Trabajos catering manager en Westminster, ColoradoCrear alertas

Job Description Position Description: The Office Manager supervises the administrative team and office operations/facilities, manages project contracts, and supports project teams and firmwide events and initiatives. The ideal candidate is proactive, organized, and able to manage priorities, improve processes, work independently, and lead a team. This role is central to keeping the firm running smoothly by helping strengthen operational processes, coordinating firmwide initiatives and events, and providing reliable administrative and contractual support. The Office Manager reports to the COO. Qualifications:Bachelor’s degree or equivalent combination of education and experience required. Five years of experience in the architecture, engineering, and construction (A/E/C) industry preferred; two years of supervisory experience preferred. Demonstrated experience leading teams and overseeing facilities, contracts, and office operations. Ability to anticipate needs, proactively resolve issues, and manage projects effectively, including coordinating and directing the work of others. Proven ability to build strong working relationships across an organization and communicate complex issues clearly and effectively to leadership, staff, clients, and external partners. Proficiency in Microsoft Office applications, including Word, Excel, PowerPoint, and Outlook. Strong problem-solving skills and sound professional judgment, including the ability to develop practical solutions to complex challenges and handle sensitive matters with discretion. Essential Duties and Responsibilities:Team Leadership and Administration Lead the administrative team, including hiring, training, performance management, career development, and coverage for project teams. Serve as liaison between firm leaders and the administrative team. Lead administrative and project coordinator meetings, team lunches, development efforts, and team events. Contracts and Project Support Oversee AIA contract preparation, workflow, tracking, and compliance; coordinate review and execution with the Director of Risk and Partners. Provide senior-level project and executive support, including calendars, meetings, travel, expenses, contracts, proposals, and communications. Ensure administrative support across design and construction, including records, archives, logs, agendas, and minutes. Maintain Deltek project data for startup, contracts, staffing, fees, and closeout.Client and Event Coordination Coordinate client meetings and communications, including pre-arrival, follow-up, and appreciation efforts. Oversee meetings and events, including scheduling, materials, presenters, catering, setup, on-site support, and troubleshooting. Coordinate special initiatives, including client gifts, leadership events, firm-sponsored programs, and gatherings. Office Operations and Compliance Use sound judgment and knowledge of firm structure, policies, and personnel to make administrative decisions. Manage annual administrative and facilities budgets with the COO. Maintain supplies, snacks, and vendor services for an office of more than 120 employees. Coordinate maintenance and vendor work, communicate disruptions, and resolve facility issues with the COO. Support continuing education, professional licensing, and business license compliance. How to Apply: Please submit your online application and upload your resume to complete your application. Applications without a resume will be considered incomplete.Here at OZ, we have cultivated a culture of fearless creators that are constantly seeking ways to push the boundaries of exceptional design. Community stewardship is a cornerstone of our company values, and we are committed to several community service programs through OZ Gives. We offer a variety of health and wellness resources and activities, as well as regular employee events, to build rapport and socialize with each other outside of our important project work.Our collaborative approach is enhanced by our in-office presence and provides hands-on mentorship and team building. One of the perks of working in the office is seeing all the friendly pups who accompany their humans - we are a dog-friendly environment. Our competitive benefits package includes medical, dental, wellness, and vision plans to allow our employees to choose what's best for them and their families. In addition, OZ offers LTD, Life Insurance, 401K, and PTO. Salary: $62,000-$85,000, depending on knowledge, skills, and experience. $62,000.00 - $85,000.00 Annually

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 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 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 Position: Chef / GM Location: Greenwood Village (South Denver), Colorado [FULLY ON SITE] Salary: $80K-$85K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef/General Manager to join their team. Responsibilities: · The Chef Manager is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and D365 specifications · The Chef Manager will also be directly accountable for the execution of local sales and promotional efforts, client engagement, personal relationships, and outstanding customer service and client loyalty performance standards. · The Chef Manager will actively participate in promotional activities and client facing relationship building efforts that result in enhancements to revenue, quality, world-class Guest Service, and employee/customer relations. · Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. · Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences. · Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. · Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements. · Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development. · Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services. · Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records. · Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately. · Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets. · Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer · · Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives. Qualifications · 3+ years in hands-on culinary operations with Safe Food Handling & Allergen Certification preferred. · 3+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation. · Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. · Must have a base knowledge of finance and accounting principles and Department of Health Regulations. · Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget. · Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component. · Multi-lingual is a plus (Spanish). · A flexible work schedule required, including weekends and holidays · Must have a valid driver’s license with clean driving history. · All candidates will be subject to background check & drug screening.

Job DescriptionExperience Without Limits Come shape the future of brand experience. At Jack Morton, we design and build head-turning, smile-inducing, impact-driving brand experiences that redefine what experiential marketing can achieve. We help our clients unlock the full value of experiences by turning bold ideas into meaningful connections. That takes a team that's bold, curious, and acts as one. We build on each other's ideas, challenge conventions, and show up for one another every day. Here, you'll do your best work, grow quickly, and partner across clients, disciplines, and global teams to bring new ideas to life. This is a place where curiosity drives what's next, boldness raises the bar, and every win is shared. Where ownership is expected, egos are left at the door, and the work reflects the passion and talent of the people behind it. Experience without limits—in your work, your growth, and your impact. We create immersive experiences for both virtual and in-person events. We're seeking an Event Manager (Congress, Meetings & Events – Life Sciences) to join our growing team. In this role, you'll play a key part in planning and delivering high-impact meetings, congress activations, and special events for Healthcare and Pharmaceutical clients. If you thrive in a fast-paced environment, love building relationships, and have a passion for exceptional event execution—this role is for you. What You'll Do • Serve as the primary liaison between suppliers and internal teams to coordinate meetings, events, training sessions, and conference hospitality suites., • Research, evaluate, negotiate, and maintain strong relationships with preferred vendors., • Develop proposals, cost estimates, and event budgets; track financials and provide reporting for individual events and annual program spend., • Maintain and manage budgets throughout pre-planning, onsite execution, and post-show reconciliation., • Lead the venue and meeting/event site selection process., • Negotiate hotel, lodging, and meeting space rental contracts to meet approved budgets., • Oversee schedules, materials, and services for multiple meetings and conventions for recurring clients., • Coordinate event registration, payment processes, promotions, invitations, and sponsorship activities., • Partner closely with client representatives and internal planning teams to determine event logistics—attendance, housing, meeting space, catering, schedules, and payment arrangements., • Work with convention management teams, housing bureaus, hotels, and other partners to secure and manage room blocks, registration, badging, and onsite support services (F&B, AV, etc.)., • Oversee attendee communications, including email updates, convention information packets, and final housing/registration reports., • Manage onsite housing, registration, and badge distribution during events., • Oversee payment processes, including master billing, credit card use, and client-direct payments., • Travel to onsite event locations as needed. What You Bring • Bachelor's degree and 2+ years of experience in event, congress, trade show, or convention planning; housing bureau experience is a plus., • A passion for working with people and delivering exceptional customer service., • Strong attention to detail with excellent organizational and follow-up skills., • Outstanding verbal and written communication skills—able to present effectively, create clear proposals, and maintain accurate documentation., • Ability to juggle multiple projects, manage tight deadlines, and adapt quickly., • Experience within an event marketing or creative solutions agency preferred., • Entrepreneurial mindset—independent, resourceful, and solutions-oriented., • Flexible, open-minded, and highly collaborative., • Ability to build rapport quickly with clients and partners., • Strong business sense and problem-solving abilities., • Proficiency in Microsoft Office. We make our careers website accessible to any and all users. If you need an accommodation to participate in the application process, please contact us at jobaccomodations@jackmorton.com. This email address is not for general employment inquiries or vendors; rather it is strictly for applicants who require special assistance accessing our employment website. Due to volume, messages sent to this email address that are not related to an accommodation cannot be answered. *JOB SCAM ALERT* We have recently become aware that individuals not associated with Jack Morton have fraudulently used our name – and the names of some of our employees – to solicit applications for fake jobs, to conduct fake job interviews and to make fake job offers. Any request to schedule an interview and any bona fide offer of employment will only come from an authorized representative of Jack Morton with an email address "@jackmorton.com" or "@jackmorton.co.uk" or "@impact-xm". We will never require an applicant to provide credit card or banking information to cover any supposed advance costs. If you have provided personal information in connection with a fake job offer or interview and you are concerned, we suggest that you take appropriate action. Jack Morton takes these activities very seriously and are taking appropriate steps to shut down this fraudulent activity. We urge you to be careful when sharing your personal information and to be aware of scams involving fake job postings and job offers.

Job Description Job Description The purpose of a Sales and Catering Coordinator is to answer sales office phones when sales staff is not available and respond to all sales inquiries accurately, timely and in a professional manner. Job Responsibilities Politely and professionally answer the telephone and greet clients. Maintain an organized office environment Maintain an accurate and easy-to-use system for storing sales documents Create and distribute reports necessary for the department Develop professional sales presentation materials with guidance Respond to inquiries - inbound phone, written, advertising, tradeshows Coordination of all groups as contracted by the sales manager/DOS. Contact and provide appropriate follow-up on all signed/contracted business. Determine and coordinate all needs of the customer. Conceptualize, draft and send well-constructed and professional correspondence and proposals Host property tours, familiarizing customers and potential customers with property features, products and services Maintain positive inner-hotel relationships with all hotel departments to expedite efficient communication Job Requirements Appropriate college degree, and one year of related experience in hotel sales preferred Strong verbal and written communication skills Significant attention to detail Computer skills required ? experience with hotel information systems preferred $23-$25/hr

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 Description Director of Sales- Origin Hotel Westminster Full-Time, Exempt Onsite: 8875 Westminster Blvd, Westminster, CO 80031 Reports To: General Manager Salary: $90,000-110,000.00 Annual + Bonus Eligibility Origin Hotel Westminster is a lifestyle hotel in the heart of Downtown Westminster, conveniently located between Denver and Boulder. Surrounded by restaurants, retail, entertainment, and Colorado’s extensive trail system, the hotel offers guests an experience rooted in local character and genuine hospitality. The hotel is also home to Famille, an onsite restaurant serving rustic Colorado cuisine with a refined French influence. Managed by Tandem Hospitality Group, our culture is built around the philosophy pedal together, win together. We are seeking a Director of Sales who can build strong community partnerships, develop new business, and position Origin Westminster for continued success. Position Summary The Director of Sales is responsible for driving total hotel revenue through strategic leadership of sales, marketing, and market positioning efforts across all business segments, including group, transient, and catering/event. This role partners closely with Revenue Management and Marketing to optimize pricing, distribution, and demand generation, ensuring alignment with budget, forecast, and targeted business mix. The Director of Sales plays a key role in positioning the hotel within the local market, building strong client relationships, and delivering consistent commercial performance. This is a highly visible leadership role requiring both strategic thinking and hands-on execution. The ideal candidate brings strong hospitality sales experience, operates effectively in a fast-paced environment, and has a proven ability to drive revenue growth and market share. Key Responsibilities • Lead development and execution of the Annual Sales & Marketing Plan aligned with revenue goals and market opportunities, • Drive total hotel revenue through strategic management of group, transient, and catering/event segments, • Develop and implement sales strategies that increase awareness, demand, and market share, • Partner with the General Manager on budgeting, forecasting, and financial planning, • Analyze competitive data, demand trends, and market conditions to inform pricing and business mix strategies, • Direct and manage all sales activities to ensure achievement of revenue targets and performance goals, • Prepare and deliver monthly forecasts, reports, and performance insights, • Build and maintain strong relationships with key clients, accounts, and community partners, • Represent the hotel in the local market through networking, events, and industry engagement, • Collaborate with Operations to ensure seamless execution of group and event business, • Maintain accurate data and reporting within CRM, PMS, and revenue systems, • Lead, coach, and develop the sales team, fostering accountability and performance, • Maintain a visible presence within the hotel to support team members and client relationships, • Perform other duties as assigned to support business needs Qualifications • Minimum of 3–5 years of hotel sales experience required; prior Director of Sales experience preferred, • Strong understanding of hotel revenue drivers, segmentation, and commercial strategy, • Knowledge of travel industry trends, local market dynamics, and economic factors, • Proven ability to prospect, negotiate, and close new business, • Demonstrated success in developing and delivering sales presentations and proposals, • Ability to operate effectively in a fast-paced environment and make sound decisions quickly, • Strong organizational and time management skills, • Excellent communication, leadership, and interpersonal skills, • Ability to build and maintain strong business relationships, • Proficiency in hotel systems, including CRM, PMS, and revenue management tools Core Competencies • Commercial strategy and revenue optimization, • Market analysis and demand generation, • Relationship management and business development, • Strategic thinking with strong operational execution, • Leadership, coaching, and team development, • Communication and stakeholder management Physical Requirements & Work Environment This role is primarily on-property and requires regular interaction with team members, clients, and guests. The position may involve: • Standing and moving throughout the hotel for extended periods, • Frequent interaction in guest-facing environments, • Occasional lifting of up to 25 pounds, • Participation in meetings, events, and on-site client interactions Schedule Requirements • Flexible schedule required to meet business needs, • Availability for evenings, weekends, and events as needed Compensation • Salary Range: $90,000-110,000 annually, • Bonus eligibility tied to revenue performance metrics Benefits Eligible team members may participate in: • Medical, dental, and vision insurance, • 401(k) with company match, • Paid time off, • Flexible spending accounts, • Life and AD&D insurance, • Short- and long-term disability, • Employee assistance program, • Hotel employee discount program About Us At Tandem Hospitality Group, we believe great hospitality starts with great people. Our philosophy—pedal together, win together—guides how we lead, collaborate, and succeed as a team. We are a hospitality management company focused on boutique hotels and chef-driven restaurants, with a hands-on, operator-led approach. Our leaders partner closely with their teams to drive performance, elevate the guest experience, and build strong, sustainable operations. Our culture is rooted in ownership, accountability, and transparency. We empower leaders to think like business owners, lead with intention, and create environments where teams can grow, perform, and stay connected to a shared vision. Equal Opportunity Employer Statement Tandem Hospitality Group is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants. All employment decisions are based on business needs, job requirements, and individual qualifications, without regard to any protected status under applicable law.

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 Cin7 is a fast-growing global software company that provides solutions for modern-day product sellers. We help these sellers connect and simplify their operations, keep track of their inventory at scale, and help them sell their products across multiple sales channels around the world. Cin7 is expanding very quickly with a mission to empower product sellers to thrive by making selling as easy as buying. We are committed to this mission to become the leading Inventory Management Software brand in the world. Serving over 8,000 customers globally, processing more than 125 million orders per year, and supporting over $35B of Gross Merchandise Value, Cin7 has been rated best overall in inventory management software in 2024 by Forbes Advisor. How you’ll make an impact: Cin7 is looking for an Executive Assistant/Office Manager to provide dedicated support to our CEO and lead the day-to-day people and facilities experience out of our Denver office. This is a hybrid, "people in places" role: you'll be a trusted partner to executive leadership while also serving as the on-the-ground presence who keeps our physical workspace running well and makes sure the people in it feel supported. This role sits within our People & Culture team, with regular collaboration with senior leadership on scheduling and coordination needs. Location: Denver, CO Schedule: Hybrid — minimum one day per week in the Denver office, with additional in-office days as needed based on business and leadership needs. What you'll do: Executive & Administrative Support Own the CEO's calendar, both internal and external, including management of their meeting cadence and scheduling priorities. Manage and facilitate organization-wide communications from the CEO, including coordination of Board and Leadership meetings and materials. Coordinate Executive and Senior Leadership meetings, including our Global All Hands, across geographies and time zones. Facilitate travel arrangements and planning for the CEO, including assistance with the expense reimbursement process. Help coordinate logistics for meetings and events involving senior leadership, including room booking, materials prep, and catering. Workplace & Facilities Own the day-to-day operation of the Denver office: maintenance requests, shared space management, security/access, and vendor relationships (cleaning, supplies, amenities, repairs). Act as the primary point of contact for building management and office-related vendors, including negotiating and tracking service agreements. Manage office supply and equipment ordering, budget tracking, and inventory. Plan for space needs as our team grows, including onboarding logistics for new hires (desk setup, equipment, access). Support health, safety, and compliance standards for the physical workspace. People & Culture Support Partner with the People & Culture team to plan and run in-office culture moments: team events, social gatherings, and recognition activities for the Denver-based team. Help coordinate logistics for company-wide moments that touch the Denver office, such as year-end celebrations. Serve as a local point of contact for new hires and visiting colleagues, helping them feel oriented and supported. Support onboarding logistics in partnership with People Ops. What you'll bring: 3+ years of EA/PA experience supporting a senior executive (CEO, C-suite, or equivalent), ideally paired with office management or workplace operations experience. Excellent judgment and discretion when handling confidential and sensitive information. Demonstrated excellence in verbal and written communication, with the ability to serve as a trusted proxy for the Executive Team. Comfortable working in a fast-paced, deadline-driven environment, managing multiple priorities with strong attention to detail. Experience managing multiple time zones for a global organization is a plus. Comfortable managing vendor relationships, service agreements, and budgets. Proficiency with Google Workspace, Slack, and Zoom. A people-first, "no task too small" mindset — you're energized by supporting both leadership and the broader team. Previous experience with software or technology businesses is a bonus. In return, we offer: Competitive benefits include medical, dental, vision, and a 401k company match program. A flexible PTO policy, allowing you the time you need to recharge. A diverse team, where everyone helps each other and inclusion is a core value. Remote work flexibility allows you to maintain a work-life balance in a way that suits your needs. Frequent company-sponsored events so you can get to know your coworkers. Why CIN7? CIN7 is a leader in one of the most exciting software verticals right now, and we're growing exponentially. We're looking to add people to our team who are passionate about working with a fast growth tech company. At CIN7, we make great products available to everyone. Every month, millions of sales orders flow through our platform reducing the cost, effort and time for product sellers so they can quickly get products to customers and build their brands without worrying about their operations. We pride ourselves on providing Inventory Management and Supply Chain software to help medium-large product businesses thrive in a highly competitive, digital world. CIN7 centrally manages inventory across multiple locations and channels, connecting 500+ systems to support receiving, selling and shipping stock. We value diversity at Cin7, and bring people into the heart of everything we do. We hire, recruit, and promote without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, pregnancy or maternity, veteran status or any other status protected by applicable law. We understand the importance of creating a safe and comfortable work environment and encourage individualism and authenticity in every member of our team In accordance with the Colorado Equal Pay for Equal Work Act, the approximate annual base compensation range is listed above. The actual offer, reflecting the total compensation package and benefits, will be determined by a number of factors including the applicant's experience, knowledge, skills, and abilities, as well as internal equity among our team. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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

Summary of Position: The General Manager leads all aspects of restaurant operations and sets the standard for team performance. This position is responsible for upholding corporate standards of service, including wine and cocktail program management, human resources administration, and public relations and marketing initiatives, while managing costs to meet or exceed budgeted net income. The General Manager serves as the primary point of accountability for all restaurant operations. Essential Duties and Responsibilities: Duties and responsibilities include, but are not limited to, the following: Leadership, Team Development & Human Resources • Recruit, interview, hire, onboard, train, coach, and develop management and hourly team members., • Foster a culture of accountability, teamwork, respect, and hospitality., • Conduct regular performance evaluations and coaching sessions., • Create succession plans and identify future leaders., • Ensure compliance with all company policies and procedures., • Maintain employee engagement and retention., • Manage employee relations matters with professionalism and discretion., • Partner with Human Resources on investigations, corrective actions, and compliance matters., • Ensure accurate payroll and timekeeping practices. Operations, Guest Experience & Compliance • Oversee daily front-of-house and back-of-house operations., • Ensure consistent execution of service, food quality, cleanliness, and hospitality standards., • Maintain restaurant appearance and oversee facility upkeep., • Monitor labor scheduling and staffing levels., • Ensure operational readiness for all meal periods and special events., • Deliver an exceptional dining experience for every guest., • Resolve guest concerns professionally and promptly., • Monitor online reviews and implement improvement initiatives., • Build relationships with repeat guests and community partners., • Ensure compliance with health department regulations., • Maintain food safety and sanitation standards., • Enforce alcohol service policies and responsible beverage service., • Maintain OSHA and workplace safety compliance. Financial Management, Cost Control & Marketing • Achieve sales, profit, and EBITDA targets., • Manage labor, food, beverage, and operating costs., • Analyze financial statements, P&Ls, and key performance indicators., • Develop action plans to improve profitability., • Approve invoices, purchasing, and inventory controls., • Oversee purchasing and inventory management., • Minimize waste, spoilage, and inventory loss., • Monitor beverage and food cost percentages., • Ensure proper receiving and storage procedures., • Support local marketing initiatives., • Build and maintain relationships within the local community., • Drive catering, private dining, and promotional opportunities., • Execute company marketing campaigns. Skill Set: • Leadership, • Financial Management, • Guest Focus, • Team Development, • Decision Making, • Conflict Resolution, • Strategic Thinking, • Communication, • Problem Solving, • Operational Excellence, • Accountability, • Adaptability Qualifications: • Bachelor’s degree in Hospitality, Business, or related field preferred., • 5–10 years of progressive restaurant management experience., • 3+ years as a General Manager in a high-volume restaurant preferred., • Strong financial and business acumen., • Excellent leadership and communication skills., • Experience managing budgets and P&L statements., • ServSafe Manager Certification (or ability to obtain)., • Alcohol service certification as required by state law. Key Performance Indicators (KPIs): • Sales Growth, • EBITDA/Profitability, • Guest Satisfaction Scores, • Labor Cost %, • Food Cost %, • Beverage Cost %, • Employee Retention, • Management Development, • Health Inspection Scores, • Secret Shopper Results, • Online Review Ratings Physical Demands: This position is highly active and requires standing for extended periods. The role may also require occasional lifting of products weighing up to 20 pounds. Expected Hours of Work: This position regularly requires extended hours and a schedule that varies based on business needs.

We are seeking an experienced Accounting Manager for a growing company in Denver, CO. This role is ideal for an accounting professional with food & beverage experience who thrives in a fast-paced, hospitality-focused environment. Responsibilities • Manage a team of three accounting professionals, • Support budgeting, forecasting, and month-end close activities, • Oversee accounting operations for multiple business units, • Partner with operational leaders to improve financial performance and reporting accuracy, • Perform daily revenue reconciliation and posting activities, • Oversee financial reporting, • Monitor inventory and conduct COGS analysis Qualifications • Bachelor's degree in Accounting, Finance, Business, or related field (or equivalent experience), • 3+ years of accounting experience preferred, • Food & beverage accounting experience required, • Background in hospitality, catering, restaurants, hotels, entertainment venues, or event operations, • Prior supervisory or management experience preferred, • Strong Excel, analytical, and problem-solving skills Compensation & Benefits • Salary: $90,000-$95,000, • Medical, dental, and vision coverage, • 401(k) with company match, • Paid time off and holidays, • Tuition assistance and career development opportunities, • Free parking and complimentary employee meals Work Environment • Fully onsite, • Typical schedule: Monday-Friday, 9:00 AM-5:00 PM

Job DescriptionJob Description - Expo Job Title: Expo Reports to: General Manager & Kitchen Manager Employment Type: Full-Time / Non-Exempt Eligible 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 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 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 DescriptionJob Description – Cook 1 Job Title: Cook 1 Reports to: Kitchen Manager Employment Type: Part Time / Non-Exempt Eligible 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 SummaryThe Cook 1 is an entry-level line cook responsible for learning and executing the fundamentals of kitchen operations. In addition to performing all BOH Crew duties, this role supports prep and line cooking by following recipes and build guides with accuracy. As a Crew Level 2 role, the Cook 1 is focused on building consistency, mastering the basics, and supporting the overall success of the kitchen.Key Responsibilities • Perform all BOH Crew duties, including dishwashing, food prep, and overall restaurant cleanliness., •  Execute menu items as trained, following recipes and build guides., •  Maintain a clean and organized work area throughout shifts., •  Support line stations under the guidance of Cook 2, Cook 3, or Lead Cook., •  Follow all food safety, health, and sanitation standards., •  Communicate effectively with BOH teammates and FOH staff to ensure smooth service.Qualifications, • Previous line cook or kitchen experience strongly preferred., • Solid understanding of cooking techniques, kitchen equipment, and food safety practices., • Ability to multitask and work efficiently in a fast-paced environment., • Must be able to stand for extended periods of time and lift up to 50 lbs., • Availability to work mornings, evenings, weekends, and holidays as needed.Competencies / Core Values, • Quality- and detail-oriented., • Dependable, efficient, and organized., • Strong team player and communicator., • Positive attitude and willingness to learn and grow.Reporting Structure Reports to the Kitchen Manager. This position does not have direct reports. Work Environment & Physical Requirements This is a hands-on, kitchen-based position requiring extended periods of standing, bending, lifting, and moving quickly in a fast-paced environment. Exposure to heat, cold, and cleaning chemicals is common. 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:\n\nPosition Summary\nThe Banquet Captain is the lead operational representative for banquet and special event service, serving as the primary liaison between the client, event management, culinary team, and service staff. This position is responsible for ensuring that every event is executed seamlessly, professionally, and according to the client's expectations, contracted details, and established service standards.\nAs the person leading the event on the floor, the Banquet Captain takes ownership of the entire service experience, from the initial room setup and pre-event coordination to the execution of the event and final breakdown. The Captain communicates directly with the client, anticipates needs, resolves issues, manages service staff, and coordinates with all supporting departments to maintain a smooth, organized, and elevated guest experience.\nThe Banquet Captain must demonstrate strong leadership, exceptional communication, attention to detail, sound judgment, and the ability to remain calm under pressure. The position requires an individual who can confidently represent the venue, build trust with clients, lead a team by example, and ensure that all event details are carried out accurately and professionally.\nThe Banquet Captain is the primary point of contact for the client during event execution and is accountable for translating the client's vision into a successful event.Essential Duties and Responsibilities1. Primary Client Liaison & Relationship Management\nThe Banquet Captain serves as the main point of contact for the client, event planner, host, or designated representative throughout the event.\n\n Establish a professional, welcoming, and confident relationship with the client upon arrival.\n Introduce themselves as the lead Captain and clearly communicate their role and availability throughout the event.\n Review the event timeline, program, service expectations, special requests, and key details directly with the client or event planner before the event begins.\n Confirm important timing, including guest arrival, cocktail hour, meal service, speeches, presentations, entertainment, special announcements, and event conclusion.\n Ensure the client understands whom to contact for immediate assistance or event-related questions.\n Maintain consistent communication with the client throughout the event without becoming intrusive or interrupting the guest experience.\n Actively listen to the client's needs, concerns, preferences, and last-minute requests, responding promptly and professionally.\n Anticipate client expectations and proactively identify opportunities to enhance the event experience.\n Communicate changes or potential challenges to the client in a timely, tactful, and solution-oriented manner.\n Manage reasonable client requests within established policies, contractual agreements, staffing capabilities, and operational guidelines.\n Coordinate any requested changes with the appropriate departments before confirming them to the client.\n Maintain discretion and confidentiality regarding client information, event details, personal matters, and private conversations.\n Ensure the client feels supported, informed, and confident that the event is being managed effectively.\n\nKey expectation: The client should never feel that they need to manage the service team themselves. The Banquet Captain takes ownership of operational details, communicates clearly, and provides solutions rather than transferring problems to the client.2. Pre-Event Planning & Coordination\nThe Banquet Captain is responsible for thoroughly understanding the event requirements before service begins.\n\n Review the banquet event order (BEO), event resume, floor plan, room diagrams, menus, function schedule, and other relevant event documentation.\n Verify guest counts, table assignments, seating arrangements, dietary requirements, allergies, VIP accommodations, and special service requests.\n Identify discrepancies, missing information, timing conflicts, or logistical concerns before the event begins.\n Communicate questions or inconsistencies to the event manager, catering manager, chef, or appropriate department head.\n Confirm the room setup, including tables, chairs, linens, place settings, glassware, flatware, centerpieces, staging, signage, and service stations.\n Review the event timeline and establish service expectations with the event team.\n Confirm the timing and sequence of food and beverage service with the culinary and beverage teams.\n Review special instructions for weddings, corporate functions, galas, conferences, social gatherings, and other events.\n Identify key contacts, including the client, planner, venue manager, AV team, entertainment representatives, and other vendors as applicable.\n Verify that all required supplies, equipment, service tools, and backup items are available before guests arrive.\n Conduct a final walkthrough of the event space to ensure readiness and identify anything that requires correction.\n3. Staff Leadership & Team Management\nThe Banquet Captain is the working leader of the assigned banquet service team and is responsible for directing staff throughout the event.\n\n Lead pre-shift briefings to review the event overview, timeline, menu, service sequence, staff assignments, and client expectations.\n Assign service stations, tables, sections, and responsibilities according to staffing levels and event requirements.\n Clearly communicate individual duties and establish expectations for appearance, punctuality, professionalism, teamwork, and guest interaction.\n Ensure all team members understand the event timeline and their roles during each phase of service.\n Demonstrate proper service techniques and maintain a visible leadership presence on the floor.\n Monitor staff performance and provide real-time coaching, correction, and support when necessary.\n Maintain accountability for staff readiness, uniform standards, personal presentation, and adherence to venue policies.\n Coordinate breaks and staff rotations without compromising service quality or event coverage.\n Communicate staffing needs, performance concerns, and operational challenges to management.\n Foster a respectful, collaborative environment in which team members understand the importance of consistency, urgency, and hospitality.\n Intervene promptly when service standards are not being met.\n Recognize strong performance and encourage a team culture focused on professionalism and guest satisfaction.\n\nThe Banquet Captain must lead with authority while remaining approachable, fair, organized, and composed. Team members should look to the Captain for direction, clarification, and support throughout the event.4. Event Setup & Room Readiness\nThe Banquet Captain oversees the final preparation of the event space and ensures the room is ready to the venue's established standards.\n\n Direct and inspect room setup according to approved floor plans and event specifications.\n Verify that tables, chairs, linens, place settings, glassware, flatware, and other items are clean, properly positioned, and consistent.\n Confirm that centerpieces, signage, staging, buffet arrangements, bars, and service stations are appropriately placed.\n Ensure the room is clean, organized, presentable, and free of unnecessary equipment or clutter.\n Verify that pathways, entrances, exits, and accessible routes remain clear.\n Confirm that lighting, temperature, sound, and other environmental details are suitable in coordination with the responsible departments.\n Check that water stations, beverage stations, and other service areas are properly stocked and ready.\n Identify and correct setup deficiencies before the client or guests enter the room.\n Complete a final inspection and communicate readiness to the event manager or client representative.\n5. Event Execution & Service Oversight\nDuring the event, the Banquet Captain oversees the overall flow of service and ensures that all departments and team members operate in coordination.\n\n Direct the service team through guest arrival, reception, cocktail hour, dinner service, breaks, dessert, and other scheduled event phases.\n Maintain awareness of the event timeline and adjust service pacing in coordination with the client, planner, culinary team, and management.\n Coordinate the timing of food delivery, table service, beverage service, clearing, and resets.\n Ensure that meals are served to the correct guests and tables and that special dietary meals are properly identified and delivered.\n Confirm that service is synchronized across tables or sections whenever the event format requires coordinated delivery.\n Maintain appropriate service standards, including attentiveness, courtesy, accuracy, and professional presentation.\n Monitor guest comfort and satisfaction, addressing service needs before they become complaints.\n Coordinate with culinary staff regarding food readiness, course pacing, substitutions, delays, and special meal requirements.\n Communicate timing changes related to speeches, presentations, entertainment, ceremonies, or other program elements.\n Keep service stations clean, organized, and adequately stocked.\n Maintain control of the floor, ensuring that staff remain attentive and that service activities do not disrupt the event.\n Monitor the overall guest experience while maintaining direct communication with the client.\n Ensure the event proceeds according to the agreed plan while adapting professionally to changing circumstances.\n6. Cross-Department Communication & Coordination\nThe Banquet Captain serves as the operational link between the client and the departments responsible for delivering the event.\n\n Maintain effective communication with event management, catering, culinary, bartending, housekeeping, facilities, audiovisual teams, and security as applicable.\n Relay client requests accurately and promptly to the appropriate department.\n Coordinate food and beverage timing with the kitchen to support the event schedule.\n Communicate AV, lighting, staging, room temperature, and equipment concerns to the responsible teams.\n Ensure all departments are informed of significant timeline adjustments and special requirements.\n Verify that changes are understood and implemented rather than simply communicated.\n Escalate issues that exceed the Captain's authority or require management approval.\n Maintain a professional, collaborative relationship with vendors and outside event partners.\n Prevent conflicting instructions by establishing clear communication channels and confirming critical details with the appropriate decision-maker.\n\nThe Captain is expected to act as the central point of coordination during event execution, helping ensure that all teams are working toward the same objective.7. Problem Resolution & Decision-Making\nThe Banquet Captain must be capable of making sound decisions in a fast-paced environment while protecting the client's experience and the venue's standards.\n\n Identify potential issues early and take appropriate action before they affect the event.\n Resolve routine service concerns independently within established policies and delegated authority.\n Respond calmly and professionally to complaints, delays, missing items, incorrect meals, equipment failures, and last-minute changes.\n Listen carefully to concerns, acknowledge the issue, and communicate the next steps clearly.\n Coordinate practical solutions with the appropriate departments and verify that the issue has been resolved.\n Notify management promptly regarding significant complaints, safety concerns, service failures, financial implications, or requests outside the scope of the event agreement.\n Avoid making unauthorized promises, concessions, refunds, or contractual commitments.\n Protect the client's privacy and maintain discretion when addressing sensitive situations.\n Document significant incidents, client concerns, operational problems, and corrective actions when required.\n Maintain composure and professionalism even when dealing with difficult situations or competing priorities.\n\nService recovery standard: The Captain should take ownership of the problem, communicate the solution, follow through on corrective action, and confirm that the client or affected guest has been appropriately supported.8. Food Safety, Beverage Service & Guest Well-Being\nThe Banquet Captain is responsible for ensuring that service practices follow applicable health, safety, and responsible beverage service requirements.\n\n Ensure food is handled and served according to applicable food safety procedures.\n Communicate food allergies and dietary restrictions clearly to the culinary team and relevant service staff.\n Verify special meals and communicate any uncertainty before a meal is served.\n Ensure proper sanitation, handwashing, clean service equipment, and safe handling practices.\n Monitor the cleanliness and organization of service stations, bars, and food service areas.\n Follow applicable alcohol service laws and venue policies, including procedures for guests who may be intoxicated.\n Immediately report spills, broken glass, unsafe conditions, injuries, or other hazards.\n Ensure that staff follow established emergency procedures and know when to notify management or emergency personnel.\n Protect guests, employees, property, and equipment throughout the event.\n9. Event Changes, Timeline Management & Client Requests\nThe Banquet Captain is responsible for managing event adjustments while maintaining clear communication and operational control.\n\n Monitor the event schedule and communicate upcoming transitions to the service team.\n Confirm schedule changes with the client or designated event planner.\n Coordinate revised timing with culinary, bar, AV, and other relevant teams.\n Evaluate whether requested changes affect staffing, service timing, room setup, food preparation, or other operational requirements.\n Obtain the appropriate approval before agreeing to changes involving additional charges, contract terms, staffing commitments, or venue policies.\n Communicate changes to all affected employees and verify that instructions are understood.\n Keep the event moving efficiently while respecting the client's priorities and the planned program.\n Maintain flexibility without compromising safety, service quality, or operational requirements.\n10. Event Breakdown, Closing & Post-Event Follow-Up\nThe Banquet Captain oversees the orderly conclusion of the event and ensures the assigned team completes all closing responsibilities.\n\n Coordinate the final phase of service with the client or planner.\n Confirm the timing of last call, final course, guest departure, or event conclusion as applicable.\n Direct staff through clearing, breakdown, equipment collection, and room reset.\n Ensure rental items, service equipment, linens, glassware, and other materials are handled and accounted for according to venue procedures.\n Verify that client belongings, gifts, decorations, signage, a

Job DescriptionJob Description – BOH Crew 2Reports to: Kitchen Manager Employment Type: Part-TimeNon-Exempt Eligible 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 Position Summary The BOH Crew Level 2 is an experienced kitchen team member who performs all BOH functions while also supporting training and development of newer crew members. This role is fully cross-trained across dish, prep, line execution, and grab-and-go production, and plays a key role in maintaining food quality, cleanliness, and operational flow. BOH Crew Level 2 team members are dependable on shift, able to work independently across stations, and help reinforce standards, systems, and culture within the kitchen. Key Responsibilities Food Production & Kitchen Execution • Prepare menu items according to Olive & Finch recipes, specs, and quality standards., • Execute service across all BOH stations, including prep, line, and grab-and-go production., • Maintain speed, accuracy, and presentation during peak service., • Ensure proper labeling, dating, rotation, and storage of all food products. Dish, Cleanliness & Organization • Wash and sanitize dishes, utensils, and kitchen equipment in compliance with health and safety standards., • Maintain cleanliness and organization in BOH areas, including prep, storage, and dish stations., • Remove trash and recycling to ensure safe and sanitary conditions., • Complete opening, mid-shift, and closing duties, including cleaning and restocking. Training & Team Support • Assist with onboarding and hands-on training of BOH Crew Level 1 team members., • Model proper technique, station organization, and food handling practices., • Provide real-time guidance and support during service., • Help reinforce Olive & Finch standards and expectations on shift. Collaboration & Communication • Communicate clearly with FOH and BOH teams to support smooth operations., • Support FOH as needed with bussing, trash, and dining room cleanliness., • Assist with catering and event prep and execution when required. Safety & Standards • Follow all health, safety, and sanitation guidelines at all times., • Uphold Olive & Finch service standards and brand values in every aspect of work. Qualifications • Previous kitchen or food production experience required., • Ability to work confidently across all BOH stations., • Demonstrated reliability, consistency, and attention to detail., • Comfortable training and supporting newer team members., • Ability to work in a fast-paced environment and manage multiple tasks., • Must be able to stand for extended periods, bend, and lift up to 50 lbs., • Availability to work mornings, evenings, weekends, and holidays as needed. Competencies / Core Values • Team-oriented and dependable., • Quality- and cleanliness-focused., • Positive, flexible, and proactive., • Leads by example., • Committed to learning and continuous improvement. Reporting Structure Reports to the Kitchen Manager. This position does not have direct reports but serves as a peer trainer and shift-level support for BOH Crew Level 1. Work Environment & Physical Requirements This is a hands-on, back-of-house position requiring extended periods of standing, bending, lifting, and working in a fast-paced kitchen environment. Must be able to handle exposure to heat, cold, and cleaning chemicals. Shifts may include mornings, evenings, weekends, and holidays.

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 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 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 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 Description Who We Are HUNGRY is revolutionizing workplace dining with an unwavering commitment to obsessive hospitality and flawless execution. Founded in 2016 by entrepreneurs Eman Pahlavani and Jeff Grass, HUNGRY connects corporate offices in over 30 cities across the United States and Canada with top-tier chefs and local restaurants to deliver extraordinary culinary experiences. From large-format catering and memorable events to individually packaged group meals, snacks, and pantry solutions, HUNGRY ensures every detail is thoughtfully handled to prioritize quality and convenience. Rooted in a mission of social responsibility, HUNGRY fosters local economic growth while embracing eco-friendly practices — donating one meal for every two purchased, with more than 3 million meals donated to date. The Role The Operations Manager owns day-to-day execution of HUNGRY's catering, delivery, and event operations in an assigned market. This role drives the logistics behind every order and event, coordinates the local network of Captains, and partners closely with Sales and Food Partner Management to make sure every client meal or event lands exactly as promised. Most Captains engage with HUNGRY as independent contractors rather than direct employees, though this varies by client and account needs. In addition to planning and coordinating that contractor network, the Operations Manager leads and manages all direct HUNGRY employees supporting the market — including Hub Operators, onsite General Managers, and Hospitality Associates — with full people-management responsibility for hiring, coaching, and performance. The Operations Manager owns hub readiness personally, along with the market's administrative operations (time and attendance, expense management, purchasing and receiving, and inventory reporting). The right person is organized, detail-oriented, proactive, and energized by solving problems in real time. What You'll Do Market Execution & Contractor Coordination • Own day-to-day execution of catering, delivery, and event operations across the assigned market., • Plan and coordinate the local network of Captains — most of whom engage with HUNGRY as independent contractors — assigning gigs, setting logistics, and communicating expectations to ensure on-time, accurate execution., • Recruit and onboard Captains into the local market, and connect them with HUNGRY's service and food safety training., • Partner with Sales and Food Partner Management to ensure a smooth handoff from booking to execution., • Oversee hub readiness — supply and equipment stock, uniform inventory, contractor check-in/dispatch flow, and hub cleanliness and organization., • Build and manage logistics plans, contractor scheduling coverage, and inventory to support daily and event-based operations., • Manage local vendor and logistics relationships that support daily hub and delivery operations., • Monitor service quality in real time, and proactively flag and resolve operational risk before it affects the client., • Track and report on market-level operational metrics (on-time performance, service issues, cost) to the National Director of Operations., • Maintain compliance with food safety and workplace safety standards across the market. Team Leadership — Direct Employees • Lead, coach, and hold accountable all direct HUNGRY employees supporting the market, including Hub Operators, onsite General Managers, and Hospitality Associates., • Hire, onboard, and train onsite service staff to HUNGRY's hospitality and service standards., • Manage performance for direct reports, including regular check-ins, coaching, and corrective action when needed., • Build a culture of ownership, urgency, and hospitality-first service across the market's employee team. Administrative Duties • Complete all administrative responsibilities as assigned, including time and attendance tracking, expense management, purchasing and receiving, and inventory reporting for the market., • Maintain accurate, timely records to support payroll, budgeting, and audit needs. Requirements • 2 to 3+ years of experience in an operations role, preferably in catering, food service, hospitality, or logistics, • Experience directly managing and developing employees, including hiring, coaching, and performance management, • Experience planning and coordinating a contractor-based or gig workforce and the ability to navigate contractor relations, • Hands-on experience with live event execution and logistics management, • Ability to manage multiple priorities and adapt quickly in a fast-paced, deadline-driven environment, • Working knowledge of food safety and sanitation standards, • Ability to lift, move, and transport catering equipment and supplies as needed, • Excellent written and verbal communication skills and the ability to collaborate with cross-functional teams, • Experience with administrative operations such as time and attendance systems, expense reporting, and purchasing/receiving workflows Preferred Qualifications • Experience operating in a multi-site or market-based operations role, • Food Safety Certification (ServSafe or equivalent), • Experience partnering directly with a sales team on client-facing execution, • Valid driver's license, where required by market Physical Requirements / Work Environment • Regular travel within the assigned market to client sites, events, and hub locations, • Ability to lift and carry catering equipment, supplies, and materials, • Early morning, evening, and weekend availability required based on the market's event and delivery calendar, • Fast-paced field environment requiring flexibility and sound judgment under pressure Benefits • Compensation Range: $75,000-$85,000 (dependent on experience), • Unlimited paid time off, • Medical Dental and Vision insurance, • 401k (currently not matching), • Employer paid life/disability, • Company Sponsored Tele-med & Tele Mental Health Benefits, • Equity incentives/Stock Options HUNGRY is an Equal Opportunity Employer dedicated to building an inclusive and diverse workforce. We are committed to providing equal employment opportunities to qualified individuals, regardless of race, color, religion, sex, national origin, age, sexual orientation, marital status, familial status, genetic status, veteran’s status, handicap or disability, or any other classification protected by applicable law. This governs all aspects of employment, including recruitment, hiring, compensation, benefits, termination, and all other terms and conditions of employment. The Company is committed to providing reasonable accommodations to employees when necessary to perform the essential functions of their job.

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 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 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 DescriptionJob Description – Barista Job Title: Barista Reports to: General Manager Employment Type: Part-Time / Non-Exempt Eligible 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 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.

Position: Event Manager About ACE Scholarships ACE Scholarships is a 501(c)(3) nonprofit organization founded in 2000 in Denver, Colorado, to provide low-income children with equal access to quality K-12 private schools through partial scholarship support. Over the past 25+ years, ACE has delivered more than 140,000 scholarships worth over $390 million. This school year, ACE is serving approximately 16,000+ children in Arkansas, Colorado, Delaware, Hawaii, Kansas, Louisiana, Mississippi, Missouri, Montana, New Mexico, Texas, Utah, and Wyoming and is actively pursuing additional expansion opportunities with the support of national funding partners. ACE is also actively preparing for the Education Freedom Tax Credit Program, which takes effect in January 2027. For more information, visit www.acescholarships.org and www.educationfreedom.org. Our Mission Our mission is to advance K–12 educational freedom, with a focus on securing financial support for families so they may access the quality education of their choice. Our Values: ACE Founding Principles: Our founding principles are the foundation of ACE and our North Star. We honor ACE’s founders by remaining committed to these principles, and we passionately advocate for the Mission and Vision these principles support. Accountability: We embrace personal responsibility by taking ownership of our work and focusing on results. We expect both to give and to receive honest feedback. Innovation: We know ideas matter. We prefer the risks and rewards that come with creativity to the certainty that attends stagnation. Adaptability: We position ourselves to take advantage of opportunities, embracing strategic and operational change when it makes our work more impactful. Optimism: We believe our best days are ahead, and we embrace a forward-thinking mindset. We will make mistakes, but we will remain cheerful in the face of adversity and give people the benefit of the doubt. Kindness: We value everyone on our team, respect differences, and trust one another. This requires courage and strength, as it involves celebrating and giving our undivided attention to others. Our Founding Principles: • Free enterprise and democracy work, • Parents know the best education environment for their kids, • Private schools offer great value and have open seats, • All people are created equal and deserve an equal chance to pursue the American Dream Position Overview ACE Scholarships is seeking an experienced Event Manager to lead the planning and execution of high-profile donor, fundraising, and organizational events nationwide. This individual will play a critical role in delivering exceptional experiences that advance ACE's mission while managing complex event logistics, vendor partnerships, budgets, and stakeholder relationships. Events include board meetings, donor receptions, small- and large-scale fundraising events, conferences, trade shows, and other mission-driven events as needed. The ideal candidate has a proven track record managing large-scale events, conferences, galas, or conventions with 200+ attendees and is comfortable overseeing all phases of event execution from strategic planning through post-event evaluation. The primary focus of this role will be supporting and executing ACE's flagship fundraising and donor engagement events, including our annual luncheon with attendance approaching 2,000 guests. This role requires a highly organized, solutions-oriented event professional who can manage multiple projects simultaneously while maintaining exceptional attention to detail. The ideal candidate thrives in a fast-paced environment, communicates effectively with internal and external stakeholders, and is passionate about creating polished, high-impact experiences that support ACE Scholarships’ mission. ACE Scholarships is recognized for producing exceptional fundraising and donor events, including receiving the 2025 ICON Award for Best Fundraising Gala from the Colorado Event Alliance. This role offers the opportunity to contribute to award-winning events while helping shape and elevate the organization's event strategy and execution nationwide. Event Planning & Execution • Lead the planning and execution of board meetings, donor receptions, fundraising events, conferences, trade shows, and other mission-driven events across ACE Scholarships markets., • Develop and manage comprehensive project plans, event timelines, agenda development, production schedules, staffing plans, and run-of-show documents from concept through post-event evaluation., • Own all event logistics, including venue management, registration, catering, audiovisual production, transportation, entertainment, room layouts, seating plans, and attendee experience., • Serve as the primary point of contact for assigned events, managing relationships with venues, vendors, consultants, internal stakeholders, sponsors, board members, and donors., • Lead on-site event execution, overseeing event setup, guest experience, vendor management, issue resolution, and event breakdown., • Anticipate operational challenges and develop contingency plans to ensure seamless event delivery., • Identify, evaluate, and secure event venues while negotiating contracts and managing vendor agreements., • Manage event budgets, monitor expenses, track financial performance, and complete post-event reconciliation and reporting., • Collaborate with organizational leadership to establish event goals and ensure successful outcomes that support fundraising, donor engagement, and organizational priorities., • Evaluate event performance, attendee feedback, and operational outcomes to identify opportunities for continuous improvement. Conferences, Trade Shows & Brand Experience Management • Lead the planning, organization, transportation, and deployment of event collateral, promotional materials, signage, exhibits, and branded assets., • Manage inventory, logistics, and quality control of event materials and trade show assets., • Collaborate with internal teams and external vendors to produce and deliver high-quality event materials that align with ACE's brand standards., • Develop attendee engagement strategies and recommend creative enhancements that strengthen event impact and guest experiences., • Review and approve event-related materials to ensure consistency, accuracy, and brand alignment., • Coordinate project timelines and deliverables for conference and trade show participation across multiple markets. Qualifications & Skills • 3+ years of professional event planning, event production, or event operations experience required, • Demonstrated experience leading events with 200+ attendees; experience managing events with 1,000+ attendees strongly preferred., • Proven experience managing fundraising galas, donor cultivation events, conferences, conventions, corporate events, or similarly complex large-scale experiences., • Exceptional organizational and project management skills with the ability to successfully manage multiple priorities and deadlines simultaneously., • Strong communication and interpersonal skills with experience interacting professionally with executive leadership, board members, donors, sponsors, vendors, and external partners., • Proven ability to independently manage event logistics, timelines, budgets, and stakeholder expectations., • Experience negotiating venue and vendor contracts preferred., • Strong problem-solving abilities and a proactive approach to identifying and resolving challenges., • Ability to work independently while collaborating effectively within a high-performing team environment., • Experience with event registration platforms, event technology, and Microsoft Office applications preferred., • Strong technology skills, including proficiency with Microsoft Office Suite, Canva, ClickUp (or comparable project management software), and other event management tools used to oversee timelines, budgets, logistics, and stakeholder communication., • Ability to lift and move event materials and assist with event setup and breakdown as needed., • Availability to travel and work evenings and weekends as required to support events., • Passion for ACE Scholarships' mission and commitment to expanding educational opportunity. Location & Reporting • Full-time, in-office position based in the South Denver area (Denver Tech Center/Inverness)., • Reports to the Director of Events., • No direct reports. FLSA Status Exempt Travel: 5-10%, can service anywhere from 1 to 5 out of state events per year Compensation & Benefits Annual salary of $60,000 to $70,000 based on experience and alignment with internal pay bands. Plus eligible for performance based bonuses. In addition, this role is eligible for ACE’s benefits package which includes, but is not limited to: • Employee Assistance Program (EAP), • Free, Employer-paid Short-term, Long-term, and AD&D insurance, • 401(k) with 6% employer match with immediate vesting, • Monthly cellphone stipend, • Scholarships for employee’s children actively enrolled in a K–12 private school ($3,500 per child, up to $10,500 per year), • On-site amenities at Colorado home office including:, • Employer-paid parking (in-office), • Gym, café, and building security (in-office), • In-office coffee, snack bar, and walking treadmill (in-office) Compensation details: 60000-70000 Yearly Salary PI450d7f6fd4c0-31181-41940849

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 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 DescriptionDescription: “Do something just because it’s rad.” – Pete, founder of Illegal Pete’s The Truth Behind Illegal Pete’s Ever been to a Chipotle and thought wow this place would be cool if it were more fun, they mixed your burrito, and the queso 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. Food and drinks 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. Illegal Pete’s has 13 restaurants in Colorado, and one in Tucson, AZ. Area Manager Reports To: Vice President of Operations Status: Full-Time/Exempt/Salaried Annual Salary: $92,000 - $107,000 + Quarterly Bonus Potential The Area Manager is responsible for overseeing the daily operations of multiple restaurants within a designated geographical area. Their focus is ensuring operational efficiency, maintaining sales and profitability, compliance with policy and procedure, and leading successful company rollouts. This position is a leader who develops people and culture with respect to achieve operational excellence, be a part of the community, and create an atmosphere that celebrates individuality and relaxed human connection. Responsibilities (applies to all restaurants in designated area): Operations / Facility • Cleaner / Safer / Better – maintain the highest levels in restaurant operations in hospitality, food & drink quality, cleanliness, safety, and compliance., • Monitor and ensure the effective day-to-day operations of assigned restaurants., • Conduct weekly visits that focus on the quality of restaurant operations, staff appearance, guest service, restaurant cleanliness, employee relations, and employee recognition., • Conduct monthly meetings with restaurant management team to communicate operational initiatives in the market., • Perform restaurant compliance audits on a quarterly basis. Address deficiencies in one-on-one meetings with managers, set needed action plan to fix deficiencies and schedule follow-up time as needed., • Responsible for adhering to all safety procedures by creating a safety conscious culture. Communicates safety initiatives in business review meetings. Ensures compliance with all safety guidelines specific to the industry., • Ensure compliance with company policies, local regulations, and health standards. Performance Management • Evaluate and analyze key performance indicators (KPIs) to assess restaurant performance., • Evaluate and analyze key performance indicators (KPIs) to assess restaurant performance.-Review weekly online schedules to ensure staffing levels are appropriate to ensure an excellent guest experience. Provide support and guidance to restaurant managers when scheduling concerns arise., • Provide guidance and support to restaurant managers to achieve performance targets., • Generate and analyze reports on restaurant performance, presenting findings to upper management, • Collaborate with finance teams to develop and manage budgets for each restaurant, • Monitor and control costs to ensure financial targets are met., • Use data-driven insights to guide decision-making processes People • Identify development needs of restaurant managers thru ongoing internal succession planning., • Oversee the training and development of restaurant team members, • Provide guidance on improving skills and knowledge and abilities to enhance overall team performance, • Consistently holds restaurant managers and team members accountable for team member performance., • Communicate with Human Resources and Director of Operations General on all employee relations issues., • Personally observe performance, provide direction, support, and follow-up to ensure restaurant managers address and correct concerns or deficiencies in a timely manner., • Foster a collaborative environment among restaurant teams., • Collaborate with cross-functional teams to implement company initiatives and projects Community and Customer Service • Stay informed about market trends and competitor activities, • Provide insights and recommendations to adapt strategies based on market conditions, • Collaborate with cross-functional teams to implement community marketing that aligns with mission & values, • Coach managers in Local Relationship Building / Community Marketing, • Monitor customer feedback and concerns, • Implement and coach strategies to enhance customer satisfaction and loyalty, including additional training and development, • Coach/train for excellence in execution in Food / Bar / Hospitality / Catering / Off Premise New Restaurant Openings (NROs) / Reopening Remodeled Restaurants (as applicable) • Manage all operations related responsibilities for NRO’s include the following: identify candidates for all restaurant manager roles; assist in recruiting efforts, provide clear communication to support departments for all store-opening needs. Provide ongoing communication on all new restaurant performance metrics to executive leadership team once the restaurant has opened., • Coordinate with the Training Manager, training restaurants, and support departments to ensure management team members are properly trained for operational, administrative, and development functions., • Collaborates with Training Manager and NRO trainers to properly train FOH and BOH with new hourly team members. Requirements: Your Superpowers: • Ability to have fun and embrace Pete’s 10 Rules for living the Good Life!, • Ability to operate with the highest degree of integrity and professionalism., • Ability to motivate, develop, and hold teams accountable, • Excellent written and oral communication, organizational & time - management skills. Demonstrated ability to manage a project to provide deliverables within specified timeframe., • Strong functional kitchen, bar and restaurant operations expertise, • Ability to develop content for presentation and ability delivery in front of a mixed audiences, • Possess basic math skills and have the ability to read, process and communicate regarding financial statements, • Excellent conflict management, problem solving, and relationship building skills., • 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, • 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 & weekends, • Reliable vehicle, valid driver’s license, clean driving record and up-to-date auto insurance Feathers in Your Cap: • 2+ Years Multi-Unit Management, • 5+ Years Restaurant Management Required, • Bar / Catering / Kitchen / Fast Casual Experience, • High School Diploma or equivalent, • Knowledge of restaurant software: scheduling, inventory, POS, off-premise, • ServSafe Manager Certification / TIPs Training, • Proficient working with computers and computer software Other fun details: • Role requires travel to multiple restaurants within designated geographic area, as well as training and meetings at home office or off-site., • Salary paid bi-weekly + quarterly bonus potential Want More!?!: • 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 Personal/Wellness Time. Check!, • Lots of free burritos (or bowls, salads, and some drinks too), • Free concert tickets, • Free sports tickets, • Discounted Merc 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. EEO STATEMENT: Illegal Pete's is an Equal Opportunity Employer. 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.

Join Our Team at the Hyatt Regency Denver Anschutz Medical Campus! \n \n Application Deadline: November 20, 2026 \n \n The application deadline may be extended if no candidate has been selected \n \n Salary $75,000.00 - $85,000.00 \n \n The Hyatt Regency Denver Anschutz Medical Campus is seeking a top-performing Hotel Sales Manager \n \n About Us: \n Located between downtown Denver and Denver International Airport, Hyatt Regency Denver Anschutz Medical Campus is your gateway to the Rocky Mountains. Set near great attractions like Stanley Marketplace and many of the city’s best museums, we offer complimentary shuttle service within a 3-mile radius. Hyatt Regency Denver Anschutz Medical Campus has a full-service restaurant and lounge with a patio, coffee shop, and seasonal outdoor pool. Ideal for families and business travelers alike, our pet-friendly hotel offers a top-tier experience. \n \n Why This Role? \n Working as a Hotel Group Sales Manager at the Hyatt Regency Denver Anschutz Medical Campus offers a dynamic and rewarding career opportunity within the hospitality industry. This position allows professionals to engage with a diverse range of clients, from corporate groups to event planners, contributing to the success of large-scale conferences, meetings, and social gatherings. The Hyatt Regency brand is renowned for its commitment to excellence, providing employees with strong support, training, and growth opportunities within the company. Located in a prime area near Denver, the hotel benefits from a thriving business and tourism market, giving sales managers access to a steady stream of potential clients. Additionally, the company culture emphasizes teamwork, innovation, and service, fostering a positive work environment where professionals can develop their sales expertise and build lasting industry relationships. \n \n What’s In It for You? \n Comprehensive Benefits: Medical, Dental, and Vision BENEFITS BEGIN DAY ONE \n Financial Perks: 401(k) with company match, SAME DAY PAY, and flexible spending accounts \n Time Off: Vacation, Personal Days, and Holiday pay \n Exclusive Discounts: Hotel, food, and beverage savings for personal travel \n Professional Growth: Online training courses and Commonwealth University \n Additional Support: Employee Assistance Program, jury duty leave, bereavement leave, and more \n \n Key Responsibilities for the Hotel Sales Manager include: \n\n • Business Development & Sales: Identify and secure new group sales opportunities to drive hotel revenue.\n, • Client Relationship Management: Build and maintain strong relationships with corporate clients, associations, and event planners.\n, • Contract Negotiation: Develop and finalize sales agreements to maximize occupancy and revenue.\n, • Collaboration with Hotel Departments: Work with catering, banquet, and operations teams to ensure successful event execution.\n, • Strategic Sales Planning: Develop and implement sales strategies to meet revenue goals.\n, • Site Visits & Presentations: Conduct property tours and sales presentations for potential clients.\n, • Market Analysis: Monitor market trends, competitor activities, and customer needs to stay competitive.\n, • Sales Reporting & Record Keeping: Maintain accurate records in sales databases and generate reports on sales performance.\n, • Networking & Industry Events: Represent the hotel at trade shows, networking events, and industry conferences.\n, • Revenue & Target Achievement: Meet or exceed individual and team sales targets.\n, • Customer Service Excellence: Ensure high levels of client satisfaction and uphold Hyatt and Commonwealth Hotels standards.\n\n \n What We are Looking for in a Hotel Sales Manager include: \n\n • High school diploma or equivalent\n, • Demonstrated experience with a strong focus on guest satisfaction.\n, • Exceptional ability to manage time effectively and stay organized in a fast-paced environment.\n, • Excellent skills for engaging with guests and collaborating with team members seamlessly.\n\n \n Applicants must be able to work weekends & holidays \n \n Why Commonwealth Hotels? \n Founded in 1986, Commonwealth Hotels is a leading hospitality management company known for our exceptional guest and associate satisfaction, market premiums, and superior ROI. We believe in fostering a world-class culture where great people deliver extraordinary results. \n \n Explore Our Hotel: \n https://www.hyatt.com/hyatt-regency/en-US/denhy-hyatt-regency-aurora-denver-conference-center \n \n At Commonwealth Hotels, we value diversity and are proud to be an Equal Opportunity Employer. Employment decisions are based on qualifications, merit, and business needs. \n \n Join us in shaping the future of hospitality in Aurora and Denver, Colorado! Apply today!

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.

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.

Broomfield, Colorado Location: Broomfield, Colorado FLSA: Exempt Status: Full Time Reports to: General Manager Supervises: Property Team Members Pay Range: $ 68,000.00-$75,000.00 Per Year Job Summary: The Assistant General Manager supports the General Manager in overseeing the hotel's operations, with a focus on front-of-house and Food and Beverage Departments. This role is responsible for managing daily operations, ensuring guest satisfaction, and maintaining operational and financial performance in line with company standards. Essential Functions and Duties: • Assist the General Manager in overseeing hotel operations, focusing on front-of-house and Food and Beverage departments., • Assist in Managing Catering and Events on site., • Provide the Revenue Management Department with market analysis and local event forecasts to optimize occupancy and rates., • Support sales efforts by ensuring front office and reservation teams are informed about rate structures and trained in yield management procedures., • Train and motivate front desk staff to perform front office operations, revenue management tasks, and customer service protocols., • Help produce the annual budget and forecast changes in operating expenses and labor costs., • Adjust controllable expenses based on monthly revenue forecasts to maintain profit margins., • Administer company policies for cash handling, accounts payable, accounts receivable, and payroll in the General Manager's absence., • Train staff to deliver guest services in line with company standards, and address guest complaints directly., • Manage guest loyalty programs and ensure compliance with franchise or company policies., • Recruit, select, and motivate associates, providing leadership and guidance to maintain high levels of guest service., • Assist in managing the hotel's physical condition, including maintenance and quality control programs., • Collaborate with the General Manager to address operational challenges and develop strategies for improvement. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Required Experience, Education, and Skills: • Bachelor's degree in Hotel/Restaurant Management, Business, or a related field; equivalent experience may be acceptable., • 3-5 years of experience in hotel management, preferably with a focus on front-of-house or rooms division operations., • Strong knowledge of revenue management, financial analysis, and budgeting., • Proficiency in property management systems and Microsoft Office (Word, Excel, PowerPoint)., • Excellent communication and leadership skills to manage staff and interact with guests., • Ability to make data-driven decisions, adjust strategies to improve performance, and resolve guest issues effectively., • Experience in recruitment, staff training, and performance management., • Strong organizational skills with the ability to manage multiple tasks and priorities. Work Environment: • Primarily an indoor role, with frequent interaction in guest areas, front-of-house, food and beverage, and other departments., • Must be able to sit, stand, and walk for extended periods while overseeing hotel operations., • Must be able to lift and carry objects up to 20 lbs occasionally., • Flexible schedule, including availability for evenings, weekends, and holidays as required. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2026-09-23 Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description Data Center Solutions business, is a leading technology infrastructure services provider enabling mission critical data center infrastructure for the world’s technology leaders. Catering to a broad spectrum of technology and client requirements, 1200+ skilled technicians deliver over 1000 projects annually across data center markets in the US and APAC. DL has proven success in the deployment of next-generation infrastructure technologies across the data center lifecycle; from design & planning, install & build through Day 2 maintenance, technology upgrades & retrofits, including delivering the latest wave of AI/ML platforms. JOB TITLE: PROJECT MANAGER About the Job: The Project Manager (PM) will be a lead member in our operations team and will drive the delivery of all the various network infrastructure and cabling projects within a particular site. This position will require the individual to have development, management, customer engagement, operational and overall leadership skills. Key responsibilities will include establishing the program schedule and ensuring the established targets are met regarding schedule, cost, functionality, quality, safety, and customer satisfaction. The role will also include consulting with clients, delivering presentations, resolving project issues, recommendations for new services or enhancements, estimating, proposal writing, project costs management, directing operations on labor requirements, directing/assisting purchasing with bill of materials. The Project Manager is responsible for the entire successful execution of a project. Their primary responsibilities are to plan, direct, coordinate, and budget activities concerned with the construction of their project. The Project Manager shall also participate and at times lead the conceptual development of a construction project and oversee its organization, estimating, scheduling, and implementation. What you will be doing: · The project manager is accountable for effective project management and delivery of their projects. · The PM will work with the extended site team to develop the program schedule and establish key milestones for delivery of the program ensuring all financial targets and schedule targets are met in alignment to the customers' goals. · The PM will identify and acquire all resources required by revising as appropriate to meet changing needs and requirements. · During the pre-construction phase, continuously evaluate the materials and products being proposed for constructability and feasibility. Oversee and at times prepare the cost estimate at multiple stages. Initiate and coordinate the design efforts and the value of engineering processes. · Schedule the project in logical steps and budget time required to meet deadlines. · Determine labor requirements and dispatch workers to construction sites. · Facilitate travel for technicians traveling to the project site. · Coordinates with the superintendent. · Inspect and review projects to monitor compliance with codes and other regulations. · Interpret and explain plans and contract terms to staff, workers, and clients representing the owner. · Prepare contracts and negotiate revisions, changes, and additions to contractual agreements with designers, consultants, clients, suppliers, and subcontractors. · Obtain all necessary permits and licenses. · Direct and supervise team members in the office and on-site. · Study job specifications to determine appropriate construction means and methods. · Solicit, negotiate, select, contract, and oversee material suppliers, subcontractors who complete specific pieces of the project. · Requisition of supplies and materials to complete construction projects. · Prepare and submit budget estimates and progress, and cost tracking reports. · Develop and implement quality control programs · Take action to deal with the results of delays, bad weather, or emergencies at the construction site. · Confer with supervisory personnel, owners, contractors, and designers to discuss and resolve matters such as work procedures, complaints, and construction problems. · Plan, organize, and direct activities concerned with the construction and maintenance of structures, facilities, and systems. · Investigate damage, accidents, or delays at construction sites, to ensure that proper procedures are being carried out. · Evaluate construction means and methods to determine cost-effectiveness of plans. · Manage, cost/budget, and communicate the contract changes process. · Developing and maintaining the project schedule · Develop and maintain the project financial plan · Prepare, maintain, and complete all aspects of the DL Way (project management playbook). · Completes all weekly and monthly reporting and projections. · Train and develop project team · Responsible for timely preparation of billing to Invoice the client · Equipment and material purchasing · The Project Manager reviews all job cost postings for accuracy and completeness, including but not limited to, the preparation of invoices, customer collections, and periodic financial reporting to the customer and management. · The PM will additionally manage all associated aspects of the program including the Safety & Environment program, the quality assurance program, and material logistics. · The Project Manager will recruit, hire, train, manage, supervise, promote, discipline and discharge, if necessary, all project related staff. · The Project Manager will manage all human resource issues (and escalate as needed) per Company policies and procedures. · Coordinate and partner effectively with internal and external design, construction, network, and facility partners. · Proactively communicate program status and risks to all stakeholders · Prepare and take corrective action to address concerns and challenges. · The Project Manager acts as the Company liaison to the client for the program maintaining a high level of client satisfaction, ensuring a collaborative environment across all parties. · The project manager is expected to be on the job site and be present for active on-site project management responsibilities. What you will need: · Bachelor’s degree in computer science, business management, electrical engineering, construction management, or similar experience. · 5+ years of direct work experience in any of these areas: construction management, data centers, or structured cabling environment. · Track record of delivering mission critical programs on time, within budget, and to applicable build, quality, and safety standards. · Must be able to meet Motor Vehicle Record requirements · Proficient with Microsoft Office · Contract negotiation and administration experience · Experience building and leading teams. · Experience in assessing, coaching, and mentoring direct reports and vendor teams. · Organizational, time management and coordination skills across multiple disciplines preferred. · Client Engagement experience in similar programs · Understanding program management fundamentals such as earned value management, SPI, CPI, and other project tracking metrics. · Project Management Professional (PMP) or equivalent certification preferred · BICSI RCDD or similar Telecommunications certifications preferred \nCompany Description MAP Engineering, also known as Management Alliance Programs, is a top engineering company that is located in the Greater Milwaukee area, provides engineering solutions that exceed expectations of our clients. Capital projects require a significant commitment of company resources that include funding, people and time. MAP Engineering, also known as Management Alliance Programs, is a top engineering company that is located in the Greater Milwaukee area, provides engineering solutions that exceed expectations of our clients. Capital projects require a significant commitment of company resources that include funding, people and time.

We’re looking for motivated, engaged people to help make everyone’s journeys better. Responsible for analyzing material and information flows for the operations unit to identify opportunities for improvement in productivity, material consumption, other operation expenses, quality, safety and space utilization.\n Salary Range: $95,000 - $105,000 \n \n Benefits: \n\n • \n Paid time off \n • \n 401k, with company match \n • \n Company sponsored life insurance \n • \n Medical, dental, vision plans \n • \n Voluntary short-term/long-term disability insurance \n • \n Voluntary life, accident, and hospital plans \n • \n Employee Assistance Program \n • \n Commuter benefits \n • \n Employee Discounts \n • \n Free hot healthy meals for unit operations roles \n\n \n\n \n Job Summary: \n \n \n Responsible for analyzing material and information flows for the operations unit to identify opportunities for improvement in productivity, material consumption, other operation expenses, quality, safety and space utilization. \n \n \n \n \n \n Main Duties and Responsibilities: \n \n \n \n • \n Plans and guides Unit management in productivity, material, waste, safety, and quality improvement initiatives; analyzes material and information flows; analyzes opportunities in productivity, material consumption, other operation expenses, and space utilization; quantifies the effects of improved processes, work flows and fore mentioned opportunities \n \n \n \n \n • \n Supports and drives continuous process improvements utilizing Lean Manufacturing principles to maximize departmental efficiencies, minimize waste and improve safety \n \n \n \n \n • \n Responsible for gateOPEX standardization program rollout \n \n \n \n \n • \n Communicates with unit management and leadership team on implementation of changes \n \n \n \n \n • \n Secures relevance and availability of Production System road maps and blue prints \n \n \n \n \n • \n Performs diagnostics on major cost drivers, including material, labor, and OOC \n \n \n \n \n • \n Makes documented proposals for improvements and syndicates with unit management on implementation of changes; responsible for supporting management and associates in the overall change process \n \n \n \n \n • \n Actively practices change management and actively participates in the Unit’s performance management system and dialogue; presents progress and plans to company executives; liaises with corporate and area Continuous Improvement resources \n \n \n \n \n • \n Proposes and keeps up with company Best Practices and benchmark initiatives \n \n \n \n \n • \n Coaches other Continuous Improvement staff and leads training and presentation sessions \n \n \n \n \n • \n Trains and builds capability in all levels of the plant regarding Lean Manufacturing \n \n \n \n \n • \n Works on all related training materials and works with other team members to identify improvements, additions, corrections or clarifications to the training material provided. \n \n \n \n \n • \n Works with Lean Manufacturing tools and techniques, such as 8 Waste (muda), Just in Time (takt-flow-pull), Value Stream Mapping, Kanban system, Problem Solving, FIFO and 5s and workplace organization including layout changes when necessary. \n \n \n \n \n • \n Participates on cross-fertilization with other sites/areas \n \n \n\n\n \n \n \n \n \n \n \n Qualifications \n \n \n Education: \n \n \n \n • \n Bachelor’s Degree in Business Economics, Science, Industrial Engineering or a related field required. \n \n \n \n Work Experience: \n \n \n \n • \n Minimum four (4) years’ experience in Lean Manufacturing or related experience as an Industrial Engineer. \n \n \n \n \n • \n Minimum of 2 years supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred \n \n \n \n \n • \n Experience with leading projects and people across organizations, and maintaining mandatory standards to ensure the safety of products and processes and to improve product quality required \n \n \n \n \n • \n Experience with analyzing operations and its cost drivers, analyzing material and information flows, and analyzing productivity, material consumption, and operation expenses required. \n \n \n \n \n • \n Experience with Lean Manufacturing techniques, including “Just in Time” (takt-flow-pull), 5S and workplace organization as well as value stream mapping and Kanban system preferred. \n \n \n \n \n \n \n Technical Skills: (Certification, Licenses and Registration) \n \n \n \n • \n Must have strong computer skills using Microsoft Office products including Excel \n \n \n \n \n • \n Must be able to work autonomic and have an analytical mind \n \n \n \n \n • \n Ability to work in a fast paced and deadline driven environment \n \n \n \n \n • \n Excellent time management skills required \n \n \n \n \n • \n Ability to handle multiple tasks without losing focus on priorities \n \n \n \n \n • \n Strong organizational, analytical and leadership skills required \n \n \n \n \n • \n Must be innovative in making changes to the operation as needed to further improve the work environment and unit performance \n \n \n\n\n \n \n • \n Ability to effectively work with diverse work groups and all levels of the Operation. Exposure to AutoCad a plus \n \n \n \n \n • \n 6-Sigma or Lean Manufacturing Certification preferred. \n \n \n \n \n • \n ServSafe Certification preferred \n \n \n \n \n • \n Ability to obtain ServSafe Certification required \n \n \n \n \n \n \n Language / Communication Skills: \n \n \n \n • \n Excellent oral and written communication skills \n \n \n \n \n • \n Proficiency in Spanish preferred \n \n \n \n \n \n \n Job Dimensions \n \n \n Geographic Responsibility: Operation Unit \n \n \n Type of Employment: Full-time \n \n \n Travel %: up to 50% of time \n \n \n Exemption Classification: Exempt \n \n \n Internal Relationships: all level of employees in the operation unit \n \n \n External Relationships: customers \n \n \n Work Environment / Requirements of the Job: Normal office environment \n \n \n Budget / Revenue Responsibility: (Local Currency) N/A \n \n \n \n \n \n Organization Structure \n \n\n\n \n Direct Line Manager (Title): BU Leader or GM or Director, OPEX \n \n \n Dotted Line Manager (Title, if applicable): N/A \n \n \n Number of Direct Reports: 0 \n \n \n Number of Dotted Line Reports: 0 \n \n \n Estimated Total Size of Team: 1 \n \n \n \n \n \n gategroup Competencies Required to be Successful in the Job: \n \n \n \n • \n Thinking – Information Search and analysis & problem resolution skills \n \n \n \n \n • \n Engaging – Understanding others, Team Leadership and Developing People \n \n \n \n \n • \n Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively \n \n \n \n \n • \n Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus \n \n \n \n Demonstrated Values to be Successful in the Position \n \n \n Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: \n \n \n \n • \n We treat each other with respect and we act with integrity \n \n \n \n \n • \n We communicate and keep each other informed \n \n \n \n \n • \n We put our heads together to problem solve and deliver excellence as a team \n \n \n \n \n • \n We have passion for our work and we pay attention to the little details \n \n \n \n \n • \n We foster an environment of accountability, take responsibility for our actions and learn from our mistakes \n \n \n \n \n • \n We do what we say we will do, when we say we are going to do it \n \n \n \n \n • \n We care about our coworkers, always taking an opportunity to make someone’s day better \n \n \n\n\n The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. \n\n\n gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. \n\n\n For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf \n\n ol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf \n \n We anticipate that this job will close on: 10/30/2026\n Please click here to view our North America Applicant Privacy Notice.\n \n \n If you want to be part of a team that helps make travel and culinary memories, join us!

Job Description Store Manager Position Open Rush Bowls is a blended fruit bowl concept with locations in across North America. We are looking for a store manager for our 16th & Blake St. Denver location with the potential to oversee multiple stores as we expand. The Store Manager is responsible for managing the overall operations of the restaurant and for building strong teams that provide excellent customer service to our guests. You will utilize management information tools to analyze restaurant operation and financial performance, along with training and developing restaurant employees If you have management experience under your belt, an energetic can-do attitude, and a love for smoothie bowls, send a resume and cover letter! Come work with a fun, growing company! Store Manager Duties:· Demonstrate a passion for the business· Serve as a strong role model who motivates and inspires employees· Demonstrate a strong awareness and concern for food quality and safety· Are able to adjust to multiple demands and shifting priorities· Possess strong organizational skills · Provide leadership and direction to a team of people · Manage operations and finances of business · Engages the surrounding community· Responsible for completing catering orders and developing catering leads· Recruit and train new hires on business practices · Drive development of employees · Ensure that quality of work or service is maintained· Administers disciplinary action for all service staff in a fair & consistent manner· Completes tasks and sends in reports in a timely manner· Carries him/herself with confidence & is a positive brand ambassador both at & away from work· Assist running Social Media accounts Requirements:· High School diploma or equivalent required; college degree preferred· Strong leadership, interpersonal and problem solving skills· 2+ years of experience in managing a service concept with full profit and loss responsibility· Must be at least 18 years of age· Management and Customer Service experience, strong administrative skills · Demonstrated ability to lead · Comfort working with budgets, payroll, revenue and forecasting · You must be willing and able to work a flexible schedule· Servsafe Food Handler Certification (preferred)· Open availability is necessary. Apply!Please respond with a little bit about yourself and a resumeJob Type: Full-time, Future growthCompensation: $19.50+ DOE + Bonuses

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 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 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 the role Vib Denver, a full-service hotel in Denver managed by TWC Management, is converting to Aiden by Best Western, an upscale boutique brand, and is hiring a Director of Sales & Marketing to own the hotel's local sales effort and grow group, corporate and locally negotiated room revenue. This is a rare chance to lead sales through a brand conversion: you will reposition the hotel in the market, relaunch it to corporate and group clients under the Aiden name, and build its local book of business from day one. This is a hands-on leadership role for a seller who still loves to prospect. You will build the sales plan, run the sales office, and work closely with the General Manager, Revenue Manager and Director of F&B to drive total hotel revenue across rooms, meeting space and catering. You will be rewarded directly for what you bring in: on top of base salary, you earn commission on every realized room booking the local sales department generates. Key responsibilities Sales leadership • Build and execute the annual sales and marketing plan and budget with the General Manager, • Achieve or exceed budgeted group, corporate (LNR) and local room revenue, • Lead, coach and hold accountable any sales managers and sales coordinators on the team, • Run weekly sales meetings, pace reviews and account reviews Business development • Prospect, solicit and close new group, corporate, SMERF, sports, wedding and social business, • Negotiate and manage locally negotiated rate (LNR) accounts with Denver-area companies, • Conduct outside sales calls, site tours, client entertainment and trade show / networking events, • Build relationships with Visit Denver, local businesses, event venues and community partners, • Maintain an active pipeline in the CRM / sales system with accurate, up-to-date activity Revenue and total-hotel results • Partner with the Revenue Manager on group displacement, pricing and rate strategy, • Work with the Director of F&B and catering team to sell meeting space, banquets and catering packages, • Drive bookings for the hotel's outlets and event spaces as part of group and local sales, • Review group contracts for profitability, attrition, cancellation and F&B minimums Marketing • Oversee the hotel's local marketing: website content, social media, email campaigns, promotions and collateral, • Ensure compliance with brand sales and marketing standards and programs, • Track competitor activity and market trends and report on market share Reporting • Deliver weekly and monthly reports on production, pace, pipeline and forecast, • Prepare sales sections of the annual business plan and ownership reports Qualifications Required • 4+ years of hotel sales experience, including group and corporate sales, • 2+ years in a sales leadership role (Director of Sales, Associate/Assistant DOS or Senior Sales Manager), • Proven record of meeting or exceeding room revenue goals, • Strong negotiation and contract skills, including group and LNR agreements, • Working knowledge of hotel sales systems / CRM, STR reports and revenue management concepts, • Comfortable prospecting, making outside calls and building a book of business from scratch, • Excellent written and verbal communication Preferred • Full-service or upscale/lifestyle hotel experience with meeting space and catering, • Established relationships in the Denver market, including corporate accounts and Visit Denver, • Experience selling F&B, banquets and event spaces alongside rooms, • Bachelor's degree in Hospitality, Business, Marketing or a related field Compensation $90,000–$95,000 base + uncapped commission, with realistic total earnings of $105,000+ per year. Based on historical production, commission alone would have exceeded $15,000, and a strong producer will earn more. Commission structure • Commission of 0.75% is earned on all realized room revenue from bookings generated by the local sales department, • Qualifying bookings include groups, locally negotiated rate (LNR) accounts, and other local bookings sourced through the sales department, • "Realized" means the guest has stayed and the revenue has been posted and collected; cancelled, no-show and attrited room nights do not earn commission, • Commission is calculated on net room revenue (excluding taxes, fees and F&B) and paid quarterly in arrears, • Full terms, including booking attribution and payout timing, are set out in a written commission plan provided at offer Reporting, benefits and how to apply • Reports to: General Manager, • Location: On-site in Denver, CO, with regular outside sales calls, • Schedule: Full-time; evenings and weekends as needed for site tours and client events, • Benefits: Health, dental and vision insurance options, SIMPLE IRA contribution, paid time off, and hotel and F&B discounts To apply, send your resume and a short note on your best sales win to Jennifer DiCianni at j.dicianni@twc-management.com. TWC Management is an equal opportunity employer.

General Duties and Responsibilities: • Uphold positive attitude, company values, service standards, and company SOP., • Assist in coordinating monthly, weekly, and daily activities and goals of Service and Operations Department., • Ensure that onsite staff and logistics achieve and maintain company objectives and standards of customer care, hospitality, and efficiency., • Ensure labor cost percentages are achieved at each payroll., • Assist in hiring all Service Staff, maintaining weekly, monthly, and quarterly pars., • Attend all Production Meetings to ensure optimal organization and internal planning., • Review vendor orders for accuracy and submit to the Service and Operations Manager for approval., • Coordinate all travel arrangements for service staff and operational needs, as necessary., • Assist as customer care representative for all events online., • Assist at walk throughs, tastings, creation of floorplans, timelines, etc., • Implement onsite quality control ensuring that the entire company and on-site crew provide top-notch food and service., • Coordinate monthly vehicle maintenance through specified vendors, meeting all company policies and procedures, vehicle and safety regulations, insurance requirements, and all laws and regulations., • Maintain that the dcor room and logistics warehouse are clean and organized at all times., • Maintain the cleanliness and proper working conditions of Three Tomatoes Catering's vehicle fleet, including gas, filters, and fluids., • Ensure all tastings held at Three Tomatoes Catering meets all standards for the utmost customer care., • Implement monthly employee orientation for new and recently hired employees., • Supply guidelines, feedback, and direction for all trainings for Service Staff., • Create and execute an operational plan for all large scale events to present to Director of Service and Operations., • On-board all new hires in the Service and Operations Department, except Event Managers and Field Chefs., • Complete and follow up on all employee related incidents with proper documentation., • Ensure all timesheets are properly calculated based on hours billed to client., • Act as Facilities Manager as needed or directed., • Complete other tasks/duties as needed. Requirements: • Bachelor's Degree, preferred., • +2 years specific experience., • Excellent communication skills; both verbal and written., • Proficiency in hiring, staffing and on-boarding., • Familiarity with most common hospitality scheduling software., • Understanding of labor budgeting and cost control., • Understanding of event supplies and logistics cost and requirements., • Dynamic and capable of problem solving autonomy., • Goal orientated with strong leadership skills., • Ability to take initiative, manage time effectively and efficiently, and possess above average organizational skills., • Ability to work varied schedule including nights and weekends., • Full Time; at least (40) hours a week. Compensation: • $20.00 - $23.00/ Hour, • Company Benefits; Health, Dental, Vision, and Paid Time Off.