Restaurant manager jobs in Hillsboro, 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

Job Description Restaurant Manager $62K + Bonus A vibrant full-service restaurant with a lively bar, offering elevated dining experiences, craft cocktails, and a welcoming atmosphere in the heart of Hillsboro. Employment Type: Full-Time Salary: $62,000 per year, plus performance-based bonus (up to 10-15% of base salary) Benefits: Comprehensive health insurance, dental and vision coverage, paid time off, employee discounts, retirement plan with matching, and opportunities for professional development. Job Summary We are seeking an experienced and dynamic Restaurant Manager to lead our full-service restaurant and bar operations in Hillsboro, OR. As a key member of our leadership team, you will oversee daily activities, ensure exceptional guest experiences, and drive team performance in a fast-paced environment. If you have a passion for hospitality, strong leadership skills, and expertise in managing both dining and bar services, we want to hear from you! Key Responsibilities Manage day-to-day restaurant and bar operations, including opening/closing procedures, staff scheduling, and inventory control. Lead, train, and motivate a team of servers, bartenders, hosts, and kitchen staff to deliver outstanding service and uphold brand standards. Monitor food and beverage quality, ensuring compliance with health, safety, and sanitation regulations. Handle guest interactions, resolve complaints, and foster a positive dining atmosphere to build repeat business. Oversee bar operations, including cocktail menu development, liquor inventory, and compliance with alcohol service laws. Analyze financial reports, control costs, and implement strategies to meet sales targets and profitability goals. Collaborate with the executive team on marketing initiatives, events, and menu updates. Maintain a safe, clean, and welcoming environment for both guests and staff. Qualifications Minimum 3-5 years of experience in restaurant management, preferably in a full-service setting with bar operations. Proven track record of leading teams in high-volume environments. Strong knowledge of food and beverage trends, inventory management, and POS systems. Excellent communication, problem-solving, and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays. ServSafe certification (or equivalent) and alcohol service training required. Bachelor's degree in hospitality management or related field preferred, but not mandatory. Must be authorized to work in the U.S.

Benefits: Dental insurance Employee discounts Health insurance Paid time off Vision insurance If you are looking for longevity in the restaurant industry and want a supportive work environment where you can thrive and cultivate your career, apply today! We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. Being detail-oriented, complying with policies and procedures, thinking on your feet, and genuine care for others are essential to be part of the team. Our company rewards hard work and results and shows our appreciation by providing work/life balance. Example of Restaurant Manager Tasks: Establish an extraordinary dining experience for each and every guest. Foster a positive and efficient work environment Maintain cleanliness, sanitation, and all safety procedures/policies. Accurate cash handling Cultivate personable and professional working relationships with coworkers and vendors. What We Offer: Paid Vacations Meal Discounts Health Insurance Dental Insurance Vision Insurance Life Insurance Disability Insurance Personal Days Bonus based on results Who We Are: Crossroads Restaurant Group continually strives to deliver high-quality food and an outstanding dining experience in the Portland Metro Area. Our one and only service philosophy is, “The answer is yes! What's the question?” We are a Company that values family and believes that you should be at your family events that are important to you. We demonstrate that in many ways, including the fact that our restaurants are not open on Thanksgiving or Christmas. Experience: Restaurant Experience: 2 years (Preferred) Restaurant type: Casual dining restaurant Fine dining restaurant Shift: Day shift Evening shift Morning shift Night shift Weekly day range: Every weekend Monday to Friday License/Certification: OLCC Service Permit (Required) Food Handler Certification (Required) Work Location: In person Copper River Restaurant and Bar, opened by Crossroads Restaurant Group (CRG) in 2015 in Hillsboro, Oregon, features 52 local craft beers, scratch-made locally sourced food, and a lively atmosphere. CRG, also behind the popular Hop Social Grill in Chandler, Arizona, is dedicated to providing exceptional dining experiences with a service philosophy of "The answer is yes! What's the question?" Join us in creating unforgettable moments for our guests.

. 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

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.

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.

Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: * Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun * Excellent training & career advancement opportunities * Continuous learning & development * Strong family values & culture * Employee Benefits: * Health Benefits * 401 (k) Match * Job growth opportunities * Paid Leaves * Paid Life Insurance * Employee Discounts * Meal Privileges * And other employee perks Recipient of two (2) Global Employer Excellence Awards * Gallup Exceptional Workplace Award * Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: * Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program * Implement assigned Crew Management activity. * Implement assigned Cost Management activity * Manage operations of assigned Packaged Program Job Requirements: * Completed at least High school education. * At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. * High energy level; must be able to work in varying work schedules and workweek/days including holidays * Good communication and interpersonal skills * Results-oriented, self-driven, fast learner & adaptable * Computer literate in MS Office: Excel, Word, Powerpoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer.

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.

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.

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.