Kitchen Manager jobs at Wayne RESA - 33 jobs

How to Apply A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position. Mission Statement Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society. Why Join Michigan Medicine? Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good. What Benefits can you Look Forward to? * Excellent medical, dental and vision coverage effective on your very first day * 2:1 Match on retirement savings Responsibilities* Relief Room Service Manager position within University Hospital and The Cardiovascular Center. Responsible for the management of food service to patients and guests, including oversight of the Room Service operation and AFSCME food service staff. * Directs tasks to support departmental mission, vision and scope of services. * Manages Food Safety. Ensures employee training and enforces Food Code regulations for food purchasing, preparation, service, storage, sanitation, safety, and security. Supervises and directs operations of foodservice employees to ensure food is safely prepared according to standardized recipes, and according to standardized menus. Assures proper portion and cost control of recipes and supplies. * Assures that kitchen equipment and facilities are in proper working order. Demonstrates accountability for the proper use of patient protected health information. * Ensures a safe work environment that includes education on proper safety and ergonomic techniques. Ensures employees are aware of and enforces proper storage and use of chemicals and wears personal protective equipment as required when using chemicals. Accountable for knowledge of and adherence to Joint Commission standards applicable to their work area. Investigates and resolves inquiries and complaints from customers and staff from outside the department. * Manages Employee Performance. Ensures new employees attend orientation activities and ongoing training. Ensures that employees are trained in excellent customer service skills and adhere to departmental standards. Prepares work schedules assigns tasks within departmental budget guidelines. Reviews and approves job descriptions and processes. Ensures that all employees are compliant with mandatory health and educational requirements. Coaches foodservice employees to improve work performance. Handles employee complaints and grievances. Communicates regularly with employees to inform of upcoming events, policy changes, concerns, and comments. * Encourages teamwork by creating an environment of empowerment and accountability. Disciplines employees when policies are violated, as outlined by AFSCME contract and departmental guidelines. Provides opportunities for staff development. Reviews and analyzes financial reports to manage costs within the current budget. Performs routine collection of quality indicators (i.e. conducting tray audits, verifying prep list production, monitoring overtime, etc.). Participates in ongoing departmental initiatives in quality improvement. Implements and assures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies. Identifies opportunities to improve efficiency and effectiveness of foodservice operations. Required Qualifications* * Bachelor's degree in Food Service Management, Dietetics or equivalent combination of education and experience preferred. * Two years supervisory experience with at least 2-4 years of experience in an institutional or high volume restaurant foodservice operation, including experience with performance management, promoting teamwork, and motivating staff * Knowledge of the FDA Food Code and experience managing kitchen operations using safe food handling sanitation and safety practices. ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire. * Experience managing inventory of food and supplies, and placing orders to maintain adequate levels of inventory. * Ability to communicate effectively in both written and verbal form. * Excellent customer service and service recovery skills. * Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels. * Excellent organizational skills and computer skills * General knowledge of foodservice equipment Desired Qualifications* * Knowledge of basic principles of nutrition as it relates to menu planning * Knowledge of CBORD Food Service Management System * Experience supervising bargained for staff * Three to five years of foodservice management experience Work Schedule 40 hours Work days/time Varies 7:00am-3:30pm Must be willing to work every other weekend and work holidays. Modes of Work Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes

How to Apply A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position. Job Summary Patient Food Service is seeking a highly organized and motivated Food Service Manager to oversee our patient food service operations in the Pavilion hospital. This role is responsible for managing all aspects of food service meal preparation and delivery for patients, supervising staff, and ensuring compliance with safety, quality, and regulatory standards. The ideal candidate brings leadership experience, strong organizational skills, and a commitment to delivering exceptional patient care through food service. Mission Statement Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society. Why Join Michigan Medicine? Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good. What Benefits can you Look Forward to? * Excellent medical, dental and vision coverage effective on your very first day * 2:1 Match on retirement savings Responsibilities* Patient Food Service Operations * Oversee procurement, storage, preparation, holding, and delivery of food. * Ensure proper equipment use and kitchen cleanliness. * Enforce food safety and sanitation standards (HACCP, Michigan Food Code). * Maintain inventory and par stock levels. Staff Leadership & Human Resources * Hire, train, and supervise food service staff (union and non-union). * Assign duties, manage schedules, and evaluate performance. * Ensure staff compliance with policies, training, and health requirements. * Provide coaching and disciplinary action as needed. Safety, Compliance & Quality Assurance * Protect patient information and ensure safety protocols are followed. * Participate in budget planning and quality improvement initiatives. * Monitor and improve operational efficiency and effectiveness. Customer Service * Model excellent customer service for patients, staff, and guests. * Investigate and resolve complaints with effective service recovery. Leadership & Communication * Conduct team meetings and daily huddles. * Represent the department on internal committees and task forces. * Mentor and precept interns or students when assigned. * Lead patient experience, quality, and safety rounds. Required Qualifications* * Bachelor's degree in Food Service Management, Dietetics or equivalent combination of education and experience preferred. * Two years supervisory experience with at least 2-4 years of experience in an institutional or high volume restaurant foodservice operation, including experience with performance management, promoting teamwork, and motivating staff * Knowledge of the FDA Food Code and experience managing kitchen operations using safe food handling sanitation and safety practices. ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire. * Experience managing inventory of food and supplies, and placing orders to maintain adequate levels of inventory. * Ability to communicate effectively in both written and verbal form. * Excellent customer service and service recovery skills. * Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels. * Excellent organizational skills and computer skills * General knowledge of foodservice equipment Desired Qualifications* * Masters degree in Nutrition, Dietetics, Business Administration, Healthcare Administration, or related field. * Registered Dietitian Nutritionist (RDN) credential. * Knowledge of CBORD Food Service Management System. * Familiarity with institutional food service policies and procedures. Work Schedule Typical work hours are 9:00 a.m.- 5:30 p.m., with the flexibility to work 1:30 p.m.- 10:00 p.m. as needed to support PTO or coverage needs. This position includes an every-other-weekend rotation and requires availability on holidays. Modes of Work Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes

Dining Services is seeking hard working individuals to join a team of professionals dedicated to providing outstanding customer service. Several positions classified as part time continuing are available to assist in providing support in our retail, catering and residential food service operations, working up to 28 hours a week. Duties vary and could include greeting customers, processing meal plans, cash and credit card transactions utilizing a point of sales system, assisting with food production and service of food as needed. Individuals in this position will be exposed to all food types (ex. shellfish, peanuts, & fruit) in an environment where industrial strength cleaners are used. Work hours may vary, and you may be required to be on-call, work evenings, weekends and holidays. Position Type: Staff Required Education: High school diploma or GED equivalency. Required Work Experience: Demonstrated history of effective interpersonal communication, teamwork, and providing cheerful customer assistance Required Licenses and Certifications: Physical Demands: * Bending * Carrying * Moving * Reaching * Twisting * Balancing * Lifting * Pulling/Pushing * Repetitive movement * Standing Additional Education/Experiences to be Considered: Customer service, food production, food service experience, cashiering/retail/cash handling, operating a point of sales system Essential Duties/Responsibilities: Maintain safety and sanitation standards in all duties and responsibilities. Interact with customers and staff in a polite, friendly and courteous manner. Assist other food service employees as needed. Respond to special dietary requests. Assist with set up and maintenance of food serving and display areas in an attractive and sanitary manner. To work various; shifts, stations, and scheduled hours. Duties may include working weekends, holidays, and being "on call". Assist in the University recycling efforts. Cultivate an environment of belonging that values, respects, supports, and celebrates individual similarities and differences, allowing students, faculty and staff to thrive authentically. Support, promote, and develop University student enrollment and retention initiatives. Any other duties assigned within the position classification area. Marginal Duties/Responsibilities: Skills and Abilities: Able to communicate effectively. Able to interact with the public in a friendly, polite, and courteous manner. Ability to follow safety and sanitation standards and practices. Ability to keep accurate records and perform basic mathematical calculations. Ability to read, understand, and follow recipes, directions, safety labels, equipment operations manuals, etc. Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds. Required Documents: * Cover Letter * Resume Optional Documents: Special Instructions to Applicants: Initial Application Review Date: October 27, 2025 Open Until Position is Filled?: Yes Posting Close Date: EEO Statement: Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community atferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University's Policy on Non-Discrimination, visit:Ferris Non-Discrimination Statement. Click here to learn more about working at FSU and KCAD.

A notable, independent restaurant group seeks a beverage manager with a depth of knowledge in craft cocktails to play a vital leadership role as a hands on hospitality leader for a popular fine dining destination.The beverage manager will create a compelling cocktail program that complements the exceptional food, wine, and hospitality program. The Beverage Manager will lead the bar staff, educate the staff, and work with the General manager to continue to elevate and support daily operations of a busy casual fine dining restaurant. The beverage manager will collaborate with the GM and bar staff to drive service excellence and a culture rooted in care, hospitality, and accountability. The bar manager will oversee all bar operations, including staff management, inventory control, financial management, menu development, compliance with health and safety regulations, and customer service. Key responsibilities involve training, and scheduling staff, ordering and managing stock to control costs, creating innovative cocktail menus, and ensuring a positive customer experience. They also manage budgets, monitor sales, and handle promotions and special events to drive revenue and maintain a profitable bar. Key Responsibilities Hiring, training, scheduling, and supervising bartenders and other bar staff to ensure efficient teamwork and high service standards. Ordering supplies, managing stock levels to prevent waste, and tracking inventory to maintain profitability. Developing and managing the bar's budget, monitoring sales, and controlling expenses to maximize profitability. Creating and updating innovative cocktail menus with high-quality ingredients and unique recipes. Fostering a welcoming atmosphere, handling customer complaints and difficult situations professionally, and gathering feedback to improve the guest experience. Overseeing daily operations, ensuring bar cleanliness and organization, and ensuring compliance with health, safety, and liquor laws. . Planning and executing special events and promotions to attract customers and boost sales. This individual sets the tone for the guest and team experience and upholding the high standards that define the brand's identity. The beverage manager leads by example-bringing clarity, intention, and values-based decision-making to every action. With a deep understanding of our business goals and the responsibility we hold to our three stakeholders-the guest, the team, and the business. The beverage manager fosters a cohesive, high-performing environment and inspires others to grow and thrive within it. Relocation assistance may be offered for the right candidate. Must be authorized to work in the US. Job duties include, but are not limited to: LEADERSHIP - Create a compelling cocktail program that complements the restaurant's seasonal menu. Lead costing, in Create and continuously drive a healthy, professional, and productive work culture and environment. Develop and continuously coach staff at all levels to meet our standard of excellence and participate in our values system and our culture of care. Set the tone and stage for the team to provide transformational hospitality and world class service consistently. Develop and coach leaders to work in harmony across departments to execute and uphold our standards of excellence. Redirect and hold our team accountable. Lead strategic planning and support launching of all programming and events; think critically and thoroughly about every touchpoint and the flow of service. Create and communicate clear operating procedures to ensure the team is prepared and able to execute on all new programming and events. Work collaboratively with partners to meet business objectives and support cross functional initiatives. SERVICE - Develop and establish systems and processes to ensure expectations are clear, as well as how they are intended to be met. Continuously evaluate and refine the Steps of Service for each dining concept and major events. Responsible for ensuring all service needs are met and that we are equipped and prepared to handle each aspect of service on a daily basis. Evaluate all touch points of service, turn insights into action in order to continuously improve our service and meet our financial goals simultaneously. HOSPITALITY - ‘A place to remember' is one that makes our guests feel special and truly cared for during their visits. Engineer opportunities to demonstrate that care at each touchpoint; from the greeting at valet to the drop lines at the table to recovery on follow up emails. Optimize the reservation book and continuous communication with the front door team to create the best guest experience the moment they arrive on property. Manage the Hospitality Toolbox, continuously developing new ways to make every experience a special one and teaching our team at every level how to do so. PRESENCE - Demonstrate intentional floor presence, excellent service and genuine hospitality unconditionally. Support and guide the entire team on shift. Strong communication and collaboration with BOH. Create visible and physical impact by being present, knowing when and where your presence will have the greatest impact on the team, the guest experience, and the business outcomes. TALENT DEVELOPMENT - Lead and continuously improve the employee experience and lifecycle - recruiting and developing top talent, high level of onboarding & training, ongoing evaluations, retention and advancement. Oversee development, use, & upkeep of training material for each department responsible for service. Maintain consistency in our service by ensuring training is never compromised for convenience. Ensure everyone is aware of the expectations for training new team members and has the most updated material to be successful. FINANCIAL - Infinite player who drives financial performance in both dining concepts by increasing market share, guest satisfaction, guest check average, and salesmanship. REQUIREMENTS: 3-5 years craft cocktail experience in an award winning cocktail bar or upscale/fine dining restaurant. At least 1-2 years of supervisory or management experience Experience creating craft cocktail menu for notable cocktail bar or fine dining restaurant preferred Experience in a high volume environment Experienced in managing, training, and developing leaders Takes pride in anticipating and creating moments of hospitality Talent development; able to inspire and get the best performance out of their team Collaborative and committed to delivering excellence Strong organizational skills, with the ability to manage multiple priorities and meet deadlines A strategic mindset with a commitment to long-term sustainability and growth Must be able to stand and walk for long periods of time. Must be able to lift up to 25 pounds at times. Must be able to work a variety of hours in order to accommodate service and events. BENEFITS: Competitive pay - This is an hourly role. Pay will be $20-25/hr for admin responsibilities (approx. 8-12 hours per week) and $12/hr + tips for bartending hours. Relocation offered for right candidate Paid Time Off to recharge and enjoy time away from work. Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy. Company Sponsored Short Term Disability to take care of yourself if needed 401k with Employer Match to plan for your future Life Insurance for peace of mind. Employee Discounts at sister restaurants EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Do you have a strong background as a Bar Manager / Beverage Director? We have an exceptional opportunity for a talented Beverage Director to join a well-established food & beverage operation in Downtown Detroit! Lead the charge with new, innovative craft beverage ideas and lead a large team of talented hospitality team members. Outstanding medical benefits, vacation, and 401K + match. The Beverage Manager will oversee the bar and beverage program over multiple bars and restaurants. Key components include: Beverage Menu Development Mentoring / developing bartenders & servers on proper service & beverage pairing Hiring & training bar/FOH staff Handle beverage purchasing / inventory procedures Minimize waste Hold staff to extremely high service & quality standards Ideal candidates will have a Bachelor's Degree in Hospitality and several years of experience as a Beverage Manager or Beverage Director in a high-volume restaurant group or hotel group with a large selection of craft beer, wine, and craft cocktails. Apply now or email ******************** consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ************ ******************

Job Description Do you have a strong background as a Bar Manager / Beverage Director? We have an exceptional opportunity for a talented Beverage Director to join a well-established food & beverage operation in Downtown Detroit! Lead the charge with new, innovative craft beverage ideas and lead a large team of talented hospitality team members. Outstanding medical benefits, vacation, and 401K + match. The Beverage Manager will oversee the bar and beverage program over multiple bars and restaurants. Key components include: Beverage Menu Development Mentoring / developing bartenders & servers on proper service & beverage pairing Hiring & training bar/FOH staff Handle beverage purchasing / inventory procedures Minimize waste Hold staff to extremely high service & quality standards Ideal candidates will have a Bachelor's Degree in Hospitality and several years of experience as a Beverage Manager or Beverage Director in a high-volume restaurant group or hotel group with a large selection of craft beer, wine, and craft cocktails. Apply now or email ******************** consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ************ ******************

Food and Nutrition Services/Elementary School Manager POSITION: Elementary Cafeteria Manager LOCATION: Bird Elementary HOURS: 40 hours JOB SUMMARY: The Elementary Cafeteria Manager supports the efficient and compliant operation of school food service by modeling excellence in daily kitchen operations and assisting with administrative responsibilities. This position serves as the on-site point of contact for kitchen staff during meal service and helps ensure procedures are followed related to food safety, menu compliance, documentation, and inventory. While the Team Lead provides informal leadership and guidance to peers, the position does not include formal supervisory, disciplinary, or evaluative authority. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Minimum of two (2) years experience in institutional or school food service. Demonstrated understanding of food safety, sanitation, and USDA nutrition standards. Ability to communicate clearly and respectfully with peers, supervisors, and school staff. Capable of maintaining accurate records and completing required documentation. Good attendance record. PREFERRED QUALIFICATIONS: ServSafe Certification (must to obtain within 90 days). Experience completing production records and inventory tracking in a school kitchen environment. Familiarity with USDA Child Nutrition Programs and Smart Snacks guidelines. Demonstrated ability to lead by example and foster a collaborative team environment. MAJOR DUTIES AND RESPONSIBILITIES: May include, but not limited to: Support kitchen operations and meal service: Organize food preparation, service, and clean-up in alignment with USDA guidelines and department procedures. Coordinate kitchen workflow and task assignments to ensure timely and efficient service. Verify deliveries, monitor inventory usage, and report discrepancies or shortages. Identify and escalate equipment issues, supply needs, or staffing concerns to department leadership. Cooperates with various inspections and consulting agencies: Wayne County Health Dept. and U.S. Department of Agriculture. Ensure compliance and accurate recordkeeping: Assist in completing and reviewing documentation such as production records, temperature logs, food waste tracking, and delivery receipts. Monitor food safety and allergen procedures; report deviations or concerns to the designated supervisor promptly. Serve as site liaison and department representative: Act as the primary contact for communication with Food & Nutrition Services leadership regarding menus, service needs, and kitchen updates. Foster a collaborative relationship with building administrators by communicating proactively on student needs, school schedules, and cross-functional coordination, while upholding the Food & Nutrition Services Department's operational purview over all kitchen operations, facilities, equipment, and cafeteria staff. Represent and reinforce departmental protocols within the school building, ensuring role clarity and consistent practices. Refer any concerns or requests beyond the Team Lead's scope to the appropriate Food & Nutrition Services chain of command. Support training and peer development: Assist with onboarding and orientation for new staff and substitutes by providing guidance on daily procedures, documentation, and food safety practices. Model exemplary customer service, sanitation, and meal presentation to promote a positive and consistent kitchen culture. Other: Fast-paced school kitchen environment; may require lifting up to 40 pounds, standing for extended periods, and working near hot equipment. Must be able to work scheduled shifts aligned with school hours and occasional training days. Performs other duties as assigned by the Food Service Coordinator or Assistant Director This description is intended to describe the essential job functions, the general supplemental functions and the essential requirements for the performance of this job. It is not an exhaustive list of all duties, responsibilities and requirements of a person so classified. Other functions may be assigned and management retains the right to add or change the duties at any time. REPORTS TO: Food Service Coordinator and Assistant Director of Food & Nutrition Services RATE OF PAY: Starting at $18.36 START DATE: August 2026-exact date to be determined EVALUATION: Performance of this position will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Classified Personnel. METHOD OF APPLICATION: INTERNAL APPLICANTS ï ½ Apply online using the Internal Applicants section. You will be required to upload the following documents to your application: Letter of interest Updated resume Diversity, Equity and Inclusion Statement (attach in resume section). This statement should include your understanding and Knowledge of diversity, equity and inclusion including your past experiences and how you will ensure this is at the center of your work in the role for which you are applying. EXTERNAL APPLICANTS ï ½ Apply online using the External Applicants section. You will be required to upload the following documents to your application: Cover Letter - Address letter to Abdul Madyun, Chief Human Resource Officer Resume Diversity, Equity and Inclusion Statement (attach in resume section). This statement should include your understanding and Knowledge of diversity, equity and inclusion including your past experiences and how you will ensure this is at the center of your work in the role for which you are applying. 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. While performing the duties of this job, the employee is frequently required to stand and talk or hear and sometimes walk and sit. Occasionally the employee will bend or twist at the neck more than the average person. While performing the duties of this job, the employee may occasionally push or lift up to 50 lbs such as boxes of books. The employee is directly responsible for safety, well-being, or work output of other people. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. WORK ENVIRONMENT: Plymouth-Canton Community School district is committed to a diverse and inclusive workplace. Plymouth-Canton Community School district is an equal opportunity employer and does not discriminate on the basis of race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age or any other legally protected status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. TERMS OF EMPLOYMENT: Upon recommendation for employment, Section 1230g, as amended, of the Revised School Code requires all school employees to be electronically finger printed for the purpose of undergoing a criminal history background check. The fingerprinting is conducted by a third party and is at the expense of the applicant. Cost for fingerprinting is approximately $70.00. DEADLINE: 8/1/2026

We are in search of Restaurant Managers in the Lansing and Grand Rapids areas for a full-service, casual dining, family restaurant chain based in Metro Detroit. With many locations throughout Michigan and Ohio, our client has several Restaurant Manager openings. Offering a very competitive salary range, excellent family health benefits, 401K + match, and room to grow your career, this could be the opportunity you have been searching for! What we offer: 5-day, 50-hour workweek Friendly, professional work environment The highest standards of quality and cleanliness Competitive salary ($55-$65K) & 401K matching Medical, dental, vision, life, and disability insurance Relocation allowance PTO Career growth opportunities Ideal Candidates: 3-5 years of restaurant management experience Fast-casual or full-service restaurant experience Friendly personality Team mentality Flexible to work evenings, weekends, and closing shifts Great leadership skills If you are an outgoing, friendly, experienced food & beverage professional looking for a fantastic, family-owned company to grow with, click apply or email your resume to ******************** to get started! Kevin Swanquist Executive Recruiter Harper Associates ************ ******************** ******************

Job Description We are in search of Restaurant Managers in the Lansing and Grand Rapids areas for a full-service, casual dining, family restaurant chain based in Metro Detroit. With many locations throughout Michigan and Ohio, our client has several Restaurant Manager openings. Offering a very competitive salary range, excellent family health benefits, 401K + match, and room to grow your career, this could be the opportunity you have been searching for! What we offer: 5-day, 50-hour workweek Friendly, professional work environment The highest standards of quality and cleanliness Competitive salary ($55-$65K) & 401K matching Medical, dental, vision, life, and disability insurance Relocation allowance PTO Career growth opportunities Ideal Candidates: 3-5 years of restaurant management experience Fast-casual or full-service restaurant experience Friendly personality Team mentality Flexible to work evenings, weekends, and closing shifts Great leadership skills If you are an outgoing, friendly, experienced food & beverage professional looking for a fantastic, family-owned company to grow with, click apply or email your resume to ******************** to get started! Kevin Swanquist Executive Recruiter Harper Associates ************ ******************** ******************

Restaurant Dining Room Manager We are seeking an experienced Restaurant Manager to lead the front-of-house operations of our upscale, full-service restaurant. This individual will be responsible for creating exceptional guest experiences, managing daily operations, and guiding a talented front-of-house team with professionalism and attention to detail. Key Responsibilities: Oversee day-to-day restaurant operations, ensuring smooth service and consistent guest satisfaction. Train, mentor, and lead the front-of-house team to uphold the highest standards of hospitality. Partner with the culinary team to maintain seamless coordination between the kitchen and dining room. Monitor financial performance, including labor costs, inventory, and budgeting, while driving revenue growth. Uphold health, safety, and cleanliness standards across all areas of the restaurant. Build strong relationships with guests, cultivating a welcoming and personalized dining experience. Implement strategies to enhance efficiency, service quality, and employee engagement. Qualifications: Minimum 3-5 years of management experience in a fine dining or upscale restaurant environment. Strong leadership and interpersonal skills, with the ability to inspire and motivate a team. Deep knowledge of hospitality best practices, wine and beverage service, and upscale dining etiquette. Proven track record of managing budgets, labor costs, and operational efficiency. Excellent communication and problem-solving skills. A passion for hospitality, guest service, and creating memorable experiences. What We Offer: Competitive salary ($65-$70K base). 5-day, 50 hour work week. Opportunities for professional growth and advancement within a respected hospitality group. A collaborative, professional, and supportive work environment. If you are a polished, hospitality-driven leader with a passion for fine dining, we invite you to apply and join our team. Click apply or email your resume to ********************. Kevin Swanquist Executive Recruiter Harper Associates ******************** ************ For a full list of job opportunities available, visit *******************

Job Description Restaurant Dining Room Manager We are seeking an experienced Restaurant Manager to lead the front-of-house operations of our upscale, full-service restaurant. This individual will be responsible for creating exceptional guest experiences, managing daily operations, and guiding a talented front-of-house team with professionalism and attention to detail. Key Responsibilities: Oversee day-to-day restaurant operations, ensuring smooth service and consistent guest satisfaction. Train, mentor, and lead the front-of-house team to uphold the highest standards of hospitality. Partner with the culinary team to maintain seamless coordination between the kitchen and dining room. Monitor financial performance, including labor costs, inventory, and budgeting, while driving revenue growth. Uphold health, safety, and cleanliness standards across all areas of the restaurant. Build strong relationships with guests, cultivating a welcoming and personalized dining experience. Implement strategies to enhance efficiency, service quality, and employee engagement. Qualifications: Minimum 3-5 years of management experience in a fine dining or upscale restaurant environment. Strong leadership and interpersonal skills, with the ability to inspire and motivate a team. Deep knowledge of hospitality best practices, wine and beverage service, and upscale dining etiquette. Proven track record of managing budgets, labor costs, and operational efficiency. Excellent communication and problem-solving skills. A passion for hospitality, guest service, and creating memorable experiences. What We Offer: Competitive salary ($65-$70K base). 5-day, 50 hour work week. Opportunities for professional growth and advancement within a respected hospitality group. A collaborative, professional, and supportive work environment. If you are a polished, hospitality-driven leader with a passion for fine dining, we invite you to apply and join our team. Click apply or email your resume to ********************. Kevin Swanquist Executive Recruiter Harper Associates ******************** ************ For a full list of job opportunities available, visit *******************

Are you a hospitality professional with a passion for fine dining, exceptional service, and a well-curated wine program? We are seeking an experienced Restaurant Manager to lead our team at a distinguished West Michigan dining destination known for our scratch kitchen, sophisticated ambiance, and fabulous wine selection. About the Role: As our Restaurant Manager, you will oversee daily dining room operations, ensuring impeccable service and seamless execution of our elevated dining experience. You will lead a passionate team, drive sales and guest satisfaction, and collaborate with the culinary team to maintain the highest standards of food and beverage excellence. Key Responsibilities: Lead and inspire front-of-house staff to deliver warm, professional, and knowledgeable service. Maintain and enhance our outstanding wine program, assisting guests with pairings and staff education. Work with the Chef to ensure a seamless process between food and service. Manage reservations, guest relations, and VIP experiences with meticulous attention to detail. Monitor financial performance, including cost control, labor management, and revenue optimization. Ensure compliance with health, safety, and service standards in line with our brand's reputation. Hire, train, and develop a high-performing hospitality team that embodies our commitment to excellence. What We're Looking For: Proven experience as a Restaurant Manager or similar leadership role in an upscale or fine-dining environment. Good knowledge of wine, food pairings, and front-of-house operations. Sommelier certification is a plus. Strong leadership skills with a hands-on approach and a passion for hospitality. Financial acumen to manage budgets, control costs, and drive profitability. Exceptional communication and problem-solving abilities to ensure a seamless guest experience. Ability to thrive in a fast-paced, high-energy environment while maintaining attention to detail. What We Offer: Competitive salary and performance-based incentives. A dynamic and supportive work environment. Opportunities for professional growth and industry networking. Discounts on dining and beverage programs. A chance to be part of a premier culinary and hospitality experience. Excellent work/life balance. If you're ready to bring your expertise and passion to a vibrant West Michigan town, apply today and be part of a team dedicated to delivering unforgettable dining experiences. Click Apply now or email your résumé to ********************. For our full list of job opportunities available, visit *******************

Job Description Are you a hospitality professional with a passion for fine dining, exceptional service, and a well-curated wine program? We are seeking an experienced Restaurant Manager to lead our team at a distinguished West Michigan dining destination known for our scratch kitchen, sophisticated ambiance, and fabulous wine selection. About the Role: As our Restaurant Manager, you will oversee daily dining room operations, ensuring impeccable service and seamless execution of our elevated dining experience. You will lead a passionate team, drive sales and guest satisfaction, and collaborate with the culinary team to maintain the highest standards of food and beverage excellence. Key Responsibilities: Lead and inspire front-of-house staff to deliver warm, professional, and knowledgeable service. Maintain and enhance our outstanding wine program, assisting guests with pairings and staff education. Work with the Chef to ensure a seamless process between food and service. Manage reservations, guest relations, and VIP experiences with meticulous attention to detail. Monitor financial performance, including cost control, labor management, and revenue optimization. Ensure compliance with health, safety, and service standards in line with our brand's reputation. Hire, train, and develop a high-performing hospitality team that embodies our commitment to excellence. What We're Looking For: Proven experience as a Restaurant Manager or similar leadership role in an upscale or fine-dining environment. Good knowledge of wine, food pairings, and front-of-house operations. Sommelier certification is a plus. Strong leadership skills with a hands-on approach and a passion for hospitality. Financial acumen to manage budgets, control costs, and drive profitability. Exceptional communication and problem-solving abilities to ensure a seamless guest experience. Ability to thrive in a fast-paced, high-energy environment while maintaining attention to detail. What We Offer: Competitive salary and performance-based incentives. A dynamic and supportive work environment. Opportunities for professional growth and industry networking. Discounts on dining and beverage programs. A chance to be part of a premier culinary and hospitality experience. Excellent work/life balance. If you're ready to bring your expertise and passion to a vibrant West Michigan town, apply today and be part of a team dedicated to delivering unforgettable dining experiences. Click Apply now or email your résumé to ********************. For our full list of job opportunities available, visit *******************

Thank you for your interest in becoming an hourly substitute at Bedford Public Schools! Before you begin the application process, we want to inform you that employment as a substitute is subject to the following regulations. Completing an application indicates your agreement to the following requirements: You are required to get fingerprinted. You are responsible for paying the $43.25 fingerprint processing fee. Substitutes have no guarantee of employment from day to day, but are called only when needed, usually for one day at a time. Substitutes have no guarantee of full time employment as a result of their having been a substitute. Substitutes are not called to work according to the length of time they have been on the substitute list. Management reserves the right to select the substitute for any given day. Substitutes who are interested in full time employment are expected to complete an application form in the Human Resources Office indicating this interest and the type of position in which they are interested. Substitutes whose work is not satisfactory will be notified by letter of the deficiency in their work performance and may, as a result, be dropped from the substitute list. Substitutes are afforded the opportunity to bid on openings which are posted for union members in accordance with the terms of their union contract. Vacancies which occur during the year within the jurisdiction of the various union groups are filled through the process of (1) bidding to union members, (2) interviewing applicants if there are no bids, (3) selecting from the interviews the person management feels is best qualified for the open position, (4) hiring the individual selected. Because management has an opportunity to observe the work performance of those individuals who substitute from time to time, it is possible one of those individuals may be selected to fill an open position. However, it must be clearly understood that having worked as a substitute in no way guarantees permanent employment within the school District.

Food Services/Kitchen Manager Date Available: 2/01/2026 Closing Date:

Food and Nutrition Services/Elementary School Manager District: Plymouth-Canton Community Schools

Food Services/Kitchen Manager Date Available: 2/01/2026 District: Redford Union School District No 1 Attachment(s): * Food Service Manager

The Catering Manager oversees all aspects of the catering department, including planning, production, staffing, and execution of catered functions. This position ensures that every event from small meetings to large-scale functions is executed with excellence, reflecting ICA's standards of quality, service, and hospitality. The Catering Manager leads a team that delivers exceptional guest experiences while managing budgets, labor, and operational efficiency. Essential Duties & Responsibilities: Manage day to day catering operations from the initial catering request to event completion. Meet with internal and external customers to assess catering needs and expectations. Develop and maintain menus, banquet orders and pull sheets for all events. Supervise event setup, service, and breakdown; ensure food presentation and service meet quality expectations. Ensure all events are properly staffed, equipped, and executed according to ICA standards. Coordinate with the Dining Director, Executive Chef, Food Safety Coordinator, and Office Manager to train, schedule, and supervise the catering team, including servers, kitchen team and support personnel. Conduct pre-event briefings to ensure staff understand event flow, service expectations, and safety procedures. Foster a positive, professional work environment that emphasizes teamwork, accountability, and customer service. Monitor labor, food, and supply costs to meet financial goals. Track and report on catering sales, expenses, and profitability. Review invoices for accuracy. Build and maintain positive relationships with internal departments, clients, and guests. Handle client feedback and resolve issues promptly to ensure satisfaction and repeat business. Maintain accurate records of events, menus, and customer communications. Coordinate with the culinary team to ensure menu quality, accuracy, and portion control. Ensure all catering operations comply with health, safety, and sanitation regulations. Oversee inventory, equipment maintenance, and ordering of catering supplies. Other duties as assigned

Job Description The Catering Manager oversees all aspects of the catering department, including planning, production, staffing, and execution of catered functions. This position ensures that every event from small meetings to large-scale functions is executed with excellence, reflecting ICA's standards of quality, service, and hospitality. The Catering Manager leads a team that delivers exceptional guest experiences while managing budgets, labor, and operational efficiency. Essential Duties & Responsibilities: Manage day to day catering operations from the initial catering request to event completion. Meet with internal and external customers to assess catering needs and expectations. Develop and maintain menus, banquet orders and pull sheets for all events. Supervise event setup, service, and breakdown; ensure food presentation and service meet quality expectations. Ensure all events are properly staffed, equipped, and executed according to ICA standards. Coordinate with the Dining Director, Executive Chef, Food Safety Coordinator, and Office Manager to train, schedule, and supervise the catering team, including servers, kitchen team and support personnel. Conduct pre-event briefings to ensure staff understand event flow, service expectations, and safety procedures. Foster a positive, professional work environment that emphasizes teamwork, accountability, and customer service. Monitor labor, food, and supply costs to meet financial goals. Track and report on catering sales, expenses, and profitability. Review invoices for accuracy. Build and maintain positive relationships with internal departments, clients, and guests. Handle client feedback and resolve issues promptly to ensure satisfaction and repeat business. Maintain accurate records of events, menus, and customer communications. Coordinate with the culinary team to ensure menu quality, accuracy, and portion control. Ensure all catering operations comply with health, safety, and sanitation regulations. Oversee inventory, equipment maintenance, and ordering of catering supplies. Other duties as assigned Bachelor's degree in hospitality management, business administration, or related field preferred. Minimum 3-5 years of experience in catering management or large-scale food service operations. Proven experience managing teams and executing events of various sizes and complexity. Strong leadership and organizational skills. Excellent communication and interpersonal abilities. Financial acumen with experience managing budgets and costs. Ability to multitask and perform under pressure in a fast-paced environment. Flexibility to work evenings, weekends, and holidays as required by event schedule. Valid driver's license and ability to meet campus driving requirements Application Materials Required: Resume Cover Letter