Kitchen manager jobs in Savannah, GA

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Job Duties & Responsibilities: Manages daily culinary services alongside the Executive Chef or Area Chef for the assigned clubhouse Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain to ensure clear understanding and efficiency Maintains awareness of the food inventories within the standard specifications Responsible for food production being kept within the set quality standards and policies Ensures each dish is plated to perfection, following restaurant standards. Checks garnishes, accompaniments, portion sizes, and overall plate cleanliness after a dish leaves the pass. Ensures a consistent visual appeal, reinforcing the restaurant's brand and culinary excellence. Inspects food for the correct temperature, consistency, and visual appeal after serving. Catches mistakes after dishes go out, preventing errors, undercooked food, or missing components. Keeps track of incoming orders and organizes them for efficiency. Prioritizes dishes to ensure courses are delivered in the proper sequence and at the right time. Balances the timing between the kitchen and front-of-house, preventing service delays. Acts as the middleman between chefs and servers, ensuring clear and effective communication. Works closely with line cooks, chefs, and servers to keep service moving without bottlenecks. Relays special requests, modifications, and last-minute changes to avoid errors. Ensures food allergies, dietary needs, and special requests are met with precision. Communicates modifications clearly to prevent cross-contamination or overlooked requests. Works with the kitchen team and servers to ensure guests receive exactly what they ordered. Maintains composure and efficiency under pressure, keeping service running smoothly. Prevents bottlenecks by making quick decisions and adjusting the flow of orders as needed. Ensures that each station in the kitchen is aware of timing and priorities, reducing delays. Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation Maintains a complete day-to-day knowledge of menu preparation and presentation Manages dating, labeling, covering and storage of all food items in walk in coolers and freezers Adheres to all health safety and security requirements in workstation Completes all other duties as assigned Minimum Qualifications & Experience: Three or more years in proven culinary experience required Minimum of 1 year of line supervisory or kitchen management preferred Must have valid driver's license and be able to use personal vehicle for Club business High School Diploma or GED Required Critical Skills: Ability to read, understand and follow verbal/written instructions Ability to manage a diverse workload, and prioritize in a fast-paced environment Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations Highly organized and able to handle multiple tasks and to deploy resources effectively Attention to detail expected and required Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission Ability to understand verbal and written direction in English Obtain high personal and professional integrity

Do you like having fun and making money at the same time? Of course you do. Does working with the best support team in Charleston and unlimited growth potential, both personally and professionally also sound up your alley? If so, keep reading...WE WANT YOU! We want real people who bring their authenticity and exceptional work ethic to our team. SummaryThe intention is to build connections with guests, team members, and the community to create a loyal following, increase sales substantially over the previous years' sales, keep costs at or below budget and assist with maintaining a great working environment and reputation. It is important to ensure employee and guest satisfaction, without compromising the safety of our staff or guests or the procedures of each brand. Qualifications Degree in Culinary Arts Experience as Executive Chef Ability to stand and work for long periods of time ServSafe Certified Benefits/Perks All Jobs Opportunity for fast advancement Companywide food discounts Insurance offerings Direct Deposit Available Paid Weekly Full-Time Employees-30 plus hours Paid time off Health, dental, and vision insurance 401 K with company match Salary Benefits 2 weeks paid time off We aren't like regular hospitality groups, we're a cool hospitality group- and one that genuinely cares about bringing out your true potential beyond your job description. Complete our short application today! Compensation: $60,000.00 - $80,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Charleston Hospitality Group encompasses a collection of premium destinations that offer something for everyone. From casual breakfast, late night bar & entertainment venues to elevated fine dining, we have a location that would fit any taste. CHG is deeply committed to providing the highest quality food, beverages, service, entertainment and supporting our community. Our success depends on the enthusiasm and hard work of our employees, and we are always looking to add new talent to our team.

As a Kitchen Manager in Training at Parker's Kitchen, you will have the opportunity to develop and refine your leadership skills while assisting the Kitchen Manager in overseeing daily kitchen operations. You will assist with maintaining efficient operating systems, deliver exceptional customer service, and contribute to fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. While primarily assigned to a specific location, you will also step in to cover Kitchen Managers when needed, gaining hands-on experience that prepares you for a future promotion to Kitchen Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management: Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: Collaborate with the Kitchen Manager to assist in managing labor costs by scheduling employees according to the approved labor budget. Food Safety and Sanitation: Assist the Kitchen Manager in enforcing the Safety and Health Policy to maintain a safe and compliant environment. Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Prepare all made to order food and/or beverages according to recipe or customer specifications. Ensure safe food handling procedures are maintained at all times. Communication and Team Leadership: Work alongside the Kitchen Manager with communicating procedures, promotions, and new products to employees to ensure smooth operations. Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills-based certification within the first 120 days of employment is mandatory. Kitchen Managers in Training must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels. Parker's is an equal-opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Parker's does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws.

As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: * Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. * Speak honestly and act with integrity, upholding company values at all times. Inventory Management: * Conduct weekly inventory counts and generate cost of sales reports. * Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: * Control labor costs by scheduling employees in alignment with the approved labor budget. Food Safety and Sanitation: * Ensure safe food handling procedures are maintained at all times. * Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment. * Prepare all made to order food and/or beverages according to recipe or customer specifications. * Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Communication and Team Leadership: * Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations. * Responsible for ensuring adequate staffing levels to meet customer demand. * Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: * Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent. * Must be at least 16 years of age upon hire date. * Must have reliable transportation. * Completion of Food Safety Certification within the first month of employment is required. * Completion of a skills-based certification within the first 120 days of employment is mandatory. * Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: * Ability to stand for extended periods, ranging from 8 to 10 hours. * Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. * Ability to push or pull up to 50 pounds. * Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director who has a passion for working with seniors . Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Qualifications: Minimum of one-year experience as a chef/cook in a long-term care setting preferred Certificate in food preparations training preferred Supervisory or management experience preferred Current food service sanitation certificate Desire to work with older adults Ability to read, write, and speak English Must be 21 years of age with a satisfactory criminal history check Must have physical exam by a licensed physician and a negative drug screen Must be able to react in an emergency situation Primary Responsibilities: Food and Inventory Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Ensure that food is delivered on time and in a pleasant manner. Visit with residents at each meal when available and ensure quality service. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate Maintain a clean, organized, and safe kitchen environment Ensure proper storage and handling of food in accordance with infection control standards Maintain CPR & First Aid certification Hiring, Supervising and Training Participate in the recruitment and hiring of food service employees Supervise food service employees, and ensure adequate staffing in the food service department Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees Conduct regular performance appraisals with employees Ensure appropriate handling of on-the-job injuries as reported by employees Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

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 $19 - $22 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until November 7, 2025. 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.

*Fantastic Opportunity* *100% Scratch Kitchen* Restaurant Chef/Kitchen Manager Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

Paid Overtime Kitchen Manager Are you passionate about creating delicious dishes and managing a dynamic team? We are seeking a highly skilled and motivated Kitchen Manager to join our team in the Food & Beverage industry. As a Kitchen Manager, you will have the opportunity to lead a talented team, create mouth-watering dishes, and ensure a smooth kitchen operation. Responsibilities: Oversee kitchen operations and staff Develop and implement menu items Ensure food safety and quality standards Manage inventory and ordering Requirements: Previous experience in a kitchen management role Strong leadership and communication skills Ability to work weekends, holidays, and flexible shifts Benefits: Paid Overtime Flexible schedule Paid time off Health, dental, vision, life, and disability insurance Referral program Employee discount Opportunity for bonus pay EOE Location: Truffles Belfair 91 Towne Dr, Bluffton, SC 29910, USA Work schedule Weekend availability Holidays Overtime Day shift Night shift Supplemental pay Bonus pay Other Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance Referral program Employee discount Other Paid training

Job DescriptionRestaurant Manager - Savannah, GA We are looking for a passionate and experienced Restaurant Manager to join our team in Savannah, GA. This is an exciting opportunity for a strong leader who thrives in a high-energy environment and is committed to delivering top-quality service. Our ideal candidate will have a background in full-service dining and a proven track record of team development, operational excellence, and guest satisfaction.As a Restaurant Manager in Savannah, you will oversee daily operations, manage a high-performing team, and ensure that every guest enjoys an outstanding dining experience. You will be responsible for hiring, training, and coaching staff while maintaining high food quality and safety standards. Strong leadership, problem-solving skills, and the ability to motivate a team are essential for success in this role. Key Responsibilities: Lead and inspire a team to provide exceptional hospitality in a fast-paced environment. Oversee restaurant operations, including scheduling, inventory management, and cost control. Ensure all food safety and sanitation guidelines are followed. Drive sales and profitability while maintaining a great guest experience. Build a strong presence in the Savannah community through local engagement and outreach. What We Offer: Competitive salary: $60,000 - $70,000 plus bonus potential. Full benefits package, including medical, dental, and vision coverage. Paid time off and career growth opportunities. A supportive and energetic work environment in the heart of Savannah. If you're ready to take the next step in your restaurant management career and want to be part of a dynamic team in Savannah, GA, we want to hear from you! Apply today and bring your leadership skills to a restaurant that values its people and its guests.

Reports to: Food and Beverage Director Education and/or Experience • High school diploma or GED required. • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core Competencies and Expectations • Responsible for management of dining room service in the main clubhouse. • Maintains a high level of member contact throughout service hours. • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. Job Tasks/Duties • Designs floor plans according to reservations. • Plans dining room set-up based on anticipated guest counts and client needs. • Takes reservations, checks table reservation schedules and maintains reservations log. • Greets and seats members and guests. • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times. • Hires, trains, supervises, schedules and evaluates dining room staff. • Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office. • Receives and resolves complaints concerning dining room service. • Serves as liaison between the dining room and kitchen staff. • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc. • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns. • Makes suggestions about improvements in dining room service procedures and layout. • Trains staff on all aspects of the POS system. • Assures that the dining room and other club areas are secure at the end of the business day. • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. • Develops and maintains the dining room reservation system. • Develops and implements an ongoing marketing program to increase dining room business. • Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence. • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs. • Assists in service and tableside cookery, as needed. • Attends scheduled staff meetings. . • May serve as club's opening and closing manager or manager on duty. • Works with Executive Chef to update, review and print weekly menu changes. • Assists in developing wine lists and beverage promotions. • Tracks wine sales. • Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed. • Performs other appropriate assignments and projects as required by the Food and Beverage Director. Licenses and Special Permits • Alcoholic beverage certification. • Food safety certification. Physical Demands and Work Environment: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds. • Continuous repetitive motions. • Work in hot, humid and noisy environment.

Bar Manager Marbled & Fin (Savannah, GA) A modern and elevated steakhouse experience, celebrating all the finest ways to indulge: prime steaks, the highest quality seafood, and an expansive wine and spirits list. Marbled & Fin is looking for a dynamic and hospitality-driven Bar Manager. Elevate your craft in a place where craftmanship, hospitality, and innovation come together. About Us: Marbled & Fin is expanding from its celebrated Charleston roots to downtown Savannah as the concept's second location, joining The Neighborhood Dining Group portfolio (Husk, Delaney Oyster House, Minero, and The James). Known for its vibrant energy and modern approach to the steakhouse, Marbled & Fin creates a lively yet polished setting for both everyday dining and special celebrations. Team members will be part of bringing this exciting new restaurant to Savannah, offering premium cuts of beef, the highest quality seafood, and expansive wine list, and a standout whiskey and spirits collection. What We Provide for YOU!: * Highly competitive compensation * Outstanding benefits, including: * Medical, dental, vision, short-term disability, and life insurance?after 30 days * 401(k) with employer match?(free money) * Generous PTO (Paid Time Off)?that increases with tenure * Paid parking? * Employer paid therapy, coaching, and mental health resource (Modern Health)? * Next-day pay access? * Employee Perks & Discounts (Working Advantage)? * Dining discounts, gym membership discounts, and more! * Professional work environment * Internal job board providing growth opportunities within the company * Leadership development and a learning environment * Quarterly profit-sharing program Who We're Looking For: We are in search of a passionate and driven Bar Manager to drive our vision for our beverage program and enhance every aspect of the guest experience. This is a unique opportunity for a hospitality-focused leader to join a nationally recognized restaurant group that celebrates innovation, mentorship, and excellence in service. Responsibilities: * Lead the beverage program with expertise, enthusiasm, and vision * Curate and maintain a cocktail program that complements the menu and enhances the guest experience * Assist in developing and implementing systems for efficiency, quality, and profitability * Educate and train staff on beverage knowledge, service techniques, and food pairing principles * Monitor beverage inventory and vendor relationships, ensuring cost efficiency and product quality * Collaborate with the culinary team to execute seasonal pairings and special events * Maintain a strong leadership presence by working a full rotation of opening, mid, and closing shifts. What You'll Bring: * Bar management experience in a high-end, full-service restaurant * Deep knowledge of wine, beer, spirits, and cocktails * Warm, engaging, and guest-focused hospitality style * Strong leadership and communication skills with a focus on team development * Passion for all things beverage, ongoing learning, and delivering world-class service * Well-versed in financials, inventory oversight, and team scheduling Ready to Lead with Passion? If youre a hospitality professional who thrives in a high-performance setting and wants to be part of a forward-thinking restaurant group, wed love to hear from you. Apply today and take the next step in your hospitality career with Marbled & Fin! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

Job Description Lulus Chocolate Bar in Savannah, GA is looking to hire a Bar Manager to join our 21 person strong team. We are located on 42 Mlk Jr Blvd. Our ideal candidate is attentive, punctual, and engaged. Lulu's is a full service restaurant that has won awards for Best Desserts, Best Martini, and Best Wait Staff many times over the past 15 years. It is our mission to create a Community of Adventurous Self-Indulgence within our walls. We are good to one another and good to our customers. If you have bartending and management experience in a bar or restaurant and would like to be a part of our family, we invite you to apply. This position would start in cross-training in every position, starting with bar. Responsibilities Train employees with respect and monitor operations to ensure customers expectations are exceeded Manage employees to provide exceptional food and beverage quality in a timely and effective method Hire, schedule, supervise and train front of the house Communicate inventory requirement to ensure appropriate quantities and quality of product Implement health and safety protocols Cross-train for all positions. Act as service bar or bar manager (tipped positions), on most shifts. Work approx. 40 hours/week combined at the restaurant and from home. Work closely with owners with weekly meetings and daily emailed shift reports. Minimum commitment of 2 years Become an expert in Clover POS system, to be able to update and make changes to the system. Work within the scheduling and waitlistme software to ensure efficient procedures and workflow. This position is not about inventory management, bookkeeping and reporting. It is hands-on during restaurant hours to ensure excellent care of your coworkers and Lulu's customers. Qualifications Previous restaurant or bar management experience High School Diploma or equivalent Strong leadership skills Covid vaccinated Pass back ground check and drug test Must be willing to work nights and weekends. Lulu's is only open during the day on Saturday and Sunday. All other shifts start tat 5 pm. We are looking forward to hearing from you. Please email resume to **************************

Donatos Pizza is a growing company looking for great enthusiastic employees. We also want employees looking to grow with the company as we expand. We offer flexible hours and competitive pay. The Manager is responsible for Quality and Services systems in the restaurant. Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Manager may open or close the restaurant, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: * Must be able to perform the essential functions of this position safely while meeting productivity standards * Able to stand and/or walk entire shift * Able to lift up to 50 pounds occasionally * Occasional bending and twisting * 1-year experience as Shift Lead or Manager or Donatos equivalent experience * Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses * Can execute all items on the Shift Manager readiness checklist * Duties & Responsibilities: * Interacts with and listens to customers attentively and enthusiastically. * Anticipates the needs of the customers at all access points and removes existing or potential service barriers. * Displays caring and empathy for customers and follows correct steps when resolving complaints. * Ensures the team delivers all elements of Donatos Service Behaviors. * Contributes to the team morale by displaying enthusiasm and commitment by word and action. * Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. * Ensures customers receive their orders accurately and within the quoted promise times. * Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). * Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). * Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). * Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. * Manages food, labor and costs through training and coaching. * Acts in a timely and decisive manner to adjust staffing for business volume changes. * Controls food cost components of waste, prep, weights, portioning, and theft during shifts. * Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. * Knows, enforces, and educates Associates on all applicable labor laws. * Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. * Trains and enforces correct cash control procedures. * Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. * Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. * Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. * Uses proper security and verification procedures when handling deposits and safe contents. * Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. * Manages dough and day dots to ensure the best quality. * Properly executes, enforces, and manages food safety and sanitation requirements. *

As a General Manager in Training, you'll spend your time training and preparing for the role of General Manager. This training is generally four to six months in length and covers all aspects of Best Buy management, including company culture, customer focus, business process, financial analysis and reporting and overall leadership skills. It's your time to shine! Once training is complete, you'll have the opportunity to apply for an open General Manager role nationwide where you'll have accountability for everything within the four walls of the store including revenue, profitability and financial reporting. What you'll do * Train to be a General Manager by preparing to exhibit the behaviors below * Drive profitability across all channels through analysis of sales trends * Motivate and inspire the team to sell, grow, and have fun while being the best * Identify, develop and retain internal talent; recruit and build relationships with external talent * Conducts motivating store meetings, learns new skills at market meetings and run special initiatives to enhance customer experience and our bottom line Basic Qualifications * 3 years of leadership experience in business, military or related fields * 3 years of experience managing and reviewing operational expenses and revenue Preferred Qualifications * Associate degree or higher in business or related fields * Retail experience * Consumer electronics experience * Ability to relocate What's in it for you We're committed to helping our people thrive at work and at home. We offer generous benefits that address your total well-being and provide support as you need it, especially key moments in your life. Our benefits include: * Competitive pay * Generous employee discount * Physical and mental well-being support About us As part of the Best Buy team, you'll help us fulfill our purpose to enrich lives through technology. We bring that to life every day by humanizing and personalizing tech solutions for every stage of life - in our stores, online and in customers' homes. Our culture is built on deeply supporting and valuing our amazing employees who make it all possible. We're committed to being a great place to work, where you can unlock unique career possibilities. Above all, we aim to provide a place where you can bring your full, authentic self to work now and into the future. Tomorrow works here. Best Buy is an equal opportunity employer. Application deadline: Minimum of 5 days from the posting date. You can find that date above the job title at the top of the page. Auto Req. ID1011264BR Location Number 000508 Savannah GA Store Address 7929 Abercorn St Bldg #5$33.19 - $52.4 /hr Pay Range $33.19 - $52.4 /hr

Front of House Manager Husk (Savannah, GA) The Standard in Modern Southern Cuisine since 2017! Nationally acclaimed Husk Restaurant is looking for a hospitality-driven Front of House Manager. Elevate your craft by delivering genuine Southern hospitality at its finest. As part of The Neighborhood Dining Group (Husk, Marbled & Fin, Delaney Oyster House, Minero, The James), we re committed to redefining what it means to cook and lead with purpose in Charleston. What We Provide for YOU!: Highly competitive compensation Outstanding benefits, including: Medical, dental, vision, short-term disability, and life insurance?after 30 days 401(k) with employer match?(free money) Generous PTO (Paid Time Off)?that increases with tenure Paid parking? Employer paid therapy, coaching, and mental health resource (Modern Health)? Next-day pay access? Employee Perks & Discounts (Working Advantage)? Dining discounts, gym membership discounts, and more! Professional work environment Internal job board providing growth opportunities within the company Leadership development and a learning environment Quarterly profit-sharing program About Us: Located in the heart of downtown Savannah s Historic District, Husk celebrates the rich history and evolution of Southern cuisine. With an ever-changing menu and commitment to supporting local suppliers, our diverse menu celebrates the region s bounty at every turn. With an extensive raw bar and seafood program showcasing an array of regional oysters spanning the East Coast, we showcase the most exceptional ingredients at their finest. Who We're Looking For: You are a proven leader who is passionate about hospitality and driven to inspire excellence within your team. You enjoy being on the floor, leading by example, and fostering a culture where enthusiasm, professionalism, and genuine care for guests shine through in every service. This is a unique opportunity for a hospitality-focused leader to join a nationally recognized restaurant group that celebrates innovation, mentorship, and excellence in service. Responsibilities: Collaborate with the General Manager to oversee daily restaurant operations from guest experience to financial performance. Foster a positive, high-performing team culture through coaching, feedback, and mentorship. Lead the hiring, training, and onboarding of new team members with a focus on hospitality and consistency. Maintain strong communication between front- and back-of-house to ensure seamless service. Uphold cleanliness, safety, and sanitation standards across all shifts. Keep accurate records of service, staffing, maintenance needs, and daily performance in manager logs. Maintain a strong leadership presence by working a full rotation of opening, mid, and closing shifts. What You'll Bring: Management experience in a full-service, professional restaurant environment A deep passion for hospitality and an in-depth knowledge of food, wine, spirits, and refined cocktails A hands-on, ownership-driven mentality with a strong work ethic An authentic, honest, and enthusiastic personality The ability to deliver once-in-a-lifetime guest experiences, support staff, and problem solve in real time Desire to grow and be developed as an individual, as well as the desire to develop others of all ages and skill levels Ready to Lead with Passion? If you re a hospitality professional who thrives in a high-performance setting and wants to be part of a forward-thinking restaurant group, we d love to hear from you. Apply today and take the next step in your hospitality career with Husk! This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible responsibilities, tasks, duties, and physical demands. Additionally, responsibilities, tasks, duties, and physical demands of the jobholder might differ from those outlined in the job description and other duties may be assigned. The Neighborhood Dining Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

Job Description We are always accepting applications for friendly, hardworking Front of House staff. Molly's is a local spot with many return visitors. Great Front of House staff will build a strong rapport with guests, going above and beyond to make them feel at home. We are one big family here -- Come see what we're all about! Apply here if you are interested in one or more of the following Front of House positions: Host/Hostess Auxiliary (Bar Back/Busser) Server Bartender

Job Description We are always searching for fun, friendly folks to join our staff at Dubs. We pride ourselves on being a great place to be -- whether you're visiting or working. We love food and beer and all things sports related. Sound like a good spot for you? Come join our team! Apply here if you are interested in one or more of the following positions - Host/Hostess Auxiliary (Busser/Bar Back) Server Bartender We are willing to train those with a good attitude and a desire to learn -- so if you're qualified to be a host but want to learn how to be a bartender, there's always room for growth! Must haves at Dubs are a good attitude, a sense of humor, and a smile!

Welcome to Fiddler's Crab House! We are a casual, fun, high volume riverfront restaurant specializing in fresh seafood. We've got a staff that's like family and are looking for more people to join our team! Apply here if you are interested in one or more of the following positions - Host/Hostess Auxiliary (Busser/Bar Back) Server Bartender We are willing to train those with a good attitude and a desire to learn -- so if you're qualified to be a host but want to learn how to be a bartender, there's always room for growth! Must haves at the Crab House are a good attitude, strong multi-tasking skills, and a smile. The more high volume experience the better.