Restaurant manager jobs in King City, CA - 125 jobs

Summary of Job Description Effectively manage and support the overall operation of the food and beverage outlets. Responsibilities encompass hiring, training, scheduling, and coaching staff members, while ensuring financial success and maintaining high standards in line with hotel service policies. Job Requirements Align with the hotel's mission, vision, and goals. Prioritize tasks, multitask, and work efficiently with minimal supervision. Exhibit excellent communication, follow-up, and organizational skills. Maintain attention to detail, speed, and accuracy in job functions. Ensure compliance with state liquor and health and food safety regulations. Support and supervise staff, providing feedback and managing performance. Oversee food and beverage operations, ensuring financial performance and budget adherence. Coordinate group reservations, manage catering events, and enforce inventory policies. Ensure safety and training of staff according to hotel policies and laws. Foster a positive team environment, leading by example Manage day to day restaurant, bar and banquet operations to ensure exceptional guest service. Monitor departmental, payroll and supply expenses in accordance with budgetary goals. Review work assignments of employees and make adjustments as business needs. Follow 4 Keys service standards, standard operation procedures, and safety standards. Adhere to all hotel policies and procedures throughout the execution of tasks and responsibilities. Follow all additional duties as assigned by management. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. The salary for this position is $100K - $115K per year, based on experience. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: ************************************. Martin Resorts is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free

Overview Coordinates activities of workers engaged in selling food and alcoholic beverages for consumption on premises by performing the following duties personally or through subordinate supervisors. 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 $70,000.00 - USD $80,000.00 /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

Accountability Reporting to the General Manager, the Service Assistant maintains the restaurant's interior and exterior, keeping all areas clean and organized. Keeps dining room tables cleaned and sanitized. Maintains adequate supply of pots, pans, dishes, glassware, utensils and ice in service areas throughout shift. Keeps front and back of the house area clean, organized and stocked, at all times, to provide timely guest service Key Business Areas A “Key Business Area” is an area of performance in which the Service Assistant must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: Busses, cleans, and resets tables Checks restrooms and hand washing stations every half hour for cleanliness and supplies Maintains exterior curb appeal, keeps restaurant exterior and parking lot free of debris Maintains restaurant interior to be clean, safe and inviting for guests and employees Regularly cleans and inspects dish machine and other machinery as required, maintains proper dish machine chemical levels Properly sorts and washes all dishware and promptly replenishes kitchen and dishware in service areas Immediately cleans up spills and broken glasses and dishes Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues Assists with stocking deliveries; rotates perishable stock in accordance with standards Performs sidework and other deep cleaning duties as assigned Willingly assists others without being asked Provides prompt and courteous service and is cordial to all team members and guests Completes all other tasks and duties as assigned Adheres to Denny's Brand Standards and internal policies and procedures Essential Functions Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; places items on high and low shelves in store rooms, service areas, walk-in coolers and freezers Must be able to bend, stoop, reach, wipe, lift, and grab Must have sufficient mobility to move and operate in work area Must be able to work inside and outside Must be able to observe wares for cleanliness and chemical labels for safe handling Must be able to stand and walk during a 4 to 8 hour shift Must be able to frequently immerse hands in water Must be able to work with all Denny's menu products Must be able to hear well in a loud environment to respond to employee and guest needs Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling Must be able to tolerate extreme temperature changes in kitchen and freezer areas Must be able to work with potentially hazardous chemicals Position Qualifications Able to work in a team environment Meets Denny's uniform and grooming standards and maintains them throughout the shift Must be able to pass all required tests and training requirements Must be able to work a flexible schedule, including holidays, nights and weekends Possesses excellent guest service skills Able to learn basic tasks and follow instructions Places a value on diversity and shows respect for others This is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Business Unit: The Quail Working alongside the amazing team at The Quail, we are seeking an Assistant Director of F&B to support our Food & Beverage Department. * Work for a highly prestigious hotel located in sunny Carmel Valley, California. * Learn and grow within a strong hospitality operation. * Exceptional medical benefits, Employee discounts on Lodge, Golf, and Dining services. Key Accountabilities * Assist the Food and Beverage Director in the overall leadership and daily operations of multiple F&B outlets, ensuring exceptional service standards. * Oversee and support outlet managers and supervisors, fostering a collaborative and high-performance team environment. * Ensure compliance with all health, safety, and sanitation standards across all F&B operations. * Monitor and manage financial performance, including budgeting, forecasting, cost control, and revenue generation initiatives. * Drive continuous improvement in guest satisfaction, responding promptly to feedback and implementing service enhancements. * Coordinate and execute banquet and event operations, ensuring seamless delivery and guest satisfaction. * Develop and implement training programs to enhance staff knowledge, skills, and service standards. * Collaborate with culinary and beverage teams to design and update menus, ensuring quality and profitability. * Participate in recruitment, onboarding, and performance management processes for F&B staff. * - Maintain effective communication and cooperation across departments, supporting hotel-wide objectives. * Uphold and promote the hotel's service culture, values, and brand standards at all times. General Requirements * Proven leadership experience in upscale/luxury hotel Food & Beverage operations, successfully overseeing multiple outlets. * In-depth fine dining table service expertise, with a strong emphasis on personalized guest experiences. * Demonstrated commitment to exceptional guest service and fostering a positive service and employee culture. * Extensive knowledge of culinary trends, wine, and spirits. * Comprehensive banquet management experience, including event planning and execution. * Strong financial acumen with a track record of effective revenue and cost management in hotel and restaurant settings. * Outstanding communication and interpersonal skills, with the ability to collaborate across all levels and departments. * Superior time management and organizational abilities; highly adaptable and consistently positive. * Self-motivated with excellent problem-solving skills, thriving both independently and as a team player. * Flexible availability, including nights, weekends, and holidays, to meet business needs. * Previous supervisory experience in a union environment preferred but not required. Salary: $95,000.00 - $98,000.00 per year, depending on experience FOLLOW US Job Segment: Event Planning, Food Service, Banquet, Chef, Culinary, Hospitality

Firestone Walker Brewing Company began as a small brewery with roots in the wine country on California's Central Coast. Now a regional craft brewery, our singular purpose remains - to craft the world's best beers. Passionately in pursuit of the perfect beer… and never satisfied. Job Summary: We are looking for an Assistant Manager for the Paso Robles Restaurant who will assist the GM with overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Essential Job Duties and Responsibilities: Specifically, the responsibilities of the position include, but are not limited to: Primarily responsible for managing the Front of House Supervising all employees working in Front of House and Back of House Handling all hiring and terminations of all employees under employee's supervision Training and development of all personnel under employee's supervision Recommending wage increases and promotions for all personnel under employee's supervision Completing performance evaluations for staff Handling employee complaints Disciplining employees; administer prompt fair and consistent corrective actions for violations of company policies, rules or procedures Deciding employees' work schedules Planning and assigning work to employees as required by anticipated business activity Determining work techniques to be used Deciding on the types of work, materials, supplies, machinery or tools to be used by employees Controlling the flow and distribution of merchandise, materials and supplies Providing for the safety of employees and property Enforcing Employer's rules and personnel policies Preparing departmental budgets Resolving problems or complaints within the department and assuming overall responsibility for all aspects of the department Order merchandise and beer for the Restaurant; ensure all products received are in correct unit count and condition as deliveries are made Provide advice and suggestions to the General Manager as needed Comply with and enforce all federal, state county and municipal regulations that pertain to the restaurant, health & safety, and personnel Ensure all patrons feel welcome and are given responsive, friendly and courteous customer service at all times Work with the kitchen management to ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards Complete administrative and human resource paperwork and communications in an organized and timely manner Ensure all equipment and property is kept clean and in good working condition through inspections and preventative maintenance programs Control cash and receipts by adhering to cash handling and reconciliation procedures Fill in where needed to ensure efficient operations and guest service standards are met Other duties/projects as assigned High school diploma or equivalent; bachelor's degree in management or a business-related field preferred. Three to five years of prior management experience in a restaurant Must be 21 years or older Must be able to obtain Food Handlers Card within 30 days of hire Must be able to obtain California Responsible Beverage Service certification within 60 days of hire Strong verbal and written communication skills and capable of communicating effectively with customers, management and co-workers Strong customer service and management skills Team player with strong interpersonal and leadership skills Knowledge of P&L, budgeting, sales goals and forecasting Able to work flexible hours necessary to manage and operate the restaurants effectively Basic math skills and ability to use a POS system, ability to operate a computer, and proficient in Microsoft office suite of programs Employee must be able to work in a standing position for long periods of time and be able to frequently lift up to 50 pounds What Firestone Walker Offers: Competitive rate for an experienced individual with the right skills Salary Range: $27-31/hour An excellent benefits package including: 100% paid premiums for employee including medical, dental, vision, & life insurance Accrued PTO (rate of 13 days per year) Paid Sick Leave (48 hours per year) 401(k) retirement plan including company paid profit sharing & 4% matching 10 paid holidays per year 50% off employee discount on food, beer, and merchandise Periodic beer giveaways for employees 21+ Inclusive company culture that values and develops our employees FSA plan to save tax money on out of pocket medical and dependent care expenses Please submit your resume with your work experience when applying. Firestone Walker is an Equal Opportunity Employer.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description Restaurant General Manager - Salinas, CA Salary: Up to $90,000 per year Job Type: Full-Time Are you a dynamic leader ready to elevate a thriving restaurant? Join our high-volume concept in Salinas, CA, known for its loyal customer base and exceptional dining experience. We're seeking an experienced Restaurant General Manager to drive our success to new heights. If you have a passion for hospitality, operational excellence, and team development, this is your opportunity to make an impact in the Salinas restaurant scene. Key Responsibilities: Oversee daily operations of our bustling restaurant, ensuring smooth service and high standards. Lead and motivate a dedicated team to deliver outstanding guest experiences. Manage inventory, budgeting, and financial performance to maximize profitability. Implement strategies to boost sales, enhance menu offerings, and maintain our loyal following. Ensure compliance with health, safety, and food regulations in our Salinas location. Foster a positive work environment that promotes growth and retention. Qualifications: Proven experience as a Restaurant General Manager or similar role in a high-volume setting. Strong knowledge of restaurant operations, including P&L management and staff scheduling. Excellent leadership and communication skills to inspire teams. Ability to thrive in a fast-paced environment with a focus on customer satisfaction. Familiarity with Salinas, CA market trends is a plus. Bachelor's degree in Hospitality Management or related field preferred. We offer competitive benefits, including health insurance, paid time off, and performance bonuses. Take the next step in your career with a restaurant that's a staple in Salinas, CA.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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 Description To profitably operate the restaurant within the practice and procedures established by Burger King 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 District Manager 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: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. RESOLVE It is critical that the candidate possesses a strong desire to make a positive image in people's lives to pursue excellence and have a passion for the QSR industry. EDUCATION and/or EXPERIENCE High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. COMMUNICATION SKILLS Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. MATHEMATICAL SKILLS Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). REASONING ABILITY To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. FLEXIBILITY Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. LEADERSHIP Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. COMPENSATION Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 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, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 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.

Aramark Healthcare+ is seeking a Director of Food and Nutrition to join their team at Salinas Valley Medical Center in Salinas, CA. The Director of Food and Nutrition will lead a team of seven and will be responsible for developing and executing dining solutions to meet customer needs and tastes. The Director will oversee and manage dining operations where customers order prepared foods from a menu. COMPENSATION: The salary for this position is $135,000.00 to $160,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership * Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance * Ensure food services appropriately connects to the Executional Framework * Coach employees by creating a shared understanding about what needs to be achieved and how to execute * Reward and recognize employees * Ensure safety and sanitation standards in all operations Client Relationship * Identify client needs and effectively communicate operational progress Financial Performance * Adopt Aramark process and systems * Build revenue and manage budget, including cost controls regarding food, beverage and labor * Ensure the completion and maintenance of P&L statements * Achieve food and labor targets * Manage resources to ensure quality and cost control within budgetary guidelines Productivity * Implement and maintain Aramark agenda for both labor and food initiatives * Create value through efficient operations, appropriate cost controls and profit management * Full compliance with Operational Excellence fundamentals, including food and labor * Direct and oversee operations related to production, distribution and food service Compliance * Maintain a safe and healthy environment for clients, customers and employees * Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities * Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development * Develops operational component forecasts and can explain variances. Responsible for components accounting functions. * Ensures that requirements for appropriate sanitation and safety levels in respective areas are met * Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training * Recruits, hires, develops and retains front line team. * Conducts period inventory * Maintains records to comply with ARAMARK, government and accrediting agency standards * Interacts with Client Management and maintains effective client and customer relations at all levels with client organization * May participate in sales process and negotiation of contracts * Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities * Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) * Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of experience * Requires at least 1-3 years of experience in a management role * Requires previous experience in food service * Requires a Bachelor Degree or equivalent experience * Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships * Ability to demonstrate excellent customer service using Aramark's standard model * Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers * Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Salinas

Starting Rate: $20.37/hour The Assistant General Manager (AGM) is the second-level manager in our stores. The AM is responsible for managing the day-to-day shift operations of our restaurant, including the supervision of team members. In addition, the AGM assists in taking inventory, ordering food and supplies, managing costs and delivering store performance that executes Shakey's Fast, Friendly, Clean standards. The Assistant Manager reports to the General Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES: * The following responsibilities are representative of the AGM position. Other duties may be assigned. * Monitors and supervises day-to-day restaurant and shift operations. * Creates a team environment that delivers outstanding operations performance and guest service every day. * Executes in-store promotional campaigns and participates in local marketing activities in the community. * Trains and coaches shift leads and team members to drive the execution of Shakey's "Fast, Friendly, Clean" culture and standards. * Assists in restaurant hiring and management of staffing levels to ensure adequate coverage during all shifts and day parts. * Consistently monitors restaurant operations to identify opportunities for improvement. * Maintains a positive learning and training environment for all team members and delivers training on all work stations. * Monitors team member performance and provides ongoing coaching, counseling and recognition feedback. * Takes food, supply and merchandise inventories and places orders to restock. * Creates store manager and team member work schedules and posts them on a timely basis. * Ensures compliance with Shakey's cash handling, safety/security and Team Member Handbook policies and procedures. * Ensures safe and sanitary practices regarding all aspects food handling, preparation, serving and storage. * Manages store operations to control inventory, food and beverage and labor expenses. * Maintains a safe work environment and ensures adherence to all safety standards and procedures. * Maintains compliance with all employment and labor laws. * Manages restaurant operations to satisfactorily pass quarterly internal financial audits. * Inspects food storage and preparation practices to maintain quality standards and comply with sanitation regulations. * Investigates and resolves food quality and guest service complaints. * Works in any work station when required to support efficient restaurant operations. * Performs other duties and responsibilities as required or requested. SUPERVISORY RESPONSIBILITES: Assists in supervising the daily activities of 20 to 30 employees. Carries out assistant supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning and assigning work; monitoring performance; rewarding and disciplining employees; addressing complaints and resolving problems. COMPETENCIES: To perform the job successfully, an individual must demonstrate the following competencies. Job Knowledge - Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; requires minimal supervision; uses resources effectively. Problem Solving - Identifies and resolves problems in a timely manner. Managing Customer Focus - Promotes customer focus; provides training in customer service delivery; monitors customer satisfaction. Oral Communication - Speaks clearly and persuasively in positive or negative situations; participates in meetings. Teamwork - Exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; supports everyone's efforts to succeed. Change Management - Communicates changes effectively; prepares and supports those affected by change. Performance Coaching - Gives performance feedback; motivates for increased results; recognizes contributions. Delegation - Delegates work assignments; sets expectations and monitors delegated activities. Managing People - Makes self available to staff; develops subordinates' skills and encourages growth; continually works to improve supervisory skills. Conflict Resolution - Encourages open communications; confronts difficult situations; maintains objectivity; keeps emotions under control. Cost Consciousness - Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources. Ethics - Treats people with respect; works with integrity and principles; upholds organizational values. Organizational Support - Follows policies and procedures. Attendance/Punctuality - Is consistently at work and on time; ensures work responsibilities are covered when absent. Judgement - Displays willingness to make decisions; exhibits sound and accurate judgment. Planning/Organizing - Prioritizes and plans work activities; organizes or schedules other people and their tasks. Safety and Security - Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or general education degree (GED); minimum two years related experience and/or training; or equivalent combination of education and experience. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Computer Skills To perform this job successfully, an individual should have knowledge of Microsoft Excel and Word software and the Jacmar Food Service order processing system. Certificates, Licenses, Registrations Valid California driver license. 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 and walk. The employee is frequently required to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and ability to adjust focus. 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. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, commercial ovens and oil fryers. The employee is occasionally exposed to extreme cold while in the walk-in refrigerator and extreme heat while in the kitchen area. The employee is occasionally exposed to chemicals while using cleaning and dishwashing products. The noise level in the work environment is occasionally loud.

Job DescriptionDescription: Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements: Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.