Restaurant Manager jobs at Square One - 826 jobs

Are you a passionate leader with a commitment to providing excellent care? Our nursing home in Johnson City, TN is seeking a Certified Dietary Manager (CDM) to oversee our dietary services team. This is a hands-on leadership role where you'll have the opportunity to make a daily impact on the lives of our residents while guiding and inspiring your team. Key Responsibilities: • Lead and manage the dietary department, ensuring meals are nutritious, appealing, and meet residents' needs. • Maintain compliance with state, federal, and facility regulations. • Train, mentor, and motivate dietary staff to deliver high-quality service. • Collaborate with nursing and administrative teams to enhance resident satisfaction. • Oversee food preparation, safety, and sanitation practices. Requirements: • Certified Dietary Manager (CDM) credential required. • Previous leadership experience in a healthcare or long-term care setting preferred. • Strong leadership, communication, and organizational skills. • Hands-on approach with the ability to lead by example. Why Join Us? • Be part of a supportive, resident-focused team. • Make a meaningful difference every day. • Competitive pay and benefits package. If you are a dedicated leader ready to inspire a team and create a positive dining experience for residents, we'd love to hear from you! Equal Opportunity Employer

General Manager - Akron The General Manager leads a major Business Unit, holding full profit and loss accountability for all aspects of operations. This role manages a diverse team of division-level managers-including Operations, Fleet Management, Sales, Finance, Human Resources, and Safety-who support the entire Business Unit. The General Manager executes a local market strategy aligned with broader strategic and marketing plans, driving operational excellence and budget achievement. This position oversees all matters related to operations, represents the organization to customers and external stakeholders, ensures compliance with safety and regulatory standards, and leads change management initiatives to foster growth and sustainability. Principal Responsibilities Implement and execute plans that support the area's strategic operating plan, championing tactical initiatives such as safety, customer experience, efficiency, and profitability. Collaborate with sales management to drive commercial, industrial, residential, and municipal sales efforts to achieve growth and optimize profitability. Oversee safety and accident prevention programs, ensuring a safe and productive work environment. Ensure compliance with all standards, including regulatory, safety, accounting, and ethics. Manage performance and talent development. Build and maintain strong relationships with government, community, and other external groups. 15% travel required; some overnight stays. Perform other job-related duties as assigned. Experience, Education, and Certification Required: High school diploma or GED. Degree preferred. Minimum 7 years of progressive leadership and management responsibility. Minimum 3 years of P&L experience. Knowledge, Skills, and Abilities Strong business acumen and strategic thinking. Ability to lead large-scale change initiatives and direct large teams. Proven ability to build and develop high-performing sales teams. Results-oriented, with a commitment to organizational success. Strong problem-solving, analytical, and decision-making skills. Collaborative and creative thinker. Demonstrates and promotes ethical behavior. Experience managing multiple sites and business lines. Proficient in Microsoft Excel, Word, and PowerPoint. Compensation and Benefits Competitive salary, bonus, and equity package. Comprehensive benefits package, including medical, dental, vision, disability, life insurance, 401(k) with company match, employee stock purchase plan, and more. Desired Values and Behaviors Ethical, trustworthy, and accountable. Servant leader with a hands-on, engaged approach. Strong team development and empowerment skills. Effective communicator and active listener. Action-oriented, results-driven, and organized. Strategic and analytical thinker. High energy, grit, perseverance, and determination. Community-minded and humble. Equal Opportunity Employer/Veterans/Disabled To read our Candidate Privacy Information Statement, which explains how we will use your information, please navigate to ******************************************* The Company will consider qualified applicants with arrest and conviction records in accordance with federal, state, and local laws and/or security clearance requirements.”

. Schedule: To be discussed further upon interview. Pay Range: $60,000 - $70,000 annually; negotiable based upon experience. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462261. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Culinary/Back-of-House Manager in Training Job Description: FLIK Hospitality Group is one of the most recognized hospitality organizations with over 400 locations operating in 35 states with nearly 9,000 associates. We partner with forward-thinking clients to provide a state-of-the-art hospitality and culinary experience in the corporate dining, independent schools, hotels & conference centers, professional sports teams, senior living, and airport lounge spaces. We shine the light on these businesses through our celebrated food, and seamless service. We are all about real food and genuine people. As part of Compass Group, with its worldwide presence and global resources, we offer the benefits of our unique expertise and unsurpassed experience. At the same time, we pride ourselves on having a more intimate feel of a regional company. Simply put, FLIK Hospitality Group takes a small batch approach to serving the unique needs of each of our clients. ABOUT THE MANAGER IN TRAINING ROLE: As a Culinary/Back-of-House Manager in Training (MIT), you will receive targeted training for an entry-level management role. You will learn and apply FLIK Hospitality Group's best practices in areas such as marketing, customer service, retail, merchandising, purchasing, supply chain, hiring, training, payroll, and profit and loss. Training includes hands-on experience at a designated location and participation in Compass Group's Accelerated Manager Program (AMP). Successful completion of AMP may require relocation within your region for placement opportunities. Full-time management placement or promotion upon AMP completion depends on performance and business needs. As an AMP graduate with a focus on hospitality/front of house operations, you may be prepared for the following roles: Sous Chef Chef Manager Executive Dining Chef Catering Chef ABOUT THE ACCELERATED MANAGER PROGRAM: AMP is a unique combination of assessment, organizational training, and one-on-one coaching that surfaces and develops our future leaders. AMP provides new and aspiring managers with an impactful, fast-track learning opportunity focusing on management development. AMP uses a personalized approach that aims to customize learning for your unique strengths, skills, and interests. This program can be completed in 12 weeks or more, depending on your learning needs, your pace, and the goals of your particular sector. By participating in AMP, you will receive: Competency-based assessment to identify your leadership strengths and opportunities for development Custom-built, personalized learning path with experiential learning, micro-courses, and simulations One-on-one peer support and mentorship 360°ree; evaluation of progress and development QUALIFICATIONS: Bachelor's Degree required by May 2026 or earlier. Experience in customer service or hospitality within restaurants, hotels, corporate dining, or similar food service operations required. Basic knowledge of profit and loss management, inventory control, and cash handling. Effective communication skills, both written and verbal, with peers, employees, clients, and customers. Strong organizational skills with the ability to prioritize, multitask, and meet deadlines in a fast-paced environment. Basic understanding of contract administration and client relations. Up-to-date on food and catering trends, focusing on quality, production, sanitation, safety, and marketing. Proficient in MS Office (Word, Excel, PowerPoint, Outlook) and internet applications. Open to relocation for the right role or advancement opportunity. Driver's License preferred but may be required for certain roles. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Join Our Team as a Director of Food and Nutrition Lead Excellence in Culinary and Nutritional Services We're seeking a dedicated and reliable Director of Food and Nutrition to join our growing team! Success in this role requires trustworthiness, consistency in attendance, and the ability to effectively multitask in a dynamic environment. A professional and cooperative demeanor is essential to collaborate with others and lead a high-performing dietary services team. Your Impact as a Director of Food and Nutrition In this leadership role, you will: Ensure Compliance & Quality: Maintain high standards in dietary compliance, food safety, and service excellence. Oversee Food Safety Practices: Ensure the proper handling and utilization of all foods and equipment to prevent contamination, improve quality, and minimize costs. Enhance Resident Satisfaction: Conduct initial interviews with residents to determine food preferences and special dietary needs. Maintain Accurate Records: Update and maintain current resident diet cards and ensure all department records are organized and secure. Lead Assessments: Complete annual and quarterly assessments with input from the dietitian as needed. Provide Strong Leadership: Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees. Direct Daily Operations: Supervise, schedule, and coordinate the work of staff in the Food and Nutrition Department. Develop Training Programs: Conduct in-service and orientation programs for dietary staff on a monthly basis. What Makes You a Great Fit We're seeking someone who: Holds current certification/licensure as required by the state. Ensures quality food products are prepared according to menus and standardized recipes. Demonstrates the ability to effectively procure and store all food and supplies. Is capable of planning menus for staff meals and special functions as directed by the Administrator. Excels in supervising and managing the daily operations of the Food and Nutrition Services Department. Benefits (Full-Time) Comprehensive Coverage: Health, Dental, and Vision Insurance Extra Protection: AD&D, Short-Term Disability, Cancer, Critical Illness, and more Life Insurance: Whole and Term Policies Professional Growth: Tuition Reimbursement for continued education Time to Recharge: Paid Time Off Retirement Planning: Immediate 401(k) eligibility Unwavering Support: Exceptional corporate resources Equal Opportunity Employer We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Future Chefs (futurechefs.net) prepare Boston high school students to complete high school ready for quality employment and post-secondary education. With a focus on positive youth development, Future Chefs provides authentic work-based learning in a kitchen setting to prepare teens with the basic cooking skills needed to enter the culinary industry and most importantly the job readiness and essential skills to succeed in any field. Future Chefs believe that every young person is unique and flourishes in respectful, safe, stimulating settings that provide opportunities for growth, and relationships with caring, supportive adults who honor students lived experiences. Future Chefs occupies 5,770 square feet of meeting, kitchen, and office space on the first floor of The Clarion in Roxbury. Our youth-centered programming also includes community-based collaborations that directly and indirectly support our mission. Future Chefs is a fiscally sponsored organization of Third Sector New England, Inc. (tsne.org). Who You Are You are an enthusiastic, experienced culinary professional with a desire to share your broad culinary knowledge and passion for cooking in a community-based, after-school, and out-of-school setting. You bring creativity, technical expertise, and vision to menu development, catering, and event production, with the ability to deliver high-quality food at scale while designing menus that are engaging, culturally responsive, and aligned with program goals. You take pride in producing excellent food that reflects professionalism, safety, and sanitation standards, and you hold yourself and others accountable to the highest level of kitchen operations. You are equally comfortable teaching in the kitchen with youth and supporting adult staff to deliver curriculum with excellence. You want to develop the leadership and culinary knowledge of participants and adult staff. You are a passionate lifelong learner, highly organized, and committed to leading and upholding a diverse, inclusive, equitable, and welcoming culinary setting. You understand that Future Chefs is not a traditional kitchen environment. You are excited to help shape an alternative kitchen culture-one that centers youth, values essential life and leadership skills, and intentionally contrasts with some of the industry's norms. You believe teamwork, communication, initiative, and respect are as important as culinary technique, and you see your role as developing not just skilled cooks, but future leaders. You are a direct and respectful communicator who seeks to develop and uphold the systems needed to support a safe, professional, productive, and welcoming working environment. You do not waste resources and work to maintain and teach the highest standards in the kitchen. You embrace excellence as you strive to instill it in others. All the work in the kitchen with our young people serves the programming goals at Future Chefs. You are a willing collaborator in achieving those goals, exude positivity, and model a healthy lifestyle. Responsibilities The Senior Culinary Manager (SCM) is the lead culinary professional at Future Chefs, responsible for ensuring the quality and impact of all culinary programming. This role combines hands-on teaching with youth, coaching and supporting culinary staff, and collaborating with the program team on youth-led culinary enterprises and events. The Senior Culinary Manager supervises the Culinary Team, serving as a mentor, sounding board, and resource for program delivery. While not responsible for overall event management, the SCM ensures that all youth-led and community-facing events meet high culinary standards and reflect Future Chefs' quality expectations. The primary focus remains curriculum delivery, youth engagement, kitchen operations, and staff development, with accountability for the culinary excellence of all programming. Essential Job Functions Culinary Education & Youth Development Directly deliver Future Chefs' culinary curriculum to youth participants, leading hands-on instruction in the teaching kitchen. Actively coach and mentor young people during daily programming, modeling professional kitchen standards, teamwork, and a work-readiness mindset. Train, support, and observe culinary instructors to strengthen their curriculum delivery and instructional practices. Collaborate with Program Staff to assess youth skills, share progress updates, and reinforce coaching and career exploration goals. Lead field trips, workshops, and guest chef experiences that expand youth exposure to culinary careers and food traditions. Kitchen Operations & Food Production Oversee daily kitchen operations in a licensed professional kitchen, ensuring compliance with health, safety, and sanitation standards. Manage scheduling, production calendars, and workflow for year-round programming. Supervise menu planning, recipe testing, and preparation for instructional activities. Implement systems for food procurement, inventory control, and waste reduction. Maintain preventative maintenance schedules and ensure safe operation of equipment and facilities. Ensure all required inspections, certifications, and licensing requirements are met on schedule. Culinary Events & External Partnerships Supervise and support the Culinary Instructor & Events Specialist in planning, execution, and delivery of external culinary events (e.g., catering, team-building events, private functions, etc.). Provide oversight and guidance to ensure events meet high culinary standards and align with youth development goals. Serve as a sounding board and occasional backup when additional leadership is needed during events. Support relationship-building with local chefs, industry leaders, and vendors to expand Future Chefs' culinary network and youth opportunities. Staff Supervision & Professional Development Supervise, coach, and evaluate 2-4 culinary staff, fostering a collaborative, inclusive, and professional kitchen culture. Lead scheduling, delegation, and capacity planning to ensure balanced workloads across culinary staff. Provide mentorship, professional development, and growth opportunities for staff to build both culinary expertise and youth development skills. Promote a welcoming, equitable, and respectful environment for both staff and youth. Strategic Leadership, Administration & Collaboration Collaborate with the Director of Programs and Partnerships to align culinary programming with organizational goals and youth outcomes. Advise the Leadership Team on culinary trends, staff development, and resource needs. Participate in annual program planning, budgeting, and outcomes measurement. Partner with the Development team to support fundraising efforts, donor events, and storytelling. Track and report culinary program data, ensuring alignment with organizational learning and evaluation systems. Qualifications 5+ years managing culinary operations in a professional kitchen (e.g., full-service restaurant or institutional kitchen). Experience with, or strong interest in, working alongside young people from diverse backgrounds, with a focus on equity and inclusion. Supervisory experience leading a team of two or more in a culinary setting. Strategic and intentional in supporting young people's growth, leadership, and confidence. Proven track record managing catering and food production for onsite and external events. Coaching and mentoring supervision style to support professional growth and career pathways. Strong foundation in savory cuisine, preferably in upscale or fine dining, with depth across a variety of cuisines. Experience applying Positive Youth Development principles in a culinary setting, or willingness to build this skill through professional development. Ability to share culinary expertise in ways that are accessible, engaging, and instructive. Commitment to advancing opportunities for young people of color and fostering inclusive kitchen environments. Clear, effective communication and strong organizational skills. Collaborative approach to working as part of a responsible, productive team. Special Job Requirements Available to work after school hours, summers, and occasional weekends. CORI/SORI check ServSafe Manager Certification. Physical Demands/Work Environment The physical demands described here are representative of those for this position. Reasonable accommodations will be made to enable individuals with disabilities to perform the functions. Work is performed in an office environment and in close proximity to other workers. While performing the duties of this position, the employee is required to: Handle, or feel objects, tools or controls; Reach; traverse; sit (usually for longer periods of time); occasionally ascend/descend; and position self (to) move; Occasionally lift and/or move up to 25 pounds; The noise level in the work environment is usually moderate; Job is not subject to significant occupational or environmental hazards; Likelihood of personal injury would be relatively slight; Environmental and work hazards are not present to a measurable degree. Compensation and Benefits Location: Work will be primarily performed onsite; 305 Roxbury, MA 02120. Schedule: Monday - Friday, 37.5 hours per week; availability to work after school hours, summers, and occasional weekends. Compensation: The salary range for this position is $70,000 - $75,000 annually. Benefits: This position is eligible for a full benefits package including: Generous Paid-Time-Off (PTO): twelve paid holidays, three weeks of vacation, one week of personal holiday, and ability to accrue up to 487.5 hours of health leave time for benefited staff. 80% Employer-paid, offering some $0 deductible Health Insurance through Harvard Pilgrim along with several low-deductible plans; Low-cost Harvard Pilgrim Dental and Vision. Flexible Spending Accounts (FSA) for Health and Dependent Care. Employer-paid Life, Long- and Short-Term Disability Insurance. Employer-paid Pension and Employee-paid 403b plan through TIAA. ...and more! TSNE/FC strives to achieve excellence through a diverse, equitable, and inclusive work environment that embraces all of our individual and collective differences. Black, Indigenous, People of Color, Middle Eastern and North African, Bilingual and/or Bicultural candidates, and LGBTQ2SIA+ candidates are encouraged to apply. We value and honor the unique talents, learning styles, and lived experiences of each individual that enrich and strengthen our workplace culture, and we are proud to be an equal opportunity and affirmative action employer. All employment conditions are based on an individual's performance and job qualifications. TSNE/FC prohibits discrimination and harassment of any kind based on race, creed, color, religion, native language, gender, sexual orientation, gender identity/expression, national origin, physical or mental disability, age, genetic information, veteran status, marital status, parental status, pregnancy, race-based hairstyles, or any other protected characteristic stated by federal and state law. Regardless of any class' protection under the law or lack thereof, TSNE/FC celebrates diversity and values the strengths that come with having a diverse team of employees. It is represented in our workplace culture, and it is who we are. TSNE/FC's EEO statement extends to volunteers, interns, contractors, vendors, and clients.

The Catering Coordinators primary responsibility is to drive sales and coordinate food and beverage functions Florence Center. This is done by actively seeking out new clients, maintaining relationships with existing clients, preparing accurate Food and Beverage BEOs and Invoices, and ensuring all of the clients Food and Beverage needs are satisfied. This position is also responsible for coordinating and communicating with all aspects of the building for related functions. Essential Duties and Responsibilities * Cultivate existing clients and ensure return visits * Seek out and cultivate new business for the center. * Report on a daily basis to the Director of Food and Beverage information on potential sales leads and existing client relations Accomplish sales goals established by the General Manager and the Food and Beverage Director. * Serve as Manager on duty for Select events * Hire, train, schedule and supervise Food and Beverage Catering staff. Develop strategies to motivate staff and achieve required goals. * Coordinate client meetings with appropriate Florence Center staff to ensure proper customer service is provided * Create and negotiate proposals for potential Food and Beverage events to keep within stated goals and proper profit margins for each event while understanding the clients budget * Represent the Florence Center in the local Hospitality community events as needed * Work closely with Director of Food and Beverage and Executive Chef on menus and food orders * Accurately input data into the facilities venue management software and files Create Diagrams and events for F&B related functions * Facilitate communication throughout the food and beverage department, ensuring efficient use of resources * Ensure adherence to health and safety regulation, labor laws, and company policies * Schedule and manage front of house employees to ensure adequate numbers are in place to facilitate food service operations during catered events. * Communicate with all departments to ensure setups are completed in a timely manner for said functions, and ensure proper staff is scheduled with the event department for guest safety * On Non-Food and Beverage events, coordinate with the clients on all Food and Beverage needs Knowledge, Skills, and Qualifications * Two years' experience in the operation and execution of banquets, and other Food and Beverage related items. * Bachelors/Associate degree preferred. * Must be able to effectively manage many conflicting priorities at one time. * Excellent communication skills. * Ability to work in a fast-paced environment. * Maintain an effective working relationship with clients, employees, exhibitors, patrons, and others while working. * Must be able to work under limited supervision. * Ability to work in a team environment and interact with all department levels and staff. * Excellent organizational skills. * Excellent problem solving and decision-making skills. * Professional presentation, appearance, and work ethic. * Computer knowledge including Microsoft Office and other programs. Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. * Substantial standing and walking, sitting at computer; not substantially exposed to adverse conditions. * Perform office-related functions in standard office setting. * Activities occur both inside and outside the Center, some seasonal cold, heat, and humidity. * Must be able to work long hours, weekends and/or nights as events dictate. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Applicants that need reasonable accommodation to complete the application process may contact ************. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

THIS POSTING IS FOR OUR PARK CIRCLE LOCATION!! Love all things green? No late nights, no grease, and free, healthy meals! Work with a fun team and friendly guests in a family-owned restaurant with fast service shifts! Sound like all you've ever wanted? Verde, a fresh and fun family-restaurant group may be the pear-fect fit for you! We are looking for broc-stars to join our team at all Verde locations. Our restaurants wouldn't be great without great team members! This position has the following core responsibilities: Providing energetic service to all who come through Verde's doors Maintaining a clean and organized kitchen and storefront Preparing salads and wraps to-order for guests, catering jobs, and more! Verde Team Perks: A fun and positive work environment with a supportive team Free, healthy meals Flexible schedules and NO LATE NIGHTS! Opportunities for personal and professional growth and development Competitive pay: All Wage Ranges are made up of base hourly pay + tip share Health benefits, 401K, and paid time off for all full-time team members We look forward to hearing from you! Supplemental pay Other

FOH & BOH Management Houston, TX Area Management talent is the cornerstone of our past and future success. Many work in our industry, but few are talented enough to accept all the challenges and achieve the level of standard for others to follow. We look for people whose talents include a great smile, enthusiasm, urgency, intelligence and attention to detail. If this describes you, we want to teach skills that allow you to reach your full potential and maximize your earning potential. Together we will work towards the common goal of a successful and mutually rewarding company. Job Requirements: Must have 2 years management experience in a high volume- fast pace restaurant Strong passion for team development, culinary excellence and guest service Ability to communicate with others Stable job history which demonstrates upward career and salary progression We Offer: Performance Based Income PPO Health Insurance - Paid 100% for employees + Optional Dental, Vision, & Life Insurance Up to 5 weeks paid management training Rapid Advancement Opportunities 1 week paid vacation every six months 5 day work weeks (with 2 consecutive days off) FOH & BOH Management Houston, TX Area Management talent is the cornerstone of our past and future success. Many work in our industry, but few are talented enough to accept all the challenges and achieve the level of standard for others to follow. We look for people whose talents include a great smile, enthusiasm, urgency, intelligence and attention to detail. If this describes you, we want to teach skills that allow you to reach your full potential and maximize your earning potential. Together we will work towards the common goal of a successful and mutually rewarding company. Job Requirements: Must have 2 years management experience in a high volume- fast pace restaurant Strong passion for team development, culinary excellence and guest service Ability to communicate with others Stable job history which demonstrates upward career and salary progression We Offer: Performance Based Income PPO Health Insurance - Paid 100% for employees + Optional Dental, Vision, & Life Insurance Up to 5 weeks paid management training Rapid Advancement Opportunities 1 week paid vacation every six months 5 day work weeks (with 2 consecutive days off)

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events.Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license.Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

Join Our Team as a Director of Food and Nutrition Lead Excellence in Culinary and Nutritional Services We're seeking a dedicated and reliable Director of Food and Nutrition to join our growing team! Success in this role requires trustworthiness, consistency in attendance, and the ability to effectively multitask in a dynamic environment. A professional and cooperative demeanor is essential to collaborate with others and lead a high-performing dietary services team. Your Impact as a Director of Food and Nutrition In this leadership role, you will: Ensure Compliance & Quality: Maintain high standards in dietary compliance, food safety, and service excellence. Oversee Food Safety Practices: Ensure the proper handling and utilization of all foods and equipment to prevent contamination, improve quality, and minimize costs. Enhance Resident Satisfaction: Conduct initial interviews with residents to determine food preferences and special dietary needs. Maintain Accurate Records: Update and maintain current resident diet cards and ensure all department records are organized and secure. Lead Assessments: Complete annual and quarterly assessments with input from the dietitian as needed. Provide Strong Leadership: Interview, hire, evaluate, motivate, and, when necessary, discharge food and nutrition services employees. Direct Daily Operations: Supervise, schedule, and coordinate the work of staff in the Food and Nutrition Department. Develop Training Programs: Conduct in-service and orientation programs for dietary staff on a monthly basis. What Makes You a Great Fit We're seeking someone who: Holds current certification/licensure as required by the state. Ensures quality food products are prepared according to menus and standardized recipes. Demonstrates the ability to effectively procure and store all food and supplies. Is capable of planning menus for staff meals and special functions as directed by the Administrator. Excels in supervising and managing the daily operations of the Food and Nutrition Services Department. Benefits (Full-Time) Comprehensive Coverage: Health, Dental, and Vision Insurance Extra Protection: AD&D, Short-Term Disability, Cancer, Critical Illness, and more Life Insurance: Whole and Term Policies Professional Growth: Tuition Reimbursement for continued education Time to Recharge: Paid Time Off Retirement Planning: Immediate 401(k) eligibility Unwavering Support: Exceptional corporate resources Equal Opportunity Employer We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Calhoun's Restaurant is looking for a Manager to join one of their Gatlinburg locations! A Manager is a leader who plays an important role in the support and decision making for our restaurants. This individual is organized and displays excellent communication skills. Primary Responsibilities: Establishes Guest Service and satisfaction as a priority through personal example Respond to Guest complaints and resolves them in a way that ensures the Guest will return again quickly and ensures that every Guest leaves happy before leaving building Assist the Management Team with recruiting, retaining, training and developing both FOH/BOH staff who are enthusiastically dedicated to delivering the highest level of Hospitality to the Guest Assist Management Team in executing all plans to improve Guests' restaurant experience and increase Guest loyalty Assist the Management Team in achieving targeted budgets, goals and objectives Assist the Management Team in community involvement programs and marketing runs Assist the Management Team to ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines without compromise to providing quality food and exceptional service Assist Management Team in controlling other direct operating expenses such as utilities, small-wares, etc., to minimize expense without adversely affecting operations Manage others work safely by being alert and taking action regarding safety hazards Ensure that all daily restaurant paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, payroll, purchase orders, bank deposits, employment-related forms, etc. Requirements: 2-5 years of Casual Dining, Upscale Casual Dining or Fine Dining Experience Strong leader with a positive attitude, enthusiasm and a passion for Hospitality Excellent communication skills and a strong attention to detail Outstanding leadership skills with the ability to effectively communicate, train and develop your team

At The Chop House, we are a classic American steakhouse with a relaxed and inviting atmosphere, and we stand for quality in all that we do. Our service and our food are guaranteed! Our team is fully committed to exceeding our guests' expectations by providing superior value and quality-driven dining experiences. We pledge to make a positive difference to all those who make our success possible while providing opportunity for growth and prosperity for our organization and its team members. We are a growing company looking for talented and driven individuals to grow with us. Primary Responsibilities: Manage day to day operations of the restaurant Ensure guests receive the highest level of service Assist with recruiting, retaining, and developing staff Reports directly to the general manager Management Benefits & Perks: Industry-leading compensation Over $5K/year manager comp Health, dental, vision insurance including prescription drug coverage Company-paid short-term disability, long-term disability and life Insurance Voluntary accident and critical illness insurance plans Employee Assistance Program Paid vacation time Discounts Quarterly bonus opportunities Fun, travel-paid seminars & training Closed Thanksgiving and Christmas Day Career growth plans from entry-level up to General Manager Come grow with us! Supplemental pay Bonus pay Benefits Health insurance Dental insurance Vision insurance Employee discount Paid training Life insurance Paid time off Disability insurance

Beach House is seeking a Director of Food and Beverage Outlets to oversee all food & beverage operations at the resort. This dynamic role will assist property operations teams with ensuring guest satisfaction, all F&B and group/event logistics, team management, overseeing labor efficiencies and operations controls, and overall floor management support during operations. The position will report directly to the General Manager. Job Summary: Independently manages restaurant front of house personnel, specifically Restaurant Managers, Assistant Restaurant Managers, and Lead Servers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget. Responsible for all F&B staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc. Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process. Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management, keeping par levels, and completing monthly inventory. Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff. Assist F&B managers with in-house events at all outlets. Assist team with detailing, rental orders, set up and execution, when needed, for all contracted events. Ensure compliance with all F&B operational procedures. Work with property leadership and department managers on development of SOPs as needed. Work closely with sales and marketing teams and property leadership to assist in public relations, media opportunities, local and portfolio wide initiatives in order to drive outlet revenue. Update POS with pricing, specials, menu changes, etc. Intentional guest engagement through “touching tables” and always ensuring guest satisfaction. Expedite food regularly, practicing and training for proper timing of food courses. Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards. Manage all in-house cash payments and proper cash handling procedures. Make cash drops as directed by accounting. Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs. Coordinate workflow to ensure a smooth-running operation. Complete employee performance reviews/evaluations as required. Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operational needs at peak service times. Practice conscious knowledge of food allergies and safety in preparation and provide continuous training to team members. Responsible for discount and void privileges and approving active promotions and gift card/certificates. Attend all scheduled meetings and training sessions. Floor management through ambiance, lighting, volume, cleanliness, decor, etc. and delegation and support of subordinate staff. Manage reservations, cover flows and seating configurations to maximize potential revenue. Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits. Key Skills & Experience Required: 5+ Years Food & Beverage leadership experience at restaurants and/or event venues. Demonstrate natural leadership qualities with a positive, team-focused attitude Available and willing to work flexible hours based on business needs including weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for food & beverage. Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused with constant interruptions. Understanding of restaurant operations; food and beverage knowledge, steps of service, and cash management as it pertains to the selling of food and beverages.

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events. Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license. Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.

Calhoun's Restaurant is looking for a Manager to join one of their teams! A Manager is a leader who plays an important role in the support and decision making for our restaurants. This individual is organized and displays excellent communication skills. Primary Responsibilities: Establishes Guest Service and satisfaction as a priority through personal example Respond to Guest complaints and resolves them in a way that ensures the Guest will return again quickly and ensures that every Guest leaves happy before leaving building Assist the Management Team with recruiting, retaining, training and developing both FOH/BOH staff who are enthusiastically dedicated to delivering the highest level of Hospitality to the Guest Assist Management Team in executing all plans to improve Guests' restaurant experience and increase Guest loyalty Assist the Management Team in achieving targeted budgets, goals and objectives Assist the Management Team in community involvement programs and marketing runs Assist the Management Team to ensure the profitability of restaurant operations by operating within cost of goods and labor productivity guidelines without compromise to providing quality food and exceptional service Assist Management Team in controlling other direct operating expenses such as utilities, small-wares, etc., to minimize expense without adversely affecting operations Manage others work safely by being alert and taking action regarding safety hazards Ensure that all daily restaurant paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, payroll, purchase orders, bank deposits, employment-related forms, etc. Requirements: 2-5 years of Casual Dining, Upscale Casual Dining or Fine Dining Experience Strong leader with a positive attitude, enthusiasm and a passion for Hospitality Excellent communication skills and a strong attention to detail Outstanding leadership skills with the ability to effectively communicate, train and develop your team

HOURLY CATERING MANAGER TRAINING: Upon completion of the training program, this Lead Customer Service specialist working in the Catering Department will be responsible for direct customer service assisting with catered events at private locations as well as making sales calls to potential clients. This person's primary duties will include assistance in planning the menu with the customer, coordinating the event with the kitchen, preparing the food, delivering food to the location, and finally set up and serving the catered event. Secondary duties assume related activities as required. There will be a permanent store placement after training is completed. Availability: 5-days, 38-40 hours per week, must be available flexible hours and on short notice including evenings & weekends for catered events.Personal Qualifications: Must have catering experience. Must be 21 with a valid drivers license.Physical demands: repetitive lifting to 50#; occasional lifting to 80#. Other work considerations: This person must be willing to travel to different Buehler's locations for training.