Restaurant manager jobs in San Marcos, CA - 1,632 jobs

General Manager, Huntress Pay Range: $100,000 - $110,000 Huntress is the most adventurous and energetic modern steakhouse in downtown San Diego, offering the finest cuts of meat, one of the largest collections of Japanese whisky brands in California, and a contemporary, lively atmosphere where music elevates every dish. Huntress provides an alluring experience to provoke your primal instinct, capture your senses and charm your evening. Lumi Featuring world-renowned celebrity chef Akira Back, Akira Back is the Michelin-starred chef behind Las Vegas' leading Japanese restaurant: Yellowtail in the Bellagio. His namesake restaurants span across the globe, racking acclaim from Beverly Hills to Bangkok. Lumi by Akira Back features his adventurous flavors with Nikkei influences, using local ingredients throughout the menu and influences from around the world for an immersive dining experience. High energy, high-end, high up - the views of the city pair well with traditional Japanese architecture, modern design elements, and pops of color to create a vividly unique atmosphere. Lumi by Akira Back brings together dining, drinking and socializing with an eclectic-chic space in the heart of the Gaslamp Quarter. Flawlessly blended DJ beats add to the lively atmosphere, setting the vibe for guests to enjoy inventive shareable plates and sake craft cocktails next to rooftop fire pits. ABOUT RMD Group RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include that include Ballast Point Brewing and Canvas Café & Lounge at the Carte Hotel. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond. Position Summary: Responsible for every aspect of the operation and growth of the two restaurants. Most time will be spent on the development and supervision of staff, driving revenue in all day parts, managing COGS and payroll, ensuring compliance with all policies and procedures, and driving profitability. Duties and Responsibilities: Responsibilities include, but are not limited to: Financial The number one goal of the venues is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Approving invoices for payables and ensuring clear communication with the accounting department on all checks, invoices, etc. Managing petty cash per company policy Managing, monitoring and meeting budgeted COGS Overseeing monthly P&L's and daily numbers to maximize revenue and managing controllable costs and expenses with a strong emphasis on all cost of goods (“COGS”) and labor Employee Performance Working with underperforming employees to get them to the top half of the list or removing them from roster Always be working to raise the Per Person Average (PPA) Creating, implementing, and maintaining systems related to customer service and revenue maximization. Reviewing server sales performance report and taking appropriate action (posting results) Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads Once Leads are recognized and developed, start to plan next step to be a supervisor/manager Menu Analysis Implementing FOH incentive programs to push appropriate menu items Review all reports & collaborating with the Chef to ensure the menu is performing as intended. Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll costs Identifying and correcting reasons causing high turnover Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Ensuring venue is maximizing the effectiveness of all marketing and art services while getting an acceptable ROI on those expenses Ensuring venue brand is being properly represented Operation Touching every table and connecting with guests during dinner service per company standard. Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines. Seeking out ways to create memorable moments for guests. Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining. Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis Qualifications Minimum 5 years AGM/GM experience with extensive knowledge in restaurants, nightclubs, and private events Must be familiar with cost controls Must be able to communicate well both orally and in writing Must be able to input and access information in the property management system/computers/point of sales system Must be comfortable learning new skills Must have a “hands-on”, proactive management style Skills and Attitudes Must be motivated, hard-working, and passionate Excellent communication skills (verbally interacts with management, team members and guests.) Must be a strong leader with the ability to handle multiple tasks and responsibilities Must be able to: Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Think clearly, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Work cohesively as a team with co-workers Direct staff performance and follow up with corrections as needed Work in a stressful, fast-paced environment Education Bachelor's degree (B.A.) from a four-year college or university or equivalent combination of education and experience Minimum of five (5) years of experience as AGM/ GM in a standalone restaurant or hotel/resort background. Must be able to speak, hear, understand, read, and write the English language. High school diploma. A general knowledge and understanding of San Diego current events, cultural and culinary happenings. Understanding of Department of Labor standards. Proficient in Microsoft applications (Excel/Word/Outlook). Proficient in Toast and/or other POS systems. Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications. Certificates, Licenses, and Registrations: Serve safe certificate Management course. Anti-harassment and nondiscrimination 2-hour class. RBS - Responsible Alcohol Service Other Requirements Must be able to work holidays, nights, and weekends Work Environment The noise level in the work environment usually is moderate to loud. The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests. Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays. Physical Requirements: Must be able to sit, stand or walk for up to 8 hours at a time. Must be able to lift at least 50 pounds safely and properly. Must be able to bend, stoop and climb. Must be able to push and pull.

THE ALLSAINTS TEAM At AllSaints we are in the business of feelings - making our customers feel cool and confident. If, like us, you believe in the power of a great outfit, we'd love to talk to you. We're a global brand made up of a very diverse mix of talented people in a huge variety of roles. Our products are designed in house and made by a small number of suppliers and artisans around the world to sustainable standards. We are a brand embarking on a very exciting plan and we are seeking new members of the team who want to contribute to this. THE ROLE As a floor manager, you're responsible for supporting the brand leader and store manager in managing and motivating your team to deliver an exceptional brand experience to our customers. We see your store as the centre of a community of AllSaints fans and customers in your surrounding area, who might shop with us in store, online or via a partnership. As a floor manager, you'll support the brand leader and store team in delivering amazing in-store and online service. Your role will also provide knowledge, leadership and support to stylist team members responding to first line customer enquiries via our online customer service system. The role will involve great organisation, resilience, enthusiasm and determination to ensure that the in store customer experience is consistently excellent and the store represents the AllSaints brand in the most exciting way possible. Leadership of the team of stylists will be a key part of how you spend your time, coaching and supporting team members with the motivation to succeed and deliver sales targets, as well as exceptional service that makes our customers feel amazing. WHAT WILL I BE DOING? The majority of your day will be spent on our busy shop floor trading with our stylist teams and ensuring that all processes are running smoothly, as well as ensuring that customers receive the best experience in store. You will oversee and provide leadership and support to stylist team members with first line customer queries, emails, chats, and calls across multiple topics relating to product and customer orders via our online customer service system You will work in partnership with our specialist customer experience team leaders to manage team KPIs and SLAs for online customer support You'll be an expert ambassador for our product, with the knowledge to inspire both our in-store and online customers and your team Commercially driven, you will work with pace ensuring that our product is showcased well at all times, ensuring guidelines are followed and that the best-selling products are prominently displayed to our customers so they get the best brand experience and feel amazing when they visit our store You will be accountable for the day to day operations of the store, and team deployment will be at the forefront of your daily routine. Whilst developing your business acumen, you will ensure things run seamlessly and your stylists are getting the support and coaching that they need Work in conjunction with the management team to enable the store to exceed its targets and KPIs. Proactively manage people matters such as return to work interviews, liaising with people and culture on specific issues which may require you to undertake investigations, performance/attendance management and reviews Create and implement floor plans and rotas independently, setting the store up for success for the day WHAT SKILLS DO I NEED? You love fashion! We need you to be an irresistible ambassador for AllSaints and a believer in the power of an amazing new outfit Tenacity and belief to succeed - you aim high, setting challenging targets and deadlines for your team to work toward. You have the winning mentality that your team aspire to You know your store inside and out. An active user of all reporting technologies; you know what your customers want and how to deliver on their expectations - it's your passion and it shows! Natural affinity in learning new systems and processes in a digital environment Honest, trustworthy and dependable - you live by our brand values A protector of the brand. A mentality to care for your customers, profit and product, as well as your teams and customer's health and safety. You are dedicated and committed to the success of the brand A confident and hardworking leader - your team love to work with you and for you and demonstrate these behaviours even in your absence Pay Range in San Diego, California Exact compensation may vary based on skills, experience, and location Salary Range: $22.60 - $23.60 USD/Hour, Plus Monthly Commission ABOUT THE LOCATION Our North America region is made up of 71 retail locations across the U.S. and Canada, with our flagship store in New York City. We are primarily based out of our Los Angeles studios, bringing our brand's iconic aesthetic to West Hollywood, CA. WHAT WE STAND FOR The Customer is the Boss We work as one proud team to get the best for our customers One Team We are joined up and encourage others to share their ideas We Do What We Say We Will We know our goals, and we work with clear outcomes in mind We Are Responsible We are self aware, understand the impact we have on others and are positive about the future BENEFITS Health and Wellbeing Benefits AllSaints offers employees regularly working a minimum of 30 hours per week comprehensive Health & Wellbeing Benefits. Eligible employees may also choose to enroll family members, including a legal spouse/ registered domestic partner. Health & Wellbeing Benefits Plan include: Medical, Dental, Vision, and Flexible Spending Accounts (FSA) & Dependent Care Accounts Commuter & Parking Saving Accounts 401(k) Enrollment - Traditional 401(k)/Roth 401(k) with matching Paid Time Off & Sick Leave Enhance Paid Parental Benefits Voluntary Additional Life & Disability Coverage for Spouse and Child(ren) Basic Life and Disability Short/Long-Term Disability Employee Assistance Programs Personal Clothing Discount Note: Availability of the benefits are based on location & employment type and may have certain eligibility requirements. AllSaints reserves the right to amend or withdraw these benefits at any time. #WeAreAllSaints Our aim is to develop truly diverse teams and create an environment where everyone feels respected, valued and able to give of their best whilst contributing to the success of our brand. We recognise the importance and strength of diversity and commit to providing equal opportunities to everyone in our employment and recruitment processes. We safeguard against any form of discrimination irrespective of gender, gender reassignment, marital status, race, ethnic origin, nationality, disability, sexual orientation, religion, gender identity, gender expression, transgender status or age. Even if you feel you don't tick all the boxes, we'd still very much like to hear from you. We want you to know that finding people who have a passion for our brand and are open to learning is incredibly important to us. If you need any support or adjustments during your application, please get in touch with us and we are happy to help. #LI-Onsite Closing date: 22nd October 2025 Apply now

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.

Pay: $100,000 - $120,000 Salary Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring - the world's deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains An expanded collection of 51 naturally hot mineral soaking pools A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Elevated culinary offerings across several distinct outlets, including casual and full-service dining Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Certified as a Great Place to Work (May 2025-May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café - a morning stop for coffee and crêpes Barefoot Grill - casual, riverside fare 1881 Poolside Provisions - light bites and drinks for soaking guests Wild Finch - full-service, wellness-driven restaurant Canteen - quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort's commitment to wellness, quality, and hospitality. Where You'll Make an Impact: Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service. Ensure exceptional guest service and high-quality offerings across all outlets. Manage labor, overhead, and sales budgets to meet or exceed financial goals. Oversee purchasing, inventory, vendor relations, and cost control systems. Recruit, train, mentor, and retain a high-performing team focused on growth and engagement. Ensure compliance with all health, safety, and sanitation standards. Collaborate with resort leadership to execute banquets, events, and wellness programming. Provide culinary support as needed, functioning as a chef during high-volume periods. Use guest feedback and performance metrics to drive continuous improvement and innovation. Perks of Joining The Springs Resort Team: Be part of a dynamic team in a beautiful natural setting Work at one of the top-rated hot spring resorts in the world Engage in meaningful wellness-driven hospitality Enjoy access to the resort's pools and wellness amenities Comprehensive Benefits Package Eligible full-time employees receive: Health Insurance Dental Insurance Vision Insurance 401(k) Retirement Plan with Matching Life and Disability Insurance Paid Time Off (PTO) and Sick Time Flexible Spending Account (FSA) Employee Assistance Program (EAP) Employee Discounts across resort services and amenities Requirements Qualifications: Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. 5-7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting. Strong leadership, communication, and team-building skills. Expertise in restaurant, banquet, and beverage service operations. Strong financial management experience, including budgeting and cost control. Culinary experience and willingness to function as a Chef when needed. Ability to work in a fast-paced, guest-focused environment. Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle. Salary Description $100,000 - $120,000 Salary

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.

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.

Role OverviewAre you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the West. This is a travel role, and we're looking for someone based in the greater Los Angeles or San Diego region. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on operations role requiring previous experience managing food production, with retail & fine dining menu knowledge and a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Travel schedule will be 10 days on / 4 days off, overnight travel. Travel is mainly throughout the West Coast. You may expense your travel mileage and hotel stays. Must have a valid driver's license. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringthree or more years of food service management experience;strong culinary knowledge;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail;Must be ServSafe certified;Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM

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.

We are an American luxury lifestyle brand, founded in 2004. Anchored in the casual elegance of American sportswear, Tory's design philosophy is defined by effortless silhouettes, innovative materials, eclectic juxtapositions of color, and the tension of past and present. The collections include ready-to-wear, handbags, footwear, accessories, jewelry, home and beauty. Empowering women is the company's guiding principle, expressed through Tory's collections and reflected in the company culture as well as the work of the Tory Burch Foundation. Established in 2009, the Foundation provides women entrepreneurs in the United States with access to capital, education and community. You are seeking a work environment where people are encouraged to dream, explore, discover and, as important, laugh together. If you're prepared to work hard, create impact, and have fun while doing it, we would love to have you join #TeamTory. Apply today! Life @ToryBurch is Special Because: When you join us, you're joining a purpose-led company on an exciting growth journey with the best Retail Team in the industry. * Our culture is welcoming and inclusive -- everyone is empowered to make a difference. * We have the best team in the world and believe in paying competitively and rewarding high performance. * Your overall well-being is important to us; we offer benefits to help you take care of your mental and physical health, create financial security, and achieve wellness in all areas of your life. * We love seeing our employees wear our beautiful collections. You'll receive a generous employee discount and access to exclusive special offers. * We will help you become great at what you love - Our Retail Excellence Programs in Styling, Coaching, Brand Ambassador (just to name a few) and supportive Retail Leaders are there to support you each step of the way * We believe in the importance of giving back and you'll have many opportunities to do just that through the Tory Burch Foundation and paid volunteer days. This Role is Tailor-Made for You Because: You are a critical leadership partner - a "co-pilot" to the GM and someone the store staff can rely on for guidance and growth. You will partner with the GM to create a highly productive environment in which customers have an extraordinary experience, employees are able to do their best and the business thrives. You are primarily accountable for developing and maintaining staff selling and service skills, in addition to the day-to-day operations of running a successful business with an authentic approach. A Day in the Life: The typical day is… atypical. You might be overseeing the development of clientele relationships and driving business initiatives, setting clear goals and expectations and holding people accountable to high standards of excellence, or building a world class talent team who strives to create an exceptional retail experience. The consistent thread is that you'll be working with an amazing team of professionals who share your passion for excellence. To Land This Role: * Undergraduate Degree (business or fashion related discipline a plus) * 3-5 years of Management Experience * Proven Track Record of Success Why You'll Want to Join Our Team: The Retail Team is a dynamic group of professionals, connecting our brand to customers through people management, building a world class talent pool, and driving business initiatives and results. By tapping into our relationships with customers, we are able to build brand awareness, promote new product assortments, and generate positive coverage of our company, our collections, and our Foundation. We work hard and have fun while doing it! How We Work Together * Adaptable - We change before we have to * Entrepreneurial - We own it * Collaborative - There's no "I" in Tory * Client & Brand Focused - We put ourselves in Tory's shoes * Live the Values - We show up for each other * Functional Expertise - We're constantly learning and growing #TeamTory Values We show up with honesty & kindness, act with integrity & compassion, work with passion & humility and lead with excellence & humor. Compensation Range The compensation range for this position is 70,000.00 USD - 85,000.00 USD. Our offer will be based on your relevant experience and work location. Benefits Information We offer a generous set of benefits to help you take care of your health, create financial security, and achieve wellness in all areas of your life. Here are highlights of key benefits available to all Tory Burch members that work over 30 hours. Equal Employment Opportunity Statement Tory Burch LLC is an Equal Employment Opportunity employer and provides equal opportunities to all employees and applicants without regard to an individual's age, race, creed, color, religion, national origin, sex (including pregnancy) or sexual orientation, gender expression, military status, marital status, genetic predisposition or carrier status, disability or membership in any other protected class under applicable law. Likewise, we will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring, Ordinance No. 184652. Pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records for employment. Disability Accommodation Tory Burch is committed to providing reasonable accommodations to applicants and employees with disabilities. Please tell us if you require a reasonable accommodation to apply for a job or to perform your job. Examples of reasonable accommodation include making a change to the application process or work procedures, providing documents in an alternate format, using a sign language interpreter, or using specialized equipment. If you require assistance or an accommodation with the hiring process, please contact ***************************.

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 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)

At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead…be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled “The Proof” to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years FOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. The current salary range for this position is USD $70,000 to $75,000 Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.

Restaurant Manager Job SummaryThe Restaurant Manager will oversee and manage the daily operations of the restaurant. Duties/Responsibilities: Ensures customer satisfaction with all aspects of the restaurant and dining experience. Coordinate daily Front of the House and Back of the House restaurant operations. Organize and supervise shifts. Handles customer complaints, resolving issues in an efficient and hospitable manner. Train new and current employees on proper guest service and hospitality. Appraise staff performance and provide feedback to improve productivity. Ensure compliance with sanitation and safety regulations. Ensures compliance with alcoholic beverage regulations. Contributes to controlling costs via labor, food, and beverage cost controls. Conducts daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards. Organizes and oversees employee schedules. Maintains & ensures accurate daily payroll and financial information. Performs other duties as assigned. Compensation/Benefits: Competitive wages (entry level salary range $60-65k) Medical/Dental/Vision Insurance Paid Time Off 401k Plan Flex Spending Discounts for dining in our restaurants Bonus potential for managers Ongoing career development About the Brigantine Family of Restaurants: 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 7 concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, and Portside Coffee & Gelato. 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.

At Eureka!, we make people feel good and feel alive through our shared values of Energy, Discovery, Community. Eureka! is an expression of delight in finding, discovering, or solving something-and this exclamation of joy starts with you. If this sounds like you, keep reading! Purpose of the Position Senior Restaurant Managers provide high-level leadership and direction to ensure operational excellence in all aspects of restaurant management. They are responsible for delivering exceptional guest experiences, cultivating a positive team culture, achieving financial goals, and upholding Eureka!'s standards of service, quality, and safety. This role also focuses on team development, strategic planning, and continuous improvement of restaurant operations. THE PERKS!: Competitive Salary (69-72k according to experience). Weekly Pay Quarterly Bonus Incentive Growth Opportunities - We promote 65% from within Management Development Benefits that include access to medical, dental and vision coverage (Full Time) Essential Job Functions Embody our values of Energy, Discovery, Community in all actions. Cultivate a passion for the brand and inspire the team to do the same. Demonstrate entrepreneurial thinking and proactive problem-solving. Lead by example with effective communication, teamwork, and interpersonal skills. Analyze and improve operational systems for efficiency and quality. Foster a growth-oriented environment for team members through coaching and mentoring. Position Requirements Human Resources: Recruit, onboard, train, and develop team members. Conduct performance evaluations, provide constructive feedback, and foster career growth. Address employee relations issues with professionalism and alignment to company values. Strategic Operations: Drive restaurant performance by setting and achieving operational goals. Monitor key metrics, analyze trends, and implement process improvements. Ensure compliance with all company policies, safety standards, and regulatory requirements. Financial Oversight: Prepare and manage budgets, forecast revenues, and control costs effectively. Monitor and optimize labor, inventory, and operational expenses. Guest Experience: Maintain a superior guest experience through ambiance, food quality, and service excellence. Resolve guest concerns promptly and professionally. Safety & Sanitation: Maintain a clean, safe, and welcoming environment for guests and employees. Uphold all health, safety, and sanitation standards. Requirements Include Proven experience in restaurant management with a track record of success in leadership. Strong communication, conflict resolution, and organizational skills. Analytical mindset with the ability to identify and act on operational improvements. Proficiency in restaurant technology and software systems. Knowledge of labor laws, safety standards, and compliance practices. Position Duties - Daily Conduct pre-shift meetings to align the team on goals and standards. Review and manage opening and closing procedures. Monitor inventory and place accurate daily orders. Oversee floor operations to ensure smooth service. Position Duties - Weekly/Monthly Develop team schedules aligned with labor targets and guest traffic. Conduct financial reviews and provide action plans for improvement. Ensure all maintenance tasks are completed and recorded. Physical Demands and Work Environment This position requires standing for extended periods, lifting supplies and equipment up to 50 lbs, and working in a fast-paced environment. Must be comfortable working in conditions that may include heat, noise, and occasional physical strain. If you're ready to lead with energy, discover new opportunities, and build a sense of community in every interaction, we'd love to hear from you! Apply today and become part of the Eureka! team.

Benefits: 401(k) 401(k) matching Bonus based on performance Paid time off The Restaurant Manager assists the General Manager in leading all aspects of restaurant operations to deliver a culture of hospitality and a high-quality menu and motivate our staff to provide excellent customer service. Responsibilities include maintaining the restaurant's revenue, profitability, and quality goals. ensuring efficient restaurant operations and maintaining high production, productivity, quality, and customer service standards; recruiting and hiring qualified cooks, bartenders, and servers; setting work schedules; overseeing food prep; and ensuring compliance with health and safety regulations for restaurants. The manager is expected to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and that customers have pleasant dining experiences. Core Values Respect: Each employee and manager should show respect to one another. With mutual respect throughout the company, every member of the team feels comfortable and as if they belong to the Jimmy's Famous family. Teamwork: We want all members of our team to work together to provide the best experience for our guests and to always exceed their expectations. Integrity: Do the right thing, even if no one is watching. Always lead by example. Be dependable and follow through on commitments. Essential Functions Coordinate daily front and back of house restaurant operations. Deliver a Culture of Hospitality through superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Organize and supervise shifts. Appraise staff performance and provide feedback to improve productivity. Estimate future needs for dining supplies, kitchen utensils and cleaning products. Ensure compliance with sanitation and safety regulations. Manage the restaurant's good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events. Recommend ways to reach a broader audience (e.g., discounts and social media ads). Train new and current employees in proper customer service practices. Implement policies and protocols that will maintain future restaurant operations. Responsibly delegate and follow up on tasks while retaining overall accountability for the restaurant and team. Comply with all Company policies and procedures. Required Skills/Abilities Strong leadership skills Excellent communication skills Excellent interpersonal skills and guest-service focus Ability to motivate team members to provide best-in-class customer service Availability to work 50-55 hours per week, including nights, weekends, and holidays Education and Experience 2+ years' supervisory/management experience 2+ years' restaurant experience Food manager/ServSafe certification required Benefits: 401(K) 401(K) Matching Health Insurance - with company contributions Dental Insurance Vision Insurance Paid Vacation Time(accrued) Paid Sick Time 1 Manager Meal each day Schedule: 50-55-hour work weeks. Nights, weekends, and Holiday availability. Compensation: $72,000.00 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. WHY We create experiences you'll always remember by challenging one another to be great! HOW We treat everyone as we would like to be treated We are open to improving ourselves everyday We support our communities We win and lose as a TEAM We make an impact daily We believe honesty is the best policy WHAT Go the extra mile and give the guest an experience of excellence All ingredients are sourced in the USA Our menu items are (Consciously or Responsibly) sourced to make you feel right at home Our restaurants are designed to grow and build a community We hire people who strive for more We serve delicious and satisfying American cuisine with a touch of fame

Assist with managing the food and beverage 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. Serve as Director of Food and Beverage in his/her absence. 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 Manage the activities of assigned staff, ensure proper coverage, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Monitor food and beverage sales and costs, and departmental profitability, against goals within assigned areas of the food and beverage department. Provide input into the preparation of the annual departmental operating budget as required. Monitor and 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) minimize waste and pilferage. Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert Director of Food and Beverage of potentially serious issues. 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. 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. Conduct inventory according to established procedures and timeframes as assigned. Assist with determining minimum and maximum stocks for all food, beverage, material, and equipment. 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. Assist with the development and implementation of local food and beverage marketing programs for the hotel; support system-wide food and beverage marketing programs and promotions. May participate in menu design and concepts with Director of Food and Beverage. PEOPLE GUEST EXPERIENCE RESPONSIBLE BUSINESS ACCOUNTABILITY This job is second in command in a large full-service, luxury or resort hotel. Assists in supervising 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. May have responsibility for evening, weekend and/or a section of operations. QUALIFICATIONS AND REQUIREMENTS Salary Range: 80K - 85K Some college or advanced training in food and beverage operations plus 2 years related experience preferably in a facility of similar size and complexity, including supervisory experience, or an equivalent combination of education and experience. Bachelor's degree in Hotel Management, culinary arts, or related field preferred. Must speak fluent English. This job requires ability to perform the following: Moving about the facilities Fine Dining & Events preferred Wine Knowledge is a plus Carrying or lifting items weighing up to 50 pounds Handling food, objects, products, and utensils Bending, stooping, kneeling 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.

JOB TITLE: Restaurant Manager REPORTS TO: General Manager, Area Director, Corporate Leadership DIRECT REPORTS: Supervisor of all restaurant staff through direction from the General Manager or in the absence of the General Manager COMPENSATION PACKAGE: Competitive wage in alignment with established compensation metrics for the position and comparable to market trends 5 Days Paid Vacation (40 hours) accrued by pay period. Must wait 1 year to use. Sick Leave (earned according to local/state/federal mandates by location) Medical Insurance (Paid 50% by the company after 60-day collaboration period) 100% Paid Dental Insurance 100% Paid Vision Insurance 100% Paid Off-The-Job Accident Insurance Cell Phone Reimbursement Commuter Benefits Maternity/Paternity Leave Free Shift Meal and discounted meals at all corporate-owned restaurants KEY AREAS OF PERFORMANCE Service Excellence Hospitality Guest Happiness Culture Building Training Some Office/Admin/Payroll/Scheduling Support Employee Discipline/Accountability IT (POS, Hardware, Software, Computer knowledge) Financial/Inventory Ordering and Reporting Support Kitchen/Bar Support Special Events Maintenance SUPERVISORY REQUIREMENTS Supervises all Staff in restaurant under the direction of the General Manager PHYSICAL DEMANDS Position may be required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands. WORK ENVIRONMENT The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes. The below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This does not constitute a contract for employment and may be changed at the discretion of company Leadership with or without notice. JOB DESCRIPTION Position Summary Responsible for overall performance of Operations in the restaurant under the direction or in the absence of the General Manager. The Assistant General Manager is responsible for increasing sales and profits through financial management and leadership practice in the restaurant and provides administrative, analytical, and “hands-on' support to the FOH and BOH teams with the assistance and under the direction of the General Manager and Corporate Team. This position will collaborate with internal and external partners to accomplish all tasks relating to the organization and business operation. The AGM oversees and contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance. The AGM consistently demonstrates, as well as enforces, company policies, practices, and procedures. ESSENTIAL RESPONSIBILITIES Sales and Profits Helps the GM and Corporate Team to develop and implement creative and targeted sales-building strategies for the restaurant to ensure optimal sales and earnings Helps to control expenses within established budget guidelines Identifies, evaluates and responds appropriately to labor efficiency problems with the GM Monitors employee schedules, and helps to hold staff accountable to appropriate in and out times, clocking in and out, and ensuring breaks are taken appropriately and according to law Operations and Quality Standards Ensure the restaurant meets or exceed Operations and Quality Standards at all times Performs individual meetings with staff at the restaurant on a frequent basis to ensure all staff understands strengths and developmental opportunities as they relate to quality standards. Provides a summary of meetings to GM and Corporate Leaders Assists the GM in completing and maintaining an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc. Implements action plans handed down from the GM to rectify negative assessments Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards Follows and enforces compliance with all brand and company standards, company policies and procedures Acts as onsite manager to provide coverage when necessary Assists with Kitchen and Bar Operations as required Hospitality, Culture, and Community Involvement Responds immediately to all customer issues to ensure guest satisfaction has been achieved Checks with all staff daily to monitor employee and guest satisfaction, interaction, and engagement for the restaurant. Monitors progress of other team members' ability to invoke positive change in the business Responsible for providing direction to the Staff with regards to achieving the standard that is established in the Company values Understands and is capable of telling the “story” of the restaurant - how it was started, what it means and how it relates to communities in which our restaurants are located Identifies opportunities for partnerships with local organizations and passes along to GM Promotes corporate citizenship and social responsibility Memorizes the Curry Up Now mission, and encourages a positive work environment to assist in growing a culture of growth, love, kindness, and hospitality. Franchise Operations Standards Must be fully certified in Franchise Training Standards/Franchise Training Program within 6 months of assuming this role if not already certified. Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements after certification is complete. Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen. Must be confident in understanding, using, and deploying the Learning Management Platforms and programs implemented by Corporate Leadership/Training Teams. Recruiting and Retention Has some responsibility in staffing, training, retention and turnover Maintains staffing according to budgeted levels Helps to forecast all staffing needs with the GM and HR. Works collaboratively with the GM and HR to create and maintain plans for developing internal candidates for promotion Assists GM in conducting interviews to assist with store level staffing Assists HR in all retention practices Training Conducts training with staff, Franchise Operators, and others on all products, processes, and procedures; assists in training on new products and refresher training as necessary Assists other certified trainers with staff in changes in company policy or procedures Aids staff in identifying potential problems and develop solutions Ensures proper training of Trainees and monitors effectiveness of designated training People Development Must work with the GM to identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant. Develops managerial and leadership abilities of restaurant staff and within themselves Reinforces Company Core Values consistently Assist HR and the GM to conduct performance development reviews on staff and collaborates with HR on the staff members individual development plans (IDP). Provides coaching and feedback on an on-going basis; develops coaching skills often Demonstrates positive workplace practices according to Company values Employee Relations Accurately and consistently documents performance appropriately Responsible for following the approved termination process as outlined in the Employee Handbook Uses consistent practices in managing performance problems. Holds everyone accountable Conducts investigations as required for cash, harassment or any unfair employment practice claim. Requests assistance from GM and HR as needed for advice Identifies, evaluates and responds appropriately to labor efficiency problems Works with service and culinary management team to define potential issues/problems and assist the restaurant management team in building solutions Policies and Procedures Ensures compliance on procedure outlined in all Company reference manuals Ensures compliance on company cash control, and safety and security policy Ensures accidents and incidents are reported to HR in a timely manner Monitors procedures for resolving Health Department violations promptly Helps to monitor employee files and timecard records in accordance with company policy Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal) Ensures compliance with HR/Financial Audits Administration Completes all timecard edit forms so that GM can approve and send to HR upon completion. Reviews all company generated reports with GM to ensure that proper control and performance is being maintained Ensures that cash audits, End of Day Process, and deposits happen nightly Checks e-mail and Glip 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving. Summary of Essential Responsibilities Actively participates and encourages Staff teams' involvement in Brand sponsored activities Willingly assists others without being asked Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required Attracts, helps to hire, on-boards and retains the best talent to meet staffing requirements and guest service standards Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues Monitors that proper security procedures are in place to protect employees, guests and company assets Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms Works to create and maintain an enjoyable and respectful environment for our guests and employees Maintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulations Follows management cash handling, inventory and other operational procedures as outlined by company standard operating procedures Maintains & implements a strong commitment to guest satisfaction Completes all other tasks and duties as assigned. Requirements POSITION QUALIFICATIONS Two to four years leadership or supervisory experience in the restaurant, hospitality, or retail industry preferred Demonstrated success in financial management and people development Basic knowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements Must have operational computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the company Ability to successfully perform all job duties of all positions in the restaurant Ability to work a minimum of 55 hours a week if required Food Safety Manager certification required for further promotion Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization Ability to communicate effectively, both orally and in writing, in the English language Ability to communicate in Spanish preferred Possesses basic math skill (add, subtract, multiply, divide) Places a value on diversity, community, and shows respect for others Proven ability to problem solve and handle high stress situations Ability to interpret financial statements with the GM Must be prepared to multitask in accordance with the demands of the business Ability to identify and anticipate opportunities and implement corrective action steps Ability to work weekends, holidays, and evenings

SMASHBURGER Restaurant Manager Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! Quarterly Bonus Get Paid $ to Refer your Friends* RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work * Paid time off - vacation and sick* Medical, Dental and Vision Options* 401K match (21 and older) Flexible schedules in a fun, family friendly, team environment Employee Assistance Program Fast track for career opportunities and management experience Free uniform *Eligibility based off of time in position and average hours worked *Referred employees must be manager level and in good standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Restaurant Manager Responsibilities Reporting to the Restaurant General Manager, our Restaurant Managers are the champions of better burgers! In this role you will: Manage the performance of multiple Shift Leaders (SL) and Employees Promote a fun and positive work environment Manage the effectiveness of people focused processes and systems Provide initial and ongoing training to all employees within the unit utilizing SmashConnect, LMS, and 4 step method of training, including the selection, development, and performance management of employees Reward and recognize employee performance that exceeds company standards Manage with integrity the daily completion of operational check lists to include Line checks and uniform standards Opening/closing check lists Safe and deposit logs Manage FSC operational standards daily Manage the guest experience metrics (NPS and OSAT) Ensure all food safety standards are followed and in compliance with all local health departments Exemplify guest service on each shift of the day and communicates SIZZLE service standards to the employees Manage the successful onboarding and training for all new employees Support routine management communication Follow COGS management procedures for food ordering and inventory Follow and ensures company cash policies to ensure minimal losses through theft or shortages Manage daily labor Build schedules based on company forecast tool and allowed labor percentages. While reacting daily to sales trends and reducing labor scheduled when needed Manage local store marketing programs as assigned Restaurant Manager Requirements 1-2 years of Manager experience in restaurants Flexible to work nights, weekends, and holidays Follow Smashburger uniform standards Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations Must successfully complete Smashburger training program Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams Excellent attention to detail Proven time management, consistency, and organizational skills Highly motivated, self-directed, and results driven Physical ability to stand for extended periods of time and to move and lift boxes of food/ supplies up to 50 lbs. Ability to work in high and low temperatures **All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual's work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. ****************************************************