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FOH/Operations Manager
Raleigh, NC
Posted 2 weeks ago

Salary $65k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded
Outstanding benefits including medical, dental, and vision insurance, PTO, and meal discounts

JOB SUMMARY

The FOH 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.

REPORTS TO

General Manager and Assistant General Manager

ROLES & RESPONSIBILITIES

Operational Responsibilities

  • Coordinate the entire restaurant operation.
  • Write and review of 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
  • 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.
  • Attendance and participation 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

  • Consultation with HR in regards to hiring needs, termination,
    promotion, compensation review and progressive discipline.
  • Consultation with GM and AGM re: scheduling, new hire paperwork, orientation and/or disciplinary actions regarding any employee.
  • Responsible for motivation of 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.

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 

WORKING CONDITIONS

  • Hours may vary if a FOH manager must fill in for his/her co-workers if emergencies may 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.

Job Features

LocationRaleigh, NC
Salary$65k

Salary $65k High-energy environment Great food and service Committed to building a talented team Community-minded Outstanding benefits including medical, dental, and vision insurance, PTO, and meal di...

General Manager
Midlands of SC
Posted 2 weeks ago

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 

Job Features

LocationMidlands of SC
Salary$75k

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 * Sch...

Kitchen Manager
Raleigh, NC
Posted 3 weeks ago

Salary $65k

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

JOB DESCRIPTION

The Head Sushi Chef position requires an eye for quality and a head for both production

and food safety. Managing the day-to-day culinary operations and cultivating a positive

relationship and culture with the managers, hourly staff, vendors and upper

management is paramount to the success of this individual. The Head Sushi Chef

position reports directly to the GM and ownership.

ROLES & RESPONSIBILITIES

Operational

  • Food Safety/Health: Responsible for overseeing and upholding all food safety and health standards. Directly responsible for maintaining superior health scores.
  • Oversees all aspects of food safety management including training of hourly staff on expectations.
  • Meets with the Head Chef/KMs to coordinate purchases, prep lists and sanitation.
  • Quality control: the Head Sushi Chef is held accountable for maintaining specific flavor profiles, recipe implementation and method of preparation.
  • Knowledge and maintenance of all BOH systems including checklists and prep lists.
  • Manages inventory and invoice input; maximizes profitability.
  • Manages declining budgets for controllable costs.
  • Orders from approved vendors and follows strict adherences to predetermined specifications; communicates shortages to Head Chef and GM.
  • Manages routine cleaning lists and daily sanitation responsibilities.
  • Monitors, organizes and maintains inventory levels to company set standards; this includes counting of inventory items.
  • Equipment repairs: communicated and R&M requests initiated.

Expediting

  • Maintenance of quality and time standards as directed by the Head Chef or GM.
  • Enforcement and communication of the company’s quality and safety standards via management of the hourly staff during production.
  • Directly responsible for maintaining the quality identifiers during service.

Production

  • Direct interaction with the sushi team, fostering a cohesive teamwork environment as a standard for sushi line operations.
  • Ability to lead by example with regard to all sushi production steps, capable of delivering superior results when preparing menu items.
  • Responsible for executing pre-shift quality control measures.
  • Participation in new menu rollouts and menu change directives.

Opening & Closing

  • Knowledge of the systems necessary for openings and closings: opening checklist, closing checklist, routine cleaning, line check, critical items.
  • Overseeing of check and thaw pulls.

Training

  • Develop training schedule for new employees through company provided training programs and materials and/or own knowledge base.
  • Identify areas of improvement and provide training, coaching and direction to all team members throughout each shift; communication of all documented conversations to HR.
  • Develop team members by providing ongoing feedback, establishing performance expectations and conducting performance reviews.

Sanitation Standards

  • The Head Sushi Chef must be knowledgeable about all food safety standards as outlined by the county and the company and monitor compliance according to these standards and regulations.
  • Knowledgeable of previous health department infractions; 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.

Personnel

  • Direct responsibility for hitting labor targets via proactive scheduling and labor cost control.
  • Responsible for conducting and supervising reviews and salary increases for hourly staff and BOH managers
  • Responsible for the sushi team schedule, required to be posted 14 days out.
  • Manages the hourly sushi staff: oversees hiring, training, coaching, discipline and morale of the sushi staff; clear and timely communication with Human Resources in regards to coaching and discipline.
  • Expected to communicate things across the board at all times so the entire team knows what is happening in the unit.
  • Plans and attends regular manager/staff meetings to develop staff and create/drive initiatives.
  • Awareness and adherence to all labor and safety laws.
  • Responsible for motivation of staff, creating a positive, welcoming and safe environment for guests and team members; upholding company culture initiatives.

BENEFITS

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

Job Features

LocationRaleigh, NC
Salary$65k

Salary $65k High-energy environment Great food and service Committed to building a talented team Community-minded Outstanding benefits JOB DESCRIPTION The Head Sushi Chef position requires an eye for ...

Chef
Lowcountry of SC
Posted 3 weeks ago

Salary $70k
Full-Service

Independently-owned
Excellent growth opportunity
From-scratch menu
Five-day work week
Competitive salary, quarterly and annual bonus progam
Full benefits

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

Responsiblities

As the culinary chef located just below the executive or head chef in a kitchen’s chain of command, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Qualifications 

  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Versed in seafood
  • Creative
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices

 

Job Features

LocationLow Country of SC
Salary$70k

Salary $70k Full-Service Independently-owned Excellent growth opportunity From-scratch menu Five-day work week Competitive salary, quarterly and annual bonus progam Full benefits About the opportunity...

General Manager
Nashville, TN
Posted 1 month ago

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.

Job Features

LocationNashville, TN
Salary$55k

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 t...

Chef
Myrtle Beach, SC
Posted 1 month ago

Salary $50k’s
Upscale Casual

High-volume
Good hours
Fresh, sustainable products

Responsibilities

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


Requirements

Enthusiasm and professionalism
Prior restaurant experience
Culinary Degree extremely helpful


Core Values

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


Mission

Make memories with family and friends through our passion for Southern Hospitality and delicious food

Job Features

LocationMyrtle Beach, SC
Salary$50k

Salary $50k’s Upscale Casual High-volume Good hours Fresh, sustainable products Responsibilities • Understand and abide by all DHEC requirements • Cook and prepare approved plate presentations; ...

Chef
Myrtle Beach, SC
Posted 1 month ago

Salary $75k
Upscale Casual

Growing restaurant group
Well-respected concept
Fresh, sustainable products

Restaurant Group looking for a true leader to manage a green kitchen

Responsibilities

Responsible for inventory management including purchasing, inventory control, and storage
Ensure consistent high quality of food preparation and service
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
Ensure compliance with operational standards, company policies, federal, state, and local laws and ordinances
Uphold all ServSafe guidelines
Adhere to all DHEC requirements, including but not limited to temperature logs, sanitizing stations, overall order and cleanliness of floors, walls, ceilings, walk-ins and storage areas, as well as equipment maintenance and cleaning
Standardize recipes, plate presentations, and insist on superb cuisine
Work with management to create a memorable experience for guests

Job Features

LocationMyrtle Beach, SC
Salary$75k

Salary $75k Upscale Casual Growing restaurant group Well-respected concept Fresh, sustainable products Restaurant Group looking for a true leader to manage a green kitchen Responsibilities • Respons...

Chef
Greenville, SC
Posted 1 month ago

Salary $65k
Full-Service

Family-owned
Closed Thanksgiving Day and Christmas Day

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
  • 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

Job Features

LocationGreenville, SC
Salary$65k

Salary $65k Full-Service Family-owned Closed Thanksgiving Day and Christmas Day Responsibilities Responsible for all kitchen functions including menu design, food purchasing, preparation and maintenan...

Sales Rep
Charleston, SC, Florence, SC, Myrtle Beach, SC
Posted 2 months ago

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.

Job Features

LocationCharleston, SC
Salary$60k

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 fo...

Kitchen Manager
Upstate of SC
Posted 2 months ago

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

Job Features

LocationMauldin, SC
Salary$50k's

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 kit...

AGM
Jackson, TN
Posted 2 months ago

Salary $45k
Quick Casual

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

Reporting Relationship
The Assistant Manager reports to the General Manager

Responsibilities

  • The desire to develop talent within both the management and hourly teams
  • Must have excellent customer service skills
  • Good verbal and written communication skills
  • Sound decision making and problem solving skills
  • Desire for personal and professional growth

Experience

  • Minimum one (1) year of Managementexperience in a high-volume fast casual or casual dining restaurant

Job Features

LocationJackson, TN
Salary$45k

Salary $45k Quick Casual Good quality of life Fun team environment Paid vacation Health and life insurance Reporting Relationship The Assistant Manager reports to the General Manager Responsibilities ...

Kitchen Manager
Jackson, TN
Posted 2 months ago

Salary $45k
Quick Casual

Closed Christmas, Thanksgiving
Paid vacation
Health and life insurance
Tremendous opportunity for career growth
Great team-oriented work atmosphere
Flexible scheduling
Fun team environment

Reporting Relationship
The Kitchen Manager reports to the General Manager

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

  • Proven work experience as a kitchen manager, restaurant manager or chef
  • Hands-on experience with planning menus and ordering ingredients
  • 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
  • Certification from a culinary school or degree in restaurant management is a plus

Job Features

LocationJackson, TN
Salary$45k

Salary $45k Quick Casual Closed Christmas, Thanksgiving Paid vacation Health and life insurance Tremendous opportunity for career growth Great team-oriented work atmosphere Flexible scheduling Fun tea...

General Manager
VA
Posted 3 months ago

Salary $65k
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.

Job Features

LocationRoanoke, VA
Salary$65k

Salary $65k 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 t...

General Manager
Knoxville, TN
Posted 3 months ago

Salary $65k plus bonus
Quick Casual

Bonus of 2-5 percent
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

  • 5+ years of experience as a Restaurant General Manager or similar role
  • 3+ 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

Job Features

LocationKnoxville, TN
Salary$65k

Salary $65k plus bonus Quick Casual Bonus of 2-5 percent Fun team environment Job Responsibilities:  Full-time position with five days a week onsite between the hours of 11 am – 10 pm, on avera...

FOH/Operations Manager
Upstate of SC
Posted 4 months ago

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 scheduleFOH

Job Features

LocationAnderson, SC
Salary$50k

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 Excit...