Restaurant manager jobs in Hampton, VA - 612 jobs

Getting Started * Job you are applying for: KFC Restaurant General Manager at the following location(s): G135143 - LANGLEY [VA] - Hampton, VA Resume Application View Job Description - KFC Restaurant General Manager Description: Looking for a rewarding career in the fast-food industry? KBP Foods, a leading franchisee of KFC, is hiring a Restaurant General Manager for our growing team. With over 800 locations nationwide, we offer an exciting work environment and numerous opportunities for advancement. As the Restaurant General Manager, you will have the chance to lead a team, implement strategies, and make a real impact on the success of our business. Join our team and be part of a company that values its employees and promotes a positive work culture. Apply now and take the first step towards a fulfilling career with KBP Foods. What's in it for you: Annual awards trip based on restaurant performance. Top 10 % of GMs in each region attend. Ability to develop your leadership skills and seek above store level opportunities with our internal leadership development program. Employee perks such as cell phone discounts; Saving Match Program, Employee Assistance Program through KBP Cares. Earn your GED for free, college scholarships and free online tuition. Medical, Dental, Vision benefits and accrued PTO Free shift meal and an employee discount at our KFC restaurants. Paid Training Bonus Program: As a Restaurant General Manager, you will be eligible to participate in a Bonus Program, which is paid out every period, based on restaurant performance. What a day in the life for a Restaurant General Manger can look like: Control profitability by following cash control/security procedures, maintaining property inventory levels, managing labor, reviewing financial reports, and taking appropriate actions. Recruit, interview and hire Team Members, Shift Managers and Assistant General Managers. Coach and train all employees in operational excellence to ensure restaurant success. Complete inventory counts every other week. Ensure the restaurant is kept clean, and the team provides an exceptional visit for the guests with friendliness and a quality product. Requirements: What you bring to the table: Minimum 1 year of experience as General Manager in food service or retail environment, including Profit & Loss responsibility preferably in quick serve restaurant (QSR). Managers must be at least 18 years old. Availability to close the restaurant at least two nights a week. Ability to lift, carry, stack, push or pull heavy objects. Stand and walk constantly for entire shifts. Maneuver through compact spaces safely and operate restaurant equipment. What KBP brings to the table: KBP Foods, a part of KBP Brands is a leading restaurant franchise group with a clear vision: to create a great place to work, a great place to eat, and a great place to own. We're looking for dedicated individuals that align with our core values and are passionate about Diversity, Equity, Inclusion, Belonging (DEIB+), Growth Opportunities, and a Positive Culture. •Grown to over 1,000 restaurants in 20 years. Opportunities in 31 states Over 50% of store leadership has been promoted internally in the last year. If you are looking to be part of an energetic, entrepreneurial company with countless opportunities for growth - personally, professionally, and financially - then a career with KBP Brands IS the right fit for you. Additional Info: Restaurant General Manager Employees are entitled to compensation commensurate with skill and experience. The exact compensation will vary based on skills, experience, location, and other factors permitted by law and will be discussed during the hiring process. The expected starting compensation ranges for new hires in this position in various states and jurisdictions are as follows: State of Maryland: $53,000 to $58,000 State of New York: $55,000 to $60,000 New York City: $65,000 to $70,000 Cincinnati, OH: $54,000 to $58,000 Open Alert Close Disability Accommodation for Applicants KBP Foods is committed to providing individuals with disabilities with reasonable accommodations in its job application and hiring process. If you have difficulty using our on-line application system because of a disability, you may contact us at the following email address and phone number: ************************ or **************. This email address is reserved for individuals who require an accommodation due to a disability only. The KBP Foods representative who monitors this email account will not have access to existing profiles in the system and will be unable to provide any application status updates.

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

$50k - $85k a year in salary + bonus + benefits! Pizza management experience is a plus Realistic results-based bonus and awards Become a Trainer, Supervisor and more Requirements: Food Management experience is a must At least 18 years of age Dependable and reliable, people-oriented Adaptable / Flexible Detail-oriented Achievement-oriented Reliable transportation and solid driving record Pass a criminal background check Benefits: Monthly bonuses and quarterly awards PTO including vacations Health, dental and vision insurance 401(k) with matching Employee discount Training to grow into multi-unit supervision and more Locally owned and operated for 30 years We would love to hear from you Come join our Pizza Family Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) 401(k) matching Referral program Employee discount Paid training Profit sharing

Kennedy Jenks is seeking a Market Leader to manage and grow our portfolio of industrial water, compliance, permitting, and site investigation/remediation work for key clients in the Food and Beverage sector. The ideal candidate will have a proven ability to drive significant revenue from environmental and engineering projects, while leading a team focused on delivering exceptional service and high-quality results. As a key member of our leadership team, you'll collaborate with client service managers, project managers, and technical delivery staff to expand Kennedy Jenks' footprint in the Food and Beverage market, develop long-lasting client relationships, and oversee the successful delivery of projects that meet both client and company objectives. Key Responsibilities: Client Relationship Management: Build and nurture strong, long-term relationships with key client personnel, driving market growth and expansion. Business Development & Leadership: Lead sustainable business development efforts, positioning Kennedy Jenks as a leader in the Food and Beverage market. Strategic Oversight & Project Delivery: Oversee technical assignments, ensuring profitable project delivery, quality performance, and alignment with client expectations. Industry Representation: Represent Kennedy Jenks in industry associations and professional engineering circles, establishing a leadership position within the Food and Beverage sector. Team Collaboration & Culture: Foster a collaborative, client-centric culture, ensuring that teams are motivated and focused on delivering innovative solutions. Growth Strategy: Lead the sales, growth, and business planning processes for the market, contributing to Kennedy Jenks' overall success. Recruitment & Staff Development: Help recruit key technical staff to meet market needs and advise on career development for high-potential team members. Technical Oversight & Support: Provide guidance and technical expertise on environmental projects, leveraging Kennedy Jenks' resources for success. Client Service Excellence: Define and ensure the delivery of high-quality, client-focused solutions, while optimizing resource use and supporting company-wide initiatives. Qualifications: Experience: 15+ years of experience in engineering services, specifically working on water/wastewater treatment facilities in the Food and Beverage market. Education: BS in science or engineering (PE license or related professional registration preferred). Client Network: Strong network of contacts in the Food and Beverage industry, with a reputation for effectively managing client expectations. Business Acumen: Proven success in identifying, pursuing, and executing profitable assignments, along with a strong understanding of market trends and competitor strategies. Strategic Vision: A forward-thinking approach to business development, with the ability to think beyond traditional boundaries and develop innovative strategies. Team Leadership: Demonstrated ability to lead teams, build strong collaborative cultures, and mentor high-potential staff. Market Perspective: Nationwide experience and willingness to travel across the U.S. to support client relationships and business development efforts. Client-Focused: Client-friendly, respected by clients, and skilled at discerning and managing expectations to ensure project success. Business Development: Ability to scope out new opportunities, make critical decisions on pursuing leads, and develop strategic plans for winning pursuits. Technical Expertise: Demonstrated knowledge of general environmental and water sector trends and practices. Work Flexibility: Kennedy Jenks supports a healthy work-life balance and utilizes a hybrid model of home and office work to empower our team members to thrive and achieve their full potential. Compensation: The salary range for this position is anticipated to be between $175,000 and $210,000, depending on education, experience, qualifications, licensure/certifications, and geographic location. Benefits: Kennedy Jenks offers a comprehensive benefits package, including medical, dental, vision, life and disability insurance, 401k, bonus opportunities, tuition reimbursement, professional registration support, a competitive PTO and holiday plan, and other benefits and programs. #LI-Hybrid

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.

LINE AND PREP COOKS COMPETITIVE PAY BASED ON ABILITY AND EXPERIENCE Quemar is looking for passionate culinary team members. Quemar is a new and invigorating Mexican/Latin American concept, focused around wood-fire with flavors and techniques true to the region. Quemar, meaning “to burn '' or “to set fire to”, will boast a large collection of tequilas and mezcals and will be centered around a large Argentinian-style parrilla solely fueled by wood fire. With two bars to gather around, a dining room filled with banquets, a patio to enjoy both rain or shine, and our comfy Tranquilo Lounge, guests have many options to enjoy their experience with us. We are a completely scratch made kitchen and bar and are looking for like minded individuals to join in on the fun. Join us on bringing flare to the Virginia Beach/Hampton Roads area by visiting ********************* Duties/Responsibilities: Follow all recipes and food handling procedures and standards Manage time accordingly for food safety and to allow for guest requests Contributes to the success and overall well being of the team. Safely operates and maintains cleanliness of equipment Set up, restock, organize, and maintain a clean work-space throughout their shift Performs other assigned duties from the management Qualifications: Experience and knowledge of kitchen equipment. Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and work in confined spaces One year hospitality industry experience preferred Benefits: Full-Time Benefits Start Immediately for Eligible Employees Medical / Dental / Vision / Telehealth (Full-Time Eligible) 401(k) Plan Available for Eligible Employees Full-time and Part-time positions available

The Director of Food and Beverage is responsible for: Plan and manage the human resources and operations of the Food and Beverage divisions to achieve customer satisfaction and quality service while meeting/exceeding financial goals. Responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Responsibility/management include: catering operations, kitchen, restaurant(s), room service, and lounge(s). Participate in total hotel management as a member of the hotel executive committee. JOB RESPONSIBILITIES The Director of Food and Beverage's primary responsibilities will include: Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments, e.g. room service, restaurants, banquets, kitchens, stewards, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef and outlet managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labor costs among all sub-departments. Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. REQUIRED SKILLS AND ABILITY Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to read, listen and communicate effectively in English, both verbally and in writing. Ability to access and accurately input information using a moderately complex computer system. Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations. REQUIRED EDUCATION AND EXPERIENCE Education - High school diploma required. Culinary, sales and service background required. College degree in related field preferred. Experience - Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required. Requires a minimum 1-3 years restaurant, chef and or banquet manager experience.

Are you looking for a great company that's growing and provides opportunity for advancement? Take a look at Sonic! Sonic, America's Drive-in, the largest and most successful chain of quick-service drive-in restaurants, continues to experience unprecedented growth throughout the United States. Sonic Corporation franchises and operates the nation's largest chain of drive-in restaurants. Sonic began in Shawnee, Oklahoma over 60 years ago and now has over 3,500 drive-ins in 44 states. The organization has established a dominant position in the quick-serve restaurant industry. Sonic's unique service delivery system provides personalized carhop service that's fast and convenient. This, together with its unique menu variety - offering high quality, made-to-order food and specialty items - has enabled the company to post industry leading, average-unit sales growth. Our franchise began in 1992 and has grown by 60% (52 units) in the last 5 years. If you've been recognized for outstanding sales & profit performance and just earning average income, come talk to us. We have single unit operators earning over $100k every year. Take charge of your own future. This is not a dream. We are seeking General Managers for our location in Gloucester*, VA! *Must be willing to relocate if you are not currently a resident of the community. At Sonic the growth and development of our people is our #1 priority. Our Goal: To become America's most-loved restaurant brand Receiving high recognition in Entrepreneur for achievements in franchise opportunities and in Forbes magazines for achievements in small company endeavors, customers aren't the only ones who recognize Sonic Drive-Ins commitment to quality and service. With unyielding dedication to its customers and excellence in service, Sonic Drive-Ins is truly “America's Drive-In!" Our Core Values Are: To promote respect for everyone touched by our brand To reflect an entrepreneurial spirit and the power of the individual To emphasize the importance of relationships as a way of life To offer a variety of special items that surprise and delight our customers MANAGEMENT POSITION PREREQUISITES: Demonstrated restaurant operations experience. Ability to interview, hire and train other employees. Ability to work nights, weekends and holidays. Good communication and organizational skills. Demonstrated ability to effectively drive sales and profits. Ability to drive initiatives to increase brand loyalty. Proven success of building and cultivating strong positive working relationships. Computer literate in Windows based programs. Are you looking for a great company that's growing and provides opportunity for advancement? Take a look at Sonic! Sonic, America's Drive-in, the largest and most successful chain of quick-service drive-in restaurants, continues to experience unprecedented growth throughout the United States. Sonic Corporation franchises and operates the nation's largest chain of drive-in restaurants. Sonic began in Shawnee, Oklahoma over 60 years ago and now has over 3,500 drive-ins in 44 states. The organization has established a dominant position in the quick-serve restaurant industry. Sonic's unique service delivery system provides personalized carhop service that's fast and convenient. This, together with its unique menu variety - offering high quality, made-to-order food and specialty items - has enabled the company to post industry leading, average-unit sales growth. Our franchise began in 1992 and has grown by 60% (52 units) in the last 5 years. If you've been recognized for outstanding sales & profit performance and just earning average income, come talk to us. We have single unit operators earning over $100k every year. Take charge of your own future. This is not a dream. We are seeking General Managers for our location in Gloucester*, VA! *Must be willing to relocate if you are not currently a resident of the community. At Sonic the growth and development of our people is our #1 priority. Our Goal: To become America's most-loved restaurant brand Receiving high recognition in Entrepreneur for achievements in franchise opportunities and in Forbes magazines for achievements in small company endeavors, customers aren't the only ones who recognize Sonic Drive-Ins commitment to quality and service. With unyielding dedication to its customers and excellence in service, Sonic Drive-Ins is truly “America's Drive-In!" Our Core Values Are: To promote respect for everyone touched by our brand To reflect an entrepreneurial spirit and the power of the individual To emphasize the importance of relationships as a way of life To offer a variety of special items that surprise and delight our customers MANAGEMENT POSITION PREREQUISITES: Demonstrated restaurant operations experience. Ability to interview, hire and train other employees. Ability to work nights, weekends and holidays. Good communication and organizational skills. Demonstrated ability to effectively drive sales and profits. Ability to drive initiatives to increase brand loyalty. Proven success of building and cultivating strong positive working relationships. Computer literate in Windows based programs.

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Assistant General Manager supports the General Manager in overseeing the daily operations of the restaurant and bar. This role involves supervising staff, assisting in delivering exceptional guest experiences, maintaining service standards, and contributing to profitability and operational excellence. The AGM works closely with the General Manager to uphold brand standards, ensure compliance with regulations, and foster a culture of hospitality, teamwork, and continuous improvement. This position serves as a key leader, stepping into operational and managerial responsibilities in the General Manager's absence. Responsibilities Operational Management Assists management of venue operations, ensuring high standards food/beverage standards, safety compliance, etc. Oversee inventory accuracy, service efficiency, and adherence to company operational standards. Step into operational leadership roles in the General Manager's absence. Team & Leadership Development Support recruitment, training, and retention of team members aligned with company values. Provide direction, coaching, and feedback to staff, fostering a positive and productive work environment. Facilitate training sessions on service excellence and reinforce safety protocols. Financial Management Assist General Manager with budgeting, forecasting, and analyzing P&L reports to identify growth opportunities. Contribute to cost management by optimizing inventory and labor scheduling. Implement operational strategies to increase revenue and manage expenses. Guest Engagement Act as a visible presence on the floor, ensuring guest satisfaction and promptly addressing concerns. Gather & respond to guest feedback, fostering relationships w/ regular guests. Safety Compliance Ensure team compliance with health, safety, and labor regulations, maintaining accurate records and certifications. Train staff on responsible alcohol service and reinforce safety standards across all operations. Supervision Responsibilities FOH Oversight: Directly support the supervision of Assistant Managers, Servers, Bartenders, Hosts, and Support Staff Also, ensure service efficiency, guest satisfaction, and adherence to company policies during operations. BOH Oversight: Collaborate w/ kitchen team to maintain smooth operational flow and uphold food safety standards. Additional Responsibilities Assist in shift scheduling to ensure balanced coverage and smooth operations during peak hours. Monitor team performance, conduct evaluations, and provide feedback to uphold expectations & company policies. Qualifications Bachelor's degree in Hospitality, Business, or a related field preferred. Minimum 3 years of experience in upscale, full-service restaurant management. Demonstrated leadership skills with the ability to motivate and develop a team. Strong customer service orientation and basic financial management knowledge. Proficiency in restaurant management software, POS systems, and operational tools. Other Rules/Requirements Flexibility to work nights, weekends, and holidays. Scheduled hours are generally 50 hours per week, but can vary depending on business needs. Physical ability to stand & walk the majority of shift, lift up to 30 lbs, and perform consistently in fast-paced setting. Food safety and alcohol service certications (e.g., ServSafe, TIPS). Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 75k-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Restaurant Supervisor is responsible for supervising the Restaurant team and ensuring the team meets and exceeds guests' expectations within their level of responsibility. This role pays an hourly rate of $18.00-$20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until April 24, 2026. Responsibilities Supervises shift coverage and coordinates breaks for team members. Ensures team members maintain knowledge of the menu and any specials being offered. Provides updates of any changes to the menu. Supervises the team in maintaining a clean and presentable work area. Ensures the venues are stocked and prepared for service at all times. Complies and ensures compliance with liquor laws regarding alcohol service where applicable. Complies with all departmental food and franchise contractual agreements. Conducts end of shift reports for cashiers on shift. Coordinates in troubleshooting technical problems with Point of Sale (POS) system, facilities, equipment etc., and contacts for appropriate support, as necessary. Provides on-going supervision and mentoring to team members. Monitors product quality and ensures high level of guest service. Coordinates in the on-going coaching and mentoring of team as directed by department management. Must maintain excellent attendance and be available to work events and varied schedules per business need. Maintains the quaility and timelyness of all catering areas service. Knowledge, Skills and Abilities: Ability to handle cash accurately and responsibly. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to communicate with team members, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Communicates in a positive, respectful manner to both internal and external guests. Qualifications High school diploma or GED 1+ year supervisory experience as a supervisor/manager in a restaurant/casino environment. Experience working in a fast-paced, high volume food court, casual, buffet, and/or nightclub in a supervisory capacity is preferred. Must acquire and maintain a valid Health Food Handlers Card, Alcohol Awareness Certification, Suspicious Activity and other required compliance trainings. All employees must obtain a valid gaming license from the State Gaming Agency and Tribal Gaming Office prior to beginning work and are required to have license renewed annually. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

At MOD, pizza our platform, fitting each individual and creating a space where everyone is welcome. MOD is individuality, whether that's on your pizza, on your salad or just by being you! This is space where every ingredient is valued and where giving back to our community is baked into what we do. Working for MOD is more than making pizza - We call it Spreading MODness, where each pizza powers possibilities! Compensation: $16.49 when combining hourly wage of $12.77 and average tips of $3.72 earned at this location! Benefits: Medical, dental and vision insurance Paid Sick Time 401(k) retirement FREE pizza, salad, and beverages Pet insurance Discounted gym membership Free counseling sessions Summary As a part of our Restaurant Squad, Crew Members aim to consistently deliver great customer service and the MOD Pizza experience. You're going to make pizzas that are every bit as beautiful and fun as you are and get to do so in a cool environment with authentic vibes. You will make pizzas for the pineapple adventurers, the plant-based pioneers, and the pepperoni perfectionists. You'll make them for the late-night explorers, the cheese lovers and olive dodgers. Together we're creating an experience dedicated to making sure everyone belongs. Over 70% of MOD Leaders are promoted internally. Saying everyone belongs includes making sure our Squad Crew Members find value in where they work. Whatever you're working towards, we want to help you achieve it. MOD can be a short chapter in your journey or an ongoing one. Because at MOD; ALL PIZZAS ARE WELCOME! Key Responsibilities Make customers pizzas, salads and more Package customer orders with urgency Follow all food safety and food quality standards Keep the restaurant clean and ready to deliver the best customer service Demonstrate the fundamentals of hospitality (friendly, accurate and fast) on every shift Have fun and work together with your Squad Crew to create an authentic customer experience vibe Required Qualifications Demonstrate a passion for people, enjoy connecting with fellow Squad crew members and customers Ability to follow processes and instructions in a consistent manner Have a history of consistent attendance and punctuality Show an interest to learn, grow and contribute to the success of the restaurant At our table, everyone has a place. MOD is what you make it - be individual, be you! Apply today to join our people vibe! MOD is an equal opportunity employer. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. Reasonable accommodation is available upon request for applicants participating in the hiring process. To request a reasonable accommodation to complete an application, job interview please contact applicant ****************. This job posting is not intended to be exhaustive and is intended to describe the role and reflect MOD's values and culture. It does not create an employment contract or alter at-will employment status. Other related duties may be assigned to meet the ongoing needs of the organization.

The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter's Creek in Irvington, Virginia. The resort has been a cherished resort for generations and has recently undergone a number of renovations and enhancements that are helping the resort in repositioning the brand and overall experience. The resort features 70 luxurious accommodations, tennis and pickleball courts, full-service spa, an 18-hole golf course, a functioning farm, Maker's Space (artistic activities), its own large marina, and two cherished restaurants including Salt & Meadow Restaurant. As the resort has evolved, the resort is becoming more widely recognized for its elite programming, culinary experiences, and its commitment to environmental stewardship in addition to world-class service. Job Summary The Banquet Manager is responsible for overseeing all banquet operations, ensuring the seamless execution of meetings, weddings, and special events. This role leads the banquet team in delivering exceptional service, maintaining resort standards, and collaborating closely with the Culinary, Conference Services, and Sales departments to ensure each event exceeds guest expectations and achieves financial goals. Essential Functions and Responsibilities • Oversee all aspects of banquet operations, including setup, service, and breakdown for meetings, weddings, and special events • Ensure all events are executed according to Banquet Event Orders (BEOs), client expectations, and resort standards • Supervise daily pre-shift and post-shift meetings to communicate event details and operational priorities • Supervise the performance, attendance, appearance and conduct of the team • Lead and motivate the banquet team to deliver exceptional guest experiences and uphold resort standards • Coordinate event details with Sales, and Food and Beverage teams to ensure flawless execution • Maintain inventory of banquet supplies: linen, tables, chairs, glassware, cutlery, and miscellaneous equipment, and ensure proper care, storage, and accountability of all banquet items • Responsible for ensuring all banquet rental items needed from outside companies are secured prior to the event • Determining the number of service staff required for each specific event based on details provide on the BEOs • Keep banquet storage areas organized and clean • Serve as the on-site contact for clients during events, resolving issues promptly and professionally, and correcting deficiencies as needed • Collaborate with leadership on developing banquet SOPs and training programs • Monitor event spaces for proper setup, cleanliness, and presentation, pre and post banquet events • Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations • Maintain consistent communication with the Food and Beverage and Sales teams to ensure seamless coordination • Managing the availability of liquor and soft drinks, when required • Responsible for conducting post-event room inspections and updating files to close out events • Ensure compliance with all health, safety, sanitation, and liquor laws and resort policies • Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays based on event schedule • Participate in weekly BEO and operations meetings to review upcoming events • Review and confirm BEOs, staffing needs, and setup requirements daily • Keep the BEO master book updated and organized • Regular and Reliable Attendance is an essential function of this role • Exemplifies the Tides Inn Mission and Values • Other duties as assigned Core Competencies People Leader Role: Team Development, Delegate effectively, Clear and Respectful Communication, Active Listening, Conflict Resolution, Team Alignment, Service Standards, Results Driven, Collaborative, Adaptability Qualifications • Accredited certificate or diploma in catering, culinary arts, hospitality, or similar • Minimum 3-5 years of experience in banquet or food & beverage management, preferably in a hotel or resort environment • Proven ability to lead, motivate, and develop a service-oriented team • Strong knowledge of banquet service standards, event setups, and fine dining etiquette • Excellent organizational and time management skills with the ability to handle multiple events simultaneously • Exceptional attention to detail and commitment to delivering five-star service. • Strong communication and interpersonal skills • Ability to work collaboratively with Sales, Culinary, and Conference Services teams • In-depth knowledge of hospitality industry best practices • Proficiency in POS systems • Valid drivers license • Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as business demands • Physical stamina to oversee event setups and service, including standing or walking for extended periods

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

Getting Started * Job you are applying for: KFC Assistant General Manager at the following location(s): G135143 - LANGLEY [VA] - Hampton, VA Resume Application View Job Description - KFC Assistant General Manager Description: If you're passionate about the fast-paced world of restaurant management, we want you. At KFC, you'll thrive in an environment where teamwork, exceptional service, and operational excellence are paramount. As an Assistant General Manager, you'll not only contribute to KFC's success but also enjoy clear career growth opportunities within KBP Foods, one of the nation's leading quick-service restaurant organizations. Join us, deliver exceptional customer experiences, and advance your career in the food industry-you deserve it. What's in it for you: Ability to develop your leadership skills and seek General Manager and above store level opportunities with our internal leadership development program. Employee perks such as cell phone discounts; Saving Match Program, Employee Assistance Program through KBP Cares. Earn your GED for free, college scholarships and free online tuition. Medical, Dental, Vision benefits and accrued PTO Free shift meal and an employee discount at our KFC restaurants. Paid Training Bonus Program: As an Assistant General Manager , you will be eligible to participate in a Bonus Program, which is paid out every period, based on restaurant performance. What a day in the life of an Assistant General Manager can look like: Supervise daily restaurant operations, ensuring adherence to KFC standards and policies. Lead and manage a team, including supporting RGM with training, scheduling, and performance appraisals. Manage inventory, maintain food safety protocols, and address customer concerns. Oversee financial aspects, including cash management and expense control. Collaborate with the General Manager to develop growth strategies and maintain brand image. Requirements: What you bring to the table: Minimum 1 year of experience as an Assistant General Manager in food service or retail environment, including Profit & Loss responsibility preferably in quick serve restaurant (QSR). Managers must be at least 18 years old. Availability to close the restaurant at least two nights a week. Ability to lift, carry, stack, push or pull heavy objects. Stand and walk constantly for entire shifts. Maneuver through compact spaces safely and operate restaurant equipment. What KBP brings to the table: KBP Foods, a part of KBP Brands is a leading restaurant franchise group with a clear vision: to create a great place to work, a great place to eat, and a great place to own. We're looking for dedicated individuals that align with our core values and are passionate about Diversity, Equity, Inclusion, Belonging (DEIB+), Growth Opportunities, and a Positive Culture. Grown to over 1,000 restaurants in 20 years. Opportunities in 31 states Over 50% of store leadership has been promoted internally in the last year. If you are looking to be part of an energetic, entrepreneurial company with countless opportunities for growth - personally, professionally, and financially - then a career with KBP Brands IS the right fit for you. Additional Info: Assistant General Manager Employees are entitled to compensation commensurate with skill and experience. The exact compensation will vary based on skills, experience, location, and other factors permitted by law and will be discussed during the hiring process. The expected starting compensation ranges for new hires in this position in various states and jurisdictions are as follows: All other locations: $12.00 to $22.00 per hour State of Maryland: $16.00 to $19.00 per hour State of New York: $16.00 to $19.00 per hour New York City: $18.00 to $20.00 per hour Cincinnati, OH: $15.00 to $17.00 per hour Toledo, OH: $15.00 to $17.00 per hour Open Alert Close Disability Accommodation for Applicants KBP Foods is committed to providing individuals with disabilities with reasonable accommodations in its job application and hiring process. If you have difficulty using our on-line application system because of a disability, you may contact us at the following email address and phone number: ************************ or **************. This email address is reserved for individuals who require an accommodation due to a disability only. The KBP Foods representative who monitors this email account will not have access to existing profiles in the system and will be unable to provide any application status updates.

$50k - $85k a year in salary + bonus + benefits! Pizza management experience is a plus Realistic results-based bonus and awards Become a Trainer, Supervisor and more Requirements: Food Management experience is a must At least 18 years of age Dependable and reliable, people-oriented Adaptable / Flexible Detail-oriented Achievement-oriented Reliable transportation and solid driving record Pass a criminal background check Benefits: Monthly bonuses and quarterly awards PTO including vacations Health, dental and vision insurance 401(k) with matching Employee discount Training to grow into multi-unit supervision and more Locally owned and operated for 30 years We would love to hear from you Come join our Pizza Family Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) 401(k) matching Referral program Employee discount Paid training Profit sharing

Kennedy Jenks is seeking a Market Leader to manage and grow our portfolio of industrial water, compliance, permitting, and site investigation/remediation work for key clients in the Food and Beverage sector. The ideal candidate will have a proven ability to drive significant revenue from environmental and engineering projects, while leading a team focused on delivering exceptional service and high-quality results. As a key member of our leadership team, you'll collaborate with client service managers, project managers, and technical delivery staff to expand Kennedy Jenks' footprint in the Food and Beverage market, develop long-lasting client relationships, and oversee the successful delivery of projects that meet both client and company objectives. Key Responsibilities: Client Relationship Management: Build and nurture strong, long-term relationships with key client personnel, driving market growth and expansion. Business Development & Leadership: Lead sustainable business development efforts, positioning Kennedy Jenks as a leader in the Food and Beverage market. Strategic Oversight & Project Delivery: Oversee technical assignments, ensuring profitable project delivery, quality performance, and alignment with client expectations. Industry Representation: Represent Kennedy Jenks in industry associations and professional engineering circles, establishing a leadership position within the Food and Beverage sector. Team Collaboration & Culture: Foster a collaborative, client-centric culture, ensuring that teams are motivated and focused on delivering innovative solutions. Growth Strategy: Lead the sales, growth, and business planning processes for the market, contributing to Kennedy Jenks' overall success. Recruitment & Staff Development: Help recruit key technical staff to meet market needs and advise on career development for high-potential team members. Technical Oversight & Support: Provide guidance and technical expertise on environmental projects, leveraging Kennedy Jenks' resources for success. Client Service Excellence: Define and ensure the delivery of high-quality, client-focused solutions, while optimizing resource use and supporting company-wide initiatives. Qualifications: Experience: 15+ years of experience in engineering services, specifically working on water/wastewater treatment facilities in the Food and Beverage market. Education: BS in science or engineering (PE license or related professional registration preferred). Client Network: Strong network of contacts in the Food and Beverage industry, with a reputation for effectively managing client expectations. Business Acumen: Proven success in identifying, pursuing, and executing profitable assignments, along with a strong understanding of market trends and competitor strategies. Strategic Vision: A forward-thinking approach to business development, with the ability to think beyond traditional boundaries and develop innovative strategies. Team Leadership: Demonstrated ability to lead teams, build strong collaborative cultures, and mentor high-potential staff. Market Perspective: Nationwide experience and willingness to travel across the U.S. to support client relationships and business development efforts. Client-Focused: Client-friendly, respected by clients, and skilled at discerning and managing expectations to ensure project success. Business Development: Ability to scope out new opportunities, make critical decisions on pursuing leads, and develop strategic plans for winning pursuits. Technical Expertise: Demonstrated knowledge of general environmental and water sector trends and practices. Work Flexibility: Kennedy Jenks supports a healthy work-life balance and utilizes a hybrid model of home and office work to empower our team members to thrive and achieve their full potential. Compensation: The salary range for this position is anticipated to be between $175,000 and $210,000, depending on education, experience, qualifications, licensure/certifications, and geographic location. Benefits: Kennedy Jenks offers a comprehensive benefits package, including medical, dental, vision, life and disability insurance, 401k, bonus opportunities, tuition reimbursement, professional registration support, a competitive PTO and holiday plan, and other benefits and programs. #LI-Hybrid

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. Salary Description $100,000 - $120,000 Salary

LINE AND PREP COOKS COMPETITIVE PAY BASED ON ABILITY AND EXPERIENCE Quemar is looking for passionate culinary team members. Quemar is a new and invigorating Mexican/Latin American concept, focused around wood-fire with flavors and techniques true to the region. Quemar, meaning “to burn '' or “to set fire to”, will boast a large collection of tequilas and mezcals and will be centered around a large Argentinian-style parrilla solely fueled by wood fire. With two bars to gather around, a dining room filled with banquets, a patio to enjoy both rain or shine, and our comfy Tranquilo Lounge, guests have many options to enjoy their experience with us. We are a completely scratch made kitchen and bar and are looking for like minded individuals to join in on the fun. Join us on bringing flare to the Virginia Beach/Hampton Roads area by visiting ********************* Duties/Responsibilities: Follow all recipes and food handling procedures and standards Manage time accordingly for food safety and to allow for guest requests Contributes to the success and overall well being of the team. Safely operates and maintains cleanliness of equipment Set up, restock, organize, and maintain a clean work-space throughout their shift Performs other assigned duties from the management Qualifications: Experience and knowledge of kitchen equipment. Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and work in confined spaces One year hospitality industry experience preferred Benefits: Full-Time Benefits Start Immediately for Eligible Employees Medical / Dental / Vision / Telehealth (Full-Time Eligible) 401(k) Plan Available for Eligible Employees Full-time and Part-time positions available

Job Description The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter's Creek in Irvington, Virginia. The resort has been a cherished resort for generations and has recently undergone a number of renovations and enhancements that are helping the resort in repositioning the brand and overall experience. The resort features 70 luxurious accommodations, tennis and pickleball courts, full-service spa, an 18-hole golf course, a functioning farm, Maker's Space (artistic activities), its own large marina, and two cherished restaurants including Salt & Meadow Restaurant. As the resort has evolved, the resort is becoming more widely recognized for its elite programming, culinary experiences, and its commitment to environmental stewardship in addition to world-class service. Job Summary The Banquet Manager is responsible for overseeing all banquet operations, ensuring the seamless execution of meetings, weddings, and special events. This role leads the banquet team in delivering exceptional service, maintaining resort standards, and collaborating closely with the Culinary, Conference Services, and Sales departments to ensure each event exceeds guest expectations and achieves financial goals. Essential Functions and Responsibilities • Oversee all aspects of banquet operations, including setup, service, and breakdown for meetings, weddings, and special events • Ensure all events are executed according to Banquet Event Orders (BEOs), client expectations, and resort standards • Supervise daily pre-shift and post-shift meetings to communicate event details and operational priorities • Supervise the performance, attendance, appearance and conduct of the team • Lead and motivate the banquet team to deliver exceptional guest experiences and uphold resort standards • Coordinate event details with Sales, and Food and Beverage teams to ensure flawless execution • Maintain inventory of banquet supplies: linen, tables, chairs, glassware, cutlery, and miscellaneous equipment, and ensure proper care, storage, and accountability of all banquet items • Responsible for ensuring all banquet rental items needed from outside companies are secured prior to the event • Determining the number of service staff required for each specific event based on details provide on the BEOs • Keep banquet storage areas organized and clean • Serve as the on-site contact for clients during events, resolving issues promptly and professionally, and correcting deficiencies as needed • Collaborate with leadership on developing banquet SOPs and training programs • Monitor event spaces for proper setup, cleanliness, and presentation, pre and post banquet events • Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations • Maintain consistent communication with the Food and Beverage and Sales teams to ensure seamless coordination • Managing the availability of liquor and soft drinks, when required • Responsible for conducting post-event room inspections and updating files to close out events • Ensure compliance with all health, safety, sanitation, and liquor laws and resort policies • Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays based on event schedule • Participate in weekly BEO and operations meetings to review upcoming events • Review and confirm BEOs, staffing needs, and setup requirements daily • Keep the BEO master book updated and organized • Regular and Reliable Attendance is an essential function of this role • Exemplifies the Tides Inn Mission and Values • Other duties as assigned Core Competencies People Leader Role: Team Development, Delegate effectively, Clear and Respectful Communication, Active Listening, Conflict Resolution, Team Alignment, Service Standards, Results Driven, Collaborative, Adaptability Qualifications • Accredited certificate or diploma in catering, culinary arts, hospitality, or similar • Minimum 3-5 years of experience in banquet or food & beverage management, preferably in a hotel or resort environment • Proven ability to lead, motivate, and develop a service-oriented team • Strong knowledge of banquet service standards, event setups, and fine dining etiquette • Excellent organizational and time management skills with the ability to handle multiple events simultaneously • Exceptional attention to detail and commitment to delivering five-star service. • Strong communication and interpersonal skills • Ability to work collaboratively with Sales, Culinary, and Conference Services teams • In-depth knowledge of hospitality industry best practices • Proficiency in POS systems • Valid drivers license • Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as business demands • Physical stamina to oversee event setups and service, including standing or walking for extended periods