Restaurant manager jobs in Ohio

Aramark Healthcare+ is seeking a Food Service Director to join their team at Medina Cleveland Clinic Hospital in Medina, OH. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. COMPENSATION: The salary rate for this position is $70,000.00 to $80,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

An established Ohio-based furniture company is seeking a General Manager to join the team. Who You Are A hands-on retail professional with at least 3 years of leadership experience You know how to build trust, drive results, and lead by example Skilled at turning goals into clear actions that move the business forward Confident making decisions based on insight and data A natural coach who helps people grow and stay motivated Experienced with and energized by a fast-moving retail environment What You'll Do Lead and develop a team focused on delivering great customer experiences Take ownership of sales, profitability, and day-to-day operations Partner with internal teams to improve systems, marketing, and in-store processes Coach team members through feedback, training, and consistent recognition Run daily huddles to set focus, celebrate wins, and keep energy high Maintain a culture of accountability, creativity, and fun What Success Looks Like A motivated team that consistently hits goals Customers who feel valued and excited to return Smooth operations with clear communication and smart decisions Steady growth in both sales and team performance Salary Range: $80,000 - 85,000 annually, based on experience Bonus Potential: Up to 50%, based on performance Location: Columbus, Ohio Gainor is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Gainor are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, sexual orientation, gender (including gender identity and expression), age, national origin, immigration status, marital or familial status, citizenship status, ancestry, physical or mental disability, genetic information, reproductive health decision making, veteran or military status, or any other characteristic or status protected under applicable federal, state, or local law.

Our client is looking for a proven General Manager to take over leadership at a high-producing retail store. The ideal candidate will have high-touch customer experience, proven sales background and a "lead by example" approach. Key Requirements: Proven sales background - this is a hands-on position High-touch customer engagement - this is not a passive sales leader environment Experience mentoring, managing and leading staff Travel: This is an onsite position with quarterly meetings to HQ (also based in the Midwest)

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Catering Manager. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Receive catering orders and coordinate service with individual customers; work with the customer for planning of the event, ensure accurate cost effective pricing Ensure preparation, delivery, and display of hot and cold catering and/other prepared items are completed Schedule team members to ensure appropriate coverage and service for events Maintain budget in all financial areas including food, labor, and other operating costs Ensure high quality products and service Follow up on all catered events Work with management team regarding menu concepts and special events Professionally engage with individuals at all levels at the account Oversee the care and operation of delivery vehicles Requirements: 2 or more years of operational management experience in the catering field Knowledge of online catering modules preferred Exceptional interpersonal skills and decision making ability The ability to lead, supervise, train and coordinate the catering team Willingness and availability to work a flexible schedule Operational knowledge of commercial kitchen equipment ServSafe Certification preferred Professional image Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Benefits: 401(k) Dental insurance Employee discounts Health insurance Paid time off Vision insurance Director of Food and Beverage Responsible for strategic oversight and operational management of all food and beverage functions within the hotel. This leadership role encompasses menu development, staff management, budgeting, procurement, and inventory control. The Director ensures all food and beverage offerings align with guest preferences and organizational standards, maintaining exceptional quality and service. This job might be for you if you: · Are passionate about delivering top-tier guest experiences through consistent service standards and thoughtful operations.· Excel at managing budgets and get a thrill from hitting revenue targets and identifying cost-savings opportunities.· Have a knack for fine-tuning inventory and procurement strategies to strike that perfect balance of value and quality.· Love leading teams - from recruiting and training to mentoring and motivating staff for high-impact performance.· Thrive in fostering a culture of collaboration, transparency, and positivity among cross-functional food and beverage teams.· Know how to keep schedules running like clockwork and ensure payroll accuracy across busy departments. · Stay up-to-date and compliant with health, safety, and sanitation regulations and champion employee food safety training.· Keep a curious eye on hospitality innovations and market trends to drive continual improvement.· Hold all required certifications, such as ServSafe, Food Manager, and CPR/First Aid.· Pitch in with a can-do attitude, even beyond the usual scope, to keep things running smoothly.· Have the ability to work a flexible schedule, including nights, weekends, and holidays. Benefits: We provide the best services to our guests, and we provide support and development for our team. This position provides: Bonus program. Health and Dental Insurance. Vision Discount Plans. Paid Time Off (PTO) after only 60 days employment. 401k plan to help you plan for your future. Discounted hotel rooms. A great work environment with an engaged team. Compensation: $90,000.00 - $105,000.00 per year We provide the best in hospitality - to our employees and our guests. We offer seasonal work and full-time careers; flexible schedules and steady employment; extra cash or career growth. We hire friendly employees who provide quality service.

** Director of Food & Nutrition **Schedule:** Full-time **Select Specialty Hospital** is a critical illness recovery hospital committed to providing world-class inpatient post-ICU services to chronic, critically ill patients who require extended healing and recovery. Each employee plays a vital role in doing that by living our cultural behaviors - celebrating success, owning the future, being patient-centered, creating change, thinking first and building trust. **At our company, we support your career growth and personal well-being.** + **Start Strong** : Extensive orientation program to ensure a smooth transition into our setting. + **Recharge & Refresh** : Generous PTO for full-time team members to maintain a healthy work-life balance + **Your Health Matters** : Comprehensive medical/RX, health, vision, and dental plan offerings for full-time team members + **Invest in Your Future:** Company-matching 401(k) retirement plan, as well as life and disability protection for full-time team members + **Your Impact Matters:** Join a team of over 44,000 committed to providing exceptional patient care **Responsibilities** In this role, you will lead a team to ensure the overall operations of the hospital for food service and nutritional care are being met. You will also perform inspections of all assigned areas to make certain the highest standards of Quality Assurance Control are being upheld. + Providing direct, continuous supervision of Food and Nutrition Service personnel. + Consistently establishing effective relationships with medical personnel and other patient care services. + Displaying the ability to manage all areas of the department, including budget, food purchasing and food production. + Preparing and providing in-services for departmental personnel on a regular basis. + Calculating menus in accordance with diet order and nutritional needs of patients. + Teaching and counseling patients and their families. + Scheduling of personnel in your department. **Qualifications** **Minimum Qualifications** + Bachelor's Degree with major studies in food and nutrition + Current and valid registration as a Registered Dietitian with the Commission on Dietetic Registration + Current state Dietitian licensure/certification, if required by state + Five or more years in a management capacity in a Food and Nutrition department/food service administration + Thorough knowledge of food products and service, operations, staffing, handling, storage and regulatory requirements **Additional Data** _Equal Opportunity Employer/including Disabled/Veterans_ Apply for this job (******************************************************************************************************************************************** Share this job **Job ID** _348921_ **Experience (Years)** _5_ **Category** _Hospital Leadership_ **Street Address** _8049 South Avenue_

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

The Restaurant Assistant Manager (PT) is responsible for successful management of Spooky Nook Sports food service operations at both the Hydraulic Bar and Forklift and Palate Restaurant. Responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses. This is a part-time position, and the pay range is $20-22 an hour based on experience. Essential Job Functions: Manages and trains staff in all technical and non-technical aspects of their role; assign and review work; work with employees to correct deficiencies to meet department standards of quality and service. Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws Assists in set up and preparing all service areas. Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.” Move throughout the restaurant and kitchen areas to visually monitor and act to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and collaborate with Chef toward improvement and make necessary adjustments for consistency. Maintains safe, sanitary and organized work areas to include personal cleanliness, following health and safety codes. Assists inventory control and identifies opportunities to control food costs and other expenses and review with Hydraulic Manager. Ensures department cash procedures are adhered to and strictly monitored, including preparation, calculation and proper money handling. Effectively maintain open communication of all operational changes hourly staff to ensure necessary information is implemented and communicated. Maintain and Troubleshoot POS systems for operational efficiencies All other duties as assigned Holds team members accountable for attendance and utilizing the tracking system in place. Can give progressive discipline when required and ensure that every team member is treated the same. Requirements: Basic Qualifications: Must be 21 years of age or older At least 1-2 years of experience in Food and Beverage supervisory role Ability to work calm under pressure, prioritize tasks, and meet deadlines Dependable transportation to and from work Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed Authorized to work in the United States Preferred Qualifications: SERVSAFE Certified Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Familiarity with global operational function of an entertainment venue Understanding of P&L statements Capability to multi-task and manage planning of multiple events at once Previous experience working with BEO's Strong leadership skills; Inspires respect and trust from others; provides vision, inspiration and guidance. Experienced in setting goals and developing individuals. Highly dependable with a history of consistent attendance and punctuality Customer-focused/service-oriented; ability to see big picture and impact on company. Supports Company mission as serves as an advocate for its products and services Demonstrates a positive and friendly attitude towards guests, customers, and fellow employees. Exhibits a respectful, professional demeanor Self-starting and motivated with the ability to work independently and take initiative Ability to multi-task and balance multiple projects/duties at once Team-focused mindset; willing to set own priorities aside to help others; contributes to building a positive team spirit and morale Integrity: Trustworthy and honest; takes accountability when appropriate Detail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality Ability to remain calm in tense or stressful situations Integrity to safeguard confidential information Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, fractions, and decimals Experience communicating with individuals of diverse demographics Demeanor to remain calm in tense or stressful situations Initiative to work efficiently with minimal supervision Working Conditions: Work environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member is occasionally required to work outside where he or she will be subject to environmental conditions, or in a kitchen environment with fluctuating temperatures that can become hot, humid and/or wet. Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be frequently required to stoop, kneel, or crouch. He or she is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. Lifting requirements: The team members will be required to lift, push, pull, lower and/or move up to 10 lbs regularly, and up to 50 lbs frequently. Noise Level: The noise level in this environment is typically variable. Work schedule: The work schedule may fluctuate to include evenings, weekends, and holidays.

We are actively looking for an AGM, fast track to GM (6-12 months) in the CLEVELAND market. This role includes a competitive base salary + aggressive bonus (70k+ package) & excellent growth potential in an unmatchable culture that puts their people first! Come join City Barbeque in serving and creating happiness with America's best BBQ, while living by 4 core values: Safety First Treat others with integrity, fairness and respect Deliver quality without sacrifice Produce profit and cash flow for long-term value The best BBQ comes with the best benefits : Quarterly Bonus Opportunities Your favorite BBQ-for free (up to $2,400/year) 25% discount when not working Free uniforms & free pair of slip resistant shoes Vacation pay* 401k match up to 4% of salary* Flexible scheduling Medical, dental & vision insurance after 60 days* *Benefits available to those who qualify after the preliminary waiting period ASSISTANT GENERAL MANAGER/KITCHEN MANAGER POSITION OVERVIEW The AGM/Kitchen Manager's primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all. JOB SKILLS AND ACCOUNTABILITIES PEOPLE: Assists with selecting and hiring kitchen staff Trains and develops the best teammates Maintains appropriate Kitchen staffing levels for each shift. Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training. Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds. Provides clear feedback through effective praise, coaching and counseling. Conducts timely Performance Reviews and assists with wage changes. Develops certified trainers in kitchen Works with Core Team and Certified Trainers to ensure standards are followed. Analyzes current and future staffing needs for appropriate planning. PRODUCT Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc. Ensures that all food is prepared according to recipe and served at the proper temperature and presentation. Maintains Health Department and 3rd party auditor service standards at all times. Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized. Takes lead on training of all new product rollouts Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience. Accountable for the food quality scores in guest feedback survey systems PROFITS: Properly forecasts sales and product mix usage levels. Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines. Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted. Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations. Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory. Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges. Performs yield testing regularly Ensures temperature and quality indicator execution to standard daily Maintains kitchen equipment and company assets in good repair. Essential Physical Requirements: Daily physical requirements and/or number of pounds that may need to be lifted on the job: Stands during the entire shift. Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts. Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift. Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. Servsafe certified City Barbeque participates in E-verify. To learn more, please visit: ********************************************** Contents/E-Verify_Participation_Poster_ES.pdf RequiredPreferredJob Industries Food & Restaurant

WE WANT YOU TO JOIN OUR DUNKIN CREW!! Salary/Pay Range: Up to $18/hour!! * Hiring Immediately! * Amazing Benefits! * Competitive Salary! * Work Life balance with a people first company! Benefits * Health, Dental, Vision Insurance * 401k with company match * Paid Time Off (PTO) * Opportunities for advancement! Overview An Assistant General Manager is responsible for supporting the Restaurant Manager, Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/ her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings, along with Restaurant Manager * Oversee Brand Training Programs, schedule, train, validate, certify team and shift lead staff * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute along with RM, new product rollouts including training, marketing and sampling where applicable * Execution of Point of Purchase instore set up per Brand standards * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Support RM in assigning staff and deployment * Support to RM in completion of supplier and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Assist team and shift lead performance appraisal process * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality Key Competencies * Good analytical skills and business acumen * Works well with other in a fun fast paced team environment * Ontime, demonstrates honesty and positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10811057"},"date Posted":"2025-11-07T20:48:05.112414+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"1107 N Barron St","address Locality":"Eaton","address Region":"OH","postal Code":"45320","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Dunkin Assistant General Manager

Role OverviewCatering Manager - Corporate ServicesLocation: Georgetown, KentuckySodexo - Quality of Life ServicesSodexo's Corporate Services division is seeking a talented and driven Catering Manager to join our team in Georgetown, Kentucky-where attention to detail, elevated service, and creativity come together to deliver exceptional dining experiences for our esteemed clientele. This is a "roll-up-your-sleeves" leadership position, ideal for someone who thrives in fast-paced environments and enjoys both the strategic and tactical sides of event execution. As Catering Manager, you will be responsible for overseeing all aspects of catering operations within a sophisticated corporate setting. You'll bring your strategic mindset, operational expertise, and refined sense of hospitality to manage and elevate catering functions-ranging from high-volume casual luncheons to elegant executive dinners. This role requires a dynamic professional who is adept at planning, organizing, and executing diverse catered events with precision and flair. Working in close collaboration with our talented Executive Chef, you will ensure seamless delivery, client satisfaction, and continuous improvement in both culinary offerings and service delivery SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve.

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

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

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

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

Taco Bell GET ACCESS TO: Same Day Pay- Never wait for a paycheck again! Work today, and get paid today! With DailyPay, Pacific Bells employees have access to their pay on day 1 of work. Make any day payday. Enjoy our most used features: PAY: Transfer any amount of your available balance on your own schedule. SAVE: Automatically save on every paycheck by linking your savings account. AVAILABLE BALANCE: Track your real-time earnings; budget for upcoming bills and expenses. Unbelievable PERKS!!!!! Save on phone, vacation, auto, and more! Live Mas Scholarships (up to $25,000) Free Food! Career Pathing (Mas` Career Opportunities) Assistance Fund Competitive Pay Flexible Schedules Health Insurance Together we are Changing Lives...one Taco at a time! WHO WE ARE. We are Pacific Bells, a Franchisee of Taco Bell. We operate over 260 Restaurants in 8 States and have a lot more growth in the works. Our Corporate HQ is located in Vancouver WA. WHO YOU ARE. You may have some restaurant experience, but no big deal if you do not...either way we have World-Class Training to get you up to speed. You get stuff done. On time, and to standard. A Team Player because culture and engagement are important to you. Strong internal and external customer service focus. Good Communicator...you can get your point across...and listen to others. Can Plan, Organize and Follow up to meet standards. Take constant Change in your stride and support others through it. Have an unwavering sense of humor. Think you fit the bill? Let's Taco bout it! Pacific Bells, Inc. is an Equal Opportunity Employer! You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Job Title: Arrow Dining Room Manager Department/Group: Culinary/Non-Exempt Company Philosophy Arrow Senior Living Management wants every person who chooses to join our team to understand that they play a very important part in a much larger story of residents lives. It is our hope that Arrow team members create joy-filled memories with this respected generation. And because there is no greater gift that someone can give than their time, we thank you for your generosity. Key Accountability 1) Be a Back-of-House and Front-of-House Broadcaster: Facilitate communication between the kitchen and dining room staff so that both sides are working from the same information and understanding regarding daily specials, menu or diet changes, and any issues that may arise that would impact resident service and wait time. 2) Be a Host with the Most: What does it mean to be a great host? Its your job to greet residents and make them feel welcome, be present in the dining room, mingle and entertain, ensure the service residents receive is impeccable, and foster an environment where residents can connect. 3) Be a Peppy Prepper: Whether prepping a table for service, salads for the next meal, or rolling silverware, the Peppy Prepper understands a successful meal service can only happen if youre prepared. 4) Be a Titan of Tidiness: Youre responsible for ensuring the dining room looks (and stays) perfect. Bussing tables, sweeping floors we know its not glamorous, but this important role plays a crucial part in making the community something we can be proud of. 5) Be an Appetite Anthropologist: Communicate with supervisors and Wellness when poor dietary habits or unusual changes in appetite are observed, as well as when residents are absent from meals. Duties This position description is designated to outline primary duties, qualifications, and job scope, but not limit the individual or the organization to just the work identified. It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors. Travel to communities in assigned territory to train front of house staff. Present a professional demeanor that communicates a corporate philosophy of service, goodwill, and genuine interest in each residents needs. Provide oversight of dining room services by conducting audits of processes and sanitation standards. Provide ongoing education on service standards and compliance. Be on time and courteous, with a professional appearance and demeanor at all times. Promptly and respectfully follow all direction from managers and supervisors. Assist residents and team members with beverages, salads, soups, desserts, and other service needs; always use serving trays provided to serve dishes and beverages as well as when bussing tables to minimize breakage of such items. Provide oversight and coaching with Arrow standard with steps of service. Monitoring the flow of food orders from the kitchen to the dining area, ensuring accuracy and presentation standards are maintained. Serve as the liaison between kitchen staff, Servers, and management to relay information about food orders, special requests, and inventory levels. Coordinate the timing of food delivery to ensure that all components of a meal are ready simultaneously and that meals are received promptly and at the same time for multiple parties at one table. Provide training and guidance with accurate use of the Point Of Sale System. Identify efficiencies and provide coaching with pre shift set ups. Participate in all required training programs offered by employer, including Adult First Aid. If needed, could be asked to step in and support serving, busing tables, and expediting. Participate in all training offered by employer. Perform other duties as assigned. Requirements Be at least eighteen (18) years of age. Previous experience leading a hospitality team preferred. Knowledge of the requirements for providing care and supervision appropriate to the residents. Be in good health and physically and mentally capable of performing assigned tasks. Good physical health and freedom from tuberculosis shall be verified by a health screening performed by a physician not more than six (6) months prior to or seven (7) days after employment. Must be criminally cleared by DOJ and FBI background check. Have a current Adult First Aid card at time of employment and maintain throughout length of employment. Must have and maintain a food server permit as required by the county. Must have dependable transportation and be able to work varying hours as needed. Has demonstrated skills, knowledge, and competency in the areas of leadership and supervision, including time management and organization, as well as the ability to represent and promote events and programs. Proficient written and oral communication skills required. Positive and energetic attitude. Physical Requirements While performing the duties of this job, the employee is regularly required to communicate in person and through written correspondence and navigate visually. This position is very active and requires standing, walking, bending, kneeling, and stooping all day. This position also requires employee to be able to retrieve items from storage, including overhead bins or cabinets. The employee must frequently lift and/or move items up to 50 pounds. The use of a ladder is required. The position requires employees to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. The job functions are primarily indoors, but employee may be required to work outside for events. Arrow Senior Living Management, LLCrev. 03/18/2024 Required Preferred Job Industries Healthcare

The Food Service Manager at Huron County Jail plays a critical role in supporting the Food Service Director in overseeing daily operations within a structured correctional setting. This position ensures the consistent delivery of high-quality meals while maintaining strict adherence to food safety standards, team development, and contract compliance. The Food Service Manager helps foster a positive experience for our clients, the residents of the facility, and their loved ones?recognizing that food service is a vital part of care and dignity in a structured and unique environment. Why Aramark? ? Mission-Driven Work: Help individuals build a better future ? Career Growth: Access to training, development, and advancement ? Inclusive Culture: Be part of a diverse and supportive team ? Competitive Benefits: Health, dental, vision, 401(k), and more Compensation COMPENSATION: The salary range for this position is $50,000 to 55,000 . If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate cost controls, and profit management Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives Ensure entire team is trained and able to implement Supervise team regarding production, quality and control Compliance Maintain a safe and healthy environment for clients, customers and employees Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 1 year of experience Requires at least 1 year of experience in a management role Bachelor's degree or equivalent experience preferred Strong interpersonal skills Ability to maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard service model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Role OverviewCatering Manager - Corporate ServicesLocation: Georgetown, KentuckySodexo - Quality of Life ServicesSodexo's Corporate Services division is seeking a talented and driven Catering Manager to join our team in Georgetown, Kentucky-where attention to detail, elevated service, and creativity come together to deliver exceptional dining experiences for our esteemed clientele. This is a "roll-up-your-sleeves" leadership position, ideal for someone who thrives in fast-paced environments and enjoys both the strategic and tactical sides of event execution. As Catering Manager, you will be responsible for overseeing all aspects of catering operations within a sophisticated corporate setting. You'll bring your strategic mindset, operational expertise, and refined sense of hospitality to manage and elevate catering functions-ranging from high-volume casual luncheons to elegant executive dinners. This role requires a dynamic professional who is adept at planning, organizing, and executing diverse catered events with precision and flair. Working in close collaboration with our talented Executive Chef, you will ensure seamless delivery, client satisfaction, and continuous improvement in both culinary offerings and service delivery SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve.