Front Of House Manager jobs at Tokyo Joe's - 1795 jobs

Operations Leadership Lead and inspire a team of managers and hourly staff to deliver an exceptional guest experience Uphold THE ONE GROUPs world-class service and hospitality standards Oversee all restaurant functions, including business strategy, General Manager, Manager, Hospitality, Leadership

As the Beverage Manager you will oversee the operation of all beverage outlets to ensure compliance with all standards and procedures established by the Food and Beverage Manager in addition to company health and regulatory standards and procedures. Monitor administrative duties of supervisory staff for accuracy, timeliness and compliance with departmental policies and procedures. The Beverage Manager must have working knowledge of all outlet beverage portion control policies, i.e. jigger pours, carafes. Recruit, interview, and recommend for hire all beverage positions - Cocktail Server, Bartender, Bar Back, Liquor/Inventory Control. Coach and discipline Team Members as needed to develop optimal performance. Must be able to work all shifts and maintain a flexible work schedule to adjust to the demands of the beverage operation. Responsibilities: Maintain accurate and proper comp and cash handling procedures, use cash bank, cash register, cash drop, slot bank, and POS terminal functions in accordance with department policies. Proficiently operate Inventory system (Stratton Warren experience preferred). Interviewing, disciplining, developing/training and scheduling of staff. Lead team member shift meetings. Monitors and manages shift activities, opening and closing duties. Interacts with guests to resolve any guest issues. Works with other supervisors and line staff to facilitate a pleasurable dining experience for guests. Fills in for line staff when required. Demonstrates proactive leadership skills. Communicates well with guests and team members in a team environment. Must facilitate repeat business through pleasurable dining experiences. Other duties as assigned. Qualifications: Must be at least 21 years of age and able to obtain and maintain a Colorado Support Gaming License. Minimum 3-5 year previous Food and/or Beverage Management experience required in FOH operations or relevant degree in hospitality program. Ability to understand financial reports and apply the information in a timely and practical fashion to improve the operation. Problem Solving, Quality Control and Priority Assessment - Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the guests. Conflict management-An Assistant Manager must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively. Information Gathering-Must identify and utilize internal and external sources to improve and maintain the company's objectives. Sales Techniques and Guest Influence-Must understand products and services, develop new prospects for opportunity, and understand guest needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals. Understands measurements of liquid, weight, and temperatures Ability to work in high volume, ever changing and sometimes loud environment Basic to intermediate computer knowledge Must possess excellent guest service and communication skills with the ability to deal with guests. Ability to speak and write English. Ability to communicate information through spoken words and sentences that others will understand Ability to read and understand information and instructions presented in writing. Must be able to stand for duration of shift. Must be able to bend, stoop and continuously use hands. Ability to push and pull up to 25lbs pounds and occasionally up to 45lbs Ability to work all shifts including weekends and holidays when needed.

Are you a dynamic hospitality leader ready to oversee operations at one of the region's most exciting resort destinations? This is an incredible opportunity to lead a thriving lodging property known for its welcoming atmosphere, high guest satisfaction, and commitment to excellence. The General Manager will be responsible for all aspects of day-to-day operations, including guest services, financial performance, team development, and community engagement. This role is ideal for a hands-on leader who thrives in a guest-focused environment, takes pride in building strong teams, and excels at driving both operational and financial success. Key Responsibilities Oversee all property operations, ensuring an exceptional guest experience and seamless daily performance. Recruit, train, and inspire a motivated team committed to service excellence. Develop and execute marketing and promotional strategies to increase reservations and overall occupancy. Prepare and manage annual operating budgets; monitor monthly performance and identify growth opportunities. Collaborate with activities and recreation teams to design and deliver engaging guest experiences. Maintain property standards, oversee capital improvements, and ensure compliance with local, state, and federal regulations. Serve as the primary point of contact for guests, residents, and ownership, promoting a warm and professional environment. Qualifications Minimum 5+ years of leadership experience in hospitality, resort management, or related operations. Strong financial management skills, including budgeting, forecasting, and P&L oversight. Excellent communication, problem-solving, and organizational abilities. Proven ability to lead teams, handle guest concerns with professionalism, and uphold brand standards. Proficiency with Microsoft Office and property management or accounting systems. Flexibility to work evenings, weekends, and holidays as business needs require. Bachelor's degree in Hospitality Management, Business Administration, or related field preferred (or equivalent experience). Compensation: $70,000 - $80,000 base (commensurate with experience), 25% bonus program, 100% Paid Health Insurance Expenses (Single AND Family Coverage), 401K with 6% Match, Outstanding Career Growth Potential, PTO, and much more! Why Join This Opportunity This is your chance to lead a property that blends hospitality, community, and natural beauty. You'll have the autonomy to make an impact, a supportive ownership group that values innovation, and a team that's passionate about creating memorable experiences for every guest.

Flynn Arby's joined Flynn Group in 2018 with the acquisition of 300+ restaurants. Today we are the largest Arby's franchisee in the world and continue grow by building new stores and acquiring other franchise operators. We are one of seven premier brands of Flynn Group, which was founded in 1999 by Greg Flynn. It has grown since then to the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion, and Win as One. We are excited to announce an exceptional opportunity to join our world-class team at Flynn Arby's as a General Manager. If you have a passion for the Food/Hospitality industry, a proven track record of success, and the ambition to lead a team to new heights, then this is the perfect role for you! As a General Manager at Flynn Arby's, you will have the chance to showcase your leadership skills, collaborate with a dedicated team, and contribute to the flawless execution of our operations. Responsibilities: Create and implement strategies to enhance operational efficiency and maintain high levels of customer satisfaction. Lead, mentor, and coach a team of individuals who consistently demonstrate exceptional work behaviors to ensure outstanding customer service and satisfaction. Manage daily operations, including inventory control, staff scheduling, and cash management. Implement and maintain strict adherence to all company policies, procedures, and food safety standards. Drive sales growth through effective marketing initiatives and the successful execution of promotional campaigns. Monitor and analyze financial performance, identify areas for improvement, and implement action plans to achieve targets. Foster a positive work environment that promotes teamwork, collaboration, and personal development. Ensure compliance with all regulatory requirements and maintain a safe and clean work environment. Requirements: Proven experience as a General Manager in the Food/Hospitality industry, with a track record of successfully managing a high-volume establishment. Exceptional leadership skills, with the ability to inspire and motivate a diverse team. Strong understanding of business operations and the ability to analyze financial data for informed decision-making. Excellent communication and interpersonal skills, with the ability to build strong relationships with customers, suppliers, and team members. Organized and meticulous, with the ability to effectively manage multiple tasks and prioritize in a fast-paced setting. Knowledge of local health and safety regulations. Flexibility to work evenings, weekends, and holidays as required. This position offers a robust benefits package, Health Savings Account (HSA), Short & Long Term Disability, Life Insurance, Legal Plan, Pet Insurance, Employee Assistance Program (EAP), 401(K) Plan + Company Match, Paid Time Off, Employee Resource Group(s), Tuition Reimbursement program through Colorado Technical University, and much, much more! (Full Time / Part-Time must work at least 30 hours a week) General Manager Compensation Range: $56,485 - $65,000 per year, PLUS monthly bonus potential! There is no fixed deadline to apply for this position. Paid Time Off: You will begin accruing PTO after six months of continuous employment, at a rate of 5 per pay period, capped at 130 hours. Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Manager at Flynn Arby's, you will have the chance to showcase your leadership skills, collaborate with a dedicated team, and contribute to the flawless execution of our operations. Responsibilities: Create and implement strategies to enhance operatio General Manager, Manager, Business Operations, Restaurant, Management, Operations

Why Join Our Team? Industry-Leading Compensation: Up to 25% of the base salary in performance-based bonuses $24K annually in monthly kicker bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. Voluntary Short Term Disability Insurance - Employee Paid. Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do: As the General Manager, you will be the driving force behind daily operations, team leadership, and financial performance. You will be responsible for maintaining our brand standards, guest satisfaction, and a dynamic, high-energy environment while also ensuring profitability and efficiency. Key Responsibilities: Operations Leadership Lead and inspire a team of managers and hourly staff to deliver an exceptional guest experience Uphold THE ONE GROUP's world-class service and hospitality standards Oversee all restaurant functions, including business strategy, marketing, and risk management Maintain compliance with corporate policies, food safety standards, and health regulations Team Development & Staffing Recruit, hire, and onboard top-tier talent to support a high-performance culture Coach, train, and mentor team members to drive excellence and career growth Conduct regular performance evaluations and team-building initiatives Financial & Business Performance Monitor sales, labor, and operating costs to maximize profitability Develop marketing initiatives and networking strategies to increase guest traffic and sales Set and execute sales forecasts, budget goals, and profitability strategies Ensure compliance with all financial reporting and cost management standards What We're Looking For: 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) A proven track record of driving sales, managing budgets, and leading successful teams Strong business acumen, financial expertise, and decision-making skills A passion for hospitality, guest engagement, and high-energy environments Tech-savvy with experience in restaurant POS systems (MICROS, Aloha, OpenTable, etc.) Ability to thrive in a fast-paced, high-energy restaurant atmosphere Ready to Lead the Best in Vibe Dining? This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

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

Why us? The Stanley Hotel is seeking a visionary Director of Food and Beverage to lead our culinary and service teams at one of the most iconic and storied hotels in America. Nestled in the majestic Rocky Mountains in Estes Park, Colorado, The Stanley Hotel is a landmark of timeless elegance, known for its historic charm, panoramic views, and a legacy that has inspired artists, writers, and adventurers for over a century. From its famed role in American pop culture to its status as a luxury mountain retreat, The Stanley offers guests an unforgettable blend of grandeur and mystery. As a leader at The Stanley, you'll be part of a team that blends tradition with innovation. Our food and beverage program is central to the guest experience-from refined dining and mountain-inspired menus to bespoke events and immersive culinary experiences. We're looking for someone who can bring creativity, operational excellence, and a passion for storytelling through food and service. Estes Park is more than a scenic getaway-it's the gateway to Rocky Mountain National Park, offering year-round outdoor adventure, wildlife encounters, and a vibrant arts and culture scene. Working at The Stanley means embracing the spirit of exploration and hospitality in a setting unlike any other. At Sage Hospitality Group, we aim to “make the ordinary extraordinary,” and The Stanley Hotel is no exception. As Director of Food and Beverage, you'll shape experiences that reflect the rich history and bold future of this remarkable destination. Join us, and help write the next chapter in The Stanley's enduring legacy. Job Overview The Director of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Responsibilities Showcase an inherent desire to take care of others. Lead, mentor, and inspire outlet Managers, Banquet Managers, and Supervisors across all F&B operations. Develop and manage annual budgets, P&L statements, forecasts, and financial targets for all F&B outlets. Hire, develop, and mentor the management team Regularly review financial performance with managers, ensuring each outlet contributes to overall profitability. Maintain an open, collaborative relationship with the Executive Chef and Culinary team to ensure cohesion and shared accountability. Oversee planning and execution of large-scale banquets, private dining, and catered events. Partner with Sales & Events team to customize offerings and deliver flawless guest experiences. Ensure that the hourly staff is adhering to hospitality standards, service standards, and company standard operation procedures at all times. Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness, empathy, hard work, and diligence. Help open and close the restaurant, managing the floor approximately five shifts per week. Respond to staff inquiries, comments, and grievances in a timely and professional manner. Display a strong sense of awareness, perpetually listening and observing ways to enhance guest experience and maintain and improve service standards. Move with urgency, maximizing efficiency to deliver world-class hospitality and service to guests. Assist the entire restaurant team in service execution; greet guests at the door, greet tables, deliver water, deliver drinks, deliver food, clear and reset tables, work the host stand, work expo, etc. Remain attentive to guests throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times. Ability to multi-task and stay organized under high-pressure situations in order to take care of multiple tables, sections, guests, and staff. Responds to guest inquiries and comments in person and on phone by providing timely and knowledgeable information. Presents a clean and professional appearance at all times. Maintains a friendly, cheerful and courteous demeanor at all times. Performs other duties as assigned. Qualifications Education/Formal Training High school education or equivalent. Experience Minimum of seven years' experience as a General Manager or F&B Director Knowledge/Skills Proven ability to lead a team, manage financials, and create strong culture. Genuine desire to provide thoughtful hospitality and take care of others. Financial fluency as it pertains to P&L management, labor targets, food & beverage cost, budgeting, and reporting. Proficient in Google Workspace or Microsoft Office, POS systems, inventory systems, and labor scheduling platforms. Basic knowledge of beverage. Must be fluent in oral and written English. Must have vision, ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions. Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time. Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift. Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift. Continuous standing -during preparation, during service hours or during expediting. Must have moderate hearing to hear customers, supervisors, and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing. Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Benefits Eligible to participate in Sage bonus plan Unlimited paid time off Medical, dental, & vision insurance Eligible to participate in the Company's 401(k) program with employer matching Health savings and flexible spending accounts Basic Life and AD&D insurance Company-paid short-term disability Paid FMLA leave for up to a period of 12 weeks Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral ** The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe. Salary USD $130,000.00 - USD $140,000.00 /Yr.

Exciting new opportunity for a seasoned Food and Beverage Director overseeing all Food and Beverage at Enchantment Resort. Overview: Direct all food and beverage departments including, but not limited to, coordination of new ideas in guest service and revenue enhancement, insuring high quality food and beverage products consistent with management cost objectives. What you will be doing: * Supervise all food and beverage areas to ensure compliance with resort management objectives and health and safety of employees and guests. * Supervise training programs, merchandising and quality cost control of the entire food and beverage department. * Interview, hire, train and evaluate performance of supervisory personnel. * Coach departmental supervisory team members as necessary. * Observe safety and legal requirements as to health and labor department. * Supervise inventory control and purchase of food and beverage equipment and product. * Devise new approaches to increase food and beverage business and revenue. * Develop and implement service standards to ensure a consistent guest experience at a high quality level. * Responsible for high quality food and beverage product in preparation and purchase. * Responsible for economical purchase and control of china, glass, silver, linen and all other food and beverage equipment. * Oversee budgeting process for department and monitor expenses. * Maximize food and beverage profitability; achieve budgeted revenues and control expenses and budget of food and beverage department. * Business contacts with clients, purveyors, colleagues in other resorts, health and fire officials. * Hold weekly F&B department meetings to review resort events, departmental policies and procedures and maintain high level of moral. * Other duties as assigned. Come join a great team and make an impact everyday!

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10881035"},"date Posted":"2026-01-26T03:29:35.256195+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"2105 S Alma School Rd","address Locality":"Mesa","address Region":"AZ","postal Code":"85210","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Do you relish the opportunity to create lifelong memories with customers? Can you add that extra special ingredient to our staff of high-performing leaders? Successful candidates in the Restaurant Manager role enjoy working in a fast-paced environment and are comfortable leading and motivating team members. You will also understand that effectively delegating tasks is the key to meeting our overall goal of providing quality food and service to our guests. At the heart of Portillo's, we value Family, Greatness, Energy and Fun. Igniting the senses with unrivaled food and experiences, it all comes together to create lifelong memories for our guests Additional qualifications for the position include: High school diploma or equivalent 2 - 3 years of recent experience as a Restaurant Manager in high volume quick service restaurants OR 4+ years of Military service Proven experience in recruiting, training and motivating food service team Strong leadership skills Positive track record of controlling costs Current Sanitation and B.A.S.S.E.T. alcohol service training a plus What's in it for you? Hot dog! The pay range for this role is $55,000 - $60,000. Your actual salary will depend on experience, location, and/or additional skills you bring to the table. This position is also served with: Participation in a discretionary bonus program based on restaurant performance, among other ingredients Monthly technology reimbursement Uniform allowance Free shift meals Educational benefits Perks and discounts - access to hundreds of discounts from movie tickets to gym memberships and more Counseling and support resources through our Employee Assistance Program (EAP) You'll also be eligible for a bun-believable benefits package that includes: Your choice of health insurance from among three medical plans (including a PPO), two dental plans, and a vision plan Paid time off 401(k) with company match Flexible Spending Accounts - healthcare and dependent care Financial Security through Voya Financial Beef Stock - our Employee Stock Purchase Plan* Voluntary Benefits like pet insurance, critical illness coverage, and identity theft insurance Learn more about our benefits here *Must have worked at Portillo's for 1 year with an average of at least 20 hours over a 6-month period

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10881036"},"date Posted":"2026-01-22T02:48:03.022164+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"1740 E Broadway Rd 101","address Locality":"Tempe","address Region":"AZ","postal Code":"85282","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Requirements Minimum of 1-2 years restaurant management or supervision Bartending and/or Restaurant Serving experience required • Proficient computer skills including Microsoft Office, Excel, POS systems and inventory software • Full understanding of inventory control, labor management, safety management and guest satisfaction • Detail oriented and well developed time management skills • Excellent leadership and communication skills • Ability to coach, train and teach co-workers • Must be able to lift at least 50 pounds

What you will be doing Lead, guide and train Associates in food and beverage department. Ensure management presence during each shift to ensure appropriate support for team. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Schedule, evaluate and direct food and beverage team. Provide coaching and counseling when necessary. Ensure inventory, supplies and materials needed are provided for Associates to perform their jobs. Monitor, direct and coordinate effective cleanliness and organization in food and beverage areas. Maintains compliance with all applicable state and local laws regarding food and safety. Establish, direct and review liquor procedures to ensure adequate security and accountability.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. On the job: Responsible for selection, development and retention of talented food and beverage staff Ensure financial targets are being met and appropriate accounting procedures are followed Oversee food and beverage operation, providing excellent guest service Review guest and member requests and concerns to determine a plan of action Create and execute short and long term operational and financial plans for the food and beverage department to improve quality and financial results Communicate and collaborate effectively between all departments Ensure compliance with the national programs such as Core Beverage Program, Menu Program, Approved Product List, Beverage Cartender program Bring your own: Previous experience in a food and beverage or Chef leadership role Strong verbal and written communication skills Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Excellent customer service skills Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Golf & Tennis benefits Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits * Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons * MORE employee discounts on lodging, food, gear, and mountain shuttles * 401(k) Retirement Plan * Employee Assistance Program * Excellent training and professional development * Referral Program Full Time roles are eligible for the above, plus: * Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) * Free ski passes for dependents * Critical Illness and Accident plans We're looking for a kindred spirit who will be inspired to create dynamic, strategic and leadership for the food and beverage operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Vail Resorts is a leading mountain resort operator with over 40 resorts in sixteen states and four countries. We exist to create an Experience of a Lifetime for our employees, so they can, in turn, provide and Experience of a Lifetime for our guests. We are looking for leaders, innovators, creators, and ambitious professionals to join our talented team. If you're ready to pursue your fullest potential, we want to get to know you! Job Summary: The Director of Operations - Food & Beverage serves as the strategic business leader for all food and beverage operations across the property, including restaurants, bars, in-room dining, and culinary services. This role is responsible for driving the development and execution of departmental strategies while ensuring alignment with the brand's service philosophy and overall initiatives. The position is accountable for ensuring the food and beverage division consistently meets the expectations of the brand's target clientele, delivers exceptional guest experiences, fosters employee engagement, and drives departmental revenue and profitability. Additionally, the Director develops and leads property-wide strategies designed to enhance product and service delivery, elevate team performance, and generate a strong return on investment. This role is an integral member of the Kindred Leadership Team and contributes to the overall strategic direction and operational excellence of the property. Job Specifications: * Outlet: Kindred Resort- Keystone * Expected Pay Range: $105,000 - $115,000 + annual bonus, Actual pay will be adjusted based on experience * Shift & Schedule Availability: Full Time / Year Round Job Qualifications: * Minimum 4-6 years of progressive leadership experience in food and beverage operations, preferably with luxury and pre-opening experience. * Strong track record of financial acumen, operational excellence, and team development. * Expertise in upscale guest service standards, menu creation, wine/beverage programming, and event catering. * Proficiency in POS systems, labor and inventory management tools, and integrated hospitality platforms. * A visionary leader with excellent communication, problem-solving, and execution skills. * Deep understanding of food safety protocols, health compliance, and international hospitality trends. Pre-Opening Responsibilities: Concept Development & Brand Alignment * Lead the creative development and execution of distinct F&B concepts, collaborating with ownership, designers, and the brand team to define outlet positioning, service ethos, and guest experiences. * Develop unique storytelling narratives and signature moments for each venue in alignment with luxury brand standards and target guest profiles. * Ensure all concepts are future-forward, brand-authentic, and operationally feasible. Strategic Budgeting & Financial Forecasting * Create detailed pre-opening budgets and OS&E projections for all F&B venues. * Develop operational P&Ls, set pricing strategies, forecast COGS and labor metrics, and implement menu engineering tools in collaboration with the Finance team. * Establish KPIs and financial models that drive sustainable profitability without compromising guest satisfaction. Talent Acquisition & Pre-Opening Training * Design the organizational structure for all F&B departments, including culinary, service, stewarding, beverage, banquets, and IRD. * Recruit top-tier leadership talent-Executive Chef, Restaurant Managers, Sommeliers, Mixologists-and build a culture of excellence. * Deliver immersive training programs on luxury service delivery, Forbes service standards, brand values, and operating SOPs. Menu & Beverage Program Development * Oversee the design and refinement of all culinary and beverage menus in collaboration with Executive Chef and venue leaders. * Curate exceptional wine lists, craft cocktail programs, and non-alcoholic offerings that reflect innovation, sustainability, and local sourcing. * Ensure each outlet's menu and beverage program supports brand positioning, wellness, and sustainability commitments. OS&E, Supply Chain & Equipment Procurement * Manage procurement and installation of all operating supplies and equipment, including tableware, uniforms, kitchen equipment, and bar systems. * Finalize vendor relationships for food, beverage, and specialty service items. * Set pars and inventory controls across outlets, and establish streamlined back-of-house operational flows. Technology, Systems & Integration * Lead configuration and implementation of POS, inventory control, table management, and reservations platforms. * Ensure integration with PMS, accounting, mobile ordering, and reporting systems to provide seamless guest and team experiences. * Create customized reporting dashboards for sales, cost control, guest feedback, and operational performance. SOPs, Compliance & Standards * Establish detailed SOPs for every aspect of service execution, from mise en place to table presentation, billing, and guest recovery. * Implement and monitor strict health, safety, sanitation, and HACCP compliance protocols. * Develop policies for allergen handling, fire safety, staff hygiene, and local regulatory adherence. Post-Opening Responsibilities: Operational Leadership * Lead daily operations of all food and beverage venues, ensuring service quality, consistency, and profitability across the resort. * Drive the execution of the resort's culinary vision with a guest-centric approach, ensuring elevated experiences that exceed expectations. * Provide cross-functional leadership and collaboration with Rooms Division, Spa, Events, and Brand to deliver cohesive guest journeys. Team Development & Culture * Build a strong, engaged F&B team that thrives in a performance-driven, values-based culture. * Conduct regular coaching, feedback sessions, and development planning with leaders and frontline staff. * Empower team members to take ownership of guest service, driving engagement and pride across all levels. Guest Experience & Quality Assurance * Champion exceptional guest service by reviewing feedback, addressing service gaps, and innovating offerings to drive satisfaction and retention. * Analyze guest surveys, comment cards, and reviews; lead service recovery and continuous improvement efforts. * Develop and oversee VIP, elite, and celebrity handling protocols in collaboration with Guest Relations and Concierge. Financial Oversight & Performance Management * Monitor and manage departmental budgets, labor costs, beverage cost control, and inventory accuracy. * Analyze financial reports and recommend actions to optimize profit margins and operational efficiency. * Evaluate capital expenditure needs and propose long-term investment strategies aligned with brand strategy. Innovation & Competitive Positioning * Stay ahead of market and dining trends; continuously evolve offerings to maintain a competitive edge and fresh guest appeal. * Foster a spirit of creativity and innovation within culinary and service teams. * Identify new business opportunities, partnerships, and programming that elevate the F&B experience and drive incremental revenue. Additional Leadership Responsibilities * Serve as acting resort executive in the absence of the Director of Operations - Rooms. * Participate in executive strategy meetings, budget reviews, and brand representation events. * Provide timely and effective communication across leadership, ownership, and operations teams. * Champion resort-wide safety, sustainability, diversity, and wellness initiatives. The expected pay range is $105,000 - $115,000 + annual bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 508478 Reference Date: 05/20/2025 Job Code Function: General Management

Salary: Depending On Experience (DOE) This position provides oversight to all levels of restaurant(s) and Food Court(s) to ensure profitable operation, optimum guest satisfaction, and return visits by performing the following duties as well as demonstrating the GILA WAY. ESSENTIAL DUTIES AND RESPONSIBILITIES * Promotes and provides excellent guest service experiences to both internal and external guests. * Responsible for all aspects of the effective management of the restaurant and food court operation within a casino environment. * Achieve operational objectives by contributing information and recommendation to strategic plans. Prepare and complete action plans; implement production, productivity, quality, and guest-service standards; resolve problems; identify trends; determine system improvements and implement positive change. * Enhance department and overall business reputation by accepting ownership for accomplishing new and different requests; explore opportunities to add value to accomplishments. * Foster teamwork. Lead, direct, mentor and guide assistant managers, supervisors and team members. * Actively coach, council, direct, train and mentor team members in meeting company standards. * Oversee all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. * Ensure total compliance with all alcohol service policies. Will effectively and compliantly address all alcohol service or compliance issues immediately. * Maximize profitability by ensuring portion control. * Monitor food handling, cash handling and work safety compliance. Monitor product quality to ensure high level of guest service. * Be able to prep and cook when needed with all menu items. * Ensure Point of Sale Systems (POS) are in working order. Audit for accuracy of Payment Card (PCI) compliance, charges, and cash handling procedures. * Protect branded concepts through audits and compliance processes. * Maintains a dependable work attendance record with extremely infrequent absences and/or lateness. * Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management levels. * Performs other special projects and duties as assigned. EDUCATION and/or EXPERIENCE * High School Diploma or equivalent required. * Prior management experience in restaurant operation preferred. * Ability to handle cash accurately and responsibly and calculate basic math functions as they relate to point-of-sale cash/credit transactions, cash reconciliation and product inventory. * Ability to perform the GILA WAY which is as follows; Greet our guest, Interact positively with guest, Listen actively to our guest, Appreciate our guest * Must acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Alcohol Awareness Certification, Blood-Borne Pathogens (BBP) and other required compliance trainings. * Must possess excellent guest service skills, strong telephone etiquette, a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision. * Ability to establish and maintain effective working relationships as well as to gain the cooperation of guest and fellow team members. * Strong interpersonal and communication skills, both written and oral. * This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations and technical rules relevant to their responsibilities.

Job Description Salary: Depending On Experience (DOE) This position provides oversight to all levels of restaurant(s) and Food Court(s) to ensure profitable operation, optimum guest satisfaction, and return visits by performing the following duties as well as demonstrating the GILA WAY. ESSENTIAL DUTIES AND RESPONSIBILITIES Promotes and provides excellent guest service experiences to both internal and external guests. Responsible for all aspects of the effective management of the restaurant and food court operation within a casino environment. Achieve operational objectives by contributing information and recommendation to strategic plans. Prepare and complete action plans; implement production, productivity, quality, and guest-service standards; resolve problems; identify trends; determine system improvements and implement positive change. Enhance department and overall business reputation by accepting ownership for accomplishing new and different requests; explore opportunities to add value to accomplishments. Foster teamwork. Lead, direct, mentor and guide assistant managers, supervisors and team members. Actively coach, council, direct, train and mentor team members in meeting company standards. Oversee all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Ensure total compliance with all alcohol service policies. Will effectively and compliantly address all alcohol service or compliance issues immediately. Maximize profitability by ensuring portion control. Monitor food handling, cash handling and work safety compliance. Monitor product quality to ensure high level of guest service. Be able to prep and cook when needed with all menu items. Ensure Point of Sale Systems (POS) are in working order. Audit for accuracy of Payment Card (PCI) compliance, charges, and cash handling procedures. Protect branded concepts through audits and compliance processes. Maintains a dependable work attendance record with extremely infrequent absences and/or lateness. Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management levels. Performs other special projects and duties as assigned. EDUCATION and/or EXPERIENCE High School Diploma or equivalent required. Prior management experience in restaurant operation preferred. Ability to handle cash accurately and responsibly and calculate basic math functions as they relate to point-of-sale cash/credit transactions, cash reconciliation and product inventory. Ability to perform the GILA WAY which is as follows; Greet our guest, Interact positively with guest, Listen actively to our guest, Appreciate our guest Must acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Alcohol Awareness Certification, Blood-Borne Pathogens (BBP) and other required compliance trainings. Must possess excellent guest service skills, strong telephone etiquette, a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision. Ability to establish and maintain effective working relationships as well as to gain the cooperation of guest and fellow team members. Strong interpersonal and communication skills, both written and oral. This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations and technical rules relevant to their responsibilities.

Job Title: Assistant General Manager Department: Operations Reports to: General Manager About US: We're a fun-loving, quirky, crazy-hardworking (sometimes just crazy) big family. You could say we're only serious about two things - serving great food and taking care of people. We love what we do and are looking for a leader who will uphold our culture and drive store performance. About YOU: You thrive in a fast paced, upbeat environment and are a natural motivator. You foster teamwork and genuine connection and seeing each team member grow feels like the ultimate reward. You're diligent, reliable, and aligned with our core beliefs around teamwork, inclusivity, respect, passion and FUN! The Job Stuff: The Assistant General Manager is responsible for assisting and supporting the General Manager in managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the General Manager. Responsibilities: Conduct orientation explain the MAD Greens Philosophy and oversee the training of new employees. Assist in developing employees by providing ongoing feedback and establishing performance expectations. Ensure that proper security procedures are in place to protect employees, guests and company assets. Provide direction to employees regarding operational and procedural issues. Interview hourly employees. support hiring, supervision, development and assist in termination process if applicable Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Supports and assists General Manager in running shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service as needed. Prepare schedules and ensure that the restaurant is staffed for all shifts. Help drive positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Assist General Manager with weekly and bi-weekly tasks such as payroll and inventory. Requirements Requirements: Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Good attention to detail and good organization skills.