiences And on Team LongHorn, the Benefits sizzle… * Your schedule, Your way - conveniently swap shifts using your team member app! * Competitive pay, every week * Shift meals - sides, salads, soups and more! * Anniversary Pay * Home for the Holidays* - Closed on Thanksgiving and Christmas * Discounts both inside and outside of Darden Restaurant walls - cellphones, hotels and more! * See full list here

**CULTIVATE A BETTER WORLD** Food served fast does not have to be a typical fast-food experience. Chipotle has always done things differently, both in and out of our restaurants. We are changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you will join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone. **THE OPPORTUNITY** The Service Leader is responsible for maintaining a positive customer experience by ensuring safe and quality food is prepared and served; and that the restaurant crew is well trained and provides good customer service. He/she maintains a clean, organized line with properly functioning line equipment. The responsibilities of this position require Service Leaders to be on their feet working while clocked in, unless on break. If they are not busy, they are expected to evaluate what other tasks need to be completed and assist others with those tasks. **WHAT YOU'LL DO** + In addition to following Chipotle's policies and procedures, principal responsibilities include, but are not limited to: + Making sure great tasting, high quality food is served + Helping to resolve food quality issues + Supporting food safety which includes the following: ensuring hand washing and glove changes, monitoring time and temperature on the line, monitoring secondary shelf lives, and ensuring the Daily Food Safety Checklist and food safety policies and procedures are followed + Helping to resolve customer incidents and working to ensure positive customer experiences + Helping to monitor crew breaks, shift changes, shift meetings, and line schedules + Developing and cross training all front of house Crew + Assisting with Crew performance reviews + Developing future Service Leaders + Assisting with miscellaneous office administration duties such as: banking, cash handling policies and responsibilities, and office paperwork + Ensuring office equipment remains in working order and making sure office supplies are ordered as necessary + Ensuring the proper quantity of supplies are available as needed **WHAT YOU'LL BRING TO THE TABLE** + Be able to understand and articulate Chipotle's Food With Integrity philosophy + Have knowledge and experience of cash handling policies and procedures + Have knowledge of Food Safety and health department matters + Have familiarity with office paperwork + Have the knowledge and ability to speak, write, read, and understand the primary language(s) of the work location + Have a high school diploma + Have restaurant experience **WHAT'S IN IT FOR YOU** + Tuition assistance (100% coverage for select degrees or up to $5,250/year) + Free food (yes, really FREE) + Medical, dental, and vision insurance + Digital Tips + Paid time off + Holiday closures + Competitive compensation + Opportunities for advancement (80% of managers started as Crew) **WHO WE ARE** Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. Chipotle has restaurants in the United States, Canada, the United Kingdom, France and Germany and is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry. Chipotle is committed to making its food more accessible to everyone while continuing to be a brand with a demonstrated purpose as it leads the way in digital, technology and sustainable business practices. For more information or to place an order online, visit **************** . _Chipotle Mexican Grill is an equal opportunity employer that values diversity at all levels. As a people-first company rooted in values, our purpose extends beyond serving nutritious food using real ingredients. It means hiring world-class individuals and fostering a culture that champions diversity, ensures equity, and celebrates inclusion. All qualified applicants, regardless of personal characteristics, are encouraged to apply._ _Qualified applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and/or certain state or local laws. Please contact_ _ADAaccommodations@chipotle.com_ _if you need an accommodation due to a disability to complete an application, job interview, and/or to otherwise participate in the hiring process. This email does not respond to non-accommodations related requests._

Hamra Enterprises - an award-winning franchisee of Panera Bread, has great opportunities for driven people who are looking for a fun, energetic atmosphere with room to grow. Do you wear your smile with pride and are you willing to learn? You could be our next rising star! We are a hospitality company committed to providing guest delight in every facet of the customer experience-all while having a GREAT time doing it! We're committed to employee development and growth through training, coaching, and learning from one another. SEEKING FULL AND PART-TIME HOURLY ASSOCIATES: With the right attitude, personality, and desire to delight our guests, you will be trained and set up for success. At Hamra Enterprises, success means moving our business and our communities forward. We actively engage in philanthropic endeavors including our work with Boston Children's Hospital, Make-A-Wish IL, the Dave Thomas Foundation for Adoption, and Children's Miracle Network. WE OFFER: Highly competitive pay with HUGE growth potential Insurance and 401k for full-time employees (eligible after one-year anniversary) Plenty of hours and flexible schedules for full-time & part-time Opportunity for career advancement in our growing company Product discounts REQUIREMENTS: Must be at least 16 years of age Reliable transportation Excellent communication, interpersonal and customer service skills Ability to work well independently and as part of a team Authorized to work in the United States We use E-Verify Let's create something amazing together! Apply today! THE BORING LEGAL STUFF: In order to perform the basic job duties, you must be able to do the following with reasonable or no accommodations: Walk, move, traverse- The person in this position must have the ability to stand up to 12 hours, move about the restaurant t

Vicksburg, MS Statement of Purpose: In this role, the Restaurant Manager will support the General Manager by providing coaching to the team and creating and supporting a fun, inviting work environment where the team feels respected and valued. The Restaurant Manager will know how to identify 5-Star talent and how to put the right people in the right places at the right time through effective scheduling. With the support of a General Manager (GM) or District Manager (DM), the Restaurant Manager will manage the daily operations and staff of a Wendy's restaurant. The Restaurant Manager will be responsible for the execution of all Company policies, procedures, programs and systems. In this role, the Restaurant Manager will ensure the achievement of all restaurant objectives while following all Company guidelines and ensure compliance with all federal, state and local laws and ethical business practices. The Restaurant Manager will lead, interview, select, direct, train and develop all subordinate employees with the support of the GM or DM. The Restaurant Manager is responsible for the hiring, training, and continuing development of the crew in the restaurant. In summary, the Restaurant Manager assists the General Manager in operating and maintaining the restaurant to maximize profitability and customer satisfaction. ACCOUNTABILITIES: Sales and Profits Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Responsible for monthly review of budget and P&L. • Builds sales by promoting customer satisfaction. Manages costs by monitoring crew prep, production, and procedures execution. Tracks waste levels by using established procedures and monitoring crew position procedures. Communicates to General Manager or District Manager any problems in sales and profit related to shift management. Assists General Manager or District Manager in executing restaurant sales and profits plan as defined. Monitors food costs to eliminate waste and theft. Staffing & Hiring Processes crew applications and sets up interviews; checks references. Interviews and hires crew to ensure adequate coverage. Monitors crew turnover rate and causes; makes recommendations to the General Manager or District Manager. Quality Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. Monitors product quality by managing crew performance and providing feedback. Takes service times and determines efficiency. Trains crew to respond promptly to customer needs. Trains crew in customer courtesy. Takes corrective action with crew to improve service times. Trains crew to solicit feedback to determine customer satisfaction. Establishes and communicates daily S.O.S. goals. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies. Training Trains crew in new products. Assists General Manager in training new managers. Trains crew using the Crew Orientation and Training process. Trains new crew in initial position skills. Cross-trains crew as necessary for efficient coverage of positions during shifts. Recognizes high-performing crewmembers to General Manager or District Manager. Controls Follows flowcharts to ensure crew is meeting prep and production goals. Monitors inventory levels to ensure product availability. Maintains security of cash, product and equipment during shifts. Follows restaurant priorities established by the General Manager. Follows restaurant priorities established by the General Manager. Follows restaurant plan set by the General Manager or District Manager. Ensures proper execution of standards and procedures when managing shifts. Manages shift to Q.S.C. level of 80% or better. Takes appropriate action when problems are anticipated or identified. Policies and Procedures Follows procedures outlined in the Operations manual. Maintains safe working conditions in restaurant as outlined in company policies and procedures. Follows company policy for cash control. • Reports accidents promptly and accurately. Follows procedures for resolving operational procedures indicated by Health Department Inspectors. Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Administration Performs administrative duties as required by the General Manager or District Manager. Writes crew schedule to meet plans and objectives of General Manager or District Manager. Complies with company standards for crew benefits if applicable. Maintenance Follows Preventative Maintenance Program. Trains and monitors crew to maintain equipment. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations Uses consistent practices in managing performance problems with crew. Manages crew in a manner which maximizes retention. Follows grievance process when crew members bring problems to Restaurant Manager's attention. Executes plans to reduce crew turnover. • Provides consistent crew communication. Provides priorities and task assignments to crew to accomplish restaurant goals. Mentors crew members who express interest in leadership positions. Creates/contributes to atmosphere that fosters teamwork and crew member motivation. Performance Management Takes appropriate corrective action in response to performance problems of crew. Conducts crew performance reviews on a timely basis. EMPLOYMENT STANDARDS: Knowledge Wendy's operating systems and procedures. Wendy's policies and procedures related to job responsibilities. Supervisory practices. Interviewing practices. Crew orientation and training program. Education College degree or equivalent experience in operations. Experience 1 year of line operations experience in the restaurant industry. Must be able to perform all restaurant operations positions/functions Other Must be at least 18 years of age General knowledge of state and federal employment laws. Ability to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programs The Restaurant Manager job requires standing for long periods of time without a break. The Restaurant Manager job requires being able to meet the requirements of all subordinate positions. Must possess valid driver's license. Physical inspections of all areas of restaurant Ability to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements. Must be able to stand for prolonged periods of time. Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involved Ability to multi-task while maintaining composure and giving sound advice and direction. Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues Flexibility to work a 50-hour work week. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have and maintain ServSafe certification Move and inspect all supplies in restaurant

Magee, MS Statement of Purpose: The Co-Manager is responsible for executing the store plan to achieve established standards, sales, local marketing programs and profits. This is done primarily by staffing, personnel training, operating, and maintaining the store such that customer satisfaction is maximized. ACCOUNTABILITIES: Sales and Profits: 1. Meets budgeted sales targets. 2. Sets controllable cost targets. 3. Meets controllable cost targets. 4. Develops (with DM) and executes a local store marketing plan (promoting Wendy's in the community) in response to market conditions such as competitor pricing and other competitor activities. 5. Responds to competitor activities aimed at diverting store business. 6. Develops and executes plan to improve sales and profits. Operating Budget 1. Sets store budget goals monthly. 2. Meets monthly budget goals. 3. Communicates anticipated variances to the District Manager. 4. Develops appropriate time definite plans to resolve unfavorable trends in controllables, Q.S.C., sales and profits. 5. Reviews, analyzes and communicates budget, P&L information to staff and manager. Staffing 1. Determines crew staffing requirements and ensures co-manager hires crew in advance of need. 2. Ensures and maintains adequate bench strength in management team. 3. Ensures co-manager has adequate crew depth for each shift. 4. Utilizes W.O.T.C. program. 5. Maintains process for handling applications and files. Quality 1. Trains store personnel (management and crew) to execute procedures for preparation and serving of quality products. 2. Talks with customers during walk-throughs and when off-line to determine product and service quality. 3. Resolves customer complaints within 24 hours of receipt. Service 1. Takes service times and determines efficiency. 2. Trains store personnel to respond promptly to customer needs. 3. Trains store personnel in customer courtesy. 4. Trains store personnel to solicit feedback to determine customer satisfaction. Cleanliness 1. Trains store personnel to maintain store cleanliness during shifts. 2. Writes store cleaning plan. 3. Executes cleaning plan through delegation to the management team. 4. Achieves above satisfactory Q.S.C. scores consistently. Training 1. Trains store personnel to execute new products to company standards. 2. Trains store personnel in company standards (Quality, Service and Cleanliness), as these standards are modified by operational changes. 3. Orients new managers and crew to the store. 4. Writes and manages a development plan for each manager based on position descriptions. 5. Manages Crew Orientation and Training process. 6. Promotes high-performing crew members to available crew leader and shift supervisor positions. 7. Trains managers in the use of store ""systems"" for Q.S.C. and cost controls. 8. Trains managers to identify problems and develop alternative solutions. 9. Trains and develops managers on Managing Better Shifts skills. 10. Provides leadership and mentoring training to management team. Controls 1. Meets or exceeds the 80% Q.S.C. level. 2. Conducts own informal Q.S.C. inspections. 3. Manages production labor control and food cost control using flowcharts, ""build-to"" system, and store schedule and positioning system. 4. Monitors and manages store inventory levels to ensure product/item availability (ordering is responsibility of Assistant Manager). 5. Analyzes weekly P&L; reviews with the management team. 6. Holds weekly manager meeting. 7. Sets store priorities, incorporating store and area objectives. 8. Writes and executes store plans (based on priorities agreed-upon with the DM); includes responsibilities delegated to other managers. 9. Identifies, evaluates and responds appropriately to labor efficiency problems. 10. Maintains, modifies as necessary, and utilizes store systems to provide consistent operations and customer satisfaction. 11. Establishes realistic and meaningful daily operational goals for management and staff. Policies and Procedures 1. Follows procedures as outlined in the Operations Manual and other company manuals. 2. Maintain safe working conditions in the store as outlined in company policies and procedures. 3. Follows company policy for cash control and security. 4. Reports accidents promptly and accurately. 5. Follows procedures for resolving operational problems indicated by Health Department Inspectors. 6. Manages employee files and time cards strictly in accordance with policies. 7. Manages shifts effectively using guidelines within ""Managing Better Shifts"" or similar checklist. 8. Complies with EEO and Labor Law requirements. 9. Ensures managers understand and adhere to Policies and Procedures. Administration 1. Maintains maximum variance .25% between reported and actual. 2. Submits paperwork on a timely basis. 3. Responds promptly to customer comments. 4. Conducts exit interviews as required by area procedures. Maintenance 1. Trains crew and management to perform scheduled cleaning and maintenance of equipment (Preventative Maintenance Program). 2. Calibrates equipment (as trained by maintenance technician). 3. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1. Uses consistent practices in managing performance problems with managers and crew (Interaction Management). 2. Manages crew and management in a manner which maximizes retention (reducing turnover). 3. Conducts manager meetings to facilitate communication with management and crew; sets priorities. 4. Manages grievance process; communicates process to the crew. Performance Management 1. Conducts management performance reviews on a timely basis. 2. Takes appropriate corrective action in response to performance problems of crew and management. EMPLOYMENT STANDARDS: Knowledge 1. Wendy's operating systems and procedures. 2. Wendy's policies and procedures. 3. P&L analysis and corrective measures. 4. Supervisory practices. 5. Planning and budgeting. 6. Interviewing practices. 7. Training and development practices. Education 1. College degree or equivalent experience in operations. Experience 1. 1-2 years management / operations experience in the restaurant industry. 2. Must be able to perform all restaurant operations positions/functions