Shift manager jobs in Waipahu, HI

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

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

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

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

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

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

Kitchen Manager Upscale Casual - Culinary Leader Are you a Kitchen Manager passionate about your culinary skills? We are seeking a Professional Kitchen Manager with strong leadership, building skills, and high energy. To become the Kitchen Manager of this upscale casual establishment, apply today for our location in Kailua, HI. We employ competitive hospitality professionals, expect to win, and can build sales. We are an excellent company for talented Culinary Professionals to make their mark! Title of Position: Kitchen Manager Compensation: $55k - $65k plus annual bonus Job Description: The Kitchen Manager maintains food quality and safety standards, oversees all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Kitchen Manager has financial responsibility for food costs, labor costs, and kitchen supplies. The person in this position will be held accountable for their Team Members' performance in the kitchen. The Kitchen Manager will be responsible for training their team in Health Department guidelines, educating them in company policies regarding cleanliness and sanitation. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: · The Kitchen Manager must possess 3-5 years of high-volume Kitchen Management experience · Proven experience creating a safe work environment, incorporating teamwork and professional development is necessary for the Kitchen Manager · The Kitchen Manager must have proven success in controlling costs associated with running a profitable business such as food, labor and beverage · The Kitchen Manager must have a proven track record in driving sales and guest traffic · The ability to perform basic math calculations and understand fundamental accounting principles is a must for the Kitchen Manager

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

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

About Us Voted “ Best Italian Restaurant in Hawaii ” by Honolulu Magazine's Hale ‘Aina Awards for over a decade, Arancino blends classic Italian cuisine with a modern twist, using the finest ingredients from Italy and fresh, locally sourced products from Hawaii. With three award-winning locations in Waikiki and at The Kahala Hotel, we are committed to delivering an unforgettable dining experience through exceptional food, service, and atmosphere. Position Summary We are seeking an experienced and passionate Kitchen Manager to lead our back-of-house team. This role provides overall leadership, supervision, and direction for kitchen operations, ensuring exceptional food quality, safety, and consistency. The Kitchen Manager will drive operational excellence, mentor and develop staff, and help deliver the best guest experience in town. Key Responsibilities People Hire, train, retain, and develop BOH staff, fostering a positive and cooperative work environment. Set the pace and tone for kitchen operations, motivating the team to achieve results. Provide ongoing training and development for station progression. Conduct regular meetings to communicate goals, updates, and best practices. Build strong rapport with team members through active listening and problem-solving. Profits Manage cost of sales through effective inventory control and waste reduction. Develop and maintain balanced staff schedules for optimal coverage and efficiency. Implement cost-control measures while maintaining quality and service standards. Sales Support execution of company initiatives and menu rollouts. Collaborate with leadership to set kitchen performance goals that enhance guest satisfaction and sales. Guests Ensure all dishes are prepared to company standards for taste, presentation, and timeliness. Maintain a safe, sanitary, and well-organized kitchen environment. Oversee food purchasing, storage, and rotation to guarantee freshness and quality. Respond to operational challenges promptly to ensure the guest experience remains exceptional. Qualifications Previous restaurant kitchen management experience preferred. Strong leadership and coaching skills with the ability to inspire and motivate a team. Knowledge of inventory management, cost control, and food safety regulations. Flexible schedule, including evenings, weekends, and holidays. Ability to work in a fast-paced environment and handle multiple priorities. Physical Requirements Ability to stand for long periods and move throughout the kitchen. Lift and carry up to 30 lbs. Work in a high-energy, sometimes noisy environment. If you're ready to bring your culinary leadership to one of Hawaii's most celebrated Italian restaurants, we'd love to hear from you. Work schedule 10 hour shift Weekend availability Day shift Night shift Holidays Benefits Paid time off Health insurance 401(k) matching Referral program Employee discount Paid training Other Dental insurance Vision insurance

Job Details Waipahu, HI $15.00 - $17.00 HourlyDescription Are you passionate about the food & beverage industry and eager to be part of a dynamic team? Fresh Dining Concepts is looking for talented individuals to join our growing family! Why Fresh Dining Concepts[FDC]? It's in our Core Values We put People First - we recruit and hire talented people and develop them with Jamba's Whirl'd Class training We Deliver Results - our team members create fresh, high caliber products for the active lifestyle every time. We Make a Difference - in our team members, customers, and guests lives with great customer service and fresh, healthy products. We are [Be] Accountable - we stand by our service, our standards, and our brand We love to Have Fun - by enjoying what we do and what we do for our customers and guests. When you become part of one of our FDC Brands, you will... Be in a vibrant work environment that values creativity and innovation Have opportunities for growth and career advancement Be trained with our branded extensive training programs Earn Competitive pay and benefits Whether you're an experienced professional or just starting your career, we believe in investing in our people and helping them achieve their full potential. B.O.O.S.T. Your Brightest Self with Jamba's Service Standards Be Friendly and Fast Make a great first impression: smile and greet each guest Show a sense of urgency and have a drop everything attitude Get to know your guests and make them regulars Offer Great Tasting Products Become knowledgeable of Jamba products and nutritional value to better understand your guests' needs and make recommendations Deliver a perfect product and a complete order every time One Team Work together as ONE team to deliver a great product and outstanding service Say “Mahalo” or “Thank You” to your fellow members and make Jamba a fun and uplifting place to work Show Pride in Your Work Look sharp and be on time for all scheduled shifts. Be present. Keep the store clean, organized, and looking great! Operate cash register and handle all cash transactions according to Jamba and FDC Cash handling policies Adhere to all Jamba food safety and security guidelines while maintaining company equipment Do your best and strive for excellence in everything you do Thank Each Guest and Make Their Day! Make a memorable connection and send each guest off with a smile Make a recommendation Make a lasting impression: Do whatever it takes to make the guest's experience the best ever. Ready to make an impact? Apply today and be part of a team that's redefining the dining experience! Position Summary: Fresh Dining Concepts is looking for talented and enthusiastic SHIFT MANAGERS to be part of our Jamba Ohana in beautiful Hawaii! As a Shift Manager, you contribute to the company's success through assisting in the daily operations. Your responsibility is to help manage and lead the store in the absence of the General Manager and/or Assistant General Manager while maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation. Also, to handle issues with team members, food suppliers, and guests directly, escalate them to the General Manager/Assistant General Manager when necessary. Qualifications Position Perks & Benefits Opportunities to be a key holder, open and close the store Flexible Scheduling (work around school or extracurricular activities) Full Time and Part Time Opportunities Free on-duty shift meals and discounts on Jamba Hawaii products and merchandise Whirl'd Class training and development with job growth opportunities Free Uniforms Other benefits opportunities like health insurance (if eligible) Position Qualifications: Minimum age: 18 Minimum of 6 months relatable experience in first line supervisory. Flexible schedule available. Must be available weeknights, weekends, and/or holidays. TB Clearance is required. (A new test clearance required if last test was done prior to 16th birthday, otherwise TB clearance within 12 months prior to start date is acceptable). 0-1 years of experience in the food service industry or equivalent retail experience. Be able to stand, bend, reach and scoop throughout your assigned shift. Be mobile in a walk-in refrigerator and freezer with temperatures ranging from 40 to -10 degrees Fahrenheit Basic math and computer skills (Microsoft and POS skills) Ability to test products by taste, color, and smell. Cash handling and customer service preferred Current food handler certification, or ability to obtain certification within the first 30 days as required by local law. Basic math and basic reading skills. Ability to understand and carry out oral and/or written instructions in English and request clarification when needed. High School diploma, or commensurable experience. Working experience with computers, smart phones, iPads, and POS systems. General knowledge and understanding of the food industry or retail operations preferred but not required. Knowledge of nutrition terminology is a plus. Jump in and see just how far you can go! Fresh Dining Concepts LLC and Jamba are an Equal Opportunity Employer.

The Shift Leader supervises shifts and/or work areas in the operation of a Papa John's restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Responsibilities Adheres to guidelines, techniques and expectations for each station including, but not limited to, dough management, accuracy and proper portioning. Performs assigned work station duties such as making quality products, follows all product preparations procedures and maintains established product holding times. Consistently contributes to achieving the Company's product goal. Commits to meeting the needs and expectations of the restaurant's customers, minimizes customer complaints and responds appropriately to customer needs. Follows all policies and procedures as outlined in our TM handbook including, but not limited to, image (including car topper for delivery drivers), attendance, safety and security. Exemplifies and exhibits the Core Values, maintains a positive attitude, works well with others and is flexible and adaptable to change. Ensures adequate shift coverage for restaurant. Provides immediate feedback and corrects problems when identified. Maintains product quality, customer service, and performance responsibilities (such as MCE readiness, food/labor costs, restaurant cleanliness, etc.) within acceptable standards, follows all policies and procedures related to shift management. Contribute to profit goals by ensuring they stay within company guidelines and target goals by accurately utilizing the FOCUS System. Execute cash management duties. Assist in the management of adequate inventory levels using the company's systems and guidelines to minimize loss. Key Ingredients High School diploma or GED preferred. Serv-Safe/Local or State Food Service Certification preferred Previous restaurant shift lead experience preferred Skills: Cash management; planning and organization; effective communication

Leads a team of highly skilled professionals able to consistently meet and exceed the specific financial needs of defined target markets, including consumers and local businesses, by providing, an access point tailored to the needs and preferences of the defined target markets, high value, advice-oriented relationships and exception management, network flexibility, high level of customer responsiveness and service and defined market alignment. Is accountable for achieving sales, service, and profitability goals, while ensuring regulatory and legal compliance. Performs all duties and interacts with internal and external customers in a manner that is expressly aligned with the Company's Core Values of approaching all actions with a “Voyaging Spirit” and being “Positively Ohana”. Exhibits core competencies that result in consistent delivery of positive Customer Interactions, Empowerment and Ownership and demonstrates key professional and performance skills such as Active Listening, effective Oral and Written Communication, Action and Solution Oriented and Thoroughness. Primary Accountabilities: Financial/Production Accountabilities Develops and executes relationship sales, service strategies and tactics to achieve the following goals for the division: Deposit portfolio Fee Income Customer Retention and Growth Cross Sales Referrals Customer and Community Relationships Develops, serves, and retains a diverse customer base reflective of defined target markets. Serves as a community leader, including supporting community initiatives. Performance will be measured against the following indicators: Targeted overall customer retention and HVC retention rate Serves on a minimum of 2 key community-based organizations, and in a leadership role for at least one of the two. Knows and is known by State and County elected officials as representing the Bank. People Management Attracts, develops, and retains the right staff to achieve short and long term goals and objectives. Creates an environment where the Bank's performance management process is administered fairly; holds others accountable, addresses performance issues appropriately, provides frequent development opportunities, and makes investments to allow for the advancement of existing staff. Demonstrates an understanding of and actively supports the Bank's EEO and AAP practices and policies. Embraces diversity and demonstrates the Bank's core values in every day behavior. Ownership and Management of Key Processes Makes key business decisions to achieve desired results. Includes responsibility for approving policy exceptions, within stated authority limits. Balances risk versus opportunity/customer relationship, and ensures operations are efficient and sufficient to pass operational and compliance audits, and legal review. Minimum Qualifications: Education: Bachelor's Degree from an accredited 4-year university, preferably in a related field required. Experience: 9+ years of experience in small business and consumer lending management experience in financial services required. 6+ years of experience in Management required. Physical Requirements & Working Conditions: Must be able to perform light physical work and to move or lift items including but not limited to boxes, files and papers up to 20 pounds unless otherwise as indicated. Must be able to operate and proficiently use standard office equipment, including phone, copier, personal computer and/or other work related mechanical or electronic devices and applications. Must be able to clearly communicate verbally and in writing with all internal and external customers. Must also be able to hear sufficiently to engage in daily discussions and interactions. Must be able to read and understand bank-related documents. Must be able to work in a conventional office setting, involving sitting at a desk or workstation for long periods of time. Must also be able to adapt to different work environments as needed to perform the job. We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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: Honolulu Airport F&B Advertised Compensation: $21.10 to $24.52 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: Honolulu Nearest Secondary Market: Hawaii

Description Kalapawai Cafe & Deli is looking to hire an kitchen manager to run our Kailua town location. We are looking for a qualified manager to handle the daily actions of our busy lunch stop on the windward side. We are a busy breakfast and lunch spot. We do commuter style breakfasts (hand held breakfast), hot and cold sandwiches, soup and salads, poke bowls and bentos. Experience in fast food is a plus (long term). Speed and organization is very important. Base pay $18 - $20 (based on experience) + $5 - $7/hr. extra from tips. This is a full time position. You will be required to Manage and lead a team of 3 (yourself and two others) Work weekends and holidays if needed. Be the point of contact between BoH and FoH You will be the person to handle/cover all "call outs" for the morning crew. More Requirements/Responsibilities Requirements 5+ Years restaurant kitchen experience 2+ Years restaurant kitchen management Knowledge of various cooking methods, ingredients, and procedures Management skills Familiarity with industry's best practices Leadership Creativity Hand-eye coordination Time-management skills Decision making Handles pressure Deals with uncertainty Responsibilities Direct food preparation and collaborates with executive chef. Accept and put away deliveries. Produce high quality plates, including both design and taste. Oversee and supervises kitchen staff. Assist with menu planning, inventory, and management of supplies. Ensure that food is top quality and that kitchen is in good condition. Keep stations clean and complies with food safety standards. Offer suggestions and creative ideas that can improve upon the kitchen's performance. Prepare food properly. Schedule staff shifts. Train new employees. Order food supplies. Monitor and maintains kitchen equipment. Solve problems that arise and seizes control of issues in the kitchen. Special Instructions Apply in person. Ask for Chef Jason any time after noon. OR... Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionJoin the Flock For over 40 years, Minit Stop has been a trusted name in Hawaii, serving local communities with fresh food, quality convenience, and friendly service. With 18 locations across the islands-eight on Maui and ten on the Big Island, we take pride in offering everything from our famous fried chicken to daily essentials and fuel, all delivered with the aloha spirit. At Minit Stop, we believe in fostering growth and opportunity. In 2024 alone, we celebrated over 50 internal promotions, and in 2025, we have already seen 30 more team members advance in their careers. These promotions reflect our dedication to recognizing and nurturing talent from within, providing our employees with the opportunities they need to grow and succeed. Join us and be a part of a company that values your potential and invests in your future! Minit Stop operates under Hawaii Petroleum, LLC, which is a part of NorthStar Energy - a business unit of within the Saltchuk Family of Businesses. Job SummaryAs a Shift Manager, you will collaborate with the Store Manager to oversee the daily operations during your shift, ensuring that our Minit Stop customers receive exceptional service and leave satisfied. This role involves leading by example, fostering a productive and positive work environment, and playing a crucial role in training and developing the team, while supporting your own professional growth and development. If you are passionate about customer service, possess strong leadership skills, and are eager to grow within the company, then you're just our kine! Apply now and join our ohana at Minit Stop.What You Will Do Supervise the daily operations of the store, ensuring that Minit Stop's image and standards are met and align with the Company's Core Values and Practices. Lead the training initiative for all newly hired team members, providing guidance and direction on all aspects of their role, sharing feedback on performance and conduct additional training as needed. Support the day-to-day management of tasks including scheduling, opening/closing duties, monitoring inventory levels, ordering, receiving and other operational procedures as necessary. Be knowledgeable and able to fulfill the tasks and responsibilities of a Cashier and Cook so that the needs of the operations are met. Ensure that Company Health and Safety Standards are in compliance with Federal, State and Local laws at all times including proper food handling, use of PPE, and sanitation practices. Provide exceptional customer service, assist customers with inquiries and effectively resolve any issues that may arise. Operate and maintain all company equipment and report workplace hazards, injuries and incidents in a timely fashion to ensure proper action is taken. Other duties and special projects as assigned. Education and Experience Candidates must meet the legal requirements for obtaining credentials to sell liquor and tobacco products in the state of Hawaii. High school diploma, GED or equivalent education experience preferred. Previous experience in a supervisory or management role is preferred. Acquire a Tuberculosis (TB) Clearance and Safe Food Handler's Certification upon hire, and a Class C Underground Storage Tank (UST) Certification and Liquor Cards for any county where Minit Stop operates within 60 days of hire. Demonstrates strong leadership and effective communication skills with the ability to work in a fast-paced environment. Excellent problem solving and organizational skills. Ability to follow Company policies, delegate directions and understand and abide by Local, State and Federal laws pertaining to the sale of Alcohol and Tobacco products and handling of food. Be able to lift up to 25 pounds to a height of at least 4 feet with or without reasonable accommodation and stand for prolonged periods of time throughout the day. Maintain an acceptable attendance and punctuality record including being available for shifts throughout the store operating hours. Benefits You will receive competitive benefits and pay to support you and your family: Paid Vacation time off and Holiday Pay Employees have free Medical/Dental/Vision for base plans with option to enroll families at an additional cost Voluntary benefits including Life Insurance/AD&D/Long-Term Disability Quarterly Bonuses Employee Referral Program and Meal Allowance Tuition Reimbursement Program 4% 401(k) Retirement Match Discounted HFN Fuel We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, sex, gender, gender expression, sexual orientation, age, marital status, veteran status, or disability status. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

Job Description Company: Chick-fil-A Kapolei Parkway Owner/Operator, Spencer Goo, is a local of the Island, and is passionate about coming home and making an impact in his home community Work for a boss that encourages ownership and growth Chick-fil-A is the fastest growing Quick Service Restaurant in the nation Chick-fil-A has the highest customer satisfaction scores for 10 consecutive years Chick-fil-A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022) Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees Health Contribution Paid vacation Free Food Chick-fil-A scholarships Never work on Sundays Growth path potential Opportunity We are looking for an enthusiastic Shift Leader to join our team at Chick-fil-A. Having high quality Shift Leaders is an integral part to our success. Your support in the front of house operations will be essential to a successful restaurant operation and maintaining a positive work culture. Your Impact Overseeing all in-restaurant operations Assisting Management in coaching a team of 10+ Providing high quality customer service and satisfaction Communicating goals, expectations, and results with team members on a daily basis Background Profile A passionate and strong understanding of Chick-fil-A's values and mission Excel at working under high stress situations Exceptional organizational skills to manage an operation with many moving parts One year of leadership experience Eager to learn and grow Apply now and you will be contacted ASAP.

The Shift Leader supervises shifts and/or work areas in the operation of a Papa John's restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Responsibilities Adheres to guidelines, techniques and expectations for each station including, but not limited to, dough management, accuracy and proper portioning. Performs assigned work station duties such as making quality products, follows all product preparations procedures and maintains established product holding times. Consistently contributes to achieving the Company's product goal. Commits to meeting the needs and expectations of the restaurant's customers, minimizes customer complaints and responds appropriately to customer needs. Follows all policies and procedures as outlined in our TM handbook including, but not limited to, image (including car topper for delivery drivers), attendance, safety and security. Exemplifies and exhibits the Core Values, maintains a positive attitude, works well with others and is flexible and adaptable to change. Ensures adequate shift coverage for restaurant. Provides immediate feedback and corrects problems when identified. Maintains product quality, customer service, and performance responsibilities (such as MCE readiness, food/labor costs, restaurant cleanliness, etc.) within acceptable standards, follows all policies and procedures related to shift management. Contribute to profit goals by ensuring they stay within company guidelines and target goals by accurately utilizing the FOCUS System. Execute cash management duties. Assist in the management of adequate inventory levels using the company's systems and guidelines to minimize loss. Key Ingredients High School diploma or GED preferred. Serv-Safe/Local or State Food Service Certification preferred Previous restaurant shift lead experience preferred Skills: Cash management; planning and organization; effective communication

Who we are For more than 40 years, Reworld has been a leader in sustainable waste solutions, providing our customers with innovative solutions that help them achieve carbon-negative outcomes. Our Vision Reworld is leading the charge to a carbon-negative future through revolutionary sustainable materials management solutions that reduce, reuse, recycle and reimagine waste for the benefit of society and the environment. Our Business Reworld partners with businesses by offering cutting-edge engineering and innovative solutions, to help customers reduce, reuse, recycle and recover value from waste streams and meet or exceed their sustainability goals. Our Value Reworld's differentiator comes from our ecosystem of technology, facilities and partnerships, trusted by the world's largest organizations to reimagine waste management for a smarter, more sustainable world. All that we're missing is you. Apply today! About the role Reporting to the Mass Burn Superintendent, the Shift Supervisor is responsible for the safe and efficient operation of the MBN facility during an assigned shift, including the monitoring of boilers, turbines, and the steam plant. The Shift Supervisor will routinely tour the plant and oversee the work of various personnel, while operating within all safety regulations, environmental limits, and permits. In the event of emergencies or unusual operations, the Shift Supervisor will, if necessary, direct or personally perform the required operations and coordinate the activities of all personnel involved. Shift Supervisors at Reworld's Honolulu TTF receive competitive wages and benefits and are eligible for approved opportunities for straight-time pay when covering additional shifts. This position would work an 12-hour day/night shift schedule as determined by the facility's needs, and may be required to work weekends, planned outages or holidays outside this schedule as necessary. Relocation assistance is offered to qualified candidates. New Hires eligible for Sign-On Bonus. Duties & Responsibilities Include (but are not limited to) the Following: Responsible for maintaining a safe working environment for all personnel at the facility. Ensures that all personnel follow all applicable policies and procedures and work safely and efficiently. Responsible for approving all requests to remove equipment from service for maintenance and other purposes, ensuring equipment is properly cleared and tagged, and issuing safety permits, in accordance with plant procedures. Maintain the plant within all environmental limits and permits. Emergency response to injuries or accidents. Direct the completion of a shift's daily, weekly, and monthly checks. Maximize operational performance on all aspects of the facility. Troubleshoot plant operational issues. Coordinate maintenance activities. Complete projects as determined by the Operations Manager and MBN Superintendent. Train and manage a workforce that is motivated, flexible in skills, cross-trained, and technically capable to ensure an effective and motivated team. Responsible for technical training and development of all personnel on the assigned shift. Maintaining administrative records on personnel. Direction of manpower to address housekeeping issues. Position Requirements Qualified candidates must have 5-7 years of experience in power or resource recovery plant operations. While an engineering degree is desirable, hands-on experience with high-pressure boilers, steam and gas turbines, pumps, valves, water treatment systems and condensers is required. High School Diploma/GED preferred Previous knowledge of the operation of steam-generating power stations and instrument and control systems. Five [5] years or more of experience in hands-on and/or supervision of power plant machinery and personnel. Well-developed proficiencies in troubleshooting equipment and systems, training personnel, and interpreting logic diagrams. Ability to originate and monitor critical plant procedures and provide technical instructions. Possess excellent communication, leadership, and problem-solving/decision-making skills. Proficiency in MS Office [Word, Excel, PowerPoint, Outlook] and computer-based MMS is desired. Ability to work shift work, including nights, weekends, and holidays, as required to support the staffing of the facility 24/7. The candidate must also be able to obtain the Site Specific ASME's QRO Provisional Certification within six months and pass the test within 12 months. Physical Demands Ability to work in all areas of the plant, including those with dust, noise, and wet conditions. Ability to walk, stand, sit, and climb Ability to lift/carry 50lbs Ability to work from heights and in confined spaces Qualify to wear a full-face respirator and company-issued PPE Consistently work in various weather conditions What Reworld Offers You ( Benefits | Reworld ) The expected base salary range for this role is $106,266.00 - $159,505 annually. This is a good-faith estimate of what we expect to pay for this position. The final figure will take into account a variety of factors, including experience, ability, and location. Reworld is committed to paying its staff equitably, and these ranges should not be considered career salary limits or caps. Health Care Benefits - start 1st day of employment New Hires eligible for Sign-On Bonus Performance-Based Annual Incentive Plan 401 (k) - match up to 7% Paid Time Off (Vacation & Holiday) Paid Parental Leave Short-Term & Long-Term Disability Benefits Tuition Reimbursement Employee Referral Bonus All Reworld positions require a candidate's ability to perform the duties and responsibilities of the role while upholding Reworld's Values, including (but not limited to) contributing to a safe and inclusive workplace, delivering results through trust, and building breakthrough capabilities. Please note that Level, Title and/or Salary may be adjusted based on the applicant's experience or skills. Our DEI Commitment Reworld is an Equal Opportunity Employer, has developed an Affirmative Action Program (AAP), and will not discriminate against any qualified applicants because of race, color, religion, sex, national origin, sexual orientation, gender identity, disability (including perceived disability, physical, mental, and/or intellectual disabilities), veteran status, liability for service in the Armed Forces of the United States, or any other characteristic protected by law. Know Your Rights (Click to view poster) If you are an individual with a disability or a disabled veteran, you may request a reasonable accommodation if you are unable or limited in your ability to access job openings or apply for a job on this site because of your disability. You can request reasonable accommodations by going to Reworldwaste.com and clicking on the ‘Contact Us' button. Under Inquires, select ‘Careers' in the Interest field, fill out all required fields including your message. In the message section, please note this is a ‘Job Application Accommodation Request'. Attention Staffing Agencies & Search Firms Reworld may sometimes selectively collaborate with staffing agencies and search firms (Agencies). Reworld will only consider candidates from Agencies with whom a signed agreement and a duly authorized work order (for a specific role) has been duly executed. Any unsolicited candidate submissions or candidate submissions from Agencies that do not meet these criteria, will be deemed invalid and ineligible for any fees.