Shift manager jobs in Matthews, NC

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! General Managers are responsible for providing guidance and leadership to their team to create a positive culture and maintain high team morale. You will execute and assist in the development of action plans according to company goals and objectives. You will manage and oversee the daily operations of the restaurant focusing on staffing, team member development, sales growth, cost management, guest experience, and ensuring brand standards are consistently upheld. Why work at Zax? COMPETITIVE PAY BONUS POTENTIAL (Paid Quarterly): Up to 24% of Annual Salary FREE Meals Paid Time Off Paid Holidays 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 General Manager Development Plan and Operations Excellence Capstone Class Food Safety Certification and Manager Certification Any additional training required by Zax LLC Ensure that the restaurant delivers great experiences to guests Maintain appropriate staffing levels by sourcing, interviewing, hiring, retaining, and recognizing top performers Ensure team members receive proper training including ongoing mentoring, coaching, and development while holding team members accountable for their performance Ensure effective work schedules are created timely and appropriately to drive sales and control labor costs Plan and delegate shift assignments including communicating expectations and adjusting as needed Ensure service, product quality, and cleanliness standards are consistently upheld Create and maintain a positive culture and healthy team morale by providing guidance and leadership while being an example and role model for the team Manage profitability through driving sales, controlling costs, developing team members, and ensuring operational standards are consistently upheld Strive to increase sales by building community relationships and providing outstanding product and service Control costs and losses and strive to improve at every opportunity by maintaining operational standards, and ensuring compliance with all Zaxbys Franchising LLC and Zax LLC guidelines, policies, and procedures Complete performance reviews for crew members and assist with performance reviews for managers Maintain compliance with Zaxbys Franchising LLC, Zax LLC, federal, state, and local laws, guidelines, policies, and procedures Utilize management tools and keep neat, accurate, and current records Review performance metrics daily and develop action plans to enhance the execution of systems and processes to improve profitability, sales, and guest experience Other responsibilities Handle and report guest and team member complaints/concerns/injuries timely and in a friendly and respectful manner 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 Escalate 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 21 years of age or older Must have a valid driver's license, vehicle insurance, and reliable transportation Open availability and the ability to work a minimum of 5 days and 48 hours per week Ability to work a flexible schedule including days, nights, weekends, and holidays Successful completion of background check and motor vehicle report Must possess leadership qualities, organizational skills, and ability to interact cooperatively with others Required minimum education: High school diploma or equivalent and some college preferred 3-5 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

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

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

The ideal candidate will be responsible for sales performance, customer satisfaction, and staff training and development. You will work to foster client loyalty and expand our brand presence. The ideal candidate will spearhead these efforts with a customer-centric attitude. Responsibilities Set and execute sales performance goals to increase profitability Hire, train, and assess store employee's productivity and performance Maintain orderly, presentable appearance of the store Oversee stock and store operations Qualifications High school education or equivalent experience 2+ years' store management experience Customer centric with a positive attitude

Craftwork is redefining the home painting industry with a premium, tech-enabled model built for customers and the crews who serve them. After building Charlotte into our flagship market over the last two years, we're hiring our first General Manager to take full ownership of Charlotte's growth, operations, and profitability, while helping to build the blueprint for future markets. As General Manager, you'll own the entire market P&L and lead all local functions including sales, marketing, operations, and customer success with full support from Craftwork HQ, but with the autonomy of an entrepreneur. This is a rare opportunity to build and run a high-growth service business end-to-end, backed by strong systems, technology, and an elite team. COMPENSATION & BENEFITS • $100-$120k base salary + performance bonus + equity • Full-time role with health benefits and weekly pay • Training and professional development opportunities • Long-term upside as we scale into new markets RESPONSIBILITIES AND DUTIES Financial Performance Manage the financial health of the market from day one including pricing, crew utilization, project performance, and profitability. Use data to make decisions that keep the market healthy and growing. Sales & Marketing Lead the development and execution of local partnerships, sales and marketing campaigns, and referral programs that drive revenue growth. Nurture sales leads, call customers, and conduct in-person estimating activities, as needed. Operations Track and manage critical performance metrics across all projects, while ensuring that each painting project is executed to Craftwork's quality standards. Solve on-the-ground problems in real time with crews and customers, rolling up your sleeves where ever needed, while establishing repeatable systems that help us to scale. Customer Success Lead every customer interaction with empathy, and regularly capture feedback that turns into weekly action. Actively encourage satisfied customers to become our loudest advocates. Team Leadership Build a high-performance team with clear standards and accountability, including the recruitment, hiring, training, and management of front-line painters and project leads. Create a culture of momentum, ownership, and care for the craft. QUALIFICATIONS Leadership & Execution 4+ years in high-accountability operational or general management roles. Proven ability to hire, train, and lead high-performing teams. You have an ownership mentality, are comfortable making decisions with imperfect information and rolling up your sleeves. Operational Excellence Experience running or scaling a business, service line, territory, or field operation. Skilled in using data, judgement, and operational cadence to drive financial results. Track record of solving operational problems under pressure. Customer & Team Focus Strong communicator across all levels including customers, field crews, and executives. Deep care for quality, people, and delivering an exceptional customer experience. Spanish proficiency is a significant plus. CRAFTWORK OPERATING CULTURE Alignment with our operating culture and behaviors is essential to being successful in this role. Create Unforgettable Experiences: we set a new standard in every interaction, because great service isn't enough. We craft moments of delight that turn customers into ambassadors. Sweat the Small Stuff: we believe every detail matters in everything we do, because precision creates extraordinary results. Every stroke, every pixel, every moment matters. Build Together: we rely on each other to achieve success as one team, because we can't do it alone. We share the pain, the joy, and the ideas that push us forward. Hustle With Purpose: we move with speed and intention, because effort without focus wastes potential. We act quickly and decisively.

The Store Manager leads the overall store business objectives, including the achievement of sales and profitability goals. The store manager will have oversight of all store operations, as well as, recruiting, hiring and development of all team members. This dynamic individual will demonstrate excellent relationship building skills, with both internal and external clients, to establish an exceptional service culture. This individual will serve as a David Yurman brand ambassador, engaging in opportunities that promote the product, vision and inspiration of the brand within the market. The David Yurman Charlotte Store Manager will be accountable for the following key deliverables: Responsibilities Achieve and/or Exceed Sales Plan Create and execute strategic initiatives to deliver the planned annual sales goals Lead, motivate and drive sales professionals to meet their sales goals and exceed the highest expectations for customer service Demonstrate sales leadership for associates by taking an active role on the selling floor to participate in clientele development, supervise and coach sales professionals and build local brand/store awareness. While present on the selling floor, the Store Manager will engage clients and endeavor to connect them with sales professionals to assist the clients with their purchases. Any selling activity by the Store Manager should be incidental to the Store Manager's primary duties and must be kept to a minimum. Remain current and knowledgeable of industry trends, to determine strategic opportunities to maximize sales within the market. Partner with the Buying & Merchandising team to ensure product assortment is consistent with market needs and sales goals Monitor and measure all stores' performance and provide to Corporate leaders a thorough understanding and reporting of issues, performance results, opportunities, and challenges particular to specific locations of responsibility, along with recommendations and action plans for improvement. Clientele/Service Management Lead a culture focused on client satisfaction including resolution of customer services issues and empowerment of sales and operations associates to satisfy the client Ensure associates deliver goals for CRM data capture/clientele rapport building and collaborate on the development of strategic customer retention and acquisition goals Execute proactive strategic outreach with the goal of positioning and realizing future sales opportunities and exceeding customer expectations Model, coach and hold staff accountable for providing a positive and rewarding client experience in all customer interactions Guide store to ensure that client outreach and continued client development is executed on a regular basis with accountability practices in place for all sales professionals. Operations Deliver controllable expenses on and/or under expense budgets Ensure all company policies and procedures are communicated appropriately and followed by all store associates Establish a culture of inventory care and management by ensuring all inventory counts/audits is conducted in compliance with company standards. Maintain proper care standards for the product to ensure quality saleable condition Establish and maintain store opening and closing procedures and create staff work, meal and rest break schedules that ensure appropriate store coverage to meet the needs of the business and are consistent with Company policies and applicable laws. Embrace technology to enhance customer experience and create expectation with associates to utilize Ensure all security procedures are communicated appropriately and followed by all store associates Talent Training and Development Recruit top candidates for all positions with a focus on hiring talent that embodies the spirit and standards of the David Yurman brand Develop and motivate staff through clear communication, goal setting and regular coaching opportunities Lead succession planning by training and developing store management team Manage compliance with all company policies and ensure that all procedures are being followed for required disciplinary action Identify training needs and develop growth potential of each staff member Qualifications Searching for an entrepreneurial minded business operator Positive leader with strong sales background Ability to speak multiple languages Well networked into the High Net Worth individual, and the local philanthropy scene Client centric leader; exceptional clientele, customer relationship building skills with the ability to lead a luxury service culture Work Experience: 5+ years retail sales management experience in a similar role, preferably within a high-end luxury accessories boutique, experience opening a new store preferred but not required Brings passion and enthusiasm, strong communication skills (written and verbal) required, with an emphasis on motivating talent to achieve goals Ability to manage multiple tasks in a fast-paced environment Proven ability to manage high volume and inventory with an emphasis on driving results Strong community relations Fine Jewelry and or Fine Watch experience preferred, but not required Flexibility to work in various roles based on business needs (i.e., on the sales floor, operations, etc.) Flexibility to work non-traditional hours, including days, nights, weekends and holidays. Estimated Salary Range: $100,000-$125,000 Base pay is one component of David Yurman's total compensation package, which may also include the following for eligible employees: access to healthcare benefits, 401(k) plan, bonus, employee discounts, generous paid time off, sick time, and more.

Julie's Boutqiue is actively looking for a Store Manager leader candidate. This candidate should have several years of specialty retail experience in a leadership role, as an Store Manager. At ivy & leo our Boutique Managers must have a strong emphasis on guest service, product and visual presentation, be an effective problem solver and possess an entrepreneurial spirit in order to be the Boutique Team Leader. The Manager will assist in building and retaining a high performing and diverse sales team. Through coaching the Manager must motivate their team to provide superior customer service and in turn maximize sales. The candidate, in partnership with the Boutique Manager, must understand business drivers, how to maximize profitability, and ensure visual and operational standards are met consistently in their boutique. Candidates must be able to work a flexible schedule according to the needs of the business, including weekends and holidays. Job Requirements: Leadership: • Drives business results by maximizing daily sales plans, managing expenses and improving metrics through sales floor leadership, the execution of Julie's training programs, and continuous coaching on and off the sales floor • Plans, delegates and follows up on expected tasks, assignments and activities to ensure expectations and objectives are met • Provides consistent developmental feedback that empowers and motivates our team and fosters a team environment by using effective communication skills • Assists in acting as a liaison between all Boutique Managers, District Team Leader, Human Resources and Boutique Operations Director. People/Talent: • Attracts, recruits, and retains team members who are guest focused and demonstrate the ability to drive sales • Leads, develops and coaches team members to reach their fullest potential and prepare them for the next level of responsibility by utilizing company tools • Evaluates and reacts to performance issues fairly and consistently in accordance with our expected practices • Actively establishes open, candid and trusting professional relationships with their team members • Maintains a high degree of personal integrity and inspires a team with the same values Guest Experience: • Creates and reinforces a proactive selling culture that focuses on building a confident and competent team, in order to build a loyal guest following through clear and positive communication • Prepares the team to balance our guest experience with necessary operational tasks Visual Merchandising: • Maintains a visually inspiring boutique that is compelling to guests by developing visual decision making skills and effective communication of our visual standards • Utilizes, leads and delivers our visual brand standards to present our unique product mix offering • Demonstrates a passion for fashion by understanding trends Operations: • Understands and enforces all company policies and procedures in a fair and consistent manner • Assists with the scheduling of team members in order to deliver the expected level of guest service and maximize sales potential • Performs and supervises boutique opening and closing procedures including bank deposits and securing the boutique • Protects the physical assets of the boutique by conducting weekly audits, routine cycle counts and an annual physical inventory Qualifications • Minimum 2-3 years of experience managing a specialty retail store • Demonstrates leadership and integrity with experience managing a staff of boutique team members • Excellent verbal and written communication skills • Strong merchandising and visual skills • Excellent organization skills; able to plan and execute tasks efficiently • Proactive and creative problem solving ability • Flexible and adaptable • Ability to multi-task and balance multiple priorities • Proficient computer skills in Microsoft Word, Excel and Outlook • Ability to work most Saturdays and occasional holidays please contact through Linkedin Employment Type Full-time Position 40 hours 401K BENEFITS HEALTH INSURANCE CO-PAY Vacation Pay Holiday Pay Above regional competitive boutique pay $$$ We can't wait to have you join our family ! why wait ...apply today ! Sorry no store walk ins please - apply through Linkedin.

The Director of Food and Beverage is a hands on manager that directs and coordinates the day-to-day operations and management of all food and beverage departments, maintaining established operational standards and maximizing profits for the hotel. Departments and areas the Director manages include The Gallery Restaurant and kitchen, banquet kitchen, in room dining, the Banquets Department and the Meeting & Events Department. JOB DUTIES Inspects and tastes prepared foods at F&B outlets on a daily basis to ensure ingredients, presentation and recipes meet standards. Develops new menu items and sets pricing, keeping in tune with the market. Improves existing practices and services both in the front and back of the house. Ensures hotel is in compliance with all federal, state and local laws, including OSHA, wage & hour and health department. Follows company policies and procedures and is able to communicate them effectively to subordinates. Formulates short- and long-term operational and financial plans for the food and beverage department. Communicates financial information to the General Manager on a daily basis, including up-to-date budget information and revenue growth programs. Prepares the annual F&B operations budget. Achieves budgeted revenues, controls costs (e.g., labor, food, maintenance) and maximizes profitability related to the facility operations. Ensures proper procedures for handling of financial transactions and credit control. Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Takes an active role in sales and marketing by surveying market to determine guests' needs, creating special menus for catered events to increase sales and developing innovative ideas to increase average checks, covers and liquor sales in restaurant. Aggressively recruits and staffs department using company hiring standards (i.e., behavioral questioning, reference checks, evaluations and team interviews). Conducts regular F&B meetings, providing objective and constructive feedback to employees. Takes time to listen to employee concerns and deals with any challenges in a timely manner. Conducts and/or schedules training classes relating to safety, proper procedures and service guidelines. Maintains constant communication between departments and keeps other departments informed about special programs and events. Fulfills Manager on Duty (MOD) shifts. MINIMUM QUALIFICATIONS Associates degree in hospitality field preferred Previous hotel management experience The Luxury Collection brand experience preferred Basic computer skills using Microsoft Office (e.g., Excel, Word and Outlook) Ability to speak, understand, read and write the English language Excellent verbal and written communication skills Ability to multi-task in a fast paced environment Ability to apply appropriate resolution to stressful and emergency situations Ability to be on-call 24/7 Ability to sit, stand, walk, talk, hear, listen, reach, grasp and perform repetitive motions Ability to push, pull, lift, carry or otherwise move up to 10 lbs. Ability to work a flexible schedule, including nights, weekends, and holidays The Ballantyne is an Equal Opportunity Employer. We support and encourage diversity in the workplace. We are a drug-free workplace. Pre-employment drug testing is conducted.

Job Description Exciting times at the "newest" and "coolest" hotel to hit the Charlotte area, The Mecklen Hotel, a Tribute Portfolio Hotel. We're excited to hire a Director of Food & Beverage to oversee the operation of the F&B division of our new hotel. The food and beverage director is responsible for overseeing all food and beverage operations, including staff management, financial planning, and strategic direction to ensure high standards of quality and guest satisfaction. Key duties include developing budgets, managing inventory and costs, creating menus, and hiring, training, and supervising all food and beverage personnel. You will also ensure compliance with regulations, implement operational policies, and handle guest feedback. Responsibilities: Hire, train, and supervise all food and beverage staff, including kitchen, dining, and bar personnel. Develop operational standards and implement policies and procedures to ensure smooth daily operations. Create and manage comprehensive budgets for food, beverage, and labor costs. Implement effective cost control systems and monitor inventory to minimize waste and maximize profitability. Oversee menu development and approve new menus to ensure they are high-quality, marketable, and align with customer preferences. Maintain high standards of food safety, sanitation, and service quality. Contribute to strategic planning and project conceptualization for all food and beverage outlets. Coordinate events, promotions, and seasonal campaigns to drive business. Monitor guest feedback, address complaints, and implement improvements to enhance the overall guest experience. Ensure all legal and regulatory requirements are met, such as food safety and alcohol service laws. Negotiate contracts with vendors and suppliers. Qualifications: A bachelor's degree in hospitality management or a related field is preferred but not required. A minimum of 3-5 years of experience in food and beverage management. Strong leadership, communication, and delegation skills are essential. Proficiency in food and beverage safety and sanitation standards is mandatory. A deep understanding of the food industry, including menu design, cost controls, and financial planning, is crucial. About Company We are a spirited hotel ready to surprise all outsiders. Rooted in a storied and feisty independence, our hotel stands as an inspired example of our city's growing bold rush. Where pursuits progress, the speedway slows, and the forty-niners come alive - and where you'll want to hang in rebellious comfort without having to drive the Tryon downtown. U-turns are turning to University City, and The Mecklen Hotel means business for all who want to revolutionize their routine.

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.

Restaurant Catering Manager Position Available - South Florida- Summer North Carolina-Spring Southern California-Winter/Spring/Summer We are looking for a Catering Manager to lead a team of kitchen and wait staff and make sure they deliver excellent customer service. Looking for creative, hardworking, resourceful, and entrepreneurial applicants To expand catering program To sell catering within the inland empire and specifically Rancho, Chino, and Walnut Catering Manager responsibilities include planning food and beverage menus, scheduling shifts and coordinating food preparation and serving during events. To be successful in this role, you should have work experience in catering or hospitality and solid organizational abilities. Ultimately, you will ensure that we run efficient catering facilities and help increase our clientele. A Catering Manager is a professional who is responsible for monitoring the quality of food and service at their outlets. They ensure that all operations run smoothly, from cooking to serving customers, in order to achieve peak performance every day. Responsibilities:· Gather customer requirements (like number of guests and event dates)· Plan food and beverage menus considering clients' preferences and special requests (for example healthy meals for children)· Determine requirements in ingredients and set portions.· Schedule staff shifts.· Train and manage wait staff and kitchen personnel.· Oversee food prep and customer service.· Report on expenses.· Manage stock and place orders as needed.· Ensure compliance with health and safety regulations.· Arrange food tastings with potential customers.· Requirements and skills.· Work experience as a Catering Manager, Restaurant Manager or similar role· Understanding of food hygiene.· Hands-on experience with creating menus from scratch.· Excellent organizational and time-management skills· Customer service attitude.· Ability to remain calm and make quick decisions under stressful circumstances.· Flexibility to work during weekends and holidays.· Certification in hospitality or culinary management is a plus.· Requires use of technology Requirements:· High school diploma or GED · Previous supervisory experience in the hospitality industry · Strong multi-tasking skills· The physical ability to remain standing for long periods of time.· Exceptional organizational, communication, and customer service skills· Strong administrative skills Objective : We are looking for a versatile and well-organized catering manager to oversee our event catering services. As a catering manager, you will finalize sales contracts and ensure that catering order forms reflect customer requirements. Your duties will include planning menus, organizing venues and equipment, and hiring catering staff. To be successful as a catering manager, you should possess extensive experience in event catering and delivering cost-effective services. Top-notch catering managers build good relationships with customers and exceed expectations. The Great Greek Mediterranean Grill is a fast-casual restaurant franchise concept featuring authentic Greek recipes, made to order, with only the highest quality ingredients, fresh products, and outstanding hospitality. The Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition still remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. We've made the dining room a little bigger to fit more guests, but you'll always feel right at home with smiling faces, table service, and a bright cheerful atmosphere.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience Bachelor's degree (B.A.) from four-year college or university with two to three years related experience and/or training; or twelve years of experience and/or training in Food Service Management, Culinary Arts or Hospitality as the educational equivalent preferred. Some experience working with seniors and older adults beneficial. Certifications, Licenses, and Other Special Requirements Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered Dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Basic knowledge of PC's and Word Processing Software required, preferably in a Microsoft Windows environment. Additional skills in foreign languages other than English preferred to communicate with property staff and residents. Training and hands-on experience in food preparation and menu planning essential. Effective written and oral communication skills. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Requires interaction with co-workers, residents or vendors Walking Sitting Occasional weekend, evening or night work if needed to ensure shift coverage. Use hands and fingers to handle or feel On-Call on an as needed basis Reach with hands and arms Possible exposure to communicable diseases and infections Stoop, kneel, crouch, or crawl Talk or hear Exposure to latex Ability to lift: Up to 50 pounds Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Frequently Vision Brookdale is an equal opportunity employer and a drug-free workplace. Assists in the day to day operation of all food and beverage operations at the community, by maintaining company standards and meeting financial expectations of the department. Assists the current Dining Services Director as needed or performs the duties of the Dining Services Director in their absence. Assists in the supervision of preparation and cooking of food as determined by standard recipes. Maintains a quality assurance program that guarantees residents receive fresh, tasty, well-prepared meals served promptly and politely. Develops well-balanced recipes and menus in collaboration with chef and Dining Services Director. Maintains the resident request logbook and forwards these request to the chef and Dining Services Director. Remains knowledgeable of all menus and descriptions. Assists in maintaining food costs and ensuring budgetary compliance. Assists in the purchasing all food and non-food items. Assists with the scheduling of all food service personnel to maintain compliance with budgetary guidelines. Assists with resident billing of food service charges. Assists in the maintenance of all department logs and ensures bookkeeping policies are followed. Assists in ensuring all food and beverage is stored, handled and prepared under safe and sanitary conditions as set forth by the company and the local, state and county health departments. Acts as the facility's representative for any health department of other required inspections; assures compliance, follows up to assure any deficiencies are immediately corrected in the absence of the Dining Services Director. Hires, trains, disciplines and terminates departmental employees in accordance with company policies. Assists in ensuring all department training standards are met and up to date. Supervises the daily operation of dining room(s) and room service. Ensures room service orders are delivered timely and properly with the Dining Room Manager. Ensures smooth and timely opening of the dining room. Inspects side work to ensure completion and closes dining room with the Dining Room Manager. Provides supervision for special functions in the absence of the Dining Services Director. Assists appropriate staff to coordinate special events. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Job DescriptionNow Hiring: Food Service Director - Higher Education Dining We are seeking an experienced Food Service Director to lead dining operations at a small, historically significant college in Rock Hill, SC. This is a great opportunity with a growing food service organization expanding its footprint in the Rock Hill, SC area. Salary: Base pay of $70,000-$73,000 Location: Rock Hill, SC To be considered, candidates MUST have: Food service leadership experience in higher education or institutional dining Experience overseeing campus dining, retail concepts, staffing, budgeting, and compliance Key Responsibilities Oversee daily dining operations for campus accounts Lead, train, and develop dining staff Manage food quality, safety, sanitation, and compliance Control purchasing, inventory, and labor costs Build strong campus and client relationships in Rock Hill, SC Benefits & Perks WELLNESS Medical, Dental, Vision Short & Long Term Disability Company Paid Life Insurance Company Paid Accidental Death & Dismemberment Insurance FINANCE 401(k) - Matched up to 4% Employee Referral Program Pet Insurance Legal Plan PERKS Tuition Reimbursement Management Training Program Operating Partner Model Discounts on Hotels, Travel, Tickets & Restaurants If you are a proven leader in campus dining and ready to take the next step in Rock Hill, SC, this role offers stability, growth, and long-term opportunity with a well-established organization expanding in the Rock Hill area.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Charlotte Airport F&B Advertised Compensation: $20.14 to $24.62 Purpose: The purpose of the Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRI uses prescribed policies and procedures to make management decisions. Essential Functions: * Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures * Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale * Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit * Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered * Actively ensures all associates take all mandated rest breaks and meal periods * Ensures display areas are appropriately clean, stocked, and visually appealing * Ensures all equipment is in good working order * Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, and maintains proper security of cash at all times * Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM * Understands and performs all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety * Places orders for individual units, receives goods, processes invoices * Ensures that the company has most current contact information for all associates working in the restaurant. Requirements: * Ability to work shifts during various operating days and hours each week; during opening, during busy day parts, and during closing to monitor restaurant associates' work activities during these different days and times. * Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards Reporting relationship and other important information: * The MGRI position as described falls under the Fair Labor Standards act as a Non-Exempt position * The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. * The MGRI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times. Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires a minimum of 2 years food and beverage, cash handling, and customer service experience * Requires a minimum of 6 months supervisory or lead experience in a restaurant or production kitchen * Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Charlotte

Definition This position is responsible for learning how to manage all functions pertaining to the operation of Gaston County School cafeterias. The employee must possess knowledge and understanding of food production, industrial cooking equipment, food and workplace safety programs, and food production software. This position will perform as acting Cafeteria Manager during the absence of a permanent manager. Under limited supervision, performs supervisory and administrative work directing operations of an assigned school cafeteria in compliance with the United States Department of Agriculture and other federal, state, and local rules and regulations in temporary situations as needed. Employees must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. The employee is responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation, and revenues, and administering the Free and Reduced Priced Meal Program in accordance with applicable regulations when acting as manager of a school cafeteria. The employee is responsible for understanding how to develop and supervise a team of skilled and professional cafeteria staff members, including the performance of all routine personnel administration functions. When in an acting manager position, the employee serves as the primary liaison between School Nutrition Services and individual school communities and promotes school meal programs through participation in various activities and events. When no acting manager position is available, employees will perform in school cafeterias alongside the permanent manager to develop their managerial skills. Specific Duties and Responsibilities as Trainee • Works alongside permanent managers and staff to develop managerial skills outlined in the sections below. • Rotates among various schools in order to understand variations between different student age groups as well as variations between kitchens, management styles, and operating styles. • Assists in the preparation of school breakfasts and lunches and monitors their quality and quantity. • Assists in regulating sanitation and safety in the workplace. • Assists in ordering and receiving food items. • Assists in the operation of computerized point of sale. • Assists in preparing reports and records. • Assists in the supervision of cafeteria personnel. • Attends designated meetings and classes. • Performs managerial duties in their absence. • Other duties as assigned. When training, employees will develop the skills necessary to complete the following tasks. When performing as a temporary manager, the employee will execute the following tasks. Specific Duties and Responsibilities when Performing as a Manager Trainee • Plans, implements, and supervises the operation of an assigned school cafeteria for the preparation and service of meals and other foods. • Follows and ensures adherence to established School, local, state, and federal regulations and requirements as well as sanitation, food production, and nutritional guidelines. Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements, and guidelines. • Ensures administration of federal meal programs in accordance with local, state, and federal rules and regulations. • Serves meals on time; provides quick, pleasant service to customers; works with the principal to provide a pleasant eating environment. • Other duties as assigned. Facility Responsibilities • Opens facility for operation. • Checks all equipment and makes maintenance requests if necessary. • Checks and records temperatures on all refrigeration. • At the end of each day, checks all equipment, locks coolers and freezers, secures kitchen. Supervise and Assume necessary Positions during the Production and Service of the Meal • Provides on-the-job training in equipment use and care, food preparation, sanitation, and safety. • Monitors safety and sanitation. • Prepares daily production schedules to plan for food preparation, line service, and cleanup. • Monitors the quality, appearance, and quantities of food prepared and served. Responsible for Proper Ordering, Receiving, Storing, and Inventory Control • Prepares menu orders, milk, bread, and a la carte orders • Verifies accuracy of deliveries. • Establishes and ensures proper storage of all items. • Inventories items according to schedule. • Maintains records for purchases and inventories. Accountability • Counts monies with the cashier(s) and completes cash reconciliation report. • Prepares and makes day's deposit. • Collects production information. • Consolidates day's records in a designated manner. • Follows established procedures to accept, screen, and submit Free and Reduced information • Prepares payroll reports. • Works with the Principal to inform customers of unpaid charges. Enforces charge policy. Personnel Responsibilities • Participates in hiring staff. • Schedules personnel and use of equipment. • Provides on-the-job training. • Evaluates and counsels employees to maintain a productive work environment. • Assists with annual employee evaluations. (trainee is approved to complete an evaluation) • Treats all employees in a fair and equitable manner. • Maintains accurate and timely, written documentation on employee disciplinary matters. Other Responsibilities • If needed, call the School Nutrition Office and arrange for a rover/substitutes. Greets and orients rover/substitute to tasks when he/she arrives. • Attends required meetings and in-service training. • Provides information to students, staff, and parents concerning Customer Accounts and menus. • Determines the amount of food necessary for the preparation of daily meals; determines and maintains proper inventories of necessary food supplies and materials, and prepares requisitions and/or orders; checks deliveries to ensure compliance with orders, and contacts appropriate persons to resolve discrepancies, as necessary. • Prepares production reports; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records the amount of food items prepared, served, and discarded each day. • Maintains the cleanliness and organization of food production and storage areas; conducts a monthly physical inventory of food and supplies. • Completes and submits correct required reports, activity records, documentation, and surveys; submits accurate invoices, inventories, market orders, participation records, and other records on time. • Monitors Health and Fire Department inspections of the cafeteria and related facilities, implementing procedures to resolve identified problems or deficiencies, as necessary; may confer with Health or Fire Department officials to clarify the extent of problems, resolution procedures, preventative measures, etc. • Oversees the use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and requesting repair service as appropriate; assists in the development and implementation of kitchen floor plans and layout to improve ease of operations and efficiency. • Inputs data and generates various daily, weekly, and monthly computer reports, such as cash and other financial reports, purchase orders, inventories, free and reduced rosters, and meal participation; verify cash and checks received; monitors and collects charge balances; prepares and makes bank deposits. • Uses a computer, pager, facsimile machine, e-mail, voicemail, and other communication technology. • Administers federal Free and Reduced Price Meal Program in accordance with local, state, and federal rules and regulations; reviews meal applications compares cafeteria and master rosters of eligible students, and confers with School Nutrition Services, Principal, parents, and teachers to resolve discrepancies. • Assigns, directs, and supervises cafeteria staff, ensuring adherence to established policies, procedures, and standards; assists and advises subordinates, as necessary, resolving problems as non-routine situations arise; monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses. • Determines staff assignments in accordance with school's requirements and administers or makes recommendations for routine personnel matters affecting subordinates, including modifying current positions, recruiting, interviewing, hiring, training, assigning, scheduling, granting leave, appraising, and disciplining, etc., submitting such records and reports as required by School Nutrition Management. • Completes daily work schedules for all cafeteria staff, ensuring that all team members' work is appropriate for their pay and benefit classification. Obtains temporary personnel as necessary to substitute for absent workers; reviews time sheets and submits required documents for processing of payroll; ensure that subordinates receive orientation and training necessary to perform job functions, including training in the use of automated information systems. • Assists in the preparation and service of breakfasts, lunches, and other foods, as appropriate. • Assists in the development of product specifications, tests new products and/or recipes, and recommends the purchase or use, as appropriate. • Attends seminars, conferences, workshops, classes, lectures, etc., as appropriate, to enhance and maintain knowledge of trends and developments in the fields of food services administration and operations, nutrition, and education; reviews professional journals, attends association and professional meetings, and otherwise maintains contacts with school and foodservice professionals to facilitate the exchange of information. • Attends approved food safety and sanitation training. Must pass any test on training to meet standards for health dept. certification credit. • Attends scheduled meetings, reads memos and other correspondence, and communicates appropriate information to cafeteria staff in a timely manner. Informs staff of changes needed to facilitate training and to improve program effectiveness. • Other duties as assigned by Director, Assistant Director, or Coordinator. Physical Requirements • Must be able to physically perform the basic life operational functions of climbing, balancing, stooping, kneeling, crouching, crawling, reaching, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, and hearing. • Must be able to perform medium work exerting in excess of 50 pounds of force occasionally, and/or in excess of 25 pounds of force frequently, and/or in excess of 20 pounds of force constantly to lift objects. • Lifting Requirement-Employees must be able to lift 50 pounds and have no physical disabilities that may prevent them in any way from participating actively in any phase of kitchen work. Physical well-being means that an individual will be able to participate in activities that frequently require heavy lifting. Desirable Education and Experience • Graduation from high school supplemented by training in culinary arts, food service management, home economics, nutrition or a related field, and 3 to 5 years of experience in the preparation of food in quantity lots, including supervisory experience and preferably in an institutional setting; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. Knowledge, Skills, and Abilities • Strong computer skills. • Considerable knowledge of the principles and practices of food service administration, team building, and customer service. • Considerable knowledge of the principles of supervision, organization, and administration. • Considerable knowledge of the methods, tools, techniques, and practices of sanitation, food preparation, and food storage. • General knowledge of the principles of bookkeeping and accounting of funds. • General knowledge of current literature, trends, and developments in the field of food service administration. • Some knowledge of current literature, trends, and developments in the field of food service administration. • Some knowledge of USDA meal patterns and dietary guidelines and rules and regulations regarding federal meal programs. • Some knowledge of federal, state, and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias. • Some knowledge of the maintenance needs of large kitchen equipment. • Some knowledge of the use of a personal computer to process, record, and transmit data. • Skilled in motivating staff to follow local, state, and federal rules, regulations, policies, and procedures and in ensuring that staff members meet expectations. • Skilled in leading staff to provide quality meals and friendly service appropriate to a public school environment. • Skilled in allocating and organizing physical and human resources needed to effectively prepare and serve nutritious meals in a pleasant eating environment. • Skilled in projecting amounts of food to be prepared based on previous school history and ordering sufficient quantities of necessary ingredients. • Skilled in maintaining complete and accurate records and in developing simple reports from those records. • Ability to comprehend written and verbal correspondence and to respond appropriately. • Ability to plan and implement operational policies, procedures, and standards. • Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. • Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems, and making improvements in the cafeteria operation. • Ability to build team spirit, inspire cooperativeness in others, and encourage team members to accomplish work assignments even under difficult conditions. • Ability to communicate effectively both orally and in writing. • Ability to evaluate products and services used in school system cafeterias. • Ability to exercise tact, courtesy, and firmness in frequent contact with co-workers, vendors, customers, and subordinates. • Ability to establish and maintain effective working relationships as necessitated by work assignments. This Position Reports Directly to: Director of School Nutrition Services, Assistant Director and/or Coordinator Salary: Grade 56, Step 00 (Entry Level) Classification: Non-Exempt Disclaimer The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees for this job. If offered a position, the prospective employee must pass a required health exam, criminal records check, and drug test.

TWIN PEAKS : Assistant Manager GENERAL PURPOSE OF THE JOB: This job requires the Assistant Manager to work directly with fellow Managers, General Manager and all team members to create and maintain a profitable store environment that provides best-in-class service, hospitality to every guest. The Assistant Manager must also manage costs, recruiting efforts, LSM, training and ensure that proper policies are followed, including employment and incident documentation. The Assistant Manager is very hands-on and will be responsible for the daily operations learning alongside the Assistant General Manager and General Manager for further development. You must be dependable, self-reliant, have wonderful guest hospitality, coaching and teaching skills. The essence of this promise is to guarantee that every guest may walk into a Twin Peaks to be promptly welcomed and entertained by physically fit, attractive and engaging Twin Peaks Girls, who simultaneously deliver hot, tasty food and 29-degree beer. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. ESSENTIAL DUTIES AND RESPONSIBILITIES: The duties and responsibilities of an Assistant Manager include, but are not limited to: * Effectively teach, motivate, coach and discipline staff, the HOH, and Twin Peaks Girls. Must garner the respect of all employees. * Be proficient with interviewing, warning, counseling, hiring and firing employees, and ensure that all such events are properly documented and discussed with Assistant General Manager and General Manager before making such decisions. * Cash handling procedures are being followed. * Seek development from Assistant General Manager and General Manager as he or she wishes to develop into the AGM level. * Proactively recruit as needed. * Hold kitchen staff accountable to standards, ticket times, safety, and sanitation guideline. * Handles volume and stress with composure and finesse. * Upholds the standards and expectations. * Knowledge of systems, methods and processes that contribute to great execution. * Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, contacting your General Manager and VP of Operations immediately. * Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance. * Drive sales by working with the Assistant General Manager and General Manager, Twin Peaks Girls and HOH team members to execute excellent operations. * Effectively coach and counsel. Hold team members accountable to standards and be willing to correct standards that are not met in any area of Twin Peaks. * Maintain organized and updated training schedules, programs and materials for new employees. Effectively execute training and development programs. * Practice sound inventory control. * PNL/COGs/Bar, Food and Labor cost controlling. Completing with Assistant General Manager and General Manager follow-up/approval. * Dress and act professionally each day to set a good example for all employees. * HOH and FOH productivity. * Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area. Upholds standards of cleanliness per EcoSure/Health Department Compliance and maintains a rating of "A". * Reviews schedules on a weekly basis and ranking report. Managing staffing levels and shift assignments. * Audit ready always. (Daily/Shift Critical Audits) * Paying invoices/Reviewing invoices * Ensuring asset protection and security is in place. Examples: back door, liquor cabinet, storage rooms stay locked. * Maintaining and staying within compliance for Peaks Point Training. * Proper state food certificates all up to date with none being expired and ensuring system is in place so they have certificate day 1 of employment. (if applicable) * Helping to ensure all managers food/alcohol certifications and food cards are in date. (if applicable) * Ensure that alcohol is always served responsibly and in accordance with the law. * Mathematical skills necessary to understand PNL, cost controlling, etc. * Uniform Standards followed (FOH/HOH/Management) * Restaurant overall Organization and Cleanliness. * R&M program. * Employee files up to date with proper documentation. * Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, critical line checks, scheduling, standards, security, testing, training, cook times, etc. SUPERVISION RECEIVED: This position will report to their General Manager. SUPERVISION EXERCISED: Full restaurant staff. UNIFORM STANDADS: The General Manager must look professional always. * Twin Peaks logo, non-wrinkled polo (tucked in). * Slacks- black, navy, brown, khaki, grey or Jeans- stylish, fitted; NO - stains, tears, holes, frayed seams/cuffs or bleaching. * Socks- appropriate dress socks for slacks or jeans. * Shoes- non-slip, closed toe dress shoe rubber soled or suitable work shoes. Belt to match. * O Hats (HOH only) NO Ponytails, mullets, fo/mohawks, exotic unnatural hair colors NO Facial piercings, NO Shirts with brand name words or logos (Vendor logos, Affliction, Ed Hardy, etc.), NO Suits or ties, NO Shorts, NO Work out/yoga pants, leggings, NO Dresses or skirts, NO White socks with dark pants and NO Sandals or sneakers. QUALIFICATIONS & SKILLS: * Must have substantial leadership experience in high-volume restaurants and/or bars. * Ability to apply common-sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, cash handling procedures followed and compute correct bank deposits. * Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. LANGUAGE SKILLS: Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful. CERTIFICATES, LICENSES, REGISTRATIONS: Ability to obtain and/or maintain any government required licenses, certificates or permits to include ServSafe Food Manager and ServSafe Alcohol. Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Twin Peaks Assistant Manager training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS: The physical demands described here are the representative of those that must be met by an Assistant Manager to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks Assistant Manager is regularly required to stand; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activates may change at any time with or without notice. MANAGEMENT TEAM DEVELOPMENT: * Maintain a fun and professional work environment grounded on our values, brand standards, guiding principles and promises. * Management development program on Peaks Point and providing materials for success in development. * Ensure all Managers are current and up to date with reviews, certificates, training, etc. alongside the General Manager. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks Assistant Manager is regularly exposed to fumes or airborne particles from the kitchen. The Twin Peaks Assistant Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level at Twin Peaks is usually loud. WHAT SUCCESS LOOKS LIKE: Your performance and success will be driven through a few of the following, but not limited to, running the business according to our brand standards with the focus on people, sales and profits, maintaining hospitality standards at all times, maintaining the attributes, championing change while maintaining food quality standards while keeping our promises to our guests.

Shift Leaders are responsible for coaching Crew Members throughout their shift to execute Dunkin' Donuts operational standards and deliver a great guest experience. They set goals, provide job assignments, and motivate others, celebrating successes and providing timely feedback to correct deficiencies. If you enjoy working in a fast-paced, fun-paced environment that is challenging and allows you to apply your personality and skills in a variety of ways, becoming a Shift Leader for a Dunkin' Donuts franchisee is a great career choice. Our team is committed to making our guests' day by serving them with a great product, a smile, and heck, maybe even a joke or two. Everyone on our team, from our franchisee to our manager to our crew member, works together and takes pride in doing a good job. If you are ready to roll up your sleeves and work with a winning team, then join our dynamic, award winning franchise! Responsibilities Include: * Talk employees into, through, and out of position on each shift, communicating responsibilities, providing feedback, and recognizing achievements in a respectful manner. * Deploy team members appropriately to meet guests' needs and service standards throughout shift. * Support training of Crew Members as directed by General Manager or Assistant Manager. * Communicate goals and hold team members accountable for performance during shift. * Hold guests as highest priority and role model exceptional guest service. * Drive sense of urgency through Crew Members to satisfy guests' needs and resolve problems. * Reinforce the use of systems, tools, and procedures throughout shift, while taking appropriate steps to correct deficiencies. * Monitor team performance to ensure quality, service, and cleanliness standards are met throughout shift. * Ensure restaurant standards and marketing initiatives are properly executed during shift. * Follow all systems and processes to control labor costs, food costs, and cash throughout shift. * Monitor and ensure Crew Members comply with all policies and procedures related to cleanliness, food safety, and restaurant safety and security during shift. * Report equipment issues, provide Crew Member performance feedback, and discuss other restaurant opportunities with General Manager. * Comply with all restaurant, Brand, and franchisee policies. Qualifications: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience preferred * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"7132759"},"date Posted":"2025-09-18T10:58:01.989231+00:00","employment Type":["PART_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"4009 Corning Pl","address Locality":"Charlotte","address Region":"NC","postal Code":"28216","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Shift Leader

Full-time Description About Us At Goodwill, we believe in the power of work to transform lives. Through our retail stores and donation centers, we create employment opportunities and fund programs that support individuals and communities. We offer: Starting pay of $17.00/hour Annual raises & production bonuses Free skill-building and career development classes Generous team member discounts Full-time benefits including medical, dental, vision, paid time off, and tuition reimbursement Join a team where your work creates meaningful change. ________________________________________ What You'll Do Support store operations and staff management to keep our store running smoothly. Open and close the store, manage deposits, and secure the building Resolve customer complaints and issue refunds Ensure customers and donors receive friendly, prompt service Make production and scheduling decisions in the absence of management Manage the flow of donated goods to optimize sales Coordinate shipments and merchandise flow to meet goals Rotate, organize, and display merchandise by category and color Step in to assist with store team duties as needed Supervise employees and store activities when managers are unavailable Report safety or theft concerns to store leadership ________________________________________ Requirements What We're Looking For Someone who leads by example, thrives in a fast-paced retail environment, and is passionate about making a difference. You have: High school diploma or GED 1 year of Goodwill retail experience or 2 years of general retail experience (or an equivalent combination) This job keeps you on the move! Most of the time, you'll be talking, listening, standing, and walking. You'll frequently use your hands, reach, push, and pull. Occasionally, you may sit, kneel, stoop, throw, or twist. Regularly lifting up to 10 pounds, with occasional lifts up to 50 pounds, is required. Strong close, color, and depth vision are essential. Some local travel is involved.

Job Title: Shift Leader at Slim Chickens on Prosperity Ridge Road We are looking for a highly motivated and organized individual to join our team as a Shift Leader at Slim Chickens. As a Shift Leader, you will be responsible for ensuring that our customers have a great experience while they enjoy our delicious food. You will also be responsible for leading and motivating a team of employees to maintain a high level of quality, service, and cleanliness at all times. Job Expectations: Oversee and manage daily operations during your shift, ensuring the team is providing excellent customer service, preparing and serving high-quality food, and maintaining a clean and organized work environment. Train, coach, and motivate team members to meet performance goals, provide excellent customer service, and maintain a positive and productive work environment. Qualifications/Requirements: Previous supervisory experience in the food service industry preferred Ability to work in a fast-paced environment and handle multiple tasks at once Excellent communication, interpersonal, and leadership skills Ability to work flexible hours, including weekends and holidays Must be able to stand for long periods of time and lift up to 25 pounds Benefits: Competitive hourly wage with weekly pay Health, dental, and vision insurance available for full-time team members Referral bonus program Flexible Schedule Paid time off after a year of employment Employee discount on Slim Chickens menu items View all jobs at this company