Restaurant manager jobs in Concord, NC - 1,381 jobs

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: Directing and checking the progress of the prep staff and checking for food quality and consistency Assisting in the hiring and training of back-of-the-house employees Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. Preparing kitchen equipment and production areas daily to boost productivity and reduce waste Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. Verifying that all menu items are made according to recipe and presented to Carrabba's specifications Managing staffing levels and shift assignments Keeping kitchen, dish, and storage areas clean and organized Checking and balancing product inventory from previous day of business as well as placing food and supply orders Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment Previous exposure to a scratch kitchen, a plus Availability to work a flexible schedule Minimum 21 years of age with legal authorization to work in the United States Ability to relocate, a plus Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: Varies by Location - with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

ASSISTANT MANAGER Carrols LLC is the largest Burger King Franchise. We own and operate over 800 Burger King Restaurants. We've been in the burger business for over 55 years so we know a little bit about success. We're all about finding talented folks and giving them the tools and the knowledge to make it to the top. SUPERIOR BENEFITS...COMPETITIVE SALARIES...ADVANCEMENT OPPORTUNITY! If you're ready for a job that sizzles with potential, you're ready for Burger King! While managing a million-plus dollar-a-year restaurant, you will develop business disciplines in Accounting, Human Resources, Training, Marketing, Sales Building, and Cost Controls. We realize that in order for our managers to be successful in an ever-changing business environment, we must devote time, effort, and commitment to their on-going development needs. The Carrols Management Development Program is the best in the business. The program is well defined, comprehensive, and always on the cutting-edge of new learning initiatives. Our outstanding benefit package includes, life, medical, dental, and vision insurance, short-term and long-term disability insurance, flexible spending plan, company matched 401(k), quarterly bonus program, paid vacation time, personal days, clothing allowance, tuition assistance and much more. Essential Job Requirements: Ability to work a 50 hour work week which will include nights, weekends and some holidays. High school diploma or equivalent Basic Computer Skills Valid Driver's License and Personal Transportation Out-going Personality Job Responsibilities: Direct, control and coordinate subordinates to deliver quality product to our guests in the most efficient and friendly way possible. Inventory Management Bank Deposits Training Performance appraisals Maintain a safe work environment for all employees and guests Other duties as assigned The restaurant is only the beginning. A commitment to do the best job possible, regardless of the task, is evident throughout our organization. We offer real career opportunities. If you are motivated and want to test your potential, Carrols is the perfect place for you. If this sounds like you, and would like to be part of a great team and work with people who care, please submit your resume today. Carrols LLC is an Equal Opportunity Employer

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE As a Shift Manager, you will supervise the operation of our restaurant on a shift-by-shift basis. You will also assist the management team in providing support and coaching team members to ensure tasks are performed effectively, helping create legendary experiences for guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Weekly Pay Flexible Schedule Free shift meal and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS Preferably, you have 2 years of restaurant or bar experience. You are of minimum age to serve alcoholic beverages (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. * Subject to availability and certain eligibility requirements.

Managers lead their teams in providing our guests with the most exceptional experience in Southern Hospitality. General Managers develop and lead a team that drives traffic, sales, and profitability in our restaurants, by maintaining a customer centr General Manager, Manager, Restaurant, Microsoft

The Director of Food and Beverage is a hands on manager that directs and coordinates the day-to-day operations and management of all food and beverage departments, maintaining established operational standards and maximizing profits for the hotel. Departments and areas the Director manages include The Gallery Restaurant and kitchen, banquet kitchen, in room dining, the Banquets Department and the Meeting & Events Department. JOB DUTIES Inspects and tastes prepared foods at F&B outlets on a daily basis to ensure ingredients, presentation and recipes meet standards. Develops new menu items and sets pricing, keeping in tune with the market. Improves existing practices and services both in the front and back of the house. Ensures hotel is in compliance with all federal, state and local laws, including OSHA, wage & hour and health department. Follows company policies and procedures and is able to communicate them effectively to subordinates. Formulates short- and long-term operational and financial plans for the food and beverage department. Communicates financial information to the General Manager on a daily basis, including up-to-date budget information and revenue growth programs. Prepares the annual F&B operations budget. Achieves budgeted revenues, controls costs (e.g., labor, food, maintenance) and maximizes profitability related to the facility operations. Ensures proper procedures for handling of financial transactions and credit control. Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Takes an active role in sales and marketing by surveying market to determine guests' needs, creating special menus for catered events to increase sales and developing innovative ideas to increase average checks, covers and liquor sales in restaurant. Aggressively recruits and staffs department using company hiring standards (i.e., behavioral questioning, reference checks, evaluations and team interviews). Conducts regular F&B meetings, providing objective and constructive feedback to employees. Takes time to listen to employee concerns and deals with any challenges in a timely manner. Conducts and/or schedules training classes relating to safety, proper procedures and service guidelines. Maintains constant communication between departments and keeps other departments informed about special programs and events. Fulfills Manager on Duty (MOD) shifts. MINIMUM QUALIFICATIONS Associates degree in hospitality field preferred Previous hotel management experience The Luxury Collection brand experience preferred Basic computer skills using Microsoft Office (e.g., Excel, Word and Outlook) Ability to speak, understand, read and write the English language Excellent verbal and written communication skills Ability to multi-task in a fast paced environment Ability to apply appropriate resolution to stressful and emergency situations Ability to be on-call 24/7 Ability to sit, stand, walk, talk, hear, listen, reach, grasp and perform repetitive motions Ability to push, pull, lift, carry or otherwise move up to 10 lbs. Ability to work a flexible schedule, including nights, weekends, and holidays The Ballantyne is an Equal Opportunity Employer. We support and encourage diversity in the workplace. We are a drug-free workplace. Pre-employment drug testing is conducted.

TWIN PEAKS : Assistant General Manager GENERAL PURPOSE OF THE JOB: This job requires the Assistant General Manager to work directly with the General Manager and all team members to include Assistant Managers to create and maintain a profitable store environment that provides best-in-class service, hospitality to every guest. The Assistant General Manager must also manage costs, recruiting efforts, LSM, training and ensure that proper policies are followed, including employment and incident documentation. The Assistant General Manager is very hands-on and will be responsible for the daily operations learning alongside the General Manager for further development. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. The essence of this promise is to guarantee that every guest may walk into a Twin Peaks to be promptly welcomed and entertained by physically fit, attractive and engaging Twin Peaks Girls, who simultaneously deliver hot, tasty food and 29-degree beer. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. ESSENTIAL DUTIES AND RESPONSIBILITIES: The duties and responsibilities of an Assistant General Manager include, but are not limited to: * Effectively teach, motivate, coach and discipline staff, the HOH, and Twin Peaks Girls. Must garner the respect of all employees. * Be proficient with interviewing, warning, counseling, hiring and firing employees, and ensure that all such events are properly documented and discussed with General Manager before making such decisions. * Cash handling procedures are being followed. * Help with Assistant management development as he or she develops into the AGM level. * Proactively recruit as needed. * Hold kitchen staff accountable to standards, ticket times, safety, and sanitation guideline. * Handles volume and stress with composure and finesse. * Upholds the standards and expectations. * Knowledge of systems, methods and processes that contribute to great execution. * Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, contacting your General Manager and VP of Operations immediately. * Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance. * Drive sales by working with the General Manager/ Managers, Twin Peaks Girls and HOH team members to execute excellent operations. * Effectively coach and counsel. Hold team members and Assistant Managers accountable to standards and be willing to correct standards that are not met in any area of Twin Peaks. * Maintain organized and updated training schedules, programs and materials for new employees. Effectively execute training and development programs. * Practice sound inventory control. * PNL/COGs/Bar, Food and Labor cost controlling. Completing with General Manager follow-up and approval. * Dress and act professionally each day to set a good example for all employees. * HOH and FOH productivity. * Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area. Upholds standards of cleanliness per EcoSure/Health Department Compliance and maintains a rating of "A". * Reviews schedules on a weekly basis and ranking report. Managing staffing levels and shift assignments. * Audit ready always. (Daily/Shift Critical Audits) * Paying invoices/Reviewing invoices * Ensuring asset protection and security is in place. Examples: back door, liquor cabinet, storage rooms stay locked. * Maintaining and staying within compliance for Peaks Point Training. * Proper state food certificates all up to date with none being expired and ensuring system is in place so they have certificate day 1 of employment. (if applicable) * Helping to ensure all managers food/alcohol certifications and food cards are in date. (if applicable) * Ensure that alcohol is always served responsibly and in accordance with the law. * Mathematical skills necessary to understand PNL, cost controlling, etc. * Uniform Standards followed (FOH/HOH/Management) * Restaurant overall Organization and Cleanliness. * R&M program. * Employee files up to date with proper documentation. * Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, critical line checks, scheduling, standards, security, testing, training, cook times, etc. SUPERVISION RECEIVED: This position will report to their General Manager. SUPERVISION EXERCISED: Managers and full restaurant staff. UNIFORM STANDADS: The General Manager must look professional always. * Twin Peaks logo, non-wrinkled polo (tucked in). * Slacks- black, navy, brown, khaki, grey or Jeans- stylish, fitted; NO - stains, tears, holes, frayed seams/cuffs or bleaching. * Socks- appropriate dress socks for slacks or jeans. * Shoes- non-slip, closed toe dress shoe rubber soled or suitable work shoes. Belt to match. * O Hats (HOH only) NO Ponytails, mullets, fo/mohawks, exotic unnatural hair colors NO Facial piercings, NO Shirts with brand name words or logos (Vendor logos, Affliction, Ed Hardy, etc.), NO Suits or ties, NO Shorts, NO Work out/yoga pants, leggings, NO Dresses or skirts, NO White socks with dark pants and NO Sandals or sneakers. QUALIFICATIONS & SKILLS: * Must have substantial leadership experience in high-volume restaurants and/or bars. * Ability to apply common-sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, cash handling procedures followed and compute correct bank deposits. * Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. LANGUAGE SKILLS: Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful. CERTIFICATES, LICENSES, REGISTRATIONS: Ability to obtain and/or maintain any government required licenses, certificates or permits to include ServSafe Food Manager and ServSafe Alcohol. Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Twin Peaks Assistant General Manager training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS: The physical demands described here are the representative of those that must be met by an Assistant General Manager to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks Assistant General Manager is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activates may change at any time with or without notice. MANAGEMENT TEAM DEVELOPMENT: * Maintain a fun and professional work environment grounded on our values, brand standards, guiding principles and promises. * Management development program on Peaks Point and providing materials for success in development. * Ensure all Managers are current and up to date with reviews, certificates, training, etc. alongside the General Manager. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks Assistant General Manager is regularly exposed to fumes or airborne particles from the kitchen. The Twin Peaks Assistant General Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level at Twin Peaks is usually loud. WHAT SUCCESS LOOKS LIKE: Your performance and success will be driven through a few of the following, but not limited to, running the business according to our brand standards with the focus on people, sales and profits, maintaining hospitality standards at all times, maintaining the attributes, championing change while maintaining food quality standards while keeping our promises to our guests.

Job Description Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: Maintain excellent relationships with customers, guests and client as well as other departments Work with the Chef and management team in creating menus and providing top quality food Oversee all P&L and budgeting as it pertains to the account Roll out new culinary programs Preferred Qualifications: BS, Hospitality or Culinary degree preferred Three to five years of foodservice operation experience High volume production and catering experience is essential Previous experience managing a budget Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1496139 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job DescriptionDescription: Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Job Description Exciting times at the "newest" and "coolest" hotel to hit the Charlotte area, The Mecklen Hotel, a Tribute Portfolio Hotel. We're excited to hire a Director of Food & Beverage to oversee the operation of the F&B division of our new hotel. The food and beverage director is responsible for overseeing all food and beverage operations, including staff management, financial planning, and strategic direction to ensure high standards of quality and guest satisfaction. Apply today! Responsibilities: Hire, train, and supervise all food and beverage staff, including kitchen, dining, and bar personnel. Develop operational standards and implement policies and procedures to ensure smooth daily operations. Create and manage comprehensive budgets for food, beverage, and labor costs. Implement effective cost control systems and monitor inventory to minimize waste and maximize profitability. Oversee menu development and approve new menus to ensure they are high-quality, marketable, and align with customer preferences. Maintain high standards of food safety, sanitation, and service quality. Contribute to strategic planning and project conceptualization for all food and beverage outlets. Coordinate events, promotions, and seasonal campaigns to drive business. Monitor guest feedback, address complaints, and implement improvements to enhance the overall guest experience. Ensure all legal and regulatory requirements are met, such as food safety and alcohol service laws. Negotiate contracts with vendors and suppliers. Qualifications: A bachelor's degree in hospitality management or a related field is preferred but not required. A minimum of 3-5 years of experience in food and beverage management. About Company We are a spirited hotel ready to surprise all outsiders. Rooted in a storied and feisty independence, our hotel stands as an inspired example of our city's growing bold rush. Where pursuits progress, the speedway slows, and the forty-niners come alive - and where you'll want to hang in rebellious comfort without having to drive the Tryon downtown. U-turns are turning to University City, and The Mecklen Hotel means business for all who want to revolutionize their routine.

Job Description The Hilton Charlotte University Place has an exciting opportunity to join our team as the Senior Catering Manager! The Senior Catering Manager participates in all aspects of Sales operations, including but not limited to: developing/maintaining repeat client relations, event execution, maximization of market revenue, and generation of new accounts. The Senior Catering Manager role will focus primarily on securing business with the local and SMERF market. Key duties include generating leads, creating proposals, closing contracts, detailing Banquet Event Orders (BEOs), pre-/post-convention event operation, and attending local networking opportunities, all while meeting departmental revenue goals. Ideal candidate must have strong communication skills, independent problem-solving ability, intermediate Outlook/Word proficiency, with Monday-Friday availability (some occasional weekend availability where business demands). Ideal candidate has previous Sales experience in a hospitality and/or Food and Beverage setting. Salary information available upon experience Responsibilities: Sales & Business Development: Proactively solicit catering business, up-sell opportunities, develop accounts, and meet revenue goals. Client Management: Meet with clients to understand needs, plan menus, arrange tastings, draft contracts, and maintain satisfaction. Event Operations: Oversee event setup, service, and breakdown; detail Banquet Event Orders (BEOs); coordinate with kitchen, banquet, and other hotel departments. Team Leadership: Recruit, train, schedule, and mentor catering staff (coordinators, servers). Financial Management: Manage budgets, track expenses, process payments, and report on costs. Quality & Standards: Ensure adherence to hygiene, safety, and brand standards; resolve escalated issues. Qualifications: Experience: Previous experience in sales, catering, or hospitality management. Education: Hospitality, Business, or related degree often preferred. Skills: Excellent communication, interpersonal, organizational, problem-solving, and time management. Knowledge: Food & beverage, room setups, financial reporting, and relevant software. About Company Our lakeside hotel is located in Charlotte, NC, a half-mile from The University of North Carolina at Charlotte and steps from The Shoppes at University Place. PNC Music Pavilion and the Charlotte Motor Speedway are 10 minutes away. Features include a seasonal outdoor pool, patio seating with fire pits, a café serving Starbucks coffee, an on-site restaurant/bar, 20,000 square feet of meeting/event space, a 24-hour fitness center, and walking trails. Since 1987, Hilton Charlotte University Place has continued to welcome guests from all over the world for meetings, conventions, social gatherings, weddings, and more!

Morrison Healthcare **Morrison Healthcare** is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. **Job Summary** **Job Summary:** Working as a **Director of Dining Services** , you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: **Key Responsibilities:** + Maintain excellent relationships with customers, guests and client as well as other departments + Work with the Chef and management team in creating menus and providing top quality food + Oversee all P&L and budgeting as it pertains to the account + Roll out new culinary programs **Preferred Qualifications:** + BS, Hospitality or Culinary degree preferred + Three to five years of foodservice operation experience + High volume production and catering experience is essential + Previous experience managing a budget + Desire to learn and grow with a top notch foodservice company **Apply to Morrison Healthcare today!** _Morrison Healthcare is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Healthcare are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** or copy/paste the link below for paid time off benefits information. ***************************************************************************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Healthcare maintains a drug-free workplace.** **Req ID:** 1496139 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Director, Food and Beverage provides leadership for all food and beverage services across the CRVA venues, overseeing multi-venue teams, complex operating budgets and revenue-generating programs that support exceptional guest experiences. Job Responsibilities A. Essential Job Duties * Provides strategic leadership for all Food & Beverage operations across four venues, overseeing six operating budgets and all catering, banquets, culinary, concessions and related event services. * Establishes and maintains service, quality, safety and regulatory standards that ensure a consistently high-quality guest experience. * Provides financial oversight for Food & Beverage operations, including budgeting, forecasting, cost controls, procurement and long-range capital planning across multiple venues. * Identifies and implements revenue-generating strategies informed by industry trends and operational data. * Oversees Catering Sales, Banquets, Culinary, Concessions and NASCAR Hall of Fame Event Management functions, with responsibility for training, coaching, performance management and professional development in accordance with organizational policies and procedures. * Oversees proper cash handling procedures for all food and beverage operations. * Develops and maintains relationships with suppliers and negotiates contracts for products and services. * Champions sustainability initiatives within Food & Beverage operations, including responsible sourcing, waste reduction, and environmentally conscious practices aligned with organizational and community goals. * Establishes and maintains service, quality, safety and alcohol compliance standards across all Food & Beverage operations. * Fosters innovation and collaboration across the CRVA divisions and builds strategic partnerships with community-based organizations. * Champions the CRVA's Service Philosophy by fostering a collaborative, service-driven culture that delivers memorable guest experiences. * May perform other duties as required. B. Consistently deliver the best in customer service. By supporting the CRVA customer experience initiatives and decisions underscoring the Service Philosophy will champion the evolution and continuity of building and leading teams to work collaboratively across the organization and greater Charlotte community, to deliver memorable customer experiences. C. Champion CRVA's mission, vision and core values and comply with the organization's policies and procedures. Scope of Responsibility * This job is responsible for budgetary analysis, preparation, and review. * This job will have access to confidential data including wages and salaries, company records and/or minutes, customer quotes, product costs, and company plans, designs, and/or programs. Supervisory Responsibility * Provides leadership for a Food & Beverage workforce exceeding 400 employees across multiple venues, including seven direct reports. * Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including hiring, training, performance evaluation, corrective action and employee relations. Knowledge and Skill Requirements * Large-Scale F&B Operations: Deep understanding of managing food and beverage production and service in a convention center, arena, or public assembly facility setting, including concessions, banquets, and potentially multiple concessions/outlets. * Financial Management: Expertise in budgeting, forecasting sales, cost controls (food, beverage, and labor), inventory management, procurement, and analyzing P&L statements to maximize profitability. * Regulatory Compliance: Comprehensive knowledge of federal, state, and local health, safety, sanitation (HACCP), alcohol service (TIPS/TAM certification), and labor laws and regulations. * Menu & Culinary Trends: Knowledge of current culinary and beverage trends, menu engineering, recipe development, and presentation styles in collaboration with the Executive Chef. * Event Planning & Logistics: Expertise in planning, coordinating, and executing large-scale events, banquets, and special functions, often working from detailed Banquet Event Orders (B.E.O.s). * Vendor & Contract Management: Experience in negotiating contracts with vendors and suppliers, managing vendor relationships, and ensuring quality and cost-effectiveness in purchasing. * Technology Proficiency: Familiarity with Point-of-Sale (POS) systems, inventory management software, labor scheduling software, and standard MS Office Suite programs. Education and Experience * Bachelor's Degree (B. A.) or equivalent from four-year College or technical school; and ten plus years related experience and/or training; or equivalent combination of education and experience in a large convention center or hotel. Physical Demands * The employee must regularly lift and /or move up to 40 pounds. * Specific vision abilities required by this job include Close vision. While performing the duties of this Job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is frequently required to stand and walk. Work Environment * The noise level in the work environment is usually moderate. Travel Required * Ability to obtain and maintain a valid North Carolina driver's license and reliable transportation, with flexibility to travel regularly between CRVA venues and off-site locations. What We Offer * Education Reimbursement * Comprehensive medical, dental, and vision coverage, plus other great benefits. * 457 Plan * NC Retirement System plan * CRVA University * Employee Assistance Programs * Employee 1st Culture * CORE Values To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Our "employee first" culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

Restaurant Catering Manager Position Available - South Florida- Summer North Carolina-Spring Southern California-Winter/Spring/Summer We are looking for a Catering Manager to lead a team of kitchen and wait staff and make sure they deliver excellent customer service. Looking for creative, hardworking, resourceful, and entrepreneurial applicants To expand catering program To sell catering within the inland empire and specifically Rancho, Chino, and Walnut Catering Manager responsibilities include planning food and beverage menus, scheduling shifts and coordinating food preparation and serving during events. To be successful in this role, you should have work experience in catering or hospitality and solid organizational abilities. Ultimately, you will ensure that we run efficient catering facilities and help increase our clientele. A Catering Manager is a professional who is responsible for monitoring the quality of food and service at their outlets. They ensure that all operations run smoothly, from cooking to serving customers, in order to achieve peak performance every day. Responsibilities:· Gather customer requirements (like number of guests and event dates)· Plan food and beverage menus considering clients' preferences and special requests (for example healthy meals for children)· Determine requirements in ingredients and set portions.· Schedule staff shifts.· Train and manage wait staff and kitchen personnel.· Oversee food prep and customer service.· Report on expenses.· Manage stock and place orders as needed.· Ensure compliance with health and safety regulations.· Arrange food tastings with potential customers.· Requirements and skills.· Work experience as a Catering Manager, Restaurant Manager or similar role· Understanding of food hygiene.· Hands-on experience with creating menus from scratch.· Excellent organizational and time-management skills· Customer service attitude.· Ability to remain calm and make quick decisions under stressful circumstances.· Flexibility to work during weekends and holidays.· Certification in hospitality or culinary management is a plus.· Requires use of technology Requirements:· High school diploma or GED · Previous supervisory experience in the hospitality industry · Strong multi-tasking skills· The physical ability to remain standing for long periods of time.· Exceptional organizational, communication, and customer service skills· Strong administrative skills Objective : We are looking for a versatile and well-organized catering manager to oversee our event catering services. As a catering manager, you will finalize sales contracts and ensure that catering order forms reflect customer requirements. Your duties will include planning menus, organizing venues and equipment, and hiring catering staff. To be successful as a catering manager, you should possess extensive experience in event catering and delivering cost-effective services. Top-notch catering managers build good relationships with customers and exceed expectations. The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

Join the Hickory Tavern Team - Where Great Food, Sports, and Community Come Together At Hickory Tavern, we're more than just a restaurant, we're a neighborhood gathering spot where guests come to enjoy craveable food, cold drinks, and the excitement of game day. Since 1997, we've been the Carolinas' go-to destination for families, friends, and sports fans alike. Whether you're looking for a part-time gig or a long-term career, we offer a fun, supportive environment where you can grow, connect, and truly make an impact. Come as you are, we're made for everyone. Summary The Assistant Manager is responsible for assisting the General Manager of the restaurant in establishing and maintaining customer service. The position is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising, inventory control and genuine heartfelt hospitality. Must be flexible to work varying hours and shifts, including early mornings, late nights, weekends, and holidays. Essential Functions · Coordinates efforts between the front of the house and the back of the house. · Coaches, counsels and discipline employees on performance, service and attendance issues. · Ensures that each customer receives outstanding service by providing a customer friendly environment which includes greeting and acknowledging every customer, maintaining outstanding standards, solid product knowledge and all other components of customer service. Report on any customer complaints to the General Manager as well as the District Manager. · Maintains all merchandising standards, display presentation, signing standards and monitor inventory levels. · Plans and assigns daily goals, tasks and assignments. Assure proper completion through follow-up. · Maintains adherence to all Company policies and procedures. · Manages all accounting tasks including management of funds (count drawer in the morning, take deposits to the bank, take cash out from servers, balance funds at closing), receiving (check in shipments and put away), inventory (place orders) and payroll (figure labor yield and percentage and communicate such to the District Manager). · Any other duties assigned by the General Manager. · Report to required meetings. Requirements Qualifications · 2-4 years in the hospitality or restaurant industry, including 1-2 years in a supervisory or management role, with a proven ability to lead teams, develop talent, and drive performance. · Deep understanding of daily restaurant operations. Scheduling, labor and inventory management, budgeting, guest relations, and adherence to food safety and HR standards. · Proficient in POS systems, Microsoft Office (Excel, Outlook), and cloud-based tools; ServSafe Certification or equivalent food safety training required or must be obtained.

Please click here to review our Applicant Privacy Policy. SET THE COURSE The Marlin Bar Assistant Manager is responsible for restaurant operations and to ensure the Marlin Bar restaurant team delivers exceptional service experiences to our Guests while exhibiting Tommy Bahama Core Values, and Hospitality Standards. BE THE ISLAND GUIDE Assists in creating a learning and nurturing environment for all Marlin Bar Team Members that promotes sales and service success, and internal career growth. Assist the Marlin Bar Manager to develop and implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team. Maintain appropriate staff levels. Hire qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job. Practice proactive performance management in partnership with the Regional Manager (and HR when necessary) to ensure adherence to employment policies and procedures. In partnership with the Marlin Bar Manager, assist employees with career development strategies to improve employee retention and build bench strength. Manage individual restaurant expenses ensuring budgetary compliance. Ensure consistent execution of Company policies and procedures. Develop/streamline Marlin Bar processes in partnership with the Marlin Bar Manager. Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential. Ensure employee appearance appropriately reflects the Tommy Bahama brand image. Manage upkeep of kitchen, bar, and Marlin Bar exterior in partnership with the Marlin Bar Manager, and Marlin Bar Store Manager Responsible for embracing, articulating, and reflecting on the Tommy Bahama Culture. Influence the team to embrace, articulate, and reflect the Tommy Bahama Values. Demonstrate the Tommy Bahama Core Values in all business decisions and actions. Commit to maintain the culture through the evolution of the business. Be receptive to feedback and coaching. Possess complete knowledge and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation. Possess complete knowledge, application, and enforcement of all Hospitality Standards. Ability to interact with the guest and cultivate authentic relationships in the community. Practice proper cash handling and proper operation of the point-of-sale system. Be proficient in food handling, safety and sanitation guidelines. Other duties as assigned. ESSENTIALS FOR LIFE IN PARADISE High School diploma or GED required. Must be 18 years of age or older. Generally, 3 years of Food and Beverage experience with some leadership experienced preferred. Must have current food handler's card and alcohol service certification as required by federal/state/local law. Familiarity with Open Table reservation systems preferred. Ability to work schedule shifts determined by business needs which may include nights, weekends and holidays. Basic math skills. Computer (Microsoft Office) skills. ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Climbing ladders - occasionally Routine standing for duration of shift (up to 8 hours) Possible Travel for training and assisting at other Tommy Bahama locations Ability to work varied hours and days including nights, weekends and holidays as needed Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Full Time Fresh Foods Manager(Job Number: 2601348) Full-time Description SUMMARY. Primary responsibility is to Take Excellent Care of Our Customers by satisfying each customer's needs, exceeding their expectations, and making every shopping visit a pleasant and satisfying experience. This requires a defined level of management skills, product knowledge, sales ability, customer relations skills, and cooperation with fellow associates. The Fresh Foods Department will carry a wide offering of the meats, cheeses, breads, pastries, and other items. Some amenities that will be available in this full-scale Fresh Foods Department include chef, sushi, salad/olive bar, and extended variety of food products. Manage and supervise up to 40 associates in the Fresh Foods Department. Is responsible for with the overall direction, coordination, and evaluation of this department. Carry out supervisory responsibilities in accordance with Harris Teeter's policies and standards. Responsibilities may include: performing the duties of baker/fryer, cake decorator, Fresh Foods clerks; and chef; interviewing and training associates; planning, assigning, and directing work; assist in appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Customers are among Harris Teeter's most valuable assets. Every associate represents Harris Teeter to our customers and the public. The way associates perform their jobs presents an image of the entire Company. Customers judge Harris Teeter by how they are treated each time they have contact with an associate. Therefore, one of the top business priorities is to assist any customer or potential customer. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to customers. Harris Teeter will provide training to all associates who have extensive customer contact. If a customer wishes to make a specific comment or complaint that you cannot resolve, you are required to direct that person to the department manager or manager-on-duty for appropriate action. Remember that all contacts with the public in person, over the telephone, and through any communication reflect not only on an individual associate but on Harris Teeter as a whole. Positive customer relations will not only enhance the public's image of Harris Teeter but also pay off in greater customer loyalty and increased sales and profit. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following. Your primary job function is to personally perform the first set of functions while ensuring that all Customer Service associates also perform them. Additional essential job functions are listed under SUPERVISORY JOB FUNCTIONS. CUSTOMER SERVICE. Initiate interaction with customers on the sales floor. Ask the customers questions regarding their shopping needs. Follow through on customer requests. If you cannot say “yes” to a customer's request, bring in the manager-on-duty. Never be rude to a customer under any circumstance. Never turn down business. Communicate with customers and fellow associates regarding current promotions, marketing campaigns, and essential products. Inform management of the lack of advertised items and/or samples, incorrect prices, missing signs, departmental changes, and/or other situations as appropriate. Reflect an appropriate business image to customers and visitors. How you dress, your grooming and personal cleanliness standards all contribute to that image and also to the morale of your fellow associates. During business hours or whenever representing Harris Teeter, you are expected to present a clean, neat, and tasteful appearance. You are required to always dress and groom yourself according to our Company policy that reflects accepted conservative norms. Be reliable and punctual by reporting for work on time and as scheduled. When you are absent or late, it places a burden on other associates and can impact productivity and service. In the rare instances when you cannot avoid being late or are unable to work as scheduled, notify your supervisor or Manager-on-duty two (2) hours in advance of your scheduled start time so that appropriate arrangements can be made. Obtains or prepares food items requested by customers at counter by performing the following duties. Fills customer order by obtaining items from shelves, freezers, coolers, bins, tables, or containers. Cuts delicatessen meats and cheeses with slicing machine, knives, or other cutters. Weighs and wraps sliced foods. Bags or wraps purchases for customer and affixes sticker showing price and weight. Neatly decorate cakes and create party trays according to standards and customers' requests. Bake, fry, broil, and/or roast poultry, pork, beef and/or other meats according to standards. Answer telephones by saying “Harris Teeter [store name], this is [name], may I help you?” and provide requested information in a polite and professional manner. Respond back to people on “hold” in a timely manner. Keep Our Shelves Properly Stocked. Check merchandising displays regularly to ensure the availability of advertised items and/or samples. Understand the overall Fresh Foods Department's operation. Adapt to various situations and adjust to shifting priorities. Be flexible and able to perform multiple tasks. Provide assistance to fellow associates to complete daily tasks and other duties as assigned. Balance taking direction with taking initiative and demonstrate the flexibility required to accomplish the duties of the entire store. Assist Store Management in the operation of the store and perform management duties in store management's absence. Keep Our Stores Clean. Comply with Health Department requirements and follow Harris Teeter sanitation procedures. Keep work area clean at all times. Follow all safety regulations and help keep the store free of dangerous situations. Immediately inform store management of all accidents and/or safety hazards. Record accidents and safety hazards in the designated log. Ensure that chemicals are handled, mixed, and applied according to directions and in compliance to the Hazard Communication Program Manual. Establish a working and shopping environment of trust, respect, and integrity. Maintain professional appearance and behavior. Take Excellent Care of Your Fellow Associates. Be a team player. Support and assist your fellow associates without complaint. Be open to new ideas and opportunities. Follow through with any special requests or recommendations from management. Comply with Company standards, policies, and procedures. Perform essential job functions throughout scheduled hours. SUPERVISORY JOB FUNCTIONS Manage the department as to maximize gross profit and minimize operating expenses. Be knowledgeable of department and store sales and profit objectives. Review and analyze all financial reports and data. Make timely and effective decisions based on this analysis. Forecast sales and sales per labor hour for upcoming week and effectively schedule associates. Assign duties to associates. Monitor and analyze sales and labor hours used on a daily and weekly basis. Make timely and effective decisions based on this analysis. Perform duties of all direct reports when appropriate. Maintain overall department conditions to meet Harris Teeter Standards. Order product to minimize out-of-stocks and maintain designated inventory levels. Listen to both customer and associate complaints and resolve problems to restore and promote good public relations. Ensure that the Fresh Foods department's inventory levels support the customers' requests for all ad and standard products. Correctly conduct period inventories according to established procedures. Promote the efficient operations of the store following the procedures detailed in Harris Teeter's Standards manual. Record and follow up on any in-store maintenance. Ensure that situations are resolved and not recurring problems. Execute approved department opening and closing procedures and ensuring that all operational standards are met. Recruit, interview, and hire competent associates to maintain proper staffing levels for the department. Ensure all associates receive appropriate break and meal periods. Ensure new Fresh Foods associates are properly oriented to your department and understand their benefits package. Professionally communicate expectations to associates and ensure they are properly trained to perform their jobs. Encourage and make time for cross training. Maintain integrity in the Job Posting system by following the policy and by ensuring that all new associates are aware of the process. Develop future Fresh Foods (assistant) department managers. Convey timely information to the associates regarding current promotions and marketing campaigns. Explain to associates why changes were made in operating procedures. Have a working knowledge of the mission and goals of your department, your store, and your Company. Discuss these with your associates on a daily basis. Keep your promises to customers and fellow associates. Respond to questions in a timely and proper manner. Ask for the opinion and suggestions of your associates where appropriate. Encourage associates to make suggestions for process improvements. Ensure they receive recognition for their ideas. Recognize exemplary job performance. Acknowledge positive job performance daily. Fairly evaluate associates' performance on their evaluations. Address performance problems or record associates' out of the ordinary behavior when it occurs, using the Constructive Advice forms. Discuss behavior and possible corrective action with associates to create an action plan according to prescribed procedure. Sign off on the documents with those associates involved and submit to regional staff for review. Qualifications QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SUPERVISORY SKILLS Commitment to unparalleled customer service; excellent communication and interpersonal skills; willingness and desire to advance stores current position in the community through involvement in local activities; willingness to participate in training and team orientation and to work with the team to increase customer satisfaction and sales; flexible enough to manage multiple tasks; work effectively under pressure and with distractions; demonstrate patience when interacting with associates and customers. EDUCATION AND/OR EXPERIENCE. High school diploma or general education degree (GED); or one to three year's related experience and/or training; or equivalent combination of education and experience. PERSONAL SKILLS Commitment to unparalleled customer service. Excellent communication and interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, TRAINING Complete Company's training including but not limited to new hire orientation, customer service network, safety, food safety, and department manager training. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Repetition Weight Frequently - near constant work Up to 15 lbs Intermittently - up to several times an hour Up to 75 lbs Occasionally - up to several times a shift Up to 100 lbs The National Institute of Occupational Safety and Health (NIOSH) has published guidelines for safe lifting. Based on those, Harris Teeter requires our associates to obtain assistance from a second associate ("team lifting") when lifting any case or object weighing 50lbs or greater. Harris Teeter also recognizes that some associates may need to obtain assistance with weights under 50lbs and encourages team lifts for any weight that an associate feels uncomfortable lifting by themselves. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must frequently lift and/or move up to 15 pounds, intermittently lift and/or move up to 75 pounds, occasionally lift and/or move up to 100 pounds, and reach from 6-72 inches. Specific vision abilities required by this job include close vision, plus color and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is frequently exposed to wet and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate. COMPENTENCIES. To perform the job successfully, an individual is required to demonstrate the following competencies: Analytical - Collects and researches data; Uses intuition and experience to complement data. Design - Generates creative solutions; Translates concepts and information into images; Uses feedback to modify designs; Demonstrates attention to detail. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. Project Management - Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities. Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments. Interpersonal Skills - Is never rude; Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. Oral Communication - Speaks English clearly and persuasively in positive, negative, and in emergency or other situations in which individuals must speak a common language to promote safety; Listens and gets clarification; Responds appropriately to questions; Demonstrates group presentation skills; Participates in meetings. Written Communication - Writes clearly and informatively in English; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret English-written information. Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Visionary Leadership - Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates. Change Management - Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results. Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results. Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others. Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self-available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills. Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness. Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition. Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources. Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce. Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities. Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions. Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed. Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention. Primary Location NC-CONCORD-STORE 202 - CONCORD-DAVIDSON CORNERSJob Fresh Foods / Deli / BakeryJob Posting Jan 16, 2026, 1:22:25 PM-Jan 24, 2026, 4:59:00 AM

The Assistant Café Leader supports the Café Leader in delivering exceptional guest experiences, leading daily operations, and developing a high-performing team. This role combines strong service leadership with operational know-how, ensuring the café runs smoothly, efficiently, and in alignment with Life Time's hospitality standards. From coaching team members to ensuring food quality and safety, the Assistant Café Leader sets the tone for service excellence while supporting business goals. Job Duties and Responsibilities Leads day-to-day café operations with a focus on hospitality, service standards, and shift execution Coaches, trains, and motivates team members to deliver exceptional guest experiences and meet performance expectations Partners with the Café Leader to manage labor, food costs, inventory, and overall financial performance Supports hiring, onboarding, and ongoing development of team members to create a strong, service-focused café culture Ensures all food safety, cleanliness, and Life Time brand standards are upheld on every shift Position Requirements Strong passion for hospitality, guest engagement, and team leadership Ability to lead by example and coach others in a fast-paced café environment Experience working with POS systems, food handling, and inventory processes Ability to lift up to 20 lbs repeatedly and perform physical tasks throughout shifts Strong communication and organizational skills Education: High School Graduate or equivalent Years of Experience: 1-2 years of leadership experience in a fast-casual or café setting Licenses / Certifications / Registrations: ServSafe Manager certification or equivalent ServSafe Alcohol Safety or equivalent (if applicable) CPR/AED certification Preferred Requirements College degree in business, culinary arts, hospitality, or related field Knowledge of food costing, scheduling, and basic profit & loss analysis Experience leading team culture and driving sales through service Ability to develop and implement service recovery or upselling strategies Passion for creating a desirable, guest-centric café environment Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Avid-Amusement Park | 154 Springhill Farm Rd. Fort Mill, SC 29715 Join Maya Hotels and Take the Next Step in Your Career! Are you a hardworking and customer-focused leader with a passion for hospitality and operational excellence? At Maya Hotels, we are seeking an Assistant General Manager to support the General Manager in overseeing hotel operations, maximizing guest satisfaction, and providing financial success. If you thrive in a fast-paced environment and excel at team leadership, strategic planning and enjoy working with top hospitality brands, this is the opportunity for you! Why Join Maya Hotels? Maya Hotels is a leading name in the hospitality industry, dedicated to providing exceptional guest experience. We are proud to represent multiple outstanding brands including Holiday Inn Express, Candlewood Suites, Avid Hotel, Tru, Hilton Garden Inn, Hampton Inn and Aloft. Our commitment to excellence, coupled with our friendly and welcoming atmosphere, sets us apart in the market. Learn more about us at ******************* What We Offer: Medical, Dental and Vision Insurance. 100% Employer Paid Life Insurance. Voluntary Life and AD&D, STD, Accident and Critical Illness Insurance. Retirement Savings: 401K with Employer Contribution. Employee Perks: Employee Referral Program, hotel discounts, and more! Work-Life Balance: Paid Time Off (PTO). Competitive salary and performance-based bonuses. Career growth opportunities within the Maya Hotels family. A supportive and friendly work environment. The chance to work with ten well-respected hotel brands. : Essential Duties and Responsibilities: Financial Leadership: Assist the General Manager in developing, implementing, and monitoring financial and operational plans to maximize profitability. Make recommendations for capital improvements to enhance the hotel's assets and brand loyalty. Team Development & Leadership: Plan, assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to improve performance and recognize achievements. Educate, train, and motivate staff, ensuring they have the market knowledge, tools, and resources to succeed. Oversee salary recommendations, disciplinary actions, and staffing decisions in compliance with company policies. Foster teamwork and quality service through effective communication with department heads. Lead by example and demonstrate Maya Hotels' core values. Guest Experience: Interact with guests, clients, and key stakeholders, including travel industry representatives, local community leaders, and government officials. Ensure the highest level of guest satisfaction by maintaining quality service standards and amenities. Operational Excellence & Responsible Business Practices: Ensure a safe and secure environment for guests, team members, and hotel assets in compliance with company and regulatory policies. Serve as a public relations representative, promoting the hotel and brand within the local community. Drive team engagement in community activities, business partnerships, and sustainability initiatives. Develop and implement environmentally conscious action plans to reduce the hotel's carbon footprint. Maintain a safe working environment, including hazard prevention, proper chemical use, and injury prevention. Support and promote hotel recycling and sustainability programs. Education, Skills and Abilities: Education: Bachelor's degree in hospitality management, Business, or a related field preferred. Experience: 2+ years of hotel management or supervisory experience; experience with Hilton, IHG, or Marriott brands is a plus. Leadership & People Management: Proven ability to motivate, train, and lead a successful hospitality team. Financial Acumen: Strong budgeting, forecasting, and revenue management skills. Guest Relations: Passion for enhancing guest experiences and maintaining high service standards. Problem-Solving & Decision-Making: Ability to remain calm under pressure and resolve challenges efficiently. Community Engagement: Strong ability to represent the hotel in the local market and foster partnerships. Flexibility: Willingness to work varied schedules, including evenings, weekends, and holidays as needed. Physical Requirements: Ability to stand and walk for extended periods during hotel inspections and guest interactions. Ability to lift and carry up to 25 lbs. occasionally (e.g., reports, supplies). Frequent bending, reaching, and handling office equipment. Comfortable working in a fast-paced hospitality environment with changing demands. Ready to Join the Team? Apply today by submitting your resume detailing your relevant experience to show us why you're the perfect fit for Maya Hotels. We look forward to welcoming you to the Maya Hotels Family! 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 others job related duties assigned by their supervisor. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Qualified individuals with disabilities who require reasonable accommodation to perform the essential functions of the job should contact the Human Resources department.

As the team at Zaxbys expands, we're saving a seat for you! To our guests, Zaxbys is more than just a place to eat - it's a place to have fun, spend time with friends, and enjoy great food. To our team members, Zaxbys is an indescribably great place to work! General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale. You will execute and assist in the development of action plans according to company goals and objectives. You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld. Why work at Zax? COMPETITIVE PAY BONUS POTENTIAL (Paid Quarterly): Up to 24% of Annual Salary FREE Meals Paid Time Off Paid Holidays Employee Referral Program Opportunities to Advance Benefits Medical Insurance HSA Option Available Dental Insurance Vision Insurance Short-Term Disability Long-Term Disability Employer Paid Life Insurance 401(k) With Employer Match 100% match of first 3% contribution + 50% match of next 2% contribution Additional eligibility requirements Duties and Responsibilities Complete all training requirements including: Zaxbys General Manager Development Plan and Operations Excellence Capstone Class Food Safety Certification and Manager Certification Any additional training required by Zax LLC Ensure that the restaurant delivers great experiences to guests Maintain appropriate staffing levels by sourcing, interviewing, hiring, retaining, and recognizing top performers Ensure team members receive proper training including ongoing mentoring, coaching, and development while holding team members accountable for their performance Ensure effective work schedules are created timely and appropriately to drive sales and control labor costs Plan and delegate shift assignments including communicating expectations and adjusting as needed Ensure service, product quality, and cleanliness standards are consistently upheld Create and maintain a positive culture and healthy team morale by providing guidance and leadership while being an example and role model for the team Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld Strive to increase sales by building community relationships and providing outstanding product and service Control costs and losses and strive to improve at every opportunity by maintaining operational standards, and ensuring compliance with all Zaxbys Franchising LLC and Zax LLC guidelines, policies, and procedures Complete performance reviews for crew members and assist with performance reviews for managers Maintain compliance with Zaxbys Franchising LLC, Zax LLC, federal, state, and local laws, guidelines, policies, and procedures Utilize management tools and keep neat, accurate, and current records Review performance metrics daily and develop action plans to enhance the execution of systems and processes to improve profitability, sales, and guest experience Other responsibilities Handle and report guest and team member complaints/concerns/injuries timely and in a friendly and respectful manner Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description Ensure the team works safely and follows all safety guidelines and procedures Escalate concerns to your supervisor when appropriate All other duties necessary to ensure restaurant operations function properly Job Qualifications The following requirements must be met in order to qualify for this position. Must be 21 years of age or older Must have a valid driver's license, vehicle insurance, and reliable transportation Open availability and the ability to work a minimum of 5 days and 48 hours per week Ability to work a flexible schedule including days, nights, weekends, and holidays Successful completion of background check and motor vehicle report Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others Required minimum education: High school diploma or equivalent and some college preferred 3-5 years management experience required Restaurant management experience preferred Capability Requirements The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered. Sit, stand, and walk continuously Occasionally stoop, bend, crouch, or climb, including the use of ladders Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead Continuous use of hands and wrists for grasping and fine manipulation Communicate proficiently through speech, reading, and writing Maintain effective audio-visual discrimination and perception to observe and respond to the environment Work in an environment that features hot and cold temperature variations and exposure to food allergens Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment