Restaurant manager jobs in San Diego, CA

🌟 Join Our Team as a General Manager 🌟 ⏰ Work Status: Full-Time ABOUT US At Luna Grill, we're more than just fresh Mediterranean food-we're a team of passionate people who care deeply about culture, collaboration, and growing together. We are proud Lunatics (and we mean that in the best way possible). Our commitment to excellence starts at our restaurants where high standards and team spirit drive everything we do. ABOUT THE ROLE Are you ready to step into a leadership role as a General Manager where you'll inspire a team, drive results, and make a daily impact? If you're a people-loving, guest-first leader with restaurant management experience - we want to meet you! PAY & PERKS $23.00-$26.00/hr based on a 50-hour workweek - guaranteed overtime + quarterly bonuses Target Base Pay: $65,000-$74,000 annually (DOE) Medical, Dental, and Vision Insurance 401(k) and additional benefits Paid Time Off + Paid Holidays + Sick Leave Career Advancement Opportunities Employee Referral Bonuses WHAT YOU'LL DO Lead, coach, and inspire a high-performing team to deliver outstanding results Oversee daily operations, ensuring a smooth, efficient, and guest-focused environment Hire, train, and develop team members for long-term growth Working side by side with BOH & FOH team including but not limited to; cooking, prep, expo, catering etc Drive performance through clear expectations, ongoing feedback, and recognition Manage scheduling, inventory, food/labor costs, and other key operational metrics Create a workplace culture rooted in accountability, respect, and teamwork WHAT WE'RE LOOKING FOR Minimum of 3 years Restaurant Management Experience required Bilingual preferred (Spanish) Comfortable leading both FOH & BOH teams Great communicator and motivator Strong problem-solving skills and attention to detail Positive, flexible, and guest-obsessed High school diploma required; A.A. degree preferred Tech savvy (Microsoft Office, P&L, POS systems) Ready to Inspire, Develop and Create? 🍽️ Apply now and join a team where our Core Values matches yours! Social: We build authentic connections - with guests, teams, and each other. Transparent: We communicate openly, honestly, and respectfully. Positive: We lift each other up and celebrate wins together. Prideful: We take ownership of our work and our impact. Integrity: We do what's right - even when no one is watching. Luna Grill participates in E-Verify for all positions. E-Verify is an internet-based system operated by the US Department of Homeland Security (DHS), U.S. Citizenship and Immigration Services (USCIS) in partnership with the Social Security Administration (SSA) that allows participating employers to electronically verify the eligibility of new employees to work in the United States. E-Verify checks information provided on an employee's Form I-9 electronically against records contained in DHS and SSA databases. Luna Grill is an equal opportunity employer. We offer a welcoming and inclusive environment to our team members, job applicants, the guests we serve, and the communities we call home. Luna Grill also has a longstanding policy of providing a work environment that respects the dignity and worth of each individual and is free from all forms of discrimination, including harassment, because of race, color, sex, gender, age, religion or religious creed, national origin, ancestry, citizenship, marital status, sexual orientation, gender identity, gender expression, genetic information, physical or mental disability, military or veteran status, or any other characteristic protected by law

About the job We are a highly successful, established restaurant group seeking a passionate and experienced General Manager for our coastal San Diego restaurant. Our brand was founded on building blocks of innovation, creativity, initiative, leadership, and devotion to the craft. We look to identify individuals who mirror these qualities and integrate them into our unique company culture - a culture with a positive, inspirational work environment that encourages out-of-the-box thinkers and thrives on community and opportunity. Our ideal candidate has experience working in fast-paced, high-volume establishments and a relentless passion for providing an exceptional customer experience. Specific Qualifications for the Position Include: · Minimum 3 years of experience as a GM in a high-volume environment · Oversee daily operations, including scheduling , payroll, labor management, and inventory control · Ability to comprehend and control a P&L · Experience in Private Parties/Special Events · Strong leadership skills · Passion for the foodservice and hospitality industry · Robust food and craft cocktail knowledge · Excellent communication skills · Ability to hire, train, coach, and counsel staff members. Base Salary $90,000 - $120,000 Benefits We offer a comprehensive benefits package, including a very competitive salary with a monthly and quarterly bonus program. Please reply with your current resume and salary history. Just so you know, all resume submissions are handled confidentially.

A privately backed, values-driven home-services group is expanding its legacy HVAC and plumbing brand in North County San Diego. We are seeking a resourceful leader who blends field oversight with full profit responsibility. If you shine in a fast‑moving setting that prizes a strong team culture, outstanding client experiences, and disciplined execution, you have the opportunity to shape something extraordinary-and share in the value you help create. How You'll Make an Impact Leadership & Culture Champion the company's mission, safety mindset, and customer-first philosophy. Set quarterly and annual goals that tie day-to-day performance to long-term vision. Recruit, coach, and retain technicians and office staff, fostering a team-oriented culture. Operational Excellence Manage every aspect of HVAC activities while delivering strategic oversight to the plumbing leadership team. Implement efficient workflows, scheduling, and job-cost controls to maximize margin. Ensure compliance with licensing, permitting, and safety requirements. Financial Stewardship Own the full P&L-forecast, budget, and analyze KPIs to spot trends and drive corrective actions. Improve pricing discipline, labor efficiency, and cash flow while protecting quality. Growth & Partnerships Identify new revenue streams and service lines that complement core residential work. Nurture relationships with distributors, suppliers, and local community partners to strengthen brand presence. What You'll Bring More than seven years of increasingly responsible supervisory experience in heating‑ventilation‑air‑conditioning, plumbing, and other residential service operations. Demonstrated success managing technicians and office teams while owning a P&L. Strong customer-service orientation with negotiation and sales acumen. Financial fluency-able to interpret KPIs, job costs, and margin drivers. Valid driver's license; California CSLB license a plus. Integrity, accountability, and a coaching mindset that drives team growth. Rewards Competitive base salary with 25 percent annual bonus plus profit-sharing potential. Medical, dental, vision, and 401(k) with match. Paid time off and relocation assistance for the right candidate. Ready to steer a respected regional brand to its next stage of growth? Apply today to learn more. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience - Sheraton San Diego Resort is a fit for you! We are one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work! The Sheraton San Diego is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer competitive pay rates and a complete benefits package including medical, dental, vision, and life insurance, paid time off, retirement plans, employee discounts, an employee assistance program, and complimentary parking and meals. Job Summary Responsible for the strategic direction and execution of the Hotel's Food and Beverage operations. The Director of Food and Beverage implements strategies that deliver performance and guest service to meet and exceed the needs and expectations of ownership, the Sheraton Brand, guests and associates while maximizing the financial performance and return on investment. Salary Range: $175,000 to $190,000 annually based on experience. This position is eligible for a performance-based bonus. Work Hours: Will be required to work flexible scheduled shifts based on business needs Scheduling includes holidays, nights, and weekends depending on hotel events and functions Candidate Profile: Demonstrated ability to drive the achievement of business goals through aligning people, process, structure, information, and communication systems in a dynamic environment. Previous Marriott experience preferred. Extensive financial literacy and experience managing operational financials. Enthusiasm, creativity and a progressive approach to business development. Strong organizational, leadership and project management skills. Demonstrated experience leading high performing teams and operations. Astute, pragmatic business professional; business-fluent and purposeful. Must be able to stand and walk for long periods of time. Must be able to lift/push/push up to 40lbs regularly. Job Responsibilities Ensure F&B operations meet or exceed 4 Diamond and Sheraton Brand service standards. Recruit, select, and retain a best-in-class operations team. Partner with hotel leadership to develop compelling programing that aligns with the hotel's business strategy and lead its execution. Develops criteria to improve service across F&B operations and establishes strong associate culture. Provides monthly analytics, metrics, and reporting on the effectiveness of implemented strategies. Analyzes department budget requests to identify areas in which performance improvements can be made and allocates operating budget. Develop annual budget, monthly forecasting, labor modeling, and cost controls for the overall F&B operation. Establishes development plans and expectations for operational leaders. Ensures mentorship and strong accountability throughout the team. Collaborating to ensure goal setting promotes continuous improvement. Champion a “4 Keys to Creating Guests for Life” approach to service. Carries out supervisory responsibilities in accordance with hotel policy and applicable laws. Follow all appropriate policies and procedures while constantly striving to improve all standards of operations. Work cohesively with co-workers and all departments as part of a team. Adhere to attendance and reliability standards. Adhere to all grooming standards. Follow all additional duties as assigned by management. All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: *****************************************.

Direct the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to: Be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. Duties and Responsibilities FINANCIAL RETURNS Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel. Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef. Adhere to brand standards. Drive financial performance for Vistal Bar and Restaurant, Garibaldi, Layover, Room Service and Starbucks revenue centers. PEOPLE Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert General Manager of potentially serious issues. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies - regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media) May serve as Manager on Duty or assist with other duties as assigned. GUEST EXPERIENCE Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Ensure robust training programs are implemented, monitored and updated on a regular basis for all hotel oulets. Implement a beverage focused training program increasing wine, cocktail and bar service standards. RESPONSIBLE BUSINESS Direct the day-to-day activities and assignments of food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material, and equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and pilferage. Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs. May recruit, evaluate, and select entertainment for food and beverage outlets and events. ACCOUNTABILITY This is the top food and beverage job in a large full-service, luxury or resort hotel. Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and high volume banquet and convention facilities that cater to more than 500 people, and a large number of VIP and key guests. Oversees multiple subordinate managers and supervisors. QUALIFICATIONS AND REQUIREMENTS Bachelor's degree in Hotel Management, culinary arts, or related field plus 4+ years related experience, including management experience, or an equivalent combination of education and experience. Must speak fluent English. Beverage related certifications such as sommelier, cicerone, or Bar Smarts are strongly preferred. This job requires ability to perform the following: Moving about the facilities Carrying or lifting items weighing up to 50 pounds Handling food, objects, products and utensils Bending, stooping, kneeling Salary Range: $120,000 - $130,000 Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company. Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays.

Benefits: Bonus based on performance Health insurance Paid time off Vision insurance Position Overview: We are seeking a dedicated Culinary Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Culinary Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation. Key Responsibilities: • Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. • Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. • Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. • Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. • Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. • System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence. Qualifications: • Proven experience in Culinary management or a similar role in a high-volume food service setting. • Strong background in large commissary or mass-volume food production. • Excellent leadership and organizational skills, with the ability to mentor and motivate a team. • High standard of cleanliness and an understanding of sanitation regulations. • Patient and empathetic with strong interpersonal skills. • Capable of multitasking efficiently in a fast-paced environment. • Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. • Familiarity with cost control, inventory management techniques, and scheduling software. • Experience with safety and food handling certifications (e.g., ServSafe). • Flexibility to work various shifts, including weekends, evenings, and holidays. Compensation: $70,000.00 - $85,000.00 per year Flecha by Mark Wahlberg, is an exuberant polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs.

Title & Department: Director of Operations, Banquets and Catering; Hospitality Services Posting # 5160 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges. Detailed Description: The Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations, Banquets and Catering is responsible for the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting client needs, maintaining budgets, and upholding food safety standards, essentially acting as the leader in ensuring seamless execution of catering events from start to finish. The Director of Operations, Banquets and Catering is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, arrangement of all details of special events, (to include room set-ups, staging, lighting, audiovisual, traffic lows, equipment packing and logistic, staffing model, menus, décor, entertainment, group room blocks, VIP services and any experiential elements related to the success of the event). Other duties as assigned. Duties and Responsibilities: Guest Experience and Experiential Service Delivery Strategy Develop and implement catering service delivery solutions to meet customer event expectations. Develop and maintain effective client and customer relations. Meet with clients to understand their needs and expectations for events. Supervise and ensure the highest standards in managing event logistics including venues set up and staging, service standards, equipment rental, decorations, signage, experiential decorations, event theme, lighting, beverage station, clean up and any customized element requested by the client. Implement innovative and contemporary experiential service standards to support new business growth and client retention. Oversee the execution of events on-site to ensure smooth operation and high-quality service standards. Act as working supervisor and ensure the quality preparation of all menu and specialty items is accurate. In coordination with the Chef De Cuisine, responsible for the planning and facilitation of the service delivery strategy to maintain the highest standards of food quality. Support the ongoing review and improvement of service, product and menus standards and in coordination with the Culinary Team and the Director of Hospitality Services. Ensure that all food is attractively garnished and appropriately displayed. Ensures that products are not held longer than established holding times. Serves customers and guests with the appropriate sense of business urgency to provide quality service. Receives, responds to, and reports feedback from customers to management as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests. Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed. Maintains daily communication with appropriate staff to adjust production and service according to changes in guarantees. Determines correct methods of service and instructs staff in correct methods. Ensure that products are made to specification. Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction. Ensures high service consistency across all events and at all time. Responsible for proper storage and utilization of leftovers. Ensures proper rotation and storage of all products. Staff Supervision/Leadership Exercise administrative supervision over managers, lead staff, service staff, custodians, and other service staff including parttime staff and student employees engaged in catering operations. Develops and implements all shift schedules. Oversees the upkeep and maintain of catering equipment and vehicle fleet. Oversees the “back of the house” equipment and supplies logistic planning/packing and organization. Serve as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Hospitality Services policies and procedures; instructs staff regarding Hospitality Services policies. Ensures compliance with the Hospitality Services policies and procedures. Informs employees of policy and procedural changes. Conducts new employee orientation for service staff. Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Able to operate catering equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of management staff, custodian, students and part-time staff. Sets leadership example by a willingness to work all job tasks. Provides opportunities for staff development. Develops and implements programs for employee recognition. Delegates assignments as appropriate and follows up to insured that work is accurate and complete. Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance. In conjunction with the assistant director, oversees and supports the recruiting, interviewing and selection of new employees. Operations/Financial Management Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary, using the menu/purchasing management software. Works from bids to assure best buy in coordination with the purchasing department. Forecasts all staffing needs for all events, in a fiscally responsible manner Forecasts proper quantity preparation for each item served by using the menu management software. Coordinates completion of daily productions/service records with staff. Attends weekly/daily production meetings and service meeting. Attends the weekly scheduling meeting with the USD scheduler team member. Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, technology and labor hours. Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed. Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems. Controls expenses to ensure financial goals. Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event. Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues. Works directly with customers and management on special event planning. Envisions, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension. Assists with establishing and maintaining departmental goals Assists in the evaluation, development and implementation of proper policies and procedures for all areas. Safety and Sanitation Continually maintains and trains the staff in sanitary practices and procedures Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority. Ensures high cleanliness and sanitation standards at all times. Knows and administers the hospitality/dining Services Illness and Injury Prevention Program Organizes all production areas to ensure ease of operation. Conducts preventative maintenance inspections and ensures that routine maintenance is performed. Implements and maintains proper safety and sanitation standards in the workplace. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification. Ensures that all staff know the location of fire extinguishers and Ansul System pull stations and their proper use. Responsible for the security of the service facilities. Coordinates and maintains cleaning schedules for full-time and part-time production employees. Assists in the coordination and supervision of major clean up and shut down periods. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. General Duties Serves as a member of the leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value. Participates in administrative staff meetings in order to assist in long-range unit planning activities. Prepares reports as required. Participate in professional organizations, conferences and training activities, representing the department as required or assigned. Special Conditions of Employment: Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business. Must have excellent personal hygiene because of contact with food and food products Certificates, Licenses, Registrations: Must complete ServSafe Food Safety Certification Class Must complete the University's hazard communication program Background check: Successful completion of a pre-employment background check. Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Job Requirements: Minimum Qualifications: Degree in Hospitality Management or Bachelor's degree in hospitality management, institutional management, or hotel and restaurant management required. At least 5 years of progressively responsible experience in a high-volume catering production environment required Minimum 3 years of supervisory experience required. Strong experience and ability to manage multiple priorities and adapt to changing situations required Strong leadership, oral and written communication skills are required A proven track record of successfully controlling costs and managing annual budgets is required Experience with a computerized menu management/service system, and knowledge of office and industry software applications is required Ability to work flexible and demanding hours is required Preferred Qualifications: Multi-unit supervisory experience preferred. Performance Expectations - Knowledge, Skills and Abilities: Excellent leadership and organizational skills Strong knowledge of experiential and innovative catering setup and trends. Demonstrate responsible management, administrative and supervisory experience in commercial or university catering operations Proven problem-solving ability, to define, propose and implement effective solutions Demonstrate commitment to high quality in food procurement, production and services Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines Proven skills in staff organization, work flow, use of controls and personnel management. Ability to effectively delegate responsibility Ability to prioritize assignments and to complete work in a timely manner Good time management skills Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner General knowledge of accounting procedures, including costing and pricing menu items • General knowledge of safety and sanitation procedures General knowledge of inventory techniques Ability to function effectively in a university environment Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Thorough knowledge of equipment and tools listed below and preventive maintenance techniques. Posting Salary: $7,591 - 9167 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at *****************. Additional Details: Hours: 37.5 hours per week Closing date: Open until filled Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is an equal opportunity employer committed to diversity and inclusion and is especially interested in candidates who can contribute to the diversity and excellence of the campus community. The University of San Diego is a smoking and tobacco-free campus. For more information, visit ***************************

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Who We Are: Join an exciting, high-impact corporate dining team with a major California-based client! We're staffing on-site roles for a large, well-known enterprise, and we're building a top-tier team to support its food program success. If you're looking to be part of a dynamic environment and make a real difference on the ground, this is your opportunity. Position Description: 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 Doing: 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 Flexible PTO Comprehensive health, dental and vision plans Flexible spending accounts Paid maternity and parental leave options 401k matching 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 phone calls or recruiters please. The salary range for this role is between $68,000 - $75,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Family-owned and operated since 1969, we at The Brigantine Restaurants attribute our success and longevity to our outstanding employees and managers. We pride ourselves on a culture built on our team approach & guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive. The Brigantine, Inc. currently has over 20 restaurants across multiple concepts throughout San Diego County, The Brigantine, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, Dockside, Portside Coffee & Gelato, The Fish Market, & Top of the Market. Restaurant Manager Requirements: A minimum of 2 years current experience in a fast paced/full-service restaurant. A passion for hospitality & commitment to guest service! An ability to anticipate guests' needs and respond appropriately with a sense of urgency. Strong coaching skills with a proven ability to motivate & develop team members. Honesty, integrity, & professionalism. A strong desire to continue developing themselves. Ability to adapt quickly to any situation. Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences. Flexible schedule - able to work a combination of days, nights, weekends & holidays. Benefits: Competitive wages with bonus potential ($60-75k) Paid Time Off Medical/Dental/Vision Insurance 401k Plan Flex Spending Discounts for dining in our restaurants Bonus potential for managers Ongoing career development We are always anxious to hear from talented individuals. Your career path is driven by your own goals, and we are prepared to give you all the tools needed to take you to any level of leadership you desire! Requirements Restaurant Manager Requirements: A passion for hospitality & commitment to guest service! An ability to anticipate guests' needs and respond appropriately with a sense of urgency. Strong coaching skills with a proven ability to motivate & develop team members. Honesty, integrity, & professionalism. A strong desire to continue developing themselves. Organizational skills and ability to adapt quickly to any situation. A minimum of 2 years current experience in a fast paced/full-service restaurant. Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences. A flexible schedule - able to work a combination of days, nights, weekends & holidays. Must be able to stand, walk, reach, bend, and stoop for extended periods of time. Must be able to carry trays and supplies (up to 30 lbs.) Salary Description $60,000-75,000/year

Job Title: General Manager Reports to: Regional Director Company: JustFoodForDogs, LLC Job Type: Full-time, Exempt Are you passionate about pets? Do you want to help dogs and cats thrive with the best nutrition possible? JustFoodForDogs is seeking a dedicated General Manager to lead our store team in delivering exceptional customer service and driving success. This role involves overseeing all aspects of store performance, including setting high standards for customer care, managing and developing team members, and achieving financial targets. As the General Manager, you will play a pivotal role in ensuring smooth day-to-day operations, fostering teamwork, and maintaining efficiency in the kitchen. You will oversee both sales and kitchen functions, making key decisions to support operational excellence. We're looking for a dynamic leader with strong multitasking, time management, and leadership skills who can inspire and guide a team to success. Key Responsibilities Team Leadership: Directly manage the Nutrition Sales Consultant and Kitchen leaders, including coaching and training to help achieve their performance goals Work with HR, Recruiter, and Training Specialist to recruit, hire, and train new team members Work with Team Leads to approve staff schedules; manage staff schedules to the needs of the business Ensure kitchen and front end are in high-quality standards Serve as a role model for company values and protocols, setting the tone for culture within the store Sales/Customer Service: Work with Team Leaders to ensure Nutrition Consultants are engaging with customers, understanding their dietary needs and providing solutions Manage Team Leads and Ensuring they maintain effective merchandising and product display Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into returning customers. Marketing: Develop and execute local B2C and B2B marketing strategies (in coordination with HQ efforts) to drive store traffic and sales in all locations. Operations: Ensure staff adheres to safety, cleanliness, and product quality standards. Manage and approve supply replenishment orders (e.g., marketing materials, ingredients). Work with Team Leads to receive deliveries and accurately organize/manage back-room inventory Triage operational issues (e.g., equipment failure, ingredient shortage, quality questions) and coordinate with the COO and/or Facilities Coordinator to drive resolution Finance Meet or exceed monthly budget for store-level profitability; identify root cause and corrective actions for missed targets Manage, monitor, and ensure the secure handling of cash Other: Effectively implement strategic initiatives Know and work by the company's mission to create an effective teamwork environment Provide weekly and monthly performance reporting packages Competencies and Qualifications Ability to manage, build, lead and motivate effective teams Ability to handle the pressures of simultaneously coordinating a wide range of activities; ability to multitask A love for retail, nutrition, dogs, and a desire to create the ultimate customer experience Clear, concise written and verbal communications Analytical and problem-solving skills Attention to detail Comfort with change (as we are a rapidly growing business) Education and/or Experience At least one year of experience as a General Manager or Assistant General Manager within the retail industry Competencies and Qualifications Experience: 1+ years as a General Manager or Assistant General Manager in retail or a similar industry. Leadership: Proven ability to build, lead, and motivate teams to achieve goals. Operations: Skilled in managing daily operations, inventory, safety, and cleanliness standards. Customer Service: Strong background in resolving customer complaints and driving sales through engagement and merchandising. Financial: Proficient in meeting budgets, managing cash, and analyzing performance metrics. Skills: Excellent multitasking, time management, communication, and problem-solving abilities. Adaptability: Comfortable with change in a fast-paced, growth-oriented environment. Passion: Enthusiasm for pets, nutrition, and delivering outstanding customer experiences. Tenets of the Pack (Company Values) Live Our Mission - We believe this is more than a job. It's a cause. Be a Team Player - We put company goals and success first. Maintain a Positive Attitude - We bring energy, enthusiasm, and drive to everything we do. Deliver Results - We play to win. JUSTFOODFORDOGS is an Equal Opportunity Employer. JUSTFOODFORDOGS does not discriminate due to race, color, creed, religion, sex, sexual orientation, gender and/or gender identity or expression, marital or parental status, national origin, ethnicity, citizenship status, veteran or military status, age, disability, unemployment status or any other legally protected basis, and to the extent permitted by law.

Job DescriptionBenefits: 401(k) Dental insurance Health insurance Training & development Vision insurance Qualifications: Service and Hospitality is #1 Passion to Serve Others Must be Reliable and Punctual Be Team-Oriented Be Multi-Tasking Have Organizational Skills Have Excellent Communication Skills Ability to Thrive in the Fast-Paced Environment Have Positive Attitude Have Professional Appearance and meet Company Grooming Standards Food experience preferred, but not required Responsibilities, Knowledge, Skills and Abilities Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times. Accomplish and maintain the highest quality of food, beverage and services Oversee food presentation, kitchen procedures and other food and service related areas Manage Food and Labor costs. Must set and meet sales goals, weekly inventories, monthly budgets, etc. Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability Follow systems, policies and to provide guidance and implement changes to ensure quality standards Communicate daily to all employees any special instructions, shift meetings, promotions, etc. Coordinates departmental responsibilities, trains all employees. Delegate the appropriate tasks and manage staff workloads. Follow guidelines for operational readiness, follow management flow patterns and check lists Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics. Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction. Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurants preventive maintenance program. 40 - 45 hour / 5 day work week 12 week Training Program Free On-Shift Meals Paid On-Duty Meal Periods (after completion of training)

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Senior Restaurant Manager: Competitive Salary: $80,000 - $95,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product, and the executor of our hospitality. As the Restaurant Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You are the expert for the front of house operations of the restaurant and partner with the kitchen to execute quality product and service to each guest. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us, is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. Responsible for all human resource related to the crew. Forecasting the need for product based on inventory counts Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors Participates in creativity of developing incentive programs, generating sales and marketing services. Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching) Makes labor management decisions each shift Participates in interviews and selection of new crew. Essential Skills/Experience: At least 21 years of age. Four years of experience as a Manager in any industry. Two years of experience as a Manager in full service, high volume, restaurant. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Flexible schedule required-able to work nights, weekends and holidays. Good longevity in current and past positions Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Entry level management position that is assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team • Handles employee questions and concerns. • Monitors employees to ensure performance expectations are met. • Provides feedback to employees based on observation of service behaviors. • Assists in supervising daily shift operations. • Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. • Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations • Ensures all employees have proper supplies, equipment and uniforms. • Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. • Assists in ensuring compliance with all restaurant policies, standards and procedures. • Monitors alcohol beverage service in compliance with local laws. • Assists in achieving or exceeding budgeted goals. • Performs all duties of restaurant employees and related departments as necessary. • Opens and closes restaurant shifts. Providing Exceptional Customer Service • Interacts with guests to obtain feedback on product quality and service levels. • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Encourages employees to provide excellent customer service within guidelines. • Handles guest problems and complaints, seeking assistance from supervisor as necessary. • Strives to improve service performance. • Sets a positive example for guest relations. • Assists in the review of comment cards and guest satisfaction results with employees. • Meets and greets guests. Assisting in Human Resource Activities • Supervises on-going training initiatives. • Uses all available on the job training tools for employees. • Communicates performance expectations in accordance with job descriptions for each position. • Coaches and counsels employees regarding performance on an on-going basis. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential 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-CM1 Pay Range USD $75,000.00 - USD $85,000.00 /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-CM1

Job Description NOW HIRING: RESTAURANT MANAGER (FULL-TIME | ONSITE) - San Diego Ready to lead with passion and serve up happiness? We believe good food nourishes both body and soul, and we've built our restaurant around that philosophy - a place where flavor reigns and connections flourish. We're not just a place to eat; we're a place to grow, smile, and thrive. What You'll Bring to the Table: As our Restaurant Manager, you'll be the vibrant core of our operations, igniting enthusiasm in your team, crafting unforgettable guest experiences, and driving success from our bustling kitchen to our welcoming front counter. If you're a natural coach, a masterful developer of talent, and thrive in a high-energy environment, you're exactly who we're looking for. We're Looking for Leaders Who Are: Experienced: 3+ years in high-volume restaurant or hospitality management. True Mentors: You genuinely enjoy coaching, building confidence, and elevating those around you. Results-Driven: You're detail-oriented and committed to getting things done. Hands-On: You learn the ropes before you lead, understanding every aspect of the role. Relationship Builders: You foster authentic connections with both your team and our guests. Operationally Savvy: Comfortable in the kitchen, confident with inventory and ordering. Tech-Proficient: Skilled with Microsoft Office. Flexible: Available to work a varied schedule, including nights, weekends, and holidays. Perks That Make a Difference: Comprehensive Health, Dental, Vision, and Life Insurance 401(k) with Company Match Clear pathways for career advancement (we love to promote from within!) Competitive Salary: $65,000 - $80,000 annually, with bi-weekly paychecks If you're ready to make a significant impact and grow with a team that values flavor and connection, we want to hear from you!

Job Description Salary: $110000-$120000 Other Forms of Compensation: Pay Grade: 16 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: The Sr. Director of Dining Services is responsible for overseeing the day to day Foodservice operations. You will manage and lead a team of employees, and also be responsible for managing client relationships, profitability of the account, and talent development. Key Responsibilities : Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent Ensures that the food that is offered is of superior quality Directs and conducts safety, sanitation, and maintenance programs Maintains excellent relationships with guests and clients as well as other departments within the community Promotes the professional growth and development of the entire team Fosters strong inter-departmental relations and integrate the dining service department with the facility plan of operations Preferred Qualifications: Bachelor's Degree or equivalent years of additional experience Minimum of five years of Proven Leadership expertise Two to four years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified a plus Must be forward thinking, proactive and the face of the company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1483437 Morrison Healthcare MELANIE ATKINS [[req_classification]]

$68,000 - $75,000, Application Deadline 12.31.2025 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at *********************************** $68,000 - $75,000, Application Deadline 12.31.2025 Outback Steakhouse, the home of juicy steaks, spirited drinks, and Aussie hospitality. We've been ranked #1 in Customer Satisfaction within a Full-Service Restaurant 2023! If you are looking for a great place to work, have fun, and make money mate, click to apply. With limited supervision, the Restaurant Manager is responsible for the daily operations of the FOH/BOH functions in a restaurant. These include company standards, customer experience, professional leadership, and direction to employees. All new managers will go through an extensive Manager in Training (MIT) program. Combining this with your previous experience, we will set you up for success to become a top-notch leader within the Outback family! PERKS & BENEFITS: Growth Opportunities to Upper Management Health, Dental, and Vision Insurance plans for the Family. Incredible Work Life Balance. Targeting a 47-hour work week Paid Vacation; 401k Retirement plan. 11 Week paid on-site Training Program Complimentary Manager Shift Meal Group Life and AD&D Insurance, Short Term and Long-Term Disability Paid Sick Days, PerkSpot Discounts, & a robust supplemental benefits package! RESPONSIBILITIES: Contributes to the success of the restaurant's operations: FOH & BOH. Leads a team to success and provides mentorship; creates an enjoyable environment. Optimizes profits with labor, along with food & beverage costs, through proper ordering and inventory practices. Handles policies & procedures; maintains compliance. Increases customer satisfaction while managing standards of service. Continuously grows the business through sales and marketing. Always recruits new talent for future staff openings. Committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and ensures the quality of food with proper safety equipment, tools and recipe specs. Passionate about the taste and temperature of each dish and perfect plate presentations. Demonstrates immaculate standards while maintaining an organized and “like new” restaurant. REQUIREMENTS: 2+ years management experience within a restaurant that supports up to 50+ staff. Preferably full-service restaurant experience. Demonstrated success in a leadership role. Flexible to work at other locations in the region when needed. You must be a minimum of 21 years of age. For all California based positions: Responsible Beverage Service Certifications Required (can be completed during training, and up to 60 days after start date) ABOUT US: We are Out West Restaurant Group, the largest franchisee of Outback Steakhouse. Outback Steakhouse is an Australian theme restaurant that opened in March of 1988. At Outback Steakhouse we take food seriously, without forgetting the fun and we are proud to do things uniquely and strive to positively impact the lives of our people we call “Outbackers”. We believe if you treat people “Just Right” then success is sure to follow. It's a culture of respect and camaraderie that breeds enthusiasm. We start with indulging each customer like a guest in our own home. We continue by committing to the success of each and every Outbacker to be trained to the best of their ability. Thank you for your interest in career opportunities at Outback Steakhouse. Out West Restaurant Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions at Outback are based on business needs, job requirements and individual qualifications without regard to any characteristic protected by both federal and state laws. Join for the Fun, Stay for the Career! International Franchise Association's Franchisee of the Year Award 2022, for Exemplifying Excellence in Local Community Service. "All newly hired employees are subject to and must successfully complete the Electronic Employment Eligibility Verification Program (E-Verify). You can view the E-Verify Participation and Right to Work poster at ***********************************