Kitchen manager jobs in Reno, NV - 478 jobs

Job Description 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.

Laughing Planet is a locally owned and operated quick-service restaurant company with locations in Oregon, Washington, and Nevada. We offer fresh, quality, nutritious food that is affordable and strive to provide a great experience for our customers and staff. We are currently hiring for Kitchen positions, at our UNR location. The ideal candidate should: • Be positive and team driven • Be competent and efficient • Have kitchen and/or customer service experience • Have availability to work weekends and evenings Kitchen employees will have the opportunity to cross train and there is a potential for growth as we do our best to promote from within. Employment perks are: Diverse and fun work environment, Great Tips!, Paid Sick Leave, Scholarship Opportunities, Dental/Vision coverage offered, Referral Bonuses, Shoe Discounts, Meal Discounts, and more!

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager. You will oversee the execution and performance of the HOH and will provide direction and supervision for all HOH team members. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Weekly Pay Bonus Program* Free Shift Meals & Discounted Meals* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS Preferably, you have 2 years of restaurant, bar, or kitchen management experience. You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations. You have a passion for training and developing your team. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. Pay: $24.00 - $26.50 per hour The base hourly pay range above represents the low and high end of the pay range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy.

The University of Nevada, Reno (UNR) appreciates your interest in employment at our growing institution. We want your application process to go smoothly and quickly. Final applications must be submitted prior to the close of the recruitment. If you need assistance or have questions regarding the application process, please contact our recruitment helpline at ************** or ************. For UNR Med professional job postings, please contact the Office of Professional Recruitment at **************. Job Description The University of Reno, Nevada Extension is recruiting for a Food Service Manager 1 in Las Vegas. This position will be responsible for the preparation and service of multiple Extension Facilities in the Southern Area, including Camp Alamo, Torrey Pines commercial kitchen, Equine Ranch, and Paradise. Under the direction of the Registered Dietitian, this position will perform service duties and hands-on preparation as part of Extension's community outreach and the implementation of programs. This position will supervise food service operations in assigned areas. Required Qualifications This position requires graduation from high school or equivalent education and two (2) years of experience in a high volume food service operation that involved planning, organizing and supervising work of others; purchasing food stuffs; meal planning; and preparation and serving of food; OR An equivalent combination of education and experience as described above Schedule The typical schedule is Monday through Friday from 8:00am to 5:00pm and may include weekends and evenings; this is subject to change based on organizational needs. Compensation Grade Grade 32 In classified service, salary is in Grade and Step. The Step is determined based on the Nevada Administrative Code. Salary placement above a Step 01 at initial appointment is determined based on the recruitment, the candidate's qualifications, internal equity and budgets. A request to accelerate salary must be approved by Human Resources and abide by the Nevada Administrative Code. To view the classified compensation schedules, please visit: Classified Compensation. Select Salary schedule, PP01. For more information, visit the Classified Salary Calculator The Perks of PERS Employees are enrolled in The Public Employees' Retirement System of Nevada (PERS) upon hire. For information on contribution rates, please visit: NV PERS Contribution Rates “I'm so thankful that I followed the path that lead me to a PERS retirement. I was able to retire at age 60 with a paycheck close to my full salary. I watched the solid performance of PERS funds for 25 years. Even in times of a poor economy, PERS kept it together! I'm completely secure and confident that my retirement will always be there for me.” - Robin F. Rich retirement plan - Retirement Calculator Perks of Working at UNR Health insurance options including dental and vision - Health Insurance Life insurance, generous annual and sick leave - Classified Benefits Mountain EAP supports employees (and eligible dependents) through life's difficult moments. Mountain EAP is located in Reno and specializes in counseling and advising services for personal or interpersonal issues. Staff Employees' Council (SEC) represents all Classified employees. SEC holds monthly meetings to provide a forum for employees to participate. SEC Grants-in-aid for Classified Employees The University encourages employees to pursue training and educational opportunities available to them through the Nevada System of Higher Education institutions. Tuition is paid in full when Classified employees enroll in a course that can apply toward the completion of a degree or is job-related. Classified Staff Grants-In-Aid Benefit Classified Employee Family Opportunity Program The University offers this program for spouses, domestic partners, and dependents of Classified employees (working at least 50%). The Classified Employee Family Opportunity Program may be used for undergraduate and graduate state-supported courses. Classified Employee Family Opportunity Program College/Department Information Extension is an outreach arm of the University, funded by county, state and federal dollars, that extends unbiased, research-based knowledge from the University of Nevada, Reno to residents of southern Nevada. For more information, please visit the following site: ***************************************** No Full-Time Equivalent 100.0% Required Attachment(s) Please attach all attachments to the resume/CV section of the application. To request updates to attachments, prior to review of applications, please contact the candidate helpdesk at ************. Resume/CV - (required) List a detailed description of the major duties that you performed as part of each job. You must demonstrate that you qualify for the position and your education and experience must be clearly documented. Cover Letter - (optional) Contact Information for Three Supervisory References - (required) Please make a note if you do not want your present employer contacted unless necessary to determine your qualifications for the position. Transcripts - (optional) If you have not graduated, please attach your transcripts to receive education credit for classes you have taken. Credit is given for classes relevant to the position. Veteran Interview Consideration - (optional) - To receive interview consideration for veterans and veterans with a service-connected disability, proof is required at the time of application. Please attach proof electronically to your application under the Veteran Document(s) section. (Examples of acceptable documents include DD-214, disability letter from Veteran's Administration, etc) Veteran Bonus Points - (optional) To receive bonus points for being a veteran, widow or widower of a veteran, or a disabled veteran, proof must be submitted on your application. (Examples of acceptable documents include DD-214, disability letter from Veteran's Administration, widow's documentation, etc.). Training and Experience Exam This recruitment requires an exam. You will be asked to answer the below questions at the time you apply. It is essential that responses to the questions include extensively detailed information with timeframes regarding education and experience. Your score will be based on the information provided in your application and your responses to the questions asked below. If there are several parts to a question, answer each part separately. Along with each answer, identify the position(s) and/or training (as described in your application) where you gained the background asked for in the question. Absence of experience/training asked for in a question is not necessarily disqualifying. Failure to answer the questions will result in a score based solely on the application. 1) Describe your experience including numbers of years in Institutional Food Service Management such as Institutional Cook, military E-5 or above or in a school or hospital setting. 2) Describe your experience including numbers of years in Food Service Management experience beyond the minimum qualifications in fast food, buffet, deli, bakery, restaurant, etc. 3) Do you have previous hands-on experience with the Nutrikids software program? Describe your experience. 4) Have you attended seminar training sessions or accredited courses related to food service and/or dietary related fields in management, budgeting, purchasing, inventory control, sanitation/safety, preparation, service, training, accounting, and dietetics? 5) Describe your experience working in a juvenile detention facility. This posting is open until filled Qualified individuals are encouraged to apply immediately. Lists of eligible candidates will be established and hiring may occur early in the recruiting process. Recruitment will close without notice when a sufficient number of applications are received or a hiring decision has been made. Posting Close Date Note to Applicant A background check will be conducted on the candidate(s) selected for hire. HR will attempt to verify academic credentials upon receipt of hiring documents. If the academic credentials cannot be verified, HR will notify the faculty member that an official transcript of their highest degree must be submitted within thirty days of the faculty member's first day of employment. References will be contacted at the appropriate phase of the recruitment process. Applicants hired on a federal contract may be subject to E-Verify. As part of the hiring process, applicants for positions in the Nevada System of Higher Education may be required to demonstrate the ability to perform job-related tasks. For positions that require driving, evidence of a valid driver's license will be required at the time of employment and as a condition of continued employment. Schedules are subject to change based on organizational needs. The University of Nevada, Reno is committed to providing a place of work and learning free of discrimination on the basis of a person's age (40 or older), disability, whether actual or perceived by others (including service-connected disabilities), gender (including pregnancy related conditions), military status or military obligations, sexual orientation, gender identity or expression, genetic information, national origin, race (including hair texture and protected hairstyles such as natural hairstyles, afros, bantu knots, curls, braids, locks and twists), color, or religion (protected classes). About Us The University of Nevada, Reno is a leading public research university committed to the promise of a future powered by knowledge. Founded in 1874 as Nevada's original land-grant university, the University serves more than 23,000 undergraduate and graduate students from all 50 states and 63 countries. Classified by the Carnegie Classification of Institutions of Higher Education as an R1 (“Very High Research”) university, it is also recognized in the Carnegie Community Engagement classification. The University is also ranked by U.S. News & World Report among the “Best National Universities” and “Best National Public Universities.” It also ranks in the top tier of the WSJ/Times Higher Education World University Rankings and the New York Times' “Top Colleges for Economic Diversity.” Since 2009, nearly $1 billion has been has invested in advanced labs, facilities, and residence halls on the main campus. The University is home to Nevada's first medical school - the University of Nevada, Reno School of Medicine and the Wayne L. Prim Campus at Lake Tahoe, where education, research, and creative work thrive in a stunning mountain setting. The University delivers on its original land-grant mission with outreach across the state through the University of Nevada, Reno Extension, Nevada Agricultural Experiment Station, Nevada Bureau of Mines and Geology, Nevada Small Business Development Center, the Nevada Seismological Laboratory, and Wolf Pack Athletics. The main campus is in Reno, Nevada, a burgeoning global technology hub with a vibrant midtown and downtown. Found where the high desert of the Great Basin meets the High Sierra and Lake Tahoe, the beautiful, 290-acre main campus is also a Nevada State Arboretum. The University's physical infrastructure is expanding with ongoing construction of the newly named John Tullock Business Building, set to open in fall 2025. Groundbreaking is also planned for a new State Public Health Laboratory Building on campus, alongside the recent acquisition of 16 parcels near campus, known as “University Village,” to provide affordable housing for graduate students and early career faculty. Collaborating with world-renowned organizations, the University fosters innovation through initiatives such as the Digital Wolf Pack partnership with Apple, which ensures equitable access to technology for students, providing new incoming freshman or transfer students with an iPad Air and accessories. Google's TechWise initiate is an 18-month program that fully supports undergraduate students in becoming entry-level software engineers by graduation. In 2023, the U.S. Department of Commerce's Economic Development Administration (EDA) announced that Nevada - led by the University of Nevada, Reno - was named one of the inaugural 31 Regional Technology and Innovation Hubs (TechHubs). Nevada was selected from a competitive pool of 489 applicants from across the United States and its territories. Nevada's Tech Hub will strengthen America's lithium batteries, critical elements and other electric vehicle materials industry sectors within the state. Through its commitment to high-impact education, world-improving research and creative activity, and outreach that's transforming Nevada's communities and businesses, the University continues its 150-year tradition of benefitting our state, nation and world. The University recognizes that diversity promotes excellence in education and research. The inclusive and engaged community on campus recognizes the added value that students, faculty, and staff from different backgrounds bring to the educational experience. Today, the University delivers on its original land-grant mission of access to education and knowledge by investing in the academics, facilities, support, engagement and vibrant campus life that promote our diverse students' cognitive growth and academic achievement - all while remaining one of the best values in American higher education. For more information, please visit the University's website. University of Nevada, Reno

Job DescriptionSalary: $30-$35/ Hr plus tips Kitchen Manager Truckee Tavern & Grill $30-$35/hr + Health Benefits + Tips Full-Time | Downtown Truckee, CA Lead From the Line. Build Something That Lasts. At Truckee Tavern & Grill, we believe a great kitchen isnt powered by chaos its powered by intention. Our food is from-scratch, our standards are high, and our team runs on trust and pride. Were looking for a working Kitchen Manager someone who loves the heat of service, the rhythm of the line, and the satisfaction that comes from a clean system and a calm kitchen. If you take pride in doing things right, in leading by example, and in creating consistency that your team can count on, this is your kind of place. What Ill Do as Kitchen Manager Ill cook on the line grill or saut leading shoulder-to-shoulder with the crew. Ill run pre-shift lineups that set a clear tone and get everyone rowing in the same direction. Ill keep prep tight and organized so every shift starts confident and ends clean. Ill receive orders, check quality, and put everything away right labeled, rotated, and ready. Ill keep food and labor costs on target by paying attention to the details that matter. Ill protect the standard: recipes followed, plates consistent, tickets on time. Ill uphold health and safety standards every day from temperature logs to team training. Ill communicate clearly with the Service Team and Events Team so we move as one. What Success Looks Like When Im doing this job well, the kitchen feels steady prep is dialed, the walk-in is clean, tickets move fast, and the team trusts the system. The food is consistent, the bars happy, the guests are impressed, and the crew finishes the night proud of what we did together. Who I Am Ive spent at least 3 years leading in a from-scratch kitchen Sous Chef, Lead Line, or Kitchen Manager. Im a strong cook who still loves being on the line. Im organized, disciplined, and composed when things heat up. I lead with respect, communicate with clarity, and never ask of others what I wont do myself. I hold (or will earn) a ServSafe Manager certification and valid CA Food Handler Card. What Ill Gain $30-$35/hour DOE Full health benefits Shift meals and staff perks A leadership role where consistency, respect, and growth actually matter The chance to grow within the organization, where hospitality is the heart of everything we do How to Apply If youre the kind of leader who takes pride in tight systems, calm service, and food that hits the mark every time wed love to meet you. Send a quick note or rsum sharing a bit about your background and why this feels like the right fit. Lets build something excellent together one plate, one shift, one service at a time.

Join the award-winning Atlantis team! We're looking for an experienced and motivated Beverage Manager to lead our beverage outlets. The ideal candidate has 3-5 years of management experience in beverage operations (bartending, cocktail service, or mixology), strong knowledge of wine & spirits, and a passion for inspiring teams to deliver exceptional guest service. Responsibilities Responsible for practicing, supporting, and promoting Atlantis Casino “Every Player's Paradise” Company-wide culture and demonstrating Atlantis Casino Service Standards at all times. Lead and motivate the Beverage team to uphold Atlantis service standards and deliver a world-class guest experience. Recruit, hire, train, coach, and discipline team members as needed. Oversee daily operations of all beverage outlets, ensuring compliance with company, health, and safety standards. Monitor cleanliness, health code compliance, and proper use of supplies and equipment. Develop and implement training to drive revenue through upselling, suggestive selling, and service excellence. Manage scheduling, staffing levels, and labor costs in line with business needs. Review and approve team performance evaluations and disciplinary actions. Track financial performance, control costs, and apply financial data to improve operations. Collaborate with leadership to enhance revenue, profitability, and guest satisfaction. Perform additional duties as assigned. Performance Expectations Consistently deliver high levels of guest service aligned with Atlantis standards. Maintain thorough knowledge of beverage service, wine, and mixology techniques. Support professional development of supervisors through training and measurable goals. Revamp and oversee beverage department training programs. Meet departmental revenue and expense goals while controlling costs. Respond promptly to requests, reporting, and operational needs. Qualifications 3-5 years of beverage management or supervisory experience (casino or hospitality preferred). Strong knowledge of wine, spirits, cocktails, and mixology. Ability to lead, motivate, and train a diverse team in a fast-paced environment. Excellent communication and organizational skills. Ability to lift up to 30 lbs and work on feet for extended periods. Must be able to work nights, weekends, holidays, and overtime as needed. Washoe County Health Card and Alcohol Awareness Card required (or ability to obtain). Proficiency with POS systems and Stratton-Warren Inventory a plus. Note: Must adhere to Atlantis grooming standards (no visible tattoos, piercings, or unnatural hair colors). Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Recreation /Fitness Discounts Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Del Taco LLC. This means the independent franchisee, and not Del Taco LLC will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling. Position Summary Reporting to the Area Director, the Restaurant Manager is responsible for protecting and delivering the Del Taco Brand, to grow sales while maximizing the efficiency and profitability of the restaurant by leading the Del Taco Way. Essential Job Functions * Fully staff the store with quality people * Recruiting, hiring, and retaining all restaurant employees * Ensuring the entire team is certified according to the current training process at all times * Creating a service oriented culture * Promoting an environment of fun and teamwork * Evaluating performance and recommending salary increases * Recommending, approving, and administering disciplinary action, suspension, and/or termination * Developing and growing team members and future managers Deliver the Brand to everyone the Del Taco Way by: * Executing Del Taco standards and using our processes and systems 100% of the time * Maintaining the facility and customer areas * Maintaining all equipment to operational and safety standards * Delivering only quality products to Del Taco standards every time * Adhering to cleaning schedules and standards * Ensuring employees are in proper uniform * Ensuring a consistent service experience * Ensuring POP and signage is present and in the approved location Achieve or exceed sales plan and build Customer Counts and Loyalty by: * Identifying and communicating sales goals (daily, weekly, year over year) * Ensuring the right people are in the right places according to projected / actual sales * Increasing customer count and check average, and maximizing capacity and customer value * Identifying and executing Local Store Marketing opportunities to attract new customers * Staying aware of local events; Understanding the store's current trade area and competition * Executing speed (speed with a smile) and service standards * Flawlessly executing marketing promotions and campaigns Achieve or exceed profitability plan by: * Maintaining staffing levels to actual sales * Complying with labor laws * Accurately ordering and managing inventory to reduce waste and prevent theft * Ensuring cash handling procedures and standards are in place and followed * Performing cash audits and addressing identified issues * Executing safety and health standards * Minimizing R&M / Supplies and Services costs by managing service vendors efficiently * Achieving and communicating controllable cost targets * May perform other responsibilities as assigned. Responsibilities and duties may change when circumstances dictate. (e.g., emergencies, changes in workload, rush jobs, or technical developments) KNOWLEDGE, SKILLS & EXPERIENCE * High School diploma or equivalent * 3 - 5 years experience in QSR industry / full service concept * ServSafe Certified * Fluent in English; Spanish is plus * Excellent communication and interpersonal skills; great telephone manner * Excellent organizational skills; detail oriented; accurate * Excellent analytical, problem solving, and math skills * Ability to work with minimal supervision, under pressure * Proven ability to lead and motivate a diverse team, and promote learning, development and career growth PHYSICAL REQUIREMENTS/ENVIRONMENT / WORKING CONDITIONS * Office and Restaurant environment. Extended periods of standing, sitting, typing and looking at a computer screen. May also require some reaching, bending, and lifting. * Ability to drive/travel to restaurant locations within assigned area including some overnight travel. * Valid Driver's License and Proof of Vehicle Insurance is required. LIMITATIONS AND DISCLAIMER The above position profile is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their Manager in compliance with Federal and State Laws. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Ability to competently perform all the essential duties of the position, with or without reasonable accommodation, demonstrated commitment to the position and the ability to work productively as a member of a team or work group are basic requirements of all positions at Del Taco. Continued employment remains on an "at-will" basis. Del Taco is fully committed to Equal Employment Opportunity and to attracting, retaining, developing and promoting the most qualified employees without regard to their race, gender, color, religion, sexual orientation, national origin, age, physical or mental disability, citizenship status, veteran status, or any other characteristic prohibited by federal or state law. We are dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity.

**CULTIVATE A BETTER WORLD** Food served fast does not have to be a typical fast-food experience. Chipotle has always done things differently, both in and out of our restaurants. We are changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you will join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone. **THE OPPORTUNITY** As Kitchen Leader, you will learn how to prepare great food, grill meats, and sauté vegetables. You are responsible for making sure our food is absolutely delicious. You'll order the food and train others to become future Kitchen Leaders. The Kitchen Leader helps ensure the quality and safety of Chipotle's delicious food every day. They see to it that the kitchen is clean, organized and well stocked; and that the equipment is properly maintained and in good condition. Throughout the process they are serving as a role model for Crew members, helping them learn to become future Kitchen Leaders. At its core, as with every position at Chipotle, it is about promoting teamwork and creating a great customer experience. While on the clock, the Kitchen Leaders are always busy on their feet, accomplishing their station's goals, taking on tasks that they see that need to get done, and pitching-in to help their teammates. **WHAT YOU'LL DO** + In addition to following Chipotle's policies and procedures, principal responsibilities include, but are not limited to: + Ensuring food quality by cooking and prepping food to order, and following kitchen procedures + Monitoring food waste and inventory levels, and resolving food quality issues + Supporting a strong team dynamic between back of house Crew and front of house Crew + Developing Crew members to be future Kitchen Leaders + Communicating with Crew members and customers effectively in order to ensure great customer service and throughput + Ensuring the kitchen is properly cleaned and sanitized + Monitoring kitchen equipment and ensuring it is kept in good repair; making sure malfunctioning equipment is repaired as quickly as possible + Ensuring that the kitchen itself and all Crew members meet the necessary guidelines to ensure there are no injuries or accidents + Filling out Material Safety Data Sheets (MSDS) and Inventory Rotation (FIFO) **WHAT YOU'LL BRING TO THE TABLE** + Have the ability to understand and articulate Chipotle's Food With Integrity philosophy + Have the knowledge and ability to speak, write, and understand the primary language(s) of the work location + Have a high school diploma + Have restaurant experience **WHAT'S IN IT FOR YOU** + Tuition assistance (100% coverage for select degrees or up to $5,250/year) + Free food (yes, really FREE) + Medical, dental, and vision insurance + Digital Tips + Paid time off + Holiday closures + Competitive compensation + Opportunities for advancement (80% of managers started as Crew) **PAY TRANSPARENCY** Below is the base pay range for this position, which is also eligible for digital tips. Actual base pay may vary depending on skill level, experience and/or education. In addition to base pay, Chipotle offers a competitive benefits package. Visit ********************************** for more details. $17.15-$19.06 **WHO WE ARE** Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. Chipotle has restaurants in the United States, Canada, the United Kingdom, France and Germany and is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry. Chipotle is committed to making its food more accessible to everyone while continuing to be a brand with a demonstrated purpose as it leads the way in digital, technology and sustainable business practices. For more information or to place an order online, visit **************** . _Chipotle Mexican Grill is an equal opportunity employer that values diversity at all levels. As a people-first company rooted in values, our purpose extends beyond serving nutritious food using real ingredients. It means hiring world-class individuals and fostering a culture that champions diversity, ensures equity, and celebrates inclusion. All qualified applicants, regardless of personal characteristics, are encouraged to apply._ _Qualified applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and/or certain state or local laws. Please contact_ _ADAaccommodations@chipotle.com_ _if you need an accommodation due to a disability to complete an application, job interview, and/or to otherwise participate in the hiring process. This email does not respond to non-accommodations related requests._

Job DescriptionDescription: **Work Happy. Be Happy. Be You. ** Bring home the bacon, and put a burger on it. As the Restaurant Manager, you'll enjoy the following work-related perks: uniforms provided, paid vacation days, meal discounts, and advancement opportunities. We want you to have fun in everything you do and know that we are here to help you learn new things and grow as an individual. POSITION SUMMARY: The perfect Manager is a confident decision-maker who has a proven track record and experience in guest / customer service, employee management, business and financial management, and people motivation. He or she is an excellent communicator-both in writing and verbally. Job Functions: Maintain fast, accurate service, provide excellent customer service, and model restaurant hospitality Maximize store sales goals versus budget, including participation in marketing programs Oversee and partner on increasing catering sales Train, monitor, and reinforce food safety procedures Work with the leadership team to meet sales goals Manage food and labor costs Execute company policies and procedures Monitor food inventory levels and order product when necessary Manage and maintain safe working conditions Manage crew member employees in a manner that encourages them to grow with the company and reduce turnover Interview and hire team members Provide proper training for team members Anticipate and identify problems and initiate appropriate corrective action Ensure continual improvement of Quality, Service, and Cleanliness All other assigned task. The Manager will help to support the company by maintaining an outstanding work environment through leadership, direction, training, and development. Requirements: High school diploma or equivalent; a degree or certification in hospitality management or a related field is a plus. Proven experience in a supervisory or management role within the restaurant industry. Familiarity with local health and safety regulations and compliance requirements. Knowledge of labor laws and regulations related to employee management and scheduling. Proficient in using Microsoft Office Suite, particularly Word, Excel, and Outlook. Must be at least 18 years old and legally able to work in the location where the restaurant is situated. Ability to lift heavy objects and stand for long periods of time. Valid food handler's certification, and any other relevant certifications required by local laws or regulations. 5+ years of hospitality-related experience. 3+ years of restaurant manager or leadership experience Physical Requirements: May be required to reach, bend, stoop, climb, and/or lift up to 50 pounds. May be required to operate/access equipment at standard heights while walking or standing during entire shift. Hazards include, but are not limited to, slipping, tripping, burns, cuts, abrasions, and falls. Must be willing to work a variety of shifts, sometimes exceeding eight hours, based on operating hours. Must be able to work weekends and holidays. POSITION COMPETENCIES: Organization Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Functional/Technical Skills - Has the functional and technical knowledge and skills to do the job at a high level of accomplishment. Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Position Listening - Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Time Management - Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. REASONABLE ACCOMMODATION: Applicants with disabilities may be entitled to reasonable accommodation under federal law, state law, and local laws. Jack in the Box will make reasonable accommodations to allow qualified individuals with a disability, or in relation to certain religious beliefs or observances, to enjoy equal opportunities and to perform the essential functions of the job. Please inform the company's personnel representative if you need assistance completing this application or to otherwise participate in the application process. Benefits: Medical, & 401k for eligible employees PTO (including vacation, & holiday) Medical, & 401k for eligible employees PTO (including vacation, & holiday) Flexible Schedules Medical Insurance FREE DAILY MEAL Promotional Opportunities Make a competitive wage between $25.00 to $35.00 Jack in the Box takes pride in carefully selecting talented people and mixing them together to discover amazing flavors. We value the diversity that all our employees bring to the table and the new flavors they bring to our team. Employment decisions and rewards recognize job accountabilities, business needs, and performance merit without regard to age, gender, race, religious affiliation, Veteran status, sex, gender identity, sexual orientation, disability, or any other protected classification recognized by applicable federal, state, or local law.

Job DescriptionDescription: If you're a positive, burrito-loving, high performer and a born leader, then we want to talk to you! As the Manager, you'll enjoy the following work-related perks: uniforms provided, paid vacation days, meal discounts, and advancement opportunities. POSITION SUMMARY: The perfect Manager is a confident decision-maker who has a proven track record and experience in guest / customer service, employee management, business and financial management, and people motivation. He or she is an excellent communicator-both in writing and verbally. As the General Manager, your responsibilities will be: Maintain fast, accurate service, provide excellent customer service, and model restaurant hospitality Maximize store sales goals versus budget, including participation in marketing programs Oversee and partner on increasing catering sales Train, monitor, and reinforce food safety procedures Work with the leadership team to meet sales goals Manage food and labor costs Execute company policies and procedures Monitor food inventory levels and order product when necessary Manage and maintain safe working conditions Manage crew member employees in a manner that encourages them to grow with the company and reduce turnover Interview and hire team members Provide proper training for team members Anticipate and identify problems and initiate appropriate corrective action Ensure continual improvement of Quality, Service, and Cleanliness All other assigned task. The Manager will help to support the company by maintaining an outstanding work environment through leadership, direction, training, and development. At Qdoba, we bring flavor to peoples' lives. This means we highly value the diversity, and flavor, our employees bring to the table. Requirements: High school diploma or equivalent; a degree or certification in hospitality management or a related field is a plus. Proven experience in a supervisory or management role within the restaurant industry. Familiarity with local health and safety regulations and compliance requirements. Knowledge of labor laws and regulations related to employee management and scheduling. Proficient in using Microsoft Office Suite, particularly Word, Excel, and Outlook. Must be at least 18 years old and legally able to work in the location where the restaurant is situated. Ability to lift heavy objects and stand for long periods of time. Valid food handler's certification, and any other relevant certifications required by local laws or regulations. 5+ years of hospitality-related experience. 3+ years of restaurant manager or leadership experience Physical Requirements: May be required to reach, bend, stoop, climb, and/or lift up to 50 pounds. May be required to operate/access equipment at standard heights while walking or standing during entire shift. Hazards include, but are not limited to, slipping, tripping, burns, cuts, abrasions, and falls. Must be willing to work a variety of shifts, sometimes exceeding beyond eight hours, based on operating hours. Must be able to work weekends and holidays. POSITION COMPETENCIES: Organization Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Functional/Technical Skills - Has the functional and technical knowledge and skills to do the job at a high level of accomplishment. Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Position Listening - Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Time Management - Uses his/her time effectively and efficiently; values time; concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. REASONABLE ACCOMMODATION: Applicants with disabilities may be entitled to reasonable accommodation under federal law, state law, and local laws. Qdoba will make reasonable accommodations to allow qualified individuals with a disability, or in relation to certain religious beliefs or observances, to enjoy equal opportunities and to perform the essential functions of the job. Please inform the company's personnel representative if you need assistance completing this application or to otherwise participate in the application process. Benefits: Medical, & 401k for eligible employees PTO (including vacation, & holiday) Flexible Schedules Medical Insurance FREE DAILY MEAL Promotional Opportunities Make a competitive wage between $20.00 to $35.00 QDOBA takes pride in carefully selecting talented people and mixing them together to discover amazing flavors. We value the diversity that all our employees bring to the table and the new flavors they bring to our team. Employment decisions and rewards recognize job accountabilities, business needs, and performance merit without regard to age, gender, race, religious affiliation, Veteran status, sex, gender identity, sexual orientation, disability, or any other protected classification recognized by applicable federal, state, or local law.

Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date). ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at *********************************** Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date). ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at ***********************************

Manager General Oversee and manage day-to-day Shift Operations and work with the General Manager (GM) regarding opportunities for improvement. Financial Assist the GM in ensuring financial goals are achieved through operational performance Maintain administrative requirements (as delegated by the GM) to ensure proper financial reporting/processing occurs by handing all invoices and personnel/payroll items on time and in accordance with company policies and procedures. Participate in period end inventory and financial reporting meetings to review operational performance as it relates to fiscal goals. Utilize daily experiences to provide feedback and identify areas of improvement in financials categories Understand and utilize all company reports (SALV, SVA, P&L, and Budget) in order to make daily decisions on staffing, labor, and product costing Food Safety Working with the GM to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Guest Service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Respond to all guest comments made in house. Assist the GM in responding to all comments made via social media/yelp, and take any steps necessary to maintain the highest guest satisfaction. Assist the GM with all customer/community/vendor correspondence (email, phone calls, etc) Operational Manage shifts which includes: daily decision making, staffing adjustments, and planning while upholding standards, product quality and cleanliness. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. As Manager, you should have a thorough knowledge and understanding of the beverage program. This includes Beer, Wine, Liquor, and N/A offerings as well as associated costs and profitability. Help Manager vendor relationships to accomplish those goals Oversee all day-of shift SOPs including but not limited to Opening Procedures, Closing Procedures, End of Day Cash Count, federal/state/local laws, and ordinances. Work side-by-side with the Back of House team to ensure consistent food quality During daily walkthrough, report issues with facilities and equipment to the GM for further action Personnel Provide direction to employees regarding operational and procedural issues as laid out by the GM Interview hourly employees with the GM. Take care of administrative duties regarding hiring, supervision, development, discipline, and termination of employees. Assist BOH team with all the same administrative requirements above Conduct orientation, when delegated by the GM. Explain Local Food Group's culture, and oversee the training of new employees Communicate and coordinate with the GM to develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews Conduct daily Lineup using the agenda established by the management team Maintain an accurate and up-to-date plan of restaurant staffing needs working with the GM. Prepare schedules and ensure that the restaurant is staffed for all shifts Assist in Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Assist in maintaining staff records for Alcohol certifications. Community Involvement Execute company protocol to know/take care of community VIPs Assist in establishing network of local business, charities, and organizations that are engrained in the Northern Nevada community. Look for opportunities to work with said groups to promote the brand. Help maintain a calendar of community events Work with the GM and Marketing team to ensure daily social media posts are timely and relevant Utilize these connections to drive sales through large party reservations, special events bookings, etc. Accountabilities Keep the General Manager fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as required or requested. Qualifications Personal Requirements: Self-discipline, initiative, leadership ability and outgoing Pleasant, polite manner, and a neat and clean appearance Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to multitask Ability to determine applicability of experience and qualifications of job applicants. Strong Food and Beverage knowledge Drive for excellence in Hospitality Flexibility to work various shifts, including but not limited to, Weekends, Days, Nights, and Holidays Minimum 2 years of Restaurant Management experience Has gone through RLFG Train the Trainer certifications Is versed in all LFG team member SOPs, position expectations, software, and Point of Sale operation Working Conditions Ability to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment.

Job Summary: The Seasonal Restaurant Manager oversees all functions and activities related to the operation processes of multiple Restaurant outlets and banquets while collaborating with other managers in planning, directing, and coordinating restaurant operations. The restaurant manager is responsible for designing, maintaining, and controlling processes that support day-to-day operations. Winter Operations: are at Alpine Club Dining and Schaffer's Camp - Northstar and Pool Deck Social Club at Tahoe Mountain Club Pavilion. DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING: Prepares facilities for seasonal openings/closures. Manages the day-to-day operations of the restaurant, including staff scheduling, inventory management, and, daily financial reporting. Conduct Pre shift Meeting before the beginning of service. Monitor staff timecards to ensure compliance with the company Time Keeping Policy. Serve and bartend as needed. Therefore, all managers need to attend staff training to be able to lead by example and support as needed when staffing business needs require it. Effectively delegate tasks in a respectful manner. Conduct quality control assessments throughout each shift to ensure side work is completed and restaurants are maintained at high level. Assists with hiring, training, and development of restaurant staff to ensure a high level of service and professionalism. Implements and enforces company quality standards and procedures to ensure consistency and excellence in food and beverage service. Assist with the development and implementation of strategies to attract and retain customers, including marketing initiatives and special events. Collaborates with the culinary team to create and update menus, ensuring a diverse selection of high-quality dishes. Monitors and maintains the restaurant's financial performance, including revenue, controlling labor costs, expenses, inventory management, and profitability. Handles guest and member complaints and resolves issues to ensure guest and member satisfaction. Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect. Supports the team to attain company and department goals. Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues. Coordinates with F&B Director to arrange, and schedules appointments for equipment preventative and corrective maintenance and repair. Builds on and sustains relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products. Stays updated on industry trends and best practices, implementing innovative ideas and innovations to enhance the restaurant's offerings. Adheres to and holds staff accountable for all club policies. Collaborates with Supervisor and lead servers and bartenders to ensure adequate coverage during service. Submits daily reports to F&B Director. Assists in planning and implementing procedures for special events and banquet functions. Responsible for the proper set up of Point-of-Sale systems. Works with Events team and golf teams to coordinate, arrange, and execute logistical needs for banquets, luncheons, meetings, weddings, dances, and other social events. Organizes set up and break down of logistical needs. Other job duties as assigned. Because of the fluctuating demands of the Club's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above. Reports to: Food & Beverage Director and VP of Operations Supervises: All Food & Beverage Service Staff Qualifications Education/Experience: Bachelor's degree in Hospitality Management or related field preferred. Previous management or supervisory experience in a private club, high-end hotel, or resort setting is required. Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworkers. Maintain effective communication between all staff members in regard to course operations and human resource issues Ability to respond to common inquiries or complaints from guests or members of the community. Must display professional demeanor and communicate in professional language at all times. Certificates/Licenses/Safety Training: California Food Handlers Card required, and Responsible Beverage Service Certification required. KNOWLEDGE AND SKILL QUALIFICATIONS: Genuine passion for anticipating and fulfilling the needs of others in a fast-paced, dynamic environment. Professional demeanor with a polished appearance and strong leadership presence. Excellent verbal and written communication skills. Strong interpersonal skills with a focus on delivering outstanding guest service. Bilingual (English/Spanish) preferred. Proficient with Microsoft Office Suite and related software. Exceptional organizational skills with an eye for detail and efficiency. Ability to build strong relationships across all levels of the organization. Must be available to work nights, weekends, and holidays as needed, with a flexible schedule. Must be ethical, solution-oriented, and detail-driven. ABOUT TAHOE MOUNTAIN CLUB Tahoe Mountain Club is a four-season Social Club focused on creating memorable experiences that allow Members and guests to build upon family traditions, embark on new adventures, and create lifelong friendships while sharing all that Tahoe has to offer. We are located within the beautiful mountain town of Truckee, California, minutes away from Lake Tahoe. The Club operates Old Greenwood and Gray's Crossing Championship golf courses, swim tennis and fitness centers at Old Greenwood and Gray's Crossing, Alpine Club ski valet and lounge in the Village at NorthStar, and Schaffer's Camp on-mountain private dining at NorthStar California. * Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity, and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment. *

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Sparks, NV As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $50K - $60K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Overview It is the responsibility of the F&B Manager to manage operations in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond customer service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations run smoothly. Interact with other Food and Beverage Managers, and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. - Kindness, Engagement, Empathy and Positivity). Responsibilities ESSENTIAL DUTIES AND RESPONSIBILITIES: Continually monitor all daily sales, ordering, par levels and costs for outlet. Complete outlet reports for Food and Beverage Management. Keep all operational expenses within budget. Create, implement and monitor action plans to maximize revenue. Ability to understand P&L and Food & Beverage cost reports. Control labor expenses based on business levels. Maintain accurate paperwork for comps, inventory levels, and scheduling, payroll and employee records. Monitor comp checks and ensure all comp procedures are followed. Control walkouts. Maintain par levels of outlet and Stewards supplies. Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log. Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures. Ensure employees adhere to established policies and procedures. Responsible for counseling all employees. Ensure all supervisors maintain consistency of rule enforcement. Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties. Have working knowledge of I.P. ordering system, Aloha, NBO, and bar systems. Ensure guests are seated and served in a timely and professional manner. Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene. Provide Human Resources with the necessary information to keep personnel files current. Responsible for staffing and scheduling all assistant managers and employees. Encourage and motivate employees. Be accessible and available to employees. Consistently demonstrate excellent people skills when dealing with employees and guests. Check guest satisfaction during meal and resolve customer complaints. Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen. Communicate with Engineering to ensure quality physical appearance of the outlet. Ensure a neat, clean and safe working environment in accordance with established health and safety standards. Present needs of the outlet to the VP or Regional Director. Complete special projects as requested by Food and Beverage Management. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams. Perform other duties as assigned. SUPERVISORY RESPONSIBILITIES: Restaurant staff Qualifications QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams. Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations. Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records. Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills Excellent interpersonal and communication skills (verbal and written), fluent English and articulate Ability to work efficiently, independently and cohesively, consistently producing quality results Technology savvy Minimum age requirement is 21. EDUCATION and/or EXPERIENCE: Bachelor's or related degree preferred 2-5 years of fine-dining, managerial experience MATHEMATICAL SKILLS: Basic math skills. Language Skills: Must be able to speak and understand English. PHYSICAL DEMANDS: Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Ability to sit for extended periods of time. Ability to express or exchange ideas verbally and perceive sound by ear. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds. Constantly walking up to distances of 500 ft. during shift. Frequently stooping, reaching. WORK ENVIRONMENT: Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. Work with others in close spaces. Moderate to high noise levels. Walk/stand on tile/mats/carpet/cement. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. #GNLT #GNLT Pay Range USD $70,000.00 - USD $85,000.00 /Yr. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams. Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations. Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records. Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills Excellent interpersonal and communication skills (verbal and written), fluent English and articulate Ability to work efficiently, independently and cohesively, consistently producing quality results Technology savvy Minimum age requirement is 21. EDUCATION and/or EXPERIENCE: Bachelor's or related degree preferred 2-5 years of fine-dining, managerial experience MATHEMATICAL SKILLS: Basic math skills. Language Skills: Must be able to speak and understand English. PHYSICAL DEMANDS: Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Ability to sit for extended periods of time. Ability to express or exchange ideas verbally and perceive sound by ear. Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds. Constantly walking up to distances of 500 ft. during shift. Frequently stooping, reaching. WORK ENVIRONMENT: Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes. While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. Work with others in close spaces. Moderate to high noise levels. Walk/stand on tile/mats/carpet/cement. What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. #GNLT #GNLT

Job Description Flexible scheduling with a side of always feeling valued. McDonald's offers a job combo that will fit YOU. SOME OF THE PERKS & BENEFITS: ● Competitive pay from $20-$28 per hour plus incentives ● Flexible scheduling ● Paid Sick leave ● Tuition reimbursement and/or educational assistance ● Training and advancement opportunities ● National employee discounts and In restaurant free meals ● And much more! This role is vital in the restaurant because you'll: ● Lead the experience: Lead important internal functions including Employee Training, Food Safety, and Inventory Management o Kitchen-supervise food quality, safety, cost, and new menu items o People- hire, train, and schedule restaurant staff to meet sales and profit goals o Service- deliver a memorable guest experience by ensuring all staff is trained and organizing key service areas within the restaurant to provide the best service ● Be results oriented: Effectively delegate tasks to team members and report back results ● Focus on the food: Prepare and present, safe delicious food ● Ensure a memorable visit: Help maintain a welcoming, friendly, safe and clean restaurant environment ● Understand that teamwork is key: Partner with restaurant team to ensure safe and efficient operations of the restaurant. Work hand in hand with your team to meet goals and most importantly, have fun! To be successful in this position, you'll need: ● A commitment to excellence and safety in the workplace ● Strong customer service and support focus ● To provide solutions and make decisions in a fast-paced environment ● The ability to communicate effectively and anticipate customer needs We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin or ancestry, sex, gender, gender expression, sexual orientation, pregnancy, age, marital status, veteran status, physical or mental disability status, genetic information, citizenship or any other class characteristic protected by federal or applicable state law. We will ensure that individuals with disabilities are provided reasonable accommodation(s) to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact the restaurant you are applying to request accommodation(s). This job posting is for a position in a restaurant owned and operated by an independent franchisee, not McDonald's USA. This franchisee owns a license to use McDonald's logos and food products, for example, when running the restaurant. However, this franchisee is a separate company and a separate employer from McDonald's USA. Thus, if you are hired for the job described in this posting, the franchisee will be your employer, not McDonald's USA. Only the franchisee is responsible for employment matters at the restaurant, including hiring, firing, discipline, supervisions, staffing, and scheduling employees. McDonald's USA has no control over employment matters at the restaurant. McDonald's USA will not receive a copy of your employment application and it will have no involvement in any employment decisions, including whether you receive an interview for the job or whether you are hired. This job posting contains some general information about what it is like to work in this restaurant but is not a complete description of all duties of the job. People who work in this restaurant perform a number of different tasks every day and this posting does not list every essential function of the job.

Job Description LongboardsBar & Grill is now hiring If you are passionate about the hospitality industry and enjoy working in a dynamic, customer-focused environment, we encourage you to apply. Join our team and contribute to creating exceptional dining experiences for our valued guests. We arecurrently seeking dedicated and enthusiastic individuals to join our restaurant team. As a member of our staff, you will play a crucial role in ensuring exceptional customer service and a pleasant dining experience for our guests.We offer a range of positions that require different skills and expertise, allowing you to find the role that fits your strengths and interests. Whetheryou thrive in a fast-paced environment, have a passion for culinary arts, orexcel in interpersonal communication, we have a place for you. Responsibilities: 1. Host, Hostess, Server(Front of House) Positions: Greet and seat guests, providing them with menus and answering any questions. Take accurate food and drink orders, ensuring prompt and efficient service. Deliver food and beverages to tables in a timely and courteous manner. Monitor guest satisfaction and promptly address any concerns or complaints. Maintain a clean and organized dining area. 2. Bartending Positions: Prepare alcoholic and non-alcoholic beverages in accordance with customer preferences. Ensure all bar supplies are stocked and maintained properly. Interact with customers in a friendly and professional manner, providing a positive bar experience. Collect payment for drinks and monitor customer alcohol consumption to prevent over-intoxication. Comply with all alcohol service regulations and enforce responsible drinking practices. Requirements Priorwork experience is required for certain entry-level positions; training will be provided. For more specialized roles, previous experience is preferred but not mandatory. Strong communication and interpersonal skills. Ability to work in a team and adapt to fast-paced environments. Attention to detail and the ability to multitask effectively. Basic math skills for handling cash and calculating bills. Availability to work flexible hours, including weekends and holidays. Longboards Restaurant is located on the beautiful grounds of Plumas Pines Golf Resort. We pride ourselves in being an equal employment opportunity Employer. Come join our team!

Why Bally's? Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: Responsibilities: * Responsible for supervising and managing front-of-house restaurant and bar staff. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives. * Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. * Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to management. * Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. * Responsible for staff development and training programs. * Complete SOPs and Steps of Service to achieve operational constituency and elevated guest experience. * Own our customer service performance metrics, training team members and coaching leader to close service gaps and drive continuous improvement. * Maintains partnership with culinary team with a focus on product expectations, delivery and guest service. * Responsible for rewards and recognition program to maximize employee engagement. * Maintain cost control methods and procedures by monitoring consistent pars and inventory. * Maintain established quality assurance procedures to ensure acceptable health department and customer service standards. * Oversees scheduling, breaks, floor plans, training, evaluating, counseling, team members on assigned shift. * Exhibits a friendly and helpful and courteous manner when dealing with customers and fellow team members. * Knowledge of and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible. * Ensures that available facilities are adequate for performance of duties by assigned personnel. * Maintains and instructs assigned personnel on safety policies and procedures, and follows up to ensure that hazards are eliminated. * Monitors appearance of food served and communicates deviations from standard. * Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. * Maintains strict confidentiality in all departmental and company matters. Qualifications: * Bachelor's Degree (B.A./B.S.) or equivalent from four year college or university; or four years related supervisory or managerial experience and/or training; or equivalent combination of education and experience. * Previous supervisory experience in a full service, high-end restaurant required * Excellent verbal and written communication skills * Proficient in Microsoft Office Products (Word, Excel, Outlook, Teams) * Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. * Ability to write reports, business correspondence, and procedure manuals. * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs * Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. * Must be proficient in Microsoft Outlook programs. * Excellent motivational, communication and customer service skills required. What's in it for you: * Competitive Salary with annual performance reviews * Comprehensive health coverage plan that includes medical, dental, and vision * 401(K)/ Company Match * Access Perks and Childcare discounts 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. Let Bally's Bet on You - We can't wait to meet you!

Why Bally's? Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: Responsibilities: Responsible for supervising and managing front-of-house restaurant and bar staff. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to management. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. Responsible for staff development and training programs. Complete SOPs and Steps of Service to achieve operational constituency and elevated guest experience. Own our customer service performance metrics, training team members and coaching leader to close service gaps and drive continuous improvement. Maintains partnership with culinary team with a focus on product expectations, delivery and guest service. Responsible for rewards and recognition program to maximize employee engagement. Maintain cost control methods and procedures by monitoring consistent pars and inventory. Maintain established quality assurance procedures to ensure acceptable health department and customer service standards. Oversees scheduling, breaks, floor plans, training, evaluating, counseling, team members on assigned shift. Exhibits a friendly and helpful and courteous manner when dealing with customers and fellow team members. Knowledge of and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible. Ensures that available facilities are adequate for performance of duties by assigned personnel. Maintains and instructs assigned personnel on safety policies and procedures, and follows up to ensure that hazards are eliminated. Monitors appearance of food served and communicates deviations from standard. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. Maintains strict confidentiality in all departmental and company matters. Qualifications: Bachelor's Degree (B.A./B.S.) or equivalent from four year college or university; or four years related supervisory or managerial experience and/or training; or equivalent combination of education and experience. Previous supervisory experience in a full service, high-end restaurant required Excellent verbal and written communication skills Proficient in Microsoft Office Products (Word, Excel, Outlook, Teams) Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. Ability to write reports, business correspondence, and procedure manuals. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Must be proficient in Microsoft Outlook programs. Excellent motivational, communication and customer service skills required. What's in it for you: Competitive Salary with annual performance reviews Comprehensive health coverage plan that includes medical, dental, and vision 401(K)/ Company Match Access Perks and Childcare discounts 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. Let Bally's Bet on You - We can't wait to meet you!