Kitchen manager jobs in Maine - 724 jobs

Support Staff/Cafe Manager Date Available: ASAP GORHAM SCHOOL DEPARTMENT SNP Kitchen Manager The Gorham School Department has an immediate opening for a SNP Kitchen Manager. This is a school year position, 8 hours per day. Minimum Qualifications: High School diploma or equivalent Experience in food service production Specialized training in sanitation, food handling, safety Computer proficiency required Prior supervisory/management experience Prior food service experience mandatory (including online ordering) Catering experience preferred Positive attitude towards change and growth Ability to lift food and food related supplies (45 pounds) If interested, please submit cover letter, resume and completed application by going to ************************** click on Human Resources, Employment Opportunities, follow the application link. Applications close when a suitable candidate has been selected. EOE

Job Description Rusty Lantern Markets (RLM) located in the Maine South District is looking for an experienced Floating Kitchen Manager or KMIT. We are looking for a motivated and energetic person to lead our Kitchen Team. JOB SUMMARY- The Kitchen Manager in Training (KMIT) or the Floating Kitchen Manager is responsible for fulfilling and implementing items from Rusty Lantern food menus as well as developing new food items. This position travels within a 50 mile radius (Yarmouth, Cumberland, South Portland, Portland & Lee, NH.) to ensure kitchen staff is adhering to quality standards and other rules and regulations required as an employee of Rusty Lantern Markets. While the position starts off as a more mobile role, the objective is to eventually find a kitchen to manage, to be more stationary. Responsibilities: Prepare quality menu items daily Place bulk kitchen orders accurately, on time, and within set budgets Maintain strict inventory levels and participate in weekly/monthly inventory Construct and create seasonal menus and develop recipes in accordance with set margins Mentor and train all team members. Increase food sales by increasing customer foot traffic, evening and weekend business Keep track of daily food shrink/loss Set and maintain the highest level of customer service Adhere to dress code at all times Schedule in accordance with labor budget (when applicable) Follow and comply with established procedures, including Weights and Measures, health and sanitation, and adhere to safe work practices at all times Qualifications: Proven experience in kitchen management and food service management Strong staff training and team management skills Proficiency in food preparation and inventory control Experience in various dining environments, including casual and fine dining Background in supervising staff and conducting interviews Knowledge of cash handling and food production processes Perks: Benefits where RLM covers 75% Monthly Bonuses Great time off plan - eligible from day 1 Company discount: 50% off during shift for food and beverage items, 20% off outside of shift hours. *Discount not applicable to alcohol, tobacco and fuel Referral bonuses up to $500 for new employees referred to the company.

Kitchen Manager - Casual Theme Culinary Leader Are you a Kitchen Manager seeking a career opportunity with a company that prides itself on serving only Scratch-Based Food? Look no further, as we offer that opportunity. Our restaurants' kitchens are stocked with hand-cut steaks, fall-off-the-bone ribs, and made-from-scratch dressings and sides. Unlike other concepts that use frozen food from a bag and microwave-prepared entrees, we take pride in our great food and service. Our passionate team ensures that every guest has an exceptional dining experience. Don't miss out on this legendary opportunity as a Kitchen Manager. Apply today for our location in Augusta ME Position: Kitchen Manager Job Description: The Kitchen Manager will oversee back-of-the-house operations with an unwavering commitment to serving great Scratch-Based Food. Responsibilities include product ordering, managing and controlling food cost, and ensuring compliance with food safety guidelines. The Kitchen Manager will work closely with other members of management, particularly the Service Manager, to ensure seamless coordination between the front and back of the house. The Managing Partner will provide daily guidance and development. Benefits: Competitive Compensation Medical/Dental/Vision Insurance 401(K) Retirement Plan Short and Long Term Disability Coverage Life Insurance Paid Vacation Stock Incentive Program And the best benefit of all... Opportunities for Growth Qualifications: The Kitchen Manager must consistently support the success of the operation. A strong emphasis on guest satisfaction, honesty, and integrity is essential. Proficiency in understanding restaurant P&L statements is required. The Kitchen Manager must have a true passion for developing and mentoring others. Minimum 2 years of experience as a Kitchen Manager in a high-volume environment is required. Apply Now for the Kitchen Manager position in Augusta ME

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As Deputy Kitchen Manager at {{Location Description}}, you'll will lead a winning team to make food that keeps our guests keep coming through our doors! As a master of the menu, you will train and inspire your team to deliver food to be proud of. Join us at Miller and Carter, the home of the Steak Geeks. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion. If you fancy yourself as a steak geek, we want to hear from you. All management employees are enrolled onto our unique and industry leading 3 day Steak School, and we are proud as the ONLY restaurant chain to be awarded 'The Masters of Steak' accreditation. WHAT'S IN IT FOR ME? * Flexible shifts to work around your lifestyle! * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS DEPUTY KITCHEN MANAGER YOU'LL… * Train and inspire your team to deliver food to be proud of. * Be driven to smash targets with your team. * Support food ordering, food preparation and stock control. * Work with a branded menu. * Support the Head Chef when they are not around At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Global Partner's is looking for a Food Service Supervisor/ Deli Lead. Our Fresh Food's Supervisor is responsible directing and supervising all activities in the deli and food service department and its personnel to achieve merchandising, sales and guest service goals established for the department. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : * Direct department personnel, meeting department's goals and objectives, communicating directly with the store management and department supervisors. * Selecting, on-boarding and coaching all new team members. * Scheduling all team members. * Offer product information, provide selling suggestions and active sampling and always giving a genuine thank you. * Take guest orders, ensure orders are completed on time and to the guest's satisfaction. * Ensure department personnel follow all county, city and company food safety and sanitation guidelines and policies. * Order the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at prescribed standards. * Oversee the preparation and serving/merchandising of deli/ food service items, which includes items such as breakfast, lunch and dinner entrees, fried foods, pizzas, prepared salads, soups, soups, sandwiches, roller grill items, hot and cold beverages and snack items. * Display deli and food service items following deli and food service department and/or company merchandising guidelines. * Follow product recipes without deviation. * Attentively rotating deli/food service items for sale, ensuring quality and safety and product shrink control. * Receive merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins freezers. * Periodically counting product for inventory purposes. * Complete all paperwork in a timely and accurate manner. * Process cash register transactions, giving back change, and refunds. * Use scale printer machine, ensuring weights and pricing are correct. * Understand the importance of monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage. * Keep clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers. * Ensuring all department personnel use proper safety equipment and procedures. * Performs other duties as needed or assigned by management. * Work with deli ingredients including various meat items, vegetables and fruits, spices, nuts, flavorings, sauces and oils. Additional Job Description: * High School Diploma or Equivalent. * Applicants must be at least 18 years old. * Flexibility to work weekend, holiday and/or evening shifts and assist other locations as needed. * 2 years prior experience in a fresh food's environment preferably in managerial role. * Must have reliable transportation and an active driver's license. * Serv-safe certification preferred. * Must have the ability to lift up to 25 pounds occasionally. * Work in walk-in coolers and freezers. * Stand for long periods of time, bend and twist below waist, and frequently lift and/or maneuver merchandise and supplies, as well as reaching above shoulder height. * Be dexterous enough with hands and fingers so as to be able to use necessary equipment, including knives, slicers, burners, ovens, fryers and rotisseries. * Vocational or Technical Education High School Diploma or Equivalent. Pay Range: $17.28 - $20.49 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You * Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. * Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. * The Road Ahead - We offer 401k and a match component! * Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process (old GPS of the Interview Process) We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. * Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

special? No late nights We are seeking an Assistant Dining Services Director to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to assist in leading and guiding a team towards the goals of the dining department. Prior cooking experience or experience leading a team are required. Why Join New Horizon Foods? When you join our team, you're not just cooking-you're caring. You'll be part of a supportive, mission-driven company that values teamwork, integrity, and a passion for service. We take pride in serving communities across the country, and we're looking for cooks who care as much as we do. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Assist with ordering and maintaining inventory Scratch cooking Assist with hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Requirements: Prior experience with leading a team or culinary experience Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Reliable means of transportation to and from work Equal Opportunity Employer, including disabled and veterans.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionOur Story At Tandem Coffee, we believe in the power of great coffee, exceptional baked goods, and fostering a community vibe that keeps people coming back. Since opening in 2012 in Portland, Maine, we've grown into a community hub for locals and visitors alike. We roast our own coffee and have two cafe locations in Portland - our first is on Anderson St in Portland's popular East Bayside which operates as a tasting room to our roastery there with elevated coffee service and selections. The second is a James Beard-nominated bakery on Congress St in Portland's West End that has been featured in Bon Appétit. Tandem as a whole is a team of passionate, creative folks who care about quality, kindness, and a lot of humor. Join us in shaping what's next at either of our cafe locations or in our roastery! Who You Are As the Kitchen Manager, you will play a key role in ensuring seamless daily production, upholding the highest quality standards, and cultivating a positive, collaborative atmosphere for our team of bakers. Leveraging your expertise as a skilled baker and pastry chef, you will oversee all aspects of the kitchen, from team management and training to inventory control and operational efficiency. Collaborating closely with the Co-Owners and General Manager, your primary focus will be to deliver exceptional baked goods while leading the team in alignment with Tandem's values and culture. What You'll Do Team Leadership & Management: Oversee a team of bakers, including hiring, onboarding, and training new staff. Foster and maintain a professional, positive and collaborative work environment. Provide regular coaching, feedback, and performance management to ensure staff success. Regular meetings with co-managers to coordinate Bakery success. Scheduling & Staffing: Create and manage staff schedules to ensure proper coverage for production needs. Monitor and adjust schedules as necessary to meet business demands. Recipe & Menu Development: Using Tandem's recipe files, create a monthly menu including our regular go-to recipes. Apply your expertise to create, tweak or update recipes seasonally with approval from Briana. Communicating any changes to FOH staff. Inventory & Ordering: Oversee ingredient and supply ordering to ensure inventory meets production needs. Maintain an organized system for tracking inventory and minimizing waste. Kitchen Operations: Ensure the kitchen meets all cleanliness and maintenance standards, including compliance with health and safety regulations. Monitor and maintain kitchen equipment to ensure proper functioning, coordinating repairs as needed. Develop and update systems of operation to enhance efficiency and workflow. Production Management: Design, implement, and maintain a living production schedule that adapts to changing needs. Special Events: Collaborate with the team to plan and execute special events or custom orders. Qualifications Proven experience as a kitchen manager, lead baker, or similar role in a bakery or food production environment. Strong leadership and team management skills, with the ability to motivate and inspire a diverse team. Ability to perform daily baking duties efficiently in a high volume environment. Excellent organizational and time management abilities. Proficiency in inventory management and scheduling. Knowledge of kitchen safety, cleanliness standards, and equipment maintenance. Creative problem-solving skills and a proactive approach to improving systems and processes. Strong interpersonal and communication skills, fostering a positive team culture. Flexibility to work early mornings, weekends, and holidays as needed for bakery operations. Ability to lift 50 lbs above waist Ability to spend continual time standing and perform repetitive motions in a fast-paced environment. What You'll Get As a part of our team, we're excited to offer… $60,000 annually + monthly and annual bonuses Full healthcare and dental coverage 3 weeks paid time off in the first calendar year plus holiday closures 401(k) retirement plan after one year of employment Discount on Tandem products and free coffee beans and drinks Fun team gatherings, including our annual retreat! Relocation assistance for anyone moving from outside of Maine Job Details While needs for this role may vary based on the time of year, this role is designed to be in the bakery full time, three days a week in the kitchen with two administrative days. This position reports to the General Manager and Co-Owners.

Bay Square at Yarmouth is looking for a Dining Services Director to join their team! Sunday-Thursday schedule Salary: $76,000 We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Dining Services Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a strong work-life balance, this is the ideal opportunity for you! While the Dining Services Director position does contain several management duties, this is not a full administrative position. We expect this individual to be hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your staff. Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

Job Title: Kitchen Manager Reports To: Food and Beverage Director Employment Type: Full-Time / Salaried Position Summary: The Kitchen Manager is responsible for the overall management and efficient operation of the kitchen, including staff supervision, scheduling, procurement, inventory control, and menu development. This position ensures that all culinary activities meet the organization's standards for quality, presentation, safety, and cost-effectiveness. The Kitchen Manager plays a key leadership role in maintaining a professional, collaborative, and compliant work environment. Essential Duties and Responsibilities: Operational Oversight: Direct and coordinate all kitchen operations to ensure a smooth and efficient workflow. Maintain high standards of food quality, consistency, and presentation. Staff Management and Scheduling: Recruit, train, and supervise kitchen personnel to uphold performance and service standards. Develop and manage staff schedules to ensure appropriate coverage and efficient labor utilization. Procurement and Inventory: Oversee ordering of all food and kitchen supplies in accordance with budgetary guidelines. Manage inventory levels, conduct regular counts, and implement controls to minimize waste and maintain cost efficiency. Menu Development: Collaborate with management to develop and refine menu offerings that align with the organization's brand, customer preferences, and seasonal availability. Monitor food trends and incorporate innovation where appropriate. Compliance and Safety: Ensure full compliance with all health, safety, and sanitation regulations. Conduct regular inspections of kitchen facilities and equipment to maintain proper operational and safety standards. Budget and Cost Control: Monitor food and labor costs to ensure alignment with budgetary targets. Identify and implement cost-saving measures without compromising quality. Equipment and Facility Management: Ensure kitchen equipment and facilities are properly maintained, cleaned, and serviced as needed. Report and address maintenance issues in a timely manner. Leadership and Culture: Promote a positive and professional work environment that supports teamwork, accountability, and excellence. Lead by example in upholding organizational values and operational standards. Qualifications: Minimum of three (3) years of progressively responsible experience in kitchen leadership or management. Strong culinary knowledge and demonstrated experience in menu planning and development. View all jobs at this company

Job Title: Executive Chef/Kitchen Manager Company: Shipyard Brew Haus - Sugarloaf Pay Range: $80k yr Shifts/Hours: 5 shifts, Days & Nights - 2 days off Employment Type: Full-Time/Year Round Opportunity Type: Direct Hire with Housing Available Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Job Summary: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness. ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time. #rosllc #seadogbrewing #tillotek #tillotsongroup #restaurantjobs About Tillotek Staffing Solutions: Tillotek is a tech-based recruiting solution that connects employers and job seekers. We provide job advertising, recruiting support, skill assessments, and interview scheduling to both employers and job seekers. Our goal is to make the job search and hiring process seamless, efficient, and tailored to your needs. For inquiries and applications, reach out to *********************** Join Tillotek and embark on a journey to discover exciting job opportunities that align with your aspirations and talents.

Coastal Maine Botanical Gardens is hiring a Culinary Front of House Manager! Are you a successful restaurant manager, excited about inspiring meaningful connections among people and nature in one of the most beautiful settings in Maine, and committed to supporting the Gardens' Inclusion, Diversity, Equity, and Accessibility goals? This is a Year-round, Full-time, benefits eligible position. $60,000 - 65,000 salaried, exempt The Front of House Manager will ensure cohesive, effective team operations, both in the café and the snack shack, while maintaining quality standards that promote the Gardens, connect to the mission, and enhance the guest experience. This effort results in a transformational culinary experience which enriches a guest's visit while generating meaningful financial support for the Gardens and our community. This position has seasonal schedule variations requiring weekend availability throughout the year and evening availability in November and December. Primary Functions: Participate in year-round planning for the culinary department; to include seasonal menus, catering events, staffing, and general understanding of the upcoming season activities. Engage with and receive feedback from guests and team members. Participate in the hiring process for the Front of House. Onboard and train Front of House staff in café & snack shack. Maintain scheduling and timecards for all Front of House staff. Manage and execute day-to-day operations in the café and snack shack. Manage inventory for the Front of House and maintain monthly documentation of inventory in Toast Point-of-Sale (POS). Manage ordering for Front of House, communicating with Back of House for any shared items to be ordered and restocked. Responsible for all Front of House needs for catering/events at the Gardens; including drinks, set up, paper goods, etc. Collaborate with other departments for events happening throughout the gardens. Set clear expectations and provide coaching and feedback to team members in areas of performance improvement. Collaborate with other departments to support and promote excellent guest experience throughout the organization. Plan and develop systems to improve Front of House service quality and efficiency. Understand local, state, and federal laws pertaining to food service. Participate in classes, workshops, and food shows to stay abreast of current trends. Attend management and leadership meetings and education trainings. Participate in Gardens-wide initiatives including Gardens Aglow assignments. Physical Requirements: Occasionally required to sit, walk and stand for long periods of time Required to use hands to hold, carry, handle or feel; required to reach with hands and arms Required to talk and hear Occasionally required to bend, lift or climb Often required to lift between 25-50lbs Work environment includes exposure to heat, moisture, and cold Application review will begin January 5, 2026. Requirements Demonstrated history of successful restaurant management. Two years of Front of House management experience preferred. Experience with Toast or other Point of Sale systems preferred. Experience in developing high-performing, effective, and collaborative teams. Proficient in problem-solving, planning, organizing, and prioritizing. Capable of gathering and analyzing information, developing solutions, and using reason. Commitment to excellence in food and beverage hospitality and guest experience. Desire to provide excellent customer service. Experience in setting personal and team goals and objectives. Excellent oral and written communication. Proficient in Microsoft programs including Excel. Maintain current certifications in food & beverage (ServSafe). A respect for plants, nature, and the outdoors; an interest in serving the constituencies of Coastal Maine Botanical Gardens as well as learning more about the Gardens' environment. Commitment to working across the organization to support the integration of Inclusion, Diversity, Equity, and Accessibility principles into Coastal Maine Botanical Gardens' internal operations and its relationships with visitors and guests.

Set on the stunning shores of Goose Rocks Beach, The Tides Beach Club offers a vibrant coastal dining experience that blends relaxed seaside elegance with exceptional hospitality. Known for its bright, welcoming atmosphere and fresh, coastal inspired menu, The Tides is a favorite gathering place for both locals and visiting guests throughout the season. We are seeking a dynamic, service driven Restaurant Manager to lead our front-of-house team and elevate the guest experience that The Tides is known for. This is a full-time, year-round position ideal for a hospitality professional who thrives in fast-paced environments, enjoys leading teams, and is passionate about creating memorable guest experiences. A Unique Year-Round Opportunity While The Tides Beach Club operates seasonally, this role is designed to provide consistent, year-round employment. During the off-season, the Restaurant Manager will transition to working with the team at Earth, our sister restaurant, gaining additional leadership exposure, operational depth, and year-round stability. This cross-property experience offers variety, professional growth, and continued engagement with a strong hospitality team. Job Summary: * Manages restaurant front of house personnel including hiring, training, administering performance reviews, determining wages, time card approval, coaching and discipline including termination, weekly scheduling, and managing overall employee relations. * Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget. Use schedule management tools as assigned. * Responsible for onboarding including hiring documents, training, issuance of uniform, communication of time and attendance policy, appearance policy, steps of service training, access to appropriate systems, etc. * Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory. * Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff. * Work closely with General Manager on in-house guests and special events. * Ensure compliance with all F&B operational procedures. Work with General Manager and KRC Senior F&B Director on development of SOPs as needed. * Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue. * Update POS with pricing, specials, menu changes, etc. * Intentional guest engagement through "touching tables" and ensuring guest satisfaction at all times. * Expedite food regularly, practicing and training for proper timing of food courses. * Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards. * Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting. * Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs. * Coordinate workflow to ensure a smooth-running operation. * Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times. * Responsible for comp and void privileges and approving active promotions and gift card/certificates. * Attend all scheduled meetings and training sessions. * Understand and practice all safety and security procedures including conscious knowledge of food allergies and safety in preparation. * Monitor and delegate to subordinate team members to ensure they remain busy and efficient during their shift. * Work professionally with all third-party vendors and suppliers as a point of contact. * Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage or General Manager. * Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces. * Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays. * Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits. * Assist KRC Senior Director of F&B and General Manager with additional assigned tasks and projects. Experience & Requirements: * 5+ years Food & Beverage experience in a high-volume, full-service restaurant setting * 2+ years Food & Beverage management experience in a high-volume, full-service restaurant setting * Demonstrates natural leadership qualities with a positive, team-focused attitude * Available and willing to work flexible hours based on business needs including both weekdays and weekends * Demonstrates strong communication, organizational, and problem-solving skills * Expresses sincere enthusiasm for their role and love for service in food and beverage * Must be able to prioritize, delegate, and respond in a timely fashion * Able to work under pressure, multi-task, and stay focused with constant interruptions while maintaining calmness and hospitality * Strong understanding of restaurant operations including proper steps of service, beverage management, and industry trends Essential Functions of the Job: * Ability to remain standing for up to 10 hours (100% of shift). * Ability to remain in a standing or stationary position for up to 8 hours. * Ability to regularly move and lift up to 50 lbs. * Ability to walk the property and grounds frequently. * Ability to lift items overhead. * Ability to visibly survey property areas clearly. * Ability to move up and down stairs frequently. * Ability to climb and carry ladders. * Ability to bend and reach frequently and repetitively during a shift. * Ability to use repetitive manual dexterity. * Ability to work outside in extreme weather for up to 8 hours. * Ability to move quickly based on guest needs. * Ability to communicate and exchange accurate information effectively, often in a public forum. * Ability to read, write, speak, and understand English. * Ability to complete satisfactory background check. About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, and The Lodge on the Cove//The Dory. KRC is proud to offer competitive wellness options and perks for both Part Time- and Full-Time employees: * Employer-subsidized medical, dental, and vision insurance * Company-funded $25K in complimentary life insurance and $1K/mo. in disability * Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options * Additional Health & Wellness benefits including prescription and gym membership discounts * Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals * Flexible and understanding work-life equality * Family Matters Program of 3+ months paid parental leave for new parents * 401k employer match, up to 4% of salary * Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments * Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations * Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations * Gold Card annual complimentary restaurant allowance for managers * Discounted lodging rates from New England Inn & Resort Association partners * Pathways for growth and professional development including training and tuition reimbursement * Relocation assistance to temporary employer housing * Incentive opportunities for both hourly and managerial roles * Supportive, open workplace culture * Company-funded Employee Assistance Program for life and mental health resources Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business. As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community. Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates. Ready to learn more? Visit us online at ************************************* and explore our parent company, EOS Hospitality at ********************** for more information about the amazing ways we're making a difference.

Kitchen SupervisorLocation: UNIVERSITY OF MAINE AT ORONO - 90390003Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process. Employment Type: Full-time Pay Range: $22. 50 per hour - $22. 50 per hour University students with restrictions on number of hours they can work, including international students, should apply for open student worker positions at the school they attend. You can search student worker jobs here (*************** paradox. ai/7nq0G05) Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Kitchen Supervisor at Sodexo, you are a master multitasker and a quality-of-life improver. You will provides oversight at the direction of management on-site to coordinate routine work activities of service employees engaged in food operations, including but not limited to fast casual, coffee/counter service, cafeterias, events/banquets, casual dining and cafes. Responsibilities include:Provide support to management in the daily oversight of key functions and employees during the normal course of business Assist in ensuring a safe working environment throughout the facility for all employees. Facilitate orientation and training of employees Work with customers to ensure satisfaction in such areas as quality, service, and problem resolution. Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 1 or more years of related work experience. Previous supervisory experience preferred. Additional Requirements: Not Applicable (N/A) Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At 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 culture and belonging 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. Should you need assistance with the online application process, please complete this form.

Restaurant Manager If you're a high-energy team player with 2+ years of restaurant management experience and want to get in on the ground floor of a high energy, fast growing concept, we want to hear from you! Some of the benefits of working at Buffalo Wild Wings: • Competitive Wages • Bonus Opportunities • Paid Vacation • Promotions From Within • Great Team-oriented Work Atmosphere We are a franchisee of Buffalo Wild Wings, Inc. and an Equal Opportunity Employer. Buffalo Wild Wings (BWW) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company focusing on wings, beer, sports in a sports bar environment. At BuffaloWildWings BDubs you can grow your career with us. Job Type: Full-time or Part-time Experience: • Restaurant Management: 2 years (Required) Restaurant Manager If you're a high-energy team player with 2+ years of restaurant management experience and want to get in on the ground floor of a high energy, fast growing concept, we want to hear from you! Some of the benefits of working at Buffalo Wild Wings: • Competitive Wages • Bonus Opportunities • Paid Vacation • Promotions From Within • Great Team-oriented Work Atmosphere We are a franchisee of Buffalo Wild Wings, Inc. and an Equal Opportunity Employer. Buffalo Wild Wings (BWW) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company focusing on wings, beer, sports in a sports bar environment. At BuffaloWildWings BDubs you can grow your career with us. Job Type: Full-time or Part-time Experience: • Restaurant Management: 2 years (Required)

Mastronardi Produce pioneered the commercial greenhouse industry in North America, and we're now the leading greenhouse vegetable company on the continent. Our award-winning, flavorful produce is packed under the SUNSET brand and is available at leading grocery retailers across North America. Family owned for over 65 years, we pride ourselves on having the most flavorful products and the best people in the industry. We are constantly pushing boundaries to be a leader in fresh produce innovation. We seek individuals that demonstrate our PRIDE values (Passion, Respect, Innovation, Drive, Excellence) to help us fulfill our mission to inspire healthy living through WOW flavor experiences. Our Greenhouse facility at Backyard Farms, located in Madison, ME is a 42-acre greenhouse. We are seeking a Food Safety Manager to join the team. In this role you will help build a proactive safety (food, plant and employee) culture and an environment where employees, supervision and Greenhouse functional leaders are engaged in working safe. You would also be responsible to perform audits against numerous internal and external standards such as SQF, HACCP, MiOSHA, Health programs while delivering on time arrival of audit reports. Values: To perform the job successfully, the incumbent's behavior must be consistent with the PRIDE values expected of all Mastronardi Produce employees: be Passionate; have Respect; be Innovative; be Driven and strive for Excellence. Primary Responsibilities: Directly responsible for the oversight and maintenance of the SQF Program at the assigned Mastronardi Produce, growing center. Serves as the designated Safe Quality Foods (SQF) Practitioner and is compliant with relevant FSMA trainings. Help build a proactive safety (food, plant and employee) culture and an environment where employees, supervision and Greenhouse functional leaders are engaged in working safely. Perform audits against numerous internal and external standards such as SQF, HACCP, MiOSHA, Health programs while delivering on time arrival of audit reports. Oversee all customer and regulatory auditors including government, 3rd party, SQF Prepares, organizes, leads and conducts follow-up for third-party, government, and customer audits Corrective Action and Preventative Measures - log and track non-compliances and FSS incidences, do investigations, coordinate follow-up and bring outstanding issues to closure. Work side-by-side with General Manager to assure compliance to HACCP/GMP and food safety requirements are met Participates and is part of the leadership team at assigned facility Maintain a focus on the Quality key process indicators (KPI's) and Improvement against defined targets. Manage the day-to-day operations of all quality functions, safety and health. Conduct routine inspections of internal Food Safety Program to ensure compliance. Provides quality input and advice on the creation, implementation and revision of SOP's. Training and manage Sanitation department staff in all aspects of production and quality control measures and SOP's. Stays attuned to and prepares adaptation to change in customer, company and regulatory changes Identifies potential risks before they become a problem, focusing on root cause analysis and preventative actions. Educate employees in proper safety procedures, safe work practices and Investigate injuries/illnesses, near-misses to determine root cause of incidences and provide corrective action plan. Manage and track injury and illness data. Perform process checks throughout the greenhouse including production, packaging, sanitation and warehousing functions of the greenhouse, including pre-operational checks, sanitation verification, label checks and net weight checks. Maintain thorough training records for Mastronardi and Agency Staff. Conduct routine audits of training records for review by Management. Records - conduct routine checks to verify proper record keeping by Operations Team Assist in the development of new training programs. Maintain FSS documents, database, records, binders & filing. Ensure an “audit ready” state of compliance at all times. Education/Background Requirements: 4 years food production experience or at minimum College Degree with 3 years of relative industry experience HACCP, SQF, Grower Safety Training Certifications required 3 Years' experience of managing a team of 3 or more Industry knowledge of HACCP, GMP and OSHA, EPA guidelines Ability to manage multiple production teams under pressure in a fast-paced environment Excellent communication and interpersonal skills at all levels inside the business and externally with suppliers, customers and regulatory agencies. Proven leadership experience in a Team setting Excellent critical and analytical skills Specific Knowledge, Skills and Abilities Required Communicate effectively and professionally, both oral and written with the ability to foster positive relationships Must maintain current HACCP certificate, PSA Grower Training certificate and Implementing SQF Systems training documentation Proficient with MS Office Products Ability to prioritize and deal with competing demands while considering the full business impact Strong organizational, interpersonal and time management skills. Working Conditions: Greenhouse Environment where the temperatures averages 70F or more and background noise approaches 70 dcbs Refrigerated warehouse, where the temperature averages 50°F. Position requires sitting, standing, walking and bending on a regular basis. Must have manual dexterity to perform computer skills. Occasional lifting and physical lifting may be required Must be able to work around bees We are pleased to offer the following Benefits: Paid weekly Medical, Dental, Vision, Life Insurance 401K Paid time off Employee Engagement & Recognition Programs Please note: Mastronardi Produce has accommodation processes and policies in place and provides accommodation for employees with disabilities. If you require a specific accommodation because of a disability or documented medical need, please contact the Human Resource office so that arrangements can be made for the appropriate accommodation to be put in place. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

The Portland Regency Hotel & Spa is looking for a Bar Manager to join our team! A beautiful Historic Hotel of America located in the heart of Portland's Old Port District. Full-Time benefits include Medical, Dental, Life and Short-Term Disability insurances, Holidays, and PTO. All employees receive HHA Discounts, Fitness Center use, Uniform, Parking and Employee Meal. 401k plan with a match after one year. Summary The Bar Manager is responsible for leading and overseeing all aspects of the hotel's bar program. This includes creating and executing seasonal beverage menus, managing beverage costs and inventory controls, curating local beer and wine selections, and driving sales through innovative promotions. The Bar Manager provides strong leadership to the bar team, ensures exceptional guest service, and maintains the highest standards of cleanliness, consistency, and hospitality. This role requires being highly visible on the floor, engaging with guests, supporting bartenders, and fostering a positive and professional work environment. Essential Duties & Responsibilities Develop and implement seasonal cocktail menus and curate beer and wine offerings, with an emphasis on local breweries and unique guest experiences. Drive beverage sales through promotions, up-selling, and creative marketing in collaboration with F&B leadership. Actively engage with guests on the floor, ensuring a welcoming atmosphere and resolving service concerns promptly. Lead, train, and motivate the bar team to deliver consistent, high-quality service and uphold brand standards. Oversee all bar operations, including ordering, receiving, inventory, cost control, and cash handling procedures. Monitor alcohol service to ensure compliance with Maine State liquor laws and responsible service guidelines. Partner with the Food & Beverage leadership team to plan and execute outlet promotions, special events, and seasonal initiatives. Support bartenders during service by being present on the floor, modeling best practices, and jumping in as needed to ensure smooth operations. Uphold cleanliness, organization, and safety standards in all bar areas. Attend and contribute to regular management and staff meetings. Other duties as assigned to support the Food & Beverage department and enhance guest satisfaction. Qualifications Certificates, Licenses, Registrations: TIPS certification or State of Maine equivalent certification of liquor laws training. Minimum 2+ years of bar or restaurant management experience in a high-volume environment. Strong knowledge of spirits, cocktails, beer, and wine, including current trends. Proven ability to manage inventory, cost controls, and vendor relationships. Excellent leadership, communication, and interpersonal skills. Strong focus on guest engagement, hospitality, and team development. Flexible schedule, including nights, weekends, and holidays. TIPS (or Maine equivalent) certification required. Required Skills/Abilities: Excellent verbal and written communication skills. Excellent interpersonal, leadership, and organizational skills. Creative and effective problem-solving skills. Working knowledge of food service and nutritional guidelines and best practices. Ability to accept constructive feedback and to work collaboratively with upper management and others. stakeholders to identify and facilitate needed improvements to the food service program. Proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets. Mathematical skills: The ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals is required. Also required is the ability to compute rate, ratio, and percentages using units of American money and weight measurement, volume, and distance Supervisory Responsibilities: Collaborates with the Director of Operations, F&B Director, and F&B Outlets Manager to recruit and hire staff. Trains, schedules, and supervises food services staff. Supervises 10-15 staff.

We are seeking an experienced Restaurant Manager to oversee front-of-house operations for a well-established bar and dining venue in Presque Isle. Excellent daytime/evening schedule and competitive starting pay. Qualified candidates should have at least three years of management background and extensive experience working in food services. Hours available from 10:00 AM - 10:00 PM, Monday through Saturday. $45,300 annual salary. The Restaurant Manager will oversee daily operations, supervise staff, and manage finances and inventory to ensure profitability and customer satisfaction. Key responsibilities will include creating staff schedules, training new hires, resolving customer complaints, and ensuring food quality and safety. Ideal candidate will be a supportive leader who maintains high service standards and fosters a positive and professional work environment. This position requires strong organizational skills, sound judgment, and a commitment to delivering an exceptional guest experience. Responsibilities: Recruit, train, schedule, and supervise front-of-house staff including servers, bartenders, hosts, and support personnel. Foster a positive, team-oriented workplace focused on communication, accountability, and professional development. Ensure staff compliance with company policies, service standards, and appearance expectations. Maintain a high standard of customer service through attentive floor management, prompt issue resolution, and proactive guest engagement. Oversee daily bar and dining operations, ensuring cleanliness, functionality, and compliance with alcohol and food safety regulations. Manage beverage and supply inventories efficiently and accurately. Collaborate with ownership and kitchen leadership on menu updates, service procedures, promotions, and special events. Monitor sales, labor, and customer feedback to guide operational improvements and meet financial goals. Handle daily cash management, POS oversight, and end-of-day reporting. Perform other relevant duties as required. Job Requirements: High school diploma or equivalent education required. Three or more years of supervisory or management experience in a restaurant, bar, or hospitality setting. Proven leadership and interpersonal skills with the ability to motivate and develop a diverse team. Strong working knowledge of bar operations, service standards, and safety regulations. Excellent multitasking and problem-solving skills. Ability to remain calm and professional under pressure. TEMPO Employment Services is an EEO/AA Employer.

Panera Bread / PR Restaurants is looking for an experienced restaurant Assistant Manager to join our supportive team of dynamic and hard-working café professionals. At PR Restaurants, we're committed to setting a higher standard for excellence in every facet of our business - this begins with great leadership, in supporting and motivating our café teams to provide unrivaled guest experiences. We've instilled a universal work culture defined by integrity, optimism, and mutual respect. The wellbeing of every team member is crucial to our success. Help us carry out our mission to 'Rise Above the Rest' by providing the highest-quality customer service experiences for our guests. Apply today for an immediate interview! Benefits: * Tremendous opportunities for advancement * Competitive salary w/ bonus package * Full benefits package-Medical, dental, vision, company-paid life & disability insurance, 401k with company match * Free meals while working - you never have to pack or buy lunch! * No certifications required * Paid vacation / time off * PRR Company Discounts - discounts, rewards and perks on thousands of popular brands and categories There's no limit to how far your enthusiasm and ambition can take you at PR Restaurants. If you're ready to 'Rise Above the Rest' and begin a fulfilling career in food & hospitality in a leadership role, connect with us today for an immediate interview! Responsibilities: * Provide the highest-quality customer service to our guests * Enthusiastic & comprehensive knowledge of menu items * Collaborate, act as a team-player, and provide support as a key role on the management team * Maintain a clean and organized work environment * Set a positive example and maintain optimism for all staff, employees, and guests Requirements: * Restaurant management experience required * Multi-unit experience (preferred) * Steady employment track record * Ability to work in a fast-paced environment * Work with a diverse group of dedicated staff * Excellent communication, interpersonal and customer service skills * Physical requirements: ability to stand for prolonged periods, walking, bending, stretching, and occasional lifting (up to 50 lbs.) * Availability to work various schedules/shifts (includes nights and weekends)