Restaurant manager jobs in Lakewood, WA

GENERAL MANAGER - LUXURY SENIOR LIVING in Seattle, WA. Seeking a seasoned hospitality General Manager for a luxury senior living community in the Seattle, WA. Area. This unique role is ideal for a hospitality leader ready to transition into senior living, where you'll engage closely with residents, family members, and the broader community, leading a dedicated team of professionals committed to exceptional care. Ideal candidates will possess deep empathy, a strong commitment to service excellence, and the ability to mentor and inspire. We're looking for someone who is both strategic and analytical, with a strong foundation in financial management. As the face of our brand, you must exemplify professionalism, be articulate, well-groomed, and genuinely passionate about senior living. This is an opportunity to make a meaningful impact while setting the standard for luxury senior care. Please send resumes to ****************************** Candidates MUST have authorization to work in the U.S.

The General Manager is responsible for maximizing sales, providing an exceptional shopping experience for the customer, and managing the store's visual and operational standards, including the store's shrink %, wage cost and Clienteling. The General Manager is responsible for staffing, training and developing high performance teams. Responsibilities: SALES LEADERSHIP: Creates an outstanding sales and Customer Service environment Strives for sales excellence and results Sets and evaluates weekly, monthly and seasonal goals for staff Works with customers and models excellent customer service and Clienteling skills Maximizes sales through strong floor supervision skills Assesses store morale, monitors and praises positive associate performance, and resolves and documents performance issues promptly Develops Sales Associates to be experts in the selling steps and client building through utilizing the Sales Training Programs and the Client Books STAFFING AND ASSOCIATE DEVELOPMENT: Networks in industry to recruit and hire high quality management and sales-oriented associates Fills all levels of open positions within the store in an urgent and timely manner Ensures adequate staff is available to meet business needs - schedules accordingly Follows company criteria properly hiring, reviewing, coaching and promoting Sales Associates and Assistant Managers Administers company personnel programs including appropriate performance reviews, compensation and employment records Ensure personnel are trained on product knowledge, selling skills and customer service to support the brand experience Documents employee performance in a timely manner Creates enthusiasm and excitement within store to motivate high performance teams OPERATIONAL EXCELLENCE: Protects store payroll by managing wage costs, salaries, and allowable hours Controls company's assets, i.e. key control, loss prevention measures, inventory paperwork and company standards of conduct Strives for 100% accuracy and compliance in cash, inventory, fixtures and property STORE STANDARDS: Execute floor-set and promotional directives; implements visual merchandising Supervises the overall cleanliness and organization of the sales floor and backroom Ensures store appearance and atmosphere supports and reinforces the brand image Understands, supports and complies with all company policies and procedures MERCHANDISING/VISUAL: Ensure execution of effective merchandising strategies and directives Ensure the selling floor is neat, clean, organized and reflects the correct visual image at all times Ensure presentation of all displays, fixtures and all visual areas are reflective of current visual direction Identify and communicate product concerns in a timely manner Communicate inventory needs to support the business goals FASHION/STYLING: Represents the fashion and style of Veronica Beard Knowledge of current fashion trends and styles Appreciation and demonstration of an overall finished fashion look Ensure staff is following Veronica Beard fashion guidelines. Comfortable with being on camera for social media purposes (both stills and video) Able to fluidly discuss product and fashion on camera Requirements: Ideal candidate must possess 3-5 years in the luxury business, strong team leadership, excellent customer service, interpersonal and communication skills required, energetic, outgoing, driven individual with an eye for women's fashion and passion to succeed. Strong visual background, sound organization and operational skills Minimum of 2 years retail Store Management position/experience in women's apparel (or related field) Ability to work flexible schedule including nights and weekends Strong verbal and communication skills Strong observation skills - identifying and assessing customer and employee behavior, reactions, and floor awareness Ability to retain and utilize data, i.e. names, merchandise, information, policies and procedures Ability to create a quality working environment that will encourage others to develop and excel Foster a work climate that inspires mutual trust, respect, professionalism and teamwork to achieve goals The base salary range for this role is between $90,000 and $100,000. The relevant base salary will vary depending on wide range of factors that are considered in making compensation decisions, including but not limited to, skill sets, experience, training, degrees, and certifications. The base salary is just one component of our total compensation offerings, which consist of a comprehensive benefits package as well as a short-term incentive program, clothing allowance, and merchandise discounts. At Veronica Beard, we are committed to creating and maintaining a workplace where every single employee can thrive and feel valued. As a company, we firmly believe that there is strength in diversity. We seek to recruit talent from a variety of perspectives and backgrounds and are actively seeking candidates with a dedication to advancing equity, inclusion, and racial and social justice in their work. Veronica Beard is committed to an environment of mutual respect and is an EEO/Affirmative Action Employer. No employee or applicant is discriminated against because of race, color, sex (including pregnancy), age, national origin, religion, sexual orientation, gender identity, gender expression, parental status, status as a veteran, and basis of disability or any other federal, state or local protected class.

The Kitchen Manager at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, appliess culinary techniques to food preparation, and helps manage the final presentation and service of food. Works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals. COMPENSATION: The salary range for this position is $93,000 to $98,000. 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 ? Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique ? Assists with developing culinary team?s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success ? Assists with planning, organizing, and leading team meetings and daily huddles ? Estimates food consumption then requisitions or purchases food ? Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals ? Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Assists Executive Sous Chefs with labor scheduling and timecard management ? Efficiently execute and deliver all food line products in accordance with the daily menu ? Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning ? Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models ? Positively influence kitchen culture through effective coaching, mentorship, and recognition 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 3-5 years in a related position ? Requires at least 2-3 years of post-high school education, strong preference to a culinary degree ? Requires advanced culinary skills and knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires strong verbal, reading, and written communication skills ? Demonstrated food and labor cost management skills ? Ablity to learn and comfortable operate computer systems and applications related to the daily operation of the culinary department ? Proficiency with the Microsoft Office 365 suite Physical Requirements: Frequent standing and walking for extended periods of time on solid surfaces. Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory, and visual skills, as well as the ability to follow written and oral instructions. 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 .

WHO WE ARE Lindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galápagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places. Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the "Exhilaration of Discovery." JOB SUMMARY The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives. ESSENTIAL DUTIES * Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region. * Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships. * Monitor voyage food cost per vessel to ensure we are on target. * Review and approvals for general culinary food orders within set budget. * Create costing, and recipe for menu item. * Create standard recipes for guest requests. * Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation. * Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. * Support professional evaluations and performance tracking for galley teams, with individualized development plans. * Conducting interviews of potential candidates and onboarding process. * Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. * Assist the culinary trainer during training sessions and transitional periods. * Support the culinary trainer in evaluating training effectiveness and making improvements. * Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels. * Maintain general knowledge of galley equipment and functionality. * Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. * Perform other related duties as assigned. GENERAL QUALIFICATIONS * Education/Experience: Degree in Culinary Arts or equivalent. Extensive culinary and management experience. Maritime shipboard experience preferred. Communication Skills: Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally-and the ability to persuade. Other Skills/Abilities Proven experience in administrative manager or in a similar role.Proficiency in MS Office (Word, Excel, PowerPoint).Excellent organizational and time-management skills.Strong communication and interpersonal abilities.Ability to work independently and as part of a team.Attention to detail and problem-solving skills.Regular travel is required. $80,000 - $90,000 a year Annual bonus eligibility of 7.5% DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.

The Regional Director of Food + Beverage (RDFB) is an integral member of the management and culinary services team, contributing leadership and expertise to promote an environment of optimal living for residents. The RDFB is responsible for providing support services to all Culinary team members in the Aegis communities in the assigned region, utilizing systems, policies, and procedures of Aegis Living. They will work closely with the VP, Culinary Services and Vice Presidents of Operations to ensure alignment of Áegis culinary and dining expectations. Responsibilities The Regional Director of Food + Beverage is responsible for the following: • Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents. • Evaluation and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate. • Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment. • Assist in the recruitment of and interviewing candidates for the communities' front-of-house positions by providing input to the General Manager - identifying individuals who are guest-oriented and service-minded. • Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance. • Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces - including standardized place settings, steps of service, service recovery processes, and more. • Evaluate data to find ways to improve the residents' culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills. • Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers. • Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience - setting front-of-house standards. • Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations - including, but not limited to, point of sale, procurement systems, vendor ordering platforms. • Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement. • Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services to assure compliance; participates in implementation as appropriate. • Provides timely verbal and/or written reports to the VP Culinary Services, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections. • Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment. Qualifications REQUIRED KNOWLEDGE, SKILLS AND ABILITIES • Minimum of 5 years' experience in food and beverage or hospitality leadership roles. • Bachelor's Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred. • Experience building and leading effective food and beverage teams including hiring, training, and development. • Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices. • Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems. Skill in preparing written materials such as correspondence and reports to meet purpose and audience. • Proven aptitude for cross-functional collaboration ensuring successful outcomes for all parties. • Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related. • Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check. Must be a minimum age of 18 years old. • Current and valid state approved Food Handler's card and ServSafe Manager Certification. Min Salary USD $115,000.00/Yr. Max Salary USD $130,000.00/Yr.

Restaurant Bar Manager Salary: Base up to $63,000 per year + 10% performance bonus Benefits: Competitive benefits package, excellent growth opportunities Job Description: We are seeking an experienced and dynamic Bar Manager to lead our team and elevate the guest experience. As a key member of our management staff, you'll oversee daily operations, manage inventory, ensure top-notch customer service, and drive profitability. This is an exciting opportunity to join a growing company with a strong vision for expansion and a commitment to employee development. Key Responsibilities: Manage bar operations, including staff scheduling, training, and performance oversight Maintain high standards of service, quality, and cleanliness Monitor inventory, order supplies, and control costs to meet financial targets Collaborate with leadership to develop promotions and enhance customer satisfaction Ensure compliance with all health, safety, and liquor regulations Qualifications: Proven experience as a Bar Manager or similar role in hospitality Strong leadership and team management skills Excellent knowledge of beverages, mixology, and industry trends Ability to thrive in a fast-paced environment Exceptional communication and problem-solving abilities What We Offer: Competitive base salary up to $63K, plus a 10% annual bonus Excellent growth opportunities within a rapidly expanding organization Comprehensive benefits package How to Apply: If you're passionate about hospitality and ready to grow with us, send your resume today!

Salary: $78,000-$82,000 annually BENEFITS: Medical/Dental/Vision after 30 days of employment with free Back + Joint Care Program Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Basic Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) Generous Paid Time Off (PTO) Plan (accrue from day one, use on 91st day of employment, about 19 days in the 1st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Travel Assistance Program 1% of Banquet Service Charge Bonus eligibility for annual bonus program up to 10% of annual salary OTHER BENEFITS: Company provided iPhone Hotel discounts at 10,000+ global destinations (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask "why"? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “why” in you. If you've got authentic style, a natural curiosity, and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. Striving to be a Beverage & Food Manager, Beverage & Food Director, General Manager or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come Ownership is also the management company - No red tape The company values longevity - nearly half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle with 557 rooms, 28,000 sq. ft of meeting space Stable operation - hotel has never been sold Three onsite Beverage and Food outlets, The Fig & The Judge Restaurant, the 515 Bar & Lounge, The 515 Coffee Bar JOB SUMMARY We are seeking a dynamic and hands-on Banquet Manager who is passionate about creating exceptional event experiences and thrives in a fast-paced, service-driven environment. The ideal candidate is highly organized, detail-oriented, and takes pride in ensuring every meeting and event is flawlessly executed from start to finish. This role requires flexibility, teamwork, and a commitment to maintaining the highest service standards. This position reports to the Director of Beverage & Food, and the primary responsibilities are listed below, to include but are not limited to the following: Assisting in the coordination of banquet service needs with food production. Assisting in administrative tasks relating to scheduling, payroll, billing and banquet event orders. Assisting in maintaining accurate banquet and function records. Helping handle and control all banquet beverage needs. Maintaining adequate inventories of banquet service supplies to meet the needs of the hotel. Maintaining a high quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation. Responding to individual guest needs as they occur. Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls, and developing and forecasting accurate and aggressive long and short range financial objectives. Performing special projects as requested. Maintaining warm, hospitable guest relations in all guest contact.Maintaining a high level of professional appearance, demeanor, ethics, and image of self and subordinates. Professional development of self and subordinates. Communicating effectively between departments, with the Banquet Manager and Director of Catering within area of responsibility. Conducting and/or attending regular department level meetings. Assisting with recruiting, hiring and scheduling employees to fairly and efficiently meet the needs of the department. Assisting with directing and coordinating the activities of all assigned personnel and departmental responsibilities. Implementing and supporting company operating policies, procedures and standards. Assisting Banquet Manager in ensuring all employees are properly inducted, oriented and trained into the department and their job. Maintaining positive employee relations in a supportive environment. Operating in compliance with local, state, and federal laws and regulations to ensure a legal and harassment-free workplace. Assigning and reviewing the and the job performance of assigned employee. Ensuring good safety practices of employee and guest throughout the hotel, assisting in the maintenance of proper emergency and security procedures. QUALIFICATIONS Must have prior experience as an Assistant Banquet Manager or least two to three years experience as a Banquet Captain. Must possess excellent leadership, communication, organization, and time management skills. Some basic computer skills are required for Microsoft Word and Excel. Must have the ability to multi-task, delegate, train and do corrective action if necessary with sub-ordinates. Must be flexible in every aspect, especially with change in the department to better service our guests. Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires. This job description is not a contract and may be adjusted as deemed appropriate in the employer's sole discretion. For inquiries regarding this specific job posting, please e-mail us at *************************.

Full-time Description Ways to apply: Fill the application link OR send an email to ****************. Due' Cucina Italiana is looking for an Assistant Restaurant Manager to join our team at our Kirkland location! The restaurant is located at 12670 120th Ave NE, suite 170, Kirkland, WA 98034. At Due' Cucina Italiana we love food that is real, fresh and authentic. We serve homemade pasta bowls and other dishes inspired by the best of the Italian tradition. All of our dishes are cooked fresh from scratch every day, including our pasta that is extruded in the pasta lab right inside our restaurant. Learn more about our story at ****************** We are looking for team members who are passionate about and place value on: Treating customers as family Leading by example Helping one another Working hard (and having fun while doing it!) Being open and honest Being humble The Assistant Restaurant Manager assists the Restaurant Manager in leading the front and back of house teams and maintaining high standards of restaurant cleanliness, food quality, and facility management. Wage and Benefits Offered: A fun and friendly work environment. Medical Insurance that includes an Employee Assistance Program (Full-time 30+ hours/week). Dental Insurance (Full-time 30+ hours/week). Vision Insurance (Full-time 30+ hours/week). Paid sick time. Free meals on shift. Employee dining discount at all Due' Cucina locations. Competitive compensation, based on experience $30.00-$31.25/hour (base wage of $23.75-$25.00/hour plus an additional $6.25/hour in tips (approximated) for a combined wage range of 30.00-$31.25/hour). In this role, the Assistant Restaurant Manager will: Demonstrate and uphold our company core values. Be on-call for team member call-outs and provide appropriate coverage. Manage both FOH and BOH operations with a focus on profitability, safety, sanitation, and sales growth. Ensure compliance with regulatory agencies and company policies and procedures during assigned shifts. Anticipate and identify problems and take appropriate corrective action. Provide timely feedback to team members on their performance and ensure alignment with company standards. Deliver proper training using established systems and follow up to ensure compliance with company expectations. Foster a positive work environment through effective communication, relationship building, and teamwork. Reinforce a customer service mindset across the team. Respond to guest complaints promptly, respectfully, and professionally. Coordinate with shift leaders to resolve issues when the RM is not available. Monitor food quality and customer service to ensure consistency with company standards. Be knowledgeable and capable of performing all FOH and BOH roles as needed to support the team. Maintain a clean and organized FOH at all times. Perform inventory tasks as assigned by the Restaurant Manager. Other tasks as necessary or assigned. Requirements Experience: Prior experience as restaurant assistant manager, general manager, supervisor, shift lead, crew lead, team lead is highly desirable. 2 years' experience in a high volume restaurant environment required. What are we looking for? High-energy, proactive individuals who thrive in a dynamic, fast-paced environment. Ability to work (and have fun!) in a diverse team. Ability to work under stress. Attention to detail. Passionate about food. Culinary school background a plus. A good understanding of FOH and BOH operations. Possess or be willing to obtain a Food Handler's card within 7 days of hire. Possess or be willing to obtain an Alcohol Server Training Permit within 7 days of hire. Ability to stand continuously throughout an 8-hour shift. Ability to lift and carry up to 50 pounds. Comfortable bending, reaching, and moving quickly. Ability to work evenings and weekends. Must be at least 21 years of age. Scheduling flexibility.

Job Description The Restaurant Captain's focus is to always meet or exceed the operating standards of excellence at all times while following our SOP's, training team members and providing excellent customer service. Summary Of Key Responsibilities Customer-Service: Maintain a friendly and courteous demeanor when helping both internal and external customers and receiving feedback. Quality and attention to detail: Train and elevate Back of the House and Front of the House standards, controlling food costs and inspecting food quality on a daily basis. Execution: Communicates goals in the Back of House and Front of the House by rallying their team during busy shifts, removing obstacles and getting the job done. Organization: Keeping work schedules, shipments, cleaning schedules and other tasks organized. Problem-Solving: Being able to come up with a solution quickly when dealing with issues including: team member training gaps, handling irate customers, and ensuring the shop has accurate inventory levels Communication Skills: Restaurant captains need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Restaurant captains can expect long days around hot cooking elements, much of it on their feet. Train Back of the House and Front of the House staff in all stations based on needs and maintain a highly productive team working under an efficient schedule that meets labor budget. Obtain skills and knowledge for all equipment maintenance and repairs on kitchen appliances. Assist the Restaurant Manager with menu change training based on seasonal availability. Follows through on daily quality check by performing all company direct quality check list and maintain high standard in the store. Other duties as assigned. Required Knowledge, Skills, And Abilities Live up to our Vision, Mission, and Guiding Principles. Able to utilize company tools (Ex: communication log book, MS Office, scheduling software, etc.) Available during the restaurant's operating hours. Ability to be stand and work on his/her feet for minimum of 8 hour per workday. Meet store operating policies and standards, including quality, service and safety requirements. Alcohol server's permit, Food Handlers Permit, Serve Safe and other locally relevant permits. Ability to develop positive working relationships with all restaurant personnel. Ability to speak clearly and listen attentively to guests and employees. Ability to adapt and succeed in a fast-paced environment. Ability to train and support team member growth. Strong organizational, interpersonal and problem-solving skills. Entrepreneurial mentality with experience in a sales focused environment. Work Experience Minimum High School or GED

Job Description KURA SUSHI - Pioneers of the revolving sushi concept! Interview for our location in Starting at $31.85/hr. (annual equivalent of $66,248) Come join the Kura Krew, a team that is passionate about food, culture and providing a unique experience! Paid training will be at an out-of-state existing location for rolling 12-16 weeks. *Come roll with us!!! - ******************************************* *Must be at least 18 years of age or older to apply* *Check out our Benefits!- ***************************************** Assistant Managers at Kura Sushi take pride in ensuring our Guests are provided with the freshest, tastiest food and a positive dining experience at all times. Assistant Managers are: Effective and efficient hands-on leaders that directly work alongside employees Organized and adept with time-management Analyzers of daily operational and guest service needs Passionate about developing and mentoring staff Adheres to company policies and procedures Team players who go above and beyond Flexible and available to work days, nights, weekends and holidays. Benefits: We value our employees' time and efforts! We offer the following benefits to eligible employees: Health Insurance (Medical, Dental, Vision and Life) Paid Time off Bonus Meal discounts Flexible scheduling + life-work balance Career growth opportunities - we put a strong focus on promotion from within! Generous employee referral program - get paid to work with your friends! (conditions apply) About Kura Sushi USA: Kura Sushi USA is an innovative and tech interactive Japanese restaurant established in 2008 as a subsidiary of Kura Sushi, Inc. Since the opening of the first restaurant in Osaka, Japan in 1977, the Kura Corporation has grown substantially with over 540 locations across Japan, Taiwan and the United States. Kura Sushi is on a mission to revolutionize the sushi dining experience. As pioneers of the “revolving sushi” concept, we combine advanced technology, premium ingredients, and affordable prices to enhance the unique revolving sushi dining experience. Kura Sushi provides equal opportunities for everyone that works for us and everyone that applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. Pay Transparency: This position offers a pay rate of ($31.85 to $31.85) per hour, depending on experience and qualifications. Compensation offered is also subject to local wage and hour laws. At Kura Sushi, we are committed to pay transparency and ensuring competitive compensation for all roles.

About Us Kizuki Ramen & Izakaya is a Japanese-style ramen restaurant dedicated to authenticity and excellence. With over 15 locations across four states, we are passionate about cultivating team development and sustainable business growth. About the Role Restaurant Captain (Assistant Manager) plays a key leadership role, supporting the General Manager in daily operations while ensuring our Standard Operating Procedures (SOPs) are upheld, the team is well-trained, and guests receive exceptional service. Restaurant Captain leads by example, energizes the team, and ensures the restaurant consistently meets or exceeds operational standards. We look forward to learning more about you and what you can bring to our team! Key Responsibilities Greet and assist guests with a friendly and professional demeanor; respond to feedback and concerns appropriately. Train team members and uphold company standards in food preparation, service, and cleanliness. Monitor food quality and manage food cost controls. Communicate daily goals and support team members during busy shifts. Coordinate work schedules, cleaning checklists, inventory, and supply orders. Resolve operational issues promptly, including customer concerns and training gaps. Clearly communicate procedures, standards, and expectations to the team. Lead training across all stations using hands-on guidance and our learning management system. Learn basic maintenance of kitchen equipment. Conduct daily quality checks to ensure operational consistency and high standards. Perform other duties as assigned. Requirements Minimum 2 years of experience in customer service, food service, or a related field. High school diploma or GED. Proficiency in spoken and written English. Valid food handler's permit (or willingness to obtain one). Alcohol server permit preferred. Strong attention to customer needs and detail-oriented service. Excellent verbal communication and leadership skills. Ability to perform in a fast-paced environment. Strong training, coaching, and team development skills. Solid organizational and problem-solving abilities. Ability to stand and walk for extended periods. Comfortable working in variable temperatures and around chemicals, smoke, or airborne particles. Benefits Paid time off Free meal during each working shift Employee discounts Opportunity to enroll in medical, dental, and vision insurance plans (eligibility requirements apply) We are an equal opportunity employer to all employees and applicants. We do not discriminate against qualified individuals based on their race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law.

Apply in ~60 Seconds Join Our Team: A career at Cinemark means you'll have epic opportunities to immerse yourself in our industry. But that's just the beginning - a front row seat means incredible growth as you bring new ideas to life to create an unforgettable experience for movie lovers worldwide. Role Summary: A Restaurant Assistant Manager is responsible for providing hands-on support and guidance for the restaurant operations. They will manage Team Members and the process for delivering quality service to all Guests within the restaurant. A Restaurant Assistant Manager will adhere to Cinemark's brand standards for timeliness, accuracy, guest service, and experience! Responsibilities: The essential duties and responsibilities of a Restaurant Assistant Manager include, but are not limited to, the following: * Trains and coaches Team Members to serve food and drinks to guests in a courteous and timely manner * Interacts verbally with Guests creating a friendly and upbeat atmosphere * Completes assigned administrative functions * Ensures cash handling procedures are completed according to company and brand policy * Manages service of alcohol according to all state and federal laws and regulations * Conducts regular inventory and ordering as necessary * Accepts and audits deliveries * Adheres to budgets, increasing profits through cost managements and sales growth * Handles complex and challenging customer service scenarios * Ensures that Team Members follow the dress code * Learns and follows the policies and procedures as established in Cinemark's Guidelines. Enforces these with all staff fairly and consistently * Reports all Employee relations issues to the General Manager and/ (In the absence of the General Manager, management should report Employee relations issues to ******************* * All management members must follow the Employee Relations Reporting Protocol * All management members are held at a high work ethic standard and code of conduct * Consistently identifies and sanitizes Employee and Guest high-contact areas * Properly utilizes Personal Protective Equipment while completing position-specific tasks * Adapts to the frequency and scope of required cleaning tasks * Properly addresses any safety or security issues (trip hazards, lighting, suspicious persons, etc.) * Performs other work-related duties as assigned Requirements: * Must be at least 18 years of age * High School or G.E.D. graduate preferred * Minimum of 1-2 years of restaurant supervisory experience preferred * Completion of three basic courses (Management Foundations, Annual Certifications, and MAP Core) within Cinemark's Management Accreditation Program * Completes basic food handling training and obtains any local or state mandated certification, health card, or food handlers permit where required * Management members who work with alcohol are required to complete a Safe Alcohol Service training program * Availability to work flexible hours which include evenings, weekends, and holidays * Requires regular and consistent attendance * Has an energetic and friendly attitude during each shift * Provides excellent Guest service * Accurate cash handling and basic math skills * Interpersonal skills include the ability to communicate (verbal and written) with all ages, genders, and personalities. Must be able to effectively and regularly converse in and comprehend English * Ability to work in a team environment and independently * Ability to take and follow direction * Responds with a sense of urgency * Excellent time management, organizational skills, and attention to detail * Ability to recruit, train, and lead others * Must be able to resolve conflict * Bilingual English/Spanish preferred Physical and Environmental Requirements: * Frequent bending, kneeling, and lifting up to 50 lbs. * Frequent standing, walking and reaching around the theater. * Noise level may be moderate to high at times. * Be able to work in a standing position for extended periods of time. Benefits Available: At Cinemark, we believe every team member should feel like a hero. Each career comes with a variety of blockbuster benefits for both hourly and salaried team members. * Employee Discount * 401(k) Matching* * Growth Opportunities * Education Assistance* * Health Benefits* * Parental Leave* * Paid Time Off* * Daily Pay* * Free Movies* * Benefits may vary by career category, so be sure to check the specific details on our career site. DISCLAIMER: This is intended only as a general guideline of your duties and responsibilities at Cinemark and is not a legally binding contract. Cinemark reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. All Cinemark theatres are designated smoke-free workplaces. This includes vapor, electronic, conventional, cigars, etc. Cinemark is an Equal Opportunity Employer Pay Range: 20.40 - 25.50

Taco Bell GET ACCESS TO: Same Day Pay- Never wait for a paycheck again! Work today, and get paid today! With DailyPay, Pacific Bells employees have access to their pay on day 1 of work. Make any day payday. Enjoy our most used features: PAY: Transfer any amount of your available balance on your own schedule. SAVE: Automatically save on every paycheck by linking your savings account. AVAILABLE BALANCE: Track your real-time earnings; budget for upcoming bills and expenses. Unbelievable PERKS!!!!! Save on phone, vacation, auto, and more! Live Mas Scholarships (up to $25,000) Free Food! Career Pathing (Mas` Career Opportunities) Assistance Fund Competitive Pay Flexible Schedules Health Insurance Together we are Changing Lives...one Taco at a time! WHO WE ARE. We are Pacific Bells, a Franchisee of Taco Bell. We operate over 260 Restaurants in 8 States and have a lot more growth in the works. Our Corporate HQ is located in Vancouver WA. WHO YOU ARE. You may have some restaurant experience, but no big deal if you do not...either way we have World-Class Training to get you up to speed. You get stuff done. On time, and to standard. A Team Player because culture and engagement are important to you. Strong internal and external customer service focus. Good Communicator...you can get your point across...and listen to others. Can Plan, Organize and Follow up to meet standards. Take constant Change in your stride and support others through it. Have an unwavering sense of humor. Think you fit the bill? Let's Taco bout it! Pacific Bells, Inc. is an Equal Opportunity Employer! You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

The Regional Director of Food + Beverage (RDFB) is an integral member of the management and culinary services team, contributing leadership and expertise to promote an environment of optimal living for residents. The RDFB is responsible for providing support services to all Culinary team members in the Aegis communities in the assigned region, utilizing systems, policies, and procedures of Aegis Living. They will work closely with the VP, Culinary Services and Vice Presidents of Operations to ensure alignment of Áegis culinary and dining expectations. Responsibilities The Regional Director of Food + Beverage is responsible for the following: * Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents.• Evaluation and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate.• Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment.• Assist in the recruitment of and interviewing candidates for the communities' front-of-house positions by providing input to the General Manager - identifying individuals who are guest-oriented and service-minded.• Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance.• Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces - including standardized place settings, steps of service, service recovery processes, and more.• Evaluate data to find ways to improve the residents' culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills. • Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers.• Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience - setting front-of-house standards. • Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations - including, but not limited to, point of sale, procurement systems, vendor ordering platforms. • Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement. • Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services to assure compliance; participates in implementation as appropriate.• Provides timely verbal and/or written reports to the VP Culinary Services, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections. • Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment. Qualifications REQUIRED KNOWLEDGE, SKILLS AND ABILITIES * Minimum of 5 years' experience in food and beverage or hospitality leadership roles.• Bachelor's Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred.• Experience building and leading effective food and beverage teams including hiring, training, and development. • Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices.• Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems. Skill in preparing written materials such as correspondence and reports to meet purpose and audience.• Proven aptitude for cross-functional collaboration ensuring successful outcomes for all parties.• Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related.• Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check. Must be a minimum age of 18 years old.• Current and valid state approved Food Handler's card and ServSafe Manager Certification. Min Salary USD $115,000.00/Yr. Max Salary USD $130,000.00/Yr.

WHO WE ARELindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galápagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places.Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the “Exhilaration of Discovery.” JOB SUMMARY The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives.ESSENTIAL DUTIES Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region. Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships. Monitor voyage food cost per vessel to ensure we are on target. Review and approvals for general culinary food orders within set budget. Create costing, and recipe for menu item. Create standard recipes for guest requests. Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation. Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. Support professional evaluations and performance tracking for galley teams, with individualized development plans. Conducting interviews of potential candidates and onboarding process. Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. Assist the culinary trainer during training sessions and transitional periods. Support the culinary trainer in evaluating training effectiveness and making improvements. Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels. Maintain general knowledge of galley equipment and functionality. Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. Perform other related duties as assigned. GENERAL QUALIFICATIONS Education/Experience: Degree in Culinary Arts or equivalent. Extensive culinary and management experience. Maritime shipboard experience preferred. Communication Skills: Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally-and the ability to persuade. Other Skills/Abilities Proven experience in administrative manager or in a similar role. Proficiency in MS Office (Word, Excel, PowerPoint). Excellent organizational and time-management skills. Strong communication and interpersonal abilities. Ability to work independently and as part of a team. Attention to detail and problem-solving skills. Regular travel is required. DISCLAIMER STATEMENTThis job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.

Full-time Description Ways to apply: Fill the application link OR send an email to ****************. Due' Cucina Italiana is looking for an Assistant Restaurant Manager to join our team at our Capitol Hill location! The restaurant is located at 412 Broadway E, Seattle, WA 98102. At Due' Cucina Italiana we love food that is real, fresh and authentic. We serve homemade pasta bowls and other dishes inspired by the best of the Italian tradition. All of our dishes are cooked fresh from scratch every day, including our pasta that is extruded in the pasta lab right inside our restaurant. Learn more about our story at ****************** We are looking for team members who are passionate about and place value on: Treating customers as family Leading by example Helping one another Working hard (and having fun while doing it!) Being open and honest Being humble The Assistant Restaurant Manager assists the Restaurant Manager in leading the front and back of house teams and maintaining high standards of restaurant cleanliness, food quality, and facility management. Wage and Benefits Offered: A fun and friendly work environment. Medical Insurance that includes an Employee Assistance Program (Full-time 30+ hours/week). Dental Insurance (Full-time 30+ hours/week). Vision Insurance (Full-time 30+ hours/week). Paid sick time. Free meals on shift. Employee dining discount at all Due' Cucina locations. Competitive compensation, based on experience $28.51-$30.51/hour (base wage of $22.76-$24.76/hour plus an additional $5.75/hour in tips (approximated) for a combined wage range of $28.51-$30.51/hour). In this role, the Assistant Restaurant Manager will: Demonstrate and uphold our company core values. Be on-call for team member call-outs and provide appropriate coverage. Manage both FOH and BOH operations with a focus on profitability, safety, sanitation, and sales growth. Ensure compliance with regulatory agencies and company policies and procedures during assigned shifts. Anticipate and identify problems and take appropriate corrective action. Provide timely feedback to team members on their performance and ensure alignment with company standards. Deliver proper training using established systems and follow up to ensure compliance with company expectations. Foster a positive work environment through effective communication, relationship building, and teamwork. Reinforce a customer service mindset across the team. Respond to guest complaints promptly, respectfully, and professionally. Coordinate with shift leaders to resolve issues when the RM is not available. Monitor food quality and customer service to ensure consistency with company standards. Be knowledgeable and capable of performing all FOH and BOH roles as needed to support the team. Maintain a clean and organized FOH at all times. Perform inventory tasks as assigned by the Restaurant Manager. Other tasks as necessary or assigned. Requirements Experience: Prior experience as restaurant assistant manager, general manager, supervisor, shift lead, crew lead, team lead is highly desirable. 2 years' experience in a high volume restaurant environment required. What are we looking for? High-energy, proactive individuals who thrive in a dynamic, fast-paced environment. Ability to work (and have fun!) in a diverse team. Ability to work under stress. Attention to detail. Passionate about food. Culinary school background a plus. A good understanding of FOH and BOH operations. Possess or be willing to obtain a Food Handler's card within 7 days of hire. Possess or be willing to obtain an Alcohol Server Training Permit within 7 days of hire. Ability to stand continuously throughout an 8-hour shift. Ability to lift and carry up to 50 pounds. Comfortable bending, reaching, and moving quickly. Ability to work evenings and weekends. Must be at least 21 years of age. Scheduling flexibility.

Job Description About Us Kizuki Ramen & Izakaya is a Japanese-style ramen restaurant dedicated to authenticity and excellence. With over 15 locations across four states, we are passionate about cultivating team development and sustainable business growth. About the Role Restaurant Captain (Assistant Manager) plays a key leadership role, supporting the General Manager in daily operations while ensuring our Standard Operating Procedures (SOPs) are upheld, the team is well-trained, and guests receive exceptional service. Restaurant Captain leads by example, energizes the team, and ensures the restaurant consistently meets or exceeds operational standards. We look forward to learning more about you and what you can bring to our team! Key Responsibilities Greet and assist guests with a friendly and professional demeanor; respond to feedback and concerns appropriately. Train team members and uphold company standards in food preparation, service, and cleanliness. Monitor food quality and manage food cost controls. Communicate daily goals and support team members during busy shifts. Coordinate work schedules, cleaning checklists, inventory, and supply orders. Resolve operational issues promptly, including customer concerns and training gaps. Clearly communicate procedures, standards, and expectations to the team. Lead training across all stations using hands-on guidance and our learning management system. Learn basic maintenance of kitchen equipment. Conduct daily quality checks to ensure operational consistency and high standards. Perform other duties as assigned. Requirements Minimum 2 years of experience in customer service, food service, or a related field. High school diploma or GED. Proficiency in spoken and written English. Valid food handler's permit (or willingness to obtain one). Alcohol server permit preferred. Strong attention to customer needs and detail-oriented service. Excellent verbal communication and leadership skills. Ability to perform in a fast-paced environment. Strong training, coaching, and team development skills. Solid organizational and problem-solving abilities. Ability to stand and walk for extended periods. Comfortable working in variable temperatures and around chemicals, smoke, or airborne particles. Benefits Paid time off Free meal during each working shift Employee discounts Opportunity to enroll in medical, dental, and vision insurance plans (eligibility requirements apply) We are an equal opportunity employer to all employees and applicants. We do not discriminate against qualified individuals based on their race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law.

Apply in ~60 Seconds Join Our Team: A career at Cinemark means you'll have epic opportunities to immerse yourself in our industry. But that's just the beginning - a front row seat means incredible growth as you bring new ideas to life to create an unforgettable experience for movie lovers worldwide. Role Summary: A Restaurant Assistant Manager is responsible for providing hands-on support and guidance for the restaurant operations. They will manage Team Members and the process for delivering quality service to all Guests within the restaurant. A Restaurant Assistant Manager will adhere to Cinemark's brand standards for timeliness, accuracy, guest service, and experience! Responsibilities: The essential duties and responsibilities of a Restaurant Assistant Manager include, but are not limited to, the following: Trains and coaches Team Members to serve food and drinks to guests in a courteous and timely manner Interacts verbally with Guests creating a friendly and upbeat atmosphere Completes assigned administrative functions Ensures cash handling procedures are completed according to company and brand policy Manages service of alcohol according to all state and federal laws and regulations Conducts regular inventory and ordering as necessary Accepts and audits deliveries Adheres to budgets, increasing profits through cost managements and sales growth Handles complex and challenging customer service scenarios Ensures that Team Members follow the dress code Learns and follows the policies and procedures as established in Cinemark's Guidelines. Enforces these with all staff fairly and consistently Reports all Employee relations issues to the General Manager and/ (In the absence of the General Manager, management should report Employee relations issues to ******************* All management members must follow the Employee Relations Reporting Protocol All management members are held at a high work ethic standard and code of conduct Consistently identifies and sanitizes Employee and Guest high-contact areas Properly utilizes Personal Protective Equipment while completing position-specific tasks Adapts to the frequency and scope of required cleaning tasks Properly addresses any safety or security issues (trip hazards, lighting, suspicious persons, etc.) Performs other work-related duties as assigned Requirements: Must be at least 18 years of age High School or G.E.D. graduate preferred Minimum of 1-2 years of restaurant supervisory experience preferred Completion of three basic courses (Management Foundations, Annual Certifications, and MAP Core) within Cinemark's Management Accreditation Program Completes basic food handling training and obtains any local or state mandated certification, health card, or food handlers permit where required Management members who work with alcohol are required to complete a Safe Alcohol Service training program Availability to work flexible hours which include evenings, weekends, and holidays Requires regular and consistent attendance Has an energetic and friendly attitude during each shift Provides excellent Guest service Accurate cash handling and basic math skills Interpersonal skills include the ability to communicate (verbal and written) with all ages, genders, and personalities. Must be able to effectively and regularly converse in and comprehend English Ability to work in a team environment and independently Ability to take and follow direction Responds with a sense of urgency Excellent time management, organizational skills, and attention to detail Ability to recruit, train, and lead others Must be able to resolve conflict Bilingual English/Spanish preferred Physical and Environmental Requirements: Frequent bending, kneeling, and lifting up to 50 lbs. Frequent standing, walking and reaching around the theater. Noise level may be moderate to high at times. Be able to work in a standing position for extended periods of time. Benefits Available: At Cinemark, we believe every team member should feel like a hero. Each career comes with a variety of blockbuster benefits for both hourly and salaried team members. Employee Discount 401(k) Matching* Growth Opportunities Education Assistance* Health Benefits* Parental Leave* Paid Time Off* Daily Pay* Free Movies* * Benefits may vary by career category, so be sure to check the specific details on our career site. DISCLAIMER: This is intended only as a general guideline of your duties and responsibilities at Cinemark and is not a legally binding contract. Cinemark reserves the right to amend, change or terminate the , as it deems appropriate. Any change amendments, or modifications may be implemented even though they have not been communicated, reprinted or substituted in this job description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. All Cinemark theatres are designated smoke-free workplaces. This includes vapor, electronic, conventional, cigars, etc. Cinemark is an Equal Opportunity Employer Pay Range: 20.40 - 25.50

Salary Range: $78,000 - $82,000 Full-time, Exempt Beverage & Food Outlet Manager BENEFITS: Medical/Dental/Vision after 30 days of employment with free Back + Joint Care Program Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Basic Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) Generous Paid Time Off (PTO) Plan (accrue from day one, use on 91 st day of employment, about 19 days in the 1 st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Travel Assistance Program OTHER BENEFITS: Company provided iPhone Hotel discounts at 10,000+ global destinations (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask " why "? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “ why ” in you. If you've got authentic style, a natural curiosity, and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. You are striving to be a Director of Beverage & Food, General Manager, VP, or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come Ownership is also the management company - No red tape The company values longevity - half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle. 557 rooms, 28,000 sq. ft of meeting space Stable operation - hotel has never been sold JOB SUMMARY We are seeking an enthusiastic, highly organized, outlet manager to oversee and participate in all aspects of guest service in The Fig & the Judge Restaurant, the Club Lounge and our lobby bar The 515, so as to ensure a quality experience at all levels. He/she acts as a conduit for staff concerns, as well as being supportive of management decisions. He/she also ensures that staff are trained to consistently pay rigorous attention to details and provide professional service at all times. This position reports to the Director of Beverage & Food, and the primary responsibilities are listed below, to include but are not limited to the following: Serve as an active presence in the areas of responsibility to ensure maximum service at all times to all guests Demonstrate knowledge of all menu items, ingredients and preparation. Be familiar with all beverage products and have a working knowledge of standard bar operations Conduct daily Savvy Service meeting to keep staff aware of daily specials, special care guests, updated service standards and to answer any questions Assist in preparing daily requisitions, labor reports and schedules. Attend staff meetings and monitor cash out procedures with the manager Ensures the highest quality level of food and beverage services related to the operations of Restaurant Services are properly executed Develop departmental programs that result in high sales and consistent up-selling of premium products Know and actively practice the hotel's emergency procedures and loss prevention guidelines Develop a working knowledge of budget matters and take a hands-on approach to achieving budgeted average check, food and beverage costs, labor and profit percent Perform special projects as requested Maintain a high level of professional appearance, demeanor, ethics and image of self and subordinates Ensure professional development of self and subordinates Communicate effectively between departments, with the Restaurant Service Manager and the General Manager within the area of responsibility Maintain a fair wage and salary administration in the department in accordance with company policy Conduct and/or attend regular department level meetings Recruit, hire and schedule employees to fairly and efficiently meet the needs of the department Direct and coordinate the activities of all assigned personnel Implement and support company operating policies, procedures and standards Ensure that all employees are properly onboarded and trained into the department and their job Maintain positive employee relations in a supportive environment Operate in compliance with local, state and federal laws and regulations to ensure a legal and harassment-free workplace Assign and review the s and the job performance of subordinates Uphold and exercise proper safety practices for employees and guests throughout the hotel Assist in the maintenance of proper emergency and security procedures QUALIFICATIONS High school diploma/equivalent or College degree preferred, but not required Excellent leadership, communication, organizational and time management skills Ability to utilize basic computer systems and applications to include Microsoft Word and Excel Ability to multi-task, delegate, mentor, train and implement corrective action if necessary with subordinates Prior hotel experience preferred by not required. Marriott Hotel experience, is helpful but not essential Prior restaurant experience, preferably in hotels, helpful Must have WA state Food Worker Card or the ability to obtain one within 14 days from the date of hire Must have WA state Mandatory Alcohol Service Training (MAST) permit or the ability to obtain one within 60 days from the date of hire Must have a ServSafe Manager Certification or the ability to obtain one within 14 days from the date of hire Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires. This job description is not a contract and may be adjusted as deemed appropriate in the employer's sole discretion. For inquiries regarding this specific job posting, please e-mail us at *************************.