Requirements Manager jobs at Hof's Hut Restaurant & Bakery - 142 jobs

Rich's, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others. Working in 100 locations globally, with annual sales exceeding $4 billion, Rich's is a global leader with a focus on everything that family makes possible. Rich's -Infinite Possibilities. One Family. Purpose Statement The Sanitation Manager manages all plant units responsible for monitoring and ensuring proper sanitation throughout the facility and meets all regulatory requirements. Also recommends improvements in manufacturing methods and sanitation practices to management. In addition to developing and implementing short-term and mid-term business plans for department, and assists in the development of the strategic plan for the plant and meets all regulatory requirements. Key Accountabilities and Outcomes Plans, manages and directs plant sanitation procedures, programs and regulatory requirements, ensuring all plant equipment is clean and safe for production. Ensures compliance with all standard operating procedures. Develops, implements and communicates short-term and mid-term (1 - 2 years) business plans for the operations, ensuring associates understand the link to the plant's, division's and the corporation's business plans and understand their role in accomplishing these plans. Assists in establishing the longer-term strategic plans for the plant. Develops operating policies and procedures as necessary. Oversees the tailoring and documenting of plant procedures related to approved cleaning chemicals and cleaning schedules. Mentors and motivates associates, providing training and development to optimize their performance and personal growth. Communicates performance standards to associates, recognizing and rewarding individual and team accomplishments and counseling performance problems. Ensures all associates have the resources and capabilities to effectively accomplish their responsibilities. May serve as a member of the plant's Steering Team. Monitors rodent and insect control program, including periodically checking weekly rodent reports and traps. Monitors microbiological reports from the plant to determine whether cleaning procedures are being followed. Implements corrective action as necessary. Participates in regular meetings with plant management to discuss quality and sanitation improvements. Facilitates problem resolution related to sanitation and quality issues. Develops, maintains and reports required operational information to management. Ensures that all GMP and Safety standards are in compliance. Participates in weekly GMP, sanitation and safety inspections throughout the production departments and corrects, or issues work orders to correct, any identified deficiencies. Follows up on work orders, with the appropriate Associates to ensure expeditious performance of the requested work. Keeps abreast of latest manufacturing technologies, systems, and sanitation practices. Performs other related responsibilities, as needed, to support Rich Products Corporation's business objectives. Knowledge, Skills, and Experience BA/BS degree in Business, Supply Chain Operations, Food Science, Engineering or related field. 5 years supervisory experience in a food-processing, pharmaceutical or chemical manufacturing organization, preferably using computerized manufacturing equipment. Working knowledge of FDA regulations, Good Manufacturing Practices (GMPs), sanitation processes/procedures and HACCP. Demonstrated understanding of production scheduling and other production variables such as run-rates, processing times, change-over times, etc. Demonstrated knowledge of efficient and safe manufacturing operations to include product and associate safety, OSHA standards, product quality (success rates), throughput delivery and cost control (minimizing downtime and waste, optimizing yield). Demonstrated ability to direct, coach, and train associates as well as plan, monitor and schedule work. Demonstrated ability to analyze and resolve problems. Demonstrated mechanical and spatial aptitude, including the ability to disassemble and reassemble equipment. Demonstrated ability to formulate and understand complex mathematical equations. Proficient using Excel or other spreadsheet software. Compensation In accordance with state law, the rat or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential and location. Annual Range/Hourly Rate $97,198.11 - $145,797.17 #LI-SH1 Rich Products Corporation, its subsidiaries and affiliates (“Rich's”), are committed to a policy of Equal Employment Opportunity standing up for fairness and maintaining a culture of belonging, to provide an exceptional experience for all. We will not discriminate against an applicant or employee on the basis of race, color, religion, sex, national origin, disability, military or veteran status, or any other Federal or State legally protected classes. The information collected by this application is solely to determine suitability for employment, verify identity, and maintain employment statistics on applicants. Applicants with disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done which will ensure an equal employment opportunity without imposing undue hardship on Rich's. Please contact Rich's Associate Experience Network at *************** if you need assistance completing this application or to otherwise participate in the application process.

Mattson Technology is a global company with nearly 30 years of experience delivering leading-edge technology and products in the Dry Strip, Plasma and Thermal markets to our customers. While we consider Silicon Valley our roots, we have evolved into a worldwide organization that includes manufacturing, research and development, customer support, finance and sales operations throughout Asia, Europe and North America. Our success is a result, in large part to the highly qualified and dedicated employees at Mattson Technology. Our employees represent a diverse group of individuals, committed to working as a team to deliver on our commitments. We value the ingenuity, flexibility, passion, knowledge and “can do” attitude that our employees exemplify daily. Job Summary: We are seeking a highly skilled Cyber Security Manager to lead our organization's security efforts, with a strong emphasis on securing the Microsoft 365 platform and enterprise network infrastructure. This role requires a strategic thinker who can develop and implement security policies while also possessing the technical expertise to perform hands-on hardening across all IT platforms. The ideal candidate will be responsible for overseeing security initiatives, managing risks, and ensuring compliance with industry standards and best practices. Key Responsibilities: Microsoft 365 Security & Governance: Develop and implement best-in-class security policies, configurations, and governance for Microsoft 365, including Azure AD, Exchange Online, SharePoint, OneDrive, and Teams. Monitor and respond to security threats using various security tools. Enforce identity and access management (IAM), including MFA, conditional access policies, role-based access control (RBAC), and privileged identity management (PIM). Assess and enhance data loss prevention (DLP), email security, and endpoint protection within the Microsoft ecosystem. Network Security & Infrastructure Hardening: Oversee and manage firewall configurations, VPNs, IDS/IPS, and network segmentation to enhance security posture. Ensure the security of on-premises and cloud network environments, including Azure, hybrid, and remote infrastructure. Perform vulnerability assessments and lead hardening efforts for servers, endpoints, and network devices. Implement and monitor architecture, endpoint detection and response (EDR), and security logging and monitoring solutions. Cybersecurity Strategy & Risk Management: Develop and execute a cybersecurity roadmap that aligns with business objectives and regulatory requirements. Conduct risk assessments, security audits, and incident response planning to mitigate potential threats. Lead and collaborate with IT and executive leadership to drive a culture of security awareness across the organization. Hands-On Security Operations & Incident Response: Investigate and respond to security incidents, breaches, and threats across all IT environments. Conduct penetration testing, log analysis, and threat intelligence to proactively identify and remediate vulnerabilities. Automate security tasks using PowerShell or other scripting languages for operational efficiency. Collaborate with third-party vendors and service providers to enhance security capabilities. Qualifications & Requirements: Bachelor's degree in Cybersecurity, Computer Science, Information Technology, or a related field (or equivalent experience). 5+ years of experience in cybersecurity, with at least 2 years in a managerial or leadership role. Strong expertise in Microsoft 365 security, Azure security, and cloud-based security frameworks. Hands-on experience with firewalls, endpoint security, IDS/IPS, SIEM solutions, and vulnerability management tools. In-depth knowledge of security best practices, compliance frameworks (e.g., NIST, CIS, ISO 27001), and risk management strategies. Experience in hardening IT systems, implementing security controls, and conducting security assessments. Strong analytical, problem-solving, and leadership skills with the ability to balance strategic planning and hands-on technical work. Professional certifications such as CISSP, CISM, Microsoft Security certifications (SC-200, SC-300, SC-400), or CEH are preferred. Salary Range: $130,000 - $185,640

Under the supervision of the Executive Chef, the Stewarding Manager is responsible for supervising and coordinating the activities of all hourly stewarding. MAIN RESPONSIBILITIES Scheduling of stewarding staff to ensure quality and profitability standards are met. Data entry of all outgoing and incoming pull sheets to ensure accurate inventory controls. Forecast labor and report payroll. Responsible for the departmental orientation of new employees, on-the-job training, discipline and informing staff of all appropriate safety and sanitation requirements. Coordinate and organize offsite catering events. Create and deploy training standards for the development of stewarding staff. Establish and implement preventive maintenance schedule and program. Work and negotiate pricing of stewarding materials with various vendors. OTHER RESPONSIBILITIES Establish and delegate work duties in each kitchen area. Check the entire facility relative to the cleanliness of all equipment and physical plant before closing. Maintain control of china, glassware, and silver during and between all F&B functions and departments. Notify the Director of Stewarding of any equipment repairs needed. Maintain safety-first environment with emphasis on proper working conditions and equipment Inventory of all necessary supplies for the department. Notify purchasing of ordering needs and timeline requirements. Do a monthly inventory of all supplies as directed. Supervise stewarding staff in daily operations. Responsible for the maintenance and cleanliness of all areas of operation. Ensure that pull orders are filled completely before being taken by the banquet servers. POSITION REQUIREMENTS 5 years of previous hospitality experience in F&B in a leadership capacity Hotels or Convention Centers (inclusive of both front and back of the house). Must be Bilingual in English and Spanish Excellent written and communication skills. Computer experience (i.e. Microsoft Word, Outlook, Excel). Hours may be extended or irregular to include nights, weekends, and holidays. Full knowledge of labor forecasting procedures. Full knowledge about all equipment used in department (dishwashers, hot boxes, etc). Knowledge of all chemicals, their interaction, and use. Experience working collective bargaining agreements. Must have profit and loss responsibility as well as considerable knowledge of financial information relating to profit and loss sales and capital expenses. Demonstrate successful interfacing with a variety of organization functions to get the job done. Must be able to lift heavy objects weighing 50 lbs. Must have a valid Class C driver's license. Team San Jose is an equal opportunity employer

Sentral is a network of communities redefining the way people live. Sentral's mission is to be the leading residential hospitality operator through superior performance, enhanced experience, and a network of connected communities. We take the convenience, connection, and comfort of home to new heights-we call it Home+. Our one-of-a-kind communities offer unrivaled locations, innovative tech-enabled services, and premium amenities to enhance everyday life. Sentral lets you live life on your own terms in the heart of the world's best cities: Atlanta, Austin, Chicago, Denver, Los Angeles, Miami, Nashville, Oakland, Philadelphia, Pittsburgh, Portland, San Francisco, San Jose, Santa Monica, Scottsdale, and Seattle, with more coming soon. Our core values reflect our commitment to our employees, as we are service first in our actions, value thinking like an owner, and continuously strive to make one another better. We strongly believe in continuous personal improvement, career growth and diversity in our workforce. With ongoing learning & development offerings, leadership coaching and mentorship programs, we foster an empowered environment rooted in empathy and growth. Our team members are curious explorers who never stop learning and who strive for great outcomes. Learn more about us at **************** Position Overview and Responsibilities At Sentral, we are building a team of people-first focused individuals who thrive on going above and beyond. Ideal candidates will exemplify a can-do attitude, a growth mindset, and an entrepreneurial drive. Successful candidates will be proactive, solution-oriented, and have strong ownership of their work. The Lifestyle Manager will be responsible for supporting the planning and execution of all member, resident and guest experiences. This position will collaborate jointly with the Director of Lifestyle to direct the resident and guest programming ensuring all amenity spaces are consistently set and activated. The Lifestyle Manager will also be responsible for fostering and maintaining relationships with preferred service providers within the local + wider community to ensure exclusive offerings are made available to residents. This is an in-person position located on-site of the property. What You'll Do: Uphold Sentral's standards, best practices, policies and procedures, and value of excellence in customer service Build the company image by cultivating relationships with influential companies and figures throughout the area. Assist with oversight of the budget, procurement of supplies needed to execute activations + events, mood board creation per activation + resident event, who/what/when/where document completion + Lifestyle folder oversight in the Google Drive Coordinate all engagement events and activities Assist in overseeing the food and beverage operations for our Members' club Coordinate onsite events and outings, and support group activities to increase Member + Resident participation Assist with amenity space reservations + 3rd party services Conduct Facility walk thru to ensure safe & appropriate operation of equipment Synchronize Member and Resident check-ins and Reservations Assist with guest policies and liability waivers for 1st time guests Own all lifestyle announcement creation + execution for the Sentral Life App as it relates to lifestyle programming Support the narrative around the amenity and service experience to present to potential residents inclusive of actively participating in all weekly activations. Be available consistently for all shifts on the 5th + 41st floor amenity spaces in order to familiarize new + existing residents with our services and their new home. Effectively motivate team members on a daily basis to promote a positive and exciting work environment. Prioritize and fulfill the requests of all residents and guests with great friendliness, efficiency, confidentiality, and professionalism. Greet residents by their name and with a smile to make guests feel welcomed and valued. Develop positive relationships with residents to create a personal and welcoming environment. Provide exceptional customer service by adhering to company standards and responding promptly to all resident questions, concerns and requests. Prepare + drive various programming + partnership narratives, lessons learned, and playbooks for development projects. Inspect Property routinely to ensure optimal conditions and report any repair or replacement needs to the respective Directors. Perform other related duties and assignments as needed and assigned Skills and Experience High school diploma or GED required Minimum 4 years customer service experience Minimum 4 years Food and Beverage leadership experience Supervisory experience a plus Wellness and Fitness experience a plus Ability to sell/lease and drive sales without hesitation Solid understanding of Microsoft Office (Outlook, Excel, Word) Excellent verbal and written communication skills Keen attention to detail with a creative problem-solving approach Ability to work independently and as part of a team Ability to make decisions and initiate action within established guidelines Comfortable working under pressure, handling stressful situations, and acting decisively in an aggressive environment Ability to work a flexible schedule, including evenings and weekends Community Team Perks + Benefits • Health & Wellness: We offer multiple medical, dental, and vision health plan options that begin the first month after your start date! There is one fully company-paid plan (no monthly premiums for you)*, and HSA and FSA options to set aside pre-tax dollars. *Premiums apply for spouse, dependent, or family coverage plans • Invest in Your Future: Eligible after just three months of employment, we offer a 401(k) with a 4% company match to help you reach your savings goals. • Time Off That Grows with You: In addition to 11 paid holidays, Sentral offers 8 different types of paid time off (PTO) to meet all of life's demands. These 8 types of PTO include personal days that have no waiting period to use, one floating holiday each year, Enrichment Hours for volunteering or career development, and more! • Travel Discount: Team members (and their friends and families) receive travel discounts when they stay at a Sentral community. • Deep Savings: All team members are Sentral receive discounted rates on pet insurance, attractions, rental cars, shows, events, and more! The following requirements are intended to reflect the expected work environment and physical demands of the role. Candidate must be able to perform the following activities with or without reasonable accommodation to be successful in the role: Stand behind a desk for the majority of an 8-hour shift Move body in repetitive motions for extended periods of time Work in a space that includes indoor and outdoor spaces, with and without covering Move throughout the property as needed Transport boxes and equipment weighing up to 20 pounds Communicate with other persons in the building Observe details in surrounding areas and on a screen If you require accommodations to the above listed job duties or would like to request accommodations during the interview process, please indicate so on your applications in the "Accommodations" section. Sentral is dedicated to creating a diverse and inclusive work environment that champions all backgrounds, identities, and voices. We strive to cultivate a space where our team members feel valued, and our residents feel loved. While there is no exact recipe for ensuring our residents feel loved, we believe a key ingredient is seeking and employing individuals that reflect the uniqueness of our residents. As an Equal Opportunity Employer, we do not discriminate based upon actual or perceived race, religion, color, national origin, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.

Direct and organize the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. ESSENTIAL FUNCTIONS 1. Plan and direct the functions of administration and planning of the Outlets to meet the daily needs of operation. o Supports and manages the Hotel Outlets while working closely with the Restaurant General Manager and other hotel department managers. o Responsible for short and long term planning of all Outlets (Restaurant, Grab & Go, Bar, and Pool Operations). o Ensure effective hiring, training, coaching, and career development. o Lead and coach the team towards achieving exceptional guest service and associate satisfaction results. o Full understanding of Associate Engagement Survey o Develop and implement creative strategies for revenue enhancement and cost containment. o Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans. o Responsible for maintaining high energy, positive attitude, and professional appearance. o Plan, coordinate & manage special events and holiday functions. o Ability to take the initiative to run the outlets as a free standing 2. Develop, implement and monitor schedules for the operation of all restaurants and bars and In-room Dining to achieve a profitable result. 3. Participate with the chef, in the creation of attractive and merchandising menus designed to attract a predetermined customer market. 4. Implement effective control of food, beverage and labor costs among your departments. 5. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 6. Regularly review and evaluate the degree of customer acceptance of the individual restaurants. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. 7. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Monitor hotel activities and troubleshoot problems. Operate word processing program in computer. Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. Additional duties as necessary and assigned. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. Ability to access and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to distinguish product quality, taste, texture and presentation and observe preparation. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 15 lbs. occasionally. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Qualifications QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelor's Degree preferred. Experience 4-6 years' experience in overall Food & Beverage operation as well as 2-3 years management experience required. Licenses or Certificates Must have up to date Food Handler's Card Must have TIPS certification Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad's standards. Attendance: Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Ownership: This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Solea Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Solea Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Solea Carlsbad Resort & Spa's owner or operator.

Join the Sushi Roku Team - Now Hiring a Manager! Are you ready to be part of something truly exciting? Sushi Roku Palo Alto is looking for enthusiastic, hard-working Manager to join our dynamic team! Sushi Roku is revolutionizing the Japanese dining experience. As part of the renowned Innovative Dining Group, which includes hot spots like BOA Steakhouse and Katana, Sushi Roku blends inventive sushi creations, bold fusion dishes, a lively atmosphere, and an expertly crafted cocktail menu. We've quickly become the go-to destination for food lovers, trendsetters, and tastemakers from LA, Orange County, Las Vegas, Austin, and beyond. If you're passionate about hospitality and want to be part of a high-energy team in one of Southern California's most sought-after dining spots, we want you on board! What You'll Do: A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities: Assist the General Manager with staffing, training and development for all hourly front-of-house employees. Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures. Reinforce company rules at all times, including uniform, grooming and timeliness of employees. Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff. Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements. Aid the General Manager in investigating and resolving guest complaints. Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency. Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Embody and deliver on exceptional service and hospitality Requirements What we are looking for: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures. Demonstrate strong operational skills and excellent customer service skills. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems. Be a creative thinker who can run the restaurant while generating new sources of revenue. Have the ability to remain calm and composed under pressure. Excellent communication skills, both written and verbal. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. At the time of hire, must have a valid Food Handler Card, a valid Alcohol Awareness Training Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Direct and organize the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. ESSENTIAL FUNCTIONS 1. Plan and direct the functions of administration and planning of the Outlets to meet the daily needs of operation. o Supports and manages the Hotel Outlets while working closely with the Restaurant General Manager and other hotel department managers. o Responsible for short and long term planning of all Outlets (Restaurant, Grab & Go, Bar, and Pool Operations). o Ensure effective hiring, training, coaching, and career development. o Lead and coach the team towards achieving exceptional guest service and associate satisfaction results. o Full understanding of Associate Engagement Survey o Develop and implement creative strategies for revenue enhancement and cost containment. o Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans. o Responsible for maintaining high energy, positive attitude, and professional appearance. o Plan, coordinate & manage special events and holiday functions. o Ability to take the initiative to run the outlets as a free standing 2. Develop, implement and monitor schedules for the operation of all restaurants and bars and In-room Dining to achieve a profitable result. 3. Participate with the chef, in the creation of attractive and merchandising menus designed to attract a predetermined customer market. 4. Implement effective control of food, beverage and labor costs among your departments. 5. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 6. Regularly review and evaluate the degree of customer acceptance of the individual restaurants. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. 7. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: * Monitor hotel activities and troubleshoot problems. * Operate word processing program in computer. * Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. * Additional duties as necessary and assigned. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. * Ability to access and accurately input information using a moderately complex computer system. * Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. * Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. * Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands * Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. * Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. * Ability to distinguish product quality, taste, texture and presentation and observe preparation. * Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. * Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. * Must be able to lift up to 15 lbs. occasionally. * May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. * Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. * Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. * Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. * Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. * Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. * Requires manual dexterity to use and operate all necessary equipment. * Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

REPORTS TO: General Manager STATEMENT: This position is fully accountable for the profitable operation of a specific shift designated by the General Manager while adhering to all company guidelines and regulations. Ensure the restaurant is in full compliance to all local, state and federal regulations to include health regulations, hour and wage regulations, age restrictions, fair employment practices, ADA and any other appropriate regulations required for the legal operation of the business. Ensure knowledge, adherence and enforcement of all Firehouse Subs Policies and Procedures. Ensures the profitability of the business by operation shifts within established guidelines and requirements for food cost, labor, controllables, utilities and sales growth. Providing leadership to the restaurant team to consistently meet standards of superior guest service, quality and cleanliness while embracing the Firehouse Subs “culture” and mission and vision statements. Assists the GM in coordinating and implementing current operations game plans and company initiatives in a profitable and timely manner. Participates in interviewing, hiring, training and disciplining employees under the guidance of the GM. Ensure all required programs, reports and legal documents are accurate, complete and accomplished on schedule. Actively participates in all Public Safety Foundation initiatives. Represents Firehouse Subs in a professional, positive manner at all times. Communicates effectively to the GM/Owner any and all issues that may impact our business. Able to work on their feet for up to 13 hours at a time. Able to lift up to 50 lbs. Any other duties assigned by GM/Owner. Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation . The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: Hearty and Flavorful Food Heartfelt Service, and Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

Join the Sushi Roku Team - Now Hiring a Manager! Are you ready to be part of something truly exciting? Sushi Roku Santa Monica is looking for enthusiastic, hard-working Manager to join our dynamic team! Sushi Roku is revolutionizing the Japanese dining experience. As part of the renowned Innovative Dining Group, which includes hot spots like BOA Steakhouse and Katana, Sushi Roku blends inventive sushi creations, bold fusion dishes, a lively atmosphere, and an expertly crafted cocktail menu. We've quickly become the go-to destination for food lovers, trendsetters, and tastemakers from LA, Orange County, Las Vegas, Austin, and beyond. If you're passionate about hospitality and want to be part of a high-energy team in one of Southern California's most sought-after dining spots, we want you on board! What You'll Do: A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities: Assist the General Manager with staffing, training and development for all hourly front-of-house employees. Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures. Reinforce company rules at all times, including uniform, grooming and timeliness of employees. Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff. Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements. Aid the General Manager in investigating and resolving guest complaints. Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency. Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Embody and deliver on exceptional service and hospitality Requirements What we are looking for: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures. Demonstrate strong operational skills and excellent customer service skills. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems. Be a creative thinker who can run the restaurant while generating new sources of revenue. Have the ability to remain calm and composed under pressure. Excellent communication skills, both written and verbal. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. At the time of hire, must have a valid Food Handler Card, a valid Alcohol Awareness Training Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

A Peter Piper Pizza Manager supervises and trains a team of 20 to 45 team members to ensure excellent guest service standards. A Manager oversees food preparation, safety and quality; and develops ideas to exceed sales goals while in a fast-paced, high-energy environment where EVERY GUEST LEAVES HAPPY. We are in the business of making kids and families feel special when they come together to celebrate. We are open weekends, late evenings and holidays. A Manager must be able to work flexible hours and be available to work up to 55 hours per week on any shift. Responsibilities: Overall operation of a single restaurant ensuring desired restaurant outcomes (increased sale profitability and employee retention) Ability to interact with customers, provide excellent guest service, effective dining room management and answer guest inquiries and complaints Motivate and direct team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings Assume full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control procedures, maintaining inventory, producing quality products, managing labor, and reviewing financial reporting to enhance restaurant results Ability to operate point of sale terminal Minimum Qualifications Must be at least eighteen (18) years of age High School Diploma or GED required Pass the Company's background process Have a clear driving record and proof of insurance Able to lift/move up to 50 pounds Able to stand for long periods of time Within 90 days of employment a Manager must obtain a valid, state approved Seller/Server Certification for alcohol and obtain a health certification. No visible tattoos on the head, neck or face above the uniform and no visible tattoos on arms or hands, except for one smaller than 1 inch by 1 inch, unless concealed with clothing or natural colored concealer May perform essential functions and duties, as listed in the restaurant Manager job description. Knowledge, Skills, Abilities and Worker Characteristics Good oral communication and interpersonal skills Professional personal appearance Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form Ability to use a computer and calculator Willing to accomplish all restaurant tasks Comfortable working in a fast-paced environment Ability to interact productively with co-workers and function well in a team environment Ability to resolve guest issues with tact Ability to work flexible hours. Ability to work days, evenings, and weekends Benefits: Competitive Salaries Excellent Benefit Package (health insurance, dental, vision, generous vacation, 401(k), short term disability, etc. College Tuition Reimbursement Program

Join the Sushi Roku/BOA Steakhouse Team - Now Hiring - Manager Sushi Roku/BOA Steakhouse Manhattan Beach is looking for enthusiastic, hard-working Manager to join our dynamic team! What You'll Do A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities Have an extensive knowledge of our restaurant's food offerings and beverage program Assist the General Manager with staffing, training and development for all hourly front-of-house employees Ensure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and procedures Reinforce company rules at all times, including uniform, grooming and timeliness of employees Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements Aid the General Manager in investigating and resolving guest complaints Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Be a creative thinker who can run the restaurant while generating new sources of revenue Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements What we are looking for: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures Demonstrate strong operational skills and impeccably high standards of service. Must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Ability to communicate effectively with co-workers and guests. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems Knowledge of Japanese cuisine is a plus! Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. A valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire. Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Why Sushi Roku? Be part of a trendy, award-winning team in one of the best neighborhoods in Southern California. Opportunities for growth and advancement within a leading restaurant group. Competitive pay and great benefits. Work in a vibrant, fun, and fast-paced environment. Ready to join a team that's changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest! Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

A Peter Piper Pizza Manager supervises and trains a team of 20 to 45 team members to ensure excellent guest service standards. A Manager oversees food preparation, safety and quality; and develops ideas to exceed sales goals while in a fast-paced, high-energy environment where EVERY GUEST LEAVES HAPPY. We are in the business of making kids and families feel special when they come together to celebrate. We are open weekends, late evenings and holidays. A Manager must be able to work flexible hours and be available to work up to 55 hours per week on any shift. Responsibilities: Overall operation of a single restaurant ensuring desired restaurant outcomes (increased sale profitability and employee retention) Ability to interact with customers, provide excellent guest service, effective dining room management and answer guest inquiries and complaints Motivate and direct team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings Assume full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control procedures, maintaining inventory, producing quality products, managing labor, and reviewing financial reporting to enhance restaurant results Ability to operate point of sale terminal Minimum Qualifications Must be at least eighteen (18) years of age High School Diploma or GED required Pass the Company's background process Have a clear driving record and proof of insurance Able to lift/move up to 50 pounds Able to stand for long periods of time Within 90 days of employment a Manager must obtain a valid, state approved Seller/Server Certification for alcohol and obtain a health certification. No visible tattoos on the head, neck or face above the uniform and no visible tattoos on arms or hands, except for one smaller than 1 inch by 1 inch, unless concealed with clothing or natural colored concealer May perform essential functions and duties, as listed in the restaurant Manager job description. Knowledge, Skills, Abilities and Worker Characteristics Good oral communication and interpersonal skills Professional personal appearance Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form Ability to use a computer and calculator Willing to accomplish all restaurant tasks Comfortable working in a fast-paced environment Ability to interact productively with co-workers and function well in a team environment Ability to resolve guest issues with tact Ability to work flexible hours. Ability to work days, evenings, and weekends Benefits: Competitive Salaries Excellent Benefit Package (health insurance, dental, vision, generous vacation, 401(k), short term disability, etc. College Tuition Reimbursement Program

A Peter Piper Pizza Manager supervises and trains a team of 20 to 45 team members to ensure excellent guest service standards. A Manager oversees food preparation, safety and quality; and develops ideas to exceed sales goals while in a fast-paced, high-energy environment where EVERY GUEST LEAVES HAPPY. We are in the business of making kids and families feel special when they come together to celebrate. We are open weekends, late evenings and holidays. A Manager must be able to work flexible hours and be available to work up to 55 hours per week on any shift. Responsibilities: Overall operation of a single restaurant ensuring desired restaurant outcomes (increased sale profitability and employee retention) Ability to interact with customers, provide excellent guest service, effective dining room management and answer guest inquiries and complaints Motivate and direct team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings Assume full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control procedures, maintaining inventory, producing quality products, managing labor, and reviewing financial reporting to enhance restaurant results Ability to operate point of sale terminal Minimum Qualifications Must be at least eighteen (18) years of age High School Diploma or GED required Pass the Company's background process Have a clear driving record and proof of insurance Able to lift/move up to 50 pounds Able to stand for long periods of time Within 90 days of employment a Manager must obtain a valid, state approved Seller/Server Certification for alcohol and obtain a health certification. No visible tattoos on the head, neck or face above the uniform and no visible tattoos on arms or hands, except for one smaller than 1 inch by 1 inch, unless concealed with clothing or natural colored concealer May perform essential functions and duties, as listed in the restaurant Manager job description. Knowledge, Skills, Abilities and Worker Characteristics Good oral communication and interpersonal skills Professional personal appearance Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form Ability to use a computer and calculator Willing to accomplish all restaurant tasks Comfortable working in a fast-paced environment Ability to interact productively with co-workers and function well in a team environment Ability to resolve guest issues with tact Ability to work flexible hours. Ability to work days, evenings, and weekends Benefits: Competitive Salaries Excellent Benefit Package (health insurance, dental, vision, generous vacation, 401(k), short term disability, etc. College Tuition Reimbursement Program

Peter Piper Pizza Manager supervises and trains a team of 20 to 45 team members to ensure excellent guest service standards. A Manager oversees food preparation, safety and quality; and develops ideas to exceed sales goals while in a fast-paced, high-energy environment where EVERY GUEST LEAVES HAPPY. We are in the business of making kids and families feel special when they come together to celebrate. We are open weekends, late evenings and holidays. A Manager must be able to work flexible hours and be available to work up to 55 hours per week on any shift. Responsibilities: Overall operation of a single restaurant ensuring desired restaurant outcomes (increased sale profitability and employee retention) Ability to interact with customers, provide excellent guest service, effective dining room management and answer guest inquiries and complaints Motivate and direct team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings Assume full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control procedures, maintaining inventory, producing quality products, managing labor, and reviewing financial reporting to enhance restaurant results Ability to operate point of sale terminal Minimum Qualifications Must be at least eighteen (18) years of age High School Diploma or GED required Pass the Company's background process Have a clear driving record and proof of insurance Able to lift/move up to 50 pounds Able to stand for long periods of time Within 90 days of employment a Manager must obtain a valid, state approved Seller/Server Certification for alcohol and obtain a health certification. No visible tattoos on the head, neck or face above the uniform and no visible tattoos on arms or hands, except for one smaller than 1 inch by 1 inch, unless concealed with clothing or natural colored concealer May perform essential functions and duties, as listed in the restaurant Manager job description. Knowledge, Skills, Abilities and Worker Characteristics Good oral communication and interpersonal skills Professional personal appearance Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form Ability to use a computer and calculator Willing to accomplish all restaurant tasks Comfortable working in a fast-paced environment Ability to interact productively with co-workers and function well in a team environment Ability to resolve guest issues with tact Ability to work flexible hours. Ability to work days, evenings, and weekends Benefits: Competitive Salaries Excellent Benefit Package (health insurance, dental, vision, generous vacation, 401(k), short term disability, etc. College Tuition Reimbursement Program

Floor Manager at Eureka! At Eureka! we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka! is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you. If this sounds like you, keep reading! Purpose of the Position Floor Managers provide crucial leadership and guidance to the organization's front-of-house operations. Floor Managers are responsible for ensuring exceptional service, maintaining operational efficiency, and fostering a positive and productive work environment. They uphold Eureka!'s values and standards, driving growth and development for team members. Essential Job Functions Live our values of Energy, Discovery, Community at all times Passion for the brand Entrepreneurial spirit Project management competency and confidence Growth mindset (i.e., a “can-do” attitude) Effective teamwork skills Strong communication skills (verbal, non-verbal, and electronic) Genuinely friendly interpersonal skills Strong analytical skills Inspiring personality Position Requirements Human Resources: Recruit, train, coach, counsel, and discipline employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures. Cultivates a work environment that promotes growth and development. Strategic Restaurant Operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialogue and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. Financial Operations: Achieve restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Cost Control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis. Litigation Control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county, and city codes, laws and regulations; and landlord lease requirements. Safety/Sanitary Standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways, and exits. Ambiance Control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Continuing Education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations. Requirements Include Excellent verbal and written communication skills. Excellent interpersonal and conflict resolution skills. Excellent organizational skills and attention to detail. Strong analytical and problem-solving skills. Strong supervisory and leadership skills. Superior EcoSure inspection scores consistently. Physical Demands and Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast-paced and congested environment that will occasionally be loud, hot, and/or physically demanding. Contingency This job is contingent upon submission of proof of full vaccination against COVID-19, specifically that you are 14 days past receipt of the second shot of a two-shot vaccine or 14 days past receipt of a single-dose vaccine. Please complete the Vaccination Attestation Form in SuccessFactors within three days of your first day of employment or contact Alma Sierra in the event you are seeking an accommodation with respect to this requirement for medical or religious reasons.

Floor Manager at Eureka! At Eureka! we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka! is an expression of delight in finding, discovering, or solving something and this exclamation of joy starts with you. If this sounds like you, keep reading! Purpose of the Position Floor Managers provide crucial leadership and guidance to the organization's front-of-house operations. Floor Managers are responsible for ensuring exceptional service, maintaining operational efficiency, and fostering a positive and productive work environment. They uphold Eureka!'s values and standards, driving growth and development for team members. Essential Job Functions * Live our values of Energy, Discovery, Community at all times * Passion for the brand * Entrepreneurial spirit * Project management competency and confidence * Growth mindset (i.e., a "can-do" attitude) * Effective teamwork skills * Strong communication skills (verbal, non-verbal, and electronic) * Genuinely friendly interpersonal skills * Strong analytical skills * Inspiring personality Position Requirements * Human Resources: Recruit, train, coach, counsel, and discipline employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures. Cultivates a work environment that promotes growth and development. * Strategic Restaurant Operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialogue and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. * Financial Operations: Achieve restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. * Cost Control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis. * Litigation Control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county, and city codes, laws and regulations; and landlord lease requirements. * Safety/Sanitary Standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways, and exits. * Ambiance Control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. * Continuing Education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations. Requirements Include * Excellent verbal and written communication skills. * Excellent interpersonal and conflict resolution skills. * Excellent organizational skills and attention to detail. * Strong analytical and problem-solving skills. * Strong supervisory and leadership skills. * Superior EcoSure inspection scores consistently. Physical Demands and Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast-paced and congested environment that will occasionally be loud, hot, and/or physically demanding. Contingency This job is contingent upon submission of proof of full vaccination against COVID-19, specifically that you are 14 days past receipt of the second shot of a two-shot vaccine or 14 days past receipt of a single-dose vaccine. Please complete the Vaccination Attestation Form in SuccessFactors within three days of your first day of employment or contact Alma Sierra in the event you are seeking an accommodation with respect to this requirement for medical or religious reasons. Essential Job Functions * Live our values of Energy, Discovery, Community at all times * Passion for the brand * Entrepreneurial spirit * Project management competency and confidence * Growth mindset (i.e., a "can-do" attitude) * Effective teamwork skills * Strong communication skills (verbal, non-verbal, and electronic) * Genuinely friendly interpersonal skills * Strong analytical skills * Inspiring personality Position Duties - Daily * Opening and closing checklists * Daily "Taste-Plate" log * Verify time and temperature logs * Order accurately and to par * Support line operations * Prep List * Verify labor * Verify invoices and credits * RAFTT execution * Completion of 7/28 Position Duties - Weekly/Monthly * Place food orders * Chemical ordering * Paper goods order * Building maintenance

The F&B Manager is responsible for the overall operation and profitability of the F&B function, including the Ribbonwood Grill and Bar departments. This position will serve as the point of contact for on/off-site catered events and In Room Dining. The F&B Manager must be skilled with sourcing product and creating/executing creative F&B promotions. In addition to maintaining high F&B quality, this position must establish structure and consistency with the team and operations to ensure the highest level of guest satisfaction. DUTIES AND RESPONSIBILITIES 1. Participates in the development and implementation of business strategies within the Casino which are aligned with Cahuillas overall mission, vision, values, and strategies. Develops and implements strategies for achieving F&B goals and supports achievement of the goals of the property. Monitors status regularly and adjusts strategies as appropriate. Participates in the development the annual budget in conjunction with other department managers. Participates in the development of the quarterly F&B marketing plan and strategies. Continually improves F&B and adheres to Cahuilla Casino Hotels policies and standards. 2. Maximizes profitability and revenue by directing the F&B operations Leverages system-wide expertise and resources where possible to incorporate best practices and deliver services on a cost-effective basis. Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems. Audits and maintains food handling and safety, ensuring all F&B staff maintain valid required certifications. Responds timely to food safety inspections and reports. Oversees monthly F&B inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting F&B performance. Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc. Continually inspects for cleanliness and maintenance of all F&B areas. Continually inspects to ensure all safety measures are in place and being followed in all F&B areas per OSHA guidelines. Continually inspects to ensure all team members are following and utilizing safety measures in all F&B areas per OSHA guidelines. Ensures outlets meet or exceed directed standards. Reviews guest complaints and responds as appropriate. 3. Supports catering sales goals by executing Player Development, Human Resources Team Member Events, and outside functions effectively. Communicates to prospective catering customers Clarifies customer requirements and suggests alternative menus, themes, etc. Prepares proposals for client which outline details of proposed functions; coordinates preparation of estimates with F&B and other departments if needed Prepares accurate BEOs. Negotiates sale of catering sales functions. Conducts on-site client inspections to illustrate available services, know meeting and sleeping room set-ups and capabilities. Monitors customer satisfaction with catering business; follows-up with key contacts on a regular basis to assess satisfaction. Ensure all materials used are in accordance with CCH standards. 4. Develops and implements strategies and practices which support team member engagement Recruits and selects qualified candidates. Provides team members with the orientation and training needed to understand expectations and perform job responsibilities. Communicates performance expectations and on-going feedback to team members. Provides coaching and counseling as needed to achieve performance objectives. Drives team member engagement through the creation and implementation of departmental action plans. 5. Works with Cahuillas Warehouse department, Buyer, and food vendors to maintain high food quality Establishes relationships with food vendors and works with Cahuillas Buyer to negotiate pricing where possible. Identifies vendor fairs to attend and also participates in food tastings. Assists Accounting with any vendor disputes regarding invoices and payment. 6. Communicates effectively with guests, management, and team members. Ensures all leads on potential on/off-site events are communicated to F&B leadership and Senior leadership; Works closely with Cahuillas Marketing team to support and execute F&B outlets including advertising and public relations campaigns through local sources. Works closely with Restaurant and Kitchen Supervisors and Lead positions to maximize revenue while meeting or exceeding guest expectations. Reports F&B revenue, costs, KPIs, and prepares other reports regularly for management. SUPERVISORY RESPONSIBILITIES Directly supervises hourly team members and all contract related staff, while maintaining accountability for all restaurant and bar Front of House (FOH) and Back of House (BOH). Makes decisions on matters of importance to positively impact guest service and business. Establish and implement effective training programs which focus on high quality service and thorough product knowledge. Develop team members by providing ongoing training, feedback, establishing performance expectations, holding team members accountable in a fair, consistent, and timely manner, and conduct timely performance evaluations. Manage FOH staffing, scheduling, and payroll per budget. Review BOH staffing, schedule, and payroll per budget and offer recommendations as needed. Investigate and resolve guest complaints concerning food quality and service. Maintain point of sale, liquor pour, product procurement, and item database systems. Prepare restaurant, bar and liquor inventory location orders and manage the scheduling of product and supply delivery to ensure that a sufficient supply to service peak periods is always available. Ensure health and sanitation protocols are practiced by F&B FOH and BOH team members and standards are always met. Create and maintain guest-driven operations, empowering team members to excel in superior guest service. Drive results through staff professional development and appropriate training programs that monitor results through evaluation, inspection, and analysis. Create succession plans to mentor and prepare high-potential team members for promotional opportunities. Lead by example and by being present. Walk around and remain both visible and available to all team members. Perform additional duties and responsibilities as required and assigned by the Asst. Director of Hospitality and Director of Operations. Qualifications QUALIFICATIONS Must have five (5) years of experience in the F&B industry, including three (3) years of restaurant management experience and catering or banquet experience. Bachelors degree in Restaurant Management or related concentration. Comparable combination of education and past work experience that is relevant to the position may be considered in lieu of the minimum education experience requirement. Must be able to identify strategic issues, prioritize workload, as well as identify and develop effective programs and initiatives to maximize performance. Working knowledge of profit and loss statements. Excellent customer service relations. Must be able to obtain and retain gaming license through Cahuilla Tribal Gaming Agency. Must be able to effectively represent the gaming enterprise in a public venue. Must possess demonstrated leadership ability, as well as organizational and strategic agility. Must demonstrate effective managerial problem-solving, critical thinking skills with the ability to exercise independent judgement. Must have the ability to inform and communicate orally and in writing in diverse and challenging situations to address problems promptly and successfully. Must have the ability to identify and prioritize issues as appropriate in effort to drive measurable results. Must demonstrate the ability to delegate and/or assign responsibilities and coordinate activities to meet objectives in an efficient and timely manner. Must demonstrate the ability for team member development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable. Must possess the ability to successfully interact with the public, team members, management, tribal enterprises, and county and state agencies. POS knowledge and acumen - Agilysys POS knowledge desired. PHYSICAL REQUIREMENTS/WORKING CONDITIONS The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. While performing the duties of this job, the team member is frequently required to walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop, or bend, and speak and hear. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. While performing the essential functions of this position, the team member is occasionally exposed to outdoor weather conditions and required to move about the Casino floor and exposed to a non-smoke free environment. Cahuilla Casino is committed to a drug and alcohol-free workplace. Any job offer is conditional upon successful passing of a pre-employment drug test and must qualify for a Cahuilla Gaming License, which includes an extensive background security check. A drug test will be required prior to employment and periodically thereafter. NOTE This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties will not alter the overall evaluation of the position.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. As a luxury lifestyle hotel brand inspired by nature, we cultivate the best of eco-conscious design and sustainable architecture, together with extraordinary comfort and an unrivaled level of service. We are inspired by a simple idea: those that travel the world also care about it. Our hotel upholds this vision by channeling nature through design and culinary partnerships, while connecting with the local community and taking sustainable steps to make a big difference. We have an opportunity for a service-minded VIP Manager to lead and inspire our great-natured service team. It's a role in which you'll be constantly interacting with guests, whether you're welcoming them from across an ocean or just around the corner. And you'll be teaching others to do the same, so leading by example is everything in this role. Work with all operational departments to maximize guest engagement and seek out opportunities for guest-centric experiences throughout the hotel and partner with operational departments to ensure flawless execution. * Serve as hotel ambassador for Redwood (VIP), long stay, special attention and celebrity guests. * Contact guests prior to arrival to determine needs, preferences and opportunities to personalize the guest's stay. * Communicate vital guest information to applicable operational departments. * Coordinate pre-arrival requests and amenities for incoming guests, ensuring all requests are prepared and the room is ready prior to arrival. * Greet guests upon arrival and coordinate with operational departments to ensure a seamless guest experience. * Review guest comments, guest satisfaction results and other data to identify areas for improvement. Oversee management of guest feedback and post stay communication, responding to and handling guest opportunities and challenges. * Customize opportunities and experiences for guests above and beyond operational standards. About you... Passionate about hotel operations and guest service with a minimum of 2 years of similar work experience. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. Prior experience in a quality luxury hotel brand. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Annual Pay: $78,000-$80,000 Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

At Eureka!, we make people feel good and feel alive through our shared values of Energy, Discovery, and Community. We are passionate about creating unforgettable dining experiences through genuine hospitality, innovative menus, and an engaging atmosphere. As we continue to expand, we are seeking an experienced and driven Manager (M) to join our team. THE PERKS!: * Competitive Salary * Weekly Pay * Quarterly Bonus Incentive * Fun & Fast Paced Environment * Company contests that include experiential trips to exciting beverage and food destinations. * Growth Opportunities - We promote 65% from within * Management Development * Benefits that include access to medical, dental and vision coverage (Full Time) * Employee Assistance Program - focusing on mental health providing licensed counseling, community support and much more Purpose of the Position The Manager is a key leader responsible for supporting the General Manager in overseeing daily restaurant operations, driving sales, ensuring guest satisfaction, and developing team members. This role serves as a partner in achieving financial goals, maintaining operational excellence, and cultivating a culture that reflects the values of Eureka! Restaurant Group. Essential Job Functions * Live our values of Energy, Discovery, and Community at all times. * Support the GM in overseeing day-to-day restaurant operations. * Deliver outstanding guest experiences by upholding Eureka!'s hospitality standards. * Lead and motivate front-of-house and back-of-house teams to achieve service excellence. * Manage scheduling, labor costs, and staffing to align with sales and productivity goals. * Assist in recruitment, training, coaching, and performance management of team members. * Ensure compliance with health, safety, and sanitation standards. * Monitor financial performance (P&Ls) and assist in driving revenue growth. * Partner with the GM to implement local marketing, community engagement, and sales initiatives. * Step in as acting GM when needed, ensuring continuity of leadership. Qualifications * Displays a strong example and passion for our culture on every shift - EDC! * At least 21 years of age * Food Manager certified * TIPs Certified * Minimum 2 years management experience in high-volume restaurant * Human Resources: Recruit, train, coach, counsel, and align employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures * Strategic Restaurant Operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialog and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. Physical Demands & Work Environment Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion; working with and around hot, cold, and hazardous equipment in a fast paced and congested environment that will occasionally be loud, hot, cold and/or physically demanding. Position requires regular travel that consists of driving; limited travel that consist of driving and/or airplane flights for a period of one or more days therein requiring one or more overnight stays. Notice of travel may be given with very short notice. Position requires occasional training that may take place on or off-site, by phone and/or online. At-Will Statement & Disclaimer This position is at-will. Managers have the right to resign at any time, for any reason, with or without notice, with or without cause. Likewise, Eureka! has the right to terminate employment at any time, for any reason, with or without notice, with or without cause. This at-will employment relationship will remain in full force and effect notwithstanding any changes that may occur in position, title, pay or other terms or conditions of employment with Eureka! This is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities or working conditions associated with the position. Nonessential functions of the job may be required to perform other related duties as assigned. Human Resources: Recruit, train, coach, counsel, and discipline employees; communicate job expectations; monitor, appraise, and review job contributions; enforce policies and procedures. Strategic restaurant operations: Contribute accurate information and thoughtful recommendations to the company's strategic plan through daily dialog and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change. Financial operations: Achieve restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Cost control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis. Litigation control: Avoid legal challenges by conforming to Alcoholic Beverage Commission (ABC) regulations; federal, state, county and city codes, laws and regulations; and landlord lease requirements. Bar operations: Maximize bar profitability by ensuring portion control and monitoring accuracy of charges. Safety/Sanitary standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lot, walkways and exits. Ambiance control: Maintain restaurant ambiance by controlling restaurant lights, light dimmers, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Continuing education: Update job knowledge by participating in educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations