Restaurant Manager jobs at Harper International

Job Description Join a premier hotel boasting a huge amount of event space and a diverse collection of restaurants, bars, and lounges. We pride ourselves on delivering exceptional service, innovative dining experiences, and operational excellence. Our hotel is a hub for business and leisure travelers alike, offering a fast-paced, dynamic environment for hospitality professionals to grow and thrive. Position Overview: We are seeking an experienced and driven Assistant Director of Food & Beverage to help lead and elevate the strategic and day-to-day operations of our extensive F&B department. With multiple outlets including upscale dining, casual fare, in-room dining, banquet operations, and more, this is a high-impact leadership role ideal for someone who thrives in large-scale, high-volume environments. Key Responsibilities: Assist the Director of Food & Beverage in overseeing all F&B outlets, including restaurants, bars, banquets, and room service. Ensure consistent delivery of high-quality service and culinary standards across all venues. Collaborate with chefs, outlet managers, and event teams to create memorable guest experiences. Lead, motivate, and develop a diverse team of managers and frontline associates. Monitor financial performance, including labor, cost control, budgeting, and forecasting. Drive innovation in service and product offerings aligned with current trends and guest preferences. Ensure compliance with health, safety, and sanitation regulations. Act as the F&B lead in the absence of the Director. Qualifications: Minimum 5 years of progressive F&B leadership experience in a high-volume, multi-outlet hotel or resort. Proven ability to manage large teams and complex operations. Strong financial acumen and analytical skills. Passion for guest service and quality. Excellent communication, leadership, and organizational abilities. Degree in Hospitality Management or related field preferred. What We Offer: Competitive 6-figure salary Comprehensive benefits package (medical, dental, vision, 401k) Career development and advancement opportunities A vibrant and supportive work culture Join our team and play a key role in shaping the culinary and service experience at one of the city's most prominent convention hotels. Click apply or email your resume to ********************. Visit ****************** for a complete list of job opportunities available.

* Job Type: Officer of Administration * Regular/Temporary: Regular * Hours Per Week: 35 * Salary Range: $90,000 - $95,000 The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting. Position Summary Under the direction of the Assistant General Manager/General Manager, the Manager will provide full oversight to ensure all events are delivered in accordance with the department's standards for quality and consistency. The Manager is expected to help create a pleasant environment and experience for guests. The Manager will provide on and off-site supervision for all supported events and make recommendations for improving services, events policies, and procedures. Responsibilities Event Support - 30% * Oversees event setup by reviewing menus, coordinating timing with culinary staff, and ensuring successful execution. * Arranges temporary staff, room assignments, décor, and enhancements for events. * Trains and directs front-of-house staff to maintain UEM's service standards. * Prepares and adjusts work schedules to meet business demands, monitoring staff appearance and professionalism. Communicates daily activities to ensure seamless transitions and client satisfaction. * Ensures compliance with Federal, State, Local, and Columbia University sanitation and OSHA regulations. * Supports the General Manager/Assistant General Manager with event logistics, including coordination of staff, equipment, and transportation. * Manages event delivery for high-quality execution, reviewing event orders to determine staffing, setups, and décor needs. * Serves as primary liaison during events in the absence of the Assistant General Manager, handling issues and event closure. * Maintains housekeeping and equipment condition of event spaces. Recommends and implements operational improvements for efficiency and cost savings. * Plans and organizes materials and support needed for smooth event execution. Administrative Support - 25% * Supports the sales team in soliciting University and external events, collaborating to achieve sales goals and upselling menus and services. * Manages event staff scheduling and payroll. * Partners with the General Manager/Assistant General Manager to assess customer feedback and enhance services. * Prepares menu cards, signage, and printed materials for events. * Assists with onboarding and orientation of new staff. * Conducts regular walkthroughs to identify maintenance needs, report issues, and ensure timely resolution. Customer Service - 20% * Resolves client concerns diplomatically and follows up on service issues, communicating with the Assistant General Manager. * Collaborates on policies for UEM-managed spaces, including food service, AV, and outdoor events. * Delivers superior service to exceed customer expectations. * Maintains effective communication with all stakeholders to ensure productive relationships. * Engages respectfully with diverse clientele, departments, and student organizations to maintain a customer-friendly environment. * Performs other related duties and assists with special projects as assigned. Training & Development - 20% * Partners with HR to enhance staff performance through training, clear objectives, and professional development. * Reviews guest satisfaction results and trains employees to meet service standards. * Observes performance and provides constructive feedback to maintain high service quality. * Assists with corrective action plans and fosters a feedback-rich, collaborative work culture. * Proactively identifies opportunities to improve service and team performance. Marketing - 5% * Supports the sales team with event solicitations and upselling of services. * Assists the Assistant/General Manager with marketing initiatives. * Represents University Event Management at bridal shows and promotional events. Minimum Qualifications * Bachelor's Degree and/or equivalent experience. * Minimum of 3 years related experience in the hospitality field or equivalent experience preferred. * Ability to remain calm under pressure and maintain professionalism in all situations. * Flexible schedule, including evenings and weekends to support events year-round. * Valid driver's license. * Proficiency in MS Word and Excel. * Excellent customer service, communication, and interpersonal skills. Preferred Qualifications * Experience with Kronos Payroll System. * Experience with catering/event management systems (e.g., EMS). * Advanced knowledge of Microsoft Office Suite. Equal Opportunity Employer / Disability / Veteran Columbia University is committed to the hiring of qualified local residents.

* Job Type: Officer of Administration * Regular/Temporary: Regular * Hours Per Week: 35 * Salary Range: $90,000 - $95,000 The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting. Position Summary Under the direction of the Assistant General Manager/General Manager, the Manager will provide full oversight to ensure all events are delivered in accordance with the department's standards for quality and consistency. The Manager is expected to help create a pleasant environment and experience for guests. The Manager will provide on and off-site supervision for all supported events and make recommendations for improving services and events policies, and procedures. Responsibilities Event Support - 30% * Oversees event setup by reviewing menus, coordinating timing with culinary staff, and ensuring successful execution. * Arranges temporary staff, room assignments, décor, and enhancements for events. Trains and directs front-of-house staff to maintain UEM's service standards. * Prepares and adjusts work schedules to meet business demands, monitoring staff appearance and professionalism. Communicates daily activities to ensure seamless transitions and client satisfaction. * Ensures compliance with Federal, State, Local, and Columbia University sanitation and OSHA regulations. * Supports the General Manager/Assistant General Manager with event logistics, including coordination of staff, equipment, and transportation. * Manages event delivery for high-quality execution, reviewing event orders to determine staffing, setups, and décor needs. * Serves as primary liaison during events in the absence of the Assistant General Manager, handling issues and event closure. * Maintains housekeeping and equipment condition of event spaces. Recommends and implements operational improvements for efficiency and cost savings. * Plans and organizes materials and support needed for smooth event execution. Administrative Support - 25% * Supports the sales team in soliciting University and external events, collaborating to achieve sales goals, and upselling menus and services. * Manages event staff scheduling and payroll. * Partners with the General Manager/Assistant General Manager to assess customer feedback and enhance services. * Prepares menu cards, signage, and printed materials for events. * Assists with onboarding and orientation of new staff. * Conducts regular walkthroughs to identify maintenance needs, report issues, and ensure timely resolution. Customer Service - 20% * Resolves client concerns diplomatically and follows up on service issues, communicating with the Assistant General Manager. * Collaborates on policies for UEM-managed spaces, including food service, AV, and outdoor events. * Delivers superior service to exceed customer expectations. * Maintains effective communication with all stakeholders to ensure productive relationships. * Engages respectfully with diverse clientele, departments, and student organizations to maintain a customer-friendly environment. * Performs other related duties and assists with special projects as assigned. Training & Development - 20% * Partners with HR to enhance staff performance through training, clear objectives, and professional development. * Reviews guest satisfaction results and trains employees to meet service standards. * Observes performance and provides constructive feedback to maintain high service quality. * Assists with corrective action plans and fosters a feedback-rich, collaborative work culture. * Proactively identifies opportunities to improve service and team performance. Marketing - 5% * Supports the sales team with event solicitations and upselling of services. * Assists the Assistant/General Manager with marketing initiatives. * Represents University Event Management at bridal shows and promotional events. Minimum Qualifications * Bachelor's Degree and/or equivalent experience. * Valid driver's license. * Minimum of 3 years related experience in the hospitality field or equivalent experience preferred. * Ability to remain calm under pressure and maintain professionalism in all situations. * Flexible schedule, including evenings and weekends to support events year-round. * Proficiency in MS Word and Excel. * Excellent customer service, communication, and interpersonal skills. Preferred Qualifications * Experience with Kronos Payroll System. * Experience with catering/event management systems (e.g., EMS). * Advanced knowledge of Microsoft Office Suite. Equal Opportunity Employer / Disability / Veteran Columbia University is committed to the hiring of qualified local residents.

Salary: $1,000 per credit* Classification: Adjunct Faculty Reports to: Dean of Business & Technology Olympic College is recruiting adjunct faculty to teach Culinary Arts and Hospitality Management. Classes are offered in a range of delivery modes, including fully face-to-face, hybrid, and fully online. Most classes are applied and are taught in a hands-on kitchen environment. Information about the degree, certificates, and individual courses is online at ************************************* * Prepare and teach Culinary Arts and Hospitality Management courses. * Create engaging teaching and learning environments that facilitate student success. * Plan, develop and set up instructional classrooms, online environments, and labs. * Identify individual learning needs of students and make appropriate adjustments in learning environments and activities. * Utilize a variety of assessment activities to evaluate student learning and achievement. * Stay current in the information technology field through a variety of professional development activities. * Perform other related duties as assigned and/or required Minimum Qualifications * Associate Degree in Culinary Arts, related field, or equivalent experience * Competence and experience in a wide range of culinary arts and Hospitality Management topics Desired Qualifications * Experience as a chef at a full-service restaurant * Experience managing a hospitality enterprise * Bachelor's Degree in a related field * Successful college teaching experience * Competency-based curriculum development experience * Experience teaching online Successful Applicants will * Impart excitement and enthusiasm towards course content and the educational experience * Use a variety of methods and modes of instruction to ensure student success * Demonstrate a commitment to teach students with little or no background, as well as the experienced student desiring to further their career * Utilize a variety of assessment activities to evaluate student learning and achievement * Demonstrate success in incorporating accessibility and special needs accommodations via course materials and classroom activities * Communicate effectively both orally and in writing in the classroom and with other professionals to maintain effective and positive working relationships * Collaborate successfully with faculty, staff, and students as part of an educational team * Incorporate the use of technology in the delivery of course content and services, including the use of the College-approved learning management system Terms of Employment Please note that we are unable to sponsor visas for this position. Only candidates who are currently authorized to work in the United States will be considered. Faculty members must submit official, unopened transcripts to the Human Resources department within 30 days of their employment. Final salary contract will be determined based on educational qualifications and applicable credits. This is an adjunct faculty position contracted on a quarterly basis. Placement on the faculty salary schedule will be commensurate with educational background and experience. The salary listed is a range based on per quarter. A collective bargaining agreement exists, and this position is covered by the Association for Higher Education (AHE). Flexibility is required to meet the needs of the department. Evening and/or weekend classes, instruction at satellite Olympic College campuses, and off-campus assignments including travel to clinical sites may be a part of the instructional load. Adjunct positions at the college are open continuously and reviewed on a quarter-by-quarter basis. Individuals who apply to the applicant pool are considered active for a period of 12 months from the application date and may be contacted when vacancies occur. Applying does not guarantee that a position will be available or offered. Adjuncts are not eligible for benefits upon their initialhire; Adjunct faculty must work 50 percent of a full-time load for two consecutive quarters to become eligible. Additional hours earned at other SBCTC colleges may count towards this requirement. The list of benefits that may be available after is as follows. Deferred Compensation Program (DRS) retirement savings plan; TIAA supplemental retirement savings plan, sick leave, Aflac, space available tuition waiver, Employee Assistance Program (EAP), fitness center, reduced rate and priority consideration on-site childcare on a space available. For more information regarding benefits, please visit our website here. Conditions of Employment * Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. In addition to the background check, candidates will be required to complete the Sexual Misconduct Disclosure Form as required WB HB 2327. * The employee must reside in Washington State and within a reasonable distance of the campus to respond to workplace reporting requirements at the time of hiring. Frequent travel to Olympic College campuses or other sites may occur. How To Apply To be considered for this position a candidate must apply online through the Olympic College website and submit the following required materials: * Olympic College Online Application * Resume * Cover Letter - in your cover letter describe how your experience sets you apart for this position. * Unofficial college transcripts. Official transcripts and copies of mandated certifications will be required of the successful candidate. EEO Statement Olympic College provides reasonable accommodations for qualified students, employees, and applicants with disabilities in accordance with the Americans with Disabilities Act and Federal Rehabilitation Act. Accommodation inquiries can be sent to: ********************. This recruitment announcement does not reflect the entire job description and can be changed or modified without notice.

High School Café Manager (8.0 hrs./day) 6:00am-2:30pm STATUS: Classified - Non-Exempt, Full Time HOURS OF WORK/CALENDAR: Monday through Friday,167-day Calendar WAGE: $20.00 per hour This position is responsible for providing support to the food service activities at assigned location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; and confirming quantities and quality of food items are available for use. This position provides written reports and must comply with mandated health requirements. This position is part of the Food Services Team and reports to the Field Supervisor. PRIMARY DUTIES/RESPONSIBILITIES: Evaluate prepared food for flavor, appearance, and temperature presenting items that will be accepted by students and/or staff. Implement menu plans to meet student's mandated daily nutritional requirements. Inspect food and supply deliveries to verify quantity, quality and specifications of orders comply with mandated health requirements. Inventory food, condiments, supplies and equipment at specified intervals to ensure availability of items required to meet projected menu requirements. Maintain equipment, storage, food preparation and serving areas in sanitary condition to comply with current health standards. Manage site operations to provide safe and efficient food services comply with mandated nutritional requirements and health standards. Manage assigned site operations (supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and menus, etc.) to provide safe and efficient food services comply with established nutritional and health requirements. Monitor food service operations (kitchen equipment, trays, utensils, staff assignments, etc.) to ensure safe, clean, and sanitary working environments comply with standard practices and established nutritional and health standards. Order food, equipment, and supplies to maintain an adequate inventory for operations within established nutritional and budget guidelines. Orient new employees to work center and school site processes providing information regarding site operations and activities. Oversee preparation, cooking, serving and transportation of food and beverage items to meet projected meal quantities and mandated nutritional and health standards with appealing presentation. Participate in unit meetings, in-service training, workshops, etc. to convey and/or gather information required to perform job functions. Perform functions of other nutritional services positions as needed to ensure adequate staff coverage within site nutritional services operations. Prepare variety of documentation (meal program records, reconciliation reports, cash summary, time sheets, etc.) to provide written support and/or convey information. Process receipts to complete and document transactions and/or prepare bank deposits. Reconcile transactions (meal counts, money collected, etc.) to maintain account balances comply with established policies and procedures. Respond to inquiries of students, staff, and the public to provide information/direction regarding available food items and food services policies and practices. Schedule work hours and assignments for cafeteria employees to ensure adequate coverage for daily operations. Serve one or more items of food to meet mandated nutritional requirements and/or requests of students and school personnel. Stock food, condiments and supplies to maintain adequate quantities and security of items. Supervise food service workers and other personnel as assigned (orient, train, evaluate, etc.) to maximize efficiency of the work force and meet shift requirements. Clean utensils, equipment and the storage, food preparation and serving areas to maintain sanitary conditions. Other duties as assigned. EDUCATION AND EXPERIENCE REQUIREMENTS: High school diploma or equivalent Targeted job related education that meets organization's prerequisite requirements Job related experience with increasing levels of responsibility required Certification preferred REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: Excellent verbal, written and listening communication skills Ability to organize and prioritize multiple projects simultaneously Excellent customer service skills in all situations High degree of motivation, responsibility and confidentiality Ability to work in a fast-paced work environment with interruptions Ability to perform basic math, including calculations using fractions, percents and/or ratios Knowledge of safety practices and procedures; quantify food preparation and handling; and sanitation practices Understanding of budgeting and cost control measures Ability to schedule activities, meetings and/or events Demonstrated ability in compiling, organizing, and analyzing data Highly collaborative team player Ability to work with a wide diversity of individuals Proficiency with Microsoft Office (Word, Outlook, etc.) Ability to self-initiate areas of opportunity, make recommendations for improvement, and follow up as necessary to achieve desired results PHYSICAL REQUIREMENTS This position requires the performance of heavy work. Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. The position requires significant lifting, carrying, pushing, pulling, climbing, balancing, and significant finger dexterity. The position also involves occasional crawling, crouching, grasping, kneeling, and stooping. This job is performed under minimal temperature variations and a clean atmosphere. IMPORTANT EMPLOYMENT STATEMENTS The statements above are intended to describe the general nature of the work being performed and are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. This document describes the position currently available. The District reserves the right to modify job duties or job descriptions at any time. The Olathe Public Schools prohibit discrimination on the basis of race, color, ethnicity, national origin, sex, disability, age, religion, sexual orientation or gender identity in its programs, activities or employment as required by applicable federal and state laws. REQUIRED PRE-EMPLOYMENT TESTS: Background check and TB Test/Physical

NUTRITION The Cafeteria Manager supervises and coordinates the activities of cafeteria workers engaged in receiving, preparing, cooking, and serving food and cash handling in school cafeterias. ESSENTIAL DUTIES •Supervises and evaluates food assistant workers and develops work schedules •Supervises and coordinates activities of workers who prepare, cook, serve food, clean premises, collect money, operate POS (point-of-sale) systems, and wash dishware •Participates in preparing and cooking meals •Trains staff as it relates to food preparation procedures and safety regulations •Establishes and maintains effective employee relations with assigned staff •Ensures accuracy of food and supplies deliveries by checking vendor invoices and prices as products are delivered •Properly organize storerooms and storage areas •Orders weekly food and supplies from approved vendors and USDA (U.S. Department of Agriculture) •Ensures proper accountability of inventory (i.e., food and paper goods) •Responsible for the profitability of the cafeteria by managing food costs and labor •Follows all guidelines on safety, food production, food specification, and ordering •Manages the preparation of nutritious meals following federal, state, and local standards •Records daily food production and inventories of all food supplies and equipment •Follows approved recipes to comply with company, state, and federal regulations •Manages the cash register, which includes counting and recording all daily transactions •Completes all assigned daily records and documentation, including cash deposit slips, cash reports, edits check worksheets, and other paperwork •Required to have prompt, regular attendance in-person and be available to work on-site, in-person during regular business hours and as needed. •Performs other duties as assigned by an appropriate administrator or their representative. KNOWLEDGE, SKILLS & ABILITIES •Basic food-handling skills • Strong leadership and management skills • Excellent communication and interpersonal skills • Knowledge of food preparation procedures, safety regulations, and standards to train staff and ensure compliance. • Attention to detail • Organizational skills • Financial acumen to manage food costs and labor, and to manage the cash register, which includes counting and recording all daily transactions. • Knowledge of federal, state, and local standards for the preparation of nutritious meals and compliance with company, state, and federal regulations • Record-keeping skills MINIMUM REQUIREMENTS EDUCATION: •High School Diploma or GED required. •Associate's degree preferred. CERTIFICATION/LICENSE: • Be Serve Safe Certified prior to the date of hire. WORK EXPERIENCE: •2 years of experience in electronic food production records, inventory systems, and point-of-sale (POS) software. •2 years of experience in food service. •K-12 food service experience preferred. •Supervisory experience in a food or other service-related organization preferred. COMPENSATION Salary Grade: 121 Salary Range:APS Salary Schedule (All Positions) Work Year: 197 PHYSICAL ABILITIES AND WORKING CONDITIONS The physical abilities, working conditions and other conditions of employment listed in this document are representative of, but are not intended to provide an exhaustive list of the requirements for positions in this classification. In the event of an emergency or situation requiring guidance from Federal, State, or local or school district authorities, the requirements of this position may change temporarily or for the school year to best serve the needs of our students. Vision: Ability to read small print and view a computer screen for prolonged periods. Requires good near or distant vision. Requires distinguishing colors and/or depth perception to judge distances. Hearing: Ability to tolerate exposure to noisy conditions Speech: Ability to be understood in face-to-face communications, to speak with a level of proficiency and volume to be understood over a telephone or computer. Upper Body Mobility: Ability to use hands to grasp and manipulate small objects; manipulate fingers, twist and bend at wrist and elbow; extend arms to reach outward and upward; use hands and arms to lift objects; turn, raise, and lower head. Strength: Climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, gripping, feeling, seeing/observing and carrying. Must exert over 100 pounds of force occasionally, over 50 pounds of force frequently, and/or over 20 pounds of force constantly to move objects. Environmental Requirements: Ability to encounter constant work interruptions; work cooperatively with others; work independently; Regular exposure to weather, including heat, cold, dampness, and/or humidity. Mental Requirements: Ability to read, write, understand, interpret and apply information at a moderately complex level essential for successful job performance; math skills at a high school proficiency level; judgement and the ability to process information quickly; learn quickly and follow verbal procedures and standards; give verbal instruction; rank tasks in order of importance; copy, compare, compile and coordinate information and records. Understand how to manage stress Additional Work Conditions & Physical Abilities: Will require travel to multiple sites. Extended hours may be required depending on each situation. Must understand and have full knowledge of the occupational hazards in using power tools and equipment and of necessary safety precautions. Requires extensive safety training and/or protective devices. The Atlanta Public School System does not discriminate on the basis of race, color, religion, sex, citizenship, ethnic or national origin, age, disability, medical status, military status, veteran status, marital status, sexual orientation, gender identity or expression, genetic information, ancestry, or any legally protected status in any of its employment practices, educational programs, services or activities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties. This job description is intended to accurately reflect the duties, responsibilities and requirements of the position. It is not intended to be and should not be construed as an all-inclusive list of all the responsibilities, skills, or working conditions associated with the position. Management and administration reserves the right to modify, add, or remove duties and assign other duties as necessary.

Job Description A notable independent restaurant group seeks a hospitality driven Assistant General Manager (AGM) for their contemporary Southern Italian restaurant with a focus on Neopolitan pizza and house-made pasta. The AGM will lead day to day operations with a focus on elevated hospitality and a dedication to creating memorable dining experiences for guests through genuine hospitality and polished service. Candidates must have a strong background in full service restaurants and at least 2 years of fine dining level management experience and a passion for Italian cuisine. The Assistant General Manager is responsible for supporting the General Manager in maintaining restaurant operations including: hiring, training, continuing staff education and supervision of all team members; ensuring proper planning of each shift; ensuring the timely service of food and beverages to our guests; executing marketing and sales initiatives; and day-to-day operations with a focus on guest experiences and dining room presence. Benefits: Salary ($55,000.00 - $75,000.00) Health Insurance, Dental Insurance, Vision Insurance Paid Time Off 401k Dining Discounts EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

Position Summary: This position works as part of the Brockport Auxiliary Service Corporation (BASC) Leadership Team and provides comprehensive leadership for all aspects of a self-operated food service campus dining program directly impacting the student experience and campus community. This position will ensure high-quality dining experiences that support the health, well-being, and satisfaction of students, faculty, staff, and campus guests. This leadership role is responsible for strategic planning, budgeting, staff management, vendor relations, compliance with health and safety standards, culinary innovation and the implementation of sustainable and inclusive dining initiatives. Essential Functions: Strategic Leadership/ Staff Development - 35% This position holds comprehensive responsibility for the strategic, financial, and operational leadership of Dining Services. Establishes and communicates the vision and long-range planning for a multi-faceted program, driving culinary innovation, ensuring fiscal health, and championing a culture of operational excellence and inclusivity and leads management team in development and implementation of operating plans to achieve that vision Oversee the development of staff, and in conjunction with HR, the recruitment of staff. Works with HR staff to manage labor and employee relations. Plan, manage, and administer the large-scale dining services budget, ensuring cost-effectiveness, profitability, and operational excellence Drive innovation by integrating emerging culinary trends and technology to reduce waste, conserve resources, and enhance operational efficiencies. Champion BASC's commitment to sustainability by executing the department's ongoing Sustainability Plan, and SUNY/State Executive Orders Fosters a positive work environment focused on teamwork, accountability, and professional growth. Hires, trains, supervises, and evaluates direct reports. Develop management teams to be effective strategic leaders. Provides timely constructive feedback in behavioral and technical competencies and goals for reporting management staff. Implements management and staff development, training and recognition programs. Meet regularly with direct reports and dining management team to share and gather information. Routinely visits each dining area. Works collaboratively to develop food service policies and quality standards. Is actively involved in food service industry associations and activities. Keeps abreast of current higher education and food service trends and communicates them to the team. Oversees scheduling of employees and dining services management team to meet the needs of the operations and compliance with Union employee contract. Operational Oversight - 35% Manage day-to-day operations across all campus dining venues, including residential dining halls, retail food outlets, and catering services, and concessions operations. Ensure high standards of food quality, presentation, safety and sanitation, and customer service. Develop and implement efficient workflows, staffing models, and service strategies. Assess current programs and implement new programs and services. Follows current trends in campus dining and nutrition. Provides for oversight of inventory management, pricing, sanitation, and food service equipment and employee safety. Communicates and collaborates verbally and in writing with corporate management and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Provides oversight and direction to the Dining management team for all dining related responsibilities and works one-on-one with direct reports. Ensures compliance with local, state, and federal food safety and sanitation regulations. Develop and promote sustainable practices, such as waste reduction, local sourcing, and environmentally responsible packaging. Financial Oversight - 15% Oversee dining service budgets including planning, fiscal management and revenue and expense budgets. Monitors food, labor, and operational costs to achieve financial goals. Collaborates with senior leadership to establish, review and develops financial reports and makes necessary adjustments in operations to manage costs. Monitors and approves expenditures. Participates in the development of and recommends dining plans and rates. Recommends development and expansion of revenue sources. Develop long-term plans to enhance dining services aligned with BASC's strategic initiatives. Plans and implements capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Works with Operations Support Manager to leverage campus contracts and negotiate with vendors and distributors to advance sustainable procurement, including preferences for supplier traceability and local sourcing. Customer Relations & Community Engagement - 10% Collaborate with student organizations and university departments to ensure dining services meet evolving student needs. Address feedback and survey results to improve satisfaction and inclusivity. Work collaboratively with Marketing Department to develop events and programs that support campus life (e.g., themed meals, wellness programs, sustainability efforts). Coordinates with campus partners to provide excellence in dining experience for visiting groups and recruitment events. Participates in Campus open houses and Orientation presentations. Coordinates summer dining services contracts with customers, accounting department, and BASC business office. Serves as point of contact for customer service issues. Other -5% As a member of the BASC senior leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Follows all BASC policies and procedures, including safety policies. Promotes a culture of safety across the organization. Performs other duties as assigned. Education and Training: Bachelor's degree in hospitality management or business administration, advanced degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 8 years of progressively responsible experience in food and beverage operations management, with minimum 5 years of responsibility and accountability in a senior leadership position. Strong leadership, administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Significant university dining services experience preferred. Licensure/Certification: Valid driver's license in good standing preferred. ServSafe certification. Physical Demands: Ability to lift, move and/or maneuver up to 20 lbs. on an occasional basis. Good visual acuity for reading reports, computer work, etc. Ability to move around the campus in order to evaluate service, employees and meet with customers. Skills/Abilities: Knowledge of and ability to use a computer and required computer systems. Adept in the use of food service software and Microsoft Office Suite applications. Experience with Gmail preferred. Demonstrated understanding of accounting and financial reporting. Demonstrated ability to lead and direct large teams; strong interpersonal skills required. Demonstrated ability to communicate effectively with others both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives

is $60,500 a year. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. POSITION SUMMARY The Assistant Restaurant Manager - Back of House Operations (BOH) is responsible for assisting the Food & Beverage Operations (FBO) team as well as the Restaurant Faculty in the successful daily operation of the Culinary Institute of America's (CIA) on campus restaurants. The Assistant Manager supports the educational initiatives, educational goals and the standards of operational excellence, safety, and efficiency set by the CIA by applying the necessary systems. Responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. ESSENTIAL RESPONSIBILITIES * Facilitates an open line of daily communication with FBO and all Restaurant Faculty in order to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant. * Manages the opening and/or closing of the restaurant for Back of House (BOH). * Manages the training, execution and completion of all side duties for BOH and covers all positions as needed. * Supervises all supplemental employees and manages the administrative aspects of the students participating in the Earn & Learn Program, ensuring that scheduling, time and attendance, Student Financial Services (SFRS) are adhered to. * Assists with cross-training incoming students, work study students and Earn & Learn students on positions and stations for BOH. Creates and maintains written manuals for all BOH positions. * Assists in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen and ordering supplies for BOH. * Orders and maintains necessary food, beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings and other for the BOH, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Ensures, maintains and reinforces CIA standards of dress code, sanitation and safety for students and guests. * Communicates to Front of House (FOH) and BOH staff reservations, special requests, changes and updates received from guests. * Assists with expediting food during service and maintains quality control, while demonstrating standards using ServSafe and CIA protocols. * Collaborates with FOH to post and update menu id packets, allergen charts and daily changes. * Ensures that all products are stored properly and maintains liquid nitrogen. Ensures that the restaurant is secure and sanitized at closing and manages garbage, compost and recycling standards and removal. * Assists in the Social Media efforts of the Food & Beverage Operations Office. * Reports and coordinates repairs with Facilities Department. * Additional responsibilities for Front of House (FOH) may be required, these duties include but are not limited to: * Managing opening and/or closing procedures and completion of side duties. * Ordering and maintaining necessary beverage, and non-food items for all restaurant service including ala carte, banquet, special events, tastings, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Assisting in typesetting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events and communicates menu updates, reservations and other pertinent information to FOH students during pre-shift meeting. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * Associate's Degree from the CIA, or similar institution, or equivalent experience in lieu thereof. Experience: * One (1) year experience in a fine dining establishment or two (2) years of FOH dining experience. PREFERRED QUALIFICATIONS * Bachelor's Degree from the CIA or equivalent. * Valid TIPS Certification. * Previous supervisory experience. * ServSafe or equivalent credential. REQUIRED SKILLS * Strong analytical, problem-solving and conceptual skills. * Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. * Must display a high level of energy and self-motivation. * Strong customer service skills. * Detail oriented and thorough. * Exceptional organizational skills. * Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands. * Strong knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students. * Knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems. WORKING CONDITIONS * Must be available to work nights and weekends as required due to business needs. * Able to lift 50 pounds as needed. * Able to stand for up to eight (8) hours at a time. * Able to bend, stoop or reach as needed.

is $60,500 per year. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. POSITION SUMMARY The Assistant Restaurant Manager, Dining Room is responsible for assisting the Food and Beverage Operations (FBO) team and Restaurant Faculty in the successful daily operation of the Culinary Institute of America's (CIA) on campus restaurants, as well as supporting the educational initiatives of the CIA through applying the necessary systems and procedures that support the standards of operational excellence, safety, efficiency and educational goals set by the CIA. This position provides excellent customer service for all guests and students. The Assistant Restaurant Manager responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. ESSENTIAL RESPONSIBILITIES * Facilitate an open line of daily communication with FBO and all Restaurant Faculty to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant. * Manage the opening and/or closing of the restaurant for Front of House (FOH). * Manage the training, execution and completion of all side duties for FOH. * Assist with cross-training incoming students, work study students and Earn and Learn students on positions and stations for FOH each block/semester. * Create and maintain written manuals for all positions FOH. * Assist with expediting food during service and maintain quality control. Demonstrate standards using ServSafe and CIA protocol. * Collaborate with Back of House (BOH) to create, post and update menu id packets, allergen charts and daily changes. * Supervise the Administrative aspects of the Earn and Learn Students ensuring that scheduling, time and attendance, Student Financial Services (SFRS) and Human Resources communications are adhered to. * Assist in the operations of the Wine Cellar and Liquor Room, as needed. Provide beverage service at the bar, as needed. * Communicate menu updates, reservations and other pertinent information to FOH students during pre-shift meeting. * Review and communicate to BOH forecasted reservations, special requests, changes and updates received from guests. * Order and maintain any necessary food, beverage, liquid nitrogen and non-food items for all restaurant service including ala carte, banquet, special events, tastings and other for the BOH & FOH using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Assist in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen and ordering supplies for FOH. * Manage proper student use of the point of sales system. * Assist in the management of the restaurant's reservations with reservation system and provide communication to FBO and restaurant faculty. * Ensure, maintain and reinforce CIA standards of dress code, sanitation and safety for students and guests. * Supervise all supplemental employees including recruitment, HR registration, scheduling, verification of time worked using the payroll system. * Assist in typesetting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events. * Assist in the Social Media efforts of the Food & Beverage Operations Office. * Report and coordinate repairs with Facilities Department. * Act as back up to cover all positions as needed for FOH. * Make daily reservation table assignments and floor plan for student sections. * Ensure that all products are stored properly, and the restaurant is secure and sanitized at closing. Manage garbage, compost and recycling standards and removal. * Assist in the closing of checks in Point-of-Sale System. * Additional responsibilities for BOH may be required, these duties include but are not limited to: * Managing opening and closing procedures and completion of side duties. * Orders and maintains necessary food, beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings and other for the BOH, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * Associate's Degree from the CIA or similar institution, or significant work experience in lieu thereof. Experience: * One (1) year experience in a fine dining establishment. PREFERRED QUALIFICATIONS * Bachelor's Degree from the CIA or another accredited institution. * Valid TIPS Certification. * Previous experience in a supervisory position an asset. * ServSafe or equivalent. REQUIRED SKILLS * Strong analytical, problem-solving and conceptual skills. * Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. * Must display a high level of energy and self-motivation. * Strong customer service skills. * Detail oriented and thorough. * Exceptional organizational skills. * Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands. * Strong knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students. * Knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems. WORKING CONDITIONS * Must be available to work nights and weekends as required due to business needs. * Able to lift 50 pounds as needed. * Able to stand for up to eight (8) hours at a time. * Able to bend, stoop or reach as needed.

Food Service/Nutrition/Assistant Manager, School Nutrition SmokeRise Elementary School is seeking an experienced and motivated School Nutrition Assistant Manager to supervise its school nutrition program. Salary Grade/Schedule: Unified 108 Salary Schedules: Click Here The material contained herein is subject to change. All open positions offered by the DeKalb County School District are subject to specific job requirements. The DeKalb County School District is an equal opportunity employer, and all hiring decisions are subject to federal, state, and local employment laws and regulations. Title: Manager, Assistant School Nutrition Under direct supervision, ensures the provision of healthy meals that meet relevant nutritional standards, by managing meal preparation, and overseeing food service operations. Provide leadership and guidance to a team, handle inventory and financial transactions, and ensure adherence to established policies and procedures. Essential Functions: The following duties are representative for this position. The omission of specific statements of duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. Other duties may be required and assigned. • Manage a functional team within a department. • Ensure that sanitation and safety standards meet county state federal laws requirements. • Organize programs and processes, establishing tasks for the team and/or supervisors and setting priorities. • Supervise and guide School Nutrition Employees in the preparation, transportation, and serving of food to students, ensuring adherence to nutritionally sound menus. • Maintain and manage all necessary documentation. • Oversee the opening procedures for daily operations and ensure kitchen areas are clean and sanitary and that equipment is operational. • Train staff in proper food preparation and serving techniques while implementing safety and health guidelines to maintain a safe working environment. • Assist with planning meals, including breakfast, lunch, after-school snacks, and supper. • Assist with purchasing and ordering food supplies. • Work on issues requiring the analysis of data and a variety of relevant factors to resolve. • Identify and resolve operational issues that may fall outside of established guidelines as they arise; recommend process improvements where needed based on sound project workflow principles. • Participate in educational programs aimed at enhancing service delivery within the school nutrition program. • Interact with subordinates, supervisors, and functional peer groups to interpret and explain information as necessary. • Perform additional duties as assigned. Qualifications • High school diploma or GED equivalent required. • Minimum of one (1) year institutional food service or closely related experience is required. • DeKalb County School System Nutrition Credential must be obtained within one year of employment and must be valid throughout duration of employment [Renewal every three (3) years]. • ServeSafe Certification must be obtained within 90 days of employment and valid throughout duration of employment [Renewal every five (5) years].d stand for periods of three (3) hours without breaks. Attachment(s): Assistant Manager, School Nutrition.pdf

Athletics/Activities/Coaching Girls Asst. Wrestling Coach: Goddard Middle School has an opening for a Girls Asst. Wrestling Coach for the 2025-26 school year. We seek coaches that teach and model sportsmanship, build school pride, and increase student/community involvement. Internal and external candidates will need to complete the on-line application at ******************* Please direct all additional questions to Matt Busby, Athletic Director at Goddard Middle School, at ********************* Position open until filled.

Athletics/Activities/Coaching Boys Asst. Wrestling Coach: Goddard Middle School has an opening for a Boys Asst. Wrestling Coach for the 2025-26 school year. We seek coaches that teach and model sportsmanship, build school pride, and increase student/community involvement. Internal and external candidates will need to complete the on-line application at ******************* Please direct all additional questions to Matt Busby, Athletic Director at Goddard Middle School, at ********************* Position open until filled.

Job Description FORT VALLEY STATE UNIVERSITY (FVSU), a state and land-grant institution of the University System of Georgia, invites applications for the position of Dairy Manager. Fort Valley State University, the only 1890 land-grant university in Georgia, is a comprehensive institution that provides an education to over 2,800 students including graduate students. The university is located in the town of Fort Valley in Peach County, the original site of the state's peach industry. Its 1,365-acre (5.52 km2) campus is Georgia's second-largest public university in area. Fort Valley State University is an affirmative action, equal opportunity institution and does not discriminate against applicants, students, or employees on the basis of race, gender, ethnicity, national origin, sexual orientation, religion, age, disability, or marital or veteran status. JOB SUMMARY: A dairy manager is responsible for overseeing the day-to-day operations of a dairy farm or a dairy processing facility. This includes managing a team of employees, maintaining high levels of milk production, and ensuring the safety and quality of dairy products. ESSENTIAL DUTIES/RESPONSIBILITIES: Supervising daily activities on the dairy farm or processing facility. Managing a team of employees and coordinating work schedules. Ensuring high levels of milk production and quality control. Maintaining farm equipment and facilities. Developing and implementing safety protocols. Monitoring animal health and implementing preventative measures. Overseeing milk processing and packaging. Managing inventory and ordering supplies. Maintaining financial records and budgeting. MINIMUM QUALIFICATIONS: Bachelor's degree in Dairy Science, Agriculture or related field. Extensive experience in dairy farming or processing. Strong leadership and management skills. Excellent communication and interpersonal abilities. Knowledge of industry regulations and safety procedures. Ability to operate farm equipment and machinery. WORKING CONDITIONS: Occasional travel to pick up supplies and attend meetings/trainings. Work done mostly outside and sometimes in a climate-controlled environment. PHYSICAL REQUIREMENTS: Physical activities include sitting, standing, walking, catching animals, heavy lifting (50 and occasionally up to 75 pounds), reaching over the shoulder and repeated bending USG Core Values Statement The University System of Georgia is comprised of our 26 institutions of higher education and learning, as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at ************************************************************************* Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at *********************************************** . Job Posted by ApplicantPro

FORT VALLEY STATE UNIVERSITY (FVSU), a state and land-grant institution of the University System of Georgia, invites applications for the position of Dairy Manager. Fort Valley State University, the only 1890 land-grant university in Georgia, is a comprehensive institution that provides an education to over 2,800 students including graduate students. The university is located in the town of Fort Valley in Peach County, the original site of the state's peach industry. Its 1,365-acre (5.52 km2) campus is Georgia's second-largest public university in area. Fort Valley State University is an affirmative action, equal opportunity institution and does not discriminate against applicants, students, or employees on the basis of race, gender, ethnicity, national origin, sexual orientation, religion, age, disability, or marital or veteran status. JOB SUMMARY: A dairy manager is responsible for overseeing the day-to-day operations of a dairy farm or a dairy processing facility. This includes managing a team of employees, maintaining high levels of milk production, and ensuring the safety and quality of dairy products. ESSENTIAL DUTIES/RESPONSIBILITIES: Supervising daily activities on the dairy farm or processing facility. Managing a team of employees and coordinating work schedules. Ensuring high levels of milk production and quality control. Maintaining farm equipment and facilities. Developing and implementing safety protocols. Monitoring animal health and implementing preventative measures. Overseeing milk processing and packaging. Managing inventory and ordering supplies. Maintaining financial records and budgeting. MINIMUM QUALIFICATIONS: Bachelor's degree in Dairy Science, Agriculture or related field. Extensive experience in dairy farming or processing. Strong leadership and management skills. Excellent communication and interpersonal abilities. Knowledge of industry regulations and safety procedures. Ability to operate farm equipment and machinery. WORKING CONDITIONS: Occasional travel to pick up supplies and attend meetings/trainings. Work done mostly outside and sometimes in a climate-controlled environment. PHYSICAL REQUIREMENTS: Physical activities include sitting, standing, walking, catching animals, heavy lifting (50 and occasionally up to 75 pounds), reaching over the shoulder and repeated bending USG Core Values Statement The University System of Georgia is comprised of our 26 institutions of higher education and learning, as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at ************************************************************************* Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at *********************************************** .

This job listing covers both the positions of Food Production Assistant and Cafe Barista/Cashier. Please specify during your interview which position you are applying for. To view each , click the links at the bottom of this listing. Essential Functions Greet guests with a warm, friendly demeanor. Provide exceptional customer service for all guests. Maintain knowledge of all food items on menu, including ingredients, preparations, and allergens. Maintain knowledge of unit offerings and operating procedures to aid guests in inquiries, seeking aid of a supervisor if necessary. Comply with all food handling safety procedures, which includes complying with HACCP regulations and procedures, knife safe procedures, practicing safe hygiene etc. Maintain kitchen and front of house communication and safety. Work quickly and efficiently with safety as a forefront. Make specialty beverages and sandwiches to order based on Grub Hub tickets. Come to each shift on time and in the proper uniform. Maintain a clean and sanitized workstation, cleaning as necessary and when required by standard operating procedures. Take and record food temperatures at required intervals. Replenish items on workstations and respectable units. Break down or reset assigned station before shift ends. Properly dispose and store food. Clean and sanitize workstations, counters, coolers, and handles. Empty garbage cans and sweep around stations as you go and after close of each day. Assist with preparing the dining room before, during, and after service. This may include cleaning and sanitizing tables, chairs, and high touch points, along with making the dining unit look inviting for guests. Assist guests with special requests. Communicate often, clearly, and professionally with co-workers and management. Assist with inventory, stocking, and requisitions as needed. Update and submit personal timecards. Find coverage for a shift you are unable to work and have that change approved by a supervisor or manager. Assist and perform in other duties as assigned. Availability Applicants must be able to work a minimum of two shifts and one on call shift per week. Hours of Operation and potential available shifts (We work around your class schedule) PayRate: $15.50 Hiring Manager: Aneesa Williams To view the for Cafe Barista/Cashier, click here. To view the job description for Food Production Assistant, click here.

Pay $45,000 to $60,000 (Base pay + potential bonus) We offer a competitive salary plus a great bonus plan that can significantly increase your income. Here are just a few of the benefits we offer: Medical, Dental, Vision, and Life Insurance 401K Paid Time Off Employee Meals Career Advancement Uniforms This is a salaried position that will require you to work a minimum of 45 hours per week. The Assistant General Manager will support the General Manager coordinating, directing and planning everyday business operations. The Assistant General Manager is a team builder and helps provide support and direction alongside the General Manager to ensure the operations of the business run smoothly. Job Expectations: The Assistant General Manager ensures that Assistant Managers, Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job and serves as acting General Manager (GM) when the GM is away from the Restaurant. Duties: Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities Abide and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination Communicate to their immediate Supervisor when additional training guidance and practice is needed Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity Organize shift schedules for Team Members and monitor attendance, tardiness, and time off Assign duties to specific Team Members based on role and skill level Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions Ensure Assistant Managers, Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc. Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results Provide direction, supervision, and feedback to maintain high levels of productivity and Team morale Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues Train new and current Team Members Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader Complete all required administrative duties and daily paperwork including required checklists Manage purchasing, inventory, maintenance, and other operational functions Develop strategies for better workplace efficiency and goal achievement Ensure all required administrative duties and daily paperwork including required checklists are completed Ensure Restaurant is opened and closed according to DHC Policy Establish an environment of trust to ensure honest, open, and direct communication Role model and set a positive example for the entire team in all aspects of business and personnel practices Follow all company guidelines for food and cash controls; follow all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Communicate effectively with Assistant Managers, Shift Leaders, Team Members and to resolve any interpersonal issues as needed Requirements: Current student or high school diploma/GED preferred Must be at least 18 years old and fluent in English Previous Assistant Manager/Shift Leader experience Certified in all stations as a Shift Leader following the DHC Training Program Flexibility to work nights, weekends, holidays, opening and closing shifts Ability to stand for long periods of time and work in a fast-paced environment Ability to bend and stoop and lift 50 - 75 lbs. comfortably Ability to work in close quarters and around heat Positive attitude while conducting any and all duties Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest's point of view Effective communicator with co-workers and the Restaurant Management Team Excellent organization, planning, time management, delegation, and problem-solving skills Strong attention to detail and ability to multitask Confident, proactive, and willing to take on challenges Transportation & Accessibility: Must have reliable transportation to work, a driver's license and proof of insurance Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

The Catering Manager oversees all aspects of the catering department, including planning, production, staffing, and execution of catered functions. This position ensures that every event from small meetings to large-scale functions is executed with excellence, reflecting ICA's standards of quality, service, and hospitality. The Catering Manager leads a team that delivers exceptional guest experiences while managing budgets, labor, and operational efficiency. Essential Duties & Responsibilities: Manage day to day catering operations from the initial catering request to event completion. Meet with internal and external customers to assess catering needs and expectations. Develop and maintain menus, banquet orders and pull sheets for all events. Supervise event setup, service, and breakdown; ensure food presentation and service meet quality expectations. Ensure all events are properly staffed, equipped, and executed according to ICA standards. Coordinate with the Dining Director, Executive Chef, Food Safety Coordinator, and Office Manager to train, schedule, and supervise the catering team, including servers, kitchen team and support personnel. Conduct pre-event briefings to ensure staff understand event flow, service expectations, and safety procedures. Foster a positive, professional work environment that emphasizes teamwork, accountability, and customer service. Monitor labor, food, and supply costs to meet financial goals. Track and report on catering sales, expenses, and profitability. Review invoices for accuracy. Build and maintain positive relationships with internal departments, clients, and guests. Handle client feedback and resolve issues promptly to ensure satisfaction and repeat business. Maintain accurate records of events, menus, and customer communications. Coordinate with the culinary team to ensure menu quality, accuracy, and portion control. Ensure all catering operations comply with health, safety, and sanitation regulations. Oversee inventory, equipment maintenance, and ordering of catering supplies. Other duties as assigned