Kitchen manager jobs in Delaware - 294 jobs

Reference ID: 42614 Are you interested in high-quality, natural, and tasty nutrition? We are! It's our ambition to shape the future of nutrition. Döhler is a leading global producer of natural ingredients and solutions for the food, beverage, lifestyle and nutrition industries. We use innovative technology to process plant-based raw materials and enrich products such as lifestyle drinks, cereals, dairy, and confectionery goods for almost every well-known brand. Close to 10.000 dedicated employees in more than 70 countries share one common goal - to ensure that millions of people around the world enjoy the products created by us. We strive to inspire and empower our employees in everything we do, and we invite you to join our team - together WE BRING IDEAS TO LIFE. Your Responsibilities * Providing legal and regulatory advice for the entire cosmetics, animal feed, and tobacco product portfolio for internal and external customers, based on German, European, and international regulations * Preparing and maintaining product specifications and safety data sheets * Collaborating with certification bodies (e.g. NATRUE and COSMOS) and suppliers to obtain certifications for our products Your Profile * Completed degree in Food Chemistry, Food Technology, or a comparable field * Initial professional experience in the field of cosmetics regulation is desirable * Initial professional experience in animal feed regulation is an advantage * Very good MS Office skills; experience with SAP is an advantage * Very good command of English * High resilience and ability to work under pressure * Strong analytical thinking skills * Independent, responsible, and solution-oriented working style * Very good teamwork and communication skills Your Benefits * Culture: Friendly and informal atmosphere, family-owned company, flat hierarchies, short communication channels, and helpful colleagues * Impact: You are an integral part of our business success and make an important contribution to the future of nutrition * Empowerment: You can fully unleash your potential and have the opportunity to take on responsibilities * Digitalization: We maintain excellent partnerships with market-leading innovators, allowing you to access and work with state-of-the-art technologies * Anniversary and special payments * Employee referral bonuses * Additional benefits: Christmas parties, events, financial benefits, and online shop discounts (e.g., IT leasing, mobile phone contracts, shopping, and travel discounts, etc.) Equal opportunities for all We welcome applicants, who are just as diverse as we are - regardless of age, ancestry, disability, ethnic origin, gender, nationality, religion, sexual orientation, social background or any other characteristic protected by applicable laws, regulations and ordinances. Become a part of our team and apply online trough our career portal to the attention of Luisa Rhein. Please note that we are unable to consider or return application documents sent by mail.

At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Christiana Delaware - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company. Salary Description $70,000 - 80,000 based on experience

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Supervisor's Title Area Coach (AC) Directly Supervises Associate General Managers / Shift Managers / Hourly Crew The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include: • Driving excellence in customer service • Maintaining company standards in product and facility specifications • Supervising food handling procedures and operational processes • Exercising financial control to meet the restaurant profit margin targets • Selecting, training, developing and motivating employees The RGM directly performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role model appropriate skills and behavior in the restaurant. Principle Accountabilities Customer Satisfaction/Product Quality • Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards. • Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. • Tracks, analyzes and resolves sources of customer complaints. • Ensure that food safety standards are met. Financial • Develops and drives restaurant annual operating plan. • Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. • Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. • Develops store CAPEX requests and is the principle interface with all vendors. Operations • Ensures that facilities and equipment are maintained to Company standards. • Monitors inventory, food preparation and order fulfillment daily to ensure adherence to Company standards • Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. • Oversees development and revision of weekly management and crew schedules. Human Resources • Directs all restaurant level HR activity including: • Personal accountability for crew hiring decisions • Learning Zone planning and execution • Performance management • Compensation • Employee relations issues up to and including termination • Provides hands-on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. • Develops and monitors staffing plans and directs crew sourcing activities. • Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all Company, state and federal workplace regulations. Success Measures • Achievement of restaurant annual operating plan • Margin improvement over previous year sales growth • Weekly/Period restaurant performance in sales, labor, ICOS and controllables • PRC results and OSAT scores • Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensures time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrates ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Company parties Competitive salary Dental insurance Flexible schedule Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Nudy's Cafes is a multi-location restaurant company that has been family owned & operated since opening our first location in 1979. The customer journey is our key to success. Nudy's Cafe is the go-to casual breakfast & lunch location that provides quick, reasonably priced & freshly prepared meals in a family friendly environment. We currently operate in soon to be 16 locations across Chester, Montgomery, and Delaware Counties with our newest location opening soon in Wayne, Pa. We anticipate future growth throughout local markets as we continue the search for additional locations. We are actively recruiting for full-time Restaurant Managers to lead and manage locations. In this role, you will be responsible for delivering a high-quality detailed customer experience. In addition, you will directly manage and motivate a staff to provide the Nudy's Promise to each and every guest. You will ensure efficient restaurant operations, manage productivity, quality & customer service standards all while working with a great team! We utilize a multiunit hiring policy to assist in covering staffing gaps across the organization. Duties within this position include the following: Coordinate daily restaurant operations. Understand and deliver on the Customer Journey Deliver superior service & maximize customer satisfaction. Respond swiftly & accurately to customer concerns. Regularly review product quality Organize and supervise shifts (7 Shifts system experience preferred) Continuously manage, coach and train employees and peers with a passion for service in mind Ensure that Nudy's brand is represented consistently. Train new & current employees on proper customer service practices & side work schedules. Accountability for taking initiative, being people focused and result oriented. Requirements: The ideal candidate will have a minimum of 1 years restaurant management & operations experience. A degree in Business Administration, or Hospitality management is preferred. Proven ability to lead, motivate, and coach teams. Preferably have extensive food knowledge, with the ability to successfully answer customer questions. ServSafe Certified or ability to obtain certification within 30 days of employment. Consistent Line Check submissions Ability to interpret restaurant operations data from reports and effectively use this information to inspire positive change. Open Availability (Any day of the week between 6:30am and 4:30pm) Access to a vehicle during working hours Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods standing and walking. Ability to lift, stoop, bend, or twist and repeat the same movements. Use their hands to handle, control, or feel objects, tools, or controls. Must be able to lift 25 pounds at times. Benefits: Industry leading work life balance Growth Opportunities Company Subsidized Medical Benefits Dental Benefits Paid Vacation Sick Days Bereavement Leave Day Shift Only Shift Meal Annual Bonus potential up to $5,000. Join us to deliver the Nudy's Promise that our community has been enjoying for decades! Nudy's Cafe Promise: I'm honored to be part of the community and welcome you and your family to Nudy's Cafe. We are dedicated to providing a handcrafted, neighborhood dining experience. Thank you for choosing us. Our promise is to make you feel welcome, nourished and excited about coming back because of our excellent service and freshly made great food. I take my promise very seriously, as I learned the business from my father's restaurant in Villanova, Pa at 12 years old and have owned and been operating my own restaurant Nudy's Cafe since 1979. This is the only business I've ever known. It's literally in my blood, and I still have the same love and passion for making people feel as special as I watched my father do as a young boy. I promise! - Ray Nudy

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job Description Fuel Your Future. Make Someone's Day. Every Day. Keeping America running is a big deal-and every interaction we have with a guest is an opportunity to make life just a little brighter. If you take pride in creating positive moments, leading teams, and building a welcoming environment, you'll fit right in. Join us. We're Brewin' Happy Every Day-one guest at a time. Why This Role Matters As a Restaurant Manager, you lead the team that delivers on our mission: improving people's lives every day through warm, friendly, fast experiences. Whether it's a morning coffee, a kind word, or a great shift for your team, your leadership makes a difference. You'll run a streamlined operation inside a major national retail setting, develop others, and build a culture of hospitality-and you'll do it with a brand that's growing quickly across the country. This role is perfect for leaders who are ready to take the next step in their management journey and want growth, stability, and purpose. What You'll Do Lead, inspire, and coach a team to deliver exceptional guest interactions on every visit Hire, train, and grow team members while encouraging a positive, people-first culture Run your business-drive sales, manage costs, and uphold operational standards Create meaningful moments for guests and team members from the very first interaction Maintain a clean, safe, compliant, and welcoming environment Partner with retail tenants and store leadership to ensure smooth day-to-day operations What's in It for You We offer a fresh brew of benefits designed to support you personally and professionally: Best-in-Class Training & Leadership Development Fast Advancement Opportunities as we expand nationwide Bonus Eligibility Flexible Scheduling Paid Time Off Free Shift Meals 401(k) Retirement Plan Medical, Dental & Vision Benefits Tuition Assistance Team Member Referral Bonuses Recognition & Appreciation Programs Slip-Resistant Shoes Program Community & Charitable Involvement Opportunities What You Bring 2+ years of experience leading people in restaurant, retail, or hospitality environments A passion for serving guests and elevating their day Strong leadership, coaching, and communication skills A track record of delivering results and building strong teams A desire to grow with a company that's growing with you

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guests, people, and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest its time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a brand champion. The RGM consistently keep our brand promises, inspire their teams, and delivers results. Essential Duties and Responsibilities Leading the Business Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes Reviews key P&L lines to increase profitability for the restaurant Drives sales through proactive Guest service, people development & operations management Analyzes sales and labor during and after each shift; makes adjustments to labor as needed Create Memorable Experiences Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility Manages the Guest experience through operations and timely response to Guest issues Problem solves Guest feedback systems to determine root causes and develops action plans to address issues Identifies and interacts with the community to engage prospective Guest and execute local marketing initiatives Creating Leaders Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team Inspires the restaurant team by effectively managing individual and team recognition programs Provides coaching and feedback to Assistant Managers and team to increase the restaurant team's capabilities and raise restaurant performance Demonstrates commitment to goals and inspires others to deliver superior performance Leading Store Operations Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations Ensures that the restaurant upholds operational and brand standards Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence Identifies problems, conducts high-level troubleshooting, and seeks maintenance support for restaurant equipment Qualification and Skills Must be at least eighteen (18) years of age High School Diploma or GED required 1-2 years of previous quick service restaurant experience, experience in POPEYES management preferred Some understanding of P&L interpretation and management influence profitability Ability to prioritize own and others' work and time to meet deadlines and objectives Demonstrated leadership skills Demonstrated understanding of Guest service principles Available to work evenings, weekends, and holidays Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant Physical Demands Must be able to lift up to 50 pounds of force frequently to move objects Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds Consistently handles product preparation Ability to kneel to utilize proper lifting procedures Consistently lifts for product preparation, stocking, and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply.Work schedule 8 hour shift 10 hour shift Weekend availability Monday to Friday On call Holidays Day shift Night shift Other Supplemental pay Tips Safety bonus Bonus pay Other Commission pay Benefits Flexible schedule Paid time off Referral program Employee discount Paid training

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

RESPONSIBILITY Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards. Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters Collaborate with front-of-house management to deliver seamless guest experiences Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations Analyze kitchen performance and implement improvements to achieve culinary and financial goals Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts Uphold a culture of accountability, structure, and high energy REPORTING RELATIONSHIP Reports to: General Manager and CEO TYPICAL SCHEDULE 5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs. KEY RESULT AREAS KITCHEN OPERATIONS Responsible for the overall performance and standards of the kitchen: Execution of food quality, consistency, and presentation Compliance with company recipes, portioning and prep standards Efficient daily operations and shift readiness Health and safety standards upheld TEAM LEADERSHIP Responsible for hiring, training, developing and retaining top kitchen talent: Training and coaching for performance and development Team morale, accountability and stability FINANCIAL PERFORMANCE Responsible for cost control and profitability of the kitchen: Food cost, inventory management and waste control Budget adherence and kitchen P&L awareness Staffing levels and labor efficiency COLLABORATION Works closely with the front-of-house team: Clear communication and operational alignment Seamless guest experience through FOH and BOH coordination Shared ownership of guest satisfaction COMPLIANCE AND ENVIRONMENT Maintains a safe, clean and organized kitchen environment: Adherence to sanitation and regulatory standards Cleanliness audits and ongoing improvement

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Christiana Delaware - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements: Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year Stanley's mission since 1935 has been to provide quality food and great service in a casual friendly atmosphere. Whether you're here to dine, celebrate with friends or watch your favorite sporting event, we believe that our guests should feel at home when they are here, with the hopes that they will find their way back home again.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year Ashby Hospitality Group started as a single restaurant, Mcglynns Pub Polly Drummond, over 35 years ago by Founder Robert Ashby and his wife Sandy. Today, the Ashby Hospitality Group consists of 7 restaurants and over 400 employees, with Bob Ashby's son, Marc Ashby and long-time employee Jeremy Hughes now at the helm" Ashby Hospitality Group has a long and enviable history within the communities that we serve. We have worked tirelessly to bring neighbors together to enjoy fresh, delicious meals, well-crafted drinks, comfort food as well as the newest trends. Our servers and bartenders are trained to be warm and friendly which greatly adds to your overall dining experience. They understand the importance of working together towards one common goal- to make our guests feel welcomed and that their day was made better by a visit to one of our restaurants. Ashby Hospitality Group got its beginnings in 1983 when Bob Ashby, along with his wife, Sandy, opened their first restaurant in the Pike Creek area of northern Delaware. It was the original McGlynns Pub in the Polly Drummond Shopping Center and it quickly became a favorite neighborhood spot. Three other McGlynns Pubs followed - one in Peoples Plaza in Bear (1998), a location on the banks of beautiful Silver Lake in Dover (2008), and finally building our newest McGlynns location in Barley Mill Plaza in Greenville (2023). The emphasis continues to be on great food made with quality ingredients, friendly and knowledgeable staff, and an atmosphere of fun, casual dining where " everybody knows your name." Among the numerous awards bestowed upon us throughout our over 40 years in business, the one that we are most proud of is Favorite Neighborhood Restaurant. The historic Deer Park Tavern has been an iconic landmark in downtown Newark since 1851. Bob purchased the building that is on the National Register of Historic Places in 2001 and set about returning to its former glory. It took 6 months of extensive renovations to restore the building to the way it looked in 1914. It was a huge undertaking and it proudly stands today as the "Gem of Main Street." It continues to be a meeting place for locals, sports teams, professors, students and residents as it is located in the heart of the University of Delaware campus. In 2011, another historic property got the attention of Bob Ashby. The Historic Odessa Foundation, in partnership with Ashby Hospitality Group, reopened Cantwell's Tavern in the center of Odessa, a town dedicated solely to the accurate preservation of the buildings and properties in this tiny area. The former hotel is now a charming restaurant where locals gather and visitors can rest their feet after a day of touring. As 2017 began, Ashby Hospitality Group will see changes as Marc Ashby and long time employee, Jeremy Hughes, take over the business. The same attention to detail and customer satisfaction will be the driving forces of every decision. We will continue to give back to the communities that have made us successful and hope to earn your continued patronage as AHG sets out with new ideas and fresh concepts for your dining pleasure. We look forward to seeing you soon!

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year The Deer Park Tavern has been a Landmark in Newark since 1851. Originally, the St. Patrick's Inn had stood in its place since 1747. Among the many travelers that used the Inn as a resting place were Charles Mason and Jeremiah Dixon. With their team of surveyors, the boundary between Pennsylvania and Maryland was established and became famous as a line of demarcation between free and slave states. During the American Revolution, soldiers stayed at the St. Patrick's Inn and it is stated that George Washington spent a night. On December 23, 1843, Edgar Allan Poe lectured at the Newark Academy. As he was attempting to descend from a carriage at the Inn, he was reputed to have fallen in the mud and was so upset that he put a curse on the building. "A curse upon this place! All who enter shall have to return!" Patrons found this so amusing that they carried Poe into the tavern with a hero's welcome. When the Inn, a three-story log cabin, burned to the ground, the present brick building, known as The Deer Park, was erected in 1851 using materials found locally in the Newark area. By 1874, the owner had developed the business into one of the finest hotels on the East Coast. Over the next century and a half, the building was also used as a woman's seminary, a place for fraternity and political meetings, a polling location, housed a barbershop and a ballroom. There are stories that it may have been a stop in the Underground Railroad for slaves seeking freedom. Over the years, the Deer Park has changed owners and its appearance. One thing that has never changed is the welcoming atmosphere extended to all guests. The Ashby Hospitality Group is very aware of their responsibility in preserving the traditions of the Deer Park by continuing to serve great food and drinks with good fellowship and cheer. We are committed to preserving the history of the famous Deer Park as well as ensuring that the future generations will also have many happy memories of this wonderful establishment. We hope you enjoy your visit and find that "all who enter shall have to return".

Reports to: Restaurant General Manager Directly Supervises: AGMs / Shift Managers / Team Members The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include: • Driving excellence in customer service • Maintaining company standards in product and facility specifications • Supervising food handling procedures and operational processes • Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality • Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards. • Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. • Tracks, analyzes and resolves sources of customer complaints. • Ensure that food safety standards are met. Financial • Develops and drives restaurant annual operating plan. • Analyzes sales, labor, inventory and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. • Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. • Develops store CAPEX requests and is the principle interface with all vendors. Operations • Ensures that facilities and equipment are maintained to Company standards. • Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards • Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. • Oversees development and revision of weekly management and crew schedules. Human Resources • Directs all restaurant level HR activity including: • Personal accountability for crew hiring decisions • Learning Zone planning and execution • Performance management • Compensation • Employee relations issues up to and including termination • Provides hands-on training for management staff in advanced Learning Zone modules and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. • Develops and monitors staffing plans and directs crew sourcing activities. • Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations. Success Measures • Achievement of restaurant annual operating plan • Margin improvement over previous year sales growth • Weekly/Period restaurant performance in sales, labor, and COGS • PRC results and DISSAT scores • Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensure time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrated ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year McGlynns Pub was established in 1983 when former owner Bob Ashby purchased the Drummond Ale House and created a popular neighborhood restaurant with Irish pub charm. As the Pike Creek area grew, so did the restaurant ~ with 4 additions and expansions, including a small but busy banquet room. In May 1999, we opened our second McGlynns in the bustling Peoples Plaza shopping center in Bear, Delaware, at the corner of Routes 40 and 896. Our third location has quite a different look as it sits on the shoreline of beautiful Silver Lake. Opened in 2006, it offers memorabilia from a trip to Ireland and peaceful views of the lake. The Greenville location, in Barley Mill Plaza opened in 2023 featuring a large outside bar and dining area. All four locations offer the same great menu and friendly atmosphere. In 2016, the second generation took over the reins as son, Marc Ashby, and longtime Operations Manager, Jeremy Hughes, took ownership of Ashby Hospitality Group. As co-owners, they each bring their experience and dedication to the same ideals that have made our restaurants so popular. We remain committed to our loyal customers in serving local fresh foods with excellent and friendly customer service. Join us and see how we strive each day to earn our title "Favorite Neighborhood Restaurant!"

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year The Cantwell's Bridge Hotel and Tavern was built by prominent businessman, William Polk, in 1822 and was operated as such for the next 100 years. The simple, clean, classic Federal lines denote a sophisticated style rather than that of a "country" inn typical of small towns. Merchants, ship captains and visitors to the busy port town of Cantwell's Bridge would have found comfort in the accommodations offered at this fine establishment. During Colonial times, most towns on busy travel routes had several taverns, and Odessa was no exception, with five taverns in addition to the beautiful Cantwell's Tavern.