Restaurant manager jobs in Summerville, SC

Pay range: $60,000 - $62,000 plus Bonus Plan Who we are Steeped in fascinating history dating back to 1924, the Francis Marion Hotel heralded a new era of Charleston Hospitality amidst the Charleston Renaissance. Named for Revolutionary War Hero Francis Marion, the hotel became an iconic landmark recognized by Historic Hotels of America- featuring grand ballrooms, historic architecture and rich Charlestonian history. With its prime location across from Marion Square, the Francis Marion Hotel has been at the heart of the community as a major destination for weddings, galas, conferences and more. For nearly a century, the Francis Marion has been known for its exceptional hospitality and service. Why Work for Us? We practice daily core values of “Anticipate, Exceed, Empower, Teamwork, and Preservation”. Our employees take pride in the work they do, are valued, and celebrated for their contributions. One of the ways employees are appreciated is by offering an extensive benefits package, to include Medical Insurance, Ancillary Group Benefits, Paid Time Off, and Paid Holidays, in addition to an Inspiring Leadership Executive Team, that promotes multiple opportunities of excellence such as “The Keys to Success”. The Francis Marion Hotel values community relationships and engagement with involvement in various organizations: The Thanksgiving Food Drive, Back to School drive, philanthropic partnerships with local organizations such as the March of Dimes, Historic Preservation Society, East Cooper Community Outreach, Toys for Tots, Breast Cancer Awareness, the Good Catch Program, and more. The Assistant Banquet Manager is a hands-on leadership role that supports the Banquet Manager in actively leading a banquet team, maintaining organized work area, and executing all banquet functions. This position requires an enthusiastic, highly motivated, detail-oriented professional departmental leader who thrives in a high-volume environment and can actively lead a team of captains and banquet staff to successfully execute multiple events simultaneously. You will be responsible for overseeing a wide range of evening events, including cocktail receptions, weddings, debutant balls, military balls, buffet design, plated dinners, and synchronized service events, ensuring exceptional guest experiences at every touchpoint. A strong commitment to hands-on active leadership, motivating, teamwork, growth of mindset, and operational excellence is essential. Not an office job. Key Responsibilities Actively lead, supervise, and motivate banquet captains and service staff during evening events. Event sizes range from 10 to 500 with 3 ballrooms and 7 event rooms and 5 penthouse suites. Ensure smooth and synchronized execution of banquet services, including plated dinners, buffet setup and design, and cocktail receptions. Assist in overseeing staffing, and training banquet team members. Maintain high standards of service, cleanliness, and presentation at all times. Oversee the setup, breakdown, and transitions for multiple events. Communicate clearly with the culinary team, sales team, and event organizers. Ensure compliance with hotel policies, procedures, and safety regulations. Foster a positive team culture aligned with the hotel's core values: Anticipate, Exceed, Empower, Teamwork, and Preservation. Qualifications Minimum of 2 years' banquet experience, including 1+ year in a supervisory role. Experience with room setup and event staging. Degree in Hospitality Management or related field preferred. Must be available to work a flexible schedule that includes evenings (75%), days (25%), weekends, and holidays. Excellent interpersonal, communication, and leadership skills. Strong organizational skills with the ability to manage multiple events simultaneously. Physical Requirements Must be able to stand, walk, stoop, kneel, bend, crouch, and lift up to 25 pounds. Frequent use of hands and arms; must be able to talk and hear in person and over the phone. Active Hands-on position The Francis Marion Hotel is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin. Apply: ****************************************************************************************** or:

General Manager - Republic Hospitality *************************** The General Manager (GM) is responsible for leading all aspects of a Republic Hospitality venue (restaurant, bar, lounge, or nightclub), ensuring seamless operations, strong financial results, and exceptional guest experiences that embody our service model: CREATE FUN. The GM is both a culture carrier and business leader balancing daily execution with long-term growth, guest satisfaction with fiscal responsibility, and brand integrity with operational excellence. Core Duties & Responsibilities 1. Operational Excellence Ensure smooth daily operations across FOH and BOH (where applicable). Supervise opening and closing procedures, ensuring brand standards are met. Lead daily pre-shift meetings, embedding Republic Hospitality's CREATE FUN service model. Monitor service flow, cleanliness, and ambiance to align with brand expectations. Ensure compliance with all health, safety, and regulatory standards (SLED, fire marshal, TIPS, 21+). Execute all operational policies, SOPs, and management checklists consistently. Maintain accurate venue documentation, audits, and communications via Microsoft Teams. 2. Staff Management & Team Leadership Hire, onboard, train, and retain high-performing team members. Lead bi-weekly staff trainings on service excellence, upselling, food & beverage knowledge, and FUN culture. Set clear performance expectations; conduct regular evaluations using Republic Hospitality templates. Foster a culture of positivity, professionalism, and accountability that reflects company values. Manage labor budgeting, scheduling, conflict resolution, and HR compliance. Collaborate cross-functionally with chefs, marketing, sales, and operations-promoting a ONE TEAM, ONE GOAL approach. Schedule live entertainment strategically to maximize guest engagement and profitability. 3. Guest Experience & Satisfaction Actively engage with guests to ensure satisfaction and resolve issues on-site. Monitor and respond to guest feedback across platforms, identifying trends and implementing improvements. Ensure that every guest leaves with a memorable, curated, one-of-a-kind experience that reinforces Republic Hospitality's brand promise. 4. Financial & Business Management Own full P&L responsibility for the venue; drive profitability while maintaining quality. Control costs across labor, food, beverage, and supplies without compromising guest experience. Stay within budgeted expense parameters while maximizing revenue opportunities. Analyze sales, costs, and labor data to make informed business decisions. Develop and execute strategies to grow revenue streams (F&B sales, entertainment, private events). Partner with leadership to forecast, budget, and track progress against KPIs 5. Cleanliness, Maintenance & Safety Uphold highest standards of cleanliness and sanitation across the venue. Oversee preventative maintenance, ensuring the property remains in excellent condition. Pass all internal and external audits related to health, safety, and guest experience. Qualifications Minimum 5+ years of progressive management experience in hospitality, nightlife, or restaurants. Proven track record of delivering strong P&L results while maintaining high guest satisfaction. Strong leadership skills with ability to motivate, coach, and develop diverse teams. Excellent communication and conflict resolution skills. Hands-on operator who thrives in a fast-paced, guest-centric environment. Proficient with POS systems, scheduling platforms, and Microsoft Teams. TIPS, ServSafe, or equivalent certifications preferred. What Success Looks Like Venue meets or exceeds revenue, labor, and cost control targets. Guest satisfaction scores and online reviews consistently trend upward. Team engagement is high, with low turnover and strong internal promotion. Venue is audit-ready at all times: clean, compliant, and brand-aligned. The GM is seen as a culture leader, living Republic Hospitality's mission to craft entertaining vibes and curate memorable, one-of-a-kind guest experiences

Job Title: General Manager - Manufacturing Plant Position Type: Full-Time We are seeking an accomplished and strategic General Manager to oversee all aspects of our manufacturing facility in Summerville, SC. The ideal candidate will have extensive experience leading large-scale manufacturing operations, including production, maintenance, and engineering, with a strong focus on both semi-automated and fully automated equipment. This executive role requires a visionary leader who can drive operational excellence, financial performance, and team development while ensuring safety, quality, and sustainable growth. Please note: No relocation bonus is provided at this time; only candidates local to the Charleston, SC metro area will be considered. Key Responsibilities: 1. Strategic Leadership & Operational Excellence Set the vision and operational strategy for the plant in alignment with corporate goals. Drive operational efficiency, cost control, and continuous improvement initiatives. Oversee production planning, resource allocation, and capital investment projects. Monitor plant KPIs and implement strategic initiatives to enhance productivity, quality, and customer satisfaction. 2. Maintenance & Technical Operations Lead a large and diverse maintenance organization responsible for the upkeep of semi-automated and fully automated equipment, including robotics, conveyors, PLC-controlled systems, hydraulics, and pneumatics. Establish and enforce preventive and predictive maintenance programs to optimize equipment reliability and OEE. Collaborate with engineering and operations teams on equipment upgrades, automation integration, and technology adoption. 3. Financial & Business Management Develop and manage the plant budget, including labor, materials, and capital expenditures. Identify cost-saving opportunities without compromising quality or safety. Participate in long-term strategic planning, including capacity planning, production expansion, and technology investments. 4. Team Leadership & Organizational Development Build, mentor, and retain a high-performing management team across production, maintenance, quality, and engineering. Foster a culture of accountability, collaboration, and continuous improvement. Develop succession plans and professional growth opportunities for key personnel. 5. Safety, Compliance & Quality Assurance Ensure compliance with OSHA, environmental, and corporate safety regulations. Lead safety culture initiatives and drive proactive risk management. Maintain rigorous quality standards and ensure alignment with customer expectations and industry regulations. Qualifications: Bachelor's degree in Engineering, Manufacturing, Industrial Management, or related field; MBA or advanced degree preferred. 10+ years of senior manufacturing leadership experience, with at least 5 years in a plant General Manager or equivalent executive role. Proven ability to manage large-scale operations, including significant maintenance departments and automated manufacturing systems. Strong financial acumen with experience managing budgets, CAPEX, and operational performance metrics. Deep knowledge of semi-automated and fully automated manufacturing processes, including robotics, PLCs, and process optimization. Exceptional strategic thinking, leadership, and communication skills. Demonstrated success in driving continuous improvement, lean manufacturing initiatives, and operational excellence programs. Must currently live within the Charleston, SC metro area. Compensation & Benefits: Competitive executive-level salary with performance-based incentives Comprehensive health, dental, and vision coverage 401(k) plan with company match Paid time off, holidays, and executive leave Professional development and leadership training opportunities

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership ? Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance ? Ensure food services appropriately connects to the Executional Framework ? Coach employees by creating a shared understanding about what needs to be achieved and how to execute ? Reward and recognize employees ? Ensure safety and sanitation standards in all operations Client Relationship ? Identify client needs and effectively communicate operational progress Financial Performance ? Adopt Aramark process and systems ? Build revenue and manage budget, including cost controls regarding food, beverage and labor ? Ensure the completion and maintenance of P&L statements ? Achieve food and labor targets ? Manage resources to ensure quality and cost control within budgetary guidelines Productivity ? Implement and maintain Aramark agenda for both labor and food initiatives ? Create value through efficient operations, appropriate cost controls and profit management ? Full compliance with Operational Excellence fundamentals, including food and labor ? Direct and oversee operations related to production, distribution and food service Compliance ? Maintain a safe and healthy environment for clients, customers and employees ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities ? Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development ? Develops operational component forecasts and can explain variances. Responsible for components accounting functions. ? Ensures that requirements for appropriate sanitation and safety levels in respective areas are met ? Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training ? Recruits, hires, develops and retains front line team. ? Conducts period inventory ? Maintains records to comply with ARAMARK, government and accrediting agency standards ? Interacts with Client Management and maintains effective client and customer relations at all levels with client organization ? May participate in sales process and negotiation of contracts ? Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities ? Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) ? Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Requires previous experience in food service ? Requires a bachelor?s degree or equivalent experience ? Strong communication skills ? Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships ? Ability to demonstrate excellent customer service using Aramark's standard model ? Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. ? Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Restaurant Manager Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day. At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities. Join us. Because Dunkin' runs on you and we'll be running beside you every step of the way. We're All IN'. MOVIN' As a Restaurant Manager, you will be responsible for overall operations. From local store marketing to achieving sales and profit goals, you'll help America Run on Dunkin'. You'll also help your Restaurant Management Team and team members through performance, engagement, and training initiatives. CARIN' We have a fresh brew of benefits perfect for you. Discounted donuts and coffee are only the beginning. * Flexible Schedule * Free Shift Meals* * Best in Class Training & Continuous Learning * Advancement Opportunities * Paid Time Off* * 401(k) Retirement Plan* * Medical, Dental and Vision* * Community & Charitable Involvement WINNIN' * You have at least six months of retail, restaurant, or hospitality management experience. * You are 18 years of age (or higher, per applicable law). * You know what it takes to be in the smile-making business and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Coffee-lover or not, all backgrounds are welcome here. ?Position Title: Restaurant Manager Franchise Organization/Location: Little General Network Reports To: Multi-Unit Manager/Franchisee Overview: A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible forthe overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members. * Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff. * Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts. * Implement training programs to enhance team member skills and performance. * Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values. * Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems. * Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity. * Ensure exceptional customer service by providing a welcoming and friendly atmosphere. * Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues. * Monitor and control food and labor costs, inventory levels, and waste to maximize profitability. * Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships. * Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities. * Communicate restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing, and sampling * Completion of DCP and other vendor orders to ensure all products are fully stocked * Conduct self-assessments and corresponding action plans for food safety and brand standards * Ensure restaurant budget is met as determined by Franchisee * Engage with Dunkin' and Inspire Brands Field Operations team as appropriate Education/Experience: * Basic computer skills * Fluent in spoken and written English or the predominant language in your market * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitalitypreferred or ability to show leadership * College Degree preferred. Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team including giving positive and constructive feedback * Guest focused * Time Management * Ability to manage conflict * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10411240"},"date Posted":"2025-09-18T10:58:00.946516+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"288 Oakwood Road","address Locality":"Charleston","address Region":"WV","postal Code":"25301","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager - Dunkin Donuts

Full-time Description HOSPITALITY STARTS HERE Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! THE ROLE... The Restaurant Opening Manager is responsible for managing and executing all phases of new restaurant openings for The Indigo Road. This highly mobile leadership role will serve as the on-the-ground liaison between our home office, project teams, and local operators, ensuring each new restaurant launches successfully and operates with excellence from day one. This position requires 85% travel and extended stays at opening locations, often for several weeks at a time. WHAT YOU'' DO AS THE RESTAURANT OPENING MANAGER: Collaborate with design, construction, and leadership teams to ensure alignment on timelines, layouts, and operational needs. Oversee pre-opening checklists and lead the creation of tailored opening plans for each concept. Coordinate with HR, IT, marketing, and vendors to ensure all operational systems are installed and functioning. Assist in recruiting, interviewing, and hiring management and hourly teams for new locations. Lead and support front-of-house and back-of-house training programs with a focus on The Indigo Road's service culture and brand standards. Serve as acting GM or in an operational leadership role during the opening ramp-up period, until permanent leadership is fully in place. Guide the setup of all systems and procedures including POS programming, floor plans, service sequences, and inventory management. Monitor opening P&L performance, labor usage, and team execution to ensure a strong financial and operational launch. Provide real-time coaching and support to management teams during and after the soft opening, previews, and grand opening. Remain on-site for a defined transition period to ensure smooth handoff to permanent leadership. Support post-opening evaluations and follow-ups, identifying opportunities for continued training or operational improvement. Maintain documentation and debrief with executive leadership to refine future opening processes. Requirements Requirements: Minimum 5 years of full-service restaurant General Manager experience At least 2 years of experience in restaurant openings or pre-opening project leadership Strong leadership, communication, and cross-functional coordination skills Deep knowledge of restaurant operations, from service and hospitality to labor and inventory systems Ability to travel extensively (approximately 85%) and remain on-site for multi-week periods Highly organized and adaptable with a proactive problem-solving mindset Comfortable working in dynamic, high-pressure environments with multiple moving parts Proficient in POS systems, Google Suite, and operational planning tools Embodies The Indigo Road's values of respect, integrity, and hospitality Flexible to work nights and weekends when necessary, based on business and staffing needs. IRHG PERKS: Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Full-time Description Halls Chophouse is seeking passionate, hospitality-minded leaders to join our team as restaurant managers. If you are looking for a life-changing opportunity to elevate your career, this is your chance. As a manager for Halls Chophouse, you will be on the front lines as one of the nation's best restaurant companies, voted #3 overall restaurant and #1 Brunch in America by Trip Advisor. If you truly want to make great money, have a quality of life in a company that has great values and a winning people first culture, let's go! Job Description: We are looking for leaders who can promote encouragement and staff progression in a professional and positive culture. We are not looking for people who are angry or dispirited. We are seeking candidates who choose high standards as a personal and professional way to grow in their career and life. You must be passionate about training and leading a staff to create outstanding food. This is the real deal. What you'll get from us: A healthy and safe work environment where you are encouraged to grow your career. Industry leading benefits available to all managers Day 1 of employment! Our company pays up to 70% of your medical premium dependent on the plan you choose. We also offer legal and voluntary life insurance options. Paid Time Off to support you with an active life outside of work after 6 months (1 week) and 2 weeks after 1 year. 50% dining discount throughout the Hall Management Group of restaurants Flexible Spending Account or Heath Spending Account depending on the plan you choose. Company paid Employee Assistance Program to support overall mental wellbeing. 401(k) to help you invest in your future after 6 months with a 4% company match. Who we are: Hall Management Group operates notable restaurants in South Carolina including Halls Chophouse (Charleston, Greenville, Columbia, Nexton and Nashville), Rita's at Folly Beach, High Cotton, S.N.O.B and Halls Signature Events. Please submit an up-to-date resume. We look forward to hearing from you. Let's make something good happen today. Requirements Skills and Requirements: Value hospitality, excellence and integrity. Works to recruit, develop, “coach and teach” the staff Build sales, control costs and help create memories for all our guests A training background, and solid P&L skills are a plus Candidate must be a true believer in the company and its product and be able to share their passion with our guests and colleagues Must be honest and genuine with an ownership-driven mentality and a hands-on attitude Excellent written and verbal communication skills Composed problem-solving ability Minimum two years comparable restaurant experience as a manager

THIS POSTING IS FOR OUR PARK CIRCLE LOCATION!! Love all things green? No late nights, no grease, and free, healthy meals! Work with a fun team and friendly guests in a family-owned restaurant with fast service shifts! Sound like all you've ever wanted? Verde, a fresh and fun family-restaurant group may be the pear-fect fit for you! We are looking for broc-stars to join our team at all Verde locations. Our restaurants wouldn't be great without great team members! This position has the following core responsibilities: Providing energetic service to all who come through Verde's doors Maintaining a clean and organized kitchen and storefront Preparing salads and wraps to-order for guests, catering jobs, and more! Verde Team Perks: A fun and positive work environment with a supportive team Free, healthy meals Flexible schedules and NO LATE NIGHTS! Opportunities for personal and professional growth and development Competitive pay: All Wage Ranges are made up of base hourly pay + tip share Health benefits, 401K, and paid time off for all full-time team members We look forward to hearing from you! Supplemental pay Other

Front of House Restaurant Manager - Part Time MIX | 730 Coleman Boulevard | Mount Pleasant, SC Full-Time | $50,000 - $55,0000 per year MIX is looking for a hospitality-driven Front of House Restaurant Manager to help lead service in our high-energy entertainment destination featuring bowling, axe throwing, arcade games, and elevated food & beverage. This is a hands-on, floor-focused leadership role, perfect for someone who thrives on guest interaction, team development, and smooth daily operations. What You'll Do Oversee front-of-house operations, ensuring service standards, cleanliness, and energy remain high. Lead shifts with a strong floor presence - coaching, supporting, and motivating team members. Assist with hiring, training, and scheduling FOH staff. Champion a welcoming, guest-first atmosphere, resolving concerns quickly and professionally. Support bar and restaurant service operations, ensuring compliance with alcohol laws and company standards. Partner with the management team on events, promotions, and guest experience initiatives. What You Bring 2+ years of hospitality or restaurant leadership experience. Strong knowledge of FOH service standards, bar operations, and guest relations. A hands-on leadership style with excellent communication and problem-solving skills. Availability to work evenings, weekends, and holidays. ServSafe and/or TIPS certification preferred (or ability to obtain). Must be 21+ and able to pass a background check. What We Offer Competitive hourly pay ($20-$25/hour based on experience). Flexible part-time scheduling. Fun, team-oriented work environment. Growth opportunities with a fast-growing company. If you're ready to bring energy to the floor, lead by example, and elevate the guest experience - we'd love to hear from you! Apply today - interviews are being scheduled now.

Join Our Team as an Assistant Manager at PLATIA GREEK GOODNESS - West Ashley! Are you a motivated leader with a passion for exceptional food and outstanding customer service? At PLATIA GREEK GOODNESS - West Ashley, located in the heart of Charleston, SC, we're all about serving fresh, flavorful Greek cuisine in a welcoming, fast-casual environment. We're looking for an experienced Assistant Manager to help lead our team and ensure every guest leaves with a smile. About the Role: As the Assistant Manager, you'll play a key role in overseeing the day-to-day operations of our restaurant. From ensuring smooth service to supporting and inspiring our team, you'll help create a positive dining experience for every guest. This is a fantastic opportunity for someone with 3 years of experience in a similar role who is ready to take their leadership skills to the next level. What You'll Do: Assist in managing daily restaurant operations, ensuring efficiency and excellence. Lead, motivate, and support team members to deliver top-notch customer service. Maintain high standards of food quality, cleanliness, and safety. Handle scheduling, inventory management, and other administrative tasks. Step in to resolve customer concerns and ensure a positive dining experience. Collaborate with the General Manager to meet business goals and implement improvements. What We're Looking For: 3 years of experience in restaurant management or a similar leadership role. Strong organizational and multitasking skills in a fast-paced environment. Excellent communication and interpersonal abilities. A proactive, problem-solving mindset with a focus on customer satisfaction. Passion for great food and creating memorable dining experiences. Why Work with Us? At PLATIA GREEK GOODNESS, we pride ourselves on fostering a supportive, team-oriented culture where hard work and dedication are recognized. We're passionate about sharing the flavors of Greece with our community and creating a space where both our guests and team members feel valued. Ready to Apply? If you're ready to bring your leadership skills and enthusiasm to our team, we'd love to hear from you! Apply today and take the next step in your career with PLATIA GREEK GOODNESS - West Ashley - Mt Pleasant - N Charleston Let's create something amazing together!

Job Description Top Dawg Tavern is a family-owned and operated, full-service casual dining restaurant. Open 7 days a week, we offer lunch and dinner service, in a clean, family-friendly relaxed atmosphere. Founded in 2013, we now have 6 locations around the southeast in Georgia, South Carolina and Florida. We are looking to add a Restaurant Assistant Manager to our local team! This is a salaried management position to fulfill roles in areas of responsibility which primary include: Service Manager focusing on Hospitality, Front of House and TDT Service Standards. Previous experience with an Aloha point of sale system would be helpful. ServSafe Certification is a plus. Prior experience is highly desirable in one of the following roles and brands:restaurant general manager, supervisor, shift lead, kitchen manager, or any other restaurant management functions at Top Dawg Tavern, Anthony's Coal Fired Pizza, Yard House, Tap 42, Lazy Dog, Cheesecake Factory, TGI Fridays, Longhorn, True Food Kitchen, Maggiano's, Chick-fil-A. Requirements/Responsibilities Restaurant Manager Responsibilities & Details: * Effectively lead team of restaurant staff including servers, hosts, bartenders, and other front of house Team Members * Oversee daily operations and prepare restaurant for daily service * Lead and support all departments across * Communicate clearly and effectively with all staff and leadership * Responsible for staff recruitment for designated departments * Maintain positive work environment for all staff and departments to provide the best level of service for all customers. Prior experience is highly desirable in one of the following roles and brands:restaurant general manager, supervisor, shift lead, kitchen manager, or any other restaurant management functions at Top Dawg Tavern, Anthony's Coal Fired Pizza, Yard House, Tap 42, Lazy Dog, Cheesecake Factory, TGI Fridays, Longhorn, True Food Kitchen, Maggiano's, Chick-fil-A. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Join Our Team as an Assistant Manager at PLATIA GREEK GOODNESS - West Ashley! Are you a motivated leader with a passion for exceptional food and outstanding customer service? At PLATIA GREEK GOODNESS - West Ashley, located in the heart of Charleston, SC, we're all about serving fresh, flavorful Greek cuisine in a welcoming, fast-casual environment. We're looking for an experienced Assistant Manager to help lead our team and ensure every guest leaves with a smile. About the Role: As the Assistant Manager, you'll play a key role in overseeing the day-to-day operations of our restaurant. From ensuring smooth service to supporting and inspiring our team, you'll help create a positive dining experience for every guest. This is a fantastic opportunity for someone with 3 years of experience in a similar role who is ready to take their leadership skills to the next level. What You'll Do: Assist in managing daily restaurant operations, ensuring efficiency and excellence. Lead, motivate, and support team members to deliver top-notch customer service. Maintain high standards of food quality, cleanliness, and safety. Handle scheduling, inventory management, and other administrative tasks. Step in to resolve customer concerns and ensure a positive dining experience. Collaborate with the General Manager to meet business goals and implement improvements. What We're Looking For: 3 years of experience in restaurant management or a similar leadership role. Strong organizational and multitasking skills in a fast-paced environment. Excellent communication and interpersonal abilities. A proactive, problem-solving mindset with a focus on customer satisfaction. Passion for great food and creating memorable dining experiences. Why Work with Us? At PLATIA GREEK GOODNESS, we pride ourselves on fostering a supportive, team-oriented culture where hard work and dedication are recognized. We're passionate about sharing the flavors of Greece with our community and creating a space where both our guests and team members feel valued. Ready to Apply? If you're ready to bring your leadership skills and enthusiasm to our team, we'd love to hear from you! Apply today and take the next step in your career with PLATIA GREEK GOODNESS - West Ashley - Mt Pleasant - N Charleston Let's create something amazing together! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Food Service Director who has a passion for working with seniors . Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Food Service Director will coordinate the food service program in keeping with nutritional guidelines, Oaks Senior Living Policies, and food service budget. The Food Service Director will order and prepare food, supervise dining service, coordinate food service for special events and activities, maintain food inventory, maintain regulatory compliance, and direct food service employees. The Food Service Director will maintain clean and sanitized dining service areas and supervise the receiving, rotation, and storage of products. Qualifications: Minimum of one-year experience as a chef/cook in a long-term care setting preferred Certificate in food preparations training preferred Supervisory or management experience preferred Current food service sanitation certificate Desire to work with older adults Ability to read, write, and speak English Must be 21 years of age with a satisfactory criminal history check Must have physical exam by a licensed physician and a negative drug screen Must be able to react in an emergency situation Primary Responsibilities: Food and Inventory Plan weekly menus in accordance with Oaks Senior Living policies and procedures, and incorporate a variety of nutritional foods and foods in season. Maintain an adequate inventory of foods and supplies from residence-approved vendors. Food Preparation and Dining Service Prepare and cook food in accordance with nutritional guidelines and residents' individual prescribed diets and food preference. Present food in an appetizing and attractive manner. Prepare and maintain weekly resident menus. Ensure residents receive a copy of the menu. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Ensure that food is delivered on time and in a pleasant manner. Visit with residents at each meal when available and ensure quality service. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the food service program and provide a forum for their input. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain Food Safety Manager Certificate Maintain a clean, organized, and safe kitchen environment Ensure proper storage and handling of food in accordance with infection control standards Maintain CPR & First Aid certification Hiring, Supervising and Training Participate in the recruitment and hiring of food service employees Supervise food service employees, and ensure adequate staffing in the food service department Lead by example, encourage teamwork, promote residence philosophy, and provide ongoing coaching to employees Conduct regular performance appraisals with employees Ensure appropriate handling of on-the-job injuries as reported by employees Oversee and implement the training of all food service employees in accordance with state and federal regulations, residence policies, and training programs Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

FOH Manager in TrainingSummaryThe intention is to build connections with guests, team members and the community to create a loyal following, increase sales substantially over the previous years' sales, keep costs at or below budget and assist with maintaining a great working environment and reputation. It is important to ensure employee and guest satisfaction, without compromising the safety of our staff or guests or the procedures of each brand.Responsibilities Inspires all staff to increase and uphold Charleston Hospitality Group's standards. Trains new hires on proper Charleston Hospitality Group service standards, recipe standards, daily/shifty duties. Uses proper training outlines and training manuals. Trains and inspires all staff to provide excellent customer service those results in positive online reviews Assists with interviewing applicants. Ensures all safety and sanitation practices are followed. Responsible for well run shifts and completing all management duties Qualifications Must be 21 years of age or older in order to serve, and purchase alcohol product. High School Diploma or General Educational Development Diploma (GED) plus two years of related experience. Full-service Establishment experience preferred. Must be familiar in Microsoft office, word and excel. Basic computer skills required. Ability to stand and work for long periods of time ServSafe Certified Employment Type: Full-time Compensation Range: $12-$20 Desired Experience: ● 0-1 year ● 1-3 years or more ● 3-5 years ● 5-10 years ● 10+ years Benefits/Perks All Jobs Opportunity for fast advancement Companywide food discounts Insurance offerings Direct Deposit Available Paid Weekly Full-Time Employees-30 plus hours Paid time off Health, dental, and vision insurance 401 K with company match Salary Benefits o 2 weeks paid time off Compensation: $12.00 - $20.00 per hour 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. Charleston Hospitality Group encompasses a collection of premium destinations that offer something for everyone. From casual breakfast, late night bar & entertainment venues to elevated fine dining, we have a location that would fit any taste. CHG is deeply committed to providing the highest quality food, beverages, service, entertainment and supporting our community. Our success depends on the enthusiasm and hard work of our employees, and we are always looking to add new talent to our team.

Tavern & Table Now Hiring a Front of House Restaurant Manager Tavern & Table on Shem Creek is designed to be that local gathering place where friends and family get together for classic cocktails and spectacular handcrafted food in a comfortable setting. The inventive menu, created by Executive Chef Denis Crutchfield, celebrates the flavors of the Lowcountry focusing heavily on seasonal produce and locally sourced meats/seafood, using modern and rustic techniques. Front of House Manager Job Description: Managers are in charge of overall operations of the front of house to ensure guest satisfaction by serving dishes and beverages of highest quality while reducing bottom line costs. The Manager will be held accountable for the cleanliness of the front of house, ensuring that it complies with both company and food safety standards. Managers are vital in optimizing company profit by creating the best possible guest experience, while inspiring and maintaining high team morale. The Manager is responsible for team building by coaching for growth and implementing processes and procedures to instill efficiency in the front of house. The ideal manager would be a resourceful, process-oriented problem solver, who can communicate clearly while working in a fast-paced environment with great attention to detail and organizational skills. Qualifications: -Full-Service Restaurant experience preferred -Ability to communicate with a team -Able to multi-task in a fast pace environment -Ability to lift 25 pounds -Ability to stand and stay active for long periods of time -Maintaining standards of cleanliness and following health code requirements -Ability to work weekends and holidays. -Reliable Transportation Benefits: -Competitive wages - starting at $55k annually -Monthly Performance Based Bonuses - Great Health, Dental and Vision Insurance, and Supplemental Insurance -Cell Phone Allowance -Flexible Scheduling -Employee Discounts -Fun, enjoyable work atmosphere creekside

Requirements Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Maintain regular attendance in line with Avion's standards, adapting to the hotel's scheduling needs. Uphold high standards of personal appearance and grooming by wearing the appropriate uniform and name tag while on duty, as per brand standards. Adhere to Avion's standards and regulations to ensure safe and efficient hotel operations. Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid. Always maintain a warm and friendly demeanor. Be knowledgeable about the hotel's organization and the functions of each department. Train all Food and Beverage/Banquet staff using effective training steps in accordance with Avion's standards. Follow up on all guest requests, problems, complaints, and incidents occurring in the Restaurant, Lounge, Market, or Banquets. Motivate, coach, counsel, and discipline all F&B personnel according to company standard operating procedures (S.O.P.s). Review F&B staff hours for payroll compilation and submit to accounting promptly. Develop and oversee a manager assigned by the Corporate Office, including sign-off on competencies and assisting in placement. Attend weekly staff meetings and provide training on a rotating basis using effective training steps per company standards. Conduct all F&B interviews and adhere to hiring procedures according to company S.O.P.s. Prepare employee shift schedules based on business forecasts, payroll budgets, and productivity needs; present the schedule with the Wage Progress Report to the General Manager weekly. Ensure accurate and timely completion of wage progress and productivity reports. Conduct all 90-day and annual employee performance appraisals in accordance with company S.O.P.s. Implement all Avion's policies and house rules. Assist in developing and implementing Food and Beverage promotional ideas. Ensure beverage costs are maintained within budget. Direct the F&B Department's focus on enhancing guest service scores. Ensure compliance with company training using effective training steps per Avion's standards. Maintain S.O.P.s regarding purchase orders, invoice vouchering, and checkbook accounting. Develop and promote sales initiatives, including upselling programs for all service personnel. Ensure that Avion's service standards are upheld throughout the Food and Beverage/Banquet Department. Participate in scheduled M.O.D. coverage as required. Generate all necessary F&B-related reports according to company standards. Complete Food and Beverage forecasting and budgeting efficiently and on time. Ensure F&B employees remain attentive, friendly, helpful, and courteous to guests, fellow employees, and managers. Conduct quarterly operating equipment inventory, evaluate pars, and plan quarterly purchases. Uphold Avion's S.O.P.s concerning credit policies. Respond to negative market trends by implementing food and beverage promotions and blitzes. Organize and lead monthly department meetings with restaurant and lounge staff, as well as weekly F&B meetings according to Avion's standards. Attend weekly BEO meetings. Manage beverage purchasing as necessary. Acquire Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products meet Avion's standards. Foster a professional working relationship and maintain open communication with managers, employees, and other departments. Oversee the operations of the Banquet department. Utilize the hotel's P.O.S. system to generate and analyze reports. Establish and maintain a key control system. Complete monthly menu analysis and submit it to the Corporate Office. Monitor and address Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs. Complete all required correspondence promptly and efficiently. Attend monthly all-employee meetings and any other functions mandated by management. Maintain strong communication with all employees, providing motivation and seeking input on food and beverage matters. Ensure positive communication exists between Food & Beverage and Food Production teams. Make P.O.S. changes to menus or adjustments to server assignments as necessary. Manage “Lost and Found” items according to established standards. Maintain required stock levels for all items. Review food sales daily for accuracy. Perform any other duties as assigned by the General Manager. WORKING ENVIRONMENT & CONDITIONS: The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. BACKGROUND CHECK This job requires a valid driver's license and motor vehicle background check. è Yes This job requires a criminal background check. è Yes This job requires a drug screen to be completed. è No N = Not Anticipated è 0% per shift O= Occasionally è 1-33% per shift F = Frequently è 34 - 66% per shift C= Constantly è 67- 100% per shift WORK ENVIRONMENT Frequency Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. C The associate is subject to outside environmental conditions: No effective protection from weather. N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour. N Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level. O The associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. N Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. N Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation. N Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. N Associate is required to function in narrow aisles or passageways. O The associate is exposed to infectious diseases. N None: The associate is not substantially exposed to adverse environmental conditions (as a typical office or administrative work). F PHYSICAL REQUIREMENTS Frequency Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms. N Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. N Stooping: Bending body downward and forward by bending spine at the waist. Requires full use of the lower extremities and back muscles. N Kneeling: Bending legs at the knee to come to rest on one or both knees. N Crouching: Bending the body downward and forward by bending the leg(s) and spine. N Crawling: Moving about on hands and knees or hands and feet. N Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse). F Standing: Remaining upright on the feet, particularly for sustained periods of time. F Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. F Pushing: Using the upper extremities to press against something with steady force in order to thrust forward, downward, or outward. O Pulling: Using the upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. O Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm. F Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly. C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive information through oral communication. C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. O Vision: Employee is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes. F LIFTING Frequency Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. O Amount 20 + lbs. This is not intended to be all-inclusive; additional details will be specified by the supervisor. The associate will also perform other reasonable business duties assigned by the supervisor. Management reserves the right to change this , job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION

Job Title BANQUET Servers & Bartenders Status/Class Hourly $20/hour FLAT RATE Reports to Banquet Manager Job purpose To serve our membership with the utmost hospitality while exceeding expectations and upholding a level of service that that meets club standards. This person will anticipate the needs of our members and fulfill all their requests to the best of their ability, while delivering excellent customer service, and creating a memorable experience. Duties and responsibilities Greet our members by their name (if able) Have knowledge of all menus (dinner, lunch, cocktail, dessert, wine) Able to answer all questions professionally and in a timely manner Knowledge and correct use of Jonas POS system Accurately charge members for correct items Detailed oriented, keeping the dining room clean and orderly Keeping up with personal hygiene based on club standards Able to perform tasks individually and as a team Goal oriented and willing to take initiative Takes responsibility and pride for their work Able to think critically during times of high stress Physically able to lift 50lbs, be on your feet for a long period of time Keep uniform nice, neat and pressed if needed Come to work prepared with the following service tools: Lighter, Wine Key, Server Book, Pens Always look presentable while on club property Must have good time management skills Able to multi task Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. I have reviewed the work responsibilities listed above ___________________________________ ___________________________ ______________ Employee's Signature Print Date ___________________________________ ___________________________ ______________ Supervisor/HR Signature Print Date

Job Description Club Role - Assistant General Manager (AGM) Here at Crunch Fitness, we strive to cultivate a culture of diversity, acceptance, empowerment, and fun. We are searching for energetic and charismatic individuals to join our team! Job Summary The Assistant General Manager (AGM) is responsible for assisting the General Manager in day-to-day operations of the club to ensure members and prospects receive the highest quality of service and facilities. Duties & Responsibilities ● Achieve target revenue goals through leadership and motivation of employees ● Promote a professional and inviting environment that enhances the quality of service and care offered to members ● Demonstrate a working knowledge of all standard operating procedures and policies ● Conduct tours and telephone inquiries for prospective members ● Monitor flagged check-ins to increase revenue and collections ● Coordinate and work with other departments, including Personal Training and Group Fitness ● Train and supervise the front desk, housekeeping, and Kid's Crunch staff ● Assist with multiple aspects of inventory management, payroll, weekly bank deposits, shift coverage, and general club maintenance ● Ensure club meets standards for cleanliness, maintenance, safety, and security ● Other duties as assigned Compensation ● Full time employee ● Salary + bonus eligible ● Full time benefits eligible Health/dental/vision insurance Two weeks paid time off (applicable to certain roles) ● Complimentary gym membership Qualifications ● High school diploma or equivalent ● Bachelor's degree (preferred) ● Sales experience - 2+ years (preferred) ● Management experience - 2+ years (preferred) ● CPR/AED certification (preferred) ● Strong leadership skills ● Strong organizational and administrative skills ● Strong sales and business acumen ● Excellent written and verbal communication Job Requirements ● Pass drug screening ● Background check ● Use of finger scan technology for recording time worked ● Not eligible to work remotely

is incentive eligible. **Introduction** Do you want to join an organization that invests in you as a Director of Food and Nutrition Services? At HCA Healthcare Colleton Hospital, you come first. HCA Healthcare has committed up to $300 million in programs to support our incredible team members over the course of three years. **Benefits** HCA Healthcare Colleton Hospital offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: + Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation. + Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more. + Free counseling services and resources for emotional, physical and financial wellbeing + 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service) + Employee Stock Purchase Plan with 10% off HCA Healthcare stock + Family support through fertility and family building benefits with Progyny and adoption assistance. + Referral services for child, elder and pet care, home and auto repair, event planning and more + Consumer discounts through Abenity and Consumer Discounts + Retirement readiness, rollover assistance services and preferred banking partnerships + Education assistance (tuition, student loan, certification support, dependent scholarships) + Colleague recognition program + Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence) + Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income. Learn more about Employee Benefits (********************************************************************** **_Note: Eligibility for benefits may vary by location._** You contribute to our success. Every role has an impact on our patients' lives and you have the opportunity to make a difference. We are looking for a dedicated Director of Food and Nutrition Services like you to be a part of our team. **Job Summary and Qualifications** The Director Food and Nutrition Services leads, directs and manages the operations and activities of the Food and Nutrition Services Department within assigned hospital and hospital department/campus locations. Director provides consistent, high-quality service in a sanitary environment while ensuring State, Local, Federal and Joint Commission regulations, established policies and procedures and department standards of performance are met. What you will do in this role includes: + Evaluates existing systems and processes, initiates change and improvements, and makes suggestions to upper management + Demonstrates knowledge and ensures compliance with all current policies, procedures and regulatory standards (TJC, OSHA, EEOC and others) within all food and nutritional services areas Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures + Directs food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis + Leads, directs and manages the daily operations of the Food and Nutrition Services Department encompassing but not limited to all patient and non-patient food service, employee cafeteria, doctor's dining room, catering and floor stock. + Prepares or directs preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates and so forth as required/requested. + Ensures full and timely compliance with staff development to include training and education, competency assessment and performance reviews + Provides for a well-trained and competent staff through supervision and coordination in relation to all departmental activities + Leads others to accomplish organizational goals and objectives; provides meaningful coaching and mentoring to increase the capabilities of individuals and teams and drive employee engagement + Responsible for staff performance and the accomplishment of departmental responsibilities in accord with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements. + Directs the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital/department campus + Manages department productivity to assigned goals and objectives to maximize operational efficiency, optimum use of resources and cost minimization + Manages costs to achieve Net Spend per APD goals and objectives Produces and manage Department Budget to include accurate and timely GL coding + Manages and maximize the compliance of HealthTrust contracted vendors What experience and education needed: + Bachelor's Degree Required + Minimum of five years' experience in managing food or hospitality services Required + Knowledge of hospital and healthcare operations Preferred + Knowledge of hospital and healthcare financial metrics Preferred + Registered Dietician (RD) or Licensed Dietician (LD),Certified Dietary Manager (CDM) Preferred + ANAB Approved Food Management Course or as required by state. (ie. ServeSafe, NRFSP, Always Food Safe, Above Training, 360 Training, Prometric, etc.) Required HCA Healthcare has been named one of the World's Most Ethical Companies by Ethisphere Institute for ten consecutive years (2010-2019). In 2019, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses. "Good people beget good people."- Dr. Thomas Frist, Sr. HCA Healthcare Co-Founder We are a family 270,000 dedicated professionals! Our Talent Acquisition team is reviewing applications for our Director of Food and Nutrition Services opening. Qualified candidates will be contacted for interviews. **Submit your resume today to join our community of caring!** We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.