Kitchen manager jobs in Euless, TX - 2,211 jobs

- Food Service Manager Job Number 0000763672 Start Date Open Date 01/05/2026 Closing Date ROLE AND PURPOSE Responsible for the supervision, training, and management of the campus food service operation on site. Ensures the appropriate quantities of food are procured, stored, prepared, and served in compliance with all federal, state, and local regulations. Must be a campus leader in achieving the goals of the department and district. QUALIFICATIONS: Education/Certification: High School Diploma or approved equivalent. Current Food Manager Certificate accepted by Texas Department of State Health Services. Experience: K-12 school food service supervisory experience. Two years K-12 school food service supervisory experience preferred. Special Knowledge/Skills: Ability to speak, read, write, and understand instructions in English. Ability to plan, coordinated and produce work in allotted time. Computer literate. Ability to handle money efficiently and perform routine mathematical calculations. Ability to effectively communicate with administrators, teachers, and parents. Must understand kitchen operations, equipment, and food safety regulations. MAJOR RESPONSIBILITIES AND DUTIES: INSTRUCTIONAL MANAGEMENT Trains all assigned staff to maintain a safe environment. Conducts annual department HACCP training for all assigned staff. Conducts new hire orientation per department policy. Trains all assigned staff on new policies/ procedures. SCHOOL/ORGANIZATION CLIMATE Demonstrates positive interactions with students, following district and department guidelines. SCHOOL/ORGANIZATIONAL IMPROVEMENT Participates in and recommends department initiatives to improve service. ADMINISTRATION AND FISCAL/FACILITIES MANAGEMENT Orders food and supplies according to department schedules. Receives stores and handles food and supplies as per department standards while following all health department requirements. Prepares and reviews daily work schedules to ensure proper scheduling of employees for efficient operations. Responsible for presenting quality food in an attractive manner at all meal services. Ensures all food items are served as per menu specifications and department expectations. Prepares and maintains accurate written daily and monthly records and reports for financials, production, and inventories. Meets all serving schedules as determined by the campus administrators. Exhibits appropriate problem-solving skills. Implements food safety/sanitation programs as mandated by regulatory agencies and department. Applies rules of safety in all work performed to reduce accidents. Performs computer procedures accurately. Understands and executes all department/district policies and procedures. SCHOOL/COMMUNITY RELATIONS Participates in appropriate campus activities to educate and/or encourage student and parent involvement. Demonstrates financial responsibility. Daily cash deposits must be accurate. PROFESSIONAL GROWTH AND DEVELOPMENT Attends meetings and staff development as directed. SUPERVISORY RESPONSIBILITIES Supervises employees in food preparation, service, and storage operations with the kitchen. Demonstrates effective management of operation by being actively involved in the food production and cleaning duties. Ability to operate all equipment and train employees on safety, use and care of equipment and in all areas of kitchen operation. Effective verbal interaction with parents, teachers, students, district administration, and personnel from other district departments. Handles FNS personnel conflicts, including counseling and coaching. Ability to work with employees from various cultural backgrounds and skill levels. Responsible for direction of all kitchen clean-up, trash and recycle removal. Responsible for job performance evaluations of all assigned staff. MISCELLANEOUS Performs other duties as assigned. WORKING CONDITIONS: Physical Demands: Frequent standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals. Prolonged use of computer and repetitive hand motions. Must be able to lift twenty (20) pounds unassisted and forty (40) assisted. Mental Demands: The demands associated with time pressures and constraints with frequent interruptions while maintaining emotional control under stress. Must be mentally alert, able to learn and apply new methods in all areas. Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts. Exposure to solvents such as degreasing agents and possible exposure to fumes, smoke, or gases. Equipment includes, but not limited to: institutional mixer, slicer, food processor, disposal, convention oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment, and cash registers/automated POS system computer. Duty Days 183 Additional Job Information Nichols JHS Pay Grade Auxiliary 6

Want to join a corporate culture that allows you to become the very best you possibly can be while having a great time doing it? Want to belong to a team that truly takes care of each other and provides career growth opportunities? Do you insist on realistic goals, the tools you need to achieve them, and total transparency? If this sounds like you, keep reading! On Deck Concepts is looking to grow our team with energetic, experienced and polished hospitality professionals who exceed expectations of our guests, our employees, and our company and are comfortable leading in busy, fun environments. We're a rapidly-growing company that owns BoomerJack's Grill & Bar, a chain of 16 sports bar restaurants, live-music venue Bedford Ice House, and the 20,000 square foot entertainment destination Sidecar Social in Addison. Named a Best Place to Work four times by the Dallas Morning News, we take care of our team like family, prioritizing work-life balance and opportunities for growth. Join us today! Essential Functions Assist in oversight of the human resource functions. Resolve guest issues quickly and sensitively to ensure our guests have a positive experience. Ensure restaurant food quality. Responsible for the staff job functions within the department you are responsible for. Prepare appropriate work schedules for hospitality staff based on projected business volume, local store marketing, marketing calendar, weather predictions, scheduled events, and sports schedules. Motivate, Support, and communicate with staff during regular pre-shift meetings Ensure proper guest experience. Ensure all equipment and tools are properly maintained and cleaned. Ensure that all food is ordered properly, received properly, stored properly, prepared to recipe, and not allowed to die in the window. POSITION QUALIFICATIONS Graduate of an accredited Hospitality Management program or equivalent preferred, but not required Must be able to work an average of 55 hours per week Ability to manage a large team while delegating tasks and ensuring consistent follow-up Ability to maintain a true team environment by coaching, mentoring, and developing the team Proven track record of successfully managing multiple priorities in a fast-paced environment BENEFITS We value our employees' time and efforts. Our commitment to your success is enhanced by our competitive salary, bonus plan, and an extensive benefits package including medical, dental and vision benefits, 401K, and future growth opportunities within the company. Plus, we work to maintain the best possible environment for our employees, where people can learn and grow with the company. If you're ready to join our "All Star Team," click "Apply for This Position" above, and let's get it started!

Reports To: Regional Vice President of Southwest Operations Pay is dependent upon experience and will be discussed during the consideration process Travel: 10% Job Summary: To manage all aspects of a Pavestone branch to achieve targeted short- and long-term Net Operating Income objectives. Responsible for Personnel, Sales, Cost Control, and implementing and maintaining administrative policies. Motivate, manage, listen, advise, lead by example, be the ethical compass, delegate, work under pressure, and multi-task. Performs CDC Sales Manager duties. Enforce company policies and procedures. Keep Safety as the Number 1 objective. Essential Functions: Personnel: Manage all branch personnel activities including: schedules, training, performance evaluations, recruiting, hiring and firing. Listen to all employees; be a sounding board and provide feedback. Sales: Ensure that branch sales and targeted margins for Retail and CDC are achieved. Manage day-to-day sales personnel activities. Maintain a very high level of customer service. Actively participate in sales calls. Develop local sales strategies and monitor National sales programs. Ensure that Pavestone image is maintained. Cost Control: Negotiate with vendors to achieve the highest quality at the lowest cost. Focus on controlling variable costs. Evaluate ROI for all expenditures. Maintain high Quality standards for all products. Maintain detailed maintenance programs for equipment. Administrative Execution: Implement and maintain all corporate policies, programs, and procedures. Oversee all branch administrative functions, including A/P, A/R, Invoicing, Payroll, etc. Review monthly financials. Participate in required management meetings, webinars, conference calls, and reporting as needed. Maintain a friendly, open-door policy in all departments so the whole team can feel motivated and supported. Transportation: Ensure that branch margins are achieved. Manage personnel activities. Oversee safety, customer service, and on-time deliveries. Plant Operations: Oversee production scheduling to insure PIMS are achieved. Oversee MC and ensure all maintenance activities are handled. Accountabilities: Branch must be profitable. Answer to the ROM and senior management. Accountable for your actions and ethics. Maintain all company equipment per company policy.

Supervises and coordinates the daily operations of a high complexity apartment community, multiple apartment communities (large number of units), and/or mixed use community (i.e. retail, parking, office) including, but not limited to, the general adm General Manager, Regional Manager, Property Manager, Property Management, Manager, Associate, Business Services

About Preston Playhouse Preston Playhouse is an indoor pickleball and padel facility. The largest of its kind in the Dallas-Fort Worth metroplex and situated in the heart of Dallas, this family-friendly destination offers 9 indoor pickleball courts, 2 indoor padel courts, and dedicated lounge, dining and bar spaces. About The Role We are seeking a highly motivated and experienced General Manager to lead Preston Playhouse. The General Manager will be responsible for overseeing all aspects of the Facilities operations, including membership sales, facility management, program development, and event planning. The ideal candidate will have a passion for racquet sports and a proven track record of successfully managing a sports or recreation facility. What You'll Do Develop and implement short and long-term plans to ensure the facilities' financial success and growth Manage the facilities budget and financial operations, including revenue and expense management, cost analysis, and financial reporting Develop and execute effective marketing strategies to attract new members and retain existing ones Oversee the daily operations of the facility, including facility management, maintenance, and upkeep, ensuring that the facility is always clean, organized, and well-maintained Develop and implement programs and events that meet the needs and interests of facility members, including leagues, clinics, tournaments, and social events Hire, train, and supervise staff, including coaches, instructors, and administrative personnel Maintain positive relationships with members, sponsors, and the local community, and represent the facility at community events and meetings Stay current with industry trends and developments, and make recommendations to the corporate core operations team on ways to improve the facilities operations and services Qualifications Preferred bachelor's degree in business administration, sports management, or a related field. 2-4 years of experience in managing a sports or recreation facility, preferably in the pickleball, fitness facility or hospitality. Extensive background in sales-related roles. Proven track record of success in managing financial operations, marketing, program development, and event planning. Excellent leadership and communication skills, with the ability to motivate and manage staff, and interact effectively with members, sponsors, and the community. Strong organizational and problem-solving skills, with the ability to prioritize tasks and manage multiple projects simultaneously. Passion for the sport of pickleball, and a commitment to promoting its growth and development.

This Residential Hotel Manager is responsible for managing daily hotel operations to achieve planned goals for revenue and profit while maintaining standards for guest satisfaction, employee satisfaction, quality assurance, and asset protection; provide leadership, training, direction, and support to hotel employees; maintain a high-quality product. This Hotel General Manager will have an incredible 2 Bedroom and 2 Bathroom apartment with all utilities paid. Education & Experience · Provide the Revenue Management Department with information that includes a market analysis of competitors' rates by market segment for weekday and weekend and a forecast of local market conditions and special events that may impact occupancy and/or rates. · Support sales efforts as directed by the Management and the corporate sales organization. · Train front desk staff to successfully perform selling techniques and procedures for current promotions. Financial Results: · Provide input to the annual budget by forecasting changes in operating expenses and labor cost. · Use business forecasts to manage costs by scheduling labor in accordance with staffing guidelines, control other expenses in accordance with business demand levels and control utility expenses in accordance with energy management and building operations standards. · Based on forecasted monthly revenue, adjust controllable expenses to maintain profit margins and achieve planned monthly budget; explain the causes for budget variances of controllable expenses and take corrective action to avoid future occurrences and adjust spending to eliminate variances. · Execute company policies and procedures for purchasing. Guest Satisfaction: manage employees to deliver guest services and quality products that will lead to achieving goals for revenue and profit. · Employee Satisfaction: Train and develop employees in accordance with Human Resources programs and guidelines. · Train staff to successfully perform all functions for guest service and for handling upset guests who are dissatisfied with the products and services they received. Personally handle difficult situations involving upset guests. Attempt to resolve all issues of poor guest service before guests leave the property. · Personally respond to guest complaint letters, Guest Assistance Contact Forms, and comment cards in accordance with company standards. · Receive satisfactory scores for Medallia (i.e., guest satisfaction survey) and take action to correct any deficiencies. · Properly administer company policies and procedures for human resources management, payroll administration, personnel transactions, and fair treatment of employees. Conduct wage surveys to provide input to the annual budget and to ensure that the hotel is offering competitive wages. · Provide leadership by conducting business in a professional manner and in accordance with all company policies including standards of conduct, business ethics and conflicts of interest. · Receive satisfactory scores for employee satisfaction surveys and take corrective action to correct any deficiencies; maintain an acceptable level of employee turnover. Product Quality: · Ensure a satisfactory guest experience and protect the company's physical assets by maintaining the physical condition of the hotel in accordance with established quality control standards. · Manage the preventative maintenance and quick-fix programs in accordance with company standards. · Receive satisfactory scores for product quality as measured by Medallia and take action to correct any deficiencies. MINIMUM EDUCATION: · Bachelor's Degree in Hotel/Restaurant Management or Business is a plus. Equivalent experience is acceptable. 5 years as Hotel General Manager or other hotel management role. Physical Requirements · Must be able to sit or stand for long periods at a time. · May be required to do light lifting or carrying. · Capable of working in a fast-paced environment and in stressful situations. · Must respond to multiple task interruptions and still provide service to internal and external customers in a professional and courteous manner. · May be required to walk and/or stand for long periods of time. · Must be flexible in work hours/days. · Must possess a valid driver's license. General Requirements · Must have knowledge of a variety of computer software applications in word processing and spreadsheets. Word, Excel, Power Point and Access. · Must have full knowledge of Hotel Management and Operations. · Must have effective oral and written communication skills. · Must have good analytical skills and decision-making ability.

Capstone Logistics is a 3rd party logistics provider in a variety of industry verticals including retail, grocery and foodservice distribution. We provide logistical support to customers in over 600+ DC's in 48 states throughout the US. We have a proven track record of growth and an excellent reputation throughout our industry. **Ideal Candidate must be based in Dallas, Texas** We are looking for a proven leader to assist in expanding our operations and providing the exceptional customer service which has been the cornerstone of our success. If you are an individual that thrives on operational challenges and who considers integrity and leadership to be their driving motivators then please read further. Position Summary: Reporting to the VP of Operations, the Director of Operations (General Manger Multi-buildings) will be responsible for operational oversight and growth. Develop, lead and manage organization-wide automation deployments, continuous improvement (CI) strategies across multi-site locations/teams. Establish KPIs and other performance goals and objectives. Lead related change management along with Partner relationships. This role will oversee multiple buildings in Dallas, TX and could grow into a regional role overtime, to require 60% - 75% of the time. We are driven to be the leader in our industry and will only accept those that live by that same drive and enthusiasm. Responsibilities: • Develop, maintain and monitor annual operating budget for each business unit. • Supervise the review and adherence to each business unit's budget, P&L and aging reports. • Develop and oversee business forecasting projects. • Work with other senior leaders on product development, pricing and other strategic operational issues. Requirements: Education and/or Experience: Bachelor's degree in supply chain management, Engineering, Computer Science, or a related field. Master's degree preferred 6+ years of progressive experience in related Supply Chain and Logistics positions in a multi-site environment with a focus on automation Proven track record of successfully leading and implementing automation projects in a complex supply chain environment 4+ years of experience in Operations & Automation in Warehousing and/or Logistics functions 3+ years of experience in SAP, WCS, WES or related experience in automation tools Multi-site management experience (locations not areas inside one warehouse.) A MUST Warehouse Distribution experience within an automated facility Solid command of all operational disciplines. Experience managing P&L in excess of $20M plus Self-directed individual yet able to work in an environment with multiple accountabilities and multiple internal customers. Highly developed and disciplined in work ethic, accountability and follow-through. Ability to maneuver through various financial and operational reports and convey needs, expectations and direction to operational staff. Ability to manage, lead and develop all operational staff. A team player, able to effectively interact with all aspects of the business (internal as well as external customers). Solid financial and analytical skills including sound business judgment. Proactive and decisive leader for the business with excellent communication skills. Tactical leader with a strategic mindset A Builder, not a Maintainer Bilingual is a plus Passionate Advocate for Customer Service and Continuous Improvement Benefits: We will offer a compensation package consisting of a competitive annual base salary with incentive opportunities based on overall operational profitability as well as personal developmental goals. A health benefit package to include major medical, dental, vision, life, short-term disability, LTD, 401k and various supplemental policies is available within 60 days. Our Company is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, genetics, disability, age, veteran status, or any other status protected by federal, state, or local law. Must meet hiring eligibility requirements.

Line and Shine Services Company: Line and Shine Services - Parking Lot Striping, Power Washing & Property Maintenance About Us At Line and Shine Services, we don't just stripe parking lots and pressure wash properties - we help multifamily and commercial properties shine . With a reputation for precision, reliability, and customer-first service, we're growing fast and looking for a General Manager who embodies the same entrepreneurial spirit that built this company from the ground up. Who We're Looking For We're not looking for someone who does the bare minimum. We're looking for someone with hustle. The kind of leader who: Sees the details that others miss, and knows that small things make the big difference. Leads from the front, setting the standard in effort, attitude, and accountability. Is teachable and humble, always looking to grow - but still confident enough to take charge. Treats the business like their own, because to us, we need a leader who acts like it is their baby. Goes the extra mile every time - not because someone told them to, but because that's who they are. We can teach you the technical side of the job. What we can't teach is hustle, drive, and pride in your work . That's innate. If you've got it, we want you. What You'll Do Oversee day-to-day operations of our crews and services (striping, pressure washing, property maintenance). Lead and inspire a team of technicians - balancing accountability with respect. Manage scheduling, quality control, equipment maintenance and customer communication. Bid and Build relationships with customers. Grow the business, our offerings and customer base. Spot inefficiencies and fix them before they become problems. Work alongside ownership to grow the business, expand service lines, and increase profitability. Represent Line and Shine Services with professionalism, energy, and passion. What We Require Strong leadership skills with a “servant leader” mindset. You will be out of the office working on job sites as much as in the office. Entrepreneurial drive - you treat the business like it's yours. Excellent communication and organizational skills. Ability to problem-solve under pressure. Valid driver's license; willingness to be in the field when needed. Experience in property services, construction, or related fields is a plus - but not required. We care more about your hustle and leadership potential than your résumé. Why Join Us Opportunity to take ownership of a growing company's operations. A culture that rewards initiative, hard work, and innovation. Competitive pay + performance-based growth opportunities. Work directly with founders who understand the grind - and value hustle. Pay: Salary Plus bonuses comp plan. Base starts at $45,000 a year depending on experience. How to Apply If you're tired of clock-watchers, politics, and mediocrity - and you're ready to prove you've got the heart, hustle, and leadership to take Line and Shine Services to the next level - we want to hear from you. We don't hire employees. We hire hustlers with grit. If that's you, apply today.

Crown Block offers a fine balance between steak, seafood, and plant-based cuisine, featuring ingredients from regional farms, ranches, and the Gulf of Mexico. Its Rare Steak program embraces a range of offerings that includes Prime Beef, Texas Wagyu, and Japanese A5 Wagyu. Creative beverage program and diverse wine list. DESCRIPTION The General Manager will provide functional leadership and will be directly responsible for all front of house operations including but not limited to; a la carte service and catering/group events. The General Manager will work alongside and directly with the Executive Chef, with supporting responsibility and oversight of BOH operations, team leadership and development, beverage functions, guest and employee satisfaction, private and hosted events, and revenue targets. The General Manager will be responsible for the budgeting, forecasting and financial performance of the entire facility. This position will also promote Crown Block & Crown Room and act as a positive role model and representative of Blau & Associates. The ideal candidate will have excellent written and verbal communication skills. Computer skills are also required as well as proficiency in Microsoft Office Suite products including, but not limited to Word, Outlook, and Excel. Due to the fast-paced nature of the business, the ability to multi-task and work under pressure while still being detail oriented is imperative. OBJECTIVE Responsible for the successful achievement of all financial, quality and service goals for the organization along with the Executive Chef Monitor and ensure the highest service standards possible, prioritizing guest and employee satisfaction Interact directly with our guests to provide welcoming, friendly service and to proactively solicit/receive feedback on quality of food and service and respond accordingly Help plan and execute staffing, training, and supervision for all department team members Possess a working knowledge of all department and company policies and procedures Assist in identifying and developing promotional opportunities for the restaurant Perform tasks, assignments, and projects, meeting deadlines and surpassing expectations Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered Conduct interviews and make recommendations of candidates for new hires Determine if and/or when policy or procedural infractions by team members occur and issue the appropriate level of progressive discipline Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews to facilitate Maintain an open-door policy and addresses all team member concerns or challenges in a timely, professional, agreeable manner Conduct and participate in meetings with management and staff Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation Evaluate information to render an opinion or take action based on that information that will impact the department or function Enhance department effectiveness and proactively manage resources to eliminate excess cost or unnecessary expenditures Create a work environment that promotes teamwork, feedback, recognition, mutual respect, and employee satisfaction Provide administrative, operational, and logistical support as needed Responsible for confidential and time sensitive material Protecting the organization, guests and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Monitor the Facility and storage areas including the OS&E, FF&E, inventory, cleaning and repair schedules, finishes, fixtures and equipment Ensure that all property, furnishings, equipment and supplies are used according to proper instructions and intended use Additional duties as necessary and assigned by the Direct Report or their designated representative SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business: Work towards property goals and objectives in conjunction with offsite corporate team. Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff. Exhibits leader qualities and functions as determined by corporate team, to all employees. Additional duties as necessary and assigned. QUALIFICATION STANDARDS A minimum of 5 years of previous food and beverage management and 3 years General Manager experience Have strong leadership abilities, sound judgment, and knowledge of operations Experience working in food-centric concept, high volume but intimate atmosphere Exceptional organizational, verbal and written communication skills Excellent customer service skills and experience working with VIP and regular clientele Ability to multi-task and perform calmly in a fast-paced environment Exceptional organizational, verbal and written communication skills Strong attention to detail Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience Excellent interpersonal skills to communicate with all levels of management and employees Ability to read, write & speak fluent English Strong computer skills are necessary to handle generating reports Flexible schedule Professional appearance and demeanor Must be able to work nights, weekends and holidays as needed Must maintain the mental and physical stamina to work extended shifts and days COMPENSATION AND BENEFITS Competitive Compensation Annual Bonus based on transparent, performance dependent standards Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire Comprehensive dental and vision insurance Paid Time Off Promotional Opportunities Free Shift Meal Benefits: Dental insurance Health insurance Paid time off Vision insurance Shift: 10-hour minimum shift Weekly day range: Every weekend Weekends as needed Experience: Restaurant management: 5 years (Required) General Manager - Steakhouse: 3 years (Required) Food service: 3 years (Preferred) Ability to Relocate: Dallas, TX 75207: Relocate before starting work (Required)

Are you looking for a serving position with a company culture you are proud to be a part of, delicious food, an amazing kitchen staff, and an excellent, team-focused front of house staff? Look no further! Join us at Cork & Pig Tavern! Our management team is focused on providing our kitchen staff with the tools and training they need to succeed, and supporting them in doing so during each and every shift. Our kitchen staff is unparalleled in their execution, consistency and teamwork. Our front of house staff is held to the highest standard, and if hired, you will be welcomed into a solid team of professionals absolutely dedicated to not only providing a phenomenal experience for each of our guests, but also genuinely invested in contributing to an amazing team-oriented environment for everyone on staff. We strive to provide an unforgettable casual fine dining experience for each and every one of our guests, and a healthy and nurturing environment for each and every team member who joins us in our endeavor. Working in the Cork & Pig kitchen, you can expect a supportive environment where you can strive for excellence, serving elevated and delectable cuisine. Our culinary program is well-renowned, and we can promise you that you will be proud of each and every plate you serve at Cork & Pig Tavern. We do ask that you have all documents necessary to hire you upon interviewing, including a current food handlers license. Expect to be trained for approximately one week upon hire. After completing training, you can expect to excel in a truly unique and upscale workplace, with a stellar team-minded mentality. We are looking for dependable, enthusiastic, experienced, and focused individuals to join our back of house team! If this sounds like you, we'd love to hear from you! Thank you for your interest, and we hope to talk to you soon!

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. Powered by JazzHR z3XulwlD5x

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!! Wait there's more, XRG offers……... * Competitive salary & Profit for Partners Program (generous bonus structure) * Career growth opportunities. We love to promote from within! #XperienceRealGrowth * Safety and Compliance Incentive Program * Professional Development Reimbursement Program (tuition reimbursement) * FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands * Paid vacation * Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* * Company paid Life Insurance * Pet Insurance, Legal Services and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES * Perform daily line check and safety walk throughs * Responsible for food budget and cost control of food and labor * Investigate and review all sub-standard food with BOH team * Review the suppliers and its goods price every month * Monitor food waste and find solutions to minimize food waste * Work with Corporate Chef on menu development and engineering * Keep the kitchen running smoothly and adequately stocked with all necessary goods * Create an environment of trust and mutual respect * Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations * Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service * Manage staffing levels and controllable costs ensuring they are in line with budget * Complete nightly logs and manager reports * Monitor and enforce inventory controls * Ensure accurate and thorough information regarding menu items and food allergen information is up to date * Recognize and cultivate regular guests and repeat business * Respond to guest concerns/complaints and correct errors or resolve complaints * Comply with all safety and health department procedures and all state and federal liquor laws * Maintain company safety and sanitation standards * Ensure complete and proper check out procedures * Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS * High School Diploma or equivalent required * Bachelor's Degree in Culinary Arts preferred * Proof of eligibility to work in the United States * Valid Driver's License * 21+ years of age * Possession of or the ability to possess all state required work cards * Minimum of three (3) to five (5) years of related experience * Proficient in Windows MS Office, Open Table, Outlook * Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls * Knowledge of state and local laws as it applies to labor and health code regulations * Experience with POS systems and back office reporting systems * Proper lifting techniques * Guest relations * Sanitation and safety * Safe alcohol service * Full service restaurant operations * Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. * Small to medium office or shared work space * Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors * Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume * Fast paced, high volume, full service restaurant * Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. * Ability to walk long periods of time * Ability to stand for long periods of time * Ability to use hands to handle, control, or feel objects, tools, or controls. * Ability to repeat the same movements for long periods of time * Ability to understand the speech of another person * Ability to speak clearly so listeners can understand * Ability to push and lift up to 50 lbs * Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!! Wait there's more, XRG offers……... Competitive salary & Profit for Partners Program (generous bonus structure) Career growth opportunities. We love to promote from within! #XperienceRealGrowth Safety and Compliance Incentive Program Professional Development Reimbursement Program (tuition reimbursement) FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands Paid vacation Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* Company paid Life Insurance Pet Insurance, Legal Services and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!! Wait there's more, XRG offers……... Competitive salary & Profit for Partners Program (generous bonus structure) Career growth opportunities. We love to promote from within! #XperienceRealGrowth Safety and Compliance Incentive Program Professional Development Reimbursement Program (tuition reimbursement) FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands Paid vacation Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* Company paid Life Insurance Pet Insurance, Legal Services and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionAre you ready to start an opportunity of a lifetime with a company you can call home? Salsa Limón is an award-winning authentic Mexican food restaurant that is now hiring motivated Catering Manager. As a Catering Manager, you'll be responsible for providing exemplary customer service throughout the entirety of the event and its planning. We have 5 locations near you in Fort Worth and 1 location in Dallas. Visit ************************************ for details on locations. Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including brining in new clients, training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures.Essential Duties and Responsibilities:· Responsible for capturing new clients.· Supervises catering events.· Runs catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.· Works with the Chef in creating menus.· Trains catering associates in service techniques, menu presentation, and customer service.· Tracks and monitors the labor and food cost for each event.· Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships.· Assists in the responsibility for all foodservice-related activities.· Performs other duties as assigned.· Compensation is a small base plus commission. Income potential is umlimited. E04JI8000pti4033lh7

Team Environment: Hire, train and develop their employees Communicate job expectations to their employees Plan, monitor, appraise and review their employees job performance Provide coaching and feedback; disciplines when appropriate. Operational Exc Restaurant Manager, Manager, Restaurant, Performance

Are you looking for a serving position with a company culture you are proud to be a part of, delicious food, an amazing kitchen staff, and an excellent, team-focused front of house staff? Look no further! Join us at Cork & Pig Tavern! Our management team is focused on providing our kitchen staff with the tools and training they need to succeed, and supporting them in doing so during each and every shift. Our kitchen staff is unparalleled in their execution, consistency and teamwork. Our front of house staff is held to the highest standard, and if hired, you will be welcomed into a solid team of professionals absolutely dedicated to not only providing a phenomenal experience for each of our guests, but also genuinely invested in contributing to an amazing team-oriented environment for everyone on staff. We strive to provide an unforgettable casual fine dining experience for each and every one of our guests, and a healthy and nurturing environment for each and every team member who joins us in our endeavor. Working in the Cork & Pig kitchen, you can expect a supportive environment where you can strive for excellence, serving elevated and delectable cuisine. Our culinary program is well-renowned, and we can promise you that you will be proud of each and every plate you serve at Cork & Pig Tavern. We do ask that you have all documents necessary to hire you upon interviewing, including a current food handlers license. Expect to be trained for approximately one week upon hire. After completing training, you can expect to excel in a truly unique and upscale workplace, with a stellar team-minded mentality. We are looking for dependable, enthusiastic, experienced, and focused individuals to join our back of house team! If this sounds like you, we'd love to hear from you! Thank you for your interest, and we hope to talk to you soon!

We are looking for a Restaurant Manager to help manage our Buffalo Wild Wings GO Team! A Restaurant Manager is responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Buffalo Wild Wings GO standards, franchisee standards and in compliance with all applicable laws. Responsibilities: Team Environment: * * Hire, train and develop their employees * * Communicate job expectations to their employees * * Plan, monitor, appraise and review their employees' job performance * * Provide coaching and feedback; disciplines when appropriate Operational Excellence: * * Create and maintain a guest first culture in the restaurant * * Ensure all shifts are appropriately staffed to achieve guest service goals * * Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws * * Ensure Brand standards and systems are executed * * Prepare and complete action plans; implement production, productivity, quality and guest service standards * * Complete audits and implement plans to drive system improvements Profitability: * * Control costs to help maximize profitability * * Execute all in-restaurant marketing promotions in a timely manner * * Execute new product roll-outs including team training, marketing and sampling * * Set sales goals and track results Skills and Qualifications: * * Fluent in English * * Math and financial management * * Restaurant, retail, or supervisory experience * * At least 18 years of age * * High School diploma, or equivalent Competencies: Great Focus: * * Understands and exceeds guest expectations, needs and requirements * * Develops and maintains guest * * Displays a sense of urgency with guests * * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * * Resolves guest concerns by following Brand recommended guest recovery process Passion for: * * Sets and maintains high standards for self and others, acts as a role model * * Consistently meets or exceeds goals * * Contributes to the overall team performance; understands how his/her role relates to others * * Sets, prioritizes and maintains focus on important goals * * Reads and interprets reports to establish goals and deliver results * * Seeks ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results Problem Solving and Decision Making: * * Identifies and resolves issues and problems * * Uses information at hand to make decisions and solve problems; includes others when necessary * * Identifies root cause of a problem and implements a solution to prevent from occurring * * Empowers others to make decisions and resolve issues Interpersonal Relationships & Influence: * * Develops and maintains relationships with team * * Operates with integrity; demonstrates honesty, treats others with respect, keeps commitments * * Encourages collaboration * * Leads others; negotiates and takes effective action Building Effective Teams * * Identifies and communicates team goals * * Monitors progress, measures results and holds others accountable * * Creates strong morale and engagement within the team * * Accepts responsibilities for personal and team commitments * * Recognizes and rewards employee's strengths, accomplishments and development * * Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management * * Seeks to understand conflict through active listening * * Recognizes conflicts as an opportunity to learn and improve * * Resolves situations using facts involved, ensuring consistency with policies and procedures * * Escalates issues as appropriate Developing Direct Reports and Others * * Works collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills * * Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly * * Provides challenging assignments for the purpose of developing others * * Uses coaching and feedback opportunities to improve performance * * Identifies training needs and supports resources for development opportunities Business and Financial Acumen * * Understands guest and competition; translates and applies own expertise to address business opportunities * * Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change * * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals * * Understands, analyzes and communicates the key performance/profit levers and manages to these measures Company Introduction Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. Yes, it is literally working at a Sports Bar and all the energy that comes with it. But Buffalo Wild Wings is also a place to start the next phase of your career. Whether you grow in our system here at Buffalo Wild Wings or your game-plan finds you somewhere else, we want you to have an experience here that lasts a lifetime. We're a brand on the rise, and we need great people as we write the next chapter of our story. If that's you, pull up a barstool.

Job Description Are you looking for a serving position with a company culture you are proud to be a part of, delicious food, an amazing kitchen staff, and an excellent, team-focused front of house staff? Look no further! Join us at Cork & Pig Tavern! Our management team is focused on providing our kitchen staff with the tools and training they need to succeed, and supporting them in doing so during each and every shift. Our kitchen staff is unparalleled in their execution, consistency and teamwork. Our front of house staff is held to the highest standard, and if hired, you will be welcomed into a solid team of professionals absolutely dedicated to not only providing a phenomenal experience for each of our guests, but also genuinely invested in contributing to an amazing team-oriented environment for everyone on staff. We strive to provide an unforgettable casual fine dining experience for each and every one of our guests, and a healthy and nurturing environment for each and every team member who joins us in our endeavor. Working in the Cork & Pig kitchen, you can expect a supportive environment where you can strive for excellence, serving elevated and delectable cuisine. Our culinary program is well-renowned, and we can promise you that you will be proud of each and every plate you serve at Cork & Pig Tavern. We do ask that you have all documents necessary to hire you upon interviewing, including a current food handlers license. Expect to be trained for approximately one week upon hire. After completing training, you can expect to excel in a truly unique and upscale workplace, with a stellar team-minded mentality. We are looking for dependable, enthusiastic, experienced, and focused individuals to join our back of house team! If this sounds like you, we'd love to hear from you! Thank you for your interest, and we hope to talk to you soon!