Restaurant manager jobs in Montana - 765 jobs

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

We Inspire People to Be More Alive About Paws Up Montana: Paws Up Montana, America's premier luxury ranch resort, is more than a workplace-it's a chance to be part of something extraordinary. Position: Paws Up Montana is seeking a Restaurant Service Manager. The role of the Restaurant Service Manager is to ensure a high-quality dining experience in the restaurants, catered food and beverage offerings, and special events. To have a strong passion for food, beverage & hospitality. To manage and maintain The Resort at Paws Up's standard of service in all its' restaurants. To create and maintain training programs to hold this standard. What We Offer: Medical, Dental, Vision Insurance 401K with Employer Match Paid Time Off - 9 Floating Holidays and 15 Personal Days Career Development and Advancement Opportunities Life Insurance, Long Term, and Short-Term Disability Employee Assistance Program (5 free counseling sessions) Referral Bonus Program (Get paid $250 to recruit) Carpool Reimbursement ($5-$20/Day) Employee Discounts on Merchandise (30% on select items in our retail store) Employee Lunch Provided Primary Functions and Responsibilities Collaborate and communicate with Director of Food & Beverage to ensure department success Responsible for overseeing and maintaining the timing of all dining rooms Coordinating daily Food & Beverage and Culinary restaurant meetings Schedule staff according to volume of business; understand how to be flexible when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget Understand each Food & Beverage function and train according to The Resort's standards Aid in recruiting, hiring, and training and growing exceptional Food & Beverage team members; Plan and provide training and guidance daily, weekly, and monthly Know, understand and train others on operating systems such as the POS system, Open Table and others, as required Knowledgeable on all menu items including preparation, any allergens, and alternative preparations Responsible for beverage sales, costs, tracking & profit Work to continually improve guest dining satisfaction while maintaining the operating budget Looking for a Team Member with: Bachelor's Degree or similar work experience/training 3+ years' experience in Food & Beverage Management in a resort or fine dining setting TIPS certified Knowledge of world class hospitality and service management Knowledge of beer, wine, spirits & cocktails Proven ability to lead and manage a team Valid State Driver's License with two years driving experience The position offered is full-time and year-round and located in Greenough, Montan a. If you are passionate about luxury food and beverage and ready to take on a new challenge at a prestigious resort, we would love to hear from you. Apply today to join our dynamic team at Paws Up Montana! Paws Up Montana 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Be part of one of the most anticipated hotel openings of 2025! Ultra luxury global brand is making it's debut in the US. We are looking for an experienced Restaurant Manager for an exciting new signature restaurant with celebrity chef Akira Back. Prime cuts of steak, wild game and a Japanese-style grill ground the menu in its scenic setting, reflected back in the masterfully minimalistic interiors. The Restaurant Manager will assist the Director of Food & Beverage to plan, organize and direct all process of the outlet to ensure the outlet provides quality food and beverage service consistent with the SOP's and LQA. Michelin knowledge/experience will be a bonus. Excellent compensation with housing assistance provided. Must have US work permit authorization or qualify for a TN visa.

$2000 retention bonus! In the warm, bustling heart of the skilled nursing center, the Culinary Manager is more than just a manager-they're a memory-maker, a comfort-giver, and a guardian of dignity through food. With a deep respect for nutrition and an even deeper love for people, they orchestrate meals that nourish both body and spirit. They lead with empathy and precision, managing kitchen staff with respect and appreciation for the effort they put forth to make each meal special. They understand that food is not just sustenance, but a daily ritual that brings joy, sparks conversation, and evokes cherished memories. From crafting diabetic-friendly desserts that still delight, to honoring cultural traditions with familiar flavors, the Culinary Manager ensures every resident feels seen, heard, and cared for. They balance budgets and dietary restrictions with creativity, turning constraints into culinary triumphs. The Culinary Manager is responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the facility's Chief Executive Officer. They also work in collaboration with the designated Registered Dietitian to ensure that qualify food service and nutritional care is provided to the facility residents. Note: All employees of Cascadia Healthcare are required to submit and be cleared to work in the facility per each state's specific background check requirements prior to contact with patients/residents. Essential Functions Plans, develops, organizes, implements, evaluates, supervises, and directs the Culinary Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations. Routinely inspects and completes evaluations of the status of the Culinary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement. Participates in the facility's performance improvement programs. Serves on various committees as required by company standards, regulations, and/or appointment by the facility's Chief Executive Officer. Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate. Works with the Registered Dietitian and other facility departments to develop survey plan of correction, as needed. Maintains good communications and working relationships with all departments in the facility. Communicates issues, concerns, and opportunities for improvement to the Chief Executive Officer routinely. Reports all hazardous conditions/equipment to the Chief Executive Officer immediately. Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets. Maintains current records that reflect departmental expenditures. Communicates to the Chief Executive Officer departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents. Assumes responsibility for recruiting, selecting, and training competent department employees. Prepares work schedules and maintains adequate staffing based on the facility's census. Provides training to Culinary Department employees in all aspects of their job. Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding the Culinary Department. Evaluates employee performance and develops education and training plans to improve the employees' skills and knowledge as needed. Manages wage and salary adjustments, hiring, termination, transfers, etc. Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, standards of practice, and regulations. Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu. Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu. Organizes food preparation and service and supervises employees to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance. Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards. Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician's order and/or as part of their nutritional plan of care. Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary. Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals. Ensures that new residents are visited upon admission to obtain a diet history and food preferences and maintains a record of diet orders and food preferences. Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status. Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness. Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the Chief Executive Officer. Uses independent judgment and discretion on behalf of the organization in the performance of these duties. Demonstrates thorough knowledge of all culinary and hospitality jobs. Other Functions Works cooperatively as a team member with co-workers in all departments of the facility. Performs job duties safely as specified in the physical, sensory, and mental requirements. Stays abreast of federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed. Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed. Conducts job responsibilities in accordance with the standards set out in the Company's Code of Business Conduct, its policies and procedures, applicable federal and state laws, and applicable professional standards. Performs other duties as assigned. Knowledge/Skills/Abilities Knowledge of safe food preparation and handling techniques. Knowledge of basic nutrition and food. Skilled in quantity food production. Skilled in directing and motivating the workforce. Ability to read and write at a level appropriate for the job. Ability to communicate effectively with residents and their family members, and at all levels of the organization. Ability to be accurate, concise, and detail-oriented. Ability to read, speak, understand, and communicate effectively in English through verbal and written means. Requirements Education High school diploma or equivalent required. Degree in dietetic technology, dietetics, culinary arts, or foodservice management preferred but not required. Licenses/Certification Food Handlers permit if required per state regulations. ServSafe Food Safety Certification required. One or more of the following required: Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) with the Dietary Manager's Association Dietetic Technician, Registered, with the Commission on Dietetic Registration of the American Dietetic Association; or, Certification with the American Culinary Federation Valid driver's license Experience Two years' experience in large quantity food preparation required. One year of experience in a supervisory role required. Six months experience in a long-term care environment preferred. One year of experience with therapeutic diet preparation preferred. Salary Description $23 - $25 starting wage

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development The Kitchen Manager serves in the important role of protecting, maintaining and evolving the restaurants culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverage are at the heart of the definition of our culture and business. What are we looking for? A leader who is dedicated to driving performance while mentoring and coaching the team A champion of the culture and the brand standards. A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution. A can-do, problem solving and fun-loving attitude. In your role, you will be: Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen. An ambassador and steward for quality, safety & sanitation. Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations. Manage and coordinate product delivery to ensure the guest experience exceeds expectations and menu items are always available. Source, train and schedule for impact and results. Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor. Deliver quality results in financial performance by proactively driving sales with quality output and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $60,000.00 - $65,000.00 per year We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Bozeman, MT As a Restaurant General Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

REPORTS TO: Superintendent FLSA Designation: Exempt Schedule/Contract Term: School Year Calendar-Pupil Instruction Days (180). Plus: Spring Break (5) Three weeks prior to school year (15) One Week after school year (5). Paid Holidays (5) in accordance with MCA 20-1-305, New Year, Christmas, Thanksgiving Day, Labor Day, Memorial Day. 210 Days total. Summer will be dependent on needs pursuant to an Extended Duty Contract/additional compensation. Compensation/Benefits: District Contribution to Health Insurance as defined in the Policy Statement. Public Employees Retirement System. Contract Term Salary $45,000 DOE Position Summary: Lead and manage Columbia Falls School District's food services program, ensuring high-quality, nutritious breakfast and lunch offerings to all students and staff. Administer compliance with federal and state regulations, foster innovative practices (e.g., scratch cooking, farm-to-school), oversee budgets, and promote wellness and community engagement. Essential Duties & Responsibilities Nutrition Program Leadership & Compliance Oversee NSLP and School Breakfast Program operations, ensuring meals meet USDA nutritional standards (meat/meat alternatives, grains, fruits, vegetables, fluid milk; calorie, fat, sodium guidelines). Ensure compliance with Healthy, Hunger-Free Kids Act requirements (whole grains, vegetable subgroups, milk types, sodium limits). Oversee Community Eligibility Program (CEP) if applicable. Facilitate the accurate reporting of monthly school nutrition claims (meals served) including the Fresh Fruit and Vegetable Program. Plan and lead the Summer Food Program that complies with the USDA requirements including site locations,/mobile bus routes, non-congregate serving waivers, service schedule, and staffing. Effectively communicate the plan to students and external partners including Land to Hand. Menu Planning & Innovation Develop cost-effective, nutritious menus aligned with dietary guidelines and local preferences. Incorporate scratch cooking and farm-to-school practices to enhance meal quality and local sourcing. Stay updated on nutrition, culinary trends, and equipment developments to drive continual improvement. Create and sample new menu items for students to try in order to achieve maximum participation in food service programs. Plans menus that conform to federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory, minimizing costs, and looking at new options based on student preference/participation. Evaluates and incorporates appropriate foods from the USDA commodities program into the weekly menu planning. Budgeting, Procurement & Financial Oversight Prepares annual food services budget in collaboration with the Business Manager Prepare and submit required financial and program reports to district, state, and federal agencies. Participates in budget planning, and in the development, implementation and maintenance of inventory and expenditure control procedures. Devise adequate staffing to meet the needs of the department based on meals served. Orders food and supplies including USDA commodities Makes recommendations and evaluates meal costs to ensure they are within the federal free meal reimbursement rates. Review student account balances and unpaid meal charges. Operations, Safety & Facilities Monitors and evaluates the purchasing, receiving, storage, and distribution of food and nonfood items, supplies, materials, and equipment. Ensure sanitary, safe, and efficient food production environments including kitchens and cafeterias. Supervise facility planning and maintenance in collaboration with custodial/maintenance staff. Conduct training for staff on food safety (e.g., ServSafe/HACCP), preventative maintenance, and emergency preparedness. Participates in the testing and selection of new food service products, supplies, materials, and equipment. Facilitate and lead the state OPI compliance review including implementing corrective action. Staff Oversight and Supervision Provides training to food services staff in the areas of food preparation and sanitation. Supervises and evaluates employees with the food services program, including cooks and hot lunch helpers. Participates in interviews for new staff and substitutes. Only minimum duties are listed. Other functions may be required as given or assigned. DESIRED MINIMUM QUALIFICATIONS: Preferred Bachelor's degree in Food and Nutrition Management, Business Administration, Hospitality, or related field-or equivalent experience. Experience in food services management and/or nutrition may be substituted. Food Protection Manager certification (e.g., ServSafe) and knowledge of federal/state nutrition regulations. At least 3-5 years of progressively responsible experience in school or institutional food service management. Skills & Attributes: Strong leadership, communication, and collaboration ability. Analytical aptitude for cost control, meal participation, and waste reduction systems. Capacity to adapt, innovate, and problem-solve in a dynamic school environment. Ability to read and interpret safety rules and operating and procedures manuals. Ability to write and maintain routine reports and correspondence. Ability to effectively communicate, orally and in writing, with students, parents, and staff. Ability to handle stressful situations. Ability to effectively manage time and responsibilities. Ability to maintain confidentiality of employment and student matters. Ability to comply with Board policies, rules and regulations, and directives. EQUIPMENT USED: Calculator, cash register, computer, copy machine, fax machine, telephone/voice mail, oven, dishwasher, and other kitchen equipment. WORK ENVIRONMENT: While performing the duties of this job, the employee regularly works inside. Some travel between schools and administrative offices. The noise level in the work environment is usually moderate to loud. The employee is often required to meet deadlines with severe time constraints. PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to sit; occasionally walk and stand. The employee must be able to bend or twist at the neck and waist and be able to reach above the head. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. This position may require the employee to occasionally lift and/or move up to 20 pounds. MENTAL/MOTOR DEMANDS: While performing the duties of this job, the employee rarely performs routine work. The employee frequently exercises flexibility (ability to shift from one task to another). Guidance and reinforcement are infrequently available. The employee frequently works within time constraints and maintains attentiveness intensity. The employee is frequently involved in social interactions which require oral and written communications. The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations shall be made to enable individuals with disabilities to perform the essential functions. APPLICATION REQUIREMENTS An application is considered complete when all of the items listed below are received on or before the closing date. Only complete applications are eligible for screening. Supplemental documents, such as those listed below, can be uploaded in the attachment page of the application, and MUST be in a pdf format. Current resume. If hired, these requirements must be met before the first day of work: Fingerprinting - This district requires final candidates to pay for their own background check. Fingerprinting is done by appointment only; please call Karla Therrien at **************, ext. 1421. The cost is $30.00, payable by cash or check only, at the time of service. MMR immunization records - If born after December 31, 1956, you will need to provide proof of immunity (titer test) or medical records verifying that your Measles, Mumps, and Rubella (MMR) vaccinations are up-to-date before the first day of work. Pre-employment physical All employment offers are contingent upon providing complete MMR records, satisfactory results of the background check, pre-employment physical, and Board approval.

1420 Market Place Dr Ste A Great Falls, MT 59404 Min: $60,000 Annually | Max: $70,000 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

Benefits: Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development The Restaurant Manager is an individual who partners with the General Manager to lead and support the success of their restaurant. The success achieved by the managers will lead to the overall success of our brand. What are we looking for? A leader who is dedicated to driving performance while mentoring and coaching the team A champion of the culture and the brand standards. A role model who leads by example when it comes to leveraging systems, adhering to the concept differentiators, and delivering on our promise of perfect execution. A can-do, problem solving and fun-loving attitude. In your role, you will be: Teach, coach, lead and motivate the team while managing the day-to-day operations of running a restaurant. An ambassador and steward for high end guest experiences in an approachable environment. Source, train and schedule for impact and results. Demonstrate high level hospitality to both guest and team member in actions, tone and demeanor. Deliver quality results in financial performance by proactively driving sales and managing financials to the bottom line. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Compensation: $60,000.00 - $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. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

Job DescriptionSalary: $70K+ annually FOOD. DRINK. COMMUNITY. PASSION Are you looking for a fast paced, energetic environment where you are surrounded by others like you? Are you constantly striving to be the best version of yourself and want to inspire the same from those around you? Do you view hospitality management and leadership as a career? Are you interested in leadership development and the challenging rewards of coaching others. If so, what are you waiting for? Apply today! We are currently looking for energetic, experienced, passionate, engaged, motivated, committed and hard working people to join our team of Ale Workers. We are hiring an experienced front of house manager to lead and inspire our front of house team. Were Looking for an Individual with: Previous Leadership experience at a high volume restaurant/bar. This is an ideal position for someone who has previously managed a restaurant and is enthusiastic about furthering a career in the industry. Smart, intuitive people with a positive attitude, a humble approach to new challenges, and a strong work ethic. The right candidate will have the ability to effectively communicate and support the vision of the company through strong leadership, positive attitude and desire for growth! Someone who is willing to commit 3-5 years with our company. Who we are as a company: We strive to deliver an outstanding experience for each and every one of our guests and in order to achieve that we hire only the most passionate and committed individuals. We invest in our management teams development while we work as a team to build long term relationships with our guests. We are committed to giving back to our local community by helping non-profits, schools, fire departments, police departments and other community heroes. Our food menu is sourced with fresh local ingredients, handmade from scratch daily. We work hard to cultivate relationships with local producers and teach our staff about our sustainability practices. We work hard and we play hard and believe in a healthy work/life balance enabling us to give back and receive positive energy. We care implicitly about our environment and are always looking at ways where we can have a smaller footprint. We want exceptional leaders to be a part of our team. We like to work hard and have fun as we continue to grow. If this sounds like the job for you, please respond with your resume. Requirements Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant. Must work weekends. A stable work history displaying longevity in positions. Must possess strong leadership skills. Working knowledge of computer software and POS programs. Strong communication and leadership skills. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Up to date with food and beverages trends and best practices. Ability to manage personnel. Guest oriented and service minded. Hands-on with hiring, training, and developing hourly employees. Excellent work ethic and drive to succeed. Must be solution oriented and possess emotional intelligence. Ability to work with various types of technology/POS systems. Restaurant manager candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be dependable, reliable, professional and motivated. Able to work ten hour shifts, with extensive standing/walking. Bar management experience is a plus. Ability to lift materials and/or product up to 50 pounds or more. Benefits: This is a salaried position and offers health/dental/vision insurance, Aflac, 401-K, and paid-time off, as well as continuing leadership educational opportunities. Highly competitive, industry leading salary. Work Week: Average work week is 45-50 hours with two consecutive days off per week. Come and be a part of Montana Ale Works where our mission is to: Be Bozeman's community gathering place. Celebrate the art and craft of genuine hospitality. Offer hand-crafted food and drink driven by local sourcing. Serve and support worthy local non-profits. ***Montana Ale Works believes it is important to provide equal opportunity employment to all employees and applicants for employment. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

Are you a hungry, humble, and smart individual looking for an exciting opportunity as a full-time Restaurant Manager? IHop has a position that might be a perfect fit for you! GREAT PAY a competitive wage. EXCELLENT BENEFITS Full-time employees get health insurance! INTRIGUED? Keep reading to learn more! YOUR NEW ROLE This position is full-time, but the schedule will vary depending on the needs of the restaurant. Your role will involve overseeing the entire operation during scheduled shifts, making daily decisions, providing consistent support to staff, and ensuring positive and consistent guest interactions. Upholding standards, maintaining excellent product quality, and ensuring high levels of cleanliness and sanitation will be paramount. A key responsibility of the Restaurant Manager will be to provide employees with consistent and appropriate feedback to facilitate their development and enhance overall operations. You will also ensure that all employees adhere to the company's uniform standards. Performing line checks in the galley throughout the shift to guarantee specifications on weights, temperatures, cleanliness, and organization will be essential. You will be responsible for staffing the unit appropriately. This will include interviewing, hiring, and training high-quality hourly candidates, as well as conducting orientations to ensure a positive start for each new employee. As the Restaurant Manager, you will prepare various reports at the end of each shift, such as Daily Sales Reports, Daily Cash Interims, Daily Labor controls, and others, which ensure the control of all company assets. Additionally, you will prepare food production checklists and ensure the proper implementation of company recipes. Ordering food, small wares, uniforms, and other necessary products to maintain operational standards will also fall under your purview. Identifying operational opportunities and implementing plans to address them will be crucial. You will have the authority to approve and sign all food or beverage discounts and must prioritize the safety and security of both employees and guests. REQUIREMENTS Open availability Awareness of events in the local area to ensure proper staffing Willing to work at any local units or possibly relocate ABOUT OUR FAMILY AT IHOP With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! **This employer participates in E-Verify

Famous Dave's - the World's Greatest BBQ and the World's Greatest Workplace. Since we opened our first restaurant in 1994, our award-winning Famous food, down-home Smokin' service, and a fun, casual atmosphere, has helped Famous Dave's become a destination for food-lovers and Team Members alike. We are always in search of people who know how to ‘Wow” a guest and, of course, want to be Famous. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR RESTAURANT ASSISTANT / ASSOCIATE MANAGER Duties include: Managing and developing hourly team members. Ensuring the highest level of customer service & guest satisfaction. Opening & closing the restaurant when needed. Flexibility schedule wise to support operations when needed. Requirements: 2+ year(s) of full service restaurant management experience preferred Ability to direct, motivate, coach, and develop others in a fast-paced environment ServSafe certification (or able to pass) Strong problem solving & customer service skills. At least 21 years of age Able to pass a background check What's in it for you? We can offer you: 401(k) based on hours worked Health / Dental insurance based on hours worked Competitive wages A great work atmosphere Flexible schedules & much more! We're big on diversity at Dave's. Expect a respectful, inclusive, fair culture where everybody has a voice. Famous Dave's is more than an Equal Opportunity Employer, we are an equal opportunity leader. Famous Dave's - the World's Greatest BBQ and the World's Greatest Workplace. Since we opened our first restaurant in 1994, our award-winning Famous food, down-home Smokin' service, and a fun, casual atmosphere, has helped Famous Dave's become a destination for food-lovers and Team Members alike. We are always in search of people who know how to ‘Wow” a guest and, of course, want to be Famous. NOW HIRING / IMMEDIATE OPPORTUNITIES FOR RESTAURANT ASSISTANT / ASSOCIATE MANAGER Duties include: Managing and developing hourly team members. Ensuring the highest level of customer service & guest satisfaction. Opening & closing the restaurant when needed. Flexibility schedule wise to support operations when needed. Requirements: 2+ year(s) of full service restaurant management experience preferred Ability to direct, motivate, coach, and develop others in a fast-paced environment ServSafe certification (or able to pass) Strong problem solving & customer service skills. At least 21 years of age Able to pass a background check What's in it for you? We can offer you: 401(k) based on hours worked Health / Dental insurance based on hours worked Competitive wages A great work atmosphere Flexible schedules & much more! We're big on diversity at Dave's. Expect a respectful, inclusive, fair culture where everybody has a voice. Famous Dave's is more than an Equal Opportunity Employer, we are an equal opportunity leader.

Job DescriptionDescription: Annual Salary: $60K-$68K Join a company that values its employees and stands out from the competition. A company with an amazing culture, offering Great Pay, Competitive Benefits, Growth Opportunities, Collaborative Teams, Work-Life Balance, and an Excellent Reputation! To learn more about who we are as an employer, go to: ************************************************************************************* Under new general management and as a well-known, popular establishment at Bozeman Airport, the Copper Horse Restaurant is seeking a Restaurant Manager to help lead its team. Don't miss out on this incredible opportunity to work at a restaurant highly favored by long-time visitors and travelers to the Bozeman Airport. Submit your job application today and take the first step toward your dream job. The Copper Horse Restaurant is a place that showcases the taste of Montana by serving locally sourced food and drinks. The staff is friendly and knowledgeable, making sure that every traveler is provided with an unforgettable dining experience. If you're someone who is passionate about bringing satisfaction and delight to customers and is always motivated to deliver a full 5-star experience, then you may be the perfect addition to our amazing Copper Horse team. Copper Horse Restaurant is a high-volume restaurant serving Bozeman Airport travelers for over ten years. You can build a solid career with our company in a stable, salaried position with great benefits. We are looking for a Restaurant Manager with Open Availability!Key Responsibilities: Help hire, train, and coach staff, providing assistance and guidance when needed Ensure customers have an outstanding dining experience using our company standards for exquisite customer service Verifying kitchen and dining area supply needs Placing orders and assisting with inventory Harmonize communication between front-end and back-end staff Being a gold standard model of company guidelines, rules, and objectives Desired Qualifications: Extensive restaurant experience, front-end or heart of the house Hard worker, team player Reliable and punctual Ability to multi-task Thrive in a fast-paced environment Must be able to pass an FBI background check. Professional and clean appearance Why Join Our Team? Variety of shift times Multifaceted training Employee discounts Incentive program Employee assistance program Comprehensive benefits package Pet insurance Paid time off Copper Horse Restaurant Is Proud To Be An Equal Opportunity Employer We look forward to hearing from you!Job Type: Full-time Salary: From $60K - $68K per year Benefits: 401(k) 401(k) matching Dental Insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Life Insurance AD&D Experience level: 1 year Restaurant type: Bar Casual dining restaurant Shift: Day shift Evening shift Weekly day range: Monday to Friday Weekends as needed #ZR Key Interest: Restaurant Management, Hotel, Hospitality, Airport Manager, Culinary, Floor Manager, Assistant Manager, Front of House, Back of House, Food and Beverage, Travel, Big Sky Resort, Xantera, Family Dining Requirements:

Work in an amazing destination town surrounded by breathtaking mountains and pristine lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more... The Firebrand Hotel, located centrally in downtown Whitefish is seeking a General Manager to work with our Averill Hospitality Team. The Firebrand Hotel brings urban sophistication and service combined with the atmosphere and adventurous style of Northwest Montana's rugged landscapes. PRINCIPLE RESPONSIBILITIES AND POSITION PURPOSE The General Manager oversees all lodging operations, food and beverage, spa services and group functions. Manages all aspects of the property including operations, staffing, guest satisfaction, property maintenance and appearances, operating costs, budgets, and forecasts to ensure that the organization meets stated goals. The General Manager is responsible for establishing and overseeing every aspect of hotel operations on a day-to-day basis as well as creating goals and objectives for future growth and success. MAIN DUTIES AND RESPONSIBILITIES Lead and inspire all employees to work to their highest capabilities to achieve the highest possible standards. Uphold philosophy and values of Averill Hospitality Drive new market and business development Encourage good guest relations. Be available at peak business times and for special guests. Work very closely with VIPs. Meet, greet, and see to the comfort of all guests Establish a liaison to provide special attention to key clients Maintain good rapport with, and takes leadership role in, appropriate professional associations, educational institutions, philanthropic organizations and community groups. Ensure that the property participates in relevant industry, trade and community events Understand company objectives Direct the control of costs and expenses in all areas Implement and support programs to enhance product and service quality Direct programs for training and development of the management employee staff so that all areas of the operation are supervised properly and are geared to perform to the highest level Institute a program of regular inspections to see that standards are maintained Maintain an atmosphere within the property that encourages an exchange of information and builds rapport between all employees Assist in employee development and succession planning for all employees Institute whatever safety measures are necessary to comply with appropriate Local and National regulations Develop and implement procedures to improve operations Responds to calls and questions from owners, guests, employees and departments. Provides customer service to guests, owners, employees and departments. Interview and hire staff Manage the service recovery process to resolve guest complaints quickly Control and approve hotel departmental labor and payroll Conduct management performance reviews and personnel action plans for disciplinary actions and termination as required Plan and administer monthly team meetings/training sessions Adhere to all company procedures and regulations as well as standard operating procedures Ensure staff's full compliance with AH and departmental operating controls, SOPs, procedures, and service standards Be available to respond to any guest or employee emergencies All other duties as assigned by the Area Director of Operations SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITY The GM must have the ability to establish and maintain effective working relationships, communicate effectively with staff and management, analyze and resolve problems, use independent judgment, and deal successfully with public. This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must have necessary skills to perform intermediate math and use computer software programs. Strong community relations with people and businesses. Must present knowledge of the hospitality industry and operations. Possess knowledge of financial budgeting and forecasting, billing and purchasing, and employee relations. Must be able to effectively communicate to co-workers and owners / guests. The GM must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodati Management skills with the ability to manage change effectively Demonstrates integrity and business ethics Strong community relationship Ability to conceptualize the mission Provide leadership to position the property to achieve the mission and lead by example Provide leadership to departments to achieve their goals and objectives Communicate the goals and objectives and inspire employees to achieve those goals Ability to inspire, train, and develop employees for promotion Develop and implement a business plan with a proven ability to increase revenue Financial budgeting and forecasting Ability to deal effectively with employees, vendors, contractors, etc. Ability to coordinate and cooperate with other departments. Ability to access and accurately input information into a computer using a moderately complex computer system. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Assistant General Manager Restaurant Manager Executive Chef Sales Coordinator QUALIFICATION STANDARDS EDUCATION High School diploma or equivalent required. 4-year degree in hospitality, business management or related field preferred. EXPERIENCE/ LICENSES OR CERTIFICATES 4-5 years prior guest service experience required. 3-4 years hotel experience at GM or Director level required. The General Manager position is expected to normally keep a 5 day a week schedule, 40 hours per week can be expected, however it can be more or less depending on the business needs. Averill Hospitality, offers part and full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake. Averill Hospitality 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. View all jobs at this company

The Ranch at Rock Creek is an all-inclusive guest ranch which covers 6,600 acres and is nestled in one of Montana's most pristine valleys. The Ranch offers year-round unique vacations on an authentic 19th-century homestead. It has been recognized as the World's First, Forbes Travel Guide Five-Star Ranch. As a Relais & Châteaux property, we've spent the last 15 years expanding the frontiers of luxury travel with our one-of-a-kind accommodations, extensive amenities, inventive cuisine and access to over 35 guided outdoor activities on The Ranch. Job Description We are seeking a dynamic and experienced Director of Food & Beverage to join our team in Montana, United States. As a key member of our leadership team, you will oversee all aspects of our food and beverage operations, ensuring exceptional dining experiences for our guests while maximizing profitability and efficiency. Develop and implement strategic plans to enhance food and beverage offerings and increase revenue Lead and mentor a diverse team of food and beverage professionals, fostering a culture of excellence and continuous improvement Oversee menu planning, pricing strategies, and inventory management across all dining outlets Manage departmental budgets, analyze financial performance, and implement cost-control measures Ensure compliance with all health, safety, and sanitation regulations Collaborate with the marketing team to develop and execute promotional initiatives Handle guest complaints and feedback, maintaining high standards of customer satisfaction Stay current with industry trends and implement innovative concepts to keep our offerings fresh and competitive Coordinate with other departments to support special events and catering services Conduct regular quality checks and implement training programs to maintain service standards Qualifications Bachelor's degree in Hospitality Management, Business Administration, or related field Minimum 5-7 years of experience in food and beverage management, preferably in high-volume, upscale dining environments Proven track record of successful team leadership and development Strong financial management skills, including budgeting and cost control Excellent communication and interpersonal skills Proficiency in food and beverage management software In-depth knowledge of food and beverage trends and industry best practices Current Food Safety Certification (e.g., ServSafe) and Alcohol Service Certification (e.g., TIPS) Demonstrated ability to make decisive decisions and solve complex problems Strong customer service orientation and ability to handle high-pressure situations Familiarity with labor laws and HR practices in the hospitality industry Flexibility to work evenings, weekends, and holidays as required Additional Information All your information will be kept confidential according to EEO guidelines.

(14759) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion. Job Summary The Manager, Restaurant will assist the Director of Food & Beverage plan, organize, and direct all processes of the outlet to ensure the outlet provides quality food and beverage service, consistent with the SOPs and LQA. They will achieve maximum revenue and profit in line with budgeted and forecasted projections. Key Duties & Responsibilities * Ensures that all colleague activities adhere to and support the resort's targets * Be fully compliant with all areas of LQA * Adhere to all resort rules and regulations as per Service Standard Policies and Procedures * Applies creative solutions and proposes ideas to grow, develop, and improve the business * Takes full responsibility for the outlet, including but not limited to financial performance * Ensures that the outlet's operational budget is in line, and costs are strictly controlled to maximize profits * Assists with the preparation of the department budget and sales and marketing plans * Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs * Ensures that an effective link is maintained between kitchen and service areas * Work with Culinary on menu engineering * Manages the level, consistency, and quality of table and counter service of all menu items * Ensures that all outlet processes adhere to all food hygiene regulations and procedures * Consistently monitors food and beverages being served for quality, escalating any major problems/complaints to senior management * Promotes the use of upselling techniques within the outlet to exceed guest expectations and increase revenue * Provides specific advice to customers and colleagues on food and beverage items * Monitors all aspects of food and beverage quality and hygiene, taking immediate corrective action when required * Actively seeks and reviews customer feedback regarding food quality, service, and overall satisfaction, taking appropriate action * Conducts regular team briefings / meetings * Oversees and monitors departmental schedules * Conducts performance appraisals for all employees in the outlet to discuss existing performance and areas of improvement * Well-versed in the resort's emergency procedures, such as fire evacuation, as well as health and safety requirements in the workplace * Ensures that colleagues are aware of their duty of care as determined by legislation and maintain complete familiarity * Assists with any other duties as required by the management team Skills, Experience, & Educational Requirements * Previous experience in a luxury 5-star hotel for at least 2 years * Committed and passionate about F&B * Well-groomed, presentable, and an inspiration to team members-setting a good example at all times * Outgoing, confident, and communicative, possessing the right attitude to be a team player * Flexible, even when working well under pressure * Maintains a high sense of responsibility, being self-motivated to achieve * Has the confidence to deal with colleagues, possessing the ability to empower others to make decisions * Must possess excellent English written and verbal communication skills * Experience with Microsoft Office, including Word, Excel, PowerPoint, and Outlook Benefits * Medical insurance - 80% of premium paid by employer * Health Savings Account with $50 employer contribution per pay period * Dental, vision & life insurance - 100% of premium paid by employer * 5 weeks of PTO (Paid Time Off) * 8 paid holidays * Uniform provided & complimentary laundering * Complimentary transportation to/from resort * Complimentary meal per shift * Discounts at F&B outlets on property * 14 nights per year at $100/night* at Kerzner Properties worldwide * Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership Physical Requirements The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to: * Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods * Frequent bending, twisting, stooping, reaching, and pulling * Lifting and carrying of loads weighing up to 50 pounds * Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Restaurant Manager Luxury Hospitality | Leadership | Guest Experience Job Summary The Restaurant Manager supports the Director of Food & Beverage in planning, organizing, and overseeing all outlet operations to ensure exceptional food and beverage service aligned with brand standards, SOPs, and LQA requirements. This role is accountable for driving revenue, maximizing profitability, and maintaining the highest levels of guest satisfaction. Skills, Experience & Educational Requirements Minimum 2 years of experience in a luxury 5-star hotel or high-end restaurant setting. Strong passion and commitment to food & beverage operations. Professional, polished appearance with the ability to inspire team members by example. Outgoing, confident, and highly communicative with a collaborative team-player mindset. Resilient and adaptable under pressure, with excellent problem-solving skills. Self-motivated with strong leadership and decision-making abilities. Excellent written and verbal communication in English.

Job Description The Assistant General Manager (AGM) supports the General Manager (GM) in directing the daily operations of a Hardee's restaurant in support of the Brand Vision, Mission, and Promise while role modeling CKE's Core Values. The AGM assists in ensuring compliance with company standards in all areas of operations including product preparation and delivery, customer service, facilities maintenance, and financial accountability. This role accomplishes these objectives by assisting the GM in actively selecting, training, and coaching top talent to achieve key results in People, Customer, Sales and Profit. ESSENTIAL FUNCTIONS May perform any or all of the following duties: Demonstrate CKE's Core Values while assisting the GM in building high performing employees when selecting, training, retaining, and recognizing top talent utilizing applicable tools and processes. Executes the Performance Management process consistently to ensure employees are set up for success and held accountable. Partners with the GM and Human Resources to ensure resolution to all employee relations activities and maintain compliance with federal, state, and local requirements. Actively monitors, demonstrates, and provides training on, all job duties of each position for any shift throughout the restaurant, including customer service, food preparation, cleaning, and stocking. Ensures proper supervision of restaurant through ongoing examination of station and customer activities. Works assigned schedule to ensure that all day parts are being observed, i.e., breakfast, lunch, dinner, late night, and weekends. Drives customer-focused culture by serving as a role model in resolving customer issues and partnering with the GM to train employees to meet or exceed customer service standards. Coaches, drives excellence, and recognizes and assists the GM in holding all shifts accountable around core operational procedures using company systems. Assists the GM in creating schedules and completing inventory orders. Completes these tasks when the GM is absent or on vacation. Ensures that food safety standards are met through direct observation while running shifts or when present in the restaurant. Partners with the GM to ensure that restaurant level plan and marketing initiatives are in place and being implemented. Partners with the GM to analyze sales, labor, inventory, and controllables on a continual basis and takes specific corrective action to meet or achieve margin and sales growth targets. Communicates effectively with all levels of internal and external contacts (i.e. team members, guests, vendors, visitors). Takes the initiative, in addition to providing excellent customer service, to perform other duties, as needed, to keep the restaurant clean, safe, and operating efficiently. POSITION QUALIFICATIONS/CORE COMPETENCIES High school diploma /General Educational Development (GED) required, associate degree or higher preferred. Minimum of one year experience in restaurant operations or equivalent combination of education and experience. Proficient working knowledge of Microsoft Office applications. Must be able to work a flexible schedule including days, nights, and weekends. May be required to travel to other locations, e.g., assist in other restaurants, bank, meetings as business dictates. Effective Communication- Consistently and effectively interacts with all members of the team; encourages open and honest communication throughout the restaurant. Customer Focused- Recognizes the customer as the first priority and creates a culture that emphasizes high standards for service and exceeding the customers' expectations. Developing Talent- Creates an environment in which people are challenged to grow and develop; keeps the crew engaged by encouraging and rewarding personal growth. Execution Excellence- Strives to be “Best in Class” in running superior operations by analyzing costs to help ensure profitability of the restaurant. Ensures standards are upheld and procedures are followed at all times to achieve optimal results. Remains focused on the details to ensure the safety of the crew and provide a consistent customer experience. Accountability- Holds team members and themself accountable for immediate and sustained improvement if performance standards are not met, utilizing company performance management tools. WORK ENVIRONMENT Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS Requires constant movement in and around all areas of the restaurant. Ability to stand/walk constantly and for extended periods of time. Ability to reach overhead, bend, and stoop frequently and repetitively. Ability to work in a warm environment near grills, ovens, and vats. Able to lift 20 lbs. or more repetitively on a regular basis and up to 50 lbs. on occasion. Work with various cleaning products Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Exciting Opportunity: Assistant General Manager at WoodSpring Suites in Billings, MT! About the Role: Hotel Management & Consulting is seeking an experienced and dynamic Assistant General Manager to join our team. If you are an energetic leader with a passion for hospitality and team development, we want to hear from you! You will lead the operations in the absence of the General Manager an assist them with leading the team, ensuring that our service standards are consistently exceeded. Our Culture: We believe in a performance-based culture where hard work is balanced with respect for personal life. We offer equal opportunity and advancement based on merit, and operate with a small, efficient team of hospitality professionals. Benefits: Salary: Dependent on experience, $45,000 - $50,000. Daily Pay Access: Flexible pay options to access your earnings when you need them. Benefits: Offering medical, dental, and vision benefits in addition to the company's paid time off benefit for full-time employees. Employee Assistance Program: Complementary benefit provided to all employees to assist with personal or work-related concerns. Career Growth: Opportunities for advancement within the company for dedicated employees. Primary Duties: Team Lead: Train and provide guidance to staff. Discuss staff performance discrepancies and training needs with General Manager and attend and lead staff huddles. Provide hands-on support and guidance to ensure the team achieves outstanding results. Financial: Post checks in PMS, complete weekly labor tracker, manage payment due reports, postpaid outs and receipts. Guest Relations: Ensure the hotel is always "Guest Ready" by maintaining high standards of cleanliness and swiftly addressing any guest concerns. Monitor and follow up on guest feedback and concerns, suggest and sell amenities, and ensure guest and property security. Housekeeping: Assign rooms to be cleaned by housekeeping and aide GM in inspecting rooms. Other: Manage inventory, check property email, build relationships with vendors and guests, and foster teamwork. Sales & Marketing: Network within the local community to promote the property and build strong relationships with competitive properties, local organizations, and key clients. Lead in-house guest sales and marketing initiatives to increase occupancy. Teamwork: Assist with housekeeping in rooms as needed and daily completion of laundry duties and public space needs. Flexible for covering employee shifts as needed to ensure operational continuity in the event of unexpected absences. Emergency Procedures: Know and follow property emergency procedures and ensure the security needs of the property and guests are met. Other Duties as Assigned. Preferred Qualifications: Minimum of 1 years' experience in hotel leadership, including front desk and back-of-house operations. Proficient computer skills. Strong team building skills. Excellent organizational, time management, and problem-solving abilities. Effective oral and written communication skills. Proactive in solving problems. Physical Requirements: Perform tasks involving kneeling, squatting, standing, sitting, bending and twisting for long periods of time. Ability to lift, push, pull up to 20lbs regularly, occasionally up to 50lbs. Hotel Management and Consulting, Inc. reserves the right to modify, change, or apply this in any way the company desires. This in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. This job description is not an employment contract, implied or otherwise. The employment relationship remains “at will”. These job requirements are subject to change to reasonably accommodate qualified disabled individuals. Equal employment opportunities (EEO) to all employees and applicants are provided without regard to race, color, religion, sex, gender identity, sexual orientation, pregnancy, status as a parent, national origin, age, disability (physical or mental), political affiliation, military status, or other non-merit-based factors. We comply with applicable federal, state, and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, placement, promotion, termination, layoff, recall, job transfer, leaves of absence, compensation, and training. In the event of a favorable hiring decision, we participate in E-Verify. Any form of unlawful harassment of employees or applications for reasons based on race, color, religion, gender identity, sexual orientation, national origin, age, disability, or veteran status is strictly prohibited. Improper interference with the ability of employees to perform their expected job duties is not tolerated. Reasonable accommodation may be provided to enable individuals with disabilities to perform essential functions. We are a Drug Free workplace.