Restaurant manager jobs in Happy Valley, OR

Benefits: ?* Fuel Your Growth with Love's - company funded tuition assistance program * Paid Time Off * Flexible Scheduling * 401(k) - 100% match up to 5% * Medical/Dental/Vision Insurance after 30-days * Competitive Pay * Career Development * Quarterly Bonus Program * Hiring Immediately ? Welcome to Love's! Restaurant Assistant Managers play a key role in ensuring the smooth and efficient operation of our restaurant. You will assist in leading staff, managing processes, and executing strategies to enhance sales and customer satisfaction. With opportunity as our greatest benefit and a dynamic team environment, this role is ideal for individuals passionate about the restaurant industry and ready to make a difference. ? Job Functions: Ensure a safe, clean, and well-maintained facility through facilities and equipment maintenance along with adherence to proper food safety procedures. Drive sales of products and services through efficient ordering, stocking, inventory management, and food preparation. Assist the Restaurant Manager with proper task execution and completion, schedule and cash integrity, and complete daily, weekly, and monthly reporting. Work with the team to prepare and package customer orders in a timely manner to maximize customer service expectations and results. Understand financial reporting to include analyzing profit and loss statements and affecting change to capture and capitalize on opportunities. Collaborate with Restaurant Manager in the efforts of talent acquisition. Experience: Ability to work various shift times to include days, afternoons, evenings, nights, occasional overnights, weekends, and holidays. 1+ years restaurant management experience. 1+ years managing operations with an annual sales volume of $1+million. 1+ years affecting and deciphering budgets and P&L statements. 1+ years supervising and training 5-10+ employees. Intermediate level computer skills including Microsoft Office, Outlook, Word, and Excel. A valid driver's license and ability to successfully complete a pre-employment background check and drug screening. Skills and Demands: Excellent communication and interpersonal skills with a customer satisfaction focus. Exceptional customer service, positive rapport building, expert salesmanship, and ensuring satisfaction by managing operations and employee-vehicle deployment. Strong organizational and multitasking abilities with attention to detail. Effective teamwork skills. Physical Demands: Regular talking and hearing. Active involvement requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing. Frequent lifting/moving of items over 75 pounds. Specific vision abilities required.? Our Culture: Come see why Love's Travel Stops and Country Stores was recognized by Indeed as the winner of the Better Work Award in 2023. Love's Travel Stops and Country Stores is an Equal Opportunity Employer. Veterans encouraged to apply. Love's has been fueling customers' journeys since 1964. Innovation and perseverance continue to lead the way for the family-owned and -operated business headquartered in Oklahoma City with more than 40,000 team members in North America and Europe. The company's core business is travel stops and convenience stores with more than 630 locations in 42 states. Love's continues its commitment to offer products and services that provide value for professional drivers, fleets, four-wheel customers, RVers, alternative fuel and wholesale fuel customers. Giving back to communities Love's serves and maintaining an inclusive and diverse workplace are hallmarks of the company's award-winning culture. The Love's Family of Companies includes: Gemini Motor Transport, one of the industry's safest trucking fleets. Speedco and Love's Truck Care, the largest oil change and preventive maintenance and total truck care network. Musket, a rapidly growing, Houston-based commodities supplier and trader. Trillium, a Houston-based alternative fuels expert. TVC Pro-driver, a commercial driver's license (CDL) protection subscription service.

Why us? Come join the award-winning team at The Nines, A Luxury Collection Hotel, Portland as a Banquet Manager. The perfect candidate is passionate about service and creating indigenous experiences for each guest or event! Poised in the heart of the city's center within the walls of one of Portland's most beloved landmarks, the stately Meier & Frank Building, the Nines Hotel honors the structures storied past, both in its striking decor and impeccable service. As part of Sage Restaurant Concepts, we focus on providing a luxurious experience catered to the needs of each specific event in our 14,000 square feet of Banquet and Convention space. We connect the people that live and work in the communities we serve by providing highly designed, innovative, locally focused food and beverage experiences for all event types. Job Overview The Banquet Manager is responsible for overseeing the successful operation of the Banquets Department. This role ensures that all banquet functions are executed with professionalism, in alignment with hotel standards, and with a focus on maximizing profitability. The Banquet Manager leads, motivates, and empowers associates while serving as the primary liaison between the banquet department and all other hotel departments. Exceptional leadership, communication, and team-building skills are essential to drive associate engagement, interdepartmental collaboration, and guest satisfaction. Responsibilities Oversee daily banquet operations to ensure compliance with SOPs, Banquet Event Orders (BEOs), safety regulations, and brand standards, delivering optimal service, quality, and hospitality. Meet with clients to review BEOs, address changes or concerns, and ensure seamless execution and guest satisfaction. Review and finalize banquet checks for accuracy, secure client signatures, and ensure timely payment. Accurately calculate and prepare daily gratuities and payroll, submitting reports promptly to the Controller's office. Maintain cleanliness, sanitation, and proper functioning of banquet areas and equipment, protecting assets and ensuring readiness for service. Analyze BEOs, interpret requirements, and execute accurate room setups in accordance with event specifications. Set banquet tables and service areas consistently and uniformly, ensuring adherence to presentation standards. Communicate effectively with clients, managers, and associates to confirm room setups, staffing, menus, equipment, and supplies meet or exceed expectations. Work a flexible schedule, including mornings, afternoons, evenings, weekends, and holidays as required by business needs. Create and review schedules, allocate resources, and coordinate workflows to ensure quality execution of daily events. Monitor and control banquet budgets, including labor, beverage, supplies, and equipment, aligning with event budgets to maximize revenue and minimize costs while maintaining service quality. Implement company and brand programs, proactively resolve operational challenges, and ensure compliance with safety, security, and quality standards. Qualifications Education/Formal Training One to two years of post high school education. Experience Two to three years in a related position with this company or other organization(s). Knowledge/Skills Advanced knowledge of catering operations and food & beverage principles and practices. Proven experience in managing people, solving complex problems, driving sales, and overseeing food & beverage operations. Strong analytical skills with the ability to evaluate data, identify trends, and recommend logical solutions. Excellent communication skills, including verbal interaction with guests and associates and clear written communication for BEOs, reports, and payroll. Strong attention to detail, with the ability to review setups, ensure accuracy in financial processes, and maintain high service standards. Ability to meet the physical demands of the role, including clear hearing and vision required to support guest interaction and event execution. Physical Demands The physical demands described here are representative of those required to successfully perform the essential functions of this role. Reasonable accommodation may be made to enable individuals with disabilities to perform these functions. Ability to lift, push, pull, and carry tables, chairs, and boxes weighing up to 50 lbs., occasionally. Bending and kneeling is needed for tasks such as taping cords, skirting tables, and post-function cleanup. Full mobility to service clients at a moment's notice across variable distances Continuous standing for function observation and client site inspections Ability to climb stairs (up to 55 steps) approximately 3-5% of an 8-10-hour shift. Environment Physically demanding role requiring prolonged standing, walking, lifting, and carrying throughout the shift. Approximately 70% of the 8-10-hour shift is spent indoors and 30% outdoors. Exposure to varying and sometimes extreme temperatures, including summer heat of 95°F or higher and winter cold. Benefits The Nines offers perks that are comparable to progressive employers. Unlimited time off per Sage policy and manager approval Medical, Vision, Dental and Retirement Benefits: Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance Eligible to participate in the Company's 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period Eligible to enroll in Health Savings Accounts (HSA) with qualifying medical plans and receive up to $1000 company contribution Eligible to enroll in Health, Dependent and Commuter Flexible Spending Accounts (FSA) Company paid Basic Life and AD&D insurance coverage, with option to enroll in supplemental coverage Eligible to enroll for short-term and long-term disability insurance coverage Eligible to purchase Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance WINFertility guidance for those enrolled in Sage medical plan Other Benefits: All associates can enjoy our complimentary cafeteria $50 TriMet monthly subsidy or parking stipend Calm Health Application Subscription Employee assistance program Paid time off for vacation, sick time, and holidays Tuition Reimbursement of up to $2,000 per calendar year Great discounts on Hotels, Restaurants, and much more Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral Bold. Bright. Caring. Energetic. Driven. Strategic. Daring. To deliver the type of outstanding experience we aim to provide our guests, we need remarkable individuals who are passionate and committed to making a difference. If this sounds like you, then explore the career positions at Sage Hospitality that await you. Salary USD $70,000.00 - USD $75,000.00 /Yr.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records Qualifications At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Bar Manager Salary: Base up to $65,000 per year + 10% performance bonus Benefits: Competitive benefits package, excellent growth opportunities Job Description: We are seeking an experienced and dynamic Bar Manager to lead our team and elevate the guest experience. As a key member of our management staff, you'll oversee daily operations, manage inventory, ensure top-notch customer service, and drive profitability. This is an exciting opportunity to join a growing company with a strong vision for expansion and a commitment to employee development. Key Responsibilities: Manage bar operations, including staff scheduling, training, and performance oversight Maintain high standards of service, quality, and cleanliness Monitor inventory, order supplies, and control costs to meet financial targets Collaborate with leadership to develop promotions and enhance customer satisfaction Ensure compliance with all health, safety, and liquor regulations Qualifications: Proven experience as a Bar Manager or similar role in hospitality Strong leadership and team management skills Excellent knowledge of beverages, mixology, and industry trends Ability to thrive in a fast-paced environment Exceptional communication and problem-solving abilities What We Offer: Competitive base salary up to $65K, plus a 10% annual bonus Excellent growth opportunities within a rapidly expanding organization Comprehensive benefits package How to Apply: If you're passionate about hospitality and ready to grow with us, send your resume today!

Earn $52,000 to $58,000 plus tips! - Based on skills and qualifications! * You gotta have it HOT...hot peppers, hot sandwiches, hot pay! * Do you hunger for more? Potbelly Sandwich Shops, where Good Vibes and Great Careers are a way of life! Come Build the Potbelly Nation with us. Potbelly got its start in 1977 as a small antique store that turned into a lines-out-the-door neighborhood sandwich shop.? Before you knew it, we were serving up delicious food in a fun environment at more than 400 shops across the United States. We continue to wake up every day with one goal: Make people happy through good vibes and delicious craveable food.? Put those awesome ingredients together, and there's no telling what we'll cook up next!? Sound Sandwich offers comprehensive medical, dental, and vision benefits along with group life insurance for our eligible salaried and hourly employees. Job Title: Assistant Manager Department/Function: Operations Location: Field, in Shop Reports to: General Manager Details: Full Time, Nonexempt Travel Requirements: Rarely GENERAL DESCRIPTION Leads and behaves according to Potbelly Values. Leads and develops people to execute outstanding product quality and customer service, build sales and control costs for each shift. Assistant Managers must exercise a great deal of judgment and discretion regarding supervising employees and resolving customer issues. Any decisions must be consistent with Potbelly operating policies and procedures. Essential areas of focus include, but are not limited to: FOCUS People * Train, coach and develop Potbelly Associates and Shift Leaders. * Formally evaluate Associate and Shift Leader performance, including complete and sign off on appraisals. * Conduct weekly feedback sessions with Associates, Certified Trainers and Shift Leaders. * Know, enforce, and educate Associates, Certified Trainers and Shift Leaders on all of the appropriate work rules, personnel policies, labor laws, and security and safety procedures. * Effectively recommend and/or implement appropriate corrective action. * Effectively recommend the hiring and retention of Associates, Certified Trainers and Shift Leaders. * Execute a plan to decrease turnover and improve Associate's job satisfaction. * Effectively schedule Associates, Certified Trainers and Shift Leaders. * Update communication board with critical shop information. * Hold monthly Associate, Certified Trainer and Shift Leader meetings. * Develop musician schedule. Customers * Make customers really happy. * Effectively handle customer complaints. * Maintain critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation. * Ensure a clean and sanitary environment by assigning daily cleaning duties and weekly follow-up. * Properly executes, enforces and manages all food safety requirements and practices. * Enforce and maintain uniform policy. * Manage back-of-the-house to ensure standards are met. * Ensure shop security and safety by executing procedures properly. Sales * Effectively drive neighborhood shop marketing and promotions to maximize sales potential, including sourcing and blitzing outside of shop for recruiting and marketing purposes. Profit * Control assigned P & L line items. * Control food components, labor, waste, and cash across shifts. * Count drawers and ensures proper cash handling procedures are followed. * Responsible for weekly update of daily prep sheet. * Maintain all food pars and appropriate inventory and place shop orders (from SMS, data source, etc.). ESSENTIAL PHYSICAL FUNCTIONS * Must have the ability/stamina to work a minimum of 45 hours per week. * Ability to stand/walk for 9-10 hours per day and sit for 1-2 hours per day. * Must be able to exert well-paced and frequent mobility for periods of up to five hours. * Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally. * Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data. * Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%). * Must be able to tolerate higher levels of noise from music, customer and employee traffic. * Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish. * Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, problem-solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer service. EXPERIENCE, EDUCATION AND BEHAVIORS * Must represent Potbelly Advantage and Our Values. * Minimum of at least 2 years management experience in either a restaurant or retail environment. * High School degree; Bachelor's degree, preferred. * As a requirement of the position, all Shift Leaders and Managers must be trained and pass a Food Safety Certification course. In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric). Should the Shift Leader or Manager fail to pass the certification requirements after two attempts, he or she will be not be qualified to continue to perform in a Shift Leader or Management capacity. * Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities. * Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, supervision and counseling of employees, problem-solving, maintaining cleanliness, execution of marketing plans, training employees and providing great customer service. * Ability to maintain deadlines and prioritize while running an effective shift. * Exceptional customer service skills. * Strong business acumen. * Strong interpersonal and communication skills, both written and verbal. * Strong organizational skills and the ability to multi-task. * Ability to build and develop strong teams and handle conflict resolution. * Strong interviewing skills. * Ability to write effective schedules and maintain labor goals. * Knowledge of Microsoft Office. You are applying to work with a franchisee of Potbelly Corporate. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set own terms of employment, including wage and benefit programs, which can vary between franchisees.

. We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Benefits: Job Type: Full-time Benefits: • Dental insurance • Employee discount • Health insurance • Life insurance • Paid time off • Vision insurance

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Training & development Vision insurance Gustav's is a locally owned German restaurant with a rich history that dates back to 1992. Acquired by Northwest Hospitality Group in July 2023, we are committed to honoring Gustav's long-standing traditions and authentic recipes while continuing to evolve the brand for the next generation. Our owner and founder began his culinary journey at the iconic Rhinelander in the early '90s, and we hold these traditions close to our hearts. Our restaurant group is renowned for its scratch kitchens, award-winning bar programs, and legendary hospitality. Job Overview: We are looking for a dedicated and passionate Dining Room Manager to join our leadership team at Gustav's. As a leader, you will play a crucial role in driving our culture of quality, consistency, and exceptional guest experiences. We seek someone who values tradition and has a passion for German cuisine, while also embracing the opportunity to shape Gustav's future. Our company believes in embracing genuine hospitality and providing our local community with a special place to dine and celebrate. Northwest Hospitality Group has 4 other restaurants in the SW Washington Region. Cecilia is our breakfast restaurant with a beautiful seasonal dinner menu and Amaro's Table with two locations in Vancouver and one location in Castle Rock, Washington. We are a growing hospitality company with many avenues for continued growth and development. We like to work with the best of the best and truly want to be leaders in our industry. Key Responsibilities: Oversee daily operations to ensure the highest standards of food, service, and hospitality. Lead, train, and develop a team that embodies our dedication to exceptional guest experiences and high-quality standards. Foster a culture of growth, teamwork, and continuous learning within the restaurant. Maintain and enhance the authenticity of Gustav's traditional German recipes and service style. Collaborate with the culinary team to uphold our commitment to scratch cooking. Drive sales and profitability while maintaining a focus on cost control and quality. Ensure compliance with health and safety regulations. Uphold the values and mission of Northwest Hospitality Group, contributing to our vision of being leaders in the industry. Qualifications: A minimum of 3-5 years of restaurant management experience, with a background in high-quality, scratch kitchens preferred. Strong leadership skills with the ability to motivate and develop a cohesive team. Ability to work 50 hour work weeks, including nights and weekends. A passion for German cuisine and beer and an appreciation for maintaining tradition while embracing innovation. Proven track record of managing operations, including staff development, financial performance, and guest satisfaction. Excellent communication and organizational skills. Ability to thrive in a fast-paced, dynamic environment. A genuine passion for hospitality and a desire to create memorable guest experiences. Why Join Us? Be part of a locally owned restaurant group with deep roots in the community. Opportunity to make a significant impact on the future of a beloved brand. Work in a company that values tradition, authenticity, and innovation. Benefits: Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve, Christmas Day. Paid time off after one year of employment, increasing with tenure. Healthcare benefits, including dental and vision. Competitive salary based on experience. Opportunities for growth within Northwest Hospitality Group, as we continue to expand. If you are a motivated leader with a love for hospitality and a desire to be part of a team that values quality and tradition, we'd love to meet you. Help us continue Gustav's legacy of exceptional hospitality and bring it into the next 20 years! Compensation: $70,000.00 - $78,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Gustav's is a locally owned German Restaurant that has become an institution in the Portland/Vancouver area over the last 30+ years. Quality been a focus at Gustav's since its inception and we are looking for like-minded professionals to keep that spirit alive! NW Hospitality Group acquired the legendary Gustav's in July of 2023 with the intention of keeping the restaurant around for years to come! You may know us from our other local establishments, Amaro's Table and Cecilia. Our brand is already known for our impeccable service, delicious food and an amazing beverage program. Amaro's Table has won numerous awards for it's bar program and happy hour including Best of Clark County the last 3 years. We are a company who is only interested in hiring the best of the best. We invest a lot of time, education and energy in our team members in order to ensure their success. NW Hospitality Group is a great place for those that are looking to further their career goals, in and out of the hospitality industry. We strive to promote from within and move people towards their future successes.

Benefits: Dental insurance Health insurance Opportunity for advancement Training & development Vision insurance NW Hospitality Group is a locally owned company that runs award winning local restaurants, Amaro's Table, Cecilia and Gustav's. Our concepts all boast scratch kitchens and craft bars and located in Vancouver, Washington. With an established reputation of sincere, impeccable service, consistent quality and a high level of standards, true hospitality is at the forefront of everything we do. We prides ourselves on providing a uniquely elevated dining experience that is warm, inviting, and approachable. Our company believes that in order for our team to maintain a high caliber of principles and impeccable guest satisfaction, they must be supported by strong leadership. We are looking for managers who are inherently detail oriented, self motivated and driven to create memorable guest experiences. Candidates should have a minimum of 2 years in a leadership role within the hospitality industry. You will be working with a progressive and committed management team that works together closely. Manager development and coaching is paramount to our success as team leaders, so a willingness to grow and adapt is essential. Our company, NW Hospitality Group is continuing to expand, providing many avenues of healthy growth opportunities. Benefits: Competitive compensation and benefits based on experience. Excellent healthcare, dental and vision benefits that are available after 60 days of employment. PTO benefits after one year. Closed for major holidays: 4th of July, Thanksgiving, Christmas Eve and Christmas Day. Work with dedicated professionals with ample avenues for growth Expectations: Must be a morning person! Our leaders must set the tone throughout our busy breakfast service. Salaried managers work 50 hour work weeks. Hourly positions will be close to 40 hours. Ability to work weekends. Open availability is preferred. Management Duties: Train employees in food preparation, customer service, sanitation, and safety procedures. Collaborate with General Manager to maintain standards and systems. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Observe and evaluate employees and work procedures in order to ensure quality standards and service. Oversee schedules, assign duties, responsibilities, and work activities to employees in accordance with position requirements. Receive food and beverage deliveries, checking orders to ensure accuracy and quality. Assist in performing personnel actions such as hiring and firing staff in consultation with other managers as necessary. Follow through with equipment maintenance schedules and help arrange for repairs. Handle cash and credit card transactions accurately. Engage with guests throughout their experience and resolve guest complaints regarding food quality, service or facilities. Maintain restaurant opening and closing procedures with accuracy. Work with management to develop departmental objectives, budgets, policies, procedures, and strategies. Monitor budgets and payroll records and review financial transactions in order to ensure that expenditures are authorized and budgeted. Monitor compliance with health, OSHA and fire regulations. All management-level hires will complete a standard background check as part of our hiring process. Compensation: $70,000.00 - $78,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Cecilia is a beautiful breakfast restaurant that offers delicious morning meals and captivating cocktails from the bar! Our company specializes in genuine hospitality and warm, comfortable experiences. We are looking for industry professionals who share our passion for exceptional service and quality in all areas of the restaurant. *OPENING FOR DINNER THIS SPRING!*

The Our House Residential Care Facility (RCF) is a 14-room facility with a team of expert clinicians who work with people living with HIV who are having difficulty managing independent living. By tailoring nursing, social services, and therapeutic everyday activities our clients and residents are able to define what 'living well' means to them. Our house of Portland a program apart of Cascade AIDS Project is excited to announce that we are hiring a skilled and team-oriented Food and Nutrition Manager. The Food and Nutrition Manager is responsible for planning, organizing, directing, and overseeing the dietary services provided to residents in accordance with regulatory standards, professional guidelines, and the facility's policies. The goal is to ensure nutritionally balanced, safe, and appetizing meals that support the health and well-being of residents while accommodating medical, cultural, and personal dietary needs. This is a Full-Time role working at Our House of Portland located in SE Portland. The pay for this position is a yearly salary of $64,046. The Food and Nutrition Manager will supervise 3 union-presented staff members. Who You Are * Two years working in the dietary area in a health care environment. * Multnomah County Food Handlers Card * ServSafe Manager certification or able to obtain within 3 months * Experience with budgets, food and supply orders, and inventory audits. (Preferred but not required) * One year of supervisor experience (Preferred but not required) What You'll Do * Supervises the staff in the daily operation of the kitchen, monitoring job assignments and quality food preparations. * Orders and maintains inventory for the kitchen. Orders housekeeping supplies in collaboration with the Universal Worker Coordinator. * Supervises kitchen volunteers ensuring that all training and food handling certification are maintained. * Works collaboratively with the nursing team to ensure resident dietary needs are being met. * Communicates organization's policies and health department standards to all staff. Holds staff accountable for preparing, serving, and storing food in accordance with all standards and policies. At Cascade AIDS Project, we believe in unlocking potential. If you believe you may have the skills to do a job, we encourage you to apply even if you don't meet every qualification. Cascade AIDS Project is an Equal Employment Opportunity Employer. We comply with all relevant anti-discrimination laws.

Job Description At Black Bear Diners, we have been serving Good Old Fashioned Family Food since 1995. We are a fun, family-friendly concept known for our great homemade food, large portions and for our genuine, friendly, and immediate service. We are opening a new diner in Salem, OR. We are seeking an EXPERIENCED Restaurant Supervisor at Black Bear Diner Salem. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Knowledgeable in all front and back of house functions and is able to assist when needed. Knowledgeable in Black Bear Diner Standard in both front and back of house. Adept at Guest recovery procedures. Follows proper procedures and specifications in preparation and serving of food products. Controls diner inventory through an established inventory system. Use Black Bear Diner approved labor guidelines. Adjusts labor to changes in sales volume. Conducts check of team member time edits and clock ins under guidance of General and/or Assistant Manager. Ensure that food safety practices comply with Black Bear Diner standards as well as local Health Department regulations. Protect cash and all other company assets by adhering to company control procedures. Ex: Safe counts, comp/void audits, cash handling procedures. Ensures sanitation and cleanliness of the diner. Lead staff in ways that promote efficiency and high morale, while complying with all appropriate employment regulations. Ensure the diner is in compliance with all other regulatory agencies related to worker safety, alcoholic beverage sales, etc. Conducts line checks and pre-shift meetings. Knowledge of company protocol with team member conflicts. Responsible for opening and/or closing procedures. Knowledgeable in safety and emergency procedures. Facilitates training of team members. Check in of deliveries of goods.

Job DescriptionBenefits: Diverse, Inclusive, Welcoming Safe Space for Everyone Work-life Balance Delicious Food Bonus based on performance Competitive salary Free food & snacks Opportunity for advancement Paid time off Position Overview: We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands-on approach to leadership and a deep commitment to the art of hospitality. Key Responsibilities: Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift preparations and end-of-day financial reconciliations. Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high-performing team. Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction. Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality. Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals. Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements. Qualifications: Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment. Strong leadership skills with proven ability to train teams and lead effectively. Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits. Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors. Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays. Physical ability to stand for extended periods and lift up to 50 pounds as required. Experience with modern reservation systems and familiarity with the local dining scene. Demonstrated problem-solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.

Are you Craving a Career? Ready for Growth? COME SEE WHY WE MIGHT BE THE RIGHT PLACE! We all share a common mission: "Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives." We invest in our people because great people run great operations that will exceed our guests' expectations. Talk to any of our associates and you will experience a culture dedicated to its mission and our five fundamental values- Proactive, Respect/Win-Win, Growth, Great Operations, and Giving. Our client offers competitive benefits and rewarding opportunities, from entry-level positions to management. We have restaurant positions available nationwide and support center positions in Rosemead, CA. Come join the nation's largest and fastest growing Asian restaurant company. Our continued growth in this location has created new career opportunities for Management, Crew Members, and Kitchen Team Members! Come join us! Restaurant Management Team responsibilities: Lead all or some People aspects of a restaurant including hiring, training, coaching, and development Ensure the safety of our Guests and Associates through training and execution of food safety and restaurant safety standards and guidelines Lead all or some Guest components of a restaurant including excellent food quality, guest service, associate friendliness, and restaurant cleanliness through your team using proven systems and routines Lead all or some financial areas of a restaurant including sales growth, cost management, and profit growth Applies thorough knowledge of all policies, procedures and practices utilized within unit managed Understands ways in which unit relates to and impacts company Demonstrates knowledge of company operations and objectives Seeks information regarding trends affecting food service industry We offer our Full-Time Management Team: Progressive Compensation Package and Excellent Bonus Opportunity 5 or more Weeks of Comprehensive Training to prepare you for success On-Going Career & Leadership Development Medical, Dental, and Vision Insurance 401 K with Company Match Paid Time Off and Paid Holidays Associate Discounts and free meals when you work Lucrative Associate Referral Bonus Pre-Tax Dependent Care Flexible Spending Account Qualifications: College degree or equivalent experience preferred High school or GED required Additional expectations of our Management Team are: Excellent leaders with great people skills Proactive - Sees life as choices and chooses to make a positive impact. People Oriented - enjoys working with our guests and associates, possess good communication and interpersonal skills. Growth Oriented - knows that learning and growth are keys to personal and professional success and is willing and able to share learning with others. Results Oriented - focuses on getting results without compromising guest, people, and financial areas. Other Information: Equal opportunity employer To apply, send resume in word format with current salary for review and immediate interview. ADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Work space is restricted and employees are expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees may be required to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. Develops and maintains an acceptable level of sales. Utilizes local store marketing. Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company's employee handbook. Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC's Image standards. Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. Performs all administrative paperwork as required. Qualifications A high school diploma or GED; University degree preferred A minimum of 2 years supervisory experience Must be at least 18 years of age Must be Serv Safe Certified Knowledge of P & L statements Basic math and computer skills Strong customer service skills Strong skills in the areas of Communication, Leadership, and Conflict resolution Requires open availability BACKGROUND CHECK Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EQUIPMENT Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line ENVIRONMENTAL CONDITIONS The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time. The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.