Restaurant manager jobs in Saint Peters, MO - 1,046 jobs

Provide Overall Leadership and Management: Lead your team to achieve operational excellence while embodying our brand values. Train and Motivate Employees: Develop your team to ensure they deliver the best service and uphold Taco Bell standards. Ensu General Manager, Restaurant, Manager

The Fleet Service Manager serves as the primary contact for all warehouse mobile equipment, including forklifts and powered industrial trucks used in warehouses, factories, and distribution centers. This role is responsible for inspecting, diagnosing, repairing, and maintaining diesel engines and related equipment, performing routine maintenance, and replacing defective or worn parts. The position involves supervising GM/UAW and third-party mechanics, ensuring work meets client expectations, and maintaining safety standards. Work conditions may include exposure to outdoor weather, noise, dust, oil, and industrial lubricants in a truck shop environment. Job Responsibilities Safety reporting and compliance Parts ordering - monthly billing and reconciliation Inventory verification, utilization, right-sizing and control Asset management (disposals, transfers, purchasing and modifications) PM compliance based on OEM/GM standards Work prioritization and scheduling for all mechanics (GM/Third Party) Perform and maintain work place organization (5S). Audit operations and compile reports on customer satisfaction, overall equipment effectiveness (OEE), and Key Performance Indicators (KPI's), process improvements, cost reductions and similar "best practice" quality initiatives. Qualifications Associate's Degree in Maintenance Management or related curriculum or equivalent experience. Certification by recognized professional bodies preferred (SRMP, AFE etc.) and by one or more mobile equipment OEM (Hyster, Yale, Gator, etc.). Coursework indicating advanced professional development Minimum of 5-7 years of relevant technical experience as Facility Manager, Maintenance Supervisor, Planner/Scheduler Knowledge of integrated facility operations and systems maintenance in engineering/research or manufacturing environment, with significant responsibility for customer relations. Experience and proficiency with IWMS/CMMS in large scale, technical operations and all aspects of process design, system administration and user training and development. Administrative experience related to operations management, including budgeting, staff supervision, safety, work planning, scheduling and logistics. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: St Louis

Company Profile: At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that's been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others. Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious. Act with Agility: We welcome change; it's the only constant. We embrace, adjust, adapt. Passion for Positivity: We greet each day with warmth and possibility. Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. General Manager: Managers will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. What You'll Bring to the Table: Develop yourself and others - focus on self-improvement while supporting the success of others Lead your four-wall operation like you own it - from people development, to inventory, labor, staffing, and accountability Put the customer first - including your internal customers, your team. You will be responsible for regular people planning, coaching, training, accountability, and when necessary, corrective action Consistently create CAVA fanatics - find ways to say "yes" to every guest, inspiring your teams to do the same Achieve results - take ownership of every shift and take pride in your job Foster collaboration - work with others to find success as a group Adapt to change - solve problems through an open-minded and all-inclusive approach Assist with any additional duties assigned What We Bring to the Table (Benefits): We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay $ Early Wage Access* Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked (YEP, that's right, FREE CAVA!) The opportunity to be on the ground floor of a rapidly growing brand * indicates eligible qualifying positions Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision are required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions May stand for long periods of time and lift up to 50 pounds As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA - joining "A culture, not a concept" General Manager | Restaurant Manager | Café Manager | Store Manager | Deli Manager | Assistant General Manager | Operations Manager |Managing Partner

At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description The Director of Food and Beverage is responsible for creating a superlative dining experience for our residents. In this position, your main responsibilities will include: Recruit, hire, train, motivate, and educate a full complement of staff. Maintain department records and perform administrative functions. Establish, document, direct, and assist with general kitchen and dining room sanitation procedures. Coordinate with community leadership team for any special functions or needs of residents Comply with all state, local, or federal rules, regulations, and licensing requirements related to health, safety (OSHA) and general operations of the Food & Beverage Department Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: A high school diploma or equivalent is required. Culinary, and/or Dietary Manager Certification preferred, or the ability to become certified Serve Safe certification or equivalent required State and county specific certifications Two years' supervisory experience within a dietary environment Experience in senior living, hospitality or healthcare dining preferred Possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of Dietary Department Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration. #IND123

JOB TITLE: Catering Manager REPORTS TO: Brand Operations Manager SUPERVISES: Catering Leads, Event Staff The Catering Manager coordinates catering execution and all offsite events for one of St. Louis's best fast-casual restaurants. This position requires high accountability, a genuine love for people, and the ability to serve A LOT of burgers. The Catering Manager is responsible for Catering and off-site event profitability; success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. Hi-Pointe wouldn't be the best burger in St. Louis without flawless execution of the food and service. The Catering Manager is expected to execute company recipes and standards and be able to think outside the box. Other important duties include coordinating all special events and obtaining permits while assuring the highest level of customer service. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, and conducting catering sales presentations and catering sales calls also fall under the purview of a catering sales manager job. JOB RESPONSIBILITIES: · Building a best-in-class team which includes hiring, training, and developing your catering leads and event team · Coordination with Chefs to plan Catering menus · Serving as an ambassador of Hi-Pointe & Chicken Out and being committed to building the Hi-Pointe & Chicken Out brand · Working with ownership to set Sales & Profitability goals · Operational excellence, maintaining flawless catering and event execution · Managing labor costs which include weekly scheduling for the team · Maintaining food cost standards by managing inventory, ordering, portion control, etc. · Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc. · Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team · Taking care of your equipment by ensuring all equipment used is in safe working condition, checked, and regularly serviced · Full accountability for catering execution, community-related events, festivals, etc. · Being self-motivating to hit sales targets and increase incremental sales at each event · Adhering to company standards, including personal hygiene and appearance · Regularly testing products to ensure the quality and execution of recipes meet the standards we set. · Any other tasks as assigned by your manager.

As an Assistant General Manager at Cooper's Hawk, you'll help lead a high-volume, full-service restaurant that includes a scratch kitchen, retail tasting room, and a thriving Wine Club program. You'll ensure exceptional shift execution-from the food we serve to the uncompromising hospitality we deliver. You'll provide leadership and development for both Management and Hourly Team Members, while partnering closely with the General Manager to achieve restaurant goals and grow our vibrant Wine Club Community. Assistant General Manager compensation range is $70,000-$85,000/year + 10% bonus potential. The final offered salary will be based on several factors, including but not limited to the candidate's depth of experience, skill set, qualifications, and internal pay equity. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp, and start strong. * Oversee overall restaurant operations and departments to include Service and Tasting Room * Review and approve front-of-house schedules in a timely manner * Ensure execution of food and service standards during shifts * Ensure policies and operating systems are followed * Assist with weekly inventory procedures and financial reporting * Use tools like POS systems, scheduling software, inventory systems, and Microsoft Office to stay organized Own What You See: Take responsibility, jump in, and do what needs to be done. * Participate in hourly Team Member hiring and onboarding * Train and verify Team Members' understanding of Cooper's Hawk standards * Oversee training for Managers in Development, Lead Restaurant Trainers, and new Team Members * Maintain a safe, secure, and healthy work environment for all Team Members * Maximize financial and operational results through effective planning and execution Stay in Sync: Communicate often, move with your team, and keep service flowing. * Ensure strong collaboration and communication between kitchen and front-of-house operations * Partner with the General Manager to lead the management team and achieve restaurant goals * Conduct weekly inventory audits and support financial reporting * Attend and contribute to Community and leadership meetings Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, positive, and professional work environment * Develop and support Restaurant and Kitchen Managers through coaching and mentorship * Ensure Team Members have the tools, support and training needed to succeed Add a Touch: Go beyond the expected to create memorable moments. * Build and maintain the Wine Club Community by ensuring Team Members are trained to educate and invite Guests * Celebrate team achievements and milestones * Lead by example and inspire a culture of pride and passion What You Will Bring * 3-4 years of supervisory experience in a full-service restaurant. Scratch kitchen experience preferred * A minimum age requirement of 21 years * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Is results-driven; able to coach team to hit restaurant targets (i.e. Wine Club Community growth) * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 40 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays * Maintains a professional image by adhering to guidelines listed in the Team Member Handbook Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Job Description We're seeking a knowledgeable, creative, and leadership-driven Bar Manager to oversee and elevate our entire beverage program. If you have a deep passion for cocktails, wine, beer, and service excellence-and know how to lead a team and create memorable guest experiences-we want you on our team. Position Overview: As the Beverage Director, you'll be responsible for developing and managing our beverage offerings, from signature cocktails and curated wine lists to inventory control and staff training. You'll work closely with the culinary and operations teams to ensure the beverage program aligns with our brand, enhances the guest experience, and drives profitability. Key Responsibilities: • Design and maintain innovative, balanced beverage menus that complement the food program and reflect seasonal trends • Oversee beverage purchasing, vendor relationships, pricing, and inventory management • Ensure consistent beverage quality, presentation, and execution across all service periods • Develop and lead staff training on cocktail recipes, wine/beer knowledge, and service standards • Monitor and manage beverage costs, margins, and profitability targets • Collaborate with marketing and management on promotions, events, and new product rollouts • Ensure compliance with all alcohol service laws and safety protocols • Provide hands-on support during service and step in as needed behind the bar What We're Looking For: • Proven experience as a Beverage Director, Bar Manager, or Lead Bartender in a high-volume or upscale setting • Strong knowledge of spirits, cocktails, wine, beer, and beverage industry trends • Excellent leadership, communication, and training skills • Solid understanding of inventory systems, costing, and vendor management • Creativity and attention to detail in menu development and presentation • Ability to balance operations, service, and team culture • Certification in responsible alcohol service (e.g., TIPS, ServSafe Alcohol) preferred Why You'll Love Working Here: • Creative freedom to shape an exciting and forward-thinking beverage program • Competitive salary with bonus potential • Opportunities for growth in multi-unit operations or corporate beverage leadership • Collaborative team environment with strong culinary and service support • Staff discounts, flexible scheduling, and industry perks If you're ready to lead with vision and bring excellence to every glass, apply today. Let's raise the bar-together.

We're seeking a knowledgeable, creative, and leadership-driven Bar Manager to oversee and elevate our entire beverage program. If you have a deep passion for cocktails, wine, beer, and service excellence-and know how to lead a team and create memorable guest experiences-we want you on our team. Position Overview: As the Beverage Director, you'll be responsible for developing and managing our beverage offerings, from signature cocktails and curated wine lists to inventory control and staff training. You'll work closely with the culinary and operations teams to ensure the beverage program aligns with our brand, enhances the guest experience, and drives profitability. Key Responsibilities: • Design and maintain innovative, balanced beverage menus that complement the food program and reflect seasonal trends • Oversee beverage purchasing, vendor relationships, pricing, and inventory management • Ensure consistent beverage quality, presentation, and execution across all service periods • Develop and lead staff training on cocktail recipes, wine/beer knowledge, and service standards • Monitor and manage beverage costs, margins, and profitability targets • Collaborate with marketing and management on promotions, events, and new product rollouts • Ensure compliance with all alcohol service laws and safety protocols • Provide hands-on support during service and step in as needed behind the bar What We're Looking For: • Proven experience as a Beverage Director, Bar Manager, or Lead Bartender in a high-volume or upscale setting • Strong knowledge of spirits, cocktails, wine, beer, and beverage industry trends • Excellent leadership, communication, and training skills • Solid understanding of inventory systems, costing, and vendor management • Creativity and attention to detail in menu development and presentation • Ability to balance operations, service, and team culture • Certification in responsible alcohol service (e.g., TIPS, ServSafe Alcohol) preferred Why You'll Love Working Here: • Creative freedom to shape an exciting and forward-thinking beverage program • Competitive salary with bonus potential • Opportunities for growth in multi-unit operations or corporate beverage leadership • Collaborative team environment with strong culinary and service support • Staff discounts, flexible scheduling, and industry perks If you're ready to lead with vision and bring excellence to every glass, apply today. Let's raise the bar-together.

Property Description Join the dynamic team at The Westin St. Louis, located in the heart of downtown, where luxury meets unbeatable convenience! We are looking for passionate, high-energy individuals to help us deliver exceptional service at our upscale property. With spacious, modern accommodations, a state-of-the-art fitness center, and prime access to St. Louis's top attractions, including Busch Stadium, The Westin St. Louis offers an exciting work environment where your talents can shine. As part of our team, you'll have the opportunity to create unforgettable guest experiences while growing your hospitality career in a vibrant, fast-paced setting. If you thrive in a culture of teamwork, excellence, and innovation, The Westin St. Louis is the place for you. Apply now to join our family and elevate your career at one of the city's premier hotels! Overview We're looking for a high‑energy, guest‑focused Food & Beverage Manager to join our leadership team at the Westin. This role is ideal for experienced hospitality professionals from either restaurant or banquet/events backgrounds who thrive in a premium, fast‑paced hotel environment and are ready to take the next step in their career. As an F&B Manager, you'll oversee daily operations in one or more F&B areas-including restaurant service, banquet execution, lounge/bar, or in‑room dining-depending on your strengths. You'll inspire and motivate a diverse team, ensure exceptional service aligned with Marriott and Westin brand standards, and create memorable experiences for every guest. We're looking for someone who brings strong operational leadership, a passion for service excellence, and the ability to energize and elevate a team. Whether your expertise is in large‑scale banquet functions or restaurant operations, we'll match your strengths to the right areas and discuss full scope during interviews. Qualifications Five years of progressive hotel F&B leadership experience in Restaurant and/or Banquets. Marriott experience preferred Toast POS experience preferred Ability to communicate effectively with the public and other team member Food Safety Manager Certification Read, write and speak English. Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range Starting from USD $0.00/Yr.

Job Title: Assistant Manager Department/Function: Operations Reports to: General Manager Details: Full Time, Nonexempt Travel Requirements: Rarely GENERAL DESCRIPTION Leads and behaves according to Potbelly Values. Leads and develops people to execute outstanding product quality and customer service, build sales and control costs for each shift. Assistant Managers must exercise a great deal of judgment and discretion regarding supervising employees and resolving customer issues. Any decisions must be consistent with Potbelly operating policies and procedures. Essential areas of focus include, but are not limited to: FOCUS People * Train, coach and develop Potbelly Associates and Shift Leaders. * Formally evaluate Associate and Shift Leader performance, including complete and sign off on appraisals. * Conduct weekly feedback sessions with Associates, Certified Trainers and Shift Leaders. * Know, enforce, and educate Associates, Certified Trainers and Shift Leaders on all of the appropriate work rules, personnel policies, labor laws, and security and safety procedures. * Effectively recommend and/or implement appropriate corrective action. * Effectively recommend the hiring and retention of Associates, Certified Trainers and Shift Leaders. * Execute a plan to decrease turnover and improve Associate's job satisfaction. * Effectively schedule Associates, Certified Trainers and Shift Leaders. * Update communication board with critical shop information. * Hold monthly Associate, Certified Trainer and Shift Leader meetings. * Develop musician schedule. Customers * Make customers really happy. * Effectively handle customer complaints. * Maintain critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation. * Ensure a clean and sanitary environment by assigning daily cleaning duties and weekly follow-up. * Properly executes, enforces and manages all food safety requirements and practices. * Enforce and maintain uniform policy. * Manage back-of-the-house to ensure standards are met. * Ensure shop security and safety by executing procedures properly. Sales * Effectively drive neighborhood shop marketing and promotions to maximize sales potential, including sourcing and blitzing outside of shop for recruiting and marketing purposes. Profit * Control assigned P & L line items. * Control food components, labor, waste, and cash across shifts. * Count drawers and ensures proper cash handling procedures are followed. * Responsible for weekly update of daily prep sheet. * Maintain all food pars and appropriate inventory and place shop orders (from SMS, data source, etc.). ESSENTIAL PHYSICAL FUNCTIONS * Must have the ability/stamina to work a minimum of 45 hours per week. * Ability to stand/walk for 9-10 hours per day and sit for 1-2 hours per day. * Must be able to exert well-paced and frequent mobility for periods of up to five hours. * Must be able to lift up to 10 pounds frequently and up to 50 pounds occasionally. * Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data. * Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%). * Must be able to tolerate higher levels of noise from music, customer and employee traffic. * Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish. * Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, problem-solving, maintaining cleanliness, training employees, execution of marketing plans and providing great customer service. EXPERIENCE, EDUCATION AND BEHAVIORS * Must represent Potbelly Advantage and Our Values. * Minimum of at least 2 years management experience in either a restaurant or retail environment. * High School degree; Bachelor's degree, preferred. * As a requirement of the position, all Shift Leaders and Managers must be trained and pass a Food Safety Certification course. In Illinois certification is required through the Illinois Department of Public Health, while in all other states certification is required through the National Restaurant Association (ServSafe), National Registry of Food Safety Professionals or the National Environmental Health Association (Prometric). Should the Shift Leader or Manager fail to pass the certification requirements after two attempts, he or she will be not be qualified to continue to perform in a Shift Leader or Management capacity. * Ability to comprehend and communicate in English via verbal and written communication, such that employee can perform his or her job responsibilities. * Ability to manage a fast-paced, high-volume, customer-focused restaurant through organization and coordination of schedules, supervision and counseling of employees, problem-solving, maintaining cleanliness, execution of marketing plans, training employees and providing great customer service. * Ability to maintain deadlines and prioritize while running an effective shift. * Exceptional customer service skills. * Strong business acumen. * Strong interpersonal and communication skills, both written and verbal. * Strong organizational skills and the ability to multi-task. * Ability to build and develop strong teams and handle conflict resolution. * Strong interviewing skills. * Ability to write effective schedules and maintain labor goals. * Knowledge of Microsoft Office.

At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description The Director of Food and Beverage is responsible for creating a superlative dining experience for our residents. In this position, your main responsibilities will include: Recruit, hire, train, motivate, and educate a full complement of staff. Maintain department records and perform administrative functions. Establish, document, direct, and assist with general kitchen and dining room sanitation procedures. Coordinate with community leadership team for any special functions or needs of residents Comply with all state, local, or federal rules, regulations, and licensing requirements related to health, safety (OSHA) and general operations of the Food & Beverage Department Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: A high school diploma or equivalent is required. Culinary, and/or Dietary Manager Certification preferred, or the ability to become certified Serve Safe certification or equivalent required State and county specific certifications Two years' supervisory experience within a dietary environment Experience in senior living, hospitality or healthcare dining preferred Possess general knowledge in the following areas of operation: productivity, costs and budgets, energy conservation, purchasing, receiving, storing systems, preparation and serving techniques, pilferage and portion control, personnel development, kitchen sanitation and general management of Dietary Department Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration. #IND123

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler's attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences. The Assistant Manager is truly a partner, as they invest in the restaurant for which they are ultimately responsible. Whether leading an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. You demonstrate a passion for the Guests' overall experience, through the selection, development, and motivation of associates. Your commitment to running an efficient and profitable restaurant is evident by maintaining the highest standards and unwavering support for the entire staff. In joining our team, you commit to supporting this mission, by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected. DUTIES AND RESPONSIBILITIES All Paradies Lagardère positions, including the Assistant Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), and recognize and satisfy all restaurant guests. The Assistant Manager will provide 100% support and commitment to achieving the company's strategic goals including profitable growth, guest satisfaction and associate engagement. The Assistant Manager is responsible for executing the location/brand standards as designed, taking ownership of the restaurant, and providing leadership to the team. Ensure all guests receive an exceptional experience and create a culture where employees are empowered to do the same.  The Assistant Manager strives to develop and mentor the Management Team as well as the hourly employees, acting as a role model and a teacher. Functions include, but are not limited to the following areas: People Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. Must be passionate about supporting your TEAM! Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures. Source high potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides. Ensure all direct reports complete all compliance based and brand specific training by the due date. Set clear performance goals and expectations for your team. Following up consistently, providing feedback on an ongoing basis. Ensure performance evaluations and associate coaching is delivered on a timely basis. Drive associate engagement through a variety of methods, including the annual engagement survey. Be an active listener and leader, holding regularly scheduled meetings to assess the team's morale and making necessary adjustments. Operational Excellence Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind. Must have a passion for the guest! Must say “Yes”, “Please” and “Thank You”! Must smile often! Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests. Role model the behaviors and service expectations you have of your team. Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code. Be a visible presence. Available to members of the management team, hourly associates, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary. Create a culture that promotes a safe and healthy environment. Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure consistent high quality of food preparation and service. Ensure all opening and closing checklist are being used and take appropriate disciplinary action when they are not. Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry. Profitable Growth Drive top line sales and profitability Analyze financial data on a daily basis and take appropriate action to maintain profitability. Ensure schedules are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved. Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality and cost control. Ensure all recipe and portioning standards are being followed to minimize costs. Monitor supply purchases, utility usage and miscellaneous expenditures, making adjustments as necessary to ensure profitability. Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures. Ensure that proper security and loss prevention procedures are in place to protect associates, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or associate is injured. Review financial information frequently with the management team to assist with achieving financial goals. All managers are required to know the cost and budget goals. Innovation Identify opportunities and solve them. Must have a thorough understanding of all hardware and software systems that are used. This includes inventory, purchasing, forecasting, scheduling and time keeping, email, and electronic filing systems. Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations. In response to key observations, you must be innovative and collaborative in driving departmental success. Productivity Maximize resources to improve process and grow the business. Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Self-driven, work independently, and always do the right thing. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Must be able to sustain performance under conditions of stress-such as tight deadlines and detailed questioning. Effective Communication Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. Open-minded to feedback. Must have sufficient self-confidence, poise, charisma, and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions. Must demonstrate the ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present. Must exhibit leadership courage and the ability to coach up as well as coach direct reports. Position Qualifications: 5-7 years of experience in a full-service restaurant. Obtain and maintain current Serve Safe Food Manager's Certification within six months of hire/promotion. Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances. Standing for long periods and the ability to work in an environment with varying temperatures. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs. Proficiency required in reading and writing, Microsoft Office Suite, and mathematics. This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities as necessary. This position description does not constitute an employment contract of any kind.

At MOD, pizza our platform, fitting each individual and creating a space where everyone is welcome. MOD is individuality, whether that's on your pizza, on your salad or just by being you! This is space where every ingredient is valued and where giving back to our community is baked into what we do. Working for MOD is more than making pizza - We call it Spreading MODness, where each pizza powers possibilities! Compensation: $18.58 when combining hourly wage of $15.00 and average tips of $3.58 earned at this location! Benefits: Medical, dental and vision insurance Paid Sick Time 401(k) retirement FREE pizza, salad, and beverages Pet insurance Discounted gym membership Free counseling sessions Summary As a part of our Restaurant Squad, Crew Members aim to consistently deliver great customer service and the MOD Pizza experience. You're going to make pizzas that are every bit as beautiful and fun as you are and get to do so in a cool environment with authentic vibes. You will make pizzas for the pineapple adventurers, the plant-based pioneers, and the pepperoni perfectionists. You'll make them for the late-night explorers, the cheese lovers and olive dodgers. Together we're creating an experience dedicated to making sure everyone belongs. Over 70% of MOD Leaders are promoted internally. Saying everyone belongs includes making sure our Squad Crew Members find value in where they work. Whatever you're working towards, we want to help you achieve it. MOD can be a short chapter in your journey or an ongoing one. Because at MOD; ALL PIZZAS ARE WELCOME! Key Responsibilities Make customers pizzas, salads and more Package customer orders with urgency Follow all food safety and food quality standards Keep the restaurant clean and ready to deliver the best customer service Demonstrate the fundamentals of hospitality (friendly, accurate and fast) on every shift Have fun and work together with your Squad Crew to create an authentic customer experience vibe Required Qualifications Demonstrate a passion for people, enjoy connecting with fellow Squad crew members and customers Ability to follow processes and instructions in a consistent manner Have a history of consistent attendance and punctuality Show an interest to learn, grow and contribute to the success of the restaurant At our table, everyone has a place. MOD is what you make it - be individual, be you! Apply today to join our people vibe! MOD is an equal opportunity employer. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. Reasonable accommodation is available upon request for applicants participating in the hiring process. To request a reasonable accommodation to complete an application, job interview please contact applicant ****************. This job posting is not intended to be exhaustive and is intended to describe the role and reflect MOD's values and culture. It does not create an employment contract or alter at-will employment status. Other related duties may be assigned to meet the ongoing needs of the organization.

Looking for an experienced, multi-unit leader versed in high-volume food and beverage operations for a high-energy concept in the greater St Louis area. The ideal candidate must be a hands-on senior leader with union employee management experience.

Job Description of Assistant General Manager Required Qualifications: Professional Management experience and training in high-volume, full service table service restaurants. Two years of comparable restaurant management Reliability Excellent communication skills Evening, weekend, closing and opening shift availability About the position: Reports directly to the General Manager Responsibilities: Floor Management Strategic long term planning including menu development, management team development and marketing. Management of a team of 25-30 that includes scheduling, training, hiring and team building Hands-on support for the team Oversight of menu and recipe software Decision making based on understanding of labor, cost of goods, menu/recipe analysis and overall kitchen and restaurant operations Physically able to lift up to 50 pounds and work on your feet through restaurant peak volume Serve Safe certification Integral part of a six person management team Benefits Offered: Health and Dental Paid Vacation 401k-Company match and immediate vesting 5 day work week/consistent schedule Shift meals and discounted dining within restaurant group Advancement opportunities-GM in development Competitive compensation Holiday, bereavement and maternity pay and more... If you are interested in joining our team, please submit your resume today. Serious inquires only.

Job DescriptionResponsibilites include: Oversight of marketing, finance, special events, etc General responsibility for managing staff, revenue, cost of goods General daily operations. Prep work for the Truck and assisting with Prep at our 2 Restaurants

Benefits: * Bonus based on performance * Employee discounts * Free uniforms * Opportunity for advancement * Paid time off * Training & development HUDDLE HOUSE is a unique member of the communities it serves. The bonds created between our team members and our customers are unlike those seen in most other chain restaurants. Our Company Purpose reflects this unique element of the Huddle House dining experience: Bringing Friends and Families Together over Delicious Food Served from the Heart. At Huddle House, we believe it's "YOUR HOUSE. YOUR KITCHEN." Huddle House is the place where the guest is the boss. We're giving families across America a place that gives them exactly what they want: freshly prepared food, any way they like it. Whether it's a quick bite before work, or a place to sit, chat and laugh with family and friends, we tell guests: "Get comfortable…this is YOUR HOUSE and YOUR KITCHEN". JOB SUMMARY The Assistant Manager will be responsible for overseeing restaurant staff performance, ensuring each customer is completely satisfied during their dining experience. The incumbent will be responsible for setting an example by placing guests as the highest priority and role modeling exceptional guest service. This person will be expected to spot opportunities to improve the business and effectively communicate with the management team. RESPONSIBILITIES * Ensure that each customer is completely satisfied during their visit * Handle guest complaints with genuine concern and empathy * Manage the HR function at the unit level for the team, including employee relations issues, recommendations for hiring and termination, and training * Complete all daily paperwork at the unit level including sales reports, red book information, shift inventories and all other necessary paperwork to insure the profitability of the unit * Meet or exceed budgets while focusing cost of goods sold and EBITDA * Maintain the highest standards of cleanliness and sanitation in your unit at all times * Create budgeted staffing schedules with the General Manager * Hold monthly meeting with all employees to discuss any relevant information they need to assist in the running of the unit * Establish a visible presence in the community by visiting businesses, churches, civic organizations etc. to drive business and increase sales * Enforce all brands standards, company policies and procedures * Assist the General Manager in ensuring that all new hire paperwork, timesheets and payroll data, disciplinary actions, and personal data sheets are completed correctly and in a timely manner * Train all levels of staff in proper operations of the unit for POS systems, back of house functions and front of house operations * Notify the General Manager or District Manager of any hurdles to your success QUALIFICATIONS * 2-3 years of experience in daily restaurant operations * Ability to communicate effectively with all hourly associates * Ability to cover all shifts during the normal operation of the unit * Previous restaurant experience required * Current ServSafe Certification OUR VALUES * Commitment to Excellence * Work Hard * Teamwork * Make a Difference * Have Fun Compensation: $17.00 - $18.00 per hour

Job Description The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed!

Pay up to $56,000 per year depending on experience and geographic location / local market demand Early Close / No Late Nights Flexible Schedules Great Work / Life Balance Career Growth Excellent Benefits including 401(k) with Employer Match. Our Purp Restaurant Manager, Restaurant, Manager, Assistant Manager, Operations, Controls