Restaurant manager jobs in Oklahoma - 1,292 jobs

General Manager - America's Outdoor Adventure Park Career Path: Direct trajectory to Regional General Manager within 18 months as the portfolio scales. Compensation and Benefits Base Salary: $100,000 - $110,000 (Based on experience) Total Package Value: ~$150,000 (Includes performance bonuses and benefits) Relocation Stipend: Up to $1,500/month for 12 months. Paid Time Off: 80 hours annually, plus holidays. Health & Retirement: Participation in Individual Coverage Health Reimbursement Arrangement (ICHRA) and 401(k) plan with company match up to 3%. Growth: Ground-floor entry into a rapidly scaling resort portfolio with regional leadership opportunities. About America's Outdoor Adventure Park America's Outdoor Adventure Park (AOAP) is a premier experiential destination offering a unique blend of outdoor recreation, lodging, events, food & beverage, and adventure-based amenities. Our property includes cabins, RV sites, race tracks, ATV/UTV rentals, restaurants and bars, events, and seasonal programming-all designed to create unforgettable guest experiences. AOAP is owned by a growing corporate hospitality group, Odyssey Resorts, which provides strategic support while allowing on-site leadership to operate with autonomy and accountability. Position Summary We are looking for a powerhouse General Manager who is a "builder" and a "leader of leaders." This is the senior on-site leadership role responsible for overseeing all day-to-day operations. This is not a standard hotel management role; America's Outdoor Adventure Park is a complex, asset-heavy resort featuring race tracks, vehicle fleets, and adventure-based amenities. We need a GM who arrives with an established "Rolodex"-someone who has a proven network of high-performing managers and specialized staff they can bring with them to hit the ground running. As Odyssey Resorts expands to multiple properties over the next 18 months, this individual will be groomed to transition into a Regional General Manager role. The ideal candidate is a hands-on, guest-centered hospitality leader who partners closely with corporate leadership while maintaining total direct ownership of park operations. Key ResponsibilitiesOperational Leadership & Asset Management Asset-Heavy Oversight: Direct responsibility for high-value physical assets, including an ATV/UTV rental fleet, race tracks, and specialized outdoor infrastructure. Manage maintenance schedules, safety protocols, and asset longevity. Daily Operations: Oversee all park amenities, including lodging, retail, private event management, food & beverage, vehicle/pool rentals, and off-site attractions. Standardization: Develop and maintain the "AOAP Playbook"-standard operating procedures (SOPs) that ensure the flagship property can run autonomously as you transition into regional oversight. Team Leadership & Recruitment Network-Driven Recruitment: Leverage your existing professional network to quickly staff key positions with trusted, high-level talent. Development: Lead, develop, and hold accountable department managers and supervisors. Foster a culture of hospitality, safety, and teamwork. HR Partnership: Partner with the corporate HR Director on hiring, onboarding, performance management, and employee relations. Guest Experience & Culture Experience Ownership: Own the end-to-end guest journey across all touchpoints. Address escalated guest concerns with professionalism and care. Innovation: Continuously identify opportunities to enhance experiential offerings and seasonal programming. Community Relations: Foster long-term relationships with guests, staff, vendors, and local stakeholders. Financial & Performance Management P&L Ownership: Complete accountability for the property's financial performance. Manage complex margins across diverse revenue streams (lodging, rentals, F&B, retail). Budgeting: Manage departmental budgets, control operating costs, and partner with the corporate Finance team on forecasting, reporting, and KPI tracking. Safety, Compliance & Risk Regulatory Standards: Ensure 100% compliance with local, state, and federal regulations across all departments. Incident Management: Oversee safety standards, emergency procedures, and incident reporting. Maintain constant readiness for inspections and audits. Strategic Growth & Execution Regional Scaling: Execute strategic initiatives from ownership and provide on-the-ground insight to inform long-term planning for future resort acquisitions. Collaboration: Work extensively with marketing and sales teams to drive revenue and support new amenity rollouts. Qualifications & Requirements The "Asset-Heavy" Expert: 5+ years of hospitality leadership with direct experience in experiential or destination-based resorts (adventure parks, campgrounds, or multi-amenity resorts). Candidates with only standard hotel experience will not be considered. Proven P&L Mastery: Demonstrated success in managing complex budgets and driving profitability across multiple departments. The "Rolodex": A clear track record of recruiting and retaining high-level talent through your own professional connections. Operational Grit: Ability to be highly visible and present on-property, managing a 24/7 destination environment in Jay, OK. Strategic Ambition: The desire and capability to scale from a single-site GM to a Regional Leader within 18 months. Preferred Experience Outdoor recreation, resort, or adventure-based environments. Seasonal operations and managing fluctuating staffing models. Food & Beverage oversight, including alcohol and events. Ticketing, memberships, or activity-based revenue models.

As a Kitchen Manager at a 3B Lodge (Twin Peaks Franchisee) restaurant, your role is essential in driving a high-energy, guest-focused back-of-house environment. You are responsible for maintaining a fast-paced, fun, and standards-driven kitchen culture that consistently delivers high-quality food and supports an outstanding guest experience. With a strong attention to detail and a focus on execution, you help ensure smooth operations, food safety, and profitability. As a leader in the kitchen, you uphold our brand's values and set the tone for teamwork, efficiency, and excellence. You will work closely with the General Manager and receive ongoing support from an experienced operations team, all while mentoring and developing your culinary team to reach their full potential. Duties & Responsibilities: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. * Work on the cook line or prep line as needed to assist during the prep and/or production phases. Qualifications: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Approximately 1 hour from Oklahoma City, OK As a 199-bed full-service hospital, our medical center provides a comprehensive range of medical services and high quality care. We are a forward thinking, innovative hospital where trust, teamwork and technology come together to make a positive difference in the health of our community and region. Our Joint Commission accreditation powerfully demonstrates our commitment to meet the highest national standards for quality and safety. But our most important mission here is to serve you and your family. So we combine the medical and technological resources of a regional center for healthcare with the warm, friendly and personal touch of a caring, compassionate staff. Job Description Directs all activities of the Food Service Department. Assists with the development, implementation and maintaining of high departmental standards. The Director WILL COMPLY WITH EEOC REGULATIONS FEDERAL/ STATE/ LABOR LAWS AND REGULATIONS. - Responsible for the development, implementation, and provision of therapeutic patient care services in accordance with the policies of the hospital and the directives of Administration and Medical Staff. - Responsible for the administration and management of departmental resources for the maximum benefit of the hospital. - Performance of clinical duties according to departmental policy and with an appropriate physician's order. - Provision of advanced clinical expertise and education to departmental staff members. - Supports and enforces hospital compliance of National Patient Safety Goals. - Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. - Provides coaching, counseling, training and appropriate feedback to employees - Establish and implement departmental policies, goals, objectives, and procedures, conferring with organization officials, and staff members as necessary. - Oversee cafeteria and patient meal production as well as catering functions Qualifications Licensure/Certification/Registration: Valid Food Handlers Certificate in the state of Oklahoma Education: BA/BS Degree in Nutrition or Related Field Experience /Skills Required: Five years of supervisory/management experience in Nutrition Care including policy development, budgeting, and P.I. Activities preferred. 2-4 years of catering experience required Additional Information Special Requirements: Effective communication and interpersonal skills to interact with patients, visitors, physicians, and department/hospital staff members. Computer skills necessary. Ability to work with others as a team to ensure quality patient care.

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

Job Description Restaurant Assistant Manager Looking for a career where you can expand your knowledge in the restaurant industry with opportunity for management and leadership growth? At McAlister's Deli, we want to hire, work with, and develop the best restaurant managers and leaders! Our Restaurant Managers are at the Assistant Manager level and are food service experts, leaders who manage their team, and are on the front lines instructing, guiding, and developing each team member to provide every guest with an exceptional experience. Our Mission: Put people at the heart of everything you do Our Values: Genuine Hospitality, Employee Development, Growth and Profitability, Community Involvement, Operational Excellence, Products and Safety Annual Salary: $40,000.00 - $60,000.00 / per year Requirements One year of management related experience Open availability (50 hours/week) with ability to work opening, mid, and closing shifts Responsibilities Hiring, training and development of team members Running successful shifts in the front of house dining room and back of house kitchen Building our business through our core value of Genuine Hospitality Expense supervision when it comes to labor, food and product orders Interact with guests and ensure their experience in our restaurant is one-of-a-kind Benefits & Perks Performance-based pay Same day pay available with Instant Performance-based monthly bonus program (approximately 10-15% of base pay) Paid time off (PTO) Medical, dental and vision insurance Voluntary accident and critical illness insurance Tuition Reimbursement Program Pet Insurance Long and short-term disability - 100% employer paid! Basic life and AD&D insurance - 100% employer paid! Additional voluntary life insurance Health & dependent care flexible spending accounts Identity theft protection & emergency travel assistance 401(k) Plan with employer match! Free meals And who doesn't love Perks! Work for us and receive exclusive discounts on sporting events, movie tickets, concerts, theater, hotels, rental cars, and theme park tickets nationwide. The list goes on! Work Environment We're a no grease zone! You won't go home smelling like an old French fry. Our work environment is clean and safe. No char broilers, fryers, or flattop grills No late nights. All our restaurants are closed by 10:00 p.m. No alcohol. Smoke free environment Heavy lunch time business The Saxton Group 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.

Director of Food And Beverage The Food & Beverage Manager assists the GM in promoting, managing, and coordinating the daily sets and achieves the highest standards in all areas of Food & Beverage and banquet operations including the Team Member experience, Guest experience and financial results. He/she oversees training and development of all restaurant Team Members and leads the way in providing exceptional food in a safe, clean and inviting atmosphere. SUPERVISES: Supervises all F&B Front of House Team Members and staff, all shifts. KEY RELATIONSHIPS: External: Banquet Manager, Sales account managers, vendor support staff and vendor technical support. ESSENTIAL JOB FUNCTIONS: • Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices. • Directs day to day operations for all restaurant outlet, room service, culinary stewarding, beverage, banquet and purchasing operations. • Works closely with the Sales team to ensure group F&B and catering commitments are set for success. Actively participates in BEO and resume meetings. • Analyze customer trends, needs, issues, comments, and problems to ensure a quality experience and end enhance future sales prospects. • Market the Food and Beverage outlets: works with Executive Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to capture more in-house guest and later share of the local market. • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. • Implements and manages all company programs to ensure compliance with the SOPs and to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. • Engages guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies. • Ensure Food and Beverage management and staff are following staffing models in accordance with business levels and productivity standards. • Manage the Food and Beverage training and compliance including Food and Beverage certifications, service recovery, creating service “wows” and opportunities to upsell and crosssell. • Actively participates in the selection, onboarding, and development of the department. • Ensure the hotel is meeting all quality standards including customer service, health/sanitation, and safety. • Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders. • Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities. • Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations. • Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability. • Approves payroll hours on a daily and weekly basis for all restaurant personnel. • Communicates daily with property General Manager. • Additional tasks and responsibilities may be assigned at the discretion of the property General Manager. • Join and actively participate in industry and community organizations. • Perform other duties as assigned. KNOWLEDGE, SKILLS, AND ABILITIES: • Excellent interpersonal skills and demonstrated positive customer service skills. • Overall wine knowledge will be a key area of focus. • Ability to supervise many employees in high volume environment. • Ability to analyze and solve problems. • Able to work variable schedules, including holidays, weekends, and alternate shifts. • Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance. • Ability to manage difficult guest situations; responds promptly to guest needs. • Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures. • Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written. • Ability to foster commitment, team moral and trust. QUALIFICATIONS: Essential: 1. Previous experience in a senior leadership role in a fine dining environment preferred. 2. Exceptional verbal and written communications skills. 3. Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software. 4. Ability to: a. Perform job functions with attention to detail, speed, and accuracy. b. Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously. c. Work with minimal supervision. 5. Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office. 6. Proven track record of meeting operating budgets and successfully managing labor and cost of goods. 7. ServSafe certified. 8. Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry. PHYSICAL ABILITIES: Essential: 1. Ability for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops 2. Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs occasionally, lift/carry 51-100 lbs rarely. 3. Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.

Responsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. KEY DUTIES/RESPONSIBILITIES: Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. Understands and utilizes JIB systems, processes, and tools; and complies with all state and federal labor laws and regulations. External Service: Manages daily activities to achieve excellence in restaurant operational Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all JIB systems, procedures, and food safety requirements; reviews practices and modifies as needed to continuously improve the guest experience. Maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service. Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business; considers cost/benefit impact of financial decisions and works to protect the JIB brand. Monitors costs and adherence to budget and restaurant goals. SELECTION SKILLS/QUALITIES: Fostering the Culture: Demonstrates a passion for the business and pride in Jack in the Box; ability to manage with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment. Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; dedicated to consistently serving great food to guests and conveys importance to restaurant Demonstrated ability to utilize systems and perform duties within established structure. Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements and supports change initiatives; and maintains a strong sense of urgency. Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business Attends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance. Performs other related duties, tasks and responsibilities as required and assigned. QUALIFICATIONS: Education - High School Diploma, G.E.D. or equivalent required. Associate's or Bachelor's degree preferred. Experience - Internal Promote: Minimum of 1+ years of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Working knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior. Physical Requirements - Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES: Organizational Competencies Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies Composure - Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Confronting Direct Reports - Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers. Developing Direct Reports and Others - Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder. Ethics and Values - Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs. Integrity and Trust - Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain. Managerial Courage - Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others; lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary. Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his/her work is important; is someone people like working for and with. Priority Setting - Spends his/her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside; can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus. Drive for Results - Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Self-Knowledge - Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions. Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations. Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Managing Vision and Purpose - Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. REASONABLE ACCOMMODATION: Jack in the Box, Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly. ***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court. ***

Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure quest service standards and efficient operations Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests. Carry out restaurant marketing, advertising, and promotional activities and campaigns. Perform other duties as assigned by General Manager Requirements: Must be 21 years of age. Be able to communicate and understand the predominate language(s) of the restaurant's trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop and frequently lift up to 50 lbs. Must have the stamina to work in a positive environment 50-60 hours a week. Be able to work in a Real, Fresh, Fun environment! Santa Fe Cattle Company (KWC, LLC) is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Brookdale Senior Living is seeking a Traveling Dining Services Director to support various teams throughout our Oklahoma, Kansas and Arkansas Communities. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are also eligible for an annual bonus incentive. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Bachelor's degree (B.A. or B.S.) from four-year College or university preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage On-Call on an as needed basis Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Frequently Brookdale is an equal opportunity employer and a drug-free workplace. Assists Executive Directors, Area Directors, Divisional Directors of Operations and Senior Directors of Dining Service in the following duties: Operating as the Director, Dining Services at a community directing food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. May be utilized to fill in for Director of Dining Service that are on PTO or leave. Hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for Director, Dining Services on PTO or leave. Hires, trains and manages all supervisory staff for the kitchen, dining room, and catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coach's supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dietitians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy. Trains dining services and other staff on dining services systems, and "Trains the Trainer". Assists with the development and revision of dining services forms, policies, procedures and training tools. Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results. Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department. Provides information and input to the Corporate Office regarding national food service programs. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Job DescriptionOur franchise organization, Chapman Corral, LLC, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills. Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Ability to work anytime daily. Some experience in catering sales, execution and delivery. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee.

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “ The secret of golf is to turn three shots into two. ” That same pursuit of excellence defines everything we do. The Club at Forest Ridge, managed by Bobby Jones Links, is a semi-private country club located in Broken Arrow, OK. The Club opened in 1989 and was designed by Oklahoma native Randy Heckenkemper. Our club is the centerpiece of the Forest Ridge community. It provides amenities typically only available at private clubs - two beautiful clubhouses, a meticulously maintained golf course, an exclusive social club, premier services, and an upscale restaurant and bar. The Club at Forest Ridge is hiring for a Food and Beverage Director. Primary responsibilities include: Has the ability to complete an accurate inventory count each month and has a firm understanding of cost of goods sold. Develops and implements policies and procedures to ensure safety and sanitation standards are met. Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease. Plans the weekly schedule for all the food & beverage department's employees. Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation. Plans, promotes, and directs all restaurant activities. Manages the sale, operation, billing and collection of all banquet functions. Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed. Develops food and beverage sales and promotions as the business dictates. Incorporates safe work practices and safe food handling standards. Hires and trains all restaurant personnel. Ensures all I-9 paperwork, e-verify, and onboarding is completed within three days of an associate's hire date. Follows all State, Federal, and Bobby Jones Links rules regarding human resources including such key policies as hiring and firing, discrimination, and harassment. Qualifications Required Skills Strong leadership and people management skills. Proficiency in Excel, Word, and club point of sales systems. Knowledge of food and beverage safety and sanitation regulations. Significant experience in the food and beverage industry. PHYSICAL DEMANDS & WORK ENVIORNMENT 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 frequently required to: Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus. Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indoor conditions that may be warm. Work near: grill and fryer. Noise level in the work environment is frequently loud.

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. Responsibilities Represents management at banquet event functions. Determines event set-ups in conjunction with the Catering & Convention Services teams. Coordinates functions with the Banquet leadership team, Banquet Culinary team, Executive Steward, house persons and service staff. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff. Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste. Briefs service staff on functions and procedure of service. Establishes high standards of quality service and maintains them through effective training and continuous upgrading. Maintains the equipment entrusted to his care and keeps pars up. Maintains records, reports, closing reports and payroll costs. Assists in the management of the Banquet Set Up team. Inspects each function room prior to the event to ensure that both the client's needs are fulfilled and the hotel standards are met. Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down. Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction. Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation. Prepare for and conduct departmental meetings. Initiates appropriate disciplinary action for banquet associates who have committed infractions of the Rules of Conduct as stated in the Omni Hotels Associate Handbook. Conducts monthly banquet housemen meetings. Assist with the creation of schedules and monitoring of Shift Board. Assists with associate tracking and reporting, ensuring all hotel deadlines are met. Responsible for interviewing and selecting new Banquet associates. Responsible for the successful on-boarding and continuous training of Banquet associates. Effectively coach, counsel and discipline associates as needed. Complete and issue performance evaluations, as well as provide on-going coaching to Banquet associates. Attend pertinent hotel and department meetings. Maintain a highly motivated and trained staff that continually strives for personalized, quality service and the creation of memorable guest experiences. Support a positive work environment of employee growth and development, interdepartmental teamwork and exceptional customer service. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Other duties may be assigned. SUPERVISORY RESPONSIBILITIES Banquet Captains, Banquet Servers, Banquet Supervisors and House attendants as they relate to Banquets. Qualifications Must have at least 2 years' experience in banquets or food and beverage management. Ability to perform all duties of Banquet staff is required. Must have ability to prioritize work load, must have organization skills and ability to adapt quickly to any given situation. Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff. Must have ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests. Able to set priorities for the Banquet team and provide feedback to others that enhances performance is required. Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required. Must have a valid Food Handlers Card and ABLEcertification. Must have a flexible schedule with full availability on weekends and holidays. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Restaurant Supervisor is responsible for supervising the Restaurant team and ensuring the team meets and exceeds guests' expectations within their level of responsibility. This role pays an hourly rate of $17.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. About the Venue OVG's hospitality division partners with Winstar World Casino to provide hospitality guest services at Gran Via Buffet. Our goal is to provide our guests with a GREAT experience when they join us for a meal. Responsibilities * Supervises shift coverage and coordinates breaks for team members. * Supervises the team in maintaining a clean and presentable work area. Ensures the venues are stocked and prepared for service at all times. * Complies with all departmental food and franchise contractual agreements. * Conducts end of shift reports for cashiers on shift. * Coordinates in troubleshooting technical problems with Point of Sale (POS) system, facilities, equipment etc., and contacts for appropriate support, as necessary. * Provides on-going supervision and mentoring to team members. * Ensures high level of guest service. * Coordinates in the on-going coaching and mentoring of team as directed by department management. * Must maintain excellent attendance and be available to work events and varied schedules per business need. Knowledge, Skills and Abilities: * Ability to handle cash accurately and responsibly. * Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. * Ability to communicate with team members, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment. * Ability to clearly communicate, read and write in English. * Ability to work well in a team-oriented, fast-paced, event-driven environment. * Communicates in a positive, respectful manner to both internal and external guests. Qualifications * High school diploma or GED * 1+ year supervisory experience as a supervisor/manager in a restaurant/casino environment. * Experience working in a fast-paced, high volume food court, casual, buffet, and/or nightclub in a supervisory capacity is preferred. * All employees must obtain a valid gaming license from the State Gaming Agency and Tribal Gaming Office prior to beginning work and are required to have license renewed annually. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description Legacy Talent Search is currently seeking candidates for a Manager of Food Safety & Quality role in Ponca City, OK. Our client is a well-established food manufacturing industry leader known for innovation and a strong commitment to delivering the highest quality and safest products. With a focus on continuous improvement and regulatory excellence, they pride themselves on maintaining the highest standards of food safety and quality across their operations. Key Responsibilities: · Lead and manage food safety and quality assurance programs to ensure compliance with regulatory, customer, and company standards. · Oversee HACCP, GMP, SQF/BRC, and food safety plans, ensuring proper implementation and ongoing effectiveness. · Manage internal and external audits, including regulatory inspections and third-party certifications. · Develop, implement, and maintain quality systems, policies, procedures, and documentation. · Investigate and resolve food safety or quality incidents, including root cause analysis and corrective actions. · Partner with operations, maintenance, R&D, and supply chain teams to support safe production and continuous improvement. · Oversee supplier quality programs, including audits, approvals, and performance monitoring. · Lead, train, and develop quality and food safety team members. · Analyze quality metrics and trends to identify risks and opportunities for improvement. · Ensure compliance with food safety regulations such as FDA, USDA, and local regulatory requirements. Qualifications: · Bachelor's degree in Food Science, Microbiology, Biology, or a related field preferred. · 5+ years of experience in food safety and quality within a food manufacturing environment, with leadership experience preferred. · Strong knowledge of HACCP, GMPs, SQF/BRC, and food safety regulations. · Experience managing audits and regulatory inspections. · Excellent leadership, communication, and problem-solving skills. · Ability to work effectively in a fast-paced manufacturing environment. What We Offer: · Competitive salary based on experience. · Comprehensive benefits package, including health insurance and paid time off. · Opportunities for professional growth and leadership development. · A collaborative and supportive workplace culture. · The opportunity to contribute to a company that values food safety, quality, and continuous improvement. At Legacy Talent Search, we are more than just a staffing agency. We are dedicated to supporting the growth of the American economy and way of life, one job at a time. With a focus on rebranding the staffing industry, we work tirelessly to show how a specialized recruiting team can drive productivity. Our legacy is built on people and community-how we help others is how we leave our mark. Join us today and discover how we #recruitdifferently. Legacy Talent Search is an equal opportunity employer.

Approximately 1 hour from Oklahoma City, OK As a 199-bed full-service hospital, our medical center provides a comprehensive range of medical services and high quality care. We are a forward thinking, innovative hospital where trust, teamwork and technology come together to make a positive difference in the health of our community and region. Our Joint Commission accreditation powerfully demonstrates our commitment to meet the highest national standards for quality and safety. But our most important mission here is to serve you and your family. So we combine the medical and technological resources of a regional center for healthcare with the warm, friendly and personal touch of a caring, compassionate staff. Job Description Directs all activities of the Food Service Department. Assists with the development, implementation and maintaining of high departmental standards. The Director WILL COMPLY WITH EEOC REGULATIONS FEDERAL/ STATE/ LABOR LAWS AND REGULATIONS. - Responsible for the development, implementation, and provision of therapeutic patient care services in accordance with the policies of the hospital and the directives of Administration and Medical Staff. - Responsible for the administration and management of departmental resources for the maximum benefit of the hospital. - Performance of clinical duties according to departmental policy and with an appropriate physician's order. - Provision of advanced clinical expertise and education to departmental staff members. - Supports and enforces hospital compliance of National Patient Safety Goals. - Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes. - Provides coaching, counseling, training and appropriate feedback to employees - Establish and implement departmental policies, goals, objectives, and procedures, conferring with organization officials, and staff members as necessary. - Oversee cafeteria and patient meal production as well as catering functions Qualifications Licensure/Certification/Registration: Valid Food Handlers Certificate in the state of Oklahoma Education: BA/BS Degree in Nutrition or Related Field Experience /Skills Required: Five years of supervisory/management experience in Nutrition Care including policy development, budgeting, and P.I. Activities preferred. 2-4 years of catering experience required Additional Information Special Requirements: Effective communication and interpersonal skills to interact with patients, visitors, physicians, and department/hospital staff members. Computer skills necessary. Ability to work with others as a team to ensure quality patient care.

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

Job Description Restaurant Assistant Manager Looking for a career where you can expand your knowledge in the restaurant industry with opportunity for management and leadership growth? At McAlister's Deli, we want to hire, work with, and develop the best restaurant managers and leaders! Our Restaurant Managers are at the Assistant Manager level and are food service experts, leaders who manage their team, and are on the front lines instructing, guiding, and developing each team member to provide every guest with an exceptional experience. Our Mission: Put people at the heart of everything you do Our Values: Genuine Hospitality, Employee Development, Growth and Profitability, Community Involvement, Operational Excellence, Products and Safety Annual Salary: $40,000.00 - $60,000.00 / per year Requirements One year of management related experience Open availability (50 hours/week) with ability to work opening, mid, and closing shifts Responsibilities Hiring, training and development of team members Running successful shifts in the front of house dining room and back of house kitchen Building our business through our core value of Genuine Hospitality Expense supervision when it comes to labor, food and product orders Interact with guests and ensure their experience in our restaurant is one-of-a-kind Benefits & Perks Performance-based pay Same day pay available with Instant Performance-based monthly bonus program (approximately 10-15% of base pay) Paid time off (PTO) Medical, dental and vision insurance Voluntary accident and critical illness insurance Tuition Reimbursement Program Pet Insurance Long and short-term disability - 100% employer paid! Basic life and AD&D insurance - 100% employer paid! Additional voluntary life insurance Health & dependent care flexible spending accounts Identity theft protection & emergency travel assistance 401(k) Plan with employer match! Free meals And who doesn't love Perks! Work for us and receive exclusive discounts on sporting events, movie tickets, concerts, theater, hotels, rental cars, and theme park tickets nationwide. The list goes on! Work Environment We're a no grease zone! You won't go home smelling like an old French fry. Our work environment is clean and safe. No char broilers, fryers, or flattop grills No late nights. All our restaurants are closed by 10:00 p.m. No alcohol. Smoke free environment Heavy lunch time business The Saxton Group 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.

About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! About The Role The Area Director of Food & Beverage plays a key leadership role in shaping the culinary vision and operational success of Coury Hospitality's restaurants and bars across the Oklahoma City region and beyond. This includes guiding a vibrant mix of concepts-from Stock & Bond, Gilded Acorn, Tellers, The Great Hall, Mint, and Vault at The National, to Flint and Flora at the Colcord, to Vast, nebu, Aravali, The Chalkboard and O Bar at the Ambassador OKC, and Rally Kitchen & Bar and One Bar at NOUN in Norman. The role also extends support to additional standout markets, including The Chalkboard at Ambassador Hotel Tulsa, Sienna and Dockum at Ambassador Hotel Wichita, and Tuscana and Paramount at The Barfield in Amarillo. Together, these locations form a dynamic culinary portfolio, and the Area Director ensures consistency, innovation, and exceptional hospitality across every concept. This position is based in Oklahoma City and requires regular travel between properties. You should join our team if you believe... People come first and our curators are the driving force behind our success. Exceptional service, elevated cuisine, and thoughtful beverage programming create unforgettable experiences. Leadership means inspiring, developing, and empowering high-performing teams. Collaboration, innovation, and operational excellence are the foundation of a thriving food & beverage program. In joining an organization that cares about and supports your career growth and development You're a great fit for this role if you... Are a dynamic and results-driven F&B leader with a track record of success in multi-unit or multi-outlet environments. Excel in strategic planning, operational execution, and brand consistency across diverse F&B concepts. Possess strong financial acumen, expertise in cost controls, and a passion for achieving outstanding profit performance. Lead with a guest-centric mindset, ensuring each concept delivers unmatched moments and service excellence. Drive innovation through creative programming, menu development partnership, and elevated standards. Foster a culture of teamwork, accountability, training, and continuous improvement across all properties. Can navigate the unique nuances of luxury dining, casual dining, banquets, bars, and event-driven venues. Essential Responsibilities Operational Leadership Provide strategic oversight of F&B Operations in all Oklahoma locations, along with Wichita, and Amarillo including restaurants, bars, lounges, banquets, catering, and in-room dining. Ensure consistency in service standards, SOP compliance, product quality, and brand voice across all properties. Lead property F&B Directors, Managers, and Chefs to deliver outstanding guest service, operational efficiency, and consistent execution. Conduct regular property visits, operational walkthroughs, and service observations. Financial Performance Drive profitability through labor management, cost controls, inventory systems, revenue optimization, and menu engineering. Review financial statements, manage budgets, and partner with property leadership to achieve monthly/annual financial goals. Implement strategies to grow average check, beverage performance, banquet revenue, and outlet contribution margins. People & Culture Mentor and develop F&B leaders across assigned area, ensuring strong bench strength and succession planning. Promote Coury Hospitality's “People First” culture, ensuring teams feel supported, inspired, and empowered. Support recruitment, hiring, onboarding, and leadership development in partnership with HR and property teams. Guest Experience Ensure each concept delivers memorable, engaging, and brand-aligned service. Respond to guest trends, feedback, and service challenges with proactive solutions. Champion high service standards and guest engagement practices across the region. Culinary & Beverage Excellence Collaborate with Culinary and F&B Directors on menu innovation, product quality, and brand-driven programming. Maintain consistency in plating, presentation, beverage recipes, and service delivery. Lead implementation of seasonal menus, special events, pop-ups, and promotional activations. Compliance & Safety Ensure compliance with health codes, liquor laws, workplace safety, food safety standards, and internal SOPs. Partner with risk management on responsible alcohol service and safety training initiatives. Education and Experience: Minimum 7-10 years of progressive Food & Beverage leadership experience; multi-unit, multi-outlet, luxury, or boutique hotel experience strongly preferred. Experience overseeing both front-of-house and back-of-house F&B operations. Proven success in financial performance, team development, and driving guest satisfaction. Bachelor's degree in Hospitality, Business, or related field preferred. Prior experience with four-star or four-diamond environments highly preferred. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.

The Banquet Manager is responsible for ensuring proper set-up and service of all events and banquet functions, supervising all Banquet associates to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with the company's mission & values and policies and procedures. RESPONSIBILITIES: • Conduct Staff pre-shift meetings daily to communicate important news/information to the staff as well as continuously review service and hospitality standards. • Oversees all banquet/event setup to include, but not limited to, the placement of linens, silver, glassware, and chinaware according to event specifications. Performs a walk-through of all guest and staff areas before and after each banquet to assure everything is ready. Inspects and corrects any inappropriate procedures. • Assist in managing the audio/visual elements of the banquet space cooperatively with A/V contractor. Must have basic knowledge of their operation and troubleshooting methods for equipment. • Collaborate with Culinary Management to ensure timely and exceptional execution of food to guests. • Sees that guest satisfaction is achieved through effective supervision and delegation of duties, checks on food quality, and ensures courteous performance of entire Banquet staff. • Effectively communicates event specifications, procedures and changes to Banquet set-up staff and affected departments including, but not limited to, the Food & Beverage, Sales/Catering, and Housekeeping Departments. • Determines amount of future business and workload requirements with information gathered from the Sales Department. Schedules Banquet Associates based upon workload. Requisitions temporary help as needed to service the calendared events. Provides instruction and communicates work expectations to Banquet staff and the temporary help to ensure successful events and meet the company's service standards. • Revises schedules of service staff to the flow of business. • Supervises Banquet servers. Briefs events wait staff on the event details and procedures of service. Greets guests and helps ensure that their preferences and desires are executed promptly. Maintains a high-level of guest contact during banquet while ensuring guest satisfaction. • Oversees the break-down of the function room. Ensures proper cleaning and storage of equipment after the event. • Ensures that all storage areas are maintained in an orderly, clean, and safe manner. • Coordinates with the Stewarding Associates on fast recovery of any leftover food and minimizes waste. • Inspects event rooms and puts in work orders for the Engineering/Maintenance Department to maintain rooms in excellent condition. • Recruits, interviews, trains, and supervises Banquet Associates. Monitors and develops Banquet Associate performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations and delivering recognition and reward. • Ensures compliance with health, safety, sanitation, and alcohol awareness standards within the Banquet Operation. • Conduct ongoing training of Banquet captains/hourly Associates to maintain standards of service. Maintains or exceeds the company's guest service standards within the Banquet Operation. • Provides all billing information to the Sales/Catering Manager the following day of each banquet and assists with event billing as needed. • Assists Sales Managers with pre & post banquet meetings with service staff to disseminate information, discuss service issues and resolve problems with solutions. • Handles guest comments and issues in a professional manner and according to established company service standards. Alerts the GM to any significant issues. • Ensures furniture and equipment is maintained properly and inventory levels are kept in accordance with corporate guidelines. • Works closely with the Sales to complete all objectives and special projects on a timely basis. • Assist in maintaining accurate payroll for daily functions. Ensure that the Payroll process is completed accurately, on time and according to business/ accounting procedures. • Prepares routine reports detailing problems, complaints, ideas, staff feedback, etc. • Attends weekly BEO Meetings. • Any other projects and duties as assigned by the Director of Food and Beverage. Requirements KNOWLEDGE, SKILLS AND ABILITIES: • Excellent planning, organization, and guest services skills. • Ability to read and interpret business records and statistical reports. • Ability to effectively plan and organize the work of others. • You must display a warm and friendly demeanor. • Professional appearance with the ability to properly interact with guests, clients, and employees. • Ability to change activity frequently and cope with interruptions. • Excellent motivational skills with proven ability to lead and train staff. • Strong Computer Skills (Microsoft Office, CI/TY) • Outstanding communication abilities • Must be able to work a flexible schedule, including early hours, evenings, holidays, or weekends. QUALIFICATIONS: • Experienced in all aspects of banquet service. • 2 - 3 years assistant banquet manager experience. • Must possess basic reading, writing, mathematical, and computer skills. PHYSICAL DEMANDS: • Able to push, stand, reach with arms and hands, bend, and stoop, kneel, crouch and lift items weighing up to 25 pounds repetitively. • Must be able to respond to visual and aural cues; must be able to verbally communicate with associates and guests.