Kitchen manager jobs in California - 6,636 jobs

Join Our Team as an Assistant Restaurant Manager in a dynamic airport restaurant environment! Are you an experienced foodservice professional with a passion for high-volume, a stickler for food safety, and a knack for leadership? $68,000 - $75,000 / year Opportunity for quarterly bonus and year-end super bonus Career Growth Opportunities 401K with amazing company match We have an exciting opportunity for an Assistant Restaurant Manager in the San Jose Mineta International Airport (SJC). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you! Our restaurant portfolio in the San Jose Mineta International Airport includes brands such as: Jim Stumps, Tap and Pour, Peets Coffee, Einstein Bros Bagels, and many more. What You'll Do: Oversee Front and Back of House Operations Ensure Food Quality and Safety Control Costs Lead and Develop the Team Maintain Systems and Standards Merchandising Office Management Forecasting and Budgeting Problem Solving What We're Looking For: Minimum of 2 years of restaurant management experience in a full-service restaurant w/bar environment. Full-service restaurant management required, proficiency in MS Office and POS systems, and strong organizational abilities. Strong communication skills, ability to work with executives and diverse teams, and a proven track record in conflict resolution. High School Diploma or equivalent; Associate's degree or relevant coursework preferred. Why Join Us? Exciting Work Environment: Be part of a high-energy, fast-paced airport setting. Career Growth: SSP America is one of the world's largest restaurant operators, offering ample opportunities for advancement. Comprehensive Benefits: Health, Dental, Vision, Life Insurance, Paid Time Off, 401K with company match, and Employee Assistance Program. Ready to Apply? If you're ready to lead in a fast-paced, high-volume environment and make your mark, we want to hear from you! Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.

Press Tab to Move to Skip to Content Link Select how often (in days) to receive an alert: The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement-and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visitinglife WorksRestaurantGroup.com The salary range for this position is $90,000.00 to $100,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership: Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. Ensure food services appropriately connects to the Executional Framework. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees. Ensure safety and sanitation standards in all operations. Client Relationship: Identify client needs and effectively communicate operational progress. Financial Performance: Adopt Aramark process and systems. Build revenue and manage budget, including cost controls regarding food, beverage and labor. Ensure the completion and maintenance of P&L statements. Achieve food and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines. Productivity: Implement and maintain Aramark agenda for both labor and food initiatives. Create value through efficient operations, appropriate cost controls and profit management. Full compliance with Operational Excellence fundamentals, including food and labor. Direct and oversee operations related to production, distribution and food service. Compliance: Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Key Responsibilities Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development. Develops operational component forecasts and can explain variances. Responsible for components accounting functions. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training. Recruits, hires, develops and retains front line team. Conducts period inventory. Maintains records to comply with ARAMARK, government and accrediting agency standards. Interacts with Client Management and maintains effective client and customer relations at all levels with client organization. May participate in sales process and negotiation of contracts. Looks for opportunities to implement new products and services which support sales growth and client retention. Additional Responsibilities Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility). Develop and implement food service plans aligned with the client\'s mission and vision, to include sustainable practices. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of experience. Requires at least 1-3 years of experience in a management role. Requires previous experience in food service. Requires a bachelor's degree or equivalent experience. Strong communication skills. Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships. Ability to demonstrate excellent customer service using Aramark\'s standard model. Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers. Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you\'re pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at***************************** or connect with us on Facebook ,Instagram and Twitter. Nearest Major Market: San Francisco Nearest Secondary Market: Oakland #J-18808-Ljbffr

SUMMARY: The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Restaurant General Manager oversees the inventory and ordering of food and supplies, optimizes profits and ensures the guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager. Primary Responsibilities include: FINANCIAL Adhere to company standards and service levels to increase sales. Manage costs to meet budget targets focusing on but not limited to cost of sales, labor costs and cash over/short. Analyze variances and initiate corrective actions with a high sense of urgency. Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. FOOD SAFETY AND PLANNING Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with health and legal regulations. Responsible for ensuring consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Maintain accurate inventory and control cost of goods. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributor, and schedule the delivery of food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines. Complete weekly Food Excellence Self-Assessment. GUEST SERVICE Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. OPERATIONS Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Calls Medcor in case of an employee injury. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Complete one Food Excellence audit on the restaurant each week. PERSONNEL Recruiting, selecting, training, assigning, supervising, coaching, counseling, and when necessary, terminating employees. Ensures all employees complete training. Communicating job expectations, planning, monitoring, and enforcing policies and procedures. Develop employees by providing ongoing feedback and establishing performance expectations. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is fully staffed for all shifts. Conducts a monthly meeting with staff. Develops employees to become Shift Leaders and future General Managers. ACCOUNTABILITIES Maintains compliance with all state, local and federal regulations, as well as company policies and procedures. Performs loss prevention audits to ensure all laws are being followed. Upholds company's purpose and values Keeps District Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggest alternative courses of action. Completes job responsibilities in a timely and effective manner Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Accomplishes company goals by accepting ownership Performs other duties and responsibilities as required or requested. WORK SCHEDULE Works 50 hours/week, or more based on restaurant needs. Works 3 of the busiest days. Works at least 2 opening, 2 mid, and 1 closing shift. Compensation is dependent on experience. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

Dining Room Manager Compensation: $75,000 to $90,000 base salary Schedule: Sunday and Mondays off. Benefits: Medical and Dental insurance covered at 100% We are conducting a search for a polished and poised Dining Room Manager to join an iconic, chef-driven restaurant in San Fransisco, CA. We are seeking a hospitality-driven, hands-on leader who brings warmth, humility, and strong service instincts to the floor. The ideal candidate has a deep understanding of fine-dining service details and can balance an active floor presence with core operational responsibilities. What you bring to the table: 3+ years of experience as a floor manager in an elevated or fine-dining environment Strong, confident floor leadership with the ability to stay engaged during service Working knowledge of FOH administrative functions including inventory management and ordering for supplies, beer, and wine A hands-on, service-oriented management style with a strong eye for detail Ability to coach, mentor, and develop team members. Leads by example Familiarity with Italian cuisine and Italian wine is not required, but highly valued Why you'll love working here: You'll join a restaurant that values thoughtful leadership, hospitality warmth, and guest relationships Opportunity to grow as an operator with direct guidance and mentorship from a respected, long-tenured hospitality professional. Strong benefits package: Health and dental insurance covered at no cost to employee Work life balance: Sunday and Mondays as set days off plus PTO. 45-50 hour work weeks. Bonus potential may also be available

This is a position within Keller Executive Search and not with one of its clients. This senior position will lead General Management for Keller Executive Search in San Francisco, California, United States, shaping strategy, building scalable processes, and partnering across the firm to deliver measurable impact. Key Responsibilities Define the General Management vision, roadmap, and annual operating plan aligned to business goals. Build and lead a high‑performing General Management team; set clear objectives and coach managers. Own General Management KPIs and reporting; drive continuous improvement and operational excellence. Establish scalable policies, processes, and tooling for General Management across regions. Partner with executive leadership and cross‑functional stakeholders to deliver outcomes. Manage budgets, vendors, and risk within the General Management portfolio. Qualifications 7+ years of progressive experience in General Management with 4+ years leading managers. Proven track record building programs at regional or global scale. Strong analytical skills; ability to translate data into decisions. Excellent communication and stakeholder‑management skills. Bachelor's degree required; advanced degree or relevant certification preferred. Experience in professional services or recruitment industry is an advantage. Compensation and Benefits Salary range: $185,000-$230,000 USD Opportunities for professional growth. Company culture: Flat management structure with direct access to decision-makers. Open communication environment. Equal Employment Opportunity Statement Keller Executive Search provides equal employment opportunities to all qualified applicants and employees. Employment decisions are based on merit, qualifications, and business needs, without regard to protected characteristics under applicable law. Commitment to Diversity An inclusive and equitable workplace is actively fostered. Hiring, development, and advancement practices are designed to broaden representation and ensure fair access to opportunity. Data Protection and Privacy Personal data is processed solely for recruitment and employment purposes, in accordance with applicable data‑protection laws (including GDPR where relevant). Information may be retained for compliance and legitimate interests, subject to data minimization and security controls. Pay Equity Compensation practices are reviewed to support pay equity for substantially similar work, accounting for bona fide factors such as experience, education, and performance. Health and Safety Workplace health and safety obligations are observed in line with applicable national and local requirements. Employees are expected to follow all safety policies and promptly report hazards. Compliance with Law All recruitment, selection, and employment practices are conducted in compliance with applicable laws and regulations in the jurisdiction of employment. Note This job posting may be for a position with Keller Executive Search or one of our clients. The specific employer will be identified during the application and interview process. Employment laws and requirements may vary depending on the employer and location. #J-18808-Ljbffr

Our Food and Beverage Team plays an integral role in every aspect of our hotels. As part of the culinary experience , you will be consistently presented with a comprehensive range of responsibilities that keep the department well-ordered, while engaging the guests and Team Members. You will thrive in a high-volume, intense atmosphere and operate with integrity for follow up and follow through for success. We love people who love a challenge and excel. We are currently searching for a passionate, methodical, well-ordered, intricately creative Beverage Manager to support the best and most innovative team in the luxury hospitality industry today. Inside Tip: If you are creative mixologist and know how to create exquisitely elegant and divine delight for customers, if you are a person who is methodical, proactive, intuitive, innovative, responsible, systematized and can lead a team of very engaged and driven individuals, then you may be precisely the leader we are looking for. About you... Passionate about luxury hospitality and service with a minimum of 2 year of similar work experience and 3 years of having managed a cocktail restaurant and bar. Must have experience with executing creative cocktail recipes while researching the latest trends in cocktails, beer, spirits, and wine. Experienced in scheduling, minimizing labor costs, and streamlining processes. Passionate about training staff, a relationship builder, a listener, a voice of reason, and a leader. Experienced in an administrative role (inventory, payroll, cost control) strong organization and technical skills, ability to multi-task and a team player. Is flexible and willing to meet the demands of a 24-hour operation. Able to work long hours. Must be energetic, passionate, and dedicated.

This position is for a travel Registered Nurse specializing in Emergency Department care, working 12-hour night shifts for a 13-week assignment in Bakersfield, California. Host Healthcare provides comprehensive support including travel reimbursements, housing, benefits, and 24/7 assistance to travel nurses. The role emphasizes delivering emergency medical care while offering nurses a comfortable and well-supported travel experience. Host Healthcare is seeking a travel nurse RN ED - Emergency Department for a travel nursing job in Bakersfield, California. Job Description & Requirements Specialty: ED - Emergency Department Discipline: RN Start Date: Duration: 13 weeks 36 hours per week Shift: 12 hours, nights Employment Type: Travel Host Healthcare Job ID #a1fVJ000007HXZpYAO. Pay package is based on 12 hour shifts and 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: RN - Emergency Room About Host Healthcare At Host Healthcare, we provide a truly comfortable experience as you explore your travel nursing, therapy, or allied career. We make your travel healthcare journey easy by taking care of all the details, so you don't have to. We are on a mission to help others live better and we do this by helping the healers of the world be as comfortable as possible. With access to tens of thousands of travel nursing, therapy, and allied jobs in all 50 states, our responsive and friendly recruiters find your dream position based on what's important to you. During your assignment, get access to premium benefits, including Day 1 medical that continues up to 30 days between assignments, 401K matching, travel reimbursements, dedicated housing support, and more. We also offer 24/7 support from our team and access to our on-staff clinicians so you can feel comfortable and confident throughout your entire assignment. Travel comfortably with Host Healthcare. Benefits Referral bonus School loan reimbursement Vision benefits Wellness and fitness programs Company provided housing options License and certification reimbursement Life insurance Medical benefits Mileage reimbursement Pet insurance Discount program Employee assistance programs Guaranteed Hours Health savings account Holiday Pay 401k retirement plan Continuing Education Dental benefits Keywords: travel nurse, emergency department nurse, RN, night shift nurse, travel nursing jobs, healthcare travel, emergency room, host healthcare, medical benefits, nursing assignment

We are seeking a Food and Beverage Manager to join our team. The position works with the Food & Beverage Director and the team to ensure that Menlo Tavern operates smoothly, and that our Banquet & Catering teams are fully supported and all our on- and off site events are reflective of our commitment to service. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure excellent direction in the standards and practices of service Direct and monitor services staff's adherence to technical and hospitality service standards. Ensure that guests receive excellent service and hospitality. Effectively perform open - and closing duties and properly secure the operation. Ensure excellent maintenance and cleanliness of the dining room, service stations and surrounding areas at all times. Organize and complete the administrative set up and break down of service (including but not limited to; creating floor plans, menus, associate check in, cash outs, bank close outs etc. Maintain positive working relationships with kitchen leaders and line staff throughout service periods. Attend to guests, ensure, and provide excellent service and hospitality to all guests. Adhere to all policies and procedures pertaining to personal appearance, attendance and conduct. Remain current and compliant with the human resources practices and policies. Ensure that the payroll process is completed accurately, on time and according to business and accounting procedures. Keep associates informed of all benefit related activities, meetings and offerings. Build and foster a culture of enlightened hospitality and a high-performing team, develop and achieve individual performance goals and metrics and develop associates to reach the common goal of growing the business. In collaboration with the F&B management team, build a high performing team; continuously strengthen the brand and culture by delivering uncommon hospitality and excellence to guests, while building and strengthening core business through regular guest and business development. Collaborate with the management team, in line with the Executive Chef, to determine goals, timelines and tactics to achieve industry recognition. Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Proficient in Excel, Word, Outlook etc. Excellent understanding of fine dining food, reservations, service and beverage programs and overall food and beverage knowledge. Ability to multi- task in an ever changing and busy restaurant environment. Demonstrated problem solving and delegation skills. Demonstrate a “coach in the moment” willingness and ability. Proven ability; lead by example, excellent verbal and written communication, attention to detail, always learning, humility and confidence, restaurant financial knowledge, profit & loss, budget, labor cost, POS systems, excellent time management and organizational skills. Must be knowledgeable and skilled at service standards, guest relations and etiquette. The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations. Excellent organizational skills. Ability to move through a crowded Restaurant to monitor activity. Ability to read, listen and communicate effectively in English. Above average math skills. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Able to work in a fast paced environment. The ability to speak Spanish is preferred. Meets legal age requirements for the position. EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Three plus years of operations/culinary supervisory experience in hospitality and fine dining is preferred. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand. The associate frequently is required to walk, sit; carry, balance use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate must frequently lift and/or move up to 50 pounds. PAY SCALE The salary for this position is between $70,000 and $75,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education. The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

Food Service Lead/ Supervisor| Dual Hospital Leadership | San Jose, CA | $70-$75/Hr | Immediate Start Are you a results-driven Food Service Manager with a passion for delivering exceptional dining experiences in a fast-paced healthcare environment? We're seeking a dynamic leader to oversee high-volume meal preparation and delivery across two leading hospitals in San Jose. This is your opportunity to lead a talented team, drive operational excellence, and make a significant impact on patient nutrition. Why You'll Thrive in This Role: Competitive Pay: Earn $70.00 - $75.00 per hour (DOE). Dual Hospital Leadership: Oversee food service operations at two San Jose locations. Flexible Scheduling: Enjoy a 5-day work week with varied shift options. Impactful Leadership: Lead, train, and mentor a dedicated food service team. Career Growth: Drive menu planning, cost control, and operational improvements. Comprehensive Benefits: Including health insurance, weekly payroll, and 24/7 support. Referral Bonus: Earn $500 for successful referrals! Your Key Responsibilities: Supervise and coordinate food preparation, cooking, delivery, and service. Lead and train staff, ensuring high performance and adherence to standards. Manage food production, inventory, and cost control. Enforce HACCP and food safety standards. Drive menu planning and ensure nutritional compliance. Maintain equipment and ensure a safe, sanitary work environment. Develop and implement efficient operational procedures. What We're Looking For (Required Qualifications): 60 semester units of college coursework in a related field OR equivalent experience. Minimum of 6 months-1 year of healthcare lead and/or supervisory experience in high volume cooking Minimum 1-2 years of supervisory experience in acute care setting Healthcare Experience in Supervisory role Current ServSafe Manager Certification or can obtain before assignment. Ability to manage stressful situations calmly. Flexibility to work at two San Jose hospital locations. Computer literacy. Ability to obtain Food Safety Management Certificate within six months. About Us: Power Personnel - Your Trusted Healthcare Staffing Partner Since 1994, Power Personnel has been connecting healthcare professionals with top opportunities in Northern California. We are committed to providing competitive pay, excellent working conditions, and personalized service. Ready to Lead and Innovate? Apply Today!

Why work for Fairmont? At Fairmont, our passion is to connect our guests to the very best of our destinations. From the beaches of Hawaii to the deserts of the United Arab Emirates to the heart of London, our hotels offer guests extraordinary places, created by combining unique architecture, expressive decor and artistry, and magnificent features. Add engaging service, and the result is an unforgettable guest experience. Job Description Food & Beverage Outlet Manager As the Food and Beverage Outlet Manager, you are responsible for managing the daily F&B operations, including the selection, development and performance management of employees. In addition, you oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. What you will be doing: Operational Leadership: Lead and oversee daily operations of the food and beverage department, specific outlets, or event venues. Ensure that all areas operate smoothly, in alignment with hotel standards, and exceed guest expectations. Problem-solving, and organizational skills. Guest Service Excellence: Quickly and professionally handle guest concerns, ensuring satisfaction and a memorable experience. Passion for guest service and an ability to inspire the team to exceed guest expectations. Anticipate guest needs and create a welcoming atmosphere to foster loyalty. Team Management: Recruit, train, and develop staff to foster a high-performing and guest-focused team. Manage team scheduling, allocate resources, and maintain open communication to support team morale and effectiveness. Revenue Maximization & Cost Management: Implement strategies, promotional offers, and practices to increase revenue while balancing costs. Manage inventory, control expenses, and work closely with the finance team to optimize budget adherence. Event Coordination & Execution: Collaborate with clients to understand event requirements and ensure flawless execution. Oversee the setup, breakdown, and management of event, working with other departments for seamless service. Compliance & Safety: Ensure adherence to all health, safety, and hotel policies. Maintain the highest standards of hygiene, sanitation, and food safety practices across all managed areas. Inventory & Supply Chain Management: Monitor stock levels, place orders as necessary, and work closely with suppliers to secure the best quality products within budget constraints. Interdepartmental Collaboration: Foster strong relationships with other hotel departments, such as Sales, Marketing, and Housekeeping, to enhance guest services and operational efficiency. Qualifications Your experience and skills include: University degree in Hotel/Restaurant management or related discipline a strong asset Minimum of 2 years' experience as Manager in a high volume Food & Beverage operation, preferably within luxury hotels Strong ability to manage teams effectively, with a focus on coaching and mentoring employees Exceptional organizational skills with the ability to manage multiple priorities and timelines Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company Policies and procedures, personnel management, recordkeeping, and preparation of reports Must possess a valid driver's license Knowledge of CBA compliance and experience managing unionized teams, preferred Additional Information What is in it for you: Salary Range: $78,000 - $85,000 USD Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe. We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH Competitive Health Benefit Package within 30 days of employment 401(k)/Roth IRA Eligibility after 60 days of employment Cell Phone Usage Reimbursement Your team and working environment: What was true in 1966 remains true to this day: The Century Plaza Hotel is part of a visionary development intent on doing what others could only imagine. Previously deemed the "Western White House," (as the only venue outside the White House to host state dinners), Century Plaza's place in history remains unshakeable. A modernized take on luxury and elevated guest experience from product to people enlivens the real wow factor. This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" This experience begins with a new kind of workplace, one where the energy is contagious, the stories are invigorating, and the challenges present inspiring opportunities to make your mark. We provide an environment of trust, respect, and integrity. A home away from home. Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accor's Employee Value Proposition, we ensure fair treatment and a workplace free from discrimination & harassment. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Century Plaza is an Equal Opportunity Employer EEO M/F/V/D Visa Requirements: Must provide proof of current eligibility to be employed in the United States of America.

This position is for a Travel Emergency Department Nurse Shift Manager requiring 1-2 years of RN experience in an emergency department setting. The role involves working 12-hour night shifts over a 13-week travel assignment in Bakersfield, California. The employer, GetMed Staffing, Inc., specializes in healthcare recruiting and offers benefits including insurance and retirement plans. GetMed Staffing, Inc. is seeking a travel nurse RN ED - Emergency Department for a travel nursing job in Bakersfield, California. Job Description & Requirements Specialty: ED - Emergency Department Discipline: RN Start Date: Duration: 13 weeks 36 hours per week Shift: 12 hours, nights Employment Type: Travel GetMed Staffing is searching for a strong ER RN to assist our traveler-friendly client. A minimum of 1-2 years of experience is required. Traveling with GetMed Staffing offers the unique opportunity to gain diverse experiences, both personally and professionally. Gain experience that matters. GetMed Staffing, Inc. Job ID #. Pay package is based on 12 hour shifts and 36.0 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: RN:ER,19:00:00-07:00:00 About GetMed Staffing, Inc. We are a diversity owned company, specializing in healthcare recruiting services. We truly understand how important a healthcare travelers' relationship is with their recruiter, as well as our relationship is with our healthcare facilities. We recognize that the needs of our healthcare travelers can vary, and therefore we provide the personalized touch necessary to ensure a successful travel assignment each and every time. Our healthcare facilities and clients benefit from us putting our healthcare travelers first. GetMed Staffing is excited to be a leader within the industry by focusing on providing healthcare travelers with more choices and possibilities as they plan for their next healthcare travel assignment. Benefits Life insurance Medical benefits Dental benefits Vision benefits 401k retirement plan Keywords: travel nurse, emergency department nurse, RN shift manager, travel nursing job, emergency room nurse, nurse staffing, night shift nurse, healthcare traveler, Bakersfield nursing jobs

Food & Beverage Director JOB #74477 Job Description: Food & Beverage Manager Our client operates a recreational facility that offers a variety of swimming, tennis and clubhouse activities. It is a private, member-owned golf and country club. They are looking to fill the position of a Food & Beverage Job Summary: The Food & Beverage Manager is responsible for leading and elevating the dining experience for Members and guests by overseeing all food and beverage operations at the Club. This position ensures that service standards reflect the highest level of hospitality and professionalism, maintaining an exceptional atmosphere in all dining areas, lounges, and banquet facilities. The Manager will drive operational excellence, member satisfaction, and financial performance while upholding the traditions and prestige of the Club. Essential Duties & Responsibilities: Service & Operations Management: Establish and enforce premier service standards, ensuring an elegant and seamless dining experience in all Club dining areas and events. Oversee all aspects of dining room preparation, including staffing levels, table settings, linens, glassware, and overall ambiance. Conduct regular walk-throughs of all food and beverage outlets to ensure a consistent, high-quality experience for Members and guests. Maintain a visible presence on the floor, engaging with Members to anticipate needs and enhance their experience. Staffing & Training: Hire, train, and develop service staff with a focus on professionalism, attention to detail, and superior hospitality. Ensure staff are in proper uniform and adhere to the Club's dress code and appearance standards. Conduct pre-shift, pre-meal, and pre-event meetings to maintain clear communication and alignment across all departments. Evaluate and mentor staff performance, providing feedback and corrective action when necessary. Member Relations & Service Excellence: Cultivate strong relationships with Members, ensuring personalized service and responsiveness to preferences. Address and resolve member concerns with discretion and professionalism, ensuring an exceptional experience. Implement service enhancements and training programs to exceed member expectations consistently. Financial & Inventory Management: Develop and monitor budgets, controlling costs while optimizing revenue opportunities through strategic menu planning, promotions, and special events. Conduct monthly beverage inventories and quarterly audits of china, glassware, and silverware. Implement strategic upselling initiatives and train staff in effective sales techniques to maximize profitability. Event Coordination & Collaboration: Work closely with the Executive Chef to design and maintain seasonal menus that reflect the Club's culinary excellence. Collaborate with event planning teams to execute seamless private events, banquets, and Club functions. Ensure proper staffing and coordination for all special events, ensuring a high-caliber guest experience. Compliance & Safety: Enforce all food safety, sanitation, and alcohol service policies, ensuring compliance with Club standards and local regulations. Train staff in responsible alcohol service, including legal drinking age verification and handling intoxicated guests appropriately. Serve as Manager on Duty (MOD) when necessary, ensuring the Club is secure and operations run smoothly. Qualifications & Skills: Proven leadership experience in a high-end hospitality, private club, or fine dining setting. Exceptional knowledge of food, wine, and beverage service standards. Strong financial acumen with experience in budgeting, cost control, and revenue generation. Outstanding interpersonal and communication skills, with a commitment to elite-level service. Ability to train, develop, and inspire a team to uphold the highest standards of excellence. Experience with point-of-sale (POS) systems and club management software is a plus. This position requires a hands-on leader who thrives in a luxury service environment, ensuring that every dining experience reflects the exclusivity and prestige of the Club. Location: Fresno, CA. Benefits Medical Dental Life Insurance Profit-Sharing 401K *Waiting period may apply. Only full-time employees eligible Experience: 5 years+ minimum Work Hours: Wednesday - Saturday + Sunday (as needed) - Various Hours Compensation: $68,000 - $75,000 base salary (DOE) + bonus potential EEO: This company is an Employment Equity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex or national origin. Qualified minorities, women and veterans are encouraged to apply. California applicants: to see how we protect your data, visit our website at *********************************************************

General Manager of Monte's - Opening Soon Reports to: Director of Operations Key relationships: Managing Partners, Director of Operations, Executive Chef Employment Classification: Exempt, Full-Time Tip Eligible: No Monte's will focus on being a casual, community-driven space focusing on produce sourced from Rincon Hill Farm, as well as Central California Coast's bounty of produce, seafood, and protein. The menu will be farm-driven and fun, balancing comfort and creativity through highlighting seasonal ingredients, bold flavors, and an unfussy approach to cooking. General Description: The General Manager is responsible for managing all restaurant operations in accordance with standardized policies to ensure the restaurant runs smoothly, best practices are in place to drive revenue and profitability, and acts as the leader to drive the culture and morale of the team. Essential Duties & Responsibilities The essential functions include, but are not limited to the following and may change or be adjusted at any time: Work with the Director of Operations to set the direction of the business in day-to-day operations as well as developing and executing a plan to drive sales, manage costs, and grow the business. Prepare FOH schedule with oversight from the Director of Operations; ensures the FOH is properly staffed and in line with labor budget goals. Manage FOH staff employee relations and disciplinary action, with oversight from the Director of Operations. Manage daily reporting of FOH labor, including managing timesheets and sales reports. Assist Director of Operations with payroll administration by providing timely updates to labor reports, expenses, and new hire onboarding. Report all repair and maintenance needs to the Director of Operations in a timely manner to ensure safety and aesthetic consistency on a daily basis. Work directly with the leadership team to promote a strong and unified leadership dynamic-breaking barriers of separation between FOH and BOH. Lead daily pre-shift meetings, updating staff on operational and service changes and encouraging an open-door environment. Oversee and manage the dining room management team, ensuring that they are performing up to standard and supporting the needs of the restaurant in their given roles. Manage upkeep of FOH training materials, working collaboratively with the Director of Operations to ensure service standards are communicated and upheld. Enhance and strengthen guest relationships, established and new, recognizing regular guests and VIPs. Promote cooperative effort, a team spirit, good morale and positive culture among employees. Resolve complaints from guests in a polite, friendly manner, ensuring complaints are escalated to the Director of Operations when necessary. Ensure the entire space looks, smells, and feels great (lighting, temperature, bathrooms, cleanliness, and seating arrangements) Participate in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) Set an example for impeccable service, maintaining the ability to do any FOH job in the restaurant in the absence of staff or during moments of high volume. Responsible for ensuring that all opening duties, server checkouts, and restaurant closing duties are performed daily to standards, delegating this responsibility when appropriate. Maintain a strong understanding of company background, core values and philosophy. Adhere to all company safety and sanitation policies and procedures. Perform other work-related duties as assigned. Brand Understand and communicate Monte's values and brand philosophy to customers and staff and set the tone for a positive work environment. Promote Monte's vision while establishing us as an innovator within our industry. Actively involved in Monte's publicity opportunities and community outreach. Walks the talk with who we are and what we stand for internally and externally. Brings to life a guest-centric vision with our retail operations. Sanitation, Hygiene, and Safety Maintain and strictly abide by state sanitation/health regulations and hotel requirements and procedures. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Inspect the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards. Reports to the General Manager of any maintenance or repairs needed. Inform supervisor on duty immediately of any DOH or OSHA/workplace safety violations. Maintain proper storage procedures as specified by Department of Health requirements. Menu Knowledge Maintain an understanding of Monte's food menu. Have a grasp of Monte's beverage program and be able to summarize our philosophy and identify our different offerings. Understand different types of allergy restrictions and help communicate potential issues to floor and kitchen staff. Experience/Education Minimum 5-7 years working in a high-touch restaurant environment. Restaurant Management Certification or college degree, preferred. Previous management experience required. Experience with operations management, team management, and team development. Proficient in a variety of technology systems, especially Google Suite, Toast POS, Resy, and 7Shifts. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Hold valid ABC certificates Willingness to maintain a clean, healthy, and safe working environment. Ability to coordinate multiple activities with attention to detail. Ability to work independently, with minimal supervision. Physical Demands and Work Environment Polished personal presentation: grooming meets Company standards, as outlined by Employee Handbook. Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the restaurant. Ability to handle stress under pressure. Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds. Ability to work varied hours/days as business dictates. Ability to stand and walk for up to 8-10 hours a day, including moving between multiple levels while utilizing stairs. Endwell Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

The Travel Emergency Department Nurse Shift Manager is a registered nurse specializing in emergency care, responsible for quickly assessing, treating, and monitoring patients with urgent medical needs during 12-hour night shifts. This travel nursing role lasts 13 weeks and requires a minimum of one year of acute care experience along with an active RN license. The position offers competitive compensation, comprehensive health benefits, housing allowances, and professional support through Cross Country Nurses. Cross Country Nurses is seeking a travel nurse RN ED - Emergency Department for a travel nursing job in Bakersfield, California. & Requirements Specialty: ED - Emergency Department Discipline: RN Start Date: Duration: 13 weeks 36 hours per week Shift: 12 hours, nights Employment Type: Travel Job Description As an emergency room nurse (RN ER), you will be the first line of defense for patients who require any type of urgent medical care. You will treat patients who are suffering from trauma, injury or severe medical conditions. Working quickly to assess the condition of the patient, you will provide necessary care, monitor health conditions, administer medicine, and utilize medical equipment. Once the patient is stabilized and their medical problem is treated, you will then determine whether the patient should be discharged or make arrangements for a longer hospital stay. Minimum Requirements At least 1 year of recent acute care experience in specialty Active RN license Benefits The benefits of taking a travel nursing job with Cross Country include: Private housing or generous housing allowance Comprehensive health insurance with prescription coverage Dependent health insurance with prescription coverage Competitive salaries Referral bonuses Travel reimbursement 401(k) retirement plan Direct deposit/free checking Unlimited free CE credits Cross Country Job ID #. Pay package is based on 12 hour shifts and 36 hours per week (subject to confirmation) with tax-free stipend amount to be determined. Posted job title: Registered Nurse / Emergency Room About Cross Country Nurses You care for others - we're here to care for you. At Cross Country, we know travel nursing is about more than just the job. It's about building a career that supports your lifestyle, your values, and your impact. We offer competitive pay, full benefits, and 24/7 support from a team that truly understands what it means to be on the front lines. Wherever your journey takes you, we're with you every step of the way. Let's build your best life - one assignment at a time. Benefits • 401k retirement plan • Referral bonus Keywords: emergency department nurse, travel nurse, registered nurse, ED nurse, acute care nurse, night shift nurse, nursing travel job, patient care, medical emergency treatment, healthcare nursing

SkillSetGroup is seeking an experienced General Manager/Project Manager for a DIRECT HIRE position in the Terra Bella/Porterville, CA area. This position will be responsible for developing & growing a new in-house technology in the agricultural/water management industry. The ideal candidate will have experience with overseeing business, development, and operational launch of new revenue streams. This will be a full-time, remote/hybrid position. Start-up opportunity for industrial ag tech seasoned manager Technology developed at in-house R&D lab is being spun off Oversee business, development, and operational launch of business Consists of primary electronic device, sensors, data cloud, portal, integrated telemetry Multiple revenue streams Truly unique IP (for the device, sensors & telemetry) 40+ installations already installed (Beta testers) Technology solves numerous problems while advancing compliance, information, and convenience Full-Time job Remote OK Needs to be in Terra Bella 1, 2 or 3+ times per month, as needed, for engineering & planning

Join a team that redefines corporate dining. LifeWorks is seeking a Food Service Director to lead a premier culinary program in an executive setting where luxury, precision, and hospitality excellence are the standard. This role offers the opportunity to create elevated dining experiences for a discerning clientele in a world‑class environment. In this role, you'll oversee all aspects of culinary and hospitality operations for a high‑profile corporate dining program. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward‑thinkers look at each opportunity as an experience-not a requirement-and deliver out‑of‑this‑world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com The salary range for this position is $90,000.00 to $100,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. Ensure food services appropriately connects to the Executional Framework. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees. Ensure safety and sanitation standards in all operations. Client Relationship Identify client needs and effectively communicate operational progress. Financial Performance Adopt Aramark process and systems. Build revenue and manage budget, including cost controls regarding food, beverage and labor. Ensure the completion and maintenance of P&L statements. Achieve food and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines. Productivity Implement and maintain Aramark agenda for both labor and food initiatives. Create value through efficient operations, appropriate cost controls and profit management. Full compliance with Operational Excellence fundamentals, including food and labor. Direct and oversee operations related to production, distribution and food service. Compliance Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Key Responsibilities Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development. Develop operational component forecasts and can explain variances. Responsible for components accounting functions. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training. Recruits, hires, develops and retains front line team. Conducts period inventory. Maintains records to comply with ARAMARK, government and accrediting agency standards. Interacts with Client Management and maintains effective client and customer relations at all levels with client organization. May participate in sales process and negotiation of contracts. Looks for opportunities to implement new products and services which support sales growth and client retention. Additional Responsibilities Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility). Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of experience. Requires at least 1-3 years of experience in a management role. Requires previous experience in food service. Requires a bachelor's degree or equivalent experience. Strong communication skills. Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships. Ability to demonstrate excellent customer service using Aramark's standard model. Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers. Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. #J-18808-Ljbffr

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

SUMMARY: The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. In addition, the Restaurant General Manager oversees the inventory and ordering of food and supplies, optimizes profits and ensures the guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager. Primary Responsibilities include: FINANCIAL Adhere to company standards and service levels to increase sales. Manage costs to meet budget targets focusing on but not limited to cost of sales, labor costs and cash over/short. Analyze variances and initiate corrective actions with a high sense of urgency. Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. FOOD SAFETY AND PLANNING Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with health and legal regulations. Responsible for ensuring consistent high quality food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Maintain accurate inventory and control cost of goods. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributor, and schedule the delivery of food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines. Complete weekly Food Excellence Self-Assessment. GUEST SERVICE Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. OPERATIONS Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Calls Medcor in case of an employee injury. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Complete one Food Excellence audit on the restaurant each week. PERSONNEL Recruiting, selecting, training, assigning, supervising, coaching, counseling, and when necessary, terminating employees. Ensures all employees complete training. Communicating job expectations, planning, monitoring, and enforcing policies and procedures. Develop employees by providing ongoing feedback and establishing performance expectations. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is fully staffed for all shifts. Conducts a monthly meeting with staff. Develops employees to become Shift Leaders and future General Managers. ACCOUNTABILITIES Maintains compliance with all state, local and federal regulations, as well as company policies and procedures. Performs loss prevention audits to ensure all laws are being followed. Upholds company's purpose and values Keeps District Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggest alternative courses of action. Completes job responsibilities in a timely and effective manner Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Accomplishes company goals by accepting ownership Performs other duties and responsibilities as required or requested. WORK SCHEDULE Works 50 hours/week, or more based on restaurant needs. Works 3 of the busiest days. Works at least 2 opening, 2 mid, and 1 closing shift. Compensation is dependent on experience. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.