Restaurant manager jobs in Winfield, KS

Who we are: Would you like to work for a stable, secure, and fast-growing airline where you will be stimulated, challenged, and have the opportunity to develop your career? If so, read on! Come and work with the best of the best at Envoy Air where you will join a team committed to providing outstanding service. We offer: Amazing employee flight privileges within the American Airlines global network Training and development programs to take your career to the next level Comprehensive health and life benefits (subject to location) Responsibilities How will you make an impact? Responsibilities Lead a team to run a safe, efficient, and effective operation while delivering top notch service to American Airlines customers Oversight and coordination of the day-to-day operation to ensure maximum quality and safety of on-time movement of aircraft through the station Drive accountability to build and manage a strong and motivated team; ensure the right people are in place in the operation Be a visible and active leader of people; actively get in front of employees and establish lines of communication #envoyout Qualifications Who are we looking for? Requirements High School diploma or GED equivalent required Must have a valid, unexpired and unsuspended state driver's license; some license restrictions may prohibit a candidate from being considered for this role Previous experience with a commercial airline or ground handler in a leadership role Available to work non-standard work schedules, when necessary, due to changing or unplanned operational needs; including ability to be available to your team 24/7/365 Must have demonstrated ability to communicate effectively both verbally and in writing with various internal and external partners Experience working with contract labor workgroups may be preferred in some locations Must be accomplished, customer-focused, accountable, self-motivated, and collaborative Must be able to read, write, fluently speak, and understand the English language Authorized to work in the United States without sponsorship Please note: The description is intended to provide a brief overview of the position. It's not intended to be an exhaustive list of all responsibilities, duties, expectations, and skills required of those in this position. Duties and expectations may be subject to change at any time. Envoy Air is an Equal Opportunity Employer - Minorities/Women/Veterans/Disabled. We can recommend jobs specifically for you! Click here to get started.

Job Description Salary: $65,000-70,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Ed is hiring an energetic and growth-minded Catering Manager on the campus of Wichita State University! As a key leader in the Catering Department, you role will include training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure exceptional service to clients during events, including proper set-up, cleaning, and breakdown procedures. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP dining occasions. This role requires NIGHTS and WEEKENDS as needed for events. Essential Duties and Responsibilities: Supervises all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Executive Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years experience in food service operations and catering leadership. Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1482056 Chartwells HE SARA C ST CLAIR [[req_classification]]

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 Wichita, KS 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!

Thank you for your interest in Walk-On's Sports Bistreaux and 3PRG Management. Since being established in 2003, Walk-On's has opened over 60 locations across the country and operates with a mission of delivering a memorable game-day experience with a taste of Louisiana created by an All-American Team. 3PRG Management is a multi-branded Restaurant Group, which owns and operates some of the most sought-after brands including Freddy's Frozen Custard and Steakburgers, Slim Chickens and Walk-On's Sports Bistreaux. These are exciting times as we continue to grow, rapidly building out our current markets while capitalizing on future opportunities. Growth is a big part of what we do! Culture is also very important to our success. We operate with a TEAM mentality and our people and guests are our top priority! Come join our fun and energetic TEAM as we continue to grow! The Front of House Manager is responsible for supporting the management in all operations of a Walk-On's Sports Bistreaux while exhibiting leadership and direction to the Front of House (FOH) team. The Front of House Manager must have the ability to lead a high volume, food focused restaurant through detailed knowledge of Walk-On's systems and standards, guest hospitality, team management, and leadership. He or she must be able to excel in a culture driven environment with the highest operating standards. The Front of House Manager must promote a fun and welcoming work environment through positive reinforcement and teamwork. The Front of House Manager must be able to motivate, coach, teach, develop, and inspire all team members to provide each guest with a memorable experience. He or she must have the ability to promote sales and maximize financial success through in-store marketing, controlled inventory costs, and labor costs. Benefits: • Major Medical, Dental and Vision Insurance (Walk-On's pays 50%!) • Direct Deposit • Employee Dining Program • 2 Weeks Paid Vacation after 6 Months • Ongoing Training and Career Development Skills/Qualifications: • Must have 2 years of management experience in a full service, high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication and leadership skills • Ability to work as a TEAM with management staff and employees Job Duties: • Ensure proper staffing levels by recruiting and interviewing talented team member following company guidelines • Manage FOH team members, including scheduling, performance feedback, and discipline • Responsible for ongoing training and professional development of all team members, with a focus on the FOH team • Effectively communicates with management team and corporate team to ensure Walk-On's service standards without issue • Drive daily, weekly, monthly, and quarterly sales goals through internal incentives • Prepare daily and weekly labor projections based on business performance • Recognize accomplishments and creates a performance-based workplace where WINNING is standard • Attract customers by working with LSMs to develop and implementation of in store marketing and advertising programs • Work with LSMs to evaluate in store marketing program results and identify and track changing demands. • Effectively builds trust with all team members by creating a fun work environment supported by positive reinforcement. • Coach and develop talent within the FOH team • Responsible for adhering to Walk-On's systems and standards to increase production and productivity • Coach Walk-On's hospitality standards to ensure each guest has a memorable “Game Day” experience • Celebrate the wins with the team creating an energetic and supportive work environment • Ensure guest satisfaction by monitoring food quality and service standards through guest interactions • Responsible for recruiting, training, coaching, developing, and counseling FOH team Responsible for all ATC, local, and state government requirements and regulations • Responsible for validating all FOH team members have all necessary permits pertaining to BWL service (ATC/ABO/Bar Card) • Maintain a safe, secure, and healthy facility by adhering to Walk-On's/Ecosure safety and sanitation guidelines • Responsible for creating a career path for all hourly members through coaching, setting goals, and honest feedback • Responsible for demonstrating the Walk-On's identity in appearance, demeanor, values, and ethics as outlined in the Walk-On's Manager Code of Conduct • Responsible for driving profitability in the FOH by controlling labor and being aware of sales goals and minimize waste • Responsible for order, inventory, and display of all merchandise • Responsible for leading by example, ensuring the team before self-mentality is maintained at all levels • Responsible for setting the standard in both work ethic and attitude • Hold him or herself and team accountable for all wins and losses

Job DescriptionSalary: $20-$22 hourly Job Title: Dining Room Manager About Us: Wichita Country Club is one of the oldest and most esteemed country clubs in the region, dedicated to offering an exceptional lifestyle experience for our community. We pride ourselves on maintaining top-tier facilities, products, services, and programming for our members. Responsibilities: Manage a team of food and beverage staff, including training, and performance management Meet member preferences and budgetary guidelines Monitor inventory levels and order supplies as needed Collaborate with other departments, such as events and marketing, to coordinate events and promotions Stay updated on industry trends and best practices to continuously improve the food and beverage offerings Coordination of daily staffing levels, pre-shift meetings, and assignments which include pre and post-shift duties Greet and welcome members and guests Respond to guest requests in a courteous and friendly manner. Solicit guest comments regarding food & beverage service, taking the appropriate steps to ensure immediate action Perform a walk-thru of all dining areas at the beginning and end of shifts, observe and report any problems. Attend and participate in weekly food and beverage meetings. Ensure service of all food and beverage is in the appropriate order to ensure consistency throughout the dining experience. Partner and communicate effectively with the culinary team to execute food operations. Monitor employee schedules and records to minimize overtime and keep labor costs within budget. Ensure all menus, specials, and pricing are current and accurate on both marketing materials and pos systems. Ability to run appropriate reports, complete end-of-shift recaps, and monthly snapshots Complete appropriate inventories on a regular basis Assist with updates to the F&B Training Manual. Communicate job expectations, coaching, and counseling employees Develop, coordinate, and enforce systems, policies, procedures, and standards that are met Uphold standards of cleanliness and health codes throughout the food and beverage outlets Qualifications: Previous experience in a management position High School Diploma or GED Strong leadership and team management skills Ability to multitask and work efficiently under pressure Perform any other duties that management may require or assist with special projects as assigned Intermediate computer application and proficiency, including Microsoft Excel, PowerPoint, and Word Excellent communication skills to effectively interact with staff, customers, and vendors Experience in hiring, training, and managing staff. Knowledge of wine, beer, and spirits. Must have excellent time-management skills, be detail-oriented, and have strong follow-through skills. Exceptional verbal and written communication, interpersonal, and member service skills Attention to detail to ensure high-quality service delivery Shift: - Opportunity for both Part-Time and Full-Time Day shift Night shift Weekends Holidays We offer competitive compensation packages for this position. If you have the required skills and experience to excel in this role, we would love to hear from you. Full-Time Benefits Include: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Ability to Relocate: Wichita, KS 67206: Relocate before starting work (Required)

Our franchise organization, Corral Holdings 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. 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.

At HCW Hospitality, we believe that successful meetings are the foundation of lasting business relationships. As a Banquet Manager, you'll coordinate all aspects of events, ensuring a seamless and impactful experience for our clients. Your organizational skills and attention to detail will turn every event into a success story. WHAT YOU'LL DO As a Banquet Manager, you'll manage the planning and execution of events. In this role, you will: Coordinate with clients to understand their event needs and expectations. Oversee room setups, AV requirements, catering, and other event details. Ensure all event services are delivered on time and exceed client expectations. Work closely with various departments to ensure flawless event execution. Monitor budgets and expenses related to event services. Address and resolve any issues that arise during events. Take on additional duties as assigned by management to support the smooth operation of the hotel. WHAT YOU BRING We're looking for an organized, detail-oriented event professional. To excel in this role, you'll need: Experience in event planning, hospitality, or a related field. Strong communication and customer service skills. The ability to manage multiple events simultaneously. A proactive approach to problem-solving and decision-making. Flexibility to work varied hours, including weekends and holidays. A positive attitude and a passion for delivering exceptional experiences. JOIN HCW HOSPITALITY At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that's committed to making every moment count. Build your future with us at HCW Hospitality, where excellence isn't just expected-it's celebrated. We're an equal opportunity employer, committed to fostering an inclusive and diverse workplace.

Front of House Manager @ Point 9 - Andover, KS Job Type: Full-Time | Hourly | Benefits Eligible About Us: Point 9 is an recently-opened upscale trailside eatery nestled in the heart of Andover, KS. We're already making a name for ourselves with our elevated menu, craft cocktails, and relaxed yet refined atmosphere. With a focus on quality ingredients, thoughtful service, and a welcoming environment, Point 9 is the go-to destination for locals and trail-goers alike. We are seeking an experienced and energetic Front of House Manager to lead our service team and uphold our high standards for hospitality and guest experience. Position Summary: The Front of House Manager will be responsible for overseeing daily front-of-house operations, ensuring smooth service, supporting and developing team members, and maintaining a strong guest-centric culture. This role requires a hands-on leader with exceptional communication skills, attention to detail, and a passion for hospitality. Key Responsibilities: Work with Operations Manager to lead and supervise the host, bar, and serving staff to ensure a seamless and enjoyable guest experience Train and manage FOH team members; provide coaching and accountability to uphold service standards Oversee daily floor operations, coffee bar service, and table management to maximize flow and guest satisfaction Address and resolve customer inquiries or complaints promptly and professionally Work closely with the Operations Manager, Executive Chef, and BOH team to coordinate service and menu changes Maintain cleanliness, safety, and presentation standards across all FOH areas Oversee inventory and supply needs for FOH operations, including bar and dining areas Assist with onboarding and ongoing team development Monitor labor costs, sales performance, and service metrics to drive profitability and efficiency Qualifications: 2+ years of experience in restaurant management or a supervisory FOH role, preferably in a high-volume or upscale setting Strong leadership and interpersonal skills with the ability to motivate and inspire a team Excellent problem-solving, multitasking, and organizational skills Knowledge of food and beverage service standards, including bar operations Familiarity with POS and reservation systems (e.g., Toast) Availability to work weekends, and holidays as needed What We Offer: Competitive compensation based on experience 3 Health Insurance Plan options through Blue Cross Blue Shield Dental and Vision Insurance available Opportunities for performance-based bonuses Paid time off and staff discounts Supportive team environment and opportunities for growth A chance to be part of a unique and growing local destination Apply today and start a new chapter in your restaurant career!

This position is at the Congregation of St Joseph Long Term Care Facility at Lincoln and Hillside. It's a beautiful, 5-star, deficiency free center with Independent Living, Assisted Living and Skilled Nursing for the Sisters of St. Joseph as well as lay residents. Our current Director will be retiring the end of May, 2024. The Director of Nutritional Services is responsible for food service standards, policy and procedures, supervising dietary staff, equipment, systems and work, while providing the highest quality of food service for residents in a cost-effective manner. ESSENTIAL FUNCTIONS: Oversees the budget and purchasing of food and supplies and food preparation, services and storage. Maintains a clean and sanitary environment Oversees safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents' needs, preferences and care plan. Monitoring regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents. Participates in interdisciplinary team meetings. Participates in QAPI activities when food and nutrition services are involved. Recruit, interview, hire, train, coach, evaluate, reward, discipline and, when necessary and together with Human Resources, terminate employees working in the Dietary Department. Develop work schedules to ensure adequate staff to cover each shift. Monitor budgets for cost-effectiveness and manage any equipment records to plan the purchase of food supplies and equipment. Follow standards and procedures for preparing food. Participates in menu planning including responding to resident preferences, substitutions lists, therapeutic diets and industry trends. Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. Ensure that foods are prepared according to production schedules, menus, and standardized recipes. Manage the preparation and service of special nourishments and supplemental feedings. Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking and transportation. Prepare cleaning schedules and maintain equipment to ensure food safety. Ensure proper sanitation and safety practices of staff. Process new diet orders and diet changes. Keep diet cards updated. Complete the assigned MDS section according to required timeline. Determine resident diet needs and develop appropriate dietary plans in cooperation with registered Dietitian and in compliance with physician's orders. Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident's nutritional status and eating function. Review, revise and implement, in cooperation with the interdisciplinary team the resident's nutrition assessment and plan of care. Support Registered Dietitian duties as needed. Perform other duties as assigned. SKILLS AND ABILITIES: Effective verbal and written communication skills and ability to exercise judgment. Effective computer skills-must be able to work with menus, schedules, etc. Ability to work beyond normal working hours and on weekend and holidays when necessary. Mathematical and numerical skills Organizational skills Positive interpersonal relationship skills, including with persons of all ages and cultures Current awareness of relevant regulations and standards of care Ability to assist in evacuation of residents during emergency situations. EDUCATION AND EXPERIENCE: Should be in the process of completing CDM certification Possess knowledge of food inventory control and dietary personnel management Have at least two years' experience in Dietary Director type position or in a related food service management position and be able to provide excellent professional references. Experience as a team leader; the ability to tap into and utilize the skills, strengths, and expertise of others. PHYSICAL ACTIVITY REQUIREMENTS: Lift 25 - 30 pounds Use of carts and safe lifting practices required

The 2nd Shift Family Support Worker provides direct crisis management services including, but not limited to, in-home, parenting skills, life skills, child development and behavior management, to assist children and families in reaching permanency. Provides direct in-home services including, but not limited to, crisis management, de-escalation, parenting skills, and behavior management. Support case plan goals through teaching, role modeling, and demonstration. Develops short term safety plans to resolve crisis situations. Works with community partners to access supports for children and families during a time of crisis. Frequent communication/coordination with on call screener during crisis situations. Supervises and transports children and families, as needed. Documents information and completes all necessary Saint Francis Ministries forms according to timelines. Supports resource families to maintain placements and help children work toward permanency. Monitors and supervises family interactions. Provides clerical support to case teams as needed. Assists with filing or closing out files as need or requested by Supervisor. Reports critical incidents to DCF verbally within 12 hours, written within 24 hours. Implements Saint Francis Ministries policies and follows directives as required. Follows and adheres to all pertinent Saint Francis Ministries Standard Operating Procedures (SOP's), rules, personnel policies, and procedures; related accreditation and licensure standards; and federal, state and local rules. Ensures clients' rights are protected. Reports unusual incidents through appropriate Risk Management, clinical and safety channels. Is knowledgeable of and follows all safety procedures.

The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions. Key Accountabilities Job Essentials Roles & Responsibilities: * Promote the company's Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. * Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential. * Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM. * Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM. * Educate shift managers and team leads to manage regulations and customer service standards. * Create and realize financial objectives by motivating staff and implementing marketing strategies. * Schedule employee shifts balancing employee's work/life considerations and needs of business. * Verify crew member hours. Manage payroll notes in the shard drive. * Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders. People Management: * Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within. * Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available. * Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals. * Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees. * Demonstrate ability to adapt to change. Support and lead direct reports through changes. Quality Management: * Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. * Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment. * Ensure the timeliness and quality of local marketing programs and evaluate effectiveness. * Resolve operational issues within the restaurant and communicate to the GM. * Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. * Ensure key deadlines are met through time management and delegation * Assist in coordination, implementation and execution of new initiatives, as directed by GM. * Responsible for employee onboarding, administration and assignments. Financial Management: * Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager. * Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM. * Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses. * Prepare and review financial reports. Disclaimer This job posting is for a position in a restaurant owned and operated by an independent franchisee organization, not Hawaiian Bros, Inc. This means the independent franchisee, and not Hawaiian Bros, Inc. is alone responsible for all employment-related matters in the restaurant including, but not limited to setting requirements for each job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Hawaiian Bros, Inc. will not receive a copy of any job application and possesses no control over interviewing, hiring, or the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee, and not Hawaiian Bros, Inc., will be your employer. This job posting contains some general information about what it is like to work in a Hawaiian Bros restaurant, but is not a complete job description. People who work in a Hawaiian Bros restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law.

Job DescriptionQualifications: Bachelor's degree, preferably in hospitality-related field, and five years' experience in a similar position are required; however, a combination of education and experience may be considered. Candidates must pass background and drug screening per Kaw Nation Gaming Commission regulations to obtain a gaming license (Medical Marijuana cards are accepted). Flexibility to work any shift as needed or assigned-including weekends, evenings, and holidays-is required. Physical requirements include sitting or standing for extended periods; frequent lifting, occasionally in excess of 50 lbs; and regular bending, stooping, and walking. Responsibilities and Duties: The Back of House Manager supports the Food & Beverage Director by providing detailed, hands-on supervision of back-of-house operations, including food ordering, inventory management, food preparation and presentation, and overall kitchen cleanliness. They are responsible for the day-to-day management of the kitchen, ensuring timely food service, adherence to all health and food handling regulations, and delivering quality food and service to the guests of Rock & Brews restaurant. Any questions or concerns will be directed to your immediate supervisor for clarification. Manage scheduling, training, and general supervision of back-of-house staff. Oversee restaurant opening and closing duties, ensuring tasks are completed correctly and cleanliness standards are met. Verify all equipment is sanitized and maintained on schedule; report any maintenance issues to the Food & Beverage Director. Adhere to budgetary guidelines and meet financial targets. Anticipate food, supply, and equipment needs to support uninterrupted operations. Maintain up-to-date records of employee food handler certifications and alcohol serving licenses (ABLE). Collaborate with Front of House Manager to ensure a seamless workflow between departments and timely service for guests. Provide quality assurance during all service periods, especially peak times, ensuring food leaves the service counter in a timely manner. Address guest complaints promptly, ensuring exceptional guest service standards are upheld. Communicate and listen effectively to address concerns, keep team members informed, and foster a positive, proactive work environment. Delegate tasks effectively, multitask under pressure, lead by example and positively influence team morale and performance. Adhere to uniform requirements and maintain a professional appearance and demeanor while representing KGI. Follow all applicable state, federal, and tribal laws, regulations, and compliance requirements. Disclaimer The above statements are intended to describe the general nature and level of being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Benefits: 100% Paid medical (valid in KS and OK) Optional dental, vision, life and 401K benefits (vision and dental valid in KS and OK) Paid time off, maternity and funeral leave, FMLA Powered by JazzHR IURNtCe8bS

WHAT WE ARE HUNGRY FOR As the Assistant General Manager you will support the General Manager and help administer training. As Assistant General Manager you will support HR functions of the stores by helping with hiring, getting new packets ready for new hires, etc. Along with helping with the general duties of keeping Paris Baguette clean and running, can administer different tasks and duties to crew members. KNOWLEDGE AND RESPONSIBILITIES Support/Gathering information to develop store operation plans Help administer new product launching, promotions and seasonal events. Order merchandise and ingredients. Monthly inventory count through Excel. Collect feedback for identifying local community and customer needs. Learn and understand all company policies and provide suitable advice to employees. Support manager to deliver any company wide communication to all employees. Utilize WebPOS for measuring store revenue and operating performance, e.g. automated programs for work schedule, monthly performance report, quarterly business report, cash and product management program. Support Store Operation Manage POS and credit card system during operating business hours. Main contact for catering and special orders. Daily inventory count. Help manage deliveries and inventory. Support simple repairs in the store such as equipment and furniture. General substitute for Manager. Regularly inspect store to assure standards are maintained at all times. Employee Management Employee training: ensuring all employees are providing excellent customer service, being able to coach employees in a positive manner to improve. Job delegation, enforcing duties as assigned. Creating employee work schedule for final review by General Manager. Issuing refunds for customers. Initial claim issues, being able to report it to the right department. Monitor, report, and take action on any incidents that occur. Quality Control, Health Inspection, Inspection Checklist WHAT YOU NEED TO HAVE Minimum High School Diploma/GED or Some College 2-4 year of food handling experience. Detail oriented with excellent organizational skills and verbal and written communication skill Able to lift up to 50 lbs. Time management, ability to prioritize. Proficient on Point-of-Sale systems, currently Toast. Understand the importance of cash handling and accuracy of transactions. Flexible, adaptive, upbeat, open and visible management style, with a successful record of accomplishment of managing senior operations leaders across a large geographically decentralized portfolio. Passion for people! Dynamic and engaged leader who has a passion for empowering, inspiring, motivating & developing team members. Exceptional organizational and communication skills with the ability to effectively balance priorities and deliver results in a fast-paced, ever-changing, and highly entrepreneurial environment. Feedback is a gift! Ability to provide construction feedback and recognition to every member of the organization, to ensure we have an open and transparent culture of high performance standards. High emotional intelligence with the ability to work with, and manage diverse teams by being highly empathetic, intuitive, self-motivated and driven. Teams Win! Has to be a team player who fosters a collaborative and engaged teamwork environment. Being a Brand Ambassador, with an excellent knowledge of and commitment to Paris Baguette's Mission, Vision, Brand Values and Culture.

Job Details 692 - 30392 - PONCA CITY - EAST PROSPECT - Ponca City, OKDescription Restaurant General Manager At Taco Bell, we're hungry for Mas. Mas Heart, Mas Flavor and Mas Value. If you want Mas in your life read on! Think About it... Do you go out of your way to make someone smile? When you say thank you do you mean it? Do you believe that everything is possible? Are you a foodie? Would your family members want to work for you? Glass half full? Really? Do you take your work seriously but not yourself? If no, your career aspiration with Taco Bell has died here. The overall success of your restaurant is in your capable hands. You identify the strongest crew and train them to deliver the best customer experience. You will feel the pride of setting the standard that all other managers strive for. You will be in charge of recruiting and training your people, leading them to be promoted and empowering them to have a successful career. By empowering a team of top performers, you create a culture that is exciting, optimistic and rewarding. Your success will be measured by the success of your team. No Brainers... Treat others as you want to be treated Hire, train & develop great talent Manage a P&L Grow sales Follow brand standards Last but not least, create a restaurant experience for team members and customers that you are proud of. This Summary Overview generally describes key job standards for Taco Bell Corporate employees. It is not all-inclusive, and a similar job at other Brands, Franchise or License locations may be different.

Thank you for your interest in Walk-On's Sports Bistreaux and 3PRG Management. Since being established in 2003, Walk-On's has opened over 60 locations across the country and operates with a mission of delivering a memorable game-day experience with a taste of Louisiana created by an All-American Team. 3PRG Management is a multi-branded Restaurant Group, which owns and operates some of the most sought-after brands including Freddy's Frozen Custard and Steakburgers, Slim Chickens and Walk-On's Sports Bistreaux. These are exciting times as we continue to grow, rapidly building out our current markets while capitalizing on future opportunities. Growth is a big part of what we do! Culture is also very important to our success. We operate with a TEAM mentality and our people and guests are our top priority! Come join our fun and energetic TEAM as we continue to grow! The Front of House Manager is responsible for supporting the management in all operations of a Walk-On's Sports Bistreaux while exhibiting leadership and direction to the Front of House (FOH) team. The Front of House Manager must have the ability to lead a high volume, food focused restaurant through detailed knowledge of Walk-On's systems and standards, guest hospitality, team management, and leadership. He or she must be able to excel in a culture driven environment with the highest operating standards. The Front of House Manager must promote a fun and welcoming work environment through positive reinforcement and teamwork. The Front of House Manager must be able to motivate, coach, teach, develop, and inspire all team members to provide each guest with a memorable experience. He or she must have the ability to promote sales and maximize financial success through in-store marketing, controlled inventory costs, and labor costs. Benefits: • Major Medical, Dental and Vision Insurance (Walk-On's pays 50%!) • Direct Deposit • Employee Dining Program • 2 Weeks Paid Vacation after 6 Months • Ongoing Training and Career Development Skills/Qualifications: • Must have 2 years of management experience in a full service, high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication and leadership skills • Ability to work as a TEAM with management staff and employees Job Duties: • Ensure proper staffing levels by recruiting and interviewing talented team member following company guidelines • Manage FOH team members, including scheduling, performance feedback, and discipline • Responsible for ongoing training and professional development of all team members, with a focus on the FOH team • Effectively communicates with management team and corporate team to ensure Walk-On's service standards without issue • Drive daily, weekly, monthly, and quarterly sales goals through internal incentives • Prepare daily and weekly labor projections based on business performance • Recognize accomplishments and creates a performance-based workplace where WINNING is standard • Attract customers by working with LSMs to develop and implementation of in store marketing and advertising programs • Work with LSMs to evaluate in store marketing program results and identify and track changing demands. • Effectively builds trust with all team members by creating a fun work environment supported by positive reinforcement. • Coach and develop talent within the FOH team • Responsible for adhering to Walk-On's systems and standards to increase production and productivity • Coach Walk-On's hospitality standards to ensure each guest has a memorable “Game Day” experience • Celebrate the wins with the team creating an energetic and supportive work environment • Ensure guest satisfaction by monitoring food quality and service standards through guest interactions • Responsible for recruiting, training, coaching, developing, and counseling FOH team Responsible for all ATC, local, and state government requirements and regulations • Responsible for validating all FOH team members have all necessary permits pertaining to BWL service (ATC/ABO/Bar Card) • Maintain a safe, secure, and healthy facility by adhering to Walk-On's/Ecosure safety and sanitation guidelines • Responsible for creating a career path for all hourly members through coaching, setting goals, and honest feedback • Responsible for demonstrating the Walk-On's identity in appearance, demeanor, values, and ethics as outlined in the Walk-On's Manager Code of Conduct • Responsible for driving profitability in the FOH by controlling labor and being aware of sales goals and minimize waste • Responsible for order, inventory, and display of all merchandise • Responsible for leading by example, ensuring the team before self-mentality is maintained at all levels • Responsible for setting the standard in both work ethic and attitude • Hold him or herself and team accountable for all wins and losses

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 Wichita, KS 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 $50K - $60K 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!

This position is at the Congregation of St Joseph Long Term Care Facility at Lincoln and Hillside. It's a beautiful, 5-star, deficiency free center with Independent Living, Assisted Living and Skilled Nursing for the Sisters of St. Joseph as well as lay residents. Our current Director will be retiring the end of May, 2024. The Director of Nutritional Services is responsible for food service standards, policy and procedures, supervising dietary staff, equipment, systems and work, while providing the highest quality of food service for residents in a cost-effective manner. ESSENTIAL FUNCTIONS: Oversees the budget and purchasing of food and supplies and food preparation, services and storage. Maintains a clean and sanitary environment Oversees safe and timely meal preparation, including the provision of meals and/or supplements in accordance with residents' needs, preferences and care plan. Monitoring regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of residents. Participates in interdisciplinary team meetings. Participates in QAPI activities when food and nutrition services are involved. Recruit, interview, hire, train, coach, evaluate, reward, discipline and, when necessary and together with Human Resources, terminate employees working in the Dietary Department. Develop work schedules to ensure adequate staff to cover each shift. Monitor budgets for cost-effectiveness and manage any equipment records to plan the purchase of food supplies and equipment. Follow standards and procedures for preparing food. Participates in menu planning including responding to resident preferences, substitutions lists, therapeutic diets and industry trends. Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met. Ensure that foods are prepared according to production schedules, menus, and standardized recipes. Manage the preparation and service of special nourishments and supplemental feedings. Ensure safe receiving, storage, preparation, and service of food. Protect food in all phases of preparation, holding, service, cooking and transportation. Prepare cleaning schedules and maintain equipment to ensure food safety. Ensure proper sanitation and safety practices of staff. Process new diet orders and diet changes. Keep diet cards updated. Complete the assigned MDS section according to required timeline. Determine resident diet needs and develop appropriate dietary plans in cooperation with registered Dietitian and in compliance with physician's orders. Review plan of care related to nutritional status. Document concerns that can be resolved, improved, or addressed to improve the resident's nutritional status and eating function. Review, revise and implement, in cooperation with the interdisciplinary team the resident's nutrition assessment and plan of care. Support Registered Dietitian duties as needed. Perform other duties as assigned. SKILLS AND ABILITIES: Effective verbal and written communication skills and ability to exercise judgment. Effective computer skills-must be able to work with menus, schedules, etc. Ability to work beyond normal working hours and on weekend and holidays when necessary. Mathematical and numerical skills Organizational skills Positive interpersonal relationship skills, including with persons of all ages and cultures Current awareness of relevant regulations and standards of care Ability to assist in evacuation of residents during emergency situations. EDUCATION AND EXPERIENCE: Should be in the process of completing CDM certification Possess knowledge of food inventory control and dietary personnel management Have at least two years' experience in Dietary Director type position or in a related food service management position and be able to provide excellent professional references. Experience as a team leader; the ability to tap into and utilize the skills, strengths, and expertise of others. PHYSICAL ACTIVITY REQUIREMENTS: Lift 25 - 30 pounds Use of carts and safe lifting practices required

The Assistant General Manager (AGM) manages the operations of the restaurant during scheduled shifts. Responsible for assisting the General Manager (GM) in developing and achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible schedule generation, labor planning and management, inventory management and some disciplinary actions. Key Accountabilities Job Essentials Roles & Responsibilities: Promote the company's Vision and Values: People First, Power of the Team, Open Communication, Focus and Accountability, Speed and Simplicity, and Excellence. Monitor and document shift managers, team leads and OM performance utilizing the People First System; provide support and opportunities to achieve their full potential. Identify employee concerns and proactively address to satisfy the employee and ensure compliance with established policies. Communicate major or recurring concerns to the GM. Educate and empower OM to resolve minor guest issues that require manager involvement. Assist in resolving major issues and communicate to GM. Educate shift managers and team leads to manage regulations and customer service standards. Create and realize financial objectives by motivating staff and implementing marketing strategies. Schedule employee shifts balancing employee's work/life considerations and needs of business. Verify crew member hours. Manage payroll notes in the shard drive. Conduct physical inventories. Calculate food and labor cost. Verify food and paper supply orders. People Management: Generate a constant stream of candidates for Shift Manager position by building relationships and brand recognition in the local community, in addition to development from within. Recruit, hire and develop Shift Managers and Certified Trainers by leveraging the tools available. Develop and motivate Shift Managers and Certified Trainers. Monitor and formally evaluate their performance relative to established goals. Ensure Trainer and Shift Manager compliance with productivity and service standards by retaining a sufficient number of well-trained and productive employees. Demonstrate ability to adapt to change. Support and lead direct reports through changes. Quality Management: Monitor and evaluate restaurant operations, ensuring strict adherence to company-wide QSC, safety and sanitation standards. Validate equipment is properly maintained to ensure productivity levels are met. Recommend decisions regarding repair or replacement of equipment. Ensure the timeliness and quality of local marketing programs and evaluate effectiveness. Resolve operational issues within the restaurant and communicate to the GM. Attend required AGM meetings. Move the business forward toward objectives by sharing input and feedback and identifying best practices. Ensure key deadlines are met through time management and delegation Assist in coordination, implementation and execution of new initiatives, as directed by GM. Responsible for employee onboarding, administration and assignments. Financial Management: Monitor and evaluate the financial performance of the restaurant according to business objectives developed by the Area Manager. Identify financial trends and performance improvement opportunities. Develop a recommendation to resolve. Share with GM. Responsible for ensuring accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses. Prepare and review financial reports. Disclaimer This job posting is for a position in a restaurant owned and operated by an independent franchisee organization, not Hawaiian Bros, Inc. This means the independent franchisee, and not Hawaiian Bros, Inc. is alone responsible for all employment-related matters in the restaurant including, but not limited to setting requirements for each job and all decisions concerning hiring, firing, discipline, supervision, staffing and scheduling. Hawaiian Bros, Inc. will not receive a copy of any job application and possesses no control over interviewing, hiring, or the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee, and not Hawaiian Bros, Inc., will be your employer. This job posting contains some general information about what it is like to work in a Hawaiian Bros restaurant, but is not a complete job description. People who work in a Hawaiian Bros restaurant perform a number of different tasks every day, and this posting does not list all of the essential functions of the job. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionWHAT WE ARE HUNGRY FORAs the Assistant General Manager you will support the General Manager and help administer training. AsAssistant General Manager you will support HR functions of the stores by helping with hiring, getting newpackets ready for new hires, etc. Along with helping with the general duties of keeping Paris Baguetteclean and running, can administer different tasks and duties to crew members. KNOWLEDGE AND RESPONSIBILITIES Support/Gathering information to develop store operation plans Help administer new product launching, promotions and seasonal events. Order merchandise and ingredients. Monthly inventory count through Excel. Collect feedback for identifying local community and customer needs. Learn and understand all company policies and provide suitable advice to employees. Support manager to deliver any company wide communication to all employees. Utilize WebPOS for measuring store revenue and operating performance, e. g. automatedprograms for work schedule, monthly performance report, quarterly business report, cash andproduct management program. Support Store Operation Manage POS and credit card system during operating business hours. Main contact for catering and special orders. Daily inventory count. Help manage deliveries and inventory. Support simple repairs in the store such as equipment and furniture. General substitute for Manager. Regularly inspect store to assure standards are maintained at all times. Employee Management Employee training: ensuring all employees are providing excellent customer service, being able tocoach employees in a positive manner to improve. Job delegation, enforcing duties as assigned. Creating employee work schedule for final review by General Manager. Issuing refunds for customers. Initial claim issues, being able to report it to the right department. Monitor, report, and take action on any incidents that occur. Quality Control, Health Inspection, Inspection ChecklistWHAT YOU NEED TO HAVE Minimum High School Diploma/GED or Some College 2-4 year of food handling experience. Detail oriented with excellent organizational skills and verbal and written communication skill Able to lift up to 50 lbs. Time management, ability to prioritize. Proficient on Point-of-Sale systems, currently Toast. Understand the importance of cash handlingand accuracy of transactions. Flexible, adaptive, upbeat, open and visible management style, with a successful record ofaccomplishment of managing senior operations leaders across a large geographicallydecentralized portfolio. Passion for people! Dynamic and engaged leader who has a passion for empowering, inspiring,motivating & developing team members. Exceptional organizational and communication skills with the ability to effectively balancepriorities and deliver results in a fast-paced, ever-changing, and highly entrepreneurialenvironment. Feedback is a gift! Ability to provide construction feedback and recognition to every member ofthe organization, to ensure we have an open and transparent culture of high performancestandards. High emotional intelligence with the ability to work with, and manage diverse teams by beinghighly empathetic, intuitive, self-motivated and driven. Teams Win! Has to be a team player who fosters a collaborative and engaged teamworkenvironment. Being a Brand Ambassador, with an excellent knowledge of and commitment to Paris Baguette'sMission, Vision, Brand Values and Culture.