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Job DescriptionDescriptionIf you're a CEI Senior Inspector looking for stability and professional growth, or an experienced CEI Inspector who's ready for the next phase of your career - we'd love to hear from you. As a CEI Senior Inspector, you will be responsible for performing highly complex technical assignments in field surveying and construction layout, making and checking engineering computations, inspecting construction work, and conducting field tests. You will also be responsible for coordinating and managing the lower-level inspectors. *Work is performed under the general supervision of the Project Administrator. Want to work on projects that matter? Let's show you what we're building. Construction Services | DRMP Culture, benefits, growth: Discover the DRMP Difference. Careers | DRMP Your Primary Responsibilities will include • Daily documentation of contractor’s work efforts., • Project coordination with Contractor’s field personnel and utility owners., • Project field book preparation and documentation., • Density log book preparation and documentation., • Material sampling and testing., • Assisting with preparation of the Final Estimate package., • Measuring distances to verify accuracy of dimensions of construction activity/layout., • Verifying levels, alignment, and elevation of construction activity/installations., • Observing work in progress to ensure that procedures are followed and materials used conform to specifications., • Obtaining and preparing material samples for laboratory testing., • Examining workmanship of finished installations for conformity to standards and accepted installation., • Recording quantities of materials received or used during specified periods., • Maintaining a daily log of construction and inspection activities and comparing progress reports., • High School Graduate plus minimum of 4 years of DOT roadway and/or bridge construction experience., • Valid driver’s license with approved/acceptable driving history required., • CTQP Concrete Field Inspector Level I, • CTQP Concrete Transportation Construction Inspector (CTCI) Level II, • CTQP Asphalt Roadway Level I & II, • CTQP Earthwork Level I & II, • CTQP Pile Driving Inspection, • CTQP Drilled Shaft Inspection, • Intermediate MOT, • CTQP Final Estimates Level I, • Nuclear Radiation Safety, • Complete the Critical Structures Construction Issues, Self-Study Course, • Excellent compensation package, • Outstanding holiday and paid-time-off programs, • 401(k) Plan and Match, • Career Path Development Program (Management & Technical Career Tracks), • Mentorship Program, • Tuition Reimbursement, • Parental Leave, • Competitive health and dental insurance premiums, • Variety of voluntary benefit options, • Short-Term Disability/Long-Term Disability, • Company-furnished life insurance, • Employee Assistant Program (EAP), • Flexible Spending Account, • and MoreDRMP is a Drug and Alcohol Free workplace, an Equal Employment Opportunity employer and E-Verify employer. #LI-BM1

Job DescriptionDescriptionIf you're a CEI Engineer in Training looking for stability and professional growth, or an experienced CEI Inspector who's ready for the next phase of your career - we'd love to hear from you. As a CEI Engineer in Training, you will be responsible for performing highly complex technical assignments in field surveying and construction layout, making and checking engineering computations, inspecting construction work, and conducting field tests. You will also be responsible for coordinating and managing the lower-level inspectors. *Work is performed under the general supervision of the Project Administrator. Your Primary Responsibilities will include • Daily documentation of contractor’s work efforts., • Project coordination with Contractor’s field personnel and utility owners., • Project field book preparation and documentation., • Density log book preparation and documentation., • Material sampling and testing., • Assisting with preparation of the Final Estimate package., • Measuring distances to verify accuracy of dimensions of construction activity/layout., • Verifying levels, alignment, and elevation of construction activity/installations., • Observing work in progress to ensure that procedures are followed and materials used conform to specifications., • Obtaining and preparing material samples for laboratory testing., • Examining workmanship of finished installations for conformity to standards and accepted installation., • Recording quantities of materials received or used during specified periods., • Maintaining a daily log of construction and inspection activities and comparing progress reports., • Must have EIT - Engineer In Training Certificate, • High School Graduate plus minimum of 4 years of DOT roadway and/or bridge construction experience., • Valid driver’s license with approved/acceptable driving history required., • CTQP Concrete Field Inspector Level I, • CTQP Concrete Transportation Construction Inspector (CTCI) Level II, • CTQP Asphalt Roadway Level I & II, • CTQP Earthwork Level I & II, • CTQP Pile Driving Inspection, • CTQP Drilled Shaft Inspection, • Intermediate MOT, • CTQP Final Estimates Level I, • Nuclear Radiation Safety, • Complete the Critical Structures Construction Issues, Self-Study Course, • Excellent compensation package, • Outstanding holiday and paid-time-off programs, • 401(k) Plan and Match, • Career Path Development Program (Management & Technical Career Tracks), • Mentorship Program, • Tuition Reimbursement, • Parental Leave, • Competitive health and dental insurance premiums, • Variety of voluntary benefit options, • Short-Term Disability/Long-Term Disability, • Company-furnished life insurance, • Employee Assistant Program (EAP), • Flexible Spending Account, • and MoreDRMP is a Drug and Alcohol-Free workplace, an Equal Employment Opportunity employer and E-Verify employer. #LI-BM1

Job Description JOB SUMMARY: An Assistant Manager is responsible to assist in developing and implementing strategies focused on branch profitability and performance. Additionally, the position is expected to help lead and develop the branch team and is responsible for maximizing branch performance under the guidance of the Banking Center Manager. Consistently gains the confidence and trust of others through honesty, integrity, and authenticity. ESSENTIAL DUTIES AND RESPONSIBILITIES: Leadership • Assess and coach branch team in conjunction with the Banking Center Manager while providing constructive feedback to increase overall effectiveness and ensure accountability., • Expected to conduct regular coaching sessions in addition to BCM coaching., • Responsible for assisting the BCM in all aspects of branch team regarding employment, training, scheduling, and associate relations., • Perform as primary liaison for complex, escalated situations., • Fulfill talent management accountabilities including succession planning, attracting, and retaining top talent, and continuously developing strong bench strength., • Develop trusting & cooperative working relationships with customers and associates. Maintain a positive working environment by building team morale and providing ongoing recognition., • Create brand awareness at community, charitable and civic events as a bank ambassador., • Proactively seek continuing education opportunities to enhance leadership skills., • Consistent execution support of the Community Bank playbook to ensure overall success of the branch., • Foster and drive activities leading to opportunities for consumer loan growth., • Work with staff to foster true needs-based customer conversations through Relationship Builder coaching and observations., • Develop and maintain a mature Center of Influence (COI) base of community and business leaders, leveraging them to gain additional business through referrals., • Develop and maintain partnerships with internal line of business leaders., • Compile data and prepare various branch reports and other management reports as assigned., • Partnership with BSA to ensure branch adherence to AML/BSA requirements (Customer Identification Program, Account Opening Customer Due Diligence, ongoing profiling requirements, Enhanced Due Diligence, OFAC, Suspect Activity Form, etc.), operational procedures, audit procedures, dual control, security, Business Continuity, and all other regulated banking requirements; communicate any updates to associates., • Practices ethical sales behaviors in accordance with the Associate Code of Conduct and Sales Practices Policy, acting in the best interest of the customer when offering additional products and services., • Ensure all safety and security procedures are followed. Serves as the primary branch security contact and business continuity leader., • Function in any capacity within the branch as needed up to and including Teller, Client Advisor and Branch Support Coordinator roles., • Assist customers with notary, signature guarantee and or medallion., • Responsible for KYC Memo and RFI accountabilities., • Ability to source Treasury Management solutions and services and small business lending needs., • Responsible for a comprehensive understanding of all consumer products and services with a strong emphasis on consumer lending., • High School Diploma or equivalent required., • College degree or 5+ years in retail sales and/or financial services experience required., • Proficient in all consumer lending products and maintain an active NMLS registration status., • Demonstrate excellent communication (written and verbal) and interpersonal skills., • PC Proficiency in Desktop, Laptop, Tablet, and Smartphone devices as well as Microsoft Office Suite software., • Able to proactively lead, manage, motivate, and coach associates to produce desired results., • 2+ years Consumer Lending experience required., • 2+ years Business Development experience preferred.

Job Description Stellar is seeking a full-time Superintendent to join our team. You will be responsible for the day-to-day execution and direct supervision of Logistics/Cold Storage and ASRS construction projects, and work with Project Managers, subcontractors, and vendors to ensure the project remains on schedule within allocated budget. The Superintendent regularly supervises work of employees and subcontractors, inspects and verifies work in progress, strictly enforces compliance with safety procedures, and is responsible for on-site liaisons with owners and owner’s representatives. Responsibilities · Is in complete and responsible charge of project construction on Cold Storage and ASRS installations. Coordinates and directs all trades on the project, including subcontractors · Adept at optimizing logistics operations to enhance efficiency, reduce costs, and improve service levels, particularly within a cold storage environment · Experience in managing and operating cold storage facilities, with a strong understanding of the complexities involved in the storage of temperature-sensitive products · Experienced in working around operating facilities and understanding how to navigate construction activities and not disrupt Owner Operations · Experience in the managing of electrical power and controls associated with an ammonia refrigeration system · Experience with automated storage and retrieval systems · Preplans and schedules project activity on a daily, weekly, or monthly basis, as required · In conjunction with the Project Manager and General Superintendent, plans and develops construction techniques and methods, such as formwork, Insulated Metal Panel walls, tilt-up panel layout, material handling, crew sizes, and task sequencing · Responsible for recruitment of potential job site personnel · Prepares Daily Reports and keeps accurate, daily reports of all project activities · Assists Project Manager in soliciting qualified subcontractors. Monitors subcontractor performance and scheduling and keeps the Project Manager and General Superintendent apprised of any job related delay · Responsible for perceiving and reporting to the Project Manager any extra work requested by the owner, or occasioned by job conditions, which is beyond the original estimate or scope of work · Responsible for layout of accurate lines and grades for all work performed by Stellar employees and subcontractors. Checks and verifies dimensions within the design drawings and as related shop drawings · Responsible for day-to-day quality control of both company-performed work and subcontractors' work · Prepares weekly labor quantities for submission. Responsible for the regular daily processing of field purchase orders, subcontractors’ invoices, and delivery tickets · Is directly responsible for on-site safety and accident control. Investigates and reports all accidents immediately. Holds safety meetings weekly and implements effective safety practices · Responsible for good local relations, particularly on out-of-town projects · Responsible for on-site training of employees in an effort to build a strong and knowledgeable workforce Supervisory Responsibilities · Work in conjunction with the Project Manager · Report to the General Superintendent · Manages 15 subordinate supervisors who supervise a total of 15+ subcontractors on the Construction Site. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems · Supervises Superintendent I, Assistant Superintendent, and Subcontractor’s Foreman · Daily Safety Audits, Post Preparatory Meeting Inspections, Daily Log including collection of subcontractor daily reports and SPA’s · Weekly Safety Meetings with Notes, Sign In Sheet, and SDS · Weekly Procore Six Week Look Ahead Updates · Weekly Subcontractor Coordination Meetings with Notes and Sign In Sheet Stellar, headquartered in Jacksonville, FL, is a fully integrated firm focusing on design, construction, architecture, engineering, and mechanical services worldwide for over 30 years. Stellar combines a multitude of capabilities to create buildings and systems of exceptional long-term quality, value and efficiency. From food processing plants and healthcare facilities to refrigerated warehouses, automated production lines and beyond, we offer an integrated approach to meet all our clients’ needs. Stellar is an Equal Opportunity Employer and does not discriminate against any applicants for employment based on their race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, physical or mental disability, genetic information, veteran status, uniformed servicemember status, or any other status protected by law.

Job DescriptionDescriptionTMC is a therapy provider that brings physical, occupational, and speech therapy services to long term care providers. We are growing and looking for a Certified Occupational Therapy Assistant to join the team. We want a COTA that believes in the benefits of occupational therapy and has a passion for what they do. Giving back is at the core of everything we do. TMC is committed to our team members, helping them enhance skills, remain current on regulations, stay up to date on innovative technology, and advance their personal and professional growth. If you are looking for an opportunity where you can see your career grow and be part of something incredible, TMC is the place for you. We take pride in offering growth opportunities as we seek leadership within our current teams. TMC is also committed to a culture of caring, not just for those we serve, but for our own team members. Key ResponsibilitiesA Certified Occupational Therapy Assistant (COTA) plays a crucial role in the rehabilitation and care of patients with various physical, mental, or emotional conditions. The primary goal of a COTA is to assist individuals in developing, recovering, improving, and maintaining the skills needed for daily living and working. Here is a description of the key responsibilities of a Certified Occupational Therapy Assistant: • Patient Care Execution: Under the supervision of an occupational therapist, a Certified Occupational Therapy Assistant is responsible for executing the therapeutic plans designed to help patients. This includes teaching patients how to use adaptive equipment, guiding them through exercises, and engaging them in activities that are crucial to their recovery and improvement., • Activity and Program Planning: A Certified Occupational Therapy Assistant contributes to the planning and selection of therapeutic activities tailored to the individual needs and interests of each patient. This involves understanding the therapeutic goals set by the occupational therapist and applying creative and practical approaches to meet those objectives., • Progress Monitoring: Regularly monitoring and documenting the progress of patients is a key responsibility. The Certified Occupational Therapy Assistant must observe changes in the patient's performance and behavior, report these observations to the occupational therapist, and adjust the therapy interventions accordingly to ensure continuous improvement., • Degree in an accredited Occupational Therapy Assistant program, • New Grad Tuition Reimbursement Available!, • Flexible Scheduling., • CEU and State Licensure Reimbursements., • 13 Days of PTO and 6 Paid Holidays., • Plus one free Floating Holiday every year!, • Internal Growth and Leadership Opportunities., • Mental Wellbeing Support Program., • Health, Dental, and Vision., • Retirement benefits (including 401k company match).

Job Description Summary: The Senior Center Assistant Supervisor is responsible for assisting with the congregate meal program in addition to assisting the Senior Center Supervisor as required. This position is also responsible for overseeing the congregate meal program in the absence of the Senior Center Supervisor. Critical features of this job are described under the headings below. This position is located in Keystone Heights. Qualification & Requirements: To perform this job successfully, the person in this position must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • High School Diploma or General Education Degree (GED) required., • Able to follow written and verbal instructions., • Valid state driver’s license and current automobile insurance., • Must successfully pass a Level II Criminal Background Check and drug screen., • Must be detail oriented and possess excellent organization skills., • Assist in receiving and serving congregate meals., • Ensures that the meal site is clean and orderly maintaining the standards of the Department of Health and the Department of Elder Affairs regulations., • Assists in maintaining the attendance roster at the meal site., • Assist with activities and events at the Senior Center/Nutrition Site., • Assist the Senior Center Supervisor that the congregate meal program and meal site is compliant to funder and agency policy each day., • Verifies food temperatures are within required ranges upon delivery and prior to serving., • Identifies supplies and cleaning products that are required., • Assist with scheduling and conducting new client assessments., • Interacts regularly with the clients, volunteers, and staff to help facilitate a friendly and welcoming environment., • Maintains confidentiality of all client information and records in accordance with HIPAA., • Encourages donations by attendees in the congregate meal program., • Required to adhere to all agency policies and procedures., • Inform the Senior Center Supervisor of any needed repairs or safety issues noticed in the Center., • Keep the Senior Center Supervisor informed of any unusual events or occurrences at the Senior Center., • Work hours are Monday through Friday, 9:00am-2:00pm., • While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions., • The noise level in the work environment is usually at a moderate noise level. Education: • Organizational Skills, • Microsoft Outlook, • Serving, • Office activity coordination, • Working with seniors, • Senior Care, • Content creation for senior citizens, • Keystone Heights, FL 32656 (Required) Anyone with these skills that is interested in a challenging and highly rewarding work experience where every day provides an opportunity for growth is encouraged to submit a resume via Indeed. AGING TRUE IS AN AFFIRMATIVE ACTION EMPLOYER AGING TRUE IS AN EQUAL OPPORTUNITY EMPLOYER AGING TRUE IS A DRUG FREE WORKPLACE Monday through Friday; 9:00am-2:00pm

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Health insurance, • Paid time off, • Profit sharing, • Training & development 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. Below is a list of the common tasks and responsibilities of a Kitchen Manager. • Promote, work, and act in a manner consistent with the mission of Burrito Gallery, • 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 cooks or other workers 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 restaurants 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 restaurants 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., • Determine how food should be presented and create decorative food displays., • 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., • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • 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., • Provide orientation of company and department rules, policies and procedures to new kitchen employees., • Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials., • 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., • Demonstrate new cooking techniques or equipment to staff., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets., • 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.

Job DescriptionAssistant General Manager 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. Reports to General Manager. Activities and Responsibilities Primary • Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group, • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis., • Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurants 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., • Prepare all required paperwork, including reports and schedules in an organized, timely manner., • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups., • 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., • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems., • 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., • Continually strive to develop staff in all areas of managerial and professional development., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • 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 operationSupplemental, • Greet and seat guests, and present menus and wine lists., • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients., • Present customer bills and accept payments., • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details., • Develop restaurant objectives, budgets, policies, procedures, and strategies.Minimum Qualifications, • Be 21 years of age or older, • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry, • 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 reach, bend, stoop and frequently lift up to 50 pounds, • Stamina and availability to work 50 to 55 hours per week

Job DescriptionAssistant General Manager 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. Reports to General Manager. Activities and Responsibilities Primary • Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group, • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis., • Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurants 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., • Prepare all required paperwork, including reports and schedules in an organized, timely manner., • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups., • 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., • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems., • 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., • Continually strive to develop staff in all areas of managerial and professional development., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • 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 operationSupplemental, • Greet and seat guests, and present menus and wine lists., • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients., • Present customer bills and accept payments., • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details., • Develop restaurant objectives, budgets, policies, procedures, and strategies.Minimum Qualifications, • Be 21 years of age or older, • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry, • Must have at least one year of beer, wine, and liquor experience, • 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 reach, bend, stoop and frequently lift up to 50 pounds, • Stamina and availability to work 50 to 55 hours per week

Job DescriptionAssistant General Manager 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. Reports to General Manager. Activities and Responsibilities Primary • Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group, • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis., • Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurants 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., • Prepare all required paperwork, including reports and schedules in an organized, timely manner., • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups., • 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., • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems., • 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., • Continually strive to develop staff in all areas of managerial and professional development., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • 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 operationSupplemental, • Greet and seat guests, and present menus and wine lists., • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients., • Present customer bills and accept payments., • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details., • Develop restaurant objectives, budgets, policies, procedures, and strategies.Minimum Qualifications, • Be 21 years of age or older, • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry, • Must have at least one year of beer, wine, and liquor experience, • 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 reach, bend, stoop and frequently lift up to 50 pounds, • Stamina and availability to work 50 to 55 hours per week

Job DescriptionAssistant General Manager 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. Reports to General Manager. Activities and Responsibilities Primary • Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group, • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis., • Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurants 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., • Prepare all required paperwork, including reports and schedules in an organized, timely manner., • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups., • 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., • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems., • 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., • Continually strive to develop staff in all areas of managerial and professional development., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • 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 operationSupplemental, • Greet and seat guests, and present menus and wine lists., • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients., • Present customer bills and accept payments., • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details., • Develop restaurant objectives, budgets, policies, procedures, and strategies.Minimum Qualifications, • Be 21 years of age or older, • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry, • Must have at least one year of beer, wine, and liquor experience, • 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 reach, bend, stoop and frequently lift up to 50 pounds, • Stamina and availability to work 50 to 55 hours per week

Job DescriptionAssistant General Manager 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. Reports to General Manager. Activities and Responsibilities Primary • Promote, work, and act in a manner consistent with the mission of Legacy Restaurant Group, • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis., • Ensure that guests feel welcome and receive responsive, friendly & courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurants 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., • Prepare all required paperwork, including reports and schedules in an organized, timely manner., • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups., • 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., • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems., • 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., • Continually strive to develop staff in all areas of managerial and professional development., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • 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 operationSupplemental, • Greet and seat guests, and present menus and wine lists., • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients., • Present customer bills and accept payments., • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details., • Develop restaurant objectives, budgets, policies, procedures, and strategies.Minimum Qualifications, • Be 21 years of age or older, • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry, • Must have at least one year of beer, wine, and liquor experience, • 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 reach, bend, stoop and frequently lift up to 50 pounds, • Stamina and availability to work 50 to 55 hours per week