Restaurant manager jobs in Dover, DE

Make a Difference Through Food Service Leadership! Are you passionate about food service and ready to lead with purpose? Join Aramark in a unique and rewarding role as a Food Service Manager at Queen Anne's Detention Center, where you?ll not only manage daily dining operations but also help transform lives. COMPENSATION: The salary range for this position is $53k to $56k . If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

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

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.

RESPONSIBILITY Overseeing daily kitchen operations, ensuring execution of food quality, preparation, safety, and cleanliness standards. Train coach and develop kitchen staff to uphold company recipes, portioning, and execution standards Recruit and retain strong culinary talent, ensuring a stable and capable kitchen team Monitor inventory levels, food costs, and waste, maintaining cost control within budget parameters Collaborate with front-of-house management to deliver seamless guest experiences Maintain a clean, organized and compliant kitchen environment in accordance with health and safety regulations Analyze kitchen performance and implement improvements to achieve culinary and financial goals Lead with a hands-on approach, ensuring strong presence and leadership during peak shifts Uphold a culture of accountability, structure, and high energy REPORTING RELATIONSHIP Reports to: General Manager and CEO TYPICAL SCHEDULE 5 days per week, including nights, weekends, and holidays, with a strong presence during peak hours. Schedule may vary depending on operational needs. KEY RESULT AREAS KITCHEN OPERATIONS Responsible for the overall performance and standards of the kitchen: Execution of food quality, consistency, and presentation Compliance with company recipes, portioning and prep standards Efficient daily operations and shift readiness Health and safety standards upheld TEAM LEADERSHIP Responsible for hiring, training, developing and retaining top kitchen talent: Training and coaching for performance and development Team morale, accountability and stability FINANCIAL PERFORMANCE Responsible for cost control and profitability of the kitchen: Food cost, inventory management and waste control Budget adherence and kitchen P&L awareness Staffing levels and labor efficiency COLLABORATION Works closely with the front-of-house team: Clear communication and operational alignment Seamless guest experience through FOH and BOH coordination Shared ownership of guest satisfaction COMPLIANCE AND ENVIRONMENT Maintains a safe, clean and organized kitchen environment: Adherence to sanitation and regulatory standards Cleanliness audits and ongoing improvement

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 024759 - Dover - Dover, 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).

Job Description Do you want to be a part of a dynamic and growing industry with over 200,000 restaurants in the U.S.? Yum Brands, a leader in the industry, owns nearly 60,000 restaurants globally, including over 30,000 KFC locations worldwide, along with Taco Bell, Pizza Hut, and The Habit Burger Grill. As the world's largest restaurant company, Yum! Brands opens a new restaurant approximately every two hours. Mitra QSR is one of the Largest KFC Franchise Organizations in the Country. Come join us and experience the Mitra family culture and build a rewarding career with ample opportunities for growth and financial success. COMPANY INTRODUCTION At Mitra QSR: Our genuine passion for service, honesty, and growth drives us. This passion has helped us grow from one store in Texas to 180 stores in 15 states, making us the third-largest KFC franchisee in the U.S. Our Journey and Growth: We enjoy every step, committed to learning and adapting in this fast-changing world Our Belief and Commitment: We believe skills can be taught, but passion comes naturally. Our job is to provide the best resources and training for your success and career growth Our Leadership and Team: Our operating leadership team brings 25+ years of experience in KFC/Taco Bell and 10+ years at Mitra QSR, supported by 30+ Area Leaders with an average tenure of over 8 years with us WHY JOIN US? Family-Oriented Company Culture Great Working Hours (No breakfast and typical restaurant close by 11pm) Employee Recognition Programs Community Involvement Opportunities Competitive Compensation and Benefits Bonus Eligibility Paid Time Off 401k with Company Match Healthcare and Wellness Programs Employee Discounts Education and Opportunities KFC Scholarships up to $20,000 for college or trade school Tuition-Free Degree fully funded by the KFC Foundation Career Advancement JOB SUMMARY As a Restaurant General Manager at Mitra QSR, you will be trusted with overseeing three key areas of our business: Our Employees: You will oversee day-to-day operations, nurture, grow, and retain your team, and build a culture of excellent customer service Our Customers: Your team will take pride in delivering great food with a smile, served quickly in a clean restaurant. As a Quick Service Restaurant (QSR), speed and quality are our priorities Our Restaurants: Maintain high standards for cleanliness, equipment, and overall operations to ensure a safe and efficient environment ROLE EXPECTATIONS Create a Positive Environment: Foster a positive and collaborative workplace where everyone feels valued Mentor and Inspire: Lead and inspire your team to ensure customers get the best service Deliver Great Service: Ensure guests have great experiences with friendly service, cleanliness, and quality food Maintain Standards: Keep the restaurant clean and well-maintained, including equipment and overall operations Manage Finances: Understand and manage the restaurant's Profit and Loss (P&L) statement Ensure Compliance: Follow all laws and regulations and adhere to Brands/Mitra standards and policies SKILLS AND QUALIFICATIONS Servant Leader: Success depends on the team's success Mentor and Coach: Effectively mentors and coaches team members Learner Mindset: Enjoys learning and improving processes Customer Service Focused: Prioritizes delivering excellent customer service and great products Organized: Great time management skills Financial Acumen: Basic understanding of finances Ownership Mindset: Takes responsibility for business outcomes REQUIREMENTS Effective communication skills Must be at least 18 years old with valid U.S. ID Willing to undergo a criminal background check and be able to work with minors Must be flexible with work hours, including weekends and holidays, to meet business needs Ability to stand for lengthy periods and lift up to twenty-five pounds Reliable transportation to and from work Be willing to have fun and be part of the Mitra culture Join us at Mitra QSR and be part of a team where your passion fuels our success!

Assistant Cafeteria Manager - Rieck Ave JobID: 5848 Food Service/Cafeteria Date Available: When filled Additional Information: Show/Hide Description: *To work harmoniously with fellow associates by supporting the overall goal of supplying a quality, nutritious and safe food program for all the students and staff of their perspective school. Qualifications: *Must meet the health requirements as specified by local, county, and state government *Demonstrate aptitude or competence for assigned responsibilities Salary: $18.50-$25.25 per/hr. Benefits: * Comprehensive medical, dental, and vision. * Health Benefits - Payroll - Millville Public Schools * Sick Leave * (12) Pro-rated leave days per year Application Procedures: All interested candidates are required to apply online at ****************** Select the "Employment" link to view vacancies and begin the application process. You may attach a letter of interest, resume and other pertinent documents to your application. District employees may apply using the links in the "Internal Applicants" section. The Millville Board of Education is an Equal Opportunity Employer, has an Affirmative Action Program and will not discriminate against any person because of race, creed, color, national origin, ancestry, affectation or sexual orientation, age, sex, marital status, familial status, religion, atypical hereditary cellular or blood trait, genetic information, disability, or liability for service in the Armed Forces of the United States, and is committed to Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act.

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 Description Platinum Dining Group is a full-service hospitality group based in northern Delaware. Six restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience. Platinum Dining Group, a privately-owned, multi-concept restaurant group, is looking to expand its top-notch management team! We have a current opportunity for a full-time FOH manager to join our team. We are in search of dynamic career-minded management professionals with a passion for food, wine, and the hospitality industry. This position offers incredible career opportunities in our full service, upscale, high-volume restaurants. Our ideal applicant would have a minimum of 2 years of management experience in a busy full-service restaurant. Demonstrated ability to work within a team framework as well as the ability to coach and lead others is a must. If you are a MOTIVATED, ENERGETIC, HARD-WORKING SELF-STARTER than we want to meet with you! PDG offers highly competitive salaries, 401K with company match, health & dental benefits, PTO (paid time off), as well as a PDG Ambassador card for dining discounts. Managers' schedules include 5-day workweeks with 1 weekend day off each week. All of these benefits within a positive and fun work environment in our award-winning restaurants. PDG encourages candidates with a passion for food and hospitality to apply now! Benefit Conditions: Waiting period may apply Only full-time employees eligible

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 Description Do you want to be a part of a dynamic and growing industry with over 200,000 restaurants in the U.S.? Yum Brands, a leader in the industry, owns nearly 60,000 restaurants globally, including over 30,000 KFC locations worldwide, along with Taco Bell, Pizza Hut, and The Habit Burger Grill. As the world's largest restaurant company, Yum! Brands opens a new restaurant approximately every two hours. Mitra QSR is one of the Largest KFC Franchise Organizations in the Country. Come join us and experience the Mitra family culture and build a rewarding career with ample opportunities for growth and financial success. COMPANY INTRODUCTION At Mitra QSR: Our genuine passion for service, honesty, and growth drives us. This passion has helped us grow from one store in Texas to 180 stores in 15 states, making us the third-largest KFC franchisee in the U.S. Our Journey and Growth: We enjoy every step, committed to learning and adapting in this fast-changing world Our Belief and Commitment: We believe skills can be taught, but passion comes naturally. Our job is to provide the best resources and training for your success and career growth Our Leadership and Team: Our operating leadership team brings 25+ years of experience in KFC/Taco Bell and 10+ years at Mitra QSR, supported by 30+ Area Leaders with an average tenure of over 8 years with us WHY JOIN US? Family-Oriented Company Culture Great Working Hours (No breakfast and typical restaurant close by 11pm) Employee Recognition Programs Community Involvement Opportunities Competitive Compensation and Benefits Bonus Eligibility Paid Time Off 401k with Company Match Healthcare and Wellness Programs Employee Discounts Education and Opportunities KFC Scholarships up to $20,000 for college or trade school Tuition-Free Degree fully funded by the KFC Foundation Career Advancement JOB SUMMARY As a Restaurant General Manager at Mitra QSR, you will be trusted with overseeing three key areas of our business: Our Employees: You will oversee day-to-day operations, nurture, grow, and retain your team, and build a culture of excellent customer service Our Customers: Your team will take pride in delivering great food with a smile, served quickly in a clean restaurant. As a Quick Service Restaurant (QSR), speed and quality are our priorities Our Restaurants: Maintain high standards for cleanliness, equipment, and overall operations to ensure a safe and efficient environment ROLE EXPECTATIONS Create a Positive Environment: Foster a positive and collaborative workplace where everyone feels valued Mentor and Inspire: Lead and inspire your team to ensure customers get the best service Deliver Great Service: Ensure guests have great experiences with friendly service, cleanliness, and quality food Maintain Standards: Keep the restaurant clean and well-maintained, including equipment and overall operations Manage Finances: Understand and manage the restaurant's Profit and Loss (P&L) statement Ensure Compliance: Follow all laws and regulations and adhere to Brands/Mitra standards and policies SKILLS AND QUALIFICATIONS Servant Leader: Success depends on the team's success Mentor and Coach: Effectively mentors and coaches team members Learner Mindset: Enjoys learning and improving processes Customer Service Focused: Prioritizes delivering excellent customer service and great products Organized: Great time management skills Financial Acumen: Basic understanding of finances Ownership Mindset: Takes responsibility for business outcomes REQUIREMENTS Effective communication skills Must be at least 18 years old with valid U.S. ID Willing to undergo a criminal background check and be able to work with minors Must be flexible with work hours, including weekends and holidays, to meet business needs Ability to stand for lengthy periods and lift up to twenty-five pounds Reliable transportation to and from work Be willing to have fun and be part of the Mitra culture Join us at Mitra QSR and be part of a team where your passion fuels our success!

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!

Purpose: Responsibilities include supervising dining room staff, ensuring high service standards, managing reservations, residents and guest relations, maintaining the dining area's appearance and cleanliness, and acting as a liaison between front-of-house and kitchen staff. The role also involves training, staff scheduling and assist in evaluating staff, managing the dining room budget, resolving customer complaints, and coordinating with the kitchen to ensure smooth and timely service. This role ensures exceptional hospitality and service standards, creating memorable experiences for residents, families, and guests. Minimum Eligibility Requirements -Proven experience in the food service industry, with at least one year in a supervisory role strongly preferred. - High Scholl graduate or equivalent, further education preferred. -Excellent customer service, communication, and leadership skills. -Strong organizational skills and the ability to work effectively in a fast-paced environment, attention to detail. -Ability to direct and motivate staff. -Problem-solving abilities and flexibility in handling unexpected situations. -Patience and the ability to work well with others. -Ability to work evenings, weekends, and holidays as needed. -Understanding of payment procedures. -Food Handler/Service permit per state requirement. -Understanding of alcohol service per state requirement, as applicable. -First Aid trained preferred. Essential Functions: - Oversees daily dining operations, supervises staff, ensures excellent service and resident satisfaction. - Maintains cleanliness and food safety, manages budgets, and addresses resident needs and concerns. - Key responsibilities include scheduling staff, training employees, conducting pre-meal meetings, coordinating with kitchen staff, and organizing special dining events while ensuring compliance with health regulations -Ensure proper use and care of equipment, supplies, and dining/event spaces. -Provide hands-on support as needed to maintain smooth dining/event operations. -Organized and high level of communication with staff and public. -Ability to handle requests and emergencies with the public in a professional manner. - All other duties as assigned. #LI-CM1

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Chadds Ford, PA As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply 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!

Why Bally's? Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: Responsible for managing the activities and functions of the restaurant during assigned shift. Responsibilities: * Responsible for monitoring of the budget, staff supervision, scheduling, guest relations, restaurant cleanliness, and opening & closing procedures. * Opens and closes shift in accordance with proper procedures. * Initiates aggressive guest interaction through seeking and soliciting feedback from guests. * Properly executes revenue and check control procedures on shift. * Handles daily employee relations (e.g., scheduling, time adjustments). * Maintains a safe and sanitary work environment for all associates and guests. * Gathers and implements all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks). * Finds solutions for problems such as call outs, last minute bookings or any other daily problems that may arise. * During shift, ensures that guests are satisfied by assisting with serving, seating, and communication with kitchen and by striving to speak to all guests. * Maintains presence on the floor during entire meal periods and ensures adequate coverage. * Interviews, selects, hire and retain superior employees. * Completes and issues timely evaluations for subordinates. * Conducts formal and informal training for subordinates. * Conducts formal and informal coaching and counseling with subordinates. * Rewards and recognizes superior performers. * Ensures that employees work safely and follow all safety rules. * Ensures compliance with relevant laws and regulations as well as company policies and procedures. * Maintains up-to-date knowledge of industry and competition. * Ensures effective communication within the department and company. * Holds subordinates accountable for established performance expectations. * Motivates and develops staff; provides advice and guidance as appropriate. * Must comply with and enforce compliance with the company's recycling program standards. Additional Functions: * Performs other duties as assigned. Qualifications: * High school diploma or GED or equivalent work experience required. * Two years of supervisory experience in large, high-volume restaurant preferred. * Must possess good math skills. * Must possess computer proficiency with Microsoft Word. * Must possess good oral and written communication skills. * Must possess good customer service and leadership skills. * Must be able to solve problems and deal with a variety of situations. * Must present an overall professional appearance. * Must be able to work weekends, holidays and nights as scheduled. * Must be able to successfully pass a background check. * Must be ABC certified before starting work * Must be able to speak, read and write English What's in it for you: * Competitive Salary with annual performance reviews * Comprehensive health coverage plan that includes medical, dental, and vision * 401(K)/ Company Match * Access Perks and Childcare discounts * Enjoy 30 days of free rides for new hires with DART and earn reimbursements via Delaware Commute Solutions Starting Hourly Rate: $17.50/hour Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Let Bally's Bet on You - We can't wait to meet you!

Introduction Join our Team! Now offering $10,000 Signing Bonus! Start a new career in Public Safety, and be eligible for a $10,000 Signing bonus! Make a Difference Everyday! The Delaware Department of Correction (DOC) recognizes its employees as a highly valued resource and are offering Monetary Recruitment Incentives to new DOC employees in accordance with the DOC Employee Signing Bonus Program. The program provides recruitment incentives as follows: Sign-On Bonus - $10,000 to new Cadets paid in installments. Out of State Correctional Officer Pay - Upon successful completion of the Correctional Employee Initial Training (CEIT) course, employees who have equivalent work experience from another Department of Correction agency may be placed on the salary step table with up to 10 qualified years of experience. NOTE: This program is administered by the Department of Correction Bureau of Administrative Services. The program may be terminated by the Department of Correction at any time with or without notice. Summary Statement This level is responsible for directing food service activities from preparation to distribution for a food service operation at a secure facility(ies). Essential Functions Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here. Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards. Instructs inmate food service workers in the operation of various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers. Instructs inmates/youth food service workers in food preparation, cooking, safe food and storage handling. Supervises inmates/youths in their kitchen assignments, directing their activities and establishing a positive working relationship. Maintains a positive supportive relationship with youth/inmates food service workers through appropriate use of active listening skills in providing guidance as needed. Prepares and cooks meals. Maintains control of kitchen utensils, tools and equipment. Enforces rules, regulations, policies and procedures of the institution and the department in the maintenance of discipline, order, security and housekeeping of assigned locations and staff. Enforces personal hygiene rules for inmate/youth food service workers to maintain sanitary standards. Prepares various reports and maintains accurate records. Attends various Department approved training courses. Job Requirements JOB REQUIREMENTS for Correctional Officer/Youth Rehab Food Service Director I Applicants must have education, training and/or experience demonstrating competence in each of the following areas: Possession of a Serve Safe Certification. Three years experience in proper safety, storage and sanitation standards for food items. Six months experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control. Six months experience in staff supervision which includes planning, assigning, reviewing, and evaluating the work of others. Knowledge of developing policies or procedures. Possession of a valid Driver's License (not suspended, revoked or cancelled, or disqualified from driving). Additional Posting Information Selected incumbent's annual base starting salary is $40,380. Upon successful completion of the Correctional Employee Initial Training (CEIT) course, and after being assigned to a facility, the salary will increase to $45,000. Additionally the incumbent will be eligible for a 5% shift differential if he/she works four or more hours between the hours of 6:00 p.m. and 8:00 a.m. The Correctional Employee Initial Training (CEIT) program is approved by the Veterans Administration of Delaware State Approving Authority for the training of Veterans. DOC Special Requirement: Prior to institutional assignment, candidates must successfully complete all phases of an eleven- week Correctional Officer Basic Course. This course is administered by the Department of Correction Steven R. Floyd Sr. Training Academy. Coursework includes physical, classroom and hands-on training. Instruction is provided in the areas of inmate supervision, defensive tactics, riot control, weapons, report writing and emergency medical training. Employees in a Correctional Officer (CO) series position will be eligible to retire under the provisions of HB363 if, at the time of retirement, they have completed twenty-five (25) years of pension creditable State service, and with at least twenty (20) of those years of pension creditable service as a CO series classified position. Conditions of Hire Upon a conditional offer, the applicant must undergo a pre-employment base line two step tuberculin skin test (TST) as part of the hiring process. DOC: For admission to the State of Delaware Department of Correction Academy applicants who are made a conditional offer of employment shall be required to successfully complete a criminal background check, physical ability test to demonstrate fitness for duty, an approved psychological examination, pre-employment drug test and medical examination. The recruiting agency requires the applicant to pay for the medical examination as part of the conditional offer of hire. Applicants must be legally authorized to work in the United States. The State of Delaware Executive Branch participates in the Federal E-Verify system where the State will provide the federal government with each new hires Form I-9 information to confirm that you are authorized to work in the U.S. For more information refer to our job seeker resources. This position is a classification organized under an exclusive bargaining representative (labor organization) that has been elected by employees as their representative for collective bargaining and other applicable terms and conditions of employment, in accordance with Title 29, Chapter 59 and Title 19, Chapter 13 and 16. This position is covered by a collective bargaining agreement based on its individual terms. Selection Process The application and supplemental questionnaire are evaluated based upon a rating of your education, training and experience as they relate to the job requirements of the position. It is essential that you provide complete and accurate information on your application and the supplemental questionnaire to include dates of employment, job title and job duties. For education and training, list name of educational provider, training course titles and summary of course content. Narrative information supplied in response to the questions must be supported by the information supplied on the application including your employment, education and training history as it relates to the job requirements. Once you have submitted your application on-line, all future correspondence related to your application will be sent via email. Please keep your contact information current. You may also view all correspondence sent to you by the State of Delaware in the “My Applications” tab at Delaware State Jobs. Accommodations Accommodations are available for applicants with disabilities in all phases of the application and employment process. To request an auxiliary aid or service please call **************. TDD users should call the Delaware Relay Service Number ************** for assistance. The State of Delaware is an Equal Opportunity employer and values a diverse workforce. We strongly encourage and seek out a workforce representative of Delaware including race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression.