Kitchen manager jobs in Grand Rapids, MI - 562 jobs

Were glad youre here. You may know us as the brand with Roast Beef and Curly Fries but we are also crafting incredible career opportunities. Youre in the right place if youre here for: Weekly Pay. Flexible Schedule. Free shift meal and family d Shift Manager, Manager, Customer Service, Restaurant

Prepare food ordered by customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.). Maintain sanitation, health, and safety standards in work areas. Prepare specialty foods such as pizzas, chicken, and steaks, following specific methods that usually require short preparation time. Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking Perform shift opening and closing duties as assigned, such as starting equipment and cleaning refrigeration units, grill and surrounding area, as well as other kitchen equipment. Maintain kitchen and cooking areas and ensure kitchen equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Report any kitchen equipment or maintenance issues to manager. Restock products as needed throughout shift. Collaborate with Kitchen Manager to determine daily specials, new menu items, and innovative ways to cook and prepare food. Regularly check menu cycle to ensure all food items are available in advance, notifying manager of any shortages. Qualifications Previous experience in customer service and/or the restaurant or hospitality industry. Must be at least 21 years of age. Ability to multi-task and work on several different orders simultaneously in a fast paced environment. Ability to obtain a Food Handler's Card upon hire. Previous kitchen experience required. Must be willing to work nights and weekends.

The Assistant Dining Services Director (ADSD) supports the Dining Services Director in leading the culinary team to provide high-quality, nutritious, and appetizing meals for our residents. This role balances administrative duties, such as scheduling and inventory, with hands-on leadership in the kitchen and dining room. The ADSD ensures that all dining operations are conducted with a focus on hospitality, safety, and strict adherence to healthcare regulations. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining team member's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Position: Full-time. Weekend shifts are a primary requirement of this role, supplemented by a flexible rotation of weekdays Qualifications • Minimum of 2-3 years of culinary or dining management experience, preferably in senior living, healthcare, or high-end hospitality. • Current ServSafe Manager Certification is required (or the ability to obtain it within 30 days of hire) • Ability to read and write English. An active and valid driver's license is required. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. Strong organizational skills, proficiency in basic computer applications (Word, Excel, ordering systems), and a passion for serving the senior population. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be Food safety compliant. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Be familiar with Hazardous Analysis Critical Control Point {HACCP}, Workplace Hazardous Material Information System {WHMIS}. • Responsible for ensuring a clean, safe working environment and maintaining this responsibility by safe work habits, using correct hand washing techniques and routine cleaning. • Serve attractive, nutritious meals in a pleasant, respectful manner, mindful of the special needs of the residents. • Practice safe usage of all equipment within the department and the ability to clean, sanitize and maintain the equipment as outlined in the cleaning schedules. • Prepare the dining rooms daily: set tables, pour beverages, clear and clean dishes. • Upon receiving stock, put it away following the procedures as required. • Follow cleaning procedures when mechanical equipment is not available {ex: power failure}. • Ensure the kitchen and dining areas meet all HACCP, local health department, and state regulatory requirements. Maintain a clean, organized, and safe working environment. Performs other duties as directed by the Dining Services Director. • Other duties as assigned Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

San Chez Bistro is Grand Rapids' premier dining destination, blending authentic European, Mediterranean, and Latin American tapas in a vibrant, artful atmosphere. We pride ourselves on delivering exceptional culinary experiences paired with entertainment & fun, fostering a lively community hub where guests can unwind, celebrate, and connect. As a leader in the local food scene, we're seeking a versatile Assistant Restaurant Manager to support our operations with a focus on either Front of House (FOH) or Back of House (BOH) excellence, while contributing to the overall success of our dynamic team. Job Summary: The Kitchen Manager will oversee all back-of-house functions at San Chez Bistro, driving the highest standards of food quality, production efficiency, and team performance in a fast-paced, creative environment. This role is perfect for a seasoned culinary leader passionate about innovative, multi-cuisine concepts, who can balance precision with creativity to support our front-of-house team's seamless service. Reporting to the Restaurant Manager and ownership team, you'll champion our mission to create unforgettable dining moments through flawless kitchen execution. Key Responsibilities: Lead and develop a high-performing back-of-house team, including hiring, training, scheduling, and performance management to maintain culinary standards, safety, and efficiency. Oversee daily kitchen operations, from prep and line production to plating and expediting, ensuring timely, high-quality output for our European-Mediterranean-Latin tapas menu. Manage inventory control, vendor relationships, and purchasing to secure fresh, sustainable ingredients while minimizing waste and optimizing costs. Innovate with the culinary team on menu development, seasonal specials, recipe standardization, and portion control to enhance flavor profiles and presentation. Ensure strict compliance with health, sanitation, and food safety regulations (e.g., HACCP, ServSafe protocols), conducting regular audits and training to uphold our impeccable standards. Collaborate closely with front-of-house on service timing, special requests, allergen management, and menu rollouts to deliver integrated guest experiences. Monitor kitchen financials, including food cost analysis, labor budgeting, and equipment maintenance to support overall profitability and revenue goals. Foster a positive, inclusive kitchen culture while staying ahead of industry trends in culinary techniques, sustainability, and fusion cuisines to keep San Chez Bistro at the forefront of Grand Rapids dining. Participate in event planning for private parties and live music nights, adapting kitchen workflows to accommodate increased demands. Requirements Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred; equivalent experience (5+ years in kitchen management or sous chef roles) will be considered. Proven expertise in a high-volume, upscale casual or fine dining kitchen, ideally with tapas, multi-cuisine, or fusion concepts emphasizing fresh, seasonal ingredients. Strong leadership skills with experience in team motivation, conflict resolution, and creating a collaborative, high-energy kitchen environment. Proficiency in kitchen management software (e.g., ChefTec or MarketMan), POS integration for order tracking, and Microsoft Office/Google Suite for reporting. Deep passion for global flavors, wine pairings, and sustainable practices; hands-on ability to work evenings, weekends, and holidays in a dynamic setting. ServSafe Food Manager certification required (or willingness to obtain within 30 days); additional certifications in allergens or HACCP are a plus. Must be authorized to work in the U.S. and able to lift 50 lbs occasionally, with standing/walking for extended periods. What We Offer: Competitive salary (based on experience) plus performance-based bonuses tied to food costs and team metrics. Comprehensive benefits package including health, dental, vision, and 401(k) matching. Generous paid time off, employee discounts on meals and events, and opportunities for professional development, such as culinary workshops. A creative, supportive team environment with clear pathways to executive chef or general management roles in a thriving local institution.

Job Description JOIN A GREAT TEAM!!! KITCHEN MANAGER UP TO $55K BASE BONUS + BENEFITS FULL-TIME TRAINING REQUIRED IN JACKSON, MI (EXPENSES PAID) Qualifications 2+ Full-Service restaurant management experience required 2+ years of BOH experience required Knowledge of inventory and budgeting required High School diploma or equivalent Benefits Competitive pay with bonus program Kitchen Manager compensation range: $60,000 - $70,000 per year Medical, telemedicine, dental and vision insurance HSA, FSA and Dependent Care FSA Company paid short-term and long-term disability insurance Company paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on Dino merch Work/Life balance Fast-Paced work environment Fun and engaging work place Internal growth/promotions Chance to be part of a great team! Responsibilities The Kitchen Manager's role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Que the heart and passion of all they do Ensures the greatest degree of Hospitality to the Guests Ensures consistent execution of all BOH systems and profitability by providing and ensuring quality training, coaching, and follow-through Knowledge and practical application of all Kitchen (Expo, Smokehouse, prep and line quality identifiers and standards) and Dining Room systems and operations (ToGo, Host, Bar, and service standards)

Job Description Casual Dining Restaurant seeking an experienced and dedicated Culinary Manager | Kitchen Manager to lead a scratch kitchen. As the Culinary Manager, you will play a crucial role in ensuring efficient kitchen operations, maintaining food quality and safety, and delivering a positive dining experience to our guests. Responsibilities: Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and cleanliness. Ensure that all dishes meet quality standards, are served in a timely manner, and adhere to recipes and portion sizes. Team Leadership: Lead and motivate a team of kitchen staff, including chefs, cooks, and prep personnel. Foster a positive work environment, promote teamwork, and provide ongoing training and development to enhance skills and knowledge. Food Quality and Safety: Maintain high standards of food quality, consistency, and presentation. Implement and enforce strict adherence to food safety and sanitation regulations. Conduct regular inspections and implement corrective actions to ensure compliance. Inventory and Cost Control: Manage food inventory levels, minimize waste, and implement effective portion control practices. Collaborate with management to develop and monitor budgets, control costs, and optimize overall kitchen efficiency. Staff Training and Development: Train and develop kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Foster a culture of continuous learning and improvement. Health and Safety Compliance: Ensure compliance with health and safety regulations, including food handling, sanitation, and workplace safety procedures. Maintain accurate and up-to-date records and documentation. Job Benefits: Competitive salary Direct Deposit 401K Comprehensive Health benefits Paid time off (PTO) Excellent room for growth and advancement Employee Discounts Qualifications: Minimum 3 years experience as a Chef/Culinary Manager/Kitchen Manager in a full-service restaurant Strong culinary skills and a solid understanding of kitchen operations. Excellent leadership and team management abilities. In-depth knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and handle pressure. Strong organizational and time management skills. Proficiency in inventory management and cost control practices. Flexibility to work evenings, weekends, and holidays as required. If you are a detail-oriented and motivated Kitchen Manager with a passion for delivering exceptional food and service, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward..

Our Misfit Joints are based on a simple premise: we exist to create a hospitality experience like no other. A warm, welcoming refuge for all. We respect and celebrate the diverse, alternative, and authentic. Social Misfits is a delicious adventure and a house of worship to the ultimate comfort food: Waffles. With an iconic logo of one of history's most iconic misfits, you'd better believe this isn't your ordinary cafe. In addition to a cozy, lounge-like atmosphere evoking romanticism, character and dark allure of the iconic speakeasy, Social Misfits serves deliciously creative offerings including both savory and sweet scratch-made waffles from farm-fresh local ingredients, locally sourced Michigan maple syrups with unique flavor infusions, craft cocktails, and farmer direct, locally roasted, hand crafted coffee from Ferris Coffee Roasting Company. Social Misfits is equally suited for an unordinary lunch meeting, an extraordinary dinner date, or a boozy brunch with friends old and new. Kitchen Supervisor Responsibilities & Duties Provide Leadership and model a positive work environment at all times Assist the Executive Chef in all facets of Kitchen operations Work with the F&B Team to implement new menu items Work with other F&B managers and keep them informed of issues as they arise. Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention. Monitor the quality of all food products and presentations. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make kitchen staff aware of daily forecasts concerning reservations, events, and staff issues. Ensure that all kitchen employees are in compliance with daily SOPs Ensure compliance with requisition procedures. Ensure accurate time records for all employees Enforce controlled food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Oversee daily activities such as preparation of all food items,receiving daily inventories, log-on report and food cost report. Oversee and supervise all kitchen staff, including training and assisting in hiring new employees. Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines. Offers suggestions and creative ideas that can improve upon the kitchen's performance Complete and submit Food orders, check food purchases for proper ordering, quality and price structure. Check orders as they are delivered and ensure accuracy of items and quantities Maintain inventory and equipment by cleaning and performing light maintenance according to company standards. Perform other duties and tasks as assigned or determined by management or leadership. Qualifications Reports To: Executive Chef Required Training, Education, & Experience: High School Diploma or equivalent Culinary Management/Arts Associate's degree recommended Servsafe Certified (required/provided) 2-5 years of previous kitchen experience. Previous supervisory experience preferred. Minimum Qualifications: Must have command of the English language, written and verbal. Basic mathematical skills for report/forecast preparation and other calculations. Must be able to work flexible days and hours, including weekends and holidays. Good hearing and vision with or without corrective lenses. The ability to work on your feet for most of the day and able to lift at least 60 pounds. Acute sense of taste is required Knowledge of various cooking methods, ingredients, and procedures Leadership and decision making skills Handles pressure and deals with uncertainty Time-management skills, able to perform several tasks simultaneously. Language Skills Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations. Physical Demands The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet. Schedule Requirements Availability to work must include evenings, weekends, and some holidays during the restaurant's hours of operation.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Assistant Catering & Restaurant Manager DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! Essential Duties and Responsibilities Maintain communication with the Client, Food & Beverage Managers, and Kitchen Managers. Able to read and interpret BEO's position oversees and is accountable for catering & restaurant inventory needs, and proper rotation of product and production procedures When applicable will be required to be creative in designing and creating décor and display for merchandising of product Accountable for customer service and resolving customer complaints to the satisfaction of the guest; analyzes and resolves all guests and associate problems with the assistance and approval of supervisor Understands and can describe menu offerings, packaging, and pricing to the team and guests Ensure a successful client event by routine and thorough checking of food standards, room set up and on-time service with the result of client satisfaction Assist with monitoring and managing all catering staff to assure that all are following Assist with resolving any client concerns that arise before and during the event Assist with creating and managing staffing assignments for banquets and catered events Assist with training all staff to achieve Van Andel Arena Restaurant & Catering standards Assist team with preparing and distributing banquet event orders to all departments as required Assist with processing all banquet event orders, monitoring changes, client requests and special needs Assist with the monitoring of all catering events from start to finish Assist with event reports Assist with check-ins for events. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or equivalent Food and beverage service experience required Must be able to pass Background and References checks Skills and Abilities Excellent customer service, communication, planning, organizational and inter-personal skills, and ability to multi-task Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Assistant Catering & Restaurant Manager DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! Essential Duties and Responsibilities Maintain communication with the Client, Food & Beverage Managers, and Kitchen Managers. Able to read and interpret BEO's position oversees and is accountable for catering & restaurant inventory needs, and proper rotation of product and production procedures When applicable will be required to be creative in designing and creating décor and display for merchandising of product Accountable for customer service and resolving customer complaints to the satisfaction of the guest; analyzes and resolves all guests and associate problems with the assistance and approval of supervisor Understands and can describe menu offerings, packaging, and pricing to the team and guests Ensure a successful client event by routine and thorough checking of food standards, room set up and on-time service with the result of client satisfaction Assist with monitoring and managing all catering staff to assure that all are following Assist with resolving any client concerns that arise before and during the event Assist with creating and managing staffing assignments for banquets and catered events Assist with training all staff to achieve Van Andel Arena Restaurant & Catering standards Assist team with preparing and distributing banquet event orders to all departments as required Assist with processing all banquet event orders, monitoring changes, client requests and special needs Assist with the monitoring of all catering events from start to finish Assist with event reports Assist with check-ins for events. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or equivalent Food and beverage service experience required Must be able to pass Background and References checks Skills and Abilities Excellent customer service, communication, planning, organizational and inter-personal skills, and ability to multi-task Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description Why this opportunity stands out for you: Part time role with full time potential: Competitive hourly pay plus strong tips that add up quickly (or discuss a higher base rate without tips). Part-time option: Ideal for balancing with studies, side projects, or personal time. Year-round commitment: Multiple openings available for long-term stability. Schedule that works for you: Friday-Saturday-Sunday availability required (including nights, weekends, and holidays), in a dynamic brewery environment that rewards your drive. Real career growth: Develop essential skills in an innovative setting-strong culture, exceptional eats, and a supportive team. Our mission is to enhance lives through meaningful experiences, guided by values like "Own" and "Act with Integrity." This isn't just a job; it's a foundation for your professional journey. With Grand Haven's vibrant waterfront and our tasting room right next door, you'll blend professional wins with post-shift networking. Ready to shape dough, inspire your team, and elevate "entry-level" to "next-level"? Apply today at newhollandbrew.com/careers or reach out-let's build something great (and unforgettable pinwheels) together. Who's ready to lead? Job summary The Shift Supervisor participates in the preparation of food while maintaining the organization and sanitation of the kitchen. This position also leads the Team, providing leadership, sharing knowledge and actively engaging in a positive manner. The Shift Supervisor will also always provide friendly & responsive service to our guests and ensure general restaurant cleanliness including kitchen areas, dining areas, restrooms. What you would do Lead and act in a manner that is consistent with our Mission, Vision & Values. Assist the Corporate Executive Chef to train, build and lead a high performing team. Verify all Team Members follow all recipes and portion servings correctly. Keep kitchen, dish, and storage areas clean and organized. Place food and supply orders as directed. Receive product, verify invoice and freshness of merchandise. Ensure that all stations remain stocked after and during the meal period. Ensure organization of the coolers and proper rotation and temp of product. Perform cash control and handling procedures as directed by the retail management team on assigned shifts. Make effective use of New Holland's methods of communication & technology. Assist the team with opening & closing procedures. Grant food and beverage comps/discounts as needed. Set excellent customer service and work examples. Assist with food prep, stocking, guest service and general kitchen and restaurant cleanliness. Work with a sense of urgency at all times. Perform other responsibilities as assigned. What you offer us Effective communication skills, a positive attitude and a desire to learn. A passion for working with the public. A solution-oriented and forward-thinking mindset. The ability to multi-task with a calm, positive attitude. Basic math skills & the ability to handle cash transactions. Ability to work nights, weekends, and holidays. Physical requirements Be able to reach, bend, stoop and frequently lift to fifty (50) pounds. Be able to work in a standing position for long periods of time (up to ten (10) hours at a time.) Desired qualifications Minimum 1 year experience in restaurant leadership preferred. Prior guest-facing experience and service. Prior exposure to a vast array and cooking techniques and methods preferred. Familiarity with safe handling techniques prescribed by the Ottawa County Department of Health. Our Mission At New Holland Brewing Company, we are on a mission to enhance the quality of people's lives. Our Vision New Holland Brewing Company's vision is to create savored moments for the world. Our Values We Believe * We Engage * We Own * We Lead * We Act with Integrity * We Care How your job supports the mission Creating the best experience for the customer with the quality and consistency of the food you produce. Providing a remarkable hospitality experience for our guests. Creating a fun and engaging work environment while engaging and respecting peers. Summary of a typical day Going through station prep list and building station prep list for the day. Making dough, organizing food deliveries, cleaning. Enthusiastically engage with guests. Reports to: Corporate Executive Chef

Benefits: 401(k) Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. The Restaurant Manager will have oversite of all store operations for their concept of All In Hospitality Group. They will work directly with the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship. Areas of Focus (including but not limited to): Ensuring raving fan guest service at all times Hiring and training of hourly staff Focused on in-store food/pour costs, inventory, and waste management Menu development alongside current in-house leadership Mentorship and development with current in-house leadership and hourly staff Leading 1-1's Action plans for goal achievements Ensuring safety practices and handbook standards are being followed Working to maximize profitability Reviewing store inventory and variances Reviewing P&Ls and cost-effectiveness Reviewing and controlling labor costs Creating and promoting healthy workplace culture and teamwork towards a communitive goal Ensuring efficiencies along facility layouts and in-house assets Developing and executing sales-driving opportunities Running shifts daily to ensure guest service standards and efficient operations Requirements: Minimum of 1 year current, salaried management experience in a high-volume restaurant/bar Strong organizational skills to manage the needs of the restaurant Detailed oriented Must be, or willing to be ServSafe complaint Communication skills to inspire and motivate consistency and excellence Strong belief in a professional and ethical approach to leading, motivating, and developing staff Reports To: General Manager Pay: Salary + Bonus Opportunities Hours: 45-47 hours/week This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. If you're passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we'd love to hear from you! Compensation: $52,000.00 - $57,000.00 per year The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group. All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere. We can't wait for you to join our team! The Winchester Hancock Donkey Taqueria All In Hospitality Group is an equal opportunity employer. Candidates are considered for employment with All In Hospitality Group without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other classification protected by applicable law, state or local law.

We have a rare opportunity for an experienced full time Multi Unit Restaurant Manager or Kitchen Manager to help cultivate all aspects of our business. Our thriving culture has insulated us from many of the challenges experienced by other venues throughout the pandemic. But we need you in order to grow and in return, we will invest in your growth too! We take pride in our establishment and employ an all-hands-on-deck philosophy. As such, this position would support nearly every part of the operation. Kitchen experience would be a plus, although the majority of this role would be hands-on operational oversight. This is a service manager position. If this sounds like you, come join our team! Primary responsibilities include: Ensure quality in food & beverage Deliver superior service and maximize customer satisfaction Maintain the good image and dynamic culture of the restaurant; find ways to enhance it Respond efficiently and accurately to all customer needs Assist with budget control; propose new ways to impact our profitability and help us grow Assist with all forms of marketing, especially through social media Improve efficiencies in all systems Assist with writing the service schedule Train new and current employees on best practices in customer service Conduct frequent check-ins with all members of the kitchen & service staff Required Skills: Proven work experience as a Restaurant Manager, Restaurant General Manager, Kitchen Manager, Sous Chef, Chef or similar role Extensive food and beverage knowledge, including the ability to remember and recall ingredients and dishes to inform customers and wait staff Strong leadership, motivational, communication and people skills Must have Full Service Restaurant Experience! View all jobs at this company

Taco Bell - 68th St. is looking for a full time or part time Restaurant Staff team member to join our team in Byron Center, MI. The Restaurant Staff team member is responsible for customer service and commitment to excellence through meeting or exceeding hospitality and service standards. Restaurant Staff responsibilities include: -Effectively communicate with management in a timely manner regarding scheduling issues, customer service problems, and equipment malfunctions. -Follow all safety procedures and guidelines including personal safety, equipment use, and food handling and storage. -Ensure all products are stocked, maintained, and prepared according to company quality standards. -Maintain a clean, safe working environment. -Clean the customer service areas by following the proper procedures as directed by the manager on duty, including outside landscaping, building entrances, dining room tables and condiment stations, restrooms, and food production and storage units. -Demonstrate fiscal responsibility with all company assets by following company cash handling policies. -Demonstrate ability to be a “team player” by contributing to the team's success and communicating effectively with other Customer Service Representatives. -Assume additional responsibilities as assigned. -Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards. -Frequent washing of hands. A qualified candidate will have: -A high school diploma or equivalent or higher preferred but not required -Strong work ethic and willingness to learn -Demonstrated ability to work in a team environment. We look forward to seeing you for an interview for our full time or part time Restaurant Staff role at Taco Bell - 68th St. soon!

3583 Henry St Norton Shores, MI 49441 Min: $62,000 Annually | Max: $75,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

General Purpose Provide supervision for the Dining Department ensuring quality food and Nutrition is meet in accordance with current federal, state, and local standards, guidelines, and regulations governing White River Assisted Living. * Supervise staff in the day-to-day facility operations of assigned areas. * Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident's needs in accordance with the physician's orders. * Plans and assists in preparation and service of holiday, special meals and functions. * Hires, trains, disciplines and when appropriate terminates Dining employees. * Maintains cost and works to meet budget guidelines. * Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated. * Transmit order for appropriate food and supplies. * Document and notify Dietician if menu changes. * Assess resident food preferences and allergies. * Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. * Communicate policies, assist and coach as needed. * Monitor work assignments, provide feedback, evaluate performance and discipline as needed. * Maintain record, manage budgets and supplies, and fulfill department head responsibilities * Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment. * Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require. * Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy. * Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner. * Inspects Dining Department regularly to ensure that it is safe and sanitary. * Participate in QA and IDT meetings as assigned. * Assist in preparing and planning the Dining department's budget and submit to the Executive Director for review, recommendations, and approval. * Conduct, attend and participate in orientation, training, in-service education activities and staff meetings. * Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information. * Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service. Supervisory Requirements Hire, direct, train, coach, lead the dining services team. Qualifications Education and/or Experience: Must possess, as a minimum, a high school diploma or its equivalent. Must be a graduate of an approved Dining Services Manager's course that meet the state and federal care regulations. One-year experience in a long-term care facility Dining department preferred. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from Services Managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations To perform this job successfully, an individual must be proficient in the Microsoft Suite products. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times. Current ServSafe certification required as indicated by State / County law. ServSafe Foodhandler Certification Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must frequently lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to sit, stand; walk and talk, read or hear. Frequent use of all office related equipment to include; copier/scanner/fax, telephone, and calculator. May be necessary to assist in the evacuation of residents during emergency situations. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

Job Description Store Manager Company: Empire Hospitality Group Reports to: District Manager Job Type: Full-time Description: Empire Hospitality Group is in search of dedicated and experienced Store Managers to lead single Quick Service Restaurant (QSR) locations. As a pivotal member of our team, you will spearhead efforts to drive sales growth, cultivate a thriving team culture, elevate the guest experience, and ensure operational excellence within your store. Key Responsibilities: Plan and oversee day-to-day operations, ensuring seamless functioning of the store. Maintain Key Performance Metrics as designated by Operations Management and adhere to standards outlined in the Subway Operations Manual. Enforce all policies set forth by Empire Hospitality Group, including compliance with food safety, cleanliness, and health regulations. Cultivate positive relationships with employees, customers, and stakeholders, promptly addressing any concerns or issues. Maintain open communication with the District Manager, collaborating to set and exceed performance goals. Supervise training initiatives, ensuring all staff meet training requirements within specified timeframes. Complete daily and/or weekly paperwork, submitting it to the District Manager for review in a timely manner. Develop store strategies to expand customer base, increase foot traffic, and optimize profitability. Qualifications: Hospitality Management, or related field preferred. ServSafe or ANSI Certified Food Manager Certification. Minimum of 2 years of management experience within the QSR or hospitality industry. Demonstrated track record of driving sales growth, achieving targets, and delivering results in a fast-paced environment. Strong leadership abilities with a knack for inspiring, motivating, and developing teams. Excellent communication, interpersonal, and problem-solving skills. Allergen certification may be required, especially in states such as Illinois. Benefits: Competitive salary commensurate with experience. Performance-based bonuses. Opportunities for career advancement and professional development. Join Empire Hospitality Group and become an integral part of our team committed to delivering exceptional guest experiences and fostering a positive and inclusive work culture across our QSR locations. Apply now and take the next step in your career journey

Job Description Store Manager Company: Empire Hospitality Group Reports to: District Manager Job Type: Full-time Description: Empire Hospitality Group is in search of dedicated and experienced Store Managers to lead single Quick Service Restaurant (QSR) locations. As a pivotal member of our team, you will spearhead efforts to drive sales growth, cultivate a thriving team culture, elevate the guest experience, and ensure operational excellence within your store. Key Responsibilities: Plan and oversee day-to-day operations, ensuring seamless functioning of the store. Maintain Key Performance Metrics as designated by Operations Management and adhere to standards outlined in the Subway Operations Manual. Enforce all policies set forth by Empire Hospitality Group, including compliance with food safety, cleanliness, and health regulations. Cultivate positive relationships with employees, customers, and stakeholders, promptly addressing any concerns or issues. Maintain open communication with the District Manager, collaborating to set and exceed performance goals. Supervise training initiatives, ensuring all staff meet training requirements within specified timeframes. Complete daily and/or weekly paperwork, submitting it to the District Manager for review in a timely manner. Develop store strategies to expand customer base, increase foot traffic, and optimize profitability. Qualifications: Hospitality Management, or related field preferred. ServSafe or ANSI Certified Food Manager Certification. Minimum of 2 years of management experience within the QSR or hospitality industry. Demonstrated track record of driving sales growth, achieving targets, and delivering results in a fast-paced environment. Strong leadership abilities with a knack for inspiring, motivating, and developing teams. Excellent communication, interpersonal, and problem-solving skills. Allergen certification may be required, especially in states such as Illinois. Benefits: Competitive salary commensurate with experience. Performance-based bonuses. Opportunities for career advancement and professional development. Join Empire Hospitality Group and become an integral part of our team committed to delivering exceptional guest experiences and fostering a positive and inclusive work culture across our QSR locations. Apply now and take the next step in your career journey

Performs and directs overall store management. Responsible for inventory and money control systems. Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Maintains standards of restaurant safety and security. Recruits staff and oversees training program. May contact prospective customers to promote sales. Responsible for local marketing initiatives. Maintains business records. Exceptional customer service is a major component of this position. Tasks & Responsibilities: Completes and posts the staff work schedules. Manages a staff of approximately 4 to 12. Assigns, oversees and evaluates work. Recommends promotion, transfer, or termination of employees. Conduct written and verbal staff evaluations. Communicates changes of food preparations formulas, standards, etc. to staff. Supports local and national marketing initiatives. Ensures that all local and national health and food safety codes are maintained and company safety and security policy are followed. Identifies and contacts prospective customers to promote sales. Requirements Prerequisites: Education: High school graduate or equivalent, college degree preferred. Experience: A minimum of two (2) years in QSR environment, experience in supervising and training staff. Excellent verbal and written communication skills. Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, walking and repetitive use of hands and arms the entire workday. Must have the ability to lift 10 pounds frequently and up to 50 pounds occasionally. Position requires the ability to handle exposure to food and cleaning chemicals on an hourly basis. Must have the ability to work a minimum of 40 to 50 hours a week. Must have reliable transportation and the ability to be on call 24 hours a day. Benefits: Eligible 1st of the month, following 30 days from the date of promotion Low deductible Insurance Short Term Disability Paid Life Insurance Can buy extra coverage for self, spouse and children Dental Vision

Contracted District: Grand Blanc Community Schools To apply click on the following link:**************************************************** Employer will be Edustaff 11:15-2:00 - Monday - Friday (Full School Days) Following the GBCS Elementary Calendar RATE OF PAY: $ 12.48 Per Hour 2025/2026 School Year QUALIFICATIONS: Must be energetic Must enjoy working with young people Must be punctual Must possess good communication skills High school diploma or equivalent Tolerant of weather conditions RESPONSIBILITIES: Monitor student behavior during lunch Cafeteria & kitchen cleaning/sanitizing Nondiscrimination: The Board of Education does not discriminate on the basis of race, color, national origin, sex, (including sexual orientation and gender identity), disability, age, religion, height, weight, marital or family status, military status, ancestry, genetic information or any other legally protected category, (collectively, "Protected Classes"), in its programs and activities, including employment opportunities. The board-appointed coordinator for all concerns and complaints for issues relating to Title IX, Section 504, the Age Discrimination Act and Title II is : Deputy Superintendent or Director of Personnel Administration Building • 11920 S. Saginaw • Grand Blanc, MI 48439 ************** • ************ Edustaff 4120 Brockton Dr. SE #200 Grand Rapids, MI 49512