Restaurant manager jobs in Newport News, VA

We have an exciting new opportunity for a General Manager in Newport News! The General Manager (GM) will oversee the daily operations, growth, and strategic direction of Hampton Roads Crane & Rigging. This role requires strong leadership, operational expertise, and industry knowledge to ensure safe, efficient, and profitable execution of crane, rigging, and hauling services. The GM will serve as the key point of accountability for employees, customers, vendors, and ownership, driving both operational excellence and business development. Key Responsibilities Operations & Safety Oversee scheduling, dispatch, and field operations to ensure projects are executed on time, within budget, and safely. Maintain compliance with OSHA, DOT, and industry-specific safety regulations. Implement and enforce company safety programs, training, and certifications. Ensure proper maintenance and utilization of equipment and fleet assets. Quoting & Estimating Prepare detailed bids, quotes, and estimates for crane, rigging, and hauling services. Review job specifications, site conditions, and customer requirements to develop accurate and competitive pricing. Conduct site visits and customer meetings as needed to scope work and finalize estimates. Collaborate with dispatch and operations teams to confirm realistic timelines, equipment, and manpower requirements. Manage follow-up on outstanding quotes and adjust estimating strategies to improve close rates and profitability. Leadership & People Management Lead, mentor, and develop office, dispatch, and field personnel. Manage staffing needs including recruiting, onboarding, and retention. Foster a positive, safety-first culture with accountability and teamwork. Financial & Administrative Manage P&L, budgets, and operational KPIs. Negotiate vendor agreements, review contracts, and manage procurement of equipment and supplies. Oversee billing, job costing, and collections to ensure accurate financial performance. Provide timely reporting and updates to ownership. Sales & Business Development Build and maintain strong relationships with customers, general contractors, industrial clients, and vendors. Act as the point of contact for key accounts and respond directly to customer inquiries. Support growth by pursuing new business opportunities and cross-selling services. Strategic Growth Assist ownership with evaluating equipment acquisitions, market expansion, and business opportunities. Develop operational systems and processes to scale the business efficiently. Qualifications 7+ years of leadership experience in crane, rigging, heavy equipment, or related construction/industrial services. Strong knowledge of crane operations, DOT/FMCSA compliance, and safety standards. Proven hands-on experience in quoting, estimating, and pricing crane and rigging projects. Demonstrated ability to manage teams, budgets, and P&L responsibility. Experience with Fleet Cost & Care software (or comparable fleet/dispatch management systems). Excellent communication, negotiation, and organizational skills. Ability to balance hands-on operational leadership with long-term strategic thinking. Valid driver's license; CDL a plus. Certifications and Base Clearance for our area is not required but a plus Compensation & Benefits Competitive base salary with performance incentives. Company vehicle allowance. Health, dental, and retirement plan options. Opportunities for professional growth and advancement. Paid Vacation Time Paid Holidays to include New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, and Christmas We are seeking a results-driven leader who is ready to take ownership of operations, drive growth, and uphold Hampton Roads Crane & Rigging's reputation for safety, reliability, and service excellence. If you have hands-on experience, industry knowledge, and leadership skills to manage both people and projects, we encourage you to apply and help lead our team into the next phase of growth. Schedule: Monday-Friday 6am-6pm Pay: $90,000-$130,000 plus performance based incentives annually

Retail Multi-Unit Manager Grow With Us! Hudson is North America's leading travel retailer. For over 30 years, we've been meeting the needs and desires of travelers in more than 1,000 duty-free, duty-paid, and food & beverage stores. The Retail Multi-Unit Manager provides operational leadership at Norfolk International Airport - supporting the Director of Operations. This role ensures all retail stores within the airport maintain exceptional standards for cleanliness, staffing, operational readiness and financial performance by holding management accountable for results. Salary Range: $62,780 - $76,000 Key Responsibilities: Ensure all stores are prepared for next-day opening and that management executes all opening and closing procedures. Support the Director of Operations in achieving financial performance targets by monitoring sales, controlling expenses, and maximizing profitability. Oversee planned maintenance and address repair needs promptly to maintain operational standards. Schedule managers to ensure leadership coverage during all operating hours; interview and make hiring, termination, and advancement decisions within the zone. Hold management accountable for onboarding/offboarding processes and compliance with training requirements. Champion employee engagement, diversity, and inclusion initiatives; provide coaching and development to build high-performing teams. Analyze operational data to monitor zone performance; collaborate with DO/Senior DO on strategic initiatives and financial decisions. Ensure accurate ordering, receiving, and stocking of merchandise; train teams on proper inventory procedures. Oversee planogram execution, visual merchandising standards, and seasonal resets across all stores. Monitor inventory levels, turnover rates, and shrink; implement controls to minimize loss. Ensure management and staff are proficient in POS, inventory management, scheduling systems, and other retail technology platforms. Monitor and maintain retail equipment; schedule routine service and repairs as needed. Drive adoption of new retail technologies to improve efficiency and customer experience. Maintain working knowledge of brand standards, lease agreements, and landlord relations. Implement marketing programs and promotional activities; ensure compliance with brand campaigns. Resolve escalated customer and associate issues using sound judgment; provide feedback and coaching to subordinate leaders. Ensure compliance with all federal, state, and local safety and health standards. Train managers and staff on wellness protocols and safety procedures; maintain audit readiness. Qualifications: Bachelor's degree in Business Administration, Retail Management, Marketing, or related field (preferred; counts for 3 of the 6-year requirement). Minimum 6 years of retail operations experience, including 2 years in multi-unit leadership roles. Proven success managing up to $10M revenue portfolios and leading teams across multiple retail concepts. Technical Skills Proficiency in retail technology platforms including POS systems, inventory management software, scheduling systems, and reporting tools. Strong knowledge of inventory management, planogram execution, and visual merchandising standards. Ability to analyze retail KPIs such as sales per square foot, inventory turnover, shrink rates, and customer conversion metrics. Familiarity with category management, retail space optimization, and seasonal merchandising strategies. Competencies Operational Leadership: Drives execution across multiple stores to achieve financial and service goals. Financial Acumen: Interprets P&L and KPIs to deliver sustainable growth and profitability. People Development: Builds positive work environments through coaching, mentoring, and leadership. Customer Focus: Ensures superior service and brand compliance across all locations. Strategic Thinking: Anticipates challenges and implements solutions to complex operational issues. Change Leadership: Champions technology adoption and process improvements to enhance efficiency. Schedule & Reporting Reports directly to the Senior Director or Director of Operations. Works a varied, rotating schedule, including early mornings, peak periods, and closing shifts to ensure operational oversight. Weekend and holiday availability required based on business needs. Regular on-site presence across store locations to maintain standards and engage leadership teams. Please Apply: ***************************************************************************************

We at Pearl Pools are looking for a General Manager to join our team and lead the operation for our Virginia Beach office. Pearl Pools is the expert in plaster, tile, and coping for builders and general contractors nationwide. Our purpose is to inspire and create happier and healthier moments. As General Manager you will play a key role in supporting this mission by steering the comprehensive business operations of the local business unit, focusing on plastering, renovations, and all pool construction services offered to our clientele - both commercial and residential. This strategic position entails full accountability for staff management, all project management, and the seamless integration of corporate strategies into local operations, encompassing sales growth, technology adoption, and alignment with company driven directives. Reporting directly to the Chief Operating Officer, the General Manager is a key interface with the Executive Team and plays a vital role in the operation's budget and revenue growth, and the development of our teams. ESSENTIAL RESPONSIBILITIES Strategic Execution: Implement and enforce directives from the Executive Team, driving operational excellence. Operational Oversight: Proactively recommend and execute operational enhancements, maintaining alignment with corporate objectives. Oversee all day to day operations and establish policies for the given market to ensure operational excellency. Business Growth: Drive sales innovations, strategic development, and profitability in line with company goals. Responsible for overseeing all sales and revenue growth, including all bids and contract proposals. Team Management: Lead management teams and field teams, including Project managers, warehouse & administrative staff, field crews, and subcontractors, to surpass performance, operational efficiency and sales targets and foster a culture of excellence. Customer Experience: Supervise delivery of exceptional customer service, reflecting the company's premium standards. Safety and Compliance: Champion a safety-first approach in all operational aspects. Financial Stewardship: Manage full P&L responsibilities, ensuring robust financial health and reporting to executive leadership. Market Analysis: Stay abreast of market trends, competitor activities, and potential growth opportunities. SKILLS AND QUALIFICATIONS Strong preference for candidates with experience in the pool construction or renovation industry, with experience leading sales and field teams. Demonstrated ability in both qualitative and quantitative analysis and decision-making. Proficient in budgeting, setting sales targets, and P&L management. Skilled in guiding teams through transitions and changes. Consistent record of meeting and surpassing goals. Expertise in hiring, training, and coaching teams to deliver top-tier brand experiences. Ability to build a strong team and foster a culture of excellence. Solid background in sales; CRM and Salesforce experience advantageous. Valid US Driver's License and a clean driving record. Currently hold a Current CDL Class A or B license, or be willing to obtain the license. Preference for candidates bilingual in Spanish. Ability to travel regionally and nationally. BENEFITS By joining the Pearl Pools team you will be part of a thriving culture grounded in Safety, Excellence, Passion, Boldness, and Partnership. We foster a fun, friendly, and professional environment dedicated to inspiring and creating happier, healthier moments each day. Additional benefits include: Growth & development opportunities Paid Time Off including paid vacation days, sick days, floating holidays, and company holidays Comprehensive health benefits package including access to medical, vision and dental coverage Employee Assistance Program Ancillary benefits including short-term and long-term disability insurance, life insurance, critical illness, and accident insurance 401(k) benefits with a company match and access to financial wellness educational materials & resources COMPENSATION This position offers a base salary of $80,000 to $110,000 based upon experience. The position is eligible for quarterly and annual bonuses in addition to base salary. LOCATION This position is based out of our corporate office located in Virginia Beach, VA. Travel to client locations across the region will be required. This job description is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the department. The Amenity Collective is an equal opportunity employer. All your information will be kept confidential according to EEO guidelines. Must have a legal right to work in the United States.

LINE AND PREP COOKS COMPETITIVE PAY BASED ON ABILITY AND EXPERIENCE Quemar is looking for passionate culinary team members. Quemar is a new and invigorating Mexican/Latin American concept, focused around wood-fire with flavors and techniques true to the region. Quemar, meaning “to burn '' or “to set fire to”, will boast a large collection of tequilas and mezcals and will be centered around a large Argentinian-style parrilla solely fueled by wood fire. With two bars to gather around, a dining room filled with banquets, a patio to enjoy both rain or shine, and our comfy Tranquilo Lounge, guests have many options to enjoy their experience with us. We are a completely scratch made kitchen and bar and are looking for like minded individuals to join in on the fun. Join us on bringing flare to the Virginia Beach/Hampton Roads area by visiting ********************* Duties/Responsibilities: Follow all recipes and food handling procedures and standards Manage time accordingly for food safety and to allow for guest requests Contributes to the success and overall well being of the team. Safely operates and maintains cleanliness of equipment Set up, restock, organize, and maintain a clean work-space throughout their shift Performs other assigned duties from the management Qualifications: Experience and knowledge of kitchen equipment. Ability to stand and walk for 8 to 10 hours, lift up to 55 lbs., and work in confined spaces One year hospitality industry experience preferred Benefits: Full-Time Benefits Start Immediately for Eligible Employees Medical / Dental / Vision / Telehealth (Full-Time Eligible) 401(k) Plan Available for Eligible Employees Full-time and Part-time positions available

The Restaurant Manager is responsible for Quality and Services systems in the restaurant. Restaurant Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Restuarant Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers, and Assets. Requirements: * Must be able to perform the essential functions of this position safely while meeting productivity standards * Able to stand and/or walk entire shift * Able to lift up to 50 pounds occasionally * Occasional bending and twisting * 1-year experience as Shift Lead or Manager or Donatos equivalent experience * Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses * Can execute all items on the Shift Manager readiness checklist * Duties & Responsibilities: * Interacts with and listens to customers attentively and enthusiastically. * Anticipates the needs of the customers at all access points and removes existing or potential service barriers. * Displays caring and empathy for customers and follows correct steps when resolving complaints. * Ensures the team delivers all elements of Donatos Service Behaviors. * Contributes to the team morale by displaying enthusiasm and commitment by word and action. * Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. * Ensures customers receive their orders accurately and within the quoted promise times. * Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). * Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). * Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). * Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. * Manages food, labor and costs through training and coaching. * Acts in a timely and decisive manner to adjust staffing for business volume changes. * Controls food cost components of waste, prep, weights, portioning, and theft during shifts. * Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. * Knows, enforces, and educates Associates on all applicable labor laws. * Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. * Trains and enforces correct cash control procedures. * Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. * Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. * Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. * Uses proper security and verification procedures when handling deposits and safe contents. * Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. * Manages dough and day dots to ensure the best quality. * Properly executes, enforces, and manages food safety and sanitation requirements. * Our Promise: To Serve the Best Pizza and Make your Day a Little Better. Our Core Values I - Integrity Loving F - Fun O - Of service O - Open-minded D - Disciplined

Are you looking for a great company that's growing and provides opportunity for advancement? Take a look at Sonic! Sonic, America's Drive-in, the largest and most successful chain of quick-service drive-in restaurants, continues to experience unprecedented growth throughout the United States. Sonic Corporation franchises and operates the nation's largest chain of drive-in restaurants. Sonic began in Shawnee, Oklahoma over 60 years ago and now has over 3,500 drive-ins in 44 states. The organization has established a dominant position in the quick-serve restaurant industry. Sonic's unique service delivery system provides personalized carhop service that's fast and convenient. This, together with its unique menu variety - offering high quality, made-to-order food and specialty items - has enabled the company to post industry leading, average-unit sales growth. Our franchise began in 1992 and has grown by 60% (52 units) in the last 5 years. If you've been recognized for outstanding sales & profit performance and just earning average income, come talk to us. We have single unit operators earning over $100k every year. Take charge of your own future. This is not a dream. We are seeking General Managers for our location in Gloucester*, VA! *Must be willing to relocate if you are not currently a resident of the community. At Sonic the growth and development of our people is our #1 priority. Our Goal: To become America's most-loved restaurant brand Receiving high recognition in Entrepreneur for achievements in franchise opportunities and in Forbes magazines for achievements in small company endeavors, customers aren't the only ones who recognize Sonic Drive-Ins commitment to quality and service. With unyielding dedication to its customers and excellence in service, Sonic Drive-Ins is truly “America's Drive-In!" Our Core Values Are: To promote respect for everyone touched by our brand To reflect an entrepreneurial spirit and the power of the individual To emphasize the importance of relationships as a way of life To offer a variety of special items that surprise and delight our customers MANAGEMENT POSITION PREREQUISITES: Demonstrated restaurant operations experience. Ability to interview, hire and train other employees. Ability to work nights, weekends and holidays. Good communication and organizational skills. Demonstrated ability to effectively drive sales and profits. Ability to drive initiatives to increase brand loyalty. Proven success of building and cultivating strong positive working relationships. Computer literate in Windows based programs. Are you looking for a great company that's growing and provides opportunity for advancement? Take a look at Sonic! Sonic, America's Drive-in, the largest and most successful chain of quick-service drive-in restaurants, continues to experience unprecedented growth throughout the United States. Sonic Corporation franchises and operates the nation's largest chain of drive-in restaurants. Sonic began in Shawnee, Oklahoma over 60 years ago and now has over 3,500 drive-ins in 44 states. The organization has established a dominant position in the quick-serve restaurant industry. Sonic's unique service delivery system provides personalized carhop service that's fast and convenient. This, together with its unique menu variety - offering high quality, made-to-order food and specialty items - has enabled the company to post industry leading, average-unit sales growth. Our franchise began in 1992 and has grown by 60% (52 units) in the last 5 years. If you've been recognized for outstanding sales & profit performance and just earning average income, come talk to us. We have single unit operators earning over $100k every year. Take charge of your own future. This is not a dream. We are seeking General Managers for our location in Gloucester*, VA! *Must be willing to relocate if you are not currently a resident of the community. At Sonic the growth and development of our people is our #1 priority. Our Goal: To become America's most-loved restaurant brand Receiving high recognition in Entrepreneur for achievements in franchise opportunities and in Forbes magazines for achievements in small company endeavors, customers aren't the only ones who recognize Sonic Drive-Ins commitment to quality and service. With unyielding dedication to its customers and excellence in service, Sonic Drive-Ins is truly “America's Drive-In!" Our Core Values Are: To promote respect for everyone touched by our brand To reflect an entrepreneurial spirit and the power of the individual To emphasize the importance of relationships as a way of life To offer a variety of special items that surprise and delight our customers MANAGEMENT POSITION PREREQUISITES: Demonstrated restaurant operations experience. Ability to interview, hire and train other employees. Ability to work nights, weekends and holidays. Good communication and organizational skills. Demonstrated ability to effectively drive sales and profits. Ability to drive initiatives to increase brand loyalty. Proven success of building and cultivating strong positive working relationships. Computer literate in Windows based programs.

Job DescriptionBenefits: Golf Perks Competitive salary Flexible schedule Training & development We are seeking an experienced and dynamic Restaurant Manager to lead our team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food service management, with a focus on operational excellence and customer satisfaction. As the Restaurant Manager, you will oversee daily operations, manage staff, and ensure that our restaurant maintains high standards of food quality and service. Responsibilities Oversee daily restaurant operations, ensuring compliance with health and safety regulations. Manage staff including hiring, training, and development to foster a motivated team. Implement effective inventory control measures to minimize waste and optimize cost management. Utilize POS systems for efficient cash handling and transaction processing. Maintain high standards of food preparation and presentation in line with the restaurants concept. Ensure exceptional customer service by addressing guest inquiries and resolving complaints promptly. Conduct regular staff meetings to communicate goals, expectations, and updates. Monitor financial performance through budgeting and reporting to identify areas for improvement. Supervise shift management to ensure smooth transitions between shifts. Collaborate with ownership to enhance menu offerings based on customer feedback. Qualifications: Proven experience in restaurant management or a similar role within the food industry. Strong leadership skills with experience in team management and staff training & development. Knowledge of food safety standards and best practices in food handling. Familiarity with various types of dining experiences including casual dining, fine dining, and quick service & fast food environments. Excellent customer service skills with a passion for hospitality management. Ability to manage multiple tasks efficiently in a fast-paced environment. Experience with budgeting and financial oversight within a restaurant setting. Culinary experience or kitchen management background is preferred but not required. Strong communication skills for effective interaction with both staff and guests. Join our team as we strive to create memorable dining experiences while fostering a positive work environment! Job Type: Full-time Benefits: Employee Discounts Work Location: In person

Food & Beverage Director Job Title: Food & Beverage Director Department: Food and Beverage / Savor Reports To: General Manager FLSA Status: Salaried Exempt The Food & Beverage Director is responsible for overseeing all food and beverage production and service within the facility. This role directly supervises the Executive Chef, Sous Chef, Banquet Manager, and managers of all other outlets (snack bars, concessions, etc.). The Director manages budgets, hires and develops staff, ensures compliance with all safety and sanitation standards, and applies strategic marketing principles to consistently exceed guest expectations. Essential Duties & Responsibilities Develop, monitor, and adjust annual budgets for all food and beverage outlets. Oversee hiring, training, orientation, and professional development of department staff. Ensure compliance with all safety, sanitation, energy, and preventive maintenance standards. Implement and monitor cost control procedures and standard operating policies. Approve menus, staffing plans, job descriptions, and scheduling procedures. Manage purchasing, receiving, inventory, and vendor relations to ensure quality and cost-effectiveness. Research and evaluate new products, preparation techniques, and presentation styles. Collaborate daily with the Executive Chef, Sales, Marketing, Concessions, and Purchasing/Warehouse teams. Oversee guest service, address complaints, and ensure a high level of customer satisfaction. Plan and promote events, banquets, and outlet-specific marketing initiatives. Develop wine lists and sales promotions for beverage programs. Ensure compliance with federal, state, and local food safety, alcohol service, and labor laws. Supervise remodeling, refurbishment, and upgrades to F&B areas. Approve payroll, invoices, reservations systems, entertainment, and event programming. Maintain accurate records of sales, special events, and financial reporting for POS reconciliation. Uphold company standards for appearance, cleanliness, and staff dress codes. Supervisory Responsibilities Ensure compliance with all federal, state, and local employment regulations. Recruit, train, supervise, and evaluate managers and supervisory staff. Foster cooperative working relationships with staff, union representatives (if applicable), tenants, and the public. Evaluate and recommend operational improvements to better meet customer needs. Qualifications Education & Experience Bachelor's Degree in Business, Hospitality, Public Administration, or related field (or equivalent combination of education and experience). Minimum of 2 years leadership experience in arena or large-scale food & beverage operations. Experience with contract negotiation, purchasing, labor relations, and union environments (if applicable). Executive Chef experienced preferred. Skills & Abilities Strong leadership, interpersonal, and communication skills. Ability to manage confidential information with discretion. Proven ability to anticipate challenges and implement corrective actions quickly. Knowledge of hospitality, convention center, arena, or entertainment venue food & beverage operations. Strong customer service and hospitality focus. Effective conflict resolution, team motivation, and supervisory skills. Knowledge of public relations, event planning, safety regulations, and compliance requirements. Ability to work effectively under pressure with multiple priorities. Computer Skills Proficiency with MS Office Suite (Word, Excel, Outlook). Familiarity with POS systems and inventory management software preferred. Other Requirements Ability to work flexible hours, including nights, weekends, and holidays. Professional appearance and demeanor. Ability to travel as needed. This description portrays in general terms the type and levels of work performed and is not intended to be all inclusive or to represent specific duties of any one incumbent. The knowledge, skills, and abilities may be acquired through a combination of formal schooling, self-education, prior experience, or on-the-job training. 1610 Coliseum Drive ● Hampton, Virginia 23666 ● *************** ● **************** ● ************ Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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

Provide friendly, responsive service to create an exceptional dining experience for all of our guests by coordinating with management and staff to ensure and maintain a steady flow of business between guests and staff. Assist with staff management, administrative tasks, and cash management, including bank deposits, shift payouts, and safe reconciliation. The Manager position is also responsible for minimal oversight of on-site hotel, minimal marina responsibilities, as well as building cleanliness and maintenance. Full-time or part-time available. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with the mission of Smithfield Station: It is the mission of Smithfield Station and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Assist the General Manager in overseeing daily operations and ensuring efficient functioning of the business Provide excellent customer service and phone etiquette to address customer inquiries and concerns Calculate nightly deposits, handle wait-staff cashouts, and ensure the correct balance in the safe daily Count and maintain balances of cash drawers and safe Learn and maintain knowledge of vendor delivery schedule, and upon deliveries, check invoices to verify all ordered products have been delivered in good condition Help maintain stock levels for FOH service and retail items, as well as proper display Utilize math and accounting skills to handle cash transactions and reconcile daily sales Demonstrate organizational skills to keep track of important documents and files, as well as email Manage time efficiently to prioritize tasks and meet deadlines for yourself and staff Supplemental Work any FOH position as needed Tools & Technology Calculator Cash register Commercial use coffee and iced tea makers Desktop computer iPad Point-of-sale terminals and workstations Point-of-sale software (Aloha Point-of-Sale) Safe Special purpose telephones Touch screen monitors Table management software (OpenTable) Requirements Minimum Qualifications Previous management experience at some level in a restaurant Possess and use excellent communication skills, both written and spoken Able to work in a standing position for long periods of time (up to 10 hours) Exceptional grooming habits Excellent basic mathematical and accounting skills Ability to handle money and operate a point-of-sale system Excellent organizational skills to manage multiple tasks simultaneously Ability to work in a fast-paced environment and adapt to changing priorities Detail-oriented with a focus on accuracy in administrative tasks Strong problem-solving skills and ability to make sound decisions Knowledge of menu items and services we provide Ability and willingness to follow the direction of the GM Salary Description $35,000 - $50,000 depending on qualifications

4085 Virginia Beach Blvd. Virginia Beach, VA 23452 Min: $55,000 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

Job DescriptionBenefits: 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Vision insurance Benefits/Perks IRA Matching Health Insurance Flexible Scheduling Competitive Compensation Career Advancement Opportunities Employee Discounts Job Summary We are seeking an experienced Restaurant Assistant Manager to join our team! As a Assistant Manager, you will oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management or Lead Server experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Job DescriptionBenefits: Flexible schedule Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Job Details Virgina Beach - The Hampton Social - Virginia Beach, VA Full Time $70000.00 - $92000.00 Salary Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Assistant General Manager supports the General Manager in overseeing the daily operations of the restaurant and bar. This role involves supervising staff, assisting in delivering exceptional guest experiences, maintaining service standards, and contributing to profitability and operational excellence. The AGM works closely with the General Manager to uphold brand standards, ensure compliance with regulations, and foster a culture of hospitality, teamwork, and continuous improvement. This position serves as a key leader, stepping into operational and managerial responsibilities in the General Manager's absence. Responsibilities Operational Management Assists management of venue operations, ensuring high standards food/beverage standards, safety compliance, etc. Oversee inventory accuracy, service efficiency, and adherence to company operational standards. Step into operational leadership roles in the General Manager's absence. Team & Leadership Development Support recruitment, training, and retention of team members aligned with company values. Provide direction, coaching, and feedback to staff, fostering a positive and productive work environment. Facilitate training sessions on service excellence and reinforce safety protocols. Financial Management Assist General Manager with budgeting, forecasting, and analyzing P&L reports to identify growth opportunities. Contribute to cost management by optimizing inventory and labor scheduling. Implement operational strategies to increase revenue and manage expenses. Guest Engagement Act as a visible presence on the floor, ensuring guest satisfaction and promptly addressing concerns. Gather & respond to guest feedback, fostering relationships w/ regular guests. Safety Compliance Ensure team compliance with health, safety, and labor regulations, maintaining accurate records and certifications. Train staff on responsible alcohol service and reinforce safety standards across all operations. Supervision Responsibilities FOH Oversight: Directly support the supervision of Assistant Managers, Servers, Bartenders, Hosts, and Support Staff Also, ensure service efficiency, guest satisfaction, and adherence to company policies during operations. BOH Oversight: Collaborate w/ kitchen team to maintain smooth operational flow and uphold food safety standards. Additional Responsibilities Assist in shift scheduling to ensure balanced coverage and smooth operations during peak hours. Monitor team performance, conduct evaluations, and provide feedback to uphold expectations & company policies. Qualifications Bachelor's degree in Hospitality, Business, or a related field preferred. Minimum 3 years of experience in upscale, full-service restaurant management. Demonstrated leadership skills with the ability to motivate and develop a team. Strong customer service orientation and basic financial management knowledge. Proficiency in restaurant management software, POS systems, and operational tools. Other Rules/Requirements Flexibility to work nights, weekends, and holidays. Scheduled hours are generally 50 hours per week, but can vary depending on business needs. Physical ability to stand & walk the majority of shift, lift up to 30 lbs, and perform consistently in fast-paced setting. Food safety and alcohol service certications (e.g., ServSafe, TIPS). Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 75k-85k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Poketastic Norfolk in Norfolk, VA is looking for restaurant staff to join our strong team. We are located on 1551 Premium Outlets Blv. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities -Prepare and set out ingredients to be used throughout the day -Manage stock of accessible ingredients -Maintain health and safety guidelines -Efficiently work with team members towards one goal Qualifications -Experience working as prep or similar role -Great attention to details -Ability to multitask effectively -Strong verbal communication skills -Reliable Transportation -Full Time/Part Time -Prior Restaurant experience is not requested We are looking forward to hearing from you. For this part-time position, we offer a competitive hourly rate of up to $17/hr, flexible schedule, and the opportunity to be part of an amazing company culture. Team Members also enjoy tip share, discounted shift meals, and company provided uniforms. Are you looking for an exciting job in a fun and fast-paced restaurant? Do you want to look forward to coming to work each day? If so, apply today!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Assistant General Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Assistant General Manager aids the General Manager in overseeing every managerial, full-time and part-time position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Assistant General Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an annual salary of $60,000-$75,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 5, 2025. Responsibilities Assists in the overall effective management of the catering operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Assist in the management of catered events from et-up to tear down, including handling all communication with hourly staff, culinary staff & guests. Ensure legal, efficient, professional and profitable operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as requested by the General Manager. Author and amend contracts; authorize terms as directed by the General Manager. Oversee scheduling and labor allocation. Work in tandem with the General Manager to analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Assists the General Manager in evaluating each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications BA or BS with business-related major; accounting minor or credits preferred. Minimum 5 years management experience in food-related or concessions industry. Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Valid Alcohol Service Permit if required by state and/or county of venue. Familiar with inventory cost control and menu planning. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Substitute - Other Job Number 3700261306 Start Date Open Date 07/01/2025 Closing Date 06/30/2026 GENERAL RESPONSIBILITIES Responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of an elementary, middle, or high school food service facility (cafeteria) with a staff serving breakfast, lunch, supper, with additional ala carte sales. KNOWLEDGE, SKILLS AND ABILITIES General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff; able to maintain emotional control; the ability to work with others in a close fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and be able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner. EDUCATION AND EXPERIENCE Required: High School Diploma or GED. A valid ServSafe Food Service Manager Certification issued by the local health department. Must have successfully completed the Manager Training class. Successfully performed responsibilities while training as an on the job manager. Considerable experience in school food services or other food service. A comparable amount of training and experience maybe substituted for the minimum qualifications. PHYSICAL REQUIREMENTS Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public using the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle or feel objects and controls. Frequent walking, standing, bending, grasping, fingering, repetitive motion, reaching, and driving. Occasional sitting, stooping, and crouching. Work involves moderate exposure to unusual elements such as extreme heat, fumes, smoke, unpleasant odors, hazards such exposure to chemicals, moving mechanical parts, etc. and/or loud noises. Ability to lift up to 50 pounds frequently. Requires timely and regular adherence to established work schedules. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks. SPECIAL REQUIREMENTS Possession of a valid driver's license Regular and reliable attendance is an essential function of this position. Reports To Director of Food Services Full Time or Part Time? Part Time Salary Range: From/To Hourly Rate: $18. 81 * Must be a former cafeteria manager and eligible for employment with VBCPS (this includes retirees) FTE 1.000 Start Date 2025-2026 Virginia Beach City Public Schools does not discriminate on the basis of race, color, religion, national origin, sex, sexual orientation/gender identity, pregnancy, childbirth or related medical condition, disability, marital status, age, genetic information or veteran status in its programs and activities. (Reference: School Board Policies 2-33,4-4,4-6) To seek resolution of grievances resulting from alleged discrimination or to report violations of these policies, please contact the Chief Human Resources Officer at **************,2512 George Mason Drive, Municipal Center, Building 6, Virginia Beach, VA, 23456. Alternative formats of this application which may include taped, Braille, or large print materials are available upon request for individuals with disabilities. Call or write the Department of Human Resources, Virginia Beach City Public Schools, 2512 George Mason Drive, P.O. Box 6038, Virginia Beach, VA 23456-0038. Telephone: ************** (voice); ************** (TDD) or email at: *********************.

Responsible for the supervision of the child nutrition operation in the absence of the manager. The manager-in-training will run the daily operation of the cafeteria in compliance with Newport News Child Nutrition Services, USDA, local, state and Federal policies, procedures, rules, regulations and guidelines. The manager-in-training will be responsible for the supervision of a staff of employees and the implementation of the high standards of nutrition, food production, financial accountability and student services set forth by the Child Nutrition Services Office. Essential Duties Assumes responsibilities for ordering, receiving, storing, handling, preparing and serving of food according to established standards outlined in the Child Nutrition Services Handbook. Inspects food deliveries; inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator and food; inspects machinery and orders maintenance when necessary. Assures that sanitation and safety practices in all phases of the child nutrition operation meet established stands developed by the Child Nutrition Services Office and Virginia Department of Health. Maintains accurate child nutrition paperwork, to include food and equipment inventories, food production records, food orders, payroll, deposit tickets, accounts payable and emergency fund reimbursements. Meets all deadlines for paperwork. Plans schedules and work assignments. Trains, supervises and evaluates employees according to established procedures. Participates in promotions to increase meals served and educate students about healthy eating habits. Operates computer to include but not limited to: downloads, food production records, food inventory, end of day and month procedures, lunch loan notices to students, weekly roster to be used in the event of power failure, and the ability to send and receive e-mail. Ability to cook, bake and cashier when needed. Attends all manager meeting and workshops. Models nondiscriminatory practices in all activities. (These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.) Minimum Qualifications (Knowledge, Skills and/or Abilities Required) A minimum of a high school diploma or equivalent and four years' experience in food services; or a degree in food and nutrition, institutional management or a related field, or a combination of education and experience equivalent to either of the above. Ability to operate a computer with knowledge of Microsoft Windows, MS-Word and MS-Excel. Ability to organize, delegate, instruct, supervise and evaluate people. Ability to properly convert standardized recipes. Ability to train and supervise in safety precautions to avoid injures of minor cuts, bruises, falls, burns and scalds. Must be available at required times to open kitchens when managers are absent. Follows dress code as outlined in the Child Nutrition Services Handbook. Ability to complete written forms and records and submit to appropriate office by designated due date. For a complete job description visit ******************************************************************************

The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter's Creek in Irvington, Virginia. The resort has been a cherished resort for generations and has recently undergone a number of renovations and enhancements that are helping the resort in repositioning the brand and overall experience. The resort features 70 luxurious accommodations, tennis and pickleball courts, full-service spa, an 18-hole golf course, a functioning farm, Maker's Space (artistic activities), its own large marina, and two cherished restaurants including Salt & Meadow Restaurant. As the resort has evolved, the resort is becoming more widely recognized for its elite programming, culinary experiences, and its commitment to environmental stewardship in addition to world-class service. Job Summary The Banquet Manager is responsible for overseeing all banquet operations, ensuring the seamless execution of meetings, weddings, and special events. This role leads the banquet team in delivering exceptional service, maintaining resort standards, and collaborating closely with the Culinary, Conference Services, and Sales departments to ensure each event exceeds guest expectations and achieves financial goals. Essential Functions and Responsibilities • Oversee all aspects of banquet operations, including setup, service, and breakdown for meetings, weddings, and special events • Ensure all events are executed according to Banquet Event Orders (BEOs), client expectations, and resort standards • Supervise daily pre-shift and post-shift meetings to communicate event details and operational priorities • Supervise the performance, attendance, appearance and conduct of the team • Lead and motivate the banquet team to deliver exceptional guest experiences and uphold resort standards • Coordinate event details with Sales, and Food and Beverage teams to ensure flawless execution • Maintain inventory of banquet supplies: linen, tables, chairs, glassware, cutlery, and miscellaneous equipment, and ensure proper care, storage, and accountability of all banquet items • Responsible for ensuring all banquet rental items needed from outside companies are secured prior to the event • Determining the number of service staff required for each specific event based on details provide on the BEOs • Keep banquet storage areas organized and clean • Serve as the on-site contact for clients during events, resolving issues promptly and professionally, and correcting deficiencies as needed • Collaborate with leadership on developing banquet SOPs and training programs • Monitor event spaces for proper setup, cleanliness, and presentation, pre and post banquet events • Supervising the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations • Maintain consistent communication with the Food and Beverage and Sales teams to ensure seamless coordination • Managing the availability of liquor and soft drinks, when required • Responsible for conducting post-event room inspections and updating files to close out events • Ensure compliance with all health, safety, sanitation, and liquor laws and resort policies • Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays based on event schedule • Participate in weekly BEO and operations meetings to review upcoming events • Review and confirm BEOs, staffing needs, and setup requirements daily • Keep the BEO master book updated and organized • Regular and Reliable Attendance is an essential function of this role • Exemplifies the Tides Inn Mission and Values • Other duties as assigned Core Competencies People Leader Role: Team Development, Delegate effectively, Clear and Respectful Communication, Active Listening, Conflict Resolution, Team Alignment, Service Standards, Results Driven, Collaborative, Adaptability Qualifications • Accredited certificate or diploma in catering, culinary arts, hospitality, or similar • Minimum 3-5 years of experience in banquet or food & beverage management, preferably in a hotel or resort environment • Proven ability to lead, motivate, and develop a service-oriented team • Strong knowledge of banquet service standards, event setups, and fine dining etiquette • Excellent organizational and time management skills with the ability to handle multiple events simultaneously • Exceptional attention to detail and commitment to delivering five-star service. • Strong communication and interpersonal skills • Ability to work collaboratively with Sales, Culinary, and Conference Services teams • In-depth knowledge of hospitality industry best practices • Proficiency in POS systems • Valid drivers license • Ability to work flexible hours, including early mornings, evenings, weekends, and holidays as business demands • Physical stamina to oversee event setups and service, including standing or walking for extended periods