Restaurant manager jobs in Vail, AZ

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Tucson, AZ As a Restaurant Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested by the regional manager. * Performs other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o High school diploma or equivalent required. * Experience: o Previous restaurant experience required, management experience preferred. * Skills/Competencies: o Strong supervisory and leadership skills. o Excellent interpersonal skills with a focus on customer service. o Excellent time management skills. o Excellent organizational skills and attention to detail. o Familiarity with food handling, safety, and other restaurant guidelines. o Proficient with Microsoft Office Suite or related software. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested by the regional manager. * Performs other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o High school diploma or equivalent required. * Experience: o Previous restaurant experience required, management experience preferred. * Skills/Competencies: o Strong supervisory and leadership skills. o Excellent interpersonal skills with a focus on customer service. o Excellent time management skills. o Excellent organizational skills and attention to detail. o Familiarity with food handling, safety, and other restaurant guidelines. o Proficient with Microsoft Office Suite or related software. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Responsible for managing the overall operations of a Denny's unit. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC) and Brand Promise. Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. Job Requirements KEY DUTIES/RESPONSIBILITIES: Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; Ensures systems for training employees on workstations are fully implemented and adhered to by management and crew; Identifies and develops internal candidates for management and Team Leader positions. Works with restaurant management team to ensure all facets of "My Promise to You" and the Service Profit Chain are executed; creates a restaurant environment that is "employee friendly," fun, clean and safe; Takes accountability for motivating and inspiring employees to achieve high performance; t Treats all employees with respect and dignity; and regularly recognizes and rewards employees. Understands and utilizes Denny's systems, processes, and tools; and complies with all state and federal labor laws and regulations. External Service: Manages daily activities to achieve excellence in restaurant operational performance. Provides an exceptional experience for the guests by ensuring proper training and holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with Denny's systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner and ensures positive resolution. Ensures management team and crew understands and operates all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service. Sales & Profits: Utilizes management information tools to analyze restaurant operational and financial performance each Period, including the I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and implements action plans for improvement; uses data to analyze business results and consults with regional and CSC resources as needed. Focuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business. Considers cost/benefit impact of financial decisions and works to protect the Denny's brand. Monitors costs and adherence to budget and restaurant goals. SELECTION SKILLS/QUALITIES: Fostering the Culture: Demonstrates a passion for the business and pride in Denny's; ability to manage professionally with integrity, honesty, and trust that promotes the Denny's culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and crew. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict. Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of feedback and provides employees with quality and timely performance feedback and reviews. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our guests. Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment. Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; and is dedicated to consistently serving great food to guests and conveys importance to restaurant team. Demonstrates ability to utilize systems and perform duties within established structure. Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals. Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business matters. Attends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance. Performs other related duties, tasks and responsibilities as required, assigned and directed. QUALIFICATIONS: Education: High School Diploma, G.E.D. or equivalent required. Associate's or Bachelor's degree preferred. Experience: Internal Promote: Minimum of 1+ years of experience as an Associate Manager and/or 2 years of experience as a First Assistant Manager; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience managing a service concept with full P&L responsibility. Knowledge/Skills/Abilities: Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior. Physical Requirements Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES: Organizational Competencies Customer Focus: Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity: Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Learning on the Fly: Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Problem Solving: Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies Composure: Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Confronting Direct Reports: Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers. Developing Direct Reports and Others: Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder. Ethics and Values: Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Hiring and Staffing: Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs. Integrity and Trust: Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain. Managerial Courage: Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others; lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary. Motivating Others: Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his/her work is important; is someone people like working for and with. Priority Setting: Spends his/her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside; can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus. Drive for Results: Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Self-Knowledge: Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions. Sizing Up People: Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations. Building Effective Teams: Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Managing Vision and Purpose: Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. REASONABLE ACCOMMODATION: DMSD Restaurants, Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly. ***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***

We are a locally owned dine-in movie theater located in the Crossroads Festival Plaza! We specialize in a scratch-kitchen with a full bar for our guests to enjoy while they watch their movie. If you are a friendly, people-person who loves to smile, and are interested in working in a fast and fun environment, then this is the place for you! What's in it for you? Competitive compensation, free movies for you and three guests (and free soda and popcorn for you plus three), as well as employee discounts on food and drinks! RoadHouse Cinemas is accepting applications for FOH and BOH positions. FOH positions include: Guest Service Associate (Concessions/ Box Office) Server Runner/Busser Bartender BOH positions include: Steward (Dishwasher) Prep Cook Line Cook (must have previous experience) Baker (must have previous experience) Please submit your resume and apply today! View all jobs at this company

Job Description Store Managers oversee all restaurant operations. We look to you to motivate and mentor your people to serve the customer and the team. You will be independent, but you won't be alone. At Angie's, we pride ourselves on best-in-class store support! Who We Are: Angie's Food Concepts is on a mission to make “luxury” foods affordable! We are the first restaurant to bring Maine Lobster to the drive-thru with the same speed, price, and convenience as traditional fast food. With the recent launch of Angie's Prime Grill, we are now bringing USDA Prime Steak and Organic Chicken, grilled-to-order, in Warm Bowls, Grilled Burritos, and Fresh-cut Salads to the drive-thru as well! We are changing the QSR game and making foods that were once only enjoyed by the few who can afford them or by others, on special occasions, affordable and convenient. As we expand into new markets and open new stores, we are seeking experienced Store Managers to help us grow and achieve our mission! The Store Manager has the following primary responsibilities: Oversee and manage the daily operations of the store including labor, scheduling, and inventory. Communicate clearly and effectively with the team. Ensure excellent customer service and satisfaction. Handle customer complaints or issues in a professional manner. Train and supervise team members, providing guidance and support. Coordinate with other departments to ensure smooth operations. Adhere to all food safety standards. Be cross-trained for all positions as well as opening and closing the restaurant. Operate fryer, grill, and kitchen equipment effectively and safely. The Ideal Candidate: Exceptional communication and interpersonal skills. Ability to thrive in a fast-paced, dynamic environment. Ability to work 50+ hours per week, including variable hours, including early mornings, evenings, weekends, and/or holidays. 2 years prior experience leading teams in Food & Beverage/Retail. Skill at mentoring and coaching the next generation of store leadership. Proficiency in achieving efficient store operations on key performance metrics, including food cost, labor, food safety, and customer service. Desire to lead, drive to serve, determination to be the best. Strong knowledge of food handling and safety regulations. Ability to adapt, multitask, and positively take feedback. Ability to stand for long periods of time. Ability to lift 40+ lbs. at the store. Benefits: Competitive salary Opportunities for professional development and career advancement. Flexible time off. Health, dental, and vision insurance. Holiday pay. Free shift meal. The duties and responsibilities described are not comprehensive, and additional tasks may be assigned.

Our franchise organization, Golden SW Financial dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company. Responsibilities: Supervise team of workers Adjust daily schedule for shift personnel to ensure optimal efficiency Train and evaluate employees Resolve escalated customer complaints Qualifications: Previous supervisory experience in foodservice, hospitality, or customer service Stable Job History Ability to thrive in a fast-paced environment Excellent communication skills Strong leadership qualities Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Assists the Food and Beverage Manager in the daily operation of the restaurant, maintaining established quality and service standards and maximizing profits. Education & Experience: · High School diploma or equivalent. · A minimum of one-year food and beverage and/ or hospitality related work experience required. Physical Demands: · Will be required to work nights, weekends and holidays. · Will be required to work in fast-paced environment. · The majority of time will be spent moving around the restaurant, supervising and assisting the restaurant staff. Some lifting and pushing of trays and carts up to, 50 pounds may be required. Required Competencies: · Alcohol awareness certification and/or food service permit as required by local or state government agency. Food Service and/or other certification as required by franchise. · Leadership skills. · Strong oral and written communication skills. This person needs to speak and write clearly, plan and organize the work of others, interact professionally with the general public and make quick decisions. · A small portion of time will be spent forecasting revenues, reviewing budgets and creating schedules, which requires reasoning and thinking skills. · Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. · Mathematical skills such as profit/ loss concepts, percentages and variances are used often. · Attention to detail. · Planning and organizational ability. · Customer service. Responsibilities may include any and all of the following: · Recommends to the F&B Manager scheduling of employees at proper staffing levels; watches labor cost daily to ensure efficiency of scheduling. · Assists the F&B Manager in ensuring restaurant adheres to all standards as determined by brand or hotel franchise. · Assists the F&B Manager in conducting pre-shift meetings to inform staff of daily events; reviews daily specials. · Assists the F&B Manager by recommending and giving input on performance evaluations, recognizing employees for outstanding services and disciplines employees. · May be asked to sit in with F&B or other Manager on discipline meetings where discipline was recommended by the Restaurant Supervisor. · Assists the F&B Manager by monitoring performance of the restaurant through analysis of guest feedback and financial reports; recommends corrective action where necessary.

Benefits: Medical, Dental and Vision Insurance Competitive Pay Monthly Bonuses Flexible Schedules Paid Vacation (+ closed on 3 major Holidays to spend time with loved ones) Favorable working hours (6am-9pm) Leadership Training Major Growth Opportunities Team Outings and Community Service Opportunity Free Food! Rockin' Company Culture Pay: $55k-71k/year with Bonus Potential up to 25% monthly Store Manager Duties: Lead all store operations and report to District Manager Work in a collaborative, fast-paced, team-centered environment Ensure store meets its objective- including development, quality, safety, speed, labor, and accuracy goals Build made-to-order salads and other menu items Provide great guest experiences with both walk-up and drive-thru orders Come to work with an energetic, ready-to-work attitude Qualifications: Must be able to work minimum of 40 hours per week; including weekends 3+ years of previous restaurant/general manager experience; drive-thru experience preferred Obtain Food Handlers Certificate and certified non-slip shoes Able to pass the Salad Test during training Must be 18 years or older Consistent with the Americans with Disabilities Act (ADA), Salad and Go will provide reasonable accommodation to participate in the job application or interview process when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. Salad and Go is proud to be an equal opportunity employer. Consistent with the Americans with Disabilities Act (ADA), Salad and Go will provide reasonable accommodation to participate in the job application or interview process when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. Salad and Go is proud to be an equal opportunity employer.

Job DescriptionDescription: Square One Concepts is seeking a highly motivated and experienced Restaurant Manager to oversee operations. As a Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high-quality standards, and maximizing profitability across our various restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations. Supervisory Responsibilities: Hires and trains restaurant staff. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: Foster a positive and collaborative work environment, promoting teamwork and open communication. Set performance goals and expectations, providing guidance and support to help employees achieve their full potential. Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team. Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures. Monitor inventory levels, control costs, and optimize resources to maximize profitability. Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations. Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction. Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively. Interact with guests, taking feedback into consideration to improve service and menu offerings. Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons. Working with the Regional Manager to develop and manage budgets, including revenue forecasting, cost control, and expense management through P&Ls. Monitor financial performance, analyze variances, and implement corrective actions as necessary. Implement strategies to drive sales, increase revenue, and achieve financial targets. Conduct regular menu tastings to maintain high-quality food and beverage offerings. Monitor food and beverage presentation, portion control, and overall product quality to meet company standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic and courteous manner. Ensures compliance with alcoholic beverage regulations. Manages inventory and purchases food and supplies. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Collaborates with chefs to develop appetizing menus. Maintains sales records and tracks cash receipts. Prepares and submits operations reports and other documentation requested by the regional manager. Performs other duties as assigned. Requirements: Required Skills/Abilities: Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management. Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers. Exceptional organizational and time management abilities, with a keen eye for detail. Strong business acumen and financial management skills. Outstanding problem-solving and decision-making capabilities. Ability to thrive in a fast-paced, dynamic environment. Knowledge of health and safety regulations. Title 4 Manager Certification Must have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification. Must be able to work flexible hours, including evening, weekends, and holidays. System Used: Aloha (point of Sales) Hot Schedule (Employee scheduling) Proficient with Microsoft Office Suite or related software Paylocity (HR, Payroll, and Employer Information) Restaurant 365 (inventory Management & Reporting) Plate IQ (invoicing & Payments) Education and Experience: High school diploma or equivalent required. Previous restaurant experience required; management experience preferred. Successful completion of corporate training program required. Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Quarterly Bonus Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan *For a complete list of our benefits please visit: squareoneconceptsinc.com/careers

Job Description Join the Culinary Revolution in Tucson, AZ

At MOD, pizza our platform, fitting each individual and creating a space where everyone is welcome. MOD is individuality, whether that's on your pizza, on your salad or just by being you! This is space where every ingredient is valued and where giving back to our community is baked into what we do. Working for MOD is more than making pizza - We call it Spreading MODness, where each pizza powers possibilities! Compensation: $20.19 when combining hourly wage of $15.15 and average tips of $5.04 earned at this location! Benefits: Medical, dental and vision insurance Paid Sick Time 401(k) retirement FREE pizza, salad, and beverages Pet insurance Discounted gym membership Free counseling sessions Summary As a part of our Restaurant Squad, Crew Members aim to consistently deliver great customer service and the MOD Pizza experience. You're going to make pizzas that are every bit as beautiful and fun as you are and get to do so in a cool environment with authentic vibes. You will make pizzas for the pineapple adventurers, the plant-based pioneers, and the pepperoni perfectionists. You'll make them for the late-night explorers, the cheese lovers and olive dodgers. Together we're creating an experience dedicated to making sure everyone belongs. Over 70% of MOD Leaders are promoted internally. Saying everyone belongs includes making sure our Squad Crew Members find value in where they work. Whatever you're working towards, we want to help you achieve it. MOD can be a short chapter in your journey or an ongoing one. Because at MOD; ALL PIZZAS ARE WELCOME! Key Responsibilities Make customers pizzas, salads and more Package customer orders with urgency Follow all food safety and food quality standards Keep the restaurant clean and ready to deliver the best customer service Demonstrate the fundamentals of hospitality (friendly, accurate and fast) on every shift Have fun and work together with your Squad Crew to create an authentic customer experience vibe Required Qualifications Demonstrate a passion for people, enjoy connecting with fellow Squad crew members and customers Ability to follow processes and instructions in a consistent manner Have a history of consistent attendance and punctuality Show an interest to learn, grow and contribute to the success of the restaurant At our table, everyone has a place. MOD is what you make it - be individual, be you! Apply today to join our people vibe! MOD is an equal opportunity employer. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. Reasonable accommodation is available upon request for applicants participating in the hiring process. To request a reasonable accommodation to complete an application, job interview please contact applicant ****************. This job posting is not intended to be exhaustive and is intended to describe the role and reflect MOD's values and culture. It does not create an employment contract or alter at-will employment status. Other related duties may be assigned to meet the ongoing needs of the organization.

Our franchise organization, Desert Corral LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $16.50 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Description TACO BELL LOCALLY OWNED & OPERATED “You are applying for a position with a franchisee or licensee of Taco Bell, not Taco Bell Corp. or any of its affiliates. Franchisees and licensees are independent business organizations, who will be your only employer if hired, and who are responsible for their own employment practices, including setting their own wage and benefit programs.” SALARY: STARTING AT $60,000/YEAR Qtrly performance-based bonus up to $8,000/year. Paid vacation, company paid life insurance and accidental death insurance, company paid short & long-term disability insurance, paid tenure bonus Benefits offered: medical/dental/vision insurance offered, educational assistance & scholarship opportunities. Your Role: To build a great team that consistently provides the customer with great food and a great experience. Your restaurant should be a great place to work and run smoothly even when you are not there. The Taco Bell Restaurant General Manager is the leader of the TEAM who establishes the tone of the work environment, and the level of customer hospitality. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Key responsibilities include finding, hiring and developing employees, conducting new hire orientation and developing the training plan for each new hire. You're also responsible for scheduling and deploying the Team correctly, addressing performance issues, assisting in the resolution of customer issues and managing the restaurant budget and financial plans. A successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. The candidate also creates a healthy store environment & culture where Team Members are regularly recognized for good behaviors & performance. If you want to build a great career, Taco Bell is the place to learn, grow and succeed! Job Requirements and Essential Functions: • High School Diploma or GED, College or University Degree preferred • 2-4 years supervisory experience in either a food service or retail environment, including Profit and Loss responsibility • Strong Interpersonal skills, leadership, active listening, coaching, strong planning and organization, communication, motivation. • Must pass background check criteria • Basic personal computer literacy • Must have reliable transportation • Basic business math and accounting skills, and strong analytical/decision-making skills • Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 80% of shift time, working 5, 9 hour shifts 5 days a week, total 45 hours a week. Offers from the Company for this position: • Salary: Starting at $60,000/year • Qtrly performance-based bonus up to $8,000/year • Paid vacation • Company paid life insurance and accidental death insurance • Company paid short & long-term disability insurance Benefits offered: • Medical, Dental & Vision • Tenure bonus • Educational assistance • Scholarship opportunities • Opportunity for continued career growth and learning opportunities.

Job Description Responsible for managing the overall operations of a Denny's unit. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC) and Brand Promise. Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. Job Requirements KEY DUTIES/RESPONSIBILITIES: Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; Ensures systems for training employees on workstations are fully implemented and adhered to by management and crew; Identifies and develops internal candidates for management and Team Leader positions. Works with restaurant management team to ensure all facets of "My Promise to You" and the Service Profit Chain are executed; creates a restaurant environment that is "employee friendly," fun, clean and safe; Takes accountability for motivating and inspiring employees to achieve high performance; t Treats all employees with respect and dignity; and regularly recognizes and rewards employees. Understands and utilizes Denny's systems, processes, and tools; and complies with all state and federal labor laws and regulations. External Service: Manages daily activities to achieve excellence in restaurant operational performance. Provides an exceptional experience for the guests by ensuring proper training and holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with Denny's systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner and ensures positive resolution. Ensures management team and crew understands and operates all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service. Sales & Profits: Utilizes management information tools to analyze restaurant operational and financial performance each Period, including the I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and implements action plans for improvement; uses data to analyze business results and consults with regional and CSC resources as needed. Focuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business. Considers cost/benefit impact of financial decisions and works to protect the Denny's brand. Monitors costs and adherence to budget and restaurant goals. SELECTION SKILLS/QUALITIES: Fostering the Culture: Demonstrates a passion for the business and pride in Denny's; ability to manage professionally with integrity, honesty, and trust that promotes the Denny's culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and crew. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict. Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of feedback and provides employees with quality and timely performance feedback and reviews. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our guests. Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment. Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; and is dedicated to consistently serving great food to guests and conveys importance to restaurant team. Demonstrates ability to utilize systems and perform duties within established structure. Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals. Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business matters. Attends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance. Performs other related duties, tasks and responsibilities as required, assigned and directed. QUALIFICATIONS: Education: High School Diploma, G.E.D. or equivalent required. Associate's or Bachelor's degree preferred. Experience: Internal Promote: Minimum of 1+ years of experience as an Associate Manager and/or 2 years of experience as a First Assistant Manager; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience managing a service concept with full P&L responsibility. Knowledge/Skills/Abilities: Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior. Physical Requirements Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES: Organizational Competencies Customer Focus: Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity: Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Learning on the Fly: Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Problem Solving: Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies Composure: Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Confronting Direct Reports: Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers. Developing Direct Reports and Others: Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder. Ethics and Values: Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Hiring and Staffing: Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs. Integrity and Trust: Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain. Managerial Courage: Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others; lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary. Motivating Others: Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his/her work is important; is someone people like working for and with. Priority Setting: Spends his/her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside; can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus. Drive for Results: Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Self-Knowledge: Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions. Sizing Up People: Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations. Building Effective Teams: Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Managing Vision and Purpose: Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. REASONABLE ACCOMMODATION: DMSD Restaurants, Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly. ***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested by the regional manager. * Performs other duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o High school diploma or equivalent required. * Experience: o Previous restaurant experience required, management experience preferred. * Skills/Competencies: o Strong supervisory and leadership skills. o Excellent interpersonal skills with a focus on customer service. o Excellent time management skills. o Excellent organizational skills and attention to detail. o Familiarity with food handling, safety, and other restaurant guidelines. o Proficient with Microsoft Office Suite or related software. o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

At MOD, pizza our platform, fitting each individual and creating a space where everyone is welcome. MOD is individuality, whether that's on your pizza, on your salad or just by being you! This is space where every ingredient is valued and where giving back to our community is baked into what we do. Working for MOD is more than making pizza - We call it Spreading MODness, where each pizza powers possibilities! Compensation: $18.56 when combining hourly wage of $15.45 and average tips of $3.11 earned at this location! Benefits: Medical, dental and vision insurance Paid Sick Time 401(k) retirement FREE pizza, salad, and beverages Pet insurance Discounted gym membership Free counseling sessions Summary As a part of our Restaurant Squad, Crew Members aim to consistently deliver great customer service and the MOD Pizza experience. You're going to make pizzas that are every bit as beautiful and fun as you are and get to do so in a cool environment with authentic vibes. You will make pizzas for the pineapple adventurers, the plant-based pioneers, and the pepperoni perfectionists. You'll make them for the late-night explorers, the cheese lovers and olive dodgers. Together we're creating an experience dedicated to making sure everyone belongs. Over 70% of MOD Leaders are promoted internally. Saying everyone belongs includes making sure our Squad Crew Members find value in where they work. Whatever you're working towards, we want to help you achieve it. MOD can be a short chapter in your journey or an ongoing one. Because at MOD; ALL PIZZAS ARE WELCOME! Key Responsibilities Make customers pizzas, salads and more Package customer orders with urgency Follow all food safety and food quality standards Keep the restaurant clean and ready to deliver the best customer service Demonstrate the fundamentals of hospitality (friendly, accurate and fast) on every shift Have fun and work together with your Squad Crew to create an authentic customer experience vibe Required Qualifications Demonstrate a passion for people, enjoy connecting with fellow Squad crew members and customers Ability to follow processes and instructions in a consistent manner Have a history of consistent attendance and punctuality Show an interest to learn, grow and contribute to the success of the restaurant At our table, everyone has a place. MOD is what you make it - be individual, be you! Apply today to join our people vibe! MOD is an equal opportunity employer. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable law. Reasonable accommodation is available upon request for applicants participating in the hiring process. To request a reasonable accommodation to complete an application, job interview please contact applicant ****************. This job posting is not intended to be exhaustive and is intended to describe the role and reflect MOD's values and culture. It does not create an employment contract or alter at-will employment status. Other related duties may be assigned to meet the ongoing needs of the organization.

Full-time Description Square One Concepts is seeking a highly motivated and experienced Restaurant Manager to oversee operations. As a Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high-quality standards, and maximizing profitability across our various restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations. Supervisory Responsibilities: Hires and trains restaurant staff. Organizes and oversees the staff schedules. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: Foster a positive and collaborative work environment, promoting teamwork and open communication. Set performance goals and expectations, providing guidance and support to help employees achieve their full potential. Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team. Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures. Monitor inventory levels, control costs, and optimize resources to maximize profitability. Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations. Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction. Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively. Interact with guests, taking feedback into consideration to improve service and menu offerings. Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons. Working with the Regional Manager to develop and manage budgets, including revenue forecasting, cost control, and expense management through P&Ls. Monitor financial performance, analyze variances, and implement corrective actions as necessary. Implement strategies to drive sales, increase revenue, and achieve financial targets. Conduct regular menu tastings to maintain high-quality food and beverage offerings. Monitor food and beverage presentation, portion control, and overall product quality to meet company standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience. Handles customer complaints, resolving issues in a diplomatic and courteous manner. Ensures compliance with alcoholic beverage regulations. Manages inventory and purchases food and supplies. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Collaborates with chefs to develop appetizing menus. Maintains sales records and tracks cash receipts. Prepares and submits operations reports and other documentation requested by the regional manager. Performs other duties as assigned. Requirements Required Skills/Abilities: Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management. Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers. Exceptional organizational and time management abilities, with a keen eye for detail. Strong business acumen and financial management skills. Outstanding problem-solving and decision-making capabilities. Ability to thrive in a fast-paced, dynamic environment. Knowledge of health and safety regulations. Title 4 Manager Certification Must have a valid Food Handlers Certification Must have an Alcohol Service Licensing or certification. Must be able to work flexible hours, including evening, weekends, and holidays. System Used: Aloha (point of Sales) Hot Schedule (Employee scheduling) Proficient with Microsoft Office Suite or related software Paylocity (HR, Payroll, and Employer Information) Restaurant 365 (inventory Management & Reporting) Plate IQ (invoicing & Payments) Education and Experience: High school diploma or equivalent required. Previous restaurant experience required; management experience preferred. Successful completion of corporate training program required. Physical Requirements: Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Ability to traverse all parts of the restaurant quickly. Prolonged periods sitting at a desk and working on a computer. Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts - 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Quarterly Bonus Flexible Scheduling 401(k) Full - Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan *For a complete list of our benefits please visit: squareoneconceptsinc.com/careers Salary Description $60,000 - $70,000/year

Our franchise organization, , is currently seeking energetic, friendly individuals to join our team! In this entry-level, hourly management position, you are cross-trained in all skill positions within the restaurant and gain knowledge of operational tasks including ordering, receiving, storage, and menu planning. You work closely with the General and Associate Managers and complete a one-year certification program including a series of modules designed to teach in-store management skills.Our franchise organization offers benefits designed to meet the particular needs of you and your family. Golden Corral offers paid training and the opportunity for upward mobility. We are looking for hardworking individuals with some restaurant management experience who want to grow and develop with a top company.Requirements: 1-2 years experience in the food service industry, preferably in a management capacity in a high volume restaurant with diversified menu offering. Education and training associated with completion of a high school diploma and college coursework in hospitality or business is preferred. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $16.00 per hour This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.