Shift manager jobs in Bellevue, NE - 1,658 jobs

To eat. To laugh. To share. That's why people come to Pizza Hut. It's the calling of our Restaurant General Managers to make them feel like family with smiles, teamwork and dedication. If you're an experienced restaurant or retail manager, think about a career with Pizza Hut. You know who you are, a natural leader, you love putting together a winning team. You're all about teaching new things and motivating the team to work together. At Pizza Hut, you can do all that - and more. Here, you will work with smart, experienced, fun people. Expect training and growth. Plenty of excitement. Unique challenges. And a world of opportunity. Requirements You have at least 2 years of leadership experience in the restaurant, hospitality or retail industry with responsibility for financial results. You're all about creating a great place to work for your team. You want to make your customer's day and it shows in the way you are maniacal about serving amazing pizza with a great big smile. We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational and fun. You have a vision for the perfect restaurant, and you know how to get your team to bring it to life. You set high standards for yourself and for your people. You're up for a challenge. You love the excitement of the restaurant business and know every day is different. And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes) and a true desire to learn and grow. Keep in mind, this is just basic information. You'll find out more after you apply. And independently-owned franchised or licensed locations may have different requirements. Additional Information If you want a management career with an innovative company, look no further than Pizza Hut. Apply today!

Job Description Wearhouse Operator- NROC 3rd Shift 11pm-730am Based on operations and business necessity. Weekend and overtime work will be required based on production and operational needs. This position requires regular and prompt attendance during the working hours scheduled by the Department Supervisor. JOB PURPOSE Safely handle and efficiently transfer product by performing designated warehouse responsibilities and positively contribute to the achievement of team and company goals and meeting certification requirements. Safely and efficiently pick and stack product from pallets to pallets, palletize product, operate a powered industrial truck, operate a motorized pallet jack, operate Teklogixs system, unload and load trailers. Use SAP to control inventory movements, maintaining quality production, keeping the work area clean and other duties as assigned. LOGISTICS Duties and Responsibilities Safely inspect all equipment at the start of shift, document any deficiencies if needed. Use established procedures to properly pick and palletize orders. Follow all procedures in the proper operation of all powered industrial trucks and motorized pallet jacks. Follow all procedures for proper operation of the Teklogixs system. Use established procedures for loading and unloading trucks. Must be able to plan ahead, multi-task, be diligent in filling out all paperwork, be willing to follow all safety procedures, GMP's, and SOP's, and perform other duties as assigned. Develop and achieve team goals that align with the company strategies through development of business expertise, positive business partnerships and continued process improvement. Perform all duties and responsibilities of New Remote Offsite Cooler Operator. Perform duties and responsibilities as directed and complete required certifications according to established timeframes. Other duties as assigned. Any food safety or quality incidents must be reported to plant leadership. WORK EXPERIENCE / KNOWLEDGE: Previous work experience in warehouse - or specifically cold storage warehouse desired. SKILLS / OTHER PERSONAL ATTRIBUTES REQUIRED: This position requires regular and prompt attendance during the working hours scheduled by the Department Manager. Quality and safety minded EDUCATION: Minimum Education Required: High School Diploma or equivalent required preferred but not required. WORKING CONDITIONS Weekend and overtime as determined by production need. Constantly standing, walking, bend at the waist, twist and turn, head/neck movements, reach outward, reach above shoulder, drive/operate equipment. Constantly exposed to 36 degrees or lower temperature. Occasionally will sit and kneel. Constantly will lift/carry up to 20 pounds. Frequently will lift/carry up to 70 pounds. Occasionally will push/pull up to 50 pounds or greater. Frequently will type/keyboard and repetitive hand use. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status

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

Job Title: Director of Food & Beverage FLSA Status: Exempt Hours: Full-time (primarily Monday - Friday; 7:30 AM - 4:30 PM with occasional weekends, evenings, or holidays) Pay Rate: Range starts at $85,898/year Reports To: Vice President of Guest Experience Summary: The Director of Food & Beverage defines and champions the next culinary identity of Omaha's Henry Doorly Zoo & Aquarium and the Lee G. Simmons Wildlife Safari Park. This role leads the vision, strategic direction, and full operational orchestration of a complex multi-unit food, beverage, and catering program at the nation's top-ranked Zoo and Wildlife Safari Park, which together welcome nearly two million guests each year. The role offers a rare opportunity for a modern hospitality leader to elevate dining in one of the most dynamic experience environments, spanning open-air venues and portables with high seasonal volume to immersive guest spaces, private events, and signature evening events. The Director is responsible for delivering exceptional guest experiences by advancing food & beverage quality, service standards, and operational performance. This position serves as the organization's culinary strategist and culture-builder, overseeing staff development, financial outcomes, and long-term program innovation. Duties and Responsibilities/Essential Functions (include but not limited to) : Strategic Leadership & Program Elevation Ensure every meal enhances the guest journey and reflects the Zoo's commitment to conservation, community, and world-class hospitality. Provide overall leadership and direction for the food & beverage program at the Zoo and Wildlife Safari Park. Develop and execute a comprehensive vision to elevate the culinary program, with emphasis on quality, menu innovation, sustainability, and guest satisfaction. Lead performance management for the food & beverage program through data-driven oversight of key performance indicators (KPIs) including but not limited to: time-of-service, per-capita spend, and expense ratios-aligning financial outcomes with guest satisfaction and organizational goals. Lead the exciting redesign of the onsite catering program to elevate private event experiences and expand revenue opportunities. Advise Vice President of Guest Experience (VP) and collaborate with campus operations and business systems teams on infrastructure updates, venue remodeling, equipment upgrades, technology and POS enhancements, and flow design that will improve throughput and create a delightful queuing, ordering, and fulfillment experience for guests. Lead sustainability evolution related to sourcing, packaging, waste reduction, and environmentally responsible operations in alignment with the Zoo's conservation goals. Guest Experience & Quality Standards Lead the establishment of elevated service and presentation standards that not only exceed industry expectations, but also define the Zoo and Wildlife Safari Park as a premier destination for hospitality and guest care. Advance culinary excellence by developing innovative menus, seasonal offerings, and on-trend dining concepts that align with Zoo and Wildlife Safari Park experience and meet evolving guest preferences and dietary needs. Advance the culinary experience as an integral component of the guest journey, representing Food & Beverage in cross-departmental planning and management meetings to ensure its integration and success in the overall experience. Develop and maintain inclusive culinary offerings that prioritize guest safety, satisfaction, and accessibility, ensuring menus reflect a broad range of dietary preferences, allergen sensitivities, and price points that accommodate guests across all income levels. Support the delivery of culinary program offerings and a safe, welcoming dining experience through clear communication, effective staff training, and rigorous food-handling standards. Team Leadership & Culture Inspire and lead a dynamic and diverse team through clear direction, effective coaching, strong mentorship, and consistent accountability. Foster a culture rooted in hospitality, collaboration, safety, and continuous professional growth across all levels of the food & beverage operation. Drive consistency and excellence in service delivery by establishing clear expectations, monitoring performance, and supporting staff in achieving operational and guest satisfaction goals. Operations & Compliance Oversee strict compliance with all local, state, and federal health regulations including U.S. FDA Food Code, Nebraska Pure Food Act, and Douglas County Health Department food safety standards. Develop, implement, and improve systems and training for monitoring food safety, sanitation and allergen management across all venues. Ensure strict adherence to all local and state liquor laws including compliance with Nebraska Liquor Control Commission regulations and liquor license requirements. Implement and enforce beverage purchasing and storage protocols and responsible alcohol safe service policies. Oversee all permitting, licensing, and inspection processes, ensuring accurate documentation, timely renewals, and consistent adherence to health and safety regulations that uphold organizational compliance and operational excellence. Align compliance practices with Zoo's unique operational environment including emergency-readiness and safety planning. Champion innovation in technology including POS systems, mobile ordering, and data analytics that guide menu engineering, labor modeling, demand forecasting, and guest experience optimization. Financial & Vendor Management Oversee vendor partnerships, contract negotiations, and procurement to ensure quality products, competitive pricing, and reliable supply chains. Proactively source and evaluate new vendor opportunities that support evolving guest expectations and keep the culinary program aligned with industry trends and best practices. Oversee financial planning and performance including budgeting, forecasting, pricing strategies, and profit and loss management to ensure healthy and sustainable margins. Build and maintain systems that deliver targeted food cost percentages, inventory management, and labor efficiencies across seasonal fluctuations. Knowledge, Skills, and Abilities: Proven leadership experience in large-scale, high-volume food service operations, preferably in attractions, cultural institutions, hospitality venues, or zoos/aquariums. Strong culinary and operational knowledge with the ability to translate emerging trends and guest preferences into successful, scalable offerings across varied locations. Expertise in financial management, budgeting, forecasting, and P&L analysis. Excellent leadership, communication, and interpersonal skills with the ability to inspire, develop, and support diverse teams. Strong vendor management, negotiation, and partnership-building skills to support efficient procurement and high-quality product delivery. Proficiency in POS systems, Microsoft Office suite, and data-driven decision-making tools. Commitment to high standards of guest service, food safety, quality, and consistency across all dining venues. Supervisory Responsibilities: Direct oversight of the Food & Beverage management team and indirect leadership of all Food & Beverage staff. Responsible for recruitment, training, performance management, and succession planning within the department. All leaders are expected to: Foster connection, trust and transparency by leading with honesty, consistency, and inclusion. Leaders who embody these principles build a sense of community - creating an environment where team members feel seen, valued and united in purpose. This foundation enables teams to thrive and share in the joy of working together toward common goals. Maintain two-way communication by regularly connecting with team members and encouraging dialogue. Open communication fuels innovation by ensuring all voices are heard and ideas are shared, driving our collective impact. Create space for feedback-both giving and receiving-and follow up meaningfully. By valuing feedback, we promote an environment of care, where growth and improvement are supported, leading to impactful outcomes for both individuals and teams. Model accountability and responsiveness by owning outcomes and addressing issues timely. This demonstrates care for the team's well-being and ensures that our actions have a meaningful, positive i mpact on the organization. Promote psychological safety by supporting open expression without fear of retaliation or judgment. A psychologically safe environment is fundamental to fostering joy in the workplace and enables everyone to contribute to our collective success with confidence. Qualifications: Bachelor's degree in Hospitality Management, Culinary Arts, Business, or related field preferred; equivalent experience considered. Minimum of 7-10 years of progressive leadership in food & beverage management, with at least 3 years in a senior or director-level role. Experience managing multi-unit operations and large teams. ServSafe or Food Protection Manager Certification (or ability to obtain within 30 days). Must be available to work weekends, holidays, and extended/evening hours as required. Valid driver's license required. Food Handler Permit Requirement: As of February 1, 2026: All food and beverage employees at the Zoo must possess an active Food Handler Permit registered with the Douglas County Health Department at time of hire, or must successfully complete Food Handler training and obtain a certificate within 30 days of employment. Training is provided onsite at the Zoo and is paid at the employee's regular hourly rate. The Zoo will cover the certification fee ($20) for the employee's initial certification attempt. Any additional attempts required to obtain certification will be at the employee's expense. Failure to demonstrate or obtain the required certification within the specified timeframe is a violation of health code requirements and will result in termination. Work Environment/Physical Demands: Ability to work in both indoor and outdoor environments under varying weather conditions. Must be able to lift up to 50 pounds and stand/walk for extended periods. Remote Work: Remote work may be feasible at times, based on seasonality and operational needs. DISCLAIMER The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor is it to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job. Omaha's Henry Doorly Zoo & Aquarium is an Equal Employment Opportunity Employer as defined by the EEOC.

Employment Type: Full-Time, Onsite Segment: Corrections State: Nebraska (US-NE) The Role at a glance: We are looking to add a motivated, effective food service director to our Correctional Facility Kitchen team in Plattsmouth, NE. As a food service director, you will have the opportunity to lead a talented team of food service workers and manage all aspects of a food service department to ensure that customers and clients never miss a meal. This role is Non-Exempt and will be paid hourly. What you'll be doing: Managing all functions of the food service department and its resources. Manage and lead a team of associates, including hiring and training new employees. Ensuring that staff meet all culinary, safety, and sanitation standards and regulations. Budgeting for the department, including directly purchasing ingredients and ensuring the account meets all targets and forecasts. Conferring with the district manager or other departments regarding the technical and administrative aspects of dining service. Addressing customer service needs. What we're looking for: Must-haves: At least two years of experience coordinating food service operations. Previous experience with industrial cooking. Excellent communication skills and experience communicating with both hourly staff and company executives. The ability to manage in a diverse environment with a strong focus on client and customer services and satisfaction. Experience with and knowledge of all Microsoft Office suite applications. Nice-to-haves: ServSafe and/or HACCP certification Compensation Range $25/hr Our Benefits: Medical (FT Employees) Dental Vision Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity Discount Program Commuter Benefits (Parking and Transit) EAP 401k Sick Time Holiday Pay (9 paid holidays) Tuition Reimbursement (FT Employees) Paid Time Off #boost About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Director of F & B for The Farnam, Autograph Collection in Omaha, NE. Annual Salary: 115k-127k per year Job Purpose: Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee. Warm, knowledgeable service and helpful guidance reassure guests they've made the right choice to stay with us. Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. This job requires the ability to perform the following: Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Must have some culinary training and/or experience in a fine dining establishment. Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day. Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits at a Glance: Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

←Back to all jobs at Holiday Inn Downtown Omaha - Downtown Airport Food and Beverage Director Holiday Inn Omaha is seeking a dynamic and experienced Food and Beverage Director to lead and oversee all aspects of our food and beverage operations. This role is responsible for ensuring exceptional guest experiences, managing staff, maintaining high standards of quality and safety, and driving profitability across all F&B outlets including the restaurant, bar, room service, and banquet operations. Key Responsibilities Oversee daily operations of all food and beverage outlets. Develop and implement strategic plans to meet financial goals and enhance guest satisfaction. Monitor inventory, control costs, and manage budgets effectively. Ensure compliance with health, safety, and sanitation regulations. Recruit, train, and manage F&B staff; foster a culture of teamwork and excellence. Address guest concerns and resolve issues promptly and professionally. Collaborate with sales and marketing teams to promote F&B offerings and events. Maintain vendor relationships and ensure timely procurement of quality supplies. Stay current with industry trends and incorporate innovative practices. Ability to work with the General Manager of the hotel to build a culture that creates a team environment. · Qualifications Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Minimum of 5 years of progressive experience in food and beverage management, preferably in a hotel setting. Strong leadership and team-building skills. Excellent communication and customer service abilities. Proficiency in POS systems and restaurant management software. Financial acumen with experience in budgeting and cost control. Knowledge of food safety regulations and best practices. Knowledge of IHG brand standards. Management of labor and guest service experience. Experience with banquets and large events. · Please visit our careers page to see more job opportunities.

The work we do matters! Hiring Agency: Correctional Services - Agency 46 Hiring Rate: $26.348 Job Posting: JR2025-00019032 Food Service Director I - Nebraska State Penitentiary (Open) Applications No Longer Accepted On (If no date is displayed, job is posted as open until closed): Job Description: The Nebraska State Penitentiary (NSP) has an available opening for the Food Service Director I position. Candidates will model the Nebraska Department of Correctional Services (NDCS) values of integrity, respect, compassion, growth and excellence as we accomplish our mission "keep people safe." Information about the Department can be found at ***************************** For Americans with Disabilities Act (ADA) accommodations, please contact Megan Jones at ************************. DUTIES: Serves in a responsible capacity as a dietitian in a food service activity. Directs the preparation and serving of food by all employees and inmates; inspects the food received and served. Develops and integrates food service concepts and nutritional needs; plans meals and therapeutic diets as to quality, quantity and nutritional value; plans all menus including special diets. Develops and maintains controls for overall food buying procedures; orders meats, staples, fresh food items and other supplies from outside vendors; supervises periodic inventories; makes food control and cost reports. Makes weekly inspections of dining rooms and kitchens; responsible for sanitation and safety conditions; sees to repair of all food service equipment. Prepares food service budget; trains, orients, supervises and evaluates all subordinates and new personnel including inmate workers; participates in training programs for students of state educational institutions; keeps records of scheduled vacation and sick leave and all other personnel actions. Requirements/Qualifications Minimum Qualifications: Graduate of a dietetic technician program approved by the American Dietetic Association OR Bachelor's degree in Foods and Nutrition OR graduate of a dietetic assistant program approved by the American Dietetic Association, qualifying for certification by the Dietary Manager's Association OR successful completion of a food service management course at an accredited university, community college, or technical college whose curriculum meets at least the minimum requirements of any of the programs described above, whether or not formally approved by the entities named above OR Associate degree in Foods/Nutrition plus four years experience in a large institutional food service operation, three of which must be in a management position OR high school education or equivalent plus six years of experience in a large institutional food service operation, three of which must be in a management position. Preferred Qualifications: Bachelor's degree with emphasis in foods and nutrition. Experience working in a large-scale food service program. Experience maintaining budgets and inventory control. Experience working in a food service supervisory capacity. Experience with medical and religious diets; American Diabetes Association Certificate. Bilingual in English and Spanish desired and assessed. Other: Transcripts required prior to appointment. Applicants accepting a job offer must pass the following pre-employment exams in this order: medical exam, and at a randomly announced time, pass a drug test. Once at the Staff Training Academy, must successfully complete the fully paid NE Corrections Training Program. Benefits We offer a comprehensive package of pay, benefits, paid time off, retirement and professional development opportunities to help you get the most out of your career and life. Your paycheck is just part of your total compensation. Check out all that the State of Nebraska has to offer! Benefit eligibility may vary by position, agency and employment status. For more information on benefits, please visit: ************************************************** Equal Opportunity Statement The State of Nebraska values our teammates as well as a supportive environment that strives to promote diversity, inclusion, and belonging. We recruit, hire, train, and promote in all job classifications and at all levels without regard to race, color, religion, sex. age, national origin, disability, marital status or genetics. Current employees of the State of Nebraska should NOT apply on this external career. Instead go to Workday and access the Jobs Hub - Internal Apply app from your home landing page.

Job Description Life's too short to not work somewhere awesome. PepperJax Grill is growing and looking for authentic, genuine people to grow with us. We've got a pretty good thing going with new restaurants, great benefits and even better people. We want you to join us full-time or part-time. At PepperJax Grill, Shift Managers serve up high-quality, one-of-a-kind meals that start at the grill in an atmosphere where you and your friends feel right at-home. We want Shift Managers with an awesome attitude, genuine personality, and incredible work ethic to be a part of our growing brand. So, whether you are just starting out or looking for the next step in your career, why not join a team of genuine, easy-going people who love serving up great food in the neighborhoods we love? AVAILABLE BENEFITS: Competive Compensation - $14 to $16 hour ($15.25 to $17.25 with tips) Free food! (one entree per shift) Flexible Scheduling - PepperJax Grill knows you have a life. We do our best to arrange your schedule around it. Full and part-time opportunities Opportunity for advancement (most of our Managers have been promoted within) Medical, dental and vision insurance (full-time employees) Holiday closures 401(k) with Employer Match (age 18 & older) Dependent Care Account POSITION REQUIREMENTS: Prior leadership and kitchen experience is preferred. Lift, carry, push and/or pull heavy objects up to 50 pounds Bend, twist, kneel, climb up and down, stoop, reach and grasp objects above or below waistline Excellent verbal and written communication and ability to communicate in primary language of location Fundament math skills Background check and motor vehicle check required Must have adequate transportation Show up to scheduled shifts on time Cleaning (dining room, kitchen area, front/behind counter, restrooms, entry and exit locations, etc.) Greet Customers, take orders, grill food, assemble meals and process payments efficiently and accurately Follow proper safety procedures when handling and/or preparing food Skilled with multitasking Must be willing to work a variety of shifts. ADDITIONAL REQUIREMENTS: Must be 18 years of age or older. Show our Customers we care with quick, accurate and friendly service. Work together as a team, assisting other Team Members in completion of tasks and assignments to ensure cohesive service. Work well under pressure in a fast-paced environment. Perform shift manager duties and exhibit strong leadership skills. Flexibility, humility and a willingness to learn. Exemplify PepperJax Grill's culture by demonstrating an awesome attitude, genuine personality, and incredible work ethic. Be proactive and take initiative. Comply with Company policies. #IND5

Job Description 1. Meets or exceeds food service requirements by coordinating the operations within the Food Services Department. Ensures appropriate numbers of competent staff are available to meet food service needs. Ensures food service assignments are based on patient/resident needs and staff competency. Communicates with other healthcare team members and departments to meet food service requirements. Monitors adherence to policy and procedure to ensure safety of patients and staff. Assists in maintaining equipment for food services and reports malfunctioning equipment to appropriate personnel. Keeps management informed of food service and staff issues. Participates in planning meetings Completes reports/assessments as directed by Director/Registered Dietician 2. Problem-solves and makes decisions within areas of accountability by using a well-defined approach to ensure effective and efficient patient care. Prioritizes multiple unit activities in changing environment. Keeps patient/resident needs in the forefront when evaluating alternatives. Uses good judgment when making independent decisions. Negotiates effectively while maintaining positive relationships. Serves as a resource for staff in solving operations issues. Listens effectively and processes key information. Promotes trust with open and effective communication. Communicates organizational management decisions in a positive manner. Recognizes impacts of decisions made. Participates in quality and process improvement initiatives for the department. 3. Monitors performance of department staff by data collection, coaching, education and role modeling at the direction of management to ensure ongoing performance improvement. Provides immediate feedback to staff and management regarding performance issues. Complete performance appraisals. Provide department employee orientation. Role models positive professional characteristics. Contributes to professional growth of colleagues. Assists in preparation and participate in surveys and certifications. Recognizes, takes action and reports deficiencies in a timely manner. 4. Manages all aspects of department operations effectively and efficiently. Manages day-to-day operations, which includes problem solving issues and ensuring effective processing. Develops and documents department procedures to ensure consistent and accurate processing. Works with other departments in providing services and resources. Monitors workflow and departmental processes. Sets and achieves department goals and objectives. 5. Responsible for communication and training of policies related to food services department for Shenandoah Medical Center. Maintains familiarity with all personnel policies and keep staff informed of all changes in policy. Works closely with food service staff in all areas to monitor accuracy and productivity. Remains knowledgeable on how to operate all food service equipment and is able to train workers. Remains up-to-date with all safety equipment and devices, and trains food service workers in the use of safety equipment. Requisitions and orders supplies and equipment when needed. Responsible for compliance of all state, federal and life safety regulations. 6. Supervises and performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication. Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees. Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc. Addresses employee issues in an effective and timely manner and keeps Senior Leader informed. Communicates with Senior Leader and HR regarding employee issues appropriately to obtain guidance and reduce potential organizational liability. Enforces and interprets policies and procedures with employees, as necessary. Develops a qualified and productive workforce. Orients new employees in a thorough manner to department and organizational operations and procedures. Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff. Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable. Assists with managing departmental financial operations. Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department. Maintains timekeeping records and updates appropriately and accurately for department staff. Works with vendors and management, as appropriate, to negotiate best value purchases. Participates in annual budgeting planning process for areas of responsibility. 7. Performs other duties as assigned.

Job DescriptionAs part of the Subway Team, you as a Shift Manager will focus on six main things: Providing an excellent guest experience Ensuring that great food is prepared & served Keeping our restaurants functional, clean and beautiful Controlling inventory Scheduling and supervising staff Being a team player In addition to the role of a typical Sandwich Artist , key parts of your day to day will consist of: Cascading training to Sandwich Artists™ on existing and new responsibilities Scheduling and supervising staff Practicing inventory control standards Ensuring equipment is in proper working order during shift Completing paperwork as needed As a Subway Team Member, you'll have access to: Brand partnership discounts Scholarship Opportunities Opportunity to earn University course credits Hands on career experience in a restaurant business PREREQUISITESEducation: High school diploma or equivalent Experience: A minimum of 1 year of experience in a restaurant environment. ESSENTIAL FUNCTIONSCommunication and organizational skills Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

RD Industries is a leading manufacturer of innovative closed-loop chemical containment and dispensing solutions, proudly headquartered in Omaha, Nebraska. With decades of expertise and a portfolio of patented technologies, we serve customers across the globe with products designed to improve safety, efficiency, and sustainability. At RDI, we are committed to engineering excellence, continuous improvement, and delivering best-in-class solutions that protect people and the environment. Our team thrives on collaboration, accountability, and innovation - making RD Industries a place where every employee can make a meaningful impact. Work hours: Monday through Friday 7:00AM to 3:15PM. Work hours are not flexible. Summary Under the general direction of the Production Manager, the Molding Manager is responsible for planning, organizing, and directing all injection molding and extrusion operations to ensure the safe, efficient, and timely production of quality products that meet customer, regulatory, and internal requirements. This role provides leadership for people, processes, equipment, and tooling to optimize safety, quality, delivery, and cost, while supporting new product introductions, continuous improvement initiatives, and the long-term operational health of the department. The Molding Manager works cross-functionally with Quality, Engineering, Maintenance, Scheduling, and Supply Chain to ensure production readiness, process capability, and capacity alignment in support of business objectives. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Leadership & People Management * Provide direct leadership to molding supervisors, extrusion operators, molding operators, and setup technicians, including performance management, coaching, training, and development. * Promote a culture of safety, accountability, teamwork, and continuous improvement. * Ensure adequate staffing, skills coverage, and training plans for all shifts. * Lead onboarding, certification, and cross-training for new hires and temporary labor. Production & Operations * Plan and control daily, weekly, and long-range molding and extrusion production activities to meet customer demand, quality standards, and cost targets. * Coordinate production schedules with Planning and Supply Chain to ensure efficient use of labor, machines, materials, and tooling. * Oversee all mold and extrusion line setups, startups, changeovers, and process validations. * Personally support mold pulls, tool installations, troubleshooting, and startups when required. Process Control & Quality * Establish, validate, and maintain robust molding and extrusion process parameters to ensure dimensional accuracy, cosmetic quality, and optimal cycle times. * Partner with Quality to investigate nonconformances, customer complaints, and internal defects, and implement corrective and preventive actions. * Drive scrap reduction through root cause analysis, process optimization, and mistake-proofing initiatives. * Ensure compliance with quality standards, work instructions, control plans, and documentation requirements. Tooling, Equipment & Maintenance * Coordinate mold and extrusion die repairs, preventive maintenance, and engineering changes using internal and external resources. * Monitor and manage tooling vendors for cost, quality, and turnaround time. * Maintain accurate records of tools, molds, machines, setups, and process history. * Ensure proper handling, storage, staging, and protection of molds, dies, and auxiliary equipment. New Product & Process Development * Lead and support sampling runs, tooling validations, and new product introductions. * Collaborate with Engineering on process development, capability studies, and design-for-manufacturability feedback. * Ensure production readiness prior to launch and drive stable handoff from development into full production. Continuous Improvement * Develop and implement improved systems, standards, and procedures to enhance safety, quality, delivery, and cost performance. * Identify and lead lean manufacturing, waste reduction, and process optimization initiatives. * Utilize data and KPIs to monitor performance and drive improvements. Communication & Reporting * Maintain clear and consistent communication with the Production Manager and Operations Director regarding safety, quality, output, staffing, tooling, risks, and opportunities. * Prepare and maintain accurate production reports, process documentation, and performance metrics. * Escalate issues proactively and recommend solutions. Safety & Compliance * Ensure compliance with company policies, safety standards, housekeeping expectations, and regulatory requirements. * Lead by example in maintaining a clean, organized, and safe work environment. Mathematical Skills * Ability to add, subtracts, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentages. Technical Training and Computer Skills * Proficient in Microsoft Word, Excel and Outlook. * Experience with NetSuite or experience in an ERP/MRP environment is ideal * Experience in working with robotic automation is a plus Education/Experience * High School Diploma/GED * Minimum of five years of experience processing and troubleshooting plastic injection molding machines * Experience in leading change & situational leadership Knowledge, Skills, and Abilities: * Excellent oral and written communication skills * Excellent people manager, open to direction and collaborative work style and a commitment to get the job done * Ability to operate in a systematic and logical manner Competencies * Leadership & Accountability * Delegation & Follow-Through * Motivating and Developing Others * Organizational & Time Management Skills * Problem Solving & Root Cause Analysis * Process Discipline & Attention to Detail * Continuous Improvement Mindset * Cross-Functional Collaboration * Technical Knowledge (Injection Molding & Extrusion) Supervisory Responsibility This position has supervisory responsibilities. Work Environment This job operates in production manufacturing warehouse. May be required to wear common (PPE) Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. ESSENTIAL PHYSICAL DEMANDS AND TYPICAL WORKING CONDITIONS ADA Related Requirements 0-24% 25-49% 50-74% 75-100% Reading, monitoring work, support/guidance, analyzing, preparing data, creating reports, negotiations, communicating with employees, clients, and vendors. X Standing, walking, climbing, stooping, writing, listening, talking, kneeling, filing, sitting for extended periods. x Sedentary work (handling up to 10 pounds) x Office environment: handling office equipment and supplies. X Travel Travel is expected 0% of the time for this position. Benefits Package Includes: * Comprehensive Medical, Dental, and Vision Insurance * Short-Term and Long-Term Disability Coverage * 401(k) Retirement Plan with company contribution * Employee Assistance Program (EAP) * Flexible paid time off for vacation and personal time, in accordance with Company policy * 8 paid holidays * Employee Referral Program * PayActiv Wallet - access your earned pay on demand Additional Information This job description outlines the general nature and key responsibilities of the position. It is not intended to be an exhaustive list of duties. RD Industries, Inc. reserves the right to revise or assign additional responsibilities. Reasonable accommodations may be made for individuals with disabilities. The employee signature below constitutes the employee's understanding of the requirements, essential functions, and duties of the position. AAP/EEO Statement: RD Industries is an Equal Opportunity / Affirmative Action employer and maintains a drug free workplace. All qualified applicants are considered without regard to age, sex, gender identity, sexual orientation, race, color, national origin, religion, protected veteran's status, marital status, physical disability or any other characteristic protected by law.

General Description Plans, directs and coordinates activities of the dining services department and provides food services for residents and employees. Adheres to the policies, operating procedures, the Mission and Core Values of Omega Senior Living. Establishes departmental regulations and procedures in conformance with administrative policies. Develops standards for organization and supervision of dining services. Maintains quality dining services within the prescribed budget. Determines quality and quantity of food required; plans menus and controls food costs. Prepares food (including sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner. Works closely with divisional dining services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents. Oversees the food preparation and cooking, to ensure meals are prepared according to company standards. Makes frequent inspections of all work, storage and serving areas to determine that regulations governing food safety and sanitation are followed. Prepares cleaning schedule, production worksheet and staff schedules. Maintains inventory of food and nonfood items. Orients and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services. Develops and directs cost control system; prepares and submits department budget to Executive Director/Administrator. Maintains appropriate documentation in resident's medical records. Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed. Ensures a continuous quality improvement program is in place and appropriate follow-up occurs. May directly supervise employees in the dining services department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Will keep certification current and participate in continuing education to include staff meetings, in-services and web based trainings. This is an overview of the and not a comprehensive list of responsibilities. An associate shall perform all duties as assigned. Benefits Individualized Health Insurance plans to fit your budget and family's needs. 401k Retirement Savings Plan COMPANY PAID Life Insurance COMPANY PAID Employee Assistance Program AD&D insurance Advance Pay - Don't wait for payday, Treat yourself today! You DESERVE it! Paid Time Off Health, Dental and Vision Insurance Competitive Pay OMEGA recognition program Employee referral program Nest EggU- Budget assistance and retirement planning Qualifications Education Current ServSafe certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ACF Certified Culinarian (CC) preferred. High school diploma or general education degree (GED) preferred. Experience Prefer 2 to 4 years' experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience. Prior experience leading the work of others is preferred Specific Requirements Must be able to read, write, speak, and understand the English language. Resident care philosophy with a focus on providing the highest level of quality service and professional interaction. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be able to follow oral and written instructions. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices. Acknowledgement I have read this and fully understand that the requirements set forth therein have been determined to be essential to this position. I hereby accept the position of Dining Services Director and agree to perform the tasks outlined in this job description in a safe manner and in accordance with the facility's established procedures. I understand that as a result of my employment, I may be exposed to blood, body fluids, infectious diseases, air contaminants (including tobacco smoke), and hazardous chemicals and that the facility will provide to me instructions on how to prevent and control such exposures. I further understand that I may also be exposed to the Hepatitis B Virus and that the facility will make available to me, free of charge, the hepatitis B vaccination. I also understand I may not release/disclose protected health or facility information without proper authorization. I understand that my employment is at-will, and thereby understand that my employment may be terminated at-will either by the facility or myself, and that such termination can be made with or without notice.

Job Description Looking for a job in food service? As Restaurant Shift Lead, your job will be to provide FREAKY world-class customer service to Jimmy John's customers while spreading the love through FREAKY FAST Jimmy John's sandwiches. Blow your Restaurant Manager away with your personality and service to customers. Blow your coworkers away with your team-player attitude. *******Apply NOW Go to jjrockstars.com to set up an interview************ For questions and would like to speak to a recruiter, please CALL/TEXT ************* Anytime. Compensation: Wage - $15 - $16 hourly rate (based on experience) + Inshop Pool Tips. GET HIRED TODAY AND START TOMORROW!!!! No Grease No Grill Safety is our Priority Make more money and refer-a-friend or family. Get paid up to $100 - $300 *********************** APPLY NOW at jjrockstars.com **************************** How to Reach Us: Quick interview link: fast.jjrockstars.com Apply directly to our career site at jjrockstars.com CALL/TEXT Recruiter ************** 24/7 for info or any questions *********************** APPLY NOW at jjrockstars.com **************************** Stop by this location or call to schedule an interview! #799 1417 Farnam Street Omaha NE 68102 #877 1306 Harlan Dr. Bellevue NE 68005 #1018 4115 Twin Creek Dr. Bellevue NE 68123 #1019 9908 S 71st Street Papillion NE 68133 #1779 304 Olson Dr, Ste 101 Papillion NE 68046 #2601 5202 L Street Omaha NE 68117 #2711 11863 S 216th St Gretna NE 68028 #965 6410 N 72nd Ave Omaha NE 68122 #1002 9909 Reddick Cir Omaha NE 68122 #1355 7406 N 30th St Omaha NE 68112 #4330 2075 S 20TH ST, Blair, NE 68008 #930 801 N 204th Ave Elkhorn NE 68022 #4358 4006 N 203rd St Elkhorn NE 68022 #838 1640 W Broadway Council Bluffs IA 51501 #1111 418 E Broadway Council Bluffs IA 51501 #2712 531 30th Ave Council Bluffs IA 51501 *********************** APPLY NOW at jjrockstars.com **************************** Job purpose: To provide FREAKY world-class customer service to Jimmy John's customers while spreading the love through delivering FREAKY FAST JJ's sammies. Blow your Manager away with your personality and service to customers. Blow your coworkers away with your team-player attitude. Duties and Responsibilities Be a Role Model to new Team Members Provide excellent Customer Service Adhere to Team Member Handbook Policies and Procedures Maintain and foster Company Culture Prep and make sandwiches (pull meat, prepare veggies, bake bread) Maintain store cleanliness Maintain Food Safety Maintain Workplace Safety Maintain Store and Equipment Safety Slice and prep Train team members, run shifts Continuously maintain managerial self-development Assist with recruiting efforts Qualifications Must be 18+ Preferred management experience Must be a good coach to develop team Must be coachable Must have experience in dealing with customer and employee issues Must be energetic, enthusiastic, confident, and outgoing Must be computer proficient Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives, and oven. Physical requirements Must be able to stand for the length of shift. Must be able to lift up to 30 lbs. Must be able to climb a ladder if needed. Hours per week: 10-19 20-29 *hours may vary based on availability Typical Shift: 10:30 AM - 3:00 PM 3:00 PM - 9:00 PM *schedule may vary based on availability

$16 - $17 per hour Employer: DRM Inc. Why should you join the DReaM Team? * To be part of a family focused culture that allow you flexibility in your schedule to achieve your family dreams, improve your quality of life, and inspire the customer! * As a member of our team you will have the opportunity an support to develop your professional and personal skills by participating in our free leadership development curriculum. * Additional benefits to you can include; free and discounted meal benefit, comfortable working attire (you can wear JEANS!), career advancement opportunities, as well as health benefits! * Health/Dental/Vision/Life Insurance* * Short Term Disability * Long Term Disability * Paid Time Off* * Employee Referral Bonus Opportunities * Years of Service Program * 401(k) Plan* What will you be doing in the restaurant? * Inspire and supporting your team to provide their best service to customers in ensuring they meet their hunger needs to fulfill their DReaM's in making a difference in our communities. Examples including but not limited to: * Lead and inspire your team to ensure our customers have a positive and inviting experience by providing positive feedback and setting goals. * Ensure the restaurant remains clean and provides a safe environment by utilizing maintenance and food safety guidelines. * Be adaptable to a variety of situations to support your team's abilities and knowledge to handle their roles in meeting customer needs. * Remain calm and utilize your knowledge to help diffuse and resolve customer issues and employee wellness concerns. * Provide coaching and positive feedback to your team in developing their professional and personal skills to take on new challenges. * Make positive and inspiring relationships with customers and coworkers to fulfill yours and their quality of life. * Have FUN! What does it take to join the fun & inspiring DReaM team? * The desire to grow and succeed in your personal & professional development. Ex: Display strong, effective people oriented relationship skills, and master foundational professional skills. * Ability to occasionally lift up to 50lbs, and use your hands to prepare the meatiest sandwiches. * Display drive, determination, punctuality, and maintain responsibility in working scheduled shifts. * Have experience leading a diverse team in a restaurant capacity preferred. * Adequate driving record to include valid driver's license & insurance. * Ability to work flexible hours and work independently as well with a variety of personalities. * Background check completed satisfactorily * be at least 18 years old. * Ability to meet tight deadlines and work in a fast-paced environment. DRM is EOE * Based on Eligibility

Job DescriptionAs part of the Subway Team, you as a Shift Manager will focus on six main things: Providing an excellent guest experience Ensuring that great food is prepared & served Keeping our restaurants functional, clean and beautiful Controlling inventory Scheduling and supervising staff Being a team player In addition to the role of a typical Sandwich Artist , key parts of your day to day will consist of: Cascading training to Sandwich Artists™ on existing and new responsibilities Scheduling and supervising staff Practicing inventory control standards Ensuring equipment is in proper working order during shift Completing paperwork as needed As a Subway Team Member, you'll have access to: Brand partnership discounts Scholarship Opportunities Opportunity to earn University course credits Hands on career experience in a restaurant business PREREQUISITESEducation: High school diploma or equivalent Experience: A minimum of 1 year of experience in a restaurant environment. ESSENTIAL FUNCTIONSCommunication and organizational skills Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

Life's too short to not work somewhere awesome. PepperJax Grill is growing and looking for authentic, genuine people to grow with us. We've got a pretty good thing going with new restaurants, great benefits and even better people. We want you to join us full-time or part-time. At PepperJax Grill, Shift Managers serve up high-quality, one-of-a-kind meals that start at the grill in an atmosphere where you and your friends feel right at-home. We want Shift Managers with an awesome attitude, genuine personality, and incredible work ethic to be a part of our growing brand. So, whether you are just starting out or looking for the next step in your career, why not join a team of genuine, easy-going people who love serving up great food in the neighborhoods we love? AVAILABLE BENEFITS: Competive Compensation - $14 to $16 hour ($15.25 to $17.25 with tips) Free food! (one entree per shift) Flexible Scheduling PepperJax Grill knows you have a life. We do our best to arrange your schedule around it. Full and part-time opportunities Opportunity for advancement (most of our Managers have been promoted within) Medical, dental and vision insurance (full-time employees) Holiday closures 401(k) with Employer Match (age 18 & older) Dependent Care Account POSITION REQUIREMENTS: Prior leadership and kitchen experience is preferred. Lift, carry, push and/or pull heavy objects up to 50 pounds Bend, twist, kneel, climb up and down, stoop, reach and grasp objects above or below waistline Excellent verbal and written communication and ability to communicate in primary language of location Fundament math skills Background check and motor vehicle check required Must have adequate transportation Show up to scheduled shifts on time Cleaning (dining room, kitchen area, front/behind counter, restrooms, entry and exit locations, etc.) Greet Customers, take orders, grill food, assemble meals and process payments efficiently and accurately Follow proper safety procedures when handling and/or preparing food Skilled with multitasking Must be willing to work a variety of shifts. ADDITIONAL REQUIREMENTS: Must be 18 years of age or older. Show our Customers we care with quick, accurate and friendly service. Work together as a team, assisting other Team Members in completion of tasks and assignments to ensure cohesive service. Work well under pressure in a fast-paced environment. Perform shift manager duties and exhibit strong leadership skills. Flexibility, humility and a willingness to learn. Exemplify PepperJax Grill s culture by demonstrating an awesome attitude, genuine personality, and incredible work ethic. Be proactive and take initiative. Comply with Company policies. #IND5

As a Shift Manager of the a quick service restaurant , the overall responsibility would include : (s) Ensuring that employees are clean and neat in appearance Personally demonstrating that Customer needs are the highest priority Ensuring food safety, quality and accuracy of orders at the restaurant Resolving Customer complaints quickly while maintaining positive Customer relations Requirements Benefits provided include: Bonus, Medical, Dental, Vision, Vacation, 401K and Life Insurance. Pay: $13-15 per hour

The Shift Leader is responsible for assisting the management team in overseeing restaurant operations and personnel during an assigned shift. To ensure company's standards are met according to recipes, procedures, quality, timeliness and taking care of the guest. PRIMARY ACCOUNTABILITIES: Supervise employees during scheduled shifts. Adhere to Company policies and procedures. Responsible for keeping the restaurant clean and always maintained. Guest resolution Adhere to all Company standard operating procedures. Builds morale through personal and professional growth. Mentors through the highest standards of service and systems. Creates a culture that inspires all staff to maintain the highest Guest value standards in the industry. Develops people through one-on-one development to support execution. All products are made from scratch and served fresh starting with the best ingredients, proven recipes and addictive taste profiles. Understands and executes all menu items through standards to recipes. Has a deep understanding of cost control and product quality. Create exceptional Guest service. Achieves financial results through systems and standards. Develops greater financial trends through business metrics, consistent focus on sales, COG, labor and total operating expenses. COG, labor and total operating expenses. Perform all duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES (Please indicate if required or preferred): Education/Certifications: High School diploma or equivalent is required. Valid driver's license and car insurance is required. Successful completion of required training and on-the-job checklists and required quizzes including annual re-certification. NRA ServSafe food and alcohol certifications preferred. Experience: 2 years of restaurant or equivalent experience is preferred. Skills/Competencies: Demonstrated time management and organizational skills required Must be internally motivated and detail oriented with a passion for the Brand and for teaching others. Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required. Ability to effectively communicate to Team Members, Guests, Vendors, etc., is required. Superior Guest service, communication and listening skills are required. Must be flexible and adaptable to change. Must be available to work a minimum of 3 shift leader shifts per period. Required to work a flexible schedule including days, nights, weekends and holidays. Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred