Kitchen manager jobs in Smyrna, GA - 1,973 jobs

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: Atlanta Airport F&B Advertised Compensation: $19.25 to $22.37 Essential Functions: Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered Actively ensures all associates take all mandated rest breaks and meal periods Ensures display areas are appropriately clean, stocked, and visually appealing Ensures all equipment is in good working order Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety Places orders for individual units, receives goods, processes invoices Ensures that the company has most current contact information for all associates working in the restaurant. Requirements: * Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates' work activities during these different days and times. * Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards Reporting relationship and other important information The MGRI position as described falls under the Fair Labor Standards act as a Non-Exempt position The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. The MGRI 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: Requires a minimum of 2 years food and beverage, cash handling, and customer service experience Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Atlanta

Summary: Manages all functions of the restaurant to ensure customer service and high quality products are delivered and ensures restaurant profitability. Responsible for the successful execution of fast and accurate sandwiches, world class customer service while maintaining a clean and organized shift. Duties and Responsibilities Manages a staff of 3 Assistant Managers and approximately 25-30 employees. Assigns, oversees and evaluates work for compliance Manage hiring, training, evaluating, discipline and termination of employees Provides on the job training for new employees Delegates and is responsible for the ordering receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensures a minimum loss from waste or theft Assists in the supervision, preparation, sales and service of food Forecasts food items by estimation what amount of each food item will be consumed per shift Supervises food preparation and service operations while on duty. Assists In shopper during rush periods to ensure the maintenance of restaurant efficiency. Assists In shoppers with greeting customers, talking orders, using the cash register, assembling orders and checking for completeness and correctness Ensures that every customer received world class customer service Routes deliveries and supervises drivers to maximize delivery business and speed Completes daily food preparations (opening procedures, meat and vegetables slicing, bread production) Executes systems and procedures with 100% integrity and completeness Completes daily, weekly and period paperwork with accuracy Controls inventory by using weekly inventory system and maintain regular inventory ordering schedules Conducts Weekly Manager meetings Audits system and procedures as well as shift ending paperwork Completes preventative maintenance and upkeep on stores equipment and supplies Performs other related duties as required Responsible for 100% of the cash drawers during the shift Manages deposits and change orders per Deposit Operating Procedure Knowledge, Skills, Abilities & Work Environment: Must be able to speak, read and write the English language fluently and clearly. Must have strong math abilities in addition, subtraction, fractions, and percentages. Understand use of personal computer of various software such as Excel and Word. Required to stand, walk, sit, use hands, reach with hands and arms, talk, hear, close vision, distance vision, peripheral vision and depth perception. Occasionally required to climb, balance, stoop, kneel, crouch or crawl, lift up to 50 pounds. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties the employee is occasionally exposed to mechanical parts. The noise level in the work environment is moderate. Special Requirements: Willing to work overtime, holidays, weekends as business dictates. Must be 18 years of age, have a valid driver's license, reliable transportation, current automobile insurance, clean driving record and must have physical stamina to work 50-60 hours per week.

BrewDog, founded in 2007 by James Watt and Martin Dickie in the North East of Scotland, emerged from their desire to create craft beer that challenged the industrially brewed lagers and ales of the UK market. Operating with 4 state-of-the-art breweries in Ellon, Columbus, Berlin, and Brisbane, BrewDog has grown into the top craft beer brand in the world with over 3,000 employees globally and more than 100 bars. Their mission is to make people as passionate about great craft beer as they are. With 220,000 Equity Punks, BrewDog is the UK's fastest-growing brand. Role Description BREWDOG ARE ON THE HUNT FOR A GENERAL MANAGER! We at BrewDog have one mission. We want to make other people as passionate about great craft beer as we are. Our bars are at the forefront of that mission, delivering amazing beer & customer service at all times. And now, we're looking for a General Manager to join our team. In this role you'll be leading from the front - you'll be the benchmark for customer service, leading by example & training others to give the best customer experience of all time. BrewDog's goal is to be the best employer ever, so part of your role will be ensuring all of your team are happy, developing themselves, reaching goals & having fun. This senior position will also encompass managing the profitability of the overall business. You'll be leading an experienced management team alongside a crew of passionate & confident individuals, made up of team in the kitchen, on the floor & behind the bar. Some with vast amounts of beer knowledge, some with years of customer service experience, some fresh into the industry. Your job is to be the glue that holds the team together & pushes them to be better every single day, and develop to the next stages of their career with us. As part of our hiring process, we ask for three professional references: • One current or former manager • One peer or cross-functional colleague • One direct report

The Culinary Manager provides food science and culinary expertise to enhance the brand's product quality and growth. This role manages the Brand's test kitchen and works cross functionally to monitor existing products for quality assurance and to develop and deploy new products to the market in support of the overall brand strategy. Education Bachelor's Degree Culinary, Food Science or related degree Pref Work Experience 2+ years experience testing culinary quality and performance Req 1+ year experience working in a bakery/restaurant kitchen Pref 2+ years experience working cross-functionally to develop new menu/culinary products Pref Skills and Abilities * Knowledge of shelf stability, retail food operations, food plant operations food quality and laboratory testing for various food and beverage products * Able to create specification sheets for developed products * Exceptional attention to detail and scientific calculations * Ability to clearly document study findings and provide executive overviews/information as needed * Planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environment. * Ability to develop and maintain positive business relationships (e.g., franchises, 3rd party vendors, other departments, etc.) and foster an environment of mutual respect, understanding, trust, and support * Ability to gather data from multiple sources and make informed recommendations and decisions * Demonstrated tenacity and resilience in constantly changing environment * Ability to communicate in clear concise language and flex to audience needs * Proficient in Microsoft Office Suite

Role Purpose To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative Mexican, Southern, French American, and Steak inspired cuisine to be served at the highest quality, presentation, and flavor for Gatsby Restaurant resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management Will provide direction for all day-to-day operations in the kitchen Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and kitchen staff Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Must complete periodic line checks for quality, efficiency, and standards They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example Oversees all BOH purchasing Ensure proper purchasing, receiving and food storage standards in the kitchen Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation. Ensures compliance with all food handling and sanitation standards including proper Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards. Reviews guest comments and other data to identify areas of improvement. Ensure proper grooming and hygiene standards for all kitchen staffs. Review and discuss daily food cost reports with key kitchen and management team members. Review weekly and monthly schedules to meet forecast and budget. Run daily BOH line-ups to ensure that the team is ready for the day Able to perform additional duties as requested by management as and when required. Qualification Requirements Must be able to pass the TSA Federal background check to work in the airport 4-year college degree preferred. Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back-office systems to fulfill management functions. Is quickly and decisively when needed based on the need and urgency of situation

We are seeking a uniquely talented Culinary Manager to launch and lead dining services at a new, non-traditional higher education residence in Rome, GA. You will be the day-to-day face for residents and the client, owning operations, culinary execution, client satisfaction, and team leadership. This opportunity will allow you to work in a cooperative environment with tons of growth potential. Compensation: $65, 000 - $75, 000 (Negotiable with experience) + Comprehensive Health, Dental, Vision, 401k with Company Match, an excellent PTO plan, and a highly desirable Monday -Friday schedule. Relocation: Yes, on a case-by-case basis Schedule: Monday - Friday Responsibilities: Oversee all culinary production, food safety, and service quality;maintain a strong presence on the floor and in the kitchen. Hire, schedule, train, and lead an hourly team of ~10-15 employees, including 1-2 supervisors, no other salaried roles on site. Manage all budget inputs: purchasing, inventory, food, and labor cost control, and timekeeping;ultimately responsible for P&L while you manage all inputs. Coordinate catering services and special events;ensure excellent client communication and resident satisfaction. Serve as the on-site leader and primary daily point of contact for residents and the client. Qualifications: Previous experience managing culinary, service, catering, staffing, and budget inputs. Strong client interaction skills. Proven culinary leadership experience overseeing multi-station kitchens and cycle menus, with the ability to deliver consistent, high-quality meals at scale. Experience hiring, scheduling, and developing hourly teams;hands-on leadership style. Nutritional/allergen certifications are a very strong preference;ServSafe or equivalent food safety certification is strongly preferred. Flexibility to support a Monday-Friday lead schedule, with event support as needed, and weekend production covered by supervisory staff. If you are a hands-on culinary leader looking to build and own a program from the ground up-while enjoying a stable Monday-Friday schedule-we encourage you to apply and start a conversation.

Job DescriptionCulinary Manager - Alpharetta, GA Salary: $60,000-$75,000 + Bonus + Full Benefits A high-quality, scratch-kitchen restaurant in Alpharetta, GA is seeking a talented and driven Culinary Manager to lead our back-of-house operations. If you're passionate about scratch cooking, team development, and culinary excellence, we'd love to meet you.Based in vibrant Alpharetta, GA, our kitchen prides itself on preparing fresh, made-from-scratch dishes with consistency and care. We are looking for a strong culinary leader who can manage kitchen operations, uphold high standards, and foster a positive team culture. What We Offer: Competitive salary: $60,000-$75,000 Bonus potential based on performance Full benefits package including health, dental, vision, and 401(k) Paid time off and advancement opportunities A scratch-kitchen environment that values creativity and quality What We're Looking For: 2+ years of culinary or kitchen management experience in a full-service or upscale casual concept Experience with scratch cooking and food quality control Strong leadership and organizational skills Ability to manage BOH operations, labor, and food cost Must live in or be willing to relocate to Atlanta, GA This is an exciting opportunity to grow your career in a supportive and high-performing kitchen in Alpharetta, GA. We're proud of our scratch approach and are looking for someone who shares that pride and passion. If you're ready to lead a skilled culinary team and make your mark in Alpharetta, GA, apply today and bring your talent to a restaurant that truly values craftsmanship.

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. Primary Responsibilities: Food and Inventory 1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. 2. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service 1. 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. 2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. 3. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 5. Visit with residents at each meal when available and ensure quality service. 6. Prepare food and coordinate food service for special events as requested. 7. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling of food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Hiring, Supervising and Training 1. Responsible for recruitment and hiring of food service employees and staff scheduling. 2. Supervise food service employees, and ensure adequate staffing in the food service department. 3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees. 4. Conduct regular performance appraisals with employees. 5. Ensure appropriate handling of on-the-job injuries as reported by employees. 6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs. Reports to: Executive Director Qualifications: 1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred. 2. Certificate in food preparations training preferred. 3. Supervisory or management experience preferred. 4. Current food service sanitation certificate. 5. Desire to work with older adults. 6. Ability to read, write, and speak English. 7. Must be 21 years of age. Must have a satisfactory criminal history check. 8. Must have physical exam by a licensed physician. Must have a negative drug screen. 9. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances 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: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 75 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach

Kitchen Manager / Executive Chef for Las Flores Olde Town Mex Las Flores Olde Town Mex, a vibrant and authentic Tex-Mex restaurant in the heart of Olde Town Conyers, is looking for a Kitchen Manager / Executive Chef to lead our culinary team with passion, expertise, and excellence. About the Role: As the Kitchen Manager / Executive Chef, you will oversee daily kitchen operations, ensuring the highest quality of food preparation, consistency, and presentation. You will lead and inspire our kitchen staff, maintain food safety standards, and contribute to menu innovation while managing inventory, scheduling, and cost control. Key Responsibilities: Lead and supervise the kitchen team, ensuring a high level of efficiency and professionalism. Oversee food preparation, portioning, and plating to maintain quality and consistency. Implement and uphold all food safety and sanitation standards. Manage inventory, food costs, and vendor relationships to ensure efficiency and profitability. Create and refine menu offerings that align with Las Flores' authentic Tex-Mex identity. Train, mentor, and develop kitchen staff to maintain a culture of excellence. Ensure smooth kitchen operations, even during high-volume service. What We're Looking For: Proven experience as a Kitchen Manager or Executive Chef, preferably in a Tex-Mex or high-volume casual dining environment. Strong leadership, communication, and team-building skills. Ability to work under pressure while maintaining high culinary standards. Deep understanding of food cost control, inventory management, and kitchen operations. A passion for creating delicious, high-quality food with attention to detail. Knowledge of health department regulations and food safety standards. ServSafe Certification (or ability to obtain). What We Offer: Competitive salary based on experience. Growth opportunities within Maximus Hospitality & Management as we expand our brand. A dynamic and supportive work environment with a team that values PRIDE - Personal Responsibility In Delivering Excellence. The chance to be part of a restaurant that celebrates authentic flavors, quality service, and community engagement. Las Flores Olde Town Mex - 957 Main Street - Conyers, GA 30012 Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift Overtime Benefits Flexible schedule Employee discount Paid training

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. Chef / Kitchen Manager 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. Chef / Kitchen Manager 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. 999

Job Description About Us: We are a dynamic off-premise catering company known for delivering elevated culinary experiences across weddings, corporate events, sports hospitality, and brand activations. Our team thrives on creativity, collaboration, and a culture of excellence. Position Overview: We are seeking a highly organized, culture-driven Catering Director to lead the planning and execution of our offsite catering events. This role is pivotal in ensuring seamless operations from initial planning to event day execution, while fostering a positive team environment and upholding our brand standards. Key Responsibilities: Event Planning & Execution Lead all logistical aspects of offsite events including staffing, rentals, transportation, and inventory. Conduct site visits and develop detailed event plans tailored to each venue. Oversee on-site event management to ensure flawless execution and client satisfaction. Team Leadership & Culture Manage and mentor a team of coordinators, chefs, and event staff. Foster a collaborative, inclusive, and high-performance team culture. Serve as a liaison between departments to ensure alignment and communication. Operational Oversight Maintain and manage warehouse inventory related to catering operations. Collaborate with culinary and sales teams to ensure all event needs are met. Troubleshoot and resolve issues swiftly and professionally. Qualifications: 5+ years of experience in catering or event operations, preferably in off-premise environments. Proven leadership and team management skills. Strong logistical and organizational abilities. Excellent communication and problem-solving skills. Passion for hospitality and creating memorable guest experiences. Bonus Skills: Familiarity with catering software and inventory systems. Experience in sports hospitality or luxury events. Bilingual (Spanish or other languages) a plus. Why Join Us? Be part of a growing company with a bold vision. Work with a passionate team that values creativity and excellence. Competitive salary, benefits, and opportunities for growth.

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options based on experience Comprehensive health, dental and vision insurance plans 401k retirement plan with company match Paid maternity and parental leave benefits Flexible spending accounts Company-issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please. The salary range for this role is between $55,000-$65,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills. Powered by JazzHR RoAnfOGF2l

Are you a master of organization with a passion for mouthwatering meats, delicious sides, and good times? We're looking for a dynamic and energetic Catering Manager to help take our restaurant to the next level! If you have a knack for creating unforgettable experiences and love working in a fast-paced environment filled with mouthwatering aromas, then we want to hear from you! Join our team and help us serve up our signature BBQ at parties, events, and celebrations all over town. Ready to turn up the heat? To be successful in this role you must have a commitment to the following: Develop and execute creative marketing strategies to drive catering sales and attract new clients. Identify customer needs and expectations Develop a customer/client centered culture and promoting partnerships Coordinate all catering initiatives to drive sales growth and track results Demonste resourcefulness and quick responsiveness to client and customer requests Core Responsibilities Establish and maintain a client database with the backup of all catering and deliveries. Increase sales by marketing the Dreamland experience and by establishing relationships with local venues. Work closely with GM and Kitchen Mgr. on special events that require planning and ordering Follow up on all calls, emails, and inquiries regarding catering services. Assist GM on catering department staffing Provide updates to GM to keep the restaurant informed on catering needs Provide management backup in the absence of restaurant management staff. Responsible for the upkeep, (including the periodic maintenance, fluid levels, and cleanliness) of all company-owned vehicles including gas levels and appearance Establish and maintain a system for follow-up on catering events that will include callbacks to assure proper client satisfaction Assist store management in accordance with the Operational Standards, procedures, and policies including assisting during high volume times. Responsible for any and all catering house accounts and accounts receivable. Responsible in ensuring all staff adheres to the Vehicle Policies as set in the Dreamland manual Our Success Starts With You! Check out these great benefits! Flexible schedules to help you balance other life commitments (school, childcare, family care, etc.) Employee Meal Weekly pay Paid Vacation Medical/Dental/Vision Insurance Company paid Long Term and Short Term Disability Ongoing training to build critical skills for current and future roles We foster a culture built on four core values: DRIVE THE EXTRA 45!: We make the extra effort to provide a memorable guest experience and provide exceptional food quality. Our best work happens when we act in service of others. HONOR THE COMMUNITY: We support our employees, our community and our guests with honor and respect. RESPECT THE FOUNDATION AND PASS IT ON!: We are still built on the cooking methods founded in Tuscaloosa in 1958 and stay true to them and honor the legacy by sharing our history with guests, family and team members. IT'S ALWAYS GAMEDAY! : We come prepared to start each day with a positive attitude and preparedness. CORE PURPOSE: Preserving the tradition with food, fun and family memories! PREREQUISITES Education: Must have a minimum of a high school diploma. Must be able to speak, read, write and understand the primary language used in the workplace. Must be certified according to Federal, State, and local laws for a specified area. Prior experience preferred, but we're willing to train the right candidate. Candidates must have exceptional multitasking skills and be able to work in a fast-paced environment, able to lift 50 lbs or more, stand and walk for extended periods of time, able to bend, kneel, and lift tray overhead. Work schedule 8 hour shift Weekend availability Holidays Monday to Friday 10 hour shift Supplemental pay Tips Bonus pay Benefits Paid time off Health insurance Dental insurance Life insurance Disability insurance Employee discount Mileage reimbursement Vision insurance 401(k) Paid training

Jimmy John's - Immediate Person in Charge Needed Are you passionate about delivering delicious sandwiches with fresh ingredients every day? Do you thrive in a fast-paced, fun-loving environment? Join Jimmy John's, where we slice our all-natural* meats and fresh veggies in-house daily to create mouth-watering sandwiches. As the Person in Charge, you will be at the heart of our operations, ensuring that every sandwich is made with love and served fresh to our customers. This is a perfect opportunity for a highly skilled and motivated individual who wants to be part of a dynamic team that values enthusiasm and quality. Responsibilities: Oversee the daily operations of the store Ensure high-quality customer service standards are met Train and mentor team members Benefits: Opportunity to work in a loving and fast-paced environment Learn valuable skills in food preparation and customer service Earn tips on top of your regular pay Requirements: No formal education required Work schedule Night shift Monday to Friday Weekend availability Supplemental pay Tips Benefits Paid training

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: Atlanta Airport F&B Advertised Compensation: $65,509.00 to $88,630.00 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 and staff 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 GMII 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 GMII 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. Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Atlanta

Job DescriptionEXECUTIVE KITCHEN MANAGER-Alpharetta, GA Flexible schedule $70K - $75k base salary and a VERY solid BONUS plan as well! Paid Time Off We are seeking an Executive Culinary Manager in Alpharetta, GA to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to further the brand. Fantastic opportunity to work for an established, hospitality group with a huge following in Alpharetta, GA. Requires some creativity and the Head Chef will be able grow and expand. This is a hands-on culinary role in Alpharetta, GA. Supervises a kitchen team of full/part-time cooks and sous chefs. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment THIS OPENING WILL NOT LAST LONG in Alpharetta, GA

Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director who has a passion for working with seniors in our Acworth community. 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. Manage budgetary guidelines 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

Jimmy John's - Immediate Person in Charge Needed Are you passionate about delivering delicious sandwiches with fresh ingredients every day? Do you thrive in a fast-paced, fun-loving environment? Join Jimmy John's, where we slice our all-natural* meats and fresh veggies in-house daily to create mouth-watering sandwiches. As the Person in Charge, you will be at the heart of our operations, ensuring that every sandwich is made with love and served fresh to our customers. This is a perfect opportunity for a highly skilled and motivated individual who wants to be part of a dynamic team that values enthusiasm and quality. Responsibilities: * Oversee the daily operations of the store * Ensure high-quality customer service standards are met * Train and mentor team members Benefits: * Opportunity to work in a loving and fast-paced environment * Learn valuable skills in food preparation and customer service * Earn tips on top of your regular pay Requirements: * No formal education required Company Introduction We slice our all-natural* meats and fresh veggies in-house every day. Our fresh-baked bread is made right here where you can see it, and our house-made tuna salad is fresh every day. The flavor of a ripe tomato, crisp shredded lettuce, combined with fresh-baked bread, fresh-sliced meat and real Hellmann's mayo - that's when the magic happens. Made with love every single day since 1983. That's Jimmy Fresh!

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. Primary Responsibilities: Food and Inventory 1. Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. 2. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service 1. 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. 2. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. 3. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. 4. Ensure that food is delivered on time and in a pleasant manner and in accordance with Oaks Anytime Dining Program. 5. Visit with residents at each meal when available and ensure quality service. 6. Prepare food and coordinate food service for special events as requested. 7. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation 1. Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate. 2. Maintain a clean, organized, and safe kitchen environment. 3. Ensure proper storage and handling of food in accordance with infection control standards. 4. Maintain CPR & First Aid certification. Hiring, Supervising and Training 1. Responsible for recruitment and hiring of food service employees and staff scheduling. 2. Supervise food service employees, and ensure adequate staffing in the food service department. 3. Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees. 4. Conduct regular performance appraisals with employees. 5. Ensure appropriate handling of on-the-job injuries as reported by employees. 6. Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs. Reports to: Executive Director Qualifications: 1. Minimum of one-year experience as a chef/cook in a long-term care setting preferred. 2. Certificate in food preparations training preferred. 3. Supervisory or management experience preferred. 4. Current food service sanitation certificate. 5. Desire to work with older adults. 6. Ability to read, write, and speak English. 7. Must be 21 years of age. Must have a satisfactory criminal history check. 8. Must have physical exam by a licensed physician. Must have a negative drug screen. 9. Must be able to react in an emergency situation. Knowledge Requirements: 1. State food handling and kitchen regulations 2. OSHA Standards 3. Fire and Safety Procedures 4. Operation of Kitchen Appliances 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: 1. Stand/walk up to eight hours a day 2. Sit up to two hours a day 3. Frequently support up to 75 pounds 4. Frequently lift/carry up to 50 pounds 5. Frequently kneel, bend, and reach