Restaurant manager jobs in Delaware

STATEMENT OF JOB: The Dining Services Director supervises all aspects of food service for the community, including hiring, training, supervising and evaluating staff. Maintains cleanliness of the kitchen, dining and storage areas and ensures equipment is clean and in good working order. The DSD receives consultation from a Registered Dietician. Responsibilities include but are not limited to: Policy/Procedures/Administration: Develops and maintains a working knowledge of all policies and procedures pertaining to the position, the department, and the personnel Must maintain a knowledge of current and updated health laws and regulations pertaining to city/county and state codes Directs and assists in the preparation and serving of meals to residents, employees, and guests Hires, trains, and supervises dining services staff to ensure proper preparation of food in compliance with policies and to ensure proper storage and handling of raw food and supplies Prepares monthly menus suitable to the dietary needs of the residents. Ensures the menus are followed and food is prepared and served in accordance with proper sanitation procedures and standards Ensures that meals are served on schedule and that there is no more than a fourteen (14) hour span between the end of the evening meal and the beginning of breakfast Ensures an evening snack of nutritional value is available to residents who desire the same Maintains copies of menus, as served for at least three (3) months Ensures that the food service area and all equipment exceeds sanitation requirements set forth by federal, state and local health regulations and meets the community standards Orders all raw food, supplies and equipment through approved vendors and keeps an accurate inventory Able to maintain quality standards and stay within budget for food, supplies, and labor hours Understands personnel policies and manages the food service department accordingly Controls food portions served and observes amounts consumed Prepares and posts menus in the kitchen Develops and maintains a preventative maintenance program for dining services equipment with the assistance of the Maintenance Supervisor Attends all required staff meetings and in-services Performs all duties as assigned

At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Christiana Delaware - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company. Salary Description $70,000 - 80,000 based on experience

Job Details 034798 - Harrington - Harrington, DE Associate Restaurant ManagerDescription The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include: Driving excellence in customer service Maintaining company standards in product and facility specifications Supervising food handling procedures and operational processes Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards. Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. Tracks, analyzes and resolves sources of customer complaints. Ensure that food safety standards are met. Financial Develops and drives restaurant annual operating plan. Analyzes sales, labor, inventory and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. Develops store CAPEX requests and is the principle interface with all vendors. Operations Ensures that facilities and equipment are maintained to Company standards. Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. Oversees development and revision of weekly management and crew schedules. Human Resources Directs all restaurant level HR activity including: Personal accountability for crew hiring decisions Learning Zone planning and execution Performance management Compensation Employee relations issues up to and including termination Provides hands-on training for management staff in advanced Learning Zone modules and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. Develops and monitors staffing plans and directs crew sourcing activities. Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations. Success Measures Achievement of restaurant annual operating plan Margin improvement over previous year sales growth Weekly/Period restaurant performance in sales, labor, and COGS PRC results and DISSAT scores Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensure time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrated ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Restaurant Assistant Manager Fast Casual BBQ Restaurant Salary up to $65k, Based on Experience Spend holidays with your family! Our company is searching for an organized Assistant Manager who can lead a team of professionals to success! If this sounds like the career you are looking for, apply today as an Assistant Manager at our new location in Dover, DE. We went on a mission across the United States to find the best flavors of BBQ and make them our own. We have grown to have over 90 locations in 17 states. at each of them, we provide the best southern BBQ. As the Assistant Manager, you will need to make sure all products are at peak freshness. To be our Assistant Manager, you will also need to stay organized and provide your culinary team with the tools to be successful. We are proud to hire veterans to be a part of our team. We like to give back to our military, and first responders so portions of our daily profits go back into charities supporting their causes. We provide catering services with multiple BBQ choices to choose from. If this sounds like the career you have always wanted, Apply Today for our new location in Dover, DE Title of Position: Assistant Manager Job Description: The Assistant Manager will ensure 100% concurrence with all company policies and procedures, will make suggestions regarding development, promotion and disciplinary measures affecting team members, and will make hiring and termination recommendations to the General Manager. The Assistant Manager will ensure food safety and sanitation, will observe food and beverage quality and execution, and will perform Quarterly Food Reviews. The Assistant Manager will perform weekly inventories to make certain proper levels are stocked and to evaluate ordering patterns and changes, will create and receive orders of food and beverages, and will observe and validate daily prep production. Benefits: Competitive Pay Growth Opportunities Passionate Culture Work/ Life Balance Schedule Flexibility Closed New Year's Day, Easter, Memorial Day, July 4th, Labor Day, Thanksgiving, Christmas Qualifications Manager should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer service and satisfaction is a requirement for the Assistant Manager The Assistant Manager must be proficient in achieving solid financial results A true desire to mentor and develop others is a trait the Assistant Manager must possess High-volume experience of 2+ years as a Assistant Manager is a must for this position Apply Now - Assistant Manager for location in Dover, DE E-mail your resume to *************************

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Company parties Competitive salary Dental insurance Flexible schedule Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Nudy's Cafes is a multi-location restaurant company that has been family owned & operated since opening our first location in 1979. The customer journey is our key to success. Nudy's Cafe is the go-to casual breakfast & lunch location that provides quick, reasonably priced & freshly prepared meals in a family friendly environment. We currently operate in 15 locations across Chester, Montgomery, and Delaware Counties with our newest location opening soon in Wayne, Pa. We anticipate future growth throughout local markets as we continue the search for additional locations. We are actively recruiting for full-time Restaurant Managers to lead and manage locations. In this role, you will be responsible for delivering a high-quality detailed customer experience. In addition, you will directly manage and motivate a staff to provide the Nudy's Promise to each and every guest. You will ensure efficient restaurant operations, manage productivity, quality & customer service standards all while working with a great team! Duties within this position include the following: Coordinate daily restaurant operations. Understand and deliver on the Customer Journey Deliver superior service & maximize customer satisfaction. Respond swiftly & accurately to customer concerns. Regularly review product quality Organize and supervise shifts (7 Shifts system experience preferred) Continuously manage, coach and train employees and peers with a passion for service in mind Ensure that Nudy's brand is represented consistently. Train new & current employees on proper customer service practices & side work schedules. Accountability for taking initiative, being people focused and result oriented. Requirements: The ideal candidate will have a minimum of 1 years restaurant management & operations experience. A degree in Business Administration, or Hospitality management is preferred. Proven ability to lead, motivate, and coach teams. Preferably have extensive food knowledge, with the ability to successfully answer customer questions. ServSafe Certified or ability to obtain certification within 30 days of employment. Consistent Line Check submissions Ability to interpret restaurant operations data from reports and effectively use this information to inspire positive change. Open Availability (Any day of the week between 6:30am and 4:30pm) Access to a vehicle during working hours Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods standing and walking. Ability to lift, stoop, bend, or twist and repeat the same movements. Use their hands to handle, control, or feel objects, tools, or controls. Must be able to lift 25 pounds at times. Benefits: Industry leading work life balance Growth Opportunities Company Subsidized Medical Benefits Dental Benefits Paid Vacation Sick Days Bereavement Leave Day Shift Only Shift Meal Annual Bonus potential up to $5,000. Join us to deliver the Nudy's Promise that our community has been enjoying for decades! Nudy's Cafe Promise: I'm honored to be part of the community and welcome you and your family to Nudy's Cafe. We are dedicated to providing a handcrafted, neighborhood dining experience. Thank you for choosing us. Our promise is to make you feel welcome, nourished and excited about coming back because of our excellent service and freshly made great food. I take my promise very seriously, as I learned the business from my father's restaurant in Villanova, Pa at 12 years old and have owned and been operating my own restaurant Nudy's Cafe since 1979. This is the only business I've ever known. It's literally in my blood, and I still have the same love and passion for making people feel as special as I watched my father do as a young boy. I promise! - Ray Nudy

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Job Details 037077 - Cheswold - Dover, DE Associate Restaurant ManagerDescription The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include: Driving excellence in customer service Maintaining company standards in product and facility specifications Supervising food handling procedures and operational processes Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards. Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. Tracks, analyzes and resolves sources of customer complaints. Ensure that food safety standards are met. Financial Develops and drives restaurant annual operating plan. Analyzes sales, labor, inventory and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. Develops store CAPEX requests and is the principle interface with all vendors. Operations Ensures that facilities and equipment are maintained to Company standards. Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. Oversees development and revision of weekly management and crew schedules. Human Resources Directs all restaurant level HR activity including: Personal accountability for crew hiring decisions Learning Zone planning and execution Performance management Compensation Employee relations issues up to and including termination Provides hands-on training for management staff in advanced Learning Zone modules and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. Develops and monitors staffing plans and directs crew sourcing activities. Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations. Success Measures Achievement of restaurant annual operating plan Margin improvement over previous year sales growth Weekly/Period restaurant performance in sales, labor, and COGS PRC results and DISSAT scores Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensure time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrated ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Christiana Delaware - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements: Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company.

Job DescriptionBenefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today!

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year Ashby Hospitality Group started as a single restaurant, Mcglynns Pub Polly Drummond, over 35 years ago by Founder Robert Ashby and his wife Sandy. Today, the Ashby Hospitality Group consists of 7 restaurants and over 400 employees, with Bob Ashby's son, Marc Ashby and long-time employee Jeremy Hughes now at the helm" Ashby Hospitality Group has a long and enviable history within the communities that we serve. We have worked tirelessly to bring neighbors together to enjoy fresh, delicious meals, well-crafted drinks, comfort food as well as the newest trends. Our servers and bartenders are trained to be warm and friendly which greatly adds to your overall dining experience. They understand the importance of working together towards one common goal- to make our guests feel welcomed and that their day was made better by a visit to one of our restaurants. Ashby Hospitality Group got its beginnings in 1983 when Bob Ashby, along with his wife, Sandy, opened their first restaurant in the Pike Creek area of northern Delaware. It was the original McGlynns Pub in the Polly Drummond Shopping Center and it quickly became a favorite neighborhood spot. Three other McGlynns Pubs followed - one in Peoples Plaza in Bear (1998), a location on the banks of beautiful Silver Lake in Dover (2008), and finally building our newest McGlynns location in Barley Mill Plaza in Greenville (2023). The emphasis continues to be on great food made with quality ingredients, friendly and knowledgeable staff, and an atmosphere of fun, casual dining where " everybody knows your name." Among the numerous awards bestowed upon us throughout our over 40 years in business, the one that we are most proud of is Favorite Neighborhood Restaurant. The historic Deer Park Tavern has been an iconic landmark in downtown Newark since 1851. Bob purchased the building that is on the National Register of Historic Places in 2001 and set about returning to its former glory. It took 6 months of extensive renovations to restore the building to the way it looked in 1914. It was a huge undertaking and it proudly stands today as the "Gem of Main Street." It continues to be a meeting place for locals, sports teams, professors, students and residents as it is located in the heart of the University of Delaware campus. In 2011, another historic property got the attention of Bob Ashby. The Historic Odessa Foundation, in partnership with Ashby Hospitality Group, reopened Cantwell's Tavern in the center of Odessa, a town dedicated solely to the accurate preservation of the buildings and properties in this tiny area. The former hotel is now a charming restaurant where locals gather and visitors can rest their feet after a day of touring. As 2017 began, Ashby Hospitality Group will see changes as Marc Ashby and long time employee, Jeremy Hughes, take over the business. The same attention to detail and customer satisfaction will be the driving forces of every decision. We will continue to give back to the communities that have made us successful and hope to earn your continued patronage as AHG sets out with new ideas and fresh concepts for your dining pleasure. We look forward to seeing you soon!

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year The Deer Park Tavern has been a Landmark in Newark since 1851. Originally, the St. Patrick's Inn had stood in its place since 1747. Among the many travelers that used the Inn as a resting place were Charles Mason and Jeremiah Dixon. With their team of surveyors, the boundary between Pennsylvania and Maryland was established and became famous as a line of demarcation between free and slave states. During the American Revolution, soldiers stayed at the St. Patrick's Inn and it is stated that George Washington spent a night. On December 23, 1843, Edgar Allan Poe lectured at the Newark Academy. As he was attempting to descend from a carriage at the Inn, he was reputed to have fallen in the mud and was so upset that he put a curse on the building. "A curse upon this place! All who enter shall have to return!" Patrons found this so amusing that they carried Poe into the tavern with a hero's welcome. When the Inn, a three-story log cabin, burned to the ground, the present brick building, known as The Deer Park, was erected in 1851 using materials found locally in the Newark area. By 1874, the owner had developed the business into one of the finest hotels on the East Coast. Over the next century and a half, the building was also used as a woman's seminary, a place for fraternity and political meetings, a polling location, housed a barbershop and a ballroom. There are stories that it may have been a stop in the Underground Railroad for slaves seeking freedom. Over the years, the Deer Park has changed owners and its appearance. One thing that has never changed is the welcoming atmosphere extended to all guests. The Ashby Hospitality Group is very aware of their responsibility in preserving the traditions of the Deer Park by continuing to serve great food and drinks with good fellowship and cheer. We are committed to preserving the history of the famous Deer Park as well as ensuring that the future generations will also have many happy memories of this wonderful establishment. We hope you enjoy your visit and find that "all who enter shall have to return".

Catering Manager Fast Casual BBQ Brand Dover, DE $50-65K + Incentives, Benefits, PTO, 401K, etc. Our company is searching for a Catering Manager with the ability to build sales and provide excellent service to all customers. If this sounds like the career for you, apply today at our location in Dover, DE! Opening our doors in the early 2000's we have now grown to have over 40 locations in multiple states! We went on a mission across the United States to find the best flavors of BBQ and make it our own. We know that a perfect occasion doesn't happen automatically and knowing that our Catering Manager will have the opportunity to lead a team of professionals to make sure the customer's needs are met. Our company is looking for a Catering Manager that can build long-term relationships with each of our customers. If this sounds like the career you have been looking for, apply today at our location in Dover, DE! Title of Position: Catering Manager Job Description: Our Catering Manager plays a dynamic role in our business by assisting our customers. We plan and host parties at home or celebrations in offices by arranging to have our menu items, heating equipment, and relevant party supplies prepared for the event. This professional will meet with the customer to organize the details of the function and will ensure operational compliance with health and fire regulations regarding food preparation and serving. The Catering Manager will report the progress of the caterings to the General Manager as needed and will be responsible for coordinating with additional departments and will investigate and resolve issues regarding food quality or service. Benefits: Competitive Starting Salary + commission Advancement Opportunities Medical, Dental & Vision Insurance Work/ Life Balance Paid Time Off High Earnings Potential 401K Qualifications: The Catering Manager is preferred to have high volume restaurant management experience of at least 3 years A passion for mentoring and developing others is a must for the Catering Manager A solid track record in achieving financial results is a must for the Catering Manager The Catering Manager must be extremely guest orientated with the highest degree of honesty and integrity The Catering Manager must be hands on Being able to travel throughout the area is a must for the Catering Manager Apply Now - Catering Manager located in Dover, DE $50-65K + Incentives, benefits, etc.

Job Details 002170 - Wilm Kirkwood Hwy - Wilmington, DE Associate Restaurant ManagerDescription Reports to: Restaurant General Manager Directly Supervises: AGMs / Shift Managers / Team Members The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include: • Driving excellence in customer service • Maintaining company standards in product and facility specifications • Supervising food handling procedures and operational processes • Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality • Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards. • Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. • Tracks, analyzes and resolves sources of customer complaints. • Ensure that food safety standards are met. Financial • Develops and drives restaurant annual operating plan. • Analyzes sales, labor, inventory and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. • Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. • Develops store CAPEX requests and is the principle interface with all vendors. Operations • Ensures that facilities and equipment are maintained to Company standards. • Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards • Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. • Oversees development and revision of weekly management and crew schedules. Human Resources • Directs all restaurant level HR activity including: • Personal accountability for crew hiring decisions • Learning Zone planning and execution • Performance management • Compensation • Employee relations issues up to and including termination • Provides hands-on training for management staff in advanced Learning Zone modules and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. • Develops and monitors staffing plans and directs crew sourcing activities. • Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations. Success Measures • Achievement of restaurant annual operating plan • Margin improvement over previous year sales growth • Weekly/Period restaurant performance in sales, labor, and COGS • PRC results and DISSAT scores • Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensure time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrated ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Supervise and coordinate all FOH and BOH activities. Oversee guest services and resolve customer and employee issues immediately. Ensure a high quality of food preparation. Train and manage all restaurant staff. Create and adjust staff schedules to meet restaurant needs. Adhere to all safety and sanitation regulations. Daily inventories and ordering from multiple purveyors. Opening and Closing of the restaurant JOB DUTIES: Manage and oversee the entire restaurant operation Deliver exceptional guest services Ensuring guest satisfaction Respond efficiently to customer questions and complaints Organize and supervise shifts Manage and lead staff Develop and train staff Hire new employees Terminate employees when necessary Training and evaluating staff performance Manage food/liquor cost, forecast requirements, and maintain inventory Manage restaurant supplies including small wares Control costs and minimize waste Create and nurture a positive working environment Implement innovative strategies to improve productivity, sales, and food quality Manage labor cost by ensuring proper staffing JOB REQUIREMENTS: Ideally, prior experience as a Restaurant Manager or similar role Ideally prior experience in customer service management Extensive food and wine knowledge Basic understanding of computers and spreadsheets Familiarity with restaurant management software Strong leadership, motivational, and people skills Good financial management skills Critical thinking and problem-solving skills Team player Good time-management skills Great interpersonal and communication skills Complete our short application today! Compensation: $56,000.00 - $58,000.00 per year McGlynns Pub was established in 1983 when former owner Bob Ashby purchased the Drummond Ale House and created a popular neighborhood restaurant with Irish pub charm. As the Pike Creek area grew, so did the restaurant ~ with 4 additions and expansions, including a small but busy banquet room. In May 1999, we opened our second McGlynns in the bustling Peoples Plaza shopping center in Bear, Delaware, at the corner of Routes 40 and 896. Our third location has quite a different look as it sits on the shoreline of beautiful Silver Lake. Opened in 2006, it offers memorabilia from a trip to Ireland and peaceful views of the lake. The Greenville location, in Barley Mill Plaza opened in 2023 featuring a large outside bar and dining area. All four locations offer the same great menu and friendly atmosphere. In 2016, the second generation took over the reins as son, Marc Ashby, and longtime Operations Manager, Jeremy Hughes, took ownership of Ashby Hospitality Group. As co-owners, they each bring their experience and dedication to the same ideals that have made our restaurants so popular. We remain committed to our loyal customers in serving local fresh foods with excellent and friendly customer service. Join us and see how we strive each day to earn our title "Favorite Neighborhood Restaurant!"

Catering Manager Fast Casual BBQ Brand Rehoboth Beach, DE $50-65K + Incentives, Benefits, PTO, 401K, etc. Our company is searching for a Catering Manager with the ability to build sales and provide excellent service to all customers. If this sounds like the career for you, apply today at our location in Rehoboth Beach, DE! Opening our doors in the early 2000's we have now grown to have over 40 locations in multiple states! We went on a mission across the United States to find the best flavors of BBQ and make it our own. We know that a perfect occasion doesn't happen automatically and knowing that our Catering Manager will have the opportunity to lead a team of professionals to make sure the customer's needs are met. Our company is looking for a Catering Manager that can build long-term relationships with each of our customers. If this sounds like the career you have been looking for, apply today at our location in Rehoboth Beach, DE! Title of Position: Catering Manager Job Description: Our Catering Manager plays a dynamic role in our business by assisting our customers. We plan and host parties at home or celebrations in offices by arranging to have our menu items, heating equipment, and relevant party supplies prepared for the event. This professional will meet with the customer to organize the details of the function and will ensure operational compliance with health and fire regulations regarding food preparation and serving. The Catering Manager will report the progress of the caterings to the General Manager as needed and will be responsible for coordinating with additional departments and will investigate and resolve issues regarding food quality or service. Benefits: Competitive Starting Salary + commission Advancement Opportunities Medical, Dental & Vision Insurance Work/ Life Balance Paid Time Off High Earnings Potential 401K Qualifications: The Catering Manager is preferred to have high volume restaurant management experience of at least 3 years A passion for mentoring and developing others is a must for the Catering Manager A solid track record in achieving financial results is a must for the Catering Manager The Catering Manager must be extremely guest orientated with the highest degree of honesty and integrity The Catering Manager must be hands on Being able to travel throughout the area is a must for the Catering Manager Apply Now - Catering Manager located in Rehoboth Beach, DE $50-65K + Incentives, benefits, etc.