Kitchen manager jobs in Muncie, IN - 613 jobs

Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to General Manager, Manager, Guest Service, Assistant, Suite, Hospitality, Restaurant

Twin Peaks Eats - Drinks - Scenic Views Start a bold New Career Adventure with Twin Peaks Now Hiring General Managers and Restaurant Managers, Twin Peaks is bold, fun, rugged, innovative, and built to last. Why wouldn't you want a career here? Get your game on and apply today. Twin Peaks is a special place, and we know it. Every day, thousands crave its comforts, the rarefied air heaves with a sense of adventure, and the scenery is stunning. We believe the key to our success is take aim at being the best, and that's why we're constantly hunting for the best! Are you a skilled and experienced manager who can draw the best out of your performers? We're always prowling for top-notch managers to help direct each retreat as we spread into new markets and augment our presence in existing ones. Ideal candidate has high-volume restaurant experience, demonstrates a desire to continue growing both professionally and personally, and is eager to learn new skills and competencies on a daily basis. This is an opportunity for the right candidate to experience rapid professional growth with a highly innovative concept. Desired Skills & Experience: * Prior management experience in full-service restaurant concept(s) * Ability to execute high standards in food and beverage quality * Exceptional people skills * Passionate work ethic * We offer competitive salaries and great benefits! Job Type: Full-time Benefits: * Dental insurance * Employee discount * Paid time off * Paid training * Vision insurance Shift availability: * Night Shift (Preferred) * Day Shift (Preferred) Work Location: In person Position Overview: We are looking for a leader with at least 2 years management experience in high-volume, full-service restaurants. Our Assistant Manger must be able to effectively work with all staff to ensure each of our guests is welcomed and entertained by attractive Twin Peaks Girls and served tasty, scratch-made food and 29-degree beer. Our Assistant Manager must be able to motivate all staff and maintain a fun, playful atmosphere as well as have a good handle on profit and loss and inventory control. We offer competitive salary, bonuses, extensive training, paid time off, medical/dental benefits and more! Essential Duties: The duties and responsibilities of a Twin Peaks Assistant Manager include, but are not limited to: Daily Operations * Manage shifts which includes decision making, scheduling, planning while upholding standards, product quality and cleanliness. * Ensure a safe working and guest environment to reduce the risk of injury and accidents. * Provide daily direction to employees regarding operational and procedural issues. Hospitality * Ensure positive guest experience in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. * Investigate and resolve complaints concerning food quality and service. Leadership * Effectively teach, motivate, coach, and discipline Twin Peaks Girls and kitchen crew. * Maintain a fun, playful atmosphere free of intimidation, discrimination, harassment, poor attitude, and poor work performance. Training * Train and develop hourly employees, providing and documenting regular coaching and evaluation. * Ensure Steps of Service are followed at all times and motivate front of house staff to entertain and provide PEAKS service to every table. * Hold kitchen staff accountable for the "10 Absolutes of a Twin Peaks Cook" and sanitation standards. Recruiting * Proactively recruit Twin Peaks Girls who meet or exceed Twin Peaks Image and Costume Standards to maintain the Brand Promise. Employee Management At the direction of the General Manager: * hire, supervise, counsel, and train hourly employees. Ensure that all such events are properly documented. * maintain organized and updated training schedules, programs and materials for new employees. * create daily shift schedules for hourly employees on a weekly basis in accordance with company policy. Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with company policy, as well as state and federal guidelines. Complete accident/incident reports promptly in the event that a guest or employee is injured or involved in an incident. Financials * Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. * Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. * Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Standards * Dress and act professionally each day to set a good example for all employees. * Be willing and able at any time to correct Twin Peaks standards that are not being met. * Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply and labor costs. * Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances * Responsible for ensuring consistent, high-quality food preparation and service. * Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. * Ensure that alcohol is always served responsibly and in accordance with the law. * Be faithfully dedicated to making Twin Peaks the best restaurant of its class in the country. Supervision Received: This position will report to the General Manager and Director of Operations. Supervision Exercised: All restaurant staff. Minimum Qualifications & Skills: * Must have substantial experience managing high-volume restaurants and/or bars. * Proficient in the following aspects of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. * Ability to apply common-sense understanding to carry out multi-step instructions. * Ability to deal with quickly changing situations with many variables. * Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits. * Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. * Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful. * High school diploma required. * Knowledge of office software - MSWord, Excel * ServSafe certification required. Work Environment: While performing the duties of this role, the Twin Peaks Assistance Manager is: * regularly exposed to fumes or airborne particles from the kitchen. * occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler. * is sometimes exposed to toxic or caustic chemicals when cleaning. The noise level at Twin Peaks is usually loud. Many Twin Peaks restaurants have smoking sections for their guests, and Twin Peaks Assistant Managers may be exposed to cigarette or cigar smoke in this area. Physical Demands: While performing the duties of this role, the Twin Peaks Assistant Manager is: * regularly required to stand for up to 10hours; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. * frequently required to reach with hands and arms. * occasionally required to sit; lift and/or move up to 40 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: 1. Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. 2. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. 3. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. 4. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. 5. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as a Kitchen Manager or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Strong leadership and team-building skills. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth. Job Overview: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation. Key Responsibilities: 1. Culinary Leadership: Develop and maintain a culinary vision and strategy for each restaurant concept within the company. Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience. 2. Team Management: Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment. Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement. 3. Quality Assurance: Uphold the highest standards of food quality, consistency, and presentation in all our restaurants. Oversee the food preparation process, including quality control, portioning, and plating. 4. Kitchen Operations: Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. 5. Financial Management: Collaborate with the company's management team to set and achieve budget and financial targets. Monitor food costs, purchasing, and pricing strategies to maximize profitability. Qualifications: Proven experience as a Kitchen Manager or similar role in a restaurant environment. Culinary degree or equivalent training preferred. Strong leadership and team-building skills. Excellent organizational and problem-solving abilities. Knowledge of food cost control and budget management. Food safety and sanitation certification is preferred Physical Requirements: Flexibility to work evenings, weekends, and holidays. Mobility to move about the kitchen as necessary. Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment Attention to detail and accuracy is essential Benefits: Medical, dental, and vision insurance Flexible spending accounts available 401k with company match Paid time off Excellent dining benefits CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience! At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.

Job Description Are you an experienced, guest-oriented, cost controlling leader who has that much needed management mentality? Are you qualified to impact our concept as a heavy-hitting Restaurant Manager with your strong skills? We need extraordinary leaders like you to apply for this full service restaurant management position in Kokomo, IN If a new management opportunity in the food service industry is on the menu for you, take the next step towards building your restaurant management career, instead of just working another job. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. If you care about the customer and know how to run numbers and build sales in a high energy environment, we want to recognize and reward you for your results! Outstanding Benefits Equal Opportunity Employer $45K - $55K Salary Attainable Bonus Program Industry standard work week And more! Key Responsibilities Oversee guest services and resolve issues Lead your team to run an efficient, safe, clean kitchen Maintain a high ratio of return customers through great service Practice safety as priority #1 for your restaurant team and customers Candidate Requirements Have a minimum of 2 years in restaurant management Show success in previous positions and have a stable work history Demonstrate outstanding leadership, communication, and training Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

We are seeking an experienced Hospitality Assistant Manager- Catering for the Indiana Convention Center. The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis “the most walkable downtown in America.” Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Principal Function: The Hospitality Assistant Manager- Catering is responsible for supporting the creation of unique dining experiences by actively supervising and participating in the sales, planning and execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Hospitality Assistant Manager- Catering will support the Catering Sales Manager in the sales process and pre-function planning process to ensure proper coordination and preparation in advance of events. They will provide hands-on oversight during events as needed, and will serve as a linchpin for communication with the client and other departments so that functions run smoothly and in accordance with client expectations and specifications. Under the Director of the Catering Sales Manager, The Hospitality Assistant Manager- Catering will work to ensure that Centerplate's overall standards for accuracy, efficiency, quality and financial performance are met. Essential Responsibilities Maximize Centerplate's catering revenues and operational excellence through oversight of systems and policies related to catering operations. Provide leadership and direction to Supervisors, Leads and line staff. Contribute to goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by exampl We are seeking an experienced Hospitality Assistant Manager- Catering for the Indiana Convention Center. The Indiana Convention Center is located in the heart of the 12th largest city in the U.S., Indianapolis, Indiana. The state capital, Indianapolis ranks in the top 25 most visited cities in the country, with 18 million annual visitors. Indianapolis International Airport accommodates 150 flights each day, carrying 7.4 million yearly passengers to and from the Circle City. Now one of the largest convention centers in America, the Indiana Convention Center is connected by skywalks to more hotel rooms than any other city in the nation. Also linked to the center is a four-story urban shopping mall, surrounded by more than 200 restaurants and clubs, well-known sports venues, and a 10-block state park that features top museums, green space and a convenient canal walk. It's the reason Sports Illustrated's Peter King calls Indianapolis “the most walkable downtown in America.” Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Principal Function: The Hospitality Assistant Manager- Catering is responsible for supporting the creation of unique dining experiences by actively supervising and participating in the sales, planning and execution of catered functions, to include breakfasts, coffee breaks, luncheons, dinners, receptions and other types of events, including off-site events. The Hospitality Assistant Manager- Catering will support the Catering Sales Manager in the sales process and pre-function planning process to ensure proper coordination and preparation in advance of events. They will provide hands-on oversight during events as needed, and will serve as a linchpin for communication with the client and other departments so that functions run smoothly and in accordance with client expectations and specifications. Under the Director of the Catering Sales Manager, The Hospitality Assistant Manager- Catering will work to ensure that Centerplate's overall standards for accuracy, efficiency, quality and financial performance are met. Essential Responsibilities Maximize Centerplate's catering revenues and operational excellence through oversight of systems and policies related to catering operations. Provide leadership and direction to Supervisors, Leads and line staff. Contribute to goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by exampl Qualifications/Skills: Required: Bachelor's degree and/or appropriate combination of education and experience to support on-the-job effectiveness. A minimum of 2 years of previous leadership experience within a diverse food and beverage environment. Venue catering/concessions experience and multi-site experience strongly preferred. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable Competent in all Microsoft Office programs. Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Other requirements include but are not limited to: Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of the finance area. Ability to communicate effectively both orally and in writing. Initiative in identifying and resolving problems timely and effectively. Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. **Please include salary requirements when applying.** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Skills & Requirements Qualifications/Skills: Required: Bachelor's degree and/or appropriate combination of education and experience to support on-the-job effectiveness. A minimum of 2 years of previous leadership experience within a diverse food and beverage environment. Venue catering/concessions experience and multi-site experience strongly preferred. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable Competent in all Microsoft Office programs. Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Other requirements include but are not limited to: Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of the finance area. Ability to communicate effectively both orally and in writing. Initiative in identifying and resolving problems timely and effectively. Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. **Please include salary requirements when applying.** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

A kitchen manager is responsible for the day-to-day operations of a restaurant's kitchen, including: Food safety and quality: Ensuring that food storage and preparation comply with health and safety regulations Inventory: Ordering food and supplies, and conducting inventory audits Staffing: Hiring new staff, training them, and monitoring their schedules Menu: Working with the head chef to develop and maintain the menu Cleaning: Setting cleaning standards and ensuring that staff maintain sanitation levels Budgeting: Tracking kitchen finances to identify areas of potential waste Efficiency: Streamlining kitchen processes to maintain prompt service times Guest satisfaction: Driving guest satisfaction through quality control Kitchen managers should have strong leadership skills, culinary knowledge, and the ability to multitask in a fast-paced environment. Work schedule Monday to Friday Weekend availability 10 hour shift 12 hour shift Day shift Night shift Holidays Benefits Paid time off

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

Our franchise organization, TBD Foods, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Somos un empleador con igualdad de oportunidades y todos los candidatos calificados recibirán consideración por el empleo sin distinción de raza, color, religión, sexo, origen nacional, estado de discapacidad, estado de veterano protegido o cualquier otra característica protegida por la ley. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

What's in it for you... * Insurance enrollment available from DAY 1! * Paid time off available from DAY 1! * Holiday pay available from DAY 1! * 401(k) enrollment after 30 days! * Hotel and travel discounts at worldwide destinations! * Professional development and promotion opportunities! About this job... The Food & Beverage Manager performs a key role on the hotel team by ensuring employee and guest satisfaction in every aspect of the food and beverage operation. By promoting an environment of hospitality, cleanliness, quality, accuracy, and engagement, the Food & Beverage Manager is responsible for cultivating a best-in-class culture. What you'll be doing... * Oversee the day to day operations of the specified Restaurant & Bar * Ensure staff receive proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions * Achieve and maintain budgeted revenues as instructed by the Director of Food & Beverage * Maintain labor cost to meet or exceed budget through effective staff scheduling and labor management * Train staff in operational standards and follow-up on that training to ensure levels of service are maintained * Establish and achieve quality and guest satisfaction goals * Maintain set food and liquor costs * Maintain a floor presence during needed meal periods to ensure optimal guest service * Conduct routine brand standard audits designed to ensure optimal service execution * Complete additional duties as assigned by hotel leadership Requirements... * Must be able to speak, read, write and understand the primary language(s) used in the workplace * Requires good communication skills, both verbal and written * Ability to prepare and analyze data figures and transcriptions prepared on and generated by computer * Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required * Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs * Ability to stand and walk for hours at a time * Must be able to lift up to 50 pounds * Understand this role requires grasping, writing, standing, sitting, walking, bending, listening and hearing ability and visual acuity. * Some college and/or advanced training in food operations preferred * Ability to work calmly under stressful situations * Ability to maintain high level of guest satisfaction is in absolute requirement for this position About First Hospitality... Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently. First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

$1000 SIGNING BONUS!! As a Fricker's manager, you will be responsible for providing outstanding leadership to the team. You should be passionate about the industry, inspiring others, coaching, training, counseling, creating a profitable environment, and delivering an exceptional guest experience. We reward and encourage exceptional performance through a friendly, fulfilling work environment. You will also enjoy many opportunities for career advancement along with great compensation and benefits. If you're looking for exceptional challenge with opportunity for career advancement, look to Fricker's! Management roles at Fricker's are different from other restaurants because: Many of our guests are friendly regulars from the neighborhood and community We are very community oriented. We have great relationships with schools, universities, recreation leagues, and other local businesses. We hire individuals who can utilize their own management style to achieve our company's objectives. We offer a flexible 5-day work week. Job Duties Include: Executing Fricker's unique brand of fun, food, sports and spirits. Driving positive sales growth. Maintaining a healthy, safe, and secure environment by establishing, following and enforcing all company, federal and state food-safety, sanitation standards and procedures. Achieving optimal performance from our staff by communicating job expectations, training, scheduling, coaching, counseling, and enforcing policies & procedures. Controlling costs by monitoring food and labor efficiencies. Accomplishing staffing objectives by recruiting, selecting, and training quality individuals. Job Requirements: Must have at least two years of recent restaurant management experience preferably in a fast-casual atmosphere. Steady, stable employment track record. Minimum of 2 professional references. Outstanding interpersonal and communication skills. Positive, friendly demeanor & attitude; Customer/Guest Service Focused Ability to stand and walk for long periods of time. Ability to lift up to 50 lbs. In addition to competitive salaries for our management roles, we provide: $1000 Signing bonus paid after 90 days of employment Competitive bonus program paid monthly Comprehensive Benefit Package including medical, dental, vision, life insurance, disability insurance, and 401(k) with matching contributions Rewards Program Paid vacation Free meals #FRKMGR1 ExperiencePreferred 2 year(s): Full-service restaurant experience Licenses & CertificationsPreferred ServeSafe BehaviorsPreferred Dedicated: Devoted to a task or purpose with loyalty or integrity Enthusiastic: Shows intense and eager enjoyment and interest Team Player: Works well as a member of a group Leader: Inspires teammates to follow them MotivationsPreferred Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work Self-Starter: Inspired to perform without outside help Growth Opportunities: Inspired to perform well by the chance to take on more responsibility Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization 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.

OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please OUR SECRET INGREDIENT IS GREAT PEOPLE Our recipe has remained the same for 46 Years: Hire great people, provide great service, prepare great food, and give a great value! QUALIFICATIONS: Minimum of 2+ years of BOH management expertise in a full service restaurant. Ability to motivate staff to excel in a high-volume, time-sensitive environment. Ability to consistently deliver quality food. Understanding of budgeting and BOH operations. Must be able to transfer 3-12 months after training. Training In our 10-week program, management trainees will work in all positions of our restaurant operations and learn supervisory and coaching techniques to optimize success. BENEFITS: Typically a five-day workweek with two consecutive days off Health benefits package including: medical, dental, vision, & life insurance Flexible spending account (in most locations) Employee Assistance Program (in most locations) 401K with discretionary company match 2-4 weeks paid vacation per year Paid sick time accrual Comprehensive 10-week training program Free and/or discounted meals Verizon Wireless discounts COMPENSATION: Quarterly bonus potential Potential for pay increase with each transfer to new geographic location Equal Opportunity Employer No recruiters please

JOIN TEAM TRILOGY At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! POSITION OVERVIEW As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality LOCATION US-IN-Carmel Wellbrooke of Carmel 12315 Pennsylvania Street Carmel IN BENEFITS Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. * Medical, Dental, Vision Coverage - Includes free Virtual Doctor Visits, with coverage starting in your first 30 days. * Get Paid Weekly + Quarterly Increases - Enjoy weekly pay and regular quarterly wage increases. * Spending & Retirement Accounts - HSA with company match, Dependent Care, LSA, and 401(k) with company match. * PTO + Paid Parental Leave - Paid time off and fully paid parental leave for new parents. * Inclusive Care - No-cost LGBTQIA+ support and gender-affirming care coordination. * Tuition & Student Loan Assistance - Financial support for education, certifications, and student loan repayment. TEXT A RECRUITER Heidy ************** ABOUT TRILOGY HEALTH SERVICES Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment. As the Director of Food Services, Executive Chef, you will oversee the daily food service operations, ensuring menu development, food preparation, and service meet current federal, state, and local standards and regulations. You will lead a team to provide nutritious and appealing meals that enhance the residents' dining experience and overall quality of life, while maintaining strict adherence to health and safety guidelines. Key Responsibilities * Oversee food services operations by organizing, evaluating, and directing the Food Services Department, collaborating with Clinical, Environmental, Life Enrichment, and other related departments to ensure high standards of care and service. * Complete staff schedules and coordinate staffing to ensure optimal daily operations, in line with company policy and labor budgets. * Manage diet and meal preferences by processing diet changes and new diet requests from Clinical Services. Interview residents or family members within 24 to 72 hours of admission to complete an online preference form. * Maintain food and supply inventory by ensuring stock levels of staple and non-staple food, supplies, and equipment are at adequate levels, purchasing supplies and equipment as needed. * Control food, supply, and labor costs by staying within budget and effectively utilizing the company's spend-down sheet. Qualifications * High School Diploma or GED/HSE required and a minimum of 1 of the following: * 1-3 Years of Dining leadership experience in Senior Living; * Certified Dietary Manager (CDM) or Certified Food Service Manager (CFSM); * Similar national certification for food service management and safety from a nationally recognized certifying body * Associate's degree in Culinary Services or Hospitality At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive!

This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. Restaurant Manager As a Restaurant Manager, you are a key to our business. You will be responsible to Maintain and manage the restaurant environment by monitoring store presentation, supporting brand consistency and implementing the store strategy and action plan. Additional duties of a Restaurant Manager include; Motivating team to complete the sales process, ensure customer satisfaction, comply with company procedures, and maximize productivity and profitability, hiring, training, and monitoring the development of staff. A qualified candidate must also have a high school diploma or equivalent, reliable transportation and a flexible schedule. This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. Apply now to join one of the most exciting brands in America! We offer: * Growth Opportunities * Medical Insurance * Annual Bonus Plan Skills/Qualifications * Fluent in English * Experience as a Dunkin Shift Leader or above for at least 6 months within the last 12 months * Basic computer skills * Cash and Time Management * Organization skills * High School diploma or equivalent, preferred Responsibilities Include * Responsible for the store 24/7 * Work in a Team Environment * Support a respectful team environment * Communicate shift priorities, goals and results with team members * Support the training of crew members and shift leaders as requested * Provide coaching and feedback to crew members * Maintain Operational Excellence * Create and maintain a guest first culture in the restaurant * Resolve guest issues * Ensure Brand standards, recipes, and systems are executed * Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws * Drive Profitability * Drive sales goals and results * Execute restaurant standards and marketing initiatives * Manage cash over/short during shift * Ensure all products are prepared according to Brand standards * Control product wastage and increase store profitability * Staffing * Finding and hiring crew to meet restaurant staffing needs * Making and posting weekly schedule for the crew * Training and coaching all Crew and Shift Leaders at all time * Product ordering / Inventory * Ordering donuts daily * Counting inventory and ordering products each week Competencies * Guest Focus * Understands and exceeds guest expectations, needs and requirements * Develops and maintains guest relationships * Displays a sense of urgency with guests * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * Resolves guest concerns by following Brand recommended guest recovery process * Passion for Results * Sets and maintains high standards for self and others, acts as a role model * Consistently meets or exceeds goals * Contributes to the overall team performance; understands how his/her role relates to others * Problem Solving and Decision Making * Identifies and resolves issues and problems * Uses information at hand to make decisions and solve problems; includes others when necessary * Interpersonal Relationships & Influence * Develops and maintains relationships with team and customers * Operates with integrity; demonstrates honesty, treats others with respect, keeps commitments ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10869047"},"date Posted":"2026-01-26T03:29:03.329600+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"1451 Stuyvesant Ave","address Locality":"Union","address Region":"NJ","postal Code":"07083","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Prepares and serves meals. Maintains cleanliness of production and service areas. Ensures adequate supplies are on hand. REPORTS TO: EXECUTIVE DIRECTOR/DESIGNEE Prepares food items and serves food to Residents within scheduled time frame. Follows menu cycle, noting changes or substitutions made. Cleans and maintains food service areas, including kitchen and dining room. Assures compliance with state sanitation code. Orders all supplies and maintains inventory control. Verifies orders received, assuring needed goods are on hand. Ensures that all budgetary guidelines are achieved. Supervises food service functions. Maintains quality of food services, quantity prepared, and sanitation of food preparation area. Maintains clean, neat, and safe working environment. Assures that Resident food needs and preferences are known. Assures staff, Resident, and guest meals are accounted for daily. Maintains meal service records as required. Reports problems, concerns, issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes other problems and communicates them appropriately. Observes all work, safety, and administrative rules. Adheres to all established policies and procedures. Records Resident information as required. Avoids loss, breakages, and waste of supplies and equipment. Demonstrates knowledge of and adheres to procedures for fire, life safety, disaster, security, worker safety and other emergency procedures. Performs other duties as assigned. EMPLOYMENT REQUIREMENTS: Willingness to adhere to assisted living principles in providing services. Ability/willingness to perform all position responsibilities adequately. Ability to supervise others effectively. Ability to prepare and serve a wide range of foods skillfully. Ability to perform and instruct others in food preparation, food serving, and cleaning tasks. Keeps all information confidential. Maintains acceptable attendance records/follows work schedule. Organizes and utilizes time appropriately toward accomplishing assigned tasks. Willingness to work nights, weekends, holidays and/or overtime. Requires minimal supervision. Displays cleanliness, good grooming, personal appearance and follows dress requirements consistently. Displays mature behavior and attitude in speech and action. Ability/willingness to learn new skills and to teach others. Interacts in professional manner with Residents, public, co-workers. Works cooperatively with management. Displays willingness to assist co-workers when situation requires. Ability to do occasional heavy lifting (up to 50 lbs.), 30 lbs. regularly. Adequate and clear English speaking and writing ability; able to communicate effectively. Ability to spend long periods on feet and to ambulate quickly. Is free of non-treated communicable disease. CPR/First Aid Certified within 30 days of employment. Ability to work safely and to recognize potentially dangerous situations. Ability/willingness to follow all policies and procedures. Is neat, accurate, dependable and keeps work/space clean. Ability/willingness to work longer than average eight (8) hour shift; work holidays or overtime; to work seven (7) day schedule. TRAINING AND EXPERIENCE: Working knowledge of rules and regulations related to health and safety in food preparation. Demonstrated ability in food preparation and services. Supervisory experience in dealing with older adults and their food needs preferred. 18 - 24 months experience in a similar position, CPR/First Aid certified preferred. EDUCATION: Twelve (12) plus years of education preferred. Attendance at mandatory in-service training. Maintain CPR/First Aid Certification. Meet in-service training hours required for job classification and position.

Come to work for the best in the business and put your career on the fast track! McClure Oil Team Members are the Heart of our business. Our teams drive merchandising and marketing initiatives, and ensure our customers are receiving the best in the class customer service experience. We have a strong "promote from within" philosophy, which is a proven success since 80% of our Store Managers started their career as a Store Associate with us. If you would like to join a team that recognizes that people make a difference, we would love the opportunity to talk with you. Why Join Our Team: Be a part of a team that supports and encourages each other. Growth Opportunities: 80% of our Store Managers started as a Store Associate Flexible Schedule: Everyone deserves a work-life balance Paid Time Off: Get paid to relax and recharge Weekly Pay: Convenience of weekly paychecks Retirement Plan: We offer an amazing opportunity for your future retirement with a 6% match. We are looking for an Food Service Manager that can be a: Customer Service Superstar: Be the friendly face that greets all our customers. Offer assistance, answer questions and help customers achieve great customer experience Team player to ensure store environment is friendly and inviting to employees and guest Master Trainer to all store employees on food service procedures and safety Business savy to increase sales and profits for all food service program Creator of a friendly and positive work environment for employees. Serv Safe Certified Other Duties as Assigned Physical Requirements: Must be able to reach, stand and move about for at least 12 hours at a time Must be able to use a ladder, lift and move objects up to 50 lbs. or more Must have basic math and computer skills The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time. McClure Oil Corporation is an Equal Opportunity Employer.

Wheeler Mission Ministries is a privately funded 501 (c) 3 non-profit, evangelical Christian ministry whose designated purpose is religious. We are a Christ-centered ministry which is dedicated to sharing the Gospel and helping the homeless and impoverished. Wheeler Mission Ministries considers every position one of ministry and a vital and valued part of our team. Therefore, it is essential that all employees of Wheeler Mission ministries have a personal relationship with Jesus Christ and subscribe to our Mission, Vision, Statement of Faith, Core Values, and Qualifications for Employment upon hire and continuously while employed. Employees are encouraged and expected to share the Gospel as opportunities arise. Job Title: Food Service Manager Exempt/Non-Exempt: Non-Exempt Reports to: Director of Food Service Full or Part-time: Full-Time Team: Shelter for Men Position Summary: Oversees all operational aspects of kitchen management. Including inventory control, menu planning, maintaining board of health required forms and practices, and performing regular cleaning and maintenance checks of equipment. Supervises food service workers such as Food Service Associates, volunteers, assigned site staff, and program guests in a collaborative effort to serve nutritious meals to approximately 100 - 350 guests, maintain a safe and clean environment, and work with grace. Wheeler Mission serves three meals per day, seven days per week, heavily utilizing donations to provide meals to guests Qualifications Key Duties and Responsibilities Brief description of duties in order of priority Oversees Kitchen Staff: Ensures meals are served to guests by assigned staff: Leads kitchen staff in preparing and serving meals to guests at WM Works with and supervises site staff, volunteers, and guests for meal preparation, serving, and clean up Prepares weekly staffing and shift schedules, adjusting for the volume of guests and special events, and approves time in payroll system Trains staff in cooking techniques, proper serving, usage of machines, and essential health and safety requirements Conducts annual performance reviews Ensures staff stay current on their certifications Kitchen: Responsible for the kitchen and serving areas: Maintains a safe and clean kitchen environment that meets all applicable state, county, and city statutes and codes and complies with best practices standards Ensures that any breakdowns, malfunctions, or damage to equipment in the kitchen is attended to and reported to the Director on a timely basis Utilizes available equipment or plans in advance to procure cookware and other needed items Oversees Health Department Inspections Meal Preparation: The Food Service Manager: Plans menus utilizing available materials, within budgets, and guidelines Places food orders Manages inventory Varies menu to ensure that meals cover a healthy balance of nutritional content and seasonal dishes Plans appropriately for prep, cooking, serving, and clean up ensuring that meals are completed on time and are served at the appropriate temperature. Gathers feedback and changes menus based on overall guest preferences. Oversees Budget: Is responsible for managing the budget and staying within assigned limits REPORTING RELATIONSHIPS: Food Service Associate I and II, Volunteers, Volunteer Groups, Staff from site assigned to meals Competencies Required Unique for this job Unique for this job For managers of people Adaptability Conflict Resolution Builds Effective Teams Guest/Customer Focus Planning Delegates Relates Well to Others Develops Staff Prioritizing Directs Staff Timeliness Communicates Effectively Collaboration Solves Problems Patience Gives Performance Feedback MINIMUM QUALIFICATIONS: Education/Experience: 2 years commercial kitchen experience 1 year kitchen staff supervision experience High School Diploma/HSE SERV Safe Certification or ability to attain upon hire Required Knowledge Areas for Success: Industrial kitchens machine operations, care and effective usage Required commercial kitchen health and safety standards De-escalation techniques Volunteer management Technical/Software Knowledge: Basic Proficiency in Microsoft Office Suite, including email, Word, and Excel Basic Proficiency in Paycom Mission Alignment: Belief in the inerrancy of the Holy Bible Follows the Four Pillars of Christ-centered grace-based, trauma informed, and strengths focused environment. Alignment with WM values Adherence to WM Employee Policies Physical Requirements: To perform the essential job functions of this position, a candidate must be capable of performing many physical functions including: Walking short distances with the ability to ascend and descend stairs Physical dexterity sufficient to type and operate standard kitchen and office equipment Physical ability to perform normal culinary functions with the endurance to remain standing for long periods of time Strength to lift donations, food items and equipment up to 30 pounds Other Requirements for Employment The Food Service Manager must be willing to work evenings or weekends as needed. The Food Service Manager will travel to other Wheeler Sites on occasion and off-site meetings Must possess a valid state issued driver's license and have a driving record without major moving violations, including convictions for DUI, Reckless Driving, or Driving While Suspended. Must be insurable according to standards established by Wheeler Mission's risk management insurance agency. Conflict of Interest Policy and Confidentiality Policy Post-offer acceptable background check required for all positions 1+ years of sobriety All employees must sign and adhere to WM Drugs and Alcohol policy and remain free from addiction to drugs or alcohol and illegal drug use. Candidates must submit to and pass a drug and/or alcohol test. This drug and/or alcohol testing may occur any time after the applicant receives a conditional offer of employment. Disclaimer: Although WMM has attempted to accurately and thoroughly describe this position, WMM reserves the right to change the same, including to change, add to or subtract from the duties outlined, within the sole discretion of WMM, at any time, with or without advance notice. This position description in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. This position description is not an employment contract, implied or otherwise. The employment relationship remains “at-will.” The aforementioned job requirements are subject to change to reasonably accommodate qualified individuals with disabilities

Role OverviewAre you seeking a senior leadership role in Campus Dining? Grow your career and develop a team that shares your desire to make a difference. Sodexo is seeking a Senior Catering Manager at Indiana Wesleyan University in Marion, IN. Sodexo will manage catering for the entire campus, which caters to a wide variety of events. The Catering Manager will oversee all on-campus catering operations, manage event concepts and partnerships, and oversee all aspects of our catering program. What You'll DoOversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations. Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events. Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned. Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. Comply with budget requirements by controlling costs (i. e. , labor, inventory, equipment, materials) and making adjustments when necessary. Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards. 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 BringPrevious experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively. Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos. Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy. Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

The Restaurant Manager (RM) is responsible for Employee Development, Operations Excellence, Sales Growth, Profit Growth, and our customer's experience (Hospitality). The role of the RM is to develop people and build prosperity. The RM is the leader in the restaurant, acting as a coach and providing a restaurant environment that is focused on integrity, honesty, and pride. The Restaurant Manager provides resources, training, and development, and utilizes a systematic and principle-centered management approach to maximize restaurant-operating results, to fulfill the Mission & Promise. Minimum Requirements: Restaurant Managers must have a flexible schedule that includes the ability to work variety of opening, mid and closing shifts, along with working weekends and holidays. Education High School diploma or equivalent. ServSafe certification Internal Candidates must complete required training and development activities Previous Experience External - 1 year in similar role preferred, successful completion of Donatos MIT program required Internal - 6 months Donatos experience preferred, management experience required Can execute all items on the RM readiness checklist Physical Requirements Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting Duties & Responsibilities: Ensures each new associate receives the proper on-boarding and training and understands their role in fulfilling the Mission & Promise. Models performance standards (primary responsibility is to direct and coach, secondary responsibility is to assist). Ensures staffing levels are optimal during all volume periods; acts in a timely and decisive manner to adjust staffing for business volume changes. Effectively controls cash and assets and ensures adherence to cash handling policies. Empowers and allows restaurant associates to make decisions and resolve customer concerns in a way that fully satisfies our customer. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Executes plans to improve customer satisfaction through regular utilization & communication of customer feedback program (SMG website), customer callbacks, and refining results to create improvement plans. Engages the local community; builds strong relationships that result in partnerships within the community, win-win opportunities, and sales growth. Controls food cost components of waste, prep, weights, portioning, on hand amounts (food orders/build to/inventory management) and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, and cleanliness. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Ensures product quality meets Donatos standards and guest expectations. Properly executes, enforces, and manages food safety and sanitation requirements. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Seeks out and eliminates potential food safety violations and unsafe practices or conditions. Coaches and counsels the team to achieve restaurant and personal development goals. Assists all management in developing and ensures the Readiness Checklist process is utilized by all management team members. Communicates performance standards and expectations to all team members and provides ongoing feedback on progress toward objectives and results. Assumes accountability for P & L results. Delegates responsibility among team members for achieving financial results. Identifies areas of opportunity and implements action plans to achieve cost reductions. Monitors sales volumes and adjusts projections accurately. Conducts meetings such as product rollouts, manager meetings, monthly safety meetings, operating systems, etc. Donatos is an Equal Opportunity/ Affirmative Action Employer: We provide equal employment opportunities to all qualified employees and applicants for employment without regard to race, religion, sex, age, marital status, national origin, sexual orientation, citizenship status, veteran status, disability or any other legally protected status. We prohibit discrimination in decisions concerning recruitment, hiring, compensation, benefits, training, termination, promotions, or any other condition of employment or career development. Supplemental pay Bonus pay Benefits Health insurance Paid time off Vision insurance Dental insurance Life insurance Disability insurance