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Job Description Wholesale Food Handler / Food Assembler Carlyle’s Market – Wholesale Production Location: 725 W. Peachtree Street NW, Atlanta, GA 30308 Department: Wholesale Production Reports To: Production Manager / Production Lead Employment Status: Full-Time / Part-Time, based on business needs Position Summary The Wholesale Food Handler / Food Assembler is responsible for the safe preparation, portioning, assembly, packaging, labeling, and handling of food products produced at Carlyle’s Market’s wholesale production facility. This is a hands-on production position requiring attention to food safety, sanitation, portion accuracy, product quality, labeling, and production efficiency. Team members must consistently follow established recipes, production procedures, GMPs, sanitation requirements, allergen controls, and food-safety procedures. Primary Responsibilities • Prepare and assemble food products according to approved recipes, specifications, production sheets, and portion standards., • Portion, weigh, fill, assemble, package, seal, and label finished products accurately., • Verify the correct product, packaging, label, date, and lot information before products are released from the workstation., • Follow established production schedules and assist the team in meeting daily production goals., • Properly handle Ready-to-Eat (RTE), cooked, chilled, and other food products to prevent contamination., • Maintain separation between raw and Ready-to-Eat products as directed., • Follow allergen-control and product-changeover procedures., • Use scales, thermometers, packaging equipment, food processors, slicers, mixers, and other approved production equipment as trained., • Maintain accurate production, temperature, batch, lot, waste, and other required records., • Immediately report incorrect labels, damaged packaging, temperature concerns, foreign material, contamination, equipment problems, or other food-safety concerns., • Follow product HOLD procedures when directed by Production or QA/Food Safety., • Assist with receiving, ingredient staging, cooler/freezer organization, finished-product storage, and order preparation as needed. Food Safety & Sanitation All Wholesale Food Handlers / Assemblers are expected to: • Follow Carlyle’s Market GMPs, SSOPs, personal hygiene requirements, and food-safety procedures., • Wash hands and change gloves as required., • Wear required uniforms, hair restraints, beard restraints, gloves, and other protective equipment., • Prevent cross-contamination and allergen cross-contact., • Maintain clean and sanitary workstations throughout production., • Clean and sanitize equipment, utensils, tables, containers, and food-contact surfaces according to established procedures., • Use cleaning chemicals only as trained and according to approved procedures., • Follow proper time and temperature controls., • Immediately report illness, injury, sanitation concerns, pest activity, spills, condensation, damaged equipment, or any condition that could affect product safety., • Cooperate with Production and QA/Food Safety during inspections, monitoring, corrective actions, and regulatory visits. Quality & Packaging Expectations Employees are responsible for ensuring products meet Carlyle’s established standards for appearance, portion size, weight, packaging, labeling, and overall quality. Products should not be packaged or released when there is a known concern with food safety, quality, packaging integrity, labeling, temperature, or product identification. Concerns must be immediately reported to the Production Lead or QA/Food Safety Manager. Qualifications Previous food production, commercial kitchen, catering, manufacturing, assembly, packaging, or warehouse experience is preferred but not required for qualified candidates willing to learn. Candidates should have strong attention to detail, the ability to follow written and verbal instructions, basic reading and math skills, and the ability to work effectively in a fast-paced team environment. Food-handler or ServSafe certification is preferred and may be required after hire. Physical Requirements This position requires prolonged standing and repetitive food preparation and packaging tasks. Employees must be able to bend, reach, push, pull, and safely lift and carry approximately 40–50 pounds as required by the position. Employees will regularly work in refrigerated production and storage environments and around commercial food-production equipment. Performance Expectations Success in this position will be measured by food safety, attendance and reliability, production accuracy, portion and weight consistency, packaging and labeling accuracy, sanitation, productivity, teamwork, waste reduction, and adherence to established procedures. The expectation is simple: produce safe, consistent, high-quality Carlyle’s Market products while following the process every time. \nCompany Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Job Description Now HIRING: Catering Delivery Drivers (1099) Get Paid to Drive – Earn Up to $70 in as little as 2 hrs! Location: Metro Atlanta Area (All routes stay within the city limits of Atlanta) Shifts Available: Monday through Friday only – no weekends required! Position Summary:Social Express Catering & Meal Prep (SECMP) is seeking reliable and punctual Catering Delivery Drivers to transport and deliver freshly prepared meals, equipment, and supplies to recreation centers and other designated locations in the Metro Atlanta area. As a 1099 Independent Contractor, you will be responsible for ensuring accurate, timely, and safe meal deliveries while maintaining proper food handling standards. This role requires a dependable vehicle, strong time management skills, and excellent customer service. Key Responsibilities Meal Delivery & Logistics:- Pick up meals, equipment, and necessary supplies from the SECMP kitchen. • Deliver meals to assigned locations, ensuring timely and accurate drop-offs., • Set up catering equipment and food at each drop-off location according to SECMP guidelines., • Ensure all deliveries match the provided order sheets and meal counts., • Follow assigned delivery routes and schedules efficiently while adapting to traffic conditions., • Maintain proper food handling, storage, and transport protocols. Compliance & Food Safety:- Follow CACFP food transport guidelines to ensure meal safety and compliance. • Maintain a clean and organized vehicle suitable for transporting meals and equipment., • Complete required delivery logs and documentation for meal drop-offs., • Adhere to ServSafe food handling and hygiene best practices. Equipment & Supply Responsibilities:- Ensure all necessary catering equipment is transported to and set up at each location. • Safely transport and return all equipment and supplies to the SECMP kitchen daily., • Maintain accountability for all assigned catering equipment and report any missing or damaged items. Customer Service & Communication:- Serve as a professional and courteous representative of SECMP when interacting with site staff. • Communicate delivery updates, delays, or issues to the Kitchen Manager in a timely manner., • Address delivery-related concerns professionally and efficiently. Vehicle & Equipment Requirements:- Must have a reliable, clean, and insured personal vehicle suitable for meal and equipment deliveries. • Maintain proper fuel, mileage, and maintenance records for tax purposes., • Ensure compliance with local driving laws and safety regulations. Contractor Agreement & Payment Terms:- This is a 1099 independent contractor position; the driver is responsible for their own taxes. • Compensation is based on a per stop rate of $10 per stop, with 4-6 stops per route., • Contractor is responsible for their own vehicle maintenance, fuel, and insurance costs., • Average route time is approximately 2-4 hours per trip. Gas Incentive:SECMP provides an additional $10 gas incentive per route for drivers who meet the following criteria: • On-time arrivals to all delivery locations., • Proper return of all assigned equipment and supplies such as delivery bags, catering supplies, or food containers., • 100% customer service satisfaction, including professionalism, courtesy, and adherence to SECMP standards. Route Pay & Example:- 4 stops: $40 + $10 gas = $50 total • 5 stops: $50 + $10 gas = $60 total, • 6 stops: $60 + $10 gas = $70 total Qualifications & Requirements:- Must be at least 21 years old with a valid driver’s license and a clean driving record. • Reliable personal vehicle with insurance and current registration is required., • Experience in delivery driving, logistics, or food transport is preferred but not required., • Ability to lift up to 50 lbs and load/unload food containers and equipment safely., • Strong time management and dependability to meet delivery schedules., • Must have a smartphone with GPS capability for navigation and communication., • $10 per stop, with 4-6 stops per route., • $10 gas incentive per route for meeting performance and customer service expectations., • Average route time of 2-4 hours per trip., • Flexible work schedule with consistent routes., • Opportunity to contract for additional routes as the business expands. Join Our Team!If you are a dependable driver with a reliable vehicle and a commitment to punctuality and professionalism, we invite you to apply as an Independent Contractor Driver with SECMP. Help us deliver fresh, nutritious meals to the community while maintaining flexibility in your work schedule.

Job Description Pay Rate:Starts at $16.50 per hour depending on experience Reports to: Banquet Manager/ Director of Catering About the Role This position coordinates food and beverage experience for members and event attendees. This includes presentation of the dining space, timing of the courses served, maintaining a friendly and professional demeanor and the presentation of a spotless image. It requires a positive attitude at all times, a willingness to help others and above all else, a desire to satisfy our members and their guests. A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position. Responsibilities: • Adheres to established rules and regulations of Druid Hills Golf Club while working scheduled shifts., • Performs related banquet set-up tasks., • Provides immediate attention to all guests upon seating them., • Takes beverage orders and serves food in specified station., • Pours and refills wine, coffee, water and other beverages served with and after the meal., • Empties and clears soiled dishes as needed., • Cleans all assigned work areas in Kitchen and banquet areas., • Advises supervisor of any member or guest complaints as soon as they occur., • Assists in closing functions by performing various tasks such as removing linen, busing glasses, dishes, silverware, etc., and re-setting the room for next function. (Include moving of furniture, chairs and tables.), • Attends staff meetings including pre-service (line-up) sessions., • Assures that all state and local laws and Club policies and procedures for the service of alcoholic beverages are consistently followed., • Thanks members and guests; invites them to return., • Consistently follows all sanitation-related requirements, including those related to personal hygiene., • Maintains highest level of service for banquet functions., • Maintains highest level of cleanliness and good repair of all dining rooms, service workstations, dining utensils, equipment and glassware including common and storage areas., • Follows all guidelines in the Clubhouse Service Procedure Handbook. Including instructions on table setting, order taking and sequence of service., • Practice “Teamwork.”, • Maintains positive attitude with all staff and members. Greets all members by name when possible. Maintains eye contact and use proper vocabulary when speaking with members. Avoids all negative comments., • Anticipation and compliance of the member’s needs by providing them with immediate attention. Displays a sense of urgency with all tasks., • Performs other duties as required. Requirements • Knowledge of all order on arrival menu items, preparation methods, ingredients, garnish and wine list., • Knowledge of role during emergency situations. Aware of fire and life safety procedures., • Ability to execute all service types successfully, i.e.; Russian, French, American Banquet, etc., • Ability to stand for long periods of time, bending, reaching, and the ability to carry trays of food weighing 25-50 pounds at times is required., • Must have a positive attitude at all times, a willingness to help others and above all else, and a desire to satisfy our members and their guests., • A professional appearance of clean and pressed uniform, excellent hygiene and good grooming is a must for this position., • Prior banquet experience is preferred., • The ability to read, write and execute basic math skills are necessary., • High School diploma or GED is required. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job Description Experienced General Manager Green Coyote Cantina - Avondale Estates, GA Are you a proven restaurant leader who thrives in high-volume, full-service environments? Do you enjoy building strong teams, driving financial results, and creating exceptional guest experiences? We are seeking an experienced General Manager to lead the ongoing success of our newest Avondale Estates, Green Coyote Cantina location. This is an opportunity to join a growing organization that values leadership, accountability, hospitality, and operational excellence. As General Manager, you will have full responsibility for restaurant operations, team development, financial performance, guest satisfaction, and culture. We are looking for a hands-on leader who leads from the floor, develops people, and takes ownership of results. Leadership & Team Development Our General Managers build teams—not just schedules. You will: • Recruit, interview, hire, train, coach, and develop a high-performing restaurant team, • Lead and develop Managers, Chefs, Sous Chefs, and hourly team members, • Create a positive, accountable, respectful, and hospitality-driven culture, • Establish clear performance expectations and hold team members accountable, • Provide consistent positive and constructive coaching, • Conduct performance evaluations and goal-setting discussions, • Develop managers through regular one-on-one coaching and day-to-day leadership, • Identify high-potential employees and develop future leaders, • Build leadership depth and succession planning within the restaurant, • Ensure consistent execution of company training programs for management and hourly employees, • Maintain an accurate staffing plan and proactively recruit before staffing becomes critical, • Partner effectively with Operations, Human Resources, Culinary Leadership, and other company departments, • Address employee performance and disciplinary matters promptly and appropriately, • Lead by example and consistently follow and enforce company policies and procedures We believe in success and generosity. We insist on integrity and respect. We value learning, growth, accountability, and teamwork. Restaurant Operations Our General Managers are expected to know their restaurants inside and out. You will: • Oversee all Front of House and Back of House operations, • Ensure every shift is executed at or above established restaurant standards, • Maintain exceptional standards for food quality, service, hospitality, cleanliness, and ambiance, • Be visible and actively engaged on the restaurant floor, • Manage shifts and make effective real-time operational decisions, • Maintain proper staffing and scheduling based on business needs and projected sales, • Ensure consistent execution of recipes, food preparation, presentation, and service standards, • Oversee inventory, ordering, receiving, storage, and product controls, • Maintain strong operational systems and ensure managers consistently follow them, • Investigate and resolve guest concerns professionally and appropriately, • Develop relationships with regular guests and build guest loyalty, • Ensure opening, running, and closing procedures are completed correctly, • Maintain a clean, organized, professional, and restaurant-ready environment, • Oversee restaurant technology and operational systems, including POS, scheduling, payroll/timekeeping, and inventory platforms, • Communicate effectively between shifts and ensure important information reaches the appropriate managers and team members, • Successfully plan and execute special events, large parties, catering opportunities, and marketing events when applicable Financial Performance & Business Ownership A General Manager must understand both hospitality and the business of hospitality. You will be responsible for: • Understanding and managing the restaurant's P&L, • Meeting established sales, labor, food cost, beverage cost, and profitability goals, • Monitoring labor and adjusting staffing appropriately based on business volume, • Managing food, beverage, supply, utility, and other controllable expenses, • Reviewing financial reports and identifying trends, concerns, and opportunities, • Understanding theoretical versus actual costs and investigating significant variances, • Managing inventory and ordering responsibly, • Minimizing waste while protecting product quality and guest experience, • Ensuring invoices and financial documentation are processed accurately and on time, • Ensuring payroll and personnel-related administrative responsibilities are completed accurately and within established deadlines, • Driving sales while protecting profitability, • Developing and executing action plans when financial or operational goals are not being met, • Taking ownership of the financial performance of the restaurant rather than simply reporting the numbers We're looking for a General Manager who can look at a P&L and understand what happened, why it happened, and what actions need to happen next. Guest Experience & Hospitality Great restaurant operations mean very little if guests don't want to come back. Our General Managers are responsible for creating a culture where hospitality is everyone's responsibility. You will: • Ensure guests consistently receive friendly, knowledgeable, and attentive service, • Be present and accessible to guests during service, • Develop relationships with regular guests and the surrounding community, • Coach employees on hospitality and service standards, • Address guest concerns quickly, professionally, and appropriately, • Look for opportunities to recover a guest experience before the guest leaves, • Ensure food and beverages meet company quality and presentation standards, • Create an environment that feels welcoming, energetic, and genuine, • Reinforce the understanding that every position—from Dishwasher to General Manager—contributes to the guest experience Food Safety, Workplace Safety & Compliance The General Manager owns the condition and compliance of their restaurant. Responsibilities include: • Enforce proper food handling and sanitation practices, • Maintain restaurant readiness for health department inspections, • Ensure compliance with company policies and applicable federal, state, and local requirements, • Maintain clean and sanitary kitchens, bars, dining rooms, restrooms, storage areas, and exterior areas, • Ensure proper employee uniform and appearance standards, • Maintain a safe working and guest environment, • Ensure proper security procedures are followed to protect employees, guests, and company assets, • Respond appropriately to employee and guest injuries, • Ensure required incident and accident documentation is completed promptly, • Immediately communicate significant safety, employee, guest, or operational concerns through the appropriate company channels, • Correct food safety, sanitation, and workplace safety concerns with urgency People & Staffing The success of a restaurant depends on having the right people, properly trained, in the right positions. The General Manager will: • Own the restaurant's overall staffing plan, • Oversee hourly recruiting, interviewing, selection, and hiring, • Ensure new employees complete required onboarding before beginning work, • Conduct or oversee new-hire orientation, • Ensure employees are properly trained and certified for their positions, • Ensure managers and trainers consistently execute established training programs, • Monitor employee performance and provide ongoing feedback, • Maintain appropriate documentation regarding performance and disciplinary matters, • Address attendance, conduct, performance, and policy concerns consistently, • Prepare effective schedules based on availability, performance, business needs, and projected volume, • Maintain appropriate staffing levels without unnecessarily increasing labor, • Develop employees who demonstrate the ability and desire to advance within the organization Systems & Administrative Accountability A strong General Manager follows through. You will be responsible for ensuring restaurant information is accurate, complete, and submitted on time. This includes: • Employee timekeeping, • Scheduling, • Payroll-related information, • Inventory, • Ordering, • Invoices & Expenses, • Financial reporting, • Employee records and documentation, • Operational checklists, • Required inspections and compliance documentation, • Accident and incident reports, • Restaurant technology and POS systems Experience with Toast POS, restaurant scheduling platforms, payroll/timekeeping systems, inventory software, Microsoft Office, Excel, Google Drive, and similar restaurant technology is preferred. What We're Looking For Required Experience & Qualifications • 8+ years of General Manager experience in a full-service restaurant environment preferred, • Significant leadership experience in a high-volume restaurant operation, • Proven ability to successfully oversee both Front of House and Back of House operations, • Strong understanding of restaurant financials and P&L management, • Demonstrated experience managing labor, food costs, beverage costs, inventory, and controllable expenses, • Proven experience recruiting, coaching, managing, and developing restaurant teams, • Experience leading and developing other managers, • Strong knowledge of food safety, sanitation, and restaurant operational standards, • Excellent written and verbal communication skills, • Strong organizational and time-management abilities, • Ability to prioritize and make sound decisions in a fast-paced environment, • Proactive problem-solving skills, • Strong computer and restaurant technology skills, • Flexible availability based on the needs of the restaurant, including evenings, weekends, holidays, and special eventsPreferred Experience, • Experience managing restaurants with $4M+ in annual sales, • New restaurant opening experience, • Experience developing managers and building leadership succession, • Strong beverage and bar operational knowledge, • Experience with high-volume full-service restaurants, • Experience with Toast POS and restaurant scheduling, payroll, and inventory platforms, • College degree or equivalent combination of education and substantial restaurant leadership experience The General Manager We're Looking For We're looking for someone who can lead—not simply manage. Someone who: • Is comfortable being accountable for the entire restaurant, • Doesn't manage exclusively from an office, • Understands when to delegate and when to step in, • Develops people instead of simply replacing them, • Can have difficult conversations professionally, • Holds high standards without creating a negative culture, • Understands the numbers behind the operation, • Knows how to manage labor without sacrificing the guest experience, • Notices problems before they become emergencies, • Follows systems while also identifying opportunities to improve them, • Communicates proactively with company leadership, • Doesn't expect others to do something they wouldn't be willing to do themselves, • Understands that consistency matters just as much on a slow Tuesday as it does on a busy Saturday night Most importantly, we're looking for someone who genuinely lives and breathes the restaurant business and understands that successful restaurants are built through people, systems, accountability, and hospitality. Compensation & Benefits • Competitive Salary: $65,000 – $80,000, based on experience, • Lucrative Performance-Based Bonus Program, • Health Insurance, • Dental Insurance, • Vision Insurance, • Paid Vacation, • Employee Dining Benefits, • Leadership Development Opportunities, • Career Advancement Within a Growing Restaurant Group WHY JOIN US? This is more than a General Manager position—it is an opportunity to help build something special. We are committed to strong leadership, strong culture, and strong systems. We invest in our people, reward performance, and provide the support needed for long-term success. If you are an experienced restaurant leader who is passionate about hospitality, team development, operational excellence, and driving results, we would love to hear from you. Apply today and become part of our Green Coyote Family!

Job DescriptionAssistant General Manager – Café Operations Atlanta, GA | Full-Time Overview A growing, community-focused hospitality operation in Atlanta is seeking an experienced, hands-on Assistant General Manager. This role is ideal for a hospitality professional who enjoys leading teams, delivering exceptional guest experiences, and handling the operational and administrative responsibilities that keep a business running smoothly. Compensation & Schedule • Base salary: $55,000–$65,000, depending on experience, • Off by 5 PM daily — no late-night closing shifts, • Every Sunday offResponsibilities, • Partner with the General Manager on daily operations, staffing, and guest satisfaction, • Lead, coach, and develop a high-performing team, • Manage scheduling, payroll, timekeeping, and HR administration, • Monitor labor costs, inventory, financial reporting, and P&L performance, • Oversee vendor relationships, purchasing, facility maintenance, and equipment servicing, • Coordinate guest communications, special events, and catering, • Maintain compliance records and operational systems, • Assume full operational leadership in the General Manager's absence, • Identify and implement improvements to efficiency and operationsQualifications, • Prior management experience in a restaurant, café, or hospitality environment, • Proven ability to lead, motivate, and develop teams, • Experience with scheduling, payroll, HR administration, and financial reporting, • Solid understanding of labor management and cost controls, • Strong organizational, communication, and problem-solving skills, • Able to work independently and manage multiple priorities, • Experience with Restaurant365 or similar systems is a plus, • Passion for hospitality and community-focused workReady to Apply? If you're an experienced hospitality leader ready to take on a meaningful management role — with the schedule and balance to match — we'd love to connect. Apply today and take the next step in your career.

Job DescriptionDescription: Sheraton Suites Galleria Atlanta is a beautifully renovated hotel, ideally located just minutes from Truist Park, home of the Atlanta Braves. With 278 rooms and 5,000 sq. ft. of meeting and conference space, our hotel provides a dynamic and welcoming atmosphere for both business and leisure travelers. Boasting modern amenities, stylish design, and an unbeatable location near one of the city’s most exciting sports and entertainment hubs, we offer a unique experience for our guests. If you have a passion for hospitality, leadership, operational excellence, and creating exceptional guest experiences, we want you to be part of our team! As the General Manager, you will provide overall leadership and strategic direction for the hotel, overseeing daily operations while driving guest satisfaction, associate engagement, revenue performance, profitability, and brand standards. The General Manager will work closely with department leaders and ownership to ensure the hotel operates efficiently and consistently delivers an exceptional experience for guests and associates. This position requires a hands-on, results-oriented leader who can build strong teams, develop talent, maintain high operational standards, and identify opportunities to improve hotel performance. Your responsibilities will include: • Provide overall leadership and direction for the hotel's daily operations., • Oversee all hotel departments, including Front Office, Housekeeping, Engineering, Food & Beverage, Sales, and other operational functions., • Lead, coach, mentor, and develop department leaders and hotel associates., • Establish clear performance expectations and hold leadership teams accountable for achieving operational and financial goals., • Foster a positive, professional, and service-focused work environment that promotes teamwork, accountability, and associate engagement., • Ensure exceptional guest service and promptly address guest concerns, complaints, and service recovery opportunities., • Maintain consistent compliance with Marriott brand standards, hotel policies, and operational procedures., • Monitor guest satisfaction scores, online reviews, quality assurance results, and other performance metrics to identify opportunities for improvement., • Work closely with Sales and Revenue Management to maximize occupancy, ADR, RevPAR, and overall hotel revenue., • Review financial statements, operating reports, forecasts, budgets, and other financial performance indicators., • Develop and execute strategies to improve profitability while maintaining appropriate service and quality standards., • Monitor departmental labor costs, staffing levels, productivity, and scheduling to ensure efficient operations., • Oversee purchasing, inventory management, expense control, and cost-saving initiatives., • Conduct regular inspections of guest rooms, public areas, back-of-house areas, food and beverage outlets, and other hotel facilities., • Ensure the hotel maintains a clean, safe, well-maintained, and welcoming environment for guests and associates., • Partner with Engineering and department leaders to address maintenance, preventative maintenance, and capital improvement needs., • Ensure compliance with all applicable federal, state, and local laws, regulations, safety requirements, and hotel policies., • Maintain strong knowledge of hotel safety, security, emergency preparedness, and risk-management procedures., • Ensure appropriate training, onboarding, and development programs are in place for all hotel associates., • Support recruitment and retention initiatives and maintain appropriate staffing levels throughout the hotel., • Conduct regular leadership meetings and hotel-wide communication meetings to ensure alignment on goals, priorities, and operational initiatives., • Collaborate with Sales, Catering, and Food & Beverage leadership to maximize group, banquet, and event opportunities., • Attend and participate in key operational meetings, including weekly Banquet Event Order (BEO) meetings., • Build and maintain strong relationships with guests, clients, vendors, community partners, ownership, and Marriott representatives., • Represent the hotel professionally within the local community and hospitality industry., • Monitor hotel reputation and develop strategies to strengthen the property's market position., • Identify opportunities to increase guest loyalty, repeat business, and overall customer satisfaction., • Ensure accurate and timely completion of required reports, audits, inspections, and operational documentation., • Lead the hotel through periods of high occupancy, special events, holidays, and other high-volume business demands., • Respond appropriately to emergencies and critical operational situations and ensure proper communication and follow-up., • Support and participate in hotel sales, marketing, community, and promotional initiatives as needed., • Maintain an active presence throughout the hotel and demonstrate a hands-on leadership approach., • Practice and observe all safety rules and procedures., • Perform other duties and responsibilities as assigned by ownership or senior management.Why Work with Us? Sheraton Suites Galleria Atlanta has recently completed a stunning renovation, bringing new life and modern sophistication to our hotel. As part of our team, you'll enjoy: • Competitive salary, • Medical benefits, • 401(k) options with company match!, • A dynamic work environment in a newly refreshed space, • Opportunities for career growth and development within StepStone Hospitality, Inc., • The opportunity to lead and grow a talented hotel team, • The opportunity to make a direct impact on hotel performance, culture, and guest satisfaction, • Free Parking, • Free Meals during shifts, • We offer Daily Pay!Requirements, • Minimum of five (5) years of progressive hotel management experience, with demonstrated experience in a General Manager, Hotel Manager, Director of Operations, or comparable leadership role., • Previous full-service or select-service hotel management experience required; Marriott experience strongly preferred., • Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent professional experience may be considered., • Strong understanding of hotel operations, including Front Office, Housekeeping, Engineering, Food & Beverage, Sales, and Revenue Management., • Demonstrated experience managing hotel budgets, P&L statements, labor costs, forecasting, and financial performance., • Proven ability to improve guest satisfaction, operational performance, revenue, and profitability., • Strong leadership, communication, organizational, problem-solving, and decision-making skills., • Demonstrated ability to recruit, develop, motivate, and retain high-performing teams., • Strong knowledge of Marriott brand standards and hotel quality assurance programs preferred., • Ability to analyze operational and financial reports and develop effective action plans., • Knowledge of applicable federal, state, and local employment, health, safety, and hospitality regulations., • Proficiency with Microsoft Office and hotel property management, sales, revenue, and financial systems., • Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and during emergency or business-critical situations., • Must be highly visible and accessible to guests and associates and demonstrate a hands-on leadership style., • Strong commitment to exceptional guest service and associate engagement., • Ability to manage multiple priorities in a fast-paced hotel environment., • Ability to remain calm, professional, and solution-oriented when handling challenging situations., • CPR certification required; First Aid certification preferred., • Ability to stand and walk for extended periods and occasionally lift up to 50 pounds., • Additional language ability is a plus.EOE Statement EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Requirements:

Job Description Position Title: GENERAL MANAGER- Delta Sky Club - ATL Salary: $90,000 Other Forms of Compensation: Comprehensive Benefit Package As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary General Manager, Delta Sky Club - ATL Airport Eurest, a division of Compass Group USA, is seeking an experienced and hospitality-focused General Manager to lead the Delta Sky Club at the Atlanta International Airport (ATL). This highly visible leadership role is responsible for overseeing all aspects of the Club's daily operations, ensuring an exceptional guest experience while driving operational excellence, financial performance, team engagement, and client satisfaction. The ideal candidate is a hands-on leader with a passion for premium hospitality, exceptional food and beverage experiences, and developing high-performing teams. This individual must thrive in a fast-paced food and beverage environment, while maintaining the elevated service standards expected within a VIP airport lounge. Job Summary As General Manager, you will provide strategic and operational leadership for one of Delta's premier airport hospitality environments. You will oversee lounge operations, culinary and beverage programs, financial performance, staffing, guest relations, and client partnerships while ensuring an exceptional experience for every traveler. Success in this role requires a strong background in hospitality and foodservice leadership, outstanding relationship-building skills, and the ability to inspire teams to consistently deliver world-class service. Key Responsibilities • Lead all aspects of Delta Sky Club operations, ensuring exceptional hospitality and guest satisfaction., • Maintain the highest standards of food quality, beverage service, cleanliness, and presentation., • Drive financial performance through effective budgeting, forecasting, labor management, and cost controls., • Recruit, hire, train, coach, and develop management and frontline associates., • Foster a culture of accountability, engagement, inclusion, and service excellence., • Build strong partnerships with Delta leadership, airport stakeholders, vendors, and support teams., • Resolve guest concerns quickly and professionally while maintaining a premium hospitality experience., • Ensure compliance with all company policies, food safety standards, and airport regulations., • Analyze operational performance and implement continuous improvement initiatives., • Lead through visible, hands-on management and create a positive, guest-focused culture. Preferred Qualifications • Bachelor's degree in Hospitality Management, Business Administration, Foodservice Management, or related field preferred., • Three or more years of progressive leadership experience in premium hospitality, airport lounges, hotels, restaurants, clubs, or foodservice operations., • Strong knowledge of food and beverage operations, guest service excellence, and luxury hospitality standards., • Proven experience managing P&L performance, budgets, forecasting, and labor productivity., • Demonstrated success leading large, diverse teams in a high-volume environment., • Excellent communication, coaching, problem-solving, and relationship-building skills., • ServSafe Manager Certification or equivalent food safety certification preferred. Join Eurest and lead a premier Delta Sky Club experience where exceptional hospitality, elevated food and beverage offerings, and world-class service come together to create memorable experiences for travelers every day Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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/2026/01/2026Wage-TransparencyEurest.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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Salary: $115,000 - $120,000 Other Forms of Compensation: Relocation Package Available Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary At the Porsche Experience Center Atlanta, every guest experience reflects the precision, innovation, and excellence synonymous with the Porsche brand. Located alongside Porsche's North American headquarters, this premier destination features a full-service restaurant, an upscale employee café and barista bar, executive and corporate catering, private events, and immersive guest experiences for visitors from around the world. We are seeking an experienced and inspiring General Manager to lead this high-profile hospitality operation. This role offers the opportunity to oversee a diverse portfolio of dining, catering, and event services while partnering with a globally recognized luxury brand. The successful candidate will combine operational expertise, financial acumen, and a passion for hospitality to create memorable experiences for guests, clients, and associates alike. What You'll Do • Inspire, coach, and develop managers and frontline associates across dining, catering, and event operations., • Foster an inclusive culture built on collaboration, accountability, service excellence, and continuous improvement., • Lead training, performance development, succession planning, and employee engagement initiatives., • Create opportunities for professional growth and career advancement., • Build strong relationships with client partners, guests, and key stakeholders., • Ensure hospitality standards consistently exceed expectations., • Serve as the primary point of contact and trusted strategic partner for the client., • Partner across departments to enhance the overall guest experience and support business objectives., • Direct all aspects of budgeting, forecasting, reporting, and P&L performance., • Analyze operational and financial results to identify opportunities for growth and efficiency., • Develop strategies that enhance profitability while maintaining exceptional guest experiences., • Oversee purchasing, inventory management, labor planning, and cost controls., • Maintain the highest standards of food quality, presentation, safety, and sanitation., • Partner with culinary leadership to develop compelling restaurant, café, and event offerings., • Oversee catering operations and special events, ensuring flawless execution., • Ensure compliance with HACCP guidelines, food safety standards, and company policies. What We're Looking For • Progressive leadership experience in hospitality, food service, catering, restaurant, or luxury guest-focused environments., • Significant experience leading complex dining and catering operations., • Experience managing financial performance, forecasting, budgeting, and operational reporting., • Success leading, developing, and retaining high-performing teams., • Strong relationship-building and client partnership skills., • Excellent communication, organizational, and problem-solving abilities., • Ability to balance multiple priorities in a fast-paced, guest-focused environment., • Experience within luxury hospitality, upscale dining, corporate dining, destination venues, or premium catering environments., • Knowledge of purchasing, inventory controls, labor management, and operational systems., • Proficiency with Microsoft Office applications, including Excel, Word, and PowerPoint., • ServSafe certification or equivalent food safety credentials., • Strong understanding of HACCP principles and food safety regulations. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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/2023/08/2023WageTransparencyBAMCO.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. Bon Appetit maintains a drug-free workplace. Req ID: 1581002 Bon Appetit Mehdi Mohammed

Job Description Position Overview: As General Manager (GM) at gusto!, you will be the heartbeat of our shop and the face of the brand in the community. In this role, you will set the tone and lead by example, creating an environment where guests experience our unparalleled service and team members feel motivated and valued. Your responsibilities include hands-on leadership, fostering a culture of growth and empowerment, and refining our operations through continuous improvement in team development and operational excellence. Reports To: Assigned Operator Coach within the gusto! Operations Department. Who You’ll Oversee: All shop team members. Core Responsibilities: Brand Representation Embody the gusto! spirit and ensure the shop upholds brand standards at all times. Serve as a good steward of all company property. Ensure every aspect of the shop reflects our commitment to exceptional service and cleanliness. Operational Leadership Engage actively in all aspects of daily shop operations—no sidelines. (Scheduling, team meetings, Heard Sessions, payroll processes, etc.) Ensure proper store opening and closing procedures are consistently followed. Oversee food preparation, ensuring all items follow recipes and quality standards. Perform and oversee all revenue-related tasks, including cashier operations, credit card terminals, and third-party delivery platforms (DoorDash, Uber Eats, etc.). Team Management Be available for all shifts, including openings, closings, weekends, and peak periods. Step in for team members when needed (grill, prep, line, cashier). Foster a positive, collaborative work environment where team members feel valued and motivated. Oversee hiring, onboarding, and training for all new team members. Train team members on company policies, procedures, and performance expectations. Coach and develop team members, ensuring ongoing growth and adherence to standards. Catering Operations Ensure catering requests from the Sales Team are communicated clearly and executed flawlessly. Oversee timely, accurate delivery of all catering orders. Maintain friendly and professional interactions with catering guests. Manage the catering schedule, inventory, supplies, and equipment—including keeping the catering van clean and stocked. Financial Acumen Analyze P&L statements and other financial reports to drive sales and profitability. Use data to identify opportunities to grow revenue and improve performance. Cost Control Manage food, labor, and operational costs within budget. Explore strategies to increase efficiency and profitability. Oversee daily prep list creation and inventory accuracy. Safety and Quality Lead by example to uphold all safety, sanitation, and food quality standards. Achieve strong performance on health inspections and internal audits. Maintain a clean, inviting environment—including restrooms, dining areas, windows, floors, and all guest-facing spaces. Enforce uniform and personal hygiene standards (non-slip shoes, cutting gloves, etc.). Ensure all operational, food safety, and quality requirements are met every hour, every day. Logistics & Inventory Management Order supplies and maintain accurate inventory levels. Ensure all equipment is well-maintained and in working order. Responsible for ordering through FreshPoint and Sysco. Submit accurate weekly inventory reporting. Culture & Team Development

Job Description We are seeking an energetic and dynamic General Manager to lead our vibrant dining establishment. This pivotal role requires a passionate leader who thrives in fast-paced environments, bringing a wealth of hospitality expertise to ensure exceptional guest experiences, operational excellence, and team development. As the driving force behind daily restaurant operations, you will foster a positive work culture, uphold food safety standards, and deliver outstanding service that keeps guests coming back. Your leadership will inspire staff, manage resources efficiently, and elevate our restaurant’s reputation within the community. Responsibilities • Oversee all aspects of restaurant operations, including food preparation, service delivery, and staff management to ensure smooth daily functioning., • Lead and motivate a diverse team of front-of-house and kitchen staff through effective training, coaching, and performance management., • Manage inventory control processes to minimize waste and optimize stock levels using POS systems such as Aloha POS or Micros POS., • Ensure compliance with food safety regulations and maintain high standards of food handling, sanitation, and cleanliness across all departments., • Supervise shift management by coordinating schedules, monitoring service quality, and resolving customer concerns promptly to enhance guest satisfaction., • Oversee budgeting activities including cost control measures for food, labor, and supplies to meet financial targets., • Conduct interviews and participate in hiring decisions to build a skilled team aligned with our service standards and company values., • Implement staff training programs focused on food production, customer service excellence, and safety procedures to foster continuous improvement., • Monitor restaurant performance metrics regularly and develop strategies for growth, efficiency, and enhanced guest experiences., • Collaborate with culinary teams on menu development, food presentation standards, and catering or banquet services when applicable. Experience • Proven management experience in a quick service or fast food restaurant environment with a strong background in food service management., • Extensive knowledge of POS systems such as Aloha POS or Micros POS along with cash handling expertise., • Demonstrated supervisory experience with a focus on team management, training & development, and operational oversight., • Background in fine dining or casual dining settings is highly desirable; banquet or hotel experience is a plus., • Strong understanding of food safety protocols, inventory control procedures, and kitchen management practices., • Experience in budgeting, cost control, and resource planning within the food industry., • Excellent leadership skills with the ability to motivate staff while maintaining high standards of customer service and hospitality excellence. Join us as we create memorable dining experiences through exceptional leadership! We are committed to fostering an inclusive environment where your skills can shine while supporting your professional growth in the vibrant world of hospitality management. Job Type: Full-time \nCompany Description Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multi-sensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair. At Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multi-sensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair.\nAt Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience.

Job Description The opportunity Carlyle’s is a second-generation, Atlanta-based catering & food service company, family-run since 1976. In January we open a new corporate café for Elevance Health in Midtown, and we’re hiring the General Manager who will run it. This is a flagship account for us & a true launch: you’ll build the team, open the café, and own the daily guest experience for several hundred Elevance employees. The model is different from a traditional corporate kitchen. Our signature Daily Mix, a rotating lineup of 20+ global menu themes, is produced at our commissary and delivered fresh each morning. On site, a lean hospitality team runs a hot breakfast grill, a standing hot buffet, a short-order grill, a premium salad bar, soup, a Boar’s Head deli special, and grab & go, all on Spot On with self-checkout & online pre-ordering. Every employee meal is under $10. Your job is to make it feel effortless, keep the client delighted, and run a tight, profitable operation. What you’ll own Launch & daily operations • Open the café: a three-week buffet-only phase-in from January 4, then full operation on January 25 with every station live., • Run service Monday to Friday: breakfast & lunch lines open and close on time, stations stocked through posted hours, checkout wait under five minutes at peak., • Receive & stage the daily commissary delivery, manage par levels and orders, and keep waste low., • Keep the café, servery and back of house clean, organized and inspection-ready every day. Team • Hire, train, schedule and lead a team of six. Build a hospitality culture where people know regulars by name., • Schedule labor to actual volume & pre-ordering adoption; cover callouts with our broader catering & commissary team., • Hold the team to Carlyle’s food safety & hospitality standards, and handle performance directly and fairly. Client & guest experience • Be Elevance’s single point of contact for day-to-day café matters. Acknowledge any service issue the same business day and fix it; escalate anything recurring to Carlyle’s leadership within two business days., • Represent Carlyle’s in program reviews with Elevance’s workplace team, including the post-launch review in the spring., • Keep digital menu screens current with daily offerings, Daily Mix themes, pricing & specials, and keep guests informed of what’s coming., • Coordinate on-site setup & breakdown for catering events held at Elevance, working with our catering sales team. Menu & culinary coordination • Work with our Culinary Director on the six-week Daily Mix rotation, weekly buffet entrées, grill specials and the focused launch menu, then expand variety as participation grows., • Oversee on-site breakfast & short-order cooking to Carlyle’s recipes and plating standards. Food safety & compliance • Own health-code compliance at the café: temperature logs, allergen labeling, safe handling, and prompt response to inspections., • Meet Elevance’s site requirements for access, conduct and confidentiality, and make sure the team does too. Financial & systems • Manage the café to budget, labor hours, food cost, supplies and waste, with weekly reporting to Carlyle’s leadership., • Run Spot On: menu & pricing setup, subsidy tiers by item, self-checkout, online ordering, daily reconciliation, and the monthly sales & subsidy reporting that drives client invoicing., • Flag catering opportunities in the building to our sales team. What we’re looking for • 5+ years leading a food service operation: corporate dining, hotel or club F&B, or a high-volume restaurant. Opening or launch experience is a real plus., • A hospitality-first leader who is visible on the floor, calm at peak, and comfortable being the face of our company with a corporate client., • Hands-on P&L ownership: labor scheduling, food cost, inventory and waste., • Fluent with POS & reporting systems (Spot On or similar), online ordering and basic spreadsheet work., • Certified Food Safety Manager (ServSafe or equivalent) or able to certify before opening., • Able to pass Elevance’s background screening & meet building access requirements., • Able to stand for a full shift, lift up to 50 pounds, and work in a kitchen environment. Preferred: business & industry or corporate café experience; culinary training; experience with client-facing reporting or SLA-driven accounts; bilingual English/Spanish. Your first 90 days • By mid-December: onboarded at our commissary, team hired, Spot On menu & subsidy setup tested, phase-in plan confirmed., • January 4: café opens on the phase-in model. January 25: full operation across every station., • February & March: service standards met consistently, participation growing week over week, labor calibrated to real volume., • Late April: a clean post-launch program review with Elevance. Compensation & benefits Base salary of $70,000 to $85,000 depending on experience, with flexibility above the range for an exceptional candidate. Health benefits, paid time off, and a weekday daytime schedule with no nights or weekends. You’ll be backed by a commissary kitchen, a catering sales team, and an ownership group that is building a café division around this account. Carlyle’s is an equal opportunity employer. \nCompany Description Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today! Family catering business founded in 1976, $20,000,000.00 in sales in 2025. Started out in corporate catering but growing our business in social and event catering, plus a newly formed wholesale division. Opened a premier event location in October 2019, The Carlyle Venue, on Piedmont Road, Atlanta. Our corporate headquarters is located in the trendy west side of Atlanta. We believe in a collaborative team oriented environment. The majority of our employees have been here 5+ years or more! Come see what makes us great, work in a environment where YOU are a "part" of something and not just another piece. Be an impact player today!

Job Description What’s Your gusto? At gusto!, we want to know what you are passionate about. Whether it’s in life, in food, or in fun, we believe that aligning our brand’s passions with our people’s passions creates a motivated, inclusive, and supportive environment that fosters growth. By understanding what drives you, we can help build a place where you can truly live your gusto! Founded by innovative leader Nate Hybl and inspired by Dale Carnegie’s call to “live today with gusto,” our mission is to refuel the human spirit with life giving food and good energy. We offer a unique combination of healthier bowls and wraps with bold flavors and high-quality ingredients. Recognized in QSR Magazine's "Best Brands to Work for 2022" and multiple Atlanta Business Chronicle awards, gusto! aims to be the most empowering employer in the industry. Join us to help champion awakenings through food, kindness, and gratitude. We are looking for an Assistant General Manager for our Peachtree Location. Summary: As an Assistant General Manager, you are a leader in our organization that is responsible for running a vibrant, healthy fast-casual restaurant. The performance of the store will be a direct reflection of your leadership and team’s execution. You will work alongside your leadership team and team members, oversee inventory, ordering food and supplies, while optimizing profits and ensuring that guests are satisfied with their dining experience Responsibilities: • Responsible for assisting with inventory management, • Oversee truck ordering and storing, • Work with BOH team to order and receive trucks, • Work with GM/MP to adjust pars for ordering trucks, • Work with GM/MP to adjust order guide when new items appear, • Responsible for overseeing credits when applicable, • Monitor in R365 and verify we are receiving, • Work with Shift manager to verify product is up to spec, • Responsible for tracking daily waste and coaching team, • Monitor that closing leads are entering waste in R365 daily, • Notice when waste is too high and coach when needed, • Work with GM/MP and Shift manager to adjust prep pars as needed, • Responsible for weekly inventory counts, • Work with GM/MP to submit counts each week, • Work with GM/MP to keep COGS at target each week, • Assist in recruiting, onboarding, and the continuous development of team members, • Work with GM/MP to manage labor to be within target range, • Responsible for assisting with labor management and oversee scheduling and the labor budgets, • Ability to create weekly schedules and the management of time off and leave request, • Coach and monitor Shift Managers to track labor on shifts and adjust accordingly, • Work with GM/MP to determine hiring needs and turnover rating, • Flag when scheduling becomes tight or over staffed, • Work with GM/MP to train Certified Trainers in shop and Shop Growth Path for Shift Managers, • Continue to coach CT team and adjust process when needed, • Oversee CT’s and assure they are training all new hires according to process, • Assure new hires are given uniform, nametags, clock in numbers, and a schedule with outline of who they’ll be training and when, • Responsible for assisting with Food Safety and quality, • Work with GM/MP to keep Steritech findings at 4 or lower, • Train staff and management team on correct food safety procedures, • Assure shift leads complete daily food safety walkthroughs, • Assure liners complete daily temp logs, • Work with GM/MP to maintain high food quality scores, • Coach and train production team on correct procedures and recipes, • Maintain and assist in the management of tattle scores within goals, create plans around how to incentivize team to hit goals and serve the best food possible all the time, • Work with GM/MP to manage cleanliness in shop, • Oversee weekly cleaning lists, • Oversee closing and closings lists, • Oversee change over lists, • Responsible for assisting with monitoring scores and data, • Read through scores and comments to keep a pulse on how the shop is performing, • Assist on sales tracking each morning, • Assist GM/MP to ensure we are hitting sales growth scores and knowing shop goals and numbers, • Assist GM/MP to ensure we are focusing on various sales avenues (DT, catering, dine in, etc), • Assist in managing labor, sales, Tattle, and COGS, • Responsible for maintaining a strong culture and being accessible to the team, • Responsible for assisting GM/MP with any employee issues, reporting the issue to the GM/MP and escalating to TMX., • Assist with progressive disciplinary actions for team members while staying consistent and fair, • Assist in managing the overall operation of the entire business at the shop while upholding gusto!’s brand and standards and holding team members to the same standards, • Assist and support the catering orders and the catering manager, • Assist with catering sales growth and tracking, • Continuously developing catering coordinator, • Helping with orders and deliveries as needed, • Ensure all safety policies are followed, • Having a shop presence by working with the GM/MP to determine best days off to balance GM/MPs days off. Follow time off request procedure with advance notice according to company policy, • Be accessible via telephone and be a point of contact in cases of GM/MP being unavailable, • Maintain a flexible work schedule (able to open, close, and work weekends), • Able to work a minimum of 45 hours and 5 days a week General expectations Reporting directly to the General Manager/Managing Partner, you are directly responsible for the Leadership team and the day in and out operation of the shop. • You are to assist with coordinating weekly Shift Managers meetings, the coaching and development of the Shift Managers., • Maintaining a professional and positive demeanor with the team., • You are to maintain close communication with the GM/MP to resolve Team Member issues, and guest issues. Resolving any issues in a calm and professional manner, • Maintain the gusto! standard and represent the brand by having a clean uniform and name

Job Description Catering Sales Manager – Atlanta, GA Salary: $90,000–$100,000 Base Salary Location: Atlanta, GA Are you a driven sales professional who thrives on building relationships, generating new business, and closing deals? We are seeking an experienced Catering Sales Manager to grow our corporate catering business in Atlanta, GA. This is a true sales-focused position, ideal for someone who enjoys prospecting, networking, and developing long-term business relationships. We are looking for a hunter who can identify new opportunities, secure corporate accounts, and build a strong, profitable book of business. What You'll Do: • Proactively identify, prospect, and secure new B2B corporate catering accounts., • Build and grow your own book of business through cold calling, networking, referrals, and direct outreach., • Develop relationships with office managers, executive assistants, HR departments, corporate event planners, and business decision-makers., • Generate leads, schedule sales meetings, conduct presentations, and close new business., • Create customized catering proposals and negotiate pricing to secure long-term corporate partnerships., • Develop strategies to increase catering sales and expand market share throughout Atlanta, GA., • Maintain strong relationships with existing accounts to encourage repeat orders and referrals., • Manage your sales pipeline, track activity, and consistently meet or exceed revenue goals., • Collaborate with internal operations teams to ensure a seamless experience for clients. What We're Looking For:, • Proven success in B2B sales, business development, or corporate catering sales., • A demonstrated ability to generate new business and build a book of accounts from the ground up., • Strong prospecting, relationship-building, negotiation, and closing skills., • Experience selling to corporate offices, businesses, or professional organizations., • A self-motivated, results-driven personality with a passion for sales., • Excellent communication, presentation, and organizational skills., • Knowledge of the Atlanta, GA business community and existing corporate relationships is highly preferred., • Experience in catering, foodservice sales, hospitality sales, or a related industry is a plus. Compensation & Opportunity:, • Competitive base salary of $90,000–$100,000, depending on experience., • Opportunity to develop and manage a growing portfolio of corporate accounts., • Established catering concept with significant opportunities for business development., • Sales-driven position with an emphasis on new account acquisition and revenue growth., • Opportunity to make a direct impact on the company's expansion in Atlanta, GA., • Ready to Grow Your Sales Career? If you're a motivated sales professional who knows how to open doors, build relationships, and turn prospects into long-term clients, we want to hear from you! Apply today to learn more about this exciting Catering Sales Manager opportunity.

Job Description ob description: Job Summary We are seeking a dynamic and energetic Hourly Manager to lead our team in delivering exceptional food service experiences. As a key member of our management team, you will oversee daily operations, ensure food quality and safety standards are met, and motivate staff to achieve their best. This role offers an exciting opportunity to develop leadership skills while maintaining a fast-paced, customer-focused environment. The ideal candidate will bring a passion for hospitality, strong management skills, and a commitment to excellence in food service. Responsibilities • Supervise daily restaurant operations, including food preparation, cooking, and service delivery to ensure smooth workflow and high-quality customer experiences, • Manage staff scheduling, training, and development to foster a motivated and efficient team, • Oversee inventory control, food safety protocols, and proper food handling practices to maintain compliance with health regulations, • Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation, • Lead shift management by coordinating team efforts during busy hours and resolving any operational issues promptly, • Conduct staff interviews, onboarding, and ongoing training to build a strong hospitality team, • Analyze profit and loss statements to identify opportunities for increased efficiency and profitability Experience • Proven management experience in quick service or fast food restaurant environments with a focus on food service management and supervising teams, • Extensive experience with food preparation, cooking techniques, and kitchen management in casual dining or fine dining settings, • Familiarity with POS systems including Aloha POS and Micros POS; cash handling experience required, • Strong background in inventory control, food safety management, and adhering to health regulations, • Demonstrated leadership skills in managing hospitality teams, training staff, and supervising daily restaurant operations, • Prior roles involving restaurant management, shift management, catering or banquet experience are highly desirable Required Competencies • Strong leadership, communication, and organizational skills, • Ability to multitask effectively in a fast-paced environment, • Experience managing labor, inventory, and service standards, • Knowledge of POS systems such as ALOHA or similar platforms, • Basic computer proficiency including scheduling and reporting tools, • Strong mathematical skills for inventory and cost controls, • Dependable, reliable, and self-motivated, • Ability to inspire teamwork and lead by example, • Experience working in multicultural environments, • Flexible availability including weekends and holidays, • Must be 21 years of age or older Education & Certifications • High school diploma preferred (college coursework a plus), • Ability to read, write, and speak English (Spanish a plus), • Must obtain and maintain all required local, state, and federal certifications including alcohol service and food handling permits Work Environment This role operates in a high-energy, professional restaurant environment with frequent movement between guest areas and service stations. Physical Demands • Stand and walk for extended periods, • Use hands and arms for service oversight and operational tasks, • Lift and maneuver up to 50 pounds when necessary, • Work in indoor and outdoor restaurant environments that may be hot, humid, or wet, • Bend, reach, and navigate busy dining spaces efficiently, • Distinguish food flavors and service quality Join us to lead an energetic team dedicated to delivering outstanding food experiences! We value passionate leaders who thrive in fast-paced environments and are eager to develop their careers in hospitality management.

Job Description Catering Manager – Atlanta, GA We are looking for an experienced Catering Manager to join a growing, high-volume catering operation in Atlanta, GA. This is an exciting opportunity for a hospitality professional who thrives in a fast-paced environment and enjoys building client relationships, leading teams, and executing high-quality events throughout Atlanta, GA. The ideal candidate for this Atlanta, GA position will have experience managing catering operations, coordinating large orders and events, and delivering exceptional customer service. We are seeking someone who is organized, detail-oriented, and comfortable managing both operational execution and sales growth in a busy Atlanta, GA catering environment. What We Offer: • Base salary of $80K, • Bonus opportunities, • Comprehensive benefits package, • Paid vacation, • Growth opportunities with an established company, • Supportive leadership team Qualifications: • 2+ years of catering management or high-volume hospitality management experience, • Strong organizational and communication skills, • Experience managing large events, corporate catering, or banquet operations preferred, • Ability to lead teams in a fast-paced environment, • Strong client relationship and problem-solving skills, • Ability to work flexible schedules as needed If you are looking for a long-term opportunity in Atlanta, GA with a company that values hospitality, teamwork, and growth, we would love to connect with you about this Atlanta, GA opportunity.

Job Description Salary: $62,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Emory University is seeking a talented and energetic Catering Sous Chef to support the daily culinary operations of a premier campus catering program. The Catering Sous Chef will assist in leading food production for university events, conferences, VIP functions, athletic events, and special occasions while ensuring exceptional food quality, presentation, and service standards. This position plays a key role in supervising culinary staff, maintaining food safety compliance, and delivering memorable dining experiences for students, faculty, staff, alumni, and guests. Key Responsibilities • Assist the Executive Chef and Catering Chef with planning, preparing, and executing catering events of varying sizes and complexity., • Oversee daily food production and ensure consistency in recipe execution, quality, and presentation., • Supervise, coach, and train culinary team members, including cooks and food service staff., • Coordinate culinary production schedules to meet event timelines and client expectations., • Ensure compliance with all food safety, sanitation, health, and university regulations., • Monitor food quality and portion control to minimize waste and maximize efficiency., • Assist with menu development, recipe standardization, and seasonal offerings., • Support inventory management, ordering, receiving, and storage of food and supplies., • Maintain a clean, organized, and safe kitchen environment., • Collaborate with catering managers and event staff to ensure seamless event execution., • Assist in controlling labor and food costs while maintaining high-quality standards., • Step into leadership responsibilities in the absence of the Executive Chef or Catering Chef. Qualifications • Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered., • Minimum of 3 years of culinary experience in catering, banquet, hotel, restaurant, or institutional food service environments., • Previous supervisory or leadership experience in a high-volume kitchen., • Knowledge of food safety practices and sanitation regulations., • Ability to work flexible schedules, including evenings, weekends, holidays, and special events., • Strong organizational, communication, and problem-solving skills Preferred Qualifications • Certified Sous Chef (CSC) or equivalent culinary certification., • ServSafe Food Protection Manager Certification., • Experience in higher education dining, conference centers, hotels, or large-scale catering operations., • Experience with menu planning, purchasing, and inventory control., • Knowledge of diverse cuisines, special diets, and allergen management. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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/2023/08/2023WageTransparencyBAMCO.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. Bon Appetit maintains a drug-free workplace. Req ID: 1555416 Bon Appetit Kristan McIntosh

Job DescriptionBenefits: • Paid training, • Free uniforms, • Employee discounts, • Flexible schedule ABOUT MEND Mend Coffee and Goods is an accessibility-first coffee shop, retail concept, and community hub offering belonging and belovedness to people of all abilities in thoughtfully designed spaces for gathering, working, and celebrating. Mend Coffee, LLC is a wholly-owned subsidiary of Hope Heals, Inc. a 501 (c)(3) faith-based non-profit corporation. Mend/Hope Heals may be used interchangeably. However, Mend Coffee, LLC is the legal employment entity. OUR VISION Mend Coffee and Goods will provide a high-end coffee experience in the setting of an integrated employment model, meaning the team will be composed of both employees affected by disability and typically abled employees; and Mend anticipates and will seek an ability-diverse customer base. In the spirit of line blurring, Mend's mission, along with employing people with disabilities alongside those who are typically abled, is to create a paragon of accessibility in the physical coffee shop space, thus inviting and dignifying both customers with disabilities and those who are typically abled. Mend Coffee will be a destination for those of all abilities seeking great coffee, mission-driven retail, and a community hub of belonging and belovedness. Mend will utilize Bellwood Coffee as our roasting partner, The Buttery as a wholesale partner for freshly-baked goods and pastries, and will provide house made healthy and indulgent small meals for our customers. Mend Coffee and Goods will have a robust retail component stocked with mission-driven gifts and goods that responsibly support under-represented makers. Mend's retail will offer its customer a reliable place to find the perfect responsibly sourced gifts, hope-filled care packages and gift boxes, and a variety of thoughtfully curated goods. MEND IS HIRING FOR BACK OF HOUSE KITCHEN MEMBERS!! JOB PURPOSE The job purpose of a Mend back of house kitchen position team member is to craft delicious, excellent, and high-quality food for our guests. This role will contribute to a positive customer experience by delivering exceptional service, maintaining high product quality, and supporting daily food service operations in alignment with Mend's values and standards. IDEAL CANDIDATE The ideal candidate will maintain high product and sanitation standards, collaborate effectively within an ability-diverse front of house team, deliver excellent customer service, and pursue an inclusive work environment; all while embodying Mend's values and contributing to a positive and thriving workplace culture. RESPONSIBILITIES: Baking, preparing, and executing Mend's food menu offerings while prioritizing hygiene, consistency, and an excellent product. • Practice a high-attention to detail while adhering to Mend's prescribed baking and preparation instructions, recipes, and methods to guarantee consistent products, while prioritizing timely, hygienic, and accurate catering, takeaway, and in-house food orders., • Commitment to maintaining exceptional standards of quality control, sanitation, cleanliness, hygiene, health, and safety in all products, tasks, and in all kitchen and service areas of Mend as a safeguard for the well-being of our guests at Mend., • Complete all cleaning, safety, and Mend checklists as required., • Maintain a continuous awareness of ingredients, adapting to seasonal shifts, relevant or necessary changes, and menu updates with ease., • A keen awareness of the importance of FIFO (First In, First Out) principles and the proper storage of food products, ensuring freshness and quality in every meal served., • Expertise in monitoring inventory, keeping the kitchen/assigned area stocked throughout the day, while working in tandem with the General Manager to guarantee the accuracy and availability of supplies., • Provide excellent customer service and outstanding hospitality to all vendors, suppliers, teammates, and all guests, which will include an ability-diverse customer base while implementing Mend's values., • Foster a work environment that is safe, inclusive, dignifying, and respectful; recognizing and accommodating Mend's ability-diverse team to ensure each team member can contribute meaningfully and effectively., • Maintain a pristine and organized workspace by implementing a "mise en place" (aka "everything in its place") practice and clean-as-you-go philosophy. Each team member is expected to support other team members in this effort., • Collaboratively contribute to Mend's operations by taking pride in tasks that enhance its efficiency, customer service experience, and ambiance., • Enthusiastically advocate for and support the professional success of all team members within Mend's integrated work environment., • Practice reliability, consistency, punctuality, and dependability in the workplace., • Enthusiasm for team collaboration with a positive attitude; while prioritizing smooth kitchen operations through effective communication and gladly assisting team members in need of assistance.REQUIREMENTS, • Saturday availability, • 1 + years of experience working in a professional kitchen., • A comprehensive grasp of the safe and responsible operation and maintenance of equipment., • The option to either possess a Food Handler's Certification for the state of Georgia at the time of hiring or to obtain this certification within 30 days of hiring, along with any other Mend required certifications and training., • Completed or will be completing, based on Mend's required employee training schedule/timeline, Mend's required food training and validation programs and Mend's culture and disability-specific training., • Fundamental math, literacy, and writing skills., • Complete operational tasks while adhering to Mend's standards and safety guidelines., • Prioritize flexibility, efficiency, and productivity while providing quality service in a fast-paced restaurant environment that requires a high-level of attention to detail to help ensure order accuracy with a significant emphasis on product quality and cleanliness., • Commitment to accessible communication, teachability, and a patient attitude; thereby, ensuring a positive and dignifying experience for all customers and employees. As is relevant for role, appropriate Mend role related skills and disability etiquette and competency will be provided upon employee training., • Being enthusiastic and open to collaborating within a diverse team and serving a diverse customer base with varying abilities., • Will not exhibit or engage in any behaviors that could be harmful in any way to oneself or others in the workplace., • Eagerness to work collaboratively in an ability-diverse team environment and being committed to inclusivity, compassion, and peer-support/advocacy to team members and guests., • Eligible to work in the United States and 18 years of age or olderFUNCTIONAL DEMANDS, • You are able to transition from sitting to standing independently. You are able to sit, stand, or walk for extended periods, multiple days of the week., • Opening and Closing Shifts required., • You'll engage in food preparation and baking tasks that require fine motor upper extremity precision and dexterity., • When necessary, you'll need to comfortably squat, bend, twist, and extend your reach for items that are placed either below waist level or above shoulder height. This could involve actions such as stooping or reaching upwards to access kitchen, service, and various shop supplies., • You will need the physical capability to lift, push, pull, carry, or move items weighing up to 50 pounds., • You have the capability for close visual acuity, enabling you to engage in repetitive visual tasks like checking, counting, identifying small defects, verifying the accuracy of numbers, reading, and packaging efficiently.SHIFTS AVAILABLE:, • Day, evening, morning shifts

Job Description We are seeking a detail-oriented, efficient, and passionate Prep Cook to join our commissary kitchen team at Azalea Fresh Market. As a Prep Cook, you will play a vital role in preparing high-quality ingredients and dishes that supply our in-store prepared food program. This behind-the-scenes role is key to ensuring that our guests consistently enjoy fresh, flavorful, and ready-to-go meals that reflect the culinary quality and care we’re known for. Requirements/Responsibilities Responsibilities: ❖Prepare, portion, and package ingredients and menu items according to standardized recipes and production schedules ❖Ensure food safety and sanitation procedures are followed in all aspects of food handling and preparation ❖Assist in the setup and breakdown of prep stations, equipment, and kitchen tools ❖Properly label, date, and store food items to maintain freshness and reduce waste ❖Maintain cleanliness and organization of the commissary kitchen throughout each shift ❖Support the culinary team with occasional tasks such as inventory checks, deliveries, and kitchen organization ❖Collaborate with the Prepared Foods Manager and store staff to ensure consistency and quality in all menu items ❖Report any equipment issues, supply shortages, or safety concerns in a timely manner Skills: ❖1+ year of prep cook or kitchen experience preferred (commissary, restaurant, or catering background a plus) ❖Strong understanding of food safety and kitchen sanitation standards ❖Comfortable working in a fast-paced, high-volume production environment ❖Ability to take direction and work independently with minimal supervision ❖Excellent time management and organizational skills ❖Must be able to lift 40 lbs. and stand for extended periods ❖Punctual, reliable, and team-oriented ❖Flexibility to work early mornings, weekends, or holidays as needed Experience: ❖Kitchen: 3 years (Required) Shift availability: ❖Day Shift (Preferred) ❖Night Shift (Preferred) Special Instructions Best Way to Get Our Attention! Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description ob description: Job Summary We are seeking a dynamic and energetic Hourly Manager to lead our team in delivering exceptional food service experiences. As a key member of our management team, you will oversee daily operations, ensure food quality and safety standards are met, and motivate staff to achieve their best. This role offers an exciting opportunity to develop leadership skills while maintaining a fast-paced, customer-focused environment. The ideal candidate will bring a passion for hospitality, strong management skills, and a commitment to excellence in food service. Responsibilities • Supervise daily restaurant operations, including food preparation, cooking, and service delivery to ensure smooth workflow and high-quality customer experiences, • Manage staff scheduling, training, and development to foster a motivated and efficient team, • Oversee inventory control, food safety protocols, and proper food handling practices to maintain compliance with health regulations, • Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation, • Lead shift management by coordinating team efforts during busy hours and resolving any operational issues promptly, • Conduct staff interviews, onboarding, and ongoing training to build a strong hospitality team, • Analyze profit and loss statements to identify opportunities for increased efficiency and profitability Experience • Proven management experience in quick service or fast food restaurant environments with a focus on food service management and supervising teams, • Extensive experience with food preparation, cooking techniques, and kitchen management in casual dining or fine dining settings, • Familiarity with POS systems including Aloha POS and Micros POS; cash handling experience required, • Strong background in inventory control, food safety management, and adhering to health regulations, • Demonstrated leadership skills in managing hospitality teams, training staff, and supervising daily restaurant operations, • Prior roles involving restaurant management, shift management, catering or banquet experience are highly desirable Required Competencies • Strong leadership, communication, and organizational skills, • Ability to multitask effectively in a fast-paced environment, • Experience managing labor, inventory, and service standards, • Knowledge of POS systems such as ALOHA or similar platforms, • Basic computer proficiency including scheduling and reporting tools, • Strong mathematical skills for inventory and cost controls, • Dependable, reliable, and self-motivated, • Ability to inspire teamwork and lead by example, • Experience working in multicultural environments, • Flexible availability including weekends and holidays, • Must be 21 years of age or older Education & Certifications • High school diploma preferred (college coursework a plus), • Ability to read, write, and speak English (Spanish a plus), • Must obtain and maintain all required local, state, and federal certifications including alcohol service and food handling permits Work Environment This role operates in a high-energy, professional restaurant environment with frequent movement between guest areas and service stations. Physical Demands • Stand and walk for extended periods, • Use hands and arms for service oversight and operational tasks, • Lift and maneuver up to 50 pounds when necessary, • Work in indoor and outdoor restaurant environments that may be hot, humid, or wet, • Bend, reach, and navigate busy dining spaces efficiently, • Distinguish food flavors and service quality Join us to lead an energetic team dedicated to delivering outstanding food experiences! We value passionate leaders who thrive in fast-paced environments and are eager to develop their careers in hospitality management.

Job Description Salary: Other Forms of Compensation: 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: The Catering Operations Manager holds duties related to successful execution and coordination for on and off premise Company events. The position entails a need for excellent attention to detail and communication skills; ability to multi-task on a variety of projects simultaneously, accurate distribution of pertinent information both internally to all departments as well as to clients and related vendors. You will be expected to have excellent client skills in presentation and marketing ability. Key Responsibilities: • Consults clients as to scope, expectations, setting, menu, collateral entertainment to have a successful and appropriate event within the client’s budget, • Plans menus in consultation with the clients and chefs, • Negotiates individual vendor contracts, • Delegates to, and ensure that, the Event Manager coordinates and executes the event within the parameters established by the Catering Event Manager, • Recruits, interviews, selects, and trains permanent and casual staff, • Organizes, leads and motivates the catering team, • Plans staff and event schedules, • Maintains and develops accurate financial and administrative records, • Serves as liaison and coordinator between Sales Catering Managers, Supervising Chefs, Staffing, Captains, Suppliers, Vendors, Rental Companies and Clients as needed to plan events, • Assesses contract requirements and ensure satisfaction with the services delivered, • Performs final review and assessment of catering events to determine if they meet performance and quality standards, • Resolves customer concerns and ensures timely customer payment Preferred Qualifications: • Operationally savvy industry professional with demonstrated leadership in managing people, events and the overall guest experience, • Strong organization, time management and team motivation skills are essential for success in this role, • Ability to work independently with little direct supervision, • Ability to communicate effectively (verbal and written) with clients, senior management, and WPC support staff, • Ability to respond effectively to continuously changing demands, • Demonstrated experience in budgeting, P&L, labor and sales forecasting and reporting, • Effective use of discretion to problem solve in a fast-paced environment, • Excellent negotiating skills, • Ability to establish credibility with senior culinary professionals, • Human Resource experience including hiring, training, mentoring and development, • 3-5 years’ experience in a hospitality management environment (preferably in an off-premise catering environment), • The ability to manage in an environment with focus on client service, entrepreneurship and building and growing a strong business 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: 1571062 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionHotel Phoenix Atlanta Job Description Position Title: Catering Sales Manager Department: Sales & Marketing / Food & Beverage Reports To: Director of Catering Location: Hotel Phoenix Atlanta – Centennial Yards Position Summary At Hotel Phoenix, we don’t just host events—we create experiences that rise above expectations. The Catering Sales Manager is responsible for generating and managing catering and event revenue through the proactive solicitation, planning, and execution of social, corporate, and group events. This role serves as a key liaison between clients and hotel operations, ensuring each event reflects the spirit, energy, and elevated service standards of Hotel Phoenix. This leader brings a strong sales mindset, attention to detail, and a passion for hospitality—delivering seamless, high-touch experiences that drive revenue and build lasting relationships. Key ResponsibilitiesRevenue Generation & Sales Strategy Proactively solicit new catering business through prospecting, networking, and relationship building Respond to all catering inquiries with urgency, professionalism, and tailored proposals Achieve and exceed monthly and annual catering revenue goals Identify opportunities to upsell food, beverage, and event enhancements to maximize revenue Maintain accurate sales pipelines, forecasts, and reporting within CRM systems Client Experience & Event Planning Serve as the primary point of contact for all catering clients from inquiry through event execution Conduct site tours and client meetings, showcasing Hotel Phoenix’s unique event spaces and offerings Prepare detailed Banquet Event Orders (BEOs) and ensure accuracy of all event details Collaborate with clients to design customized, memorable experiences aligned with their vision Ensure seamless handoff and communication with operations teams Operational Collaboration Partner closely with Food & Beverage, Banquets, Culinary, and Operations teams to execute flawless events Lead pre-convention and pre-event meetings to align all departments Be present on-site for key events to ensure service excellence and client satisfaction Resolve any client concerns with professionalism and urgency Relationship Building & Community Engagement Build strong relationships with local businesses, event planners, wedding coordinators, and community partners Represent Hotel Phoenix at networking events, trade shows, and industry functions Maintain and grow repeat and referral business Administrative & Reporting Maintain organized client files, contracts, and event documentation Ensure all contracts, deposits, and billing details are accurate and collected in a timely manner Track performance metrics and provide regular reporting to the Director of Catering Qualifications Minimum of 2–4 years of catering sales or event sales experience, preferably in a luxury hotel or upscale venue Proven track record of meeting or exceeding sales goals Strong knowledge of food & beverage operations and banquet execution Exceptional communication, negotiation, and presentation skills Highly organized with strong attention to detail Ability to manage multiple events and priorities in a fast-paced environment Proficiency in hotel systems (Delphi, Opera, or similar CRM/PMS preferred) Flexible schedule, including evenings, weekends, and holidays as needed Competencies – The Phoenix Way Rise in Service – Deliver elevated, personalized guest and client experiences Flames of Teamwork – Collaborate seamlessly across departments Spark of Empowerment – Take ownership and drive results Flight of Innovation – Think creatively to elevate every event Spirit of Community – Build meaningful relationships inside and outside the hotel What Success Looks Like Consistently achieves or exceeds catering revenue targets Delivers flawless, high-impact events with exceptional client satisfaction Builds a strong pipeline of repeat and referral business Maintains strong internal partnerships with operations teams Contributes to Hotel Phoenix being recognized as one of Atlanta’s premier event destinations Why Join Hotel Phoenix Hotel Phoenix is more than a workplace—it’s where culture, creativity, and hospitality come to life. As part of our team, you will play a key role in shaping unforgettable experiences, building something extraordinary from the ground up, and helping us become the Best Place to Work in Atlanta.

Job Description Salary: $65,000/Yr-$75,000/Yr CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you’ll partner with the Executive Chef and General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You’ll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment. Key Responsibilities: • Assists the Executive Chef in ensuring compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops, and directs the back-of-house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high-quality food items are creatively prepared and presented in a cost-effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience in high-volume operations, • Catering experience preferred, • flexible to work weekends as needed based on business need, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product, and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification, • Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt 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/2023/08/2023WageTransparencyCulinart.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Applications are accepted on an ongoing basis. Req ID: 1565285 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description Executive Chef (Seasonal Summer Camp – Kosher Kitchen) Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 8, 2027 Camp Barney Medintz is hiring a Seasonal Executive Chef to lead a high-volume kosher kitchen serving a vibrant summer camp community. This is a hands-on leadership role ideal for chefs who thrive in fast-paced environments and enjoy leading strong, motivated teams. Job Type Seasonal (Full-Time, Summer) May 14–August 7 Pay & Benefits • Competitive salary (based on experience), • Free housing, meals, and full room & board, • Unique summer camp experience + community atmosphere Key Responsibilities Lead daily kitchen operations: breakfast, lunch, dinner, and desserts • Ensure all food meets kosher standards and quality expectations, • Supervise and manage culinary team (Sous Chef, specialty roles, international staff), • Oversee food production, portioning, and service flow to prevent waste/shortages, • Maintain inventory systems and proper stock rotation (FIFO), • Assist with receiving and organizing deliveries, • Monitor team productivity and adjust staffing as needed, • Ensure a clean, safe, and organized kitchen (health code compliant) Qualifications • Proven experience as an Executive Chef or Kitchen Manager in a high-volume setting, • Strong leadership and team management skills, • Excellent organization and time management, • Ability to adapt quickly and solve problems in real time, • ServSafe Manager Certification, • Willingness to work long, active hours in a seasonal environment Preferred Experience • Summer camp, catering, or institutional food service, • Special diets (allergies, gluten-free, vegetarian/vegan), • Training or mentoring diverse/international staff Schedule Full-time, seasonal (May 14–August 7) • Includes weekends and long shifts Work Location In person – Cleveland, GA

Job Description We are a very successful corporate catering company looking for a Catering sales person focused on B2B. Quality of life is real, Monday through Friday, no nights, and WEEKENDS OFF! If you are a dynamic, self-motivated Sales Professional with the desire to grow into a Catering Sales Manager role apply now to join our team. Catering Sales Manager Responsibilities: • Outside Cold-Calling, • Conducting Sales Calls with Current Clients, • Orchestrating Food Presentations Catering Sales Manager Qualifications: • Ability to Work in a fast-paced environment, • True B2B Sales experience, • Hunter Mentality, • Driven by generating new business for personal financial gain, • Energetic Positive Attitude, • Professional and Customer-Service Oriented, • Strong Verbal and Communication Skills Catering Sales Manager Benefits: • Tier-based commissions are paid out monthly, • Bonus potential of 25% 1st year, • 401K with up to 4 % matching, • Company Cell Phone, • Mileage Reiembursment, • Excellent Growth Opportunities

Job Description Senior Executive Coordinator Marcus JCC of Atlanta Essential Responsibilities Executive Support • Manage complex calendars for the CIO and CFO, balancing organizational priorities while protecting executive time., • Coordinate meetings, conference calls, and travel arrangements., • Prepare agendas, briefing materials, meeting notes, and follow-up action items., • Draft, proofread, and edit correspondence, reports, presentations, and other executive documents., • Maintain confidential files and sensitive information with the highest level of discretion., • Act as “executive office manager” and maintain supplies vendor/pricing function Project Coordination • Track deadlines and follow-up on strategic initiatives and cross-departmental projects., • Assist in organizing planning sessions, and special events., • Help ensure projects move forward by monitoring timelines and communicating with stakeholders., • Prepare meeting packets, presentations, minutes, and supporting materials., • Coordinate scheduling with volunteer leaders and committee members., • Assist with governance-related administrative tasks. Financial & Administrative Support Working closely with the CFO: • Work with purchase requests, expense reports, and other administrative financial documentation., • Assist with contract routing, vendor correspondence, and document management., • Support annual budget preparation and audit-related administrative needs., • Maintain organized electronic and physical filing systems. Development & Community Relations Support Working closely with the CIO: • Assist with donor correspondence, acknowledgments, and stewardship activities., • Support leadership development initiatives, strategic projects, surveys, and community engagement efforts., • Prepare presentations and reports using data from multiple departments., • Coordinate logistics for meetings with donors, volunteers, community leaders, and external partners including meals Office Coordination • Serve as a welcoming and professional point of contact for internal and external stakeholders., • Coordinate the receipt, sorting, and distribution of incoming mail and packages., • Coordinate meeting logistics, catering, room reservations, and technology needs., • Maintain the coffee room, including monitoring supplies, restocking as needed, and ensuring the area remains organized and presentable., • Maintain executive files, templates, and administrative systems., • Recommend improvements to office processes that increase efficiency and effectiveness. Qualifications • Bachelor's degree preferred or equivalent combination of education and experience., • Minimum 5 years of executive administrative experience supporting senior leaders., • Experience supporting C-suite executives, nonprofit leadership, or boards of directors preferred., • Exceptional organizational and time-management skills., • Outstanding written and verbal communication skills., • Strong attention to detail with excellent proofreading ability., • Demonstrated ability to manage multiple priorities simultaneously., • High level of professionalism, diplomacy, and discretion., • Ability to work independently while exercising sound judgment., • Strong customer service orientation and interpersonal skills. Technical Skills • Microsoft Office Suite (Outlook, Word, Excel, PowerPoint), • Microsoft Teams and Zoom, • Experience with CRM, donor management, or financial systems preferred, • Electronic document management systems, • Calendar management software, • Ability to learn new technologies quickly Core Competencies • Anticipates needs rather than simply responding to requests., • Exceptional organizational and follow-through skills., • Exercises sound judgment and maintains strict confidentiality., • Builds strong working relationships across all levels of the organization., • Communicates professionally with donors, board members, volunteers, vendors and staff., • Remains calm and adaptable in a dynamic environment., • Demonstrates initiative, resourcefulness, and continuous improvement. Success in This Role A successful Senior Executive Coordinator enables the Chief Impact Officer and Chief Financial Officer to focus on strategic leadership by ensuring that priorities remain organized, communication flows efficiently, projects stay on track, and the executive offices operate with professionalism, responsiveness, and excellence. The MJCCA is an Extraordinary Place to Work! The MJCCA is committed to enhancing the quality of life for our employees and the community we serve. The programs and services we offer, and the staff who make it all happen, are what makes the MJCCA such an inclusive and unique place to gather. Like the community we serve, our staff is composed of people from all backgrounds. We celebrate diversity and welcome all who are interested in learning more about careers at the MJCCA. At the MJCCA, you’ll find all kinds of opportunities to make an impact on the community – as well as excellent employment benefits and opportunities for professional growth. We’ve been ranked a “Top Places to Work” by the Atlanta Journal Constitution for 15 consecutive years! Benefits of a MJCCA career: • Collaborating with a close-knit team in a creative environment., • Professional development opportunities, training, and career advancement., • Bringing people together to explore and connect., • Varied benefits package., • Extras: MJCCA membership with access to Fitness Center, assorted discounts on all MJCCA programs for employees and their immediate family members, on-site café and parking, Box Office discounts, and more. Fulltime employees receive up to half off tuition to an eligible Atlanta Jewish high school through the Jewish Community Professional High School Tuition Grant.

Job Description What’s Your gusto? At gusto!, we want to know what you are passionate about. Whether it’s in life, in food, or in fun, we believe that aligning our brand’s passions with our people’s passions creates a motivated, inclusive, and supportive environment that fosters growth. By understanding what drives you, we can help build a place where you can truly live your gusto! Founded by innovative leader Nate Hybl and inspired by Dale Carnegie’s call to “live today with gusto,” our mission is to refuel the human spirit with life giving food and good energy. We offer a unique combination of healthier bowls and wraps with bold flavors and high-quality ingredients. Recognized in QSR Magazine's "Best Brands to Work for 2022" and multiple Atlanta Business Chronicle awards, gusto! aims to be the most empowering employer in the industry. Join us to help champion awakenings through food, kindness, and gratitude. Summary: The Catering Sales Manager is responsible for both sales and the flawless execution of catering orders within their designated territory. Reporting to the Director of Catering, working closely with the Operations team, this role ensures customer satisfaction from start to finish. Responsible for: Sales: • Client Relationships: Maintain and cultivate relationships with existing clients while identifying upsell opportunities to boost revenue., • New Business: Aggressively seek and secure new clients through various channels, including cold calls, networking events, and community involvement., • Inquiry Handling: Promptly and professionally handle all incoming catering inquiries, providing efficient guidance and transparent communication to clients., • Order Management: Review, finalize, all orders. Operations: • Order Routing: Funnel catering orders to appropriate locations. If a shop does not have the capacity for seamless execution, step in to provide hands-on support if possible or re-route orders and ensure successful delivery and setup., • Team Communication: Proactively convey all catering requirements to Shop leaders and shop team members. Take an active role in troubleshooting and execution when teams are understaffed or facing other challenges., • Performance Review: Participate in monthly P&L reviews, identifying both areas for improvement and new opportunities for revenue growth or operational efficiencies. Additional Responsibilities: • Brand Ambassador: Always uphold the brand’s image and values, whether interacting with clients or team members., • Community Support: Assist in community events that the restaurant or the base team is engaged in., • Flexibility: Availability for weekend and evening work may be required to meet business needs. Qualifications: • Solid background in customer service, preferably in the catering or foodservice industry., • Reliable and consistently punctual., • Demonstrated resourcefulness and proactive problem-solving skills., • Flexibility to work weekends and outside standard business hours as needed., • Strong ability to communicate effectively with both clients and team members., • Experience in a sales-focused role is beneficial. Benefits: • Compensation: Base $50,000 - $55,000, • Annual Bonus: $3000 (paid quarterly) (bonus based on achieving company-wide sales metrics), • Commission: 2% of catering sales at assigned shops, does not include third party orders (Eligible after 30 days of hire) Paid out at end of period, dates will vary based on payroll dates., • 15 days PTO annually, • Health Benefits that include company contribution (Medical, Dental, Vision) Access to wages before payday

Job DescriptionSr. Catering Sales Manager As a Sr. Catering Sales Manager, you’ll lead the planning and execution of catered events, working closely with clients to ensure every detail exceeds expectations. From managing event logistics to coordinating with culinary and banquet teams, you'll deliver seamless experiences that drive guest satisfaction and revenue. This role is ideal for an organized, customer-focused professional with a passion for hospitality and event management. Key Responsibilities • You will build excellent relationships with clients, third parties, and community organizations in order to generate catering business for the hotel., • Your daily tasks will include prospecting for new business, responding to incoming RFPs and inquiries, executing contracts and BEOs, and communicating client expectations to the hotel team., • Your boss is the Director of Sales., • A job in catering is a great way to learn about the entire hotel. This position can set you up for a progressive career in the sales discipline, including moving into group sales and learning about new market segments. It could also lead to a path in food and beverage and hotel operations. Education & Experience Hotel experience is always a plus! Applicants should have • A college degree or two years of hotel experience, • Previous experience in a similar or related position Additional consideration will be given to applicants who have completed special certifications What You’ll Need to Succeed • Eligible to work in the United States, • Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs., • Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations, • Availability to work a flexible schedule, including evenings, weekends, and holidays if needed, • A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. This position may require a varied schedule, including evenings, nights, weekends, and holidays. Please share your scheduling needs. Why Our Associates Love HVMG • Career growth opportunities across our nationwide portfolio, • Flexible scheduling, • Access up to 40% of your earned wages before payday with PayActive, • Paid Time Off (PTO) and Paid Holidays, • Full healthcare benefits: medical, dental, and vision, • 401(k) with guaranteed 4% match and no vesting period, • Exclusive hotel and food & beverage discountsAbout HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job Description Sr. Floral Designer Who you are: You are a highly skilled and passionate floral designer with a keen eye for detail and a deep understanding of industry trends. Your creativity and leadership skills allow you to bring stunning floral visions to life while mentoring and inspiring junior team members. With a strong ability to manage multiple events, collaborate with sales and production teams, and execute flawless on-site installations, you thrive in a fast-paced, dynamic environment. Your expertise in floral design, budgeting, and quality control ensures every arrangement meets the highest standards. If you love pushing the boundaries of floral artistry while leading a talented team, this role is perfect for you! Who we are: Bold Catering & Design delivers distinction on demand. As Atlanta’s premier catering and event design company, we bring chef-inspired menus, iconic Atlanta venues and award-winning design to every event with expertise and passionate, professional service. We will provide a respectful workplace, surrounded by a professional team. Our benefits, for all of our team members, are competitive in the industry, with generous paid time off, flexible work location, opportunity for career growth, dining discounts and more. Reports to: Floral Manager Schedule: Flexible availability including weekends, evenings, and holidays based on event schedules. Accountabilities: Design, arrange, and oversee floral production to align with event concepts and client expectations. Supervise multiple event setups, ensuring quality control, consistency, and adherence to design standards. Collaborate with the sales team on floral aesthetics, color palettes, and feasibility for proposals. Train and mentor Junior Designers and support staff, providing hands-on guidance in floral techniques. Adjust floral designs as needed to stay within labor and material budgets while maintaining design integrity. Load and transport floral elements, ensuring all necessary materials are packed for each event. Oversee floral setup at event sites, ensuring seamless execution of floral designs. Lead on-site floral installations, making necessary adjustments on-site to meet design expectations and client needs. Communicate with the Event Manager and Floral Manager about any challenges during installation. Conduct a final walkthrough to confirm all floral elements are properly placed before leaving. Arrive at scheduled strike times to break down and properly pack all floral elements. Verify all rental items, including linens, are counted and returned as per inventory records. Report any missing or damaged items to the Floral Manager after each event. Clear carts, restock supplies, and process salvageable florals from past events. Oversee cooler cleaning and proper disposal or repurposing of floral materials. Maintain a clean, organized floral workspace, ensuring all tools and materials are properly stocked. Manage the intake and preparation of fresh florals, ensuring product accuracy and quality before use. Process fresh floral orders, reviewing invoices and proposals for accuracy before cutting. Design, pull, pack, and prepare floral materials for upcoming events. Oversee Junior Designers and support staff during floral production. Communicate with the Floral Manager about any supply shortages or design adjustments. Knowledge, Skills, and Abilities: 5+ years of experience in floral design and event floral production. Strong knowledge of floral design techniques, arrangement mechanics, and industry trends. Proven experience supervising and mentoring floral team members. Ability to collaborate effectively with sales and production teams. Exceptional organizational skills and attention to detail. Experience with floral budgeting, cost analysis, and recipe creation. Ability to thrive in a deadline-driven, fast-paced environment. Passion for floral innovation and commitment to design excellence. Physical Requirements Ability to stand for extended periods and work in a fast-paced environment. Frequent lifting, carrying, and moving of floral materials and event décor (up to 50 lbs.) Handling, trimming, and arranging floral products with precision and attention to detail. Weekends, evening, and holiday availability based on event schedules. Must be comfortable with heights and working on ladders; up to 25’. FULL-TIME/PART-TIME Part-Time EOE STATEMENT We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job Description Back of House Manager Stars and Strikes Family Entertainment Center is seeking an experienced Back-of-House(Kitchen) Manager who is ready to be part of a high volume, fast-paced restaurant in a growing company. Our Kitchen Crew creates a variety of delicious dishes from our full restaurant and catering menus. View our menu on www.starsandstrikes.com/eat The ideal candidate will know how to manage a large Kitchen Crew, understand back-of-house operations, and have the background to manage food and labor costs. We are looking for someone with a knowledge of food safety standards, an ability to enforce hygiene and sanitation practices and someone who will adhere to all county and company food and safety regulations. This individual will be in charge of creating unforgettable guest dining experiences; someone who is passionate excellent culinary cuisine is who we are looking for! Why Join Our Team? • We are a family-owned business and consider our team members part of our family, • We equip team members to achieve their career dreams at Stars and Strikes and provide training to do so, • With our continued expansion throughout the Southeast, there are many opportunities for advancement within the company, • We encourage team members to have fun while they work, • We provide opportunities for all team members to give back to the community, • We are a community who live out our core values:, • Respect at All Times, Listen to Others, Exceptional Guest Service, Sharing in Success, Dedicated to Fun, Cleanliness Focused, and We Give Back What We’re Looking For: • Minimum of two years of restaurant experience, • Management and/or hospitality experience a plus, • Experience in managing COGS and labor, • ServSafe certified or able to complete certification, • Must be able to work weekends and holidays Core Competencies:, • People Leader: Develop Staff, Navigate Chaos, Motivate Others, Handle Conflict, Thrive in Ambiguity, Cultivate Excellent Guest Experiences, • Back of House Expert: Problem-Solver, Food Safety Experience, Hygiene and Sanitation Focused, Budget Proficiency, Efficient Food PreparationKey Responsibilities:, • Own Back-of-House/Kitchen Sanitation and Operations, • Hire, Train and Manage All Team Members, • Manage Inventory of Food and Beverage, • Handle Back-of-House Budget Additional Duties: • Attend all Staff Meetings, • Comply with County Health Standards, • Stay Up to Date on Company’s BOH Processes, • Train Team on Updated Processes and Specials, • Assist with Orientation and Onboarding New StaffPerks We Offer:, • Health & 401k Benefits, • Bonuses, • Paid-Time Off, • Daily Pay, • Free Bowling, Laser Tag & Gameplay! Be sure to follow us on Facebook, Instagram, Twitter, and LinkedIn to be informed of the dates for our upcoming hiring events. Stars and Strikes is an Equal Opportunity Employer. Powered by JazzHR CiBDgS06Os

Job Description Season from September 2026 to Feburary 28th, 2027 with potential Full-Time status after temporary assignment. Job Purpose: The Garde Manger prepares artistic displays and composes trays as well specification designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Garde Manger is the primary driver of culinary artistry, fresh ingredients, quality and finesse in culinary design and presentation. The Garde Manger manages challenges and designs solutions and innovative answers in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in displays and professionally composed dishes and displays. The Garde Manger is granted the authority to make final decisions to create culinary solutions following company procedures related to customer satisfaction, safety, and cost and answers to the General Manager. Responsibilities and Associated Duties: Under the direction of the General Manager, the Garde Manger’s primary responsibility is to innovative and artistic displays, spec-trays, quality salads, sandwiches, canapés, desserts, and sauces and any cold preparation. The Garde Manger prepares all displays and menu items according to Air Culinaire preparation methods, while maintaining Air Culinaire Standards. The Garde Manger is one of the leading culinary professionals in the ACW kitchen and will conduct himself or herself in the utmost professional manner whether they are directing prep cooks and fellow team members or working with external customers and peers. The Garde Manger is responsible to work with the Expo team and prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with ACES specifications associated with all Air Culinaire client orders. The Garde Manger is responsible to verify that food quality and specifications match the kitchen issued specification in ACES. The Garde Manger is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and ACES orders. • The Garde Manger is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specifications., • Additionally, the Garde Manger will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance., • ACW is utilizing Shipday for all its 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., • They Garde Manger will act as a central monitor of quality and accuracy in all display and cold food production as well as provide direction and solutions in the event of situations arising that require immediate action., • The Garde Manger will follow all specifications, ACES order requirements, Allergen & special diet requests while using company procedures related to culinary quality, satisfaction, safety, and proper food cost., • Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling temp-logs and using gloves, and food safety tools and best practices when cooking and working in the kitchen., • Further responsibilities may include verifying that purchased ingredients are of required specification and that routine equipment cleaning and maintenance are carried out in their department., • The Garde Manger will maintain quality control and food-safety procedures of food products during production., • Dress professionally and within the guidelines of ACW procedures including the company approved uniform., • Assist with the ordering of all ingredients, packaging, and stocking of items in the kitchens while maintaining the shopping lists and tools and sanitizer stations in cold production of foods., • Work directly with the Chefs to ensure that ACW standards and procedures are accurately reflected in their day-to-day operations., • When called upon, the Garde Manger will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations., • The Garde Manger will cross-train to be able to prepare or produce hot food in the kitchen, or drive, as secondary duty when business is slow and staffing shortages occur., • The Garde Manger will carry company provided cellphone as directed by the GM and be responsible as secondary ACES coordinator to check and print cross-references, collect and process alcohol receipts and manage/coordinate fulfillment related items as per the General Manager's direction., • All other duties as assigned by the General Manager. Measures of Success: Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals: • Stellar Customer Service, • Integrity & Accountability, • Entrepreneurial Spirit, • Teamwork Commitment Knowledge, Experience and Skill Requirements: • High school diploma or its equivalent required, with experience in new culinary trends preferred., • Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment., • Current Safe Food Handling Certificate preferred., • Demonstrated ability to take orders and follow through as well as work well with others in a team- driven, fast-paced environment is essential., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation. OPERATIONAL DEMANDS • The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job., • Flexibility to work weekends and holidays. LANGUAGE SKILLS • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY • Ability to apply good judgment understanding to carry out instructions furnished in written, oral, or diagram form. PHYSICAL DEMANDS • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is regularly required to sit and talk or hear., • The employee frequently is required to use hands to handle, reach and carry with hands and arms., • The employee must lift and/or move up to 40 pounds. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2026 Benefits Guide, • Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide Final candidate for the position will be required the following:

Job DescriptionEvent Manager As an Event Manager, you will manage and coordinate small to mid-sized group meetings and events, from initial booking through execution. You’ll serve as the primary contact for clients, ensuring all event details are planned and communicated effectively across hotel departments. This role requires strong organizational skills, attention to detail, and a commitment to delivering exceptional service. Key Responsibilities • You will build excellent relationships with clients, third parties, and community organizations in order to generate short-term business for the hotel., • Your daily tasks will include booking and detailing small, short-term group business; overseeing small group rooming lists; and creating contracts, group resumes, and BEOs., • Your boss is the Director of Sales., • An EMM position is a great first manager role in the sales department because you learn about all aspects of sales, catering, and CS, as well as the operation of the entire hotel. This position can set you up for a progressive career in the sales discipline, including learning about new market segments, tackling larger hotels, serving as Director of Sales, and even working as a national salesperson or third-party planner.Education & Experience Hotel experience is always a plus! Applicants should have: • A college degree or two years of hotel experience, • Previous experience in a similar or related position Additional consideration will be given to applicants who have completed special certifications What You’ll Need to Succeed • Eligible to work in the United States, • Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs., • Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations, • Availability to work a flexible schedule, including evenings, weekends, and holidays if needed, • A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude. Why Our Associates Love HVMG • Career growth opportunities across our nationwide portfolio, • Flexible scheduling, • Access up to 40% of your earned wages before payday with PayActive, • Paid Time Off (PTO) and Paid Holidays, • Full healthcare benefits: medical, dental, and vision, • 401(k) with guaranteed 4% match and no vesting period, • Exclusive hotel and food & beverage discountsAbout HVMG Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Job Description A Catering & Event Sales Manager is responsible for developing and executing strategies to meet and exceed sales goal expectations, servicing social and corporate clients throughout Metro Atlanta, Georgia, and Southeast in conjunction with their counterpart in production. ESSENTIAL DUTIES AND RESPONSIBILITIES • Uphold the high standards of 1218 Kitchen Group's handbook and policies., • Represent and uphold the 1218 KG's core values (CEASE): Collaboration, Excellence, Adaptability, Sustainability, and Education., • Prospect and actively solicit all types of new catering business through various methods, including cold calling, attending industry & community networking events, referrals, office visits, etc., • Pursue, develop, and maintain client relationships through networking and prospecting, ensuring that prospects are converted to clients, and clients' expectations are met through effective communication, planning and customer service, • Establish and maintain relationships with industry influencers and key community and strategic partners for maximum exposure, • Collaborate with counterpart in production on team sales goal & sales plan development to achieve monthly, quarterly, and annual team sales goal targets, • Ensure all inquiries and leads are responded to in an enthusiastic and timely manner, • Provide excellent customer service and expertise to clients, supporting them from initial inquiry through menu and event development during the proposal and negotiations stage, ensuring customer satisfaction and retention, • Process correspondence (internal & external), proposals, contracts, and BEOs accurately, and in a timely manner, • Conduct in‐house tastings for social/wedding/corporate events prior to event booking, • Conduct off‐site tastings/demos for potential new corporate delivery clients, • Conduct site tours/visits with potential clients prior to event booking, • Attend events day-of as needed to further client relationship and ensure customer satisfaction, • Work with a sense of urgency and duty to actively complete work assignments with detail, accuracy, and a focus on the customer experience, • Remain current of national trends in the industry and local market changes to best serve clients, • Develop and maintain relationships with industry partners & outside vendors, • Attend weekly sales team meeting, • Handle and resolve customer complaints with the support of upper management, • Keep the Director of Sales informed of any issues occurring during the negotiations and sales process for each event, • Other duties as assigned by the Director of Sales SECONDARY/SUPPORT DUTIES AND RESPONSIBILITIES • Support and assist counterpart in production during the planning and execution process as needed to ensure the highest level of customer service and satisfaction, • Work with clients to gather all necessary information to ensure event setup & execution details are accurate and all information is efficiently communicated to the staff, • Communicate and distribute all event information to appropriate internal staff and managers, working directly with all other departments to ensure all event details are accounted for, • On occasion may need to conduct in‐house tastings for social/wedding/corporate events after event booking, • On occasion may need to conduct detailing meetings for larger detailed events, • On occasion may need to conduct site visits with booked clients, creating space plans/event layouts when necessary, • Manage outsourced vendor services for events, including placing/confirming orders, communicating event details, directing on-site as needed, and processing invoices in a timely manner, • Attend and manage on-site execution of events from installation, delivery, and setup through dinner service, and on occasion through to event conclusion as needed. SUPERVISORY RESPONSIBILITIES Indirectly supervise onsite staff. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing onsite work, addressing complaints, and resolving problems. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions • Professional, enthusiastic, responsible, and dependable team player, • Highly organized with meticulous attention to detail, • Can work well under pressure, • Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience, • Strong management skills and proven project management experience with the ability to manage on-going multiple priorities, • Exceptional customer service skills, • Results driven, • Self‐motivated, takes initiative and willing to acquire new skills, • Adept at building teams, • Willingness to work in a collaborative environment with co‐workers from diverse technical backgrounds, • Ability to plan, service and supervise a variety of events with the assistance and cooperation of other staff members, • Ability to anticipate equipment and other logistical needs for individual events, • Proven ability to deal in a professional and cordial manner with the public attending events, • Ability to quickly identify and resolve problems, • Ability to function independently and intuitively in a fast-paced environment, • Strong logic and reasoning skills to identify strengths and weakness of alternative solutions and approaches to issues as they arise, • Ability to exercise sound judgement and make proper decisions in handling incidents at all types of events, • A basic knowledge of sales and business management practices and procedures, • Ability to compile and maintain records pertaining to events, • Ability to manage confidential information and maintain its integrity, • Strong computer skills that include proficiency with MS Office and Google applications, Catering and CRM software, • High level of personal hygiene, • Some local travel is required

Job DescriptionGroup Sales Manager Hotel Phoenix | Sales & Marketing Reports To: Assistant Director of Sales Position Overview At Hotel Phoenix, we don’t just sell rooms—we create experiences that rise beyond expectation. The Group Sales Manager is responsible for generating and securing group room and event business that drives revenue, builds lasting partnerships, and reflects the spirit of our brand. This role is instrumental in positioning Hotel Phoenix as a premier destination in Atlanta for corporate meetings, social events, and curated group experiences, while delivering a seamless and elevated client journey from inquiry to execution. Key ResponsibilitiesRevenue Generation & Sales Execution Proactively identify, solicit, and secure group business across corporate, SMERF, entertainment, and social markets Achieve and exceed monthly, quarterly, and annual room night and revenue goals Develop targeted strategies to grow market share and maximize profitability Client Experience & Relationship Management Serve as the primary point of contact for group clients from lead through contract execution Build and maintain strong, long-term relationships with planners, corporations, and community partners Conduct engaging site tours that showcase the unique story and energy of Hotel Phoenix Sales Process & Contracting Prepare customized proposals and negotiate group contracts, room blocks, and concessions Ensure all agreements align with revenue strategy and hotel standards Accurately input, track, and manage all leads, bookings, and activities in the sales system Lead Management & Prospecting Respond promptly to incoming inquiries (Cvent, direct leads, referrals) Maintain an active pipeline through consistent prospecting, networking, and follow-up Participate in industry events, trade shows, and local networking opportunities Collaboration & Execution Partner closely with Catering, Revenue Management, and Operations teams to ensure seamless group execution Communicate client expectations clearly to internal teams to deliver exceptional service Market Awareness & Performance Tracking Monitor market trends, competitor activity, and booking pace Provide regular updates on sales performance, forecasts, and opportunities What Success Looks Like at Hotel Phoenix Delivers consistent achievement of group sales goals and revenue targets Builds a strong portfolio of repeat and referral clients Drives business that enhances both room revenue and F&B experiences Represents Hotel Phoenix as a leader within the Atlanta hospitality community Embodies and promotes a culture aligned with our brand pillars: Rise in Service Wings of Respect Flames of Teamwork Spark of Empowerment Qualifications 2–5+ years of experience in hotel sales, group sales, or catering sales, preferably in an upscale or lifestyle hotel Proven ability to meet or exceed sales targets and revenue goals Strong negotiation, presentation, and relationship-building skills Experience with CRM systems and RFP platforms (e.g., Cvent) Systems & Technical Experience Proficiency in Delphi (or similar sales and catering systems) required Demonstrated experience managing group bookings, room blocks, and event details within Delphi Ability to generate and analyze sales reports, booking pace, and production data to support revenue strategies High level of accuracy in maintaining client records, contracts, and sales activity within systems Core Competencies Strategic Selling & Business Development Relationship Management Communication & Influence Results-Driven Performance Collaboration & Team Alignment Adaptability in a fast-paced, evolving environment Why Hotel Phoenix At Hotel Phoenix, we are building more than a hotel—we are creating a destination where culture, community, and elevated service intersect. As a member of our Sales team, you will play a vital role in shaping our story, driving our success, and helping us become the Best Place to Work in Atlanta.

Job Description What’s Your gusto? At gusto!, we want to know what you are passionate about. Whether it’s in life, in food, or in fun, we believe that aligning our brand’s passions with our people’s passions creates a motivated, inclusive, and supportive environment that fosters growth. By understanding what drives you, we can help build a place where you can truly live your gusto! Founded by innovative leader Nate Hybl and inspired by Dale Carnegie’s call to “live today with gusto,” our mission is to refuel the human spirit with life giving food and good energy. We offer a unique combination of healthier bowls and wraps with bold flavors and high-quality ingredients. Recognized in QSR Magazine's "Best Brands to Work for 2022" and multiple Atlanta Business Chronicle awards, gusto! aims to be the most empowering employer in the industry. Join us to help champion awakenings through food, kindness, and gratitude. We are looking for a Shift Manager/ Catering Coordinator for our Downtown Location. Job Summary As a Shift Manager of gusto!, you, your team, and fellow leaders will run a vibrant and busy healthy fast-food restaurant. You will help oversee various aspects (including customer service, inventory, food safety, catering, and team member development) of the operation based on your strengths and the business’ needs. The Shift Manager ensures that all aspects of shift operation including training, food preparation, food safety, cleanliness, sanitation, opening and closing duties, uniforms, and team member attendance meet or exceed company standards and specifications. As a member of the leadership team, you will be responsible for the general oversight of daily operations and team leadership. This role includes staff management, shop security, team building, and ensuring a premium guest experience in a high-energy dining environment and Catering execution. Responsibilities: • Accountable for performing tasks related to all revenue streams including cashier, credit card terminals, and third party meal delivery partners (DoorDash, Uber Eats, etc.), • Third-party delivery system knowledge and operation, • Assist in managing and operations of the entire business, including Service, Production, Catering, and other related areas, • Ensure store is open or closed according to company standards and procedures, • Delegate tasks to Team Members to ensure a clean and inviting workplace including stocking supplies, maintaining clean restrooms, dining room furnishings, floors, windows, doors, and plants, • Oversee food preparation activities, ensuring that all menu items are prepared according to recipes, • Oversee daily prep list creation, • Accountable for the performance of all staff when the active manager is not on duty, • Direct team members through daily routines and interact with guests to ensure a premium guest experience, • Create a positive work environment, • Be a good steward of all company property, • Uphold all brand standards, • Foster a positive and collaborative work environment, motivating and inspiring staff to excel in their roles and contribute to the overall success of the shop, • Act as a Brand Ambassador for the company at all times., • Maintain ServSafe Certification, • Adhere to uniform and personal hygiene standards including wearing non-slip shoes and cutting gloves, • Train company policies and procedures to new Team Members, • Help develop and train fellow teammates, • Oversee the training and development of team members, ensuring they follow processes and policies, • Monitor and supervise timely arrival or departure of scheduled Team Members, • Support the manager in the daily operation of the shop, • Ensure all catering requirements submitted by the Sales team are communicated and executed, • Ensure timely delivery of all catering orders, • Maintain friendly and professional interactions with catering guests, • Oversee the shop’s catering schedule, including deliveries, • Manage catering inventory and order supplies as needed, • Maintain catering equipment and keeping the catering van clean and stocked, • Enforce all food and physical safety policies and requirements, • Participate in monthly P&L reviews with Shop leadership, identifying areas for improvement and new opportunities, • Assist in managing Labor Expense and COGS, • Ensure ALL operational safety, food safety, and food quality requirements/ standards are met every hour of every day, • Responsible for ordering Fresh point, • Responsible for ordering Sysco, • Reporting accurate Inventory weekly, • Be available for all shifts including opening/closing and weekends as needed, • Be comfortable standing for the entire shift and occasionally lifting items no heavier than 53 lbs, • Other assigned shop duties Qualifications & Experience: • Experience in a customer-centric role, with a focus on providing exceptional service, • 1+ years experience in a Shift Leader/Supervisor or Manager role, preferably in the food service industry or a food-related industry, • Excellent people skills, • Consistent reliability and punctuality, • Ability to handle challenges resourcefully and efficiently, • Ability to use electronic systems, such as computers and tablets, • Willingness to work flexible hours, including weekends, • Strong communication skills, capable of coordinating between various teams, • A desire for continuous learning and professional development, • Ability to multitask, • Able to work well in a team environment, • Must be at least 21 years old, • Must have a reliable means of transportation, • Driving Requirement: All team members operating vehicles for business purposes must successfully pass MVR checks and complete required defensive driving online training courses as a condition of employment Benefits: • Pay rate: $16-19 + Tips, • Tip sharing, • Access to wages before payday, • Flexible scheduling, • Detailed and intentional training, • Team Member food perks, • Fantastic Teammates!

Job Description Salary: $75,000/Yr-$90,000/Yr CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary The Executive Chef will be responsible for overseeing kitchen operations for a corporate dining account in Fayetteville, GA, while maintaining a safe and sanitary work environment for the staff. In this high-impact role, you’ll partner with the General Manager to lead a thriving corporate dining operation—bringing creativity, precision, and energy to every plate. You’ll help drive culinary excellence, inspire kitchen talent, and ensure a safe, efficient, and high-performing environment. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt 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/2023/08/2023WageTransparencyCulinart.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Applications are accepted on an ongoing basis. Req ID: 1565280 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description About Us: We are a dynamic off-premise catering company known for delivering elevated culinary experiences across weddings, corporate events, sports hospitality, and brand activations. Our team thrives on creativity, collaboration, and a culture of excellence. Position Overview: We are seeking a highly organized, culture-driven Catering Director to lead the planning and execution of our offsite catering events. This role is pivotal in ensuring seamless operations from initial planning to event day execution, while fostering a positive team environment and upholding our brand standards. Key Responsibilities: Event Planning & Execution • Lead all logistical aspects of offsite events including staffing, rentals, transportation, and inventory., • Conduct site visits and develop detailed event plans tailored to each venue., • Oversee on-site event management to ensure flawless execution and client satisfaction. Team Leadership & Culture • Manage and mentor a team of coordinators, chefs, and event staff., • Foster a collaborative, inclusive, and high-performance team culture., • Serve as a liaison between departments to ensure alignment and communication. Operational Oversight • Maintain and manage warehouse inventory related to catering operations., • Collaborate with culinary and sales teams to ensure all event needs are met., • Troubleshoot and resolve issues swiftly and professionally. Qualifications: • 5+ years of experience in catering or event operations, preferably in off-premise environments., • Proven leadership and team management skills., • Strong logistical and organizational abilities., • Excellent communication and problem-solving skills., • Passion for hospitality and creating memorable guest experiences. Bonus Skills: • Familiarity with catering software and inventory systems., • Experience in sports hospitality or luxury events., • Bilingual (Spanish or other languages) a plus. Why Join Us? • Be part of a growing company with a bold vision., • Work with a passionate team that values creativity and excellence., • Competitive salary, benefits, and opportunities for growth.

As an Airside Experience Specialist, you are the face of our private aviation terminal, delivering a seamless, personalized, and welcoming experience for every guest, crew member, and aircraft in our care. In this dynamic role, you'll combine exceptional hospitality with hands-on operational support to ensure our guests feel cared for, from wheels down to wheels up. You'll operate ground service equipment and perform aircraft ground services while engaging guests with professionalism and a service-first mindset. This role requires schedule flexibility, including nights, weekends and holidays, and the ability to thrive in outdoor environments around active aircraft and in varying weather conditions. If you enjoy creating memorable guest experiences in a fast-paced, luxury-driven environment and you're excited by the energy of the runway this is the role for you. (Other duties may be assigned) • Work as part of a team to conduct airside operations safely and efficiently in accordance with established policies and standard operating procedures (SOPs) ensuring efficient and accurate communication through various methods to accomplish operational tasks., • Collaborate, cooperate, and work closely with all team members, guests, clients, vendors, and aircraft crewmembers to ensure service needs are met. Services include, but are not limited to, fueling, de-icing, lavatory, ground power and potable water services, parking, marshalling, wing walking, delivering catering and towing., • Proactively prepare for arriving/departing aircraft, identify and perform open job tasks, and immediately speak up and/or point out observed safety concerns to all stakeholders., • Operate and drive ground service equipment such as fuel trucks, de-icing trucks, ground power units, tugs, stair trucks, etc., • Load and unload luggage and other cargo into/out of aircraft and from/into the PAT, guest vehicle, or other mode of transportation., • Provide professional and friendly guest service while exhibiting a positive and helpful attitude to everyone at all times ensuring guests always receive an exceptional experience., • Offer safe, convenient, and courteous transportation when driving shuttle vehicle to transport guests, luggage and cargo., • Maintain safe, clean, and secure ramps and operations., • Fuel handling, including fuel quality control, fuel receipt, inventory and maintaining accurate related documentation., • Understand, comply with, and enforce all operational, safety, and guest service requirements for all aspects of the job., • Stop work when an unsafe condition or act is likely to cause harm to people, the environment, Company or guest assets, or the Company's reputation if the work continues. Report concerns to the appropriate manager and cooperate in addressing the unsafe act or condition., • Follow emergency response procedures during critical events., • Understand, comply with, and enforce all security (physical, cyber and data) protocols as dictated by both Signature Aviation and the airport., • Create accurate records pertaining to time worked and activities and services performed. Minimum Education and/or Experience: • High School Diploma or General Education Degree (GED)., • Minimum of 18 years of age., • Ability to pass company background checks (criminal and motor vehicle), drug tests, meet airport background check requirements to receive and maintain an airport security badge, and be insurable by the Company's applicable insurance policies., • Must be legally authorized to work in the jurisdiction of employment., • Excellent vision and coordination to move and/or direct aircraft and visually inspect aircraft fuel. Ability to pass a color vision test for purposes of inspecting aviation fuel., • Must possess a valid state driver's license. In some locations a commercial driver's license (CDL) is required as dictated by local regulations and business needs., • Must be able to exercise good judgment and follow directions/directives from supervisor/management., • Preferred: Three (3) to six (6) months experience and/or training in aviation, customer service or other related field; or equivalent combination of education and experience and/or training. Additional knowledge and essential skills: • Hospitality Skills: Excellent guest service skills with an energetic, outgoing, and guest-obsessed personality. Must be able to anticipate guest needs and prioritize guest requests and job responsibilities by exhibiting a keen ability to multi-task in a fast-paced environment. Must be able to maintain professionalism and confidentiality., • Language Skills: Ability to read and comprehend documents such as safety rules, operating instructions, and procedure manuals, and for safety-sensitive tasks, in English. Clearly communicate in English with others in person, via telephone, radio communicators, and in writing., • Math Skills: Ability to perform simple arithmetic (e.g., addition, subtraction, multiplication, division, percentages, fractions, angles, degrees, time)., • Physical Ability: Must be able to physically enter/exit and operate motor vehicles and ground support equipment such as fuel trucks, vans, tugs, and cars. Must be able to perform various functions safely and efficiently (e.g., fueling, de-icing) from elevated heights., • Critical Thinking / Reasoning Ability: Ability to carry out multi-step instructions. Ability to deal with standardized situations with only occasional or no variables., • Interpersonal Skills: Ability to get along and work well with others. Excellent interpersonal skills for effective collaboration with team members and service to guests., • Multitasking: Ability to handle multiple tasks simultaneously while maintaining attention to detail., • Computer Skills: Ability to use a computer and email, learn necessary company software, and pass computer-based training modules., • Task Management: Ability to successfully and timely complete Signature's training programs. With more than 225 locations worldwide, Signature Aviation is the largest global network of private aviation terminals, delivering safe, convenient, and elevated experiences to those we serve. As a premier hospitality organization and a certified Great Place to Work, we are committed to redefining private air travel. Our nearly 6,000-strong team of aviation experts and enthusiasts is dedicated to delivering excellence to our guests and communities, and it starts with taking care of our team. Signature provides a variety of benefits, programs, and resources to support our team members' overall well-being and professional development. We proudly volunteer and give back, focusing on elevating the neighborhoods where we operate, empowering the next generation of aviation professionals, and supporting our veterans. From your health to your financial wellness, there are several benefits for you and your family when joining Signature Aviation. Our Benefits: • Medical/prescription drug, dental, and vision Insurance, • Health Savings Account, • Flexible Spending Accounts, • Life Insurance, • Disability Insurance, • 401(k), • Critical Illness, Hospital Indemnity and Accident Insurance, • Identity Theft and Legal Services, • Paid time off, • Paid Maternity Leave, • Tuition reimbursement, • Training and Development, • Employee Assistance Program (EAP) & Perks Qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity, national origin, or other protected characteristics. • Job Identification 17341, • Job Category Flight Operations, • Posting Date 09/04/2026, 08:35 PM, • Job Schedule Full time, • Locations Atlanta, GA, United States (On-site)

The Driver's primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location. Under the supervision of the General Manager, the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location. • The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures., • ACW is utilizing Shipday for all its 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. Cell phones are made available for all company business related tasks., • Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the General Manager as required., • They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost., • The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and to always be courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab Device and Key FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run., • Further responsibilities may include picking up supplies as needed in the course of business, small kitchen prep, routine vehicle cleaning and maintenance., • Understand and maintain quality control and food-safety procedures of food products during delivery., • Under the direction of the General Manager, maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing. Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes., • Assist with the assembly of silverware units and stocking of items in the company vehicles., • Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Carry Company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed., • Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur., • The employee will be required to adhere to Federal, State, and Local regulations and requirements that include, but not limited to; Regulated Garbage Training and Execution, Special "on-airport" driver training, airport badging requirements, TSA and Department of Homeland Security confirmations, and more. If any governmental requirements are not completed or up to date, it may cause ineligibility to perform the job description duties, leading to termination or job reassignment., • All other duties as assigned by the General Manager. Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals: • Integrity & Accountability, • Entrepreneurial Spirit, • Teamwork Commitment Knowledge, Experience and Skill Requirements: • A High School diploma is required., • Previous face-to-face customer service experience in the aviation, food services, or hospitality industry is essential., • The individual must possess excellent verbal and written communications skills., • Must possess a sense of urgency at all times and be able to work in a fast-paced environment while maintaining attention to details., • Prior delivery driving experience preferred., • The Driver must have an excellent driving record and be able to pass a FAA on-ramp security clearance. OPERATIONAL DEMANDS • The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job., • Flexibility to work weekends and holidays., • Candidate must be able to travel in accordance with the current ACW Travel Policy., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form., • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job., • While performing the duties of this job, the employee is regularly required to sit and talk or hear., • The employee frequently is required to use hands to handle, reach and carry with hands and arms., • The employee must lift and/or move up to 40 pounds., • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job., • The noise level in the work environment is usually moderate to loud. This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations. All new candidates will be required to submit the following: • Background Check, • Drug Test, • MVR (need reasonably clean driving record), • E-Verify *We are a promote-from-within company and top performers can achieve career goals quickly in this fast pace growth organization!

Position Title: Dining Services Manager- Emory University Salary: 58000 - 65000 / yearly Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the job search in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on referral tracking. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Summary: As a Dining Services Manager, you will manage a team of food service professionals and be responsible for the overall service in the main dining room as well as special functions. Additionally, you will assist with maintaining interdepartmental relations and integrating the dining service department with the facility plan of operation. Essential Duties and Responsibilities: • Oversees dining services operations of a medium to large volume location., • Interacts with customers and resolves customer complaints in a friendly and service-oriented manner., • Assists with profit and loss and budgeting as it pertains to this account., • Works with the Chef and management team in creating menus and providing top-quality food., • Assists with all food service-related activities and is primarily involved in meal services in a seated dining room setting, including quality improvement, sanitation, infection control, and all facility-related activities.?, • Assists with the rollout of new culinary programs in conjunction with the marketing and culinary team., • Assists with the preparation of quarterly reports for client presentation., • Works with the marketing and culinary department to increase sales by innovations and food quality., • Communicates with the culinary department to ensure the food programs reflect the vision of the company., • Performs other duties as assigned. Qualifications: • 2 years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Communication skills both written and verbal., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification is preferred., • Associates degree is preferred. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. _ Associates at Bon Appetit 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, _or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.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: _ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1573467 Bon Appetit Kristan McIntosh

Job Description:\n\nPOSITION SUMMARY\n\n The Sous Chef is responsible for overseeing the daily culinary operations of Reverb by Hard Rock Atlanta, ensuring consistent food quality, operational efficiency, cleanliness, food safety, inventory control, and financial accountability across all food service outlets.\n\n This position serves as the primary hands-on culinary leader responsible for coordinating kitchen operations, managing food production, supervising culinary employees, controlling food costs, maintaining sanitation standards, and ensuring all food and beverage outlets operate according to established hotel standards.\n\n The Sous Chef will work closely with the Director of Food & Beverage, outlet management teams, and hotel leadership to support the property's financial objectives, enhance guest satisfaction, improve employee performance, and maintain consistent culinary standards.\n\n The successful candidate must demonstrate strong leadership, organizational skills, accountability, operational discipline, and the ability to manage multiple food service operations simultaneously.\n\nESSENTIAL DUTIES AND RESPONSIBILITIES\n1. Purchasing, Ordering & Vendor Management\n\n The Sous Chef is directly responsible for managing food purchasing and ordering for all culinary operations throughout the property.\n\n \n Complete and submit all food orders accurately and within established vendor deadlines.\n \n\n \n Maintain sufficient inventory to support breakfast, lunch, dinner, Grab N Go, rooftop operations, and banquet events.\n \n\n \n Develop and maintain appropriate par levels for all food products based on business volume, historical sales, occupancy, and upcoming events.\n \n\n \n Review hotel occupancy forecasts, event calendars, BEOs, and anticipated business levels before placing orders.\n \n\n \n Prevent overordering, unnecessary purchases, emergency orders, and excessive inventory.\n \n\n \n Monitor food costs and identify opportunities to reduce expenses without compromising food quality.\n \n\n \n Maintain positive working relationships with approved food vendors and distributors.\n \n\n \n Verify all deliveries for accuracy, quantity, quality, temperature, expiration dates, and product condition.\n \n\n \n Immediately address shortages, incorrect deliveries, damaged products, and quality concerns with vendors.\n \n\n \n Ensure invoices, packing slips, credits, and delivery discrepancies are documented and submitted according to accounting procedures.\n \n\n \n Maintain accurate purchasing records and communicate significant price increases or product substitutions.\n \n\n \n Ensure all purchasing follows established company approval processes and budget guidelines.\n \n\n \n Obtain approval for purchases outside established budgets or approved vendor arrangements.\n \n\n Accountability: Ordering must be proactive, accurate, cost-conscious, and sufficient to maintain uninterrupted food service throughout the property.\n\n2. Culinary Scheduling, Staffing & Labor Management\n\n The Sous Chef is responsible for preparing, managing, and monitoring culinary staffing schedules.\n\n \n Prepare and submit weekly culinary schedules for review and approval according to established deadlines.\n \n\n \n Schedule employees based on business forecasts, hotel occupancy, reservations, banquet events, and anticipated volume.\n \n\n \n Ensure adequate culinary coverage for Constant Grind, RT60, Grab N Go, and banquet operations.\n \n\n \n Monitor scheduled labor hours against budgeted labor targets.\n \n\n \n Minimize unnecessary overtime while maintaining appropriate staffing levels.\n \n\n \n Coordinate employee breaks, shift coverage, call-outs, and staffing adjustments.\n \n\n \n Address attendance, tardiness, unauthorized overtime, and scheduling concerns promptly.\n \n\n \n Ensure employees are assigned to appropriate workstations according to experience, qualifications, and operational needs.\n \n\n \n Coordinate culinary staffing requirements with banquet and outlet management teams.\n \n\n \n Cross-train culinary employees to support multiple outlets and improve staffing flexibility.\n \n\n \n Review timekeeping records for accuracy and report discrepancies.\n \n\n \n Maintain staffing contingency plans for high-volume events, unexpected absences, and business fluctuations.\n \n\n \n Recommend staffing adjustments and additional personnel when operationally necessary.\n \n\n Accountability: Culinary labor must be properly scheduled, financially controlled, and aligned with operational demand.\n\n3. Kitchen Cleaning, Sanitation & Facility Maintenance\n\n The Sous Chef is responsible for ensuring all kitchen, food preparation, storage, and dishwashing areas remain clean, organized, sanitary, and inspection-ready.\n\n \n Develop, implement, and enforce daily, weekly, and monthly cleaning schedules.\n \n\n \n Assign cleaning responsibilities to individual employees and verify completion.\n \n\n \n Conduct daily walkthroughs of all kitchen and food storage areas.\n \n\n \n Ensure equipment, prep tables, cutting boards, floors, walls, drains, shelving, coolers, freezers, and dishwashing areas are properly cleaned.\n \n\n \n Establish and maintain a documented monthly deep-cleaning program.\n \n\n \n Ensure food preparation and storage areas remain free of food debris, grease accumulation, mold, and unnecessary clutter.\n \n\n \n Monitor proper cleaning and sanitizing procedures for utensils, cookware, and food-contact surfaces.\n \n\n \n Ensure cleaning chemicals are properly labeled, stored, and used according to manufacturer instructions.\n \n\n \n Inspect refrigerators, freezers, ice machines, ovens, fryers, grills, and other kitchen equipment for cleanliness.\n \n\n \n Immediately report maintenance and equipment deficiencies to Engineering and the Director of Food & Beverage.\n \n\n \n Ensure trash removal, recycling, grease disposal, and waste management procedures are consistently followed.\n \n\n \n Maintain cleaning checklists and sanitation verification records.\n \n\n \n Conduct regular inspections to confirm employees are completing assigned cleaning duties.\n \n\n Accountability: All culinary areas must remain clean, safe, organized, and ready for inspection at all times. Cleaning assignments are not considered complete until verified.\n\n4. Food Safety, Health Department Compliance & HACCP\n\n The Sous Chef is accountable for maintaining proper food safety practices throughout every culinary operation.\n\n \n Ensure compliance with applicable Georgia food service regulations, local health department requirements, and company food safety policies.\n \n\n \n Maintain an active Certified Food Protection Manager credential, such as ServSafe Manager, as required by the property and applicable regulations.\n \n\n \n Enforce proper food receiving, handling, preparation, cooking, cooling, reheating, holding, and storage procedures.\n \n\n \n Ensure all food products are properly labeled, dated, rotated, and stored.\n \n\n \n Implement and consistently enforce First In, First Out (FIFO) procedures.\n \n\n \n Monitor expiration dates and discard expired, spoiled, contaminated, or otherwise unsafe food products immediately.\n \n\n \n Ensure appropriate food temperatures are maintained and recorded according to established procedures.\n \n\n \n Verify proper use of thermometers, temperature logs, and cooling records.\n \n\n \n Prevent cross-contamination through proper storage, equipment handling, sanitation, and employee practices.\n \n\n \n Ensure appropriate handling of allergens and special dietary requests.\n \n\n \n Monitor personal hygiene, handwashing, glove usage, employee illness reporting, and safe food handling practices.\n \n\n \n Conduct daily inspections of refrigerators, freezers, dry storage, prep areas, and ready-to-eat products.\n \n\n \n Immediately correct food safety violations and document corrective actions.\n \n\n \n Prepare culinary operations for routine and unannounced health inspections.\n \n\n \n Maintain required food safety training documentation and inspection records.\n \n\n \n Report serious food safety concerns immediately to the Director of Food & Beverage.\n \n\n Accountability: Zero tolerance for knowingly serving expired, spoiled, contaminated, or unsafe food. All identified food safety deficiencies require immediate corrective action.\n\n5. Constant Grind Culinary Operations\n\n The Sous Chef is responsible for overseeing culinary production and execution for Constant Grind, including breakfast and other scheduled food service.\n\n \n Oversee daily breakfast preparation, production, presentation, and replenishment.\n \n\n \n Ensure breakfast buffet items are properly prepared, presented, labeled, and maintained at safe temperatures.\n \n\n \n Monitor buffet quality, freshness, cleanliness, and food availability throughout service.\n \n\n \n Ensure consistent execution of à la carte breakfast and café menu items.\n \n\n \n Maintain established portion sizes, recipes, presentation standards, and food quality.\n \n\n \n Ensure sufficient food preparation is completed before each service period.\n \n\n \n Monitor ticket times and address delays immediately.\n \n\n \n Coordinate with front-of-house management regarding guest volume, service expectations, and menu availability.\n \n\n \n Monitor breakfast food waste and adjust production according to occupancy and demand.\n \n\n \n Ensure proper opening, shift-change, and closing procedures.\n \n\n \n Maintain an organized and properly stocked kitchen throughout operating hours.\n \n\n6. RT60 Rooftop Culinary Operations\n\n The Sous Chef is responsible for maintaining consistent food execution and operational readiness for RT60 Rooftop.\n\n \n Supervise culinary production and service during regular rooftop operations and special events.\n \n\n \n Ensure all menu items are prepared according to approved recipes, portions, and presentation standards.\n \n\n \n Monitor ticket times, food quality, and kitchen productivity during high-volume service.\n \n\n \n Ensure proper preparation and inventory levels for anticipated rooftop business.\n \n\n \n Coordinate with RT60 management regarding reservations, special events, group bookings, and service expectations.\n \n\n \n Adjust culinary staffing and production based on expected volume.\n \n\n \n Ensure food is served at proper temperatures and meets presentation standards.\n \n\n \n Maintain appropriate communication between kitchen and front-of-house employees.\n \n\n \n Monitor consistency in fried foods, wings, flatbreads, appetizers, and other rooftop menu offerings.\n \n\n \n Ensure all kitchen stations are properly stocked, cleaned, and organized before and after service.\n \n\n \n Address food quality complaints and implement corrective measures.\n \n\n \n Maintain appropriate food production controls to reduce waste and prevent unnecessary shortages.\n \n\n7. Grab N Go Operations\n\n The Sous Chef is responsible for supporting the quality, consistency, availability, and safety of all prepared food products offered through Grab N Go.\n\n \n Oversee preparation, packaging, labeling, and replenishment of Grab N Go food products.\n \n\n \n Establish daily production levels based on sales trends, occupancy, and anticipated demand.\n \n\n \n Ensure products are fresh, appealing, and consistently presented.\n \n\n \n Verify proper product labeling, dating, ingredient information, and allergen identification where required.\n \n\n \n Ensure refrigerated products are maintained at appropriate temperatures.\n \n\n \n Monitor product shelf life and remove expired or deteriorating products.\n \n\n \n Develop production procedures that minimize food waste while maintaining sufficient availability.\n \n\n \n Coordinate with Grab N Go and front-of-house teams regarding product needs and inventory.\n \n\n \n Ensure food packaging, portioning, and presentation meet established standards.\n \n\n \n Identify opportunities to improve product variety, profitability, and guest satisfaction.\n \n\n8. Banquet, Catering & Special Event Operations\n\n The Sous Chef is responsible for planning and executing culinary production for all banquet and catered events.\n\n \n Review Banquet Event Orders (BEOs) thoroughly before each event.\n \n\n \n Coordinate with the Director of Food & Beverage, Sales, Catering, and Banquet teams to confirm culinary requirements.\n \n\n \n Develop food preparation plans and production timelines based on event size, menu, and service schedule.\n \n\n \n Ensure sufficient food products, staffing, equipment, and supplies are available.\n \n\n \n Coordinate preparation and execution for buffets, plated meals, receptions, passed hors d'oeuvres, and specialty events.\n \n\n \n Ensure food is prepared and presented according to approved banquet menus and contracted requirements.\n \n\n \n Verify dietary restrictions, allergies, special requests, and guest counts.\n \n\n \n Monitor banquet food costs, portion control, and production quantities.\n \n\n \n Ensure proper buffet setup, food holding temperatures, replenishment, and breakdown procedures.\n \n\n \n Coordinate with banquet leadership to ensure food is delivered and served on schedule.\n \n\n \n Manage last-minute event changes while maintaining food quality and operational efficiency.\n \n\n \n Monitor leftover food handling, storage, disposal, and waste documentation according to food safety standards.\n \n\n \n Participate in pre-event meetings and post-event evaluations when necessary.\n \n\n Accountability: All banquet food production must meet approved BEO requirements, scheduled service times, quality standards, and established cost expectations.\n\n9. Inventory Management & Food Cost Control\n\n The Sous Chef is responsible for maintaining accurate food inventory and supporting overall culinary profitability.\n\n \n Conduct and document scheduled food inventory counts.\n \n\n \n Participate in monthly inventory reconciliation and reporting.\n \n\n \n Maintain accurate inventory records for dry goods, refrigerated products, frozen products, proteins, produce, and other culinary supplies.\n \n\n \n Investigate unexplained inventory discrepancies, shortages, and excessive usage.\n \n\n \n Maintain standardized recipes and portion controls.\n \n\n \n Monitor food waste, spoilage, overproduction, and employee meal consumption.\n \n\n \n Implement controls to reduce food theft, misuse, and unauthorized consumption.\n \n\n \n Review food purchasing and consumption trends.\n \n\n \n Support the Director of Food & Beverage in achieving established food cost percentages.\n \n\n \n Identify menu items with excessive costs and recommend corrective actions.\n \n\n \n Maintain accurate production records and waste logs.\n \n\n \n Ensure proper security of food storage areas and inventory.\n \n\n10. Culinary Leadership, Training & Employee Accountability\n\n The Sous Chef is responsible for providing direct leadership, training, coaching, and supervision to culinary employees.\n\n \n Lead by example through professionalism, accountability, urgency, and attention to detail.\n \n\n \n Supervise daily activities of kitchen employees across all culinary outlets.\n \n\n \n Conduct regular pre-shift meetings and communicate operation

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Competitive salary, • Free food & snacks, • Free uniforms We're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Job Description What’s Your gusto? At gusto!, we want to know what you are passionate about. Whether it’s in life, in food, or in fun, we believe that aligning our brand’s passions with our people’s passions creates a motivated, inclusive, and supportive environment that fosters growth. By understanding what drives you, we can help build a place where you can truly live your gusto! Founded by innovative leader Nate Hybl and inspired by Dale Carnegie’s call to “live today with gusto,” our mission is to refuel the human spirit with life giving food and good energy. We offer a unique combination of healthier bowls and wraps with bold flavors and high-quality ingredients. Recognized in QSR Magazine's "Best Brands to Work for 2022" and multiple Atlanta Business Chronicle awards, gusto! aims to be the most empowering employer in the industry. Join us to help champion awakenings through food, kindness, and gratitude. We are looking for a Shift Manager for our West Midtown Location. Job Summary As a Shift Manager of gusto!, you, your team, and fellow leaders will run a vibrant and busy healthy fast-food restaurant. You will help oversee various aspects (including customer service, inventory, food safety, catering, and team member development) of the operation based on your strengths and the business’ needs. The Shift Manager ensures that all aspects of shift operation including training, food preparation, food safety, cleanliness, sanitation, opening and closing duties, uniforms, and team member attendance meet or exceed company standards and specifications. As a member of the leadership team, you will be responsible for the general oversight of daily operations and team leadership. This role includes staff management, shop security, team building, and ensuring a premium guest experience in a high-energy dining environment and Catering execution. Responsibilities: • Accountable for performing tasks related to all revenue streams including cashier, credit card terminals, and third party meal delivery partners (DoorDash, Uber Eats, etc.), • Third-party delivery system knowledge and operation, • Assist in managing and operations of the entire business, including Service, Production, Catering, and other related areas, • Ensure store is open or closed according to company standards and procedures, • Delegate tasks to Team Members to ensure a clean and inviting workplace including stocking supplies, maintaining clean restrooms, dining room furnishings, floors, windows, doors, and plants, • Oversee food preparation activities, ensuring that all menu items are prepared according to recipes, • Oversee daily prep list creation, • Accountable for the performance of all staff when the active manager is not on duty, • Direct team members through daily routines and interact with guests to ensure a premium guest experience, • Create a positive work environment, • Be a good steward of all company property, • Uphold all brand standards, • Foster a positive and collaborative work environment, motivating and inspiring staff to excel in their roles and contribute to the overall success of the shop, • Act as a Brand Ambassador for the company at all times., • Maintain ServSafe Certification, • Adhere to uniform and personal hygiene standards including wearing non-slip shoes and cutting gloves, • Train company policies and procedures to new Team Members, • Help develop and train fellow teammates, • Oversee the training and development of team members, ensuring they follow processes and policies, • Monitor and supervise timely arrival or departure of scheduled Team Members, • Support the manager in the daily operation of the shop, • Ensure all catering requirements submitted by the Sales team are communicated and executed, • Ensure timely delivery of all catering orders, • Maintain friendly and professional interactions with catering guests, • Oversee the shop’s catering schedule, including deliveries, • Manage catering inventory and order supplies as needed, • Maintain catering equipment and keeping the catering van clean and stocked, • Enforce all food and physical safety policies and requirements, • Participate in monthly P&L reviews with Shop leadership, identifying areas for improvement and new opportunities, • Assist in managing Labor Expense and COGS, • Ensure ALL operational safety, food safety, and food quality requirements/ standards are met every hour of every day, • Responsible for ordering Fresh point, • Responsible for ordering Sysco, • Reporting accurate Inventory weekly, • Be available for all shifts including opening/closing and weekends as needed, • Be comfortable standing for the entire shift and occasionally lifting items no heavier than 53 lbs, • Other assigned shop duties Qualifications & Experience: • Experience in a customer-centric role, with a focus on providing exceptional service, • 1+ years experience in a Shift Leader/Supervisor or Manager role, preferably in the food service industry or a food-related industry, • Excellent people skills, • Consistent reliability and punctuality, • Ability to handle challenges resourcefully and efficiently, • Ability to use electronic systems, such as computers and tablets, • Willingness to work flexible hours, including weekends, • Strong communication skills, capable of coordinating between various teams, • A desire for continuous learning and professional development, • Ability to multitask, • Able to work well in a team environment, • Must be at least 18 years old, • Must have a reliable means of transportation Benefits: • Pay rate: $15-17 + Tips, • Tip sharing, • Access to wages before payday, • Flexible scheduling, • Detailed and intentional training, • Team Member food perks, • Fantastic Teammates!

Job DescriptionTo be considered for an interview, please complete this survey in addition to your application. https://go.cultureindex.com/p/2j3hwJDl2KfYuS3PN23 Benefits 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 Rate: $50,000 - $60,000 Annually About the Role Druid Hills Golf Club, one of the most prestigious clubs in Atlanta's private club industry, is seeking a Food and Beverage Manager to lead our dynamic F&B operations. The Food and Beverage Manager will oversee all aspects of our dining services, ensuring quality, guest satisfaction, and adherence to club standards. This role requires a strong leader with a proven track record in food and beverage management and a passion for delivering exceptional member experiences. Responsibilities • Oversee the daily operations of all food and beverage outlets., • Manage and mentor the food and beverage staff, fostering a culture of excellence and teamwork., • Develop and implement menus, ensuring seasonal and innovative offerings that elevate the dining experience., • Monitor and control food and labor costs to maximize profitability., • Ensure compliance with health and safety regulations., • Collaborate with event planners to design and execute catering and banquet services., • Build and maintain strong relationships with club members while addressing any concerns promptly. Requirements • Bachelor’s degree in Hospitality Management or a related field preferred., • A minimum of 5 years of food and beverage management experience., • Exceptional leadership, organizational, and communication skills., • Strong financial acumen, including budgeting and forecasting., • In-depth knowledge of food and beverage, including wine and spirits., • Ability to work flexible hours, including evenings, weekends, and holidays., • ServSafe certification and knowledge of local health regulations. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job Description Rate: $60,000 + Depending on Experience About the Role Druid Hills Golf Club, one of the most prestigious clubs in Atlanta's private club industry, is seeking a Food and Beverage Manager to lead our dynamic F&B operations. The Food and Beverage Manager will oversee all aspects of our dining services, ensuring quality, guest satisfaction, and adherence to club standards. This role requires a strong leader with a proven track record in food and beverage management and a passion for delivering exceptional member experiences. Responsibilities • Oversee the daily operations of all food and beverage outlets., • Manage and mentor the food and beverage staff, fostering a culture of excellence and teamwork., • Develop and implement menus, ensuring seasonal and innovative offerings that elevate the dining experience., • Monitor and control food and labor costs to maximize profitability., • Ensure compliance with health and safety regulations., • Collaborate with event planners to design and execute catering and banquet services., • Build and maintain strong relationships with club members while addressing any concerns promptly., • Own the beverage program including development of cocktails, training of staff, and monitoring beverage sales. Requirements • Bachelor’s degree in Hospitality Management or a related field preferred., • A minimum of 5 years of food and beverage management experience., • Exceptional leadership, organizational, and communication skills., • Strong financial acumen, including budgeting and forecasting., • In-depth knowledge of food and beverage, including wine and spirits., • Ability to work flexible hours, including evenings, weekends, and holidays., • ServSafe certification and knowledge of local health regulations. Benefits • Medical, Dental, Vision, and Life Insurance, • Short-term and long-term disability insurance, • Paid Time Off (PTO), • Verizon Phone Bill Discounts, • 401K + employer match (up to 6%), • Culture with Monthly Awards and Recognition, • Free lunch daily, • FSA for health and dependent care, • Employee Golf Days, • Hertz Rental Car Discounts, • Employee Scholarship Opportunity, • Employee Assistance Program

Job Description Job Purpose: Shift Supervisors assist in supervising the overall operations of the bakery-cafe to ensure company standards are maintained and continually improved. They run great shifts and are accountable for specific Area of Responsibilities such as Food Cost or Channel operations (Drive Thru, Delivery, Catering, etc.). They are part of the cafe’s management team and report directly to the General Manager/Assistant General Manager. As a Shift Supervisor, they will be ready to help with a variety of duties, working on the front lines to ensure great working environments for our Retail Team Members and excellent service for our guests. Duties & Responsibilities: Maintain Quality Bakery-Cafe Operations While Ensuring Guest Satisfaction • Understands the business and can drive results through coaching and leading the team., • Meet sales goals through motivating the team, executing Foundational Processes, and achieve target results (SOS, order accuracy, and cafe health through disciplined OI process)., • Maintain a clean and well-maintained environment., • Demonstrate proficient company and product knowledge., • Uphold and coach the achievement of Food Safety standards., • Create relationships with guests to provide exceptional guest service., • Safeguard the team by maintaining a healthy and safe workplace, environment, and culture. Supervision and Development of Team Members • Displays people leadership through deployment, and training., • Support the AGM and GM to create strong team member engagement and environment., • Provide cafe leadership through supervision, communicating to team members and escalating issues as needed. Financial Contribution • Being a steward of People, the Cafe Environment, Guest Service and Cost Balancing by setting a positive example, drive understanding and recognize achievement., • Adhere to cafe systems and processes to accomplish shift and Specialist goals., • Follow company policies and procedures and comply with all state and federal regulations. Working Conditions: • This role requires flexible hours including nights and weekends in a fast-paced environment with shifting priorities., • This role requires the ability to keep cool under pressure and deal with multiple types of people in a calm and fair manner., • While performing this job, the incumbent is regularly required to stand, sit, talk, and hear in a loud environment., • Must be able to lift 40lbs., • Role requires standing for long periods of time with a break, repetitive motions, bending, stooping, stretching and ability to use a step ladder. Qualifications: • 1+ year(s) of restaurant supervision experience preferred., • Basic food safety understanding and practice., • Shows interest in working towards Assistant General Manager Career Path or is willing to continuously learn and develop in their role., • Proven ability to direct, motivate, and develop others in a fast-paced environment., • Completed Team Leader Development Program., • Demonstrated an ability to run great shifts and coach team members., • ServSafe certified., • Minimum age - 18 years of age., • Ability to pass background check.

Job DescriptionTo be considered for an interview, please complete this survey in addition to your application. https://go.cultureindex.com/p/2j3hwJDl2KfYuS3PN23 Benefits 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 Position Title: Hospitality Manager, Restaurants - Atlanta, GA Salary: $70,000.00 - $80,000.00 Other Forms of Compensation: Benefits Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary As a Hospitality Manager, you will lead front-of-house operations across multiple dining venues, delivering exceptional guest experiences through outstanding service, team leadership, and operational excellence. You will oversee restaurant operations, special events, and service teams while fostering a culture of hospitality, ensuring high-end dining experiences, and maintaining strong relationships with guests, residents, clients, and team members. This role partners closely with culinary leadership to deliver elevated dining experiences that exceed expectations. Essential Duties and Responsibilities: • Oversees daily operations across multiple restaurants, ensuring exceptional guest experiences and consistent service execution., • Manages, coaches, and develops front-of-house team members to deliver consistent, exceptional service., • Engages with residents to build relationships, address feedback, and drive continuous service improvement., • Leads and oversees daily dining room operations, ensuring a high-end, hospitality-driven experience for all residents., • Maintains quality and operational standards through attention to detail, service execution, and a strong floor presence., • Assists with profit and loss and budgeting as it pertains to this account., • Works with the Chef and management team in creating menus and providing top quality food., • Assists in the responsibility for all food service-related activities and be primarily involved in meal services in a seated resturant setting, including quality improvement, sanitation, infection control and all facility-related activities., • Assists with the rollout of new culinary programs in conjunction with the marketing and culinary team., • Assists with the preparation of quarterly reports for client presentation., • Works with marketing and culinary department to increase sales by innovations and food quality., • Communicates with the culinary department to ensure the food programs reflect the vision of the company., • Performs other duties as assigned. Qualifications: • 2 years of food service management experience., • Experience in hospitality, restaurant, hotel, country club, luxury senior living, upscale dining, or multi-unit restaurant management experience., • Waited table and catering experience is preferred., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Communication skills both written and verbal., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet., • ServSafe Certification is preferred., • Associate’s degree is preferred. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) 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/2023/08/2023WageTransparencyUnidine.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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1535790 Unidine Laura Nahavandi [[req_classification]]