Restaurant manager jobs in Pleasantville, NJ

At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Cherry Hill New Jersey - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. 9. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company. Salary Description $70,000 - 80,000 based on experience

Join John & Molly's Tavern Earn $70K-$75K per year + performance incentives (weekly pay). Lead a beloved neighborhood tavern known for great food, local beer, and a welcoming community spirit. Enjoy growth opportunities, a family-owned culture, and a team that values collaboration and respect. Why You'll Love Working Here Competitive salary $70K-$75K + performance-based incentives Paid weekly Paid time off (PTO) Dining perks & employee discounts Free parking Closed for major holidays: Christmas, Easter, Thanksgiving, July 4th week Room for creativity and professional growth About Us We're a family-owned, award-winning tavern located in a historic 19th-century Eastampton landmark. Our menu features fresh seafood, steaks, sautés, and local craft beer served in a friendly, community-driven setting. We take pride in combining tradition and hospitality with a modern team culture built on trust and integrity. Your Role As Restaurant & Bar Manager, you'll partner with ownership to maintain smooth daily operations and deliver exceptional guest experiences across both front and back of house. Key Responsibilities Lead, train, and motivate a small team (10-15 employees) Manage service flow, guest relations, and scheduling Oversee ordering, receiving, and inventory control Maintain food safety & sanitation standards Support both FOH and BOH operations Foster a positive, guest-first work environment About You 2+ years FOH management experience (bar, tavern, or casual dining required) BOH experience a plus Strong leadership and communication skills ServSafe or food safety certification preferred Able to lift 50 lbs and stand for long periods Dependable, organized, and guest-focused Bilingual (English/Spanish) helpful Requirements Must be 18 + years old Resume with full name, phone, and email Two industry references (supervisor name + email) Proof of employment eligibility Reliable transportation to and from work How to Apply Click Apply Now and submit your: Resume with contact information Two supervisor references (with emails) Qualified applicants will be contacted for an interview.

The award-winning The Mainland Restaurant & Adventure Park at the Holiday Inn Manahawkin located at 151 Route 72 West, Manahawkin, New Jersey is currently looking for a Floor Manager/Assistant Restaurant Manager. The Floor Manager/Assistant Restaurant Manager's main function is to promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, correct service. The restaurant supervisor is accountable for sales and profit in his/her area. MUST be available for holidays, nights, and weekends. This position should be considered supervisory in nature - administrative tasks should be limited to scheduling with a knowledge of the budget progress report. The Floor Manager/Assistant Restaurant Manager should be on the floor at all times. Reports directly to the Restaurant & Adventure Park Manager. General Duties Actively support the Quality Improvement Process. Assist in identifying and implementing a successful marketing plan for assigned outlets. Assume responsibility of daily operation of all assigned outlets. Assist in working toward positive financial results. Assist in ensuring that scheduling functions are performed accurately and on a timely basis. Assist in maintaining a highly motivated and well-trained staff. Operation Duties Open and close shift in accordance with manager's checklist. Initiate aggressive guest interaction through seeking and soliciting feedback from guests. Train, maintain and enforce all Brand service standard using use records, menus and appropriate reference materials. Properly execute revenue and check control procedures on shift. Handle daily associate relations (e.g., scheduling, time adjustments). Maintain a safe and sanitary work environment for all associates and guests. Gather and implement all proper tools for running shift, (e.g., schedules, floor plans, reservations, checks). Find solutions for problems such as call outs, last minute bookings or any other daily problems that may arise. During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen and by striving to speak to all guests. Be on the floor during entire meal classes and ensure adequate coverage. Conduct taste panels and menu classes on a daily basis for restaurant. Ensure that only a quality product is being served. Monitor hours and staffing on a daily basis, for restaurant, with accurate scheduling in line with forecast and budget guidelines. Ensure all side work is done on a daily basis. Maintain proper associate uniform standards. Manage an effective repair and maintenance program through the use of work orders, inspections, etc. Assist any associates in his/her job performance, when required, to ensure guest satisfaction. Understand and teach empowerment principles to ensure guest satisfaction. Exercise station rotation to ensure stations are distributed fairly. Human Resources Implement an effective training program for new and current associates using use records, menus and appropriate reference manuals. Encourage problem solving by associates through proper training and empowerment. Establish effective communication with associate to gain their trust and respect. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Marriott's Guarantee of Fair Treatment policy. Attend restaurant associate meetings. Demonstrate positive inter-departmental relations. Administrative Communicative directly, and/or through the use of the log book, to next shift supervisor. Identify and recommend incentive programs, new ideas and methods of operation. Implement and follow through on all bookings of restaurant parties and room service hospitality suites and effectively communicate to al managers. Assist in the development and execution of the marketing plan of assigned outlets. Profile Qualifications Minimum of two years food service or related hospitality management experience Written/verbal communication skills Demonstrated leadership qualities Able to work with teams Basic technical knowledge of restaurant operations Demonstrated hospitality skills Demonstrated strong work ethic Compensation (FT Only) Paid time off & vacation Health, dental, vision insurance Voluntary life and critical ill insurance 401k Annual performance reviews Holiday pay (PT only) Paid time off 401k Annual performance reviews

Restaurant Assistant ManagerFast Casual - Industry LeaderOur Company is an industry leader looking for an enthusiastic Assistant Manager to join our family. If this sounds like the type of Assistant Manager you are, Apply today for our location in Cherry Hill, NJ. Our vision as a company is to grow restaurants all over the world and be the brand for quality meals, a fantastic crew, cool culture, and along with that an active community involvement. We first opened our doors in the mid 1990's out of Louisiana and with remarkable success over the years we have developed over 150 restaurants throughout 15 states. Our company has given back more than 20 percent of our profits to communities, schools, food banks, and other organizations. If you are excited about a career with advancement opportunities for our location in Glassboro, NJ we are seeking a professional like you!Title of Position: Restaurant Assistant ManagerJob Description: We are searching for an Assistant Manager who can take decisive action, with strong leadership and dedication to our lofty standards to achieve excellent results. Duties will include but are not limited to staffing, scheduling and training of new employees, maintaining food and labor cost according to company policy, and assisting in administrative functions delegated by the Restaurant General Manager. The Assistant Manager will keep track of purchasing, storage, preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specification standards, will assess staffing needs, and will act as a support system for all areas of the restaurant.Benefits: Competitive Starting Salary Medical Insurance Dental Insurance Vision Insurance 401k PTO Qualifications: The Assistant Manager must have high volume restaurant management experience of at least 3 years A solid track record in achieving financial results is necessary for the Assistant Manager The Assistant Manager must be extremely guest orientated with the highest degree of honesty and integrity Apply Now - Restaurant Assistant Manager located in Cherry Hill, NJIf you would like to be considered for this position, please email your resume.#NJJOBS#NJRESTAURANTJOBS#NJRESTAURANTMANAGERS#NOWHIRING#GECKOTRISTATE#GECKOHOSPITALITY

Assistant Cafeteria Manager - Rieck Ave JobID: 5848 Food Service/Cafeteria Date Available: When filled Additional Information: Show/Hide Description: *To work harmoniously with fellow associates by supporting the overall goal of supplying a quality, nutritious and safe food program for all the students and staff of their perspective school. Qualifications: *Must meet the health requirements as specified by local, county, and state government *Demonstrate aptitude or competence for assigned responsibilities Salary: $18.50-$25.25 per/hr. Benefits: * Comprehensive medical, dental, and vision. * Health Benefits - Payroll - Millville Public Schools * Sick Leave * (12) Pro-rated leave days per year Application Procedures: All interested candidates are required to apply online at ****************** Select the "Employment" link to view vacancies and begin the application process. You may attach a letter of interest, resume and other pertinent documents to your application. District employees may apply using the links in the "Internal Applicants" section. The Millville Board of Education is an Equal Opportunity Employer, has an Affirmative Action Program and will not discriminate against any person because of race, creed, color, national origin, ancestry, affectation or sexual orientation, age, sex, marital status, familial status, religion, atypical hereditary cellular or blood trait, genetic information, disability, or liability for service in the Armed Forces of the United States, and is committed to Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act.

Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils, and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations. Requirements and skills Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software, like OpenTable and PeachWorks Strong leadership, motivational and people skills Acute financial management skills BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Aristacare at Cherry Hill is looking to hire a Food Service Director! (Full Time) As the Food Service Director, it is your primary responsibility to assist in planning, implementing and evaluating the food programs within the skilled nursing facility. Other duties may include but are not limited to: · Coordinate with family and residents to create appropriate meal plans · Seek approval for meal plans from the physician with the help of a dietician · Prepare a budget for department needs · Develop inventory control and monitoring procedures for food, supplies and equipment · Maintain and updates department financial records · Participate in workshops or committee meetings · Assist in the recruitment and interviewing of personnel. · Provide orientation, skills training and leadership training of new employees. · Prepare work schedules of personnel · Counsel, discipline, and terminate department personnel when necessary · Maintain material safety data sheets (MSDs) · Participate in facility inspections · Make daily rounds to assure quality of services and equipment condition · Report presence of hazardous materials in the facility. · Ensure that appropriate protective work clothing / devices are used by personnel Education Must possess, as a minimum, a high school diploma. Experience Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. Must have training in cost control, food management, diet therapy, etc Job Type: Full-time #INDsponsored

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

The Banquet Manager is responsible for coordinating the delivery of all food and beverage for the functions that occur on the resort's property and all details pertaining to the events being held in the banquet and meeting rooms while keeping with ICONA standards. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Achieves maximum profitability and over-all success by controlling costs and quality of service. Completion of weekly schedules; schedule staff as necessary to ensure adequate and consistent levels of service. Controls banquet china, cutlery, glassware, linen and equipment. Responsible for consistently implementing the services standards and operating procedures in the banquet service. Manages events and team members throughout setup, service, and breakdown. Encourages all team members to create a positive work environment through teamwork, energy, enthusiasm and appreciation. Evaluates team members performance based on clearly communicated standards and expectations. Follows procedures to maintain the safety and security of all team members, guests and company assets (building, cash, equipment, supplies). Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. Maintains communication with banquet chef and event organizers. Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has supervisory responsibilities. Work Environment An event venue and commercial kitchen environment. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. 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. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds. Physical Environmental Demands Stand- Over 3/4th of the time. Walk- Over 2/3rd of the time. Sit- Under 1/3rd of the time. Use hands to fingers, handle or feel- Over 2/3rd of the time. Reach with arms and hands- Over 2/3rd of the time. Climb or balance- Up to 1/3rd of the time. Stoop, kneel, crouch or crawl- Up to 1/3rd of the time. Talk or hear- Over 2/3rd of the time. Lift minimum of 5lbs.-50 lbs.- Over 1/3rd of the time. Adherence to all policy and procedures delineated in the ICONA Handbook. Position Type/Expected Hours of Work This is a full-time position. This role requires forty, plus hours to include, nights weekends and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. 4 years of supervisory banquet experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. ServSafe certified. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

The Restaurant Barback is responsible for keeping bartenders supplied with ice, mixers, liquor and beer as well as clean glassware. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Assists with opening and closing duties, such as restocking the bar with garnishes, straws, and napkins, ensuring bartenders have clean towels, glassware, etc. Ensures the bar is well stocked with ice, liquor, wine, and beer. Keeps the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles. Ability to learn about menu items and memorizing cocktail recipes. Take orders, prepare drinks, bus tables, open tabs, and process payments during busy peak hours. Communicate with guests using clear and enthusiastic words, tone and body language at all times. Make guests feel appreciated through barback's actions. Monitor and ensure that no guest receives more than the allowed number of specific drinks. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position has no supervisory responsibilities. Work Environment This job operates behind the bar and may be working in close proximity to team members. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, slipping and tripping. 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. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require lifting of products weighing up to 50 pounds. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 3/4th of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 50 lbs.- Over 1/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. Must be of legal age according to state regulations to serve alcohol. Prior restaurant experience. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

Overview Restaurant Supervisor It is the responsibility of the Restaurant Supervisor to manage operation in an efficient and professional manner to ensure quality service to guests. Responsibilities Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures. Consistently deliver positive, courteous and professional guest service in all interactions with guests, visitors, vendors and fellow employees. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service. Responsible for daily activities of restaurant personnel. Performs special services, trains, schedules and supervises staff. Oversee both front and back of house operations. Maintain casual dining expectations, including food and alcohol menu and anticipation of customers' needs. Respond to customer complaints in a timely manner. Can recommend hiring or terminating in conjunction with disciplinary action. Performs any other duties as assigned. Qualifications Bachelor's degree preferred Two (2) years restaurant experience preferred Excellent communication skills required Supervisory experience preferred Solid decision-making, organization, and interpersonal skills Must be able to obtain a valid Casino Employee Registrant License Flexibility to work in shifts, including evenings, weekends, and holidays What we offer you: Benefit Options Available Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. If you require alternative methods throughout the application process, contact Golden Nugget Human Resources at ************ or via email: ******************** Pay Range USD $22.00 - USD $24.00 /Hr. Tipped Position This position does not earn tips Bachelor's degree preferred Two (2) years restaurant experience preferred Excellent communication skills required Supervisory experience preferred Solid decision-making, organization, and interpersonal skills Must be able to obtain a valid Casino Employee Registrant License Flexibility to work in shifts, including evenings, weekends, and holidays What we offer you: Benefit Options Available Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. If you require alternative methods throughout the application process, contact Golden Nugget Human Resources at ************ or via email: ********************

The Restaurant Supervisor is responsible for assisting the Food and Beverage Manager to ensure that our team members are trained to deliver consistency in food quality, presentation, and guest service. The Restaurant Supervisor will also be responsible for scheduling, adhering to budgets and completing daily restaurant tasks. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to implement processes and procedures as directed by the Food and Beverage Manager and Food and Beverage Director. Evaluates team members' performance based on clearly communicated standards and expectations. Follows procedures to maintain the safety and security of all team members, guests and company assets (building, cash, equipment, supplies). Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. Posts and updates schedules in scheduling software. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Guest Focus. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position supervises all the team members within the department. Work Environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. 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. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching. The position may require lifting of products weighing up to 50 pounds. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 3/4th of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 50 lbs.- Over 2/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience High school diploma or equivalent required. 1-2 years in management positions (preferably restaurant experience, including full service, casual or fine dining). Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. ServSafe certified. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. View all jobs at this company

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Responsibilities The FOH Supervisor is responsible for assisting the bartenders, servers, hosts and bussers with the day-to-day operations of the Cafe, ensuring guest satisfaction, while contributing to the sales growth and ensuring all standards and legal obligations are followed. The FOH Supervisor also supports cafe senior leadership in upholding all brand standards and core values, while meeting or exceeding Hard Rock business objectives. * Serve as a mentor and coach to develop hourly staff members into Hard Rock brand ambassadors and industry leading customer service * Greets employees as they begin their shift to promote a positive work environment. * Continuously provides employees with verbal recognition, direction, and support. * Motivate employees daily by having a positive attitude and having an open line of communication. * Communicates with employees to keep them informed or restaurant, regional, and corporate procedures. * Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen. * Trains and empowers employees to exercise good judgment to make decisions regarding guest service satisfaction by adhering to company training standards * Monitors/coaches employees on performance, compliance with procedures and workload * Ensure employees follow safety, sanitation and security procedures. * Listens to comments, criticisms, and feedback from customers, employees and other managers to gain an understanding of areas of strength and opportunity to improve personal/restaurant performance. * Creates and modifies the weekly work schedule to accommodate employees, volume or other emerging trends. * Present a professional image to employees, guests, clients, owners and investors. * Operate ethically to protect the image of Hard Rock. * Utilize programs designed to help Save the Planet. * Possess a self-motivated approach to their own personal and professional This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS * 2+ years in a Supervisory role with high volume exposure in a casual- themed, full- service restaurant. * Strong knowledge of food handling * Bartending experience preferred * Influencing the training and development is a necessary strength, so a background in training is a plus. SKILLS * Ability to learn and bring "out of the box" ideas to their team. * Genuine enthusiasm and aptitude for serving people. * Excellent verbal and written communication skills. * High level of business acumen and common sense. * Demonstrates strong problem solving skills through ability to diagnose and implement solutions. * Must possess strong communication and listening skills, excellent speaking, reading and writing. * Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. * Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. * Multiple language abilities a plus, fluency in English required. * Leading by example and running shifts tied into our core mottos and values. * Help insure that food and beverage specifications, quality and recipe inherence is up to HR standards. * Help maintain proper managing coverage in all aspects of FOH operations. PHYSICAL DEMANDS * Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, and bending) for extended periods of time. * Ability to sit for extended periods of time. * Ability to make repeating movements of the arms, hands, and wrists. * Ability to express or exchange ideas verbally and perceive sound by ear. * Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. * Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. * Ability to turn or twist body parts in a circular motion. * Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. * Ability to travel via auto or airplane for long periods of time. Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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

Working at Pizza Hut is about making hungry people happy. Its about being independent and having fun, making new friends, and earning extra cash. If youre ready to take the next step in your career in restaurant management, our Shift Manager position is the right place to do it. Working as a Shift Manager will let you develop your management skills while still having the time to do the things you enjoy. Youll benefit from our training and career opportunities and receive reward and recognition for your efforts. And a world of opportunity. Starting pay is $16.00 plus we offer medical, dental, 401 (k), PTO, and PSL benefits. RequiredPreferredJob Industries Other

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory, Snyder's of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Why Campbell's… Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners). Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting. Campbell's offers unlimited sick time along with paid time off and holiday pay. If in WHQ - free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store. Giving back to the communities where our employees work and live is very important to Campbell's. Our “Campbell's Cares” program matches employee donations and/or volunteer activity up to $1,500 annually. Campbell's has a variety of Employee Resource Groups (ERGs) to support employees. How you will make history here… This position has overall responsibility for the safety and stability of the Company's shelf stable food products. The incumbent is responsible for reviewing and approving the safety and efficacy of all thermal processes developed by Thermal Process Specialists in the group or by external resources or Process Authorities conducting similar work for Campbell's products. The incumbent also provides guidance and oversite to the Thermal Process Specialists on the design of heat penetration and other thermal process establishment tests in difficult or complex cases. This person is Campbell's representative to FDA and USDA, is recognized by these agencies as an expert in the field and is legally responsible for the compliance of all processes to the regulatory requirements. The individual sets policies regarding Food Safety standards, testing protocols and work requirements for developing processes. What you will do… Principal Accountabilities Reviews and approves process requirements developed by Thermal Process Specialists and works with the Specialists to develop the appropriate supporting detailed process establishment documentation. Authorizes and files thermal processes with FDA as appropriate. Uses vast experience and expertise in thermal processing and Campbell Soup products in completion of these tasks. (30%) Evaluates process deviations from manufacturing by analyzing results and recommendations from Thermal Process Specialists' testing and decides on final disposition of product (release or destroy). These are critical decisions weighing safety of the product to the consumer against severe economic losses to the company.(10%) Sets Company policies regarding Food Safety standards for thermal processing including retorted, hot fill and hold and/or aseptic processing and Process Safety work practices involving testing methods, quantity and quality of supporting data required for process recommendations, data bases, process archives, etc. (10%) Sets qualification criteria for new products to be manufactured and qualification of new equipment. Makes decisions regarding critical control points which need to be monitored and controlled in the manufacturing process. (10%) Makes decisions regarding computer programs employed by the Process Safety group for thermal process analysis and automated systems used by manufacturing for deviation analysis. Manages change in these areas ensuring effectiveness, validation, and compliance with FDA regulations (21 CFR part 11). (10%) Acts as a Thermal Process Specialist, when needed, for a business, brand or product, designing heat penetration testing, data collection and analysis, and calculation of process lethality's. Backs up other Thermal Process Specialists and Process Authorities in their work. (10%) Supports external PD and co-manufacturing initiatives by conducting thermal process audits/assessments and providing review/approval of process requirements and process deviations as required (includes final authority/approval on external facilities' capability of meeting CSC and/or regulatory Food Safety compliance). (5%) Provides guidance and critical review of new technologies for thermal processing. Participates in external studies and initiatives in advanced technologies providing valuable insight into Food Safety requirements, validation procedures, regulatory compliance and comparative analysis for cost and quality justifications. (5%) Provides leadership to the Process Safety team through mentorship, guidance and direct supervision of one or more Thermal Process Specialists and/or Technicians. Responsible for assessing, retaining and developing team talent and continuous improvement. (10%) Job Complexity The Corporate Process Authority must review product and process data collected during a series of heat penetration tests, review the calculations of lethality, and the process schedule and critical factor recommendations of Thermal Process Specialists. Then, the individual must use his or her own judgement, calling on vast experience and knowledge of the manufacturing systems, to make decisions regarding the adequacy of the recommended process and its supporting data. If acceptable, the individual will then authorize and file the process with the appropriate regulatory agency. The Corporate Process Authority must review all process deviations in the manufacturing plants and review the work done by Thermal Process Specialists to simulate or otherwise assess the effects of the deviation on product safety and must make a decision to release the product for sale or destroy it. The individual faces enormous pressure weighing the economic impact to the Company versus the safety of the consumer. The Corporate Process Authority must ensure that complete and accurate records are maintained for all established processes and as required by the FDA and USA regulations. He or she must also work with the manufacturing sites to ensure that all government regulations regarding thermal processing operations are being met. Upon request or in response to regulatory concerns, the Corporate Process Authority must provide the appropriate thermal process documentation, regulatory compliance statements, or other communications on behalf of the Company The Corporate Process Authority must set requirements regarding the start-up of new products, processes or equipment, ie: Incubation packs, Inoculation packs. The individual must review the results of these requirements and make the decision to approve for manufacture. The Corporate Process Authority must keep up with government regulations and ensure compliance. This may involve equipment and instrumentation or procedures, computer software, process filing methods, etc. The individual manages the change through the department to a successful completion. The Corporate Process Authority recommends, makes decisions on, and develops validation requirements for technological advancements in thermal processing for Campbell Soup. This may be new processes such as Aseptic or High Pressure Processing or new types of cookers, or methods of pre-heating product such as microwave or ohmic heaters. This position has exposure to every level of the corporation as he or she makes decisions which affect safety, quality, company reputation, economic results, investment, and new product launches. The individual is Campbell Soup's representative to government regulatory agencies and has a personal relationship with those responsible for compliance in those agencies. The Corporate Process Authority is on call 24 hours a day / 7 days a week, even during travel and vacations, to make decisions regarding process deviations or to approve temporary process notes for extenuating circumstances or to answer questions/provide information to regulatory agencies as requested. Job Specifications The individual has expert knowledge of microbial risks, product and packaging characteristics/interactions with product, critical factors in thermal processing, commercial equipment, and manufacturing procedures, and their effects on the delivery of a thermal process and maintenance of product safety and stability sterility. The individual is an expert in designing and conducting the appropriate studies relating to thermal processing of food, such as heat penetration, temperature and heat transfer distribution studies, thermal-death-time experiments, process validation and verification studies, and applying other scientific methods related to aseptic and thermal processing. The individual is known to government regulators by reputation and recognized by them as a Process Authority. The position requires the candidate to be able to distill extremely technical data and insights into clear objectives and decisions with senior management in all areas of the Company. Working Conditions The Corporate Process Authority works in the office, at the computer, as well as in the process room and kitchen reviewing data and inspecting products. The individual attends meetings regularly within all areas of the company. The position requires approximately 20% travel to manufacturing sites, vendors, government offices, industry meetings and co-manufacturing sites. The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. Who you will work with… Reporting to the VP, Quality Thermal Processing and Supply & Distribution Managing a team of 1-3 What you bring to the table… (Must Have) Minimum Education Required: Bachelor of Science degree in Food Science, Microbiology, Engineering or related field with 15+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. Minimum of 15 years' relevant experience in the Food Industry, with 5 or more years in Thermal Processing of Campbell products or equivalent. Extensive knowledge of food science, microbiology, engineering principles, calculus, computers, thermal process equipment and instrumentation is required. Must have excellent judgement, problem solving and decision-making skills, as well as excellent interpersonal and communication skills. It would be great if you have… (Nice to Have) Preferred Education: Master's degree or PhD in Food Science, Microbiology, Engineering or related field with 5+ years of relevant experience in Thermal Processing, or a combination of Thermal Processing, Food Engineering, Food R&D / QA. Compensation and Benefits: The target base salary range for this full-time, salaried position is between $147,400-$211,900 Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package. The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn't good enough - GREATNESS is remembered. Located in Cherry Hill New Jersey - The Restaurant Manager supports the General Manager in overseeing daily restaurant operations. This role is hands-on and focused on team leadership, guest satisfaction, and operational excellence. The Restaurant Manager helps ensure that service, quality, and cleanliness standards are consistently met while fostering a positive and productive team culture Requirements: Exemplify the Triple T Hospitality experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Team Leadership: Assist in supervising, coaching, and motivating front-of-house and back-of-house staff to ensure high performance and morale. Daily Operations: Support the execution of opening, mid, and closing procedures. Ensure smooth shift transitions and operational consistency. Training & Development: Help onboard new team members and support ongoing training efforts to uphold service and quality standards. Guest Relations: Address guest concerns promptly and professionally, turning challenges into opportunities for service recovery. Compliance & Safety: Ensure adherence to health, safety, and sanitation standards. Monitor compliance with company policies and procedures. Inventory & Supplies: Assist with inventory management, ordering, and receiving to ensure proper stock levels and minimize waste. Scheduling & Labor: Support scheduling efforts to ensure appropriate staffing levels and labor cost control. Facility Oversight: Help maintain a clean, safe, and well-functioning restaurant environment, including equipment and facility upkeep. 9. Financial Awareness: Understand key performance indicators (KPIs) and assist in achieving sales, labor, and cost goals. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Previous experience in a supervisory or leadership role in a restaurant or hospitality setting. Strong communication and interpersonal skills. Ability to lead by example and foster a team-oriented environment. Solid understanding of restaurant operations and guest service best practices. Ability to multitask and remain calm under pressure in a fast-paced environment. Passion for hospitality and a commitment to excellence. Willingness to learn and grow within the company.

Job DescriptionRestaurant Manager About the RoleWe're looking for a hands-on, people-focused Restaurant Manager to lead our team and create an environment where guests and employees feel welcome. This role is perfect for someone who enjoys working in a fast-paced setting but also values balance - our hours don't run late into the night.As Restaurant Manager, you'll be responsible for overseeing daily operations, supporting your team, and making sure every guest leaves happy. What You'll Do Lead and motivate a team of employees, helping them grow and succeed. Keep the restaurant running smoothly each day - from opening to close. Ensure great service, quality food, and a clean, comfortable space for guests. Handle scheduling, training, and day-to-day coaching. Manage ordering, inventory, and supplies to keep everything on track. Step in to support your team where needed - no job is too big or too small. Resolve guest concerns quickly and with a friendly attitude. What We're Looking For 2+ years of restaurant or foodservice management experience. A natural leader who enjoys working with people and building strong teams. Strong organizational skills and the ability to stay cool under pressure. Great communication skills with a focus on customer service. Someone who can work a flexible schedule, including some weekends and early mornings - but no late nights. What You'll Get Competitive pay with bonus potential Health, dental, and vision insurance Paid time off and holidays Meal discounts Growth opportunities with a company that cares about work-life balance

Job Description Aristacare at Cherry Hill is looking to hire a Food Service Director! (Full Time) As the Food Service Director, it is your primary responsibility to assist in planning, implementing and evaluating the food programs within the skilled nursing facility. Other duties may include but are not limited to: · Coordinate with family and residents to create appropriate meal plans · Seek approval for meal plans from the physician with the help of a dietician · Prepare a budget for department needs · Develop inventory control and monitoring procedures for food, supplies and equipment · Maintain and updates department financial records · Participate in workshops or committee meetings · Assist in the recruitment and interviewing of personnel. · Provide orientation, skills training and leadership training of new employees. · Prepare work schedules of personnel · Counsel, discipline, and terminate department personnel when necessary · Maintain material safety data sheets (MSDs) · Participate in facility inspections · Make daily rounds to assure quality of services and equipment condition · Report presence of hazardous materials in the facility. · Ensure that appropriate protective work clothing / devices are used by personnel Education Must possess, as a minimum, a high school diploma. Experience Must have, as a minimum, 1 year experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility. Must have training in cost control, food management, diet therapy, etc Job Type: Full-time #INDsponsored Powered by JazzHR uYh8L9PUbs