Requirements Manager jobs at TGI Fridays - 27 jobs

Job DescriptionDescription: Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements: Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Full-time Description Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping. Salary Description $50,000-$57,000

Job DescriptionDescription: Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements: Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Duties and Responsibilities Supervises the preparation, sale and service of food. Responsible for employee and Company standards being followed at all times. Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority. Ensures compliance with all regulatory standards. Responsible for the establishment's cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly. Supervises maintenance of proper dough levels. Oversees the proper use of food and supplies to meet budgetary guidelines. Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory). Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes. Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met. Assists in personnel selection and performance evaluations. Responsible for Local Store Marketing and building sales volume. Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs. Other duties as assigned by Company Management. Requirements (Minimum requirements for entry into position) High school graduate or equivalent. Two years experience in restaurant management. Skills and Characteristics Required Must be organized, flexible, and detail-oriented. Strong interpersonal and communication skills. Excellent time management skills with the ability to meet deadlines. Ability to prioritize and multitask. A strong ability to immediately comprehend and carry out a project with minimal supervision. Physical Demands Must be able to stand for long periods of time. Must have a good sense of balance, be able to bend and kneel, and have the ability to lift bus pans and trays weighing up to 20 pounds. Working Conditions Typical restaurant environment. Reports to: General Manager Location: Restaurant FLSA Status: Exempt Pizza Inn - Clairday Foods, Inc. is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of that franchise. All inquiries about employment at this franchise should be made directly to the franchisee, and not to Pizza Inn Corporate.

Duties and Responsibilities Supervises the preparation, sale and service of food. Responsible for employee and Company standards being followed at all times. Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority. Ensures compliance with all regulatory standards. Responsible for the establishment's cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly. Supervises maintenance of proper dough levels. Oversees the proper use of food and supplies to meet budgetary guidelines. Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory). Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes. Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met. Assists in personnel selection and performance evaluations. Responsible for Local Store Marketing and building sales volume. Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs. Other duties as assigned by Company Management. Requirements (Minimum requirements for entry into position) High school graduate or equivalent. Two years experience in restaurant management. Skills and Characteristics Required Must be organized, flexible, and detail-oriented. Strong interpersonal and communication skills. Excellent time management skills with the ability to meet deadlines. Ability to prioritize and multitask. A strong ability to immediately comprehend and carry out a project with minimal supervision. Physical Demands Must be able to stand for long periods of time. Must have a good sense of balance, be able to bend and kneel, and have the ability to lift bus pans and trays weighing up to 20 pounds. Working Conditions Typical restaurant environment. Reports to: General Manager Location: Restaurant FLSA Status: Exempt Pizza Inn - Clairday Foods, Inc. is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of that franchise. All inquiries about employment at this franchise should be made directly to the franchisee, and not to Pizza Inn Corporate.

Duties and Responsibilities * Supervises the preparation, sale and service of food. * Responsible for employee and Company standards being followed at all times. * Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority. * Ensures compliance with all regulatory standards. * Responsible for the establishment's cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly. * Supervises maintenance of proper dough levels. * Oversees the proper use of food and supplies to meet budgetary guidelines. * Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory). * Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes. * Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met. * Assists in personnel selection and performance evaluations. * Responsible for Local Store Marketing and building sales volume. * Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs. * Other duties as assigned by Company Management. Requirements (Minimum requirements for entry into position) * High school graduate or equivalent. * Two years experience in restaurant management. Skills and Characteristics Required * Must be organized, flexible, and detail-oriented. * Strong interpersonal and communication skills. * Excellent time management skills with the ability to meet deadlines. * Ability to prioritize and multitask. * A strong ability to immediately comprehend and carry out a project with minimal supervision. Physical Demands Must be able to stand for long periods of time. Must have a good sense of balance, be able to bend and kneel, and have the ability to lift bus pans and trays weighing up to 20 pounds. Working Conditions Typical restaurant environment. Reports to: General ManagerLocation: RestaurantFLSA Status: Exempt

Benefits: * Bonus based on performance * Competitive salary * Employee discounts * Free food & snacks * Free uniforms * Opportunity for advancement * Training & development Duties and Responsibilities * Supervises the preparation, sale and service of food. * Responsible for employee and Company standards being followed at all times. * Assists the General Manager in the administration of all areas of restaurant operations. In the absence of the General Manager, assumes all responsibilities, duties and authority. * Ensures compliance with all regulatory standards. * Responsible for the establishment's cleanliness and sanitation including ensuring upkeep of equipment, building, landscape, parking lot and dumpster. Ensures all lights and locks are working properly. * Supervises maintenance of proper dough levels. * Oversees the proper use of food and supplies to meet budgetary guidelines. * Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to ensure a minimum loss from waste or theft (food cost inventory). * Responsible for employee hiring, training and orientation programs, including development of staff, ensuring proper uniforms are worn and promoting positive attitudes. * Coordinates employee scheduling and personnel utilization, ensuring budgetary goals are met. * Assists in personnel selection and performance evaluations. * Responsible for Local Store Marketing and building sales volume. * Prepares payroll figures, profit and loss statements and weekly inventories. Assists in preparing budgets for food, labor, equipment and direct costs. * Other duties as assigned by Company Management. Requirements (Minimum requirements for entry into position) * High school graduate or equivalent. * Two years experience in restaurant management. Skills and Characteristics Required * Must be organized, flexible, and detail-oriented. * Strong interpersonal and communication skills. * Excellent time management skills with the ability to meet deadlines. * Ability to prioritize and multitask. * A strong ability to immediately comprehend and carry out a project with minimal supervision. Physical Demands Must be able to stand for long periods of time. Must have a good sense of balance, be able to bend and kneel, and have the ability to lift bus pans and trays weighing up to 20 pounds. Working Conditions Typical restaurant environment. Reports to: General Manager Location: Restaurant FLSA Status: Exempt

Full-time Description Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping. Salary Description $50,000-$60,000

Full-time Description Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Benefits: Weekly Pay Flexible Schedules PTO Health Insurance Employee Discount Essential Duties and Responsibilities: Assist in the achievement of budgeted sales and profits Develop and maintain professional functional working relationships with IHOP restaurant hourly employees, Corporate and Regional employees, and guests. Implement the IRTP (IHOP Restaurant Training Program) for all restaurant hourly non-management employees to improve unit operations and the guest experience. Assist in the execution of annual financial, local restaurant marketing, guest service and Human Resource objectives, strategies, and tactics for assigned unit, as defined by the current IHOP Standard Operating Procedures (SOP) and the current operations plan. Comply with federal, state, and local regulations, which are applicable to assigned unit. Assist in the recruitment, training and retention of employees as defined by the current SOP and operations plan for the assigned unit. Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies. Ensure the proper operational condition of equipment, building structure and premises according to federal regulations and the SOP Ensure safety and sanitation practices are maintained according to federal, state and local regulations and the SOP Ensure security practices as defined by the SOP Assist in completion of all required reports and paperwork. Perform other duties as assigned Supervisory Responsibilities Directly supervise craft employees at assigned unit. Assist General Manager with the overall direction, coordination, and evaluation of Company unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems. Keep the General Manager informed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or experience High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience. Language Skills Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant employees. Mathematical Skills Ability to add, subtract, multiply, and divide into all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages and to draw and interpret bar graphs. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations A valid Driver's License will be necessary to drive a car in the Company business. Other Skills and Abilities Certification through assigned IHOP training courses as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly is required to stand, walk, and sit. The employee frequently is required to use hands to grasp, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly is exposed to fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed frequently to toxic or caustic chemicals. The employee occasionally is exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Benefits Flexible schedule Paid time off Health insurance Employee discount

Full-time Description Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Benefits: Weekly Pay Flexible Schedules PTO Health Insurance Employee Discount Essential Duties and Responsibilities: Assist in the achievement of budgeted sales and profits Develop and maintain professional functional working relationships with IHOP restaurant hourly employees, Corporate and Regional employees, and guests. Implement the IRTP (IHOP Restaurant Training Program) for all restaurant hourly non-management employees to improve unit operations and the guest experience. Assist in the execution of annual financial, local restaurant marketing, guest service and Human Resource objectives, strategies, and tactics for assigned unit, as defined by the current IHOP Standard Operating Procedures (SOP) and the current operations plan. Comply with federal, state, and local regulations, which are applicable to assigned unit. Assist in the recruitment, training and retention of employees as defined by the current SOP and operations plan for the assigned unit. Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies. Ensure the proper operational condition of equipment, building structure and premises according to federal regulations and the SOP Ensure safety and sanitation practices are maintained according to federal, state and local regulations and the SOP Ensure security practices as defined by the SOP Assist in completion of all required reports and paperwork. Perform other duties as assigned Supervisory Responsibilities Directly supervise craft employees at assigned unit. Assist General Manager with the overall direction, coordination, and evaluation of Company unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems. Keep the General Manager informed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or experience High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience. Language Skills Ability to speak and read English and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or restaurant employees. Mathematical Skills Ability to add, subtract, multiply, and divide into all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages and to draw and interpret bar graphs. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations A valid Driver's License will be necessary to drive a car in the Company business. Other Skills and Abilities Certification through assigned IHOP training courses as assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly is required to stand, walk, and sit. The employee frequently is required to use hands to grasp, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly is exposed to fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed frequently to toxic or caustic chemicals. The employee occasionally is exposed to wet and/or humid conditions, extreme cold, extreme heat, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually moderate. Benefits Flexible schedule Paid time off Health insurance Employee discount

Job DescriptionBenefits: Bonus based on performance Dental insurance Free food & snacks Health insurance Paid time off Vision insurance We are looking for a key member of our JJs Leadership team. You are great at managing multiple priorities and thrive in a fast-paced environment. With special attention to detail, you care about performing quality work and contributing to a friendly and productive team atmosphere. Responsibilities: Ensure every guest receives an excellent experience that compels them to return. Observe that processes are followed and identify and suggest opportunities for improvement. Conduct a smooth opening, transfer of shifts and/or closing that makes sure the restaurant continually serves guests at our standards from open to close. Oversee that all team members are fulfilling their job duties. Coordinate daily Front of the House and Back of the House restaurant operations. Control operational costs and identify measures to cut waste. Have a strong understanding of JJs Grill Products, offerings and events. Ensure the team member experience is fun, safe and enriching. Lead in a manner consistent with JJs Grill values that provides an upbeat and supportive atmosphere for our team. Help address difficult circumstances and minimize stress in a busy environment. Promote the brand in the local community through word-of-mouth and restaurant events. Properly staff the Front of House to support JJs Grill business needs. Welcome new hires and ensure they receive timely and sufficient training that sets them up for success. Conduct reviews and coaching sessions with team members according to developmental needs. Know and Ensure Arkansas food safety standards are met by all team members. Qualifications: Knowledge and experience in business, supervision, and management. Outstanding interpersonal relationship building and employee coaching and development skills. Critical thinker and problem-solving skills. Demonstrate knowledge of basic economics, budgeting, and accounting principles and practices. Available to work nights, weekends and holidays. Able to work in a fast-paced environment. Able to prioritize, organize, and manage multiple tasks. Complete our short application today!

Job DescriptionDescription: Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements: Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

Full-time Description Purpose (Overview of the job) The Manager is responsible for overseeing the daily operations of the restaurant, including the development and performance of the team. In addition, the Manager works with the GM to oversee the financial management while optimizing profitability. The primary goal is to ensure the restaurant runs efficiently and provides the GUEST with a positive experience. Tasks (Day to day work activities) People Development Assist with the training and supervision of the team, ensuring all employees are performing at their highest capability with operations procedures, safety protocols, and service standards. Develops team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Oversees and enforces a safe environment. Ensures the restaurant is always properly staffed while achieving labor targets. Food and Beverage Standards Works hand-in-hand with the team to ensure food quality and presentation is at the highest level. Manages day-to-day operations of inventory management. Ensure the restaurant is compliant with all health and safety regulations, including food safety and sanitation standards, fire safety regulations, and liquor laws. Sales Growth and Profitability Adheres to service standards and marketing plans to attract and retain GUESTS. Manages the financial aspects of the restaurant, including budgeting, cost control, and profitability analysis. Handles issues in a timely and professional manner. Adheres to the restaurant budget, including financial reports, forecasting revenue and expenses, and implementing cost-control measures. Culture Internalize “THE WAY”. Creates and maintains a positive culture that is aligned with the Hideaway Pizza culture. Maintains positive relationships with vendors, supplies, and other business partners. Administrative Oversees the maintenance and repair of the restaurant's equipment and facilities to ensure they are in excellent working order. Ensure the restaurant's appearance and atmosphere are inviting and appealing to GUESTS. Act a promoter of the Brand, ensuring consistent brand expression through all consumer touch points. Performs other related duties in line with operations and personal development. Requirements Knowledge (Comprehension of facts and principles to succeed in this job role) Strong MS Office Suite. Learning people development. Proficient with restaurant specific software and programs (scheduling, table management, POS). Strong knowledge of food safety procedures (Serve Safe Certified preferred) and liquor laws. Developing understanding of human resource laws including labor laws, interviewing, termination, etc. Skills and Abilities (Developed capacities and active personal attributes that facilitate successful performance) Extremely Team/ Service Focused. Strong written and verbal communication skills. Highly organized and detail oriented in all assignments, strong attention to detail. Accuracy and attention to detail are required. Strong multi-tasking skills; must manage responsibilities under strict deadlines. Work independently to resolve issues and communicate with the appropriate person or department. Education & Experience (Level of learning and familiarity with the job) Progressive Work History. Minimum of 2 years in full-service restaurant. Minimum of 1 year supervisory / leadership position. REQUIREMENTS All candidates considered for the position will be required to successfully pass a criminal history background investigation. Must be 21 years or older. Have and maintain required licenses: Food Handlers and Alcohol (state and county specific). Work a varied schedule, including shifts, days, holidays, doubles, positions, and events. Follow all policies and procedures outlined in the employee handbook and job-specific training guides. Meet physical requirements as dictated by the job, standing (8 hours), walking, lifting (40 pounds), stooping, carrying (25 pounds), and wiping.

First Watch is expanding! The Manager's primary purpose is to develop restaurant management and hourly staff to establish our brand locally, build sales and manage profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The Manager is responsible for the success of the operation within their control. A successful manager will demonstrate the following competencies required to achieve the desired "outcomes" from their contributions to the mission statement: * Honesty and integrity in all things. * The ability to attract and develop a quality staff of "A" players. * Strong work ethic. * Willingness to listen. * Professional presentation and verbal skill set. * Ability to organize and inspire a team towards a common goal. * Aptitude for food and restaurant execution. * Positive impact on restaurant finances. Requirements: - * Effective oral and written communication skills * Regularly works more than 40 hours per week, generally 45-50 hours per week, with five days on the job, and two days off work, as a general rule * Regularly works in the kitchen leading, training, teaching and coaching culinary duties * Regularly works in the dining room leading, training, teaching and coaching host and service function * Walking, bending and stooping. Some moderate to heavy lifting on a semi-regular basis. * Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line). * Must have a valid driver's license and automobile insurance. * Must pass a background check and drug screening. Managers enjoy: * Never have to work a night shift. * Competitive pay and benefits including health, vision, and paid vacation * Excellent training * Opportunities to advance * Two years of full-time restaurant experience * Passion for fresh food and customer service * Unfailing work ethic and integrity * Ability to attract and foster a quality staff and inspire them to greatness * Professional presentation and demeanor Job Type: Full-time Salary: $45,000.00 to $50,000.00 /year Required experience: restaurant: 2 years Restaurant Management: 1 year * Two years of full-time restaurant experience * Passion for fresh food and customer service * Unfailing work ethic and integrity * Ability to attract and foster a quality staff and inspire them to greatness * Professional presentation and demeanor Job Type:

Replies within 24 hours Benefits: Bonus based on performance Dental insurance Free food & snacks Health insurance Paid time off Vision insurance We are looking for a key member of our JJ's Leadership team. You are great at managing multiple priorities and thrive in a fast-paced environment. With special attention to detail, you care about performing quality work and contributing to a friendly and productive team atmosphere. Responsibilities: Ensure every guest receives an excellent experience that compels them to return. Observe that processes are followed and identify and suggest opportunities for improvement. Conduct a smooth opening, transfer of shifts and/or closing that makes sure the restaurant continually serves guests at our standards from open to close. Oversee that all team members are fulfilling their job duties. Coordinate daily Front of the House and Back of the House restaurant operations. Control operational costs and identify measures to cut waste. Have a strong understanding of JJ's Grill Products, offerings and events. Ensure the team member experience is fun, safe and enriching. Lead in a manner consistent with JJ's Grill values that provides an upbeat and supportive atmosphere for our team. Help address difficult circumstances and minimize stress in a busy environment. Promote the brand in the local community through word-of-mouth and restaurant events. Properly staff the Front of House to support JJ's Grill business needs. Welcome new hires and ensure they receive timely and sufficient training that sets them up for success. Conduct reviews and coaching sessions with team members according to developmental needs. Know and Ensure Arkansas food safety standards are met by all team members. Qualifications: Knowledge and experience in business, supervision, and management. Outstanding interpersonal relationship building and employee coaching and development skills. Critical thinker and problem-solving skills. Demonstrate knowledge of basic economics, budgeting, and accounting principles and practices. Available to work nights, weekends and holidays. Able to work in a fast-paced environment. Able to prioritize, organize, and manage multiple tasks. Complete our short application today! Compensation: $45,000.00 - $48,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. JJ's Grill is an Arkansas based sports bar and grill with 10 locations across the state. We were voted as the 3rd Best Bar in America by BarstoolSports and have taken home Best Buffalo Wing 4 of the last 7 years at WingFest. We strive to create a guest-first experience. If you are interested in joining us, please take a look at our open positions using the filters above.

? Want to be SUPPORTED and CHALLENGED by other like minded teammates? Or be PAID for the effort you give and skills you possess? If so, this is one of many things we have to offer you!! Culver's of Bentonville is adding to its already DEDICATED True Blue Team! FULL-TIME OPEN AVAILABILITY STARTING PAY AT $45K annually!! ROCK STARS will be rewarded accordingly!! Willing and able to TOP your current pay!! If delighting is in your DNA, you'll be a natural for our restaurant! Our team always brings the energy and thrives in our fun, fast-paced environment. At Culver's, being on our team is more than just a job, it's an opportunity for a career. In addition to working directly for an independent Owner/Operator Family Business, team members gain life experience that goes far beyond just serving a great product in a friendly environment. Culver's is a great opportunity for people of all ages and backgrounds. Our front of house team is entrusted with delivering our welcome and warmth. Whether it's greeting guests at the door, taking orders behind the counter or delivering outstanding service throughout our restaurants, these are the people who bring our hometown hospitality to life each and every day. Our back of house team works together as a team to prepare seared-to-order ButterBurgers and other guest favorites. No bun is left unbuttered, no Cheese Curd overcooked. In our kitchen, the details matter. These are the talented people who ensure every meal we serve is a masterpiece. At Culver's of Bentonville, you will work side by side with ownership and current management as an equally valuable member of our team. We are here to support, teach, and grow your talents. We offer: Flexible Scheduling to fit your Lifestyle Fun and energizing team atmosphere Competitive Wages World class training, so no experience needed Free Uniform Shirts, Hat, and Apron. Free On Shift Meal for your Culver's cravings Opportunities for career and personal development A safe and respectful work environment National training team opportunities And much, much more! As a member of the Culver's team you will have the opportunity to: Provide excellent guest service and hospitality Help prepare and/or serve great food Support great dining and meal experiences for guests. Qualifications: · A genuine smile! · Good communication skills · Dependability We've made it our commitment that any guest who chooses Culver's leaves happy - and that means creating a great experience for you too! Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Holidays Day shift Night shift Overtime Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Referral program Employee discount Paid training

The Levy Group of Companies is seeking a Scrapyard Manager to work at our Levy Big River location in Osceola, AR. The Manager will be responsible for all scrapyard operations. Salary: Benefits Competitive benefits package including Medical, Dental, Prescription, 401(K) with 3% Employer Contribution, Long- and Short-term Disability Tuition Reimbursement for qualified skilled trade programs Student Loan Repayment Program Employee Referral Program Responsibilities The Manager will: Support safety and environmental initiatives including employee safety engagement; regulatory compliance and related training Ensure equipment availability through effective and efficient scheduling of equipment maintenance and repairs Develop, support, coordinate, assign and schedule work for scrapyard personnel Coordinate teams to identify process improvements and to develop and document maintenance procedures Develop and maintain relationships with vendors and operations management Assist the Operations Manager in developing budgets and business plans Review monthly budget to manage maintenance department costs Monitors product specifications for commercial and state application Runs KPI reports, analyzes data and utilizes information for better decision-making Perform other duties as assigned by site manager Skills The ideal candidate will have: Ability to Lift up to 50 lbs. Minimum of five years of experience in an industrial or construction environment with supervisory experience Computer skills including knowledge of Microsoft Office products Ability to understand financial data Ability to communicate effectively in written and verbal format individually and in group settings High School Diploma or equivalent Valid Driver's License To Apply Please submit your resume. Military Members are welcome and Veterans are encouraged to apply! Who is Edw. C. Levy? We are a unique, 100-year-old family-owned company that transforms our recycled products into construction materials, lightweight aggregates, asphalt, cement, concrete, agricultural products, and more. We provide steel mill services, flame cutting and treatment, road building, logistics, laboratory testing, and a variety of other solutions for our customers. The Levy Group of Companies is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, veteran status or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. The Levy Group of Companies makes hiring decisions based solely on qualifications, merit, and business needs at the time.