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Job Description Snooze - Who are we? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities., • Unlimited dance parties! The Position Specifics Taking on the role of Assistant General Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service.Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs Is this the role for you? Assistant General Managers at Snooze... • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours), • Must have the stamina to work 45 to 55 hours per week Compensation Details: Full Salary Range: $64,500-$74,500 Hiring Range: $64,500-$69,500 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer

Job DescriptionJob Description – Assistant General Manager Job Title: Assistant General Manager (AGM) Reports to: General Manager Employment Type: Full-Time / Exempt Eligible for Tips: No About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Assistant General Manager (AGM) supports the General Manager in overseeing daily restaurant operations with a focus on front-of-house leadership. This exempt, non–tip-eligible role is responsible for hiring, training, and staffing FOH team members, ensuring smooth execution of service, and maintaining high standards of safety, sanitation, and hospitality. The AGM also assists with cost control, facilities management, and operational excellence, playing a key role in delivering Olive & Finch's mission of exceptional food and guest experiences. Key Responsibilities • Oversee and support FOH operations, ensuring seamless guest experiences., • Hire, train, schedule, and develop FOH staff, fostering a positive and professional culture., • Uphold safety, sanitation, and compliance standards throughout the restaurant., • Assist the General Manager with cost controls, including labor, supplies, and operating expenses., • Ensure facility and equipment are properly maintained; coordinate repairs and upkeep., • Lead pre-shift meetings and provide in-the-moment coaching to FOH team members., • Support implementation of systems, checklists, and training programs to maintain consistency., • Monitor guest feedback and assist with service recovery when necessary., • Partner with BOH leadership to ensure communication, timing, and execution between FOH and BOH., • Step in to lead shifts in the General Manager's absence. Qualifications • 2–4 years of progressive restaurant management or leadership experience required., • Proven ability to lead, train, and develop diverse FOH teams., • Strong knowledge of guest service, safety, sanitation, and facilities management., • Solid financial acumen with experience in cost control and scheduling., • Excellent communication and problem-solving skills., • Ability to work efficiently in a fast-paced, high-volume environment., • Flexible availability including mornings, evenings, weekends, and holidays. Competencies / Core Values • Guest-focused and team-oriented., • Organized, detail-driven, and results-focused., • Strong leadership and training abilities., • Calm, professional, and solutions-oriented under pressure. Reporting Structure Reports to the General Manager. Directly supervises FOH staff and supports overall restaurant leadership. Work Environment & Physical Requirements This is a hands-on leadership role requiring extended periods of standing, walking, and interacting with staff and guests in a fast-paced restaurant environment. Must be able to bend, lift up to 50 lbs., and manage shift demands. Flexible scheduling including mornings, evenings, weekends, and holidays is required. Compensation & Benefits • Salaried, exempt position (not tip-eligible)., • Comprehensive benefits package including meal discounts, paid time off, and opportunities for advancement., • Bonus Eligible, • Benefits: Medical/Dental/Vision/Retirement, • Paid Sick Time (Up to 6 days per year) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Description Salary: $80,000.00 - $85,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Interviews, hires, trains and coaches employees and managers, • Participates in employee meetings and training programs, • Maintains food cost while ensuring quality standards, • Manages purchasing and inventory controls, • Is knowledgeable on HACCP controls along with proper storage and use of food, • Performs related duties and special projects as assigned Preferred Qualifications: • Bachelor’s degree is preferred, or equivalent professional experience, • Five to seven years upscale food service experience, including one year experience of multi-unit management, • Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail, • Supervisory, scheduling, training and coaching skills, • Effective problem solving and conflict management skills, • Ability to multi-task as well as stay on task and concentrate with constant interruptions, • Monitor food purchasing, food costs, preparation, production and inventory control, • Prepare and monitor budgets, flash reports, financial targets and forecasts, • Menu planning in consultation with chefs, • Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Monitor compliance with health and fire regulations regarding food preparation and serving, • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety., • Excellent communication skills both written and verbal, • Exceptional business etiquette and client relations, • Manages time effectively and prioritizes tasks to meet deadlines, • Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint, • Strong catering experience required, • ServSafe or Department of Health certification a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1577783 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionDescription: “Do something just because it’s rad.” – Pete, founder of Illegal Pete’s The More. The Merrier. And we mean it……. The General Manager is the strategic leader of their restaurant. They are focused on excellent customer service, serving delicious food, inspiring and developing their team, and maintaining best in class restaurant operations. They train and develop the Assistant General Manager and Kitchen Manager on a daily basis. MORE MONEY • Starting Annual Salary $79,150 + $12,000 Bonus Potential (paid quarterly), PTO, employer paid health benefits, 401k after 1 year, and more! MORE BENEFITS • Do you want medical, dental, and vision insurance? We got you!, • Do you want a 401k to start saving for retirement? We got you!, • Paid Time Off based on position and time with us, • Paid Sick Time Off MORE FUN – BURRITOS & BUDDIES! • No lame uniforms. Wear what makes you feel good., • Support for local music, arts, and comedy, • Free concert tickets, • Free sporting event tickets, • Free & discounted meals, • Discounted Merch, • MORE OPPORTUNITY, • 60% of Home Office Team at Pete’s started out rolling burritos We like to party, and we want to party with you! Come see why we have the lowest turnover in the industry. Come join our team. Everyone, and we mean EVERYONE IS WELCOME. About Illegal Pete’s Ever been to a Chipotle and thought wow this place would be rad if it were more fun and the food tasted better? So did we! Since 1995, we have been pushing the boundaries of what fast casual food is. It’s a place where people actually want to hang out. It is a place for Burritos Buddies and Beer! We use only the highest quality ingredients to make the best damn food and drinks you can find. Food that you will be proud to serve to your friends, your family, and every guest. BUT….we go beyond serving delicious food and drinks, we are a part of the community. It is our mission to help give back to our crew, customers, and community by doing things the right way. Operations / Facility • Cleaner / Safer / Better – maintain the highest levels in restaurant operations., • Food / Bar / Hospitality – full responsibility, including guest feedback, • Catering / Off Premise – coach/train for excellence in execution, drive revenue, • Facility – cleanliness, preventative maintenance, and repairs & maintenance, • Sales Forecasting / Labor Scheduling / Inventory Management / Administration, • Full P&L Management – building sales, managing expenses, operating efficiencies -Local Relationship Building / Community Marketing People • Recruiting of Team, • Interviewing, Hiring & Onboarding, • Lead / Develop Team / Example -Culture / Compensation & Recognition Developing Leaders • Succession Planning & Recruitment, • Retention (Culture / Compensation / Recognition), • Accountable for Hiring Decisions, • Career Path for all Team Members & Management, • Performance Management / Team Evaluation, • Accountable for Team Development (Appreciate, Connect, Respect & Grow!)Requirements: Requirements • High School Diploma or equivalency, • Has been a General Manager or equivalent, • Ability to listen effectively & give / take direction, • Ability to work well under the pressure of meeting tight deadlines in a timely manner, • Comfortable with the Computer and the functions that are expected from a manager, • Good communication, organizational & time - management skills -Ability to recognize problems and problem-solve, • Ability to speak, read, follow, write, and comprehend instructions, correspondence, and policy documents, • Ability to work effectively in a diverse workforce, • Ability to set goals and convert plans into action, • Must safely operate commercial equipment, • Ability to work in a fast-paced restaurant environment, position may require walking, bending, twisting, reaching, stooping, kneeling, crouching, pushing, pulling, or moving objects up to 50 pounds, • Must be able to work a flexible schedule, including evenings and weekends as business requires, • Reliable vehicle, valid driver’s license, clean driving record and up-to-date auto insurance Application Window Recruiting timelines vary by position, however, all Illegal Pete's positions accept applications for a minimum of 5 business days from the posting date listed. This position is open and still accepting applications.

Job Description Overview At Noodles & Company, our mission is to always nourish and inspire every team member, guest, and community we serve. We are hiring an Assistant General Manager to lead, coach, and work alongside our teams to deliver great food and welcoming guest experiences. We believe great food starts with great people, and that restaurant leadership is meaningful work you can build a career around and be proud of. Our Assistant General Managers help bring that to life through steady execution, teamwork, developing others, and leading by example. Whether you’re supporting your team during a busy rush, overseeing daily operations, or creating a positive and accountable environment, your leadership helps shape the experience guests return for. If you’re ready to grow your leadership skills and take the next step in your restaurant career, apply today. After your interview, we’ll treat you to a complimentary meal (up to $10 value), because every great connection starts with great food. Why Choose Noodles & Company? We offer a place to learn, grow, and build confidence, with perks designed to support both work and life: • Join a supportive restaurant leadership team where your voice matters, • Competitive pay, plus quarterly bonus, • Paid time off, including PTO, health days, holidays, and more, • Parental leave and adoption or surrogacy benefits, • Optional early access to earned pay when you need it, • Meal and lifestyle discounts, including event tickets and cell phones, • Tuition discounts and student loan support, • Recognition programs that celebrate your achievements, • Free mental health, legal, and financial resources to support your well-being, • Medical & pharmacy, dental, vision, and pet insurance, • 401(k) with employer match and stock purchase discounts, • Leadership development programs to fuel your growth with us, • Free online Spanish and English courses, • Noodles Resource Groups, inclusive communities that foster belonging, build connections, and support your personal and professional growth, • Learn more about our benefits: https://www.noodles.com/careers/perks What You Bring to the Table As an Assistant General Manager, you play a key role in driving restaurant success by: • Bringing a minimum of one year of management or leadership experience (required)., • Management experience in food service, retail, hospitality, or hotel operations, with restaurant management experience (preferred)., • Leading a high-performing team alongside the General Manager to deliver operational excellence in a fast-paced, hands-on restaurant environment., • Creating exceptional guest experiences while fostering a welcoming, supportive environment for your team., • Demonstrating conflict-resolution skills and strong verbal and written communication skills., • Recruiting, hiring, training, and managing restaurant team members and shift managers., • Setting clear expectations, creating accountability, and supporting team member growth through ongoing coaching, development, and recognition., • Following operational, inventory, and food safety procedures to maintain consistent restaurant standards., • Assisting with scheduling, labor management, expense control, and local restaurant marketing efforts., • Leading a culture of food safety that meets company standards for food quality, safety practices, and cleanliness., • Working 45 hours per week on a variable schedule, including opening, mid, and closing shifts, as well as weekends and/or holidays. (Current scheduling expectations include 1 opening shift, 2 mid shifts (11am-8pm), 1 closing shift, and 1 additional shift based on restaurant needs. These expectations may change depending on business needs.), • Meeting the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation., • Obtaining and maintaining any required food-safety licenses or certifications in accordance with local, state, and federal regulations., • Occasional driving is required to support restaurant needs, including assisting at another restaurant, attending meetings or training at another location, picking up or delivering products, and delivering catering or guest orders. A valid driver’s license is required., • Must be at least 18 years old. Noodles & Company is an Equal Opportunity Employer and a Military Friendly workplace. We encourage Veterans and their spouses to apply. We’re proud to be recognized by Forbes as one of America’s Best Large Employers and America’s Best Employers for Company Culture, and we’re committed to creating a workplace where Noodlers feel supported, respected, and able to bring their full selves to work. Application Deadline: Recruiting timelines vary by role, but all positions at Noodles & Company remain open for applications for at least 3 days from the posting date. This role is currently open and accepting applications.

Job DescriptionJob Description – Expo Job Title: ExpoReports to: General ManagerEmployment Type: Full-Time / Non-ExemptEligible for Tips: Yes – Crew Level 3 About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Expo is responsible for coordinating the flow of food from the kitchen to the guest, ensuring every order is accurate, beautifully presented, and meets Olive & Finch standards. This role performs all FOH Crew responsibilities and leads the expo station, verifying kitchen output against build guides, assembling to-go and catering orders, and communicating with the BOH team to maintain smooth service. As a Crew Level 3 position, the Expo is key to quality control and overall guest satisfaction. Key Responsibilities • Perform all FOH Crew responsibilities including greeting guests, bussing tables, running food and beverages, and maintaining a clean and organized dining area., • Lead the expo station during service, ensuring it is fully stocked, organized, and running efficiently., • Verify that food coming out of the kitchen matches Olive & Finch build guides for accuracy and presentation., • Assemble and check all to-go and catering orders for completeness and quality before they leave the restaurant., • Communicate clearly with the kitchen team to ensure timing, accuracy, and smooth ticket flow., • Maintain cleanliness and organization of the expo station throughout the shift., • Work closely with FOH and BOH teams to deliver a seamless guest experience., • Always Uphold Olive & Finch service and quality standards.Qualifications, • Previous experience in a restaurant expo or food-running role preferred but not required., • Strong attention to detail and ability to multitask under pressure., • Excellent communication skills for coordinating between FOH and BOH teams., • Ability to work in a fast-paced environment while maintaining accuracy and composure., • Must be able to stand for extended periods and lift up to 25 lbs., • Availability to work mornings, evenings, weekends, and holidays as needed.Competencies / Core Values, • Guest-focused and service-oriented., • Highly organized and detail-driven., • Collaborative and calm under pressure., • Reliable, punctual, and committed to excellence., • Positive attitude and willingness to learn.Reporting Structure Reports to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements This is a hands-on, fast-paced position requiring extended periods of standing, walking, and working at the expo line. Must be able to bend, lift, and move quickly to support service. Shifts may include mornings, evenings, weekends, and holidays. Compensation & Benefits • Hourly pay + tip share (Crew Level 3)., • Meal discounts, flexible scheduling, and opportunities for advancement.EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job DescriptionSmoothie King ColoradoGeneral ManagerDenver Metro, Colorado • Full-time $26 - $28 hourly + performance incentives About the Job:GENERAL MANAGER | Full-Time | Denver Metro | $26–$28/hr + $10K+ Target Performance Bonus THE STORE IS YOURS. RUN IT. GROW IT.At Sankofa, the General Manager owns the store — the people, the operation, the guest experience, and the results. Sankofa Smoothies is a top-performing Smoothie King franchise in Colorado and a Certified Training Store. We promote from within, invest in leadership development, and reward performance. Our values are simple: Team. Service. Community. We’re not looking for someone to simply keep the store running. We’re looking for someone who can build a team, improve the business, connect with the community, and create consistent results. The General Manager owns the store. You’ll lead and develop Team Members and Shift Managers, manage labor and inventory, protect standards, build local relationships, drive sales, and improve store-level profitability. IS THIS THE RIGHT FIT?This role is for you if: • You lead from the front and are comfortable working alongside your team during busy shifts., • You can build a team instead of becoming the person who has to do everything., • You hold people accountable clearly, consistently, and respectfully., • You understand that sales, labor, food cost, service, and community presence are connected., • You think creatively about ways to drive traffic and sales., • You notice problems and opportunities early and take action., • You use numbers to make decisions instead of managing only by feel., • You want responsibility for results, not just responsibility for completing tasks. This role is not for you if: • You want to manage primarily from an office., • You wait for ownership to identify every problem or opportunity., • You avoid difficult conversations with your team., • You believe staffing, training, sales, or community engagement belong to someone else., • You focus on cutting labor without considering the effect on sales and service., • You need someone watching in order to maintain standards. WHAT YOU’LL OWN:You are responsible for building a store that performs consistently whether ownership is in the building or not. That includes: • Hiring, onboarding, training, coaching, and developing Team Members and Shift Managers., • Building schedules and maintaining appropriate management coverage., • Managing attendance, performance, accountability, and staffing needs., • Leading store execution around Clean, Prep, Blend, and Serve., • Protecting food safety, product quality, speed, cleanliness, and guest experience., • Managing inventory, ordering, receiving, waste, and product availability., • Monitoring labor, food cost, prime cost, productivity, and other controllable expenses., • Reviewing sales and performance trends and taking action when results are off track., • Building relationships with local schools, businesses, organizations, and community partners., • Supporting catering, sampling, fundraisers, partnerships, promotions, and other creative ways to drive local sales., • Developing Shift Managers who can independently lead strong shifts., • Communicating store needs, people issues, maintenance concerns, and performance trends early. This is a working management role. You will spend part of your week leading the business and part of your week operating alongside the team. WHAT WE EXPECT: • Prior restaurant, retail, hospitality, or other high-volume management experience., • Experience leading and developing hourly employees., • Experience managing schedules and labor., • Ability to understand basic operating metrics, including sales, labor, food cost, and prime cost., • Strong organization and follow-through., • Ability to make decisions under pressure., • Reliable attendance and schedule flexibility., • Weekend and holiday availability., • ServSafe Manager certification required before independently leading store operations. You do not need it on day one if you are otherwise a strong fit., • Ability to stand for extended periods and lift up to 50 lbs. Top candidates have previously built teams, improved store performance, managed labor and costs, coached other leaders, and taken ownership without needing constant direction. WHAT YOU’LL EARN: • Base pay of $26.00–$28.00/hr., • Target annual performance bonus opportunity of approximately $10,000+., • Additional incentive upside when store performance materially exceeds expectations. Performance incentives are tied to areas such as: • Revenue growth., • Prime-cost performance., • Labor productivity., • Food cost and inventory management., • Guest experience., • Team development and retention., • Operational execution. The goal is not simply to reduce cost. The goal is to grow profitable sales while operating an efficient, well-led restaurant. BENEFITS & PERKS: • Free smoothie every shift., • 30% employee discount., • Health benefit/stipend., • Performance incentives., • 401(k) with match., • PTO., • Paid sick leave., • Paid training., • Referral bonuses., • Leadership development., • Advancement opportunities as our restaurant group grows. SCHEDULE & AVAILABILITY:This is a full-time working management role. The General Manager will work a combination of operating shifts and dedicated management time based on the needs of the store. Open, mid, close, weekend, and holiday availability may be required. HOW TO APPLY:We’re selective because this role matters. We would rather find the right General Manager than hire someone simply because they have held the title before. • Apply online., • Complete a short questionnaire by text., • Submit a short video interview., • Join an in-store leadership conversation., • If it’s a fit, we move quickly to offer and onboarding. If the IS / IS NOT section sounded like you — not as a goal, but as a description — apply today. Sankofa Smoothies LLC is an equal opportunity employer. We do not discriminate in hiring or employment on any basis protected by applicable law. Reasonable accommodations are available for qualified individuals with disabilities throughout the application and employment process. By applying, you consent to receive text messages about your application and next steps. Message and data rates may apply. Reply STOP to opt out.

Job Description:\n\n Position Overview\n\n Populus Denver is seeking an accomplished, highly engaged, and commercially driven Director of Food & Beverage to lead the hotel's comprehensive food and beverage operations. This executive leadership position is responsible for the financial performance, operational excellence, guest experience, culinary collaboration, and strategic development of the property's diverse dining and beverage concepts.\n\n As a distinctive lifestyle hotel in downtown Denver, Populus requires a Food & Beverage Director who combines the operational discipline of a seasoned hotel executive with the entrepreneurial mindset, creativity, and commercial awareness of an independent restaurant operator.\n\n The successful candidate will oversee multiple dining venues, including Pasque, the rooftop dining and beverage experience at Stellar Jay, private dining, banquets, catering, and other food and beverage activations throughout the property.\n\n The Director will be accountable for building a cohesive, high-performing Food & Beverage division while preserving the individual identity, positioning, and guest experience of each venue.\n\n This is a hands-on executive leadership position requiring strong financial acumen, consistent operational presence, exceptional people management, and demonstrated success in driving profitable revenue growth.\n\n \n\n Key Responsibilities\n\n 1. Strategic Leadership & Business Development\n\n \n \n Provide executive oversight and strategic direction for all Food & Beverage operations, ensuring alignment with the hotel's positioning, brand standards, ownership objectives, and annual business plan.\n \n \n \n Develop and execute a comprehensive Food & Beverage strategy that balances revenue generation, profitability, guest satisfaction, and market relevance.\n \n \n \n Establish distinct operating and commercial strategies for each venue while maintaining consistency in service standards, leadership accountability, and financial discipline.\n \n \n \n Identify opportunities to expand local market penetration, increase non-hotel guest traffic, and strengthen the property's reputation as a dining and entertainment destination.\n \n \n \n Collaborate closely with the General Manager, Director of Sales & Marketing, Revenue Management, and Executive Chef on business development initiatives.\n \n \n \n Lead the development of seasonal programming, culinary partnerships, special events, holiday activations, and other revenue-generating experiences.\n \n \n \n Monitor Denver's competitive restaurant, rooftop, bar, and hospitality landscape to identify market opportunities and evolving consumer preferences.\n \n \n \n Take an active role in developing the annual operating budget, business plan, and long-term Food & Beverage positioning.\n \n\n 2. Financial Performance & Profitability\n\n The Director of Food & Beverage carries direct accountability for the financial results of the entire division.\n\n \n \n Develop, manage, and execute annual operating budgets, monthly forecasts, and departmental business plans.\n \n \n \n Assume full ownership of Food & Beverage revenue, departmental expenses, labor productivity, and operating profit.\n \n \n \n Monitor daily, weekly, and monthly financial performance against budget, forecast, and prior-year results.\n \n \n \n Establish disciplined cost controls for food, beverage, labor, operating supplies, and controllable departmental expenses.\n \n \n \n Partner with the Executive Chef to manage menu engineering, food costs, purchasing, waste reduction, and production efficiency.\n \n \n \n Develop beverage pricing, product mix, inventory management, and purchasing strategies that optimize profitability.\n \n \n \n Implement labor scheduling practices aligned with forecasted business volumes, productivity standards, and service requirements.\n \n \n \n Conduct regular profit and loss reviews, identify performance gaps, and implement measurable corrective action plans.\n \n \n \n Monitor average check, covers, revenue per available seat, outlet contribution, banquet profitability, and other relevant financial indicators.\n \n \n \n Ensure compliance with purchasing procedures, invoice approvals, inventory controls, and financial reporting requirements.\n \n \n \n Work closely with Finance to manage vendor relationships, accounts payable priorities, and cash-flow-sensitive purchasing decisions.\n \n\n Expected outcome: Consistent achievement of budgeted revenue and departmental profitability, supported by accurate forecasting, disciplined expense management, and measurable operating improvements.\n\n \n\n 3. Restaurant, Rooftop & Beverage Operations\n\n Provide visible, hands-on leadership across all Food & Beverage venues, ensuring operational consistency while protecting the unique character of each concept.\n\n Pasque – Restaurant Operations\n\n \n \n Oversee breakfast, brunch, lunch, dinner, and seasonal dining operations as applicable.\n \n \n \n Drive consistent service execution, guest engagement, table management, and dining-room efficiency.\n \n \n \n Collaborate with culinary leadership on menu development, pricing, and seasonal offerings.\n \n \n \n Develop strategies to increase local patronage, repeat visits, and overall restaurant profitability.\n \n \n \n Maintain effective staffing models and service standards across varying meal periods.\n \n\n Stellar Jay – Rooftop Dining & Beverage\n\n \n \n Position the rooftop as a compelling destination for hotel guests and the Denver local market.\n \n \n \n Oversee beverage programming, service execution, reservations, guest flow, and seasonal operations.\n \n \n \n Maximize revenue through strategic pricing, beverage mix, event programming, and utilization of available space.\n \n \n \n Develop operating plans that address weather-related demand fluctuations, seasonal staffing, and outdoor guest comfort.\n \n \n \n Maintain an elevated, energetic guest experience consistent with the venue's identity.\n \n\n Additional Food & Beverage Operations\n\n \n \n Provide oversight of private dining, in-room dining, event spaces, and other Food & Beverage services as assigned.\n \n \n \n Ensure each operation has clearly established revenue goals, expense controls, staffing expectations, and service standards.\n \n \n \n Coordinate operational support between venues without compromising individual concept integrity.\n \n\n 4. Banquets, Catering & Event Execution\n\n \n \n Oversee the operational execution and profitability of all banquet, catering, private dining, and special event business.\n \n \n \n Collaborate with Sales and Catering teams to maximize event conversion, revenue opportunities, and guest satisfaction.\n \n \n \n Ensure accurate planning, staffing, setup, service delivery, and post-event reconciliation.\n \n \n \n Review banquet event orders, event profitability, labor allocation, and operational requirements.\n \n \n \n Develop innovative event concepts and programming to maximize underutilized spaces.\n \n \n \n Establish clear communication and accountability between Sales, Culinary, Banquets, and Operations.\n \n \n \n Identify opportunities to improve beverage attachment, event check averages, and overall catering contribution.\n \n\n 5. Guest Experience & Service Excellence\n\n \n \n Establish and maintain elevated service standards consistent with Populus Denver's lifestyle positioning.\n \n \n \n Maintain a strong operational presence during peak dining periods, major events, weekends, and holidays.\n \n \n \n Lead service training focused on hospitality, product knowledge, personalization, anticipation of guest needs, and service recovery.\n \n \n \n Review guest feedback, online reviews, satisfaction surveys, and direct guest comments to identify recurring service opportunities.\n \n \n \n Personally engage with guests, resolve escalated concerns, and ensure timely follow-through.\n \n \n \n Develop measurable service improvement initiatives with clear ownership and deadlines.\n \n \n \n Ensure consistent presentation, cleanliness, ambiance, music, lighting, and overall venue readiness.\n \n \n \n Partner with hotel leadership to create seamless experiences between Food & Beverage and other hotel departments.\n \n\n 6. Leadership, Talent Development & Accountability\n\n \n \n Lead, mentor, and develop Food & Beverage managers, supervisors, and service teams.\n \n \n \n Establish a structured leadership model with clear responsibilities, performance expectations, and accountability.\n \n \n \n Conduct regular departmental leadership meetings, operational reviews, and individual performance discussions.\n \n \n \n Recruit and retain qualified hospitality professionals while developing internal succession opportunities.\n \n \n \n Establish onboarding, training, and certification programs for all Food & Beverage positions.\n \n \n \n Promote a culture of professionalism, teamwork, ownership, and consistent execution.\n \n \n \n Address performance deficiencies promptly through coaching, documented development plans, and appropriate corrective action.\n \n \n \n Ensure scheduling, staffing, and labor deployment support both financial objectives and service expectations.\n \n \n \n Foster productive relationships between Front of House, Culinary, Sales, Finance, and hotel operations.\n \n \n \n Maintain compliance with applicable employment regulations, collective bargaining agreements where relevant, and company policies.\n \n\n The Director must demonstrate the ability to develop independent, accountable managers rather than relying on constant executive intervention to sustain daily operations.\n\n 7. Culinary Partnership & Product Development\n\n \n \n Maintain a collaborative working relationship with the Executive Chef and culinary leadership team.\n \n \n \n Participate in menu planning, seasonal concept development, tastings, pricing reviews, and promotional initiatives.\n \n \n \n Ensure culinary offerings align with each venue's positioning, target market, and financial objectives.\n \n \n \n Collaborate on menu engineering to improve contribution margins without compromising quality.\n \n \n \n Support responsible sourcing, waste reduction, and sustainability initiatives aligned with the property's environmental philosophy.\n \n \n \n Ensure consistent communication between kitchen and service teams regarding menu changes, product availability, service pacing, and guest feedback.\n \n\n 8. Marketing, Revenue Generation & Community Engagement\n\n \n \n Partner with Sales and Marketing to develop targeted campaigns for restaurants, rooftop experiences, and special events.\n \n \n \n Build relationships with local businesses, community partners, event organizers, and hospitality professionals.\n \n \n \n Develop a calendar of seasonal promotions, holidays, culinary experiences, and beverage activations.\n \n \n \n Evaluate promotional effectiveness through incremental revenue, covers, average check, and profitability.\n \n \n \n Strengthen each venue's digital presence, reputation, and market visibility.\n \n \n \n Identify opportunities for strategic partnerships that increase brand awareness and generate profitable business.\n \n\n 9. Operational Controls, Compliance & Asset Management\n\n \n \n Ensure compliance with all applicable food safety, sanitation, liquor licensing, health, and workplace safety requirements.\n \n \n \n Maintain effective inventory controls, receiving procedures, storage practices, and loss-prevention measures.\n \n \n \n Conduct regular inspections of restaurants, bars, kitchens, storage areas, and event spaces.\n \n \n \n Partner with Engineering on preventive maintenance, equipment replacement, furniture conditions, and operational repairs.\n \n \n \n Participate in capital expenditure planning and prioritize investments based on operational need, guest impact, and financial return.\n \n \n \n Maintain appropriate operating supplies, glassware, china, silverware, and equipment par levels.\n \n \n \n Ensure proper execution of opening and closing procedures, cash handling, and point-of-sale controls.\n \n\n Performance Expectations & Key Performance Indicators\n\n The Director of Food & Beverage will be evaluated on the following measurable outcomes. Specific targets will be established through the approved operating budget and annual performance objectives.\n\n \n \n Performance Area\n \n \n Key Measurements\n \n \n Revenue Growth\n \n \n Total F&B revenue vs. budget, forecast, and prior year\n \n \n Profitability\n \n \n Departmental profit, flow-through, contribution margins\n \n \n Cost Management\n \n \n Food cost %, beverage cost %, labor cost %, operating expenses\n \n \n Restaurant Performance\n \n \n Covers, average check, revenue per available seat, revenue by meal period\n \n \n Beverage Performance\n \n \n Beverage revenue growth, beverage mix, inventory variance, beverage cost\n \n \n Banquets & Events\n \n \n Event revenue, profitability, beverage capture, labor efficiency\n \n \n Guest Satisfaction\n \n \n Guest feedback scores, online reputation, complaint resolution\n \n \n People & Culture\n \n \n Employee retention, training completion, leadership development\n \n \n Operational Compliance\n \n \n Health inspections, safety, inventory accuracy, audit results\n \n\n Required Qualifications & Experience\n\n \n \n Minimum 7–10 years of progressive Food & Beverage management experience, including at least 3–5 years in a senior leadership or director-level role.\n \n \n \n Proven experience managing multiple restaurant and beverage concepts, preferably within an upscale lifestyle, boutique, luxury, or full-service hotel environment.\n \n \n \n Demonstrated responsibility for significant Food & Beverage revenue and departmental profitability.\n \n \n \n Strong working knowledge of restaurant operations, beverage programs, banquets, catering, and event execution.\n \n \n \n Proven ability to manage complex operating budgets, forecasts, financial statements, and labor productivity.\n \n \n \n Experience developing managers, leading diverse teams, and establishing measurable performance standards.\n \n \n \n Strong understanding of food safety, alcohol service regulations, and hospitality operating procedures.\n \n \n \n Experience working with hotel property management systems, point-of-sale platforms, labor management tools, and financial reporting systems.\n \n \n \n Excellent communication, organizational, analytical, and problem-solving skills.\n \n \n \n Ability to work a flexible schedule, including evenings, weekends, holidays, and major events.\n \n \n \n Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent relevant leadership experience considered.\n \n\n Preferred Leadership Competencies\n\n Commercial & Financial Acumen\n\n Ability to translate operating data into practical strategies that drive revenue, control expenses, and improve profitability.\n\n Executive Le

Job DescriptionOlive & Finch Baker Reports To: Bakery Manager Schedule: Full-Time, We have two shifts available (8:00am-4:00 pm) and an Overnight Shift (12:00 AM – 8:00 AM) Compensation: $20–$25 per hour, based on experience Employment Type: Full-Time / Exempt Location: Olive & Finch Bakeshop / Commissary Kitchen About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Overview Baker play a vital role in bringing the Olive & Finch experience to life each morning. Working in our production bakery, this team member prepares pastries, baked goods, and other scratch-made items that are distributed daily to our cafés and wholesale partners. The ideal candidate is detail-oriented, dependable, and passionate about high-quality baking. Responsibilities • Prepare, mix, scoop, proof, and bake a variety of pastries, croissants, muffins, cookies, and other baked goods according to Olive & Finch recipes and standards., • Follow daily production sheets to ensure accurate quantities for all café and wholesale orders., • Properly label, cool, and store baked items for next-day delivery and service., • Maintain cleanliness and organization of the bakery workspace, including ovens, mixers, and prep areas., • Monitor product quality and consistency; notify management of any ingredient or equipment issues., • Adhere to food safety and sanitation standards at all times., • Assist with prep work for upcoming shifts (mixing batters, scaling ingredients, etc.)., • Support the pastry team as needed to meet daily and seasonal demands. Requirements • 1–2 years of professional baking or pastry experience preferred (commissary or production bakery experience a plus)., • Strong attention to detail, consistency, and organization., • Ability to work independently in an overnight setting., • Comfortable working in a fast-paced environment and meeting production timelines., • Ability to lift up to 50 lbs and stand for extended periods., • ServSafe or food handler certification preferred.

Job Description THIS IS A SEASONAL POSITION, ENDING AFTER THE 2026 HOLIDAY SEASON • Work-Life balance - all Kneaders Bakery & Cafe locations are closed every Sunday & are closed on Thanksgiving Day & Christmas every year, • Health benefits for full-time employees to support health & wellness (we also offer pet insurance for your 4-legged family members), • Career growth opportunities - Restaurant leadership, retail management, specialization in the art of pastry & bread baking -- Kneaders has many career development paths available, • Competitive hourly wage If this sparks your interest, read below to learn about the person Kneaders is currently looking for. Kneaders Bakery & Cafe is currently looking for an enthusiastic part-time Retail & Community Engagement Manager who is as passionate about food quality, customer service, & community as we are! In the role of Retail & Community Engagement Manager, you will have the opportunity to work within a dynamic team who offer a unique menu selection from scratch baked bread & pastries to incredible soups, salads, & sandwiches all made with honest, whole ingredients. A successful Retail & Community Engagement Manager at Kneaders Bakery & Cafe must possess: • A "can do" attitude- the ability to actively listen to guests & the confidence to suggest meal & gift items to first time guests & returning regulars., • The ability to work quickly, learn from mistakes, & look for opportunities to step in & help other departments even before being asked. Availability: Available to work Mon-Fri during peak lunch traffic hours; Saturdays as needed. Due to business needs, additional hours are required during November and December, including weekends and some extended hours. Available to work Thanksgiving and Christmas breaks. Responsible for organizing and leading a team to support the execution of Holiday baskets and merchandise. Merchandising: Primary responsibilities include greeting and welcoming guests to the brand. Merchandising, daily basket making, stocking shelves, personal shopping assistance, inventory, cleaning, organization, assisting front of house restaurant operations when needed. Attend and participate in weekly management meetings. Community Engagement: Engage local schools to participate in Knead Dough Fundraiser events, provide the Home Office with all necessary info and paperwork. Host Knead Dough community partnership fundraising events. Partner with marketing and home office to host brand-wide events and classes as well as host individual store events. Working closely with the General Managers, District Leadership, Regional Leadership, and home office team to ensure the store events are successful, reflect our brand, and that we provide exceptional customer service to all guests. Engage and facilitate partnerships with realtors and title companies in the community to drive gift basket and catering sales for the restaurant. A successful Retail & Community Engagement Manager at Kneaders Bakery & Cafe need to be qualified with: • 1+ years customer service/retail experience, • Attentiveness to compliance with local, state, & federal regulations for food handler & sanitation standards., • Flexible schedule standards. Retail & Community Engagement Manager shifts vary from week to week depending on customer traffic & time of year. Shifts start as early as 7 am -10 pm Monday - Saturday., • Requires continuous standing and walking throughout the shift, with limited opportunities for sitting. Ability to perform essential job functions with or without reasonable accommodation is required, • Must be at least 18 years of age to be qualified for this position If this person is YOU, start your journey today & complete your application! Job Posted by ApplicantPro

Job DescriptionDescription: Iacofano's Catering & Events is opening a new production kitchen in Denver at 2171 S Grape St, and we are hiring a Production Chef to lead it. We cook for private aviation, corporate and event clients in a high-volume kitchen. This is a production leadership role, not a typical restaurant kitchen job. You will own the entire production process, from planning and purchasing through preparation, quality control, packaging and on-time completion. You will report to the Vice President of Operations and work closely with our General Managers, Executive Chefs and Assistant General Managers. Pay: $65,000 to $75,000 per year Benefits: health, dental and vision insurance; 401(k) with company match; paid sick leave; holiday pay; paid training. Schedule: Full-time. Nights, weekends and holidays required based on production and delivery schedules. What you will do: • Production planning: build daily and weekly production plans from confirmed orders and forecasts, assign tasks by priority, and make sure every order is prepared, packed and ready on time., • Quality and consistency: maintain standardized recipes, portioning, plating and packaging, and check food quality and presentation before orders leave the kitchen., • Private aviation dining: prepare and pack aviation orders to client specifications, including special requests, dietary restrictions and allergen requirements., • Food safety and HACCP: follow and enforce HACCP procedures, temperature controls, allergen handling and sanitation schedules., • Cost control: manage yields, portion sizes and waste to meet food and labor cost targets., • Purchasing and inventory: manage ordering, receiving and inventory in MarketMan, and keep records accurate and on time., • Team leadership: hire, train, schedule and coach production cooks and prep staff, assign stations, and document training., • Safety and facility: enforce safe work practices, protect equipment, and keep a clean, organized kitchen., • Reporting: report production, cost, quality and safety results to the VP of Operations. Applications accepted through November 30, 2026. Requirements: Requirements: • 5+ years of culinary experience, including production, catering or high-volume kitchen leadership, • Prior experience supervising and leading a kitchen team, • Working knowledge of HACCP and food safety regulations, • ServSafe Manager certification, or the ability to obtain it, • Experience with inventory and purchasing systems such as MarketMan, • Strong organization, communication and time-management skills, • Ability to work under deadline pressure with consistent attention to detail, • Flexibility to work nights, weekends and holidays, • Able to stand for extended periods, lift and carry up to 50 lbs, and work safely around heat, cold storage, knives and kitchen equipment, with or without reasonable accommodation Preferred, not required: airline catering, private aviation or high-end catering experience.

Job DescriptionDescription: WHO WE ARE Volunteers of America Colorado is a nonprofit, faith-based organization dedicated to helping those in need transform their lives. Through more than 50 distinct human service programs, Volunteers of America changes the lives of more than 140,000 vulnerable Coloradoans each year. VOA services include housing and emergency shelters, hunger and nutrition services, and many other community support programs. Our work touches the mind, body, heart, and ultimately the spirit of those we serve. VOA integrates compassion with highly effective programs that build and strengthen communities. ** The Kitchen Manager of ANS Food Services oversees and manages food service in the Adult Nutrition Services Kitchen for the Senior Nutrition Program, Contract Meal Site Program, Innovation Catering Program and follows federal, state, local and agency guidelines. The Kitchen Manager is also responsible for the recruitment, training, and supervision of the kitchen leads and their staff; oversees the purchasing of food and supplies for the programs; the packaging of prepared foods for delivery; internal controls and compliance; food safety; the maintenance of an accurate inventory of all foods and supplies; and any other administrative duties assigned. Essential Duties and Responsibilities · Recruits, supervises, trains, monitors, and evaluates food service personnel; and administers personnel policies and procedures as specified by Volunteers of America Colorado Branch to include monitoring and approval of assigned staff payroll. · Maintains clear communication with staff in an effective, concise, and respectful manner · Develops, prepares, and monitors production schedules, cleaning schedules, food safety and sanitation training schedules on a quarterly basis. · Works with the Lead Cook to ensure that menus and recipes are followed and that appropriate amounts of food are prepared and portioned for delivery to our Congregate Dining and Meals on Wheels participants in accordance with stakeholders guidelines. · Oversees and assists the Community Contract Meal Service Lead with managing inventory, ordering, production, and delivery of Innovation catering and our Residential programs. · Establishes and maintains a positive and effective relationship with kitchen staff, volunteers, clients, vendors, service technicians and the community. · Ensures that food costs, supplies and staffing are at approved levels and makes Associate Director aware of fluctuating trends. · Oversees and assists Lead Cook in purchasing food and supplies to maintain appropriate and cost-effective inventory levels, to include monitoring the use of overproduced foods and communicate these items and amounts to the Dietician; and assists in taking the monthly inventories of meal output. · With the guidance and approval of the ANS Associate Director of Nutrition Services, makes changes in purchasing and inventory systems as needed to achieve maximum efficiency and accuracy, with emphasis on computerization of these systems consistent with available technology. · Ensures strict compliance with health, sanitation and safety regulations of all regulatory agencies and funding sources; maintains proficiency in all aspects of safe food handling, temperature logs, and knowledge and application of HACCP principles and procedures. · Monitors all equipment daily to ensure efficient operation and cleanliness and informs Building Services of any equipment and facility repairs as needed. · Works with the Dietician to update and create new menu items for our Congregate Dining and Meals on Wheels participants to improve variety for our participants · Attends all required meetings, trainings and program reviews · Attends monthly strategic reviews, processes and reconciles complaints · In charge of overseeing and tracking all logs related to temperature, waste, meal output, and inventory required for the ANS kitchen · Works closely with other program managers to deliver positive outcomes for participants · Supports and/or attends Volunteers of America Colorado seasonal events to build relationships with other VOAC staff and partners Supervisory Responsibilities · Kitchen Leads (2 FTE) · Pantry Assembly Workers (4 FTE) · Hot Meal Delivery Assembler(1 FTE) · Dishwashers (2 FTE) · Floaters(2 FTE) · Program Volunteers Working Conditions and Physical Requirements · Travel to and from event locations, partner agencies and meal locations may be required. · May need to lift up to 35 lbs. repeatedly during a daily shift. · May require sitting and/or standing for extended periods of time. · The noise level is usually low to moderate. · Requires frequent walking, driving, bending, stooping, kneeling, reaching, lifting, twisting, pushing, pulling, and repetitive use of hands and arms throughout the workday. Position Type and Expected Hours of Work · FT · Monday – Friday 530am to 2pm, can vary depending on staffing needs and required meetings. · Seasonal Events(3-4) Location · 4915 E 52nd Avenue, commerce city, CO. 80022 Salary Range: $65,000-$69,000 annual Employee must be able to perform essential job functions with or without reasonable accommodation and without posing a direct threat to safety or health of self or others. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Employee will perform job according to applied laws. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you require a reasonable accommodation to perform this role, please contact HR@VOAColorado.org to begin the Interactive Process. BENEFITS Vacation Time Separate Sick Time Paid Holidays Floating Holidays Personal Days Volunteer/Wellness Day Tuition Assistance Pension Plan 403b Retirement Plan with Agency Match Health, Dental, Vision, Pet Insurances Life Insurance Accident Insurance Employee Assistance/Work Life Balance Program Employee Discount Program LifeLock with Norton Public Service Loan Forgiveness Volunteers of America is an EEO/AA Employer Position will Remain Open Until Filled VISA SPONSORSHIP IS NOT OFFERED FOR THIS ROLE Veterans Strongly Encouraged to Apply Requirements: Competencies · Models core culture attributes of Volunteers of America-Colorado Branch that include. “AIRS” (Accountability, Integrity, Respect and Service). · Models and pursues with vigor Volunteers of America- Colorado Branch three critical virtues of HHS (Hungry, Humble, and People Smart). Minimum Qualifications of Position · Bachelor’s degree in food service management or equivalent experience. · Minimum three years supervisory experience in a large volume institutional food service operation, or an equivalent combination of education and food service management experience. · Demonstrated knowledge of federal and state regulations on food handling and sanitation procedures. · Own transportation with valid Colorado driver’s license and proof of insurance. · Food Manager Safety Certification – Must be completed within 90 days if not already certified. Preferred Qualifications of Position · Experience in supervising, recruiting, and evaluating employees preferred. · Comfortable with public speaking and working with a diverse employee base preferred. · Three years direct experience in program implementation, monitoring, and reporting skills; budgeting experience preferred. Knowledge and Skills · Excellent computer skills, with demonstrated proficiency in Excel, Publisher, Microsoft Word, and databased programs. · High energy that embraces servant leadership to instill a positive kitchen culture · Excellent verbal and written communication skills. · Detail oriented with excellent organizational and record keeping skills.

Job Description TITLE: Food Service Supervisor SEASON: Austral Winter LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $1,300 - $1,478 per week Currently seeking an Food Service Supervisor - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES: Plan, direct, and coordinate the Sous Chefs, Bakers and Cooks, in overall activities of the kitchens, serving areas and dining halls for McMurdo Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall. Ensure the Sous Chefs and Lead Bakers plan daily food production needs and establish an effective leftover usage program. Coach and train all Sous Chefs and Lead Bakers to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment. Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc. Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations. Ensure that all supervisors plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules. Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems. Maintain a safe, and healthy working environment ensuring a high degree of adherence to the RPS Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures. Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Informs Sous Chefs, Steward Coordinator, and Lead Dining Attendants of all events that cause population fluctuation at primary and satellite dining areas. Responsible for documenting and communicating daily operational and personnel information to Culinary Manager. Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve. Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing. Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation. Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements. Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities. Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department. Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to McMurdo. Able to stand for up to twelve hours a day six days a week. Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner. Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace. Performs other duties as required. EDUCATION: High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description About The Source Hotel Nestled in Denver’s vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality, The Source Hotel is more than a place to stay, it’s a destination to discover. We are looking for our next great team member to join us on our team. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • RSP/401K matching program for eligible associates, • Discounts with our Crescent managed properties in North America for you & your family members Job Overview We’re looking for a Banquet Captain to join our dynamic team. Whether it’s delivering exceptional guest experiences, supporting our world-class culinary and hospitality teams, or ensuring smooth daily operations, you’ll be an essential part of what makes The Source Hotel a standout destination! What You’ll Do • Review Banquet Event Orders (BEOs) prior to each event to ensure all event details, timing, setup, menu, service requirements, and special requests are understood and accurate., • Coordinate with the Catering Sales Manager, Banquet Chef, and Restaurant Management regarding event details, timelines, staffing needs, menu execution, and any changes to the BEO., • Oversee event setup to ensure rooms, tables, chairs, décor, food and beverage stations, and other event requirements are completed according to the BEO and property standards., • Serve as the primary on-site contact for the client or group representative during the event and proactively address questions, requests, or service needs., • Communicate BEO changes, client requests, timing adjustments, and other event updates to the appropriate departments and team members., • Coordinate restaurant staff assigned to support events, including communicating service expectations, event timelines, assignments, and responsibilities., • Work directly with the Banquet Chef to coordinate food service, timing, presentation, replenishment, and any special menu requirements., • Work with Restaurant Management to ensure appropriate restaurant staffing is available to support events when additional service staff are needed., • Actively participate in event service, including greeting guests, serving food and beverages, maintaining event spaces, and assisting with setup and breakdown as needed., • Monitor the event throughout service to ensure proper timing, presentation, cleanliness, guest service, and adherence to the BEO., • Proactively identify and resolve service issues during events, escalating concerns to the appropriate manager when necessary., • Complete event breakdown and ensure all equipment, furniture, supplies, and event materials are returned to their designated locations., • Inspect event and public areas following each function to ensure spaces are clean, organized, and properly reset., • Ensure all event-related checks, documentation, and closing procedures are completed accurately and submitted according to property procedures., • Maintain a professional presence throughout all events and ensure service standards and property expectations are consistently upheld., • Comply with attendance, appearance, safety, and other property policies., • Perform other job-related duties as assigned. What We’re Looking For • Strong communication and organizational skills with the ability to coordinate effectively across multiple departments., • Ability to read and interpret Banquet Event Orders and translate event details into clear direction for the service team., • Ability to work effectively with the Catering Sales Manager, Banquet Chef, Restaurant Management, and restaurant service staff., • Strong guest service skills with the ability to remain calm, professional, and solution-oriented in a fast-paced event environment., • Ability to prioritize and manage multiple responsibilities while maintaining attention to detail., • Self-starting personality with an even disposition and a strong sense of ownership., • Ability to communicate effectively in English., • Ability to meet property standards of appearance and professionalism., • Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift., • Ability and willingness to actively participate in setup, service, and breakdown of events., • Must be willing to pitch in and assist coworkers and other departments as needed., • Ability to work flexible hours, including evenings, weekends, and holidays based on event schedules. Physical Demands • Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Ability to obtain impressions through the eyes., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job DescriptionOLIVE & FINCH COLLECTIVEJob Description: Catering Sales Manager Department: Catering / Events / Operations Reports to: Catering Director Position Type: Salaried, Exempt (Base Salary + Commissions) About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio includes streetside restaurants, cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple airport locations. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Catering Sales Manager is a proactive sales professional dedicated to driving revenue growth and expanding the catering footprint for Olive & Finch and Little Finch. This role owns catering guest data, system administration, and guest ordering experiences across platforms like Toast Catering and ezCater. Physically working on-site out of the catering restaurant location, the Catering Sales Manager ensures every guest who orders catering is proactively reached out to and satisfaction is guaranteed. To drive revenue growth, this role collaborates with the Marketing Director on catering promotional campaigns and sales materials, while partnering separately with the Catering Director to ensure overall order quality and operational execution. While this is primarily an outbound and proactive sales role focused on increasing catering volume, any private venue/event inquiries generated during outreach are transitioned to the Senior Events & Venue Manager, with the Catering Sales Manager earning a referral commission on leads brought in. Core Responsibilities 1) Proactive Sales & Revenue Growth (Outbound Booking Ownership) • Drive proactive outreach campaigns to corporate accounts, medical campuses, local businesses, and returning clients to increase catering sales volume., • Actively work to hit monthly and quarterly catering sales targets set by leadership., • Collaborate with the Marketing Director to plan catering promotional campaigns and request collateral or print materials needed for outbound sales outreach., • Partner closely with the Catering Director to review upcoming catering orders, ensure operational feasibility, and guarantee zero-defect execution. 2) Toast Catering, ezCater & System Management • Own and manage catering technology platforms, specifically Toast Catering and ezCater., • Maintain and clean the catering guest database (CRM), keeping profiles, guest preferences, contact lists, and order histories up to date., • Continuously optimize platform configurations, digital menus, and ordering flows to ensure a seamless guest experience. 3) Customer Service & Brand Experience • Physically work on-site out of the catering restaurant, maintaining a hands-on presence on the floor and in operational staging areas., • Ensure every guest who places a catering order is proactively contacted prior to fulfillment to confirm details and post-fulfillment to guarantee complete satisfaction., • Provide warm, polished communication reflecting Olive & Finch brand standards, resolving guest issues quickly and professionally. 4) Cross-Department Collaboration & Event Lead Handoffs • Collaborate with the Senior Events & CSU Spur Venue Manager to share sales insights and streamline guest opportunities across divisions., • Identify private event leads during outbound catering outreach; seamlessly turn these leads over to the Events team while retaining commission eligibility for the generated booking., • Assist with direct catering deliveries or direct catering drivers as needed to ensure service commitments are met on peak delivery days. Compensation & Perks • Status: Salaried, Exempt position (Base Salary + Sales Commissions)., • Private Event Commissions: Earn applicable referral commissions on private event leads sourced and handed off to the Event Management team., • Delivery & Travel Support: Eligible for gas reimbursement and delivery commissions when performing or assisting with catering deliveries., • Benefits: Comprehensive benefits package (Medical/Dental/Vision/Retirement) including meal discounts, paid time off, and growth opportunities within Olive & Finch Collective., • Paid Sick Time: Up to 6 days per year Success Metrics (KPIs) • Total monthly and quarterly catering sales growth, • New client acquisition, re-order rates, and corporate account retention, • Guest satisfaction, feedback scores, and post-order follow-up coverage, • Catering guest database accuracy and cleanliness in Toast and ezCater, • Order accuracy and seamless cross-departmental lead handoffs Qualifications Required • 2+ years of proven success in proactive sales, business development, or catering/hospitality sales, • High technical proficiency in catering platforms, specifically Toast Catering and ezCater, • Strong written and verbal communication skills with a warm, hospitable tone, • Highly organized with superior attention to detail and strong follow-up discipline, • Valid driver's license, reliable transportation, and willingness to assist with deliveries as needed Preferred • Experience in high-volume catering production and delivery logistics, • Familiarity with Restaurant365 (R365), 7shifts, and Google Workspace, • Knowledge of the Denver metro corporate and medical catering market Work Environment & Schedule • On-site position based out of the catering restaurant location; not remote or hybrid, • Flexible schedule, including morning start times, occasional weekends, or evenings depending on catering delivery volume and business demands, • Hands-on role requiring active engagement, standing, walking, and ability to lift up to 50 lbs during order prep/delivery setup

Job Description Overview Opportunity: Banquet Supervisor Supervise the operation for all dining services. Ensure that all activities are consistent with and support of the banquet & catering standards. Assist the Director of Banquets in aiding the staff to meet their job expectations. Potential Career Path Food and Beverage Manager – Banquet Director - Food and Beverage Director Essential Job Functions • Assist with training, scheduling, and coaching associates., • Support Banquet director in daily operations of banquet & catering through developing a high energy, guest service focused team through leading employees in customer service and managing resources., • Monitor guests service in meeting, conference, breaks and dining experience and take action to ensure service goals and satisfaction levels are attained., • Support and demonstrate banquet & catering standards, ensuring that guest service is always in the forefront of the banquet operation and implementing plans to improve service levels with measurable goals and benchmarks., • Collaborate with banquet chef to improve food expediting process for breakfast, lunch and dinner., • Maintain a strong presence by visiting every meeting space at least once during the experience., • Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and associates., • Ensure that all food and products are consistently presented and served according to the restaurant’s and serving standards., • Achieve company objectives in sales, service, and quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with banquet policies and procedures., • Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations., • Continuously strives to develop staff and follow up opening & closing check lists., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Cohesive planning beverage ordering, serving inventory process., • Maintain beverage inventory process, and avoid pilferage and waste., • Always maintain accuracy of the billing and cash transaction process., • Keep front of the house and back of the house areas cleaned and organized as per department standards., • Communicate operational information to associates in a timely manner. Position Requirements • High School or equivalent education required., • Minimum of two years’ experience in supervisory role in a restaurant or banquet setting., • Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment., • Experience with point of sales system strongly preferred., • Basic computer knowledge with the ability to use Word and Excel., • Must have working knowledge of types of room set-ups, capacities to relation-type of event., • Must have interpersonal and sales-related skills. Work Environment and Context • Work schedule varies and may include working varied shifts, holidays and weekends., • Requires standing for extended periods, walking, pushing up to 198.5 pounds, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching., • On occasion, work in freezers (temperatures of -10°ree;F) and kitchens (of 90°ree;F) for one or more hours. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Our Snooze Story We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? What does your role bring to the table? As a Snooze Assistant Manager (AM), you're stepping into leadership with a focus on daily operations, team support, and the ultimate Snoozer and Guest experience. Whether your jam is FOH or HOH, you’ll help run high-energy shifts, keep the vibes up, and the quality consistent. You're a coach, a motivator, and a hands-on leader who's ready to grow. This is an entry-level leadership role, perfect for someone stepping up from a Supervisor or similar leadership level role. The Bennie-fits This role comes with some sweet perks! See below: • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet and Accident Insurance Plans, • Employer paid Short Term disability and Life Insurance Plans, • 401k/Roth 401k Plans, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Thanksgiving, Christmas, your birthday and your company anniversary., • 8 Hours (1 day) of paid community volunteer time paid at regular rate per year, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, and personal and professional growth, • The opportunity for development and advancement opportunities., • Unlimited dance parties (we don’t take ourselves too seriously around here)! The Position specifics! Taking on the role of Assistant Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Becoming a Snooze expert! Be knowledgeable of our history, vendors, products, and locations. Being comfortable sharing our story with Guests is a must!, • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Maintain expert knowledge of Snooze’s recipes and Food & Beverage Doctrine to ensure consistent preparation and presentation across all shifts., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure safety, sanitation, and recipe adherence., • Oversee and manage one or more areas of responsibility, which may include ordering, scheduling, inventory control, or hiring, ensuring smooth and efficient operations., • Maintain comprehensive understanding of the Point of Sale system and how to administer discounts and comps., • Control cash and receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant in accordance to set procedures and guidelines., • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles., • Support execution of local marketing initiatives, Snooze Catering, and after-hours events on and offsite, • Assist in leading successful shifts with a primary focus on either Front of House or Heart of House operations, while maintaining flexibility to support all areas of the restaurant to ensure smooth service and team collaboration., • Being a role model, facilitator, and able Snoozer in nearly all Snooze hourly positions., • Assist management team in conducting annual Snoozer Check-Ins, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Ensure compliance with health, safety, labor, and food handling regulations, • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs. Is this role the right fit for you? Assistant Managers at Snooze… • Must be 21 years of age and authorized to work in the United States, • Have knowledge of food, beverage, and service, generally involving 2+ years of restaurant-related experience in an hourly or managerial position., • Possesses excellent basic math skills and can operate a Point of Sale system and conduct basic cash management., • Are leaders amongst their team and have experience in elevated roles as either a Supervisor or Manager, • Have confidence in either FOH or HOH and are ready to enhance their skillsets in both, • Thrive in fast-paced, people-focused environments, • Take ownership of your shifts and empower your team to do the same, • Bring a growth mindset and are eager to take the next step in your leadership journey, • Are natural communicators and enjoy coaching others, • Obtain food safety certifications or willing to become certified, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area., • Are able to work in a standing position for long periods of time (up to 10 hours) and be able to reach, bend, stoop and frequently lift a maximum of 50 pounds., • Must have the stamina to work 45 to 55 hours per week. Compensation Details: Full Salary Range: $57,000 - $67,000 Hiring Range: $57,000 - $62,000 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Services Steward at McMurdo Station. As a Food Services Steward you are responsible for providing service and performing duties that support efforts to produce and serve high quality food and maintaining sanitation standards in food service areas. POSITION: Steward - Food Services SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $750 - $788 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for maintaining a safe workplace and ensuring that safety is the highest priority in the workplace., • Displays self-motivation in physically challenging and atypical work environment., • Able to work in a team unit composed of diverse personalities., • Able to maintain flexibility and positive attitude in a dynamic, fast-paced work setting., • Displays a commitment to providing exceptional service, as outlined by the Steward Coordinator and Lead Dining Attendants., • Performs daily tasking in an efficient and thorough manner, as instructed by Dining Attendant, Lead, • Responsible for all aspects of safety and sanitation in the kitchen, dining and service areas, including proper equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas in the service area., • Stocks/replenishes all ancillary food items and non-food items, as detailed by tasking sheet, during and between meal hours., • Cleans and sanitizes dishes, pots, pans, etc. and operates relevant machinery, monitoring water temperature and chemical levels to ensure sanitary wash cycle., • Responsible for preparing and chilling sufficient beverages and frozen dessert mixes to support usage by the community., • Responsible for maintaining clean and organized service, dining, and work areas., • Responsible for proper selection and presentation of during meal times and appropriate storage of leftovers after meal service., • Responsible for following proper thawing procedures for frozen items., • Responsible for proper labeling and dating of leftover food, prepared beverages and frozen dessert mixes., • Responsible for discarding all food waste and non-food waste in a timely manner, and in accordance with approved waste management guidelines., • Monitors coffee/beverage consumption and replenishes when necessary., • Coordinates with Cooks to ensure timely transfer and scraping of dirty pots to pot-washing area as well as other duties as required., • Responsible for coordinating the preparation and distribution of bagged lunches for departing field parties and flight crews as directed by Dining Attendant, Lead., • Must be able to lift and move up to the safety regulation maximum in a safe manner and perform functions requiring repetitive motion, standing for up to 9 hours daily, and working on hands and knees., • Supports the achievement of ASC metrics, whether metrics are directly or indirectly, affected by this position's work activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve ASC goals and contractual commitments., • Stewards may be required to work on a night shift. Dayshift work hours are variable and subject to change with very little notice., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities in food services and janitorial duties., • Attends all scheduled employee meetings and brings suggestions for improvement to the attention of the Steward Coordinator, or Lead Dining Attendants., • Performs other related duties as assigned by manager-on-duty. EDUCATION: • High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of six months related experience required. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Steward Coordinator (Food Services) at McMurdo Station. As a Steward Coordinator, Food Services you are responsible for supervising McMurdo steward staff by organizing tasking, special projects, supply orders and ensuring that the steward team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager and Culinary Manager in other duties as required. POSITION: Steward Coordinator, Food Services SEASON: Austral Winter (March 2027 - October 2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Program Executive Chef WAGE: $1,000-$1,100 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for tasking and overseeing day-to-day activities of the Lead Dining Attendants and Stewards to ensure that assigned tasks are completed thoroughly and in a timely manner., • Sets pre-season expectations and completes post-season evaluations of Lead Dining Attendants and Stewards as required by the Culinary Manager and/or Lodging Manager, • Assists Culinary Manager in envisioning and implementing new team initiatives. Provides leadership and support for Lead Dining Attendants and Stewards., • Communicates staffing, tasking, and equipment issues clearly with Lead Dining Attendants to ensure meal services are managed smoothly and efficiently., • Manages scheduling of the Lead Dining Attendants and Stewards and assists with applicable duties of those positions as required., • Tracks physical condition (injuries, aches, pains, sick days) of staff, adjusting tasking for light duty and other special requirements as needed., • Fills in for the dining facility as needed., • Actively seeks out and organizes special projects to be carried out by Lead Dining Attendants., • Conducts inventories as requested., • Researches cleaning products utilized by the stewards to ensure proper and safe usage., • Handles confidential matters (personnel actions, management reports, lodging issues, etc.) in accordance with management policy., • Interacts with the National Science Foundation, military and other agency officials, both over the telephone and in person, in a professional and tactful manner., • Coordinates with other GSC departments to assign stewards special tasking. Communicates with Lead Dining Attendants regarding each department's needs. Ensures that stewards have training, tools, and resources they need to succeed in special tasking., • May be required to perform duties requiring repetitive motion., • Must be able to lift the safety regulation maximum on limited basis., • Responsible for implementing and maintaining a safe workplace program and ensuring safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to GSC., • Complies with all GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve GSC goals and contractual commitments, • Responsible for leadership and motivation of the team., • Performs other duties as required. EDUCATION: • High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • A minimum of two years of work experience in the hotel or restaurant related industry., • One year supervisory experience required., • Basic computer skills with word processing, spreadsheets and databases required., • Previous experience with Station Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship and permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Job Description - Prep Cook (DEN Airport) Job Title: Prep Cook - DEN Airport Reports to: General Manager / Kitchen Manager Employment Type: Full-Time / Non-Exempt Eligible for Tips: No Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Prep Cook at our Denver International Airport (DEN) locations is responsible for setting our culinary operation up for success in a high-volume, fast-paced environment. This role requires an organized, detail-oriented individual who executes chef-driven recipes with precision, maintains strict quality and portion controls, and manages inventory levels to reduce waste. Working in a clean, professional manner, the Prep Cook ensures that all ingredients meet Olive & Finch brand standards before they ever reach the line. Key Responsibilities Recipe Execution & Quality Control • Recipe Standards: Accurately measure, chop, portion, and prepare ingredients, sauces, dressings, and proteins according to established Olive & Finch recipes., • Quality Assurance: Inspect all ingredients for freshness, flavor profile, and visual appearance to maintain our commitment to exceptional meals., • Portion Control: Consistently use scales, measuring tools, and specified cutting techniques to guarantee product uniformity and exact portion sizes. Inventory & Waste Management • Waste Tracking: Monitor and manage waste by practicing proper rotation, tracking scrap, and reporting food waste diligently to culinary leadership., • Par Levels: Maintain optimal inventory levels on the prep line, communicating any low-stock items or ordering needs proactively., • FIFO Rotation: Strictly enforce the FIFO (First In, First Out) method for all prepped items, ensuring items are labeled with exact dates, times, and shelf-life expectations. Kitchen Cleanliness & Professionalism • Station Organization: Work in a highly organized, clean, and professional manner, keeping the prep station sanitary throughout the shift., • Sanitation Procedures: Follow all health, safety, and sanitation procedures, including proper handwashing, chemical use, and cross-contamination prevention., • Equipment Care: Safely operate and clean standard kitchen equipment (e.g., knives, food processors, slicers, mixers) according to safety standards. Collaboration & Teamwork • Shift Readiness: Complete daily prep lists efficiently to ensure the line cooks and service stations are fully stocked for heavy travel rushes., • Effective Communication: Communicate seamlessly with the management and kitchen teams to ensure seamless shift operations.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous prep cook, line cook, or culinary back-of-house experience is required., • Strong knife skills, recipe-reading comprehension, and an understanding of culinary weights and measurements., • Ability to work efficiently in a high-energy, fast-paced environment and handle multiple tasks calmly under pressure., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.Physical Requirements, • This is a hands-on, physically demanding position requiring extended periods of standing, walking, and utilizing sharp cutlery., • Must be able to bend, reach, move quickly, and lift up to 50 lbs to support kitchen inventory and prep storage.Compensation & Benefits, • Hourly pay, • PTO, Sick Pay (up to 6 days) & Holiday Pay, • Medical/Dental/Vision/IRA (eligible for full-time equivalent employees), • Meal discounts, flexible scheduling, and opportunities for advancement within a growing company. EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Must be able to pass a federal background check.

Job Description Job Description - Line Cook (DEN Airport) Job Title: Line Cook - DEN Airport Reports to: General Manager / Kitchen Manager Employment Type: Full-Time / Non-Exempt Eligible for Tips: No Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Line Cook at our Denver International Airport (DEN) locations is responsible for executing high-quality, chef-driven meals in an exceptionally fast-paced, high-volume environment. This role requires an energetic cook who can read, interpret, and execute ticket orders accurately in accordance with established Olive & Finch recipes and standards. The Line Cook must work in tandem with Prep Cooks and Kitchen Stewards to ensure seamless kitchen communication, fluid ticket times, and a highly organized line during heavy travel rushes. Key Responsibilities Order Execution & Culinary Standards • Recipe Accuracy: Prepare and cook menu items exactly to Olive & Finch recipe specifications, portion controls, and plating presentations., • Ticket Management: Read kitchen display systems or tickets efficiently, prioritizing orders to ensure fast, consistent ticket times for traveling guests., • Quality Assurance: Ensure every dish leaving the line meets strict temperature, taste, and visual presentation standards. Team Collaboration & Seamless Execution • Prep Coordination: Communicate proactively with Prep Cooks to ensure the line stays fully stocked with fresh ingredients before and during peak travel hours., • Steward Collaboration: Work closely with Kitchen Stewards to maintain a steady flow of clean plates, pans, and utensils, keeping the line moving without interruption., • Shift Operations: Support team members and collaborate to ensure smooth back-of-house shift operations under pressure. Line Cleanliness & Food Safety • Station Organization: Maintain a clean, professional, and sanitary workstation throughout the shift, practicing clean-as-you-go habits., • Food Safety Standards: Follow all health, safety, and sanitation procedures, including checking holding temperatures and preventing cross-contamination., • Breakdown & Reset: Clean, sanitize, and break down line stations at the end of a shift, wrapping and labeling all items properly according to FIFO standards.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous line cook or high-volume fast-casual culinary experience is required., • Strong ability to read, comprehend, and execute recipes quickly and accurately., • Proven ability to work in a fast-paced environment, handle multiple priorities, and stay calm under pressure., • Strong communication skills and a team-minded, collaborative attitude., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.Physical Requirements, • This is a hands-on, physically intensive position requiring extended periods of standing, walking, and working near high-heat cooking equipment., • Must be able to bend, reach, move quickly, and lift up to 50 lbs to support line stocking and kitchen operations.Compensation & Benefits, • Hourly pay, • PTO, Sick Time (up to 6 days) & Holiday Pay, • Medical, Dental, Vision and IRA (eligible for full-time equivalent employees), • Meal discounts, flexible scheduling, and opportunities for advancement within a growing company. EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. Must be able to pass a federal background check.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Services Steward at McMurdo Station. As a Food Services Steward you are responsible for providing service and performing duties that support efforts to produce and serve high quality food and maintaining sanitation standards in food service areas. POSITION: Steward - Food Services SEASON: Austral Winter (March 2027 - October 2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $750 - $788 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for maintaining a safe workplace and ensuring that safety is the highest priority in the workplace., • Displays self-motivation in physically challenging and atypical work environment., • Able to work in a team unit composed of diverse personalities., • Able to maintain flexibility and positive attitude in a dynamic, fast-paced work setting., • Displays a commitment to providing exceptional service, as outlined by the Steward Coordinator and Lead Dining Attendants., • Performs daily tasking in an efficient and thorough manner, as instructed by Dining Attendant, Lead, • Responsible for all aspects of safety and sanitation in the kitchen, dining and service areas, including proper equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas in the service area., • Stocks/replenishes all ancillary food items and non-food items, as detailed by tasking sheet, during and between meal hours., • Cleans and sanitizes dishes, pots, pans, etc. and operates relevant machinery, monitoring water temperature and chemical levels to ensure sanitary wash cycle., • Responsible for preparing and chilling sufficient beverages and frozen dessert mixes to support usage by the community., • Responsible for maintaining clean and organized service, dining, and work areas., • Responsible for proper selection and presentation of during meal times and appropriate storage of leftovers after meal service., • Responsible for following proper thawing procedures for frozen items., • Responsible for proper labeling and dating of leftover food, prepared beverages and frozen dessert mixes., • Responsible for discarding all food waste and non-food waste in a timely manner, and in accordance with approved waste management guidelines., • Monitors coffee/beverage consumption and replenishes when necessary., • Coordinates with Cooks to ensure timely transfer and scraping of dirty pots to pot-washing area as well as other duties as required., • Responsible for coordinating the preparation and distribution of bagged lunches for departing field parties and flight crews as directed by Dining Attendant, Lead., • Must be able to lift and move up to the safety regulation maximum in a safe manner and perform functions requiring repetitive motion, standing for up to 9 hours daily, and working on hands and knees., • Supports the achievement of ASC metrics, whether metrics are directly or indirectly, affected by this position's work activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve ASC goals and contractual commitments., • Stewards may be required to work on a night shift. Dayshift work hours are variable and subject to change with very little notice., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities in food services and janitorial duties., • Attends all scheduled employee meetings and brings suggestions for improvement to the attention of the Steward Coordinator, or Lead Dining Attendants., • Performs other related duties as assigned by manager-on-duty. EDUCATION: • High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of six months related experience required. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Our Snooze Story We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? What does your role bring to the table? As a Snooze Assistant Manager (AM), you're stepping into leadership with a focus on daily operations, team support, and the ultimate Snoozer and Guest experience. Whether your jam is FOH or HOH, you’ll help run high-energy shifts, keep the vibes up, and the quality consistent. You're a coach, a motivator, and a hands-on leader who's ready to grow. This is an entry-level leadership role, perfect for someone stepping up from a Supervisor or similar leadership level role. The Bennie-fits This role comes with some sweet perks! See below: • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet and Accident Insurance Plans, • Employer paid Short Term disability and Life Insurance Plans, • 401k/Roth 401k Plans, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Thanksgiving, Christmas, your birthday and your company anniversary., • 8 Hours (1 day) of paid community volunteer time paid at regular rate per year, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, and personal and professional growth, • The opportunity for development and advancement opportunities., • Unlimited dance parties (we don’t take ourselves too seriously around here)! The Position specifics! Taking on the role of Assistant Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Becoming a Snooze expert! Be knowledgeable of our history, vendors, products, and locations. Being comfortable sharing our story with Guests is a must!, • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Maintain expert knowledge of Snooze’s recipes and Food & Beverage Doctrine to ensure consistent preparation and presentation across all shifts., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure safety, sanitation, and recipe adherence., • Oversee and manage one or more areas of responsibility, which may include ordering, scheduling, inventory control, or hiring, ensuring smooth and efficient operations., • Maintain comprehensive understanding of the Point of Sale system and how to administer discounts and comps., • Control cash and receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant in accordance to set procedures and guidelines., • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles., • Support execution of local marketing initiatives, Snooze Catering, and after-hours events on and offsite, • Assist in leading successful shifts with a primary focus on either Front of House or Heart of House operations, while maintaining flexibility to support all areas of the restaurant to ensure smooth service and team collaboration., • Being a role model, facilitator, and able Snoozer in nearly all Snooze hourly positions., • Assist management team in conducting annual Snoozer Check-Ins, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Ensure compliance with health, safety, labor, and food handling regulations, • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs. Is this role the right fit for you? Assistant Managers at Snooze… • Must be 21 years of age and authorized to work in the United States, • Have knowledge of food, beverage, and service, generally involving 2+ years of restaurant-related experience in an hourly or managerial position., • Possesses excellent basic math skills and can operate a Point of Sale system and conduct basic cash management., • Are leaders amongst their team and have experience in elevated roles as either a Supervisor or Manager, • Have confidence in either FOH or HOH and are ready to enhance their skillsets in both, • Thrive in fast-paced, people-focused environments, • Take ownership of your shifts and empower your team to do the same, • Bring a growth mindset and are eager to take the next step in your leadership journey, • Are natural communicators and enjoy coaching others, • Obtain food safety certifications or willing to become certified, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area., • Are able to work in a standing position for long periods of time (up to 10 hours) and be able to reach, bend, stoop and frequently lift a maximum of 50 pounds., • Must have the stamina to work 45 to 55 hours per week. Compensation Details: Full Salary Range: $57,000 - $67,000 Hiring Range: $57,000 - $62,000 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer

About us Zara offers the latest fashion trends for all. An international brand with stores in the main cities of the world and online. Our business model is centered in our customers, constantly adapting to their needs. We love what we do. Teamwork, passion, curiosity, diversity, sustainability, creativity and humility are our daily motivation. Does it sound like you? Maybe you are a Zara person. Reporting to: Department Manager Purpose The responsibilities of a sales associate at Inditex is to provide an exceptional customer experience by understanding and anticipating customer needs, sharing a passion for fashion and trends, and ensuring a welcoming and dynamic store environment. With a global mindset, sales associates collaborate with colleagues to achieve store objectives and maintain high standards across all areas, including the payment area, sales floor, and stock room. They are friendly, empathetic, and proactive, leveraging their knowledge of fashion to inspire customers and create a positive atmosphere. Sales associates also contribute to the company’s commitment to sustainability, transparency, and continuous improvement, while demonstrating strong communication skills, teamwork, and a drive for professional growth within the company. Key Responsibilities: PAYMENT AREA · Manage payment areas and direct customers to either the assisted checkout or a standard register. · Play a key role in maintaining the flow of customers at checkout. · Know all cash operations and processes to support customers during transactions. · Ensure balanced use of all registers to provide a good shopping experience. · Be a good communicator, friendly, and decisive. SALES FLOOR · Stay updated on the newest products in the store. · Understand the store layout, distribution, and sections. · Know all store devices (Assisted checkout, iPod, PDA) and manage applications (ITX Stock, 25R). · Offer an excellent customer experience by catering to customer needs. · Execute operations correctly at customer interaction points (payment area, fitting room, size collection point). · Maintain order in your area. · Know the location of all products and ensure proper and quick replacement. · Collaborate to achieve store sales goals. · Communicate effectively, openly, and transparently with peers and managers. · Help control shrinkage. · Comply with occupational risk prevention and health and safety regulations. STOCK ROOM ·Support the Operations Manager in organizing the stockroom based on KPIs to optimize productivity. · Assist with inventory management and product flow. · Execute replenishment of the shop floor to enhance the customers’ experience. · Fulfill omnichannel related processes (SINT) with continuous communication and feedback with the team. · Ensure compliance with occupational risk prevention, health, and safety regulations. What we offer: In addition to a competitive salary, you will also receive 25% discount to buy the latest trends in any of our brands and a variety benefit package where you can find a wide range of discounts. Our internal talent is our greatest asset and we are proud of offering internal promotion programs where you will find opportunities to grow, e-learning and training programs as well as social projects to get involved and contribute to a better society, and much more! Zara USA, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, sexual orientation, gender, gender identity, gender expression, disability, age, citizenship status, veteran status or any other characteristic protected by applicable federal, state or local laws. EOE/DFW Job Types: Full-time, Part-time, Seasonal Benefits: • 401(k), • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Vision insurance

Job DescriptionJob Description – Barista Job Title: BaristaReports to: General ManagerEmployment Type: Full-Time / Non-ExemptEligible for Tips: Yes – Crew Level 3 About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Barista is responsible for preparing high-quality coffee and espresso beverages quickly and accurately, following Olive & Finch recipes and build guides. This role performs all FOH Crew and Cashier responsibilities, ensuring a seamless guest experience while maintaining a clean and organized café environment. As a Crew Level 3 position, the Barista plays a critical role in representing the Olive & Finch brand and delivering excellent hospitality. Key Responsibilities • Perform all FOH Crew responsibilities including greeting guests, bussing tables, running food and beverages, and maintaining a clean and organized dining area., • Perform all Cashier responsibilities including ringing in orders, processing payments, reconciling cash drawers, and selling gift cards., • Prepare and serve coffee, espresso beverages, and other drinks according to Olive & Finch recipes and build guides., • Operate and maintain espresso machines, grinders, and brewing equipment to ensure optimal quality and consistency., • Maintain cleanliness and organization of the coffee bar area, including restocking supplies as needed., • Provide friendly, efficient service to guests and answer questions about menu items., • Follow all health, safety, and sanitation procedures, including proper milk handling and equipment cleaning., • Collaborate with FOH and BOH teams to ensure smooth service and uphold brand standards.Qualifications, • Previous barista or specialty coffee experience preferred but not required., • Excellent guest service and communication skills., • Ability to learn and consistently follow recipes and build guides., • Strong attention to detail and ability to work quickly while maintaining quality., • Ability to work in a fast-paced environment, multitask, and stay calm under pressure., • Must be able to stand for extended periods of time and lift up to 25 lbs., • Availability to work mornings, weekends, evenings, and holidays as needed.Competencies / Core Values, • Guest-focused and service-oriented., • Passionate about coffee and beverage preparation., • Collaborative and team-minded., • Reliable, punctual, and committed to excellence., • Positive attitude and willingness to learn.Reporting Structure Reports to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements This is a hands-on, guest-facing position requiring extended periods of standing, walking, and working with hot equipment. Must be able to bend, lift, and move quickly to support service. Shifts may include mornings, evenings, weekends, and holidays. Compensation & Benefits • Hourly pay + tip share (Crew Level 3)., • Meal discounts, flexible scheduling, and opportunities for advancement.EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Description Job Description: Barista (Little Finch – DEN Airport) • Job Title: Barista (Little Finch – DEN Airport), • Reports to: General Manager, • Employment Type: Full-Time / Non-Exempt, • Eligible for Tips: Yes, • Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Barista at Little Finch DEN is a high-energy hospitality professional dedicated to delivering an exceptional, rapid-service experience for travelers operating under tight flight schedules. Because this airport location operates as a high-volume walk-up kiosk without a traditional dining room, separate cashiers, or dedicated FOH crew members, this multi-faceted role fully encompasses all barista, cashier, and grab-and-go guest service duties within a compact footprint. The Barista is responsible for crafting high-quality coffee and specialty espresso drinks quickly and accurately while simultaneously managing point-of-sale (POS) transactions, greeting guests, stocking grab-and-go retail displays, and heating pastries. This role is essential in representing the Little Finch brand and delivering efficient hospitality on the move. Key Responsibilities Beverage Crafting & Specialty Coffee • Artisan Preparation: Prepare and serve coffee and specialty espresso drinks according to Olive & Finch recipes, build guides, and high presentation standards., • Equipment Mastery: Expertly operate and maintain espresso machines, grinders, blenders, and brewing equipment to ensure optimal quality and consistency., • Kiosk Bar Upkeep: Maintain absolute cleanliness and organization of the coffee bar areas, including deep-cleaning equipment and restocking supplies within the kiosk layout. Cashier & POS Management (Integrated) • POS Operation: Perform all cashier responsibilities, including greeting guests warmly, accurately ringing food and beverage orders into the POS system, and processing payments (cash, credit card, gift cards) swiftly to minimize terminal line wait times., • Financial Accountability: Manage guest checks securely, open/balance/close cash drawers following company cash-handling procedures, and reconcile cash at the end of shifts with zero discrepancies. Kiosk Operations & Merchandising (Integrated) • Pastry Care: Assist with light food preparation by heating pastries to brand standards., • Retail & Display Stocking: Ensure grab-and-go coolers, snack displays, and beverage cases are continuously restocked, organized, and visually appealing to passing airport travelers., • Kiosk Maintenance: Maintain strict cleanliness of all visible kiosk counters, floors, registers, and service stations, ensuring an inviting and professional presentation at all times. Guest Relations & Safety Compliance • Airport Hospitality: Provide friendly, efficient service, proactively answer menu questions, accommodate dietary restrictions, and navigate the rapid pace of an airport environment., • Safety & Compliance: Follow all health, safety, and sanitation procedures, ensuring proper milk handling and clean bar practices. Qualifications • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain an airport badge., • Experience: Previous experience as a barista or server in a high-volume café, restaurant, or complex hospitality environment is preferred., • Skills: Strong communication, multitasking, and cash-handling skills, with a high attention to detail while working swiftly under pressure., • Availability: Schedule flexibility to work early mornings, evenings, weekends, and holidays as needed to align with airport flight schedules. Competencies / Core Values • Guest-focused, service-oriented, and naturally upbeat personality that thrives in a fast-paced walk-up setting., • Trustworthy and highly detail-oriented with money handling, inventory restocking, and recipe adherence., • Collaborative, adaptive, and enthusiastic about working a multi-functional kiosk position. Reporting Structure Reports directly to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements • This is a highly active, guest-facing position requiring extended periods of standing, walking, and moving quickly within a fast-paced airport kiosk layout., • Must be able to bend, reach, lift up to 25 lbs., and handle hot espresso machinery and light kitchen equipment (ovens/toasters) safely. Compensation & Benefits • Hourly pay + tips / tip share., • Meal discounts, flexible scheduling, and opportunities for advancement within a rapidly growing company., • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Medical, Dental and Vision (eligible for full-time equivalent employees) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Title: Production Manager Facility: DPAC Arts & Venues Department: Theatrical Services Reports To: Theatrical Services Manager Supervises: Back of House Production and Labor FLSA Status: Salaried Exempt Why Legends Global Denver is a great place to work: $500 Signing Bonus after completion of 30 days of service and an additional $500 bonus upon successful completion of 90 days of service! Generous Paid Time Off and Holiday Pay Health, dental, vision insurance, eligible upon hire 401(k) investment plan, with an employer match of up to 4% Healthcare reimbursement and flexible spending plans Employer-paid and supplemental life insurance Short- and long-term disability insurance available RTD Eco Pass: As a Full-time employee at Legends Global Denver currently offers an RTD Eco Pass. Tuition reimbursement program (salaried employees after working full time for at least one year) Employee assistance program Compensation: Compensation is dependent on experience and ranges from $72,000 to $76,000 annually. General Summary: The Production Manager shall be responsible for coordinating, organizing and managing events as assigned. The coordination and over sight of daily event activities, stagehand payroll, scheduling and venue production maintenance. Primary Duties and Responsibilities: Responsibilities to include but not limited to: Preparing event outlines and summaries for back of house management of daily event activities/daily event payroll, coordination of production equipment, event billing, event staff scheduling and supervision of staff and other duties as required. Coordinate and disseminate event information to venue and departments/stake holders: this includes venue operations, venue security, and front of house staff, and catering. Assist in coordination with city partners for outside service needs for vendors and clients. Communicate with current and prospective clients to determine their event needs. Works with promoters, company managers, resident companies and tour managers to advance events, generate labor calls, assist in creating cost estimates and payroll needs. Review and verify all contracts to ensure accuracy of space rental and ancillary charges are incorporated and needs are accounted for. Conduct, organize and coordinate site visits, tours and provide information regarding facility capabilities, services, labor, technical information, infrastructure and associated costs. Work with clients to assure effective, efficient, and economical event operations while using the facility and labor. Walk the venue spaces and event areas to confirm client needs are met and verify all set ups are correct prior to each event. Assist in department ordering of equipment, expendables, permits, and purchase orders. Assist with development of department policies, objectives, short- and long-term planning; implement programs to meet established goals. Assist with training and implementation of company safety programs to maintain an efficient and effective work environment for all staff. Assist with Human Resource concerns and policies to include disciplinary, incident and injury investigations/reports. Check that all Legends Global and/or City policies, i.e. dress code, professionalism, badges, wearing of safety equipment, etc. are being adhered to by all department crew members. Track and train scheduling and daily labor sign in/out process for all stagehand labor. Maintain and oversee that Legends Global policies and procedures are implemented. Assisting in maintaining all current forms and publications, including venue tech guides, vendor information and client books. Foster a productive relationship through active leadership and facilitate communication between venue management, labor and key stakeholders. Monitor and oversee application of Legends Global / IATSE collective bargaining agreement. Ensure a high level of customer service is maintained specific to all venue stakeholders. Other duties assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Baccalaureate degree required. Five years’ management / supervisory experience required. Performance/Production / back-of-house operations background preferred Familiarity with union labor environment / CBA implementation Ability to maintain confidentiality of information Demonstrate excellent communication (verbal and written) and inter-personal skills among all levels of staff and clientele Ability to speak, understand, and read standard English Work effectively with diverse groups of people among all levels within an organization; skill to work effectively as part of a team Perform leadership role and job tasks effectively despite sudden deadlines and changing priorities Excellent problem solving and organizational skills Ability to work from drawings, specifications and oral requests to achieve desired service/product Provide customer service in a professional considerate manner Excellent record of dependability and reliability Customer Service experience Excellent computer skills and understanding of all Microsoft suite products and applications including ability to create word documents and excel spreadsheets Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be requested to enable individuals with disabilities to perform the essential functions. Position may require certifications by law and/or job assignment. Position requires frequent walking, climbing stairs, standing on cement floors, turning, stooping, bending, crouching, kneeling, reaching, pushing and pulling; may be subject to adverse working conditions; dust, grime, noise, fumes, wet floors etc., including weather; may require use of an electric cart; may require tools and equipment operation that could cause personal harm or injury, if improperly handled; requires irregular and/or extended hours, including weekends, evening, and holidays, determined by event schedule and/or department need; requires radio usage – 2 way hand held. *Will require occasional driving and travel, must have dependable transportation. Note: Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor The essential responsibilities of each position are described under the headings in the job description and may be subject to change at any time due to reasonable accommodation, or other reasons. The job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Applicants who need reasonable accommodation to complete the application process may contact 303-228-8000. Employment is contingent upon new employees providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States. Employment is contingent upon successful completion of a background check.

Job DescriptionJob Description – Cashier Job Title: CashierReports to: General ManagerEmployment Type: Full-Time / Non-ExemptEligible for Tips: Yes – Crew Level 2 About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Cashier is responsible for providing exceptional guest service while accurately managing point-of-sale transactions and cash handling. This role performs all FOH Crew responsibilities, with the added responsibility of ringing in orders, processing payments, selling gift cards, and maintaining cash drawer accuracy. As a Crew Level 2 position, the Cashier plays an essential role in ensuring smooth operations and a positive guest experience. Key Responsibilities • Perform all FOH Crew responsibilities including greeting guests, bussing tables, running food and beverages, and maintaining a clean and organized dining area., • Accurately ring all orders into the POS system and process payments (cash, credit card, gift card, etc.)., • Open, balance, and close cash drawers following Olive & Finch cash handling procedures., • Reconcile cash at the end of shifts and report any discrepancies promptly., • Sell gift cards and manage inventory as directed by management., • Ensure accuracy in all transactions and maintain integrity with company funds., • Follow all health, safety, and sanitation procedures., • Provide friendly, efficient service to guests and resolve basic guest concerns., • Collaborate with FOH and BOH teams to ensure smooth service and uphold brand standards.Qualifications, • Previous cashier, POS, or money-handling experience preferred but not required., • Excellent guest service and communication skills., • Strong attention to detail and ability to manage cash accurately., • Ability to work in a fast-paced environment, multitask, and stay calm under pressure., • Must be able to stand for extended periods of time and lift up to 25 lbs., • Availability to work weekends, evenings, and holidays as needed.Competencies / Core Values, • Guest-focused and service-oriented., • Trustworthy and detail-oriented with money handling., • Collaborative and team-minded., • Reliable, punctual, and committed to excellence., • Positive attitude and willingness to learn.Reporting Structure Reports to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements This is a hands-on, guest-facing position requiring extended periods of standing, walking, and handling cash transactions. Must be able to bend, lift, and move quickly to support service. Shifts may include mornings, evenings, weekends, and holidays. Compensation & Benefits • Hourly pay + tip share (Crew Level 2)., • Meal discounts, flexible scheduling, and opportunities for advancement.EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Join the EGE team and take advantage of exclusive winter hiring incentives: • $1,000 Sign-On Bonus for eligible new hires, • $1,170 Monthly Housing Stipend while actively employed at EGE, available through March 31, 2027, • Housing stipend eligibility begins on your actual start date and may be prorated, • Competitive hourly pay and paid on-the-job training As an Airside Experience Specialist, you are the face of our private aviation terminal, delivering a seamless, personalized, and welcoming experience for every guest, crew member, and aircraft in our care. In this dynamic role, you'll combine exceptional hospitality with hands-on operational support to ensure our guests feel cared for, from wheels down to wheels up. You’ll operate ground service equipment and perform aircraft ground services while engaging guests with professionalism and a service-first mindset. This role requires schedule flexibility, including nights, weekends and holidays, and the ability to thrive in outdoor environments around active aircraft and in varying weather conditions. If you enjoy creating memorable guest experiences in a fast-paced, luxury-driven environment – and you're excited by the energy of the runway – this is the role for you. (Other duties may be assigned) • Work as part of a team to conduct airside operations safely and efficiently in accordance with established policies and standard operating procedures (SOPs) ensuring efficient and accurate communication through various methods to accomplish operational tasks., • Collaborate, cooperate, and work closely with all team members, guests, clients, vendors, and aircraft crewmembers to ensure service needs are met. Services include, but are not limited to, fueling, de-icing, lavatory, ground power and potable water services, parking, marshalling, wing walking, delivering catering and towing., • Proactively prepare for arriving/departing aircraft, identify and perform open job tasks, and immediately speak up and/or point out observed safety concerns to all stakeholders., • Operate and drive ground service equipment such as fuel trucks, de-icing trucks, ground power units, tugs, stair trucks, etc., • Load and unload luggage and other cargo into/out of aircraft and from/into the PAT, guest vehicle, or other mode of transportation., • Provide professional and friendly guest service while exhibiting a positive and helpful attitude to everyone at all times ensuring guests always receive an exceptional experience., • Offer safe, convenient, and courteous transportation when driving shuttle vehicle to transport guests, luggage and cargo., • Maintain safe, clean, and secure ramps and operations., • Fuel handling, including fuel quality control, fuel receipt, inventory and maintaining accurate related documentation., • Understand, comply with, and enforce all operational, safety, and guest service requirements for all aspects of the job., • Stop work when an unsafe condition or act is likely to cause harm to people, the environment, Company or guest assets, or the Company’s reputation if the work continues. Report concerns to the appropriate manager and cooperate in addressing the unsafe act or condition., • Follow emergency response procedures during critical events., • Understand, comply with, and enforce all security (physical, cyber and data) protocols as dictated by both Signature Aviation and the airport., • Create accurate records pertaining to time worked and activities and services performed. Minimum Education and/or Experience: • High School Diploma or General Education Degree (GED)., • Minimum of 18 years of age., • Ability to pass company background checks (criminal and motor vehicle), drug tests, meet airport background check requirements to receive and maintain an airport security badge, and be insurable by the Company's applicable insurance policies., • Must be legally authorized to work in the jurisdiction of employment., • Excellent vision and coordination to move and/or direct aircraft and visually inspect aircraft fuel. Ability to pass a color vision test for purposes of inspecting aviation fuel., • Must possess a valid state driver’s license. In some locations a commercial driver’s license (CDL) is required as dictated by local regulations and business needs., • Must be able to exercise good judgment and follow directions/directives from supervisor/management., • Preferred: Three (3) to six (6) months experience and/or training in aviation, customer service or other related field; or equivalent combination of education and experience and/or training. Additional knowledge and essential skills: • Hospitality Skills: Excellent guest service skills with an energetic, outgoing, and guest-obsessed personality. Must be able to anticipate guest needs and prioritize guest requests and job responsibilities by exhibiting a keen ability to multi-task in a fast-paced environment. Must be able to maintain professionalism and confidentiality., • Language Skills: Ability to read and comprehend documents such as safety rules, operating instructions, and procedure manuals, and for safety-sensitive tasks, in English. Clearly communicate in English with others in person, via telephone, radio communicators, and in writing., • Math Skills: Ability to perform simple arithmetic (e.g., addition, subtraction, multiplication, division, percentages, fractions, angles, degrees, time)., • Physical Ability: Must be able to physically enter/exit and operate motor vehicles and ground support equipment such as fuel trucks, vans, tugs, and cars. Must be able to perform various functions safely and efficiently (e.g., fueling, de-icing) from elevated heights., • Critical Thinking / Reasoning Ability: Ability to carry out multi-step instructions. Ability to deal with standardized situations with only occasional or no variables., • Interpersonal Skills: Ability to get along and work well with others. Excellent interpersonal skills for effective collaboration with team members and service to guests., • Multitasking: Ability to handle multiple tasks simultaneously while maintaining attention to detail., • Computer Skills: Ability to use a computer and email, learn necessary company software, and pass computer-based training modules., • Task Management: Ability to successfully and timely complete Signature’s training programs. Pay ranges vary based on multiple factors including, without limitation, skill sets, education, shift worked, responsibilities, seniority, geographical market, merit, output, productivity, prior training or experience, and travel. The pay range for this position is $25.00 to $27.00 / hour. With more than 225 locations worldwide, Signature Aviation is the largest global network of private aviation terminals, delivering safe, convenient, and elevated experiences to those we serve. As a premier hospitality organization and a certified Great Place to Work™, we are committed to redefining private air travel. Our nearly 6,000-strong team of aviation experts and enthusiasts is dedicated to delivering excellence to our guests and communities, and it starts with taking care of our team. Signature provides a variety of benefits, programs, and resources to support our team members’ overall well-being and professional development. We proudly volunteer and give back, focusing on elevating the neighborhoods where we operate, empowering the next generation of aviation professionals, and supporting our veterans. From your health to your financial wellness, there are several benefits for you and your family when joining Signature Aviation. Our Benefits: • 401(k), • Critical Illness, Hospital Indemnity and Accident Insurance, • Identity Theft and Legal Services, • Paid time off, • Tuition reimbursement, • Training and Development, • Employee Assistance Program (EAP) & Perks Qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity, national origin, or other protected characteristics.

Join the EGE team and take advantage of exclusive winter hiring incentives: • $1,000 Sign-On Bonus for eligible new hires, • $1,170 Monthly Housing Stipend while actively employed at EGE, available through March 31, 2027, • Housing stipend eligibility begins on your actual start date and may be prorated, • Competitive hourly pay and paid on-the-job training As an Airside Experience Specialist, you are the face of our private aviation terminal, delivering a seamless, personalized, and welcoming experience for every guest, crew member, and aircraft in our care. In this dynamic role, you'll combine exceptional hospitality with hands-on operational support to ensure our guests feel cared for, from wheels down to wheels up. You’ll operate ground service equipment and perform aircraft ground services while engaging guests with professionalism and a service-first mindset. This role requires schedule flexibility, including nights, weekends and holidays, and the ability to thrive in outdoor environments around active aircraft and in varying weather conditions. If you enjoy creating memorable guest experiences in a fast-paced, luxury-driven environment – and you're excited by the energy of the runway – this is the role for you. (Other duties may be assigned) • Work as part of a team to conduct airside operations safely and efficiently in accordance with established policies and standard operating procedures (SOPs) ensuring efficient and accurate communication through various methods to accomplish operational tasks., • Collaborate, cooperate, and work closely with all team members, guests, clients, vendors, and aircraft crewmembers to ensure service needs are met. Services include, but are not limited to, fueling, de-icing, lavatory, ground power and potable water services, parking, marshalling, wing walking, delivering catering and towing., • Proactively prepare for arriving/departing aircraft, identify and perform open job tasks, and immediately speak up and/or point out observed safety concerns to all stakeholders., • Operate and drive ground service equipment such as fuel trucks, de-icing trucks, ground power units, tugs, stair trucks, etc., • Load and unload luggage and other cargo into/out of aircraft and from/into the PAT, guest vehicle, or other mode of transportation., • Provide professional and friendly guest service while exhibiting a positive and helpful attitude to everyone at all times ensuring guests always receive an exceptional experience., • Offer safe, convenient, and courteous transportation when driving shuttle vehicle to transport guests, luggage and cargo., • Maintain safe, clean, and secure ramps and operations., • Fuel handling, including fuel quality control, fuel receipt, inventory and maintaining accurate related documentation., • Understand, comply with, and enforce all operational, safety, and guest service requirements for all aspects of the job., • Stop work when an unsafe condition or act is likely to cause harm to people, the environment, Company or guest assets, or the Company’s reputation if the work continues. Report concerns to the appropriate manager and cooperate in addressing the unsafe act or condition., • Follow emergency response procedures during critical events., • Understand, comply with, and enforce all security (physical, cyber and data) protocols as dictated by both Signature Aviation and the airport., • Create accurate records pertaining to time worked and activities and services performed. Minimum Education and/or Experience: • High School Diploma or General Education Degree (GED)., • Minimum of 18 years of age., • Ability to pass company background checks (criminal and motor vehicle), drug tests, meet airport background check requirements to receive and maintain an airport security badge, and be insurable by the Company's applicable insurance policies., • Must be legally authorized to work in the jurisdiction of employment., • Excellent vision and coordination to move and/or direct aircraft and visually inspect aircraft fuel. Ability to pass a color vision test for purposes of inspecting aviation fuel., • Must possess a valid state driver’s license. In some locations a commercial driver’s license (CDL) is required as dictated by local regulations and business needs., • Must be able to exercise good judgment and follow directions/directives from supervisor/management., • Preferred: Three (3) to six (6) months experience and/or training in aviation, customer service or other related field; or equivalent combination of education and experience and/or training. Additional knowledge and essential skills: • Hospitality Skills: Excellent guest service skills with an energetic, outgoing, and guest-obsessed personality. Must be able to anticipate guest needs and prioritize guest requests and job responsibilities by exhibiting a keen ability to multi-task in a fast-paced environment. Must be able to maintain professionalism and confidentiality., • Language Skills: Ability to read and comprehend documents such as safety rules, operating instructions, and procedure manuals, and for safety-sensitive tasks, in English. Clearly communicate in English with others in person, via telephone, radio communicators, and in writing., • Math Skills: Ability to perform simple arithmetic (e.g., addition, subtraction, multiplication, division, percentages, fractions, angles, degrees, time)., • Physical Ability: Must be able to physically enter/exit and operate motor vehicles and ground support equipment such as fuel trucks, vans, tugs, and cars. Must be able to perform various functions safely and efficiently (e.g., fueling, de-icing) from elevated heights., • Critical Thinking / Reasoning Ability: Ability to carry out multi-step instructions. Ability to deal with standardized situations with only occasional or no variables., • Interpersonal Skills: Ability to get along and work well with others. Excellent interpersonal skills for effective collaboration with team members and service to guests., • Multitasking: Ability to handle multiple tasks simultaneously while maintaining attention to detail., • Computer Skills: Ability to use a computer and email, learn necessary company software, and pass computer-based training modules., • Task Management: Ability to successfully and timely complete Signature’s training programs. Pay ranges vary based on multiple factors including, without limitation, skill sets, education, shift worked, responsibilities, seniority, geographical market, merit, output, productivity, prior training or experience, and travel. The pay range for this position is $25.00 to $27.00 / hour. With more than 225 locations worldwide, Signature Aviation is the largest global network of private aviation terminals, delivering safe, convenient, and elevated experiences to those we serve. As a premier hospitality organization and a certified Great Place to Work™, we are committed to redefining private air travel. Our nearly 6,000-strong team of aviation experts and enthusiasts is dedicated to delivering excellence to our guests and communities, and it starts with taking care of our team. Signature provides a variety of benefits, programs, and resources to support our team members’ overall well-being and professional development. We proudly volunteer and give back, focusing on elevating the neighborhoods where we operate, empowering the next generation of aviation professionals, and supporting our veterans. Qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity, national origin, or other protected characteristics.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Janitorial Steward at McMurdo Station. As a Janitorial Steward you are responsible for providing service and performing duties that support efforts to maintain sanitation standards in public use areas. Also responsible for the cleaning and restocking supplies in all common areas, dormitories, work centers and recreational facilities under the responsibility of the lodging staff. POSITION: Steward, Janitorial SEASON: Austral Winter (Winter 2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $750-788 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Displays a commitment to providing exceptional service, as outlined by the Janitorial Steward Coordinator and Lead Janitors, • Performs daily tasking in an efficient and thorough manner, as instructed by the Lead Janitor., • Responsible for maintaining clean and organized work areas., • Responsible for cleaning bathrooms and other common areas in dormitories, work centers, and recreation facilities., • Cleans and disinfects surfaces contaminated by bodily fluids in accordance with proper blood borne pathogen procedures, • Restocks cleaning supplies and maintains organization of janitorial storage closets., • Responsible for the transportation and processing of linens from incoming and outgoing passengers., • Responsible for cleaning and preparing personnel dormitories as needed., • May also be tasked to assist in special projects, including furniture moving, carpet extraction, waxing and buffing floors, and seasonal building opening/closing., • Responsible for reporting any maintenance issues to the, Janitorial Steward Coordinator and/or Lead Janitors/, and in a timely manner., • Able to complete assignments in a timely, organized manner, following through with tasking from beginning to end., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities in janitorial duties., • Responsible for cleaning and preparing personnel dormitories as needed., • Responsible for reporting any maintenance issues to the Janitorial Steward Coordinator and Lead Janitors in a timely manner., • Must be able to lift and move up to the safety regulation maximum in a safe manner and perform functions requiring repetitive motion, standing for up to 9 hours daily, and working on hands and knees., • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical work environment., • Able to maintain flexibility and positive attitude in a dynamic, fast-paced work setting., • Supports the achievement of ASC metrics, whether metrics are directly or indirectly, affected by this position's work activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve ASC goals and contractual commitments., • Janitorial Stewards may be required to work on a night shift. Dayshift work hours are variable and subject to change with very little notice., • Participates in MCI trainings and drill as determined by supervisor., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities janitorial duties., • Responsible for maintaining a safe workplace and ensuring that safety is the highest priority in the workplace., • Able to complete assignments in a timely, organized manner, following through with tasking from beginning to end., • Attends all scheduled employee meetings and brings suggestions for improvement to the attention of the Janitorial Steward Coordinator, Lead Janitors., • Performs other related duties as assigned by manager-on-duty. EDUCATION: • High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of one year experience in a custodial related or manual labor industry required., • Previous experience with Stations Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required, • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description POSITION: Steward Coordinator, Janitorial SEASON: Austral Winter (March-October) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica WAGE: $875-$994 per week Currently seeking a Steward Coordinator, Janitorial - Directly responsible for supervising janitor staff by organizing tasking, special projects, supply orders and ensuring that the janitor team conducts their duties safely, efficiently and with a positive attitude. Assists Lodging Manager in other duties as required. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Directs and oversees day-to-day activities of Lead Janitors and Janitors to ensure assigned tasks are completed thoroughly and in a timely manner., • Establishes pre-season expectations and conducts post-season evaluations of Lead Janitors and Janitors, as well as additional evaluations required by the Lodging Manager., • Manages scheduling for Lead Janitors and Janitors and assists with the duties of those positions as needed., • Monitors the physical well-being of staff including injuries, aches, pains, and sick days, and adjusts assignments to accommodate light-duty restrictions and other special requirements as needed., • Fills in for janitorial cleaning runs or assists in the laundry facility as needed., • Conducts room inspections for departing residents to verify that rooms are in "move-in ready" condition., • Coordinates linen runs to collect dirty linens from departing personnel and transport them to the laundry facility., • Proactively identifies and organizes special projects for Lead Janitors and Janitors including deep cleaning, furniture moving, carpet extraction, and seasonal building openings and closings., • Provides weekly reports to the Lodging Manager on janitorial tasks accomplished by the Janitors., • Conducts inventories as requested., • Submits and tracks work orders with Facilities Maintenance., • Researches cleaning products used by the janitorial staff to ensure proper and safe usage., • Participates in MCI trainings and drills as directed by supervisor., • Determines janitorial supply needs for the upcoming season., • Performs on-call lockout duties and responds to late night calls on rotational basis with other Lodging department staff., • Handles confidential matters including personnel actions, management reports, and lodging issues in accordance with management policies., • Interacts with National Science Foundation, military, and other agency officials, both by telephone and in person, in a professional and tactful manner., • Updates janitorial manual annually; submits to Lodging Manager, • May be required to perform duties involving repetitive motions., • Implements and maintains a safe workplace program, ensuring safety remains the highest priority., • Provides direct support, utilizing staff resources as necessary, to achieve all GSC performance metrics., • Complies with all GSC Environmental Health & Safety and Quality Assurance requirements and goals. Provides documentation to these departments as necessary to ensure accurate and compliant recordkeeping., • Works to achieve GSC goals and fulfill contractual commitments, • Provides leadership and motivation to the team., • Performs other duties as required. PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: High school graduate or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: A minimum of three years work experience in a custodial, housekeeping, or hotel related industry. One year supervisory experience required. Basic computer skills with word processing, spreadsheets and databases required. Previous experience with Station Services in Antarctica may be accepted on lieu of minimum experience. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job DescriptionBenefits Offered | Wage Information • Competitive Pay!, • FREE Delicious Meals on every shift!, • No late nights, no early mornings!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership!, • The option to get paid daily!Plus, once you're eligible:, • Medical, Dental, Vision, and Disability Insurance options!, • Paid Time Off potential!, • 401k program with employer match! We get it – you want a flexible job you’re excited about, co-workers you enjoy, and work you can be proud of. You can find that at Taziki’s. Experience is great, but not required - we can teach you everything you need! Job Summary Each day at Taziki’s is a little different - part of what keeps it exciting! You might have an opening shift or a closing shift. For an opening shift, mornings are spent helping your prep crew ready the store for lunch service and preparing catering orders for guests, keeping a close eye on food safety practices and recipe perfection. Before the doors open, gather your team for pre-shift (or even a family meal!), and catch them up on the newest Taziki’s updates like a recipe change or a new feature of our Taz Rewards program. You’ll enjoy meeting the great people in your community as you touch tables and help guests with their Take-Out orders - get to know them by name! During the afternoons, managing shift change, you’ll juggle helping on the line while getting a PM prep sheet ready or looking ahead at dinner orders coming in online. If you’re working a PM shift, once you check the state of your team’s stations, you’ll help the team push through busy online ordering hours for Take-Out dinners while giving Dine-In guests great service as well. As the shift winds down, you’ll use your evening counts and tomorrow’s catering orders to make prep sheets for your AM team, setting them up for another successful day! Responsibilities: • Serving guests, making meaningful connections with them, • Opening & closing tasks, • Being responsible for the restaurant when a manager isn’t on duty, • Setting the tone for the shift and giving clear, calm directions to your team about their duties, • Mastering menu and product knowledge, • Supporting or working stations when needed (kitchen included), • Prepping food and doing side work, • Following proper cash handling and payment procedures, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be at least 21 years of age, • Prior food service experience preferred, • Leadership, guest service, and verbal communication skills with guests/team members, • Ability to thrive in a fast-paced environment, balancing multiple tasks and priorities, • Ability to follow instructions and adhere to the policies and procedures, • Energetic, ready to learn, loves fresh food, • Work flexible schedule, • Dependable, reliable, and trustworthy, • Must have or obtain a Food Manager’s certification shortly after beginning employment All Employees Must: • Understand and abide by all company standards and policies (provided in your handbook), • Obtain a Food Manager’s certification shortly after beginning employment Your Working Conditions/ Hours: A typical work day at Taziki’s may look like: • Morning shift - 7am - 4pm, • Evenings - 4pm - 10pm, • Weekends- when applicable, • Holidays - when applicable (CLOSED Thanksgiving & Christmas) *Hours will vary by store. You may work in a typical restaurant kitchen environment which includes but is not limited to using equipment such as a flattop and char grill, oven, slicer, mixer and food processor. Your Physical Requirements: (with or without a reasonable accommodation) • Walking/ standing for extended periods, • Reaching, • Bending, • Lifting/ carrying up to 30 pounds, • Wiping, • Twisting, • Cooking Taziki’s is an Equal Opportunity Employer Company Overview Taziki's Café is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job DescriptionSHIFT MANAGER | Full-Time & Part-Time | Denver Metro | $21.27/hr + Tips THE SHIFT IS YOURS. OWN IT. At Sankofa, the Shift Manager runs the floor, sets the tone, and makes sure every guest interaction meets our standard. Sankofa Smoothies is a top 2% Smoothie King franchise, the #1 operator in Colorado, and a Certified Training Store. We promote from within and pay based on performance. We’re not looking for someone to fill a shift. We’re looking for someone who makes the shift better. You’ll lead 3–4 team members per shift, own the guest experience, coach in real time, and keep the store ready from open to close. Now hiring for our Northfield and DTC locations. IS THIS THE RIGHT FIT? This role is for you if: • You lead from the front — you’re in the rush with your team, not calling plays from the sideline., • You bring steady energy on slow days and rushes., • You own your outcomes instead of waiting to be told what to do next., • You make the call when the answer isn’t obvious, and you own what comes from it., • You can commit to weekends and holidays. This role is not for you if: • You manage by announcement and check in after the fact., • Your mood becomes the team’s problem., • Accountability feels like pressure instead of ownership., • You need everything spelled out before you’ll act., • You only lead when someone’s watching. WHAT YOU’LL DO: Every shift, you own the floor. You’ll run the huddle, position the team, protect the guest experience, coach in the moment, correct drift before it compounds, make it right when something goes wrong, and leave the store ready for the next shift. You’ll also communicate issues early — store needs, team member performance, guest concerns, maintenance, or anything leadership needs to know. WHAT WE EXPECT: • Prior supervisory or shift leadership experience in a fast-paced environment; QSR strongly preferred., • ServSafe Manager Certificate required before running solo shifts. You do not need it on day one if you are otherwise a strong fit., • Weekend and holiday availability required., • Reliable attendance: showing up as scheduled, communicating early when issues arise, and following attendance expectations., • Ability to stand for extended periods and lift up to 50 lbs. Top candidates have led under pressure, coached in real time, made decisions without perfect information, and held standards without needing someone watching. WHAT YOU’LL EARN: • Base pay starts at $21.27/hr plus tips., • Raises are tied to certification gates and performance benchmarks, not tenure. Certification areas include inventory and ordering, catering, training, and interviewing. BENEFITS & PERKS: • Free smoothie every shift., • 30% employee discount., • $100/month health stipend., • Revenue Share Bonuses, • 401(k) with match., • PTO up to 2 weeks/year., • Paid training., • Referral bonuses., • Growth path into operations, people, marketing/growth, or district leadership. SCHEDULE & AVAILABILITY: Shifts include opens, mids, and closes. Weekend availability is required. Part-time and full-time roles are available, with a minimum of 20 hours per week. HOW TO APPLY: We’re selective because this role matters. We would rather find the right Shift Manager than fill the schedule with the wrong one. • Apply online., • Complete a short questionnaire by text., • Submit a short video interview., • Join an in-store leadership conversation., • If it’s a fit, we move quickly to offer and onboarding. If the IS / IS NOT section sounded like you — not as a goal, but as a description — apply today. Sankofa Smoothies LLC is an equal opportunity employer. We do not discriminate in hiring or employment on any basis protected by applicable law. Reasonable accommodations are available for qualified individuals with disabilities throughout the application and employment process. By applying, you consent to receive text messages about your application and next steps. Message and data rates may apply. Reply STOP to opt out.

Job Description Who We Are: Our story began in 2011 when a group of office workers at a major logistics company in Chicago had a lunch problem. Nearby options were limited, and the team was spending too much time and money traveling to their favorite restaurants. They had an idea: bring Chicago’s local restaurant culture inside the office to sell food. It was an immediate hit. When they discovered people from other companies sneaking into their office, they knew they were on to something. Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 60 cities with over 100 million meals served and continue to grow rapidly. Powered by technology and a network of 3,500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day. Requirements Position Overview: The Dining Manager position is critical to the success of Fooda cafeteria. This person will be responsible for all aspects of the dining program and will be the direct liaison to the Fooda Client. This role will be responsible for the efficient & profitable day-to-day operation of a Fooda Dining Hall Location. This job position requires the regular practice of independent judgment call based on the daily performances of all job tasks at hand. This role is onsite in Denver, CO. Who You Are: • You love building relationships and enjoy customer service, • You are optimistic in the face of problems and you’re capable of finding solutions quickly and effectively, • You are very organized and detail oriented. Type-A personality is a plus!, • You have an entrepreneurial mindset with the capability of managing work independently, • Quick thinking on your feet and no problem is too big or small for you, • You do not wait for direction and are always looking for ways to improve, • Prior experience in large food service or enterprise catering preferred, • Ideal candidates will have a Bachelor’s degree in addition to five to eight years of relevant experience What You Will Be Responsible For: • Day-to-Day operations of a single-unit location with multiple stations on a daily basis Ensure the “Service Experience” of Fooda is consistently offered to all customers, • Monitor the set-up, restock and breakdown of cafeteria daily, • Oversee daily arrival and set up of all restaurants – holding them to Fooda Standards of Service and Sanitation, • Inventory management and ordering of grab and go food products, beverages, and snacks, • Bi-monthly inventory and P/L accountability, • Ensuring all customers are rung up and properly charged for goods purchased, • Update and maintain POS software and database on a daily basis, • Recruit, schedule, and train of hourly staff, • Weekly accounting responsibilities and accurate entry into Fooda systems, • Escalate issues to Director when necessary to keep them informed or help problem solve, • This site operates 5 days a week and we're looking for someone with a very open and flexible schedule for the weekends. Benefits What We’ll Hook You Up With: • Competitive market salary and stock options based on experience, • Comprehensive health, dental and vision insurance plans, • 401k retirement plan with company match, • Paid maternity and parental leave benefits, • Flexible spending accounts, • Company-issued laptop, • Daily subsidized lunch program (ours!), • A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters please. The salary range for this role is between $70,000- $75,000 plus a bonus, and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Lead Dining Attendant at McMurdo Station. As a Lead Dining Attendant you are responsible for supervising and working alongside Stewards to provide customer service and perform duties that support efforts to produce and serve high quality food. POSITION: Dining Attendant, Lead SEASON: Austral Winter LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Steward Coordinator SALARY: $825 - $900 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Displays a commitment to providing exceptional customer service, as outlined by the Food Service Supervisor and/or Steward Coordinator., • Responsible for maintaining a safe workplace and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Responsible for all aspects of safety and sanitation in the dining and service areas, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas in the service area., • Communicates and coordinates with other Dining Attendant, Leads for daily tasking., • Assigns and communicates daily tasking to Stewards. Monitors adherence to daily and weekly cleaning schedules., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Adjusts SOP documents and/or creates new documents as needed., • Conducts shift meetings, formally or informally, to disseminate information and obtain feedback from stewards., • Oversees stocking/replenishing of all ancillary food items and non-food items, as detailed by tasking sheet, during and between meal hours; monitor quantities of items used and adjust stock levels according to usage., • Responsible for proper labeling and dating of food, prepared beverages and frozen dessert mixes. Responsible for appropriate storage of leftovers after meal service., • Responsible for preparing and chilling sufficient beverages and frozen dessert mix to support usage by the community., • Responsible for discarding all food waste and non-food waste in a timely manner, and in accordance with approved waste management guidelines., • Coordinates with Bakers for proper selection and presentation of baked items., • Prepares weekly food and beverage order and delivers order to Administrative Coordinator, Sr., • Confers regularly with Sous Chefs, Food Service Supervisor, or Culinary Manager for information regarding service and sanitation issues., • Coordinates with Sous Chefs to ensure timely transfer and scraping of dirty pots to pot-washing area., • Ensures proper initial and ongoing training of subordinate employees in all tasking areas and monitors their compliance with Standard Operating Procedures, as well as standards of health, sanitation, and safety., • Ensures smooth flow of service during meal periods, including anticipating unforeseen events in dynamic, atypical work environment., • Supports the achievement of ASC metrics, using staff resources if necessary. Provides such support whether metrics can be directly or indirectly, affected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Work alongside stewards in daily tasking, including cleaning dishes/pots/pans; cleaning service, dining, and work areas; stocking of ancillary food and non-food items; deep cleaning of work/service areas and machines; and other tasking as required., • Conducts daily shift meetings to disseminate information and obtain feedback from Stewards., • Conducts evaluations of employees at the end of the season, or as required by Steward Coordinator., • Displays strong leadership, communication and organizational skills in a supervisory capacity., • Is self-motivated and has the ability to motivate others in physically challenging and atypical work environments., • Able to develop a cohesive team unit from a diverse population., • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced work setting, • Able to stand for up to 9 hours a day., • Able to lift the safety regulation maximum from the floor to a table or cart in a safe manner., • Performs other duties as required. EDUCATION: • High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license required., • Valid U.S. Passport EXPERIENCE: • One year supervisory experience in the food service industry required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Job Description - Food Expo (DEN Airport - Olive & Finch / Bar Finch) Job Title: Food Expo - DEN Airport Reports to: General Manager / Kitchen Manager Employment Type: Full-Time / Non-Exempt Eligible for Tips: Yes Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Food Expo (Expeditor) at our Denver International Airport (DEN) locations is the air traffic controller of our culinary operations, bridging the gap between the kitchen and the service floor for both Olive & Finch and Bar Finch. Operating in an extremely high-volume, fast-paced environment, this role serves as the final line of defense for food quality, presentation, and accuracy. The Food Expo ensures that every dine-in dish and to-go package meets exact brand standards and coordinates the timing of food delivery by giving clear, decisive direction to both front-of-house (FOH) and back-of-house (BOH) teams. Key Responsibilities Culinary Coordination & Quality Assurance • Last Line of Defense: Inspect every dish before it leaves the window to ensure it strictly meets Olive & Finch and Bar Finch standards for recipe accuracy, proper temperature, portioning, and visual presentation., • Finishing Touches: Garnish plates, add final condiments, and expertly package all to-go and dine-in food items securely and efficiently for traveling guests., • Order Accuracy: Cross-reference physical plates and packages with kitchen tickets or display systems to guarantee no items are missing and modifications/allergies are precisely executed. Communication & Ticket Management • Central Command: Direct the kitchen line on ticket priorities, spacing, and fire times to ensure all components of an order come out together., • FOH Liaison: Provide clear, professional, and direct instructions to the FOH crew and food runners, ensuring food is run promptly and accurately to the correct guests., • Pace & Flow: Monitor ticket times continuously to maintain a rapid, smooth operational flow under heavy airport passenger rushes. Station Cleanliness & Organization • Expo Window Maintenance: Keep the expo counter, heat lamps, and surrounding service areas spotless, sanitized, and meticulously organized throughout the shift., • Supply Stocking: Ensure the expo station is fully stocked with essential supplies, including to-go containers, lids, bags, utensils, garnishes, and condiments.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous experience as a Food Expo, Lead Line Cook, or in a high-volume fast-casual/full-service restaurant window is heavily preferred., • Exceptional Communication: Must possess excellent communication, leadership, and interpersonal skills to manage teams effectively under pressure., • Hyper-Organized: Proven ability to remain calm, hyper-focused, and organized in an extremely fast-paced and chaotic travel environment., • Strong attention to detail with an eye for presentation and food safety/sanitation standards., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.Physical Requirements, • This is a hands-on, fast-paced position requiring extended periods of standing, walking, and moving quickly in a high-traffic environment., • Must be able to bend, reach, lift up to 25 lbs, and safely handle hot plates and cookware.Compensation & Benefits, • Hourly pay, • Meal discounts, flexible scheduling, and opportunities for advancement within a growing company., • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Medical, Dental and Vision (eligible for full-time equivalent employees) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Must be able to pass a federal background check.

Job Description Job Description - Kitchen Steward (DEN Airport) Job Title: Kitchen Steward - DEN Airport Reports to: General Manager / Kitchen Manager Employment Type: Full-Time / Non-Exempt Eligible for Tips: Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Kitchen Steward at our Denver International Airport (DEN) locations is the backbone of our back-of-house (BOH) operations. This role is essential for maintaining a safe, sanitary, and highly efficient kitchen environment in a fast-paced travel hub. The ideal candidate takes pride in cleanliness, handles high volumes of dishwashing with speed and care, assists with light food preparation, and ensures our culinary team is fully stocked and supported. Key Responsibilities Dishwashing & Sanitation • Dish Station Management: Wash, rinse, and sanitize all plates, utensils, glassware, pots, pans, and kitchen equipment quickly and efficiently., • Storage & Organization: Properly dry and return clean dishes, cookware, and service items to their designated storage areas., • Chemical Safety: Safely operate and maintain the commercial dishwasher, checking and documenting chemical and temperature levels as required. Kitchen Cleanliness & Trash Removal • Facility Upkeep: Sweep and mop kitchen floors, wipe down stainless steel work surfaces, and keep all walk-ins, freezers, and storage areas clean and organized., • Waste Disposal: Empty kitchen trash cans, recycling bins, and compost regularly throughout the shift, transporting garbage to designated airport disposal areas safely., • Deep Cleaning: Execute daily, weekly, and monthly deep-cleaning tasks for kitchen equipment, hoods, walls, and vents. Light Prep Work & Stocking • Culinary Support: Assist the line cooks and kitchen leadership with basic, light food preparation tasks (e.g., washing produce, peeling vegetables, assembling simple items) as directed., • Inventory Stocking: Help receive, unpack, and properly store incoming food, beverage, and chemical deliveries, adhering to FIFO (First In, First Out) standards., • Line Support: Monitor the kitchen lines to ensure cooks have the clean tools, pans, and equipment they need to keep service moving smoothly. Safety & Compliance • Sanitation Procedures: Strictly follow all local health department regulations and airport-specific safety, health, and food sanitation procedures., • Hazard Awareness: Maintain a dry, slip-free kitchen floor by immediately cleaning up spills and utilizing "wet floor" caution signs.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous dishwashing, kitchen steward, or restaurant back-of-house experience is preferred but not required., • Ability to work in a high-energy, fast-paced kitchen environment and handle multiple physical tasks under pressure., • Strong teamwork, communication skills, and a positive attitude., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with airport flight schedules.Physical Requirements, • This is a highly physical, hands-on position requiring extended periods of standing, walking, and moving quickly in a hot, humid kitchen environment., • Must be able to bend, stoop, reach, and safely lift and carry up to 50 lbs (such as heavy trash bags, chemical buckets, or food crates)., • Frequent exposure to water, steam, and commercial cleaning chemicals.Compensation & Benefits, • Hourly pay, • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Meal discounts, flexible scheduling, and opportunities for advancement within a growing company., • Medical, Dental, Vision and IRA (eligible for full-time equivalent employees) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Must be able to pass a federal background check.

Hotel Sales Experience Required Position: Hotel Senior Sales Manager Hotel: Embassy Suites Denver Airport & Embassy Suites Denver Central Park Department: Sales & Marketing Reports to: Director of Sales & Marketing JOB SUMMARY As the local, on property sales contact for customers, the Senior Sales Manager, is responsible for proactively soliciting and primarily handles complex accounts or markets and complex events with greater revenue potential in a particular market segment, for two hotels. Actively upsells each business opportunity to maximize revenue. Achieves personal and team related revenue goals for two hotels. Supports and acts on behalf of the Director of Sales in his/her absence. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Business Results · Builds the department top line revenue by adhering to sales strategy guidelines set forth by the Director of Sales & Marketing. Identifies revenue opportunities for the hotels based on the event profile. · Handles more complex business with greater revenue potential as well as greater customer expectations. · Meets and exceeds individual revenue goals per hotel. Effectively manages customer budgets to maximize revenue and meet customer needs, and identify opportunities to up-sell products and services throughout the sales process. · Accurately forecasts group sleeping rooms and revenue for his/her groups prior to the turnover and continues to be a part for this process after the turnover. · Excels at proactive selling. Targets key accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation. Proactively identifies, qualifies, and solicits new business to achieve personal and hotel revenue goals. Focus is accounts with larger potential sales revenue. · Responds to incoming inquiries, for both hotels, within their market segment within 4 hours. · Participates in the Revenue Management Team meetings when needed, and supports the Director of Group Sales in the development of need time strategy. · Closes the best opportunities for the hotels based on market conditions and hotel needs. · Understands the overall market in which they sell - competitors’ strengths and weaknesses, economic trends, supply and demand, etc. · Builds and strengthens relationships with existing and new customers to include sales calls, entertainment, FAM trips, etc. · Conducts wow customer site inspections. · Creates sales contracts as required. · Comprehends budgets as needed to assist in the financial management of department. Understands the impact of department's role in the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals. · Maintains a comprehensive understanding of both hotel properties including amenities, operations, market positioning and selling strategies to effectively represent each hotel Guest Satisfaction · Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships to support future revenue growth. · Coordinates and communicates verbally and in writing with customer (internal and external) regarding event details. Follows up with customer post-event. · Makes presence known to customer at all times during this process, regardless of which hotel they sit at. Greets customer during the event phase and hands-off to the Sales & Catering Coordinator for the execution of details. Is available to solve problems and/or suggest alternatives to previous arrangements. · Displays leadership in guest hospitality and ensures consistent, high level service throughout all phases of hotel events. Ensures products and services sold to the Event Planners meet or exceed their expectations, create loyalty and leads to increased market share. · Sets a positive example for guest relations. · Interacts with guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints. · Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans. · Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. · Utilizes Delphi or other hotel system to capture and manage customer information on a daily basis. Leadership …applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them. · Demonstrates commitment to Westmont Hospitality operating principles and philosophies. · Holds self and others accountable for achieving results. · Addresses conflict in a timely manner. · Contributes to team results. · Deals with change effectively. · Makes decisions, including employees/team and commits to a course of action with available information. Managing Work Execution …proactively ensures that others have the accountability, authority and resources necessary to both manage work execution and drive for results. · Approaches work with a sense of urgency and purpose. · Allocates time and resources effectively when faced with competing demands. · Overcomes obstacles to accomplish challenging objectives. · Follows through on inquiries, requests, and complaints. Generating Talent …proactively identifies and develops talent within the organization. · Analyzes candidate’s job-related themes, skills and competencies to ensure each placement decision maximizes team dynamics and talent utilization. · Discusses problems immediately with others before they are forgotten or get out of control. · Actively pursues self-development. · Explains own rationale and thought processes to help employees improve their skills. Organizational Learner …actively pursues learning and self-development to enhance personal, professional and business growth; shares learning; demonstrates depth of knowledge in technical or specialized area · Acts independently to improve and increase skills and knowledge. · Demonstrates an awareness of personal strengths and areas for professional improvement. · Shares learning, innovations, and best practices with others. · Is willing to learn from others. · Performs all technical/procedural requirements of the job. KNOWLEDGE, SKILLS & ABILITIES Experience · Must have a minimum of (3+) years of progressive sales experience, including knowledge of full-service hotel operations, group rooms and catering experience. Skills and Knowledge · Aggressive negotiating skills and creative selling abilities to close on business with a high conversion ratio · Must be able to “knock on doors” to get the business · Knows how to conduct research on the Internet · Weekly prospecting and soliciting goals · Uncovering new customers (local and social) · Effective sales skills to up-sell products and services · Knowledge of menu planning, food presentation, banquet and event service operations · Ability to manage guest room and meeting space inventories · Broad understanding of facility management (sanitation, maintenance, operations) · Strong customer development and relationship management skills · Knowledge of overall hotel operations as they affect department. · Knowledge of event technology products and services · Knowledge of contract management and legalities · Financial management skills, e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling · Strong communication skills (verbal, listening , writing) · Strong problem-solving skills · Strong customer and associate relations skills · Strong presentation and platform skills · Strong organizational skills · Strong “closing skills” · Strong ‘persuasion” skills · Ability to use standard software applications and hotel system · Effective decision making skills · Effective influence skills PHYSICAL DEMANDS Frequent walking, standing, sitting, hearing, talking, smiling. Lifting, pushing and pulling of objects weighing up to ten (10) pounds. Job Type: Full-time Pay: $72,000.00 - $85,000.00 per year Benefits: • 401(k), • Health insurance, • Paid time off Work Location: In person

Job Description Job Description - Olive and FInch Manager (DEN Airport) ● Job Title: Manager ● Reports to: General Manager / Senior General Manager ● Employment Type: Full-Time / Exempt ● Eligible for Tips: No ● Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Manager supports the General Manager / Senior General Manager in overseeing daily airport restaurant operations with a focus on front-of-house (FOH) leadership. This exempt, non-tip-eligible role is responsible for hiring, training, and staffing FOH team members, ensuring smooth execution of fast-paced service, and maintaining high standards of safety, sanitation, airport compliance, and hospitality. The Manager also assists with cost control, terminal facilities management, and operational excellence, playing a key role in delivering Olive & Finch's mission within a unique, high-volume airport environment. Key Responsibilities ● FOH Operations & Guest Relations: Oversee and support daily FOH operations, serving as a role model for high-volume airport hospitality and managing escalated service recovery professionally in a fast-paced environment. 9/19/25 Page 1 of 3 NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. ● Team Development & Culture: Hire, train, schedule, and develop FOH staff, fostering a positive, inclusive, and professional culture of accountability. ● Airport Compliance & Safety: Uphold strict health, sanitation, safety, and Denver International Airport regulatory compliance standards throughout the restaurant. ● Financial & Cost Controls: Assist restaurant leadership with daily cost controls, including labor optimization, supplies, and operating expenses. ● Facilities Coordination: Ensure terminal facilities and equipment are properly maintained; monitor cleanliness and coordinate with leadership to address technical equipment triage and maintenance. ● Shift Leadership: Lead pre-shift meetings, provide in-the-moment coaching to FOH team members, and step in to lead shifts independently in the General Manager's absence. ● Systems Execution: Support the implementation of company systems, checklists, and training programs to maintain operational consistency and brand standards. ● BOH Collaboration: Partner closely with Back of House (BOH) leadership to ensure seamless communication, timing, and execution between FOH and BOH. Qualifications ● Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure and maintain a DEN airport badge. ● Experience: 2-4 years of progressive restaurant management or leadership experience required. Experience in a high-volume airport, hotel, or complex hospitality environment is strongly preferred. ● Leadership Skills: Proven ability to lead, train, and develop diverse FOH teams while inspiring accountability. ● Operational Standards: Strong knowledge of guest service, food safety, sanitation, and high-volume airport operational standards. ● Financial Acumen: Solid financial savvy with experience in cost control, product tracking, and labor scheduling. ● Availability: Flexible availability including early mornings, evenings, weekends, and holidays to manage multi-shift airport operations. 9/19/25 Page 2 of 3 NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Competencies / Core Values ● Guest-focused, team-oriented, and inclusive leader. ● Organized, detail-driven, and operationally disciplined. ● Calm, professional, and solutions-oriented under high-volume pressure. Reporting Structure Reports to the General Manager / Senior General Manager. Directly supervises FOH staff and supports overall airport restaurant leadership. Work Environment & Physical Requirements ● This is a hands-on leadership role requiring extended periods of standing, walking long distances across airport terminals, and active engagement with staff and guests in a high-volume restaurant environment. ● Must be able to bend, reach, lift up to 50 lbs., and actively manage the physical demands of multi-shift airport operations. ● Work environments include active dining areas, kitchens, walk-in coolers, dry storage, and airport concourses. Compensation & Benefits ● Salaried, exempt position (not tip-eligible). ● Competitive base salary based on experience. ● Bonus Eligible. ● Comprehensive Medical, Dental, and Vision insurance plans. ● Generous Paid Time Off (PTO) and accrued Sick Time (Up to 6 days per year). ● Company-funded retirement plan. ● Generous meal discounts and opportunities for advancement within a rapidly growing company. EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job DescriptionJob Description – FOH Lead Job Title: FOH LeadReports to: General Manager or Special Events & Venue Manager (Spur)Employment Type: Full-Time / Non-ExemptEligible for Tips: Yes – Crew Level 6 About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The FOH Lead is a key member of the leadership team responsible for supporting daily restaurant operations and ensuring exceptional guest experiences. This role is proficient in all FOH positions (FOH Crew, Cashier, Barista, Expo, Catering and Bartender where applicable) and is responsible for running shifts when managers are not present. FOH Leads complete shift checklists, write detailed shift notes, and assist with training and coaching hourly FOH staff under the direction of management. The FOH Lead helps maintain consistency, quality, and a positive team culture. Key Responsibilities • Perform all FOH positions as needed, including FOH Crew, Cashier, Barista, Expo, Catering and Bartender responsibilities., • Lead and manage assigned shifts to ensure smooth operations, proper staffing, and excellent guest service., • Monitor sidework and ensure all checklists are completed accurately and on time., • Write detailed notes in the shift log to communicate key updates, issues, and wins to management., • Assist in onboarding and training new hourly FOH staff following manager direction and training materials., • Serve as a role model for hospitality, teamwork, and adherence to Olive & Finch standards., • Support managers in maintaining a clean, organized, and safe work environment., • Address minor guest issues during shifts and escalate to management when necessary., • Collaborate with BOH staff to ensure smooth service and timely food delivery.Qualifications, • Proven experience in FOH roles (cashier, barista, expo, server, catering or bartender)., • Demonstrated leadership ability in a restaurant or hospitality setting., • Excellent communication and problem-solving skills., • Strong organizational skills with attention to detail., • Ability to work in a fast-paced environment and multitask effectively., • Must be able to stand for extended periods and lift up to 25 lbs., • Availability to work mornings, evenings, weekends, and holidays as needed.Competencies / Core Values, • Natural leader and team motivator., • Guest-focused and committed to exceptional service., • Dependable and detail-oriented., • Collaborative and approachable, fostering a positive work environment., • Coachable and committed to professional growth.Reporting Structure Reports to the General Manager or Venue Manager. May provide daily direction and coaching to hourly FOH team members during assigned shifts. Work Environment & Physical Requirements This is a hands-on leadership role requiring extended periods of standing, walking, and assisting in all FOH functions. Must be able to bend, lift, and move quickly to support the team. Shifts may include mornings, evenings, weekends, and holidays. Compensation & Benefits • Hourly pay + tip share (Crew Level 6)., • Meal discounts, flexible scheduling, and opportunities for advancement.EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job Description Job Description - Utility (DEN Airport) Job Title: Utility - DEN Airport Reports to: Facilities Manager Employment Type: Full-Time / Non-Exempt Eligible for Tips: No Security Clearance: Must pass a federal background check and fingerprinting to obtain a Denver International Airport (DEN) security badge. About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The Utility at Denver International Airport (DEN) is a critical logistical role responsible for the physical movement of inventory and the daily stocking of all Olive & Finch and Bar Finch airport outlets. Reporting directly to the Facilities Manager, the Utility ensures that grab-and-go markets, automated kiosks, restaurants, and coffee shops across the concourses remain fully stocked, visually appealing, and aligned with strict par levels. This physically demanding role requires an organized, reliable individual who can safely handle heavy lifting and navigate the unique security and logistical layout of a major airport hub. Key Responsibilities Stocking & Merchandising • Market Replenishment: Systematically restock all grab-and-go food items, pastries, retail snacks, and beverages across all DEN locations, ensuring displays look full and inviting., • FIFO Rotation: Strictly apply the First In, First Out (FIFO) method during restocking to ensure product freshness and minimize expiration waste., • Visual Standards: Maintain pristine merchandising standards, ensuring labels face forward and displays are clean, organized, and properly priced. Inventory Control & Logistics • Par Level Maintenance: Monitor inventory levels continuously throughout the shift, restocking high-velocity items immediately to prevent out-of-stock situations during peak travel waves., • Inventory Counts: Assist the Purchasing Manager with routine physical inventory counts and product tracking across various storage units and retail spaces., • Terminal Transport: Safely transport food, beverage, paper, and chemical supplies from airport delivery docks and central storage rooms to individual concourse outlets. Cleanliness & Storage Organization • Storage Upkeep: Keep all central storage areas, walk-in coolers, and freezers clean, sanitary, organized, and compliant with health department codes., • Waste & Breakdowns: Break down cardboard boxes, manage delivery pallets, and dispose of trash or recycling generated during the delivery and stocking process.Qualifications, • Airport Badging: Must be able to successfully pass the required federal background screening and fingerprinting process mandated by Denver International Airport to secure an airport badge., • Previous experience in stock-handling, warehouse logistics, restaurant back-of-house, or airport operations is preferred but not required., • Heavy Lifting: Must possess the physical stamina and capability to handle continuous heavy lifting and manual labor throughout the shift., • Detail-oriented with the ability to follow a checklist, read inventory par sheets, and work independently., • Availability: Schedule flexibility to work weekends, evenings, early mornings, and holidays as needed to align with critical delivery windows and flight schedules.Physical Requirements, • This is a highly intensive, physically demanding position requiring continuous walking long distances across airport terminals, standing, bending, and reaching., • Must be able to safely lift, push, pull, and carry up to 50-75 lbs frequently (such as heavy beverage crates, food pallets, or chemical drums)., • Constant handling of hand trucks, carts, and dollies to move freight through high-traffic airport spaces.Compensation & Benefits, • Hourly pay, • Meal discounts, flexible scheduling, and opportunities for advancement within a growing company., • PTO, Sick Pay (Up to 6 days) & Holiday Pay, • Medical, Dental, Vision and IRA (eligible for full-time equivalent employees) EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve. NOTE: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Must be able to pass a federal background check.

Job DescriptionJob Description – FOH Crew-Junior Job Title: FOH CrewReports to: General ManagerEmployment Type: Full-Time / Non-ExemptEligible for Tips: No About Olive & Finch Collective Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams. Position Summary The FOH Crew is a key member of the guest-facing team responsible for creating a warm, welcoming experience. This role supports daily operations by greeting guests, bussing tables, running food and beverages, and maintaining a clean, organized restaurant environment. As a tip-eligible, crew-level role, this position is essential in delivering seamless hospitality and supporting the restaurant's overall success. Key Responsibilities • Greet guests warmly and ensure they feel welcome upon arrival., • Run food and beverages promptly and accurately to guests., • Clear and reset tables to maintain a clean dining area., • Assist in maintaining cleanliness of the restaurant, including floors, counters, restrooms, and common areas., • Follow all health, safety, and sanitation procedures., • Support team members and collaborate to ensure smooth shift operations., • Communicate effectively with BOH staff and management to ensure guest satisfaction., • Follow Olive & Finch service standards and uphold brand values at all times. Qualifications • Previous restaurant or hospitality experience preferred but not required., • Strong guest service and communication skills., • Ability to work in a fast-paced environment, handle multiple priorities, and stay calm under pressure., • Must be able to stand for extended periods of time and lift up to 25 lbs., • Availability to work weekends, evenings, and holidays as needed. Competencies / Core Values • Guest-focused and service-oriented., • Collaborative and team-minded., • Reliable, punctual, and committed to excellence., • Positive attitude and willingness to learn. Reporting Structure Reports to the General Manager. This position does not have direct reports. Work Environment & Physical Requirements This is a hands-on, guest-facing position requiring extended periods of standing, walking, and carrying food and beverages. Must be able to bend, lift, and move quickly to support service. Shifts may include mornings, evenings, weekends, and holidays. Compensation & Benefits • Hourly pay, • Meal discounts, flexible scheduling, and opportunities for advancement. EEO & At-Will Statement Olive & Finch Collective is an Equal Opportunity Employer. Employment with Olive & Finch is at-will, meaning either the employee or the company may terminate employment at any time, with or without notice or cause. This job description is not an employment contract and may be updated as business needs evolve.

Job DescriptionAsst. Restaurant Manager Position Overview:We are seeking a dedicated, service-focused Restaurant Manager to lead daily restaurant and beverage operations. This position is responsible for delivering exceptional guest experiences, developing a strong team, maintaining service standards, and achieving financial and operational goals. The ideal candidate is a hands-on leader with excellent communication, organizational, and problem-solving skills, along with food expediting experience and sommelier training. Success in this role requires a commitment to hospitality, effective cost management, and the ability to build a positive culture through consistent training, recognition, and accountability. Schedule Requirements:Must be available to work a flexible schedule, including day shifts, evenings, weekends, and holidays, based on business needs. Key Responsibilities: • Daily Operations: Lead restaurant and beverage service, ensuring consistent quality, cleanliness, presentation, and efficient execution of opening and closing procedures., • Food Expediting: Manage the expo station as needed, coordinating communication between the kitchen and service team to ensure accurate orders, appropriate pacing, and consistent food presentation. Verify that allergy and special dietary requests are clearly communicated and addressed before dishes leave the kitchen., • Guest Experience: Build positive guest relationships, anticipate service needs, and resolve concerns promptly and professionally., • Team Leadership: Recruit, hire, train, schedule, and supervise restaurant and beverage staff. Provide ongoing coaching, performance feedback, and recognition., • Service Standards: Establish clear expectations and hold team members accountable for hospitality, teamwork, professionalism, and service execution., • Wine Service and Education: Apply sommelier training to support wine selection, proper storage and service, and food and wine pairings. Train staff to make informed recommendations and confidently present and serve wine., • Financial Performance: Manage controllable expenses, monitor sales and labor costs, and take action to meet approved budgets and financial targets., • Inventory and Purchasing: Forecast beverage and operating supply needs, oversee ordering and inventory controls, and coordinate with the culinary team on food purchasing and availability. Minimize waste and maintain appropriate stock levels., • Menu Development: Collaborate with the culinary team on menu offerings, pricing, presentation, and seasonal updates, incorporating guest feedback and sales performance., • Safety and Sanitation: Maintain food safety, sanitation, and responsible alcohol service standards in accordance with applicable requirements and company policies., • Events and Promotions: Coordinate with culinary, catering, and marketing teams to support special events, promotions, and other revenue-generating activities., • Performance Management: Monitor key performance indicators, including guest satisfaction, sales, labor costs, and inventory variances. Develop and implement improvements as needed., • Communication: Maintain clear communication across departments to support staffing, service readiness, and a consistent guest experience. Qualifications: • Minimum of five years of hospitality experience with an emphasis on restaurant and beverage operations., • Hands-on food expediting experience, including managing ticket flow, coordinating kitchen and service teams, and maintaining accuracy and quality during busy service periods., • Sommelier training or formal wine education, with knowledge of wine styles, food and wine pairings, proper storage, and wine service., • Demonstrated ability to lead, coach, and develop a team., • Strong knowledge of restaurant service standards, food and beverage operations, and guest service., • Experience managing budgets, controlling costs, and working toward financial targets., • Working knowledge of point-of-sale systems, restaurant management software, and standard computer applications., • Ability to forecast staffing, inventory, and operational needs., • Excellent organizational, communication, delegation, and problem-solving skills., • Ability to prioritize responsibilities and make sound decisions in a fast-paced environment. Physical Requirements and Work Environment:This role requires standing, walking, bending, stooping, and reaching for extended periods. Duties may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in varying weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Equal Employment Opportunity Statement:Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Accommodation Notice:If you require reasonable accommodation when completing an application, interviewing, completing pre-employment testing, or otherwise participating in the employee selection process, please contact Human Resources.

Job DescriptionAbout the Job:The F&B Manager will primarily be responsible for managing the Club’s dining, event business, and pool outlet. This includes supervising staff to ensure proper execution of events, ensuring members' and guests’ satisfaction, and ensuring presentation and service standards are consistently met or exceeded. This is a hands-on position that will be actively engaged with daily operations while assisting the rest of the management team with charting the operation forward. This position also has excellent growth potential within our company for the right candidate. Experience required includes 2-5 years of relevant experience with the preferred experience of 2 years as a manager/supervisor in a high volume upscale food & beverage operation. Experience with both restaurants and banquets is preferred but we will train the right candidate. BA/BS in a related field is preferred but not required. Purpose of the job:The F&B Manager oversees all aspects of dining outlets and catering outlets, including set-up, food & drink service, and cleanup, while focusing on quality presentation and customer service. F&B Managers are also responsible for all aspects of supervision of staff including training, coaching, disciplining, and reviewing staff. Primary Responsibilities: • Greet all members, guests, and employees in a warm, friendly, service-oriented manner., • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working., • Assist Management with the hiring of qualified staff., • Be knowledgeable of and comply, at all times with the Club’s standards, policies, and regulations to encourage safe and efficient operations., • Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club., • Attend weekly meetings, and partner with Management Team to communicate pertinent information and coordinate staffing requirements for events., • Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO)., • Supervise the set-up of rooms to include placement of linens, silver, china, and glassware according to event order specifications, catering function sheets, and Club standards., • Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area., • Hold pre-shift lineup with staff to ensure smooth, efficient service. Distribute information to staff assigned to work and ensure proper execution according to the event order and Club standards., • Interpret function diagrams as distributed by Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards., • Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed., • Train and supervise the staff and monitor performance during events., • Supervise clean-up of daily operations, proper breakdown, and storage of equipment., • Assist servers with the execution as needed to ensure success., • Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law., • Process billing information using a POS system with accuracy and attention to detail., • Consistently follow all food and safety-related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards., • Manage daily operations of the restaurant, snack bar, and pool service., • Perform other duties as assigned by the manager. Education, Experience, and Skills: • A high school diploma or GED is required., • Minimum of 2 years' experience in a restaurant, hotel, or related field., • Proven track record in successfully assisting all types of banquet functions and events., • Food safety and alcohol beverage certification., • Must be of legal age to serve alcoholic beverages., • Must be able to effectively hire, train, and discipline employees., • Knowledge of kitchen and banquet equipment, health department rules and regulations, liquor laws and regulations., • Excellent listening, oral communication, and positive interpersonal skills are required., • Ability to communicate effectively with food & beverage staff of diverse backgrounds, cultures, and education levels., • Demonstrated ability to be a team leader, manage staff, and handle members/guests in a diplomatic, constructive and professional manner., • Demonstrated results-oriented and capable of working with minimal direction., • Excellent organizational, time management, and follow-through skills., • Excellent team player with the ability to work hands-on in a fast-paced environment., • Strong knowledge of service and quality standards. Come join our team! Please include a resume and cover letter to apply.

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times., • Ensures their Team is developing employees for promotional opportunities. SKILLS AND ABILITIES: Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities. Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude. Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies. Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded. Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems. Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures. Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure. Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction. Work Quality – Demonstrates accuracy, thoroughness, and attention to detail. Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made. Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: Must be 21 years of age. High school diploma Associates in Business or related field preferred.

Job Description Our Snooze Story We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? What does your role bring to the table? As a Snooze Assistant Manager (AM), you're stepping into leadership with a focus on daily operations, team support, and the ultimate Snoozer and Guest experience. Whether your jam is FOH or HOH, you’ll help run high-energy shifts, keep the vibes up, and the quality consistent. You're a coach, a motivator, and a hands-on leader who's ready to grow. This is an entry-level leadership role, perfect for someone stepping up from a Supervisor or similar leadership level role. The Bennie-fits This role comes with some sweet perks! See below: • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet and Accident Insurance Plans, • Employer paid Short Term disability and Life Insurance Plans, • 401k/Roth 401k Plans, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Thanksgiving, Christmas, your birthday and your company anniversary., • 8 Hours (1 day) of paid community volunteer time paid at regular rate per year, • 100% paid meal benefits, • Other benefits including potential field trips, community engagement, and personal and professional growth, • The opportunity for development and advancement opportunities., • Unlimited dance parties (we don’t take ourselves too seriously around here)! The Position specifics! Taking on the role of Assistant Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Becoming a Snooze expert! Be knowledgeable of our history, vendors, products, and locations. Being comfortable sharing our story with Guests is a must!, • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Maintain expert knowledge of Snooze’s recipes and Food & Beverage Doctrine to ensure consistent preparation and presentation across all shifts., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure safety, sanitation, and recipe adherence., • Oversee and manage one or more areas of responsibility, which may include ordering, scheduling, inventory control, or hiring, ensuring smooth and efficient operations., • Maintain comprehensive understanding of the Point of Sale system and how to administer discounts and comps., • Control cash and receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant in accordance to set procedures and guidelines., • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles., • Support execution of local marketing initiatives, Snooze Catering, and after-hours events on and offsite, • Assist in leading successful shifts with a primary focus on either Front of House or Heart of House operations, while maintaining flexibility to support all areas of the restaurant to ensure smooth service and team collaboration., • Being a role model, facilitator, and able Snoozer in nearly all Snooze hourly positions., • Assist management team in conducting annual Snoozer Check-Ins, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Ensure compliance with health, safety, labor, and food handling regulations, • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs. Is this role the right fit for you? Assistant Managers at Snooze… • Must be 21 years of age and authorized to work in the United States, • Have knowledge of food, beverage, and service, generally involving 2+ years of restaurant-related experience in an hourly or managerial position., • Possesses excellent basic math skills and can operate a Point of Sale system and conduct basic cash management., • Are leaders amongst their team and have experience in elevated roles as either a Supervisor or Manager, • Have confidence in either FOH or HOH and are ready to enhance their skillsets in both, • Thrive in fast-paced, people-focused environments, • Take ownership of your shifts and empower your team to do the same, • Bring a growth mindset and are eager to take the next step in your leadership journey, • Are natural communicators and enjoy coaching others, • Obtain food safety certifications or willing to become certified, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area., • Are able to work in a standing position for long periods of time (up to 10 hours) and be able to reach, bend, stoop and frequently lift a maximum of 50 pounds., • Must have the stamina to work 45 to 55 hours per week. Compensation Details: Full Salary Range: $57,000 - $67,000 Hiring Range: $57,000 - $62,000 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer

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