Shift manager jobs in Fleming Island, FL

As the team at Zaxbys expands, we're saving a seat for you! To our guests, Zaxbys is more than just a place to eat - it's a place to have fun, spend time with friends, and enjoy great food. To our team members, Zaxbys is an indescribably great place to work! Assistant Managers are responsible for ensuring that the restaurant delivers great experiences to guests while maintaining operational standards. You will manage the daily operations of the restaurant ensuring that the team properly follows all processes, policies, and procedures. Why work at Zax? BONUS POTENTIAL (Paid Quarterly): Up to 12% of Annual Earnings FREE Meals On Shift & 50% Off Meals Off Shift Paid Time Off Paid Holidays Paid Training Early Access to Pay Recognition Program Employee Referral Program Opportunities to Advance Benefits Medical Insurance HSA Option Available Dental Insurance Vision Insurance Short-Term Disability Long-Term Disability Employer Paid Life Insurance 401(k) With Employer Match 100% match of first 3% contribution + 50% match of next 2% contribution Additional eligibility requirements Duties and Responsibilities Complete all training requirements including: Zaxbys Assistant Manager Development Plan Food Safety Certification and Manager Certification Any additional training required by Zax LLC Enhance guest experiences by ensuring that team members satisfy and exceed guest expectations Ensure team members receive proper training including ongoing coaching and development Create an effective work schedule following company standards and local laws Plan and delegate shift assignments including communicating expectations and adjusting as needed Supervise, provide leadership, and coach team members to perform at their highest level of ability and strive to achieve quarterly goals Ensure service, product quality, and cleanliness standards are consistently upheld Communicate performance concerns to your General Manager Assist with performance reviews and mentor and develop team members Create and maintain a positive culture and healthy team morale through recognition and leading by example Handle and report guest and team member complaints/concerns/injuries timely and in a friendly and respectful manner Ensure processes, policies, and procedures are properly followed throughout daily operations Maintain operational standards and ensure compliance with all Zaxby's Franchising LLC and Zax LLC guidelines, policies, and procedures Maintain compliance with federal, state, and local laws and guidelines Utilize management tools and keep neat, accurate, and current records Other responsibilities Maintain an attitude of flexibility that allows performance above and beyond the parameters of this position description Ensure the team works safely and follows all safety guidelines and procedures Immediately report all human resources and risk management concerns to your General Manager and District Manager Escalate other concerns to your supervisor when appropriate All other duties necessary to ensure restaurant operations function properly Job Qualifications The following requirements must be met in order to qualify for this position. Must be 18 years of age or older Must have a valid driver's license, vehicle insurance, and reliable transportation Open availability and ability to work a minimum of 5 days and 32 to 48 hours per week Ability to work a flexible schedule including days, nights, weekends, and holidays Successful completion of background check Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others 1-3 years management experience required Restaurant management experience preferred Capability Requirements The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered. Sit, stand, and walk continuously Occasionally stoop, bend, crouch, or climb, including the use of ladders Frequently lift, push, pull, and carry up to 50 pounds, including lifting overhead Continuous use of hands and wrists for grasping and fine manipulation Communicate proficiently through speech, reading, and writing Maintain effective audio-visual discrimination and perception to observe and respond to the environment Work in an environment that features hot and cold temperature variations and exposure to food allergens Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment

City Thrift is growing, and we are always looking for talented Store Managers! As a Store Manager in the discount retail, repurpose and recycle space, you will be part of a company that has been around 40 years helping the environment, providing quality jobs, and offering superior value to our customers. Ideal candidates will have at least 5 years of retail management; thrift experience is a major plus! Individuals who are motivated, confident, reliable, detail-oriented, and able to work under pressure will thrive and be well suited for this role. Why City Thrift? Competitive pay Growing company Weekday schedule (rotating Saturdays) Help your community and our planet 401k, healthcare benefits, PTO, bonus potential and much more! Essential Duties and Responsibilities: Other duties may be assigned to meet business needs. * Responsible for the overall management and direction of all supervisors and team members in accordance with policies and applicable laws. This includes implementing and administering company programs, policies and procedures designed to support the company. * Meet customer needs with a smiling face and remember that the customer always comes first. Always make our customers know that they are important and special to us. Handle all customer questions and concerns. * Represent the company and store within the community and act as a liaison. * Ensure company records are completed, organized, retained, and safeguarded in accordance with company policy and procedure and applicable laws. * Ensure standards are met on all levels from each department and the OSHA, compliance with EEOC, and DOT. * Ability to manage a group of 30-40 people. * Attention to detail throughout the store (All departments). * Ability to manage the financial assets of the store and achieve monthly budget in sales and expense categories. * Ability to create a teamwork atmosphere throughout the store and ensure a positive work atmosphere where team member contributions are valued. * Address performance concerns promptly, directly, fairly, and respectfully while maintaining a solutions-based focus. Required Knowledge, Skills, and Abilities: * At least 3 years of retail experience; thrift experience is plus! * Working knowledge of Microsoft Office including Word, Excel, and Outlook. * Demonstrated supervisory, management and leadership skills. * Working knowledge of Microsoft Office including Word, Excel, and Outlook * Demonstrated planning and organization skills. * Ability to think and act as a business owner in the retail sector. * Ability to communicate orally and in writing. * Ability to work independently or as part of a team. * Ability to set priorities, meet deadlines, and multi-task with minimal supervision. * Ability to interact with all levels of the organization. * Ability to make or influence decisions. * Ability to identify problems and recommend solutions. * Ability to establish relationships with peers, internal and external customers, and vendors.

Buddy's Home Furnishings is the third-largest rent-to-own company in the United States. We offer industry leading, affordable access to quality furniture, electronics, appliances, and more. Known for flexible payment options and exceptional customer service, Buddy's has become a trusted name in the rent-to-own industry. We are dedicated to empowering customers to furnish their lives with high-quality products while maintaining affordability and convenience. Role Description We are seeking a results-driven General Manager to lead one of our Gainesville, Florida locations. This is a full-time, on-site role responsible for overall store performance, team leadership, and customer experience. As General Manager, you are essentially the CEO of your store. You will: Oversee daily operations and ensure smooth, efficient store performance Lead, coach, and develop your team to hit and exceed goals Deliver exceptional customer service at every touchpoint Drive customer growth, sales, and collections results Build a positive work culture that reflects Buddy's mission, values, and our mantra to "Be obsessed with Being Better" Key Responsibilities Lead, manage, and develop a team of sales, customer account, and delivery associates Achieve and exceed sales, customer growth, and collections goals Analyze performance metrics and implement strategies for business growth Manage budgets, expenses, and profit expectations Maintain accurate inventory, merchandising standards, and showroom appearance Resolve customer concerns quickly and professionally to protect relationships Ensure compliance with company policies, safety standards, and regulatory requirements Drive local marketing, community involvement, and referral business Model a culture of accountability, recognition, and continuous improvement Qualifications Proficiency in leadership, team management, and conflict resolution Strong sales, customer service, and relationship-building skills Experience with budgeting, financial analysis, and performance monitoring Understanding of inventory management and operational processes Excellent communication and organizational abilities Capability to work effectively in a fast-paced, on-site environment Prior experience in retail, rent-to-own, or a related industry is a plus Valid driver license and acceptable driving record Bilingual (English / Spanish) is a plus What We Offer Competitive base salary with monthly bonus opportunity based on results Medical, dental, vision, and other benefits Paid time off and holidays 401(k) Employee purchase program Comprehensive training and ongoing development Real career growth opportunities within a growing organization How to Apply If you are a hands-on leader who loves developing people, growing customers, and growing results, we would like to hear from you. You can send your resume and a brief note on why you are the right fit for this General Manager role to *********************.

Director of Food and Beverage at Queen's Harbour Yacht & Country Club | Jacksonville, FL | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Director of Food & Beverage is responsible for the strategic leadership and seamless execution of all food and beverage operations across the club. This role partners with the General Manager and Executive Chef to uphold the highest standards of service and culinary excellence, ensuring that member experiences consistently exceed expectations. The Director plays a key role in driving operational efficiency and financial performance, including revenue growth and profitability, while fostering a culture of exceptional service. In this leadership role, the Director will oversee the entire front-of-house service teams, manage vendor relationships, and lead initiatives to enhance member satisfaction through innovative programming, pricing strategies, and promotion of club events. Additionally, the Director will ensure strict adherence to safety protocols, regulatory compliance, and club standards, positioning the club as a prestigious destination for members. By aligning operational practices with the club's strategic goals, the Director of Food & Beverage will contribute to the long-term success and reputation of the club. Day-to-Day: * Maintain exceptional member relations and facilities by creating a high-quality environment through staffing, programming, service operations, and maintenance. * Identify and implement opportunities for member events and food and beverage services to meet ongoing member needs and achieve revenue objectives. * Communicate with members both individually and in groups to ensure the club consistently exceeds their expectations. * Work with the member committees to develop and implement member activities and events that enhance member engagement. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Develop aggressive sales, marketing, and net revenue plans for food & beverage, and oversee their successful implementation according to Invited budgeting and revenue guidelines. * Ensure expense control systems are in place, closely monitoring department expenses,including payroll-to-revenue ratio, and utilizing appropriate forecasting systems. * Oversee scheduling of all service personnel, manage labor cost budgeting, and ensure accurate time reporting through time management systems. Ensure accuracy in hours worked and adherence to policies and procedures outlined in the Time Management Policy. * Ensure service recovery programs are effectively implemented, with staff trained to handle Member concerns. * Recruit, hire, and develop qualified staff committed to service excellence, understanding the relationships between Member satisfaction, value, and retention. * Create an excellent work environment, focused on teamwork, mutual respect, and Member satisfaction while achieving the 3-steps of service and revenue objectives. * Develop employees for career advancement using performance reviews, cross-training, and developmental planning. * Administer appropriate compensation packages in line with labor laws and ensure comprehensive on-boarding for new hires. * Implement and execute training programs consistently to ensure staff deliver quality service and products. * Work closely with the Membership Director, Superintendent, Head Golf Professional, Event Sales Director, and Marketing to ensure alignment in all matters related to food & beverage operations. * Attend and lead department head meetings, food & beverage meetings, and hold regular service training sessions to ensure staff is well-informed and prepared. * Conduct daily line-ups to review events of the day and menu items with the service team. * Ensure all staff adheres to mandated policies and procedures, particularly the Time Management Policy, and that all labor-related processes are properly followed. * Oversee procurement, scheduling, and payroll responsibilities, ensuring compliance with club policies and regulatory requirements. * Continuously monitor service operations, ensuring all aspects of the F&B department align with the club's standards and goals. * Oversee the food and beverage aspects in Private Events, attending BEO meetings, determining product and staffing needs, and ensuring smooth operations. About You Required * A high school diploma or equivalent. * A minimum of 5 years in Club management or related role within the Food & Beverage industry. Preferred * Bachelor's degree. * Preferred certifications include Food Handlers Certificate, Alcohol Safety, STAR Service Certification, ABC Certification, and CPR Certification. * Proven experience managing multi-million-dollar operations, with the ability to make financial decisions. Mistakes in expense allocation could significantly impact departmental profit and loss. * Strong experience handling highly confidential material such as member and employee data. * Knowledgeable in Service Training and Alcohol Management. * Proficient in computer skills, including spreadsheet software, with strong communication abilities and demonstrated leadership skills. * Completion of all food & beverage online training modules: Service Training, Host Training, Bartender Training, Server Assistant Training, Banquet Server Training, Beverage Cart Attendant Training, Kitchen, Employee Training, F&B Refresh Training, Culinary Safety, Food Safety, and Alcohol Safety What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Title Catering Services Manager Department Catering Departments Reports To: President of Hope Division FLSA Status: Exempt Hours: Full Time SUMMARY The role of the Catering Services Manager is to manage the daily operation of the Sulzbacher's catering company, Inside the Box (ITB). This position will ensure the superior quality of food products ordered by external customers through Sulzbacher's catering division. This skill set must include business management and operations skills. Including budgeting, hiring staff, and customer service. The position works in tandem with Sulzbacher's Culinary Arts Program; therefore, the Catering Manager must work with our Chef Teachers to incorporate students' learning while working in daily operations. The position is full-time and exempt. The hours are scheduled for 40 hours, 5 days a week and will change according to staffing needs and will include some holidays. Supervisory Responsibilities Manage part-time workers for Inside the Box Work with Chef Teachers to manage Culinary Arts Students in the Village Kitchen Essential Duties for Catering Coordinator Work with President of Hope Division on all areas of business Work with licensing partner, Metropolitan Ministries to ensure the standard of quality is maintained. Work with President of Hope Division to hire and train part-time assistant for ITB. Managing ordering and delivery for customers Ordering supplies and food for catering orders. Prepare daily schedules for incoming orders at the start of each week. Maintain and manage work schedules to ensure a proper number of staff, volunteers and/or culinary students are available to manage execution of daily orders. Monitor the security and safety of all catering equipment, supplies and food related to catering. Schedule and monitor delivery of catering orders as outlined by SOP. Review daily catering reports and give them to The President of Hope and the finance department. Work with finance and leadership to monitor supply costs and profit margins. All other duties as assigned. QUALIFICATIONS Culinary Arts diploma or degree and minimum of 3 years management experience in a high-volume, institutional, or commercial food service environment. Florida Food Manager's certification or equivalent. Ability to work cooperatively with staff and volunteers in a firm and courteous manner. Strong organizational skills, attention to detail, and accuracy with the ability to track and maintain food service numbers on a daily and monthly basis. Experience working with vulnerable populations such as homeless, emotionally vulnerable, or medically supervised individuals preferred. Concept of USDA requirements and basic warehousing. Proficient in Outlook, Word, Excel, and other basic computer skills. Ability to pass a Level II Background Screening PHYSICAL/MENTAL DEMANDS AND WORKING CONDITIONS Must be at least 21 years of age Personal vehicle and valid Florida driver's license Acceptable annual Motor Vehicle Record check Ability to pass a Level II Background check Physically able to work flexible times, as required, supporting Food and Nutrition Services staff and shelter needs Ability to travel locally occasionally Work in commercial kitchen and office setting Ability to accurately keep records and compile collected date Supervisor: Print Name Signature Date

Job Details Osprey Cove Golf Club - St Marys, GADescription Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “ The secret of golf is to turn three shots into two. ” That same pursuit of excellence defines everything we do. Osprey Cove Golf Club, located in St. Marys, Georgia, and managed by Bobby Jones Links, is hiring for a Food and Beverage Director. Set within a master-planned community and offering a suite of amenities, Osprey Cove was designed by PGA Tour winner Mark McCumber. The layout is a testament to his commitment to establishing a course that is defined by the natural characteristics of the land and river. Osprey Cove has earned numerous accolades and has been listed among Golfweek's “Top 5 in Georgia” and Golf and Travel's “Top 100 Modern Courses.” Responsibilities of Food and Beverage Director at Osprey Cove Golf Club include: Has the ability to complete an accurate inventory count each month and has a firm understanding of cost of goods sold. Develops and implements policies and procedures to ensure safety and sanitation standards are met. Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease. Plans the weekly schedule for all the food & beverage department's employees. Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation. Plans, promotes, and directs all restaurant activities. Manages the sale, operation, billing and collection of all banquet functions. Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed. Develops food and beverage sales and promotions as the business dictates. Incorporates safe work practices and safe food handling standards. Hires and trains all restaurant personnel. Ensures all I-9 paperwork, e-verify, and onboarding is completed within three days of an associate's hire date. Follows all State, Federal, and Bobby Jones Links rules regarding human resources including such key policies as hiring and firing, discrimination, and harassment. Qualifications Required Skills Strong leadership and people management skills. Proficiency in Excel, Word, and club point of sales systems. Knowledge of food and beverage safety and sanitation regulations. Significant experience in the food and beverage industry. PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS 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 frequently required to: Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus. Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Indoor conditions that may be warm. Work near: grill and fryer. Noise level in the work environment is frequently loud.

Job Description A Catering Manager plays a crucial role in ensuring events run smoothly by handling food preparation, service, and setup. Their responsibilities typically include: Setting up and tearing down catering events, including arranging tables, chairs, and food stations. Preparing and serving food according to menu specifications and dietary requirements. Delivering catering orders accurately and on time. Maintaining cleanliness in dining and serving areas. Providing excellent customer service by assisting guests and addressing inquiries. Adhering to food safety standards and sanitation guidelines. Catering Contacts list preferred with a list of clients Experience Required You will be responsible for running a business inside of a business Driver's License required Duties: Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination Communicate to their immediate supervisor when additional training guidance and practice is needed Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc. Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: Current student or high school diploma/GED preferred Must be at least 16 years old Flexibility to work nights, weekends, holidays, opening and closing shifts Ability to stand for long periods of time and work in a fast-paced environment Ability to bend and stoop and lift 50 - 75 lbs. comfortably Ability to work in close quarters and around heat Positive attitude while conducting any and all duties Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view Effective communicator with Teammates and the Restaurant Management Team Excellent Time Management Skills Transportation & Accessibility: Must have reliable transportation to work Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave's Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller's (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave's own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description A Catering Team Member plays a crucial role in ensuring events run smoothly by handling food preparation, service, and setup. Their responsibilities typically include: Setting up and tearing down catering events, including arranging tables, chairs, and food stations. Preparing and serving food according to menu specifications and dietary requirements. Delivering catering orders accurately and on time. Maintaining cleanliness in dining and serving areas. Providing excellent customer service by assisting guests and addressing inquiries. Adhering to food safety standards and sanitation guidelines. Catering Contacts list preferred with a list of clients Experience Required You will be responsible for running a business inside of a business Driver's License required We use eVerify to confirm U.S. Employment eligibility.

Job Description Join the Forefront of Teleradiology: Deliver Exceptional Patient Care with a Leader in the Field Top Earners earning $1million+ Are you a motivated and talented Teleradiologist looking for a new challenge? Do you share our passion for providing high-quality interpretations and delivering exceptional patient care? We're a renowned Teleradiology and Full-Service Radiology provider, dedicated to pushing the boundaries of diagnostic excellence. As a Joint Commission accredited organization for 19 consecutive years, we're committed to fostering a culture of innovation, collaboration, and clinical excellence. Key Responsibilities: * Interpret a broad range of imaging studies, including CT, MRI, X-ray, and ultrasound, with a focus on delivering accurate and timely final reports * Work closely with our clinical and technical support teams to ensure seamless and efficient workflow * Contribute to our commitment to exceptional patient care by delivering high-quality diagnostic imaging services * Collaborate with our dynamic and innovative team to advance the field of teleradiology Qualifications: * Must be certified by the ABR or AOBR * Fellowship training in any specialty welcome * Strong interpersonal and communication skills, with a focus on delivering exceptional patient care What They Offer: * Top-notch compensation, with full-time Teleradiologists earning on average $850,000 annually and top earners exceeding $1,000,000 * Competitive benefits package, including comprehensive medical malpractice coverage and annual CME allowance * Flexible employment models, including independent contractor and employee with benefits * Supportive schedule for achieving a healthy work-life balance * Cutting-edge technology and AI-enhanced reading environment * Remote reading capabilities, with full clinical and technical support * Blue chip hospital customers, with exceptional imaging quality About The Company: A leading Teleradiology and Full-Service Radiology provider, offering general and subspecialty teleradiology interpretations. With the Joint Commission accreditation for 19 consecutive years, they are proud to be recognized as a leader in the field. Ready to Join Learn More? If you're a passionate and driven Teleradiologist looking for a new challenge, we want to hear from you! Apply now to join this dynamic and innovative team and play a part in shaping the future of teleradiology.

Based in Florida | Travel Required Across NJ, IN, IL, PA, DE, MD & OH Make Lives Better, Including Your Own. Join a company recognized by Newsweek as one of America's Greatest Workplaces for Diversity in 2024 and 2025! We're seeking an accomplished Regional Director of Dining Services to lead and elevate dining programs across a multi-state portfolio of senior living communities. This role is ideal for a seasoned dining leader who combines culinary expertise, operational excellence, and a passion for creating memorable dining experiences for residents. As the Regional Director of Dining Services, you'll provide leadership, mentorship, and strategic oversight to multiple Dining Service Directors and teams across your assigned territory. Based in Florida, this role requires regular travel throughout New Jersey, Indiana, Pennsylvania, Delaware, Maryland, and Ohio to ensure consistent execution of dining standards, compliance, and hospitality excellence. Key Responsibilities Lead, mentor, and coach Dining Services Directors, Coordinators, and Managers across multiple communities to ensure dining fundamentals and standards of excellence are consistently met. Partner with Executive Directors and regional operations teams to strengthen dining operations, enhance resident satisfaction, and achieve performance metrics. Lead a team of Dining Specialists-strategically deploying them to communities to elevate dining programs and resolve barriers to success. Monitor dining operations to ensure compliance with food safety, sanitation, and regulatory requirements across all communities. Support hiring, onboarding, and training of dining staff while fostering a culture of hospitality, teamwork, and continuous improvement. Analyze dining performance metrics including food per resident day, sanitation audit scores, and resident satisfaction surveys to identify opportunities for improvement. Partner with the VP of Dining and Senior Director of Culinary to ensure meals meet quality, presentation, and nutritional standards. Provide feedback on programs, tools, and vendor partnerships to improve operational efficiency and dining outcomes. Education & Experience Bachelor's degree (B.A. or B.S.) in Culinary, Hospitality Management, or a related field from a four-year college or university preferred. Minimum of eight (8) years of progressive experience in the food service industry, including at least two (2) years in a multi-facility oversight role required. Strong record of leadership in multi-site dining management, with demonstrated success improving quality, compliance, and efficiency across multiple locations. Certifications, Licenses & Requirements Must be ServSafe Certified. Registered Dietitian (RD) or Certified Dietary Manager (CDM) preferred. Must maintain any required local, state, and/or county food handling and sanitation licenses or certifications. Must hold a valid driver's license and have access to a private vehicle for business travel. What You'll Gain Competitive compensation and comprehensive benefits (medical, dental, vision, 401(k), PTO, and more). Career advancement opportunities within a nationally recognized organization. A collaborative, mission-driven culture focused on excellence, innovation, and compassion. The opportunity to make a meaningful difference every day through food, hospitality, and care.

Job Description STEAK N SHAKE IS HIRING MANAGERS looking to MAKE A DIFFERENCE! Paying up to $19.25 per hour! We have exciting times ahead! What we sell is an experience. We are looking for passionate people with a fun-loving attitude who provide a hospitable service. YOU: Demonstrate the Golden Rule Have a competitive spirit and desire to win A track record of proven leadership Possess high character and high competence Desire to improve the lives of others US: Desire to improve the lives of employees, customers, franchisees Committed to you and your successful journey We place trust above all else. This builds loyalty Determined to be the employer of choice, placing employees first. We seek to be the maximum wage employer. Desire to lead and dominate the premium burger segment of the restaurant industry Our pace is fast, focused, and effective STEAK N SHAKE SHIFT MANAGER DESCRIPTION: The Shift Manager reports directly to the General Manager. They assist in the day-to-day responsibilities of managing the restaurant, directing the employees, ensuring guest satisfaction and thereby demonstrating the Gold Standard in service. They will partner with the General Manager to meet the business and strategic objectives of the organization. The sky is the limit for those seeking to make a difference in this world! Benefits & Perks Employee discount, Employee assistance program, Paid Training Qualifications US work authorization (Required) High school or equivalent (Preferred) Driver's License (Preferred) SOUND LIKE A GREAT PARTNERSHIP? CLICK NOW TO APPLY!! We use eVerify to confirm U.S. Employment eligibility.

There is the base pay plus tip sharing of $3-4 per hour on average each week. Weekday morning availability would be great along with a mid or closing shifts throughout the week. Flex between a 4 or 5 day work week. The Shift Manager is responsible for Quality and Services systems in the restaurant. Shift Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Shift Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: * Must be able to perform the essential functions of this position safely while meeting productivity standards * Able to stand and/or walk entire shift * Able to lift up to 50 pounds occasionally * Occasional bending and twisting * 1-year experience as Shift Lead or Manager or Donatos equivalent experience * Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses * Can execute all items on the Shift Manager readiness checklist * Duties & Responsibilities: * Interacts with and listens to customers attentively and enthusiastically. * Anticipates the needs of the customers at all access points and removes existing or potential service barriers. * Displays caring and empathy for customers and follows correct steps when resolving complaints. * Ensures the team delivers all elements of Donatos Service Behaviors. * Contributes to the team morale by displaying enthusiasm and commitment by word and action. * Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. * Ensures customers receive their orders accurately and within the quoted promise times. * Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). * Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). * Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). * Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. * Manages food, labor and costs through training and coaching. * Acts in a timely and decisive manner to adjust staffing for business volume changes. * Controls food cost components of waste, prep, weights, portioning, and theft during shifts. * Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. * Knows, enforces, and educates Associates on all applicable labor laws. * Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. * Trains and enforces correct cash control procedures. * Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. * Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. * Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. * Uses proper security and verification procedures when handling deposits and safe contents. * Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. * Manages dough and day dots to ensure the best quality. * Properly executes, enforces, and manages food safety and sanitation requirements. Donatos is a family-owned company that treats our associates like they are part of the family. Our mission is to promote goodwill through our products and service, principles, and people

There is the base pay plus tip sharing of $3-4 per hour on average each week. Weekday morning availability would be great along with a mid or closing shifts throughout the week. Flex between a 4 or 5 day work week. The Shift Manager is responsible for Quality and Services systems in the restaurant. Shift Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Shift Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting 1-year experience as Shift Lead or Manager or Donatos equivalent experience Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses Can execute all items on the Shift Manager readiness checklist Duties & Responsibilities: Interacts with and listens to customers attentively and enthusiastically. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Ensures the team delivers all elements of Donatos Service Behaviors. Contributes to the team morale by displaying enthusiasm and commitment by word and action. Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. Ensures customers receive their orders accurately and within the quoted promise times. Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. Manages food, labor and costs through training and coaching. Acts in a timely and decisive manner to adjust staffing for business volume changes. Controls food cost components of waste, prep, weights, portioning, and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. Knows, enforces, and educates Associates on all applicable labor laws. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Trains and enforces correct cash control procedures. Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. Uses proper security and verification procedures when handling deposits and safe contents. Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. Manages dough and day dots to ensure the best quality. Properly executes, enforces, and manages food safety and sanitation requirements. Work schedule Other Supplemental pay Tips Benefits Flexible schedule 401(k) matching Employee discount Paid training

Job Description Position status: Full Time Summary: The Shift Manager is responsible for managing the daily operations of the Moe's Southwest Grill. Responsible for ensuring that the restaurant team creates quality food and providing quality guest service in a fun, fast-paced environment. Responsible for ensuring the restaurant team adheres to company policies, procedures and standards. Essential Functions: Responsible for ensuring the restaurant team is properly trained for prepping, cooking, packaging and serving food for our guests in a timely fashion. Ensures that the prepared food product meets operational, food safety and brand standards. Manages food flow, ordering, receiving, storing and servicing to ensure high quality product, proper portioning and low waste. Coaches restaurant team on operational standards and takes corrective action as necessary. Accountable for maintaining a fun, fast-paced atmosphere for our employees and guests. Ensures that the restaurant team greets guests by stating, “Welcome to Moe's!” Ensures 100% guest satisfaction in areas of quality, service and cleanliness. Takes corrective action as necessary. Responsible for enforcing sanitary practices for food handling, general cleanliness and maintenance of exterior, kitchen and dining areas. Ensures compliance with food safety and brand standards. Ensures proper security procedures are in place to protect guests, employees and assets. Responsible for guest and employee safety to reduce injury or accidents. Completes administrative paperwork in a timely fashion. Maintains a professional image including punctuality, cleanliness, uniform and appearance standards. Consistently exhibits the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all restaurant management and their assigned representatives; always represent Moe's and Quality Fresca, LLC as a professional in every aspect of performance. Other duties assigned. Education and Work Experience Required: Education High school diploma or equivalent preferred. Required Knowledge, Skills, and Abilities: Quality guest services skills Quality communication skills to multiple audiences Effective shift management skills Computer skills Self-disciplined and leadership skills Ability to multi-task Ability to effectively lead a restaurant team to achieve company goals Adherence to company core values - Quality Way Physical and Cognitive Requirements: While performing the duties of this job, the employee is regularly required to communicate clearly, move, and remain in a stationary position. The employee must occasionally transport and/or move up to 50 pounds. The employee must regularly be able to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in an office or remote office setting; or restaurant environment. Work Environment: The noise level in the work environment is usually moderate.

Job DescriptionBenefits: Bonus based on performance Employee discounts Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking an experienced Shift Manager to join our team! As a Shift Manager, you will be responsible for the restaurants operational performance during your shift. You will create employee schedules, supervise staff, and assign duties to ensure the restaurant runs smoothly. The ideal candidate is a strong leader with restaurant experience. Responsibilities: Train and manage employees and assign duties as needed Lead team in providing exceptional customer service Resolve customer complaints gracefully and with tact Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Maintain appropriate inventory levels, reorder and restock when necessary Cover the shifts of absent employees Qualifications: High school diploma/GED Previous food service experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Flynn Hut joined the Pizza Hut system in 2021. In 2023, we expanded internationally acquiring Pizza Hut's master franchisee in Australia with 260+ units. Today we are the largest Pizza Hut franchisee in the world with 1200+ locations and are operating in 2 Countries. We continue to grow by building new stores and acquiring other franchise operators. We are one of seven premier brands of Flynn Group, which was founded in 1999 by Greg Flynn. It has grown since then to the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world-class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion and Win as One. **Pizza Hut Shift Leader - Do you want to shift your career into a higher gear? Your Opportunity, Your Future, Your Career, Great Pay and Benefits!** Working at Pizza Hut is about being part of something bigger, having fun, making new friends, while earning extra cash with a flexible schedule. If you are ready to take the next step in your career, our Shift Leader position is the right one for you. The Shift Leader training program will develop your management skills and offer future career success. All you need is the willingness to be great. Sound good? We have Additional Information: Keep in mind, this is just basic information. You will find out more after you apply! So, if you want a flexible job with an innovative company, then Pizza Hut is the place for you! Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Shift Manager The Restaurateur Group, a Dunkin' Franchisee Shift: Varies, but mainly late afternoon and evening shifts. Pay range is $15.00 - $17.00 per hour, not including tips. While there is no guarantee, tips usually add $2.00-$3.00 per hour. Job Description: We are seeking a reliable and motivated individual to join our team as a Shift Manager. In this role, you will be responsible for overseeing the operations of our restaurant. The Shift Manager will work closely with the general manager to ensure that daily operations run smoothly and efficiently. Responsibilities: - Supervising and coordinating the activities of employees during the shift - Ensuring that all team members adhere to company policies and procedures - Training and coaching team members to ensure high levels of customer service - Handling customer inquiries and resolving any issues that may arise - Maintaining a clean and organized work environment - Assisting in the training of new employees - Performing opening and closing duties as necessary - Providing regular feedback to the general manager on shift performance and areas for improvement Qualifications: - Previous experience in a supervisory role, preferably in the food service industry - Excellent communication and organizational skills - Ability to work in a fast-paced environment and make decisions under pressure - Strong leadership skills and the ability to motivate and coach a team - Knowledge of basic business operations, including inventory management and customer service - Availability to work flexible hours, including evenings and weekends - Must be 18 years or older If you are a passionate and dedicated individual with a strong work ethic, we encourage you to apply for the position of Shift Manager. Join our team and help us deliver a great experience to our customers every day.

DescriptionPay Explanation: Hourly base pay range does not include tip pooling and options to earn performance based discretionary bonuses alongside the GM. With a small kitchen staff, tip pooling generally adds another $3-$7/hr based on the quality of the food cooked, efficiency of the team, and the customer service experience. True pay range with hourly pay and tip pooling is $14-$20/hr. Discretionary performance based bonuses are in addition to that rate. Job Summary: We are looking for a Shift Lead to join our kitchen management staff and make America's Best Pizzas! As a shift lead, your primary responsibilities include running shifts as the store operating manager, ensuring all product that leaves the store is to company standard, baking pizzas and preparing related ingredients. Your duties involve preparing dough, chopping toppings such as meats and vegetables, baking the pizzas, executing customers' orders, considering special requests and resolving any customer inquiries while on your shift. Ultimately, you will help increase client satisfaction by running a smooth shift and ensuring all staff are operating at their most efficient level preparing high-quality products. Pizza Cook Responsibilities: Prepare customer orders & help with kitchen prep activities Completing daily prep including washing & chopping vegetables, filling side cups, restocking make lines, etc. Smoke & cut chicken breasts & wings using smoker Maintain a clean cooking station and sterilize equipment regularly Offer in the moment coaching & hands on training to staff as needed Assisting management with in store tasks & other daily store duties Complying with the rules and regulations of the company Take orders, process payments, & customer phone calls Resolve customers' concerns and answer customers' questions to your best ability Create a positive working environment by fostering teamwork among Team Members through effective training, communication, and relationship building Conduct himself/herself in a professional manner when dealing with customers, Team Members, and corporate management Act as a role model for other Team Members by adhering to all state and federal labor and health laws and upholding the policies and standards of performance and conduct that is set by the Company Requirements Work experience as a Shift Lead or similar role in a restaurant (preferred) Familiarity with kitchen equipment & KPS/POS systems Understanding of food hygiene Good time-management skills Works well under pressure and is able to multitask Flexibility to work in shifts, including weekends and evenings Servsafe or required state food safety license Strong verbal and written communication skills Communicates and expresses ideas to better service our customers Ability to handle the physical demands of a restaurant - standing, lifting, carrying, etc.