Restaurant manager jobs in Waianae, HI

The General Manager leads the execution of the strategic initiatives, daily operations, and safety/satisfaction of our guest and employees for all Blue Hawaiian Helicopters and Blue Hawaiian Activities. This position will lead and is fully responsible and accountable for the development and implementation of Blue Hawaiian's brand growth, revenue plan, budget, operational certificate, fleet, communications, customer experience/service, operational goals, safety, and policy/procedure compliance in accordance with Air Methods strategic direction, mission, vision and values. Fiscally accountable for Blue Hawaiian P&L, provides vision and direction to the field management teams to ensure safe, professional, and efficient services. Core Responsibilities for all jobs at this level. In-depth understanding of the strategic company plan through collaboration, alignment of goals, objectives and work performance Proactive strategy development for a functional discipline / strategic development of long-term policy Accountable for and leads the development, implementation, and success of functional or departmental strategic initiatives Accountable for P&L for their departments or function Autonomy to act and make decisions within financial guidelines and / or company policy Essential Functions and Responsibilities include the following: Participate as a member of the Air Methods Leadership team to promote successful Blue Hawaiian operations This role is accountable for the overall annual operating, capital budget, profitability, growth and financial performance of Blue Hawaiian Drive the alignment and hold Blue Hawaiian leadership accountable for the achievement of operational objectives and KPIs consistent with corporate strategy. Direct and hold Blue Hawaiian Leadership accountable to the delivery of services to ensure high levels of quality and business practices which meet and strive to exceed established standards of operations Build and cultivate a strong culture of teammate engagement at all levels Foster a collaborative, productive and efficient team environment that supports positive relationships. Work closely with senior leaders, key divisions and facilitate and coordinate subject matter authorities across organization to implement recommended solutions Operate within the organization's formal and informal structures, build positive working relationships across departments and collaborate with others to build consensus and drive results. Establish strong customer relationships, protocols, and standards as well as service level targets Develop new hotel and supply relationships as well as maintain existing partnerships, while appropriately expanding the activity portfolio. Other duties as assigned Additional Job Requirements Regular scheduled attendance Indicate the percentage of time spent traveling - 40% Subject to applicable laws and Blue Hawaiian policies, regular attendance is an essential function of the position. All employees must follow Blue Hawaiians' employment practices and policies. Supervisory Responsibilities Directly supervises employees in Blue Hawaiian Activities department. Carries out responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, selecting, hiring, and training employees, planning, assigning and directing work; appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems. For Exempt Managers: Managers that carry out these responsibilities for two or more employees will have significant input in hiring and termination decisions. Qualifications To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. In accordance with applicable laws, Blue Hawaiians will provide reasonable accommodations that do not create an undue burden so disabled employees may perform the essential functions of the position. Education & Experience Bachelor's degree (BS/BA) from four-year college or university and fifteen (15) or more years related experience and/or training, or equivalent combination of education and experience 10 years' professional experience in sales management and/or customer service (ideally in the hospitality industry) Master's degree in business (MBA) preferred. Extensive experience in tourism and transportation services preferred. Expert-level knowledge of the local area and attractions Knowledge of travel and/or ticket industry and concierge experience preferred Current knowledge of general aviation and clinical regulations that pertain to the Company's business activities and geographical areas of responsibility. Skills Exceptional interpersonal communication, relationship building, sales and customer service skills Ability to manage and resolve conflict Problem solving skills and ability to propose solutions Ability to multitask and to change focus quickly in a changing environment Adaptable and able to support change within the business Timeliness and professional appearance Self-motivated with the ability to work independently in a sales driven environment Creative Thinker Computer Skills Advanced experience with Microsoft Office Suite, including Word, Excel, PowerPoint and Outlook Certificates, Licenses, Registrations None Minimum pay USD $217,000.00/Yr. Maximum Pay USD $282,000.00/Yr. Benefits Hiring Salary Range: $217,000.00 - $282,000.00 Final compensation for the role will depend on several factors, including a candidate's qualifications, skills, certifications and relevant work experience and may fall outside the range shown. This position is bonus eligible. For more information on our industry-leading benefits, please visit our benefits page here. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication * Follows all policy and procedures: * Complies with all proper uniform standards and sanitation/hygiene requirements. * Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. * Promotes Team Service standards by staffing and deploying effectively. * Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. * Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. * Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. * Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. * Ensures continual positive interaction among team; provides supervision. * Frequently talks to customers/clients and talks to outside trade persons/vendors. * Coaches employees and uses progressive counseling process as indicated. * Regularly talks on the telephone, writes/composes written language and reads. Product Quality * Coordinates the consistent planning, training, coaching and preparation of all products * Ensures proper preparation of all product (i.e.: sandwiches, coffee orders) according to spec and/or customer preference * Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. * Understands and adheres to all quality standards (i.e.: calibration, cleaning, temperatures, etc.) * Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. * Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service * Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: * Displays a sense of urgency and accountability when dealing with customers and crew * Handles complaints quickly and effectively * Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. * Manages shift to ensure Team Service to expedite the process of assembling customer orders: * Interacts with all crew members and guests using clear and understandable communication * Completes and utilizes Daily Shift Plan on every shift * Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: * Drive Thru * Front Counter * Ensures successful opening and closing of all aspects of store operations. * Performs "night visits" to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development * Trains all new hires using required training methods (i.e.: Online University requirements) * Tracks e‐learning completion using required documentation methods * Reviews e‐learning and practice on positions to ensure knowledge and proper execution. * Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation * ServSafe certified * Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) * Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew * Practices all safety and sanitation procedures (i.e.: handwashing, 3‐sink set‐up, proper rotation, etc.) * Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration * Responsibly and ethically handles money and deposits in accordance with standards. * Deposits cash daily, and reports deposits as required by company standards. * Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. * Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. * Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability * Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. * Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. * Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance * Meets or is under labor cost budget percentage; controls employee turnover and overtime. QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. * Ability to supervise, counsel, motivate, and train others * Ability to prioritize and coordinate work duties and assignments * Skilled in providing prompt, friendly and quality customer service * Skilled in controlling inventory * Skilled in problem solving Education/Training: * High School Diploma or equivalent. * Successfully completes all Training * Valid driver's license required * Attend seminars as assigned * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: * 1+ year(s) experience in a food service/retail environment * Strong interpersonal and leadership skills * Judgment, tact, and diplomacy to effectively resolve conflicts * Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions * Works indoors under regular Restaurant conditions. * Works outdoors under regular weather conditions as needed. * Works with a variety of Restaurant equipment. Work Hours: * Sunday-Saturday availability * Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. * Extended hours as necessary. * On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. * On- call 24-hours/day for emergency MENTAL DEMANDS: * Continuously requires attention to detail, concentration, and alertness. * Frequently requires use of mathematical skills. * Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. * Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: * Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision * Frequent standing, reaching and handling * Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise * Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other * All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager.

What You'll Do: Righthand to the Restaurant Manager, the Assistant Restaurant Manager is tasked with the demanding role of keeping all restaurant operations running smoothly. Whether it be assisting the Manager, supervising staff, or re-stocking the restaurant's stores, the Assistant Manager will rarely find themselves without a full plate. Here are just a few of the tasks you'll be completing on a daily basis: Assisting the Restaurant Manager in administrative duties (e.g. hiring, firing, and training employees). Scheduling employee shifts. Calculating future needs in kitchenware and equipment and placing orders. Overseeing restaurant staff performance, ensuring quality dining. Stepping in for the Restaurant Manager when needed. Where You've Been: You have a high school diploma at minimum, although an additional certificate in hospitality or a similar field is a plus. You have 3 years of previous supervisory experience in hospitality and additional experience in the Food & Beverage industry. Most importantly, you're someone who has excellent problem-solving skills, works well in a team, and is able to perform under pressure. When You're Here: Bring your best pair of shoes and be prepared to be on your feet all day! The Assistant Restaurant Manager is a demanding position, one which will require you to leverage all your previous experience. If you're looking for a cushy desk job with standard hours this may not be the role for you. However, if you are interested this is an amazing opportunity for you to enter the upper echelons of restaurant and hospitality management. Be prepared to accommodate varying schedules including nights, weekends and holidays. But wait, there's a great upside: in exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company.

The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,522.81 per month School Food Services Manager II, F1-06: $5,882.23 per month Examples of Duties * In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. * Manages and directs the daily food service operations; reviews and revises internal operating procedures. * Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. * Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. * Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. * Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. * Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. * Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. * Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. * Schedules and supervises the maintenance and repair of equipment. * May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. * Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs) Specialized Exp (yrs)*Total (yrs) School Food Services Manager I 213School Food Services Manager II 224*One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: * A copy of the applicant's TA History Report or equivalent system-generated report; * A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, * Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force. Equal Opportunity The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes. Payday New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month. 12-month civil service and SSP employees enjoy a range of competitive benefits: * Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year. * Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. * Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits. * Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. * Group Life Insurance: The State provides a free life insurance policy for employees and retirees. * Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld. * Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis. * Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits. * Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products. * Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available. * Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program. * Social Security: As an employer, the State also contributes to an employee's social security account. * Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation. * Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State and employee representation. Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employee's job is excluded from collective bargaining. The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement. Benefits vary by type of employment appointment and collective bargaining agreements. 01 EDUCATION REQUIREMENT: Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent? * Yes * No 02 GENERAL EXPERIENCE REQUIREMENT: Do you possess at least two (2) years of progressively responsible work experience in the preparation of foods which included quantity cooking AND participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies? Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served DAILY. * Yes * No 03 GENERAL EXPERIENCE DESCRIPTION: Starting with the most recent, list all employment periods you would like considered where YOU performed quantity cooking on a DAILY basis in an INSTITUTION, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served. For EACH employer/position, provide: a. the employer's name, type of institution, dates of employment (mm/yy-mm/yy); b. your official job title, average hours worked per week; c. the types of foods YOU typically prepared and cooked in large quantities, the number of people you prepared the food for, and the average number of hours worked per day in quantity cooking; and, d. the number and type(s) of people you worked with in preparing and cooking the food (e.g., 2 helpers, 1 cook, etc.) Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have quantity cooking experience, please type "None" in the space provided. 04 GENERAL EXPERIENCE DESCRIPTION (cont.) For each institution and employment period listed above where you performed quantity cooking, please provide a detailed description of your DAILY involvement in: a. menu planning, b. fiscal recordkeeping, c. purchasing, and, d. storage of food and supplies. Be sure to include the employer's name and other major duties & responsibilities. Also, for each employer, please provide your supervisor's name, official job title, the type of supervision you received: (close and constant, indirect and occasional, worked independently/little or no supervision, etc.), and a description of how your duties & responsibilities differed from those of your supervisor. Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have quantity cooking experience, please type "None" in the space provided. 05 SPECIALIZED EXPERIENCE: I possess at least _____ of food services management experience in a SCHOOL or INSTITUTION with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing; and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. * a. five (5) years * b. four (4) years, but less than five (5) years * c. three (3) years, but less than four (4) years * d. two (2) years, but less than three (3) years * e. one (1) year, but less than two (2) years * f. I do not possess at least one (1) year of Specialized Experience as described. 06 SPECIALIZED EXPERIENCE DESCRIPTION: Starting with the most recent, list all employment periods you would like considered where you worked as a food services manager in a SCHOOL or INSTITUTION as described above. Please provide the following information: a. the employer's name, dates in official food service manager position (mm/yy-mm/yy), average number of hours worked per week in this capacity; b. number and job titles of those you supervised (e.g., 4 cooks, 2 dishwashers, etc.); c. a detailed description of your managerial & supervisory duties and responsibilities; and, d. your supervisor's name, official title, and a description of how your duties & responsibilities differed from those of your supervisor. Note: Identify and treat each employer or change in position separately. Do not copy/paste or give reference to your resume as a response to this question. If your write up is unclear, you may be asked to provide a copy of your official Job/Position Description. If you do not have such experience, please type "None" in the space provided. 07 CERTIFICATION REQUIREMENT: Do you possess a valid food handlers training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Hawaii Department of Education? Note: You must submit a copy of your certificate to receive credit. * Yes * No 08 ALLOWABLE SUBSTITUTIONS: If you are utilizing an allowable substitution of education for experience, indicate your highest level of education. Note: You must submit a copy of your official college/university transcripts from each institution to receive credit. * a. I successfully completed one (1) academic semester or equivalent of a substantially full-time curriculum from an accredited university or community college in a food service/culinary arts program which included training in menu planning, quantity cooking, nutrition, sanitation, safety, and such courses in inventory controls, purchasing, and storage of food and supplies, and food services management. * b. I possess an associate's degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures. * c. I possess a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related field which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping. * d. I will not be utilizing an allowable substitution of education for experience. 09 TRANSCRIPTS, CERTIFICATIONS, AND OTHER VERIFYING DOCUMENTS: Official or copies of official transcripts, certifications (front and back), and other verifying documents must be received in our office within ten (10) calendar days from the date of your application. If these documents are NOT received by the deadline, your application may be rejected. * I understand, and will submit the required documents to CSSP Recruitment within ten (10) calendar days. * I understand, but I will not submit the required information. I understand that my application may be rejected. * I have previously submitted my verifying documents for another recruitment. Required Question Employer Hawaii State Department of Education Address P.O. Box 2360 Honolulu, Hawaii, 96804 Website ***********************************

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaiis largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary As the Kitchen Manager, you are responsible for overall execution and oversee of food preparation, cooking, ordering supplies, scheduling shifts, and monitoring inventory levels for the restaurants daily operations. Additionally, you are responsible for understanding the business needs communicating with the service workers off and on site. You will work under the supervision of the Executive Chef as well as the General Manager. Responsibilities Knowledgeable of all menu items offered at the restaurant/food truck including preparation method, ingredients, portion size, and costs. Determines par levels for daily needs and accurately prepares and communicates the prep list and executes food items with an average of no more than 2% waste of the unused products. Preps and verifies that all menu items are executed according to our company quality standards 100% of the time. Follows the receiving and storage processes with 100% accuracy. Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean. Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time. Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits. Oversee kitchen staff in the service style of the restaurant and standard operating procedures including safety and sanitation expectations. Assigns daily side work and running side work for kitchen staff to ensure the restaurant and kitchen run efficiently. Oversee cleanliness of staff, kitchen area, and quickly correct and report any health hazards and code violations. Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/ organization deficiencies. Accurately perform weekly food inventories and analyze numbers to meet food cost targets. Assist in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands. Ensure that staff report to work as scheduled and document any late or absent employees according to policies. Meets all policies stated in the employee handbook including uniform, appearance, and grooming standards. Follows all end-of-shift checkout procedures with 100% accuracy. Maintains a positive team environment by assisting other team members with their station duties and side-work when there is a need and/or when available. Attend designated training and scheduled meetings to acquire and maintain the proper certifications according to job requirements. Ensure that operations are MWR compliant. All other duties as assigned. Qualifications 2+ years of management experience. 5+ years of kitchen experience. Must be able to work 50+ hours a week depending on business needs. Must be able to read and communicate in English clearly and effectively. Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently. Must demonstrate enthusiasm and commitment to guest satisfaction. Must have a valid health card or equivalent. Must be able to perform simple math calculations and understand units and measures. Must be able to stand and exert well-paced mobility for the duration of a scheduled shift. Must have the ability to stand and walk for extended periods of time. Must have the ability to lift, stoop, and bend. Must be reliable and punctual Must be able to work well with others Benefits/Perks for Eligible Employees Paid Time Off Bereavement Leave Emergency Days Referral Program Employee Discounts Skechers Direct Program Management Bonus Program Medical/Dental Benefits Group Life Insurance Universal Life Insurance Short-Term Disability 401(k)

Job Description Primary Job Function: Under the direction of the Dual-6 and/or Store Manager T-4, the FOH-T position is considered an entry-level Trainee. The incumbent is given specific and detailed instructions on the tasks to be performed, the procedures to be followed, and how the finished work will be submitted. Work assignments are clear-cut, routine, selected, and designed to develop the employee for career progression. The goal for this incumbent is to learn and become competent in all duty stations within a 90-day probationary period. General Duties: Complies with all company policies and procedures, updates, changes, and/or new material, policies, and/or procedures Genki Sushi USA, Inc. set forth. Required to maintain dining room cleanliness and organization consistently. Ensures proper sanitation of the dining room area according to company standards. Works with management to ensure cleanliness of the restaurant's interior and exterior premises. Ensures that customers are consistently satisfied with their dining experience daily. Demonstrates and ensures proper customer service standards as set forth by Genki Sushi USA, Inc. are followed. Professional and calm while dealing with disgruntled customers and complaints. Notifies Store Manager T-4 of any customer complaint. Attends all pre/post-shift briefings and scheduled meetings. Learn and become competent in all duty stations. Essential Duties: Performs all essential job functions as required by a FOH staff member: Server Host Cashier Able to efficiently run every station in the front of the house, including but not limited to the following: host, cashier, refreshment, and bar. Assist with proper storage and organization of deliveries on time. Follows safe stock levels according to company standards. Communicate and report to Store Manager T-4 on all FOH operational issues and service concerns daily and/or immediately if necessary. Performs other assignments and duties as determined by the Store Manager T-4. Other Duties/Functions: Responsible for checking and working all scheduled shifts as posted. Notifies the Store Manager T-4 of any personnel changes. Attends mandatory staff meetings. Adheres to all State OSHA, food, and sanitation requirements. Job Knowledge, Skill, and Ability: Be organized, clean, and neat in a work environment Able to remember, recite, and promote menu items Working Conditions: Primarily works indoors in a restaurant environment. Will be exposed to abnormal temperatures as required by job duties (kitchen, refrigerators, freezers). Exposure and use of chemicals will be required for restaurant cleaning and sanitation. Work Hours: Will work between 4-6 hours per shift. Times and hours worked per week will vary based on operational needs. Required to work at least 35 hours, including nights, weekends, and holidays as needed. Two of the three work availability times (day or night) must be weekend shifts. Requirements: Neat, clean, and well-groomed appearance. Basic knowledge of food and beverage, service standards, customer relations & etiquette. Able to serve alcohol ( applicable to stores with liquor licenses ) if required. Tuberculosis (TB) Clearance by the Department of Health's Food Handler guidelines (Hawaii only). Appropriate state's Food Handlers Card (Washington only). Read, write, and speak English fluently. Ability to communicate clearly, both verbally and in written form. Physical Job Requirements: Constant: Standing and walking Frequent: Bend, stoop, reach and twist. Ability to lift to 40lbs and move up to 50lbs through a crowded room continuously through the shift Operate and clean restaurant equipment including but not limited to Point of Sales (POS) system, seating computer system, cash register, ordering tablet, beverage fountain, and miso soup dispenser/container. Must be able to operate, load, and unload trash compactor.

About Us: The Ala Moana Hotel by Mantra is part of the Accor Hotel group that consists of more than 4,900 hotels across 39 global brands in 110 countries. The Hotel itself is a landmark Honolulu hotel and is seen by many as the Kama'aina hotel of choice to stay and to work. Accor Hotels offer opportunities, growth, and a culture of inclusion to let each individual shine. We place people at the heart of what we do, and nurture real passion for service and achievement beyond limits. Job Description Job Summary: The Restaurant Manager is responsible for planning, directing, controlling and coordinating all activities in the restaurant to ensure the smooth running and profitability for the operations. Furthermore, to establish a reputation of excellence and create a known identity for the operation and building up a regular client base. Duties: Prepare monthly forecasts of business and implements strategies to increase business levels accordingly Training of all Team Members in the department Responds quickly and professionally to all guest complaints and provides relevant action and follow upon Maximizes profitability of the department by increasing the turnover of covers Implement strategies to improve guest service standards which meet/exceed the expectation of the target market of the department and which are in line with the operating concept of the restaurant. Confer with the Executive Chef or designate to plan menus for the restaurant Formulate and costs menus based on market demand Identify market needs and trends that affect the department and regularly review the restaurant's in the local market Qualifications Minimum Qualifications High School Diploma or equivalent At least five (5) years of experience with the Food & Beverage industry Minimum 3 years restaurant management experience or equivalent The ability to work accurately and independently Honolulu Liquor Card TB Clearance Ability to communicate in writing to provide reports when requested Ability to effectively deal with internal and external customers and employees, some of whom will require a high level of patience, tact, empathy and diplomacy Basic knowledge of Microsoft Office tools, especially Microsoft Excel to format, analyze data Excellent leadership, organizational, communication and interpersonal skills Must maintain professionalism, demonstrate sound judgement and good decision-making skills Preferred Qualifications: Experience in the hospitality industry Prior work in a union environment Additional Information Salary: $33.25 - 36.94 per hour Salary offer is based on a number of factors such as job-related knowledge, skills and experience. Our company offers a competitive benefits package on top of base. Ala Moana Hotel by Mantra is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Ala Moana by Mantra does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

QUALIFICATION REQUIREMENTS: Skills/Knowledge: Requires mathematical ability for proper cash handling and to process daily paperwork. Ability to supervise, counsel, motivate, and train others Ability to prioritize and coordinate work duties and assignments Skilled in providing prompt, friendly and quality customer service Skilled in controlling inventory Skilled in problem solving Education/Training: High School Diploma or equivalent. Successfully completes all Training Valid driver's license required Attend seminars as assigned Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Experience: 1+ year(s) experience in a food service/retail environment Strong interpersonal and leadership skills Judgment, tact, and diplomacy to effectively resolve conflicts Intermediate PC skills - ability to use basic word processing and spreadsheet software for internal communications and data analysis Working Conditions Works indoors under regular Restaurant conditions. Works outdoors under regular weather conditions as needed. Works with a variety of Restaurant equipment. Work Hours: Sunday-Saturday availability Scheduled to work a minimum of 5 days and 40 hours per week plus any additional hours needed to maintain standards and adequate staffing, and avoid overtime; various shifts. Extended hours as necessary. On-call to work varied work shifts (i.e. day, night, swing, or graveyard) as necessary. On- call 24-hours/day for emergency MENTAL DEMANDS: Continuously requires attention to detail, concentration, and alertness. Frequently requires use of mathematical skills. Good judgment and the ability to make appropriate decisions with minimal lead time, to ensure restaurant operations (in relation to customers, staff, vendors, etc.) run smoothly. Analyze financial reports and data, and make decisions based on the data to improve store operations and performance. PHYSICAL DEMANDS: Continuous fingering in cashiering, use of computer and calculator, use of corrected vision and wide field of vision Frequent standing, reaching and handling Occasional sitting, stooping, kneeling, crouching, crawling, walking use of eye-hand-foot coordination, depth perception, pushing, pulling, lifting and carrying up to 50 lbs. of merchandise Seldom requires climbing, balancing, running, use of color vision and visiting/working at other sites Other All other duties as assigned. REPORTS TO: The Restaurant Manager and works under the general supervision of the Franchise Manager. At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. At Aloha we have great people working together, with aloha, to create an extraordinary company. We seek to be the type of workplace where we have mutual respect and teamwork. We want our fellow employees to enjoy their jobs. We care about and for one another. We believe in doing the right thing by each other and by our customers and business partners. This core value is consistent with our company name and our island heritage. PRIMARY PURPOSE: Responsible for the general operations of a single-unit store in conjunction with the Restaurant Manager. The Assistant Restaurant Manager primarily works opposite Restaurant Manager's schedule, or in place of the Restaurant Manager, to extend managerial presence and supervision. Our goal is to make sure every customer receives fast, accurate and friendly service and product, every time they visit our stores. Leadership & Communication Follows all policy and procedures: Complies with all proper uniform standards and sanitation/hygiene requirements. Is present for all assigned shifts, and holds self-accountable for ensuring successful transition to PM shift. Promotes Team Service standards by staffing and deploying effectively. Meets requirements of assigned training program, including (but not limited to) OLU (Online University) management requirements of Basic Management Training, Human Resource Training, and ServSafe certification; 5‐week management training program. Communicates appropriately with Restaurant Manager and Franchise Manager regarding product outages, equipment or maintenance needs, and other relevant topics as needed. Actively delegates tasks using the Daily Shift Plan and verbal communication; follows up and holds others accountable for completion of tasks. Demonstrates practical knowledge, problem‐solving and decision‐making skills; anticipates problems and develops workable solutions. Ensures continual positive interaction among team; provides supervision. Frequently talks to customers/clients and talks to outside trade persons/vendors. Coaches employees and uses progressive counseling process as indicated. Regularly talks on the telephone, writes/composes written language and reads. Product Quality Coordinates the consistent planning, training, coaching and preparation of all products Ensures proper preparation of all product (i.e.\: sandwiches, coffee orders) according to spec and/or customer preference Possesses ability to execute all positions worked according to Dunkin' Brands standard for Speed of Service. Understands and adheres to all quality standards (i.e.\: calibration, cleaning, temperatures, etc.) Completes necessary and assigned tasks to ensure service area, sales area, restrooms and parking lot are maintained to the highest standards. Ensures proper levels of all food, equipment and paper supplies are ordered and maintained in order to operate efficiently and to standard. Guest Service Consistently delivers and ensures crew executes great customer service, with each interaction, through proper greeting, order handling and execution, and payment processing: Displays a sense of urgency and accountability when dealing with customers and crew Handles complaints quickly and effectively Possesses and demonstrates knowledge about all current marketing promotions, merchandising standards or special initiatives. Manages shift to ensure Team Service to expedite the process of assembling customer orders: Interacts with all crew members and guests using clear and understandable communication Completes and utilizes Daily Shift Plan on every shift Demonstrates ability to meet and monitor service times through reports (if applicable) and general awareness; delivers corrective action as necessary if service times are not to standard: Drive Thru Front Counter Ensures successful opening and closing of all aspects of store operations. Performs “night visits” to ensure PM crew is aware of and executes Dunkin' Brands service standards. Training & Development Trains all new hires using required training methods (i.e.\: Online University requirements) Tracks e‐learning completion using required documentation methods Reviews e‐learning and practice on positions to ensure knowledge and proper execution. Achieves 90% or better on Dunkin' Brands operational inspection. Safety & Sanitation ServSafe certified Maintains total premises is to Dunkin' Brands standards of cleanliness and sanitation (i.e.\: interior of restaurant, exterior of premises, restrooms, food prep and storage areas, etc.) Utilizes Master Cleaning Schedule, delegates tasks and follows up to ensure completion by crew Practices all safety and sanitation procedures (i.e.\: handwashing, 3‐sink set‐up, proper rotation, etc.) Understands and follows all OSHA, Board of Health, HazCom and Dunkin' Donuts Employee Health Standards Administration Responsibly and ethically handles money and deposits in accordance with standards. Deposits cash daily, and reports deposits as required by company standards. Handles over rings, cash over/short in accordance with policy, and reports any other potential cash problems to Restaurant Manager immediately. Completes and posts the schedule for the following week and regularly evaluates performance of crew to ensure effective scheduling. Tracks and regularly reviews applicable reports as required by Franchise Manager. Profitability Maintains the operational efficiency and profitability of the store to meet or exceed the store's sales expectations. Demonstrates teamwork with other members of management (Franchise Manager, Restaurant Manager, etc.) to plan, develop and implement sales‐building methods. Meets or is under food cost budget percentage; develops and implements solutions to control food waste and cost variance Meets or is under labor cost budget percentage; controls employee turnover and overtime.

Kitchen Manager Upscale Casual - Culinary Leader Are you a Kitchen Manager passionate about your culinary skills? We are seeking a Professional Kitchen Manager with strong leadership, building skills, and high energy. To become the Kitchen Manager of this upscale casual establishment, apply today for our location in Waikiki, HI. We employ competitive hospitality professionals, expect to win, and can build sales. We are an excellent company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting, and rewarding career opportunity as a Kitchen Manager in Waikiki, HI. Title of Position: Kitchen Manager Compensation: $70,000 to $75,000; based on experience Job Description: The Kitchen Manager maintains food quality and safety standards, oversees all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Kitchen Manager has financial responsibility for food costs, labor costs, and kitchen supplies. The person in this position will be held accountable for their Team Members' performance in the kitchen. The Kitchen Manager will be responsible for training their team in Health Department guidelines, educating them in company policies regarding cleanliness and sanitation. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Kitchen Manager must possess 3-5 years of high-volume Kitchen Management experience. Proven experience creating a safe work environment, incorporating teamwork and professional development, is necessary for the Kitchen Manager. The Kitchen Manager must have proven success in controlling costs associated with running a profitable business, such as food, labor, and beverage costs. The Kitchen Manager must have a proven track record in driving sales and guest traffic. The ability to perform basic math calculations and understand fundamental accounting principles is a must for the Kitchen Manager.

Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: * Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun * Excellent training & career advancement opportunities * Continuous learning & development * Strong family values & culture * Employee Benefits: * Health Benefits * 401 (k) Match * Job growth opportunities * Paid Leaves * Paid Life Insurance * Employee Discounts * Meal Privileges * And other employee perks Recipient of two (2) Global Employer Excellence Awards * Gallup Exceptional Workplace Award * Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: * Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program * Implement assigned Crew Management activity. * Implement assigned Cost Management activity * Manage operations of assigned Packaged Program Job Requirements: * Completed at least High school education. * At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. * High energy level; must be able to work in varying work schedules and workweek/days including holidays * Good communication and interpersonal skills * Results-oriented, self-driven, fast learner & adaptable * Computer literate in MS Office: Excel, Word, PowerPoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, PowerPoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, PowerPoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Come live the craft beer way of life with us! Maui Brewing Co. Kailua is looking for a top-notch Kitchen Manager to join our craft 'ohana! Job Title: Kitchen Manager Status: Full-Time, Exempt Pay Rate: $60,000 - $65,000 (DOE) Summary of Job Responsibilities: * Train and empower kitchen staff to excel in their roles, fostering a culture of growth and accountability. * Ensure seamless operations and maintain high cleanliness standards throughout the kitchen. * Uphold the highest standards of food quality and safety, ensuring every dish meets our Maui Brewing Co. standards. * Address any kitchen issues promptly to guarantee a smooth and efficient workflow. * Foster smooth communication and collaboration with our front-of-house team to ensure consistent service quality. Summary of Qualifications: * Minimum 5 years of cooking experience * 1 year prior experience as Kitchen Manager or Kitchen Supervisor * General computer skills and experience with Microsoft Apps, Point-of-Sale systems, and Inventory Management systems * Open availability and able to work all weekends and holidays * ServSafe Certification preferred * Can meet the physical requirements listed in the attached job description Benefits & Perks: * 100% coverage of medical and life insurance benefits * Low cost buy-up for vision/dental insurance * Up to 10 days of Paid Time Off after 6 months of employment * Up to 5 days of Paid Sick Time after 90-days of employment * Quarterly Manager Promo allotment to use on food and drinks at any MBC restaurant * Free parking * Free shift meal * Additional discounts on retail, food, and drinks * Great team and company culture to work with! Interested? Apply today! IMPORTANT: In order work in the State of Hawaii (restaurants/food handling), a TB clearance is necessary upon being hired. If you do not have one, you can now email the Department of Health to get one sent to you or make an appointment at a participating clinic. Please visit ***************************** for directions and more information.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, PowerPoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun Excellent training & career advancement opportunities Continuous learning & development Strong family values & culture Employee Benefits: Health Benefits 401 (k) Match Job growth opportunities Paid Leaves Paid Life Insurance Employee Discounts Meal Privileges And other employee perks Recipient of two (2) Global Employer Excellence Awards Gallup Exceptional Workplace Award Forbes' List of the World's Best Employers We are looking for a Restaurant Supervisor --- a part-time/full-time permanent position in our Restaurant Operations. The successful candidate will assist the Restaurant General Manager/Store Management Team in the achievement of the Store Business Goals thru effective implementation of specific operations support activities in the following areas, as assigned: Implement assigned Product/Service Quality or Cleanliness & Sanitation (C&S) Program Implement assigned Crew Management activity. Implement assigned Cost Management activity Manage operations of assigned Packaged Program Job Requirements: Completed at least High school education. At least 1-year experience as a Team Leader in a food or retail industry or any equivalent combination of education and experience from which comparable knowledge, skills, and abilities have been achieved. High energy level; must be able to work in varying work schedules and workweek/days including holidays Good communication and interpersonal skills Results-oriented, self-driven, fast learner & adaptable Computer literate in MS Office: Excel, Word, Powerpoint, Outlook THIS JOB IS FOR IMMEDIATE PLACEMENT. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

The Assistant General Manager supports the General Manager in overseeing daily operations across all HGV towers at Hilton Hawaiian Village, including Lagoon Tower, Kalia Tower, Grand Waikikian, and The Grand Islander. This role ensures operational excellence in front office, housekeeping, engineering, and guest services, while fostering strong partnerships with hotel shared services. The AGM drives team engagement, guest satisfaction, and financial performance, and serves as acting General Manager when needed. Here's why you'll love it here - We offer an excellent benefits package to our full-time Team Members that include: Salary Range: $110,000 ~ $125,000 per year This position is eligible for a corporate bonus. Medical, Dental, and Vision insurance from Day One Financial Wellness - 401k plan with company match, Life insurance, Company stock purchase program Team Member Travel Program - enjoy discounted rates at incredible properties around the globe Flexible PTO plan for managers and above that provides employees with ample time off to rest, recharge, and spend quality time with their loved ones. Team Member Recognition and numerous learning and advancement opportunities to fuel your professional growth...and more! HGV was awarded four out of five stars for fostering a culture of work-life balance and family-friendly benefits and is one of Newsweek's "America's Greatest Workplaces for Parents & Families." Over the past 30 years, the highest honor we've received is the continued loyalty of our Owners, Members and Guests. We've also earned accolades for the remarkable work of our dedicated Team Members throughout our resorts, call centers and corporate offices. Additional Responsibilities Include: Lead and support department heads in resort operations. Ensure high standards of service and guest satisfaction. Collaborate with Hilton Hawaiian Village shared services (e.g., PBX, housekeeping common areas, maintenance). Monitor financial performance and assist in budget planning and forecasting. Oversee HR practices including recruitment, performance management, and labor relations. Maintain compliance with brand standards, QA inspections, and internal audits. Support long-term capital planning and reserve projects. Build strong relationships with Sales, Marketing, and Rental teams. Represent the General Manager in their absence. Embodies the Hilton Grand Vacations Values of Hospitality, Integrity, Leadership, Teamwork, Ownership, Now. Completes all required Company training/compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. What are we looking for? Hilton Grand Vacations is a leader in the vacation ownership industry, operating with an unwavering dedication to innovation, quality, and continued growth. At the core of our company's success are our Team Members. To fulfill this role efficiently, you must possess the following minimum qualifications and experience: Associate's degree/College Diploma 3+ years in a leadership role within a 600+ room resort/hotel. 3+ years of management experience Strong financial acumen and operational oversight. Proven ability to lead cross-functional teams. Excellent communication skills - verbal and written. It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Bachelor's Degree or higher CHA, CHHE, CHM, or CRDE certifications Experience in unionized environments and timeshare operations. Familiarity with guest satisfaction platforms. Prior work with ownership/asset management. Japanese language proficiency - verbal and written. When you join Hilton Grand Vacations, you join a group of Team Members dedicated to helping Owners and Guests around the world make every vacation they take a memorable one. Hilton Grand Vacations is a leading vacation ownership company bringing our Guests vacation dreams to life. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

Job Description The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Purpose of the position: Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.) Ensures cleanliness of the restaurant and ensures the facility is in good working order Completes other duties as assigned Requirements for Success: Detail-oriented, organized and able to manage multiple priorities that may be constantly changing Self-driven, flexible, and highly energetic with strong written and verbal communication skills Able to work effectively and efficiently both independently and collaboratively Able to recognize problems, set goals, execute and convert plans into action to solve problems Knowledge and skills in staffing, scheduling, people and cost management Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training Must complete all required Raising Cane's company training programs 1+ years of restaurant or retail management experience Must be 18 years of age or older $21 per hour - $23 per hour

590 Farrington Highway Kapolei, HI 96707 < Back to search results This location is operated by an independent franchise owner. Benefits may vary by location. When applying, please note that current job availability is found by clicking the link to the franchise specific hiring website. Role Overview Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Lead and direct the work of the Management team including scheduling, assigning responsibilities and setting expectations * Manage performance of the Management team, including performance evaluations, coaching and accountability * Plan and implement weekly, monthly and yearly financial budgets * Oversee all operations to ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Foster open communication between Team Members and Management team * Influence Team Member behaviors by championing change and restaurant initiatives * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable and Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Job Description ************This location is in Kailua******** We are seeking a skilled and organized Kitchen Manager to oversee the operations of our kitchen staff. The Kitchen Manager responsibilities include ordering food and supplies, maintaining health and safety protocols, managing food costs, and training and supervising kitchen staff. The ideal candidate will have a passion for food, a keen eye for detail, strong leadership skills, and the ability to maintain the highest levels of food quality and service. Reports to owner. Duties : Oversee and manage all areas of the kitchen and ensure compliance with established standards Cook to order during slow & Peak Periods Manage and train kitchen staff, establish working schedule and assess staff's performance Order food supplies and kitchen equipment, as needed Manage food cost controls to contribute to Food and Beverage revenue Maintain a safe and hygienic kitchen environment at all times Implement innovative strategies to improve productivity and sales Coordinate with restaurant management to plan menus, set costs and ensure consistent quality in products Address customer queries promptly and professionally Help with catering on and offsite Ideal Candidate Must Have: PREVIOUS Kitchen Manager or Chef experience Great communication Great Punctuality & Attendance The ability to problem solve Have the ability to follow rules and maintain a team that follows rules Like food service Want to be part of a team & grow as a team Reliable Transportation Great Hygiene Open availability Ability to lead We are looking forward to hearing from you. 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.