Restaurant manager jobs in Mansfield, OH

Aramark Healthcare+ is seeking a Food Service Director to join their teamat Medina Cleveland Clinic Hospital in Medina, OH. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. COMPENSATION: The salary rate for this position is $70,000.00 to $80,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. 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.

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events. Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license. Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

Job Description Ready to turn your love for food and people into a thriving career? Build a career. Experience entrepreneurial growth. Inspire others and be inspired. Achieve financial rewards. These are just a few of the things that define a leadership role at Northstar What Makes Us Different? We obsess over every detail-how we design our spaces, source our ingredients, and craft an incredible guest experience. Our food is made from scratch, responsibly sourced, and always delicious. Our service? Exceptionally friendly, genuine, and delivered with a smile. As a Northstar leader, you'll push the boundaries of what makes a restaurant extraordinary. We believe in focusing intensely on every aspect of the guest experience, at all times. That's how we've built the most-loved restaurants in Columbus, Cincinnati, and Cleveland-and there's so much more to come. What You Can Expect: Top-tier earning potential: Starting salaries range from $70K-$90K, with GMs earning up to $300K (including bonuses). Comprehensive benefits: Health, dental, vision, disability, life insurance, 401(k), and paid parental leave. Time to recharge: 4 weeks of paid vacation annually, and a 1-month paid sabbatical every 5 years. Delicious Food: Enjoy a generous quarterly stipend to dine in our restaurants, plus free meals while working. Entrepreneurial growth: As we continue to expand, you'll have the chance to take on bigger roles and play a key part in growing a thriving business. Professional development that pays off: From wine courses in Napa to leadership adventures with the National Outdoor Leadership School and coffee origin trips to Guatemala, we invest in you. A culture of excellence: Work with a talented, upbeat team in a positive, professional environment where hard work is noticed-and rewarded. What We're Looking For: A strong work ethic: You hustle, make things happen, and get the job done right. A team player mentality: No job is too big or too small, and you're always ready to pitch in. A love for great food and the discipline to maintain exceptional quality every time. Adaptability and focus: You thrive under pressure and switch gears effortlessly. Stellar communication skills: You connect with your team and inspire confidence. A positive, can-do attitude: High energy, optimistic, and ready to lead with a sense of humor and positivity. Education & Experience: A Bachelor's Degree with a 3.4+ GPA or relevant experience that proves you're ready to thrive. What You'll Learn: You'll start with five months of immersive, hands-on training, guided by a dedicated mentor who will help you learn every part of restaurant operations-from managing budgets and inventory to hiring, training, and leading your team. And it doesn't stop there. At Northstar, you'll have access to ongoing professional development opportunities to keep leveling up your skills and growing your career. Why Northstar? Because we're not just building restaurants-we're building futures. If you're ambitious, entrepreneurial, and ready to grow, this is the opportunity you've been looking for. Join us, and let's build something amazing together. We use eVerify to confirm U.S. Employment eligibility.

Assistant Restaurant Manager We are seeking for an experienced Assistant Restaurant Manager who is ready to make the decisions necessary to achieve excellent results! Apply today for this position in Ashland, Ohio. Founded in the late 1950's, we currently have 324 restaurants in over 30 states. We are a family friendly restaurant serving everything from salads to steak. Guests can relax and enjoy their meal in a comfortable atmosphere and take home some baked goods from our in house bakery. We are rapidly expanding and need experienced and dedicated management team members to lead our growing company. Don't miss this great opportunity as Assistant Restaurant Manager, Apply Today for our location in Ashland, Ohio. Title of Position: Assistant Restaurant Manager Job Description: Our Assistant Restaurant Manager will be an intricate part of Driving sales and profitability. The Assistant Restaurant Manager will include being part of selection process and training of top talent to build a high performing team. Operational excellence is at the core of the Assistant Restaurant Manager function within the company. The Assistant Restaurant Manager must have strong leadership and people skills and a passion for the restaurant industry, we are interested in talking with you about becoming a member of our management team. If you have talent for mentoring others and providing excellent service to your guests, this may be the best opportunity to enhance your career! Benefits: · Excellent compensation package · Medical, Dental and Vision plans · Paid vacation · Manager training programs · Flexible scheduling Qualifications: · Two plus years of restaurant management experience in a high-volume atmosphere is necessary for the Assistant Restaurant Manager · A requirement for the Assistant Restaurant Manager is a true passion for the development and mentoring of others · Honesty, integrity and a love for customer satisfaction are all qualities that the Assistant Restaurant Manager should possess · The Assistant Restaurant Manager should always be able to provide consistent support to the success of the operation · The Assistant Restaurant Manager must be able to work weekends, holidays, evenings and additional shifts as needed Apply Now - Assistant Restaurant Manager located in Ashland, Ohio If you would like to be considered for this position, please send your email to ************************** #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

5200 Milan Rd. Sandusky, OH 44870 Min: $55,000 Annually | Max: $68,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

We're Hiring a Restaurant Manager @ Romeo's Wadsworth!! Our Romeo's Pizza Franchise group is actively seeking an energetic, efficient, customer service-oriented, restaurant manager, to effectively lead our teams and handle the day-to-day operations of one of our 7 Cleveland area restaurants. We are positioned for growth and are under agreement to add additional locations in 2023! Restaurant Manager Opportunities! Salaried Manager, all levels of experience and potential are needed! In this role, you will be a vital player on our team by hiring, training, and managing our kitchen and delivery teams. With your oversight and leadership in operations, you will be able to contribute to the continued success of the Wadsworth Team. In recent years we've helped promote multiple individuals into corporate positions, district manager positions, relocation to a new store opening in Florida, and even store ownership opportunities! Salaried Restaurant Manager Pay Starting pay will commiserate with your experience and proven results. We offer a performance-based bonus program and regular merit-based reviews with the opportunity for base pay increases. Salaried Restaurant Manager Qualities! In summary, are you a motivated, upbeat, and positive individual? Do you take pride in your work and results? Would you like the opportunity to grow and develop? Salaried Restaurant Manager, Highlights of our Team!! 45-Hour Work Week! Growth Opportunities! Excellent pay! Fast-Paced! PIZZA!! :-) Flexible Schedules! Work schedule 8 hour shift 10 hour shift Weekend availability Monday to Friday Day shift Night shift Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Employee discount Paid training

Job Description Restaurant Manager - Lead the Guest Experience at a High-Volume Powerhouse Are you a service-obsessed leader who thrives in the energy of a fast-paced, full-service restaurant? We're looking for a passionate, driven, and hands-on Manager to take charge of front-of-house operations and deliver unforgettable guest experiences-every shift, every day. As the face of our restaurant, you'll inspire your team, elevate service standards, and create a culture where hospitality shines. This is your chance to lead with purpose in a high-performing, high-volume environment backed by a strong corporate structure and support. What You'll Do: Champion daily FOH operations and lead by example on the floor Inspire, train, and grow a top-tier team of servers, hosts, bartenders, and support staff Ensure flawless execution of brand standards, service procedures, and safety protocols Collaborate with BOH leaders to ensure seamless service and guest satisfaction Manage labor and staffing to meet business needs while hitting budget goals Handle guest feedback with confidence and care, turning issues into opportunities Support administrative tasks, inventory, and ordering as needed Build a culture of accountability, learning, and excellence What We're Looking For: 3+ years of FOH management experience in a high-volume, full-service, corporate restaurant A natural leader with a track record of driving service excellence and team engagement Strong knowledge of restaurant operations, scheduling, and cost controls A problem-solver with outstanding communication and people skills ServSafe and/or local food handler certifications (preferred) Flexibility to work nights, weekends, and holidays This is more than a job - it's a leadership opportunity to make a real impact. If you're ready to bring energy, integrity, and world-class hospitality to the table, we want to hear from you. --As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward +

The Restaurant Manager (RM) is responsible for Employee Development, Operations Excellence, Sales Growth, Profit. Growth, and our customer's experience (Hospitality). The role of the RM is to develop people and build prosperity. The RM is the leader in the restaurant, acting as a coach and providing a restaurant environment that is focused on integrity, honesty, and pride. The Restaurant Manager provides resources, training, and development, and utilizes a systematic and principle-centered management approach to maximize restaurant-operating results, to fulfill the Mission & Promise. Duties & Responsibilities Ensures each new associate receives the proper on-boarding and training and understands their role in fulfilling the Mission & Promise. Models performance standards (primary responsibility is to direct and coach, secondary responsibility is to assist). Ensures staffing levels are optimal during all volume periods; acts in a timely and decisive manner to adjust staffing for business volume changes. Effectively controls cash and assets and ensures adherence to cash handling policies. Empowers and allows restaurant associates to make decisions and resolve customer concerns in a way that fully satisfies our customer. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Executes plans to improve customer satisfaction through regular utilization & communication of customer feedback program (SMG website), customer callbacks, and refining results to create improvement plans. Engages the local community; builds strong relationships that result in partnerships within the community, win-win opportunities, and sales growth. Controls food cost components of waste, prep, weights, portioning, on hand amounts (food orders/build to/inventory management) and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, and cleanliness. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Ensures product quality meets Donatos standards and guest expectations. Properly executes, enforces, and manages food safety and sanitation requirements. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Seeks out and eliminates potential food safety violations and unsafe practices or conditions. Coaches and counsels the team to achieve restaurant and personal development goals. Assists all management in developing and ensures the Readiness Checklist process is utilized by all management team members. Communicates performance standards and expectations to all team members and provides ongoing feedback on progress toward objectives and results. Assumes accountability for P & L results. Delegates responsibility among team members for achieving financial results. Identifies areas of opportunity and implements action plans to achieve cost reductions. Monitors sales volumes and adjusts projections accurately. Conducts meetings such as product rollouts, manager meetings, monthly safety meetings, operating systems, etc. Minimum Requirements Restaurant Managers must have a flexible schedule that includes the ability to work variety of opening, mid and closing shifts, along with working weekends and holidays. Education High School diploma or equivalent. ServSafe certification Internal Candidates must complete required training and development activities Previous Experience External - 1 year in similar role preferred, successful completion of Donatos MIT program required Internal - 6 months Donatos experience preferred, management experience required Can execute all items on the RM readiness checklist Physical Requirements Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting Benefits Paid time off Health insurance Dental insurance Vision insurance 401(k) matching Employee discount

The Restaurant Manager (RM) is responsible for Employee Development, Operations Excellence, Sales Growth, Profit. Growth, and our customer's experience (Hospitality). The role of the RM is to develop people and build prosperity. The RM is the leader in the restaurant, acting as a coach and providing a restaurant environment that is focused on integrity, honesty, and pride. The Restaurant Manager provides resources, training, and development, and utilizes a systematic and principle-centered management approach to maximize restaurant-operating results, to fulfill the Mission & Promise. Duties & Responsibilities Ensures each new associate receives the proper on-boarding and training and understands their role in fulfilling the Mission & Promise. Models performance standards (primary responsibility is to direct and coach, secondary responsibility is to assist). Ensures staffing levels are optimal during all volume periods; acts in a timely and decisive manner to adjust staffing for business volume changes. Effectively controls cash and assets and ensures adherence to cash handling policies. Empowers and allows restaurant associates to make decisions and resolve customer concerns in a way that fully satisfies our customer. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Executes plans to improve customer satisfaction through regular utilization & communication of customer feedback program (SMG website), customer callbacks, and refining results to create improvement plans. Engages the local community; builds strong relationships that result in partnerships within the community, win-win opportunities, and sales growth. Controls food cost components of waste, prep, weights, portioning, on hand amounts (food orders/build to/inventory management) and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, and cleanliness. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Ensures product quality meets Donatos standards and guest expectations. Properly executes, enforces, and manages food safety and sanitation requirements. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Seeks out and eliminates potential food safety violations and unsafe practices or conditions. Coaches and counsels the team to achieve restaurant and personal development goals. Assists all management in developing and ensures the Readiness Checklist process is utilized by all management team members. Communicates performance standards and expectations to all team members and provides ongoing feedback on progress toward objectives and results. Assumes accountability for P & L results. Delegates responsibility among team members for achieving financial results. Identifies areas of opportunity and implements action plans to achieve cost reductions. Monitors sales volumes and adjusts projections accurately. Conducts meetings such as product rollouts, manager meetings, monthly safety meetings, operating systems, etc. Minimum Requirements Restaurant Managers must have a flexible schedule that includes the ability to work variety of opening, mid and closing shifts, along with working weekends and holidays. Education High School diploma or equivalent. ServSafe certification Internal Candidates must complete required training and development activities Previous Experience External - 1 year in similar role preferred, successful completion of Donatos MIT program required Internal - 6 months Donatos experience preferred, management experience required Can execute all items on the RM readiness checklist Physical Requirements Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting Donatos is just as dedicated to our Associates as we are to our guests. After all, delivering the best food and service starts with attracting (and keeping) the very best team members. Whether you're looking for your first job or want to advance your career, you'll love being part of a work environment that's not just rewarding and fun, but supportive too. We're committed to hiring associates who we feel will be a great fit with the Donatos family - and then empowering them to become leaders who bring out the full potential of everyone around them.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. On the job: Responsible for selection, development and retention of talented food and beverage staff Ensure financial targets are being met and appropriate accounting procedures are followed Oversee food and beverage operation, providing excellent guest service Review guest and member requests and concerns to determine a plan of action Create and execute short and long term operational and financial plans for the food and beverage department to improve quality and financial results Communicate and collaborate effectively between all departments Ensure compliance with the national programs such as Core Beverage Program, Menu Program, Approved Product List, Beverage Cartender program Bring your own: Previous experience in a food and beverage or Chef leadership role Strong verbal and written communication skills Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Excellent customer service skills Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Golf & Tennis benefits Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Benefits: Free food & snacks Health insurance Opportunity for advancement Our franchise organization, Vitall Partners, is currently seeking to join our team! In this entry-level, hourly management position, you are cross trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a certification program including a series of modules designed to teach in-store management skills. Assists in food production and operations of the back of the house and front of the house using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, hospitality and cleanliness are achieved for our guests. During times when a salaried restaurant manager is not on duty in the restaurant, the Assistant Manager assumes the front of the house and back of the house management responsibilities. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 1-2 years' experience in the food service industry, preferably in a management capacity in a high-volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Position requires standing and walking for periods of 2-5 hours without a rest break, task sequencing and the completion of complex administrative responsibilities. Frequent heavy (in excess of 25lbs.+) lifting and carrying, bending and reaching overhead is required. Travel and relocating may be needed as we are hiring for multiple locations. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $13.00 - $18.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

WE WANT YOU TO JOIN OUR DUNKIN CREW!! Salary/Pay Range: Up to $18/hour!! * Hiring Immediately! * Amazing Benefits! * Competitive Salary! * Work Life balance with a people first company! Benefits * Health, Dental, Vision Insurance * 401k with company match * Paid Time Off (PTO) * Opportunities for advancement! Overview An Assistant General Manager is responsible for supporting the Restaurant Manager, Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/ her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings, along with Restaurant Manager * Oversee Brand Training Programs, schedule, train, validate, certify team and shift lead staff * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute along with RM, new product rollouts including training, marketing and sampling where applicable * Execution of Point of Purchase instore set up per Brand standards * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Support RM in assigning staff and deployment * Support to RM in completion of supplier and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Assist team and shift lead performance appraisal process * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality Key Competencies * Good analytical skills and business acumen * Works well with other in a fun fast paced team environment * Ontime, demonstrates honesty and positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10839164"},"date Posted":"2025-12-10T12:48:03.274938+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"481 S. State St","address Locality":"Westerville","address Region":"OH","postal Code":"43081","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Dunkin Assistant General Manager

Benefits: * 401(k) * Bonus based on performance * Company car * Company parties * Competitive salary * Dental insurance * Employee discounts * Free uniforms * Health insurance * Opportunity for advancement * Paid time off * Profit sharing * Training & development * Vision insurance General Manager Join Our Leadership Team and Drive Success at Fastsigns Westerville! Why Choose Fastsigns Westerville? * Industry Leader: Gain experience with a top-performing center known for innovation and excellence. * Supportive Environment: Thrive in a culture that values creativity and collaboration. * Technology-Driven: Leverage cutting-edge tools to push boundaries. Benefits/Perks: * Competitive Salary with Lucrative Bonuses * Medical, Dental and Vision Insurance * Monday to Friday Work Schedule * Paid time off and holidays * Continuous Professional Development Key Responsibilities: * Oversee all business operations, including sales, production, and customer service, ensuring efficiency and profitability. * Develop and implement strategic plans to boost market share and enhance operational performance. * Lead recruitment, training, and development initiatives to build a high-performing team. * Drive client engagement and satisfaction by fostering strong relationships with key stakeholders. * Monitor financial performance, including budgeting and forecasting, to ensure fiscal health. * Ensure compliance with company policies and industry regulations. * Adapt to dynamic business needs by supporting and filling gaps in various roles and functions. What We're Looking For: * Proven leadership experience, preferably with a background in business management. * Experience as a small business owner or in a sales or operational leadership role is a plus. * Industry experience in either Construction, Manufacturing, Sign & Graphics, Facilities/Property Management, or Brand Development is desired. * Exceptional problem-solving skills and the ability to adapt and learn quickly. * Strong communication and interpersonal abilities to foster team cohesion and client relationships. Are You the Right Fit? If you are a dynamic leader with diverse experience and a passion for driving business success, we want you on our team. Lead the future of visual communication-Apply Now!

*Der Dutchman - Walnut Creek*, Walnut Creek, OH is a great place to start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! *Our team members enjoy:* * Sundays off * Free Meals * DHG Discounts - on meals/merchandise/lodging/shows for staff * Annual vacation bonus * Wooden Nickels * On-the-job training * Flexible schedules * Scholarship program *Pay Rate: Based on experience* What you'll be doing: * Manages day-to-day activities of the banquet department, communicates objectives and schedules or assigns work. * Ensures staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. * Makes certain rooms are set-up and service is provided according to guest expectations. * Assists management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating staff. *Duties/Responsibilities:* * Makes certain equipment and facilities are prepared, cleaned on a regular basis, in proper working condition and stocked according to anticipated business. * Ensures teamwork; inspects grooming and attire of staff and rectifies any deficiencies. * Communicates with guests, other departments and management to ensure guest needs are met. * Responds to and fulfills special banquet event arrangements. * Inspects table set-ups for cleanliness, neatness and agreement with group requirements and company standards. * Develops and maintains positive working relationships with staff. * Solicits new and existing clients in order to meet sales expectations. * Consistently demonstrates superior customer service skills for every guest, every time. * Monitors staff, defines performance requirements, develops goals and prepares periodical performance reviews. * Acts immediately on all guest comments to ensure that corrections are made. * Prepares and ensures proper guest charges, provides for review and collects payment if needed. * Supervises the set up and clean-up of function rooms and ensures readiness for next event. * Verbally communicates with guests, staff and other departments in a calm, positive manner to ensure timely execution of events, quality service, and adherence to all health regulations and corporate standards. * Orders supplies and linens for functions. * Other duties as required or directed. *Required Skills/abilities:* * Strong verbal/written communication skills. * Ability to communicate with all levels of staff and guests. * Strong Microsoft Office skills and familiarity with sound and projection systems a plus. *Job Type* * No Sunday hours * Variable hours * Work rotating schedules including some evenings, weekends and holidays *Benefits* * Medical insurance and HSA * 401(k) plan with match * Wellness Program * Dental, Vision, Accident, Life Critical Illness, Term Life Insurance available *Medical and supplemental insurances are available for employee who work at least 30 hours/week.

Job Description We are actively looking for an AGM in the CLEVELAND market. This role includes a competitive base salary + aggressive bonus (70k+ package) & excellent growth potential in an unmatchable culture that puts their people first! Come join City Barbeque in serving and creating happiness with America's best BBQ, while living by 4 core values: Safety First Treat others with integrity, fairness and respect Deliver quality without sacrifice Produce profit and cash flow for long-term value The best BBQ comes with the best benefits: Quarterly Bonus Opportunities Your favorite BBQ-for free (up to $2,400/year) 25% discount when not working Free uniforms & free pair of slip resistant shoes Vacation pay* 401k match up to 4% of salary* Flexible scheduling Medical, dental & vision insurance after 60 days* *Benefits available to those who qualify after the preliminary waiting period ASSISTANT GENERAL MANAGER/KITCHEN MANAGER POSITION OVERVIEW The AGM/Kitchen Manager's primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all. JOB SKILLS AND ACCOUNTABILITIES PEOPLE: Assists with selecting and hiring kitchen staff Trains and develops the best teammates Maintains appropriate Kitchen staffing levels for each shift. Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training. Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds. Provides clear feedback through effective praise, coaching and counseling. Conducts timely Performance Reviews and assists with wage changes. Develops certified trainers in kitchen Works with Core Team and Certified Trainers to ensure standards are followed. Analyzes current and future staffing needs for appropriate planning. PRODUCT Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc. Ensures that all food is prepared according to recipe and served at the proper temperature and presentation. Maintains Health Department and 3rd party auditor service standards at all times. Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized. Takes lead on training of all new product rollouts Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience. Accountable for the food quality scores in guest feedback survey systems PROFITS: Properly forecasts sales and product mix usage levels. Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines. Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted. Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations. Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory. Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges. Performs yield testing regularly Ensures temperature and quality indicator execution to standard daily Maintains kitchen equipment and company assets in good repair. Essential Physical Requirements: Daily physical requirements and/or number of pounds that may need to be lifted on the job: Stands during the entire shift. Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts. Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift. Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. Servsafe certified City Barbeque participates in E-verify. To learn more, please visit: ********************************************** Contents/E-Verify_Participation_Poster_ES.pdf