Restaurant manager jobs in Bucyrus, OH - 493 jobs

Silver Birch Living is coming to Mansfield! We are excited to open Silver Birch of Mansfield in Spring 2026, an affordable assisted living community created to serve seniors in the greater Mansfield area. Our mission is simple yet powerful: Inspire Purposeful Lives for All. If you care deeply about serving seniors and want to help launch a community built on exceptional resident care and meaningful engagement, this is your moment. We are seeking an experienced Culinary Manager who is passionate about creating a high- quality, nutritious, and resident-focused dining experience. What You'll Do As the Culinary Manager, you will lead and oversee all food service operations for our new community, including: * Developing and managing all phases of dining operations and service * Ensuring an exceptional dining experience that meets the highest nutritional and quality standards * Planning menus and optimizing food utilization * Managing ordering, inventory, and oversight of food, beverage, supplies, and equipment * Maintaining strict cleanliness, sanitation, and safety standards in the kitchen and dining areas * Ensuring compliance with all local, state, and federal regulations * Consulting with a Registered Dietitian and facilitating the community Food Council * Leading and supervising the culinary team, including training, scheduling, and performance management * Hosting the Resident Food Council and collaborating with residents and leadership to elevate dining satisfaction What You Bring You are a strong people-leader with deep operational expertise and a heart for service. Key qualifications include: * 5+ years of food service management experience, including oversight of full dining operations * High school diploma or equivalent required (Associate degree preferred) * Proof of completion of Level 2 Manager Certification in Food Protection Training * ServeSafe Food Handling Certification * Certified Dietary Manager (CDM) preferred * Experience in senior living or affordable assisted living preferred * Strong communication skills and a high-touch customer service mindset * Ability to manage multiple priorities in a fast-paced environment * Valid driver's license with a clean driving record Why Silver Birch Living? * Great Place to Work Certified (2024 & 2025) * Competitive pay + bonus opportunities * Medical, dental & vision (BlueCross BlueShield) * On Demand Pay * Career growth + leadership development * Be part of a community opening team * ️ Mission-driven culture focused on seniors first Join Us Help us bring Silver Birch Living to Mansfield and Inspire Purposeful Lives for All - one exceptional meal, conversation, and moment at a time. Be part of something new. Something meaningful. Something built for seniors. We can't wait to meet you. EOE #SBL4

They say you are the company you keep - and at Cracker Barrel, we take that seriously. Whether you're greeting guests, rolling out biscuits, or keeping things humming behind the scenes, you make the moments that matter, both big and small. Here, the work means more because we take pride in doing it together. So, join our team and find your place, because here...we're all in good company. What You'll Do - You'll Make the Moment As a Cracker Barrel Restaurant Manager, you're not just running a restaurant, you're a leader who focuses on the people and the place. You'll oversee both font-and back-of-house operations, ensuring our guest and team members know that we are committed to Always Serving Up More Than a Meal. With your leadership, you'll coach and develop your team, manage inventory, and deliver on the kind of guest experience we're known for. Backed by the right tools and training, you'll set the example and inspire your team to share the goodness of country hospitality. So if you're someone who…. Leads with care, making sure both employees and guests feel valued Thrives managing the full restaurant experience from kitchen flow to front-of-house service Balances operational focus with people-first leadership Stays cool under pressure and encourages your team through busy shifts Believes hospitality is a team effort that starts with strong leadership Has 2-5+ years of successful restaurant management experience, including 1 year of Cracker Barrel experience Can work 50 hours a week (five 10-hour shifts), including holidays and weekends as needed Has a valid driver's license … come on in, we've been expecting you! Focus on You We're all about making sure you're taken care of too. Here's what's in it for you: Good Work Deserves Good Pay: Competitive Annual Salary | Annual Merit Increase Opportunities | Quarterly Bonus Opportunities Support That Goes Beyond the Clock: Medical, Rx, Dental and Vision Benefits on Day 1| Life Insurance and Disability Coverage | Paid Vacation/Employee Assistance Program Grow and Thrive Your Way: Over 90% of General Manager and District Managers openings are filled internally| Tuition Reimbursement | Professional Development Culture of Belonging: Support that starts on day one | Onboarding, training, and development to help you thrive | Recognition programs and employee events that bring us together Invest in Your Future: 401k Plan with Company Matching Contributions at 90 days | Employee Stock Purchase Program More Perks, Just Because: 35% Discount on Cracker Barrel Food and Retail items | Exclusive Biscuit Perks like discounts on home, travel, cell phones, and more! A Little About Us Since 1969, Cracker Barrel has been a place to gather around delicious food, abundant servings, unexpected finds, and a warm welcome. Over time, it's become even more - somewhere folks can reconnect and feel at home. With more than 70,000 team members nationwide, we take pride in our roots -- always serving up more than a meal. See for yourself. Apply now. Cracker Barrel is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law.

Hourly Assistant Restaurant Manager We are seeking an experienced Assistant Restaurant Manager who is ready to make the decisions necessary to achieve excellent results! Apply today for this position in Dublin, OH. We are a family-friendly restaurant serving everything from burgers to shakes. We are rapidly expanding and need experienced and dedicated management team members to lead our growing company. Don't miss this great opportunity as Assistant Restaurant Manager, Apply Today for our location in Dublin, OH. Title of Position: Assistant Restaurant Manager Job Description: Our Assistant Restaurant Manager will be an intricate part of Driving sales and profitability. The Assistant Restaurant Manager will include being part of the selection process and training of top talent to build a high performing team. Operational excellence is at the core of the Assistant Restaurant Manager function within the company. The Assistant Restaurant Manager must have strong leadership and people skills and a passion for the restaurant industry, we are interested in talking with you about becoming a member of our management team. If you have talent for mentoring others and providing excellent service to your guests, this may be the best opportunity to enhance your career! Benefits: · Excellent compensation package · Medical, Dental and Vision plans · Paid vacation · Manager training programs · Flexible scheduling · Free Meals · Closed major holidays (Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving and Christmas with adjusted hours Christmas Eve, New Years Eve and New Years Day) Qualifications: · 1-3 years of restaurant management experience in a high-volume atmosphere · True passion for the development and mentoring of others · Honesty, integrity and a love for customer satisfaction · Always be able to provide consistent support for the success of the operation Apply Now - Assistant Restaurant Manager located in Dublin, OH. If you would like to be considered for this position, please send your resume to **************************. #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

5200 Milan Rd. Sandusky, OH 44870 Min: $55,000 Annually | Max: $68,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Starting at 50k based on experience, with aggressive Bonus Potential - paid every 4 weeks Benefits Offered: Dental, Life, Medical Employment Type: Full-Time Why Work at The Old Bag of Nails Pub? We have a fun atmosphere with a laid-back approach and a focus on service. We love to hire candidates looking to grow with us as we continue expanding our locations! We are seeking an Assistant General Manager to join our team! Under the supervision of the General Manager you will directly supervise, and coordinate activities of workers engaged in preparing and serving food. We prefer management experience but experienced restaurant supervisors looking to take their career to the next level are more than encouraged to apply. Responsibilities: Supervise and coordinate all daily activities Maintain location PNL and manage restaurant accordingly Oversee guest services and resolve issues Train and manage personnel Create and adjust staff schedules to meet restaurant needs Assist in food and beverage inventory and ordering Ensure restaurant and staff adheres to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Understanding and knowledge of profit and loss statements and how they relate to business operations Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and verbal communication skills About The Old Bag of Nails Pub: They say imitation is flattery. So, when it comes to our original Fish & Chips, we probably ought to be thrilled to death, and we are. Our award-winning Fish & Chips is the best fish in town. and that's no fish story. Our scratch kitchen prepares food to order from salmon and shrimp to fresh handmade burgers and fries. We are family friendly with an emphasis on friendly. We treat our guests like they want to be treated.

SMASHBURGER Restaurant Manager Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! Quarterly Bonus Get Paid $ to Refer your Friends* RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work * Paid time off - vacation and sick* Medical, Dental and Vision Options* 401K match (21 and older) Flexible schedules in a fun, family friendly, team environment Employee Assistance Program Fast track for career opportunities and management experience Free uniform *Eligibility based off of time in position and average hours worked *Referred employees must be manager level and in good standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Restaurant Manager Responsibilities Reporting to the Restaurant General Manager, our Restaurant Managers are the champions of better burgers! In this role you will: Manage the performance of multiple Shift Leaders (SL) and Employees Promote a fun and positive work environment Manage the effectiveness of people focused processes and systems Provide initial and ongoing training to all employees within the unit utilizing SmashConnect, LMS, and 4 step method of training, including the selection, development, and performance management of employees Reward and recognize employee performance that exceeds company standards Manage with integrity the daily completion of operational check lists to include Line checks and uniform standards Opening/closing check lists Safe and deposit logs Manage FSC operational standards daily Manage the guest experience metrics (NPS and OSAT) Ensure all food safety standards are followed and in compliance with all local health departments Exemplify guest service on each shift of the day and communicates SIZZLE service standards to the employees Manage the successful onboarding and training for all new employees Support routine management communication Follow COGS management procedures for food ordering and inventory Follow and ensures company cash policies to ensure minimal losses through theft or shortages Manage daily labor Build schedules based on company forecast tool and allowed labor percentages. While reacting daily to sales trends and reducing labor scheduled when needed Manage local store marketing programs as assigned Restaurant Manager Requirements 1-2 years of Manager experience in restaurants Flexible to work nights, weekends, and holidays Follow Smashburger uniform standards Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations Must successfully complete Smashburger training program Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams Excellent attention to detail Proven time management, consistency, and organizational skills Highly motivated, self-directed, and results driven Physical ability to stand for extended periods of time and to move and lift boxes of food/ supplies up to 50 lbs. Ability to work in high and low temperatures **All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual's work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. ****************************************************

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are eligible for an annual bonus incentive and sales referral bonuses. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience College degree in food service or hospitality management is preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Occasionally Brookdale is an equal opportunity employer and a drug-free workplace. Directs food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

The Restaurant Manager (RM) is responsible for Employee Development, Operations Excellence, Sales Growth, Profit. Growth, and our customer's experience (Hospitality). The role of the RM is to develop people and build prosperity. The RM is the leader in the restaurant, acting as a coach and providing a restaurant environment that is focused on integrity, honesty, and pride. The Restaurant Manager provides resources, training, and development, and utilizes a systematic and principle-centered management approach to maximize restaurant-operating results, to fulfill the Mission & Promise. Duties & Responsibilities Ensures each new associate receives the proper on-boarding and training and understands their role in fulfilling the Mission & Promise. Models performance standards (primary responsibility is to direct and coach, secondary responsibility is to assist). Ensures staffing levels are optimal during all volume periods; acts in a timely and decisive manner to adjust staffing for business volume changes. Effectively controls cash and assets and ensures adherence to cash handling policies. Empowers and allows restaurant associates to make decisions and resolve customer concerns in a way that fully satisfies our customer. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Executes plans to improve customer satisfaction through regular utilization & communication of customer feedback program (SMG website), customer callbacks, and refining results to create improvement plans. Engages the local community; builds strong relationships that result in partnerships within the community, win-win opportunities, and sales growth. Controls food cost components of waste, prep, weights, portioning, on hand amounts (food orders/build to/inventory management) and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, and cleanliness. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Ensures product quality meets Donatos standards and guest expectations. Properly executes, enforces, and manages food safety and sanitation requirements. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Seeks out and eliminates potential food safety violations and unsafe practices or conditions. Coaches and counsels the team to achieve restaurant and personal development goals. Assists all management in developing and ensures the Readiness Checklist process is utilized by all management team members. Communicates performance standards and expectations to all team members and provides ongoing feedback on progress toward objectives and results. Assumes accountability for P & L results. Delegates responsibility among team members for achieving financial results. Identifies areas of opportunity and implements action plans to achieve cost reductions. Monitors sales volumes and adjusts projections accurately. Conducts meetings such as product rollouts, manager meetings, monthly safety meetings, operating systems, etc. Minimum Requirements Restaurant Managers must have a flexible schedule that includes the ability to work variety of opening, mid and closing shifts, along with working weekends and holidays. Education High School diploma or equivalent. ServSafe certification Internal Candidates must complete required training and development activities Previous Experience External - 1 year in similar role preferred, successful completion of Donatos MIT program required Internal - 6 months Donatos experience preferred, management experience required Can execute all items on the RM readiness checklist Physical Requirements Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting Donatos is just as dedicated to our Associates as we are to our guests. After all, delivering the best food and service starts with attracting (and keeping) the very best team members. Whether you're looking for your first job or want to advance your career, you'll love being part of a work environment that's not just rewarding and fun, but supportive too. We're committed to hiring associates who we feel will be a great fit with the Donatos family - and then empowering them to become leaders who bring out the full potential of everyone around them.

The Restaurant Manager (RM) is responsible for Employee Development, Operations Excellence, Sales Growth, Profit. Growth, and our customer's experience (Hospitality). The role of the RM is to develop people and build prosperity. The RM is the leader in the restaurant, acting as a coach and providing a restaurant environment that is focused on integrity, honesty, and pride. The Restaurant Manager provides resources, training, and development, and utilizes a systematic and principle-centered management approach to maximize restaurant-operating results, to fulfill the Mission & Promise. Duties & Responsibilities Ensures each new associate receives the proper on-boarding and training and understands their role in fulfilling the Mission & Promise. Models performance standards (primary responsibility is to direct and coach, secondary responsibility is to assist). Ensures staffing levels are optimal during all volume periods; acts in a timely and decisive manner to adjust staffing for business volume changes. Effectively controls cash and assets and ensures adherence to cash handling policies. Empowers and allows restaurant associates to make decisions and resolve customer concerns in a way that fully satisfies our customer. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Executes plans to improve customer satisfaction through regular utilization & communication of customer feedback program (SMG website), customer callbacks, and refining results to create improvement plans. Engages the local community; builds strong relationships that result in partnerships within the community, win-win opportunities, and sales growth. Controls food cost components of waste, prep, weights, portioning, on hand amounts (food orders/build to/inventory management) and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, and cleanliness. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Ensures product quality meets Donatos standards and guest expectations. Properly executes, enforces, and manages food safety and sanitation requirements. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Seeks out and eliminates potential food safety violations and unsafe practices or conditions. Coaches and counsels the team to achieve restaurant and personal development goals. Assists all management in developing and ensures the Readiness Checklist process is utilized by all management team members. Communicates performance standards and expectations to all team members and provides ongoing feedback on progress toward objectives and results. Assumes accountability for P & L results. Delegates responsibility among team members for achieving financial results. Identifies areas of opportunity and implements action plans to achieve cost reductions. Monitors sales volumes and adjusts projections accurately. Conducts meetings such as product rollouts, manager meetings, monthly safety meetings, operating systems, etc. Minimum Requirements Restaurant Managers must have a flexible schedule that includes the ability to work variety of opening, mid and closing shifts, along with working weekends and holidays. Education High School diploma or equivalent. ServSafe certification Internal Candidates must complete required training and development activities Previous Experience External - 1 year in similar role preferred, successful completion of Donatos MIT program required Internal - 6 months Donatos experience preferred, management experience required Can execute all items on the RM readiness checklist Physical Requirements Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting Benefits Paid time off Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit **Aramark Student Nutrition.** **COMPENSATION:** The salary range for this position is **$75,000.00-80,000.00** If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. **BENEFITS:** Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers -Benefits & Compensation (*************************************************** . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. **Compensation Data** **COMPENSATION:** The salary range for this position is $80,000 to $85,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. **BENEFITS:** Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. **Job Responsibilities** Leadership - Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance - Ensure food services appropriately connects to the Executional Framework - Coach employees by creating a shared understanding about what needs to be achieved and how to execute - Reward and recognize employees - Ensure safety and sanitation standards in all operations Client Relationship - Identify client needs and effectively communicate operational progress Financial Performance - Adopt Aramark process and systems - Build revenue and manage budget, including cost controls regarding food, beverage and labor - Ensure the completion and maintenance of P&L statements - Achieve food and labor targets - Manage resources to ensure quality and cost control within budgetary guidelines Productivity - Implement and maintain Aramark agenda for both labor and food initiatives - Create value through efficient operations, appropriate cost controls and profit management - Full compliance with Operational Excellence fundamentals, including food and labor - Direct and oversee operations related to production, distribution and food service Compliance - Maintain a safe and healthy environment for clients, customers and employees - Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities - Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development - Develops operational component forecasts and can explain variances. Responsible for components accounting functions. - Ensures that requirements for appropriate sanitation and safety levels in respective areas are met - Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training - Recruits, hires, develops and retains front line team. - Conducts period inventory - Maintains records to comply with ARAMARK, government and accrediting agency standards - Interacts with Client Management and maintains effective client and customer relations at all levels with client organization - May participate in sales process and negotiation of contracts - Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities - Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) - Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** - Requires at least 4 years of experience - Requires at least 1-3 years of experience in a management role - Requires previous experience in food service - Requires a bachelor's degree or equivalent experience - Strong communication skills - Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships - Ability to demonstrate excellent customer service using Aramark's standard model - Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers - Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. - Must be able to stand for extended periods of time. **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Nearest Major Market:** Columbus **Nearest Secondary Market:** Dublin

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Replies within 24 hours Benefits: Free food & snacks Health insurance Opportunity for advancement Our franchise organization, Vitall Partners, is currently seeking to join our team! In this entry-level, hourly management position, you are cross trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a certification program including a series of modules designed to teach in-store management skills. Assists in food production and operations of the back of the house and front of the house using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, hospitality and cleanliness are achieved for our guests. During times when a salaried restaurant manager is not on duty in the restaurant, the Assistant Manager assumes the front of the house and back of the house management responsibilities. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 1-2 years' experience in the food service industry, preferably in a management capacity in a high-volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Position requires standing and walking for periods of 2-5 hours without a rest break, task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead is required. Travel and relocating may be needed as we are hiring for multiple locations. Thank you for your interest in Golden Corral. 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. Compensation: $13.00 - $18.00 per hour 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.

WE WANT YOU TO JOIN OUR DUNKIN CREW!! Salary/Pay Range: Up to $18/hour!! * Hiring Immediately! * Amazing Benefits! * Competitive Salary! * Work Life balance with a people first company! Benefits * Health, Dental, Vision Insurance * 401k with company match * Paid Time Off (PTO) * Opportunities for advancement! Overview An Assistant General Manager is responsible for supporting the Restaurant Manager, Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/ her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings, along with Restaurant Manager * Oversee Brand Training Programs, schedule, train, validate, certify team and shift lead staff * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute along with RM, new product rollouts including training, marketing and sampling where applicable * Execution of Point of Purchase instore set up per Brand standards * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Support RM in assigning staff and deployment * Support to RM in completion of supplier and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Assist team and shift lead performance appraisal process * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality Key Competencies * Good analytical skills and business acumen * Works well with other in a fun fast paced team environment * Ontime, demonstrates honesty and positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10839164"},"date Posted":"2025-12-10T12:48:03.274938+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"481 S. State St","address Locality":"Westerville","address Region":"OH","postal Code":"43081","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Dunkin Assistant General Manager

Benefits: * 401(k) * Bonus based on performance * Company car * Company parties * Competitive salary * Dental insurance * Employee discounts * Free uniforms * Health insurance * Opportunity for advancement * Paid time off * Profit sharing * Training & development * Vision insurance General Manager Join Our Leadership Team and Drive Success at Fastsigns Westerville! Why Choose Fastsigns Westerville? * Industry Leader: Gain experience with a top-performing center known for innovation and excellence. * Supportive Environment: Thrive in a culture that values creativity and collaboration. * Technology-Driven: Leverage cutting-edge tools to push boundaries. Benefits/Perks: * Competitive Salary with Lucrative Bonuses * Medical, Dental and Vision Insurance * Monday to Friday Work Schedule * Paid time off and holidays * Continuous Professional Development Key Responsibilities: * Oversee all business operations, including sales, production, and customer service, ensuring efficiency and profitability. * Develop and implement strategic plans to boost market share and enhance operational performance. * Lead recruitment, training, and development initiatives to build a high-performing team. * Drive client engagement and satisfaction by fostering strong relationships with key stakeholders. * Monitor financial performance, including budgeting and forecasting, to ensure fiscal health. * Ensure compliance with company policies and industry regulations. * Adapt to dynamic business needs by supporting and filling gaps in various roles and functions. What We're Looking For: * Proven leadership experience, preferably with a background in business management. * Experience as a small business owner or in a sales or operational leadership role is a plus. * Industry experience in either Construction, Manufacturing, Sign & Graphics, Facilities/Property Management, or Brand Development is desired. * Exceptional problem-solving skills and the ability to adapt and learn quickly. * Strong communication and interpersonal abilities to foster team cohesion and client relationships. Are You the Right Fit? If you are a dynamic leader with diverse experience and a passion for driving business success, we want you on our team. Lead the future of visual communication-Apply Now!

Prepares and serves meals. Maintains cleanliness of production and service areas. Ensures adequate supplies are on hand. REPORTS TO: EXECUTIVE DIRECTOR/DESIGNEE Prepares food items and serves food to Residents within scheduled time frame. Follows menu cycle, noting changes or substitutions made. Cleans and maintains food service areas, including kitchen and dining room. Assures compliance with state sanitation code. Orders all supplies and maintains inventory control. Verifies orders received, assuring needed goods are on hand. Ensures that all budgetary guidelines are achieved. Supervises food service functions. Maintains quality of food services, quantity prepared, and sanitation of food preparation area. Maintains clean, neat, and safe working environment. Assures that Resident food needs and preferences are known. Assures staff, Resident, and guest meals are accounted for daily. Maintains meal service records as required. Reports problems, concerns, issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes other problems and communicates them appropriately. Observes all work, safety, and administrative rules. Adheres to all established policies and procedures. Records Resident information as required. Avoids loss, breakages, and waste of supplies and equipment. Demonstrates knowledge of and adheres to procedures for fire, life safety, disaster, security, worker safety and other emergency procedures. Performs other duties as assigned. EMPLOYMENT REQUIREMENTS: Willingness to adhere to assisted living principles in providing services. Ability/willingness to perform all position responsibilities adequately. Ability to supervise others effectively. Ability to prepare and serve a wide range of foods skillfully. Ability to perform and instruct others in food preparation, food serving, and cleaning tasks. Keeps all information confidential. Maintains acceptable attendance records/follows work schedule. Organizes and utilizes time appropriately toward accomplishing assigned tasks. Willingness to work nights, weekends, holidays and/or overtime. Requires minimal supervision. Displays cleanliness, good grooming, personal appearance and follows dress requirements consistently. Displays mature behavior and attitude in speech and action. Ability/willingness to learn new skills and to teach others. Interacts in professional manner with Residents, public, co-workers. Works cooperatively with management. Displays willingness to assist co-workers when situation requires. Ability to do occasional heavy lifting (up to 50 lbs.), 30 lbs. regularly. Adequate and clear English speaking and writing ability; able to communicate effectively. Ability to spend long periods on feet and to ambulate quickly. Is free of non-treated communicable disease. CPR/First Aid Certified within 30 days of employment. Ability to work safely and to recognize potentially dangerous situations. Ability/willingness to follow all policies and procedures. Is neat, accurate, dependable and keeps work/space clean. Ability/willingness to work longer than average eight (8) hour shift; work holidays or overtime; to work seven (7) day schedule. TRAINING AND EXPERIENCE: Working knowledge of rules and regulations related to health and safety in food preparation. Demonstrated ability in food preparation and services. Supervisory experience in dealing with older adults and their food needs preferred. 18 - 24 months experience in a similar position, CPR/First Aid certified preferred. EDUCATION: Twelve (12) plus years of education preferred. Attendance at mandatory in-service training. Maintain CPR/First Aid Certification. Meet in-service training hours required for job classification and position.

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit Aramark Student Nutrition. COMPENSATION: The salary range for this position is $75,000.00-80,000.00 If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Compensation Data COMPENSATION: The salary range for this position is $80,000 to $85,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership * Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance * Ensure food services appropriately connects to the Executional Framework * Coach employees by creating a shared understanding about what needs to be achieved and how to execute * Reward and recognize employees * Ensure safety and sanitation standards in all operations Client Relationship * Identify client needs and effectively communicate operational progress Financial Performance * Adopt Aramark process and systems * Build revenue and manage budget, including cost controls regarding food, beverage and labor * Ensure the completion and maintenance of P&L statements * Achieve food and labor targets * Manage resources to ensure quality and cost control within budgetary guidelines Productivity * Implement and maintain Aramark agenda for both labor and food initiatives * Create value through efficient operations, appropriate cost controls and profit management * Full compliance with Operational Excellence fundamentals, including food and labor * Direct and oversee operations related to production, distribution and food service Compliance * Maintain a safe and healthy environment for clients, customers and employees * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities * Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development * Develops operational component forecasts and can explain variances. Responsible for components accounting functions. * Ensures that requirements for appropriate sanitation and safety levels in respective areas are met * Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training * Recruits, hires, develops and retains front line team. * Conducts period inventory * Maintains records to comply with ARAMARK, government and accrediting agency standards * Interacts with Client Management and maintains effective client and customer relations at all levels with client organization * May participate in sales process and negotiation of contracts * Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities * Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) * Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of experience * Requires at least 1-3 years of experience in a management role * Requires previous experience in food service * Requires a bachelor's degree or equivalent experience * Strong communication skills * Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships * Ability to demonstrate excellent customer service using Aramark's standard model * Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers * Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. * Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Columbus Nearest Secondary Market: Dublin