Restaurant manager jobs in Mandeville, LA - 1,237 jobs

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Assist Casino Cage/Credit Manager in protecting casino cage assets by implementing accounting and documentation policies and procedures, monitoring transactions, and ensuring compliance with company internal controls, policies and procedures, laws and regulations. Job Functions Responsible for the physical, custodial control of all casino cage assets during assigned shift as well as currency transactions reporting. Supervise, train, evaluate work performance, coach, and assist in scheduling team members. Review and monitor documents and transactions to ensure compliance with gaming regulations, laws, company policies and procedures. Maintain customer credit records. Report and research any cage variance. Ensure customers receive friendly, accurate, and timely service. Audit and verify transactions with table games department. Approve check cashing and credit issuance in accordance with established company policies. Resolve customer complaints and disputes. Perform duties of Casino Cage/Credit Manager in their absence. Balance and fill the NRT machines on the casino floor. Other duties as assigned by management. Qualifications Must be 21 years of age. Prior experience with money handling transactions. Minimum 2 years' experience working in all facets of cage operations preferred. Supervisory experience preferred. Ability to utilize basic office machines as well as 10 key, Jetsort, Jetscan, gaming ticketing kiosks, and micro-encoder. Ability to operate CMS, Central Credit, Global Cash, Western Union, ACSC, Microsoft Office, and KRONOS software and processes. Excellent communication and interpersonal skills including the ability to read, write and speak English. Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. Ability to lift up to 26 pounds. Ability to push/pull up to 50 pounds. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

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. Salary Description $100,000 - $120,000 Salary

Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you choose to accept it… If you are a successful Food & Beverage Director, with multi-venue experience, Virgin Hotels wants you. Virgin is a culture that believes in action, not navel gazing. The F&B Director must have experience taking ideas from concept to real life. An understanding of execution steps and a handle on practical considerations (cost, budgets, timing, and schedules) is critical to success in this role. Strong people leadership and development/ mentorship skills are a must. Divas need not apply. The Virgin culture, starting with the big guy Sir Richard, is a roll up your sleeves kind of place. At Virgin Hotels, we are focused on the guest experience, whether that is eating in one of our restaurants, ordering room service, or holding a special event at the hotel. The F&B Director will be responsible for ensuring that all of these areas run as flawlessly as possible. Of course, we also expect you to focus the usual things such as quality control, profitability, inventory management etc. However, at Virgin, nothing is ever "usual" so not only do you have to be willing to roll up your sleeves and get things done, but you have to be willing to have fun. We are looking for someone who is full of creative ideas and has the ability to motivate a team, as well as possessing strong e-commerce skills and a love of food and beverage. Most of all, we are looking for someone who shares our quirky sense of humor, our entrepreneurial approach and is always ready to join in the fun! The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a progressive, environment conscious, world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide “out of this world” customer service experience for our guests: Bring the Virgin Hotels food & beverage vision, with an eye on overall customer experience Work closely with other members of the team to deliver a Virgin-branded experience that seamlessly incorporates fantastic food, delicious drinks and superb service Previous hospitality and multi-venue experience in your skillset, whether that is in hotels, bars or restaurants. Only exceptional candidates will be considered Great team player with the ability to create excellent working relationships and help lead, mentor and develop members of their team Able to manage complexities, whether in budgeting, scheduling, or dealing with training standards Creativity and innovation with the ability to think outside the box and approach all issues with a completely fresh approach Highly organized, anticipating needs and over delivering wherever possible Must be enthusiastic, passionate and possess a sense of humor! No wallflowers permitted! What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place… Input and access data in various computer systems Understand guest inquiries and provide clear, concise responses Work with others like a rock star, while constantly advocating for your guests Communicate clearly in verbal and written English Work cohesively with other departments and co-workers as part of a team Focus attention on details Maintain the confidentiality of all guests and hotel information Maintain a neat, clean and well-groomed appearance per hotel standards Adhere to hotel policies including but not limited to attendance, safety, behavior Background must-have: Current, legal and unrestricted ability to work in the USA Associate or Bachelor's degree preferred. Minimum 5 years of Food and Beverage supervisory/management experience. Ability to compute accurate mathematical calculations. Ability to clearly and pleasantly communicate in English with guests, management/co-workers, both in person and on the telephone. Proficient computer knowledge.

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: • Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines • Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. • Is responsible for on-boarding, training and professional development of all HOH staff members • Effectively communicates to management to ensure effective and efficient operations without issue. • Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback. • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.. • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Assumes 100% responsibility for quality of products served. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, HOH labor cost and kitchen expenses including HOH equipment). • Ensures compliance with inventory procedures. • Implements and maintains ALL kitchen systems. • Conducts daily line checks • Ensures that clear feedback is provided to the entire kitchen team, including staff and management. • Monitors all customer feedback, communicates with team and General Manager and follows up with corrective action plan. • Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. • Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better with no critical violations, and training staff on proper sanitation guidelines • Places standards and processes to avoid cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision • Ensure that all equipment is kept clean and in excellent working condition. • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products, standard recipes and waste control procedures. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. • Responsible for training kitchen personnel in cleanliness and sanitation practices. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. • Check and maintain proper food holding and refrigeration temperature control points. • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Qualifications: • Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication skills • Strong leadership skills • Culinary school background a plus • Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time • Finger/hand dexterity to operate kitchen machinery, knives, etc • Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation We're here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH-not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett Hotel and Maison Metier Hotel is looking for a Complex Catering Manager. As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar's New Orleans and the Caesar's Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. Each boasts vintage-inspired decor, plush bedding, and standout amenities that cater to every need. The Barnett provides a sophisticated, stylish retreat that embodies the spirit of its surroundings, ensuring an unforgettable experience for every guest. Maison Métier is where New Orleans' magic meets timeless luxury. A One MICHELIN Key hotel for two consecutive years and honored among Fodor's Travel's 100 Most Incredible Hotels in the World, our historic retreat stands on the storied corner of Carondelet and Lafayette streets, once home to the City Hall Annex built in 1906. Today, its original character is elevated by contemporary design and curated art, designed in partnership with Studio Shamshiri. You'll find the unmistakable spirit of the Big Easy is within our walls. Rich with character yet refined in every detail, Maison Métier invites you to experience the city's festivals, flavors, and heritage with intimacy, elegance, and your four-legged companion by your side. Job summary The Catering Manager is responsible for selling, detailing, and servicing banquet and catering events (food, beverage, room rental, and audio visual) to achieve assigned revenue goals. This role focuses on building client relationships, executing successful events, and ensuring a high level of customer satisfaction. Minimum requirements Education • Bachelor's Degree or equivalent industry experience. Experience • Minimum 2-3 years in catering sales or conference services with demonstrated knowledge of food and beverage and meeting room setup. Skills and knowledge • Must be able to read, write, and understand English. • Excellent verbal and written communication skills, including participation in client meetings and presentations. • Strong negotiation skills and ability to cultivate leads, build relationships, and support financial expectations. • Strong experience in the booking and execution of high-end social events, including: • Galas • Wedding ceremonies and receptions • Rehearsal dinners • Bar/Bat Mitzvahs • Birthday and anniversary parties • Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment. • Working knowledge of all aspects of banquets, catering, and conference services. • Knowledge of creative and profitable menu development in partnership with culinary and F&B teams. • Strong computer skills, including Microsoft Office and hotel sales/catering systems such as Delphi, Envision, or similar platforms. • Understanding of basic budgetary and fiscal responsibility as it relates to individual events. • Knowledge of operational areas of the property as they relate to events. • Strong desire to deliver high-quality customer service. • Detail-oriented and organized with a focus on accuracy and efficiency. • Good time management and organizational skills. • Understanding of pace and productivity reporting as it pertains to personal booking goals. • Envision knowledge is highly preferred, but not required. Job duties • Solicit, book, and service catering events to achieve assigned food, beverage, and room rental revenue goals. • Prepare professional and timely correspondence, proposals, contracts, and follow-up for all assigned accounts. • Maintain accurate and up-to-date event details, including Banquet Event Orders (BEOs) and group resumes. • Collaborate with the Director of Sales on booking strategies for assigned market segments. • Work closely with the Executive Chef and Food and Beverage team to: • Ensure menus are appropriate for the group and aligned with brand and property standards. • Communicate event details and special requests clearly and accurately. • Attend pre-convention and pre-event meetings as needed to review details and ensure smooth execution. • Carefully review catering contracts and BEOs to ensure accuracy and alignment with agreed-upon terms. • Monitor competitive sets for catering trends, products, services, and pricing, and share findings with leadership. • Maximize room rental and audio-visual revenues through effective selling and up-selling of services. • Actively participate in community and industry-related organizations as appropriate to generate leads. • Conduct sales calls to existing and potential accounts through: • In-person appointments • Telephone and email solicitations • Networking, trade shows, referrals, and other prospecting activities • Build and strengthen relationships with existing and new accounts to drive repeat and referral business. • Arrange and conduct site inspections and tours of the hotel for potential clients. • Maintain accurate sales records in the hotel sales system to ensure complete account and event history. • Respond to all sales inquiries within 24 business hours. • Execute and support the operational aspects of business booked, including: • Generating proposals • Drafting contracts • Preparing BEOs • Managing customer correspondence • Negotiate catering sales contracts within established guidelines. • Actively and creatively up-sell each catering event to maximize revenue and enhance the guest experience. • Analyze historical and current booking patterns for personal accounts and adjust selling strategies accordingly. • Partner with the banquet and operations teams to: • Communicate customer specifications • Address and resolve customer issues and comments promptly • Ensure customer satisfaction during and after events • Adjust work schedule as needed to meet business demands, including early mornings, evenings, and weekends. • Be on-site to oversee and support key banquet events as needed, including weekends and holidays. • Participate in property meetings related to catering and events, as applicable. • Other duties as assigned. Job type and compensation • Job Type: Full-time • Pay: $45,000.00 - $65,000.00 per year Benefits • 401(k) • 401(k) matching • Dental insurance • Employee discount • Health insurance • Paid time off • Vision insurance Schedule and location • Shift: Day shift (with flexibility for events, including evenings, weekends, and holidays as required) Ability to Relocate: • New Orleans, LA 70130: Relocate before starting work (Required) • Work Location: In person HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Job Description Blue Bayou Seafood Restaurant And Oyster Bar in New Orleans, LA is looking for one bar manager to join our strong team. We are located on 717 Canal Street. Our ideal candidate is self-driven, punctual, and hard-working. Benefits We offer many great benefits, including free. early access to your pay through Homebase. Responsibilities Manage all areas of the bar including inventory levels, cleanliness and safety Ensure liquor license is up to date and in accordance with legislation Hire, train, and develop new bar team members Address and resolve customer complaints in a friendly manner Qualifications Exceptional verbal and written communication skills Knowledge of bar equipment used Licenses or certifications that apply in the area Experience in a bar position preferred We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Job Title: FOH Manager Salary: $50k - $60k (DOE) Benefits: Relocation Expenses, Bonuses, Full Benefits About Company / Opportunity: Large casino and resort with multiple F&B operations onsite is looking to add a FOH Manager to their team! Must has experience managing and working in catering, events, FOH management or hotel. What do we seek? You will play a crucial role in supporting the general manager, overseeing daily operations, ensuring high standards of guest service and employee performance. This includes managing shifts, adhering to company standards, and assisting with financial and administrative tasks. Operational Support: Assist the General Manager in all aspects of restaurant operations, including daily decision-making, scheduling, and planning. Quality Control: Ensure consistent high quality of food preparation and service, and maintain a professional restaurant image. Guest Service: Handle guest complaints, investigate issues, and strive to ensure positive guest experiences. Team Management: Provide direction and training to employees, conduct performance reviews, and foster a positive work environment. If you are interested in this position, please submit your resume to: ****************************

Replies within 24 hours Our counter casual restaurant company is looking to add great team members to our restaurant staff. We have enjoyed over 30 years of success in the industry. There is a great opportunity to advance for hard working individuals that thrive in a fast paced environment.We are now accepting applications for all management positions. New Orleans Hamburger & Seafood Company is a dynamic, values-driven organization seeking individuals with restaurant experience who possess an "ownership mentality." We believe that hard work and positive results should be rewarded.We offer: Competitive salaries Performance based bonuses Flexible schedules Career advancement opportunities A Culture of Care for all team members Health, Dental, and Vision coverage Ideal candidates will display: A drive to succeed Ability to satisfy Guests High energy Positive attitude Job requirements: Previous restaurant experience Ability to perform the essential job functions of position Ability to learn and implement restaurant systems Dependability Our ideal candidate must display outstanding organizational abilities and a commitment to a quality product. We offer competitive salaries and the support of knowledgeable professionals that will help guide you through your career advancement. We want you to be a part of the clean, fresh look, feeling and attitude we're bringing to all of our New Orleans Hamburger & Seafood Company neighborhood restaurants. Compensation: $50,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Popeyes - Immediate Assistant Restaurant Manager Needed Are you passionate about delivering a delicious fast-food dining experience? Do you thrive in a dynamic team environment? Popeyes is looking for a highly skilled and motivated Assistant Restaurant Manager to join our team. As part of our family, you'll enjoy a free meal per shift, career advancement opportunities, flexible schedules, 401K plan, and health, dental, and vision insurance. Join us and be part of a loving and enthusiastic team that values your growth and success. Key Responsibilities: Oversee guest services and resolve issues Training and coaching team members Running daily shifts and crew schedules Adhere to safety and sanitation regulations Supervise product quality Qualifications: Minimum 2 years of managerial experience Comfortable in a fast-paced environment Positive and professional interaction with guests and coworkers Willingness to learn all areas of restaurant operations Benefits: Paid time off Bonus Plan 401K Plan Employee discount Health, life, vision, and dental insurance Location: #11357 - Little Creek 88182 LA-59, Mandeville, LA 70471, USA Apply now and be a part of our fun and energetic team at Popeyes! Supplemental pay Bonus pay Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Employee discount

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. ESSENTIAL FUNCTIONS Primary responsibilities include: General Oversee and manage all areas of the restaurant and make final decisions on matters of importance. Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines. Guest service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Must have prior restaurant manager experience

Job DescriptionRestaurant Manager - Join the Felipe's Team! ???????? Full-Time | Competitive Pay | Great Benefits | Growth Opportunities ???? Top Benefits (Start Here!) 401(k) with Company Match Health, Dental, Vision & Long-Term Disability Insurance Paid Vacation (14 days per year) Quarterly Profit-Sharing Bonus Program If you're a strong leader who loves hospitality, fast-paced environments, and developing high-performing teams - Felipe's is the place to grow your career. About the Role As a Restaurant Manager, you'll work closely with the General Manager and Multi-Unit Manager to lead daily operations and deliver an outstanding guest experience. You'll oversee service, food quality, financial performance, and team development while creating a fun, motivating workplace. This role is perfect for someone who thrives in a hands-on, high-energy restaurant environment. What You'll Do Lead the team in guest service, food quality, and hospitality excellence Recruit, hire, train, and coach team members Delegate responsibilities and ensure smooth daily operations Manage routines for cash handling, inventory, purchasing, food safety, and bar operations Support food production and jump in where needed Maintain equipment, address facility challenges, and uphold cleanliness standards Build a positive, team-focused environment that delivers results What We're Looking For Restaurant management or supervisory experience Strong leadership, communication, and problem-solving skills Basic computer skills and understanding of restaurant financials Ability to work nights, weekends, and a 45 hour workweek A hands-on leader who thrives in a fast-paced restaurant setting Why Felipe's? Felipe's is known for scratch-made, small-batch Mexican food and hand-squeezed margaritas. With nearly two decades of growth and success, we're committed to building teams that are empowered, supported, and excited to deliver great guest experiences. ???? Ready to lead a high-energy team and grow your career? Apply today and join the Felipe's team!

Red Fish Grill, owned and operated by Ralph Brennan, is a vibrant, seafood-centric, polished-casual landmark in the first block of Bourbon Street that delivers innovative twists on casual New Orleans seafood. The lively décor, expansive bar, and laid-back vibe keeps this iconic location full and bustling! About the Job: A FOH Manager at Red Fish Grill is responsible for all aspects of the daily operations and service standards of our restaurant. We are seeking a high-energy individual to motivate our staff and supervise all aspects of the dining room, ensuring staff and guest satisfaction. About You: 2 - 3 years of restaurant management Bartending experience & beverage management experience necessary! High volume background is a plus Excellent leadership, communication, and organizational skills Hands-on experience in hiring, training, and developing hourly employees Confident direction in the standards and practices of service Can effectively open and close the physical operation Your Benefits: Flexible Schedule Free Parking 1 block from work Generous Paid Time Off Medical, Dental & Vision Insurance 401-K, so you can save for retirement Free Mental Health Resources Free Shift Meals + employee discount at all Ralph Brennan Restaurants Excellent opportunities for career growth Closed Mardi Gras Day, Christmas Day, & Super Bowl Sunday night (if the Saints play) Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) 401(k) matching Referral program Employee discount

Our franchise organization, Searcy, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequaled opportunity at the best chain restaurant company in the country!As a General Manager, you are responsible for "Making Pleasurable Dining Affordable" for our guests by ensuring Golden Corral operational standards are communicated, trained and maintained in the restaurant. In this leadership role, you ensure optimal restaurant financial results, outstanding guest service and food quality, while providing the restaurant management and Co-worker team with opportunities for everyone to be successful.Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Description Born from a small restaurant in New Orleans' Mid-City neighborhood, Ruby Slipper Restaurant Group has grown to operate two brands with over 20 restaurants throughout the Southeast (and still growing!). Our concepts, Ruby Slipper and Ruby Sunshine, bring the spirit and soul of New Orleans to brunch Why Would You Want To Work Here? WE DO DAYS! Work a full-time job and be home for dinner! Ruby NEEDS: An experienced Restaurant General Manager who is excited about running a growing brunch-only concept restaurant. Ruby WANTS: A motivated morning person who can manage both pancakes and people. We want someone who will take charge of the restaurant while helping their staff reach their full potential, while ensuring an exceptional dining experience for every guest every time. The Highlights of a Successful General Manager: A firm belief that butter and bacon make everything better! 3-5 Years of General Manager experience in a fast paced, high volume, full service restaurant with prior FOH and BOH experience An upward trajectory career path and responsibility with a proven passion in hospitality A solid leader that values and respects all employees while earning their respect Clear communication skills both verbally and in writing Team Development and Commitment Ruby's Competitive Benefits Include: Medical, Dental and Vision Group Benefits Company provided Life Insurance and Short Term Disability Benefits Paid Time Off Generous Profit-based Bonus Plan 401K Plan with employer match Opportunity for Growth and Pay Increases Family Meal and Discounts Come as you are! We take pride in our individuality! The Ruby Slipper Restaurant Group Story: Ruby Slipper Restaurant Group is a growing restaurant group in the Southern United States. Born from a small storefront in New Orleans' Mid-City neighborhood, the group has grown to operate two brands with multiple restaurants (and we're still growing!). Both Ruby Slipper Café and Ruby Sunshine put a Big Easy twist on Southern brunch classics. We believe that there's no place like brunch. It's not just food, or a meal, it's a culture! A common ground, a community, a lifestyle - we're all about #thatbrunchlife!

Born from a small restaurant in New Orleans Mid-City neighborhood, Ruby Slipper Restaurant Group has grown to operate two brands with over 20 restaurants throughout the Southeast (and still growing!). Our concepts, Ruby Slipper and Ruby Sunshine, bring the spirit and soul of New Orleans to brunch Why Would You Want To Work Here? WE DO DAYS! Work a full-time job and be home for dinner! Ruby NEEDS: An experienced Restaurant General Manager who is excited about running a growing brunch-only concept restaurant. Ruby WANTS: A motivated morning person who can manage both pancakes and people. We want someone who will take charge of the restaurant while helping their staff reach their full potential, while ensuring an exceptional dining experience for every guest every time. The Highlights of a Successful General Manager: A firm belief that butter and bacon make everything better! 3-5 Years of General Manager experience in a fast paced, high volume, full service restaurant with prior FOH and BOH experience An upward trajectory career path and responsibility with a proven passion in hospitality A solid leader that values and respects all employees while earning their respect Clear communication skills both verbally and in writing Team Development and Commitment Ruby s Competitive Benefits Include: Medical, Dental and Vision Group Benefits Company provided Life Insurance and Short Term Disability Benefits Paid Time Off Generous Profit-based Bonus Plan 401K Plan with employer match Opportunity for Growth and Pay Increases Family Meal and Discounts Come as you are! We take pride in our individuality! The Ruby Slipper Restaurant Group Story: Ruby Slipper Restaurant Group is a growing restaurant group in the Southern United States. Born from a small storefront in New Orleans Mid-City neighborhood, the group has grown to operate two brands with multiple restaurants (and we're still growing!). Both Ruby Slipper Caf and Ruby Sunshine put a Big Easy twist on Southern brunch classics. We believe that there s no place like brunch. It s not just food, or a meal, it s a culture! A common ground, a community, a lifestyle we re all about #thatbrunchlife!

Salary: $19.00-$23.00 Per Hour DOE Company Culture Make a difference:We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with. Be a part of a family:To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience. Have integrity:We practice integrity in all that we do. We always do the right thing, even when no one is watching. Be respected:Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect. Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better. Have diligence and enthusiasm:We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude. If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team. Summary/Objective The assistant FOH manager is responsible for establishing and maintaining guest services. The position is responsible for the various tasks involved in the overall operation of the FOH to include a focus relative to guest services. The assistant FOH manager will focus on (GOAT) Guest satisfaction, Operations on each shift, the Appearance of the FOH (aesthetics, uniforms, cleanliness on shift, etc), and Teamwork. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Ensures that each guest receives outstanding guest service by providing a guest-friendly environment, including greeting and acknowledging every guest and by maintaining outstanding standards, solid product knowledge, and all other components of guest services. Train, develop and communicate with all staff as well as assesses performance on each shift. Implements and maintains guest service standards. Daily checklist completion includes but is not limited to the cleanliness of shift, ensuring team members are in proper uniform, ensuring adequate stock of FOH areas, etc. Communicates with the FOH manager about shift goals and execution of goals assigned by the FOH manager. Exemplifies concise consistent communication with all channels within the restaurant. Ensures proper completion of tasks through follow-up. Assists in monitoring performance metrics through the analysis of shift goals and reports as delegated by the FOH manager. Maintains adherence to all company policies and procedures. Monitor and supervise the timely arrival of scheduled team members, be aware of unforeseen challenges like scheduling conflicts and see to it the business is adequately staffed. Assigns tasks for the team to ensure a clean workplace, this includes stocking supplies and maintaining clean restrooms and public spaces. Actively seek to resolve any guest concerns while adhering to the company policy and standards of behavior. Recognize outstanding team members for exemplary work and call attention to workers that are professional and meet their goals. Performs any other duties as assigned by supervisor. Competencies Problem Solving/Analysis. Leadership. Self Confidence. Teamwork Orientation. Guest Focus. Initiative. Time Management. Communication Proficiency. Technical Capacity. Supervisory Responsibility This position manages all employees of the department on shift and is responsible for leadership of the employees within its department. Work Environment This job operates in a restaurant environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets, and fax machines. 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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. This job requires the employee to lift at least 25 pounds infrequently. Position Type/Expected Hours of Work Days and hours vary depending on the needs of the business. Evening and weekend work frequently required as job duties demand. Travel No Travel. Requirements Ability to properly and accurately assess situations quickly while adhering to company policies. Ability to work in a standing position for hours at a time. Experience managing the daily staff of a restaurant or retail store. Facilitate a positive environment and support a safe and productive workplace. Proven leadership and experience managing a diverse team is preferred. The ability to use company databases and software, as well as the ability to troubleshoot common software problems is essential. Effective in prioritizing daily tasks while accounting for unforeseen challenges. Required Education and Experience High school diploma or equivalent. 3+ years of restaurant experience. 2+ years of consistent restaurant management experience. Preferred Education and Experience 4+ years of consistent management experience. Additional Eligibility Qualifications None Work Authorization/Security Clearance (if applicable) Must be authorized to work in the U.S. AAP/EEO Statement We provideequal employment opportunities to all individualsregardless of their race, color, creed, religion, gender, age, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Director of Food & Beverage DoubleTree by Hilton New Orleans Airport Kenner, LA 70062 Are you ready to lead a premier F&B program in the heart of the world's most iconic food city? The DoubleTree by Hilton New Orleans Airport, managed by A&R Group, is seeking a high-energy, results-driven Director of Food & Beverage. We aren't just looking for a manager; we are looking for a strategic leader who can blend "Big Easy" hospitality with sharp financial discipline. From our signature warm cookie welcome to high-volume banquets and our buzzing restaurant and bar, you will oversee all aspects of our culinary and service operations. What's In It for You? Competitive Salary with performance-based incentives. Comprehensive Benefits: Health, Dental, Vision, and 401(k). Travel Perks: Worldwide Hilton hotel discounts. Career Growth: A&R Group is committed to promoting from within. Key Responsibilities (What You'll Do) Financial Mastery: Assume full P&L responsibility. You will manage labor costs and COGS (28-32% Food / 18-22% Bev) while driving revenue growth. Service Excellence: Lead the team to exceed Hilton Guest Satisfaction (GSS) targets and maintain "Elite" brand status. Team Leadership: Recruit, train, and mentor a diverse team. You are responsible for fostering a culture of accountability and professional growth. Operational Integrity: Ensure 95%+ scores on all Health Department and Safety audits. The Ideal Candidate (Optimum Attributes) The "NOLA" Factor: An entrepreneurial mindset that understands the local market and culinary trends. Analytical Mind: Ability to deep-dive into P&Ls and inventory reports to find efficiencies. High EQ: A calm, steady leader who thrives under the pressure of a busy Friday night or a 300-person banquet. Uncompromising Integrity: A leader who values transparency and accurate reporting above all else. Working Conditions & Physical Demands Mobility: Must be able to stand and walk for extended periods (8-10 hours) across a large hotel property. Physical Effort: Ability to lift, push, or pull up to 50 lbs (inventory, banquet furniture, etc.). Environment: Comfortable working in varied temperatures, from high-heat kitchens to walk-in coolers. Availability: Flexibility to work nights, weekends, and holidays as the business dictates. Requirements Experience: 5+ years of progressive F&B leadership in a high-volume hotel or restaurant environment. Education: Bachelor's degree in Hospitality or related field preferred. Skills: Proficiency in POS systems (Micros/Toast) and Microsoft Excel. Certifications: Current ServSafe Manager and Alcohol Awareness certifications. Join a team that values your expertise and rewards your results. Apply today to become our next Director of Food & Beverage!

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: • Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines • Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. • Is responsible for on-boarding, training and professional development of all HOH staff members • Effectively communicates to management to ensure effective and efficient operations without issue. • Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback. • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.. • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Assumes 100% responsibility for quality of products served. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, HOH labor cost and kitchen expenses including HOH equipment). • Ensures compliance with inventory procedures. • Implements and maintains ALL kitchen systems. • Conducts daily line checks • Ensures that clear feedback is provided to the entire kitchen team, including staff and management. • Monitors all customer feedback, communicates with team and General Manager and follows up with corrective action plan. • Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. • Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better with no critical violations, and training staff on proper sanitation guidelines • Places standards and processes to avoid cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision • Ensure that all equipment is kept clean and in excellent working condition. • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products, standard recipes and waste control procedures. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. • Responsible for training kitchen personnel in cleanliness and sanitation practices. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. • Check and maintain proper food holding and refrigeration temperature control points. • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Qualifications: • Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication skills • Strong leadership skills • Culinary school background a plus • Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time • Finger/hand dexterity to operate kitchen machinery, knives, etc • Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation We're here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH-not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.

The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations, ensuring food quality, safety, and efficiency. This role involves supervising staff, managing costs, enforcing sanitation standards, and maintaining a smooth-running kitchen while supporting the General Manager in achieving restaurant goals. Key Responsibilities: Kitchen Operations & Food Quality: Direct all kitchen functions, including food purchasing, preparation, and maintaining quality standards. Monitor daily and weekly business data to ensure sufficient kitchen coverage and proper staffing. Supervise kitchen operations to maximize profitability, minimize risk, and comply with state and local health regulations. Consistently monitor COGS and maintain inventory control. Safeguard all recipes and ensure consistent execution of “from scratch” recipes and hand-cut steaks. Investigate and resolve food quality complaints promptly. Team Leadership & Training: Assist with hiring, training, and scheduling of BOH personnel. Train team members on proper food handling, sanitation, and equipment safety. Foster a positive, team-oriented environment while maintaining accountability and high performance standards. Financial & Compliance Management: Maintain par-stock of food products and manage inventory efficiently. Review and monitor kitchen expenditures with the GM or other financial personnel to stay within budget. Enforce sanitary practices, cleanliness, and safe operation of all kitchen equipment. Ensure compliance with health, safety, and food-handling regulations. Other Duties: Perform other kitchen-related duties as assigned by the GM. Support a Real, Fresh, Fun environment while maintaining operational excellence. Job Requirements: Minimum 5 years of experience in varied kitchen positions (line cook, fry cook, expediter) within a scratch kitchen concept. At least 1 year in a management or supervisory capacity. Knowledge of fresh, made-from-scratch recipes and hand-cut steaks. Strong communication skills with managers, BOH staff, FOH staff, and guests. Ability to reach, bend, stoop, and lift up to 50 lbs frequently. Ability to work in extreme temperatures (0°F to 100°F) and on feet for 50-60 hours per week. Strong financial and cost management knowledge. Ability to lead a team in a fast-paced, loud environment. Commitment to working in a Real, Fresh, Fun environment. Physical Requirements: Stand, bend, stoop, and lift frequently during long shifts. Work in high- and low-temperature environments. Maintain energy and focus in a fast-paced, busy kitchen environment. Equal Employment Opportunity: Santa Fe Cattle Co. provides equal employment opportunities to all team members and applicants for employment without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status in accordance with applicable federal, state, and local laws. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.