Restaurant manager jobs in Dennis, MA - 213 jobs

Community Focused. Care Driven. Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it. Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout Southeastern Massachusetts and Rhode Island. Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home. Find out for yourself why Southcoast Health has been voted ‘Best Place to Work' for 7 years in a row! We are searching for a talented Executive Director, Food & Nutrition Services to oversee operations across Southcoast Hospital Group's 3 hospitals in New Bedford, Fall River and Wareham, MA. A career at Southcoast Health offers you: A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve Competitive pay and comprehensive benefits package Generous Earned Time Off Package** Employee Wellbeing Program 403B Retirement Plan with company match Tuition assistance / Federal Loan Forgiveness programs Professional growth opportunities and customized leadership training Southcoast Health is an Equal Opportunity Employer. Responsibilities The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations - Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community. This leader will guide all areas of the Food & Nutrition portfolio-including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program-ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million. This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites. Essential Functions: Lead Operational & Financial Performance: Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service. Drive Key Performance Outcomes: Utilize SHG systems and data to monitor and improve key performance indicators-including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization. Ensure High-Quality, Safe, and Compliant Operations: Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services. Foster a Collaborative, Patient‑Centered Culture: Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions. Lead Continuous Quality Improvement: Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery. Uphold Service Excellence & Community Engagement: Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach. Provide Strategic & Executive Leadership: Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols. Develop and Support Staff: Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning. Manage Staffing and Productivity: Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals. Lead Organizational Change & Innovation: Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG's mission, values, Code of Conduct, and Ethics & Compliance Program. Advance Service Growth & Professional Development: Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team. Qualifications Minimum of Bachelor's Degree in relevant field, Master's Degree preferred. Minimum of 15 years of food service experience with at least 10 in a healthcare setting and 5 at the Director level, 3 of which should be a multi-site environment. ServSafe Certificate Preferred Massachusetts Allergen Training Certificate Preferred Working knowledge of Spanish and/or Portuguese is helpful but not required. Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired. Compensation: Salary will be determined based on level of experience. Pay Range USD $170,000.00 - USD $210,000.00 /Yr.

Morrison Healthcare Salary: 100,000 - 115,000 / year based on experience Other Forms of Compensation: Annual Performance Bonus, Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 17 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 The Senior Director of Food & Nutrition Services is responsible for leading all aspects of foodservice operations within a healthcare environment, overseeing a union department with a 244 average daily census, an $8.5 million managed volume, and $1.2 million in annual retail sales. This role ensures high-quality patient dining experiences, regulatory compliance, and operational efficiency. You will manage a team of professionals, cultivate strong client relationships, drive financial performance, and foster talent development. Key Responsibilities: * Lead daily foodservice operations to deliver exceptional patient and retail dining experiences. * Manage an $8.5M operating budget and $1.2M in retail sales, ensuring financial targets are met or exceeded. * Oversee a unionized department, promoting a collaborative and productive work environment. * Ensure all food offerings meet or exceed quality standards, with a strong focus on nutrition, presentation, and patient satisfaction. * Implement and support a room service patient delivery system, ensuring timely, accurate, and personalized meal service. * Maintain rigorous safety, sanitation, and equipment maintenance programs in compliance with healthcare regulations. * Build and sustain strong relationships with patients, clinical staff, and facility leadership to support integrated care. * Champion professional development, training, and engagement across the foodservice team. * Collaborate with other departments to align foodservice operations with the facility's overall care plan and strategic goals. Preferred Qualifications: * Bachelor's degree or equivalent experience in foodservice management or healthcare hospitality. * Minimum of 5 years of proven leadership experience in foodservice, preferably in a healthcare setting. * 2-4 years of direct operational management experience, including inventory and purchasing controls. * Strong understanding of healthcare foodservice trends, including patient satisfaction, sanitation, cost control, and regulatory compliance. * Experience with P&L accountability and contract-managed services is highly desirable. * ServSafe certification preferred. * Must be proactive, forward-thinking, and represent the organization with professionalism and integrity. 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 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: 1478337 Morrison Healthcare AMY S MILLER [[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.

Community Focused. Care Driven. Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it. Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout Southeastern Massachusetts and Rhode Island. Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home. Find out for yourself why Southcoast Health has been voted ‘Best Place to Work' for 7 years in a row! We are searching for a talented Executive Director, Food & Nutrition Services to oversee operations across Southcoast Hospital Group's 3 hospitals in New Bedford, Fall River and Wareham, MA. A career at Southcoast Health offers you: A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve Competitive pay and comprehensive benefits package Generous Earned Time Off Package** Employee Wellbeing Program 403B Retirement Plan with company match Tuition assistance / Federal Loan Forgiveness programs Professional growth opportunities and customized leadership training Southcoast Health is an Equal Opportunity Employer. Responsibilities The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations - Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community. This leader will guide all areas of the Food & Nutrition portfolio-including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program-ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million. This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites. Essential Functions: Lead Operational & Financial Performance: Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service. Drive Key Performance Outcomes: Utilize SHG systems and data to monitor and improve key performance indicators-including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization. Ensure High-Quality, Safe, and Compliant Operations: Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services. Foster a Collaborative, Patient‑Centered Culture: Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions. Lead Continuous Quality Improvement: Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery. Uphold Service Excellence & Community Engagement: Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach. Provide Strategic & Executive Leadership: Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols. Develop and Support Staff: Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning. Manage Staffing and Productivity: Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals. Lead Organizational Change & Innovation: Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG's mission, values, Code of Conduct, and Ethics & Compliance Program. Advance Service Growth & Professional Development: Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team. Qualifications Minimum of Bachelor's Degree in relevant field, Master's Degree preferred. Minimum of 15 years of food service experience with at least 10 in a healthcare setting and 5 at the Director level, 3 of which should be a multi-site environment. ServSafe Certificate Preferred Massachusetts Allergen Training Certificate Preferred Working knowledge of Spanish and/or Portuguese is helpful but not required. Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired. Compensation: Salary will be determined based on level of experience. Pay Range USD $170,000.00 - USD $210,000.00 /Yr.

Not Your Average Joe's is hiring a Restaurant Manager! As a Restaurant Manager, you will play a pivotal role in the day-to-day operations of our restaurant. Reporting to the General Manager, you will oversee all hourly positions, providing leadership and ensuring the consistent execution of our quality standards, operating systems, procedures, philosophies, and culture. We are seeking a friendly, energetic, and team-oriented individual with a passion for making a difference in the hospitality industry. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our restaurant is fully and appropriately staffed at all times Interviews, trains, counsels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjustments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goals Maintaining operational excellence so our restaurant is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Job Description Cigar and Spirit Lounge Manager Plymouth, MA We are a high-end Cigar and Spirit Lounge located in Plymouth, MA, seeking an experienced and passionate Manager to lead our team. This role assists in overseeing our Restaurant and lounge complex, managing ordering, scheduling, and daily operations, while ensuring an exceptional guest experience and strong team performance. The Manager reports directly to the General Manager of the facility. Key Responsibilities General Operations Lead all aspects of lounge management and guest experience. Oversee Ember Lounge ordering, scheduling, and operational execution. Serve as the in-house cigar expert; train and mentor staff on cigars and spirits. Maintain high standards for cleanliness, atmosphere, and presentation. Manage cash handling, banking procedures, and operational support functions. Use Toast POS/Payroll to manage performance and daily best practices. Daily Operations Oversee opening/closing procedures and daily shift execution. Manage schedules, product quality, cleanliness, and operational checklists. Handle guest concerns quickly and professionally. Monitor ordering, receiving, storage, inventory, and cost control. Build team culture through training, communication, and accountability. Support shifts at the G Pub when needed. Team Leadership Assist in hiring, onboarding, training, and staff development. Enforce company policies, performance standards, and HR practices. Support and collaborate with other managers and team members. Financial Management Support the GM with reporting and cost management. Track labor/revenue and manage prime costs to maximize profitability. Health & Safety Compliance Ensure compliance with food and alcohol safety regulations. Complete accident reports and enforce policy adherence. Guest Experience & Marketing Maintain a strong community presence and support local initiatives. Deliver outstanding guest service and resolve issues effectively. Qualifications Strong working knowledge of cigars and fine spirits is required. Hospitality experience and ability to confidently engage guests. Connections within the cigar industry are a plus. College degree preferred (hospitality/restaurant management ideal). Minimum 3 years management experience in a related field. Proficiency with POS systems (Toast preferred) and Microsoft Office. Must be eligible to work in the United States. Personal Requirements Professional, polished appearance and demeanor. Strong leadership, communication, and motivational skills. Ability to manage multiple priorities with integrity and accountability. Benefits Bonus Incentives Offered 401(k) Retirement Plan Health, dental, and vision insurance Paid time off Growth opportunity in a culture focused on excellence in hospitality Ready to join us? To apply, email your resume and a brief cover letter. Tell us why this opportunity excites you and how your skills align with our needs. We look forward to hearing from you!

Panera Bread / PR Restaurants is looking for an experienced restaurant Assistant Manager to join our supportive team of dynamic and hard-working café professionals. At PR Restaurants, we're committed to setting a higher standard for excellence in every facet of our business - this begins with great leadership, in supporting and motivating our café teams to provide unrivaled guest experiences. We've instilled a universal work culture defined by integrity, optimism, and mutual respect. The wellbeing of every team member is crucial to our success. Help us carry out our mission to 'Rise Above the Rest' by providing the highest-quality customer service experiences for our guests. Apply today for an immediate interview! Benefits: * Tremendous opportunities for advancement * Competitive salary w/ bonus package * Full benefits package-Medical, dental, vision, company-paid life & disability insurance, 401k with company match * Free meals while working - you never have to pack or buy lunch! * No certifications required * Paid vacation / time off * PRR Company Discounts - discounts, rewards and perks on thousands of popular brands and categories There's no limit to how far your enthusiasm and ambition can take you at PR Restaurants. If you're ready to 'Rise Above the Rest' and begin a fulfilling career in food & hospitality in a leadership role, connect with us today for an immediate interview! Responsibilities: * Provide the highest-quality customer service to our guests * Enthusiastic & comprehensive knowledge of menu items * Collaborate, act as a team-player, and provide support as a key role on the management team * Maintain a clean and organized work environment * Set a positive example and maintain optimism for all staff, employees, and guests Requirements: * Restaurant management experience required * Multi-unit experience (preferred) * Steady employment track record * Ability to work in a fast-paced environment * Work with a diverse group of dedicated staff * Excellent communication, interpersonal and customer service skills * Physical requirements: ability to stand for prolonged periods, walking, bending, stretching, and occasional lifting (up to 50 lbs.) * Availability to work various schedules/shifts (includes nights and weekends)

Red Jacket Resorts, Cape Cod's premier resort and hospitality company, is seeking dynamic and motivated candidates for Restaurant Manager for the 2026 season. Do you want to be part of an exciting F & B team while working in a fun resort atmosphere? Then get ready to join us at Red Jacket Resorts! The Restaurant Manager will assist with training and overseeing dining room staff to ensure our guests have a superior dining experience. The ideal candidate will have Front of House oversight experience in a dining room or restaurant. This person will also have prior experience training, developing, retaining and scheduling staff, as well as supervisory experience. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace.

Red Jacket Resorts, Cape Cod's premier resort and hospitality company, is seeking dynamic and motivated candidates for Restaurant Manager for the 2026 season. Do you want to be part of an exciting F & B team while working in a fun resort atmosphere? Then get ready to join us at Red Jacket Resorts! The Restaurant Manager will assist with training and overseeing dining room staff to ensure our guests have a superior dining experience. The ideal candidate will have Front of House oversight experience in a dining room or restaurant. This person will also have prior experience training, developing, retaining and scheduling staff, as well as supervisory experience. EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace.

A Restaurant Manager is responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, franchisee standards and in compliance with all applicable laws. Responsibilities: Team Environment: Hire, train and develop their employees Communicate job expectations to their employees Plan, monitor, appraise and review their employees' job performance Provide coaching and feedback; disciplines when appropriate Operational Excellence: Create and maintain a guest first culture in the restaurant Ensure all shifts are appropriately staffed to achieve guest service goals Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws Ensure Brand standards and systems are executed Prepare and complete action plans; implement production, productivity, quality and guest service standards Complete audits and implement plans to drive system improvements Profitability: Control costs to help maximize profitability Execute all in-restaurant marketing promotions in a timely manner Execute new product roll-outs including team training, marketing and sampling Set sales goals and track results Skills and Qualifications: Fluent in English Math and financial management Restaurant, retail, or supervisory experience At least 18 years of age (where applicable) High School diploma, or equivalent Competencies: Great Focus: Understands and exceeds guest expectations, needs and requirements Develops and maintains guest Displays a sense of urgency with guests Seeks ways to improve guest satisfaction; asks questions, commits to follow-through Resolves guest concerns by following Brand recommended guest recovery process Passion for: Sets and maintains high standards for self and others, acts as a role model Consistently meets or exceeds goals Contributes to the overall team performance; understands how his/her role relates to others Sets, prioritizes and maintains focus on important goals Reads and interprets reports to establish goals and deliver results Seeks ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results Problem Solving and Decision Making: Identifies and resolves issues and problems Uses information at hand to make decisions and solve problems; includes others when necessary Identifies root cause of a problem and implements a solution to prevent from occurring Empowers others to make decisions and resolve issues Interpersonal Relationships & Influence: Develops and maintains relationships with team Operates with integrity; demonstrates honesty, treats others with respect, keeps commitments Encourages collaboration Leads others; negotiates and takes effective action Building Effective Teams Identifies and communicates team goals Monitors progress, measures results and holds others accountable Creates strong morale and engagement within the team Accepts responsibilities for personal and team commitments Recognizes and rewards employee's strengths, accomplishments and development Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management Seeks to understand conflict through active listening Recognizes conflicts as an opportunity to learn and improve Resolves situations using facts involved, ensuring consistency with policies and procedures Escalates issues as appropriate Developing Direct Reports and Others Works collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly Provides challenging assignments for the purpose of developing others Uses coaching and feedback opportunities to improve performance Identifies training needs and supports resources for development opportunities Business and Financial Acumen Understands guest and competition; translates and applies own expertise to address business opportunities Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals Understands, analyzes and communicates the key performance/profit levers and manages to these measures

We invite you to connect with your calling, find purpose in your career, and gain lifelong relationships through the power of human connection by transforming the lives of seniors! The Food Service Director will be working in a hospitality model kitchen, cooking, serving, and interacting with residents of our assisted living care facility. If you are an experienced culinary professional with a passion for interacting with people and a desire to work for a great company that stresses a strong work-life balance, this is the ideal opportunity for you! While the Food Service Director position does contain several management duties, this is not a full administrative position. We expect this individual to be hands-on and, on the line, helping your cooks prepare and serve food at least 2 shifts per week. In addition, this person is expected to become integrated in the Benchmark community, interacting with residents and resident families and when necessary, acting as a liaison between residents and your staff. Salary - $70k Schedule - Sunday - Thursday Responsibilities Responsible for managing a team of food service professionals as you prepare quality meals for our residents Completing daily administrative reports Ensuring compliance with state, federal and local regulations as well as Benchmark's S&P's Reporting all accidents and incidents to Executive Director Assuring that planned menus are followed in accordance with established dietary guidelines records Assuring cleanliness of all work areas Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply, and infection control Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures Addressing resident concerns or any problems with service immediately Managing department budget and maintain adequate financial records and cost reports Conducting monthly food advisory board meetings with residents and keeping minutes Working minimum one weekend day every work week Requirements Must be able to follow written and oral instructions. Must have knowledge of dietary procedures and related Health Department regulations and guidelines for food service operations. Must be able to serve food and beverages for residents in a prompt and efficient manner. Be able to lift up to 50lbs. This is primarily a standing position, required to stand in one place for extended periods. As a community leader at Benchmark, you will have access to a variety of benefits including, but not limited to, the following: 8 holidays & 3 floating holidays Vacation and Health & Wellness Paid Time Off3 Discounted Meal Program Associate Referral Bonus Program, up to $1,500 Physical & Mental Health Wellness Programs Medical, Vision & Dental Benefits; no enrollment waiting period 401k Retirement Plan with Company Match Company-provided Life Insurance & Long-Term Disability

Joe's Original a legend in the Dartmouth area, is looking for a high energy, hospitality driven Restaurant Manager. This person will be responsible for executing our vision hospitality and creative casual cuisine. The ideal candidate will have 2 years supervising experience and a love of taking care of people.

Be a Leader. Build a Culture. Grow with Dunkin' Great restaurants don't just happen - they're led by managers who bring energy, positivity, and support every shift. That's what being a Dunkin' Restaurant Manager is all about! Our Restaurant Managers lead by example, inspire their teams, and make sure every guest leaves with a smile. You'll balance people, operations, and culture - creating a place where employees want to work and guests love to visit. And yes, you'll help celebrate the wins - from recognition moments to post-rush celebrations that keep the vibe high and the team engaged! What You'll Do: Lead & Motivate - Inspire and coach a high-performing team to deliver exceptional guest experiences Build Culture - Create a positive, inclusive, and fun workplace where employees feel valued Run Operations - Oversee scheduling, inventory, cash handling, and daily systems with accuracy Develop People - Recruit, train, and grow team members into future leaders Communicate Clearly - Share expectations, feedback, and recognition regularly Maintain Standards - Ensure food safety, sanitation, and brand standards are met Drive Results - Manage costs, maximize sales, and support local marketing initiatives Celebrate the Wins - Recognize success and keep energy high with post-rush celebrations Lead by Example - Model positivity, energy, and professionalism in every interaction Why You'll Love It Here: Competitive salary + performance-based bonuses Paid Time Off and flexible scheduling Medical and dental insurance options 401(k) Retirement Plan Employee discounts and recognition programs Discounted tuition for you and your family through SNHU Real career growth in a growing, people-first brand Who We're Looking For: 1-3 years of restaurant or retail management experience (QSR experience preferred) Strong leadership, communication, and organizational skills A hands-on, lead-by-example attitude with a passion for people Ability to create a positive work culture where team members feel supported Valid driver's license and reliable personal transportation Flexible availability, including weekends and holidays ✨ Lead the way. Own the moment. Celebrate the wins. Build your future with Dunkin'. Please Note: You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. If hired, the franchisee will be your employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees.

We're looking for a Front of House Manager to work under the General Manager within multiple establishments with our restaurant group, located in Downtown New Bedford. Restaurant FOH Manager duties and responsibilities A Restaurant FOH Manager will have many day-to-day tasks to keep the establishment running smoothly. Some of the duties and responsibilities that a typical Restaurant FOH Manager will be expected to do include: Hire and train staff Keep track of inventory and place orders with suppliers accordingly Manage customer complaints Create schedules for staff Make sure all health and safety regulations are followed at all times Monitor the restaurant's sales Develop and follow a budget to maximize restaurant profits Develop or contribute to marketing plans to promote the establishment Restaurant FOH Manager skills and qualifications The ideal Restaurant FOH Manager candidate will demonstrate the necessary skills to handle the fast-paced and ever-changing atmosphere of a busy restaurant. They should also have the proper skills to communicate openly with their team and clientele. Other qualifications include: Strong organizational skills Management skills and ability to lead a team Excellent communication skills Excellent customer service skills Strong analytical and reporting skills Flexibility Strong interpersonal skills Ability to work together as a team Compensation: $55,000.00 - $65,000.00 per year DNB HOSPITALITY CORP Who we are........? We are a local Restaurant Group based out of New Bedford, MA that owns and operates Carmine's at Candleworks, Rose Alley Ale House, Cork Wine & Tapas and The Vault Music Hall & Pub. We have recently added Profile Tavern, the former Nephews in Freetown, MA as well as the iconic Freestones City Grill to our growing portfolio of unique restaurants. We are passionate as to what we do, we are passionate about our customers, we are proud of our community and the local heritage and we are geared to continue to elevate our level of service. Carmines at Candleworks Facebook - Carmines at Candleworks | Instagram - Carmines at Candleworks Cork Wine & Tapas Facebook - Cork Wine & Tapas | Instagram - Cork Wine & Tapas Freestones City Grill Facebook - Freestones City Grill | Instagram - Freestones City Grill Rose Ally Ale House Facebook - Rose Ally Ale House | Instagram - Rose Ally Ale House The Profile Tavern Facebook - The Profile Tavern | Instagram - The Profile Tavern The Vault Music Hall & Pub Facebook - The Vault Music Hall & Pub | Instagram - The Vault Music Hall & Pub

, 7 hours per day DESCRIPTIVE STATEMENT * Manages food service operations including staff supervision, food production and service, marketing and sanitation * Receives, stores, handles, prepares, and serves food according to established standards * Assures that sanitation and safety practices comply with federal, state and local regulations * Maintains daily production record of food, meal counts, daily deposits, and other required documentation for required systems of accountability * Manages program in accordance with all federal, state, and local requirements * Embraces and encourages Farm to Table initiative to enhance overall food quality, freshness, and healthy benefits for students QUALIFICATIONS: * Past experience in cafeteria/restaurant food preparation a plus * Nutrition, health, and wellness conscious * Farm to Table initiatives preferred. * At least 3 years of relevant experience preferred * Serve-Safe Certification required * Strong supervisory experience and skills * High School/Trade School degree preferred SALARY: Per Working Agreement of Support Employees AVAILABILITY: Immediately

Community Focused. Care Driven. Join Southcoast Health, where your future is as promising as the care we provide. Our commitment to each other, our patients, and our community is more than a mission - it's our way of life, and you'll be at the heart of it. Southcoast Health is a not-for-profit, charitable, health system with multiple hospitals, clinics and facilities throughout Southeastern Massachusetts and Rhode Island. Nestled in local communities, Southcoast Health provides inclusive, ethical workplaces where our highly skilled caregivers offer world-class, comprehensive healthcare close to home. Find out for yourself why Southcoast Health has been voted 'Best Place to Work' for 7 years in a row! We are searching for a talented Executive Director, Food & Nutrition Services to oversee operations across Southcoast Hospital Group's 3 hospitals in New Bedford, Fall River and Wareham, MA. A career at Southcoast Health offers you: * A culture of well-being that embraces, respects, and celebrates the rich diversity of one another and the communities we serve * Competitive pay and comprehensive benefits package * Generous Earned Time Off Package * Employee Wellbeing Program * 403B Retirement Plan with company match * Tuition assistance / Federal Loan Forgiveness programs * Professional growth opportunities and customized leadership training Southcoast Health is an Equal Opportunity Employer. Responsibilities The Executive Director, Food & Nutrition Services provides strategic and operational leadership for all system‑wide Food & Nutrition programs across Southcoast Hospital Group (SHG). Reporting to the Vice President of Operations - Ancillary Services, this role is responsible for developing, directing, and overseeing high‑quality, safe, and cost‑effective food and nutrition services that support patients, visitors, staff, and the broader community. This leader will guide all areas of the Food & Nutrition portfolio-including Patient Feeding, Clinical Nutrition, Retail and Catering Services, Culinary Operations, Procurement, Vending Services, and the Dietetic Internship Program-ensuring exceptional service, regulatory compliance, and an outstanding patient and customer experience. The Executive Director maintains 24/7 accountability for operational performance of a department with a managed volume exceeding $14 million. This role plays a key part in shaping program strategy, driving operational excellence, enhancing patient satisfaction, optimizing financial performance, and fostering a culture of continuous improvement and collaboration across all sites. Essential Functions: * Lead Operational & Financial Performance:Oversee departmental budgets, monitor expenditures, and ensure all Food & Nutrition Services operate within financial targets. Optimize inventory, supplies, equipment, and vendor relationships to maximize value and maintain high-quality service. * Drive Key Performance Outcomes:Utilize SHG systems and data to monitor and improve key performance indicators-including cost per volume, productivity, contract compliance, patient satisfaction, employee engagement, retail performance, and service utilization. * Ensure High-Quality, Safe, and Compliant Operations:Maintain 24/7 operational and regulatory accountability for food handling, preparation, and service across all hospital sites. Ensure adequate staffing, competency validation, equipment performance, and physical space requirements to deliver safe, high-quality services. * Foster a Collaborative, Patient‑Centered Culture:Engage staff at all levels in meeting SHG and regulatory standards. Promote teamwork across departments to deliver coordinated, patient‑focused services. Model and reinforce service excellence in all interactions. * Lead Continuous Quality Improvement:Apply performance improvement principles to assess, monitor, and enhance food and nutrition processes. Develop and implement improvement plans to address gaps, increase efficiency, and elevate service delivery. * Uphold Service Excellence & Community Engagement:Demonstrate ownership of patient experience and support care providers as key customers. Protect patient dignity, safety, and privacy at all times. Represent SHG in the community through participation in events, partnerships, and professional outreach. * Provide Strategic & Executive Leadership:Guide the vision, structure, and long‑term direction of Food & Nutrition Services. Ensure proper resource utilization, adherence to standards, and effective implementation of departmental policies and protocols. * Develop and Support Staff:Oversee training, education, and competency development for all team members. Ensure thorough onboarding with emphasis on patient satisfaction, safety, and infection control. Lead performance management, coaching, mentoring, and succession planning. * Manage Staffing and Productivity:Evaluate workflows and staffing models to ensure efficient operations that meet patient and customer needs. Assign staff effectively and monitor productivity to support operational and organizational goals. * Lead Organizational Change & Innovation:Facilitate communication and adoption of change initiatives. Encourage innovation, responsible risk‑taking, and continuous improvement. Ensure personal and team alignment with SHG's mission, values, Code of Conduct, and Ethics & Compliance Program. * Advance Service Growth & Professional Development:Assess current services and support development of new programs aligned with system priorities. Maintain active participation in professional development opportunities and promote ongoing learning for the team. Qualifications * Minimum of Bachelor's Degree in relevant field, Master's Degree preferred. * Minimum of 15 years of food service experience with at least 10 in a healthcare setting and 5 at the Director level, 3 of which should be a multi-site environment. * ServSafe Certificate Preferred * Massachusetts Allergen Training Certificate Preferred * Working knowledge of Spanish and/or Portuguese is helpful but not required. * Must be fully vaccinated against seasonal Influenza and the COVID 19 virus or to be exempt from the requirement for medical or personal reasons by signing a statement certifying you are choosing to be exempt from vaccination once hired. Compensation: Salary will be determined based on level of experience. Pay Range USD $170,000.00 - USD $210,000.00 /Yr.

Morrison Healthcare **Salary:** **100,000 - 115,000 / year based on experience** **Other Forms of Compensation:** Annual Performance Bonus, Flexible Paid Time Off, Benefits, 401K, Training **Pay Grade: 17** **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** The **Senior Director of Food & Nutrition Services** is responsible for leading all aspects of foodservice operations within a healthcare environment, overseeing a union department with a 244 average daily census, an $8.5 million managed volume, and $1.2 million in annual retail sales. This role ensures high-quality patient dining experiences, regulatory compliance, and operational efficiency. You will manage a team of professionals, cultivate strong client relationships, drive financial performance, and foster talent development. **Key Responsibilities:** + Lead daily foodservice operations to deliver exceptional patient and retail dining experiences. + Manage an $8.5M operating budget and $1.2M in retail sales, ensuring financial targets are met or exceeded. + Oversee a unionized department, promoting a collaborative and productive work environment. + Ensure all food offerings meet or exceed quality standards, with a strong focus on nutrition, presentation, and patient satisfaction. + Implement and support a **room service patient delivery system** , ensuring timely, accurate, and personalized meal service. + Maintain rigorous safety, sanitation, and equipment maintenance programs in compliance with healthcare regulations. + Build and sustain strong relationships with patients, clinical staff, and facility leadership to support integrated care. + Champion professional development, training, and engagement across the foodservice team. + Collaborate with other departments to align foodservice operations with the facility's overall care plan and strategic goals. **Preferred Qualifications:** + Bachelor's degree or equivalent experience in foodservice management or healthcare hospitality. + Minimum of 5 years of proven leadership experience in foodservice, preferably in a healthcare setting. + 2-4 years of direct operational management experience, including inventory and purchasing controls. + Strong understanding of healthcare foodservice trends, including patient satisfaction, sanitation, cost control, and regulatory compliance. + Experience with P&L accountability and contract-managed services is highly desirable. + ServSafe certification preferred. + Must be proactive, forward-thinking, and represent the organization with professionalism and integrity. **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 (****************************************************************************************************** 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:** 1478337 Morrison Healthcare AMY S MILLER [[req_classification]]

Restaurant Manager Salary Range: $65,000-$75,000 Casual Restaurant - New Restaurant Opening | Raynham, MA We are seeking an energetic, hands-on Restaurant Manager who strives to exceed expectations for both guests and team members every day. This is an exciting opportunity to join a brand-new casual restaurant opening in Raynham, MA, backed by a company known for developing top-tier hospitality professionals. If you are driven, growth-focused, and passionate about creating exceptional guest experiences, this is the perfect opportunity to advance your career. Position Title: Restaurant Manager Job Description: The Restaurant Manager sets the tone for service excellence and is responsible for overseeing all aspects of daily restaurant operations. This role ensures that every guest enjoys an outstanding dining experience from the moment they walk in until the moment they leave. The Restaurant Manager will coach, develop, and mentor team members while maintaining high standards of quality, hospitality, and teamwork. Key responsibilities include: Leading service operations and ensuring exceptional guest satisfaction. Hiring, training, scheduling, and developing team members. Providing coaching and counseling to maintain a positive and productive work environment. Upholding company policies and ensuring operational efficiency. Exercising independent judgment and decision-making in managing staff and resolving restaurant issues. Spending over 50% of time performing true managerial duties, including leadership, oversight, and operational decision-making. Benefits: Competitive Compensation Insurance Benefits Paid Time Off Thorough and Ongoing Training Growth Potential with a Leading Restaurant Group Qualifications: 2+ years of high-volume restaurant management experience Proven passion for developing and mentoring teams Strong leadership abilities with a guest-focused philosophy High level of honesty, integrity, and professionalism Apply Now - Restaurant Manager | Raynham, MA If you are ready to bring your talent and leadership to an exciting new restaurant opening, apply today to be considered for this opportunity!

Job Description Assistant Manager (Fast-Casual Restaurant) We are seeking a motivated and experienced Assistant Manager to join our leadership team. This is an opportunity for a dedicated hospitality professional to contribute to a high-energy, fast-casual environment and grow their career with an expanding company. As an Assistant Manager, you will play a crucial role in the restaurant's daily operations, ensuring we meet our objectives for profitability, guest satisfaction, and team morale. You will lead by example, supporting the General Manager and coaching team members to foster a productive, positive, and respectful workplace culture. Key Responsibilities: Assist the General Manager in executing daily restaurant operations, including working at any station as needed to ensure efficiency and service quality. Uphold the highest standards of hospitality, ensuring every guest receives exceptional service. Supervise team members, provide coaching, and manage performance to maintain a high-functioning and engaged crew. Manage staffing levels, inventory, and control labor and paper costs in line with company standards. Ensure strict compliance with all food safety, sanitation, and quality standards for food preparation and production. Act as the Manager on Duty, addressing operational and guest-related issues as they arise and escalating disciplinary matters to the General Manager when necessary. Qualifications: A minimum of one (1) year of leadership experience in a restaurant or retail environment. Proven ability to lead and motivate a team. Flexible availability, including days, nights, and weekends. Must be 18 years of age or older. Strong understanding of operational controls, budgeting, and team management. Compensation & Benefits: Competitive hourly rate of $20-$25, plus tips and guaranteed overtime (5 hours/week). Potential for a monthly performance-based bonus. Comprehensive benefits package, including medical, dental, and vision insurance. 401(k) plan with a company match. Company-paid life insurance. Paid time off (vacation, sick leave, holidays). Complimentary meal during every shift. Uniforms provided. Career Advancement: We are committed to a "promote-from-within" culture. Successful Assistant Managers have a clear and rapid path to advancement, with opportunities to grow into roles such as General Manager, Area Coach, and Regional Vice President. Physical Requirements: Candidates must be able to safely and successfully perform the essential job functions consistent with the ADA, FMLA, and other federal, state, and local standards. This includes maintaining regular, punctual attendance and meeting qualitative and/or quantitative productivity standards.