Salary $45k
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 $75K
Upscale Casual

Competitive salary with annual bonus potential

Responsibilities
* Manage daily operations in a high-volume environment
* Ensure company policies and procedures are met
* Schedule and appoint tasks and responsibilities to staff
* Uphold restaurant maintenance and appearance
* Manage and maximize inventory

Qualifications
* Current experience in a similar role in high-volume, casual dining
* Demonstrated leadership skills
* Outstanding work ethic
* Proven ability to train and motivate a team
* Approachable leadership style
* Guest-focused and service-driven 

Salary $50k’s
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

It is this company’s top priority to provide great food and great service; 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 guest with legendary guest service. They work closely with local producers when possible.  

Qualities

• Thrive in a fast-paced environment
• Be a compassionate leader
• Have outstanding culinary skills
• Have a sustained record of top-notch leadership
• Dependable
• Consistently upbeat
• Possess a sense of urgency
• Hold a desire to develop talent within both the management and hourly teams
• Strong organizational skills
• Excellent customer service skills
• Strong verbal and written communication skills
• 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 

Responsibilities

• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Clean and maintain station in practicing good safety and sanitation
• Assist with the cleaning and organization of kitchen and equipment
• Restock items as needed throughout the shift
• Adhere to all sanitation and food production codes

Benefits

• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Experience

• One (1) year of leadership experience, preferred
• Two (2) years of restaurant experience, required

Salary $65-75k
Quick Casual

Upbeat, exciting and fun team environment
Reputation for great food and great service
Health benefits
401(k) plan
Team member assistance fund

About the opportunity

At this company we love Bar-B-Q. We love preparing it, we love serving it, we really love eating it, and we love the way it brings people together. It’s good for your heart, it’s good for your soul, and it’s a darn good reason for us to get out of bed every morning. If you are friendly, dependable, with a strong work ethic, passion for great food and desire to deliver an amazing guest experience, this might be the job for you.

Essential Functions

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. 
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting. 
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience and Educational Requirements

• High school diploma or general equivalency diploma (GED). Some college preferred.
• Three to five years of high-volume, full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

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

It is this company’s top priority to provide great food and great service; 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 guest 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

• One (1) year of leadership experience, preferred
• Two (2) years of restaurant experience, required

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 $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
Upscale Fine Dining

Financial rewards for creating menu items and specials
Excellent growth opportunity
From-scratch menu
Five-day work week
Health/Dental/Vision benefits
Long and short-term disability and life insurance
Competitive salary, quarterly and annual bonus progam

About the opportunity
A high-volume, from-scratch restaurant focused on great food, great service, and a great place for their employees to work. This is a place where your opinions matter, and you can make a direct impact on the business. The company is financially strong and growing yet small enough to avoid the corporate feel.

Responsibilities and Qualifications

• Oversee Daily operations of this high-volume, from scratch kitchen
• Create specials and menu items – and be rewarded financially for doing so!
• Ensure the highest level of food quality & its execution
• Coach and develop kitchen staff
• Must have 3+ years of Sous Chef experience high-volume, from scratch restaurant
• Must be passionate about food and committed to ongoing learning of food trends / cooking techniques
• Proven track record of leading a team in a high volume, positive kitchen
• No more than 3 jobs in five years, or 3 jobs in 9 years
• High school diploma. Culinary training is a plus!

Salary $65-75k
Quick Casual

Upbeat, exciting and fun team environment
Reputation for great food and great service
Health benefits
401(k) plan
Team member assistance fund

About the opportunity

At this company we love Bar-B-Q. We love preparing it, we love serving it, we really love eating it, and we love the way it brings people together. It’s good for your heart, it’s good for your soul, and it’s a darn good reason for us to get out of bed every morning. If you are friendly, dependable, with a strong work ethic, passion for great food and desire to deliver an amazing guest experience, this might be the job for you.

Essential Functions

• Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Ensures consistent execution of all systems, standards and cost controls.
• Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. 
• Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction.
• Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility.
• Effectively manages BOH budgets including forecasting. 
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
• Follows safety procedures and standards when operating all equipment.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience and Educational Requirements

• High school diploma or general equivalency diploma (GED). Some college preferred.
• Three to five years of high-volume, full-service restaurant management experience preferred.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements (Reasonable Accommodations may be requested)

Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed.

Additional requirements include

• Ability to sit or stand for extended periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climbing ladder and step stool.
• Exposure to heat.
• Dexterity required for handling food items and dishes.

The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant.

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 $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.