Salary $70k
Specialty Retail

Opportunity to lead and shape a growing pastry program
Creative outlet with a wide variety of pastry and confectionery projects
Opportunity to create custom wedding and celebration desserts
Strong focus on scratch-made, high-quality products
Benefits including health, dental and vision insurance
401(k)
Paid time off
Relocation assistance
Opportunity to become part of an innovative hospitality group 

Position Summary

This company is seeking an experienced, creative and highly motivated Executive Pastry Chef to lead the pastry and bakery program for this distinctive coffee shop and retail concept. This position offers the opportunity to take ownership of a growing pastry operation while creating products for the daily bakery case, custom orders, weddings and special events, as well as desserts for other concepts. The ideal candidate combines strong technical pastry skills with creativity, leadership and a passion for creating memorable guest experiences.

Key Responsibilities

• Lead the daily pastry and bakery production
• Maintain a consistently full, attractive and high-quality bakery case
• Create and produce a variety of scratch-made pastries, breads, confections, desserts and seasonal offerings
• Develop and execute custom cakes, wedding cakes and specialty desserts
• Produce desserts and baked goods for other concepts and special events
• Develop creative new products and seasonal offerings
• Maintain recipes, production standards and consistent quality
• Manage daily production schedules, par levels and prep
• Order and manage pastry ingredients and supplies while maintaining appropriate food costs
• Minimize waste through effective production planning and inventory management
• Lead, train and develop pastry and bakery team members
• Establish an organized, efficient and positive kitchen environment
• Ensure all products meet high standards for flavor, quality, consistency and presentation
• Maintain strict food safety, sanitation and cleanliness standards
• Collaborate with other culinary and leadership teams on special projects, events and new offerings
• Stay current with pastry trends, techniques and creative presentation
• Help build the reputation of this company as a destination for exceptional pastries, desserts and confections

Qualifications

• 4+ years of professional pastry/bakery experience, with demonstrated leadership experience
• Strong foundation in classical and modern pastry techniques
• Experience producing cakes, pastries, breads, confections and plated or specialty desserts
• Proven experience with custom cakes and special-event production
• Strong organizational and production-management skills
• Experience leading, training and developing a culinary team
• Understanding of food cost, inventory and production controls
• Ability to work efficiently in a high-volume, deadline-driven environment
• Excellent attention to detail and presentation
• Culinary or Baking & Pastry Arts education preferred
• Strong communication and interpersonal skills
• Passion for hospitality, creativity and exceptional guest experiences

Key Characteristics

• Creative and innovative
• Technically skilled
• Detail-oriented
• Organized and efficient
• Strong leader and teacher
• Passionate about quality
• Entrepreneurial and proactive
• Team-oriented
• Warm and guest-focused
• Takes pride in presentation and craftsmanship

Salary $55k
Bistro

Established Restaurant Group
Good Hours

This restaurant group’s mission is to make memories with family and friends through their passion for Southern Hospitality and delicious food. They believe 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.

Candidates must have a positive attitude, excellent customer service and communication skills, professional personal image, great multi-tasking and problem-solving skills with the ability to complete assigned tasks while paying attention to fine details.

Responsibilities

• Ensure high quality products and service are given to guests
• Have knowledge of bakery and coffee items
• Be proficient in front of the house management including computer skills
• Ensure cleanliness and maintenance of dining room and restaurant equipment
• Staff, train, and schedule employees

Must-have knowledge and experience

• Labor management
• Food cost management
• Waste management
• Sales building

Core Values

• Maintain company standards of quality in order to continue on a successful course
• Be respectful of 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 about it

Employee Benefits

• 401K
• Health Insurance Co-Pay
• Vacation
• Closed Sundays

Education

• High school or equivalent (Preferred)

Salary $60k
Casual, fine dining

Established Restaurant Group
Good Hours

This restaurant group’s mission is to make memories with family and friends through their passion for Southern Hospitality and delicious food. They believe 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.

Candidates must have a positive attitude, excellent customer service and communication skills, professional personal image, great multi-tasking and problem-solving skills with the ability to complete assigned tasks while paying attention to fine details.

Responsibilities

• Ensure high quality products and service are given to guests
• Have knowledge of bakery and coffee items
• Be proficient in front of the house management including computer skills
• Ensure cleanliness and maintenance of dining room and restaurant equipment
• Staff, train, and schedule employees

Must-have knowledge and experience

• Labor management
• Food cost management
• Waste management
• Sales building

Core Values

• Maintain company standards of quality in order to continue on a successful course
• Be respectful of 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 about it

Employee Benefits

• 401K
• Health Insurance Co-Pay
• Vacation
• Closed Sundays

Education

• High school or equivalent (Preferred)

Salary $75k

Fast-paced, energetic environment
Quality food and exceptional hospitality
Growth-oriented company with advancement opportunities
Comprehensive benefits package
Team-focused culture 

Position Summary

The General Manager is responsible for the overall success of the restaurant by leading daily operations, developing an engaged team, delivering an outstanding guest experience, and achieving financial goals. This role provides leadership in all areas of the business, including staffing, training, food quality, service standards, profitability, and compliance with company policies.

Essential Responsibilities

• Lead all day-to-day restaurant operations to ensure exceptional guest experiences.
• Recruit, hire, train, coach, and develop managers and hourly team members.
• Foster a positive, accountable, and team-oriented culture.
• Ensure consistent execution of food quality, presentation, and service standards.
• Monitor labor, food cost, inventory, and other controllable expenses to maximize profitability.
• Analyze financial reports and develop action plans to achieve sales and profit goals.
• Maintain compliance with all health, safety, sanitation, and alcohol service regulations.
• Create schedules that balance guest needs with labor efficiency.
• Conduct regular team meetings, coaching sessions, and performance evaluations.
• Resolve guest concerns professionally and promptly.
• Ensure the restaurant is maintained to company cleanliness and maintenance standards.
• Collaborate with corporate leadership to execute company initiatives and operational improvements.

Qualifications

• 5+ years of restaurant management experience, including General Manager or Assistant General Manager experience.
• Full-service restaurant experience required.
• Proven ability to lead, motivate, and develop high-performing teams.
• Strong financial acumen with experience managing P&L, labor, and food costs.
• Excellent communication, coaching, and conflict-resolution skills.
• Ability to thrive in a fast-paced, high-volume environment.
• Strong organizational and problem-solving abilities.
• Flexible schedule including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, stoop, reach, and work in a fast-paced restaurant environment.

Benefits

• Competitive salary
• Health, Dental & Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Life Insurance
• Employee Assistance Program
• Dining Discounts
• Opportunities for Career Advancement

Salary $55k
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 $55k
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 food

Salary $80k

Chef-driven
Privately-Owned
Upscale Coastal Restaurant 

Position Summary

The General Manager is responsible for leading all aspects of daily restaurant operations while delivering an exceptional dining experience that reflects the elevated standards, culinary vision, and hospitality philosophy of this restaurant. The ideal candidate brings a passion for culinary excellence, refined service standards, team development, and operational discipline. This leader will partner closely with ownership and the culinary team to continue elevating the guest experience and strengthening this restaurant’s reputation as a premier dining destination. 

Key Responsibilities

• Lead daily front-of-house operations with a focus on exceptional hospitality, service consistency, and guest satisfaction
• Create and maintain a culture of genuine hospitality, professionalism, and accountability
• Develop, coach, and inspire a talented service team through hands-on leadership and ongoing training
• Ensure service standards align with a fine-dining or luxury hospitality environment
• Partner with culinary leadership to execute the restaurant’s vision, menu presentation, and overall guest experience
• Maintain strong operational controls including labor management, inventory, cost controls, and profitability
• Oversee scheduling, staffing, performance management, and team development
• Build relationships with guests and create memorable experiences that encourage loyalty and repeat visits
• Champion attention to detail throughout every aspect of the restaurant, from service execution to ambiance
• Support special events, community relationships, and brand-building initiatives
• Maintain compliance with health, safety, and operational standards

Ideal Candidate Profile

• Proven success leading an upscale, chef-driven, or fine-dining restaurant operation
• Experience managing high-volume, full-service restaurants with elevated service expectations
• Strong understanding of hospitality beyond basic service — creating memorable experiences and emotional connections with guests
• Demonstrated ability to recruit, train, develop, and retain exceptional teams
• Financially savvy with experience managing budgets, labor, and operational performance
• Polished communicator with strong leadership presence
• Passionate about food, wine, service, and the art of hospitality
• Experience in luxury hotels, nationally recognized restaurant groups, or award-winning independent restaurants is highly valued
• A background working alongside acclaimed chefs or in James Beard, Michelin-recognized, or similar culinary environments is a plus

Why Join This Team?

• Work alongside an acclaimed chef-owner with a commitment to culinary excellence and hospitality
• Lead a unique, privately owned restaurant with a strong reputation in the Myrtle Beach dining community
• Opportunity to influence and elevate an already successful concept
• High-touch hospitality environment focused on quality, creativity, and guest experience
• Join a team passionate about sustainability, local ingredients, and thoughtful cuisine 

Key Characteristics

• Hospitality-driven leader
• Passion for culinary excellence
• High standards with a humble approach
• Strong coaching and team-building skills
• Detail-oriented operator
• Professional presence
• Entrepreneurial mindset
• Commitment to creating memorable guest experiences

Salary $50-60k

High-volume, team-oriented environment
Established and growing restaurant group
Strong culture of hospitality and teamwork
Leadership development and advancement opportunities
Competitive compensation and benefits 

Position Summary

The Sushi Chef is responsible for preparing exceptional sushi and Japanese-inspired cuisine while maintaining the highest standards of quality, presentation, food safety, and guest satisfaction. This position is ideal for a culinary professional who is passionate about fresh ingredients, craftsmanship, teamwork, and creating memorable dining experiences.

Responsibilities

• Prepare sushi, sashimi, specialty rolls, and other menu items according to established recipes and presentation standards.
• Ensure consistent food quality, freshness, and portion control.
• Maintain proper handling, storage, rotation, and preparation of seafood and other ingredients.
• Follow all health, safety, and sanitation guidelines.
• Assist with inventory management and minimize food waste.
• Keep workstations clean, organized, and fully stocked.
• Work collaboratively with the kitchen team to ensure timely execution of all orders.
• Maintain a sense of urgency while delivering an exceptional guest experience.

Qualifications

• Previous experience as a Sushi Chef or Sushi Cook required.
• Strong knife skills and knowledge of traditional and contemporary sushi preparation.
• Understanding of food safety, sanitation, and proper seafood handling.
• Ability to multitask and perform well in a high-volume environment.
• Dependable, professional, and team-oriented.
• Flexible schedule, including evenings, weekends, and holidays.

Why Join This Team?

• Established, successful restaurant
• Quality-driven culinary culture
• Fast-paced, team-oriented environment
• Opportunity for professional growth
• Competitive compensation and benefits

Salary $45-60k
Casual Theme

Good hours
Strong internal growth opportunity
Great work environment

About the opportunity
Established restaurant group seeks a dynamic manager in a funky, fresh, chef-driven Mexican fusion concept.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100% customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Qualifications

• Minimum 2 years experience as a salaried manager
• Must be at least 21 years old
• Must have full flexibility with your schedule
• Good longevity in current and past positions

Salary $55-62k

High-volume, team-oriented environment
Established and growing restaurant group
Strong culture of hospitality and teamwork
Leadership development and advancement opportunities
Competitive compensation and benefits

Position Summary

The Front of House Manager is responsible for leading the daily operations of the dining room, bar, and guest experience. This role provides hands-on leadership to front-of-house team members while ensuring exceptional hospitality, efficient operations, and achievement of financial and operational goals.

The ideal candidate is an energetic leader who thrives in a high-volume, casual dining environment and is passionate about developing people, delivering outstanding guest service, and creating a positive team culture.

Primary Responsibilities

Guest Experience

• Lead by example in delivering exceptional hospitality to every guest.
• Maintain a visible presence in the dining room and bar during service.
• Resolve guest concerns promptly and professionally.
• Ensure food and beverage quality, presentation, and service standards are consistently met.

Operations

• Direct daily front-of-house operations, including opening, closing, and shift execution.
• Coordinate with kitchen leadership to ensure smooth communication and timely service.
• Monitor labor deployment and guest flow to maximize efficiency.
• Maintain cleanliness, organization, and compliance with company standards.

Team Leadership

• Recruit, interview, hire, train, and develop front-of-house team members.
• Coach servers, bartenders, hosts, and supervisors to achieve high performance.
• Conduct performance evaluations and provide ongoing feedback.
• Foster a culture of accountability, teamwork, and hospitality.

Financial Performance

• Manage labor costs and scheduling to meet budget goals.
• Support sales-building initiatives and local marketing efforts.
• Monitor daily sales, productivity, and operating expenses.
• Assist in achieving profitability goals through effective execution and cost controls.

Safety & Compliance

• Ensure compliance with all food safety, alcohol service, and health department regulations.
• Enforce responsible alcohol service policies.
• Maintain a safe, clean, and organized work environment.
• Follow company policies and standard operating procedures.

Qualifications

• 2–5 years of restaurant management experience in a high-volume casual dining environment.
• Strong leadership and coaching skills.
• Excellent communication and conflict-resolution abilities.
• Proven ability to lead large hourly teams.
• Experience managing labor, scheduling, and restaurant financial performance.
• Knowledge of POS systems and restaurant operations.
• Ability to work nights, weekends, and holidays.

Preferred Qualifications

• Full-service restaurant management experience.
• Bar operations experience.
• ServSafe Manager Certification and alcohol service certification preferred.

Success Factors

The successful Front of House Manager will:

• Inspire a culture of hospitality and teamwork.
• Build strong relationships with guests and employees.
• Maintain high service standards during peak-volume periods.
• Develop future restaurant leaders.
• Drive operational excellence while achieving sales and profitability goals.

Salary $100k

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

Reports To: Ownership

Position Summary

The Culinary Director provides strategic leadership for all back-of-house culinary operations across multiple restaurant locations. This position is responsible for maintaining exceptional food quality, consistency, safety, and profitability while developing culinary talent and supporting the company's continued growth.

The ideal candidate is a passionate culinary leader who combines creativity with operational discipline. This individual will work closely with restaurant leadership to ensure every guest enjoys an exceptional dining experience while maintaining the company's high standards for quality ingredients, sustainability, and hospitality.

Primary Responsibilities

Culinary Leadership

• Establish and maintain culinary standards across all restaurant locations.
• Ensure consistency in food preparation, presentation, recipes, and portioning.
• Lead menu innovation, recipe development, and seasonal product introductions.
• Oversee successful implementation of new menu items and culinary initiatives.
• Stay current with culinary trends while preserving the Cowfish brand identity.

Operations

• Develop and implement systems that support food quality, safety, sanitation, and operational excellence.
• Conduct regular restaurant visits to evaluate execution, coach leadership teams, and identify opportunities for improvement.
• Analyze guest feedback and operational metrics to improve food quality and guest satisfaction.
• Partner with restaurant management to ensure seamless coordination between front-of-house and back-of-house operations.
• Support new restaurant openings and major operational initiatives.

Financial Performance

• Manage food cost, labor cost, and kitchen operating expenses.
• Develop purchasing strategies and maintain strong vendor relationships.
• Assist with budgeting, forecasting, and profit improvement initiatives.
• Ensure recipes and production methods support quality while achieving targeted margins.
• Monitor inventory controls and waste reduction programs.

Talent Development

• Recruit, hire, develop, and retain high-performing BOH leaders.
• Mentor Executive Chefs, Kitchen Managers, and culinary leadership teams.
• Design and implement training programs that promote consistency and operational excellence.
• Conduct performance evaluations, coaching, and succession planning.
• Foster a culture of accountability, teamwork, and continuous improvement.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal food safety regulations.
• Lead health inspections and internal operational audits.
• Develop corrective action plans when needed.
• Maintain ServSafe standards and reinforce best practices throughout the organization.
• Promote a culture centered on cleanliness, organization, and food safety.

Qualifications

• Bachelor's degree in Culinary Arts or related field preferred; Associate's degree with equivalent experience considered.
• 7-10 years of progressive culinary leadership experience in high-volume restaurants.
• Minimum 3 years leading multiple restaurant locations.
• Demonstrated success managing food and labor costs while maintaining exceptional quality.
• Experience developing menus, recipes, and operational systems.
• Strong leadership, coaching, and team development skills.
• Excellent financial acumen, including budgeting and P&L management.
• ServSafe Manager Certification required.
• Proficiency with Microsoft Office and restaurant management systems.
• Ability to travel regularly between restaurant locations.

Preferred Experience

• Multi-unit casual dining or polished casual restaurant experience.
• Experience with both scratch kitchens and standardized recipe systems.
• New restaurant opening experience.
• Strong understanding of sustainable sourcing and quality ingredient programs.
• Experience managing culinary operations in a growing restaurant organization.

Success Factors

The successful Culinary Director will:

• Inspire culinary excellence through servant leadership.
• Balance creativity with operational consistency.
• Build strong relationships across all levels of the organization.
• Develop future culinary leaders.
• Make data-driven decisions that improve quality, profitability, and guest satisfaction.
• Thrive in a fast-paced, hands-on, multi-unit environment.

Benefits

• Competitive base salary
• Performance-based bonus program
• Medical and dental insurance
• 401(k)
• Paid vacation
• Dining discounts
• Professional development opportunities

Salary $60-65k
Casual Theme

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

Reports to General Manager and Assistant General Manager

JOB DESCRIPTION

The Service Manager is responsible for assisting with meeting the restaurant’s revenue,

profitability, health and quality goals via ensuring an efficient restaurant operation. The FOH Manager must also assist with maintaining high production, productivity, quality and guest service standards. This position is classified as exempt.

ROLES & RESPONSIBILITIES 

Operational Responsibilities 

• Coordinate the entire restaurant operation.
• Write and review hourly team member schedules to meet company set budget goals.
• Monitor, organize and maintain inventory levels in the FOH to company set standards as needed. This includes counting of inventory items at the end of each month.
• Successfully promote the brand by being a brand ambassador.
• Manage daily shifts. This includes daily decision making, communicating and
  planning.
• Ensure all cash handling procedures are executed within company guidelines
  and timeframes. This includes daily deposits, setting opening cash drawers,
  performing checkouts and paid outs.
• Lead by example with a work ethic and dedication to providing exceptional service that exemplifies the culture and principles the company was founded on.
• Attend and participate at quarterly all team meetings. 

Training 

• Maintain a significant role in the training of new employees through company provided training programs and materials.
• Identify areas of improvement and provide training, coaching and direction to all team members throughout each shift. 
• Develop team members by providing ongoing feedback, establishing performance expectations and conducting performance reviews. 

Sanitation Standards 

• Monitor compliance with sanitation and safety rules and regulations.
• Follow all company policies and standards through the use of checklists, line checks and any company set emergency procedures.
• Be knowledgeable of previous health department infractions and ensure those points are identified, corrected and monitored.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of equipment.
• Ensure compliance with operational standards, company policies and federal, state and local laws.
• Must be ServSafe certified or seek certification via HR. 

Quality Assurance 

• Ensure that food products and presentation meet standards set by the company.
• Responsible for ensuring consistent high quality of food preparation and service. 
• Ensure the FIFO inventory management process is being used for all products.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions.
• Follows company policies and standards on comping. 

Personnel Management 

• Consult with HR in regards to hiring needs, termination, promotion, compensation review and progressive discipline.
• Consult with GM and AGM re: scheduling, new hire paperwork, orientation and/or disciplinary actions regarding any employee.
• Motivate staff, creating a positive, welcoming and safe environment for guests and team members.
• Develop relationships and establish trust with team members and guests to ensure teamwork, reliability and calm responses in high pressure situations.

Working Conditions 

• Hours may vary if a FOH manager must fill in for his/her co-workers when emergencies arise.
• This position typically is scheduled 50 – 55 hours per week. 
• Must be able to lift and carry 40 pounds. 
• Position requires prolonged standing, bending, twisting, carrying of objects, and repetitive hand and wrist motion. 
• Work with hot, cold, and hazardous materials and equipment. 
• Annual evaluations are done in January for all FOH managers. 

BENEFITS

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

• ServSafe Certification classes and ongoing health/safety training 

REQUIREMENTS

• Previous supervisory OR hospitality industry experience preferred but not required.
• Exceptional people skills - you enjoy talking to everyone, all of the time.
• High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.
• Strong interpersonal, verbal and communication skills
• Must be at least 21 years of age.

Locally-owned and a longtime favorite in the community, this team operates with the company’s 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 and work environment. 

Salary $90k
Modern American

Family-owned and operated
Excellent growth opportunity
From-scratch menu with fresh ingredients

About the opportunity
Exciting, fast-paced and hands-on environment. Chief responsibilities include motivating and coaching a talented hourly staff to deliver outstanding customer experiences to guests and upholding top-notch standards in food and beverage quality in a high-volume atmosphere. Responsibilities also include other management tasks to ensure profitability and sound operations, such as inventory control and maintaining a clean, safe environment.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100% customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Qualifications

• Have high volume experience of $3 million or above
• Minimum 3 years experience as a salaried manager
• Must be at least 21 years old
• Must have full flexibility with your schedule

Salary $60k
Casual Theme

Good hours
Strong internal growth opportunity
Great work environment

About the opportunity
Established restaurant group seeks a dynamic kitchen manager in a funky, fresh, chef-driven Mexican fusion concept.

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

Qualifications

• Must be at least 21 years old
• Must have full flexibility with your schedule
• Good longevity in current and past positions
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced environment

Salary $60k
Modern American

Family-owned and operated
Friendly team
From-scratch menu with fresh ingredients

About the opportunity
Exciting, fast-paced and hands-on environment. Chief responsibilities include motivating and coaching a talented hourly staff to deliver outstanding customer experiences to guests and upholding top-notch standards in food and beverage quality in a high-volume atmosphere. Responsibilities also include other management tasks to ensure profitability and sound operations, such as inventory control and maintaining a clean, safe environment.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100% customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Qualifications

• Have high volume experience of $3 million or above
• Minimum 3 years experience as a salaried manager
• Must be at least 21 years old
• Must have full flexibility with your schedule