Kitchen manager jobs in Topeka, KS - 255 jobs

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

Food Service Manager - Level B USD 497 Details FTE: .9375 HOURS/DAY: 7.5 DAYS PER YEAR: 183 (For The 2026-27 School Year) Purpose Statement The job of Food Service Site Manager - Level B is done for the purpose/s of ensuring specifications, quantity and quality of orders, maintaining knowledge of food service industry capabilities and processes; increasing the food service budget. Essential Functions Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff. Assists with physical inventories for the purpose of verifying stock and ensuring availability of supplies needed. Attends meetings as assigned for the purpose of conveying and/or gathering information required to perform functions. Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements. Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services. Conducts physical inventories for the purpose of verifying stock and identifying losses. Cooks food items for the purpose of meeting mandated nutritional requirements and/or projected meal requirements. Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste. Implements menu plans for the purpose of meeting students mandated daily nutritional requirements. Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements. Maintains records for the purpose of creating a complete and accurate history of activities. Maintains inventories of supplies and materials for the purpose of ensuring items availability. Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional and health requirements. Monitors funds and account balances of assigned programs and related financial activity for the purpose of ensuring that all allocations are accurate, relate revenues are generated, expenses are within budget limits and fiscal practices are followed. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe work environment. Orders equipment and supplies (e.g. standard items stocked in warehouse, special items required for catering events, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within budget guidelines. Oversees the preparation, cooking, and serving of food and beverage items for the purpose of meeting mandated nutritional and health requirements. Performs functions as required of another position within area of responsibility for the purpose of providing overall coverage of food service operations. Prepares documentation (e.g. reports, correspondence, etc.) for the purpose of providing written support and/or conveying information. Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements. Prepares documentation for the purpose of providing written support and/or conveying information. Prepares food and related items (e.g. breakfast, lunches, snacks, etc.) for the purpose of meeting special event, field trip and/ or district requirements. Processes various documentation for the purpose of providing food and money accountability. Records meal counts for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel. Records meal counts for the purpose of providing documentation and/or conveying information for planning purposes. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the selection and price of meal items. Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items. Supervises food production and service for the purpose of maintaining adequate quantities and security of items. Supervises workers for the purpose of administering personnel procedures monitoring performance and achieving the departments overall objectives. Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff. Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department. Other Functions Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; and utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc. KNOWLEDGE is required to perform algebra and/or geometry; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; quantity cooking; and safety practices and procedures. ABILITY is required to schedule activities, meetings, and/or events; often gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with similar types of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working with children; establishing and maintaining effective working relationships and working as part of a team; adhering to district policies; and regular attendance except when taking approved leave. Responsibility Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a small work unit; tracking budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Working Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 20% sitting, 30% walking, and 50% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Experience Job related experience with increasing levels of responsibility is desired. Education Targeted, job related education with study in job-related area. Equivalency Required Testing Certificates ASFSA Certification Continuing Educ./Training Clearances 6 hours continuing education annually Kansas Bureau of Investigations/Social & Rehabilitation Services Kansas Department of Children and Families Physical and Tuberculosis Clearance FLSA Status Approval Date Salary Range Non Exempt 09

Reporting to the Store Manager or Area Supervisor, the Floating Manager is responsible for supervising shifts and/or work areas in the operation of an individual restaurant within his/her assigned area. Under the general supervision of the Store Manager or Area Supervisor, the Floating Manager assumes the operational duties of a Shift Lead or Assistant Manager. He/she will provide leadership, daily support, and direction to the staff within the assigned locations. Essential Responsibilities All job duties are to be performed in accordance with Company Policies & Procedures and all other legal regulations and requirements. Essential responsibilities include the following. Other duties maybe assigned as needed. Ensure company bookwork is completed correctly and in a timely manner. Prepare bank deposits, reconcile tills and daily cash, troubleshoot and research errors. Manage inventory levels, stock counts, and inventory controls. Oversee ordering and deliveries as needed. Enforce company standard for quality, customer service, and health and safety. Respond to customer complaints and comments. Identify urgent issues and solve them. Communicate with Store Manager or Area Manager any outstanding issues. Ensure the store keeps a high level of cleanliness, delegate tasks as needed. Keep a focus on food safety and quality and speed of service. Communicate and implement new policies and promotions to the team when necessary. Order product, manage invoices, troubleshoot and research errors, as needed. Verify/Finalize timecards for employees. Occasional local travel between assigned stores. Support all roles and responsibilities within designated store and lead by example. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Adaptability - Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays, or unexpected events. Communication - Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; participates in meetings. Writes clearly and informatively. Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others. Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in group problem solving situations; uses reason even when dealing with emotional topics. Time Management - Ability to set priorities. Plans schedules carefully and allocates time to the most important priorities. Arranges time and can work on several activities simultaneously. Keeps track of how long it takes to do something and makes sure that time is used efficiently. Qualifications/Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High school diploma required. AA degree or above preferred. Minimum one-year related experience and/or training; or equivalent combination of education and experience. ServeSafe Food Handler Certificate is required to be obtain within the first 30 days of employment. Language Skills: Must possess excellent verbal, written and oral communication skills. Mathematical Skills: Ability to comprehend and apply principles of intermediate mathematics. Computer Skills: To perform this job successfully, an individual should have knowledge of, Internet software, Spreadsheet software and Word Processing software. Conditions of Employment Must be able to successfully pass a background check. Must be able to pass a pre employment, post-offer drug test. Must have valid driver's license and good driving record. Physical Demands 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. Standing and Sitting: Specific demands for standing and sitting on this job: Frequently required to stand. Occasionally required to sit. Walking and Reaching: Specific demands for walking and reaching on his job: Frequent walking at a fast pace, standing, climbing, and reach with hands and arms. Climb, Balance, Crawl: Specific demands for this job: The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. Dexterity and Sense of Touch: Specific demands for sense of touch and dexterity on this job: Frequently required to use hand to finger movements, handle, or feel. Lifting: Specific demands for lifting on this job: Frequent lifting of 20pounds or less from floor to waist, overhead, and carry a short distance. Occasionally required to lift up to 55 pounds. Vision: Specific vision abilities required by this job: Close vision Distance Vision Peripheral Vision Depth perception Ability to adjust focus Verbal and Auditory Demands: Specific talking and hearing abilities required by this job: Must be able to talk and hear 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. EOE/Minority/Female/Veteran/Disable Supplemental pay Other Benefits Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Referral program Employee discount Paid training Paid time off

A great career awaits at the Blind Tiger Brewery & Restaurant. Put your passion for service, commitment to excellence, and drive for success to work for an award-winning Brewpub. Join our team as a Front of House Manager! Our Front of House managers have a wide range of responsibilities managing a locally owned and growing business. Front of House managers are responsible for front of house staff (no cooking or kitchen work) Candidates will: drive sales and profitability, select and train top talent to build a higher performing team, and lead the team to achieve goals and objectives. If you are a values-driven leader we want you to be a part of our team. Requirements: Previous restaurant or hospitality management experience a must Ability to work legally in the United States Reliable transportation Bring your government issued ID and social security card to the interview Benefits: Competitive pay based off of experience Half of your health insurance paid (if salary or, if hourly, after one year) Affordable dental insurance 50% off Blind Tiger food Flexible hours Two days off in a row each week Discount shoe program Free on-site parking Paid Time Off days (after one year) Equal Opportunity Employer, committed to inclusion in the workplace Full-time, Flexible hours Pay commensurate with experience and achievement Work schedule 10 hour shift Monday to Friday Weekend availability Benefits Flexible schedule Health insurance Dental insurance Referral program Employee discount Paid training Paid time off

JOB SUMMARY: Restaurant Manager (FOH Manager)-Lawrence Reports to: General Manager Compensation: $62K starting (Full time) Company: Q39 LLC Q39 is Growing - Join Our Leadership Team! Kansas City's award-winning BBQ is expanding! We're opening a new location in Lawrence, Kansas, and we're building an exceptional management team to help us bring our passion for world-class BBQ and scratch-made, chef-inspired cuisine to even more guests. Job Purpose: Our passion is creating craveable, memorable dining experiences. The FOH Manager plays a critical role in leading and supporting the Q39 guest experience. This role is responsible for developing and managing their assigned team, ensuring consistent hospitality, upholding Q39 service and quality standards, and driving revenue and cost control measures. FOH Managers are accountable for smooth daily operations, guest satisfaction, and alignment with Q39's vision and values. Key Accountabilities: Team Leadership & Accountability - Lead, coach, and hold assigned FOH team members accountable for performance, hospitality, and adherence to Q39 standards. Guest Experience & Hospitality - Ensure every guest receives attentive, professional, and memorable service; resolve concerns with care and urgency. Quality Control - Oversee accuracy and consistency of food and beverage presentation, order delivery, and hospitality standards. Revenue & Cost Management - Support financial goals through labor efficiency, inventory controls, and adherence to operating procedures. Training & Development - Provide ongoing training, coaching, and feedback to team members to ensure skill growth and alignment with Q39 values. Facility & Equipment Oversight - Maintain a clean, organized, and safe dining room and FOH facility; report or address maintenance needs promptly. Communication & Coordination - Partner with other FOH/BOH leaders to ensure smooth service execution and consistent guest experience. Inventory & Ordering - Manage assigned inventory categories, including ordering, receiving, and monitoring usage for accuracy and cost efficiency. Problem Solving & Decision Making - Anticipate operational challenges, make sound decisions under pressure, and adapt to evolving guest and team needs. EOS Leadership, Management & Accountability (LMA) - Demonstrate strong leadership, provide clear direction, and consistently hold self and others accountable. Qualifications Requirements: Minimum 3 years of experience in a full-service, high-volume restaurant management role. Strong leadership and coaching skills with proven ability to manage and develop teams. Demonstrated knowledge of FOH operations, guest service standards, and cost controls. Effective communicator with excellent problem-solving and conflict-resolution skills. Ability to multitask and remain organized in a fast-paced, dynamic environment. Strong working knowledge of food safety, sanitation, and service procedures. Comfortable standing and moving for extended periods; able to lift up to 30 pounds. Team-oriented, professional, and aligned with Q39's hospitality-driven culture.

Job Description Experienced outside sales pros: this is your chance to take back control of your time, income, and career-while doing work that truly matters to seniors and their families. Legacy Assurance Plan is a trusted, member-based estate planning company with over 40 years of experience helping families protect what they've worked a lifetime to build. You'll sell a service people genuinely need, supported by warm, no-cost leads, proven systems, and a team that has your back. About the opportunity This role is designed for seasoned “kitchen-table” closers who want flexibility, uncapped earning potential, and zero cold calling. You'll step into pre-set, qualified appointments with clients who have already expressed interest, then use your consultative skills to help them choose the right plan. What you'll do Conduct in-home one-on-one appointments with pre-qualified families (primarily 55+). Listen, educate, and present estate planning solutions in clear, practical language. Build trust-based relationships and guide clients confidently to a yes. Manage your schedule, territory, and pipeline so your results reflect your effort and closing skills. What we're looking for 2+ years of proven outside, in-home, or direct-to-consumer sales success. Comfortable at the “kitchen table” - strong communication, empathy, and rapport-building. High integrity and a genuine desire to help families make informed decisions. Self-directed, organized, and motivated by a performance-based, commission-only role. Reliable transportation and willingness to travel within your local territory. What we offer Warm, no-cost leads only - pre-qualified and often pre-set appointments; absolutely no cold calling. Uncapped earning potential - your income is driven by your effort and closing ability, with realistic six-figure potential. Flexible schedule - you control your calendar and build a lifestyle-friendly workweek. Comprehensive training & ongoing support - industry-specific training, sales coaching, and full back-office support so you can focus on selling. Purpose-driven work - help seniors protect their assets, reduce stress for their loved ones, and leave a lasting legacy. If you're an experienced closer who is ready to own the outcome of your efforts-and you care about doing right by your clients-this could be your ideal next step. Apply now with your resume to explore joining Legacy Assurance Plan and start building the kind of career, income, and impact you've been working toward.

Full-time Description The Assistant Foodservice Manager reports directly to the Building Manager and assists in the planning, organizing, and directing of quality service in all areas of the operation and the direct supervision of the union hourly employees and production of food. They are responsible for the daily operations throughout the food service facility and work together with a team of other managers. Under the direction of the Project Manager and the Operations Manager, this position is responsible for managing food service operations for the dining hall within the guidelines of both company and government clients. This is to be done under the policies and procedures set forth by Southern Foodservice Management. These guidelines are designed and laid out to meet the contractual obligations. The Assistance Foodservice Manager must be available to work shifts as Army Requirements dictate. Southern Foodservice Management's Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Responsibilities and Duties Always ensure facilities and work areas are in clean and safe operating condition. Conduct all kitchen and dining room set up and closing procedures to ensure it is in operational order. Daily temperature documentation of all necessary equipment. Responsible for any phone calls or messages to the facility daily. Ensure all staff are properly clocking in and out and that all positions are properly staffed. Monitor team members to ensure proper uniform and that meal policy is being followed. Prepare all necessary kitchen equipment for daily use. Set up the menu of the day and ensure all menus have been changed over to proper meal. Directly supervise and support cashiers to include providing drawers and assist with daily audits, as well as making safe deposits. Constantly monitor food quality and food leftover for storage and saving for re-use. Take and prepare all sick in quarters (SIQ) meals for service. During service, monitor for spills, cup racks on floor, lines staying stocked, customer flow, dish room flow, to ensure all areas have enough staff support. Responsible for pulling reports from POS systems and submitting reports to administrators. Assist the kitchen or the front of the house team members throughout the service. Ensure all boxed meals and class parties are fixed and ready at the appointed time. Responsible for customer and employee relations and employee training and coaching. Complete detailed end-of-shift blog of all events that occurred during the service. Responsible for communication through e-mail, blog, and phone. Qualifications and Skills Bachelor's degree, preferably in institutional or business management, restaurant/hotel management, or equivalent work experience. 4-5 years of experience as a manager or assistant operations manager in a high-volume foodservice operation. Knowledge of food services, sanitation and safety standards. Must possess leadership and interpersonal skills. Ability to motivate employees. Capability to work well in team environments. Basic knowledge of nutrition. Serve-Safe certification preferred. Experience preparing and cooking large quantities of food. Knowledge of the best practices for training kitchen staff and implementing procedures. Excellent organizational and communications skills. #INDSJ Requirements Physical Requirements Strength: Lift up to 20lbs Posture: Standing 50%, walking 30%, Movement of objects: Occasionally Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasionally Stooping: Occasionally Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent Typing: Frequently Salary Description $62,500

The Facial Bar Olathe Spa Manager & Esthetician Qualifications Must be a Licensed Kansas Esthetician 1-2+ years in a spa, wellness, or service-based management role Strong organizational and communication skills Experience managing schedules, teams, and operational systems Comfortable with numbers, metrics, and accountability Calm, solution-oriented leadership style Ability to enforce standards while maintaining team trust Hands-on esthetics experience is required About Us We are a results-focused, education-driven spa committed to long-term skin health, sustainable careers, and a calm, professional work environment. We believe in strong systems, clear communication, and removing burnout from the beauty industry, for both clients and our team. We are looking for a Licensed Esthetician Spa Manager who thrives on organization, leadership, and making a business run smoothly. The Role The Spa Manager is responsible for the day-to-day operations of the spa, team leadership, and ensuring an exceptional client experience without chaos. This role is ideal for someone who enjoys building systems, leading with clarity, and holding standards while keeping the environment supportive and professional. Key Responsibilities Operations & Systems Oversee daily spa operations and ensure workflows run efficiently Maintain schedules, coverage, and capacity planning Implement and follow SOPs for front desk, service flow, and client experience Monitor KPIs (client retention, pre-booking, retail %, utilization) Team Leadership Lead, coach, and support service providers Onboard and train new hires using established systems Hold clear expectations and provide consistent feedback Support a culture of collaboration Client Experience Ensure a seamless, elevated experience from booking to checkout Handle client concerns with professionalism and resolution-focused thinking Uphold brand standards and service quality Sales & Performance Support retail education and rebooking culture (without pressure tactics) Track performance metrics and identify opportunities for improvement Partner with ownership on goals, initiatives, and growth plans What We Offer Competitive salary + performance incentives Clear systems and expectations (no chaos management) Supportive ownership and leadership collaboration Opportunities for growth as the business scales A healthy, professional work environment that values longevity How to Apply Please submit your resume and fill out our application explaining why you'd be a great fit for this role.

Job DescriptionKey Responsibilities: Staff Management: Hire, train, and manage restaurant staff, including servers, cooks, hosts, and dishwashers. Create work schedules, ensuring that the restaurant is adequately staffed during peak and off-peak hours. Provide leadership, coaching, and guidance to the team to ensure high performance and teamwork. Conduct regular performance evaluations and provide feedback to employees to help improve performance and efficiency. Handle any employee-related issues, including conflict resolution, disciplinary actions, and fostering a positive work culture. Customer Service: Ensure customers have a pleasant dining experience by providing excellent service and addressing any concerns or complaints quickly and professionally. Monitor the quality of service provided by staff to ensure it meets IHOP standards. Develop and maintain relationships with regular customers and ensure their satisfaction. Operations Management: Oversee daily restaurant operations, ensuring all departments (front-of-house and back-of-house) function smoothly. Monitor restaurant performance by reviewing key metrics such as sales, guest satisfaction, and operational efficiency. Ensure compliance with IHOP's operational procedures, policies, and standards. Manage the opening and closing procedures of the restaurant to ensure everything is in place for a smooth transition from one shift to the next. Financial Management: Assist in developing and managing the restaurant's budget, including controlling labor costs, food costs, and other expenses. Implement strategies to increase sales and profitability, including marketing initiatives, upselling, and customer loyalty programs. Analyze financial reports to monitor the restaurant's financial performance and identify areas for improvement. Ensure cash handling and financial transactions are performed accurately. Health, Safety, and Compliance: Ensure the restaurant complies with local health codes, safety regulations, and sanitation standards. Conduct regular inspections of the restaurant to ensure cleanliness, food safety, and proper maintenance of equipment. Ensure that all health and safety practices are followed, including food safety standards and employee safety protocols. Inventory and Supply Management: Monitor inventory levels and ensure that the restaurant is adequately stocked with food, beverages, and supplies. Place orders for inventory and supplies as needed while controlling waste and minimizing spoilage. Coordinate with suppliers and vendors to maintain efficient supply chains. Marketing and Promotions: Implement and support local marketing initiatives to promote the IHOP brand and increase customer traffic. Track and analyze promotional campaigns to assess their effectiveness and make adjustments as needed. Team Development: Foster a positive team environment by motivating staff, promoting teamwork, and providing ongoing training. Help employees grow in their careers through development opportunities and promoting from within when possible. Qualifications: Experience: 2-3 years of experience in restaurant management or a similar leadership role in a restaurant or food service environment. Skills: Strong leadership, interpersonal, and communication skills. Ability to manage multiple tasks and prioritize effectively in a fast-paced environment. Knowledge of budgeting, financial analysis, and cost control. Proficiency in using restaurant management software and POS systems. Excellent problem-solving skills and the ability to handle customer complaints and concerns in a professional manner. Education: High school diploma or equivalent; a college degree in business, hospitality management, or a related field is a plus. Physical Requirements: Ability to stand for extended periods and move around the restaurant. Ability to lift and carry up to 50 pounds. Comfortable working in a fast-paced and often noisy environment. Working Conditions: Must be flexible with work hours and available to work nights, weekends, and holidays as required by the business. Ability to work under pressure during peak hours.

Job Description We are seeking a Shift Manager to oversee operations during specific shifts at our location in Topeka. The Shift Manager will be responsible for ensuring smooth operations, supervising staff, and maintaining high levels of customer satisfaction. **Qualifications:** - Previous experience in a supervisory role, preferably in the retail or hospitality industry - Strong leadership and communication skills - Ability to multitask and make decisions in a fast-paced environment - Excellent problem-solving abilities - Flexibility to work different shifts, including nights and weekends **Responsibilities:** - Coordinate and supervise staff during assigned shifts - Ensure compliance with company policies and procedures - Provide excellent customer service and address any customer issues or complaints - Manage inventory and place orders as needed - Train and develop employees to enhance their skills **Benefits:** - Competitive salary - Health insurance options - Paid time off - Opportunities for advancement within the company

Job Description Our Front of House positions may include a few different positions. Those included are: The Busser duties include: Prepares dining room for guests by cleaning tables and chairs; Maintains table setting by removing plates as completed and being alert to guest spills or other special needs; Maintains dining room by cleaning chairs and tables, sweeping floors and removing trash, and cleaning up spills; Protects establishment and guests by adhering to sanitation and safety policies; other duties as requested by management. The Food Runner duties include: Delivers orders to guests in the dining room and ensures they have what they need; Refill drinks and respond to guest requests after the food has been delivered; Protects establishment and guests by adhering to sanitation and safety policies; Other duties as requested by management. This is for a position at a franchised McAlister's Deli location

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 Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB. The Concessions Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept. The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The CM will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required. This role pays an annual salary of $60,000-$70,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. Responsibilities Responsible for managing, developing and mentoring a staff of seasonal and part time concessions employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash. Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events. Ability to oversee a large volume of inventory, order product, and manage high volume sales. Manage and run all venue concessions operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the DFB. Training new & current employees with regarding to property procedure & best practices. Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed. Provide direction and oversight to Concessions Supervisors, Stand Managers, Concession Cooks, and Cashiers. Ensure that all State / Federal, and IEC policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues to DFB immediately. Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training. Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access. Qualifications Associate's Degree (A.A.) or greater in Culinary Management, Business Management, or related field. 3-5 years' experience in Concessions Management, other Food & Beverage Management, or related experience. Degree requirement may be substituted for four or more years' experience in Concessions Supervision, Food & Beverage Management or related position. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. Experience training new employees and volunteers Advanced knowledge of inventory procedures and controls Experience ordering product for a high-volume venue or facility Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to IEC concession operations. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Nationally recognized food service sanitation training course certification preferred Nationally recognized alcohol service training course certification preferred 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.

Job Description Responsibilities Greet customers and take their orders Run food to tables Clear tables Promote menu items Talk to guests to ensure they have a good experience Address any concerns guests may have Qualifications Ability to work in a team towards a common goal Outgoing personality Good communication skills Friendly and positive attitude We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Slim Chickens Pay: Up to $14.00 per hour Job Types: Full-time, Part-time BENEFITS WE OFFER: Flexible Schedule with hours between 6am and 4pm Free Meals Cash and prize incentive's Vacation Fun working environment Experience: Basic Math: 1 year (Preferred) Serving Experience: 1 year (Preferred) Qualifications Company Information Slim Chickens Ready to be a part of one of the fastest growing fast casual chains in the country? Slim Chickens! Slim Chickens is a leading national brand in the fast-growing emerging 'better chicken' fast-casual segment. This is a great opportunity for starting and or growing a career in the restaurant industry. Below are some accolades Slim Chicken's has received: QSR - 9 Fast-Food Chains Ready to Soar Franchise Times - Top 200 Franchises USA Today 10Best - Best Fast Casual Restaurant (#3) Restaurant Business - #6 Fastest Growing Fast Casuals Technomic - Top 500 Restaurant Chains Fastcasual.com - Top 100 Movers & Shakers Eat This, Not That - Best Regional Fast-Food Chain Food & Wine - Best Fast-Food in Arkansas

Come work for GM Pizza, a locally owned and operated, independent Domino's Franchise! We offer the most flexible hours, a great work environment and healthcare benefits that start as soon as you get your first paycheck! Job Description ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. You must have open availability to be considered for this position. This position puts you on the path to train to become a General Manager! If you are interested in this position and don't have open availability please apply for the shift manager position! ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From assistant manager to general manager, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! General Job Duties For All Store Team Members · Operate all equipment. · Stock ingredients from delivery area to storage, work area, walk-in cooler. · Prepare product. · Receive and process telephone orders. · Take inventory and complete associated paperwork. · Clean equipment and facility approximately daily. Training Orientation and training provided on the job. Communication Skills · Ability to comprehend and give correct written instructions. · Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills · Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). · Must be able to make correct monetary change. · Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. · Ability to enter orders using a computer keyboard or touch screen. · Navigational skills to read a map, locate addresses within designated delivery area. · Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product. Work Conditions EXPOSURE TO · Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. · In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. · Sudden changes in temperature in work area and while outside. · Fumes from food odors. · Exposure to cornmeal dust. · Cramped quarters including walk-in cooler. · Hot surfaces/tools from oven up to 500 degrees or higher. · Sharp edges and moving mechanical parts. · Varying and sometimes adverse weather conditions when delivering product, driving and couponing. SENSING · Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. · Depth perception. · Ability to differentiate between hot and cold surfaces. · Far vision and night vision for driving. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Qualifications Management experience preferred! Must be available 2 out of 3 weeks days (Friday Saturday Sunday), reliable vehicle, and drive to succeed! Additional Information PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Driving Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Driving Specific Job Duties Deliver product by car and then to door of customer. Deliver flyers and door hangers. Requires Valid driver's license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery.

Works under the guidance of the Food Service Director. Direct the expenditure of the food service budget. Insure that the food service operates within established budgetary guidelines. Assign, direct, train and supervise food service workers. Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers. Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed. Plan, implement, and review all menus. Maintain the highest standards of cleanliness and safety in the kitchen. Prepare all local and state reports as directed or required. Implement strategies to create an atmosphere that will attract and retain customers. Understand and implement safety procedures as required by the district. Manage inventory and merchandising. Control expenses and product quality. Put up signage. Resolve customers; complaints to their satisfaction and answering correspondence. Assist customers with questions, offering samples and suggesting products. Inspect stores. Promote employees to higher positions, ensuring employees are practicing proper technique in their work and, at times, firing employees. Evaluate current employees' work habits and standards. Promote company image both internally to employees and externally to customers. Perform other duties as assigned. Disclaimer: This is not a complete listing of responsibilities, but reflects the general qualifications, duties and/or responsibilities necessary to develop in this position. The company reserves the right to revise the job description when circumstances are necessary for reasons such as, but not limited to, new systems, technical developments, emergencies, and workload or personnel changes. 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.EOE/Minority/Female/Veteran/Disabled Supplemental pay Other Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) matching Employee discount Paid training

Experienced outside sales pros: this is your chance to take back control of your time, income, and career-while doing work that truly matters to seniors and their families. Legacy Assurance Plan is a trusted, member-based estate planning company with over 40 years of experience helping families protect what they've worked a lifetime to build. You'll sell a service people genuinely need, supported by warm, no-cost leads, proven systems, and a team that has your back. About the opportunity This role is designed for seasoned “kitchen-table” closers who want flexibility, uncapped earning potential, and zero cold calling. You'll step into pre-set, qualified appointments with clients who have already expressed interest, then use your consultative skills to help them choose the right plan. What you'll do Conduct in-home one-on-one appointments with pre-qualified families (primarily 55+). Listen, educate, and present estate planning solutions in clear, practical language. Build trust-based relationships and guide clients confidently to a yes. Manage your schedule, territory, and pipeline so your results reflect your effort and closing skills. What we're looking for 2+ years of proven outside, in-home, or direct-to-consumer sales success. Comfortable at the “kitchen table” - strong communication, empathy, and rapport-building. High integrity and a genuine desire to help families make informed decisions. Self-directed, organized, and motivated by a performance-based, commission-only role. Reliable transportation and willingness to travel within your local territory. What we offer Warm, no-cost leads only - pre-qualified and often pre-set appointments; absolutely no cold calling. Uncapped earning potential - your income is driven by your effort and closing ability, with realistic six-figure potential. Flexible schedule - you control your calendar and build a lifestyle-friendly workweek. Comprehensive training & ongoing support - industry-specific training, sales coaching, and full back-office support so you can focus on selling. Purpose-driven work - help seniors protect their assets, reduce stress for their loved ones, and leave a lasting legacy. If you're an experienced closer who is ready to own the outcome of your efforts-and you care about doing right by your clients-this could be your ideal next step. Apply now with your resume to explore joining Legacy Assurance Plan and start building the kind of career, income, and impact you've been working toward.

Job DescriptionJob Title: Restaurant ManagerResponsibilities: Staff Management: Hire, train, and supervise restaurant staff, including servers, cooks, hosts, and dishwashers. Conduct performance reviews, offer feedback, and manage employee development. Ensure adequate staffing levels to meet customer demand. Create and manage work schedules for employees. Customer Service: Ensure that customers receive high-quality service and resolve any customer complaints or issues promptly and professionally. Monitor customer feedback and take necessary actions to improve service quality. Maintain a welcoming, positive, and friendly environment for both customers and staff. Operational Oversight: Manage the day-to-day operations of the restaurant, including food preparation, service quality, and cleanliness. Ensure compliance with all health, safety, and sanitation regulations. Monitor and maintain inventory levels of food, beverages, and supplies, placing orders when necessary. Control costs and oversee budgeting, including labor costs, food costs, and other operational expenses. Financial Management: Prepare and manage the restaurant's budget and financial reports. Analyze financial data and implement strategies to increase profitability and reduce waste. Handle cash management, including cash deposits, financial transactions, and accounting procedures. Quality Control: Ensure that food quality and presentation meet IHOP's standards. Oversee food safety protocols and ensure that food is prepared according to company guidelines. Perform regular checks to ensure cleanliness and organization of kitchen and dining areas. Marketing and Promotion: Assist with local marketing initiatives and promotions to drive business. Ensure the restaurant meets sales goals and develops strategies to increase traffic. Stay current on IHOP promotions, new menu items, and operational updates. Compliance and Safety: Ensure all local, state, and federal laws are followed, including employment regulations and safety protocols. Implement and enforce restaurant policies and procedures to ensure a safe and efficient work environment. Ensure that health inspections and safety audits are passed. Qualifications: Education: High school diploma or equivalent required; a degree in hospitality management or business is a plus. Experience: Previous experience in a supervisory or managerial role within a restaurant or food service industry. Skills: Strong leadership and interpersonal skills. Excellent communication skills, both written and verbal. Problem-solving and conflict resolution abilities. Ability to manage multiple tasks and work under pressure in a fast-paced environment. Knowledge of restaurant operations, including staffing, inventory, and budgeting. Physical Requirements: Ability to stand for extended periods of time and lift up to 25 pounds. Willingness to work evenings, weekends, and holidays as needed.

Job Description Our Front of House positions may include a few different positions. Those included are: The Busser duties include: Prepares dining room for guests by cleaning tables and chairs; Maintains table setting by removing plates as completed and being alert to guest spills or other special needs; Maintains dining room by cleaning chairs and tables, sweeping floors and removing trash, and cleaning up spills; Protects establishment and guests by adhering to sanitation and safety policies; other duties as requested by management. The Food Runner duties include: Delivers orders to guests in the dining room and ensures they have what they need; Refill drinks and respond to guest requests after the food has been delivered; Protects establishment and guests by adhering to sanitation and safety policies; Other duties as requested by management. This is for a position at a franchised McAlister's Deli location