Restaurant manager jobs in Jensen Beach, FL - 1,252 jobs

Job DescriptionDescription: The Assistant Director of Food & Beverage is a key leadership role responsible for supporting the strategic, operational, and financial performance of all food and beverage outlets. This position partners closely with the Director of Food & Beverage to ensure exceptional guest experiences, operational excellence, team development, and profitability across all dining venues, bars, banquets, and in-room dining operations. Essential Duties & Responsibilities Operational Leadership Assist in overseeing daily operations of all food and beverage outlets, including restaurants, bars, lounges, banquets, and room service. Ensure all service standards, policies, and procedures are consistently followed. Maintain a visible presence on the floor to support service teams and enhance guest engagement. Ensure compliance with all health, safety, sanitation, and liquor regulations. Guest Experience & Service Excellence Champion a culture of exceptional hospitality and personalized service. Address guest concerns promptly and professionally, ensuring resolution and satisfaction. Monitor guest feedback and implement improvements to enhance the overall dining experience. Financial & Administrative Management Assist in managing budgets, forecasting, and cost controls (labor, food, beverage, and supplies). Analyze financial reports and KPIs to identify trends, opportunities, and areas for improvement. Support inventory control, purchasing, and vendor relationships to ensure quality and cost efficiency. Team Leadership & Development Assist in recruiting, training, onboarding, and coaching F&B leadership and line staff. Foster a positive, professional, and accountable work environment. Support performance management, scheduling, and labor optimization. Lead by example and promote teamwork, integrity, and continuous improvement. Strategic & Collaborative Support Partner with the Director of Food & Beverage on menu development, concept execution, and special events. Collaborate with Culinary, Sales, Banquets, Marketing, and other departments to ensure seamless operations. Assist with planning and execution of banquets, catering events, and special promotions. Qualifications & Experience Minimum of 3-5 years of progressive leadership experience in Food & Beverage within a luxury hotel, resort, or high-end restaurant environment. Strong operational knowledge of restaurant, bar, banquet, and service operations. Proven ability to lead teams, manage budgets, and drive service excellence. Excellent communication, organizational, and interpersonal skills. Experience with POS systems, inventory systems, and scheduling software preferred. Skills & Competencies Strong leadership and team development abilities Exceptional guest service orientation Financial acumen and attention to detail Problem-solving and decision-making skills Ability to thrive in a fast-paced, high-volume environment Professional demeanor and polished presentation Physical Requirements Must be able to stand and walk for extended periods. Ability to work flexible schedules, including nights, weekends, and holidays. Ability to lift up to 25 pounds and perform tasks requiring manual dexterity. Requirements:

The Assistant Director of Food & Beverage is a key leadership role responsible for supporting the strategic, operational, and financial performance of all food and beverage outlets. This position partners closely with the Director of Food & Beverage to ensure exceptional guest experiences, operational excellence, team development, and profitability across all dining venues, bars, banquets, and in-room dining operations. Essential Duties & Responsibilities Operational Leadership Assist in overseeing daily operations of all food and beverage outlets, including restaurants, bars, lounges, banquets, and room service. Ensure all service standards, policies, and procedures are consistently followed. Maintain a visible presence on the floor to support service teams and enhance guest engagement. Ensure compliance with all health, safety, sanitation, and liquor regulations. Guest Experience & Service Excellence Champion a culture of exceptional hospitality and personalized service. Address guest concerns promptly and professionally, ensuring resolution and satisfaction. Monitor guest feedback and implement improvements to enhance the overall dining experience. Financial & Administrative Management Assist in managing budgets, forecasting, and cost controls (labor, food, beverage, and supplies). Analyze financial reports and KPIs to identify trends, opportunities, and areas for improvement. Support inventory control, purchasing, and vendor relationships to ensure quality and cost efficiency. Team Leadership & Development Assist in recruiting, training, onboarding, and coaching F&B leadership and line staff. Foster a positive, professional, and accountable work environment. Support performance management, scheduling, and labor optimization. Lead by example and promote teamwork, integrity, and continuous improvement. Strategic & Collaborative Support Partner with the Director of Food & Beverage on menu development, concept execution, and special events. Collaborate with Culinary, Sales, Banquets, Marketing, and other departments to ensure seamless operations. Assist with planning and execution of banquets, catering events, and special promotions. Qualifications & Experience Minimum of 3-5 years of progressive leadership experience in Food & Beverage within a luxury hotel, resort, or high-end restaurant environment. Strong operational knowledge of restaurant, bar, banquet, and service operations. Proven ability to lead teams, manage budgets, and drive service excellence. Excellent communication, organizational, and interpersonal skills. Experience with POS systems, inventory systems, and scheduling software preferred. Skills & Competencies Strong leadership and team development abilities Exceptional guest service orientation Financial acumen and attention to detail Problem-solving and decision-making skills Ability to thrive in a fast-paced, high-volume environment Professional demeanor and polished presentation Physical Requirements Must be able to stand and walk for extended periods. Ability to work flexible schedules, including nights, weekends, and holidays. Ability to lift up to 25 pounds and perform tasks requiring manual dexterity.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Atlantic Fields Club, set outside of Hobe Sound, Florida. Atlantic Fields Club is seeking a Food & Beverage Director to join the Food & Beverage Service Department. The Food & Beverage Director serves as the heartbeat of the club's dining experience - leading with purpose, warmth, and an unwavering commitment to culture and service excellence. This role oversees all F&B outlets, from casual to fine dining, ensuring every space reflects the elevated standards and genuine hospitality that define our community. With a strong focus on people and experience, the Food & Beverage Director champions front-of-house excellence, inspiring teams, strengthening service standards, and cultivating an environment where Members, Guests, Prospects, and Team Members feel truly cared for. This leader protects and elevates the club's culture by fostering connection, pride, and a spirit of sincere hospitality throughout every interaction. In this role, you help create the Discovery Land Company experience - one rooted in heart, authenticity, and a shared commitment to making every moment memorable for those we serve and those we serve alongside. Key Responsibilities: Operations Management: Believes that exceptional Member experiences start with how we invest in our Teams; when we pour into them, the culture and hospitality they deliver naturally rise. Thrives when the dining room is buzzing: greeting Members, Team Members, and Guests/Prospects by name, reading the room, and leading the Team through the rhythm and energy of service. Positive, approachable leadership style rooted in integrity, empathy, and professionalism. Maintains clear, timely, and effective communication to support operational consistency, cross-department coordination, and team accountability. Partners closely with the Culinary Team to create seamless, elevated, and memorable Member experiences. Cultivates an environment where every interaction feels warm, intentional, and aligned with the Club's culture and values. Honors club traditions while continuously elevating the Member experience through coaching, collaboration, and thoughtful attention to detail. Upholds Discovery Land Company Sequence of Service for all F&B outlets. Oversees the smooth and efficient operation of assigned outlets with attention to detail, consistency, and quality. Establishes and nurtures strong relationships with suppliers and vendors to ensure the timely delivery of high-quality products at competitive prices. Upholds and continuously refines existing SOPs, Manuals, and Safety Guidelines while implementing effective strategies, checklists, and records that ensure accuracy and operational consistency. Ensures compliance with health and safety regulations and maintains cleanliness and sanitation standards in all food and beverage areas. Monitors and reviews inventory reports, oversees equipment needs, and ensures par levels are consistently maintained. Attends leadership meetings and provides clear, timely department updates to the Leadership Team. Collaborates with Events, Member Services, and Member Experience to develop programming and special events that drive engagement and elevate the overall Member experience. Aligns with Club Leadership to establish department KPIs, including Team Member NPS, and to define additional measures of Member and Team Member satisfaction and operational efficiency. Member Service: Embody and model genuine hospitality, ensuring every Member, Guest, and Prospect feels truly welcomed and valued. Anticipate Member preferences, recognize returning Guests and Prospects, and nurture meaningful connections that deepen relationships and strengthen a true sense of belonging. Communicates clearly, genuinely, and professionally with Members, Prospects, and Guests. Maintains an active presence in all F&B outlets to develop relationships with Members and Guests. Ensures Member profiles are maintained and updated daily. Assists with Member and Guest concerns in a professional, courteous, and timely manner, always aiming to create positive outcomes and memorable experiences. Stays abreast of industry trends, competitor activities, and Member preferences to maintain a competitive edge in the market. Monitors Member feedback and reviews to identify opportunities for enhancement and implements thoughtful improvements that elevate the overall experience. Team Member : Leads by example with an active, hands-on, and visible presence on the floor - mentoring Team Members, guiding service with professionalism, grace, and genuine care, and building authentic relationships. Leads impactful Pre-Service meetings that set the tone for excellence - aligning the Team, sharing key information, and creating moments of connection and clarity before every service. Continuously creates, implements, and leads new training and development initiatives while providing ongoing mentorship that emphasizes service excellence, product knowledge, teamwork, and professionalism. Creates and manages Team Member schedules aligned with business levels, labor budgets, and Member activities to ensure exceptional service. Oversees department recruitment, training, and supervision to ensure exceptional Member experiences while fostering a positive, supportive, and growth-oriented work environment. Maintains strong Team Member relations and fosters a positive, supportive culture. Maintains all FOH Team Member files with accuracy, organization, and confidentiality. Holds Team Members accountable by overseeing department promotions and administering disciplinary actions when necessary - ensuring fairness, consistency, and alignment with Atlantic Fields standards. Financial Management: Proven success in financial management, including cost control, budgeting, and operational performance metrics. Manages food and beverage annual capital and operational budgets, monitors expenses, and implements cost-saving measures without compromising quality. Coaches Food & Beverage Managers on implementing efficient operations and smart cost-saving strategies, empowering them to manage their budgets effectively and responsibly. Qualifications: A culture-driven leader with an authentic, positive personality, exceptional communication skills, and strong organizational abilities - someone who inspires others and excels at training, developing, and uplifting their team. A degree in Hospitality Management or a Culinary Degree. Two (2) to five (5) years of experience as a restaurant manager or in a similar capacity with exposure to food and beverage standards in an international setting. Preferred Sommelier Certification from an internationally recognized institution. Comprehensive knowledge of wine, spirits, cocktails, and current beverage trends. Experience in executing and supporting private dining events. Demonstrates strong, proven leadership with a clear vision for quality, excellence, and elevated standards across all food and beverage operations. Strong knowledge of HACCP protocols and local food safety standards. Exceptional time management skills. Experience working with discerning, high-expectation international clientele. Knowledge of various operations and POS software systems, with specific experience in TEI. Additional Requirements: Brings a positive attitude, professional demeanor, and exceptional communication and interpersonal skills - essential for delivering outstanding service to Members, Guests, Prospects, and Team Members. Must be able to work flexible work hours/schedules including evenings, weekends, and holidays. Long hours may be required due to business demands. Ability to work in a Team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Flexibility and ability to pivot to new projects, with a desire to work in a fast-paced environment. Benefits: Medical, Dental, and Vision Benefits 401k Contribution Paid Time Off and Paid Holidays Employee Meals, Referral Incentives, and Recognition Programs Holiday Pay Professional development and upward mobility opportunities Work-Family Culture About Us: Atlantic Fields combines the elegance of “Old Florida” with a carefree ambiance. Atlantic Fields is settled in the heart of Hobe Sound, Florida, and will offer its members the convenience and fun South Florida has to offer, while maintaining the properties rich historic background. Atlantic Fields will offer an intimate community spanning 1,500 acres and is proud to offer its members a Tom Fazio golf course, ocean adventures, an equestrian facility, on-site restaurants, wellness facilities, and more! Our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to provide the highest level of guest service and be a part of creating memorable experiences. For more information about the project - please visit ************************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************

*KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO* You're Captain of the Kitchen - leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between). We're looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly. Responsibilities Must communicate concerning all kitchen issues with management throughout the course of the day Must read and write (in English) notes in the manager's daily log Must attend weekly manager's meetings and monthly staff meetings Must read the weekly memo Must complete weekly/monthly employee evaluations Must communicate with all M.O.D. when shift is completed Must relate an accurate, honest report of all events both positive and negative Must comply with all policies, rules and directions covered in manuals, memos, and meetings Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control Must attend the quarterly supervisor meetings Qualifications Must have current food management certification Must possess and demonstrate an ownership mentality Must have flexibility for scheduling. Flanigan's is open 365 days per year Must be willing to transfer to a different geographical location Able to work 5 day work week: 50-55 hours per week 2 days off must fall between Monday-Thurs Vacations are scheduled between April and November only and must be taken or forfeited Must be adept at ordering and formulating pars Must understand, comply, and facilitate Florida State health code standards Must adhere to Flanigan's always hiring policy and conduct interviews in a timely fashion Must issue written evaluations for positive and/or negative performances Must be able to see, speak clearly, listen attentively, taste, and smell Must be able to read and write English Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week Able to lift up to 50 lbs. Must be able to bend, stoop, squat, or crawl Must have the co-ordination necessary to operate kitchen equipment Must adhere to Flanigan's kitchen policies for dress and grooming Must be proficient at all kitchen stations including expo Benefits Competitive Starting Salary Five (5) Day Work Week, with Two (2) Consecutive Days Off Paid Vacation: One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years Health Insurance - Medical & Dental Programs Available 401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll Advancement Based on Performance Not Tenure Personal Days Free Shift Meals

A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings * Deliver training to restaurant team members * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing and sampling * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Completion of DCP and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Plan, monitor, appraise and review employee performance * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality * College Degree preferred Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"6621847"},"date Posted":"2025-09-18T10:58:04.668846+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"2931 Northlake Blvd","address Locality":"West Palm Beach","address Region":"FL","postal Code":"33403","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Our franchise organization, is currently seeking energetic, friendly and professional individuals to join our management team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 3-5 years solid experience in the family food service industry, preferably in a management capacity in a high-volume restaurant with diversified menu offerings. Education and training associated with the completion of a high school diploma and college coursework in hospitality or business is preferred. I appreciate your interest in Golden Corral. Upon completing your online application, you may be directed to complete an additional online questionnaire specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $55,000.00 - $70,000.00 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Job The Breakers Restaurant Manager is responsible for modeling enthusiasm energy and a friendly demeanor while leading the team to meet the standards of our culture and food and beverage division service filter This will oversee the training accountability and measurement to ensure success The Manager will serve as an ambassador for the restaurant and will be responsible for ensuring consistently exceptional guest experiences while also adhering to food safety standards and maintaining impeccable cleanliness Responsibilities Collaborate with General Manager to ensure the achievement of restaurant goals in a positive team oriented environment Train and develop team members write schedules and conduct performance feedback sessions Run shifts in accordance with company standards and enforce policies and procedures to ensure the success of the team Maintain food safety standards ensuring that all areas of the restaurant remain impeccably clean Serve as an ambassador to the restaurant and ensure that all guests leave happy with an exceptional experience that meets The Breakers standards Qualifications 3 years of restauranthospitality experience with at least 1 year in a leadership position Excellent communication leadership and organizational skills Strong attention to detail and the ability to motivate a team to meet high standards Understanding of food safety standards and the ability to maintain cleanliness in all areas of the restaurant A passion for guest service and the ability to consistently meet The Breakers standards

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job SummaryWe are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant's high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills About Us Located in the heart of the Palm Beach Gardens, Firefin Grill encapsulates an upscale and spirited neighborhood restaurant, drawing guests in for quality local seafood and hand-crafted drinks. Sea-To-Table Dining Experience United by our passion for high-quality food and unparalleled hospitality, our team at Firefin is dedicated to providing an amazing experience for our guests. We pride ourselves on crafting unique dishes with the finest ingredients, driven by our chef's vision for the freshest locally-sourced food. Our sea-to-table menu is inspired by the partnerships we've established with local divers and spearfishers who deliver the freshest ingredients straight from the boat to our kitchen. Our commitment to quality ensures each guest has an amazing experience - whether it's a date night, corporate event or happy hour.

This person is responsible for keeping the kitchen organized and clean and support staff as needed. Key Responsibilities/Accountabilities: Retrieve clean silverware, china and glassware from washing areas and polish Polish all silverware, china and glassware for service Use designated polishing cloth for polishing - different cloth is required for particular glassware and silverware Prioritize and deliver polished silverware, china and glassware based on immediate needs of the dining room and bar Inspect silverware, china and glassware for possible chips, discoloration and mark defects to make sure they are not used in dining room Notify Chef or General Manager if there is a shortage of silverware, china or glassware Clean garbage cans with water or steam Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Prepare fresh squeezed juices for service Assist staff with any aspect of service steps to satisfy the guests such as food delivery Clean garbage cans with water or steam Store delivered items into designated areas assigned by management Maintain kitchen work areas, equipment, and utensils in clean and orderly condition Place clean dishes, utensils, and cooking equipment in storage areas Sort and remove trash, placing it in designated pickup areas Sweep and scrub floors in the kitchen in the area of work only Conduct frequent cleaning and sanitation of all high-risk areas in the bathrooms and frequently touched surfaces like door knobs Maintain sanitation log that documents the date, times and scope of each cleaning/disinfection. Use brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and understand the proper use and care of such equipment and supplies. Clean and maintain assigned restroom facilities before, during, and after operational hours, including restocking toilet paper, mopping floors, swiping sinks, cleaning mirrors, and toilet seats. Always wear the appropriate protective equipment Complete new cleaning and sanitation procedures as introduced by health agencies and directed by management Minimal Essential Requirements: The ability to work as part of a team, work quickly and follow directions Very basic food handling, preparation, and cleaning skills are welcomed Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English. Time management and ability to work under pressure to manage high volume of production Active listening, speaking, reading, learning and comprehension skills Discipline to follow set standards Ability to lift up to 20lbs ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. Thisjobdescriptionwillbereviewedperiodicallyasdutiesandresponsibilitieschangewithbusinessnecessity.Essentialand marginal job functions are subject to modification.

Benefits: Bonus based on performance Competitive salary Health insurance Training & development Our franchise organization, Sunrise Corral, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Join the leadership team at Moxies in West Palm Beach, where elevated dining, vibrant energy, and genuine hospitality come together! In the heart of WPB, Moxies is located right in the center of the newly re-developed Square. With over 10,000 sq ft of indoor space, 5000 sq ft of patio space, 2 bars, and a beautiful private dining room, Moxies is positioned to bring an exciting new energy to the market. We're seeking an experienced, guest-focused Front of House Manager to help lead our newest location and set the tone for excellence from day one. If you thrive in a fast-paced, premium casual environment, love developing people, and are passionate about creating memorable guest experiences, we want to meet you. Founded in Canada in 1993, Moxies opened it's first US flagship location in Dallas, TX in 2016. We've expanded into various US markets such as Houston, Southlake, Scottsdale, Boston, Miami, Fort Lauderdale, D.C., and soon-to-be, West Palm Beach! Key Responsibilities Set the tone for exceptional hospitality for both guests and team members. Build genuine connections with guests to create unforgettable experiences. Drive sales growth and boost profitability through effective initiatives. Support the hiring process, including interviewing, onboarding, and training. Coach and develop Supervisors into confident, capable leaders. Execute opening and closing procedures, including cash handling, reporting, and daily checklists. Support scheduling, labor management, and performance coaching to optimize team efficiency. Drive a culture of hospitality, teamwork, and continuous improvement throughout the restaurant. What We're Looking For Leadership experience in a full-service restaurant or bar. Ability to inspire, motivate, and elevate your team. High energy, positivity, and a passion for hospitality. Strong communication skills with a mentoring mindset. Experience in leadership development. Opportunities to Grow Build meaningful leadership skills to accelerate your career. Grow within a rapidly expanding company. Work directly with senior leaders dedicated to your development. Attend leadership seminars and conferences. Support new restaurant openings across the U.S. Why Join Us? 45-hour work week: 9-hour days, 5 days a week, with two consecutive days off. 100% employer-covered health & dental insurance. Bonus program up to 20% of annual salary. Free meals on shift. 3 weeks PTO. $1,000 annual clothing allowance. Annual summer management getaway & holiday party. Yearly performance and compensation review. Competitive salary range: $60,000-$80,000 base + bonus (based on experience). $1,200 yearly expense account for restaurant visits, technology, and leadership materials. $75 monthly cell phone allowance. Location: West Palm Beach, FL 565 S Rosemary Ave, West Palm Beach, FL 33401, USA Join us and be part of a team that takes pride in what we do and has fun doing it! Apply now to start your amazing journey with us! Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Employee discount Other

Job DescriptionPOSITION OBJECTIVE Reports to Director of Banquets. Overseeing staffing and supervising of banquet functions to the best advantage of the client and resort. Supervise banquet staff and all service personnel in function rooms. Direct contact with clients and various department personnel connected to banquets. ESSENTIAL JOB FUNCTIONS Supervise all service staff, including the captains. Ensure the success of all functions and guarantee the satisfaction of all clients. Staffing of all functions by guidelines set. Overseeing of payroll percentage for all banquet waiters and waitresses. Responsible for food presentation in all function rooms. Responsible for knowledge of number of guests served and correct billing for food and beverage to each group served. Oversees the banquet kitchens and staff to ensure proper preparation and timeliness. Responsible for maintaining a close count on all functions so that the kitchen staff does not over-plate banquet food. Overseeing service during functions. Correction of mistakes and implementation of new policies to improve service. Responsible for the general appearance of all service personnel in uniform. Handling all requests and / or additions to functions that are made by guests during their functions. Ensure all changes, cancellations and additions made by the Catering / Conference Services Department prior to each function are carried out. Responsible for final check of function rooms before opening them to guests with particular attention to lighting, floor coverage, table presentation and cleanliness. Final checks made with kitchen, stewards and beverage manager. Maintaining proper staffing guidelines and keeping the best possible payroll percentages. Responsible for all banquet equipment and its condition. Attendance at catering meeting, food and beverage meeting, and any staff and convention meeting. Varied duties to be assigned by Director of Catering / Conference Services. Banquet Sales solicitation, including outside sales calls, as time allows. Responsible for continual training of the banquet employees. Must possess management and strong interpersonal skills. Knowledge of labor cost control and scheduling. Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. EDUCATION & EXPERIENCE High School diploma or equivalent preferred. Two to four years of hotel banquet experience in a supervisory capacity required. SKILLS AND ABILITIES Language Skills: Excellent verbal and written communication skills. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively. PHYSICAL DEMANDS While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift. WORK ENVIRONMENT Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam.

Work and Perks With our extensive growth plans ahead, we're always on the look-out for Managers to help create exceptional experiences! You may not see us on TV in fancy advertisements but as soon as we open our doors, we quickly become known as a local favorite. We treat everyone as a valued guest in our home and the word spreads from there. We deliver consistently good food and drink that is freshly-prepared and delicious. We build an authentic community in every restaurant. People make memories over birthday parties, graduations, holidays, sporting events and even the everyday meal. Because at Miller's Ale House, we care about helping people connect over shared experiences. Requirements and Qualifications WHAT ARE THE PERKS? Medical, Dental and Vision Plan options available within 30 days of employment Domestic Partnership Coverage Company Paid Short Term Disability insurance Company Paid Term Life & AD&D insurance Health Spending Accounts (HSA& FSA) Supplemental Plans: Life Insurance, Hospital Indemnity, Critical Illness and Accident Insurance Optional Benefits: Long Term Disability, Identity Theft, Prepaid Legal Services, Pet Insurance Team Member Assistance Program (EAP): Confidential counseling services; to include 5 visits at no charge. Referrals to mental health services WHAT DO I NEED TO KNOW? Five-day work week; Scheduled 50 hours per week with a maximum of 3 closing shifts Paid Time Off: 1 week available after 6 months. Total 15 days per year Manager schedule written one month in advance Complimentary dining privileges at home restaurant and 50% off at all other locations 401(k) Plan with Company Contribution Highly competitive salary with biannual performance and annual salary review Quarterly paid out incentive based on restaurant performance Eight-week Management Training Program Discounted Tuition at the University of Arizona Global Campus Tickets at Work: Discounted tickets for concerts, sporting events, theme parks, movies and more Our Hours of Operation are 11am-12-1-2am, (some nights at some locations), see our website for details

The Assistant Manager at Lynora's plays a key role in supporting daily operations and reinforcing the company's culture, standards, and guest experience. You are a leader who sets the tone for professionalism, teamwork, and hospitality. Your role is to work closely with the General Manager and Senior Management to ensure that all policies, procedures, and service expectations are consistently upheld. You will help guide, coach, and motivate staff, address challenges proactively, and maintain an environment that is organized, respectful, and guest-focused. Your performance will directly contribute to our team morale, operational efficiency, and overall success of the restaurant. Primary Responsibilities Operational Support Support daily FOH and BOH operations in collaboration with the General Manager. Maintain a clean, organized, and welcoming environment in accordance with health, safety, and company guidelines. Assist in monitoring inventory levels, placing orders, and maintaining vendor relationships as directed. Financial & Administrative Assist in monitoring labor costs, food and beverage costs, and operational expenses. Follow all monetary handling procedures and ensure accuracy in cash management. Contribute to weekly reporting and communication with Senior Management. Team Leadership & Development Support recruitment, onboarding, and training of staff. Coach and guide employees to uphold service standards, team expectations, and performance requirements. Address performance issues professionally and document when needed in accordance with HR policies. Lead pre-shifts and contribute to team meetings to communicate goals, updates, and expectations. Guest Experience Ensure guests receive an exceptional dining experience at all times. Resolve guest concerns with professionalism, empathy, and discretion. Uphold service standards and ensure the team delivers consistent hospitality. Policy & Compliance Maintain knowledge of and enforce company policies and standards. Ensure food quality, presentation, and timing meet Lynora's expectations. Support kitchen leadership in maintaining food safety and cleanliness standards. Maintain a valid Food Safety Manager Certification. Professional Standards Arrive on time, in proper uniform, ready to lead and support the shift. Maintain strong communication with General Manager, Senior Management, and team members. Lead by example in work ethic, attitude, and professionalism. View all jobs at this company

We are seeking a Restaurant Manager to lead 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 Training and Execution ✓ Service KARS ✓ Batter Fry, Prep, Sandwich, and Baking procedures ✓ Onboarding of new Team Members includes Interviewing, selection, and review of Wisely pay card, uniforms, and training schedule ✓ BOH neat, cleaned, and organized with supermarket appearance ✓ Production Planning ✓ Production team echoes FOH requests for product ✓ Build-to and Yields ✓ Filtering and Boil-out of fryer procedures “The Bonafide Chicken.” Administrative Work ✓ Daily review of the previous day - sales, labor, SOS, rSuccess, ACR, discounts, voids, overrings, and deletes ✓ Weekly food orders based on forecasted sales ✓ Weekly review of food cost purchases on Monday ✓ Weekly forecasted sales & schedules reviewed with the Service Manager by Wednesday at 5 pm ✓ Weekly schedules posted in a restaurant by EOD Thursday once approved by DM ✓ Ensure the Production Team is up to date on the PA ✓ Complete Manager and Production team reviews ✓ Weekly Seasoning levels to ensure a minimum of 24-hour marination of chicken ✓ Management goal setting, all shift execution. Follow Up ✓ Communicates with the Service Manager regarding ongoing issues with the team ✓ Outside Maint: back door, dumpster, drive-thru pads, below drive-thru window ✓ Prep, batter fry, and dish areas are neat, clean, and organized with shelving in supermarket appearance ✓ Walk-in cooler and freezer are neat, clean, and organized, with shelving in supermarket appearance ✓ Grow Sales, Transactions and Check Average ✓ Grow profitability through managing the P&Ls ✓ Ensures Zenput is being utilized. All tasks completed in Zenput ✓ Manager Meetings/Team Meetings performed periodically ✓ Team Member reviews are being completed ✓ Develop a bench for future managers; at least two employees on the Pros Team ✓ Training strategies in place/monitor Popeyes Academy average completions ✓ Placing nonfood orders adhering to the declining budget ✓ Ensure overall restaurant image is upheld ✓ Proper BOH closing procedures ✓ Owning the community ✓ Staffing levels Working Hours -Works 45-50 hours per week. (The first 40 hours are the regular hourly rate while the excess hours are a time-and-a-half rate) Benefits: • Dental insurance • Employee discount • Health insurance • Life insurance • Paid time off • Vision insurance Work schedule Day shift Night shift Overtime Weekend availability Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance 401(k)

YOUR NEW CAREER AWAITS WITH US! BE A PART OF A DYNAMIC TEAM BY JOINING THE GULFSTREAM HOTEL! WE ARE LOOKING FOR A FOOD AND BEVERAGE DIRECTOR THAT BELIEVES IN DRIVING WITH PASSION, PERSEVERANCE AND HUMILITY! The Director of Food & Beverage (F&B) oversees all culinary, bar, and restaurant operations within the hotel. This role requires strong leadership, financial savvy, and hands-on mixology expertise. The position ensures exceptional guest experiences across dining outlets, bars, banquets, and room service, while driving profitability and maintaining brand standards. Key ResponsibilitiesLeadership & Operations Direct, supervise, and evaluate all F&B departments including restaurants, bars, lounges, banquets, and room service. Develop and enforce service standards, operational procedures, and training programs. Ensure quality, consistency, and presentation meet or exceed brand and health standards. Maintain open communication with chefs, bar staff, and front-of-house teams to ensure smooth operations. Oversee scheduling, labor control, and staff morale - the eternal juggling act. Mixology & Beverage Program Design and maintain a signature cocktail program that reflects the hotel's personality and clientele. Train bartenders in advanced mixology techniques, product knowledge, and responsible alcohol service. Curate a premium beverage selection including spirits, wines, beers, and non-alcoholic options. Ensure bar profitability through smart purchasing, waste reduction, and strategic pricing. Collaborate with marketing on bar promotions, seasonal menus, and events. Financial Management Develop and manage departmental budgets, forecasts, and cost controls. Monitor food, beverage, and labor costs to meet financial goals. Analyze financial statements and adjust operations to optimize revenue. Partner with procurement to source high-quality ingredients and negotiate vendor contracts. Guest Experience & Service Maintain a visible presence during service periods, especially during peak dining and bar hours. Handle guest feedback and resolve issues with grace (and sometimes a well-timed cocktail). Collaborate with events and catering teams to ensure flawless execution of banquets and private functions. Drive service culture through training, recognition, and consistent reinforcement of standards. Compliance & Safety Ensure adherence to all health, safety, and liquor licensing laws. Maintain sanitation and cleanliness standards in all F&B areas. Conduct regular inspections and audits for compliance. Qualifications Education: Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Experience: Minimum 7-10 years in food and beverage management, with at least 3 in a senior leadership role. Mixology: Proven mixology experience required - including recipe creation, bar management, and training. Skills: Strong financial acumen and budgeting expertise Leadership and team-building ability Exceptional communication and customer service skills Knowledge of food trends, craft cocktails, and beverage pairings Ability to multitask in high-pressure environments (and still smile convincingly) Physical Requirements Ability to stand or walk for extended periods. Occasionally lift or carry up to 40 lbs. Must be able to taste and evaluate food and beverages responsibly. Work Environment Fast-paced hospitality setting with frequent interaction with guests, staff, and vendors. Requires flexibility to work nights, weekends, and holidays

LYNORA'S Restaurant Manager - Job Description & Responsibilities The Restaurant Manager at Lynora's is a dedicated, results-driven leader who upholds the company's core values and sets the standard for excellence in every aspect of the operation. As the leader of your location, you guide your team with confidence, integrity, and accountability. You motivate those who need support, correct performance when necessary, and make decisions that prioritize the success of the restaurant and the experience of every guest. Your daily judgment directly impacts profitability, guest satisfaction, and team culture. Leading by example, developing your staff, and maintaining consistent operational standards are essential to your success in this role. Primary Responsibilities Leadership & Team Development Lead all Front-of-House (FOH) and Back-of-House (BOH) operations with a hands-on, proactive approach. Hire, recruit, discipline, and terminate employees in accordance with company standards. Conduct weekly manager meetings with all department leads. Coach, mentor, and develop team members; delegate responsibilities and ensure accountability. Hold quarterly FOH and BOH team meetings to communicate goals, updates, and performance expectations. Maintain strong communication with Senior Management and ensure updates are shared with the full team. Operational Excellence Oversee daily operations to ensure a clean, organized, and compliant establishment at all times. Uphold all health, safety, state, and federal regulations. Ensure all kitchen and service standards meet Lynora's expectations, including consistent food quality. Maintain a preventative maintenance schedule for equipment and building needs with approved vendors. Manage and oversee all restaurant ordering, including food, alcohol, paper goods, and operational supplies. Oversee all catering and private events within your location. Financial Management Accountable for all monetary procedures, cash handling, and financial controls. Oversee scheduling across all departments while meeting labor goals set by Senior Management. Report weekly food, beverage, and labor costs; make adjustments to drive profitability. Hold all managers and team members accountable to P&L goals and financial expectations. Complete required administrative tasks using Excel, Word, and POS programming as needed. Guest Experience Ensure guest satisfaction is consistently at the highest level. Lead service standards aligned with Lynora's expectations, ensuring hospitality is consistent across all shifts. Training & Compliance Execute training programs “by the book” using all approved Lynora's materials. Enforce all Human Resources guidelines and uphold the policies in the company handbook. Maintain a valid Manager's Food Safety Certification. Submit daily operational reports to Senior Management. Professional Standards Arrive early, prepared, and in full uniform. Demonstrate professionalism, accountability, and a commitment View all jobs at this company

Job Description PDQ = People Dedicated to Quality. Our restaurants offer food made from scratch that our guests feel good about eating and our Team Members are proud to serve. We keep things simple and do them the right way, because that's the only way we know how. Servin' up chicken with no added steroids, no added hormones, and no nonsense. Because we are People Dedicated to Quality, our hospitality and food are Just Made, Better. We promise this to our Guests, our Team Members and the Communities we are part of. NOW HIRING: Fast Casual Restaurant Managers The manager assists the Operating Director in providing direction, training and the skill to ensure that the Guests' expectations are exceeded, Team Members are treated fairly and with respect and that each shift reaches its business goals. A PDQ Manager: Has excellent people and Guest service skills Is fully proficient in all aspects of the kitchen. Manages both Front and Heart of the House operations. Relentlessly focuses on quality and making sure we meet or exceed our standards. Is responsible for all product ordering and receiving. Is responsible for scheduling and running efficient shifts of Team Members. Is able to read, interpret and positively impact P&L statements. Operates the business in accordance with strict PDQ standards. Cultivates a diverse culture for our Team Members where they are safe, secure and free from harassment. Coaches and teaches our Team Members while recognizing and rewarding performance as well as effort. We are looking for people who have a passion for Guest service and providing a great Team Member experience. Successful restaurant managers (RM) have been in roles such as shift managers or assistant restaurant managers (AM) for 2+ years and have worked in restaurants such as Chick-fil-a, Chipotle, or Panera Bread. As a part of the PDQ team we offer: Career Development and Growth Opportunities Medical, Dental, Vision Vacation Competitive pay with monthly bonus program Comprehensive training program Equal Opportunity Employer PDQ (PDQ) is a well established, fast casual restaurant concept that has growth opportunities for team members in a casual dining restaurnat company. At People Dedicated to Quality you can grow your career with us. In this RM role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team.