Restaurant manager jobs in National City, CA - 1,207 jobs

Floor Manager Department: Floor Supervisor: Assistant Branch Manager/Branch Manager FLSA: Exempt Responsible for receiving product and ensures that aisles are stocked, labeled, clean and delivered product is packed out, and proper customer service is provided. Essential Functions: Ensure proper customer service and works to develop relationships with large customers. Supervises and works alongside Assistant Floor Manager, Floor Supervisors and Stockers to assure that shelves are stocked and merchandise is rotated. Develops schedules, monitors performance and recommends the proper discipline as appropriate. Trains employees in job responsibilities and safe operating procedures Interviews candidates and recommends for hires. Ensures that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits. Reviews inventory for product rotation on a daily basis to prevent shrinkage and damages. Ensures that shelf pricing is correct and reflects the most recent pricing and market conditions. Supervises the receiving of products and ensures that the proper paperwork is completed. Maintains accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made. Supervises the ordering of products from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand. Coordinates that the pallets stored in the racks have the proper block and date tags. Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath. Insures that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is sold or stored in freezers/refrigerators. Assures that trash is removed from floor and properly handled. Makes sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product. Ensures that all signage is correct and that the flyers' prices are reflected on the product. Coordinates proper merchandising of aisles (logical adjacencies, proper holding power, space allocation) and creatively merchandises and sets up impulse areas for merchandising. Performs additional duties, responsibilities and projects as assigned. Performs weekly self audits on the perishable department. Works different schedules as required. May be required to start before store opening and/or start later in order to close store and prepare for next business day. Other Responsibilities: * Performs other work-related duties as required and assigned. Education, Experience and Skills Required: Bachelor's Degree, OR High School Diploma or GED with at least 4 years experience in customer service, OR Any appropriate combination of education and experience. Ability to read, analyze and interpret general business periodicals, professional journals, and technical procedures. Ability to effectively present information and respond to questions from managers, clients, and general public Ability to calculate figures, and amounts such as discounts, interest, proportions, percentages, area, mass and volume. Effective oral and written communication skills. High level of interpersonal skills to handle sensitive and confidential situation and documentation. Commitment to company values and strong customer orientation. Computer Literacy Physical Requirements: Lift/Carry Abilities (measured for maximum or average load) Lift - 50 lbs Carry strength (50' or less) - 50 lbs Frequent lift/carry (> 12x/hour) - 50 lbs Constant lift/carry (> 30x/hr) - 20 lbs Push/Pull - 500lbs Physical Aptitudes (rated based on level of skill involved) Agility/dynamic balance 80-100% Finger dexterity - 80-100% Manual dexterity - 80 - 100% Posture Tolerance (rated based on frequency or time involved) Stand/walk - constantly Reach above shoulder level - occasionally Twist/turn head - constantly Bend over/stoop - occasionally Climb steps/ladder - occasionally Kneel/squat - occasionally Work Environment: * Requires frequent exposure to cold temperatures * Equipment in motion (forklifts, electric pallet jacks, scooters)

Manages and assumes responsibility for all functions of a Papa John's restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a self-sufficient leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensures compliance with all federal, state and local laws and ethical business practices. Responsibilities Provide quality products to our customers by building a system of quality with team members, which ensures each delivered product meets Papa John's standards and accurately reflects the customer's order. Professionally and promptly respond to all customers concerns or issues. Solicit customer feedback, share feedback with team and use feedback to improve restaurant operations and build brand loyalty. Communicate, train, and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook. Actively recruit customer focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, establish and communicate performance expectations and conduct timely and effective performance reviews. Document performance issues and take appropriate disciplinary action, up to and including termination. Effectively coach and develop team members to ensure entire team is quality and customer focused; and build an atmosphere of teamwork, energy and fun. Manage sales goals against budget & prior year by providing prompt and friendly customer service; building check averages through team member training on products and sales execution. Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community. Manage profit goals against budget & prior year; ensure food, labor & other controllable costs stay within budget, & correct deviations from the budget by accurately utilizing the FOCUS System. Develop & implement appropriate plans to resolve unfavorable trends and enhance profits. Execute administrative and cash management duties. Plan and manage adequate inventory levels using the restaurant's computerized inventory system to meet sales demands and minimize loss. Manage company's assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly; ensure restaurant meets safety and security standards at all times; oversee preventative maintenance and repairs when necessary. Key Ingredients High School diploma or GED required. Serv-Safe/Local or State Food Service Certification preferred Two years restaurant management or supervision experience preferred Must have a driver's license valid under the laws of the state(s) where the team member works, proof of insurance, satisfactory vehicle and the ability to drive Skills: Cash management; planning and organization; effective communication

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Replies within 24 hours Benefits: Bonus based on performance Health insurance Paid time off Vision insurance Position Overview: We are seeking a dedicated Culinary Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Culinary Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation. Key Responsibilities: • Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. • Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. • Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. • Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. • Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. • System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence. Qualifications: • Proven experience in Culinary management or a similar role in a high-volume food service setting. • Strong background in large commissary or mass-volume food production. • Excellent leadership and organizational skills, with the ability to mentor and motivate a team. • High standard of cleanliness and an understanding of sanitation regulations. • Patient and empathetic with strong interpersonal skills. • Capable of multitasking efficiently in a fast-paced environment. • Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. • Familiarity with cost control, inventory management techniques, and scheduling software. • Experience with safety and food handling certifications (e.g., ServSafe). • Flexibility to work various shifts, including weekends, evenings, and holidays. Compensation: $70,000.00 - $85,000.00 per year Flecha by Mark Wahlberg, is an exuberant polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs.

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

Title & Department: Director of Operations, Banquets and Catering; Hospitality Services Posting # 5160 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges. Detailed Description: The Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations, Banquets and Catering is responsible for the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting client needs, maintaining budgets, and upholding food safety standards, essentially acting as the leader in ensuring seamless execution of catering events from start to finish. The Director of Operations, Banquets and Catering is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, arrangement of all details of special events, (to include room set-ups, staging, lighting, audiovisual, traffic lows, equipment packing and logistic, staffing model, menus, décor, entertainment, group room blocks, VIP services and any experiential elements related to the success of the event). Other duties as assigned. Duties and Responsibilities: Guest Experience and Experiential Service Delivery Strategy Develop and implement catering service delivery solutions to meet customer event expectations. Develop and maintain effective client and customer relations. Meet with clients to understand their needs and expectations for events. Supervise and ensure the highest standards in managing event logistics including venues set up and staging, service standards, equipment rental, decorations, signage, experiential decorations, event theme, lighting, beverage station, clean up and any customized element requested by the client. Implement innovative and contemporary experiential service standards to support new business growth and client retention. Oversee the execution of events on-site to ensure smooth operation and high-quality service standards. Act as working supervisor and ensure the quality preparation of all menu and specialty items is accurate. In coordination with the Chef De Cuisine, responsible for the planning and facilitation of the service delivery strategy to maintain the highest standards of food quality. Support the ongoing review and improvement of service, product and menus standards and in coordination with the Culinary Team and the Director of Hospitality Services. Ensure that all food is attractively garnished and appropriately displayed. Ensures that products are not held longer than established holding times. Serves customers and guests with the appropriate sense of business urgency to provide quality service. Receives, responds to, and reports feedback from customers to management as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests. Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed. Maintains daily communication with appropriate staff to adjust production and service according to changes in guarantees. Determines correct methods of service and instructs staff in correct methods. Ensure that products are made to specification. Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction. Ensures high service consistency across all events and at all time. Responsible for proper storage and utilization of leftovers. Ensures proper rotation and storage of all products. Staff Supervision/Leadership Exercise administrative supervision over managers, lead staff, service staff, custodians, and other service staff including parttime staff and student employees engaged in catering operations. Develops and implements all shift schedules. Oversees the upkeep and maintain of catering equipment and vehicle fleet. Oversees the “back of the house” equipment and supplies logistic planning/packing and organization. Serve as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Hospitality Services policies and procedures; instructs staff regarding Hospitality Services policies. Ensures compliance with the Hospitality Services policies and procedures. Informs employees of policy and procedural changes. Conducts new employee orientation for service staff. Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Able to operate catering equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of management staff, custodian, students and part-time staff. Sets leadership example by a willingness to work all job tasks. Provides opportunities for staff development. Develops and implements programs for employee recognition. Delegates assignments as appropriate and follows up to insured that work is accurate and complete. Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance. In conjunction with the assistant director, oversees and supports the recruiting, interviewing and selection of new employees. Operations/Financial Management Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary, using the menu/purchasing management software. Works from bids to assure best buy in coordination with the purchasing department. Forecasts all staffing needs for all events, in a fiscally responsible manner Forecasts proper quantity preparation for each item served by using the menu management software. Coordinates completion of daily productions/service records with staff. Attends weekly/daily production meetings and service meeting. Attends the weekly scheduling meeting with the USD scheduler team member. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, technology and labor hours. Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed. Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems. Controls expenses to ensure financial goals. Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event. Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues. Works directly with customers and management on special event planning. Envisions, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension. Assists with establishing and maintaining departmental goals Assists in the evaluation, development and implementation of proper policies and procedures for all areas. Safety and Sanitation Continually maintains and trains the staff in sanitary practices and procedures Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority. Ensures high cleanliness and sanitation standards at all times. Knows and administers the hospitality/dining Services Illness and Injury Prevention Program Organizes all production areas to ensure ease of operation. Conducts preventative maintenance inspections and ensures that routine maintenance is performed. Implements and maintains proper safety and sanitation standards in the workplace. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification. Ensures that all staff know the location of fire extinguishers and Ansul System pull stations and their proper use. Responsible for the security of the service facilities. Coordinates and maintains cleaning schedules for full-time and part-time production employees. Assists in the coordination and supervision of major clean up and shut down periods. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. General Duties Serves as a member of the leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value. Participates in administrative staff meetings in order to assist in long-range unit planning activities. Prepares reports as required. Participate in professional organizations, conferences and training activities, representing the department as required or assigned. Special Conditions of Employment: Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business. Must have excellent personal hygiene because of contact with food and food products Certificates, Licenses, Registrations: Must complete ServSafe Food Safety Certification Class Must complete the University's hazard communication program Background check: Successful completion of a pre-employment background check. Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Job Requirements: Minimum Qualifications: Degree in Hospitality Management or Bachelor's degree in hospitality management, institutional management, or hotel and restaurant management required. At least 5 years of progressively responsible experience in a high-volume catering production environment required Minimum 3 years of supervisory experience required. Strong experience and ability to manage multiple priorities and adapt to changing situations required Strong leadership, oral and written communication skills are required A proven track record of successfully controlling costs and managing annual budgets is required Experience with a computerized menu management/service system, and knowledge of office and industry software applications is required Ability to work flexible and demanding hours is required Preferred Qualifications: Multi-unit supervisory experience preferred. Performance Expectations - Knowledge, Skills and Abilities: Excellent leadership and organizational skills Strong knowledge of experiential and innovative catering setup and trends. Demonstrate responsible management, administrative and supervisory experience in commercial or university catering operations Proven problem-solving ability, to define, propose and implement effective solutions Demonstrate commitment to high quality in food procurement, production and services Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines Proven skills in staff organization, work flow, use of controls and personnel management. Ability to effectively delegate responsibility Ability to prioritize assignments and to complete work in a timely manner Good time management skills Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner General knowledge of accounting procedures, including costing and pricing menu items • General knowledge of safety and sanitation procedures General knowledge of inventory techniques Ability to function effectively in a university environment Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Thorough knowledge of equipment and tools listed below and preventive maintenance techniques. Posting Salary: $7,591 - 9167 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at *****************. Additional Details: Hours: 37.5 hours per week Closing date: Open until filled Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community. The University of San Diego is a smoking and tobacco-free campus. For more information, visit ***************************

Who We Are: Join an exciting, high-impact corporate dining team with a major California-based client! We're staffing on-site roles for a large, well-known enterprise, and we're building a top-tier team to support its food program success. If you're looking to be part of a dynamic environment and make a real difference on the ground, this is your opportunity. Position Description: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Doing: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options, based on experience Flexible PTO Comprehensive health, dental and vision plans Flexible spending accounts Paid maternity and parental leave options 401k matching Company Issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters please. The salary range for this role is between $68,000 - $75,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Role OverviewAre you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the West. This is a travel role, and we're looking for someone based in the greater Los Angeles or San Diego region. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on operations role requiring previous experience managing food production, with retail & fine dining menu knowledge and a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Travel schedule will be 10 days on / 4 days off, overnight travel. Travel is mainly throughout the West Coast. You may expense your travel mileage and hotel stays. Must have a valid driver's license. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringthree or more years of food service management experience;strong culinary knowledge;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail;Must be ServSafe certified;Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM

Requirements Restaurant Manager Requirements: A minimum of 2 years current experience in a fast paced/full-service restaurant. Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences. A passion for hospitality & commitment to guest service! An ability to anticipate guests' needs and respond appropriately with a sense of urgency. Strong coaching skills with a proven ability to motivate & develop team members. Honesty, integrity, & professionalism. A strong desire to continue developing themselves. Organizational skills and ability to adapt quickly to any situation. A flexible schedule - able to work a combination of days, nights, weekends & holidays.

FOH Manager (Front of House Manager) The FOH Manager is responsible for leading and optimizing the entire guest dining experience-from greeting to payment-ensuring consistent, high-quality service aligned with brand standards. This role requires strong floor leadership, team development capabilities, and close collaboration with kitchen and management teams to drive guest satisfaction and operational efficiency. Key Responsibilities Service Excellence & Operations Oversee daily FOH operations, ensuring service flow, ordering, and payment processes meet brand standards Inspect dining areas to maintain cleanliness, table setup, and equipment readiness Optimize staffing levels to reduce wait times and maximize table turnover Team Leadership & Training Lead FOH recruiting, onboarding, scheduling, and performance evaluations Conduct ongoing training in service etiquette, guest interaction, and conflict resolution Motivate team members through hands-on leadership and accountability Guest Relations Engage with guests proactively and resolve concerns in a timely, professional manner Handle guest complaints and monitor online reviews (Yelp, Google, etc.) for service improvement Deliver elevated, personalized service for VIP and special guests Operational Support Partner with the Executive Chef to ensure smooth order flow and timely food delivery Assist with FOH inventory control and supply ordering Support the General Manager with sales and labor analysis to improve scheduling efficiency Perform other duties as assigned by management Qualifications Minimum 1 year of experience as a FOH Manager in a chain restaurant environment Strong experience in team management, training, and staff development Knowledge of U.S. restaurant regulations, food safety, and labor laws Excellent communication and interpersonal skills Fluent in English; Mandarin preferred Proficient with POS systems and Microsoft Office High school diploma or above; hospitality background preferred Compensation & Benefits Annual base salary: $80,000 - $100,000 Annual performance incentive eligibility Medical insurance for eligible full-time employees Free meals during shifts and employee discounts Career growth and leadership development opportunities

We are an American luxury lifestyle brand, founded in 2004. Anchored in the casual elegance of American sportswear, Tory's design philosophy is defined by effortless silhouettes, innovative materials, eclectic juxtapositions of color, and the tension of past and present. The collections include ready-to-wear, handbags, footwear, accessories, jewelry, home and beauty. Empowering women is the company's guiding principle, expressed through Tory's collections and reflected in the company culture as well as the work of the Tory Burch Foundation. Established in 2009, the Foundation provides women entrepreneurs in the United States with access to capital, education and community. You are seeking a work environment where people are encouraged to dream, explore, discover and, as important, laugh together. If you're prepared to work hard, create impact, and have fun while doing it, we would love to have you join #TeamTory. Apply today! Life @ToryBurch is Special Because: When you join us, you're joining a purpose-led company on an exciting growth journey with the best Retail Team in the industry. Our culture is welcoming and inclusive -- everyone is empowered to make a difference. We have the best team in the world and believe in paying competitively and rewarding high performance. Your overall well-being is important to us; we offer benefits to help you take care of your mental and physical health, create financial security, and achieve wellness in all areas of your life. We love seeing our employees wear our beautiful collections. You'll receive a generous employee discount and access to exclusive special offers. We will help you become great at what you love - Our Retail Excellence Programs in Styling, Coaching, Brand Ambassador (just to name a few) and supportive Retail Leaders are there to support you each step of the way We believe in the importance of giving back and you'll have many opportunities to do just that through the Tory Burch Foundation and paid volunteer days. This Role is Tailor-Made for You Because: You are a critical leadership partner - a “co-pilot” to the GM and someone the store staff can rely on for guidance and growth. You will partner with the GM to create a highly productive environment in which customers have an extraordinary experience, employees are able to do their best and the business thrives. You are primarily accountable for developing and maintaining staff selling and service skills, in addition to the day-to-day operations of running a successful business with an authentic approach. A Day in the Life: The typical day is… atypical. You might be overseeing the development of clientele relationships and driving business initiatives, setting clear goals and expectations and holding people accountable to high standards of excellence, or building a world class talent team who strives to create an exceptional retail experience. The consistent thread is that you'll be working with an amazing team of professionals who share your passion for excellence. To Land This Role: Undergraduate Degree (business or fashion related discipline a plus) 3-5 years of Management Experience Proven Track Record of Success Why You'll Want to Join Our Team: The Retail Team is a dynamic group of professionals, connecting our brand to customers through people management, building a world class talent pool, and driving business initiatives and results. By tapping into our relationships with customers, we are able to build brand awareness, promote new product assortments, and generate positive coverage of our company, our collections, and our Foundation. We work hard and have fun while doing it! How We Work Together Adaptable - We change before we have to Entrepreneurial - We own it Collaborative - There's no “I” in Tory Client & Brand Focused - We put ourselves in Tory's shoes Live the Values - We show up for each other Functional Expertise - We're constantly learning and growing #TeamTory Values We show up with honesty & kindness, act with integrity & compassion, work with passion & humility and lead with excellence & humor. Compensation Range The compensation range for this position is 70,000.00 USD - 85,000.00 USD. Our offer will be based on your relevant experience and work location. Benefits Information We offer a generous set of benefits to help you take care of your health, create financial security, and achieve wellness in all areas of your life. Here are highlights of key benefits available to all Tory Burch members that work over 30 hours. Equal Employment Opportunity Statement Tory Burch LLC is an Equal Employment Opportunity employer and provides equal opportunities to all employees and applicants without regard to an individual's age, race, creed, color, religion, national origin, sex (including pregnancy) or sexual orientation, gender expression, military status, marital status, genetic predisposition or carrier status, disability or membership in any other protected class under applicable law. Likewise, we will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring, Ordinance No. 184652. Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records for employment. Disability Accommodation Tory Burch is committed to providing reasonable accommodations to applicants and employees with disabilities. Please tell us if you require a reasonable accommodation to apply for a job or to perform your job. Examples of reasonable accommodation include making a change to the application process or work procedures, providing documents in an alternate format, using a sign language interpreter, or using specialized equipment. If you require assistance or an accommodation with the hiring process, please contact ***************************.

We are seeking experienced and dynamic managers to join our team. If you are passionate about the guest experience and development of the team its time to take your career to the next level with King's Seafood Company. King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House offers an upscale and polished environment focused on hospitality from the heart and quality of product. King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. Here's What We'll Bring To The Table for Senior Restaurant Manager: Competitive Salary: $80,000 - $95,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product, and the executor of our hospitality. As the Senior Restaurant Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You are the expert for the front of house operations of the restaurant and partner with the kitchen to execute quality product and service to each guest. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Essential Responsibilities for Senior Restaurant Manager: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. Responsible for all human resource related to the crew. Standards driven and vigilant, showing a high level of integrity in their work Interacts with crewmembers and Guests in a professional manner Takes a positive approach to resolving issues. Forecasting the need for product based on inventory counts Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors Participates in creativity of developing incentive programs, generating sales and marketing services. Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching) Makes labor management decisions each shift Participates in interviews and selection of new crew. Essential Skills/Experience for Senior Restaurant Manager: At least 21 years of age Four years of experience as a Manager in any industry Two years of experience as a Manager in full service, high volume, restaurant College degree in a related field, i.e., business or hotel and restaurant management, preferred Flexible schedule required-able to work nights, weekends and holidays Good longevity in current and past positions Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Located in the AAA Five Diamond rated resort, The Lodge at Torrey Pines in La Jolla, A.R. Valentien is a fine dining restaurant known for its exceptional seasonal cuisine, elegant atmosphere, and superior service. Executive Chef Kelli Crosson sources only the best local provisions for breakfast, lunch, and dinner. Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Restaurant Manager ("Gerente de Restaurante") of A.R. Valentien plays a pivotal role in upholding the excellence of one of Southern California's premier fine dining establishments. Working in partnership with restaurant leadership, this leadership position ensures consistent guest experiences aligned with Forbes Five-Star standards through hands-on daily oversight, strong team development, and operational execution. The role assists in managing all front-of-house operations while fostering a culture of hospitality, accountability, and continuous improvement. PAY & PERKS Compensation: $80,000 - $85,000 DOE** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends. Free Employee Parking and/or discounted MTS Pronto card. Free Meals & Refreshments during working shifts Career advancement opportunities! Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES Oversee day-to-day restaurant operations with a focus on guest service, cleanliness, and team performance. Ensure alignment with hotel policies and brand expectations. Assist in meeting operational goals, including labor efficiency, quality assurance, and guest satisfaction metrics. Liaise with other operating departments to guarantee quality of services rendered. Maintain a house bank and conform to established cash-handling procedures. Ensure the restaurant and bar facilities and equipment are maintained at the highest level of cleanliness in accordance with Health Department regulations and hotel standards. Uphold service standards aligned with Forbes and AAA guidelines. Maintain a hands-on presence during service to guide execution and guest interactions. Ensure prompt and effective resolution of guest concerns or service recovery needs. Champion a culture of hospitality and personalized service. Recruit, train, and mentor front-of-house team members. Conduct regular coaching sessions and assist in performance reviews. Foster a positive, respectful work environment with high standards for service delivery. Performs additional duties and responsibilities as directed by the leadership team. Qualifications QUALIFICATIONS Bachelor's degree from a four-year college or university, preferably in hospitality. At least 2 years of experience as a Restaurant Manager, or equivalent in a fine dining, upscale restaurant. Experience working within a luxury hotel or resort environment preferred. Fine dining experience required; Michelin experience is a plus. A combination of experience, education, and/or training may be substituted for either requirement. Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations. Availability to work on a flexible schedule, including nights, weekends, and holidays is required. Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. RBS Certification required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records Qualifications At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1

Job DescriptionThe Assistant Manager is responsible for managing the daily operations of our restaurants. They will recruit, cast, develop, mentor and coach team members including Chicas and the heart of the house team. In addition, they successfully oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets. They also optimize profits and ensure guests are satisfied with their dining experience. Essential Duties and Responsibilities Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Enforce sanitary practices for food handling, general cleanliness, and maintenance of federal, state, and local laws. Responsible for ensuring consistent high quality of food preparation. Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensure proper security procedures are in place to protect employees, guests, and company. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return customers. Investigate and resolve complaints concerning food quality. Education and/or Experience 3-4 years of previous restaurant manager experience 2-4 years high volume bar/restaurant experience Requirements and Skills Liquor License certification is mandatory Food manager certificate required Ability to effectively communicate in English and Spanish Availability to work during holidays, nights, and weekends with increased hours during peak times Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The shifts will vary also depending on the needs of the restaurant. While performing the duties of this job, the employee is regularly required to stand; for a minimum of 10-12 hours per day, walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; toxic or caustic chemicals; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually loud. NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required so classified. Ojos Locos is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics .

The Assistant Restaurant Manager is the key management position supporting our Restaurant Manager and restaurant service staff in running all of front of house. Assistant Restaurant Manager is responsible for departmental profitability, management of guest dining areas & service staff, menu development, restaurant serving periods and private catered events. The Assistant Restaurant Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Assistant Restaurant Manager also oversees restaurant supervisors that supervise service staff. The Assistant Restaurant Manager works closely with the Restaurant Manager, Assistant General Manager & General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Assistant Restaurant Manager is also highly involved in supporting our youth employment program. The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Lodge prides itself in serving fresh, health conscious & creative ‘California Lodge Cuisine' that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals & associates. To learn more about our restaurant and recent menus, please see our website. The lodge is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Restaurant Manager role, which is supported by our Catering Team. Qualifications RESPONSIBILITIES Culture: Creating a fun, friendly culture and a high service standard Building an energized, well trained, technique driven team Warm & friendly guest interaction including table visits, special events appearances, cordial correspondence, etc. Staff: Scheduling, training and managing service staff Interviewing, hiring and reviewing service staff Coordinating daily with Tavern & Culinary managers/staff Communicating effectively and maintaining a close working relationship with the Restaurant Manager, Assistant General Manager & GM as well as all lodge leadership teams Actively supporting our youth employment and development program Operations: Defining, costing and pricing restaurant and tavern menus Managing department profitability Working hands-on on a daily basis Coordinating and executing catering functions and special events Establishing structured processes & enforcing restaurant standards, programs and procedures Training and ongoing oversight in food quality, cleanliness & hygiene standards Establishing and overseeing strong safety standards Ordering, receiving and relationship management for vendors/purveyors Storage and inventory management training/standards Devising and executing operational enhancements Maintaining equipment and supplies Reporting/Financial: Reviewing and reporting staff hours Actively managing daily, weekly & bi-monthly labor and overtime Managing and coding of invoices and preparing food inventories/transfers Monitoring actual and theoretical food costs Improving profitability Other Supporting other Lodge departments and managers as needed Our ideal Assistant Restaurant Manager is creative, experienced, mature, self motivated and excited to develop a friendly, professional & efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment. Ideal qualifications include: Extensive experience managing a busy restaurant, including financial management Strong training (formal and/or informal) and knowledge of fresh California style cuisine Table, bar & support service experience Excited about creating a warm family atmosphere for staff while maintaining high standards Strong interest in training/coaching and in supporting our youth mission Wedding or similar high-end catering experience Hospitality or related experience Independent thinker with great initiative, but comfortable working within a defined framework Key personality traits High integrity and creativity Guest service oriented and staff-focused Self-motivated (takes initiative) with high standards Mature, personable leader with a relaxed nature Execution oriented; enjoys hands-on implementation Leading a healthy, drug-free lifestyle Dynamic, fun, and likes the outdoors Flexible with a “whatever it takes” attitude Patience, patience, patience DETAILS Full time position available immediately Position is year round with off season time off opportunities Onsite or Offsite room and board available for fixed weekly cost Hours variable, including nights and weekends as well as situational/crisis availability Healthcare benefits available after 90 days 401K eligible with company match after 1 year Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job DescriptionBenefits: 401(k) Dental insurance Employee discounts Health insurance Paid time off Vision insurance General Restaurant Manager Full Service Brewery & Taproom Location: Oceanside, CA Compensation: $90,000 base salary + performance bonus based on profit growth We are seeking a driven, numbers-savvy Restaurant Manager to lead our established full-service brewery restaurant and taproom with approximately 70 team members. This is an opportunity for a results-oriented leader who thrives on building profitability while creating exceptional guest experiences in a craft brewery environment. About Us We're an award-winning craft brewery with over a decade of history, known for our innovative beers and welcoming taproom atmosphere. Our full-service restaurant features a scratch kitchen alongside our craft beer lineup and a full cocktail bar program. We take pride in quality, creativity, and community connection. What You'll Do Oversee all aspects of daily restaurant operations with a sharp focus on financial performance. You'll analyze P&L statements, manage food and labor costs, and identify opportunities to drive revenue and improve margins. We want someone who sees the numbers as a tool for success, not just a report to file. Collaborate with ownership to execute new programs and initiativesquickly and with enthusiasm. We value fresh ideas and creative thinking, and we're looking for someone who brings their own concepts to the table while seamlessly implementing ownership directives. Partner with our kitchen team to develop new menu offerings that excite guests and support profitability goals. Work alongside our bar team to ensure our full cocktail program and craft beer service meet the highest standards. Build strong relationships within our local community to strengthen our brand presence and guest loyalty. Lead, coach, and develop a team of approximately 70 employees across front and back of house operations. Manage scheduling, training, hiring, and performance to maintain our high standards. This role requires flexibility to work various shifts, including closing shifts as needed. Potential opportunity to oversee an additional location as we continue to grow. What We're Looking For Proven restaurant management experience in a full-service, high-volume environment Strong financial acumen with demonstrated success in cost control and profit improvement Ability to read and act on P&L statements, labor reports, and inventory data Creative mindset with a passion for innovation and continuous improvement Experience with or enthusiasm for craft beer and cocktail programs Community-focused approach to building guest relationships and local partnerships Excellent leadership skills with the ability to motivate and develop teams Flexible availability including evenings, weekends, and closing shifts Food safety certification (or ability to obtain) What We Offer Competitive $90,000 base salary Performance bonus tied to profit growth Opportunity for growth and multi-unit responsibility Be part of an established, award-winning craft brewery team

$68,000-$75,000 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at *********************************** $68,000-$75,000 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at ***********************************