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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 $70k’s
Fine Dining

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

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

Responsibilities and Qualifications

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

Salary $50k’s
Quick Service

Great team environment

We are looking for highly energetic and competitive people who are outgoing. We are quickly growing in the area, and we are recruiting people who like to work hard and want to have fun doing it!

This Company Describes Its Culture as:

• Detail-oriented -- quality and precision-focused
• People-oriented -- supportive and fairness-focused
• Team-oriented -- cooperative and collaborative

Responsibilities

• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Hire, train, coach and perform corrective action for all employees
• Schedule employees to meet labor budgets
• Build strong relationships with team members, vendors and guests
• Ensure compliance with health, safety, sanitation laws

Salary $50k’s
Quick Casual

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

About the opportunity

It is this company’s top priority to provide great food and great service; this company relies on team members to help achieve that. Their goal is to hire the best people and give them the best support. They demand quality above all else. They make their food from scratch and want to WOW guest with legendary guest service. They work closely with local producers when possible.  

Responsibilities

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

Experience

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

Salary $50k+
Upscale Finer Dining

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

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

Responsibilities and Qualifications

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

Salary $55
Full-Service

Farm-to-Table
Fresh concept

About the Opportunity

This restaurant aspires to maintain an infinitely evolving culture of hospitality. Through superior quality ingredients and exceptional service, this restaurant is cultivating an environment of food, drink and company that aims to enrich the lives of their guests and their team. Their passion for meaningful and memorable dining experiences is embedded in every detail of their art deco décor, every sip of their impeccably crafted cocktails and every bite of their fresh, locally-sourced small plates.

Position Summary

The Kitchen Manager supervises daily BOH operations. Responsibilities include supervising food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served, and our customers have a pleasant dining experience.

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 weekends
• Certification from a culinary school or degree in restaurant management is a plus

Salary $45-55k
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 $60k’s
Full Service

Independently-owned
Established restaurant group with outstanding reputation
Health benefits
Matching 401k program
Paid time off
35 percent dining discount
Financial planning education
Employee Assistance Program

About the opportunity
This is a chef-driven restaurant offering modern American fare in a cool, comfortable, and lively setting with an outdoor patio and roof-top bar. The whimsical, comfort-food menu with its touch of global flair is crafted using only the freshest, seasonal ingredients sourced directly from local farms. Refreshing cocktails, a curated wine list, and a selection of regional beers pair perfectly to ensure a remarkable dining experience.

This group wants hospitable, outgoing, and passionate individuals who are dedicated to guest service. Managers and staff work hard and focus all their energies on delighting guests while having fun.

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

Manager
Salary $45-55k
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 $50k's
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

General Manager
Salary upper $50k’s
Polished Casual Restaurant

Independently-owned
Hands-on management with excellent growth opportunity
From-scratch menu

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 disciplinary 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

General Manager
$50k’s
Quick Service

Great team environment

We are looking for highly energetic and competitive people who are outgoing. We are quickly growing in the area, and we are recruiting people who like to work hard and want to have fun doing it!

This Company Describes Its Culture as:

• Detail-oriented -- quality and precision-focused
• People-oriented -- supportive and fairness-focused
• Team-oriented -- cooperative and collaborative

Responsibilities

• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Hire, train, coach and perform corrective action for all employees
• Schedule employees to meet labor budgets
• Build strong relationships with team members, vendors and guests
• Ensure compliance with health, safety, sanitation laws

Salary $70k’s
Full-Service

Strong reputation
Excellent quality of life
Seasoned staff

POSITION SUMMARY: The Director of Food & Beverage is responsible for delivering the expected Member experience, meeting/exceeding established performance metrics by operating all F&B outlets/ functions according to Club policies and procedures. Director works closely with Management to achieve short-term objectives and ensure the long-term viability of the Club. This is a hands-on position which requires daily interaction with the membership and staff.

ESSENTIAL DUTIES & RESPONSIBILITIES

Member Experience

• Key Elements: Focus on our four key elements of Food and Beverage: consistency, quality, diversity and variety.
• Club Ambassador: Maintain active and positive involvement with all Members. Work closely with the General Manager and the Management Team to ensure alignment on financial and operational priorities. Ensure that all Members experiences and outside functions reflect a world class operation.
• Operational Execution: Provide Members a great experience by ensuring that all food and beverage outlets deliver consistent high-quality products with high-quality service in every transaction or interaction with Members.
• Facilities Management: Provide Members, outside functions and employees an inviting and safe environment by ensuring all routine cleaning, preventative maintenance, repair work and safety processes are appropriate and completed expeditiously at all food and beverage production and serving areas.

People

• Hiring & On-Boarding: Conduct all recruiting, interviewing and hiring in compliance with state/federal labor laws and Club policies. Ensure all newly hired employees complete the new employee orientation program. Work closely with the Director of Human Resources with the entire recruiting and on-boarding process.
• Training and Development: Fully responsible for ensuring all new and current employees are properly trained and/or certified to successfully perform their duties including all Club standard operating procedures and weekly/monthly training schedules. Review the current training program and documentation and update as necessary. Identify high-potential employees and prepare development plans to foster their growth. Assist with coaching and counseling as needed.
• Staffing: Ensure the department is properly staffed to meet Member demand. Strive for 0% vacancy at department level. Identify internal and external candidates to key departmental positions. Fill key departmental vacancies as required. Responsible for writing the FOH Food schedule; review the Bartending schedule for proper staffing levels.
• Performance Management: Lead the performance management process including setting specific, measureable department objectives and administering annual performance appraisals.

Processes & Procedures

• Operational Execution: Ensure the department achieves established performance metrics and operate according to Club policies and procedures. Ensure the department consistently delivers food that is presented, great tasting, according to an exact recipe, served professionally in a clean, safe and inviting atmosphere.
• Budgeting: Develops annual budgeting recommendations and delivers to the Chief Financial Officer an annual operating budget that achieves both Member experience and performance metrics.
• Financial Management: Monitor and track department financial performance across the appropriate time horizons to ensure budgets are met. Analyze and present monthly financial results including variance analyses, monthly forecasts and recommendations for operating adjustments needed to achieve budget. Contributes necessary information regarding revenue, costs, usage, labor and other expenses to produce a P&L for each required event or function with 72 hours.
• Market Intelligence: Lead intelligence gathering to gain a solid understanding of Member and outside function wants and needs, competitor club offerings and pricing.
• Capital Management: Makes recommendations to the General Manager for capital projects needed for the department to meet its operational execution goals.
• Legal Compliance: Ensure all permits, licenses, fees, taxes and/or assessments, and necessary employee certifications comply with federal, state and local requirements.

Tools and Technology

• Current: Ensure available tools and technologies are current and being consistently used.
• Future: Keep current with and recommend new tools and technologies that could improve Member experience and operational execution.

Minimum Education Level

• Bachelor’s degree, preferably in Business or Hospitality Management.

Experience

• Minimum of 5 years Food and Beverage management experience with responsibility for departmental P/L, revenues of almost 2 million and 25+ employees.
• Golf, hospitality and/or service industry experience highly preferred.

General Manager
Salary upper $50k's
Polished Casual Restaurant

Independently-owned
Hands-on management with excellent growth opportunity
From-scratch menu

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 disciplinary 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

Sous Chef
Salary $50+k
Fine Dining

Growing restaurant group
Well-respected concept

Characteristics

• Professional attitude
• Works well with others
• Can lead, train, develop line cooks
• Attitude that aspires to bring out excellence in every aspect of the job

Qualifications

• 2-3 years prior sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge