Restaurant manager jobs in Salinas, CA

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

Job Details Senior Hotel Valencia Santana Row - San Jose, CA Full Time 2 Year Degree $120000.00 - $140000.00 Salary/year Negligible Any ExecutiveDIRECTOR OF FOOD & BEVERAGE Director of Food & Beverage Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD WINNING TEAM. Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. Job summary: The ideal candidate for the Director of Food and Beverage at Hotel Valencia Santana Row has three or more years as a Director of Food & Beverage, embodies genuine leadership, has a high level of service expectations, dedicated to always improve individually and operationally, innovative and risk taking, and passionate about Food and Beverage and trends. The Director of Food & Beverage will take ownership of all aspects of Food and Beverage operations. Develop and lead a team consistently deliver the highest standards of customer service, actively holding team members accountable to expectations, reviewing financial statements to ensure proper financial management, aggressively investigating service and procedural issues to ensure ideal results in all aspects of the department. Shift requirements: Flexible with morning or evening shifts and weekends pending business needs. Responsibilities Relentlessly train and motivate customer service employees Maintain integrity of cost controls and proper maintenance of assets Responsible for assisting in supervision and performance of all F&B related operations and personnel Work with General Manager to monitor Food and Beverage quality and costs Ensure timely and accurate reporting of daily operating results and statistical information as related to revenue and expenses. Monitor and review shift reports and follow up on any issues in a timely manner Make and receive calls regarding guest experience. Coordinate restaurant reservations with seating and service capacity Ensure the accuracy and timely posting of Banquet/Catering Events Review BEO's in detail and ensure precise and accurate execution Monitor the time and attendance of employees through Paycom Post all necessary information needed for employees on the communication board. Cover as Manager on Duty as needed. Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate. Speak with clients and potential clients and coordinate the proper execution of events. Act as team leader to the F&B Management team, ensuring effective and complete communication. Ensure a profitable F&B department, maintaining costs according to budgeted productivity, cost per cover Advocate for budgeted revenues and expenses Work with the Executive Chef to ensure menus are accurate and updated as needed Lead the Beverage program, developing and executing promotions to increase revenue Be on property as needed to ensure proper execution of high profile and/or any other events high demand periods or events Develop effective leaders that can be placed in leadership positions as needed Write an effective weekly schedule that ensures coverage while keeping labor in line with budget, mitigating overtime whenever possible Contribute positively to the team within the department Addresses conflict in a timely manner Holds self and other accountable for achieving results Participate in on-going training Comply with Valencia Hotel Group (and its affiliates) standards and regulations to encourage safe and efficient hotel operations. Maintain regular attendance in compliance with Valencia Hotel Group (and its affiliates) standards as required by scheduling which will vary dependent upon the hotels needs Complete other duties as assigned by Manager Keep work areas clean and organized Be extremely courteous to all customers and fellow employees Report unsafe conditions BENEFITS: Medical, Dental, Life insurance Paid Time Off Paid Community Service Days Click here to learn more Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force. Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force. Qualifications: Three or more years as a Hotel/Resort Director of Food & Beverage or equivalent position in an upscale-full service property. Communicates effectively with others. Works productively with a team. Contributes to team results. Have financial statement and building operational budget experience. Have high energy and positive attitude Have clear communication skills High school or equivalent education required. Ability to follow safety guidelines. TABC and Manager Food Handler's Certifications

The Restaurant Manager for The Bench will manage all aspects of the restaurant operation to ensure five star service standards. The Manager will be responsible for maximizing the financial performance of restaurant operations by providing the highest possible guest service, products, and by fostering a positive work environment for all employees. Company Background: For over a century, friends and family, celebrities and athletes, world travelers and locals alike, have flocked to Pebble Beach Resorts. This stunning slice of California's Monterey Peninsula is a wondrous place that we are proud to share. Pebble Beach Company, located in Pebble Beach, California, owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero at Pebble Beach. The company also operates five renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay, Del Monte Golf Course and The Hay. Its other famed properties include scenic 17-Mile Drive, The Spa at Pebble Beach, Pebble Beach Golf Academy & Practice Facility. It annually hosts premier events such as the Pebble Beach Concours d'Elegance, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational, Pebble Beach Food & Wine and PURE Insurance Championship Impacting The First Tee. Essential Duties & Responsibilities * Participate in recruitment, hiring, promotion and termination of personnel. * Control labor, operating, food & beverage costs. * Be a hands-on Leader by providing hands-on assistance whenever necessary. * Prepare employee performance reviews and handle any necessary follow-up action. * Complete payroll preparation including totaling time cards and entering hours on computer sheet, if required. * Prepare employee documents, ETRs, personnel requisitions and leave requests. * Ensure the accurate completion of monthly dry goods inventories and provide controls to ensure the proper handling and accounting. * Provide all employees with training manuals and any other documentation as required. * Conduct huddles on a daily basis. * Prepare employee and managers performance reviews and handle any necessary follow-up action. * Perform housekeeping and maintenance walkthrough, generate report and follow up with appropriate maintenance requests. * Oversee menu printing and coordinate micros changes. * Train, develop and motivate staff to exceed established service standards and PBC Universal Service Standards. * Ensure that on-going service training programs are provided covering service and sales techniques. * Handle special requests, complaints and billing discrepancies; offer compensation where appropriate. * Review guest comment cards; keep records of incidents requiring communication with guests. * Keep staff informed of VIP and group schedules and any other special arrangements and events and hotel activities. * Interface with all departments to ensure that guest needs are met. * Uphold company standards of conduct, grooming, dress and personal hygiene. * Represent the restaurant at all appropriate meetings such as staff, pre-convention, training and Food and Beverage meetings. * Closely monitor quality and appropriateness of all operating equipment. * Provide input on all capital expenditures. * Follow all PBC, local, state and federal health and safety standards, alcohol awareness and ABC guidelines. * Other projects as assigned by the Food and Beverage Director or General Manager. Required Skills * 3+ years' experience in a management capacity, preferably with a 4 or 5 star resort * Must be knowledgeable about all aspects of beverage operations * Excellent management, motivational and organizational skills required * Knowledge of food, wine and spirits required * Excellent interpersonal skills and ability to handle difficult people and situations in a professional manner. * TIPS certification needed * SMS and Microsoft Office, Word, Excel and Outlook Why work for Pebble Beach Company: * Competitive Pay: Salary: $80,000 - $110,000/year plus bonus. * Enjoy world-class health and wellness benefits. For Full Time employees, comprehensive medical, dental, vision, and life insurance is available. In addition, our Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. * Prepare for your future. You will be eligible to participate in our 401(K) retirement program. Pebble Beach Company will match $.75 for every $1 you contribute to your 401(k), up to 6% of eligible compensation. In addition, the company will contribute an amount to your 401K each quarter based on your hours worked, along with a discretionary contribution at the end of each fiscal year. * We encourage YOU to be our guest. You will receive discounts at all Pebble Beach restaurants, retail shops, and our Forbes Five Star Spa. In addition, Hotel discounts are also available during select seasons. * Play our world-famous golf courses! Enjoy our Employee Golf Privileges including Employee Tee Times, Tournaments, and Company Club. * Grow your career with Pebble Beach. We provide opportunities for ongoing learning and development, as well as promotions and transfers to advance your career. * Lunch is on us. Enjoy a complimentary meal during your shift in our Employee Dining Room. We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Role Overview As a Catering Manager with The Good Eating Company, you'll lead and execute catering events with hands-on involvement, ensuring exceptional service and seamless operations. Your expertise in event management will drive the success of multiple catering functions. This is a dynamic, 'roll-up-your-sleeves' role where your leadership and attention to detail will have a direct impact on the client experience The Good Eating Company - In the places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. This great opportunity for a catering manager who will oversee/manage all catering for corporate client in San Jose, California This is a highly active environment with frequent events and client who values creativity, professionalism, and elevated service. Events take place during business hours and in the evenings Monday - Friday. What You'll Do Oversee daily catering operations, including food production, inventory, deliveries, invoicing, and procurement using The Good Eating Company's systems and resources Manage the sales process for catering and conference services, collaborating with clients to design and execute events Ensure staff have the necessary equipment, supplies, and resources to meet goals, cost controls, and deadlines Control costs within budget (labor, inventory, equipment, materials) and adjust as necessary to stay on target Lead and mentor a team of employees, ensuring tasks are completed efficiently and meet the high standards required for each event Demonstrate flexibility in working varying shifts to meet the dynamic needs of the catering business What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring The ideal candidate will identify customer needs and expectations, aligning them with The Good Eating Company and client goals Build strong relationships with clients, promoting partnerships and trust Foster a customer-centered culture, striving to exceed client expectations Coordinate unit catering initiatives to drive sales growth and monitor results Maintain high service levels, leading to increased customer satisfactionA valid driver's license Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GEDMinimum Management Experience - 1 year

Overview Coordinates activities of workers engaged in selling food and alcoholic beverages for consumption on premises by performing the following duties personally or through subordinate supervisors. Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Utilizes leadership skills and motivates employees to ensure cost control and labor management Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records Qualifications At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $70,000.00 - USD $80,000.00 /Yr. At least 2+ years of upscale / fine dining restaurant management experience Extensive front of house knowledge; Advanced knowledge of financial aspects Strong interpersonal and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef's unique menus. Fooda operates in 20 major US cities and plans to continue its expansion across the United States and internationally. Eight out of ten employees believe Fooda is one of their company's top perks. Position Overview: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: * You love building relationships and enjoy customer service * You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively * You are very organized and detail oriented. Type-A personality is a plus! * You have an entrepreneurial mindset with the capability of managing work independently * Quick thinking on your feet and no problem is too big or small for you * You do not wait for direction and are always looking for ways to improve * Prior experience in catering preferred * Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Responsible For: * Coordinate and oversee internal catering events at client location * Establish and maintain effective client and customer rapport to determine catering needs * Maintain costs as it relates to food, beverage, and labor * Negotiate new menus with restaurant partners for special requests * Recruit and train catering staff at client location * Oversee set up and cleanup of all catering events * Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: * Competitive market salary and stock options based on experience $75,000 base salary * Comprehensive health, dental and vision insurance plans * 401k retirement plan with company match * Paid maternity and parental leave benefits * Flexible spending accounts * Company-issued laptop * Daily subsidized lunch program (ours!) and free food and beverages in the office * A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No recruiters please.

We are an employment agency and seeking the Restaurant Manager at Japanese Ramen/Udon/ShabuShabu/Yakitori Restaurant. A Japanese restaurant with approximately 400 staff members. It offers appealing features such as visa support from Japan, comprehensive vacation policies, and competitive salary levels. In 2023, the company opened two new locations and plans to open new stores in 2024 and 2025. With a dynamic and expanding organization, there are numerous opportunities for opening staff positions and promotions. This is an ideal time for those aiming for career advancement. ●Company Industry: Restaurant ●Salary: $5,500～$8,400 / Monthly (Hourly Base + Tip) ●Employment type: Full time ●Location: San Francisco Bay Area / Silicon Valley Area / New York City Area / Los Angeles Area / Texas Area ●Benefits: Workers Compensation / Sick Leave / Retirement Savings Plan / California Medical Coverage (Advice on insurance reductions through Coverd CA) / SFMRA Medical Coverage: Available after a certain period of employment (if assigned to San Francisco) / Annual Bonus / Salary Increases / Housing Selection Support / Visa Support / Meal Discount ●Language: Japanese / English * Responsibilities and Duties: You will be entrusted with managerial responsibilities for various brands, tailored to your experience. This includes: Customer service, Staff management, Store management, General business operations. • Quality control, hygiene management, scheduling, recruitment, and training are part of the role. You will work to create the best dining experience in the U.S. by communicating with local customers and staff members daily. If you have previous experience as a store manager, you can leverage your skills, but even if you don't have managerial experience, you will have the opportunity to gain experience at our stores and advance to a store manager or store leader position. * Qualifications: • More than 4 years of experience in Japanese Restaurant industry. • Conversational Japanese and English Skills

Job Details Monterey, CA Full Time $70000.00 - $72000.00 Salary/year AnyDescription Responds to and resolves any guest service issues or emergency situations. Supervises all staff and delegates tasks as necessary. Responsible for the recruitment and selection, as well as training and development of all staff on product knowledge. Oversees staff in the Restaurant ensuring proper uniform, appearance and break coordination. Assist in bussing, serving, bartending and covering for meal breaks and rest periods when needed. Provide coaching and counseling to employees as needed to ensure optimum performance Promotes, supports and enforces hotel programs, policies and procedures. Responsible for communicating clearly and directly with employees concerning specifications, policies and procedures, including the sale and service of alcoholic beverages. Review schedule daily to ensure staffing levels meet the needs of the business Ensure that all opening, side work and closing duties are performed in accordance to standard operating procedures. Responsible for receiving and operating a bank. Responsible for accepting payment from guests and making change as necessary. Ensures shift closing procedures are followed consistently by all assigned cashier and service staff in accordance with Accounting Standard Operating Procedures. Communicates consistently with Engineering and/or IT to ensure that all Restaurant equipment is working properly. Communicates consistently with the Kitchen to ensure that cooks are keeping up with demand and consistency for product. Maintains consistent, direct communication with the F & B Director to address operational challenges. Responsible for keeping the work area and surroundings clean using sanitation standards. Projects a professional, friendly and courteous image to guest, patrons and staff. Must have open and flexible availability to work as needed due to the changes in business volumes. Qualifications High School diploma or equivalent. A 2-year associate's degree or 4-year bachelor's degree in a relevant field of study enhances prospects for employment and advancement. Must possess unexpired Serve Safe and TiPS credentials that certify in depth knowledge and application of proper food handling and sanitation, as well as responsible sale and service of alcohol. Leadership: Must possess ability to motivate and supervise the outlet teams, in addition to handling general complaints, last-minute schedule changes, kitchen challenges and inventory issues. Demonstrates loyalty and commitment to Portola Hotel & Spa's Purpose, Values, and Commitments. Must have strong interpersonal and diplomacy skills with the ability to maintain a calm and professional demeanor under pressure. Organization: Must be able to stay focused during busy times and delegate tasks to employees to keep business running smoothly. Office Administration: Must possess general office administration skills, including but not limited to Microsoft Office computer applications. Prefer experience with managing schedules and payroll. A minimum of five or more years of progressive hands-on F & B supervisory experience from high volume, full-service restaurant outlet; fine dining with knowledge of food and wine pairings preferred.

Do you love your guests, providing excellent service, and being proud of the work you do? Gilroy's newest restaurant is searching for professionals to join a winning team and open a brand-new restaurant. We are in search of a Restaurant Manager to lead our service the team to success. Our Restaurant Manager is the heart of our guests experience and requires attention to detail, kindness, organization, pride in your work, and a love of what you do. We offer benefits that rival any competitor and a company culture built to inspire excellence throughout our community. Intrigued? Apply here: **************************************************

Super Duper is a quick service restaurant serving burgers and shakes made with high quality ingredients and slow food values. We are currently interviewing Managers for the San Francisco Bay Area!For the City of San Francisco, the East Bay, and the North Bay. $85K ANNUAL EARNING POTENTIAL! Interested candidates should possess the following qualifications: Super SMILE Super Friendly Super Clean Super Helpful Minimum of two years experience in a full time Restaurant Management position Able to work a management schedule Benefits offered: Competitive salary and bonus program Vacation and Insurance Crossover Health coverage Growth Opportunities Thanksgiving and Christmas Holiday Pay Wellness day Development Bonus Program Dining privileges at our sister restaurants Cell Phone allowance The ideal candidate must be able to complete all physical requirements of the job with or without reasonable accommodation. Must be able to remain in a stationary position 80% of the time. You will be required to frequently lift and move boxes, tables, umbrellas, chairs, and other items weighing up to 50 lbs. for various needs of the restaurant. All locations have patios, and it is required that you work in outdoor weather conditions to take care of guests and maintain the patio area. You may be exposed to hot kitchen areas and walk-in refrigerators or freezers Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

OVERALL The overall duties of the Rotating Assistant Manager position with Alvarado Street Brewery are to learn the ins and outs of restaurant management across our 3 locations. This position is for someone who is looking to expand their experience in a managerial role. You should be energetic and passionate about learning all facets of how to run a restaurant. You will be an ambassador for ASB and champion a culture of ethics resulting in fair and equitable treatment of all. You will have the unique opportunity to work with the different management teams and learn the daily operations of each location. The right candidate must be enthusiastic about the beer industry and have a desire to promote what makes Alvarado Street Brewery unique. As a manager you will be expected to oversee and ensure each staff stays on task and the guests are provided excellent service. You are responsible for supporting and ensuring the standards, protocols and processes established by the General Manager are in compliance. We are looking for a self-directed individual who can be trusted with critical and confidential information among multiple restaurants. This is a full time salaried exempt position. EVERYDAY ESSENTIAL TASKS Be familiar with how each location schedules employees and communicate changes timely Knowing how to generally use Hotschedules Learning the different tip out percentages and tip procedures for each position/location Count the daily drops and keep the petty cash balanced using the ledger Effectively utilize our Toast POS - Comps, voids, discounts, auto gratuities, adjusting time clocks, printing reports, making buttons, 86ing or un86ing items, etc. and gradually expand knowledge of reports and functions as needed. Entering new employee information into the POS system Assisting with conducting new staff orientation, training, checklists, and quizzing Processing incoming mail and know the proper places to sort items Identifying invoices and code correctly in a timely manner Assisting with counting monthly inventory accurately Efficiently responding to emails, phone messages or Slack messages Checking the location specific emails to make sure we are responding timely Learning the logistics of each FOH position so you can support, train and oversee employees in each area. Be present on the floor throughout the lunch & dinner service to assist servers, bussers, runners, bartenders, hosts Ensure FOH staff is checking out properly and have finished all side work before clocking out Provide conflict resolution as needed between employees and guests Work with security to de-escalate various situations or alterations with guests Coach, counsel, and discipline staff as needed to hold all employees accountable in a fair and consistent manner. Properly and thoroughly communicate with the management team/HR. Keeping staff on task with side projects when it is slow and phasing when necessary Attending manager's meetings and contribute ideas Handling or reporting maintenance issues with quick turn-around and keeping the log up to date Leading stand ups with staff and working with them on menu and beverage education Touching tables and checking with guests to make sure everything is satisfactory Ensure all employees are offered/provided rest and meal breaks Keep storages and offices organized and all restaurant items stocked in the proper location Assisting the management teams with orders and alerting them when items are running low Communicate with Human Resources any employee hires, terms, changes, and all other needs Possess a basic understanding of our labor budgets and manage it daily Communication daily via email or manager's log to pass on any pertinent information from the day(s) or shift(s) Communication with management and other locations as required Assisting the restaurant director or GM's with any special needs or tasks Comply with all Company safety and health policies and procedures SKILLS & EXPERIENCE High school diploma, GED, or equivalent. Previous supervisory experience, preferably within a restaurant. Prior experience working in a fast-paced restaurant environment. Fair, consistent, impartial, and ethical leader Intermediate accounting and arithmetic skills. Strong leadership skills with a desire to grow your career with ASB. Excellent guest service and conflict resolution abilities Ability to work evenings, weekends, and holidays. Able to respond quickly and competently and problem solve under pressure Proven ability to meet deadlines in a dynamic environment Ability to hold accountable a team in a compassionate fair, and consistent manner Takes responsibility, inspires, and leads with integrity Ability to provide superior guest experiences in demanding situations Takes initiative, detail oriented with awareness of the larger picture Lead staff by delegating and empowering with a positive attitude Strong communication skills, with an emphasis on listening, empathy, and common sense Ability to understand, audit and correct time records, labor, budget, and inventory reports Food handler certification Ability and desire to work in a fast-paced environment with a growing company Passion for beer, enthusiastic about the process and a desire to learn Bilingual in English and Spanish preferred PHYSICAL & MENTAL REQUIREMENTS Able to stand, walk, and be on your feet for prolonged periods Able to maneuver on uneven ground Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, and occasionally crawl Lift and carry supplies and equipment weighing up to 30+ pounds using appropriate techniques and tools Able to safely navigate crowded spaces Operate food preparation appliances and machinery Able to tolerate exposure to extreme changes in temperature Able perform daily repetitive hand movements as it pertains to food preparation Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety, and personal hygiene policies and standards. PERKS / BENEFITS Medical, Dental, and Vision Insurance 401K with employer match Paid time off Paid holidays and sick leave Employee discounts on food and beverage at our Monterey, Carmel, and Salinas locations. ABOUT ALVARADO STREET BREWERY Alvarado Street Brewery was founded by father-son duo John and J.C. Hill in March of 2014. What started as a neighborhood brewery restaurant in Downtown Monterey has evolved into four locations dedicated to serving Monterey county's locals and visitors alike. Our production brewery & tasting room opened in the Spreckels Junction area of Salinas in 2016. In early 2018 we opened our R&D pilot brewery and bistro in Carmel-by-the-Sea, known as the “Stro”. Most recently in November of 2022, we opened Alvarado Street Brewery & Taproom, an art deco styled restaurant and bar in the center of Oldtown Salinas. We are committed first and foremost to the community we serve. Beer is a common thread that brings people together of all backgrounds and walks of life, and we welcome everyone through our doors. As an employer, we strive to ensure an equitable working environment that's centered on inclusion and diversity. As a community partner, we engage with local nonprofits and environmentally focused organizations to be a great steward of the beautiful area we call home. EQUAL OPPORTUNITY EMPLOYER Alvarado Street Brewery & Bistro provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex, creed, gender, religion, marital status, age, national origin or ancestry, physical or mental disability, medical condition including genetic characteristics, sexual orientation, citizenship, pregnancy, childbirth and related conditions, military or veteran status, gender identity, gender expression, gender transitioning/transitioned, or any other consideration made unlawful by federal, state or local laws.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in San Jose, CA As a Restaurant FOH Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary + $5K signing bonus Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Description WHO WE ARE The Counter is the 21st Century's bold answer to the classic burger joint. We are staffing our newest location in Cupertino. Ushering in a fresh era of industrial dacor, today's music, cold beer, unique wines and an astonishing 312,120 "Build Your Own Burger" combinations, it serves up the entire customer experience. Requirements/Responsibilities POSITION REQUIREMENTS The postion requires an experienced restaurant operator with 2 to 3 years of experience in full service - casual dining. You must have experience in all of the following areas: culinary, safety, sanitation, HR, facility maintenance, customer service and be able to bring all of these pieces together every day in a very high paced, high customer demand environment. * ENTHUSIASTIC: Excited about our brand and product * EXPERIENCED: Knows the restaurant business, just a matter of transferring experience to our system * ENERGY: A high energy person that expresses a sense of urgency * ENGAGED: Likes being "on the floor," likes being around people * ENLIGHTENED: Understands that being a great teacher is what defines a leader and measures personal success through employee's achievement! For an experienced operator that meets our qualifications, there is tremendous opportunity for growth. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Description WHO WE ARE The Counter is the 21st Century's bold answer to the classic burger joint. Ushering in a fresh era of industrial dacor, today's music, cold beer, unique wines and an astonishing 312,120 "Build Your Own Burger" combinations, it serves up the entire customer experience. More Requirements/Responsibilities POSITION REQUIREMENTS The position requires an experienced restaurant operator with 2 to 3 years of experience in full service - casual dining. You must have experience in all of the following areas: culinary, safety, sanitation, HR, facility maintenance, customer service and be able to bring all of these pieces together every day in a very high paced, high customer demand environment. * ENTHUSIASTIC: Excited about our brand and product * EXPERIENCED: Knows the restaurant business, just a matter of transferring experience to our system * ENERGY: A high energy person that expresses a sense of urgency * ENGAGED: Likes being "on the floor," likes being around people * ENLIGHTENED: Understands that being a great teacher is what defines a leader and measures personal success through employee's achievement! For an experienced operator that meets our qualifications, there is tremendous opportunity for growth. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description WHO WE ARE The Counter is the 21st Century's bold answer to the classic burger joint. Ushering in a fresh era of industrial dacor, today's music, cold beer, unique wines and an astonishing 312,120 "Build Your Own Burger" combinations, it serves up the entire customer experience. Requirements/Responsibilities POSITION REQUIREMENTS The position requires an experienced restaurant operator with 2 to 3 years of experience in full service - casual dining. You must have experience in all of the following areas: culinary, safety, sanitation, HR, facility maintenance, customer service and be able to bring all of these pieces together every day in a very high paced, high customer demand environment. * ENTHUSIASTIC: Excited about our brand and product * EXPERIENCED: Knows the restaurant business, just a matter of transferring experience to our system * ENERGY: A high energy person that expresses a sense of urgency * ENGAGED: Likes being "on the floor," likes being around people * ENLIGHTENED: Understands that being a great teacher is what defines a leader and measures personal success through employee's achievement! For an experienced operator that meets our qualifications, there is tremendous opportunity for growth. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionBenefits: 401(k) Bonus based on performance Flexible schedule Opportunity for advancement Paid time off Training & development Restaurant Manager Job purpose of the Restaurant Manager is in the restaurant operations and service; oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Special emphasis to be placed on kitchen management, food quality, and cost controls. Activities & Responsibilities: Serve as subject matter expert for operations Model hospitality with all who come in contact with our restaurant Communicate effectively, share ideas, and take a positive approach to all situations Manage and facilitate daily operations of the restaurant Achieve company objectives in sales, service, quality, and appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Think critically to resolve issues as they happen in real time; think proactively to spot potential issues before they arise Make employment and termination decisions (Owner to be fully briefed before final decision). Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurants receiving policies and procedures. Perform weekly assessments and provide feedback regarding current Team Member behavior Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Lead by example on holding all Team Members to policy standards, ex. Timeliness, grooming, cell phones, uniforms, etc. Partner with HR as needed. Teach, train, and coach all Team Members to policy standards, as listed above Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.

Job Details Mohi Farm - Morgan Hill, CA Full Time $68640.00 - $68640.00 SalaryDescription The Restaurant Manager is responsible for helping to oversee all of the restaurant's daily operations and ensure that the restaurant's employees are performing their daily job responsibilities and that all restaurant staff are trained and held accountable for their job positions. The Restaurant Manager helps manage the special events, banquets, and reservations for the restaurant. The ideal candidate has a proven track record of leading a team in a guest-centric, operational environment. They should have experience in fast-paced, high-volume restaurants. They are always willing to roll up their sleeves and help wherever is needed; thus, leading by example. They are polished and approachable, representing the brand in the best possible light. They have exceptional work ethic and are able to communicate at any level. They are a natural leader and dedicated to their job. Essential Job Functions General Oversee and manage all areas of the restaurant as needed. Perform other duties as required by senior management. Financial Adhere to company standards and service levels to minimize costs, including labor costs. Responsible for assisting with all financial (invoices, reporting) and personnel/payroll related administrative duties are completed before being approved. Food Safety and Service and Restaurant Cleanliness Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees. Responsible for ensuring consistent high quality of food service. Investigate and resolve complaints concerning food quality and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Guest Service Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests. Ensures customer service meets company standards and customer satisfaction is maintained by working with all restaurant managers to ensure this standard. Operational responsibilities Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Report all injuries promptly to the COO and HR Manager. Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies). People Management/Recruiting/Training Enforce all labor laws (federal, state, and local). Provide direction to employees regarding operational and procedural issues using developed SOPs. Interview applicants for non-exempt positions and conduct new hire onboardings and orientations. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Increase effectiveness and productivity by assisting with training, recruiting, selecting, ensuring new team members are properly oriented and trained; assist with coaching and counseling employees. Make sure employees are being scheduled for required 10-minute breaks and 30-minute meal breaks as necessary. Train and develop employees by providing ongoing feedback and establishing performance expectations. Assist with the implementation of departmental policies, goals, objectives, and procedures. Qualifications Qualifications, Education, and Experience: A minimum of 4 years of restaurant experience with at least 2 of those years in a management position. 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. Strong technology skills- including, but not limited to, MS Word, Excel, TOAST, Paycom, etc. Maintain current California Driver's License with a satisfactory and safe driving record Possess and maintain a current ServSafe Food Protection Manager Certificate Ability to thrive and remain calm under pressure and resolve problems in a fast-paced environment Maintain a neat, professional appearance, be well-groomed and well-spoken Ability to work cohesively with co-workers as part of a team and ability to tactfully communicate with all employees Able to perform all front-of-house functions within the restaurant (Candidates applying for this position must be able to work Friday, Saturday, and Sunday)

Accountability Reporting to the District Manager, the Restaurant Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales-building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. Restaurant Managers must have a strong commitment to and exhibit Denny's Guiding Principles when interacting with others. Job Responsibilities These are areas of performance in which the Restaurant Manager must be successful to meet their accountabilities: Guests: Makes sure that all Restaurant Managers and employees put "Guests First" to ensure a respectful and enjoyable environment, satisfied guests, and repeat business. People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to ensure an engaged, high-performing team. Does so by: Working to create and maintain a respectful and enjoyable environment for our employees. Recruiting and selecting effectively. Using corporate training programs, individual development plans, and work assignments to develop employees' knowledge and skills. Providing timely, constructive coaching and feedback. Restaurant Operations: Directs restaurant operations to ensure that Denny's Brand Standards for food and facilities are consistently achieved. Does this by: Making sure food preparation, handling, and storage guidelines are consistently followed. Enforcing sanitary practices for the general cleanliness and maintenance of the restaurant. Growth: Drives sales, guest count, and profit for the restaurant by: Developing and executing a local store marketing plan. Building strategic relationships in the community with civic, business, school, and professional organizations. Ensuring timely and quality implementation of all Divisional and National marketing promotions and co-op marketing initiatives. Financials: Interprets financial and operational reports and schedules; analyzes data and identifies gaps in operating performance; and develops solutions to ensure that operating goals are achieved. Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets. Asset Management: Monitors to ensure that proper cash handling and inventory management procedures are in place to protect and conserve company assets. Compliance: Maintains compliance with all Denny's employment policies, as well as state, local, and federal regulations. Problem Resolution: Proactively ensures that problems are addressed and resolved (such as customer complaints, employee relations issues, facilities or security issues, etc.). Involves support resources, such as the District Manager or Human Resources Manager, as appropriate. Teamwork: Performs other duties as needed or assigned; willingly assists others without being asked. Competencies Focusing on Guests: Has a "Guests First" mindset. Understands who his/her guests are and is dedicated to exceeding their expectations. Puts guests firsts while balancing the needs and priorities of the business to create win/win solutions. Driving for Results: Is "Hungry To Win" for self, team, and Brand. Pushes self and others for results that move the business forward. Can be counted on to meet or exceed goals successfully. Working Collaboratively: Values and lives the "Power of We" through words and actions. Works well with all people - guests, franchisees, support employees, supervisors, subordinates, peers, vendors, etc. Is able to build and effectively manage productive relationships. Recognizes individual's contributions and works with and through others to achieve common goals. Personal Accountability and Decision Making: Earns the respect and trust of others by taking initiative and honoring commitments. Makes timely, informed decisions and owns outcomes for those decisions. Is open to new and differing perspectives when making a decision. Understands the impact of his/her words and actions and strives to be a positive influence on others. Managing Talent: Understands the Denny's family is our most important asset and sees each member of the team as a valuable part of the whole. Surrounds self with the best team and makes tough, yet timely and appropriate, people decisions. Provides effective, timely feedback and coaching. Selects strong, competent candidates and is able to develop strong leaders by providing challenging assignments. Leadership Courage: Acts and leads with conviction; stands up for self and team appropriately. Speaks up professionally and promptly to address issues and provide solutions. Gives others direct, timely, and constructive feedback. Business Acumen: Knows how the business works and how it relates to the marketplace. Open to innovative ways to achieve solutions to move the business forward. Sees the "big picture"; understands how operational and support functions work together for the growth and success of the business. Essential Functions Must be able to lift a tray weighing up to 25 lbs Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers, and freezers Must be able to bend, stoop, reach, lift, and grasp Must be able to hear well in a loud environment to respond to employee and guest needs Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling Must be able to operate point-of-sale system and differentiate between monetary denominations Must be able to work with all Denny's menu products Must be able to work with potentially hazardous chemicals Must have sufficient mobility to move and operate in confined work area Must be able to work inside and outside the restaurant Must be able to observe staff and all aspects of restaurant operations Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications Minimum of 3 years experience in restaurant, hospitality, or retail management; additional operations and/or leadership experience strongly preferred Associate's or Bachelor's degree preferred or equivalent combination of education and experience Food Safety Manager certification required Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization Ability to communicate effectively, both orally and in writing, in the English language Possesses basic math skills (add, subtract, multiply, divide) Places a value on diversity and shows respect for others Proven ability to problem solve and handle high stress situations Interprets financial statements and understands contributing factors Identifies and anticipates opportunities for improvement and implements corrective action steps Must be able to perform job duties of every position Must be prepared to multitask in accordance with the demands of the business Ability to work weekends, holidays, evenings, and additional shifts as needed Available to travel, to include occasional overnight and airline travel when applicable Licensed to operate an automobile without hours of operations restrictions Has reliable transportation in order to meet banking obligations Denny's Guiding Principles Guests First Embrace Openness Proud of Our Heritage Hungry to Win The Power of We They're more than just customers or consumers. They are our guests and we invite them into our homes with open arms. They are the very reason why we are in business and the center of everything we do. Open means so much more than just being open for business 24/7. It means being open to all people, appetites, and budgets. It says we are open-minded and open to new ideas. Honest, warm and inviting. Open is the way we think and act every hour of every day. We are the classic American diner and proud of everything that means. Since 1953, we have served quality food and healthy portions at a fair price. No matter where we are, our light is always on inviting guests around the world to a place where everyone is welcome. At Denny's, we are constantly looking ahead. We are always moving, striving for more, hungry for greatness. We are open to fresh, innovative thinking. We believe we will succeed through teamwork, accountability, and pushing the boundaries of ourselves and our Brand. Our Denny's family is our most important asset. We trust, support, and respect each other and work together for the greater good. We recognize the contributions of all and empower each and every one of us to achieve great things. Together, we will celebrate our successes and have fun doing it. This is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Denny's may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of Denny's with or without notice.

About the Role: The Buca Assistant General Manager at Campbell will play a pivotal role in ensuring the smooth operation of the restaurant while delivering exceptional guest experiences. This position is responsible for supporting the General Manager in overseeing daily operations, managing staff, and maintaining high standards of food quality and service. The Assistant GM will also be instrumental in driving sales and profitability through effective team leadership and operational excellence. Additionally, this role involves fostering a positive work environment that encourages employee engagement and development. Ultimately, the Assistant GM will contribute to the overall success of the restaurant by ensuring that both guests and staff have a memorable experience. Minimum Qualifications: High school diploma or equivalent; a degree in hospitality management or related field is preferred. At least 2 years of experience in a supervisory role within the restaurant industry. Strong understanding of restaurant operations, including food safety and sanitation standards. Preferred Qualifications: Experience with point-of-sale systems and restaurant management software. Previous experience in a high-volume restaurant environment. Knowledge of local market trends and customer preferences. Responsibilities: Assist the General Manager in daily operations, including staff management, inventory control, and customer service. Supervise and train staff to ensure adherence to company policies and standards. Monitor financial performance and assist in budgeting and forecasting. Implement marketing strategies to increase customer traffic and enhance brand visibility. Resolve customer complaints and ensure a high level of guest satisfaction. Skills: The required skills for this position include strong leadership and communication abilities, which are essential for managing a diverse team and ensuring effective collaboration. Problem-solving skills will be utilized daily to address operational challenges and enhance guest satisfaction. Financial acumen is crucial for monitoring sales performance and making informed decisions that drive profitability. Additionally, customer service skills will be employed to create a welcoming atmosphere and resolve any issues that may arise. Preferred skills, such as familiarity with restaurant management software, will aid in streamlining operations and improving efficiency.