Restaurant manager jobs in North Myrtle Beach, SC

Job DescriptionGeneral Manager Location: Conway, South CarolinaAre you a dynamic, hands-on leader passionate about delivering elevated dining and cultivating memorable guest experiences? Do you thrive managing a high-quality, farm-to-table restaurant that emphasizes local sourcing, seasonal menus, and culinary integrity? If so, we want to hear from you. About Us We are a full-service, upscale restaurant located in Conway, SC, strongly rooted in a farm-to-table philosophy, using hormone-free meats, sustainable seafood, and locally grown produce whenever possible. Our cuisine is a blend of New England, Pennsylvania Dutch, Maryland seafood, and Southern traditions, with creative modern touches. We pride ourselves on authenticity, consistency, and service that makes every guest feel at home.Position Overview As General Manager, you will be the face and engine of the operation in Conway, SC. You will lead all front- and back-of-house operations, drive revenue, ensure high standards of quality, maintain a culture of hospitality, and collaborate with the culinary team to deliver outstanding guest experiences. You'll serve as a steward of the brand's values, enhancing reputation, employee engagement, and community connections in Conway, SC. Key Responsibilities Lead day-to-day operations, ensuring smooth service from lunch through dinner Recruit, train, mentor, and retain staff across FOH and BOH Instill high standards for hospitality, consistency, and quality Collaborate with Chef/kitchen leadership on menu execution, portion control, plate presentation, and seasonal offerings Oversee inventory management, cost controls, purchasing, vendor relations (especially local farms and purveyors) Develop and monitor budgets, P&L, and departmental forecasts Drive sales growth, optimize covers, and maximize revenue per guest Create and deliver guest service protocols, quality control, and guest recovery processes Ensure compliance with health & safety regulations, standards, and licensing Engage with the local community and promote the restaurant's presence in Conway, SC Lead regular staff meetings, performance evaluations, and training initiatives Ensure staffing coverage aligns with business volume and events in Conway, SC Qualifications & Experience Minimum 5 years of progressive restaurant management experience, preferably in upscale or farm-to-table / seasonal cuisine environments Proven track record of achieving financial targets and controlling costs Strong leadership, coaching, and team development skills Deep hospitality orientation, with a guest-first mindset Excellent analytical and organizational skills Experience working with local purveyors, farms, and sustainable sourcing a plus Proficient with POS systems, scheduling software, and basic accounting Ability to work flexible hours, including nights, weekends, and holidays Compensation & Benefits Base salary: $80,000 to $85,000 (commensurate with experience) Performance-based bonus opportunity Medical, dental, vision benefits Paid time off and holiday pay Retirement plan and employer match Meals and staff discounts Opportunities for professional growth Why You'll Love It Here You'll lead a passionate team committed to marrying culinary excellence with integrity, sustainability, and true hospitality. In Conway, SC, we strongly value community, local partnerships, and delivering real food made from real ingredients. As GM, you'll be entrusted to drive success, shape culture, and influence meaningful experiences for both guests and team members. How to Apply If you're ready to lead a standout restaurant in Conway, SC and you meet (or exceed) these qualifications, please submit your resume and a cover letter sharing your managerial philosophy and relevant successes. We look forward to welcoming the right leader to our family.

Hooters of America LLC is looking for a Restaurant Manager in our Hooters of Myrtle Beach South! Manages various areas of responsibility within the operation; specifically Hospitality, Guest Satisfaction, Safety, Cleanliness, Drink Presentation and Atmosphere. Assists General Manager to ensure operations run efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Assists General Manager in the selection of Front of House and Back of House employees. Supports the training and development of restaurant employees. Manages performance of all hourly employees, with an emphasis on Front of House employees, to ensure they are successful in their individual roles. Responsible for assisting in the completion of general business administration to include payroll, human resources, marketing and financial reporting. Promotes the business, builds sales, increases profits, ensure guest satisfaction, and brand integrity. The Restaurant Manager embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Hooters is an Iconic concept, we currently operate 450+ Restaurants worldwide with more to come. Do you have a passion for Food, People and Fun while working? If so, Hooters could be the perfect fit for you! With an over whelming demand for awesome atmosphere and service we are looking for our next leaders to provide ice cold beer and hot wings delivered by our World-Famous Hooters Girls. Our comprehensive paid - training program is designed to train you for the skills necessary to be successful in your position, develop leadership qualities, and position you to advance within the organization. Hooters thinks everyone looks good in ORANGE, do you? Responsibilities: People Performance Management Hiring & Retaining Talent Leadership & Coaching Training & Development Customer Guest Service & Atmosphere Guest Satisfaction Food & Beverage Quality Menu & Product Launches Financials Deliver Results Planning & Execution Inventory Control/P&L Standards Responsible Alcohol Service Food Safety/Sanitation Hooters Girl Image Facility Maintenance & Cleanliness Safety & Security Responsibilities Scheduling & Staffing Proper Cash Handling Team Building Manage Vendor Relationships To Go Service & Catering Local Store/Grassroots Marketing Qualifications: High School Diploma/GED 2+ years of full service restaurant management experience in a complex & fast paced environment Successfully completed food safety/sanitation training Must be 21 years of age or older Knowledge, Skills, Abilities Basic knowledge in Microsoft Word and Excel General knowledge in full service restaurant operations/hospitality industry Strong organization and planning skills Strong operational skills in a customer-service & hospitality environment Strong coaching skills Intermediate mathematical computations skills Ability to communicate clearly and concisely, both orally and in writing Ability to build relationships at all levels Ability to handle confidential and sensitive information Ability to manage changing priorities All applicants applying for a position involved in the service of alcoholic beverages must have a valid ServSafe alcohol certification, and all applicants must have any other legally required certification prior to beginning work and in order to eligible to work for Hooters. The applicant will not be compensated for the completion of any training required to get the required certification, and gaining such certification does not guarantee the applicant continued employment. Hooters of America LLC is an equal opportunity employer and committed to workplace diversity. M/F/D/V are encouraged to apply

Be a part of one of the 25 fastest growing fast casual restaurants, Slim Chickens! Slim Chickens is a leading national brand in the fast-growing emerging 'better chicken' fast-casual segment. This is a great opportunity for starting and growing a career in the restaurant field. Our General Managers offer fast, accurate, and friendly ordering experience. A genuine interaction that leaves our guests feeling satisfied and appreciated. You will feel empowered to make decisions that lead to high levels of guest satisfaction and associate satisfaction. SUMMARY OF POSITION The General Manager's primary duty is the management of the daily operations of the restaurant to ensure the overall goal of outstanding guest service. The General Manager manages the day-to-day activities of Shift Leaders and other hourly staff. The General Manager is the highest-ranking member of the management team in the restaurant and had direct responsibility for overseeing the financial results, operations, staff development, customer service and compliance with all Company policies, procedures, standards, and specifications. PRINCIPAL DUTIES AND RESPONSIBILITIES OPERATIONS Oversee all day-to-day restaurant operations to ensure Company standards for quality food, service, and sanitation are met. Manage and supervise Shift Leaders and hourly staff. Assign and direct daily work responsibilities for staff. Order inventory for all areas and operations to ensure the restaurant is stocked with appropriate levels of product. Reconcile cash registers at open and close of each shift. Maintain all records as required by Company policies and procedures, and in compliance with state and federal law. Maintain staff compliance with Company policies, procedures, standards, and specifications. Maintain staff compliance with state and federal laws governing safety and food handling. MANAGEMENT Recruit, interview, select and hire quality staff for all positions. Conduct orientation and train Shift Leaders and other hourly staff to ensure employees perform their respective jobs. Perform performance reviews of Shift Leaders and other hourly staff on a regular basis. Provide ongoing feedback, coaching, and counseling to Shift Leaders and hourly staff regarding areas such as production, efficiency, and professionalism. Perform counseling, disciplinary action or termination of employment of Shift Leaders and other hourly staff. Recommend any promotion, advancement, or other status change of Shift Leaders and other hourly staff to Area Director. Adjust work schedules and hours of work of Shift Leaders and hourly staff, as needed, to ensure all shifts are covered. Approve overtime as necessary for hourly staff. LEADERSHIP Display exemplary and professional attitude and appearance at all times. Listen and communicate effectively with the AGM, Assistant Managers, Shift Leaders and hourly staff, guests, vendors, and the community. Conduct management and staff meetings. Follow the Area Directors direction and accomplish the objectives set by the Area Director. Review the objectives with Shift Leaders and hourly staff as necessary. Delegate appropriate tasks and responsibilities as necessary. Resolve employee complaints, questions or concerns as necessary. WORK CONDITION REQUIREMENTS Willingness to work a flexible schedule, including extended hours. Periods of standing and walking, as necessary. Frequent contact with guests, requiring tact and courtesy. Frequent contact with subordinates, requiring direction and supervision. MINIMUM QUALIFICATIONS Experience in restaurant operations. Active ServSafe Manager credential is required. Minimum High school diploma or GED equivalent. Associate or 4-year degree preferred. 2-5 years in restaurant management or leadership position. Ability to read, write and verbally communicate well. Proficient math skills and comfort with numbers. Proficient computer skills. Demonstrates maturity and professional demeanor at all times. Friendly, outgoing personality. Well-groomed, professional appearance. Positive attitude and self-disciplined. BENEFITS Health, Dental, and Vision Insurance 401(k) (After one year of full-time employment) Paid time off Bonus Program Job Type: Full-time Salary: $50,000.00 - $62,000.00 per year Benefits: 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance Experience level: 2 years Restaurant type: Fast casual restaurant Ability to commute/relocate: Myrtle Beach, South Carolina: Reliably commute or planning to relocate before starting work (Required) License/Certification: Driver's License (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person Chandler Restaurant Group is an equal opportunity employer and considers applicants for all open positions without regard to race, color, religion or belief, sex, age, citizenship status, national origin, marital status, military/veteran status, sexual orientation, genetic information, gender identity, and physical or mental disability. 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Job Description At Pizza Hut, our vision is to “Connect People Through the JOY of Pizza.” If you are a natural leader, someone who loves developing winning teams that deliver great product and service to your community, look no further than Pizza Hut Team SRC. Team SRC is a family run company founded in 1999, and for 25+ years we have been proud to serve communities across South Carolina great Pizza Hut products. Restaurant General Managers (RGMs) potentially earn bonuses based on the simple philosophy of “Operational Excellence + Sales Mindset + Margin Control = Profit Maximization (which results in higher RGM bonus)”. Ask your interviewer for more specific details if you make it to the interview process! Apply now to potentially join our winning team as we bring the “Joy of Pizza” to our communities for many more years and beyond! *Previous restaurant / retail management experience is a plus, but NOT a requirement. **Keep in mind, this is just basic information. You will find out more after you apply! So, if you want a management career with an innovative company, look no further than Pizza Hut / Team SRC. Requirements A clean driving record: If you're on a first name basis with the people at traffic court, this probably isn't the right job for you. Safety is our priority. You'll also need a valid driver's license, two years of driving history, insurance, and reliable vehicle. Age restrictions: Our managers need to be at least 18 years old. Basic math skills. A desire to develop and work as part of a team. An enthusiasm for learning. Good communication skills. Dress the part: We'll provide you with a uniform. We just ask that you keep it clean and come to work wearing it.

Front of House Manager Front of house managers have a mind for customer experience and service, as well as great people and leadership skills. There are no licensing or certification requirements, but employers value a bachelor degree and prefer one to two years of restaurant management experience. Supervisory Responsibilities Hires and trains restaurant staff. Organizes and oversees the staff schedule Conducts performance evaluations that are timely and constructive Handles discipline and termination of employees in accordance with restaurant policy Duties and Obligations Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience Handles customer complaints, resolving issues in a diplomatic and courteous manner Ensures compliance with alcoholic beverage regulations Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service Maintains sales records and tracks cash receipts Prepares and submits operations reports and other documentation requested by the operations manager Performs other duties as assigned Skills and Qualifications Point of Sale System Experience front of house managers are responsible for cash transactions, including refunding customers, providing discounts, and comping items, which requires proficiency with the restaurant's POS system Organizational Skills front of house managers often juggle many responsibilities at a time, so top-notch organizational skills and prioritization skills are critical for running successful shifts Training as the front of house manager leads staff onboarding, experience teaching or training new staff is preferable Leadership Skills its the job of a front of house manager to keep staff on task, motivated, and focused. They also resolve staff conflicts and customers concerns Management hiring, firing, training, and disciplining staff is the front of house managers responsibility, so they must have strong managerial skills Customer Service dedication to providing excellent customer service and improving the customer experience are important qualities Educational Experience and Physical Requirements High school diploma or equivalent required. Previous restaurant experience required; management experience preferred. Ability to traverse all parts of the restaurant quickly. Prolonged periods standing and moving quickly throughout the establishment Must be able to lift 25 pounds at times. Insurance and Benefits offered to full time employees THE WICKED TUNA is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. Speak honestly and act with integrity, upholding company values at all times. Inventory Management: Conduct weekly inventory counts and generate cost of sales reports. Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: Control labor costs by scheduling employees in alignment with the approved labor budget. Food Safety and Sanitation: Ensure safe food handling procedures are maintained at all times. Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment. Prepare all made to order food and/or beverages according to recipe or customer specifications. Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Communication and Team Leadership: Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations. Responsible for ensuring adequate staffing levels to meet customer demand. Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent. Must be at least 16 years of age upon hire date. Must have reliable transportation. Completion of Food Safety Certification within the first month of employment is required. Completion of a skills-based certification within the first 120 days of employment is mandatory. Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: Ability to stand for extended periods, ranging from 8 to 10 hours. Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. Ability to push or pull up to 50 pounds. Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Join the Hickory Tavern Team - Where Great Food, Sports, and Community Come Together At Hickory Tavern, we're more than just a restaurant, we're a neighborhood gathering spot where guests come to enjoy craveable food, cold drinks, and the excitement of game day. Since 1997, we've been the Carolinas' go-to destination for families, friends, and sports fans alike. Whether you're looking for a part-time gig or a long-term career, we offer a fun, supportive environment where you can grow, connect, and truly make an impact. Come as you are, we're made for everyone. Summary The Assistant Manager is responsible for assisting the General Manager of the restaurant in establishing and maintaining customer service. The position is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising, inventory control and genuine heartfelt hospitality. Must be flexible to work varying hours and shifts, including early mornings, late nights, weekends, and holidays. Essential Functions · Coordinates efforts between the front of the house and the back of the house. · Coaches, counsels and discipline employees on performance, service and attendance issues. · Ensures that each customer receives outstanding service by providing a customer friendly environment which includes greeting and acknowledging every customer, maintaining outstanding standards, solid product knowledge and all other components of customer service. Report on any customer complaints to the General Manager as well as the District Manager. · Maintains all merchandising standards, display presentation, signing standards and monitor inventory levels. · Plans and assigns daily goals, tasks and assignments. Assure proper completion through follow-up. · Maintains adherence to all Company policies and procedures. · Manages all accounting tasks including management of funds (count drawer in the morning, take deposits to the bank, take cash out from servers, balance funds at closing), receiving (check in shipments and put away), inventory (place orders) and payroll (figure labor yield and percentage and communicate such to the District Manager). · Any other duties assigned by the General Manager. · Report to required meetings. Requirements Qualifications · 2-4 years in the hospitality or restaurant industry, including 1-2 years in a supervisory or management role, with a proven ability to lead teams, develop talent, and drive performance. · Deep understanding of daily restaurant operations. Scheduling, labor and inventory management, budgeting, guest relations, and adherence to food safety and HR standards. · Proficient in POS systems, Microsoft Office (Excel, Outlook), and cloud-based tools; ServSafe Certification or equivalent food safety training required or must be obtained.

QSL Management is a fast-growing senior living company with ample opportunities for advancement. Our mission is to provide seniors with luxurious and comfortable resort-style homes while promoting wellness, security, longevity, family, joy, and self-worth. We believe in fostering an environment in which our team members can grow and thrive, and we are looking for leaders who exemplify our core values of Excellence, Compassion, Respect, Leadership, Integrity, Safety, & Joy. We are looking for team members who want to serve others. We offer a competitive wage and an excellent benefits package. Plus, we have a great work environment where you can make a difference in the lives of older adults. If this sounds like the opportunity that you have been looking for, please apply. We are currently looking for a Director of Dining Services for Barclay at Little River Primary Responsibilities of the Director of Dining Services: Provides organizational structure and ensures effective and efficient daily operations for the dietary department to include menu implementation, staff scheduling, ordering supplies to ensure world class dining experience to residents Demonstrates a commitment to excellence in food quality and service quality Maintains a kitchen and dining environment that promotes teamwork, safety, proper hygiene and cleanliness. Maintains compliance with regulatory agencies and state requirements Will be required to cook and prepare meals. Requirements .Education/Experience/Certification Must have a caring heart, willing to serve others MUST have 2 years of related culinary experience in a lead cook or higher role Associate/ bachelor's degree in culinary/hospitality 2 years of experience in managing staff in the hospitality/restaurant industry or a long-term care facility (preferred) ServSafe Certification; Food Manager Certification Self-motivation and creativity in culinary experience a plus Experience in handling regulatory agencies and state requirements Knowledge of a POS system preferred Must be flexible to work a variety of shifts including holiday and weekends Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker's Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: Customer Service: * Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere. * Speak honestly and act with integrity, upholding company values at all times. Inventory Management: * Conduct weekly inventory counts and generate cost of sales reports. * Manage and audit inventory levels to ensure they align with the budget. Labor and Budget Control: * Control labor costs by scheduling employees in alignment with the approved labor budget. Food Safety and Sanitation: * Ensure safe food handling procedures are maintained at all times. * Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment. * Prepare all made to order food and/or beverages according to recipe or customer specifications. * Stock food and beverage areas with products and supplies to ensure in stock conditions at all times. Communication and Team Leadership: * Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations. * Responsible for ensuring adequate staffing levels to meet customer demand. * Perform additional tasks as assigned to support the overall success of the department. REQUIREMENTS: * Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent. * Must be at least 16 years of age upon hire date. * Must have reliable transportation. * Completion of Food Safety Certification within the first month of employment is required. * Completion of a skills-based certification within the first 120 days of employment is mandatory. * Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances. PHYSICAL REQUIREMENTS: * Ability to stand for extended periods, ranging from 8 to 10 hours. * Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds. * Ability to push or pull up to 50 pounds. * Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.

Are you considering a career in automotive? Transfer your management and sales experience to an industry that will really get your career moving! Premium Velocity Auto/Jiffy Lube (PVA) is hiring now! We are seeking an Assistant General Manager with prior Retail Service Management experience (Automotive, Fast Food, Retail Sales, etc.) to assist the General Manager in the day-to-day business operations to ensure the overall success of the people, processes, and results of the store. This is a great career opportunity for a hands-on problem solver with the ability to exceed sales expectations, deliver world class customer service, and motivate and mentor employees in a fast-paced environment. Benefits: Competitive starting salary with additional monthly compensation payouts (hourly pay + a monthly bonus potential up to $750 based on meeting KPIs) Career paths that offer limitless growth opportunities. Bonus structure for training your staff; you grow as your team develops! Safety focused work environment to always keep you and our customers safe! Unique benefits including legal and financial advising, travel assistance, employee discount on parts and services, and a members-only discount center for major purchases and day-to-day essentials! * Competitive Employer/Employee Funded Medical Plans, Prescription Drug Coverage, Telemedicine, Vision, Dental, company funded Life Insurance, FSA/DCFSA, and paid time off to help you care for yourself and your family! * * Full-time employees See full below! Job Summary: The Assistant General Manager (AGM) assists the General Manager in the day-to-day business operations to ensure the overall success of the people, processes, and results of the store. They participate in daily store functions, supervise and train staff members, and perform all in-store jobs as needed. In addition, the AGM implements operations to generate additional sales and achieve established KPI's. Job Description: Open and/or close the store, ensure store maintenance through staff and vendors, and manage cash and credit card activities. Make inventory orders, receive, and record all inventory activities on the store POS. Participate in the hiring and onboarding of staff, train on the job and promote timely completion of training modules, manage staff schedule, and report corrective actions. Follow J Team Service Standards (JTSS) while supervising lube center and performing lube services along with your technicians. Ensure a positive guest experience by addressing customer needs and concerns. Enforce adherence to company policies and procedures, as well as Environmental, Health & Safety (EG & S) compliance. Manage all store operations in the absence of the General Manager. Requirements: Valid Driver's License required. 1 year of retail management experience Ability to perform the responsibilities of the job. Basic mathematical ability (adding, subtracting, and percentages) Ability to communicate in English (written or orally) Efficiently use the internet, computers, and complete documents on tracking forms Able to stand for an extended period. Ability to (occasionally) lift over 50 pounds. Ability to bend, stoop, reach, crawl, and climb stairs. Comfortable working in an enclosed and/or semi-outdoor environment. Authorized to work in the US without sponsorship. Qualifications: Excellent customer service and communication skills. Attention to detail, dependability, and professional demeanor. Proven leader with an interest in the professional development of their team. Dedication to following safety policies and procedures. Willingness to undergo on the job training and a growth mindset. Ability to work in a fast-paced environment while multi-tasking. Benefits: Employer/Employee Funded Medical Plans, Prescription Drug Coverage, and Telemedicine* Employer Funded Basic Life & Accidental Death Dismemberment* Bonus structure for JLU Module completions within set timeframes Performance-based monthly bonus structure Employee discount on parts and services Additional benefits available: Dental Plan and/or Vision Plan* Life & Accidental Death Dismemberment and/or Accident* Short-Term and Long-Term Disability* Critical Illness and/or Cancer and/or Hospital Indemnity* Flexible Spending Account (FSA) and/or Dependent Care FSA* Value Added Services: Employee Assistance Program, Will Prep, Travel Assistance * Full-time employees only Equal Opportunity Employer Jiffy Lube - Premium Velocity Auto provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. The Hourly Manager is Responsible and Accountable for: Manage daily restaurant operations with a focus on flawless execution, increasing profit and enhancing the guest experience Labor Scheduling/Revenue Control- Meets shift goals for service, sales, and controls (revenue, food and labor). Checks out all crew members to follow up on shift goals and assignments and to provide feedback. Crew Training and Certification- Trains and develops crew members, creates an environment that is conducive to learning by allowing people to make mistakes as they learn. Quickly addresses employees who are not successfully completing their plans and redirect their efforts. Recruitment and Selection- Provides candidates with appropriate and timely information about the position, the organization, and the selection process. Service & Marketing- Execute Local Store Marketing, Act as LSM Ambassador, maintain celebration calendar, maintain menu boards/marquees, ensure all POP and menus are current, Execute BFF program, manage in-store contests, maintain retail cabinet per plan-o-gram. Execution of Housekeeping Systems- DOP's posted weekly, follow up on execution and completion, cleanliness score on guest feedback system, QA audits, and Board of Health audits, monitor Ecolab services, maintain appropriate levels of cleaning supplies within budget. Maintenance and Repair- facilities maintenance score and action plan on QA audits, completion of weekly PM checklists, Identify M&R issues, maintain restaurant lighting per standard. Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent Skills & Requirements Requirements: Experience: minimum of one (1) year of restaurant management experience. Must have a proven track record of achieving results and building successful teams. Education: High school graduate or GED equivalent

Assistant Cafeteria Manager JobID: 17478 Food Services/Assistant Cafeteria Manager Additional Information: Show/Hide Job Title: Assistant Cafeteria Manager Supervisor: Cafeteria Manager Terms of Employment: 188 Days Job Summary: To serve students attractive and nutritious meals. To assist manager in maintaining a pleasant, positive, and productive work environment. Essential Duties * Specific area of responsibilities that may be assigned to the assistant manager are: * Receiving: Checking delivery of products: (1) Match bid specifications with delivered product (2) Match bid price with invoice price (3) Match quantity requested with quantity delivered (4) Report any discrepancies to manager. * Storage: Ensure that stock is properly stored and rotated in the appropriate area. * Pre-Preparation: Supervise/participate in production of scheduled menu items. Record applicable production data on appropriate forms. * Service: Supervise/participate in the service of food ensuring attractively merchandised and portion-controlled menu items. Record applicable production data on appropriate forms. * Meal Count/Cash Collection: Supervise/participate in the meal count/cash collection in accordance with common business practices and local, state and federal accountability requirements. * Sanitation: Supervise/participate in the general sanitation of the food service operation, in accordance with established sanitation procedures. * Required to attend a ten (10) hour Sanitation and Safety Workshop and receive a passing score. Serv Safe or HACCP within the first 6 months of employment. * Inventory: Conduct/assist with the timely recording/extension reporting of inventory stock levels on the appropriate form. * Physical Effort: Frequent lifting or moving of objects weighing 30 to 50 pounds. Sweeping and mopping. * Working Conditions: Work in warm and noisy kitchens, exposed to steam, fumes and cooking odors. Danger of falls, burns, and cuts. Exposure to extreme temperature changes when entering walk-in refrigerators/freezers from warm kitchens. * Equipment Condition: Responsible for operating dangerous pieces of equipment -- meat slicers, food choppers, garbage disposals, etc. * To fill in for the manager when they are out. * Attend staff development and meetings. * Wear approved district uniform, hair restraints and non-slip, closed toe shoes. Other Duties Perform other duties that may be assigned by the manager and/or principal. Job Specifications Performance of this position will be evaluated in accordance with provisions of the district's policy on the evaluation of Support Personnel. Minimum Qualifications (Knowledge, Skills and Abilities Required) * High School diploma required. * Previous food service experience required. * Previous school food service experience preferred. * Quality food production experience preferred. 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. While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms; walk; sit; stoop or kneel; crouch or crawl. Duties may involve risk resulting from attending to students' behavioral, physical or sanitation/hygiene needs. Additional physical requirements include the following: * Physically capable of frequently lifting or moving up to 50 pounds. * Must have knowledge of and be physically able to operate power-cleaning machines. * Sufficiently mobile to ensure the safety of students. * Specific vision requirements include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. * Ability to sit and stand for extended periods of time. * Manual dexterity for the purpose of using a telephone and data entry. * Read a computer screen and printed material with or without vision aids. * Hear and understand speech at normal levels and on the telephone. * Speak in audible tones so that others may understand clearly in person and on the telephone. 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. Pay Grade: 102 Please click here for salary scales. This in no way states or implies that these are the only duties to be performed by this employee. The employee will be required to follow any other instructions and to perform any other related duties as assigned by the appropriate administrator or supervisor. Horry County Schools reserves the right to update, revise or change this job description and related duties at any time without prior notice. Revised 8/22/2023

Job DescriptionResponsibilites include: Back of the house assistant to the general manager and head chef. Management of all daily operations Management of staff Kitchen maintenance, and cost of goods.

Seeking a motivated kitchen manager that has organizational skills to ensure food production. Serve-safe certificate will be required. Golf privileges and meals included. Full benefits available.

Seeking a motivated kitchen manager that has organizational skills to ensure food production. Serve-safe certificate will be required. Golf privileges and meals included. Full benefits available.

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

Hooters of America LLC is looking for a Restaurant Manager in our Hooters of Myrtle Beach! Manages various areas of responsibility within the operation; specifically Hospitality, Guest Satisfaction, Safety, Cleanliness, Drink Presentation and Atmosphere. Assists General Manager to ensure operations run efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Assists General Manager in the selection of Front of House and Back of House employees. Supports the training and development of restaurant employees. Manages performance of all hourly employees, with an emphasis on Front of House employees, to ensure they are successful in their individual roles. Responsible for assisting in the completion of general business administration to include payroll, human resources, marketing and financial reporting. Promotes the business, builds sales, increases profits, ensure guest satisfaction, and brand integrity. The Restaurant Manager embraces the company's core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations. Hooters is an Iconic concept, we currently operate 450+ Restaurants worldwide with more to come. Do you have a passion for Food, People and Fun while working? If so, Hooters could be the perfect fit for you! With an over whelming demand for awesome atmosphere and service we are looking for our next leaders to provide ice cold beer and hot wings delivered by our World-Famous Hooters Girls. Our comprehensive paid - training program is designed to train you for the skills necessary to be successful in your position, develop leadership qualities, and position you to advance within the organization. Hooters thinks everyone looks good in ORANGE, do you? Responsibilities: People Performance Management Hiring & Retaining Talent Leadership & Coaching Training & Development Customer Guest Service & Atmosphere Guest Satisfaction Food & Beverage Quality Menu & Product Launches Financials Deliver Results Planning & Execution Inventory Control/P&L Standards Responsible Alcohol Service Food Safety/Sanitation Hooters Girl Image Facility Maintenance & Cleanliness Safety & Security Responsibilities Scheduling & Staffing Proper Cash Handling Team Building Manage Vendor Relationships To Go Service & Catering Local Store/Grassroots Marketing Qualifications: High School Diploma/GED 2+ years of full service restaurant management experience in a complex & fast paced environment Successfully completed food safety/sanitation training Must be 21 years of age or older Knowledge, Skills, Abilities Basic knowledge in Microsoft Word and Excel General knowledge in full service restaurant operations/hospitality industry Strong organization and planning skills Strong operational skills in a customer-service & hospitality environment Strong coaching skills Intermediate mathematical computations skills Ability to communicate clearly and concisely, both orally and in writing Ability to build relationships at all levels Ability to handle confidential and sensitive information Ability to manage changing priorities All applicants applying for a position involved in the service of alcoholic beverages must have a valid ServSafe alcohol certification, and all applicants must have any other legally required certification prior to beginning work and in order to eligible to work for Hooters. The applicant will not be compensated for the completion of any training required to get the required certification, and gaining such certification does not guarantee the applicant continued employment. Hooters of America LLC is an equal opportunity employer and committed to workplace diversity. M/F/D/V are encouraged to apply

Full-time Description QSL Management is a fast-growing senior living company with ample opportunities for advancement. Our mission is to provide seniors with luxurious and comfortable resort-style homes while promoting wellness, security, longevity, family, joy, and self-worth. We believe in fostering an environment in which our team members can grow and thrive, and we are looking for leaders who exemplify our core values of Excellence, Compassion, Respect, Leadership, Integrity, Safety, & Joy. We are looking for team members who want to serve others. We offer a competitive wage and an excellent benefits package. Plus, we have a great work environment where you can make a difference in the lives of older adults. If this sounds like the opportunity that you have been looking for, please apply. We are currently looking for a Director of Dining Services for Barclay at Little River Primary Responsibilities of the Director of Dining Services: Provides organizational structure and ensures effective and efficient daily operations for the dietary department to include menu implementation, staff scheduling, ordering supplies to ensure world class dining experience to residents Demonstrates a commitment to excellence in food quality and service quality Maintains a kitchen and dining environment that promotes teamwork, safety, proper hygiene and cleanliness. Maintains compliance with regulatory agencies and state requirements Will be required to cook and prepare meals. Requirements .Education/Experience/Certification Must have a caring heart, willing to serve others MUST have 2 years of related culinary experience in a lead cook or higher role Associate/ bachelor's degree in culinary/hospitality 2 years of experience in managing staff in the hospitality/restaurant industry or a long-term care facility (preferred) ServSafe Certification; Food Manager Certification Self-motivation and creativity in culinary experience a plus Experience in handling regulatory agencies and state requirements Knowledge of a POS system preferred Must be flexible to work a variety of shifts including holiday and weekends Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities