Salary $75k
Casual Theme

Good hours
Strong internal growth opportunity
Great work environment

About the opportunity
Restaurant is seeking full-time restaurant managers with the need to succeed in an exciting environment. Chief responsibilities of managers 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 fast-paced, 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

• Minimum two 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 $80k
Fine Dining

Growing restaurant group
Well-respected concept

Position description

The Executive Chef builds relationships with team and guests to create a memorable dining experience for guests. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to the team, guests, vendors and community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through this restaurant group’s core values.

BOH Operations

• Demonstrates full knowledge and mastery of all stations in BOH operations
• Responsible for developing the staff on station knowledge and recipe and production knowledge
• Provides leadership for all recruiting / hiring / staffing needs for BOH
• Shoulder-to-shoulder development of staff (most importantly the first few days)
• Constantly cross-train multiple staff members resulting in a string kitchen
• Aces in places especially when Chef is not in the building
• Oversight of the meal period while demonstrating superior knowledge and awareness of areas of the kitchen that need improving 

Culinary Program

• Responsible for the accounting of all food cost, promotion give away, and inventory controls
• Responsible for accurate coding and daily submission of all food, chemicals, and smallwares invoices
• Demonstrate complete understanding of individual food category usages over a 10-week period
• All purchase and production sheets are managed by menu trends over 10 weeks (+20 percent)
• Demonstrates the forward thinking and innovation of the menu and feature card while working with Corporate Chef (always keeping it fresh)
• Follows and adheres to company standards and recipes
• Responsible for constantly monitoring of company winning routines (fish yield sheets, meat costing sheets, recipe formatting)

Scheduling Policy

• Responsible for writing and posting schedules on Wednesday by 5:00 pm
• Schedules should be emailed to corporate chef for review and approval by Tuesday lunch
• Maintains strict controls of clock-ins and clock-outs
• Staff for success
• Responsible for all overtime projecting and always giving a brief report to Corporate Chef on overtime
• Aces in places on chefs day off

Human Resources

• Maintains accurate records of all time and attendance issues for BOH
• Insures all employee rates are accurately input into time and attendance system and all employee change rorms are submitted to the corporate office in a timely manner
• Responsible for timely documentation of all BOH employee corrective action issues
• Insures a successful and productive onboarding process for all new employees
• Maintains employee evaluations on a quarterly basis; this restaurant group prefers to give $.25 raises four times a year versus $1 raise once a year
• Maintain practice of performance-based raises; an evaluation does not necessarily result in a raise
• Demonstrates a mastery of maintaining accurate daily payroll records and the timely submission of weekly payroll with the assistance of the General Manager

Food Safety

• Maintains all ServSafe certifications for the Executive Chef position
• Responsible for teaching and implementing ServSafe standards in the BOH
• Responsible for all staff certification of BOH employees (including dishwashers)
• Responsible for maintaining a 100 percent rating on all DHEC inspections

Sanitation & Maintenance

• Responsible for keeping a “Disney Clean” attitude and environment in the BOH
• Responsible for the cleanliness of the trash area and trash bin conditions
• Responsible for keeping all equipment in like-new condition
• Responsible for maintaining equipment repairs and maintenance and all PM work to all HVAC and coolers
• Responsible for keeping the outside of the restaurant in a “Disney Clean” manner

Miscellaneous

• Responsible for maintaining proper levels of BOH smallware inventory and for the monthly inventory accounting of all smallware inventories
• Responsible for providing a brief assessment of loss of smallwares and what is the solution to the findings
• Manage strict and consistent level of adherence to uniform standards and dress code policy
• Manage strict and consistent level of adherence to the personal hygiene standards and professional appearance and attitude
• Insures accuracy of all POSI menu changes and routing
• Demonstrates proper management of all utility cost for the restaurant in coherence with the General Manager
• Always conducts himself/herself in a professional manner and works with ownership in a way that aligns with all corporate goals and objectives
• Demonstrate the ability to garner trust with the ownership

Qualifications 

• Two to three years prior exec chef or sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge

Benefits

• Two weeks paid vacation after six months service
• Health Insurance
• Closed all major holidays
• Incentive plan eligible, when applicable

Core Values

Ethics of Management

• Respect for each employee
• Mutual respect among employees
• Procedural fairness
• Transparency and honesty in professional relationships; trust is always present

Commitment to Excellence

• Knowing what excellence looks like for every task
• Making excellence a habit in the workplace
• Same attitude every day displayed by workforce
• Creating guest-oriented service experience - creating memorable experiences
• Creating employee-oriented development - service knowledge

Commitment to Service Standards

• Staffing expectations established and followed
• Scheduling expectations established and followed
• Manager expectations are clear and fair
• Steps of Service are identified, trained, and followed
• Large party format is a non-negotiable because it works

Commitment to Problem Solving

• Eliminate attitude of indifference (67 percent of customers leave because of an attitude of indifference)
• Empower employees to immediately solve guest problems; customers judge the quality of a business by the responsiveness of the first person with whom they are in contact
• Debrief the cause of the problem later without blame or criticism
• Teach / retrain when necessary

Commitment to the Development of Staff

• Orientation is the most important day - it sets company expectations
• Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth
• Create an atmosphere in which people enjoy working
• Create a work environment of teamwork so the needs of the guest are exceeded
• Performance appraisal system - commitment to providing performance feedback to employees
• Human capital review - commitment to developing bench strength; identification of future talent

Commitment to Innovation and Creativity

• Dedication to highest quality center-of-plate
• Proper seasonality of menus
• Leadership is educated on new menu trends and guest expectations

Salary $45k
Quick Casual

American, independent, family-owned
Fresh, great-quality food

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 $70k
Quick Casual

Fun team environment

Job Responsibilities: 

• Full-time position with five days a week onsite between the hours of 11 am - 10 pm, on average
• Manage and oversee the entire restaurant operation
• Deliver superior guest services 
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Participate at local food events
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees
• Train and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment 
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales

Benefits:

• An extensive and well-rounded training program
• Continued career development and growth opportunities
• Discount dining
• Management referral bonus program

Qualifications and Skills

• Five+ years of experience as a Restaurant General Manager or similar role
• Three+ years of experience customer service management
• Extensive food and wine knowledge
• Computer literacy
• Familiarity with restaurant management softwares like Excel, Toast, 7shifts & MarginEdge
• Experience in event planning and catering 
• Strong leadership, motivational and people skills
• Good financial management skills
• Critical thinker and problem-solving skills
• Team player
• Good time-management skills
• Great interpersonal and communication skills
• Nice to have culinary school diploma or BS degree in Business Administration

Salary $45-50k
Quick Casual

Fun team environment

Job Responsibilities: 

• Full-time position with five days a week onsite between the hours of 11 am - 10 pm, on average
• Deliver superior guest services 
• Ensure guest satisfaction
• Participate at local food events
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees
• Train and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment 
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales

Benefits:

• An extensive and well-rounded training program
• Continued career development and growth opportunities
• Discount dining

Qualifications and Skills

• 5+ years of experience as a Restaurant Manager or similar role
• 3+ years of experience customer service management
• Computer literacy
• Familiarity with restaurant management softwares like Excel, Toast, 7shifts & MarginEdge
• Strong leadership, motivational and people skills
• Good financial management skills
• Critical thinker and problem-solving skills
• Team player
• Good time-management skills
• Great interpersonal and communication skills

Salary $60k
Casual Theme

High volume
Good growth potential
Benefits

Responsibilities

• Overall responsibility of running the front-of-the-house for a high-volume, full-service, upscale casual restaurant
• Hire, train, coach and perform corrective action for all foh staff
• Provide the vision, leadership and strategy to inspire foh employees to deliver exceptional service and drive financial success
• Schedule foh employees to meet labor budgets
• Build strong relationships with team members, vendors and guests
• Ensure compliance with health, safety, sanitation and alcohol awareness standards and liquor laws

Qualifications

• Prior experience as restaurant manager, supervisor, crew lead, shift lead, or other hospitality and restaurant management highly desirable
• 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
• 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 $75k
Full Service

High volume
Healthcare
Bonus potential

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of the company.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Minimum qualifications

• Must be 21 years of age or older
• One or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry preferred
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to work while walking for long periods of time (up to 4 hours)
• Able to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds
• Ability to maneuver the dining room and kitchen areas, which may include tight spaces
• Stamina for high volume service and walk for long periods of time
• Use hands to handle, control, or feel objects
• Frequent bending or twisting of the body
• Must maintain a neat, clean and well-groomed appearance
• Stamina and availability to work 50-55 hours per week, available days, nights, weekends and holidays
• Must be eligible to work in the United States

Benefits

• Health Insurance; 100 percent coverage for employee and dependent options
• Supplemental insurance including pet insurance, short-term disability, critical illness, accident, dental and vision insurance
• Paid vacations
• Paid sick time off
• 401 (k) plan with 100 percent match up to 3 percent
• Discounts in all company brands
• Team Member rewards program

Salary $80k
Fine Dining

Growing restaurant group
Well-respected concept

Position description

The Executive Chef builds relationships with team and guests to create a memorable dining experience for guests. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to the team, guests, vendors and community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through this restaurant group’s core values.

BOH Operations

• Demonstrates full knowledge and mastery of all stations in BOH operations
• Responsible for developing the staff on station knowledge and recipe and production knowledge
• Provides leadership for all recruiting / hiring / staffing needs for BOH
• Shoulder-to-shoulder development of staff (most importantly the first few days)
• Constantly cross-train multiple staff members resulting in a string kitchen
• Aces in places especially when Chef is not in the building
• Oversight of the meal period while demonstrating superior knowledge and awareness of areas of the kitchen that need improving

Culinary Program

• Responsible for the accounting of all food cost, promotion give away, and inventory controls
• Responsible for accurate coding and daily submission of all food, chemicals, and smallwares invoices
• Demonstrate complete understanding of individual food category usages over a 10-week period
• All purchase and production sheets are managed by menu trends over 10 weeks (+20 percent)
• Demonstrates the forward thinking and innovation of the menu and feature card while working with Corporate Chef (always keeping it fresh)
• Follows and adheres to company standards and recipes
• Responsible for constantly monitoring of company winning routines (fish yield sheets, meat costing sheets, recipe formatting)

Scheduling Policy

• Responsible for writing and posting schedules on Wednesday by 5:00 pm
• Schedules should be emailed to corporate chef for review and approval by Tuesday lunch
• Maintains strict controls of clock-ins and clock-outs
• Staff for success
• Responsible for all overtime projecting and always giving a brief report to Corporate Chef on overtime
• Aces in places on chefs day off

Human Resources

• Maintains accurate records of all time and attendance issues for BOH
• Insures all employee rates are accurately input into time and attendance system and all employee change rorms are submitted to the corporate office in a timely manner
• Responsible for timely documentation of all BOH employee corrective action issues
• Insures a successful and productive onboarding process for all new employees
• Maintains employee evaluations on a quarterly basis; this restaurant group prefers to give $.25 raises four times a year versus $1 raise once a year
• Maintain practice of performance-based raises; an evaluation does not necessarily result in a raise
• Demonstrates a mastery of maintaining accurate daily payroll records and the timely submission of weekly payroll with the assistance of the General Manager

Food Safety

• Maintains all ServSafe certifications for the Executive Chef position
• Responsible for teaching and implementing ServSafe standards in the BOH
• Responsible for all staff certification of BOH employees (including dishwashers)
• Responsible for maintaining a 100 percent rating on all DHEC inspections

Sanitation & Maintenance

• Responsible for keeping a “Disney Clean” attitude and environment in the BOH
• Responsible for the cleanliness of the trash area and trash bin conditions
• Responsible for keeping all equipment in like-new condition
• Responsible for maintaining equipment repairs and maintenance and all PM work to all HVAC and coolers
• Responsible for keeping the outside of the restaurant in a “Disney Clean” manner

Miscellaneous

• Responsible for maintaining proper levels of BOH smallware inventory and for the monthly inventory accounting of all smallware inventories
• Responsible for providing a brief assessment of loss of smallwares and what is the solution to the findings
• Manage strict and consistent level of adherence to uniform standards and dress code policy
• Manage strict and consistent level of adherence to the personal hygiene standards and professional appearance and attitude
• Insures accuracy of all POSI menu changes and routing
• Demonstrates proper management of all utility cost for the restaurant in coherence with the General Manager
• Always conducts himself/herself in a professional manner and works with ownership in a way that aligns with all corporate goals and objectives
• Demonstrate the ability to garner trust with the ownership

Qualifications

• Two to three years prior exec chef or sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge 

Benefits

• Two weeks paid vacation after six months service
• Health Insurance
• Closed all major holidays
• Incentive plan eligible, when applicable

Core Values

Ethics of Management

• Respect for each employee
• Mutual respect among employees
• Procedural fairness
• Transparency and honesty in professional relationships; trust is always present

Commitment to Excellence

• Knowing what excellence looks like for every task
• Making excellence a habit in the workplace
• Same attitude every day displayed by workforce
• Creating guest-oriented service experience - creating memorable experiences
• Creating employee-oriented development - service knowledge

Commitment to Service Standards

• Staffing expectations established and followed
• Scheduling expectations established and followed
• Manager expectations are clear and fair
• Steps of Service are identified, trained, and followed
• Large party format is a non-negotiable because it works

Commitment to Problem Solving

• Eliminate attitude of indifference (67 percent of customers leave because of an attitude of indifference)
• Empower employees to immediately solve guest problems; customers judge the quality of a business by the responsiveness of the first person with whom they are in contact
• Debrief the cause of the problem later without blame or criticism
• Teach / retrain when necessary

Commitment to the Development of Staff

• Orientation is the most important day - it sets company expectations
• Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth
• Create an atmosphere in which people enjoy working
• Create a work environment of teamwork so the needs of the guest are exceeded
• Performance appraisal system - commitment to providing performance feedback to employees
• Human capital review - commitment to developing bench strength; identification of future talent

Commitment to Innovation and Creativity

• Dedication to highest quality center-of-plate
• Proper seasonality of menus
• Leadership is educated on new menu trends and guest expectations

Salary $55k
Polished Casual

Independently-owned
From-scratch menu
Good hours
Benefits

Responsibilities 

Responsible for all kitchen functions including menu design, 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
• Maintain 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

Salary $60-70k
Full Service

High volume
Healthcare
Bonus potential

Chef reports to Executive Chef, Corporate Chef, Restaurant Partners, Director of Operations, General Managers

Job Summary

Responsible for all kitchen functions as directed by the Executive Chef including 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. Successful candidates will have demonstrated experience in a high-volume restaurant setting.

Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of the restaurant.
• 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.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• 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.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• 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.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct the 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.
• 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.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Demonstrate new cooking techniques or equipment to staff.

Minimum qualifications

• One to two years of back of house management preferred
• At least six months experience in a similar capacity
• Ability to perform basic math calculations
• Proficient in using Microsoft Office
• Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week
• ServSafe Certification or plan to receive one within three months
• Able to communicate effectively with managers, kitchen and dining room personnel, and guests
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)
• Must be eligible to work in the United States

Benefits

• Healthcare
• Paid vacations
• Paid time off
• Matching 401K
• Tuition reimbursement
• Discounts

Salary $60-70k
Full Service

High volume
Healthcare
Bonus potential

Chef reports to Executive Chef, Corporate Chef, Restaurant Partners, Director of Operations, General Managers

Job Summary

Responsible for all kitchen functions as directed by the Executive Chef including 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. Successful candidates will have demonstrated experience in a high-volume restaurant setting.

Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of the restaurant.
• 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.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• 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.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• 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.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct the 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.
• 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.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Demonstrate new cooking techniques or equipment to staff.

Minimum qualifications

• One to two years of back of house management preferred
• At least six months experience in a similar capacity
• Ability to perform basic math calculations
• Proficient in using Microsoft Office
• Able to work a flexible schedule to include days, evenings, weekends and holidays; up to 55 hours a week
• ServSafe Certification or plan to receive one within three months
• Able to communicate effectively with managers, kitchen and dining room personnel, and guests
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Able to work in a standing position for long periods of time (up to 9 hours)
• Must be eligible to work in the United States

Benefits

• Healthcare
• Paid vacations
• Paid time off
• Matching 401K
• Tuition reimbursement
• Discounts

Salary $55k
Quick Casual

American, independent, family-owned
Fresh, great-quality food

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 $50k
Polished Casual Restaurant

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

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 percent 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 $55k
Full Service

High volume
Healthcare
Bonus potential

Job Summary

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Minimum qualifications

• Must be 21 years of age or older
• One or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry preferred
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to work while walking for long periods of time (up to 4 hours)
• Able to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds
• Ability to maneuver the dining room and kitchen areas, which may include tight spaces
• Stamina for high volume service and walk for long periods of time
• Use hands to handle, control, or feel objects
• Frequent bending or twisting of the body
• Must maintain a neat, clean and well-groomed appearance
• Stamina and availability to work 50-55 hours per week, available days, nights, weekends and holidays
• Must be eligible to work in the United States

Benefits

• Health Insurance; 100 percent coverage for employee and dependent options
• Supplemental insurance including pet insurance, short-term disability, critical illness, accident, dental and vision insurance
• Paid vacations
• Paid sick time off
• 401 (k) plan with 100 percent match up to 3 percent
• Discounts in all company brands
• Team Member rewards program

Salary $75k

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

JOB DESCRIPTION

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.

EXPERIENCE & ATTRIBUTES

• 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 

BENEFITS

• Medical and dental coverage
• Meal discounts
• 2 one-week paid vacations per year
• 401(k) plan