Restaurant manager jobs in San Marcos, CA

Job Title: General Manager Department: Executive Office Supervision Exercised: Hotel Department Heads Supervision Received: VP of Operations The General Manager is responsible for providing strategic leadership and operational direction for the hotel. This position ensures the achievement of financial goals, guest satisfaction, team engagement, and brand standards while maintaining a positive and results-driven culture. The General Manager oversees all aspects of hotel operations, including sales, revenue management, front office, housekeeping, maintenance, and food & beverage, to deliver exceptional guest experiences and drive profitability. MINIMUM REQUIREMENTS Education Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. High school diploma or equivalent with extensive hospitality management experience considered. Experience Minimum of 5 years of progressive hotel management experience, including at least 2 years as a General Manager or Assistant General Manager. Proven success in hotel operations, sales, financial performance, and team leadership. Experience with branded hotel systems and compliance standards preferred. Skills and Knowledge The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Strong leadership, organizational, and interpersonal skills. Excellent financial management, forecasting, and analytical abilities. Proven ability to drive sales initiatives and maintain key client relationships. Strong communication and presentation skills, both verbal and written. Proficient in hotel PMS, Microsoft Office Suite, and revenue management tools. Demonstrated ability to foster teamwork and uphold service and brand standards. JOB DUTIES Leadership & Operations Comply at all times with company, brand, and property standards to ensure safe and efficient hotel operations. Provide strategic leadership and direction for all departments, ensuring operational excellence and alignment with company goals. Conduct daily property tours of operational departments, addressing issues proactively through department heads. Conduct weekly staff meetings, including training sessions and reviews of sales, operations, and guest satisfaction initiatives. Participate in Manager-on-Duty (MOD) coverage as scheduled. Ensure all departments adhere to established productivity levels and checkbook accounting procedures. Conduct regular inspections of guest rooms and public spaces with the Housekeeping Manager and Chief Engineer to ensure quality and maintenance standards. Maintain procedures for handling the hotel safe and conduct monthly safe audits. Stay visible and engaged in guest areas during peak times, greeting guests and offering assistance. Financial Management Meet all financial review deadlines and corporate reporting requirements. Conduct monthly financial reviews with department managers and supervisors. Oversee and assist in the preparation of annual budgets, forecasts, and strategic planning sessions. Forecast monthly financial performance by estimating revenues and expenses; review variances and adjust as needed. Ensure accurate and timely submission of all financial documentation to the corporate office in compliance with accounting calendars. Conduct monthly credit meetings and actively participate in hotel credit and collection policies. Sales & Revenue Generation Partner with the Director of Sales to conduct daily business review meetings focused on prospecting activity, account calls, and conversion goals. Play an active role in sales efforts by meeting with top accounts, hosting client events, and maintaining strong community and industry relationships. Meet with on-site contacts and clients regularly to support ongoing business development and retention. Attend and ensure that all scheduled property meetings and sales strategy sessions take place as planned. Talent Development & Compliance Recruit, interview, and hire management-level team members; personally interview final candidates for all management positions. Conduct performance evaluations for Executive Committee members and ensure all managers follow proper performance and disciplinary procedures. Provide development opportunities through training, mentorship, and participation in corporate training programs. Ensure service and brand standard training occurs regularly in each department. Promote a positive, team-oriented environment focused on guest satisfaction and associate engagement. Ensure fair and equitable treatment of all employees in accordance with company and brand policies. Adhere to and enforce all HRIL/MWTH and brand management policies, training new managers to ensure full compliance. Guest Relations & Property Standards Maintain a strong presence throughout the property, building relationships with guests, associates, and clients. Oversee property cleanliness, maintenance, and preventive maintenance programs through regular inspections. Ensure training and accountability for guest service excellence across all departments. Assist in creating a positive and service-focused culture that drives guest loyalty and brand advocacy. Additional Responsibilities Complete required corporate training modules and certifications as assigned. Perform any additional duties as requested by Corporate Executives or the Vice President of Operations.

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

Replies within 24 hours 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.

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]]

About Us Surround yourself with modern comforts at the San Diego Marriott La Jolla. Our stylish hotel positions you near dazzling destinations including La Jolla Shores, Birch Aquarium, the University of California, San Diego and the beautiful Westfield UTC shopping mall. The San Diego Trolley line has been extended North and now stops right outside our hotel for commuting. Our associates enjoy daily free meals in our spacious associate cafeteria, and a monthly Town Hall/luncheon in our ballroom with special delights from our Chef and games and prizes. We also offer free parking on site and hotel discounts with all Marriott brands worldwide. Join our commitment to our community with one of our monthly volunteer activities throughout the city. Come see us today to learn more! Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Manage catering accounts to achieve guest satisfaction and drive revenue growth. Responsible for soliciting new catering sales accounts, maintaining relationships with existing clients, and ensuring all revenue goals for food, beverage, and room rental are met or exceeded. Essential Duties and Responsibilities Prospect and solicit new and existing accounts to achieve or exceed revenue goals through telephone, email, outside sales calls, site inspections, and written communication. Understand and utilize monthly forecasting, annual budget processes, pace management, and productivity metrics to achieve financial targets. Apply yield management techniques and analyze historical data to maximize revenue and profitability. Evaluate catering business opportunities to ensure alignment with client expectations and hotel profitability. Conduct market research on competitors' products, services, and pricing to inform strategic business plans. Sell all aspects of the hotel, including room rental, A/V, and other revenue-generating services, to maximize account value. Build and maintain long-term client relationships, ensuring repeat business. Actively participate in industry organizations and community/civic activities to maintain awareness and create booking opportunities. Utilize effective sales techniques, including closing and negotiating skills, for a variety of market segments. Conduct hotel site inspections and client presentations with professionalism and confidence. Participate in trade shows, sales blitzes, and networking events to generate leads. Collaborate with culinary and banquet teams to design creative menus, event setups, and specialty functions, ensuring seamless execution. Oversee the execution of all catering events sold, coordinating with banquet staff and vendors to ensure client satisfaction. Manage A/V equipment as a profit center when applicable. Maintain accurate records in sales and event management systems (e.g., Delphi) and ensure proper documentation for all events. Monitor market trends, competitor activity, and key client accounts to identify growth opportunities. Perform any other job-related duties as assigned. Qualifications and Skills Prior hospitality experience with specific experience in catering sales is essential. Minimum 1+ year in catering sales required. Experience at a similar size and quality hotel preferred. Proficient in Microsoft Word, Excel, and hotel sales system. Strong sales and revenue management skills, with the ability to train and motivate peers. Knowledge of hotel features, benefits, and competitive landscape. Understanding of hotel operations, including marketing plans, personnel and labor relations, budget forecasting, and quality assurance. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Ability to work effectively under time constraints and adapt communication style to different audiences. Strong organizational, problem-solving, and client service skills. Compensation Salary Range: $79,000.00 - $79,000.00 Annually Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? No Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics. Applicants with arrest or Conviction records will be considered for Employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers, the San Francisco Fair Chance Ordinance and the California Fair Chance Act.

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: 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 1,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Fooda operates in over 20 major US ctiies with plans for continued expansion. Eight out of ten employees believe Fooda is one of their company's top perks. 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.

JOB PURPOSE: The Restaurant Manager at Polly's will lead their Team through continual demonstration of Accountability and Ownership as related to the individual operation of a single store location. This includes all facets of store operations, front-of-the-house, and heart-of-the-house, in addition to managing P&L, marketing, sales projections and analysis. The managing General Manager is the face of Polly's Pies in our local communities and is the key driving force for the Store in “Delivering the Promise" Every Day! “Fresh, Friendly, Above & Beyond Expectations by adding Extraordinary Value FIRST to Our Team and then to Our Guests Daily!” JOB ACCOUNTABILITIES: Deliver high-quality results through execution of workforce planning: recruitment, selection, onboarding, education, and coaching to support the continuity of Polly's standards. Proficient management of store through application of policies, service standards and continual improvement of standard operational procedures. Demonstrate effective leadership and efficient labor/team member management: Scheduling, monitoring, communication of job expectations, planning, counseling and enforcement of policies and procedures. Commitment to team building through rapport, support, coaching, delegation of tasks and team development. Support the long-term development of your management-level staff, holding Managers accountable for contributing to team and company objectives. Continually support all Manager-level staff through leadership, direction and training to achieve effective growth, increased business knowledge and overall skillset. Build relationships with Guests daily and support continued satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; responsible to initiate effective improvements. Adhere to and upholds cash handling policies and procedures to ensure proper cash management practices are being followed by all levels of team members. Responsible and accountable for all company money, which includes: verifying safe, making change, balancing cashier drawers, and handling bank deposits. Lead store and team to achieve breakthrough targets through implementation of all tools available to optimize production, quality guest-service standards, and productivity. Alignment of store to strategic and annual forecasts and budgets, monitor variance analysis to develop financing; establish and enforce financial controls to achieve and sustain financial targets. Provide added value by driving Brand Team initiatives, public and community relation programs in an effort to retain and attract business. Propose local store marketing recommendations suitable to location. Development and implementation of strategies to support the increase of store sales. Adhere to company service level standards to increase sales and minimize costs. (To include food, beverage, supply, utility, and labor costs) P & L responsibilities to include forecasting of sales, controllable profit and making adjustments as business conditions indicate to maintain and increase acceptable level of sales. Control profit & loss of Store by adhering to cash control/security procedures, inventory control, labor management, evaluate financial reports, and take appropriate corrective actions. Proficient estimation levels of food and beverage costs. Work with the Home Office and Commissary for efficient provisioning and purchasing of supplies. (Excludes: Autoship) Oversees proper portion control and quantity of food/bake goods in order to minimize waste. Approximate the food needs of the store, place orders with distributors, and schedule fresh food and supply deliveries. Control and report the store inventory through internal systems, make recommendations as needed. Responsible to ensure accurate, timely completion of store financial (invoices, audits, reporting) and personnel/payroll related duties in accordance with company standards, policies, and procedures. Ensure compliance with operational standards, company policies, federal/state/local regulations, and laws. Ensure proper security procedures are in place and upheld to protect our Team Members, guests, and company assets. Certify store satisfies required state standards to assure sanitary practices and maintenance of premises to pass internal/external regulatory inspections. Responsible to perform periodic audits and execute timely resolution . JOB ACCOUNTABILITIES: (Continued) Ensure a safe environment for team members and guests to reduce the risk of accident/injury and promptly reports to appropriate parties in the event of injury. Maintain excellent communication with Area Director to keep them fully informed of all issues (i.e. - Issues, unusual matters of significance, and positive events) and takes prompt corrective action where necessary or propose alternative courses of action. Demonstrate excellent people management skills, providing timely and meaningful coaching to direct the work of team members and motivate a diverse team. Work in conjunction with Human Resources to oversee time and attendance issues, counsel, work ethics, conflict resolution, and other related HR issues. When necessary, you will coach and discipline. Responsible to comply with all CA wage and hour laws including, Polly's meal and rest policy. Required to work varied hours, weekends, all holidays, and a minimum of one closing shift per work week. Holidays are blackout days as they are considered peak periods for the business, and are subject to change based on business needs (calendar available upon request) SKILLS AND EXPERIENCE REQUIRED: 5+ years of previous food service and restaurant supervisory experience Mandatory to have a valid driver's license, reliable transportation and proof of auto insurance Strong working knowledge of store operations, management principles, including scheduling, cost control, continuous improvement, and inventory control policies Must have intermediate-level computer skills (POS, Microsoft Office) Must have food preparation skills as they relate to restaurant business Must be up to date on food safety and health codes Customer focused with the ability to work independently or as part of a team Must have extensive working knowledge in customer relations Successful completion of all levels of the company's management development training program (MIT) Compensation: $50,000.00 - $95,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Click here to access our CCPA Notice at Collection for employees and applicants.

Morrison Healthcare 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]]

Benefits: 401(k) 401(k) matching Dental insurance Employee discounts Health insurance Paid time off Training & development Vision insurance Are you passionate about delivering exceptional dining experiences in a luxury resort setting? The Vineyard Rose at South Coast Winery Resort & Spa is seeking an experienced and dynamic leader to oversee our fine dining restaurant, bar, and room service operations. What You'll Do Drive sales and profitability across all F&B outlets. Ensure top-tier service standards and guest satisfaction. Implement effective revenue management and monitor labor requirements. Oversee restaurant budgets, inventory, and purchasing. Maintain high-quality standards in dining areas and public spaces. Lead, train, and motivate a talented team to deliver excellence. Stay current with industry trends and incorporate best practices. Respond to guest feedback and resolve issues promptly. What We're Looking For Proven leadership experience in fine dining within a resort environment. Strong knowledge of food & beverage operations, wine selections, and menu details. Ability to manage budgets, schedules, and team performance. Excellent communication and problem-solving skills. Flexible availability, including weekends and holidays. Compensation: $75,000.00 per year Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. Purpose Enriching lives by crafting exceptional environments and experiences. Niche We design, build and care for unique settings where communities thrive and memorable experiences come to life. We are an Equal Employment Opportunity employer.

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)

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

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!

$60000 per year - $78000 per year Our Yardies need a ringleader. We've got a specific vibe over here at Yard House (great food, classic rock, good beer-and loads of it) thanks in no small part to our Restaurant Managers leading the charge. They oversee the day-to-day operations of their restaurants, making good on our promise to deliver consistently epic experiences for Guests, and to create workplaces our Team Members are stoked to call their own. What makes our House a great home? * Yard House was built on craft beer and classic rock. "Boring" isn't in our DNA-and it's certainly not in our day-to-day. * Competitive salary with weekly pay, and quarterly bonus eligibility * Commitment to Quality of Life with no more than 50 hours a week, with 2 days off * Paid time off: up to 3 weeks off a year within the first year * Immediate eligibility for medical, dental, and vision insurance * Company 401(k) with a match up to 120% on the first 6% of earnings * * Company-paid Retirement Plus Benefit of 1.5% of eligible salary to your 401(k) account * * Darden Employee Stock Purchase program at a 15% discount * * after one year of service Room to grow: * 99% of our General Managers, Executive Chefs, and Directors of Operations are promoted from within, and 60% of our Restaurant Managers are promoted from Team Member positions * We've got 85+ restaurants nationwide with growth goals across the nation * We're part of the Darden Family of Restaurants, the world's largest casual dining company What we're looking for: * Current, salaried management experience in a high-volume, full-service restaurant is preferred * Strong passion for culinary excellence and guest service * Proven ability to lead and develop teams * Knowledge of systems, methods, and processes that contribute to great execution * Stable job history, which demonstrates upward career and salary progression * Must have a high school diploma or equivalent

Job Description Job Title: Restaurant Manager Compensation: $70,000 - $75,000 annually (DOE) + full benefits About the Opportunity A refined restaurant in Temecula's wine country is seeking a dedicated and service-driven Restaurant Manager to lead front-of-house operations. This destination dining spot offers brunch and dinner service with a focus on seasonal cuisine, warm hospitality, and a serene guest experience overlooking the vineyards. This is an ideal opportunity for a polished professional who thrives in fine dining settings and enjoys leading high-performing teams with a collaborative and hands-on approach. Schedule Must have availability to work peak meal periods, weekends, and holidays as needed. Restaurant Hours Monday - Friday: 8:00 AM - 12:00 PM Saturday - Sunday: 12:00 PM - 3:00 PM | 5:00 PM - 9:00 PM Benefits Include Medical, dental, and vision insurance 401(k) with employer match Life and hospital confinement insurance Pet insurance 3 weeks of PTO 2 paid holidays (Thanksgiving & Christmas) + 6 floating holidays On-site perks and access to a scenic wine country work environment You're a Great Fit If You Have: 3-5+ years of experience managing in fine dining or upscale restaurants A deep passion for hospitality, culinary excellence, and wine Proven success leading and developing service teams A calm, confident presence and strong communication skills Familiarity with POS systems (Toast preferred), Microsoft Office, and Excel Riverside County Food Manager Certification (or ability to obtain) Ability to work on your feet for long periods and lift up to 25 lbs Key Responsibilities Service & Guest Experience Lead front-of-house operations during brunch and dinner service Ensure high-touch, memorable service for every guest Monitor dining room flow and adjust as needed for guest satisfaction Partner with kitchen and hotel leadership to maintain service consistency Resolve guest concerns with professionalism and care Team Leadership & Development Hire, onboard, and mentor service staff and hosts Set and uphold performance standards and service expectations Coach and provide real-time feedback to ensure team growth Foster a culture of accountability, hospitality, and teamwork Operational Management Ensure daily readiness, cleanliness, and setup of the dining room Maintain front-of-house supplies and tools Enforce food safety and alcohol service compliance Oversee opening, closing, and shift-change procedures Cross-Team Collaboration Communicate and align with hotel, kitchen, and events staff Participate in seasonal menu planning and service updates Support marketing promotions and private event execution

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 Temecula, 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 $65K - $75K 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!