Restaurant manager jobs in Cape Coral, FL - 511 jobs

Pay up to $70,000 per year depending on experience and geographic location / local market demand Early Close / No Late Nights Great Work / Life Balance Career Growth Excellent Benefits including 401(k) with Employer Match. Our Purpose:We pride oursel General Manager, Manager, Operations, Controls, Restaurant, Sales

The General Manager is the leader of the individual branch location. The General Manager performs a wide variety of job functions, directing, and coordinating store activities to ensure safe, professional, and profitable operations. The General Manager is accountable for meeting company objectives and adhering to company policies. Principal Responsibilities Acquire and Maintain Customers Compliance with all applicable federal, state and local statutes Decipher, prepare and review financial statements and store reports Ensure adequate availability of merchandise at all times Fill out paperwork for submission to corporate support Follow monthly marketing plans Implement sales and marketing programs Maintain company vehicles within safe operating standards Managing inventory and cash assets Meeting company standards for quality, customer service and safety Meeting sales and revenue goals, implementing marketing and growth plans Prepare daily work schedules, assign tasks, evaluate employee performance; discipline, enforce company policy and terminate when appropriate Provide a safe, clean environment for customers and associates Recruit, hire, and train to ensure efficient operations Set goals and conduct weekly staff meetings Store Management Train and develop associates All other duties deemed necessary for effective store management Requirements for General Manager Effective organizational skills Established selling skills Good communication skills Handle multiple priorities simultaneously Learn and become proficient in POS system Maintain professional appearance Must be able to read, write and communicate effectively in person and over the phone with employees and customers Negotiate and resolve conflict Plan, organize, delegate, coordinate and follow up various tasks and assignments Recognize and solve problems Must have proficient navigational skills with a satisfactory driving record and meet insurability requirements Regular and consistent attendance, including nights and weekends as business dictates Education and Experience Any combination of education and experience providing the necessary skills and knowledge are acceptable. Typical qualifications would be equivalent to: Associate or Bachelor's degree with course work in business, accounting, marketing or management. Two years' experience in retail or other business emphasizing customer service, account management or merchandising. General Physical Requirements Position routinely requires lifting, loading, moving, and using a dolly for merchandise 50-300 pounds Stooping, bending, pulling, climbing, reaching and grabbing as required Must be able to traverse multiple flights of stairs while carrying furniture, appliance, and electronics Prolonged driving and standing Must be able to work in and outdoors in a variety of climates and weather conditions.

Meeting and Events Managers in our Event Services unit are responsible for supporting as well as coordinating/leading all client association meetings, conventions, trade shows and registration. The ideal candidate is an energetic, forward-thinking and creative individual with high ethical standards and an appropriate professional image. Coordinators require the ability to work quickly and efficiently on several projects at one time, are results oriented, have strong time management skills and work enthusiastically in a constantly changing environment. The position entails considerable interaction with clients, team members, and other departments. Significant travel, both domestic and international, may be required. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Responsibilities Assist and contributes in the coordination of all aspects of conferences, meetings and events (pre-planning, onsite execution and post event wrap up) Coordinate travel, lodging, and expenses for participants traveling to meetings or other business travel Assist in financial management including budget creation, monitoring revenue/expense performance, and collection of registration and/or exhibit fees Track hours performed vs. hours budgeted and advise of discrepancies Adapt to crisis situations, changing procedures, methods or processes Develop and maintain solid relationships with exhibitors/sponsors Contribute effective ideas to client strategic planning and analysis processes Assume planning responsibilities for multiple clients and meetings Contribute to overall team success by identifying problems and proactively seeking out methods to improve self-performance and/or efficiency of an operation or task Travel domestically, and works overtime as needed to attend events and Requirements Experience and Education Required Education Bachelor's Degree is required Experience Minimum five years total professional experience. Experience in convention/trade show industry or event/meeting planning with emphasis on logistics and exhibits management. Demonstrate experience in services including client services, operations, event planning and execution. Experience at working both independently and in a team-oriented, collaborative environment. Skills Required Must be able to: Speak, read, write and understand the English language. Perform strong effectively on a computer and be well versed in Microsoft Office Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using good judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess advanced typing skills. Type at least 50 words per minute. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Effectively prioritize and execute tasks conforming to shifting priorities, demands and timelines Apply analytical and problem-solving skills Coordinate several projects simultaneously Elicit cooperation from a wide variety of sources, including management, clients, other departments and vendors Work directly with clients in a responsible, appropriate and service oriented way. Strong interpersonal skills Adept at conducting research into project-related issues A high degree of responsibility, initiative and professionalism Prove competency in software applications, including MS Word, Excel, Outlook and other technology as adopted by the team. Delphi proficient preferred Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests' needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external Guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language, and eye contact) Delivers reports and contracts on time. Achieve Budget Minimize Turnover Score High on Guest Satisfaction and Comments Demonstrates vertical flexibility (ability to do others jobs, ie book a social function) Uses an analytical approach Portrays a genuine style Strategically proactive Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications N/A Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our restaurant managers play a key role in the delivery of these core values. We are here to make good things happen for other people. We are currently seeking Fine Dining Service Manager candidates who will dedicate themselves to exceptional hospitality as a member of our leadership team. The Restaurant Manager leads multiple departments and assists the General Manager in the overall leadership of the restaurant. Successful candidates must have a minimum of five (5) years' experience in a leadership-type role within the high-end restaurant industry. This is a once-in-a-career opportunity to join an award-winning organization! Successful candidates must have previous hospitality experience, a proven history of professionalism, accountability, and team commitment. We are actively looking for someone who is high energy and has the talent and drive of a General Manager. We are looking for the best fine dining leaders in the Naples area! We have attracted the best pros in the business to our teams over the years. Our leadership operates from a position of support which creates one of the best work environments of our people's lives. If you are a restaurant professional in the Naples area, with serious talent, and are ready to take your career to the next level, come work with us. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

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

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit and being a great place for great people to work. If you want to work and grow with a company who has a proven track, unmatched commitment to their employees and a strong development pathway, you are in the right place! Fill out a short online application and you will receive a confirmation email and invitation to schedule an interview when your application is received. No need to wait! Benefits & Perks: * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Position Description As an Assistant Restaurant Manager you will be responsible for assisting the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will provide direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: * Assists the General Manager in planning and analyzing administration and operations manpower. * Responsible for achieving plan profit levels while ensuring maximum guest satisfaction. * Accountable for proper handling of cash, credit card information, gift cards and all things related to the payment of guest checks. * Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers. * Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation. * Attends University of Perkins and successfully completes all coursework. * Achieves and maintains ServSafe certification. * Performs and is able to assist in all functions for all positions in the restaurant. * Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications. * Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. * Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees. * Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. * Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application. * Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. * Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. * Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested. Qualifications: * One to two years previous experience in a supervisory role; preferably in the food service industry * High school diploma; some college or degree preferred * Must be able to effectively communicate with employees, guests and vendors in person and by telephone * Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: * Extensive standing without breaks; operating a cash register * Exposure to heat, steam, smoke, cold and odors * Bending, reaching, walking * Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet * Must have high level of mobility/flexibility in space provided * Must be able to fit through openings 30" wide * Must be able to work irregular hours under heavy pressure/stress during busy times * Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet * Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $50,765.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Benefits: Competitive salary Employee discounts Health insurance Training & development Position Overview: We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands-on approach to leadership and a deep commitment to the art of hospitality. Key Responsibilities: • Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift preparations and end-of-day financial reconciliations. • Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high-performing team. • Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction. • Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality. • Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals. • Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements. Qualifications: • Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment. • Strong leadership skills with proven ability to train teams and lead effectively. • Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits. • Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors. • Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed. • Physical ability to stand for extended periods and lift up to 50 pounds as required. • Experience with modern reservation systems and familiarity with the local dining scene. • Demonstrated problem-solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously. Compensation: $50,000.00 - $75,000.00 per year The Campagna Hospitality Group (CHG) is owned by a small group of likeminded businessmen and foodies including Chef Vincenzo Betulia, and comprised of four restaurants, Osteria Tulia, Bar Tulia, The French, Bar Tulia Mercato, and Tulia Catering & Events. With the support of a highly skilled and dedicated team known for their excellence in offering a superior client experience, CHG has become a leader in Naples, Florida's culinary evolution consistently setting new trends and delivering the highest quality in food and service across its concepts. CHG is committed to continuing to elevate the restaurant experience for years to come.

Schulte Companies is seeking a dynamic, service-oriented Director of Food & Beverage to join our team! We are looking for a leader to drive sales through activations, promotions, and a history of consistent service. Must have a track record demonstrating these attributes. The compensation package includes incentives up to 15% of salary, health insurance stipend, and cellphone allowance. Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll Increases level of guest satisfaction by delivery of an outstanding product and service Understands and executes all brand directives for strategic partners Complies with brand dictated menus and programs Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests Provides direct oversight of the property wide Banquet and Catering options Partners with the Sales Department to review all F+B minimums and selling guidelines. Collaborates with Director of Sales on sales and marketing strategies Accountable for all Brand Standards related to Food and Beverage Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations Reviews and approve all menus and pricing in restaurant outlets and banquet/catering. Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position. Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement Ongoing maintenance of the physical asset through capital planning as required in the budget process Follows all Health and Safety regulations Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve EDUCATION AND EXPERIENCE Minimum of High School education, post-high school education preferred Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage Food Handler and Alcohol Awareness Certifications (if applicable) KNOWLEDGE, SKILLS AND ABILITIES Knowledge of alcohol serving practices and standards Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Front of House (FOH) Manager is responsible for overseeing daily front-of-house operations, ensuring exceptional guest experiences, and maintaining high service standards. This role includes managing FOH staff, addressing guest concerns, and supporting the AGM and General Manager in achieving operational goals. The FOH Manager fosters a positive team environment and upholds the company's values of hospitality, efficiency, and professionalism. Responsibilities Operational Management Supervise daily FOH operations, ensuring smooth service flow and adherence to brand standards. Monitor cleanliness, organization, and readiness of the FOH areas before, during, and after service. Coordinate with the kitchen and bar teams to ensure seamless communication and efficient service. Team & Leadership Development Assist in recruiting, training, and onboarding FOH staff, including Servers, Bartenders, Hosts, and Support Staff. Provide clear direction and constructive feedback to team members, fostering a collaborative work environment. Conduct pre-shift meetings to communicate daily priorities, service expectations, and menu highlights. Financial Management Support the AGM and General Manager in managing labor costs by monitoring schedules and staffing levels. Assist in inventory checks for FOH supplies and monitor usage to control costs. Contribute to revenue-driving initiatives, such as promoting specials or dish recommendations. Guest Engagement Act as a visible presence on the floor to engage with guests, address concerns, and ensure satisfaction. Resolve guest complaints promptly and professionally, turning challenges into positive experiences. Collect and act on guest feedback to continually enhance service delivery. Safety Compliance Ensure FOH compliance with health and safety regulations, including food handling and alcohol service protocols. Train staff on responsible alcohol service and maintain up-to-date certifications for all team members. Monitor & address safety or operational concerns promptly to ensure a secure environment for guests and staff. Supervision Responsibilities Directly manage FOH staff, including Servers, Bartenders, Hosts, and Support Staff, during shifts. Ensure service efficiency, consistent adherence to company policies, and exceptional guest experiences. Address team performance issues and provide feedback to uphold standards of conduct and service excellence. Qualifications Bachelor's degree in Hospitality, Business, or a related field preferred. Minimum 2 years of experience in a supervisory role within a full-service restaurant. Strong leadership and communication skills, with the ability to motivate and mentor a team. Excellent guest service skills and a commitment to creating positive guest experiences. Proficiency in POS systems and basic operational tools. Other Rules/Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 40-45 per week, with variations based on business needs. Physical ability to stand & walk for extended periods, lift up to 30 lbs, and work effectively in a fast-paced setting. Food safety and alcohol service certifications (e.g., ServSafe, TIPS) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 60k-70k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

A banquet manager is responsible for overseeing all aspects of a banquet or event, from planning to execution. This includes coordinating with clients to determine their needs, setting budgets, and creating timelines. They also work with chefs to create menus, arrange seating, and ensure that the venue is properly decorated. POSITION RESPONSIBILITIES: Maintain records of special events, house counts, food covers and daily business volumes. Lead the food and beverage team in all aspects of the department and ensure service standards are up to par. Greet guests and oversee actual service on a routine, random basis. Assist with wine lists and bottle/glass wine sales promotion programs. Develop on-going professional development and training programs for food production, service and bar production/service personnel. Address member and guest complaints and advise the Senior Manager about appropriate corrective actions taken. Assist in planning and implementing procedures for special club events and banquet functions. Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Monitor employee dress codes according to policies and procedures. EDUCATION/EXPERIENCE/OTHER REQUIREMENTS: Prior experience as a Food and Beverage Director or Manager in a resort/club (5 years minimum). Manager Food Handling Certificate. Sommelier Certificate is a plus. Special Event / Banquet execution experience a plus. Experience in high-volume restaurant experience a plus. Strong ability to lead and motivate the team. Thorough knowledge of food and beverage items, methods of preparation and types of service. Communicate effectively in English, both verbally and in writing. Good organizational skills. Possess attention to detail. Highly proficient in written and verbal English communication. Proficient in Microsoft Office (Excel, PowerPoint, and Outlook). Ability to achieve positive guest relations and maximize guest satisfaction. Must be able to work a flexible schedule including, weekends, holidays, and fluctuating days off. Must schedule vacations during the off-season months. PHYSICAL DEMANDS - ABILITY TO: Grasp, lift, carry or transport up to 50 pounds. Push/pull wheeled carts weighing up to 100 lbs. Stand, walk frequently; reach with hands and arms; stoop, kneel, crouch or crawl. Express and exchange ideas by means of the spoken word accurately, loudly and quickly. Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound. Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned. Perform the duties of this job while exposed to outside weather conditions. The noise level in the work environment is usually moderate. WHAT WE OFFER: • Employer Paid Health, Dental, and Vision Plans available • Personal Time Off (PTO) • Holiday Pay • Employer Match 401K • Paid Parental Leave • Complimentary Employee Meal

Our Property: Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world-class amenities designed to appeal to a multitude of guests. Join this passionate and hardworking team and enjoy working in paradise. Our Core Values: We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales & marketing. Our values define who we are. Be Authentic Practice Humility Cultivate Teamwork Value Time Be Trustworthy We offer a very competitive salary and generous benefits including: Medical, Dental, Vision Plans Paid Life Insurance Short- and Long-Term Disability Paid Time Off & Holidays 401(k) with 100% match up to 4 percent Commuter and Company-paid Toll Programs POSITION OVERVIEW This Assistant Restaurant Manager will assist in leading the F&B operations. We are continuing to expand our front of house leadership and preparing for additional restaurants to open. This position may ultimately assist with other areas as we continue to reopen the resort such as Food Trucks, The Clutch, and Banquets/Catering events when/if applicable. This opportunity requires efficient operation of all the areas, and the ability to ensure that guests' expectations for quality of the product as well as execution of service standards are met. The position oversees the development and implementation of departmental strategies and ensures implementation of service strategy and brand initiatives. The Assistant Restaurant Manager will work on planning with the Restaurant General Manager on the long-term outlook, innovative offerings, and P&L analysis. ESSENTIAL FUNCTIONS & RESPONSIBILITIES (but not limited to) Provide leadership and support for all outlets working directly with Managers and Supervisors. Assists with the activities of the F&B Department to maintain and improve productivity, food quality, service, creativity and merchandising to increase volume, sales, and profit. Enforces policies with management and schedules for the operation of all restaurants and bars to achieve a productive and profitable result. Achieve predetermined profit and productivity objectives and desired standards in food, service, sanitation, creativity, and merchandising and promotion ideas. Coordinate testing and experimental projects to upgrade products and procedures. Reviews and evaluates daily the guest satisfaction and experience. Review prices, sources of supply, food and beverage sales trends and inventories. Monitors and controls food, beverage labor and other related costs. Establish purchasing and receiving procedures in conjunction with the Purchasing Department. Responsible for upholding of food & beverage concepts. Additional duties include but are not limited to: Monitor payroll of department Lead daily staff stand up meetings Ensure all training and certifications are up to date Monitor and achieve all FLHSS standards are met and timely MANAGERIAL WORK ACTIVITIES Ensure property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to company SOPs. Conducting annual performance appraisals with direct reports. Communicates and executes departmental and property emergency procedures. Recruiting for food & beverage team members. Ensures new hires participate in the department's orientation program and receive the appropriate new hire training to successfully perform their job. Employees receive on-going training to understand guest expectations. POSITION REQUIREMENTS Must possess 2+ years management experience in the food and beverage division of hotel and/or resort. 2+ years of experience hiring and developing talent. QSR and Outdoor Dining experience is preferred. Excellent communication skills with fluency in English required. Must possess a High School Diploma or equivalent, some college preferred. Must be proficient in POS systems, Inventory Management Systems and Microsoft Office. COMPLIANCE REQUIREMENTS Must have a valid driver's license, motor vehicle background check will be completed Alcohol Awareness Certification (must comply with State regulations) Must be 18 years old or older to hold this role, serving/selling alcohol in state of FL Food Handlers Certification (must comply with State regulations) WORKING CONDITIONS - PHYSICAL/MENTAL REQUIREMENTS Must be able to work in a fast paced, deadline driven environment. Must be able to stand/walk for prolonged periods of time. Must be able to lift, up to 40 pounds Must be able work in different types of weather sometimes extreme, including high temperatures and humidity. QUALIFICATIONS, SKILLS, & ABILITIES Strong organizational management and analytical skills. Innovative thinker that will challenge business processes and concepts to drive results. Clear, concise written and verbal communication skills. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful high-pressure situations. Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. Must maintain composure and objectivity while under pressure. SCHEDULE REQUIREMENTS Managers are expected to maintain flexible availability, including evenings, weekends, and holidays, to accommodate business needs, which will include working over 40 hours per week and responding to emergencies or unplanned operational needs after hours. Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home. Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.

*THIS POSITION IS FOR CANDIDATES WITH FLORIDA RESIDENCY ONLY. PROOF OF RESIDENCY WILL BE VERIFIED DURING NEW HIRE ONBOARDING. ALL NEW HIRES WILL BE EMPLOYED IN THE RHINO STAGING FLORIDA LABOR POOL ONLY. *THIS ROLE DOES NOT FIT WITHIN THE SCHEDULE FLUIDITY OF ITINERANT APPLICANTS THAT TRAVEL REGULARLY. * PLEASE READ JOB POSTING IN ITS ENTIRETY BEFORE APPLYING! * Rhino Staging Florida is a labor company in the “live event industry” and we are looking to hire on-call Stagehands and Audiovisual Technicians to join our crew for concerts, festivals, and corporate events in the state of Florida. We're looking to assemble a polished and experienced team of employees who are ready to handle the variations of working in the “live event industry” as a stagehand . Rhino Staging Florida employs trained, qualified and enthusiastic individuals that are passionate about their craft and the role they play in bringing meaningful events to audiences all across the country. Stagehands and Audiovisual Technicians play an intricate role in our company working in various departments. Individuals stepping into these roles understand the culture of working in both concert and corporate event environments and they are able to bring their developed skills to the table with assembling stages and setting up event production equipment for outdoor and indoor events. We are seeking individuals who understand theater, show production, and A.V. fundamentals of event setup and execution for concert and corporate event environments. Audio Visual Technicians have many technical skills and many times work as audio, video, or breakout technicians. Ability to operate is a plus for higher level operating positions. Audio Technicians have a strong understanding of audio signal flow and troubleshooting, are able to patch audio snakes and microphones, backline equipment, configuring wireless mics and setting up clear-com systems, are able to patch audio amp racks, and knowingly assist an audio engineer. Video Technicians assist in setting screens, projectors, and interconnections of the video system and set up basic breakout room video systems, fast-fold screens, IMAG's, DSM's, tripod screens and switchers. Breakout Room Techs have equal experience in both audio and video applications, setting up powered speakers and audio consoles, aligning projectors and setting up fast-fold screens, interconnecting audio/video tech tables, have the ability to troubleshoot technical issues and display strong customer service skills. General AV technicians have a basic knowledge of setting and striking equipment in a corporate ballroom setting as well as exhibit booths, tradeshows. * Mid-level to advanced level positions are assessed by Rhino Staging Florida recruiter, and production team leads after a probationary period of employment. RHINO STAGING Established in 1991, Rhino Staging is a full-service production company specializing in the setup and dismantling of concerts, conventions, and trade shows. With locations throughout the country, our clients have come to depend on us to provide quality staging and production solutions. We put an emphasis on hiring proficient applicants and provide on-going training and resources to secure employees that have a high regard for safety and professionalism. This commitment to excellence led us to receive the 2019 Tour Link Conference Top Dog Award for Labor Company of the Year. Qualifications Ability to lift at least 50 lbs. on your own. Reliable transportation. Should be willing to travel to other areas of Florida! Must be willing to work flexible hours. ON-CALL!! NO SET WEEKLY SCHEDULE! Must be willing to work under varying weather conditions. Must be willing to work cohesively with teammates and supervisors. Must be willing to wear appropriate attire for concert / corporate events. Must understand general theater/ stagehand / AV industry terms and fundamental principles. *Must be willing and able to work roles as both a stagehand and audiovisual technician. Mandatory pre-hire assessment required! * New hires must read-through and comply with Rhino Staging policies and procedures. Understanding our "point system" is critical to the success of our employees and will be a major factor when evaluating opportunities for professional development or rehiring. STAGE CREW WORK SCHEDULE This is an ON-CALL POSITION with varying work hours and schedules. We are a 24-hour company; 7 days a week plus, holidays. STARTING RATE OF PAY: $19 PER HOUR. Varying rates and roles are based on professional development, length of industry specific employment, and assessment and evaluation of skill proficiency. READY TO JOIN OUR CREW? We understand your time is valuable and that is why we have a very quick and easy application process. If you feel that you would be right for this on-call Stagehand / Audiovisual Technician position, please fill out the application in its entirety. * Promising applicants will be contacted for a phone interview or virtual interview via email, and will be given at least a 15-question assessment. *THIS ROLE DOES NOT FIT WITHIN THE SCHEDULE FLUIDITY OF ITINERANT APPLICANTS THAT TRAVEL REGULARLY.

The Assistant General Manager is responsible for assisting in managing all personnel, inventory purchasing and tracking, sales goals and bonus targets, and act as the "manager-on-duty" in absence of the General Manager. This role is expected to spend 25% of their time focused on inventory related activities and are held responsible for engaging in the activity of and maintaining accurate records for inventory. Essential Duties and Responsibilities * Responsible for supporting dispensary staff, inventory, and patient/customer relations. * Interact with customers and patients and provide exceptional customer service. * Respond to all customer and patient inquiries, feedback, and suggestions. * Quickly and respectfully resolve any in-store situations that may arise. * Build out bi-weekly work schedules for current and incoming staff. * Regularly walk the floor and act as a resource for dispensary staff concerning products and services, industry news and changes in regulation. * Coach and develop staff; Answer staff questions, concerns or suggestions. * Delegate tasks to Cannabis Advisors to maintain regular compliance. * Work closely with the General Manager to communicate information to dispensary staff from the corporate retail team. * Conduct interviews at the direction of the General Manager. * Provide regular training to staff members on the POS System and State Inventory System. * Oversees orders and deliveries to ensure accurate order information and timeliness of deliveries. * Maintain company culture and atmosphere within the facility. * Keep record of all dispensary activity including cash, sales, vendors, and customer/patient information. * Other duties as assigned. Minimum Qualifications * High school degree or general education degree (GED) is required. * A minimum of 1 year as an assistant manager, or above, is required. * Ability to work well with others and communicate effectively with staff and retail management. * Flexibility to accommodate scheduling demands including some weekends, regularly scheduled shifts, and applicable holidays. * Proven ability to manage teams effectively. * Excellent communication and customer service skills. * At least 21 years of age. Preferred Qualifications Physical and Mental Demands While performing the duties of this job, the employee is frequently required to remain in a stationary position, move and/or position oneself, communicate, operate and/or prepare, place, position objects, tools, or controls. The employee must occasionally move packages weighing up to 50 lb. Able to stand up to 90% of the time. Specific hearing abilities required by this job include hearing in the normal audio range with or without correction. Specific vision abilities required by this job include close observation and the ability to adjust focus. The mental and physical requirements described here are representative of those that must be met by an individual, with or without reasonable accommodation, to successfully perform the essential functions of this position. Working Environment Work is performed in a retail environment. The noise level in the work environment is usually moderate. The work environment characteristics described here are representative of those an individual encounter while performing the essential functions of this position. We are proud to be an equal opportunity employer. We place priority in an environment of inclusion, diversity and social justice and are committed to securing a better, brighter way forward for our employees, our markets, and our communities.

EōS Fitness is bold, upbeat, and motivating. Not only in our fitness routines, but in our work environment as well. Like our members, our employees know how to rise to a challenge and handle it head on. EōS Fitness' Core Purpose is to create loyal, lifelong fans and exercise practitioners. To achieve this purpose, our Core Values are: Take Personal Responsibility, Be Optimistic & Have Fun, Learn & Grow, Be A Team Player, and Fight Hard To Win. Core Purpose: To create loyal, lifelong fans and exercise practitioners. Our Assistant General Manager, reporting directly to the General Manager, is responsible for assisting with the Sales team as well as day-to-day tasks. EōS Fitness is looking for individuals passionate about sales and dedicated to helping members achieve their health and wellness goals. As Assistant General Manager, you will create connections with prospective members, facilitate their membership journey, and ensure their success. While these responsibilities encompass a broad spectrum, our Assistant General Manager remains flexible and adaptive to the evolving needs of our gym, with duties subject to change under the discretion of management. Position Purpose: Lead, coach, and train the Sales team to create a fun atmosphere, be great hosts, and be the hub for information for our members, guests, and staff. Core Purpose: To create loyal, lifelong fans and exercise practitioners. Responsibilities: Ensure sales targets are met, particularly during weekends or when the General Manager is not present, by leading the team and driving sales initiatives. Focus on selling club memberships, individual memberships, fitness services, products, and programs to meet or exceed sales goals. Oversee the billing processes for memberships, monitor the sales process, and ensure timely follow-up with leads and prospects Effectively communicate goals, expectations, and procedures to staff members, ensuring everyone understands their roles and responsibilities. Supervising the maintenance and cleanliness of the facility, including equipment, locker rooms, and common areas. Ensuring compliance with health and safety regulations, maintaining proper certifications, and implementing safety protocols. Ensuring high-quality customer service by addressing member concerns or complaints, managing membership inquiries, and resolving issues promptly. Engage with members in a friendly and approachable manner, actively listening to their needs and concerns, and providing clear and helpful responses. In the event of emergencies or unexpected disruptions, communicate calmly and clearly with staff and members, providing necessary instructions and updates to ensure their safety and well-being. Qualifications: 2 years of customer service experience. 3-4 years of sales experience. 1 year of supervisory experience. Strong communication skills, both verbally and in writing, for interacting with employees, management, and vendors. Excellent relationship building and influencing skills with people at all levels and in all functions. Strong detail orientation; systematic and thorough approach to problem solving; and good time management, organizational, and record-keeping skills. Excellent MS Office skills. Prior experience or strong interest in the fitness industry is a plus. And, of course, someone who embraces our Core Values! Requirements: Must successfully pass background check. CPR certification required within 30 days of hire. Ability to work in a gym setting; move about club floors and rooms; communicate with employees, members, and the public Ability to bend routinely and repetitively to lift more than 40 lbs. Ability to access and operate the Company computer system including preparing documents, entering data into computer system, read reports from a computer data base or email system Eligible for additional compensation inclusive of: Variable income opportunities including commission and bonus Post training increase #PRE HOURLY POSITION - POTENTIAL ANNUAL EARNING AMOUNT $41,000 - $83,000 USD Benefits and Perks: A highly energetic and collaborative team. A management team that cares about your professional development. Free membership for you and plus one family member. Discounted Personal Training, and merchandise - including supplements. Employee referral program. Daily Pay offered - access your funds before payday. Competitive pay plus vacation, holiday, and sick pay.* Group Health, dental, vision, Supplemental Life, Employee Assistant Program and even Pet Insurance are offered!* 401(k) + Company matching!* Personal education growth options with Sophia Learning. * Based on eligibility of tenure and full-time vs. part-time employment. EōS Fitness is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are based on qualifications, merit, and business needs, without regard to race, color, religion, gender identity, sexual orientation, national origin, age, disability, or any other legally protected status. To view more information on our CCPA policy, click HERE. EEO is The Law - click here for more information Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled EōS Fitness participates in the government eVerify program. Please review the details of this program by clicking here . We endeavor to make this site accessible to any and all users. If you would like to contact us regarding the accessibility of our website or need assistance completing the application process, please contact the Recruiting Help Line at ********************************* or by calling ************. To check on the status of your application, please visit the Greenhouse Candidate Portal at my.greenhouse.com for updates.

Title: Food Pantry Manager Reports to: Program Manager and/or Director 211 South 9th St., Immokalee FL 34142 Classification: Hourly/NonExempt Catholic Charities, Diocese of Venice, Inc. provides services to people of all races, backgrounds and beliefs. We offer a variety of housing and social service programs to individuals, families and communities across ten counties in Southwest Florida. The Food Pantry Manager shall provide a safe, attractive, comfortable, clean and efficient space within Guadalupe Social Services and is responsible for the management, inspection and maintenance of the food pantry. Job Responsibilities Ordering, stocking, and maintaining food pantry items. Oversee and manage volunteers in the food pantry. Greet clients with courtesy and respect. Prepare food bags for client distribution. Manage the holiday food distribution. Receive, unload and stock food donations and purchases. Recycle and/or dispose of boxes and containers. Coordinate and assist with home deliveries of food bags. Assist with pick-up of food and other donations. Help with the preparation of food and maintenance reports. Responsible for building and grounds maintenance. Oversee equipment functioning and maintenance of major appliances, generator, and air conditioning units. Oversee safety and maintenance of agency vehicles. Works harmoniously with staff, supervisors, volunteers, community partners and the public to ensure that GSS provides high quality social services to the Immokalee community. Other duties as assigned.

Pay up to $70,000 per year depending on experience and geographic location / local market demand Early Close / No Late Nights Great Work / Life Balance Career Growth Excellent Benefits including 401(k) with Employer Match Our Purpose: We pride ourselves on serving high quality farm fresh food at Bob Evans! We are AMERICA'S FARM FRESH! We work hard, pay attention to details (perfect plates, perfect bags), and provide our guests with the best, all-around family dining experience. We have immense pride in our culture and roots to our communities. Working at Bob Evans is about being part of something big - we have a passion for taking care of each other and our guests while serving farm-fresh food at a great value. Our Founder, Bob Evans, was all about growing good...join us at Bob Evans and be an integral part of .... Where Good Grows. General Manager Responsibilities: The position of General Manager is a fast-paced role that manages the daily operations and staff of the restaurant, including the execution of all Company policies, procedures, programs, and systems. The General Manager provides leadership, direction, training, and development to all direct reports. This role also contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. Decisions are guided by established policies/procedures and the Director of Operations. Management responsibilities in accordance with the Company's policies and applicable laws Responsibilities include recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees including termination of employees; addressing complaints and resolving problems Shapes culture of restaurant and works diligently to ensure a high level of employee engagement in the restaurant Coach and mentor team members to ensure employee's success on the job and guest satisfaction. Model professional behavior while creating a warm, friendly, and hospitable atmosphere that encourages people to do their BEST Communicate sales performance and anticipated variances to the restaurant management team. Cascade corporate programs and initiatives to the management team and staff Occasionally assist team members with category job duties as needed Champion sales building activities and suggestive selling Maximize table turnover, sales per guest, and sales per hour Meet and greet guests; investigate and resolve food quality/service issues and satisfying the guest 100% Maintain efficient operations, appropriate cost controls, and profit management Ensure OSHA, local health and safety codes, and company safety and security policies are met. Enforce safe work behaviors to maintain a safe environment for both guests and crew members. Monitor daily activities to ensure quality food and cleanliness standards Control day-to-day operations - following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate actions P&L management - Manage food cost, labor cost, carryout cost and other controllable items Control food costs by following recipes and portion control; as well as being responsible for weekly inventory process Manage labor costs by optimizing weekly schedules of employees, managers and key supervisors and monitoring daily schedules and sales performance through effective use of the company's labor scheduling tool Ensure proper use of restaurant equipment Responsible for maintaining facility and all company assets All other duties as assigned Bob Evans Restaurants, LLC is EEO compliant and participates in E-Verify Why Choose Us: Competitive Compensation Health and Welfare Benefits 401(k) with Company Match Flexible Scheduling Opportunity for development and career growth Knowledge: • Excellent communication skills • Strong interpersonal skills and conflict resolution abilities • Strong planning and organization skills • Dedication to providing exceptional guest service • Excellent computer skills • Strong analytical/problem solving skills • Exceptional team building capability • Basic business math and accounting skills • Basic personal computer literacy • Ability to manage multiple projects • Ability to be a role model in employee appearance and presentation • Available to work a variety of shifts and weekends Education/Experience: • High School diploma or equivalent • Prior experience in a leadership role is required. • A minimum of 4-6 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred • College and/or culinary schooling preferred • For alcohol serving restaurants, Bob Evans follows all State mandated age requirements to serve alcohol which apply to our manager positions. Physical Requirements: The requirements listed 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. The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. While performing the duties of this job you will regularly be required to: • Stand for entire shift and walk for long periods of time without rest or sitting down • Push, lift, carry and transfer up to 50 pounds • Reach with hands • Use hands to finger, handle, or feel objects, tools, or controls • Bend and stoop • Can taste and smell • Verbally communicate with others • Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus • Have ability to freely access all areas of restaurant including selling floor(s), stock area, and register area We continue to update our safety and sanitation procedures to follow the current CDC, local, and state guidelines. Our goal is to provide a safe environment for both our employees and guests.

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10817945"},"date Posted":"2025-11-16T18:48:03.491702+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":"4915 White Ibis Drive","address Locality":"North Port","address Region":"FL","postal Code":"34287","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager