Kitchen manager jobs in Hawaii

Job Description Kitchen Manager Delta Sky Club Honolulu Pay Grade: 12 Reports To: Salary: $68,000-$70,000 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

Come live the craft beer way of life with us! Maui Brewing Co. Kailua is looking for a top-notch Kitchen Manager to join our craft 'ohana! Job Title: Kitchen Manager Status: Full-Time, Exempt Pay Rate: $60,000 - $65,000 (DOE) Summary of Job Responsibilities: * Train and empower kitchen staff to excel in their roles, fostering a culture of growth and accountability. * Ensure seamless operations and maintain high cleanliness standards throughout the kitchen. * Uphold the highest standards of food quality and safety, ensuring every dish meets our Maui Brewing Co. standards. * Address any kitchen issues promptly to guarantee a smooth and efficient workflow. * Foster smooth communication and collaboration with our front-of-house team to ensure consistent service quality. Summary of Qualifications: * Minimum 5 years of cooking experience * 1 year prior experience as Kitchen Manager or Kitchen Supervisor * General computer skills and experience with Microsoft Apps, Point-of-Sale systems, and Inventory Management systems * Open availability and able to work all weekends and holidays * ServSafe Certification preferred * Can meet the physical requirements listed in the attached job description Benefits & Perks: * 100% coverage of medical and life insurance benefits * Low cost buy-up for vision/dental insurance * Up to 10 days of Paid Time Off after 6 months of employment * Up to 5 days of Paid Sick Time after 90-days of employment * Quarterly Manager Promo allotment to use on food and drinks at any MBC restaurant * Free parking * Free shift meal * Additional discounts on retail, food, and drinks * Great team and company culture to work with! Interested? Apply today! IMPORTANT: In order work in the State of Hawaii (restaurants/food handling), a TB clearance is necessary upon being hired. If you do not have one, you can now email the Department of Health to get one sent to you or make an appointment at a participating clinic. Please visit ***************************** for directions and more information.

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaii's largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary As the Kitchen Manager, you are responsible for overall execution and oversee of food preparation, cooking, ordering supplies, scheduling shifts, and monitoring inventory levels for the restaurant's daily operations. Additionally, you are responsible for understanding the business needs communicating with the service workers off and on site. You will work under the supervision of the Executive Chef as well as the General Manager. Responsibilities Knowledgeable of all menu items offered at the restaurant/food truck including preparation method, ingredients, portion size, and costs. Determines par levels for daily needs and accurately prepares and communicates the prep list and executes food items with an average of no more than 2% waste of the unused products. Preps and verifies that all menu items are executed according to our company quality standards 100% of the time. Follows the receiving and storage processes with 100% accuracy. Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean. Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time. Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits. Oversee kitchen staff in the service style of the restaurant and standard operating procedures including safety and sanitation expectations. Assigns daily side work and running side work for kitchen staff to ensure the restaurant and kitchen run efficiently. Oversee cleanliness of staff, kitchen area, and quickly correct and report any health hazards and code violations. Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/ organization deficiencies. Accurately perform weekly food inventories and analyze numbers to meet food cost targets. Assist in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands. Ensure that staff report to work as scheduled and document any late or absent employees according to policies. Meets all policies stated in the employee handbook including uniform, appearance, and grooming standards. Follows all end-of-shift checkout procedures with 100% accuracy. Maintains a positive team environment by assisting other team members with their station duties and side-work when there is a need and/or when available. Attend designated training and scheduled meetings to acquire and maintain the proper certifications according to job requirements. Ensure that operations are MWR compliant. All other duties as assigned. Qualifications 2+ years of management experience. 5+ years of kitchen experience. Must be at least 18 years old. Must be able to work 50+ hours a week depending on business needs. Must be able to read and communicate in English clearly and effectively. Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently. Must demonstrate enthusiasm and commitment to guest satisfaction. Must have a valid health card or equivalent. Must be able to perform simple math calculations and understand units and measures. Must be able to stand and exert well-paced mobility for the duration of a scheduled shift. Must have the ability to stand and walk for extended periods of time. Must have the ability to lift, stoop, and bend. Must be reliable and punctual Must be able to work well with others Benefits/Perks for Eligible Employees Paid Time Off Bereavement Leave Emergency Days Referral Program Employee Discounts Skechers Direct Program Management Bonus Program Medical/Dental Benefits Group Life Insurance Universal Life Insurance Short-Term Disability 401(k) Compensation: $60,000.00 - $65,000.00 per year ABOUT US Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Our success comes from the loyalty and dedication of our team, the 6-Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii's largest locally owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. VISION To give back to our military and community by becoming the standard for the island dining experience. MISSION Provide quality food, excellent service and the perfect setting served with Aloha. CORE VALUES Pride Our passion for service is rooted in hard work, perseverance, and fun. Quality We are committed to raising the standard in every aspect of our restaurant. Consistency Excellent service. Same taste. Genuine hospitality. Every day. Servant Leadership Our employees serve each other, our guests and lead by example to better our community. Aloha Everyone is welcome and served with love (just like Grandma's house).

Job Description ************This location is in Kailua******** We are seeking a skilled and organized Kitchen Manager to oversee the operations of our kitchen staff. The Kitchen Manager responsibilities include ordering food and supplies, maintaining health and safety protocols, managing food costs, and training and supervising kitchen staff. The ideal candidate will have a passion for food, a keen eye for detail, strong leadership skills, and the ability to maintain the highest levels of food quality and service. Reports to owner. Duties : Oversee and manage all areas of the kitchen and ensure compliance with established standards Cook to order during slow & Peak Periods Manage and train kitchen staff, establish working schedule and assess staff's performance Order food supplies and kitchen equipment, as needed Manage food cost controls to contribute to Food and Beverage revenue Maintain a safe and hygienic kitchen environment at all times Implement innovative strategies to improve productivity and sales Coordinate with restaurant management to plan menus, set costs and ensure consistent quality in products Address customer queries promptly and professionally Help with catering on and offsite Ideal Candidate Must Have: PREVIOUS Kitchen Manager or Chef experience Great communication Great Punctuality & Attendance The ability to problem solve Have the ability to follow rules and maintain a team that follows rules Like food service Want to be part of a team & grow as a team Reliable Transportation Great Hygiene Open availability Ability to lead We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,522.81 per month School Food Services Manager II, F1-06: $5,882.23 per month Examples of Duties * In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. * Manages and directs the daily food service operations; reviews and revises internal operating procedures. * Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. * Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. * Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. * Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. * Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. * Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. * Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. * Schedules and supervises the maintenance and repair of equipment. * May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. * Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs) Specialized Exp (yrs)*Total (yrs) School Food Services Manager I 213School Food Services Manager II 224*One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: * A copy of the applicant's TA History Report or equivalent system-generated report; * A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, * Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force. Equal Opportunity The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes. Payday New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month. 12-month civil service and SSP employees enjoy a range of competitive benefits: * Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year. * Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. * Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits. * Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. * Group Life Insurance: The State provides a free life insurance policy for employees and retirees. * Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld. * Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis. * Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits. * Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products. * Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available. * Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program. * Social Security: As an employer, the State also contributes to an employee's social security account. * Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation. * Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State and employee representation. Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employee's job is excluded from collective bargaining. The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement. Benefits vary by type of employment appointment and collective bargaining agreements. 01 EDUCATION REQUIREMENT: Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent? * Yes * No 02 GENERAL EXPERIENCE REQUIREMENT: Do you possess at least two (2) years of progressively responsible work experience in the preparation of foods which included quantity cooking AND participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies? Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served DAILY. * Yes * No 03 GENERAL EXPERIENCE DESCRIPTION: Starting with the most recent, list all employment periods you would like considered where YOU performed quantity cooking on a DAILY basis in an INSTITUTION, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served. For EACH employer/position, provide: a. the employer's name, type of institution, dates of employment (mm/yy-mm/yy); b. your official job title, average hours worked per week; c. the types of foods YOU typically prepared and cooked in large quantities, the number of people you prepared the food for, and the average number of hours worked per day in quantity cooking; and, d. the number and type(s) of people you worked with in preparing and cooking the food (e.g., 2 helpers, 1 cook, etc.) Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have quantity cooking experience, please type "None" in the space provided. 04 GENERAL EXPERIENCE DESCRIPTION (cont.) For each institution and employment period listed above where you performed quantity cooking, please provide a detailed description of your DAILY involvement in: a. menu planning, b. fiscal recordkeeping, c. purchasing, and, d. storage of food and supplies. Be sure to include the employer's name and other major duties & responsibilities. Also, for each employer, please provide your supervisor's name, official job title, the type of supervision you received: (close and constant, indirect and occasional, worked independently/little or no supervision, etc.), and a description of how your duties & responsibilities differed from those of your supervisor. Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have quantity cooking experience, please type "None" in the space provided. 05 SPECIALIZED EXPERIENCE: I possess at least _____ of food services management experience in a SCHOOL or INSTITUTION with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing; and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. * a. five (5) years * b. four (4) years, but less than five (5) years * c. three (3) years, but less than four (4) years * d. two (2) years, but less than three (3) years * e. one (1) year, but less than two (2) years * f. I do not possess at least one (1) year of Specialized Experience as described. 06 SPECIALIZED EXPERIENCE DESCRIPTION: Starting with the most recent, list all employment periods you would like considered where you worked as a food services manager in a SCHOOL or INSTITUTION as described above. Please provide the following information: a. the employer's name, dates in official food service manager position (mm/yy-mm/yy), average number of hours worked per week in this capacity; b. number and job titles of those you supervised (e.g., 4 cooks, 2 dishwashers, etc.); c. a detailed description of your managerial & supervisory duties and responsibilities; and, d. your supervisor's name, official title, and a description of how your duties & responsibilities differed from those of your supervisor. Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have such experience, please type "None" in the space provided. 07 CERTIFICATION REQUIREMENT: Do you possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Hawaii Department of Education? Note: You must submit a copy of your certificate to receive credit. * Yes * No 08 ALLOWABLE SUBSTITUTIONS: If you are utilizing an allowable substitution of education for experience, indicate your highest level of education. Note: You must submit a copy of your official college/university transcripts from each institution to receive credit. * a. I successfully completed one (1) academic semester or equivalent of a substantially full-time curriculum from an accredited university or community college in a food service/culinary arts program which included training in menu planning, quantity cooking, nutrition, sanitation, safety, and such courses in inventory controls, purchasing, and storage of food and supplies, and food services management. * b. I possess an associate's degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures. * c. I possess a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related field which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping. * d. I will not be utilizing an allowable substitution of education for experience. 09 TRANSCRIPTS, CERTIFICATIONS, AND OTHER VERIFYING DOCUMENTS: Official or copies of official transcripts, certifications (front and back), and other verifying documents must be received in our office within ten (10) calendar days from the date of your application. If these documents are NOT received by the deadline, your application may be rejected. * I understand, and will submit the required documents to CSSP Recruitment within ten (10) calendar days. * I understand, but I will not submit the required information. I understand that my application may be rejected. * I have previously submitted my verifying documents for another recruitment. Required Question Employer Hawaii State Department of Education Address P.O. Box 2360 Honolulu, Hawaii, 96804 Website ***********************************

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! Create a relaxed destination - Develop/streamline restaurant processes in partnership with the Restaurant General Manager while ensuring consistent execution of Company policies and procedures Set the course - Hire and mentor the best and brightest, assisting employees with career development strategies to understanding Tommy Bahama values in all business decisions and commitment to maintain the culture through the evolution of the business Build the perfect oasis - Implement strategies and facilitate learning and training programs that creates an environment for Restaurant Team Members to successfully promote sales, service success, and internal career growth Support your crew - In partnership with the Restaurant General Manager, assist employees with career development strategies to improve employee retention and build bench strength Proactive in Paradise - Seek out Marketing opportunities within the community and partner with Retail to leverage the Retail/Restaurant relationship during marketing and sales events ESSENTIALS FOR LIFE IN PARADISE You have 5+ years of hospitality related experience You have 3+ years of Restaurant Manager/ Leadership experience You have a current food handler's card and other certification as required by federal/state/local law You have strong knowledge of food and beverage menu - including ingredients, preparation methods, and presentation You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email You have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Routine standing for duration of shift Maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual Scheduled shifts determined by business needs Pay Range: $75,000-95,000 annually Multiple factors will vary the applicable rate of pay for this role, including an individual's experience, knowledge, and skillset, as well as work location and available budget. Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Role OverviewAre you passionate about culinary excellence and leadership? Sodexo is seeking a dynamic Chef Manager to support our Food & Nutrition Services operations at Hawaii's premier acute-care rehabilitation hospital. This role is key to delivering high-quality meals and experiences to patients, residents, employees, and guests. You'll work closely with the General Manager to lead production staff, enhance retail and catering offerings, and ensure smooth daily operations. What You'll DoOversee and train production staff to ensure consistent food quality and safety. Support the General Manager in daily operations of Food & Nutrition Services. Assist in developing and implementing new retail and catering concepts to boost sales. Maintain compliance with Sodexo standards and healthcare regulations. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in culinary management, preferably in healthcare or hospitality. Strong leadership and team-building skills. Creativity in menu planning and concept development. Commitment to excellence in food service and customer satisfaction. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Associate Brewery/ Restaurant Manager As a Manager for Waikiki Brewing Company, you are an ambassador of our brewery, our brand, and our beer. You must be enthusiastic about sharing our premium quality, fresh, handmade beer with all of our guests - both visitors to our island and residents alike. The number one responsibility if the manager is to provide support and guidance for hourly employees by giving them the tools and assistance they require to be able to provide exceptional customer service to their guests. Duties include but are not limited to scheduling, ordering, hiring, training, inventory, cash handling. You must have the ability to build a team and motivate continued good performance, hit budgetary goals, and other directives provided by the General Manager and senior leadership. Most of all, you must be a team player. If any part of the team struggles, we must always look to support, encourage, and lift them up. We are all in this together, and the success of the team is the success of the individual. 1. Position Title: Associate Brewery/Restaurant Manager 2. Status: Exempt 3. Report to: General Manager Position Summary: Assist to direct restaurant operations and under the supervision of the General Manager. Assists to ensure increasing levels of customer and employee satisfaction while improving the efficiency of manpower, service, and productivity for the restaurant. Position Responsibilities: Assists in the management of operations for the restaurant, kitchen, and bar. Assists in the achievement of planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Directly supervises all non-exempt employees during the hours of restaurant operation. Accountable for assisting in the administration and operations to ensure execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Requirements Key Qualifications: Proven leader and achiever that has the ability to thrive in a fast-paced environment. Two or more years of management experience in a full-service restaurant. Excellent supervisory, communication, and guest service skills is required. Valid driver's license required. Personal vehicle required per travel to specific location sites as needed. Computer literate in MS Office Applications. Recruit, train, develop, and communicate with all staff as well as assess performance on a daily basis. Plan and assign daily goals, tasks, and assignments. Assure proper completion through follow-up. Physical Requirements: Ability to lift and carry up to 50 lbs. on an as-needed basis. Ability to work any day, any time, and or any shift. Continuously reach, bend, twist, turn, push, pull, reach, lift, carry, stoop, and wipe. Constant repetitive hand and wrist movements and forearm rotation. Frequent washing of the hands. Hazards may include, but are not limited to, slipping and tripping. Ability to work any day, any time, and or any shift. Assists to provide leadership for employee relations through effective communications, coaching, training, and development. Assists to ensure compliance with Company standards for food cost control, waste reduction, quality, safety, and exceptional customer service. Assists to manage compliance to state and federal rules and regulations in running a food and beverage establishment. Performs other related duties as assigned by the GM. Reporting to this position are: Non-exempt hourly employees per given shift. Essential Skills and Experience Leadership: a demonstrated ability to lead people and get results through others. Measurement of performance to Company goals and standards and establishment of targets for improvements in safety, quality, cost, delivery and employee relations. Management: the ability to organize and manage multiple priorities and projects. Employee training and development. Quality orientation and attention to detail. Problem analysis and problem resolution. Excellent interpersonal and communication skills. Ability to build high performance teams and a strong team player. Bachelor's degree preferred or at least 2 years restaurant management experience required. Receipt and Acknowledgment I acknowledge and understand the following: • Receipt of the does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. • The provides a general summary of the position in which I am employed, that the contents of this are job requirements and, at this time, I know of no limitations which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. • Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Management. • Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company. I have read, understand, and acknowledge this job description outlined above.

Description Kalapawai Cafe & Deli is looking to hire an kitchen manager to run our Kailua town location. We are looking for a qualified manager to handle the daily actions of our busy lunch stop on the windward side. We are a busy breakfast and lunch spot. We do commuter style breakfasts (hand held breakfast), hot and cold sandwiches, soup and salads, poke bowls and bentos. Experience in fast food is a plus (long term). Speed and organization is very important. Base pay $18 - $20 (based on experience) + $5 - $7/hr. extra from tips. This is a full time position. You will be required to Manage and lead a team of 3 (yourself and two others) Work weekends and holidays if needed. Be the point of contact between BoH and FoH You will be the person to handle/cover all "call outs" for the morning crew. More Requirements/Responsibilities Requirements 5+ Years restaurant kitchen experience 2+ Years restaurant kitchen management Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry's best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure Deals with uncertainty Responsibilities Direct food preparation and collaborates with executive chef. Accept and put away deliveries. Produce high quality plates, including both design and taste. Oversee and supervises kitchen staff. Assist with menu planning, inventory, and management of supplies. Ensure that food is top quality and that kitchen is in good condition. Keep stations clean and complies with food safety standards. Offer suggestions and creative ideas that can improve upon the kitchen's performance. Prepare food properly. Schedule staff shifts. Train new employees. Order food supplies. Monitor and maintains kitchen equipment. Solve problems that arise and seizes control of issues in the kitchen. Special Instructions Apply in person. Ask for Chef Jason any time after noon. OR... Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

PRIMARY PURPOSE: Responsible for the general operations and execution of budgets of a single‐unit Dunkin' Donuts store. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. In order to meet this goal, we hire and train Restaurant Managers to perform well and consistently in the major areas listed below. ESSENTIAL DUTIES/FUNCTIONS Leadership & Communication * Ensures that a "Person in Charge" is assigned and present at all times. * Follows all Company policies and procedures: * Complies with all proper uniform standards and sanitation/hygiene requirements * Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift * Promotes Team Service standards by staffing and deploying effectively * Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. * Communicates appropriately with Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. * Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. * Demonstrates practical knowledge, problem-solving and decision-making skills; anticipates problems and develops workable solutions. * Ensures continual positive interaction among team; provides supervision. * Frequently talks to customers/clients and talks to outside trade persons/vendors. * Coaches employees and uses progressive counseling process as indicated. * Regularly talks on the telephone, writes/composes written language and reads. Product Quality * Coordinates the consistent planning, training, coaching and preparation of all products: * Ensures proper preparation of all product (i.e., sandwiches, coffee orders) according to spec and/or customer preference * Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service * Understands and adheres to all quality standards (i.e., calibration, cleaning, temperatures, etc.) * Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. * Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service * Consistently delivers and ensures crew executes great customer service with each interaction, through proper greeting, order handling and execution, and payment processing: * Displays a sense of urgency and accountability when dealing with customers and crew * Handles complaints quickly and effectively * Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. * Manages shift to ensure Team Service to expedite the process of assembling customer orders: * Interacts with all crew members and guests using clear and understandable communication * Completes and utilizes Daily Shift Plan on every shift * Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: * Drive Thru * Front Counter * Ensures successful opening and closing of all aspects of store operations. * Performs "night visits" to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development * Recruits, interviews, selects and retains crew that meet/are able to meet standards expectations at all times. * Trains all new hires using required training methods (i.e., Online University requirements): * Tracks e-learning completion using required documentation methods. * Reviews e-learning and practice on positions to ensure knowledge and proper execution. * Holds crew meetings regularly to relay new promotions or initiatives, and to ensure ongoing training and development. * Conducts performance evaluations of crew for hourly pay rate increases. * Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation * ServSafe certified. * Maintains total premises to Dunkin' Brands standards of cleanliness and sanitation (interior, exterior, restrooms, food prep and storage, etc.). * Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew. * Practices all safety and sanitation procedures (handwashing, 3-sink set-up, proper rotation, etc.). * Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards. Administration * Responsibly and ethically handles money and deposits in accordance with standards. * Deposits cash daily, and reports deposits as required by company standards. * Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. * Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. * Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability * Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. * Demonstrates teamwork with other members of management (Franchise Manager, etc.) to plan, develop and implement sales-building methods. * Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance. * Meets or is under labor cost budget percentage; controls employee turnover and overtime. Working Conditions * Works indoors under regular restaurant conditions. * Works outdoors under regular weather conditions as needed. * Works with a variety of restaurant equipment. Work Hours * Sunday-Saturday availability. * Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. * Extended hours as necessary. * On-call to work varied work shifts (day, night, swing, or graveyard) as necessary. * On-call 24 hours/day for emergencies. MENTAL DEMANDS * Continuously requires attention to detail, concentration, and alertness. * Frequently requires use of mathematical skills. * Good judgment and the ability to make appropriate decisions with minimal lead time to ensure restaurant operations run smoothly. * Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS * Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision. * Frequent standing, reaching and handling. * Occasional sitting, stooping, kneeling, crouching, crawling, walking, use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise. * Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites. Other * All other duties as assigned. QUALIFICATION REQUIREMENTS Skills/Knowledge: * Requires mathematical ability for proper cash handling and to process daily paperwork. * Ability to supervise, counsel, motivate, and train others. * Ability to prioritize and coordinate work duties and assignments. * Skilled in providing prompt, friendly and quality customer service. * Skilled in controlling inventory. * Skilled in problem solving. Education/Training: * High School Diploma or equivalent. * Successfully completes all Training. * Valid driver's license required. * Attend seminars as assigned. * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis. Experience: * 2+ years management experience in a food service/retail environment. * Strong interpersonal and leadership skills. * Judgment, tact, and diplomacy to effectively resolve conflicts. * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis. REPORTS TO: The Franchise Manager and works under the general supervision of the General Manager of Company Operated Stores.

Job Title: Restaurant Manager Company: Highway West Vacations Status: Full-Time, Non-Exempt Supervisor: Area General Manager About Us At Kilauea Lodge, we believe dining out should be more than just a meal-it should be an experience that delights all your senses. We're a culinary home that values warmth, exceptional service, and smart, sustainable ways of working. We're looking for a warm, forward-looking leader who is passionate about people, dedicated to quality, and excited to help our team grow together. Position Summary The Restaurant Manager is responsible for the overall operations of the restaurant, working in conjuntion with the Chef de Cusine & Operations Manager, ensuring high standards of food quality, customer service, and compliance with all health and safety regulations. This role requires a leader with a strong floor presence who champions a positive work environment, develops internal talent, and leverages data and innovation to enhance profitability and guest satisfaction. Key Duties & Responsibilities Leadership & Culture: Inspire, motivate, & educate employees to achieve high performance while treating all team members with care and respect. Foster an inclusive and high-performance culture. Operational Excellence: Oversee & participates in daily operations, ensuring exceptional service standards are consistently met. Manage stock control, work with suppliers, and ensure compliance with licensing and hygiene rules. Talent Development: Actively participate in the recruitment, training, and development of all restaurant staff. Identify and mentor internal candidates for promotion to the next level. Financial Performance: Utilize management information tools to analyze operational and financial data. Focus efforts on increasing restaurant sales and profitability while monitoring costs to adhere to budgets. Innovation: Embrace versatility and a willingness to work within constantly changing priorities with enthusiasm, leveraging new technologies (POS systems, inventory control) to improve efficiency. Qualifications & Experience Minimum of 5/8 years of restaurant management experience, with increasing levels of responsibility. Practical experience with managing a team up to 35. Strong leadership, motivational, and interpersonal skills. Excellent decision-making, communication (verbal and written), and time management abilities. Strong knowledge of food production processes, inventory control systems, and restaurant safety policies. Ability to work a minimum of 50 hours per week, lunch and dinner, including weekends and holidays, as business needs demand. This role involves active participation in daily operations. Integrity and ethical behavior in all areas. Candidates must be available for in-person interviews in Hawaii Benefits We offer a competitive compensation package, which may include: Competitive Salary $60k to $70k per year, depending on experience. Quarterly bonus potential. Company paid employee only health insurance, vacation and sick time, Company paid holidays, life insurance, and employee discounts! 401(k) with matching for eligible employees Employee meal & room discounts. How to Apply If you are a self-starter with a passion for the food and restaurant industry, apply today. Please submit your resume and a cover letter detailing your progressive leadership style and experience via the the link. HWV Hospitality Services Inc. is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. #HWV1

Job DescriptionBenefits: Bonus based on performance Employee discounts Free food & snacks Free uniforms Health insurance Opportunity for advancement Training & development Join Our Crew at Full Bird Cafe! Full Bird Cafe is a mission-driven, high-energy cafe blending military precision with island-style hospitality. Were looking for a Joe Pro 4our version of a Kitchen Managerto lead both front-of-house and back-of-house operations with heart, hustle, and attention to detail. This role is ideal for someone who thrives in a fast-paced environment, has leadership experience, and is passionate about training teams, ensuring product quality, and keeping operations running like clockwork. What Youll Do: Lead the Team: Oversee daily operations in both kitchen and cafe service areas. Set the tone, lead by example, and keep the team organized and focused. Training & Development: Train new staff and coach the team on best practices in prep, cleanliness, service, and consistency. Ensure Cleanliness & Safety: Maintain top-tier cleanliness and make sure were inspection-ready at all times. Youll ensure food safety standards are met every shift. Manage Inventory: Keep track of stock, place orders, and make sure were always ready without over-ordering or wasting. Deliver Consistency: Ensure all food and drink meet our quality standards for flavor, appearance, and portioning. Keep things running smoothly during busy hours.

Primary Job Function: Under the direction of the Dual-6 and/or Store Manager T-4, the FOH-T position is considered an entry-level Trainee. The incumbent is given specific and detailed instructions on the tasks to be performed, the procedures to be followed, and how the finished work will be submitted. Work assignments are clear-cut, routine, selected, and designed to develop the employee for career progression. The goal for this incumbent is to learn and become competent in all duty stations within a 90-day probationary period. General Duties: Complies with all company policies and procedures, updates, changes, and/or new material, policies, and/or procedures Genki Sushi USA, Inc. set forth. Required to maintain dining room cleanliness and organization consistently. Ensures proper sanitation of the dining room area according to company standards. Works with management to ensure cleanliness of the restaurant's interior and exterior premises. Ensures that customers are consistently satisfied with their dining experience daily. Demonstrates and ensures proper customer service standards as set forth by Genki Sushi USA, Inc. are followed. Professional and calm while dealing with disgruntled customers and complaints. Notifies Store Manager T-4 of any customer complaint. Attends all pre/post-shift briefings and scheduled meetings. Learn and become competent in all duty stations. Essential Duties: Performs all essential job functions as required by a FOH staff member: Server Host Cashier Able to efficiently run every station in the front of the house, including but not limited to the following: host, cashier, refreshment, and bar. Assist with proper storage and organization of deliveries on time. Follows safe stock levels according to company standards. Communicate and report to Store Manager T-4 on all FOH operational issues and service concerns daily and/or immediately if necessary. Performs other assignments and duties as determined by the Store Manager T-4. Other Duties/Functions: Responsible for checking and working all scheduled shifts as posted. Notifies the Store Manager T-4 of any personnel changes. Attends mandatory staff meetings. Adheres to all State OSHA, food, and sanitation requirements. Job Knowledge, Skill, and Ability: Be organized, clean, and neat in a work environment Able to remember, recite, and promote menu items Working Conditions: Primarily works indoors in a restaurant environment. Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers). Exposure and use of chemicals will be required for restaurant cleaning and sanitation. Work Hours: Will work between 4-6 hours per shift. Times and hours worked per week will vary based on operational needs. Required to work at least 35 hours, including nights, weekends, and holidays as needed. Two of the three work availability times (day or night) must be weekend shifts. Requirements: Neat, clean, and well-groomed appearance. Basic knowledge of food and beverage, service standards, customer relations & etiquette. Able to serve alcohol ( applicable to stores with liquor licenses ) if required. Tuberculosis (TB) Clearance by the Department of Health's Food Handler guidelines (Hawaii only). Appropriate state's Food Handlers Card (Washington only). Read, write, and speak English fluently. Ability to communicate clearly, both verbally and in written form. Physical Job Requirements: Constant: Standing and walking Frequent: Bend, stoop, reach and twist. Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift Operate and clean restaurant equipment including but not limited to Point of Sales (POS) system, seating computer system, cash register, ordering tablet, beverage fountain, and miso soup dispenser/container. Must be able to operate, load, and unload trash compactor.

Pay Range ($5,167.66 - $6,000.00 / monthly compensation) Restaurant Manager Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort. Job Summary: To profitably manage specified restaurant outlet and ensure that the highest quality standards are met for food, beverage, service, and cleanliness. Essential Functions: Emphasis on service, guest relations, staff development, food & beverage, wine program. Actively involved in the inspection of the food and beverage outlet operations to ensure that standards of service are met and maintained, meets and responds to guest inquires and coordinates special arrangements and request in the restaurant. Resolves staff and guest issues with tack and diplomacy. Hires, trains, evaluates, supervises and schedules line staff to include hosthelp, waithelp, bushelp and cocktail waithelp. Initiates employee development as well as reviews and approves annual performance appraisals for all reporting staff colleagues to ensure the highest level of professional competence and efficient continuity within those positions. Enforces established departmental and hotel policy and procedures and performs disciplinary actions as necessary. Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the restaurant. Maintains records, files and forms on all payroll related information for union colleagues as well as update Timesaver to ensure accurate payroll processing. Implements marketing plan, forecasts covers and labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance. Trains, develops, and supervises Assistant Managers & service staff as they seek to meet the mission/goals of the hotel. Implements new menus and promotions such as holiday and special event promotions Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed Communicates at all levels of the organization to ensure restaurant and organizational effectiveness. Schedules and facilitates monthly communication meetings. May provide tours of facilities. Assist with managing other F&B outlets when business dictates. Perform a variety of other duties as assigned. Perform the duties of line staff in emergencies Additional Duties and Responsibilities Report all suspicious persons or activities and hazardous or unsafe conditions to the Security department Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations Respond to guest questions. Provide guest assistance, direction, and information as requested when working in public areas

Explore limitless possibilities, dreams and adventures on Hawai'i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai'i's heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive. Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i's warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor. Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i. What is in it for you: Premium preferred provider medical/drug/vision benefits at competitive prices. We put you first & value you with employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!* We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program. Don't just live in the moment - own your moment with 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately* Incentive Bonuses are available to inspire creativity & dedication to deliver exceptional experiences. We go the extra mile by offering 50% discounts at hotel restaurants, 50% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls. We are globetrotters taking advantage of our Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)* Complimentary food & beverage on property Job Description Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Restaurant Manager, you will strategically lead the Food & Beverage team to take guest satisfaction to the next level. Orchid Court offers hearty breakfast options and an extensive island buffet. Guests can grab a cappuccino at the Orchid Court bar or take their time over our mouthwatering breakfast buffet, featuring a made-to-order omelet station, classic dishes, Hawaiian go-tos, fresh pastries and seasonal fresh fruit. Your Role: Where Leadership Meets Culinary Passion: Interact positively with customers, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties establishing a culture of empowerment amongst the team. Elevate revenue streams by innovating promotions, private dining experiences, and beverage program offerings. Drive profitability through strategic inventory control, cost-saving initiatives, and dynamic scheduling. Maintain communication with all departments to ensure customer services are met. Develops team spirit and motivation by creating a good working atmosphere. Conducts annual performance appraisals and sets targets for the team. Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up, inspiring and developing a team that takes pride in precision and hospitality. Drives and understands luxury service delivery Helps employees improve their skills and provides support for career development. Live and Breathe Accor Brand and Service Standards. Upon employment, required to fully comply with Fairmont rules and regulations for the safe and effective operation of the hotel's facilities. Continuously move throughout the restaurant and kitchen areas to Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Follow Food & Beverage policies, procedures and service standards Foster divisional thinking Qualifications Your experience and skills include: Experience: 3+ years in food & beverage leadership, preferably in luxury hotels or restaurants. Strong leadership, interpersonal and training skills Ability to focus attention on department needs, remaining calm and courteous at all times Good communication and customer contact skills Excellent reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Ability to work well in stressful & high-pressure situations, thriving under pressure with a solutions-oriented mindset. Ability to work cohesively and collaboratively as part of a team Detailed & service oriented with an eye for detail to be self-motivated and energetic. Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance) Additional certification(s) in Food & Beverage will be an advantage Passion: A genuine love for hospitality and creating personalized guest experiences. Additional Information Salary Range: $78,000 - $88,000 USD Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization. Your team and working environment: Come join the energetic and creative Food & Beverage 'Ohana at the Fairmont Orchid. We work together as a dynamic team to drive guest satisfaction and brand reputation! Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities - throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific - as well as industry leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotel that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleague with fairness & dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award - winning Green Partnership Program. An exciting future awaits! Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-KK2 #AlohaOrchid

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Responsibilities Kitchen Supervisor is responsible for leading and maintaining smooth operation of all kitchen shifts. He/she will partner with the cafe management team to train, coach and evaluate BOH operations, ensuring that the cafe is in adherence with company policies, specs and procedures. Basic functions of the Kitchen Supervisor include: * Perform opening & closing duties for the kitchen * Oversee shift-by-shift labor to achieve a cost-effective balance for smooth operation of the cafe * Monitor food cost using established methods to meet goals * Evaluate condition of equipment and conduct routine maintenance inspections to ensure smooth operation * Ensure that assigned cleaning duties are completed by all staff prior to checking out after each shift * Inspect and taste food to ensure freshness, flavor, recipe adherence and temperature (including line checks every shift) * Train new staff members and coach all staff members to adhere to Hard Rock food quality and service standards * Train and validate new staff members according to company training standards * Perform shift expo duties (inside & outside) to ensure food is prepared according to spec and served in a timely manner * Perform employee task such as preparation of all recipes to ensure quality of the product * Maintain a safe environment for staff and guests, adhering to Hard Rock safety measures and checklists * Ensure employees follow safety, sanitation and security procedures * Provide Kitchen employees with verbal recognition, direction and support * Communicate with Kitchen team to keep everyone informed of local, regional and corporate procedures * Listen to comments, criticisms and feedback from employees to address any issues or suggestions with management * Communicate with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen * Communicate regularly with KM regarding Issues and suggestions related to product, people and performance * Fulfill all daily and weekly tasks according to assigned areas of responsibility Qualifications * Performing duties which require bending & reaching * Lifting & transporting containers, dish racks, and trashcans * Maintaining a well-groomed appearance ("having a plan") * Following all uniform guidelines * Practicing all safety & sanitation standards * Recycling products, where possible * Remaining calm in a hectic, fast-paced atmosphere * Demonstrating a high level of organization, attention-to-detail and a sense of-urgency * Displaying a positive and outwardly friendly attitude toward guests and coworkers * Maintaining HRC's 5 core Values and Mission Statement Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. Ability to supervise, counsel, motivate, and train others Ability to prioritize and coordinate work duties and assignments Skilled in providing prompt, friendly and quality customer service Skilled in controlling inventory Skilled in problem solving Education/Training: High School Diploma or equivalent. Successfully completes all Training Valid driver's license required Attend seminars as assigned Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: 1+ year(s) experience in a food service/retail environment Strong interpersonal and leadership skills Judgment, tact, and diplomacy to effectively resolve conflicts Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions Works indoors under regular Restaurant conditions. Works outdoors under regular weather conditions as needed. Works with a variety of Restaurant equipment. Work Hours: Sunday-Saturday availability Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. Extended hours as necessary. On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. On- call 24-hours/day for emergency MENTAL DEMANDS: Continuously requires attention to detail, concentration, and alertness. Frequently requires use of mathematical skills. Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision Frequent standing, reaching and handling Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager. At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication Follows all policy and procedures: Complies with all proper uniform standards and sanitation/hygiene requirements. Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. Promotes Team Service standards by staffing and deploying effectively. Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. Ensures continual positive interaction among team; provides supervision. Frequently talks to customers/clients and talks to outside trade persons/vendors. Coaches employees and uses progressive counseling process as indicated. Regularly talks on the telephone, writes/composes written language and reads. Product Quality Coordinates the consistent planning, training, coaching and preparation of all products Ensures proper preparation of all product (i.e.\: sandwiches, coffee orders) according to spec and/or customer preference Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. Understands and adheres to all quality standards (i.e.\: calibration, cleaning, temperatures, etc.) Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: Displays a sense of urgency and accountability when dealing with customers and crew Handles complaints quickly and effectively Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. Manages shift to ensure Team Service to expedite the process of assembling customer orders: Interacts with all crew members and guests using clear and understandable communication Completes and utilizes Daily Shift Plan on every shift Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: Drive Thru Front Counter Ensures successful opening and closing of all aspects of store operations. Performs “night visits” to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development Trains all new hires using required training methods (i.e.\: Online University requirements) Tracks e‐learning completion using required documentation methods Reviews e‐learning and practice on positions to ensure knowledge and proper execution. Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation ServSafe certified Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.\: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew Practices all safety and sanitation procedures (i.e.\: handwashing, 3‐sink set‐up, proper rotation, etc.) Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration Responsibly and ethically handles money and deposits in accordance with standards. Deposits cash daily, and reports deposits as required by company standards. Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance Meets or is under labor cost budget percentage; controls employee turnover and overtime.

Job Details The Beach House Koloa - Koloa, HIDescription Provide vision, positive leadership, and direction to all restaurant employees to achieve the highest level of service to our guests in an incredibly friendly atmosphere. Responsible to plan, oversee, and manage all food, beverage, and customer service activities and maintain the continued success and development of the restaurant. Managers are responsible for performing duties of all restaurant positions when necessary. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Develop operational strategies to support overall restaurant and company goals. Oversee all business operations including: staffing, accounting, facilities, and product while developing operations strategies to support overall restaurant and company goals. Implement and preserve all HCR philosophies and standards and practice the proper procedures for all departments of the restaurant. Accountable to lead, mentor, and coach all employees to ensure a team which works well together and is committed to exceeding guest expectations. Responsible for the implementation and preservation of all HCR philosophies and standards as well as practicing the proper procedures for all departments of the restaurant. Ensure that the restaurant concept/branding is executed through all menus, service, facilities, and marketing. Lead and participate thorough and accurate business planning utilizing goals and strategies, line item budgets, projections, and schedule of capital improvements. Communicate goals and achievements clearly to all staff through manager, department, and all-employee meetings. Achieve superior bottom line performance through monitoring of all budgets and expenses by: following the GM weekly financial and period-end checklists, ensuring recent restaurant audit is used and followed up on through the next period. Maintain a positive relationship with owners and investors and assist with profit distributions and communications. Responsible for complete and efficient staffing of management team and continued recruitment for successful succession planning. Train, supervise, and guide management team, encouraging personal and professional growth. Maintain an active role in all areas of employee management to ensure HCR procedures and standards are met including: hiring, training, uniforms, counseling, and overall job performance. Encourage Department Heads to create and maintain interactive training and development programs that support and improve all aspects of employee skills and attributes as they relate to guest service. Understand state and federal laws and regulations as they pertain to employment and business practices including: liquor, labor, health, fire, OSHA, ADA, harassment, and discrimination. Maintain knowledge of business and employment insurance including employee health, worker's compensation, and general liability. Responsible for continuing to expand overall knowledge of the industry, branding, marketing, employment, and business practices. Monitor the quality and pricing of all food and beverages to ensure that HCR standards are met. Maintain and improve the physical aspects of the restaurant and its operational components. Coordinate inspection, maintenance, and organization of the restaurant to support the overall concept. Adhere to long term plans for capital improvements. Responsible for developing and maintaining positive landlord, vendor, and entertainment relationships. Foster community relationships and participate in community organizations and charitable events. Share event information with PR and maintain a calendar of special events to share with managers. Oversee in-house and outside marketing programs including media advertising; monitor and evaluate the results to ensure the most effective program. Practice and promote positive leadership amongst Management Team. Responsible for implementing alcohol policies and procedures to ensure: every employee has scored 100% on their HCR Online Laymans Guide test, all managers have their Liquor Card, all minors are in compliance with local liquor laws, the Liquor License book is on premise, and liquor license postings are up to date. Prepare and conduct weekly manager meetings by: collecting agenda items in advance, ensuring a timely start and end time, provide minutes to all attendees, and remind managers to communicate all vital pre-service topics to staff. Conduct a team consult and follow up at least once per period. Confirm management team is actively reading a HCR library book and discuss applicability at each manager meeting. Update and maintain the Manager Checklist and job descriptions. Ensure operating manuals are accessible and in use, and address trends in line item reports during 1:1 or manager meetings. Responsible for distributing weekly manager meeting minutes/notes to all managers, HR, and the VP. Must ensure 2 Department Head 1:1 meeting notes are filed on Dropbox per period. Must file all GM/President 1:1 notes on Dropbox. Must maintain vacation log. Ensure terminations are conducted with HR approval and indicate a clear documentation when an employee is terminated for poor performance. Ensure all new managers complete 100 point training program before first solo shift and work a regular, set schedule. Ensure business license and health department postings are up to date. Schedule quarterly All Employee Meetings, encourage employees to submit suggestions via employee suggestion box, and ensure guest employees participate once a quarter during manager meetings. Develop and maintain a checklist for menu changes. Ensure there is a sufficient supply of menus and silverware for the restaurant. Review all promos pulled by the MOD daily. Ensure there is a designated promo person for the restaurant. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications POSITION QUALIFICATIONS Competency Statement(s) Customer Oriented - Ability to take care of the customers needs while following company procedures. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Safety - Ability to work safely by following all safety policies and procedures. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively. Decision Making and Judgment - Ability to make sound decisions with available information while following HCR policies. Goal Oriented - Ability to focus on a goal and obtain a pre-determined result. Conflict Resolution - Ability to deal with others in an antagonistic situation. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets. Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal. Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task. Neat & Well Groomed - Neat & Well Groomed SKILLS & ABILITIES Experience: Minimum 10 years restaurant management experience; HCR AGM experience preferred. Complete at least 1 year with HCR in a management position or GM training program. Strong knowledge of business management and accounting principles. Computer Skills: Microsoft Excel and Word. Experience with POS system. Aptitude to learn new computer systems. Certifications & Licenses: Obtain required certification from the Liquor Department. Complete HCR 100 Point Manager Training Program. Must take and pass all training tests 90% or higher. Other Requirements: Job offer contingent upon completion of background screening (any matters related to a management position may be considered in an employment decision). Must be at least 21 years of age. Read and comprehend HCR Operating Manuals. PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Manually Manipulate F Reach Outward F Reach Above Shoulder F Climb F Squat or Kneel F Bend F Grasp C Speak C 11-20 lbs F 21-50 lbs O Push/Pull 13-25 lbs F 26-40 lbs O Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers. Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25 lbs. WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded and can become high-pressure.

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $21 per hour - $23 per hour