Job Openings

Salary $65k
Quick Casual

Fun team environment
Reputation for great food and great service

Responsibilities

• Overall responsibility of running a high-volume, full-service, upscale casual restaurant
• Hire, train, coach and perform corrective action for all employees
• Hold regular staff meetings to keep employees informed of company policies, procedures and changes
• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Schedule employees to meet labor budgets
• Execute successful food and beverage marketing programs, artfully leverage revenue management within margins, driving profit to the bottom line with strong financial controls
• Coordinate with Executive Chef on menus and work with sales to create enticements that capture both in-house guests and local market
• Develop and implement creative strategies to increase revenues and average checks
• Build strong relationships with team members, vendors and guests
• Complete financial analyses and forecasting
• Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws

Qualifications

• Passion for quality and service
• Evidence of loyalty and personal accountability
• Proven ability to train and motivate a team
• High energy with the ability to make decisions quickly
• Proven track record in maintaining strong cost controls and quality standards
• Steady progression in restaurant management , including experience in both FOH and BOH
• Good communication and interpersonal skills
• Able to perform tasks several tasks simultaneously
• Must be able to work flexible days and hours, including weekends and holidays
• Must have command of the English language, written and verbal
• Basic mathematical skills for report/forecast preparation and other calculations
• Basic computer usage skills
• Good hearing and vision with or without corrective lenses
• Able to lift at least 20 pounds
• Involvement in local community a huge plus

Salary $90k
Full-Service

High volume
Great growth opportunity

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Qualifications

• Promote, work, and act in a manner consistent with the company mission
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Check the quality of raw or cooked food products to ensure that standards are met
• Check and maintain proper food holding and refrigeration temperature control points
• Estimate amounts and costs of required supplies, such as food and ingredients
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Instruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items
• Supervise or coordinate activities of cooks or workers engaged in food preparation
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Check the quantity and quality of received products
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants
• Coordinate planning, budgeting, or purchasing for all the food operations
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Meet with sales representatives to negotiate prices or order supplies

Salary $75k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded

Hungry to learn? Hungry to be part of a culture that cares genuinely about the people on both sides of the counter? We demand the beast from our partners and are driven by detail lovers ready to take hospitality to the next level.

JOB DESCRIPTION

The Kitchen Manager is responsible for all back of the house operations and may be required to serve as line cook, prep cook, and dishwasher. The Kitchen Manager reports directly to the General Manager. The Kitchen Manager ensures that all product is made in a timely fashion using recipes set forth by the company, and he/she must manage security and shrinkage control as well as overall sanitation of their work area.

KEY RESPONSIBILITIES

• Maintain food quality and safety standards.
• Oversee all phases of food production including inventory, ordering, storage, preparation and execution to service time standards.
• Monitor and coach team members on performance and compliance; train and develop team members to their highest potential.
• Evaluate work procedures and identify methods for increasing productivity.
• Write weekly work schedules to accommodate team members and sales volumes.
• Maintain a clean and functional kitchen. Maintain the working condition of all equipment to reduce operating costs.
• Recruit and interview applicants, hire and onboard new team members.
• Monitor and control food and labor costs using established methods to meet goals for the store.

REQUIREMENTS

• Assist in taking care of guest's needs
• Set up stations for shifts and break down or reset stations after a shift
• Properly producing the guest's order
• Maintain cleanliness and organization of the kitchen
• Putting orders away as they arrive
• Checking product for company quality standards
• Complete daily checklists
• Complete daily par sheets accurately
• Ensure all food produced meets expectations
• Shrink / security control
• Follow systems for quality
• Alert management to any issues or problems
• Report all malfunctioning equipment to store management

Additional info:

• Have high personal standards
• Ability to lift and carry up to 50 lbs
• Ability to be on your feet for 6-10 hours
• Conflict management
• People skills
• Organizational skills
• Effective time management skills
• Communication skills
• Sense of urgency
• Quick thinker
• Perform well under stress

Salary $60k
Quick Casual

Good quality of life
Fun team environment
Future partial ownership incentive

Key Contribution

The General Manager contributes to the success of the restaurant through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The General Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

Essential Functions

• Ensure a high-quality operation
• Maintain controls
• Manage team members
• Advocate a team environment
• Manage personal development

Ensure a High-Quality Operation

• Provide team members, managers, and guests with a positive experience and atmosphere.
• Ensure prompt, friendly service according to restaurant guidelines.
• Ensure the production of high-quality food on a consistent basis.
• Direct overall activities and performance of team members on a shift-by-shift basis.
• Drive positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive Guest relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establish a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.

Maintain Controls

• Review financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Take action to correct any deviations from the budget. Use the computer for review and analysis of information.
• Responsible for the financial results of the restaurant.
• Maintain and control restaurant assets. Monitor restaurant’s on-hand inventory for waste and theft.
• Control service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Conduct line checks to ensure product standards and specifications.
• Ensure adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Comply with cash control policies and procedures. Ensure all managers, supervisors, and team members comply with cash control policy and procedures.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Control operating costs by instituting awareness through the restaurant.
• Manage capital expenditures within the restaurant.
• Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.

Manage Team Members

• Ensure quality recruiting and training of new managers and supervisors.
• Hire, train, motivate, and evaluate all team members.
• Create positive relationships with team members and managers by treating all members with respect.
• Minimize turnover by responding to and resolving team member and manager issues.
• Support and practice an open door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel team members whose performance is below expectations.
• Develop team members. Ensure that timely performance reviews of team members are conducted. Conduct performance reviews of management team.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for team members and managers.
• Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.

Advocate a Team Environment

• Display, encourage, and inspire high morale and motivation in the restaurant.
• Conduct team meetings to plan menus and related activities, plan special events, share information, or conduct supplemental training.
• Communicate with other managers using the managers on a daily basis.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Hold management team accountable for areas of responsibility.
• Respond to team conflicts professionally and work towards positive resolutions.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensure restaurant is staffed to avoid work load and poor morale issues.

Manage Personal Development

• Provide effective leadership.
• Demonstrate organizational skills. Complete assignments and duties on time.
• Develop personal goals for professional growth.
• Maintain a pleasant, positive, and professional attitude in the eyes of team members, management team, and Guests.
• Exhibit a neat and clean appearance consistent with a professional image.
• Execute company programs and decisions with support and commitment.

General Manager Qualifications

Aptitude

• Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Organization and time management skills.
• Work well under pressure.
• Can effectively solve problems.
• Able to take and give direction.
• Can be flexible as needs dictate.
• Work well with other people in a team environment.
• Service-driven.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must be able to work all shifts when the restaurant is open.

Experience

• Two (2) year associates degree or a bachelor's degree from a four (4) year college (desirable).
• Minimum of Two (2) years prior experience as a General Manager for a full service, quick casual, or fast food high volume restaurant.

Salary $75k
Full-Service

High volume
Great growth opportunity

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Qualifications

• Promote, work, and act in a manner consistent with the company mission
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Check the quality of raw or cooked food products to ensure that standards are met
• Check and maintain proper food holding and refrigeration temperature control points
• Estimate amounts and costs of required supplies, such as food and ingredients
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Instruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items
• Supervise or coordinate activities of cooks or workers engaged in food preparation
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Inspect supplies, equipment, or work areas to ensure conformance to established standards
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Check the quantity and quality of received products
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants
• Coordinate planning, budgeting, or purchasing for all the food operations
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Meet with sales representatives to negotiate prices or order supplies

Salary $55k
Quick Casual

Good quality of life
Fun team environment
Paid vacation
Health and life insurance

As an Assistant Manager, you will be trained on every station in the store in addition to learning proper prep, cleaning, and order taking procedures so that you may effectively lead your scheduled shifts.

This company prides themselves on investing in their employees with benefits many restaurants don't offer, including medical / dental / vision insurance options, free meals, and being closed on major holidays.

Requirements

• Open availability, including weekends.
• Previous management / shift leader experience preferred.
• Leading with a positive, “teamwork”, attitude.
• Standing and walking throughout a scheduled shift.
• Bending, stretching and kneeling to reach certain products or clean certain areas of the restaurant. Lifting a 33-gallon trash bag from trash container.
• Must adhere to strict safety and sanitation standards.
• Report to work timely for each scheduled shift.
• Arrive and depart from work meeting all uniform and grooming standards.
• Must become familiar with and adhere to all Company policies and procedures.
• Smile at all times.

Responsibilities

Emphasis is placed on teamwork. Assistant Managers are expected to lead by example to ensure the success of the team on a daily basis, including:

• Communicate effectively with team members and management to create work schedules, train new employees, and resolve any interpersonal issues as needed.
• Greet customers, take orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu.
• Input orders into a point-of-sale system and accept payment using a credit card reader or cash register, and/or calculating change accurately.
• Prep food including the use of specific kitchen machinery such as knives, grills, and slicers.
• Ensure restaurant cleanliness daily by clearing and wiping tables, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms.
• Maintain a neat and tidy appearance by wearing required uniform and adhering to a corporate dress code.

Salary $55-60k
Quick Casual

Good quality of life
Fun team environment
Paid vacation
Health and life insurance

Key Contribution

The General Manager contributes to the success of the restaurant through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The General Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

Reporting Relationship
The General Manager reports to the Area Director

Essential Functions

• Ensure a high-quality operation
• Maintain controls
• Manage team members
• Advocate a team environment
• Manage personal development

Ensure a High Quality Operation

• Provide team members, managers, and guests with a positive experience and atmosphere.
• Ensure prompt, friendly service according to restaurant guidelines.
• Ensure the production of high quality food on a consistent basis.
• Direct overall activities and performance of team members on a shift-by-shift basis.
• Drive positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive Guest relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establish a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.
• Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions.
• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.
• Follow the standards as described in the Policy & Procedures Manual and Operations Manual.

Maintain Controls

• Review financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Take action to correct any deviations from the budget. Use the computer for review and analysis of information.
• Responsible for the financial results of the restaurant.
• Maintain and control restaurant assets. Monitor restaurant’s on-hand inventory for waste and theft.
• Control service contract; follow through on all work done, ensure proper billing and compare costs on a semi-annual basis with other purveyors.
• Conduct line checks to ensure product standards and specifications.
• Ensure adequate inventory levels that allow for Guest needs but do not tie up company assets in unneeded and costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Comply with cash control policies and procedures. Ensure all managers, supervisors, and team members comply with cash control policy and procedures.
• Drive positive results for labor through proactive scheduling and reacting to business trends.
• Control operating costs by instituting awareness through the restaurant.
• Manage capital expenditures within the restaurant.
• Conduct inventories and calculate food and beverage costs. Use computer to facilitate collection and analysis of information. Respond to discrepancies from budgeted costs.
• May at times be responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
• At times will direct the kitchen activities and performance of back of the house team members on a shift-by-shift basis.
• Responsible for submitting accurate information to the Support Center and Area Director.

Manage Team Members

• Ensure quality recruiting and training of new managers and supervisors.
• Hire, train, motivate, and evaluate all team members.
• Create positive relationships with team members and managers by treating all members with respect.
• Minimize turnover by responding to and resolving team member and manager issues.
• Support and practice an open door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel team members whose performance is below expectations.
• Develop team members. Ensure that timely performance reviews of team members are conducted. Conduct performance reviews of management team.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for team members and managers.
• Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.

Advocate a Team Environment

• Display, encourage, and inspire high morale and motivation in the restaurant.
• Conduct team meetings to plan menus and related activities, plan special events, share information, or conduct supplemental training.
• Communicate with other managers using the managers on a daily basis.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Hold management team accountable for areas of responsibility.
• Respond to team conflicts professionally and work towards positive resolutions.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.
• Ensure restaurant is staffed to avoid work load and poor morale issues.
• Report employee relation issues of a sensitive nature to the Human Resources department.
• Work with Human Resources and the Area Director for the positive outcome of such issues.

Manage Personal Development

• Provide effective leadership.
• Demonstrate organizational skills. Complete assignments and duties on time.
• Develop personal goals for professional growth.
• Maintain a pleasant, positive, and professional attitude in the eyes of team members, management team, and Guests.
• Exhibit a neat and clean appearance consistent with a professional image.
• Execute company programs and decisions with support and commitment.

General Manager Qualifications

Aptitude

• Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Organization and time management skills.
• Work well under pressure.
• Can effectively solve problems.
• Able to take and give direction.
• Can be flexible as needs dictate.
• Work well with other people in a team environment.
• Service-driven.
• Excellent attendance is required with schedule flexibility determined by business needs.
• Must be able to work all shifts when the restaurant is open.

Experience

• Two (2) year associates degree or a bachelors degree from a four (4) year college (desirable).
• Minimum of Two (2) years prior experience as a General Manager for a full service, quick casual, or fast food high volume restaurant.

Physical Requirements

• Must be able to work in a fast paced, high energy, and physically demanding environment.
• Must have the stamina and ability to work 50 to 60 hours a week. Must be able to occasionally work more than a 60 hour work week during short management staff situations.
• Must be able to spend 90% of working time standing.
• Must be able to spend 10% of working time sitting.
• Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
• Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
• Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
• Must be able to communicate clearly with our Guests in the primary language of the restaurant, specific to location. (Primarily English).
• Must be able to hear with 100% accuracy with correction.
• Must be able to see to 20/20 vision with correction.
• Travel may be required for occasional deliveries, visits to other locations, or company meetings. The General Manager is required to have reliable transportation to meet these travel requirements.

Salary $50k’s
Upscale Casual

High-volume
Good hours
Fresh, sustainable products

Responsibilities

• Understand and abide by all DHEC requirements
• Cook and prepare approved plate presentations; be able to work with speed and under pressure
• Maintain overall cleanliness of working areas and equipment
• Complete all responsibilities of the assigned position in accordance with company standards

Requirements

• Enthusiasm and professionalism
• Prior restaurant experience
• Culinary Degree extremely helpful

Core Values

• Maintain our standards of quality in order to continue on our successful course
• Be respectful to our peers, supervisors, and guests
• Mentor students to be professionals in our industry
• Strive for better procedures in order to improve the overall operation
• Most importantly, always, always love what you are doing and be passionate

Mission

• Make memories with family and friends through our passion for Southern Hospitality and delicious foodSous Chef

Salary $50k
Polished Casual Restaurant

Independently-owned and rapidly expanding
Hands-on management with excellent growth opportunity
From-scratch menu
Good hours
Benefits

Responsibilities

• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Establish portion sizes
• Schedule kitchen staff shifts
• Price menu items in collaboration with restaurant manager
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area

Requirements

• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced environment
• Flexibility to work during evenings and week-ends
• Experience as a kitchen manager, restaurant manager or chef is helpful but not necessary

Salary $60k

Job Description

Company is urgently seeking Sales Superstars who can help us fulfill the dramatic increase in demand for this company's services.

This is an INCREDIBLE opportunity for the right person and has a strong career path and benefits plan. Successful candidates have earned $60,000+, while proven superstars have moved on to make over $100,000 per year.

SUPERSTAR REQUIREMENTS

Come join this family if: integrity defines your character and excellence defines your actions.

It is this company's goal to help the sales superstars better implement proven business growth strategies & tactics. The right candidates can build an empire within this progressive organization.

Are you ready to get paid based off your abilities and your work ethic?

Qualifications

• Prior success in a sales role
• The ability to communicate, present, and persuade
• Professionalism, good judgment, and a strong work ethic
• Problem solving skills
• Organizational and planning skills
• Strong time management skills and a sense of urgency
• Driver's License (Required)
• Your own reliable transportation

Responsibilities

• Developing new accounts by making in-person sales calls
• Conducting quarterly inspections for your existing customers*
• Ordering supplies from company approved vendors
• Receiving and short-term storage of supplies
• Performing the installation of gaskets
• Invoicing customers for work performed
• Updating the company database on all customer activity
• Get excited about serving as a solution advisor
• Have a passion for making sales calls and closing deals
• Know how to build, develop, and sustain customer relationships
• Strive to give your customers amazing service

Benefits

• Outstanding earning potential
• Comprehensive Benefits Plan including health insurance
• Flexibility with your work schedule
• Stable company with a "family" feel and a positive, winning culture
• Pay: $45,000.00 - $100,000.00 per year
• Professional development assistance

If you think you have the right stuff, please reply and state in your own words why you are a good candidate for this job. Feel free to include your resume, but a perfect resume is not what this company is looking for - it's sales talent.

Salary $50k
Bistro

Established Restaurant Group
Good Hours

This restaurant group believes their staff is their most important asset and their success depends on creating and retaining a team capable of delivering an extraordinary experience to every guest, every time.

Your responsibilities will include:

• Work alongside the Chef
• Bake breakfast pastries, breads, and other baked goods
• Cook custards and sauces

• Understand and abide by all DHEC requirements
• Maintain overall cleanliness of working areas and equipment
• Complete all responsibilities of the assigned position in accordance with company standards
• Enthusiasm and professionalism
• Prior restaurant experience
• Culinary Degree extremely helpful

Our company core values

• Maintain our standards of quality in order to continue on our successful course
• Be respectful to our peers, supervisors, and guests

Our ideal candidate must be dependable with reliable transportation, able to multitask, follow instruction and perform well in a fast-paced environment, professional and positive.  

Working early shifts are required, but work days are Monday through Friday. Previous professional baking and pastry experience required. Ability to work as part of a team and independently is required. 

Salary $55k
QSR

High volume
Growth potential
Benefits

I’m going places. I want a satisfying career with good benefits and great opportunities for advancement. I have a lot to offer and I want to grow.

The Job for Me – Get a job that inspires your best and moves you forward. Choose your hours. Pursue your education. Build your skills and be yourself.

The Team for Me – Our people want to say YES — to working with energy and purpose, finding new talent, providing coaching and direction, honing their leadership skills, and helping to run a business that serves up delicious food and feel-good moments. Does this sound like you?

The Company for Me – From here, you can go further than you thought possible. Reach your goals and build your future with college tuition assistance, valuable job training, and retirement benefits.

Requirements:

• The General Manager is responsible for running a profitable restaurant and for making sure the restaurant meets critical customer standards of Quality, Service, and Cleanliness. These standards are high, so this is a big job! The General Manager works with his/her leader to set the restaurant’s goals and creates a plan to achieve the goals.
• To meet restaurant goals, the General Manager doesn’t work alone. He or she leads a team of Department Managers that has specific responsibilities in the restaurant. This means helping the Department Managers to set their own goals, following up on their progress, and providing coaching and direction to improve their departments. By improving the departments, the restaurant improves!
• The General Manager may also be responsible for hiring and developing Department and Shift Managers to make sure that the restaurant has the right team to lead into the future.
• Ideal candidates should have previous General Manager experience running high volume locations. A background in quick service restaurants is strongly desired, or experience in hospitality or retail. You must be 18 years or older to be a manager in our corporate owned and operated restaurants.

Additional Info:

Along with competitive pay, a General Manager is eligible for incredible benefits including:

• 15-25 days paid vacation
• 10 paid holidays, anniversary splash and 8-week sabbatical every 10 years
• Education including opportunities to earn a High School degree, college tuition assistance and English classes as a second language
• Medical, dental and vision coverage
• Pre-tax flexible spending accounts
• Short- and Long-Term Disability, life and accident insurance
• Paid leaves of absence
• Service awards
• Employee Resource Connection
• Adoption assistance
• Matching gifts program

Salary $65k
Quick Casual

Fun team environment
Reputation for great food and great service
Health, dental, and vision insurance
Paid time off
Food discounts
Bonus pay

About the opportunity

This is a locally-owned and operated restaurant, dedicated to great soul food and to knowing our customers and their preferences. This company relies on team members to help achieve that. Their goal is to hire the best people and give them the best support. They demand quality above all else. They make their food from scratch and want to WOW guests with legendary guest service. They work closely with local producers when possible.  

Responsibilities

• The desire to develop talent within both the management and hourly teams
• Must have excellent customer service skills
• Strong verbal and written communication skills are required
• Sound decision making and problem-solving skills
• Maintain a consistent demeanor with a positive attitude
• Work alongside team members and be a great leader
• Desire for personal and professional growth

Experience

• Three (3) years of restaurant experience, preferred

Benefits

Health insurance after 90 days for full-time employees

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance

• Vision insurance

Salary $65k

Well-respected concept
Good working environment

Responsibilities

• Manage and coordinate all catering activities and services to ensure the smooth execution of all events and functions
• Manage all catering client communications including creating orders, receiving/confirming orders, day-of issues, follow-up, and weekly outreach
• Answer all catering inquiries within a timely manner
• Work with restaurant managers and shift leads to ensure catering orders are perfectly executed, which includes managing/scheduling delivery, and problem-solving any issues that may arise
  • Provide consistently clear direction and timely communication of client needs
  • Provide a weekly update to both restaurants and executive teams
  • Catering Manager is expected to perform delivery and setup of large / important catering orders, or if delivery/set up team is not available or does not follow through
  • Catering Manager is expected to QC catering orders
• Maintain all documents used for catering and ensure they are updated on a weekly basis (including catering guide, inventory, preplists, labels, master sheets)
• Be a brand ambassador and become an expert in restaurant group’s food and menu
• Constantly think of new ways to improve the catering program through refinement of the catering menu and expansion on what is offered to our clients
• Evaluate current logistics and implement new procedures that promote efficiency and scalability
• Cultivate relationships with and grow business from existing clients
• Perform a variety of administrative duties and take on other assignments and special projects as needed

Salary $85k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded
Outstanding benefits

COMPANY DESCRIPTION

The company is locally owned, and their dedicated team operates with company core values at the heart of everything they do: a commitment to hospitality, high quality ingredients that are responsibly and thoughtfully sourced, health, safety and a positive culture/work environment.

JOB DESCRIPTION

The General Manager leads total restaurant operations in line with company values, meeting profitability and quality goals, and ensuring efficient restaurant operations. The GM is responsible for profit and loss, training and development of hourly team members, daily execution and focus on safety and sanitation, quality food preparation and guest service and satisfaction.

EXPERIENCE & ATTRIBUTES

• Current, management experience in a high-volume (5+ million), full service restaurant
• Strong passion for culinary excellence and guest service
• Proven ability to develop teams
• Knowledge of systems, methods and processes that contribute to great execution
• Stable job history with demonstrated upward career and salary progression
• Strong computer, internet, and POS skills
• Highly organized
• High ethical standards
• Is courteous, honest and responsible

BENEFITS

• Medical and dental coverage
• Meal discounts
• Paid training
• 2 one-week paid vacations per year
• Thanksgiving, Christmas, Easter and July 4 off
• 401(k) plan
• ServSafe Certification classes and ongoing health/safety training 
• Bonus programs based on meeting company set goals