Food and beverage manager jobs in Scottsdale, Arizona - Page 2Create job alerts

Job Description Cashier (Part-time) Arizona Athletic Grounds - Mesa, AZ Arizona Athletic Grounds (AAG) in Mesa, AZ is one of the nation’s largest youth sports and event facilities, featuring multiple fields, courts, stadiums, and performance facilities. As part of the Food & Beverage team, you’ll help prepare, maintain and deliver exceptional service to major events such as professional soccer, top-tier basketball & volleyball, professional boxing, MMA, baseball, softball, national pickleball competitions, cheer and gymnastics showcases, special events, markets and more. Position Summary At Arizona Athletic Grounds (AAG), the part-time Bartender position preps outlets for regular service and special events, maintains the bar area, mixes & serves alcoholic and non-alcoholic beverages to guests, and is responsible for the restock and cleanup of the bar. All AAG employees make our Guests & Athletes feel welcome, and support teammates to ensure all areas of AAG food & Beverage, grounds, and equipment are cared for to help ensure a safe and exceptional experience. Primary Responsibilities • Conduct the cash register sales by taking orders, building orders, and completing the transaction., • Ability to build orders, prepare food, and knowledge in all areas of concessions operations., • Responsible for maintaining stock and supply levels and communicating to the Concessions Stand Manger of low stock items., • Serve beverages to guests including alcoholic beverages responsibly. Must check guest’s ID in accordance with state/federal regulations to verify minimum age requirement for purchase of alcoholic beverages., • Re-stock any dispensers., • Listening and responding to customer requests or concerns, • Responsible for maintaining a clean and organized workspace including but not limited to disposal of garbage & cleaning dishes., • Maintains sanitation, health and safety standards in work areas., • Check assigned area on a continuous basis., • Perform other service functions as directed., • Notify management of occurring deficiencies., • Adhere to safety, health, and environmental policies and procedures, • Communicate accurately and effectively with Guests., • Work locations may be inside or outside, working in concessions or food/beverage trailers, • Responds and assists with all guest service issues concerning the food and beverage operation and notify the Food and Beverage Manager of all issues., • Assist in additional duties and events as needed. Experience and Qualifications • Maintain a neat, well-groomed appearance., • This is a customer facing position: Be courteous and pleasant with your responses., • Ability to learn to handle cash and learn to operate a cash register and corresponding system, • Hours will consist of most evenings and weekends as well as holidays., • Must be 19 years of age or older to serve alcoholic beverages, • Knowledge of applicable State and Federal liquor laws and regulations, • Ability to enforce company policies regarding the consumption of alcohol, • Accountability in maintaining inventory and processing payments, • Physical ability to stand and walk for long periods of time, • Valid driver's license with a clean driving record (to operate golf carts and equipment) Education • High school diploma or equivalent, • Required availability to work varied shifts, including evenings, weekends and holidays occasionally, • Ability to stoop, kneel, reach, and bend, • Ability to work in extreme weather conditions for extended periods of time, • Excellent communication, time management and organization skills, • Energy and enthusiasm, • Demonstrate AAG’s Core Values: Grit, Trust, Excellence, and Kaizen (continuous self-development), • Must be able to tolerate moderate to loud noise levels and busy environments., • May work in high/low temperature climates inside or outside at events at AAG., • Walking, standing for periods of time, reaching, kneeling, pushing, pulling, lifting and bending, • Requires ability to occasionally lift up to 20-40 lbs., • Moving, setting up/taking down, cleaning, preparing, and other physical activities related to sports and event setup. Any job offer is contingent upon the successful completion of a criminal background check. All qualified candidates for this position must be eligible to work in the United States. AZ Athletic Associates LLC. and Arizona Athletic Grounds are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms, • Opportunity for advancement Job Purpose: At Rusty Taco, our Cashiers are the first point of contact for our guests and play a critical role in delivering friendly, fast, and accurate service. A successful cashier is cheerful, detail-oriented, and thrives in a team environment where every guest interaction matters. Cashiers are responsible for greeting customers, taking orders, handling transactions, and ensuring guests leave happy and eager to return. Core Responsibilities: Guest Interaction & Order Taking Greet guests warmly and create a welcoming environment from the moment they walk in. Take accurate food and drink orders using the POS system, while answering questions about the menu and ingredients. Suggest additional items and upsell when appropriate to enhance the guest experience. Ensure order accuracy and communicate clearly with the kitchen team to relay special requests or modifications. Cash Handling & Register Operation Operate the point-of-sale system efficiently, including processing cash, credit/debit card, and gift card transactions. Count cash drawers at the beginning and end of shifts to ensure accuracy. Follow all cash handling and loss prevention procedures. Customer Service & Issue Resolution Resolve guest concerns or complaints in a professional and timely manner, escalating to management as needed. Monitor the dining area and beverage station to keep the environment clean, stocked, and guest-ready. Cleanliness & Support Maintain a clean and organized cashier station, dining room, and restocking areas. Assist with opening and closing duties, including wiping surfaces, sweeping floors, restocking supplies, and taking out trash. Help support teammates in other areas as needed during busy times. What Were Looking For: Positive attitude and enthusiastic personality Strong attention to detail and ability to multitask Clear and professional verbal communication skills Ability to adapt to a fast-paced environment and shifting priorities Willingness to take initiative and help wherever needed Preferred Qualifications: Previous cashier, retail, or customer service experience Flexible availability, including weekends and holidays Ability to be cross trained in other roles such as hosting or running food Valid Food Safety Certification or willingness to obtain upon hire Physical Requirements: Able to stand and walk for long periods Bending, lifting, and moving items up to 25 lbs Able to perform job duties in a fast-paced environment Rusty Taco is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all team members.

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 Situated in the W Hotel, Sexy Roman is a provocative modern Italian restaurant offering playfully balances artisanal, hand-crafted Italian cuisine with an electrifying atmosphere to ignite your party and seduce your senses.. Alluring cocktails, thoughtfully curated worldly wines and a vibrant bar will keep the revelry going. SUMMARY The Culinary Operations Manager will work alongside the BOH and FOH Restaurant Team to purchase all food, restaurant supplies and hotel supplies while ensuring proper ordering, receiving, organizing and maintaining pars. They will be responsible for BOH administrative responsibilities as well as kitchen supplies and cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES • Ordering, receiving, organizing and maintaining pars for all food and food-related products for the restaurant and/or hotel., • Ordering, receiving, organizing and maintaining pars for all restaurant supplies for the restaurant and/or hotel., • Responsible for kitchen cleanliness, FIFO organization and storage areas., • Continually strives to find the best quality products at the best prices., • Kitchen operations oversight., • Mindful of food cost, labor and their financial decisions., • Communicate needs for all restaurant operational needs including food, supplies, Banquet Event Orders, etc., • Ensure proper supplies and setup for all restaurant operations include Banquet Events Orders., • Manages and maintains relationships with all departments in the restaurant., • Manages and maintains vendor relationships., • Ensure proper communication with all leaders regarding changes in relation to both product and prices., • Ensure all invoices are accurate, coded properly and inputted into the system for payment., • Responsible for scheduling and staffing pars for each shift to ensure proper coverage., • Ensure correct staffing for business levels and labor cost., • Responsible for all new hire on-boarding efforts for BOH team members., • Develops, trains, and motivates dishwashing team members., • Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales., • Creates, follows, maintains, and enforces adherence to order guides, cleanliness and opening/closing procedures., • Responsible for kitchen repairs and maintenance, weekly food inventories., • Responsible for food and restaurant supply inventories., • Ensure proper setup, communication, execution and follow-up for all EOM Inventories., • Understand how to use basic computer applications including Microsoft Suite, Google, Slack, etc., • Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline., • Capacity to work with multiple bosses and owners wants and needs., • Responsible for Health Department walk-throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow-through and correct any DOH areas of opportunity., • Responsible for all FOH and BOH machine maintenance., • Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support. SKILLS & QUALIFICATIONS: • Strong computer, administrative, skills include excessive knowledge with Microsoft Excel, Word, etc., • Minimum of 5+ years of culinary experience with restaurants and/or hotels., • Minimum of 2+ years cooking experience., • Minimum of 2+ years of leadership experience., • Must be ServeSafe Certified., • Must have thorough understanding of Arizona labor and hiring laws., • Must follow in-house safety program and conduct monthly in-house health inspections., • Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines., • Commit to source locally when possible and cultivate diversity in the kitchen., • Ability to work on your feet for extended hours., • Strong organizational and time management skills with a particular attention to detail., • Must possess a strong knowledge of food for ordering and receiving product., • Must possess a strong knowledge of food and beverage financials, operational procedures, controls, and administration., • Must be detail oriented and have ability to multi-task., • Possess strong verbal, constructive, and clear communication skills., • Self-motivated and performance driven., • Punctual, regular and reliable attendance., • Positive attitude., • Time management skills., • Hands-on leader in the kitchen., • Ability to work well with others., • Maintains confidentiality., • Team player., • Creativity and idea generator and executer., • Must be available to work irregular hours, shifts, weekends, special events, and holidays., • Ability to stand; walk; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 60 pounds. WE OFFER: • $22 - $25 per hour, • Medical, Dental & Vision Insurance, • Employee Dining, • Complimentary meal per shift Physical Requirements The physical requirements listed below are examples of those the Culinary Operations Manager - Hourly may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 60 pounds of force frequently to lift, carry, push, pull, or otherwise move objects., • Ability to work in hot and cold environments., • This type of work involves a combination of sitting, walking, and standing for periods of time. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by directing and administering the planning, preparation, production and control of all culinary operations in the resort's continuing effort to deliver outstanding guest service and financial profitability. As a culinary specialist, the Executive Chef is expected to be a ‘hands-on’ leader delivering the highest standards of quality to our guests, overseeing training, scheduling and motivating the culinary team, serving as a role model and/or mentor. The Executive Chef directs all food outlets and catering facilities, along with overseeing the stewarding department, payroll control and all related food sanitation and health inspection initiatives. A focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet is critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive. • Responsible for day-to-day operations of the culinary team and long-term strategic planning., • Establish goals to maximize Food & Beverage profits and service performance., • Analyze feedback from guests and employees, make judgments and take action to implement suggestions for improvements., • Oversee creation and implementation of new menus and individual menu items for all outlets based on current food trends and regional tastes., • Responsible for enhancing dishes that are presented to guest’s which includes implementing and recommending changes to the dishes as a result of market research., • Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements., • Enforce safety procedures and cleanliness throughout kitchens including walk-ins and reach-ins., • Responsible for annual food budget and food costs resort wide., • Supervise outlets during peak period to oversee production flow and presentation., • Monitor staff performance, product quality and production flow; foster improvement where necessary., • Uphold a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Hire, train, supervise, schedule and participate in with chefs, cooks, and other personnel in prepping, cooking, and presenting food in line with productivity standards, cost controls and forecast needs., • Maintain high employee morale and a good reliable staff., • Effectively resolve staff workplace issues through problem resolution and coaching., • Effectively recommend as to hiring, promotions, wage adjustments and disciplinary actions, up to and including, terminations., • Effectively coach and counsel, when appropriate, providing continued staff development., • Cultivate a strong working relationship within the food and beverage departments and perpetuate a spirit of teamwork between them. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Have a working knowledge of knives, knife skills and small wares equipment., • Have a working knowledge of health, safety and sanitation procedures., • Possess a working knowledge of weights and measures and various cooking techniques, • Considerable knowledge of mathematical skills to interpret reports and budgets., • Extensive knowledge of menu development, insight to marketing, cost and wage control., • Thorough knowledge of food products, standard recipes and proper preparation., • Ability to analyze, forecast, and makes judgments based on data to ensure proper payroll and production control., • Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills., • Required to stand for long periods of time in one area near hot equipment (ovens, etc.)., • Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs., • Ability to listen effectively, to speak and write English clearly., • Must be detailed oriented., • Requires extending arms, bending and stooping to reach materials., • Good communication skills, able to manage and motivate people., • Ability to identify, address and resolve conflict., • Able to lead and mentor a team., • Have interpersonal skills to deal effectively with all business contacts., • Maintain a high level of work quality and quantity per resort standards. Education High School Diploma or G.E.D. Equivalent Must possess a Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 5 years experience in a kitchen management position. Experience with hospitality and customer service required. Have prior experience with labor and food cost control.

Job Description Position Description Position Title: Executive Chef Department: Food and Beverage – Culinary Reports To: Resort Manager FLSA Designation: Exempt – Salaried Job Summary This position contributes to the success of the property by directing and administering the planning, preparation, production, and control of all culinary operations in support of delivering outstanding guest service and financial profitability. As a culinary specialist, the Executive Chef is expected to be a hands-on leader, delivering the highest standards of quality, overseeing training, scheduling, and motivating the culinary team while serving as a role model and mentor. The Executive Chef oversees all food outlets and catering facilities, as well as stewarding, payroll control, food sanitation, and health inspection initiatives. Job Functions Note: the following duties and responsibilities are not all-inclusive. • Manage daily operations of the culinary team and long-term strategic planning., • Establish goals to maximize Food & Beverage profits and service performance., • Analyze feedback from guests and employees, implement improvements., • Oversee creation and implementation of new menus and individual menu items based on current trends and regional tastes., • Enhance and update dishes through research and guest insights., • Audit food storerooms and maintain consistent product quality in compliance with health codes., • Enforce safety procedures and cleanliness throughout all kitchens., • Responsible for annual food budget and food cost management across the property., • Supervise outlets during peak periods to oversee production flow and presentation., • Monitor staff performance, product quality, and production flow, and drive improvements as needed., • Maintain a positive work atmosphere and effective communication with guests, vendors, and staff., • Hire, train, supervise, and schedule culinary personnel, ensuring productivity, cost control, and operational needs are met., • Maintain high staff morale and a reliable team., • Resolve workplace issues through problem-solving and coaching., • Recommend and implement staffing actions including hiring, promotions, wage adjustments, and terminations., • Coach and counsel staff to encourage ongoing development., • Foster strong working relationships within food and beverage departments. Candidates must possess the following knowledge, skills, and abilities and be able to demonstrate proficiency: • Proficient in knife skills, small wares equipment, and sanitation procedures., • Strong knowledge of weights, measures, cooking techniques, and food products., • Mathematical and analytical skills to manage budgets, payroll, and production control., • Expertise in menu development, marketing insight, cost, and wage control., • Ability to maintain composure and efficiency in high-pressure environments., • Strong interpersonal, organizational, and conflict-resolution skills., • Physical ability to stand for extended periods, lift up to 100 lbs, and work in hot environments., • Strong communication and leadership skills with proven ability to mentor and motivate., • High School Diploma or GED required., • Culinary Degree required., • Minimum 5 years in a kitchen management position., • Prior hospitality and customer service experience required., • Experience with labor and food cost control required.

In joining Marriott Hotels, you join a portfolio of brands with Marriott International. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. In joining JW Marriott, you

In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where

Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. In joining The Luxury Collection, you

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. In joining JW Marriott, you

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.

Business Development Manager to spearhead the introduction of a new flow meter into targeted market segments. The initial targeted market segments are Biopharmaceutical and Pharmaceutical and Medical Device manufacturing (Knowledge and experience of other industrial markets: Chemical, Food & Beverage, Water and Waste, Agriculture, Automotive, Oil & Gas is a plus) . Working with Sales and Engineering, the role of the Business Development manager is to: • Develop the sales channel both direct to end-users and to on-board new channel partners, • Champion the product both internally and externally to the organization, • Drive sales at key accounts, • Identify key applications within targeted end-markets, • Provide hands on technical customer support, • Develop marketing collateral and drive the promotional strategy, • Understand and communicate the competitive landscape, • Continue to develop the differentiation and value proposition, • Identify product line enhancements ESSENTIAL DUTIES AND RESPONSIBILITIES i nclude the following. Other duties may be assigned. • Manage key accounts, • Acquire & develop new customers / key accounts, • Drive sales growth, • Develop and implement strategic and tactical plans, • Identify and penetrate new market segments & applications, • Provide monthly sales forecasts, • Communicate macro market trends, • Be accountable for delivering the agreed-upon budget/plan sales/order number, • Develop marketing collateral. For example: • Training presentations (internal/customer/rep), • Application presentations, etc. • Minimum of 50% travel (domestic), • Other duties may be assigned.

Job DescriptionDescription: Genuine Concepts is looking for an Assistant General Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Assistant General Managers' responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both the front and back of the house. We want you to know how to oversee the dining room, check-in with customers, and balance seating capacity. Back of the house management experience is essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep, and make sure we comply with health and safety restaurant regulations. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly, and customers have pleasant dining experiences. Responsibilities • Coordinate daily Front of the House and Back of the House restaurant operations, • Deliver superior service and maximize customer satisfaction, • Respond efficiently and accurately to customer complaints, • Regularly review product quality and research new vendors, • Organize and supervise shifts, • Appraise staff performance and provide feedback to improve productivity, • Estimate future needs for goods, kitchen utensils, and cleaning products, • Ensure compliance with sanitation and safety regulations, • Manage the restaurant’s good image and suggest ways to improve it, • Control operational costs and identify measures to cut waste, • Create detailed reports on weekly, monthly and annual revenues and expenses, • Promote the brand in the local community through word-of-mouth and restaurant events, • Recommend ways to reach a broader audience (e.g., discounts and social media ads), • Train new and current employees on proper customer service practices, • Vacation and Sick Leave, • Medical, Dental and Vision, • Competitive Pay, • Dining Discounts, • Continued leadership, • Growth Potential We are Genuine Concepts: The VIG, Campo, The Genuine, The Little Woody, The Womack, and The McMillan, with exciting new projects coming soon. Requirements: Skills • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role, • Proven customer service experience as a manager, • Extensive food and beverage knowledge, with the ability to remember and recall ingredients and dishes to inform customers and wait staff, • Familiarity with restaurant management software, • Strong leadership, motivational and people skills, • Acute financial management skills

Job Description General Manager in Training At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: In the role of GMIT you will gain hands-on experience in a progressively defined program to evolve your supervisory experience, business acumen, and overall ability to independently lead a restaurant operation. Throughout your time as a GMIT, you will be expected to learn and master the following competency-based leadership and operational skills including but not limited to: Putting Customers First, Adapting to Change, Fostering Collaboration, Achieving Results, Developing Yourself & Others. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job Description General Manager in Training At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you ready for a progressive company where you can evolve your leadership experience, business acumen, and overall ability to independently lead a restaurant operation? If so, apply for our GMIT role today! Throughout your time as a GMIT, you will be expected to learn and master competency-based leadership and operational skills, creating the perfect recipe for performance success. What You’ll Do: • Work closely with Management Team and Team Members to ensure our guests receive mind-blowing experiences, • Deliver memorable guest experiences and coach other Managers how to partner with the General Manager on recruiting, orientation, training, and performance evaluations of Team Members and Supervisors, • Ensure team members and Management team are trained properly using CAVA tools., • Provide performance feedback and recognition to Team Members on a consistent basis, • Assist and learn from the General Manager to execute administration duties including P&L, budgets, and cost controls regarding food, beverage and labor goals, • Proven track record of coaching and developing team members, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We’ve got you covered. Here are just some of the benefits available to CAVA team members: • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager in Training | Kitchen Manager | Shift Leader | BOH Manager | HOH Manager | Restaurant Manager | Service Manager | FOH Manager | Hourly Assistant Manager | Shift Manager | Restaurant | Full Time

Job DescriptionDescription: CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity Position Overview The Assistant Clubhouse Manager serves as a strategic leader within the Clubhouse management team, providing direct oversight and mentorship to the Food & Beverage Manager and their team. This position works closely with the Clubhouse Manager to ensure seamless dining and service experiences across all outlets, while fostering leadership growth through practical coaching and hands-on development. As part of a Platinum Club, the Assistant Clubhouse Manager exemplifies the highest standards of hospitality, culture, and operational excellence. This leader sets the tone for service delivery and staff culture, ensuring Members consistently experience Respect, Heritage, Integrity, Excellence, Community, and Dynamic Energy in every interaction. Key Responsibilities Leadership & Coaching • Oversee and mentor the Food & Beverage Manager, providing consistent practical coaching to enhance leadership skills., • Support the growth and development of supervisors, captains, and rising leaders in the clubhouse team., • Lead with visibility, setting an example of approachable, hands-on leadership., • Maintain a consistent presence across outlets (Jack’s, Jack’s Bar, Patio, Backyard, Ventana)., • Ensure all dining experiences align with Platinum Club standards of quality, service, and culture., • Proactively engage with Members, anticipate needs, and resolve concerns with professionalism., • Collaborate with the Food & Beverage Manager to manage reservations, staffing, and service flow across outlets., • Monitor service standards, ambiance, and presentation in all dining areas., • Review and assist with schedules, labor management, and departmental budgeting., • Champion positive, educational pre-shifts by supporting managers in leading impactful lineups., • Encourage continuous training and professional development across the team., • Reinforce the club’s Culture Guide and “Culture Card” values in all leadership practices., • Minimum 3–5 years in luxury hospitality or private club leadership., • Demonstrated success in mentoring and coaching leaders., • Good knowledge of fine dining, wine & beverage programs, and service standards., • Strong organizational and communication skills., • Ability to balance big-picture strategy with daily operational detail. Physical Requirements • Ability to stand, walk, and oversee service for extended periods., • Ability to lift up to 25 lbs. if needed during operations. Success in this Role The Assistant Clubhouse Manager will be recognized as a hands-on leader, coach, and mentor — elevating the Food & Beverage Manager, supporting the Clubhouse Manager, and strengthening the culture and standards of Desert Highlands. Success will be measured in consistent service excellence, strong leadership development, and the delivery of memorable Member experiences that reflect our Platinum Club values.