Kitchen manager jobs in Saint Petersburg, FL - 1,251 jobs

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: Directing and checking the progress of the prep staff and checking for food quality and consistency Assisting in the hiring and training of back-of-the-house employees Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. Preparing kitchen equipment and production areas daily to boost productivity and reduce waste Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. Verifying that all menu items are made according to recipe and presented to Carrabba's specifications Managing staffing levels and shift assignments Keeping kitchen, dish, and storage areas clean and organized Checking and balancing product inventory from previous day of business as well as placing food and supply orders Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment Previous exposure to a scratch kitchen, a plus Availability to work a flexible schedule Minimum 21 years of age with legal authorization to work in the United States Ability to relocate, a plus Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

The Opportunity This is a unique opportunity to join Granite Communications and Security, a rapidly growing national provider of CCTV, Access Control, ISP, and VoIP solutions. This role provides full ownership of national operations, including P&L performance, operational execution, and strategic growth across multiple markets. Granite Communications and Security is seeking a General Manager to lead and scale operations across the United States. This leader will be responsible for standardizing processes, scaling project delivery, and building high-performing teams, while maintaining accountability for financial performance, staffing, and operational consistency nationwide. The ideal candidate is a hands-on, results-driven leader capable of operating at both the strategic and execution levels to support continued national expansion. Key Responsibilities Overall Leadership - Manage operations, Lead, coach, and develop PMs, APMs, Estimators, projects, systems, and profitability. Project Oversight - Supervise planning, budgeting, scheduling, and execution of residential and commercial construction projects from start to finish. Financial Management - Create and manage budgets, track expenses, and oversee divisional financials (P&L, balance sheets, income statements). Manage the operations budget and drive branch profitability. Partner with Sales to support growth and new business opportunities. Process Implementation - Build and improve workflows, systems, and operational structures to maximize efficiency and profitability. Resource Coordination - Manage labor, subcontractors, vendors, and materials to meet project requirements and timelines. Quality & Compliance - Ensure work meets codes, regulations, and company quality standards. Team Management - Hire, lead, and develop project managers and subcontractors. Client & Stakeholder Communication - Serve as the primary point of contact, providing updates and resolving concerns. Conduct regular 1:1 meetings focused on development, performance, and KPIs. Model a customer-first approach and lead the team to achieve 100% completion rate. Risk Management - Identify challenges early and implement strategies to mitigate risks. Monitor industry trends and implement best practices. Develop and execute annual business plans aligned with company goals. Step in to estimate or manage projects as needed to support branch capacity. Qualifications 8+ years of leadership experience in low voltage, electrical, or systems integration. Strong hands-on knowledge of structured cabling, access control, CCTV, intrusion, AV, DAS, or related systems. Proven experience managing crews, projects, and financial performance. What Success Looks Like Projects delivered on time, on budget, and with high customer satisfaction. Strong gross margins and healthy branch financial performance. Engaged, accountable, and high-performing operations team. Improved operational efficiency and scalable processes. Strong subcontractor partnerships supporting regional growth. Hands-on leadership while building scalable infrastructure. Capacity for planning and operating controls. Leadership development. (not just supervision) Compensation & Benefits Competitive salary based on experience and scope Performance-based bonus or incentive plan Benefits package include health insurance, Holiday pay, and PTO. Job Type: Full-time Pay: $140,000 to $170,000 Plus bonus (DOE) Ability to Commute: Lutz, FL (Required) Ability to Relocate: Tampa, FL: Relocate before starting work (Required) Work Location: In person

SkyBeach Resort is a waterfront resort destination located in the heart of St. Petersburg, Florida. Set along a private beach with an on-site marina, the resort blends laid-back coastal energy with elevated hospitality and modern conveniences. Designed for both relaxation and connection, SkyBeach offers thoughtfully curated amenities, vibrant food and beverage experiences, and a welcoming atmosphere that encourages guests to linger, explore, and return. Our team is committed to delivering genuine service and memorable moments that define the SkyBeach experience. Role Description SkyBeach Resort is seeking a full-time, on-site Food & Beverage Manager to join our team in St. Petersburg, FL. This role is responsible for overseeing the day-to-day operations of the resort's food and beverage outlets while maintaining exceptional service standards and operational excellence. The Food & Beverage Manager will primarily support SkyBar + Grille, our lively beach bar and poolside operation, with occasional oversight of LUMA, our elevated Mediterranean-inspired dining concept. Responsibilities include leading and developing the service team, ensuring consistent guest experiences, managing budgets and inventory, coordinating with vendors, and collaborating closely with culinary, hotel operations, and leadership teams to drive both guest satisfaction and financial performance. Qualifications Proven experience in food service and food & beverage management, including planning, execution, and operational efficiency Strong customer service and training skills with a passion for developing high-performing teams Experience with budgeting, cost controls, inventory management, and vendor relations Excellent leadership, communication, and problem-solving abilities Working knowledge of local health, safety, and food service regulations Previous hospitality or resort experience strongly preferred Bachelor's degree in Hospitality Management, Business, or a related field is a plus Compensation Salary: $60,000-65,000 plus bonus and benefits.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. The Food & Beverage General Manager is responsible for leading the efficient, professional, and profitable operations of all food and beverage services at the assigned OVG venue. This key leadership role oversees all aspects of the department, including full-time, part-time, and managerial staff, while ensuring adherence to all applicable state and federal labor laws, health and sanitation standards, and alcohol service regulations. Beyond day-to-day operational excellence, the General Manager plays a strategic role in identifying and securing new revenue opportunities, both within the venue and through external partnerships. The ideal candidate is a dynamic leader with a strong business acumen, a passion for guest experience, and a commitment to delivering best-in-class service in a fast-paced, high-volume environment. This position reports directly to the Regional Vice President of the Northeast. This role will pay an annual salary of $165,000-$175,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until March 6, 2026. Responsibilities Ensure the legal, efficient, professional, and profitable operation of the assigned OVG venue. Generate, analyze, and review financial reports, including budgets, forecasts, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and profit & loss (P&L) statements. Focus on pushing team to providing the highest level of Guest Satisfaction while staying within financial goals set with senior leadership and client. Meet regularly, work closely and provided detailed reporting to our client direct reports. Work with partnership team on gaining new venue partnership opportunities and also focus on ways to grow current relationships. Serve as the final decision-maker on all equipment purchases and leases. Handle conflict resolution, including last-resort mediation, arbitration, and labor negotiations, as applicable. Author, review, and revise policies and procedures as necessary to ensure operational compliance and efficiency. Draft, revise, and authorize contracts and terms of agreement. Oversee staff scheduling and labor allocation to meet operational demands. Analyze ticket sales in relation to projected staffing needs, market demographics, and forecast point-of-sale to guest ratios. Evaluate historical sales and purchasing data to identify trends, purchasing patterns, and determine accurate cost of goods. Program and maintain the point-of-sale (POS) system to ensure accurate financial reporting, inventory tracking, and commodity level monitoring by location. Guide and support managers in setting and achieving department goals. Provide clear direction and follow up on all assignments to ensure accountability and execution. Conduct regular inspections of operations to verify adherence to established quality and service standards. Accurately prepare and submit required reports on time; follow up with department heads to ensure timely and complete reporting across all areas. Develop and lead an effective, performance-driven management team. Offer consistent leadership, training, and resources to support management success. Evaluate manager performance regularly and provide constructive feedback and recommendations for improvement. Collaborate with department heads to review and enhance menus and marketing strategies. Foster and maintain strong, positive relationships with client, managers, suppliers, vendors, and the public to enhance the venue's reputation. Perform other duties and responsibilities as assigned. Qualifications MA or MS; BA or BS with business-related major; Minimum 10 years management experience in food-related or concessions industry. Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced arena, ballpark or stadium preferred. Accounting minor or credits preferred.

With a career at HMSHost, you really benefit! We Offer Health, dental and vision insurance Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits *401(k) retirement plan with company match *Company paid life insurance *Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus Benefits may vary by position so ask your recruiter for details. Airport Location: Tampa Airport F&B Advertised Compensation: $51,327.00 to $54,694.00 Purpose: The purpose of the General Manager I (GM) position is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with Sales of generally up to $5M. The GM ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards. The GM uses broad discretion and judgement to make great leadership decisions and is responsible for the overall success of the restaurant. Essential Functions: Open and Close * Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening, holding Shift Managers accountable for executing all closing and opening checklist/requirements Staffing/Deployment Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives Deploys staff and resources to maximize profitability within the restaurant and accepts P&L responsibility. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered Provides restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes HMSHost as an employer of choice within the local community Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant Ensures on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives. Recognizes restaurant staff for their contributions and performance, including using Shout-Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate team. Accepts, understands, adopts, trains and champions all Employee Engagement behaviors Ensures that the company has most current contact information for all associates working in the restaurant. Product Availability/Working Equipment Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability. Maintains proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs as utilized by the company. Monitors and maintains restaurant equipment, schedules routine service or repairs as needed. Participates and manages company response to NSF and other audits Minimizes waste, records as needed and participates in food donation program. Brand Knowledge/Proficiency Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary Embraces technology and inspires employees to understand and adopt new technologies implemented by the company Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards Develops and implements creative strategies to increase revenue Visual/Vibe/Appeal Manages the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders Utilizes associate's strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed. Safety Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law Holds Managers accountable for ensuring all safety standards are understood and followed Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements. Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety Reporting relationship and other important information The GMI position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests. The position typically reports to the Director of Operations, or an intermediate zone, cluster or area leader within the assigned location. The GMI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times. Minimum Qualifications, Knowledge, Skills, and Work Environment: GMIs must have documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) to which the role is assigned, to include overall responsibility for success and failure of the restaurant under their leadership as identified by P&L success for multiple annual cycles for the type or restaurant assigned. Generally speaking, restaurant P&L management experience for a minimum of 3 years with underlying overall working restaurant experience of 5-7 years in type is typically necessary to be successful. Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement for each of these roles Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals Additional Information: To learn more about HMSHost and additional career opportunities, visit ************************ Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Tampa

As a General Manager (GM) at Landscape Workshop, you own the performance, culture, and growth of your branch. You'll set the tone for safety, excellence, and customer service while building and leading a team that delivers consistent, high-quality results. With robust support from our corporate team back-office services, recruiting, training, equipment, marketing, and more; you'll have the tools to succeed, but the branch's performance is ultimately yours to lead. Our customers expect the same Landscape Workshop experience “Quality Service - Dedicated Professionals Proactive Management” from every branch. As GM, you ensure that promise is kept. Key Responsibilities: Leadership & Culture Build and sustain a performance-driven, safety-first culture. Model and reinforce our values with all team members, ensuring consistent communication of policies, expectations, and company goals. Operational Excellence Oversee production schedules, resource planning, and quality control across multiple projects. Maintain labor efficiency and optimize workflows for maximum productivity. Financial & Sales Performance Achieve or exceed budgeted financial goals by managing expenses, labor, and revenue growth. Partner with your Business Development Manager to drive new sales opportunities and revenue streams. Understand and leverage financial statements to make informed decisions. Customer Satisfaction & Retention Ensure delivery of exceptional service to achieve 90%+ customer retention. Oversee site visits, proactive communication, and adherence to company quality standards and 13-Point Plans. Team Development Recruit, train, and mentor Account Managers, Field Managers, and crews. Identify high-potential team members for advancement and actively develop their careers. Conduct regular performance reviews and provide actionable feedback. Continuous Recruitment Maintain an active recruiting pipeline to meet current and future staffing needs. Qualifications: Experience: Minimum of 3 years managing teams in a production or service environment, including hiring, training, and performance evaluation. Sales & Service: Proven success managing customer relationships and driving revenue. Technical Skills: Ability to complete takeoffs and estimate maintenance work; comfortable managing multiple projects simultaneously. Financial Acumen: Experience interpreting financial statements and using metrics to guide decisions. Education: Two- or four-year degree in horticulture, landscape management, or related field preferred (industry experience/certifications may substitute). Communication: Strong written and verbal communication skills in English. Leadership Mindset: Commitment to developing people both professionally and personally. Why Landscape Workshop? We invest in our leaders by providing comprehensive support: recruiting, HR, financial systems, equipment, marketing, insurance, real estate assistance, and executive coaching. You'll have the freedom to run your branch like an entrepreneur-with the backing of a strong, growing company.

The Restaurant General Manager is responsible for the overall success of the restaurant, ensuring excellence in every aspect, from the team to the guests to the product. They oversee the implementation of company standards, programs, and policies, wi General Manager, Manager, Restaurant

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Summary/Objective Under minimal supervision, the Kitchen Manager is responsible for planning, ordering, preparing, and serving three meals per day for approximately 70-200 campers and staff throughout the summer season. This role ensures timely, high-quality food service, maintains strict health and safety standards in accordance with Girl Scouts, the State of Florida, and ACA guidelines, and supports the overall summer camp experience. The Kitchen Manager supervises kitchen staff, manages food-service operations, and contributes to a positive and inclusive camp environment. Reports to: Director of Camp Programs Dates of temporary employment: May 27 - July 26, 2026 Pay: Weekly rate of up to $1,300.00 (amount based on experience and certifications). Essential Functions Food Service Operations • Plan menus for 70-200 campers and staff for six weeks of summer programming. • Order food and maintain purchasing within the food-service budget. • Prepare meals according to posted menus and ensure all meals are high-quality and served on time. • Meet dietary needs of campers and staff by providing alternatives closely aligned with the main menu. • Supervise the packing and distribution of food for cookouts and special programs. • Assist with end-of-season inventory, storage, and kitchen closing procedures. • Ensure all food is properly stored, labeled, and dated according to Health Department requirements. Kitchen Sanitation & Safety • Maintain a clean and sanitary kitchen, including washing pots and pans, cleaning stoves, sinks, work areas, and ensuring proper storage areas are clean and organized. • Maintain kitchen, food storage areas, and equipment to ensure all are in good working order, clean, and ready for use. • Follow Health Department and ACA standards for food handling, preparation, and storage. • Ensure compliance with GSWCF, ACA, Safety Activity Checkpoints, and all camp policies and procedures related to health and safety. Staff Leadership • Supervise kitchen staff and ensure cohesive daily operations. • Provide clear instructions, maintain positive working relationships, and model professional behavior. Camp Support & Collaboration • Maintain effective communication and relationships with staff, campers, parents, and partners. • Inform the Director of Camp Programs of needed food or housekeeping supplies. • Assist with daily, weekly, and end-of-season cleaning responsibilities. • Support overall camp operations by assisting with other assigned duties as needed. • Uphold the philosophy of Girl Scouting and promote an environment of inclusivity and respect. • Maintain strict confidentiality and professionalism when handling sensitive information. • Maintain professional demeanor, camp-appropriate attire, and team-oriented collaboration. Physical and Mental Demands • Frequent standing, walking, bending, twisting, and lifting. • Ability to lift and carry up to 50 lbs. • Ability to remain on feet for several hours at a time. • Strength and endurance necessary to maintain supervision of kitchen and food-service operations. Requirements Required Qualifications: · Minimum 18 years of age · Successful completion of criminal background check (required for employment). · Current Food Handlers Manager Certification or ability to obtain certification before camp start. · Ability to work with and communicate with children ages 6-17 and staff of diverse ages and backgrounds. · Good judgment, risk-management skills, and adherence to seasonal staff personnel policies. Current driver's license, safe driving record Ability to interact and relate to youth and adults in a positive manner. Knowledge and acceptance of beliefs and principles of the Girl Scout movement; willing to register as a member of Girl Scouts of the USA (paid membership included with letter offer). Preferred Qualifications: • Experience in quantity cooking and meal preparation for large groups. • Experience in food purchasing, menu planning, and kitchen management. GSWCF is an Equal Opportunity Employer

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Welcome to Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, a true gem in the heart of the city of Tampa. With 210 stylishly appointed guest rooms and 13,042 sq ft. of versatile meeting space, our hotel is not just a destination; it's an experience. As a member of the Pyramid Family, we take pride in fostering a culture that sets us apart as the premier employer in the area. Every member of our team plays a pivotal role in delivering outstanding service and creating memorable experiences for our guests. We don't just want to be a hotel people pass through; we aim to be distinguished by our excellent culture. Discover today what a fulfilling career with Pyramid Global Hospitality at Hotel Flor Tampa Downtown can mean for you! What you will have an opportunity to do: Job Summary As an Expediter, you will play a pivotal role in ensuring the smooth operation of our food service environment. Your energy and attention to detail will help facilitate timely and efficient service, enhancing the overall dining experience for our guests. You'll be the driving force behind coordination between the kitchen and dining area, ensuring that every plate is delivered with precision and care. What you'll do Coordinate food orders between the kitchen and serving staff to ensure timely delivery. Assist in cleaning and maintaining the dining area to create a welcoming atmosphere. Support bussing duties by clearing tables promptly and efficiently. Engage with customers to provide exceptional service and address any inquiries or concerns. Monitor food handling practices to ensure safety and compliance with health regulations. Collaborate with kitchen staff to maintain a smooth workflow during peak hours. Assist in catering events by preparing and serving food as needed. Contribute to a positive team environment through effective communication and collaboration. Basic qualifications Previous experience in food service or restaurant settings is essential. Strong customer service skills with a passion for hospitality. Ability to work in a fast-paced environment while maintaining attention to detail. Preferred qualifications Experience in catering or hotel environments is a plus. Familiarity with food handling procedures and safety standards. Excellent communication skills, both verbal and written. What are we looking for? Compensation: - Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Oversee all kitchen operations, including food preparation, cooking, presentation. Ensure that all dishes meet quality standards and are served in a timely manner. Manage and execute existing menu and ability to develop new menu items Manage kitchen staff, including hiring, training, and scheduling. Provide leadership and guidance to ensure efficient kitchen operations and maintain high morale among team members while ensuring labor costs meet company expectations. Manage kitchen budgets, including food costs, inventory management, and financial reporting. Implement cost control measures to optimize profitability. Maintain relationships with suppliers, order supplies. Ensure that employees adhere to health, safety, and sanitation regulations. Maintain cleanliness and organization in the kitchen environment. Proven experience in a culinary role, preferably in a leadership role. Strong ability to lead and motivate a team, with excellent communication and interpersonal skills. Ability to manage multiple tasks efficiently, including menu planning, staff scheduling, and inventory control. Ability to work in fast-paced restaurant settings with open availability to include evenings, weekends, and holidays.

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.

1UP Entertainment + Social We are looking for an amazing CHEF/KITCHEN Manager who is seeking a place to be themselves, become a part of something bigger and unite in delivering LEGENDARY Hospitality, GREAT Times, and Lasting MEMORIES! You are a master of your craft, always operating with a sense of urgency, a smile on your face, humble yet driven, ready to build a brand, create an environment where people prefer to work and operate like a team, make guests feel like a VIP, and enjoy a fun atmosphere where we can deliver on our shared commitment of LEGENDARY GREAT MEMORIES. The Work The Kitchen Manager has mastery skills in kitchen management, demonstrating supreme customer and culinary service skills, including: Lead Day to day kitchen operations, while holding self and teams accountable to company standards and the non-negotiable outcome of an AMAZING guest experience, ensuring high standards of food quality, presentation, and consistency Direct responsibility and Oversight for leading dining service, event caterings (internal) and establishing successful To Go, 3rd party ordering, and catering programs Proactively monitor, order, and maintain inventory levels and supplies Conduct regular cleanings and inspections to uphold kitchen hygiene, safety, and cleanliness standards. Implement and monitor quality control measures to ensure all dishes meet or exceed customer expectations. Create new dishes and recommend new menu items Adhere to policies and procedures and minimize shrinkage, waste and efficient use of resources Manage cooks including daily shift schedules to ensure kitchen production Be available for assigned shifts, pop-up shifts, and event shifts, as needed Hire great talent and train/coach new cooks/existing kitchen employees toward mutual success Ensure recipes are followed with consistent food quality and presentation and create new recipes to compliment core menu items and keep a unique dining experience Establish and follow procedures to ensure that the kitchen is clean, organized, safe, and in good repair for employees and guests exceeding health and sanitation regulations Meeting or exceeding cost of goods, labor % goals, and KPIs Oversight and direct responsibility for receiving food, materials and ingredients based on demand Store all food products in compliance of health and safety regulations Open and/or close responsibilities The Requirements Mastery of F+B responsibilities with at least 3-5 years proven supervisory/management experience Have a valid SafeServe Certification An ownership mentality who "rolls up their sleeves" to get the job done Experience in being a part of "building" a new/developing business Excellent communication and organizational skills Proficiency in menu planning and food preparation techniques Strong knowledge of kitchen operations and financial/inventory controls Desire and ability to work any shifts, particularly weekends, night, and non-standard hours including late night and holidays as scheduled and needed Ability to manage controllable line items, analyze and provide input on cost saving measures, proper execution, and efficient output Ability to lead and motivate self and team effectively Familiarity of food safety regulations and appreciation for kitchen orderliness and cleanliness Physical demands* include but are not limited to: Must be able to stand and exert fast-paced mobility for several hours at a time Must have a good sense of balance, be able to bend, reach, mop, sweep, and kneel and have the ability to lift bus tubs, glass racks and trays frequently weighing up to 25-50 pounds Work conditions with both hot and cold temperatures Must be Age 21 or older to apply Ability to obtain all required food service licenses or certifications If what we believe and value fuels your passion, we would be honored to have you on our team and become a part of our 1UP family! Check us out or follow us on social media ***************** *The physical demands described above are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We are an Equal Opportunity Employer and we focus on an inclusive culture and celebrate everyone for who they are and their unique skills and abilities. We do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.

Job Description Operations GM & Executive Chef Salary: $65K-$75K+ Bonus Growing Hospitality Services provider seeks a new Chef/Manager to join their team. Responsibilities: · Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. · Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. · Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. · Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. · Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. · Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. · Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. · Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. · Responsible for supporting the kitchen's financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. · Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer · Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services. · Conduct monthly inventory for kitchen & locker products. · Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures. · Supports District Manager in communicating and maintaining client relationships with local client base. · Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications · 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred. · 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. · Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. · Must have a base knowledge of finance and accounting principles and Department of Health Regulations. · Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. · Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. · Multi-lingual is preferred (Spanish/French). · A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%) · Must have valid driver's license with clean driving history. · All candidates will be subject to background check & drug screening.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $24.50-$25.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 10, 2026. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef and Sous Chef to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Walking Tall Brands DBA Walk-On's Sports Bistreaux Kitchen Manager The Kitchen Manager (KM) is responsible for supporting the EKM in all culinary operations of a Walk-On's Sports Bistreaux while exhibiting leadership and direction to the Heart of House (HOH) team. The KM must have the ability to support a high volume, creative, scratch kitchen through an impeccable recipe and spec knowledge, culinary techniques, and experience. He or she must be able to excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top-of-the-line equipment, and high operating standards. The KM must promote a fun and welcoming work environment through positive reinforcement and teamwork. The KM must be able to motivate, coach, teach, develop, and inspire the Heart of Hose team to provide each guest with memorable food. Finally, the KM must support the EKM in his or her endeavor to build sales and maximize financial success through controlled food and labor costs. Job Duties: Ensures proper staffing levels by recruiting and interviewing talented kitchen staff members following company guidelines Manages HOH team, including scheduling, performance feedback, and discipline Responsible for motivating the team daily to create and ensure a fun and successful work environment Responsible for maintaining the highest food quality from the back door to the guest's table Is responsible for ongoing training and professional development of all Heart of House (HOH) team members Responsible for maintaining and exceeding all Walk-On's standards and holding the team to the same standards Effectively communicates with the management team and corporate team to ensure effective and efficient operations without issue Effectively builds trust with team members and fellow management by providing clear and honest communication and feedback Responsible for completing all operational tasks assigned by EKM or GM, while also holding him or herself responsible for the completion Responsible for the adherence to all kitchen systems Responsible for proper inventory procedures Responsible for supporting and reinforcing the highest food quality standards for the restaurant at all times through Walk-On's systems and standards Responsible for adhering to Walk-On's/Ecosure safety and sanitation guidelines Responsible for the financial success of the HOH through proper food costs, inventory levels, minimal waste, and labor costs. Responsible for creating an atmosphere where fellow managers and team members can thrive and enjoy their work. Is an expert and is constantly aware of all current metrics of sales, profitability, COGs, Labor, and other costs. Responsible for contributing thoughtful and impactful input to weekly manager meetings Responsible for leading by example, ensuring “the team is put before him or herself” mentality is maintained at all levels Responsible for setting the standard in both work ethic and attitude Hold him or herself and the team accountable for all wins and losses Any other duties as assigned by your supervisor. Skills/ Qualifications: Must have 2 years of kitchen management experience in a full-service, high-volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking Strong communication and leadership skills Culinary school background a plus

Job Description Looking to join a FUN and ENERGETIC working environment? WE WANT YOU! At Fat Tuesday we believe our people are the featured ingredient for what we do. As an employee you will earn a competitive wage as well as partake in our employee discount program! Come join our team and let's get this party started!! POSITION SUMMARY: The Kitchen Leadoversees the daily operations of a restaurant's kitchen, ensuring smooth and efficient food preparation, maintaining high standards of quality and safety, and managing kitchen staff. Key Responsibilities: Assist in overseeing food preparation, cooking, and plating, ensuring consistency and adherence to recipes and standards. Help in managing inventory levels, ordering food and supplies, and controlling food costs. Maintaining a clean and organized kitchen, adhering to health and safety regulations, and ensuring proper food storage and handling. Overseeing the maintenance and proper functioning of kitchen equipment. Communicating effectively with other restaurant staff, including front-of-house and management, to ensure smooth operations and customer satisfaction.

PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program. DUTIES/RESPONSIBILITIES Staff Management Lead the department's management team, providing direction and assistance with motivation, direction, and development of all departmental team members. Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level. Directly and indirectly supervise all departmental team members, including observation and evaluation of performance. Ensure appropriate orientation and training for all new team members. Ensure an on-going staff training program. Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner. Menu & Production Management Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes. Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs. Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines. Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards. Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required. Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department. Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month. Plan and carry out an active Quality Assurance program for the department. Administration Prepare and adhere to the annual operating budget. Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges. Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting. Interact with residents on a daily basis to ensure satisfaction with menus and meals. Participate as an administrative liaison to resident committees, as requested. Attend community-level meetings as assigned. Other Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee. SUPERVISORY RESPONSIBILITY This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM). QUALIFICATIONS Education: Bachelor's Degree required. Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment. Experience: Must have experience in volume food production and successful leadership experience. General: Must have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis. Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual's competence. Must have good communication skills; speaking, writing, and listening. Must be fluent in English. Must have excellent computer skills. Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONS Must be ServSafe certified or have the ability to obtain this certification. PERSONAL REQUIREMENTS Support Plymouth Harbor's mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the same. Must be able to get along with others and work as a team player. Maintain confidentiality in all Plymouth Harbor, resident, and team member matters. Use good judgement and make independent decisions when circumstances warrant such action. Work harmoniously with all persons residing in, employed by, or associated with, the organization. Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTS Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job. Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics. Must be able to lift/push up to 50 pounds. Must be able to stand and walk for long periods of time. Must be able to cope with the physical and emotional demands of the position.

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10876507"},"date Posted":"2026-01-17T02:49:02.788115+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"2983 Executive Drive","address Locality":"Venice","address Region":"FL","postal Code":"34292","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager