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Job DescriptionBenefits: The Role • Greet guests warmly and provide a welcoming, positive first impression, • Take food and beverage orders accurately and efficiently, • Maintain a working knowledge of menu items, promotions, ingredients, and prep times, • Communicate orders clearly to kitchen staff to ensure timely and accurate service, • Check in with guests to ensure satisfaction and proactively address any concerns, • Serve food and beverages in a professional, courteous manner, • Collect payments and provide change accurately and promptly, • Anticipate guest needs and assist in creating a seamless, enjoyable dining experience, • Complete opening, side work, and closing duties to ensure restaurant is fully prepared for service, • Maintain all safety, sanitation, and cleanliness standards in accordance with Health Department and restaurant guidelinesRequirements and Skills, • Must be legally authorized to work in the U.S. Applicants must be 21 years of age or older, • Must have or be able to obtain ABC Responsible Beverage Service (RBS) and California Food Handler Certification, • Minimum of 2 years restaurant serving experience preferred, • Ability to stand, walk, and carry trays of food and beverages for extended periods, • Ability to listen effectively and respond to guest needs professionally, • Strong interpersonal and communication skills with a guest-first mindset, • Friendly, approachable, and professional demeanor, • Ability to multitask efficiently in a fast-paced, high-volume environment, • Attentive to detail and committed to providing a memorable guest experienceEnvironment, • Fast-paced, team-oriented restaurant and bar environment, • Opportunities to develop service, hospitality, and menu knowledge skills

Job Description Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Fishmonger attends to the fish preparation needs of guests: selection, advice, cutting, cleaning, weighing and packaging. Reports to the Fish/Meat Counter Manager. · Assists guests with fish selection, and shares knowledge of preparation and cooking techniques · Cuts and cleans fish and shellfish, and cooks for salads · Weighs, packages and labels fish · Displays and stores food in the appropriate temperature conditions as per Department of Health standards · Stocks counter neatly, accurately and in a timely manner as per pricing menu, and promptly informs management when fish quantities or supplies are low · Cleans work station thoroughly Performs other duties as required or assigned Qualifications · 1+ year of experience working with fresh fish · Good knife skills · Customer service and/or sales experience in a retail environment preferred · High school diploma or equivalent preferred JOB REQUIREMENTS · Availability to work a flexible schedule including weekends · Ability to lift up to 50 pounds · Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting · Ability to work with knives, hand tools, utensils and equipment to cut fish · Food Handler’s License Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: POSITION: Bookkeeper JOB CODE: FSATB2 OCCUPATIONAL GROUPING: Fiscal Services REPORTS TO: Director of Finance and Business Operations CLASSIFICATION: Non-Exempt POSITION TYPE: Full Time (8-Hours)/Full Year (12-Months) SALARY GRADE: 31 HOURLY PAY RANGE: $26.11 to $28.12 LOCATION: City of Industry, CA PROGRAM SUMMARY Plaza de la Raza Child Development Services, Inc. (Plaza) is a comprehensive early childhood education program with a focus on school readiness for children zero to five years of age. Developmentally appropriate services are provided for children from low-income families, zero to five years of age. Plaza de la Raza currently serves over 650 children and their families. DEFINITION Under general direction this position performs varied and responsible technical accounting duties and responsibilities involved in the preparation, review, and maintenance of specialized financial and statistical records, Head Start/Early Head Start and State funded programs, performs related duties as assigned. SUPERVISION RECEIVED The Director of Finance and Business Operations provides general directions and supervision for this position. DUTIES AND RESPONSIBILITIES • Prepares a variety of financial and business operations related reports for federal, state and county governments., • Prepares federal and State claim forms and schedules for expenditures and reimbursements for projects related to business operations., • Performs routine calculating, posting, filing and verification to obtain financial data for use in transactions such as expense and disbursements vouchers, remittances, paid and due invoices, checks and claims., • Processes and monitors all procurement forms: requisition orders, purchase orders, receiving reports for business operations., • Assists with compiling and analyzing bid packages given managerial guidance., • Verifies, assembles, sorts, and tabulates fiscal and statistical data., • Verifies, posts, and maintains complete set of records for transactions., • Prepares and reconciles subsidiary ledgers., • Participates in the development and coordination of agency budget records., • Checks and verifies invoices versus purchase orders for accuracy., • Input and updates budget data as required., • Compiles specialized accounting charges and reimbursement schedules used by specific vendors., • May assist with specialized purchase transactions, and worksheet reconciliations., • Record and reconcile cash receipts, disbursements, journal entries, and monthly bank statements., • Monitor and verify expenditures to ensure compliance with budget and Head Start cost principles., • Manage petty cash, reimbursements, and outstanding payables., • Support annual audits, OHS reviews, and monitoring., • Proficiency in accrual and fund accounting., • Skilled in accounting software (MIP/Abila preferred) and Excel for reconciliations and schedule., • Maintain high attention to detail and confidentiality., • Performs other duties as assigned. JOB REQUIREMENTS Knowledge of: Working knowledge of general finance and accounting principles, including balancing and reconciling accounts monthly, and multiple software programs Head Start/Early Head Start financial requirements and regulations, MIP and Microix accounting software, Paylocity Payroll, Microsoft Office software and Grant Application Budget Instrument (GABI). 45 CFR Part 74 Uniform Administrative Requirements for Awards and Sub awards to Institutions of Higher Education, Hospitals, Other Nonprofit Organizations and commercial organizations, CFR Part 215 Uniform Administrative Requirements for Grants and Agreements with Instructions of Higher Education, Hospitals, and Other Nonprofit Organizations (OMB Circular A-110), 2 CFR Part 210 and OMB Circular A-122 Cost Principles for Non-Profit Organizations A 133 Audits of States, Local Governments and Non-Profit Organizations. Ability to: To read, analyze, and interpret procedures and government regulations relevant to the position, use basic math skills for computation and reconciliation, Head Start Performance Standards for facilities, solve practical problems in reconciling account balances and invoice variances, generate information for budget preparation and year-.end projections, work independently as well as in a team environment, demonstrate positive interpersonal skills, including interaction with employees and vendors, demonstrate respect for individuals and groups with varied cultural, racial, ethnic, religious, and linguistic identities and backgrounds. MINIMUM QUALIFICATIONS Education: Associate degree and specialized coursework or certification in the principles of accounting, including the proper classification of revenues and expenditures, and bookkeeping techniques, is required. Experience: Five years of experience in clerical and technical accounting functions is required, involving the preparation and updating of subsidiary journals, purchasing, accounts payable, accounts receivables, State and federal grants reporting. HEALTH REQUIREMENTS • Successful completion of an initial health examination, performed by or under the supervision of a physician, to determine, at a minimum, the prospective employee can perform requirements of the job description physical requirements., • Proof of the absence of Tuberculosis, from a physician to that the prospective employee is cleared to work with children and families., • Documentation of current immunizations against influenza, Measles (MMR) and Pertussis (TDAP). ADDITIONAL REQUIREMENTS • Fingerprint clearances from the Department of Justice (DOJ), the Federal Bureau of Investigation (FBI), and the Child Abuse Index prior to starting employment., • Completed and signed statement of any pending and/or prior criminal arrests/charges/convictions related to child sexual abuse, child abuse and neglect, and/or violent felonies., • Verification that determines eligibility for employment in the United States of America., • A valid California driver’s license and the availability of private transportation or the ability to obtain transportation to perform position duties is required., • As a mandated reporter of child abuse, must immediately report any suspected child abuse and/or neglect to Child Protective Services., • Bilingual in a language reflective of the population served is preferred. PHYSICAL DEMANDS The physical demands and work environment characteristics described here are representative of those that must be met, or are encountered, 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch; and talk or hear. The employee is occasionally required to sit and climb or balance. The employee may frequently lift and/or move up to twenty-five pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. MAINTAIN PROFESSIONAL AND ETHICAL STANDARDS • Maintains confidentiality in accordance with Agency policy and legal requirements., • Respects and maintains rights and privacy of all staff, parents, and children., • Attends mandated training and meetings, and seek out staff development opportunities., • Works as a team member with all staff and maintain a positive work ethic., • Acts conscientiously in performing routine duties. ADDITIONAL REQUIREMENTS • Fingerprint clearances from the Department of Justice (DOJ), the Federal Bureau of Investigation (FBI), and the Child Abuse Index prior to starting employment., • Completed and signed statement of any pending and/or prior criminal arrests/charges/convictions related to child sexual abuse, child abuse and neglect, and/or violent felonies., • Verification that determines eligibility for employment in the United States of America., • A valid California driver’s license and the availability of private transportation or the ability to obtain transportation to perform position duties is required., • As a mandated reporter of child abuse, must immediately report any suspected child abuse and/or neglect to Child Protective Services. MAINTAIN PROFESSIONAL AND ETHICAL STANDARDS • Maintains confidentiality in accordance with Agency policy and legal requirements., • Respects and maintains rights and privacy of all staff, parents, and children., • Attends mandated training and meetings and seek out staff development opportunities., • Works as a team member with all staff and maintains a positive work ethic., • Acts conscientiously in performing routine duties. Adheres to Plaza de la Raza's Standard of Conduct which indicates that staff members are required to adhere to the following codes of conduct: 1. Respect and promote the unique identity of each child and family and refrain from stereotyping on the basis of gender, race, ethnicity, culture, religion, or disability., 2. Follow program confidentiality policies concerning information about children, families and other staff members;, 3. Maintain visual observation of children at all times and not leave any child alone or unsupervised while under their care., 4. Use positive methods of child guidance and will not engage in corporal punishment, emotional or physical abuse, or humiliation., 5. Not employ methods of discipline that involve isolation, the used of food as punishment or reward, or the denial of basic needs., 6. Not solicit or accept personal gratuities, favors or anything of significant monetary value form contractors or potential contractors., 7. Maintain respect and promote professional relationships with the Los Angeles County Office of Education (LACOE), families, staff and children., 8. Refrain from the unlawful manufacture, distribution, dispensing, possession, or use of alcoholic beverage, controlled substance, and tobacco products in the workplace or at any activity funded by federal or state funds., 9. Maintain adherence to LACOE, state, or federal mandates, including but not limited to program eligibility determination regulations for Early Head Start, Head Start or state preschool services., 10. Enrolling pregnant women and children that are not eligible to receive Early Head Start or Head Start services. BENEFIT PLANS Plaza offers eligible employees the opportunity to select plans and programs that meet individual and family needs through our comprehensive benefit plans listed below: Health Care: Medical (Kaiser), Dental (Guardian), Vision (Guardian), Long Term Disability Insurance, Life Insurance, Accident and Hospital Coverages. Financial: 401(k) Plan Paid Time Off: Vacation, Holidays, Sick Leave, Bereavement Leave and Jury Duty Work/Life Solutions: Employee Assistance Program (EAP) & Employee Assistance Service for Education (EASE) APPLICATION PROCESS 2. Submit official transcripts prior to date of hire. EQUAL OPPORTUNITY EMPLOYER Plaza de la Raza Child Development Services Inc. is an equal opportunity employer to all. Plaza de la Raza Child Development Services is committed to creating a community in which a diverse population can learn, live, and work in an atmosphere of tolerance, civility, and respect for the rights and sensibilities of each individual regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. Requirements:

Job Description LEAD LINE COOK Salary Range DOE: $22 - $24 per hour + Tips ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. POSITION SUMMARY The Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to the line cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift. In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, or disciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership. GENERAL ATTRIBUTES • Lead by example with professionalism, accountability, and consistency., • Communicate clearly, calmly, and respectfully with teammates and management., • Take initiative in identifying issues and escalating them appropriately., • Remain flexible and solution-oriented in a fast-paced, changing environment., • Support a collaborative, inclusive, and positive kitchen culture., • Demonstrate reliability, integrity, and sound judgment at all times. ESSENTIAL DUTIES & RESPONSIBILITIES (Other duties may be assigned) Culinary Execution • Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods., • Ensure all ingredients and finished products meet freshness and quality expectations., • Plate, garnish, and present dishes to company standards., • Accommodate reasonable guest requests within established guidelines., • Monitor station inventory levels and communicate needs to the Sous Chefs., • Support quality checks, food temperatures, and sanitation compliance throughout service., • Assist in training new hires and cross-training team members using approved procedures., • Reinforce recipes, standards, and systems established by the chef team., • Provide real-time coaching and guidance during service as needed., • Maintain strict food safety, sanitation, and hygiene standards., • Ensure workstations, tools, and shared spaces remain clean, organized, and safe., • Follow all HACCP, Department of Health, and company policies., • Act with honesty, integrity, and leadership aligned with company values., • Communicate issues, shortages, or concerns promptly to chefs or managers., • Support other kitchen stations and departments as business needs require., • Perform additional duties as assigned to support overall kitchen operations. QUALIFICATIONS To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. Required • Minimum 3+ years of professional cooking experience, • Strong foundational cooking and baking skills, • Solid knife skills and understanding of kitchen safety, • Ability to train, coach, and support peers, • Ability to follow written and verbal instructions, • Strong organizational and time-management skills, • Ability to work calmly and effectively under pressure, • Food Handler Certification (Food Handling & Sanitation Awareness), • Knowledge of Department of Health food service regulations, • Prior experience in a lead, senior, or trainer role (hourly), • Strong understanding of station flow and service execution PHYSICAL DEMANDS This position requires standing and walking for extended periods (8-10 hours per shift). The employee must be able to: • Regularly lift up to 30 lbs, • Frequently lift up to 40 lbs, • Occasionally lift up to 50 lbs, • Work with kitchen tools, cleaning solutions, and commercial equipment WORK ENVIRONMENT The kitchen environment may be noisy and includes exposure to heat, cold, humidity, wet floors, and tight workspaces. Safety awareness and adherence to procedures are required at all times. EOE THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. 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Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept A high-end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old-school service in a modern, fine dining setting. Our concept will also serve as a sought after lunch destination, with a day menu offering an array off salads and lighter entrees at a lower price point. Atmosphere Our steakhouse will provide guests with a unique and invigorating ambiance. The rare-to-find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle-lit atmosphere in the evenings. The interior's daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches. With music pouring from a grand piano and a warm glow exuding from the indoor fireplace, these elements will allow guests to enjoy the best quality steaks in Los Angeles in a restaurant steeped in elegance and sophistication. Both the interior and exterior of the restaurant serve as the perfect setting for corporate meetings, private parties, award banquets, or VIP restaurant functions. The private dining area has been designed to encompass a wide range of appeal, including serving as an elegant event space for any type of occasion. What We Expect: As the Sommelier, you will be responsible for the wine program during service hours. You will use your extensive knowledge of wine to guide and educate our guests on wine selections, pairings, and overall wine service. Your expertise in wine and exceptional service skills will elevate our guests' dining experience and contribute to the success of our establishment. Off of the restaurant floor, your meticulous attention to detail will aid in keeping our wine cellar and other storage locations clean, tidy and organized. Your role will support our service team through education and training sessions, empowering and encouraging others around you to take an active role in the beverage program. • Ensure a thorough knowledge of the wine list, both by the glass and by the bottle., • Assist guests and colleagues with wine selections while in service., • Ensure correct and professional wine service standards are maintained throughout service., • Support the service team to ensure guest needs/requirements are met in a timely manner., • Maintain proper inventory stocking of wines in various storage areas around the facility., • Ensure 86'd items are recorded to achieve accuracy within printed menus., • Provide exceptional customer service throughout the restaurant., • Assist in training and mentoring staff in wine knowledge and service techniques., • Coordinate with service captains to ensure that private event wine service is flawless., • Ensure that the proper equipment is cleaned, stocked and ready for use for wine service, this includes, but is not limited to, glassware, decanters, wine keys, coravin supplies, wine lists and bottle liners., • Ability to regularly lift, move, carry and organize cases of wine up to 40 lbs., • Walk with graceful efficiency through the dining room to assist with service demands., • Present and pour bottles of wine with proper wine service., • Ability to work on your feet for the majority of your shifts., • Minimum of 3 years in a service-oriented position within a fine dining restaurant., • Extensive knowledge of wine regions, varietals, production methods and wine service etiquette., • Excellent sensory skills for wine tasting, including the ability to identify flavors, aromas, and characteristics of different wines., • Strong customer service skills, with the ability to provide personalized recommendations to guests., • Strong organizational and time management skills with a particular attention to detail., • Ability to work evenings, weekends and holidays as needed., • $80-$85K + commission on wine sales, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Free meal per shift, • Growth & Development Opportunities

Job DescriptionDescription: POSITION: Preschool Teacher JOB CODE: EST 3 OCCUPATIONAL GROUPING: Education REPORTS TO: Education Coordinator or Site Supervisor CLASSIFICATION: Non-Exempt POSITION TYPE: Full Time/Part Year (9.83-Months) SALARY GRADE: 38 HOURLY PAY RANGE: $31.04 to $34.26 LOCATION: Pico Rivera, CA PROGRAM SUMMARY Plaza de la Raza Child Development Services, Inc. (Plaza) is a comprehensive early childhood education program with a focus on school readiness for children zero to five years of age. Developmentally appropriate services are provided for children from low-income families, zero to five years of age. Plaza de la Raza currently serves over 650 children and their families. DEFINITION Under general direction, this position instructs and provides general direction to teaching staff and classroom volunteers. Leads teaching staff in the center, in planning and implementing developmentally appropriate learning experiences that engage the whole child. Establish and maintain a safe, healthy learning environment and encourages the involvement of families to strengthen the relationships between children, families, and community. Responsible for the general day-to-day operations of a Head Start/Early Head Start center, ensuring regulatory and legal compliance with Agency’s policies, procedures, and federal and state regulations, as well as fostering an environment that communicates effectively. This position serves as the lead contact for, and ensures compliance with, Child Care Licensing. SUPERVISION RECEIVED AND EXERCISED General direction and supervision are provided by the Education Coordinator or Site Supervisor. DUTIES AND RESPOBSIBILITIES Classroom Health and Safety · Implements a plan to ensure the safety of children within the group utilizing indoor and outdoor spaces. · Inspects facilities, following Plaza de la Raza’s Health and Safety policies and Procedures for hazardous conditions and unsafe materials. Removes hazardous and unsafe materials. · Reports needed repairs and or maintenance to the appropriate personnel. · Implements classroom activities that build healthy habits, i.e., hand washing and brushing teeth. · Provides diaper changes (if needed) and meets toileting needs of children. · Provides constant and consistent supervision and management of children in the classroom to ensure a safe, clean, healthy, and secure learning environment. · Conducts emergency drills. · Recognizes and reports accidents, illnesses, and suspected child abuse to appropriate personnel according Plaza policies and procedures. · Ensures staff comply with Plaza de la Raza Health and Safety policies and procedures to maintain a safe, healthy, and secure learning environment for children and staff. · Ensures compliance with Head Start Performance Standards, federal and state regulation, and Community Care Licensing requirements. Effective Teaching Practices · Ensures effective curriculum planning and implementation based on individual children’s development continuum. · Plans and implements developmentally appropriate activities that support assessment of individual children in the classroom that includes language, literacy, social/emotional development, math, science, social studies, creative arts, and physical development. · Integrates child assessment data in individual and group planning. · Promotes children’s progress across the standards described in the Head Start Early Learning Outcomes Framework: Ages Birth to Five, and applicable state early learning and development standards, including children with disabilities and dual language learners. · Plans and implements daily developmentally appropriate curriculum activities based on children’s interest to foster School Readiness in all learning domains. · Develops and implements, in partnership with parents, the child’s Individual Development Plan (IDP) establishing developmentally appropriate learning goals and activities for home and school that will support achievement of identified goals and aligns with Plaza de la Raza, Performance Standards and grantee Education GIM. · Develops and modifies the weekly lesson plans in accordance with established curriculum, including families as partners and recognizing their role in the education of their children. · Orders classroom supplies and materials as needed for effective service delivery. · Conducts parent/teacher conferences and home visits twice a year in accordance with Head Start Performance Standards. · Ensures completion of required paperwork on the children in the classroom, enrollment records and reports. · Records pertinent information about children in the group to document growth and development. · Maintains record keeping and reporting systems to ensure accurate information, with timely completion and follow-up as indicated in Plaza de la Raza policies and procedures, Head Start Performance Standards and state and local regulations. · Builds relationships with, and participates in, community collaborations and events to enhance Head Start services and recruitment. · Serves as the lead contact for licensing purposes. · Participates in a variety of staff and education development activities. · Performs other duties as assigned. Parent/Family Community Engagement · Encourages participation in parent groups at the center and provides opportunities for parent involvement in the program. · Communicates both verbally and in writing, with both parents and the children in their home language when possible. JOB REQUIREMENTS KNOWLEDGE Must have working knowledge of child development, developmentally appropriate practices that fosters school readiness. ABILITY TO Establish and maintain a healthy learning environment. Support the social/emotional, physical and cognitive development of children and encourage family involvement in the program. Support the development of relationships between children and their families, implement effective curriculum planning and maintain confidentiality of student/family information, use problem-solving and analytical skills. MINIMUM QUALIFICATIONS Education Baccalaureate degree from an accredited four-year college or university in early childhood education, child development or related field and a current California Child Development Teacher Permit are required. Experience Three years teaching and administrative experience in a child development program. Head Start experience is highly preferred. HEALTH REQUIREMENTS · Successful completion of an initial health examination, performed by or under the supervision of a physician to determine, at a minimum, that the prospective employee can perform requirements of the job description’s physical requirements. · Proof of the absence of Tuberculosis, from a physician that the prospective employee is cleared to work with children and families · Documentation of current immunizations against Influenza, Measles (MMR) and Pertussis (TDAP). ADDITIONAL REQUIREMENTS · Fingerprint clearances from the Department of Justice (DOJ), the Federal Bureau of Investigation (FBI), and the Child Abuse Index prior to starting employment. · Completed and signed statement of any pending and/or prior criminal arrests/charges/convictions related to child sexual abuse, child abuse and neglect, and/or violent felonies. · Verification that determines eligibility for employment in the United States of America. · A valid California driver’s license and the availability of private transportation or the ability to obtain transportation to perform position duties is required. · As a mandated reporter of child abuse, must immediately report any suspected child abuse and/or neglect to Child Protective Services. · Current First Aid and CPR certification. · Bi-lingual in a language reflective of the population served is preferred. PHYSICAL DEMANDS The physical demands and work environment characteristics described here are representative of those that must be met, or are encountered, 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit and climb or balance. The employee may frequently lift and/or move a minimum of 25 pounds up to 45 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. MAINTAIN PROFESSIONAL AND ETHICAL STANDARDS · Maintains confidentiality in accordance with Agency policy and legal requirements. · Respects and maintains rights and privacy of all staff, parents, and children. · Attends mandated training and meetings and seeks out staff development opportunities. · Works as a team member with all staff and maintains a positive work ethic. · Acts conscientiously in performing routine duties. Adheres to Plaza de la Raza's Standard of Conduct which indicates that staff members are required to adhere to the following codes of conduct: 1. Respect and promote the unique identity of each child and family and refrain from stereotyping on the basis of gender, race, ethnicity, culture, religion, or disability., 2. Follow program confidentiality policies concerning information about children, families and other staff members., 3. Maintain visual observation of children at all times and not leave any child alone or unsupervised while under their care., 4. Use positive methods of child guidance and will not engage in corporal punishment, emotional or physical abuse, or humiliation., 5. Not employ methods of discipline that involve isolations, the used of food as punishment or reward, or the denial of basic needs., 6. Not solicit or accept personal gratuities, favors or anything of significant monetary value form contractors or potential contractors., 7. Maintain respect and promote professional relationships with the Los Angeles County Office of Education (LACOE), families, staff and children., 8. Refrain from the unlawful manufacture, distribution, dispensing, possession, or use of alcoholic beverage, controlled substance, and tobacco products in the workplace or at any activity funded by federal or state funds., 9. Maintain adherence to LACOE, state, or federal mandates, including but not limited to program eligibility determination regulations for Early Head Start, Head Start or state preschool services., 10. Enrolling pregnant women and children that are not eligible to receive Early Head Start or Head Start services. BENEFIT PLANS Plaza offers eligible employees the opportunity to select plans and programs that meet individual and family needs through our comprehensive benefit plans listed below: Health Care Coverages: Medical, Dental, Vision, Employer Sponsored Life Insurance and Long-Term Disability Voluntary Coverages: Accidental, Hospital and Life Insurance Financial: 401(k) Retirement Plan Paid Time Off: Holiday, Sick and Personal Time, and up to 30 Days of Jury Duty Work/Life Solutions: Employee Assistance Program (EAP) & Employee Assistance Service for Education (EASE) APPLICATION PROCESS 2. Submit official transcripts prior to date of hire. EQUAL OPPORTUNITY EMPLOYER Plaza de la Raza Child Development Services Inc. is an equal opportunity employer to all. Plaza de la Raza Child Development Services is committed to creating a community in which a diverse population can learn, live, and work in an atmosphere of tolerance, civility, and respect for the rights and sensibilities of each individual regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. Requirements:

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance As the LEAD LINE COOK, you will be responsible for inventory management, ordering supplies, dry goods, and help executing our menu. This opportunity can quickly grow into a sous chef position for the right candidate. PLEASE DO NOT APPLY IF YOU DO NOT HAVE EXPERIENCE COOKING IN ALL STATIONS (HOT AND COLD LINE). HIGHLY PREFERRED IF CANDIDATE HAS LEADERSHIP EXPERIENCE. Essential functions: • CONSISTENT EXECUTION of all food items (correct temperatures, quality control, presentation), • Collaborate with Chef team to develop specials, enhance systems, • Keep track of inventory and ordering, • Effective communication needed, TEAM ORIENTED individuals only, • Help run day to day operations with Chef de Cuisine, • Prioritizes health and safety standards, • Knowledge of local seasonal ingredients, • Must be willing to work a flexible schedule in order to accomplish all major responsibilities, • Must be willing to work weekends and holidays, • This position requires the ability to lift up to 30lbs What we offer: Competitive pay Discounted food and beverage Growth opportunities to become a chef Great working environment NO LATE NIGHTS Our ideal candidate is self-driven and motivated. We are interested in long term candidates with good work history. Dialog is a collaborative and waste mindful evironment (Chef is big on fermentation to prevent food waste). Thank you and we look forward to meeting you.

Job DescriptionAssistant General Manager - The Proud Bird Where Aviation History Meets Next-Level Hospitality About Us The Proud Bird isn't just a restaurant - it's an experience. As LA's original aviation-themed landmark and Food Network's pick for LA's Hottest Food Hall, we blend chef-driven fast-casual concepts, a full-service bar, and a high-volume special events venue under one soaring roof overlooking LAX runway views. Our team is bold, innovative, and guest-obsessed. We create unforgettable moments through great food, killer hospitality, and a vibe you can't find anywhere else. Now, we're looking for our next Assistant General Manager to help lead daily operations, elevate our beverage + events programs, and keep The Proud Bird flying high. Why You'll Love Working Here We offer a competitive, lifestyle-supporting benefits package, including: * Industry-leading compensation * Comprehensive medical & dental plans * Employer contributions to HSA * Lifestyle Spending Account for gym, childcare, student loans & more * Supplemental benefit options * 401k with employer match * Employer-paid life insurance * Monthly Reward Dollars for use at SRC locations * Paid vacation, sick time & floating holidays * Education Assistance (EdAP) * Employee Assistance Program * Leadership referral bonuses up to $4,000 What You'll Do As our AGM, you'll be at the intersection of food hall operations, events, and beverage leadership, ensuring every guest touchpoint delivers a 5-star Proud Bird experience. Operational Leadership * Support the GM in running day-to-day operations across The Food Bazaar, bar, and events center * Drive service excellence across multiple concepts and zones within the property * Lead, train, and coach a diverse team with a hands-on, floor-first approach * Maintain top-tier safety, sanitation, and quality standards Beverage Program Management * Oversee the beverage program across the bar, food hall concepts, and special events * Collaborate with culinary + events teams on drink menus, pricing, costing, and innovation * Elevate bar culture through training, beverage education, and consistent execution Special Events & Hospitality * Partner with Events Management to execute high-volume banquets, meetings, celebrations & community events * Ensure seamless event-to-restaurant coordination and communication * Create memorable guest interactions and own the "Surprise & Delight" experience Business & Financial Performance * Manage labor, costs, inventories, and ordering for multiple operational outlets * Analyze sales trends, develop zone-specific sales goals, and support revenue-driving initiatives * Assist in marketing activations, promotions, and community engagement Who You Are A polished, people-centric leader who thrives in high-volume, multi-outlet, and events-driven environments. Required Experience * 2-3+ years in restaurant management, with exposure to food halls, multi-concept venues, or contract services a major plus * Experience running or supporting a beverage program * Experience executing or supporting special events or banquets * Proven success in high-volume, guest-focused operations Your Skills * Inspiring leadership and coaching ability * Exceptional communication + emotional intelligence * Strong operational discipline and follow-through * Creative problem solving and innovation mindset * Advanced customer service + conflict resolution skills * Strong computer proficiency (MS Office & restaurant systems) * Ability to multitask and stay calm under pressure Our Culture / Behaviors * Leader: You motivate, inspire, and elevate everyone around you * Innovative: You bring fresh ideas and new thinking to the table * Detail-Oriented: You're precise, thoughtful, and consistent * Enthusiastic: Energy is your brand * Team Player: Collaboration is your default mode * Dedicated: You own the mission and the guest experience Equal Opportunity Employer We value diversity and believe our team is our greatest asset. We provide equal employment opportunities to all, regardless of background. The Proud Bird maintains a drug-free workplace and will consider qualified applicants with criminal histories as required by law. All job offers are contingent upon successfully passing pre-employment background check

Job DescriptionDescription: Join the BOA Steakhouse/Sushi Roku Team – Now Hiring AM and PM Line Cooks! Are you ready to be part of something truly exciting? Sushi Roku/BOA Steakhouse in Manhattan Beach is looking for enthusiastic, hard-working PM Line Cooks to join our team! What You’ll Do: A Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked. Your Key Responsibilities: • Have an extensive knowledge of our restaurant’s food offerings and beverage program, • Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures, • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment, • Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating, • Follow proper plate presentation and prepare garnishes for all dishes, • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period, • Assist in food prep assignments during off-peak periods as needed, • Handle, store and rotate all products properly (FIFO = First-In, First-Out), • Perform station opening/closing and side work duties for each shift, • Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, • Create a positive work environment for our employees through friendly, caring and professional communication, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • 2 years previous experience in a high-end, high-volume restaurant, • Ability to multi-task and work efficiently under pressure, • Possesses a strong familiarity with food service regulations and proper food handling procedures, • Strong communication skills, both with guests and teammates, • A positive, upbeat attitude with a strong work ethic, • Must be available to work PM shifts, • A valid Food Handler Card (must have upon hire), • Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role

Job DescriptionDescription: Join the Sushi Roku Team – Now Hiring Sushi Chef! Are you ready to be part of something truly exciting? Sushi Roku Manhattan Beach is looking for enthusiastic, hard-working Sushi Chef to join our dynamic team! Located in the heart of beautiful Manhattan Beach, Sushi Roku is revolutionizing the Japanese dining experience. As part of the renowned Innovative Dining Group, which includes hot spots like BOA Steakhouse and Katana, Sushi Roku blends inventive sushi creations, bold fusion dishes, a lively atmosphere, and an expertly crafted cocktail menu. We’ve quickly become the go-to destination for food lovers, trendsetters, and tastemakers from LA, Orange County, Las Vegas, Austin, and beyond. If you're passionate about hospitality and want to be part of a high-energy team in one of Southern California’s most sought-after dining spots, we want you on board! What you’ll do: A Sushi Chef is trained in Japanese cuisine and prepares different kinds of rolls in our sushi restaurants. Responsibilities include preparing sauces, selecting ingredients, storing food, managing food stock, creating menus, designing sushi plates and working to fulfill all orders within quality standards. Your Key Responsibilities • Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety, • Have an extensive knowledge of our restaurant’s food offerings and beverage program, • Possess a strong familiarity with food service regulations and proper food handling procedures, • Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency, • Follow proper plate presentation and prepare garnishes for all dishes, • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period, • Sterilize all utensils, instruments and equipment used in sushi preparation before every use, • Handle, store and rotate all products properly (FIFO = First-In, First-Out), • Perform station opening/closing and side work duties for each shift, • Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures, • Expected to continue self-education of food trends through networking, books and periodicals, • 2 years of previous experience in a high-end, high-volume restaurant., • Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques., • Ability to multi-task and work efficiently under pressure, • Strong communication skills, both with guests and teammates, • A positive, upbeat attitude with a strong work ethic, • Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant, • A valid Food Handler Card (must have upon hire), • Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role, • Be part of a trendy, award-winning team in one of the best neighborhoods in Southern California, • Opportunities for growth and advancement within a leading restaurant group, • Competitive pay and great benefits Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Job Description About Lodging Dynamics: Lodging Dynamics Hospitality Group is a national hospitality management company serving the hospitality industry for over 30 years! Lodging Dynamics Hospitality Group operates hotels across many states and among several brands, including Marriott and Hilton. Our work centers around our mission, "Make Money and Do Good." This mission focuses on elevating human dignity by providing exceptional services and opportunities to our employees, guests, and investors. Life as a Line Cook: • Cook items following a detailed recipe, • Maintains standards of food and beverage quality and guest services; resolves guest complaints., • Responsible for monthly inventories and initiates programs to reduces breakage and loss in glassware and silverware., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas., • High School Diploma or Equivalent, 1-2 years of kitchen experience, • Fluency in Spanish, previous relations training, artistic and creative talent preferred, • Food service permit as required by local or state government agency/ food service and/or certification required by franchise, • Leadership and customer service skills, • Culinary ability; food and event oriented First, you will be familiarized with the menu offerings. From here, you will be making the best dishes our guests have seen! As your work grows, you will play an important role in ensuring our guests have a wonderful dining experience! The perks working for us: • People-first culture, • Travel discounts at hotel partners and franchises, • Paid time off, • Participation in our Wellness program Join us! Submit your application online! Job Posted by ApplicantPro

Job DescriptionThe Sommelier’s daily responsibilities include but aren’t limited to the selling of wine on the restaurant floor, maintaining the standards of the restaurant, assisting the other FOH positions when necessary, and working with the Wine Director to maintain a top-notch beverage program. Responsibilities Sell wine and other beverages nightly Follow set service standards Assist in monthly beverage inventory Communicate unanticipated menu changes and 86’s to Wine Director Maintain a strong knowledge of all République food and beverage offerings Effectively communicate all wine changes to staff Help maintain accuracy of wine notes Maintain a clean cellar and wine area Continual education of wine list Help with maintenance of physical wine book Setup and break down of wine stations Staying up to date with the world of wine changes, trends, etc. Help troubleshoot and develop solutions to opportunities on list Maintaining cleanliness of the restaurant Prioritize wine and beverage demands during service but never to the detriment of flow of service at large Training others based on need Performing server responsibilities based on need Anything else that is needed on the restaurant floor Skills & Requirements 3+ years’ of relative experience required Strong beverage knowledge required Open availability strongly preferred; availability to work minimum four dinner service shifts required Passion for food and beverage with a desire to learn Must be open to new ideas and a rapidly changing environment Court of Master Sommeliers Certified Certification or equivalent experience and education is preferred but not required PHYSICAL DEMANDS The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time.

Job Description JOB DESCRIPTION PROPERTY: Shore Hotel TITLE: Line Cook DEPARTMENT: Food & Beverage STATUS: Non-exempt, Part Time, On-Call SUPERVISED BY: Chef, Food & Beverage Director SUPERVISES: No supervisory responsibilities. The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment. ESSENTIAL DUTIES: • A Line cook is responsible for the daily preparation of food items in the kitchen., • Sets up station according to the Chef de Cuisine’s guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the Chef de Cuisine., • Restocks all items as needed throughout shift., • Cleans and maintains station in practicing good safety, sanitation, organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in station., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Chef de Cuisine and F&B Director., • Prepare dishes for customers with food allergies or intolerances., • Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures., • Work at efficient and consistent pace., • Ensure timely preparation of all meals., • Ensure that the correct quantities are prepared to meet daily needs., • Utilize kitchen equipment during food preparation., • Stay productive at all times and prepare for future needs as time allows., • Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing., • Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention., • Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety., • Serve food in the proper portion size and at the proper temperature., • Report any infraction in the food services department policies and procedures., • Arrive to work at the scheduled time., • Perform other related duties as required. ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES: Proven success in the following job competencies: • Honesty; has honest, direct, and factual communication and actions with internal and external customers., • Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things., • Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values., • Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status., • Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas., • Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data., • Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays., • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach., • Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;, • Diversity: Strong commitment to diversity and equality in a company culture., • Communication: Strong communication (verbal and written) and presentation skills., • Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets., • Champion for Change: Ability to work in a fast paced environment with little to no training when business requires EXPERIENCE: • Minimum 1 year of cooking experience required., • Demonstrated knowledge of food and banquet trends, quality, production, sanitation, food cost controls, and presentation required., • Knowledge of methods and procedures for serving food, principles of sanitation, and principals of safe food handling required., • Ability to lift up to 50lb., • Effective communication skills., • Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment., • Highly effective teamwork skills., • Attention to detail in all areas of work., • Superior time management skills, multitasking skills, and the ability of prioritize tasks with minimal supervision., • Strong problem identification and problem resolution skills., • Strong work ethic and positive team attitude. EDUCATION: • Associate’s degree in business, management, or hospitality or related field or equivalent of 1 year relevant work experience required., • Culinary school certificate preferred, • Food Handlers card WORKING CONDITIONS & PHYSICAL WORK DEMANDS: • Able to stoop, kneel, bend at the waist and reach on a daily basis., • Able to lift and move up to 50 pounds occasionally., • Regular and on-time attendance is critical., • Hours occasionally exceed 40 hours per week including weekends and holidays., • Ability to stand during shifts OTHER: • Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job. COMPANY BENEFITS: • Medical, Dental and Vision Insurance to all eligible employees, • Company-paid life insurance of $25,000 to all eligible employees, • Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution), • Seven paid holidays, • Sick pay when eligible, • Company-paid parking, • Employee Assistance Program (EAP), • Employee Recognition Programs, • Employee Referral Incentive Program, • Transportation allowance, • Dry cleaning services (up to 10 pieces of work clothes per week) Our post-offer background check process includes a background check (HireRight) and a drug screen. We participate in E-Verify. We are an Equal Opportunity Employer.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Cook I for Montrose at Beverly Hills, West Hollywood CA Job Purpose: Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us. • Prepare all food items according to standard recipes and as specified on guest check and, • following company and brand standards, to ensure consistency of product and achieve high, • guest satisfaction., • Prepare daily requisitions for supplies and food items for production., • Visually inspect, select, and use only food items of the highest standard in the preparation, • of all menu items., • Check and control the proper storage of product and check portion control, to maintain, • qualify product., • Keep all refrigeration, equipment, and storage and working areas in clean, working condition, • in order to comply with health department regulations., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers,, • kettles, etc.), • Must have knowledge of food and beverage preparation and service., • Promptly report all maintenance issues, • Properly receive and store food and other deliveries, • Consult with upper kitchen management on a daily basis as well as with other departments that, • are directly related to the Food & Beverage Department., • Participate in long range planning., • Participate, support and make recommendations for ongoing hotel programs with continues, • improvement in networking., • Participate in physical inventories, •  Guest Relations, • Be readily available/ approachable for all guests., • Take proactive approaches when dealing with guest concerns. Follow property specific, • second effort and recovery plan., • Extend professionalism and courtesy to guests at all times., • Adhere to all applicable Company Standard Operating Procedures., • Be an enthusiastic, helpful and positive member of the team, • Be professional, responsible and mature in conduct and behavior, • Be understanding of, encouraging to and friendly with all co-workers, • Be self-motivated and use time wisely, • Maintain open line of communications with each department, • Communicate pertinent information, • Respond positively to new ideas, • Openly accept critical/developmental feedback, • Maintain effective communication through the use of meetings, memorandums, • Be available to help other departments in emergency situations, • Perform other assignments as directed by supervisor., • Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook., • Safety and Security Skills, • Properly handle and account for keys, • Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. This job requires the ability to perform the following: • Must be able to speak, read, write and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Must possess basic computational ability., • Ability to read recipes and follow their instructions., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same., • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel, • environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more., • Must be able to stand and exert well-paced mobility for up to 4 hours in length., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,, • listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment., • Requires finger dexterity to be able to operate office equipment., • Being passionate about people and service., • Strong communication skills are essential when interacting with guests and employees., • Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc., • Basic math skills are used frequently when handling cash or credit., • Problem-solving, reasoning, motivating, and training abilities are often used., • Team Driven and Values Based Culture, • Medical/Dental/Vision, • Vacation & Holiday Pay, • Same-day pay available, • Employee Assistance Program, • Career Growth Opportunities/ Manager Training Program, • Reduced Room Rates throughout the portfolio, • Third Party Perks (Movie Tickets, Attractions, Other), • 401(k), • Employee assistance program, • Employee discount, • Flexible schedule, • Flexible spending account, • Life insurance, • Parental leave, • Referral program

Job Description About the Role We are seeking an experienced Senior Financial & Cost Analyst to play a critical role in supporting our Finance organization through a 2.5-year SAP S/4HANA implementation, while maintaining operations within our legacy Microsoft Dynamics environment. This position is ideal for someone who thrives in a dual-system environment, has strong hands-on SAP expertise, and brings deep experience in manufacturing cost accounting and inventory management. Following the successful SAP implementation, this role is expected to transition into a permanent position within the Finance organization. Key Responsibilities Operational Accounting & Close • Prepare and review inventory and overhead-related journal entries, • Perform inventory reconciliations, transaction reviews, and reserve analysis, • Support month-end, quarter-end, and year-end close activities, • Maintain and analyze product costing and pricing models, • Perform standard cost updates, variance analysis, and margin reporting, • Oversee inventory transactions, reserves, and adjustments, • Analyze slow-moving, excess, and obsolete inventory, • Serve as a Finance SME during SAP S/4HANA implementation, • Participate in UAT, data validation, and system cutover activities, • Support development of future-state finance and inventory processes, • Develop and maintain financial and operational reports, • Perform variance analysis and deliver actionable insights, • Prepare and submit TTB drawback and excise tax claims, • Ensure compliance with Alcohol and Tobacco Tax and Trade Bureau regulations Required • Bachelor’s degree in Accounting or Finance, • 10+ years of accounting/finance experience, • Strong experience in inventory accounting within a manufacturing environment, • Hands-on experience with SAP (S/4HANA preferred), • Experience working in dual ERP environments (SAP + Microsoft Dynamics or similar), • Advanced Excel skills:, • Pivot Tables, • VLOOKUP/XLOOKUP, • Experience in food & beverage or regulated manufacturing industries, • Prior involvement in SAP implementation or finance transformation projects, • Strong analytical mindset with attention to detail, • Ability to manage high-volume accounting work during system transformation, • Effective communicator who can work cross-functionally, • Comfortable in a fast-paced, evolving environmentCompany DescriptionWe're not just a staffing company - we're a people company. At Amtec, we care about helping you reach your unique career goals. Since 1959, we’ve changed the lives of thousands of people for the better - people just like you. It’s our purpose to help you find meaningful work by matching your character, competence, and culture with an organization that truly values what you have to offer.We're not just a staffing company - we're a people company. At Amtec, we care about helping you reach your unique career goals. Since 1959, we’ve changed the lives of thousands of people for the better - people just like you. It’s our purpose to help you find meaningful work by matching your character, competence, and culture with an organization that truly values what you have to offer.

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES • Perform daily line check and safety walk throughs, • Responsible for food budget and cost control of food and labor, • Investigate and review all sub-standard food with BOH team, • Review the suppliers and its goods price every month, • Monitor food waste and find solutions to minimize food waste, • Work with Corporate Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of three (3) to five (5) years of related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Experience with POS systems and back office reporting systems, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Description Position Summary Our Teppanyaki Chef is responsible for engaging, interacting, and providing a fun and unique dining experience for our guests. Chefs will primarily work in front of the restaurant while cooking and preparing hot meals on hibachi tables in front of guests. Duties and Responsibilities * Maintain a professional and courteous demeanor during stressful and/or busy times. * Adapt and interact with diverse groups of guests through engaging and entertaining. * Ensure food preparation process are in compliance with store procedures and attaining a high level of food quality. * Knowledgeable and manage to ensure standards on food portioning, cooking methods, kitchen recipes, policies and procedures. * Upkeep the maintenance of the teppanyaki grill, preparation area, kitchen equipment and food storage areas and ensure it is clean, sanitized and organized. * Works in front of restaurant while cooking and preparing hot meals on customer individual hotplate tables directly in front of customer and demonstrate the basics (smile, greeting, responding, organization, safety, house rule and others.) * Ensures correct food portions are being cooked and maintains the kitchen areas and hotplate tables clean and sanitized. * Portrays a positive and professional attitude and appearance. * Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook. * Possesses conversational knowledge of food and beverage items served at the establishment. * Participates in training sessions, departmental meetings, or pre-shift meetings. * Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA. Our Ideal Candidate * Minimum of 2-year live teppanyaki experience required. * High school degree or equivalent. * Ideal candidate will have outstanding people skills and enjoy interacting with guests. * Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills. * Possesses excellent organizational skills, problem-solving skills, and time management ability. * Actively contributes as a team player by supporting co-workers throughout each workday. * Has a solid understanding of the job duties assigned to them and outlined in their job description. * Alerts management of all safety concerns immediately. Certifications Required * Candidate must have degree or continuing education certification in the food industry. * Ability to communicate in English (required) & basic Japanese (preferred.) * At least 2 Year(s) of work experience in this field is required. * Food Handling Safety certification. Physical Demands and Work Environment * Must be able to stand, walk, lift and bend for extended periods of time. * Must be able to bend and lift up to 50 lbs. * Role may include job duties or tasks requiring repetitive motion. * Role may include exposure to hot kitchen elements or cleaning materials. * Must be able to work and remain focused in a fast-paced and ever-changing environment. * Ability to work a flexible schedule with varying shifts days, evenings, weekends and holidays. Must be able to work overtime as required/needed. This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Job DescriptionSUSHISAMBA makes its highly anticipated Los Angeles debut, bringing its iconic blend of Japanese, Brazilian, and Peruvian culture to the heart of West Hollywood. With locations in some of the world’s most dynamic cities—Las Vegas, London, Dubai, Singapore and now L.A.—SUSHISAMBA is known for culinary creativity, immersive design, and a high-energy atmosphere unlike any other. We’re on the lookout for passionate and dynamic Bartenders to join our opening team and help deliver unforgettable hospitality in a one-of-a-kind setting. What You’ll Do: • Create and serve beverages in accordance with SUSHISAMBA standards and guidelines, • Maintain an extensive knowledge of SUSHISAMBA food and beverage options, • Ensure the needs of our guests are continuously met in a courteous and professional manner, • Maintain a warm and friendly demeanour at all times, • Check customers’ personal identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages, • Attend mandatory pre shift meetings What We’re Looking For:, • Previous experience working as Bartender in a fast-paced environment, • Excellent communication skills in the English language both written and verbal, • The ability to maintain and follow recipes, processes and standards, • Drive and ambition with the desire to learn and grow within the team, • Full ownership of your role, • Possess a valid Food Handler Card, • Valid documentation of your right to work in the U.SWhat We Offer:, • $20.25 per hour plus tips, • The chance to be part of a world-renowned brand’s LA debut, • Ongoing training and clear opportunities for growth, • Healthcare contributions for eligible employees with the option for employees to include dental and vision insurance, • 401k retirement plan, • Long service awards, • 50% discount when dining at SUSHISAMBA, • Holiday parties., • Free daily staff meals on duty, • Quarterly company sponsored employee events

Job Description Assistant Restaurant Manager Department: F&B – Restaurant Reporting Directly To: Restaurant General Manager Summary of Position: Responsible for the day-to-day functions of the F&B Department, including but not limited to staff relations, guest relations, and Room Service. Supporting the Food and Beverage Director, Restaurant General Manager, and hotel management team as needed. Summary of Essential Functions: • Ensure that there is always a management presence on the floor., • Uphold and support Coyle, Forbes, and all Service Standards., • Reports to work as scheduled, in uniform, well-groomed, and ready to be in position., • Manage staff in all aspects, including training, schedules, payroll, and staff complaints., • Assess staff performance, conduct appraisals, and strategize for improving staff performance., • Recommend actions related to staff performance and discipline., • Maintains professional relationships with all coworkers and guests., • Maintain a positive attitude to guest requirements – Attentiveness to service, responding positively to guests’ needs, never making the guest do work., • Responsible for overseeing staff and ensuring guest satisfaction., • Resolving staff issues/concerns while on shift., • Immediately resolving guest complaints/issues., • Properly communicating with other departments regarding daily activities/issues., • Support staff with service when and where necessary., • Providing proper guidance to staff, including training and disciplinary action as required., • Monitoring staff schedule to accommodate business needs daily., • Responsible for-profit goals for the Food & Beverage operation., • Develops, maintains, and administers a sound business and organizational plan for the property's Food & Beverage operations., • Trains and supervises all key Food & Beverage employees of the property., • Leads by example., • Having full knowledge of menus., • Having deep knowledge of wine., • “Touches” every seated table at some point in their service experience – meaning makes or attempts to make some meaningful contact with a table (e.g., verbally ascertaining satisfaction, clearing an empty glass or plate, making friendly/ non-intrusive conversation)., • Following and enforcing policies, procedures, and service standards, safety and sanitation policies, including emergency procedures., • Consistently assures that the Food & Beverage services are operated in accordance with all applicable local, state, and federal laws., • Ensures that all safety and sanitation standards comply with local/state health department regulations., • Supports and implements all policies & procedures for the Food & Beverage department., • Managing reservations, questions, and guest complaints., • Ensuring resolution of guest complaints to guest satisfaction., • Ensures the highest standards for the Food & Beverage services., • Other tasks as assigned. Summary of Job Requirements: • A four-year Hospitality Degree is preferred but not required., • Must have 3-5 years’ related experience in food & beverage operations with a proven track record of leading a professional, efficient, high-quality, service-oriented operation., • Must possess excellent written and verbal communication skills., • Must be highly organized, efficient, and detail oriented., • Must have excellent interpersonal/relationship-building skills., • Must be proficient in the use of Microsoft Word, Excel, and Outlook., • Must have supervisory, coaching, and staff development experience., • Must have a strong business aptitude. Summary of Physical Requirements: • Must be able to seize, grasp, turn, and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast-paced movements are required to go from one part of the facility to another., • Must be able to move, pull, carry, or lift at least 20 pounds., • Kneel, bend, crouch, and climb as required. Note: This job description is not intended to be a contract of employment, and the employer reserves the right to make any necessary revisions to the job description at any time. Days and Times will vary based on the needs for the F&B Operations.

Job Description About us We are a team of airline catering enthusiasts who believe flying is the greatest privilege and opportunity in the world. Thus, we believe it should be a nice experience for everyone. Air Fayre is an award-winning catering team that is in search of the best and the brightest to join our dynamic team of airline catering enthusiasts. As a member of the team, your mission will be to support inflight catering to the world’s major airlines out of LAX. We provide delicious inflight food and beverage services that make travelers and crews happy which is achieved through our valued employees. You will have a direct impact on customer satisfaction in this exciting industry! Annual Salary $43,680 to $52,000 Air Fayre offers benefits including! An excellent compensation package that includes a quarterly performance bonus program. • Medical, Dental, and Vision insurance for employees & dependents at 80% premium sponsorship, • Employer-sponsored short-term disability, long-term disability, and life insurance, • 2-4 weeks of paid vacation, • 401K with a match The opportunity Fresh Food Supply Chain Coordinator Mission of the role As a Fresh Food Supply Chain Coordinator, you’ll play a key role in managing fresh food inventory and menu planning cycles. You’ll partner closely with the Supply Chain Manager, suppliers, and internal departments to ensure accurate orders, timely deliveries, and compliance with company quality standards. Specific Accountabilities * Coordinate meal ordering and menu planning with a focus on fresh food production * Liaise with the Supply Chain Manager and suppliers to ensure specifications and delivery schedules are met * Maintain up-to-date menu cycles and order adjustments to reflect operational needs * Support cross-department collaboration to ensure smooth communication between purchasing, production, and dispatch teams * Monitor and manage inventory levels for fresh food items * Ensure menu accuracy and retrieve unused menus in the event of cancellations or discrepancies * Continuously look for opportunities to improve accuracy, efficiency, and service quality Qualifications & Educational Requirements • 2 + years of experience in the logistics industry preferably in airline catering., • High school diploma or GED equivalent. College degree preferred., • Proficient computer skills (Excel, Word, Outlook, Internet)., • Multitasking & excellent data entry skills. Able to work weekends., • Experience of operating in a deadline driven, pressurized environment., • Logical and methodical approach to tasks., • The ability to implement and maintain quality documentation whilst raising awareness of the benefits, • Good communication and interpersonal skills.

Job Description Who we are: Formic is on a mission to reshape American manufacturing by making automation accessible to every factory. As labor constraints rise, costs increase, and global competition intensifies, automation is no longer optional for manufacturers that want to stay competitive. We deliver automation through a Robotics-as-a-Service model that combines industrial robotics, proprietary software, and full-service support into a single, integrated solution. By removing the traditional barriers of cost, complexity, and risk, we enable manufacturers to deploy automation quickly and realize measurable gains in throughput, safety, and operational efficiency without large upfront capital investment. Backed by leading investors including Lux Capital, Initialized Capital, Blackhorn Ventures, and Mitsubishi HC Capital North America, Formic is scaling rapidly and building the foundation for a new era of high-performance, Made in America production. About the team: The Fleet Operations Team drives uptime and operational performance across Formic's growing fleet of deployed robotic systems. Working inside live manufacturing environments, the team diagnoses issues, restores production, and continuously improves system reliability at scale. Fleet Operations operates at the intersection of robotics, controls, and real-world factory execution, ensuring Formic's automation delivers consistent, measurable performance across diverse industrial applications. About the role: As a Robotics Field Service Engineer, you are the front line of technical ownership across Formic's deployed robotic cells. You will diagnose failures, restore systems to production, perform preventative and corrective maintenance, and represent Formic directly within customer facilities. This is a hands-on, high-accountability role in uptime-critical environments. Success requires strong troubleshooting discipline, calm execution during production interruptions, and structured documentation. Your work directly impacts fleet performance, customer satisfaction, and long-term system reliability. In this role you will: • Perform preventative, corrective, and predictive maintenance on robotic manufacturing cells, • Respond to remote and on-site escalations, diagnose root causes, and restore systems quickly, • Provide hands-on technical support to customer operators and maintenance teams, • Log service activity, asset updates, and spare part requirements in CMMS systems, • Coordinate field scheduling and support with customers, vendors, and internal stakeholders, • Monitor system performance remotely using Formic dashboards and fleet tools, • Document service work, root cause analysis, and follow-up actions with clarity and precision, • Identify recurring failure patterns and escalate systemic risks for broader improvement, • Build professional, trusted relationships with plant managers and site personnel, • Operate with strict adherence to safety standards, including LOTO and industrial compliance, • Participate in RCA sessions, audits, and continuous improvement initiatives, • 3+ years of hands-on field service experience supporting robotic or industrial automation systems, • Strong troubleshooting skills across electrical, mechanical, PLC, or robotic control systems, • Ability to read electrical schematics, wiring diagrams, and pneumatic drawings, • Experience using CMMS platforms to track and report maintenance activity, • Comfortable with local travel up to 80% and overnight travel up to 50%, • Clear written and verbal communicator capable of producing structured service documentation, • Experience with 6-axis robot brands such as Fanuc, KUKA, Yaskawa, ABB, or Universal Robots, • Familiarity with palletizing, case packing, pick-and-place, or conveyor systems, • Experience in food, beverage, packaging, CPG, or other high-speed manufacturing environments, • Prior customer-facing field experience, • Equity in Formic: Participate in our stock option program and share in the success of a fast-growing start-up backed by leading global investors, • Competitive & Uncapped Commission Structure: Designed to reward performance and impact in commission-eligible roles, • Comprehensive Healthcare Coverage: Medical, dental, and vision insurance through Blue Cross Blue Shield and Unum, with 99% of employee premiums covered and 75% coverage for dependents, with optional buy-up plans available, • Additional Insurance Benefits: FSA and DCFSA, life insurance, short-term disability, and long-term disability through Unum, all 100% employer-paid, • Employee Assistance Program (EAP): Fully funded by Formic, offering support when you need it most, • Paid Parental Leave Program: Up to 12 weeks of paid parental leave, • Company-sponsored 401(k): Invest in your future with our company-facilitated retirement savings plan, • Home Office Stipend: A one-time allowance for fully remote and hybrid employees to support an at-home or on-the-road work setup, • Monthly Cell Phone Reimbursement: Monthly stipend toward personal phone and internet expenses Final offers are customized based on experience, geographic location, market considerations, and a candidate's preferred balance of cash and equity. Our goal is to attract and reward top talent who will have significant impact, and we are open to thoughtful discussions to align on the right structure. Compensation Range:$29—$44 USD What we look for: We're building this company from the ground up, and every person we hire has an outsized impact on our culture, performance, and trajectory. While each team member brings unique strengths and perspectives, we look for people who align with our Operating Principles and embody them in action. If this sounds like you, Formic may be the right place for you! • Fearless Optimism: You make bold bets and default optimistic. You believe in the mission, aren't paralyzed by risk, and fear inaction more than failure. You see ambiguity as opportunity and bring energy to building what doesn't yet exist., • Create the Magic: You absorb complexity so customers don't have to. Whether your customer is external or internal, you focus on delivering experiences that are clear, fast, value-added, and outcome-driven. You don't say "not my job." You make things work., • Today, Not Tomorrow: You have a bias to action. You close the loop. You take extreme ownership. You understand that speed compounds, and you don't confuse activity with results., • Seek Truth: You think from first principles. You value data over ego and strong opinions loosely held. You're willing to challenge assumptions, including your own, in pursuit of the best answer., • Made of Rubber: You are resolute and adaptable. When things break or priorities shift, you rebound stronger. You treat setbacks as learning moments and move forward with grit. Formic is an equal opportunity employer. We do not discriminate on the basis of race, color, religion or religious creed, sexual orientation, gender, gender identity, marital status, family or parental status, disability, military or veteran status, or any other basis protected by law. All employment decisions are based on a person's merit, business needs, and role requirements. If you require further accommodations or have questions regarding accessibility of our roles, please reach out to . AI Use: At Formic, fairness and transparency are at the heart of our hiring process. We use AI-powered tools in some interviews to help our teams evaluate candidate responses, but all final hiring decisions are made by humans. You can learn more about how AI is used in our recruitment process by reviewing our AI Hiring Disclosure linked here.

Job Description Why Join Our Team? • Industry-Leading Compensation:, • Up to 10% of the base salary in performance-based bonuses, • Competitive Pay, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Restaurant Manager with THE ONE GROUP, you will be responsible for overseeing daily front-of-house and back-of-house operations, ensuring smooth service, and leading a team to deliver unforgettable guest experience. You’ll play a crucial role in maintaining service excellence, team development, and financial performance while fostering a dynamic, high-energy dining atmosphere. Key Responsibilities • Operations Leadership, • Oversee daily restaurant operations, including front-of-house and back-of-house management, • Maintain service excellence, ensuring all guests receive an elevated and seamless dining experience, • Monitor product quality, vendor relationships, and compliance with sanitation and safety regulations, • Organize and supervise staff shifts, ensuring optimal floor coverage, • Implement and uphold company policies and hospitality standards, • Team Development & Staffing, • Recruit, hire, and onboard top talent to build and maintain a high-performance team, • Train and mentor employees in customer service best practices and operational excellence, • Conduct performance appraisals and provide constructive feedback to improve productivity, • Foster team morale and motivation, ensuring a collaborative and high-energy work environment, • Guest Satisfaction & Brand Development, • Deliver superior service and maximize customer satisfaction, • Handle guest concerns with professionalism and efficiency, ensuring positive resolutions, • Uphold THE ONE GROUP’s brand image and develop initiatives to enhance its local presence, • Promote the brand through word-of-mouth marketing, restaurant events, and local partnerships, • Recommend creative ways to attract new guests, including social media engagement and promotions, • Financial & Business Performance, • Monitor restaurant revenue and expenses, ensuring profitability and cost control, • Identify areas to optimize sales, reduce waste, and improve overall financial performance, • Work with leadership to develop marketing and promotional strategies to increase guest traffic, • Create detailed reports on weekly, monthly, and annual revenues and expenses, • Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager, • Strong customer service background with a focus on guest experience and operational excellence, • Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients, • Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.), • Strong leadership, communication, and problem-solving skills This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionHey coffee lovers! Hospitality is everything at Buck Mason and we’re on the hunt for a Barista extraordinaire to join our crew. If coffee is your game, and whipping up delightful drinks, and making our space feel like home for guests, we want you in our coffee-loving family.Responsibilities • Throw down exceptional hospitality for our guests, teammates, and all the awesome vendors we roll with., • Master the art of crafting a variety of mind-blowing beverages., • Rock the prep and serve game with plates that make taste buds do a happy dance., • Stay in the know about Buck Mason’s latest and greatest – keep that curiosity alive through tastings, cuppings, and trainings., • Regularly taste our Buck Mason concoctions to make sure they're top-notch, keeping those standards sky-high., • Build a cafe community by spreading your coffee wisdom to guests and getting your teammates pumped to do the same., • Tackle cafe tasks with a grin – dishwashing, sweeping, dusting – you name it, you're owning it., • Wave the sustainability flag and help us hit our company-wide goals., • Uphold health, food safety, and safety guidelines like a true Buck Mason.Qualifications, • Ready to kickstart a career in the world of food and beverage with a supportive gang of like minded scrappy mavericks., • Passionate about coffee, food, and making everyone feel like they just walked into a friend's place., • Reliable – never late and always ready to bring your A-game., • Mind-reader level of thoughtfulness for anticipating our guests' needs through careful observation., • Obsessed with details – you see the magic in every cup and every plate., • Thrive on new experiences with that unstoppable can-do attitude., • Work occurs on a variable schedule which could include early mornings, mornings, afternoons, evenings, late nights or overnights as well as weekends and holidays.Requirements, • Hold a current Food Handler’s Certification for the state of employment or commit to obtaining it within 30 days post-hire., • Mastered basic math and computer skills., • Embrace the flexible life – mornings, evenings, weekends, and holidays are all fair game.

Job Description Company Overview: Castaway, recognized as one of Travel + Leisure's "Best Date Spots in America," offers a distinctive dining experience where both guests and team members are treated like stars. Our seasonally inspired menu showcases premium cuts of meat sourced from top-tier butchers, an exquisite raw bar, vegetable-forward sides, and customizable charcuterie boards. Castaway has garnered numerous prestigious accolades, including being named one of the "Most Romantic Restaurants in LA" by Thrillist, LA Weekly, Gayot, Yelp, OpenTable, and NBC. At Castaway, our mission is to continuously innovate and deliver a five-star experience to our team members, guests, and the community. SRC is committed to fostering internal growth, collaboration, and teamwork, while creating a positive and supportive work environment. We are excited to welcome our next valued team member to join us in this pursuit. Our Restaurant Managers are held to a high standard, with clear expectations to lead by example, represent our brand with pride, and deliver consistent, high-quality hospitality. As a Restaurant Manager, you will play a key role on the leadership team. You'll be responsible for overseeing front-of-house operations, ensuring seamless service execution, and collaborating closely with the culinary team to deliver an exceptional guest experience. Upon joining, you will become part of a stable and well-established company with over 50 years of success in developing strong, effective leaders. You will receive comprehensive knowledge in financial management, operational systems, quality assurance, and leadership development. This role offers exposure to all facets of the business-from managing a product-driven menu to learning the processes behind our innovative restaurant concepts and design. Your career path is determined by your ambitions, and we are committed to providing the resources and mentorship necessary to help you reach your goals. Our most successful managers are standards-driven, highly professional, and solutions-oriented. They maintain a strong presence on the floor, foster a culture of accountability, and consistently demonstrate integrity in everything they do. Competitive Benefits: • Industry-leading compensation package, • Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents., • Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!, • Variety of Supplemental Benefit Plans for life's unknowns, • 401k with annual employer match after 12 months employment, • Employer paid life Insurance throughout the length of employment, • Monthly Reward Dollars to use at various company locations., • Accrued Paid Vacation, • Paid/Floating holidays for 5 major holidays, • Paid Sick Time renewed yearly, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance Responsibilities include, but are not limited to: • Oversee all aspects of daily restaurant operations, including staffing, scheduling, inventory management, and financial performance., • Lead by example, providing guidance and support to staff members to ensure they deliver outstanding service and uphold company service standards., • Monitor the dining room and bar areas to ensure a smooth and efficient flow of service, addressing any issues or concerns in a timely and professional manner., • Train and develop staff members to enhance their skills and foster a culture of excellence and teamwork., • Provides in-the-moment coaching and recognition to support crew development and uphold service excellence., • Contributes to the development of sales-driving initiatives, marketing strategies, and team incentive programs., • Collaborate with the culinary team to maintain the quality and consistency of menu offerings, ensuring that food and beverage standards are met at all times., • Manage inventory levels and control costs to maximize profitability while minimizing waste and shrinkage., • Build and maintain strong relationships with guests, soliciting feedback and addressing any concerns to ensure a positive dining experience., • Ensure compliance with all health, safety, and sanitation guidelines to maintain a clean and safe environment for guests and staff members., • Minimum of 4 years of experience in restaurant management, in a high-volume/fast paced, full-service, upscale environment., • Proven track record of delivering exceptional service and achieving financial targets., • Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team of employees., • Excellent communication and organizational skills, with a keen attention to detail., • Solid understanding of restaurant operations, including inventory management, cost control, and guest relations., • Stong F&B knowledge and a passion for creating a 5-star experience., • Must be 21 years of age or older Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Why Join Our Team? • Industry-Leading Compensation:, • Up to 10% of the base salary in performance-based bonuses, • Competitive Pay, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits., • Voluntary Short Term Disability Insurance – Employee Paid., • Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid., • Traditional and Roth 401(k) Plan – All Employees, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Restaurant Manager with THE ONE GROUP, you will be responsible for overseeing daily front-of-house and back-of-house operations, ensuring smooth service, and leading a team to deliver unforgettable guest experience. You’ll play a crucial role in maintaining service excellence, team development, and financial performance while fostering a dynamic, high-energy dining atmosphere. Key Responsibilities • Operations Leadership, • Oversee daily restaurant operations, including front-of-house and back-of-house management, • Maintain service excellence, ensuring all guests receive an elevated and seamless dining experience, • Monitor product quality, vendor relationships, and compliance with sanitation and safety regulations, • Organize and supervise staff shifts, ensuring optimal floor coverage, • Implement and uphold company policies and hospitality standards, • Team Development & Staffing, • Recruit, hire, and onboard top talent to build and maintain a high-performance team, • Train and mentor employees in customer service best practices and operational excellence, • Conduct performance appraisals and provide constructive feedback to improve productivity, • Foster team morale and motivation, ensuring a collaborative and high-energy work environment, • Guest Satisfaction & Brand Development, • Deliver superior service and maximize customer satisfaction, • Handle guest concerns with professionalism and efficiency, ensuring positive resolutions, • Uphold THE ONE GROUP’s brand image and develop initiatives to enhance its local presence, • Promote the brand through word-of-mouth marketing, restaurant events, and local partnerships, • Recommend creative ways to attract new guests, including social media engagement and promotions, • Financial & Business Performance, • Monitor restaurant revenue and expenses, ensuring profitability and cost control, • Identify areas to optimize sales, reduce waste, and improve overall financial performance, • Work with leadership to develop marketing and promotional strategies to increase guest traffic, • Create detailed reports on weekly, monthly, and annual revenues and expenses, • Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager, • Strong customer service background with a focus on guest experience and operational excellence, • Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients, • Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.), • Strong leadership, communication, and problem-solving skills This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description About Butler Hospitality: Butler Hospitality is a Hospitality Tech Company that serves the world’s best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a creative and motivated Sous Chef to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our executive chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious menus and meal designs. Responsibilities: • Supply restaurant daily recap to the corporate chef on current operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance, • Previous experience in a fast-paced, busy environment with minimal supervision, • Bachelor’s degree in culinary science or relevant field., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Teamwork-oriented with outstanding leadership abilities., • Customer Service, • Interpersonal Skills, • Ethics, • Good Judgement, • Great pay and benefits, • Comprehensive Insurance, • 401k, • Bonus Structure, • PTO The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Powered by JazzHR ZznkcMiFt6

Job DescriptionDescription: Who We Are: Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success. Position Summary: Prep cooks are responsible for the preparation and set up of all ingredients and stations for kitchen operations. Responsibilities: • Prepare and portion ingredients according to the recipes and instructions provided by the culinary team., • Wash, peel, chop, and dice vegetables, fruits, and other food items., • Measure and mix ingredients for recipes, such as marinades, sauces, and dressings., • Prepare and assemble ingredients for salads, soups, stews, and other dishes., • Assist in the preparation of meat, fish, and poultry by cleaning, cutting, and marinating., • Follow proper food handling and safety procedures, including storing ingredients at the correct temperatures, labeling and FIFO., • Set up workstations with necessary ingredients, utensils, and equipment before each shift., • Assist in inventory management, including monitoring stock levels, reporting shortages, spoilage and organizing storage areas., • Keep kitchen equipment and utensils clean and in good condition., • Assist in the receiving and inspecting of deliveries, ensuring they meet quality standards., • Collaborate with other kitchen staff to ensure efficient workflow and timely service., • Adhere to food safety and sanitation regulations, including proper handwashing and wearing appropriate protective gear., • Assist in washing all silver, plate wares, pots and pans and cooking utensils for the restaurant., • Clean and sanitize work areas, equipment, and utensils to maintain a clean and organized kitchen., • Follow instructions and recipes accurately to maintain consistency in flavor and presentation., • Previous experience as a Prep Cook or in a similar role is preferred but not always required., • Basic knowledge of food preparation techniques and kitchen equipment., • Familiarity with proper food handling, storage, product identification and sanitation procedures., • Ability to follow recipes and instructions accurately., • Basic knife skills and the ability to safely operate kitchen tools and equipment., • Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a busy kitchen., • Flexibility to work in shifts, including evenings, weekends, and holidays., • Attention to detail and ability to work efficiently in a fast-paced environment., • Basic math skills for portioning and measuring ingredients., • Excellent time management and organizational skills., • Effective communication and teamwork abilities., • Willingness to learn and take direction from the culinary team., • Knowledge of food safety and sanitation regulations and willingness to adhere to them., • Culinary training or relevant certification is a plus but not always required. Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that an Acme Hospitality Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Working alongside key members of the Food and Beverage Management Team at The Peninsula Beverly Hills, we are seeking Food and Beverage Managers who possesses a genuine warmth and sense of hospitality.

If you care about food, culture, and being part of something that's genuinely growing — we'd love to meet you. Working knowledge of California food safety and labor standards. Exposure to retail or merchandise display in a food or lifestyle brand environment.

CPG, NetSuite, Exccel This Jobot Job is hosted by: Dylan Currier Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume.Salary: $100,000 - $135,000 per year A bit about us: We are a fast-growing CPG company focused on delivering high-quality, innovative products

Industry Representation: Represent Kennedy Jenks in industry associations and professional engineering circles, establishing a leadership position within the Food and Beverage sector. Qualifications:Experience: 15+ years of experience in engineering services, specifically working on water/wastewater

Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality o

Scan and bag all guest items efficiently, accurately and in compliance with food safety standards and company best practices. Support guest services such as order pick up (OPU), Drive-up (DU) Orders, DU Returns and maintain a compliance culture while executing those duties, such as compliance with f

Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage. Provide restaurant guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. Direct supervision o

The General Merchandise and Food Sales team leads inbound, outbound, replenishment, and promotional signing processes for all General Merchandise (GM) areas of the store.

Manages food and beverage inventory according to the store's policies and procedures. This position is responsible for providing exceptional customer service while supporting the operation of the Food and Beverage Department. Prepares food and beverage items utilizing the policies and standards of t

Scan and bag all guest items efficiently, accurately and in compliance with food safety standards and company best practices. Support guest services such as order pick up (OPU), Drive-up (DU) Orders, DU Returns and maintain a compliance culture while executing those duties, such as compliance with f

Food & Beverage ("F&B") platform across the sponsor and strategic channels. CREDIT ASSOCIATE - Food & Beverage *.

Support guest services such as back-up cashier, and digital fulfillment processes (such as picking and packing orders or delivering pickup orders to guests) and maintain compliance culture while executing those duties, such as federal, state, and local adult beverage laws. The General Merchandise an

As a Food and Beverage Sales Engineer, your mission is to drive sales growth for our U. At least 3 years of experience selling industrial equipment in the food and beverage industry.

The role of a Food & Beverage Expert can provide you with the skills and experiences of: * Guest service fundamentals and experience building a guest first culture in Food & Beverage * Provide guests with information around when to purchase items and in what quantity, as well as storage tips *

Position Overview The Assistant Food and Beverage Manager is responsible for overseeing the food and beverage areas within the resort. Key Responsibilities + Assist the Food and Beverage Manager in planning, directing, and coordinating all food and beverage operations to ensure high-quality se

The role of a Food & Beverage Expert can provide you with the skills and experiences of: * Guest service fundamentals and experience building a guest first culture in Food & Beverage * Provide guests with information around when to purchase items and in what quantity, as well as storage tips *

Serves patrons' food and beverage order quickly in proper portions with a courteous demeanor. Must meet state and local health requirements for food handlers and alcoholic beverage services.

The general merchandise and food sales team leads inbound, outbound, replenishment, and promotional signing processes for all general merchandise (GM) areas of the store. Support guest services such as back-up cashier, and digital fulfillment processes (such as picking and packing orders or deliveri

As a Director, Client Development - Food & Beverage, you will have the opportunity and responsibility for relationship development, project development, and business planning for clients within the Food, Beverage, Home and Personal Care Markets. Provide client, technical, and project delivery leader

The role of a Food & Beverage Expert can provide you with the skills and experiences of: * Guest service fundamentals and experience building a guest first culture in Food & Beverage * Provide guests with information around when to purchase items and in what quantity, as well as storage tips *