Food and beverage manager jobs in Tempe, ArizonaCreate job alerts

When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. Not only will you build meaningful relationships with residents, their families, and team members alike, you will also gain joy in serving others and deep fulfillment in your work. Explore how you can follow your passions and shed light on meaningful ways to serve, grow, and shine together. Sunrise Senior Living was again certified as a Great Place to Work® by Activated Insights. This is the 8th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of. COMMUNITY NAME Sunrise of Scottsdale Job ID 2025-235205 JOB OVERVIEW The Server (Dining Room Care Manager) is responsible for providing dining and table services to residents in the community's dining rooms and designated areas in accordance with Sunrise Senior Living standards. The Server (Dining Room Care Manager) is responsible for serving as a role model in providing dining service and assisting training care managers, maintaining proper dining room set up, assisting in special events, monitoring appropriate checklists in support of the dining area cleanliness and readiness standards, and assisting in tabletop inventories maintenance. Responsible for handling all food and beverages in accordance with sanitary procedures and standards and complies with all federal, state/provincial, and local regulatory procedures regarding food service. RESPONSIBILITIES & QUALIFICATIONS Essential Duties As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows: General Dining Service • Provide support in the day-to-day operations of the dining room while maintaining a high quality, positive, and safe physical and social environment for residents and fellow team members., • Provide dining service training to new care managers., • Maintain knowledge of Daily and Always Available Menu items and is able to provide general descriptions to the residents., • Assist residents with menu selections and respond to pertinent questions about menu items., • Take meal and beverage orders and serve requested items according to established guidelines., • Respond to the dining needs of the residents while maintaining Sunrise hospitality and service standards., • Attend pre-meal briefing to gain knowledge of the meal and meal support activities., • Follow all local, state/provincial, and federal policies regarding food handling., • Maintain standards of cleanliness, hygiene, and health standards.General Dining Room, • Perform dining room checklist inspections for dining room cleanliness and readiness and make necessary adjustments as appropriate to maintain quality standards., • Maintain side work duties as assigned., • Maintain assigned tables and surrounding area in a complete state of cleanliness, appearance, and readiness., • Perform and ensure dining room set-up and re-set of tables is in accordance with dining room procedures., • Support the dining room decorum and etiquette standards., • Perform and complete opening and closing checklist criteria., • Assist in tabletop inventories maintenance.Resident Services, • Review, read, notate, and initial the Daily Log to document and learn about pertinent information., • Review Resident Diet Book-TSD or confidential chart., • Maintain and protect the confidentiality of resident information.Food Safety and Sanitation, • Practice safe food handling at all times to prevent an outbreak of food borne illness., • Complete daily, weekly, and monthly cleaning assignments., • Maintain all work areas in a healthy and safe condition., • Assist in dining room and surrounding areas for proper directional flow, organization, and supplies placement.Risk Management and General Safety, • Partner with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements, promoting Risk Management programs and policies and adhering to safety rules and regulations., • Practice safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.Training and Contributing to Team Success, • Participate actively as a member of a team and commit to working toward team goals., • Demonstrate in daily interactions with others, our Team Member Credo., • Commit to serving our residents and guests through our Principles of Service., • Contribute to the overall engagement programs and processes., • Attend regular meetings; Town Hall, Department Team, Cross Over, and others as directed by the Supervisor/Department Coordinator., • Maintain compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met., • Perform other duties as assigned. Core Competencies • Ability to handle multiple priorities, • Possess written and verbal skills for effective communication, • Competent in organizational and time management skills, • Demonstrate good judgment, problem solving, and decision-making skills Experience and Qualifications • High School diploma or GED, • Minimum of one (1) year experience preferred in fine dining hospitality and/or full-service senior living, • Must be Food Safety Certified within 90 days of taking the position, • Maintain the following certifications and ongoing training and re-education as required by Sunrise and state/provincial regulations:, • CPR and First Aid, • ServeSafe®, • As applicable, all Sunrise team members who drive a Sunrise vehicle must sign the Driver job description and understand the key essential duties for safety and regulatory compliance ABOUT SUNRISE Ready to take the next step and make a bigger impact than you ever imagined? As part of our team, you will help brighten the future for everyone at Sunrise and beyond. That is why we make it a priority to celebrate the unique ways you bring moments of togetherness and joy to everyone you serve. And when combined with the support, benefits, and growth opportunities we offer, the result is a career that PositivelyShines with everything you need to reach your goals - at work and in your life. We also offer benefits and other compensation that include: • Medical, Dental, Vision, Life, and Disability Plans, • Retirement Savings Plans, • Employee Assistant Program / Discount Program, • Paid time off (PTO), sick time, and holiday pay, • myFlexPay offered to get paid within hours of a shift, • Tuition Reimbursement, • In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program. PRE-EMPLOYMENT REQUIREMENTS Sunrise considers the health and safety of its residents, family members, and team members to be one of its highest priorities. Employment with Sunrise is conditioned on completing and passing a drug test (which does not include marijuana), participating in testing requirements (e.g. Tuberculosis Test, Physical Evaluation). Covid-19 and Influenza vaccination is only required to the extent mandated by applicable federal, state, and local laws and authorities. COMPENSATION DISCLAIMER Selected candidates will be offered competitive compensation based on geographic location of community/office, skills, experience, qualifications, and certifications/licenses (where applicable).

OR 2-year degree from an accredited university in 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. Supervises daily Food and Beverage (F&B) shift oper

OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. Food And Beverage/Culinary Management Position. Assi

Kitchen Night Shift Operations Manager. Are you a highly skilled and motivated leader looking to expand your career in the food and beverage industry? Do you thrive in a positive and fast-paced work environment? If so, Chick-fil-A is looking for you! As an Operations Manager at Chick-fil-A, you will

Job Description Scope of Position: The Business Travel Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact three (3) hotel revenues. Must be on property. Position Responsibilities and Qualifications Education & Experience: · College degree preferred · Previous experience in dealing with the Business Travel business segment · Three (3) years in a high-volume hotel as Sales Manager · Proven financial knowledge required · Specialty or brand Certification preferred · Proficient in Microsoft Office Suite and Sales related computer programs required. · Strong financial knowledge required · Valid driver’s license from the appropriate state and MVR in good standing Physical Requirements: · Light work-Exerting up to 20 pounds of force occasionally, and /or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. · Long hours sometimes required, including nights and weekends. · Ability to move quickly about the property to various departments. Required Competencies · Long hours sometimes required, including nights and weekends. · Ability to move quickly about the property to various departments. · Must be able to convey information and ideas clearly, both oral and written. · Must work well in stressful, high-pressure situations. · Must be able to evaluate and select among alternative courses of action quickly and accurately. · Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. · Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. · Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. · Must be able to prioritize departmental functions to meet due dates and deadlines. · Must be able to work with and understand financial information and data, and basic arithmetic functions. Responsibilities may include any and all of the following: · Must be able to meet or exceed assigned sales goals. · Approach all encounters with guests and team members in a friendly, service-oriented manner. · Regular attendance is required in compliance with Prism standards, as required by scheduling, which will vary according to the needs of the hotel. · Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working. · Comply at all times with Prism standards and regulations to encourage safe and efficient hotel operations. · Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members. · Establish client base of organizations, associations, social, and corporate businesses through direct outside and inside sales effort for the purpose of securing business for the hotel to ensure that predetermined sales expectations are met or exceeded. · Develop and maintain relationships with key clients in order to produce group and/ or convention business. · Negotiate guest room rates, meeting room rental, function space, and hotel services within approved booking guidelines. Confirm in writing to the client all requirements via sales contract. · Conduct tours of the hotel and banquet facilities; entertain qualified potential clients in accordance with company and property policies and procedures. · Accurately forecast all bookings and cancellations. · Assist the Director of Sales with the implementation and achievement of the Sales Marketing plan. · Attend and represent company at trade shows and city-wide conventions if necessary. · Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. · Fulfill Manager on Duty shifts. · Have knowledge and understanding of all department policies and procedures, and communicate and enforce all policies fairly and consistently with staff. · Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations/Revenue. · Meet or exceed established goals for sales, prospects and outside calls. · Operate in the Sales Department within established sales expense budget. · Initiate and follow up on leads. · Maintain and participate in an active sales solicitation program. · Monitor production of all top accounts and evaluate trends within your market. · Invite clients to the hotel for entertainment, lunches, tours and site inspections. · Assist in the preparation of required reports in a timely manner. · Be familiar with all Prism sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate (ADR). · Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property’s computerized sales management system to manage the hotel’s business, including (but not limited to) generating reports, entering business, blocking space and building accounts. · Meet and greet onsite contacts. · Abide by Prime Selling Time (PST). · Perform other duties as requested by management. · Attend meetings/training as required by management.

Job Description Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. Reporting into Director of Operations, the Hospitality Manager will help oversee a multi-faceted high-volume full-service restaurant/venue with a game component. Hospitality Managers are responsible for executing exceptional operations during shift execution, from the food we serve to the Guest service we provide in our venue. Manage hourly team members and provide them with leadership and development, while partnering closely with the Director of Operations and Assistant Director of Operations to achieve venue goals and business objectives. Key Responsibilities: Operational Leadership: • Oversee 1-2 areas of the venue operations including service, bar, reception, game & tech and/or bar., • Uphold company policies, processes, procedures, and standards to adhere to compliance and business objectives; inspires others to the do the same., • Effectively operate computer systems including a POS System, Online Team Member Scheduler., • Manages controllable expenses for their area of responsibility, • Ensure all side work is appropriately assigned and completed, • Participate in hiring, training, and developing hourly associates, • Create, maintain and update associate schedules using weekly and daily forecasts., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Manages Guest Service issues professionally and with a guest centric mindset, • Maintain a safe, secure and healthy work environment and food safety, • Minimum of 2 years of experience as a manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of restaurant operations, • Tech savvy and willingness to learn new systems and tools., • Flexible availability to work evenings, weekends, and holidays, • Preferred certifications including ServSafe and state/local licensing requirements, • Paid PTO, • Health insurance: medical, dental, and vision

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. This concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts. What We Expect Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to AHG's Service Standards. Responsible for operational efficiency and profitability of Sexy Roman's relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm. Responsibilities: • Supervise and coordinate activities of employees during the shift., • Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily., • Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development., • Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.), • Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel., • Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures., • Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately., • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards., • Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection., • Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests., • Provide advice and suggestions to GM and Senior Manager as needed., • Check the quantity and quality of received products (food, beverage, supplies) during the shift., • Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift., • Ensure consistency in the delivery of the entire restaurant concept., • Responds in a professional manner when faced with tough situations., • Create a motivational environment with open and effective communication., • Mentor and coach front of house team, • Help to manage labor hours by encouraging efficiencies and helping as needed., • Other duties, responsibilities and activities may change or be assigned at any time with or without notice., • Lead End of Period Inventory with accurate and honest results., • Maintain proper inventory stocking of wines in various storage areas around the facility., • Assist in training and mentoring staff in cocktail and beer knowledge and service techniques., • Displays a pleasant disposition., • Maintains a high level of integrity., • Ability to anticipate challenges before they arise., • Ability adapt to different situations in a rapidly changing environment., • Reliable, • Ability to perform all the duties of this job successfully., • Thoughtful and thorough communication with all team member, guest and management via written and verbal communication, • Ability to de-escalate stressful situations., • Ability to identify areas of opportunity and be solution focused., • 5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education., • Must have at least 2 years supervisory experience., • Must have experience and knowledge or ABC laws for legal sale of alcohol., • Must be available to work nights, weekends and/or holidays when required. Physical Requirements The physical requirements listed below are examples of those of the Bar Manager may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 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. We Offer: • $70,000 - $80,000 + 20% quarterly bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Free meal per shift, • Growth & Development opportunities

Job DescriptionCompany Description Picture a shimmering oasis overlooking the Sonoran Desert and the McDowell mountains - Fairmont Scottsdale Princess offers luxury and world class hospitality with over 300,000 square feet of meeting space. This award-winning meetings resort has 750 guest rooms, five award-winning restaurants, six sparkling heated pools, and a luxurious Well & Being Spa. The Fairmont Scottsdale Princess was recently recognized with the AAA Five Diamond rating for over 30 years, making it one of the longest running AAA Five Diamond Resorts in the America’s. The only thing missing is you! What’s in it for you: • Employee discounts at the Fairmont Scottsdale Princess, local companies and Accor worldwide for you and your family, • Free meals at our on-site employee restaurant, • Learning programs through our Academies designed to sharpen your skills, • Great Medical and Dental benefits, 401K, Direct Deposit etc., • Career development opportunities within the Fairmont Scottsdale Princess in addition to national promotion opportunities. The sky is the limit!Job Description We invite you to join the world of luxury hospitality at Fairmont Scottsdale Princess as part of our Inspire Program in Food & Beverage. This 18-month immersive leadership journey is designed to help you grow into a confident, capable first-time leader within Fairmont, making your mark within one of the world's most storied luxury brands. Through a combination of structured cross-exposure, Manager mentorship, and real-world business impact, you'll build the skills, mindset, and experiences that will shape your career. Your Development Journey: As an Inspire, your journey will unfold as follows: • Onboarding & Orientation: Embark on a comprehensive brand and service culture immersion, align on your cross-exposure schedule, and be introduced to your dedicated mentor and division team., • Cross-Exposure Experience: Broaden your division-specific expertise through hands-on, in-depth operational understanding in different functional areas within your division., • Business Impact Project: Apply your learning to a real-world business challenge, conceptualizing and executing a project that allows you to showcase your leadership, innovation, and strategic thinking. Enter a global competition to put your project on center stage., • Hotel Executive Committee Mentorship: Learn from an experienced leader who will help guide your growth, inspire your leadership journey and connect you to the Fairmont values., • Build your community: Connect with your peer community of Inspire participants from our network of hotels, enhancing your global mindset and support network., • Build strong relationships and network with Hotel Executive Committee leaders and colleagues across the hotel., • Continuously develop leadership skills, build business acumen, and contribute to creating exceptional guest experiences., • Make meaningful impact and drive results within your assigned areas of focus.Qualifications, • A recent graduate with a degree in Hospitality Management, Business Administration, or a related field., • Demonstrated passion for luxury hospitality and a strong desire to develop into a future leader in hotel operations., • Proven leadership potential, evidenced by academic achievements, extracurricular activities, or previous work experience., • Exceptional communication and interpersonal skills, with the ability to connect effectively with diverse groups of people., • Strong analytical and problem-solving abilities, with a proactive approach to challenges., • High level of adaptability, resilience, and a positive attitude in a fast-paced environment., • Embrace the Fairmont brand promise and luxury in your role and in all your interactions., • Foster an inclusive environment where every individual feels valued and respected., • Create an environment where colleagues are empowered, supported, and recognized. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-JH1

Job Description Scope of Position The Banquet Manager is responsible for overseeing all banquet operations to ensure successful events, profitable outcomes, and consistently high standards of food, service, and guest satisfaction. This role includes supervising banquet staff, managing budgets, ensuring compliance with safety and hospitality standards, and fostering a positive, service-oriented team culture. Qualifications Education & Experience * High school diploma or GED required; college or hospitality-related coursework preferred. * Previous supervisory experience in banquets, catering, or food & beverage operations required. * Food service permit and/or alcohol awareness certification as required by state, local, or franchise regulations. Physical Requirements * Ability to work long and flexible hours, including nights, weekends, and holidays. * Ability to exert up to 75 lbs occasionally, and 50 lbs frequently; stand and walk for extended periods. Core Competencies * Strong communication skills (verbal and written). * Ability to make quick, accurate decisions in high-pressure situations. * Skilled in conflict resolution and guest service recovery. * Effective problem-solving and organizational skills. * Financial acumen with the ability to manage budgets, labor costs, and banquet revenue. * Ability to lead, train, and motivate a diverse team. Primary Responsibilities Guest Service & Event Execution * Ensure banquet spaces are properly set and service staff is fully prepared prior to each event. * Oversee the sequence of service, food quality, and presentation to deliver an exceptional guest experience. * Serve as primary point of contact for clients during events; respond promptly to last-minute changes and guest requests. * Conduct final walk-throughs before guest arrival to ensure compliance with Banquet Event Orders (BEOs) and hotel standards. * Address guest complaints and resolve service issues quickly and professionally. Team Leadership & Training * Recruit, train, schedule, and supervise banquet staff in accordance with company standards. * Conduct pre-shift meetings and staff training on service procedures, safety, sanitation, and alcohol awareness. * Monitor staff performance and complete timely evaluations. * Foster a positive work environment with recognition and motivation programs. Operational Management * Review and execute BEOs with banquet, catering, and culinary teams to ensure accuracy. * Monitor labor costs daily and adjust staffing to align with event volume and budgets. * Maintain banquet equipment, storage areas, and back-of-house spaces in an orderly, safe, and secure manner. * Manage inventories and requisition supplies as needed. * Ensure accurate and timely completion of event checks, reports, payroll, and tip distribution. * Uphold compliance with all federal, state, and local regulations (OSHA, EEOC, food safety, liquor laws, etc.). Collaboration & Communication * Maintain strong working relationships with catering managers, banquet chefs, and other F&B leaders. * Participate in BEO meetings and other required management meetings. * Communicate all event updates, changes, and needs to appropriate departments. * Act as Manager on Duty as assigned. Additional Duties * Support company safety initiatives, including fire safety and proper lifting techniques. * Attend all required trainings and company meetings. * Perform other related duties as requested by management. *

Springhill Suites at Tempe Arizona Mills Mall SECTION ONE: MCR Universal Role Standards EXECUTIVE SUMMARY CLEANLINESS and FRIENDLINESS! The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests. AREAS OF EXCELLENCE • Happy Guests, • Spotless Cleanliness, • Product Consistency & Quality 1. Happy Guests • Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile., • Name Use: Use the guests’ names whenever possible, ensuring they feel properly welcomed., • Guest Satisfaction: All Team Members work together to contribute to great guest satisfaction scores., • Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency., • Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities., • Events: Awareness and support for all groups and events at the hotel., • Technology: Understanding of relevant technology for each role., • Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting. 2. Spotless Cleanliness • Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized., • Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe., • Hospitality While Cleaning:Always greet every guest happily with a smile, by name if possible, while cleaning. 3. Product Consistency & Quality • Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift., • Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication., • Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times. 4. Teamwork • Communication: Communication between Team Members should be clear, honest, and professional., • Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR’s guests., • Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace. SECTION TWO: General Manager, Role Specific Duties and Expectations The core mission of the General Manager is to ensure cleanliness and friendly service in the hotel with every room online, every day and night. The General Manager is responsible for ensuring that all managers and team members are executing their daily responsibilities and checklists. Other Duties and Expectations • Daily Supervision: Daily walks must be conducted including guest rooms and public spaces to ensure friendly service, cleanliness and testing of mechanical equipment to ensure all pieces are in working order. Verify that all rooms are inspected daily, confirm adherence to all cleanliness standards noted on the room inspection checklist., • Onboarding: Responsible for the onboarding of new incoming team members to provide friendly service and ensure all processes noted on the onboarding checklist for a new hire are adhered to., • Auditing:All Daily Summary and Night Audit processes are completed in accordance with the policy., • Reporting: Shift handover reports should be started and completed on each shift. Signing off on and uploading the required daily reports to the MCR report storage platform., • Quality Assurance: Oversee that all brand standards approved by MCR are adhered to in accordance with the brand's Quality Assurance expectations and friendly service. This will include conducting self-audits provided by the brand and making any necessary corrections based on broader audits conducted by the property’s regional vice president., • Uphold Attire Standards: Require team members to be in the proper MCR approved uniform, including name tags and to happily greet guests with a smile., • Safety: Certify that all fire and life safety inspections are current and/or up to date. All deficiencies should be corrected., • Preventative Maintenance: Confirming that preventative maintenance tasks have been performed and checked visually for quality and consistency., • Adherence to Work Schedules: See that all team members are adhering to their established work schedule. Displace shifts in departments on a weekly basis as determined by the hotel established schedule and in the event of a line level shift call-out., • Teaching: Builds a culture of learning including safety to make mistakes, • Training: Ensuring staff has required functional expertise in each role, • Development: Communicating future growth opportunities and career paths, • Coaching: Daily Moment-to-moment feedback presented with candor and positivity, • Time Clock Management: Complete a review of previous day team member time clock punches in accordance with the policy., • Purchase Order Process: Every purchase should go through the correct purchase order process and all invoices should be submitted through the approved accounts payable system., • Invoice Signoff: All invoices should always be processed and/or accrued to the proper time period. Happy Guests • Management Performance Ratings, • Guest Satisfaction Scores/Intent to Return Spotless Cleanliness • Leadership Walk-throughs (RVP, etc.), • Guest Ratings/Reviews Product Consistency & Quality • Checklist Tracking, • RVP Performance Ratings Qualifications: • Can-Do Attitude: Must have a positive attitude and willingness to learn., • Ability to Follow Guidelines: Must be able to understand and follow established guidelines and procedures., • Evaluation and Decision-Making: Must be able to evaluate and select among alternative courses of action quickly and accurately., • Handle Pace and Pressure: Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure., • Listening, Conflict Resolution: Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests., • Financial Skills: Must be able to work with and understand financial information and data, and basic arithmetic functions., • Other Required Skills: Must be attentive to detail and meet deadlines., • Technology: Must be proficient in Windows operating systems, Company approved spreadsheets and word processing., • Communication Skills: Must be able to convey information and ideas clearly., • Hospitality and Guest Service: Leads team members to always provide friendly service with a smile to guests., • Certifications and Licenses: Must meet the legal age to serve alcoholic beverages (at select properties). A valid Driver's License is required., • Market Knowledge: Basic market knowledge., • Age Requirement: Must be 18 years of age or older to perform this job., • Schedule and Travel: Must be willing to work a varied schedule that may include evenings, nights, weekends, and holidays based upon the demands of the hotel., • Education: Bachelor’s or Associate’s Degree Preferred., • Work Experience: Previous supervisory experience preferred. Progressive experience in the hospitality, hotel, restaurant, or service industry, including Rooms and Food & Beverage departments preferred. Physical Working Demands & Working Environment: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Stand or remain in a stationary position for long periods of time (3-4 hours at a time)., • Type on and operate computers and other office machinery or devices, do 10-key operation and data entry, dial a telephone, manually manipulate objects, handles, tools, and/or controls., • Bend, stoop, crouch, lift and transport supplies of up to 25 pounds throughout the hotel, and move throughout the hotel and the rooms., • Inspect and visually observe details at close range (within a few feet) and from long range., • Travel may be required., • The noise level in the work environment is usually moderate (phone ringing, and heavy communication between co-workers and customers). Language and Reasoning Skills: To perform the duties of this job, an individual must be able to: • Read, write, understand and communicate with others effectively using the English language., • Read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals., • Write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style., • Ability to speak effectively in English before groups such as customers or employees., • Read and interpret business records and statistical reports in English. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) of this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The Employer retains the right to change or assign other duties to this position. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Our Company • MCR is the 3rd-largest hotel owner-operator in the United States., • Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia., • MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities., • MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels., • MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020., • MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer., • Hotel Discounts, • Weekly Pay, • Paid Time Off, • Retirement Options, • Referral bonuses, • Career advancement & upward mobility, • Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members

Lead, inspire, and elevate the guest experience! Are you a passionate leader with a flair for hospitality? We're seeking a dynamic Food & Beverage Manager to work closely with our Director of Food & Beverage in overseeing our diverse dining and beverage outlets and banquet functions. Work closely wi

Restaurant Manager] As a Food & Beverage Supervisor at Hyatt Hotels, you'll: Assist the Food and Beverage Manager in ensuring first quality Food and Beverage service while maintaining adherence to budgeted payroll and overhead costs; Monitor and follow up on all servers' cash overages and shortages;

Assisting in Managing Day-to-Day Operations. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Assisting with supervising food and beverage/culinary daily operations.

Phoenix Tempe Towneplace Suites at Arizona Mills Mall SECTION ONE: MCR Universal Role Standards EXECUTIVE SUMMARY CLEANLINESS and FRIENDLINESS! The MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests. AREAS OF EXCELLENCE • Happy Guests, • Spotless Cleanliness, • Product Consistency & Quality 1. Happy Guests • Guest Relations: Greet guests happily upon arrival and throughout their stay with a smile., • Name Use: Use the guests’ names whenever possible, ensuring they feel properly welcomed., • Guest Satisfaction: All Team Members work together to contribute to great guest satisfaction scores., • Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency., • Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities., • Events: Awareness and support for all groups and events at the hotel., • Technology: Understanding of relevant technology for each role., • Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting. 2. Spotless Cleanliness • Sparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized., • Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe., • Hospitality While Cleaning: Always greet every guest happily with a smile, by name if possible, while cleaning. 3. Product Consistency & Quality • Checklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift., • Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication., • Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times. 4. Teamwork • Communication: Communication between Team Members should be clear, honest, and professional., • Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR’s guests., • Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace. SECTION TWO: Assistant General Manager, Role Specific Duties and Expectations Other Duties and Responsibilities • Daily Supervision: Daily walks must be conducted including guest rooms and public spaces to ensure friendly service, cleanliness and testing of mechanical equipment to ensure all pieces are in working order. Verify that all rooms are inspected daily, confirm adherence to all cleanliness standards noted on the room inspection checklist., • Training: Provides one-on-one training to new incoming team members on service and checklist expectations., • Shift Management: Verify that Guest Service team members are actively providing friendly service and happily confirm that all guest needs are met., • Check-in/Check-out: Greet guests with a smile and provide supervision during peak check in and check out times as well meal periods including breakfast and/or dinner., • Culture Building: Fosters an environment of happy team members and happy guests., • Room Inspections: Verify that all rooms are inspected daily, confirm adherence to all cleanliness standards noted on the room inspection checklist., • Inventory Management: Assist in completing required inventory counts, as dictated by the General Manager., • Onboarding Support: Aid in the process of onboarding of new incoming team members to provide friendly service and ensure all processes noted on the onboarding checklist for a new hire are adhered to., • Time Clock Oversight: Support the General Manager in completing a review of previous day team member time clock punches in accordance with the policy., • Auditing: All Daily Summary and Night Audit processes should be completed in accordance with the policy., • Reporting: Shift handover reports should be started and completed on each shift. Signing off on and uploading the required daily reports to the MCR report storage platform., • Purchase Order Process: Every purchase should go through the correct purchase order process and all invoices should be submitted through the approved accounts payable system. Every single purchase will be made through MCR approved vendors, only., • Invoice Signoff: All invoices should always be processed and/or accrued to the proper time period., • Quality Assurance: Oversee that all brand standards approved by MCR are adhered to in accordance with the brand's Quality Assurance expectations and friendly service. This will include conducting self-audits provided by the brand and making any necessary corrections based on broader audits conducted by the property’s regional vice president., • Safety: Certify that all fire and life safety inspections are current and/or up to date. All deficiencies should be corrected., • Escalating Opportunities: Review any service or delivery failures and ensure they are properly escalated., • Preventative Maintenance: Confirming that preventative maintenance tasks have been performed and checked visually for quality and consistency., • Adherence to Work Schedules: See that all team members are adhering to their established work schedule. Displace shifts in departments on a weekly basis as determined by the hotel established schedule and in the event of a line level shift call-out. Happy Guests • Management Performance Ratings, • GM/AGM Spot Checks, • Leadership Walk-throughs (RVP, etc.), • Checklist Tracking, • Management Performance Ratings, • Management Performance Ratings SECTION FOUR: Qualifications & Requirements Qualifications: • Can-Do Attitude: Must have a positive attitude and willingness to learn., • Ability to Follow Guidelines: Must be able to understand and follow established guidelines and procedures., • Evaluation and Decision-Making: Must be able to evaluate and select among alternative courses of action quickly and accurately., • Handle Pace and Pressure: Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure., • Listening, Conflict Resolution: Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests., • Financial Skills: Must be able to work with and understand financial information and data, and basic arithmetic functions., • Other Required Skills: Must be attentive to detail and meet deadlines., • Technology: Must be proficient in Windows operating systems, Company approved spreadsheets and word processing., • Communication Skills: Must be able to convey information and ideas clearly., • Hospitality and Guest Service: Leads team members to always provide friendly service with a smile to guests., • Certifications and Licenses: Must meet the legal age to serve alcoholic beverages (at select properties). A valid Driver's License is required., • Market Knowledge: Basic market knowledge., • Age Requirement: Must be 18 years of age or older to perform this job., • Schedule and Travel: Must be willing to work a varied schedule that may include evenings, nights, weekends, and holidays based upon the demands of the hotel., • Education: Bachelor’s or Associate’s Degree Preferred., • Work Experience: Previous supervisory experience preferred. Progressive experience in the hospitality, hotel, restaurant, or service industry, including Rooms and Food & Beverage departments preferred. Physical Working Demands & Working Environment: The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Stand or remain in a stationary position for long periods of time (3-4 hours at a time)., • Type on and operate computers and other office machinery or devices, do 10-key operation and data entry, dial a telephone, manually manipulate objects, handles, tools, and/or controls., • Bend, stoop, crouch, lift and transport supplies of up to 25 pounds throughout the hotel, and move throughout the hotel and the rooms. Language and Reasoning Skills: To perform the duties of this job, an individual must be able to: • Read, write, understand and communicate with others effectively using the English language., • Read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals., • Write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style., • Ability to speak effectively in English before groups such as customers or employees., • Read and interpret business records and statistical reports in English. Note: This job description in no way states or implies that these are the only duties to be performed by the employee(s) of this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The Employer retains the right to change or assign other duties to this position. This document does not create an employment contract, implied or otherwise, other than an at-will relationship. Our Company • MCR is the 3rd-largest hotel owner-operator in the United States., • Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia., • MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities., • MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels., • MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020., • MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer., • Hotel Discounts, • Weekly Pay, • Paid Time Off, • Retirement Options, • Referral bonuses, • Career advancement & upward mobility, • Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members

Job DescriptionCompany Description Picture a shimmering oasis overlooking the Sonoran Desert and the McDowell mountains - Fairmont Scottsdale Princess offers luxury and world class hospitality with over 300,000 square feet of meeting space. This award-winning meetings resort has 750 guest rooms, five award-winning restaurants, six sparkling heated pools, and a luxurious Well & Being Spa. The Fairmont Scottsdale Princess was recently recognized with the AAA Five Diamond rating for over 30 years, making it one of the longest running AAA Five Diamond Resorts in the America’s. The only thing missing is you! What’s in it for you: • Employee discounts at the Fairmont Scottsdale Princess, local companies and Accor worldwide for you and your family, • Free meals at our on-site employee restaurant, • Learning programs through our Academies designed to sharpen your skills, • Great Medical and Dental benefits, 401K, Direct Deposit etc., • Career development opportunities within the Fairmont Scottsdale Princess in addition to national promotion opportunities. The sky is the limit!Job Description Ready to pour some magic into two of the most spectacular seasonal events in Scottsdale? Join the team behind the scenes at Pumpkin Fest at the Princess and Christmas at the Princess — where festive fun meets five-star service! With over 250,000 visitors and national recognition from People Magazine, CNN, and more, these signature celebrations bring unforgettable experiences to life — and we’re looking for energetic, dependable Barbacks to help us deliver the cheer, one cocktail at a time. Reporting to the Resort Experience Manager, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and engaging service, • Display precise knowledge of all event activities and experience inclusions, • Ensure the proper set up of all side stations in the outlet, • Have knowledge of beverage lists and promotions, • Have knowledge of all menu items, contents and preparation methods, • Follow outlet policies, procedures and service standards, • Follow all safety and sanitation policies when handling food and beverage, • Other duties as assignedQualifications, • Arizona Liquor Server Certification, • Arizona Food Handlers Certification required, • Previous point of sale system experience an asset, • Excellent communication and organizational skills, • Strong interpersonal and problem solving abilities, • Highly responsible & reliable, • Ability to work well under pressure in a fast paced environment, • Ability to work cohesively with fellow colleagues as part of a team, • Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description JOB SUMMARY This position contributes to elements’ success by working within the framework of a fine dining food and beverage service team. To assist the bar staff with set up and maintenance of all lounge service areas. To efficiently replenish all essential tools and supplies needed by the bartenders and cocktail servers throughout the shift. JOB FUNCTION Note: the following duties and responsibilities are not all-inclusive. · Be thoroughly familiar with standards of fine dining service etiquette and adhere to these standards. · Be aware of all local liquor laws as well as company and department policies regarding consumption. · Will know all drink garnishes, including their prep and method of storage. · Be familiar with requisitions, receiving, rotation and stocking procedures of all beverage items. · Review bar wells and stations to ensure they are completely stocked for quick and efficient service. · Will inform the beverage manager of any problems (refrigeration, guests, etc.). · Will maintain the bar area in a neat and clean manner throughout service. · Perform post service duties in bar. Complete daily and weekly designated cleaning duties. · Maintain organization behind the bar and lounge areas. · In the absence of a bartender greet and assist guests as effectively as possible communicating all guests’ requests to the appropriate service member for the completion of their experience. · Work special group functions as required. · Perform special duties as requested by the food and beverage supervisors. · Attend all scheduled staff meetings and supplemental training sessions including on premise educational programs, wine tastings and daily pre-service meetings. Opening Duties · Pick up all ordered supplies from the storeroom, transport to bar and put away in appropriate location. · Prepare garnishes, juices, and mixes to cover the day’s business. · Set up bartender prep stations to provide quick and efficient service to the guests and cocktail servers. · Wash, dry and polish all glassware. Closing Duties · Clean entire bar area thoroughly; drain sinks, wipe dry and sanitize. · Melt ice in bins, wipe dry and sanitize. · Restock backup liquor and wine and complete requisition for sodas, mixers, and beer. · Bring any remaining dirty plates and linen to kitchen. Make sure linen is deposited in correct bins. Pick up any bar glasses from dish station and return to bar. JOB REQUIREMENTS 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. · Must be clean, with a superior attention to detail. · Pleasant personality to effectively deal with guest questions and service, and to contribute to the overall atmosphere of teamwork with fellow employees. · A sincere desire to provide the utmost in guest service -- excellent communication skills. · Well-groomed appearance according to elements and Sanctuary Camelback Mountain standards. · Good physical condition in order to remain on feet for a prolonged period of time, up to 13 hours. · Must be able to properly lift, move and carry product weighing in excess of 75lb., and evaluate when assistance from another individual is necessary. · Ability to lift and quickly transport heavy trays up to 60 lbs. on slippery surfaces. · Specific vision abilities required by this job include close vision. · Must be able to walk up a footstool to obtain and store liquor bottles in overhead cabinets. · Must be able to bend down repeatedly to store and obtain beverages from coolers. · Must be able to operate glass washing machine. · Must be able to have hands in ice, detergent and water continuously. · Must be able to work in the vicinity of cigarettes and cigars. · Must be able to work in an area with high noise levels (music, etc.) and still maintain guest service. · Must be motivated and a self-starter. Take the initiative to identify and undertake projects. · Self-motivated, organized, fast and even-tempered. · Strong attention to detail and ability to multi-task a must. · Consistently maintain a high level of work quality and quantity per resort standards. · Pleasant personality to effectively deal with guests. · Ability to identify, address and resolve conflict. · Maintain good safety habits and report unsafe or hazardous conditions to Security. · Promote excellent guest relations while living the Sanctuary Commitments. Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Title IV Liquor License Related Work Experience Previous food and beverage experience required. Experience with hospitality and customer service required.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? 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) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • 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. 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, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description About the Position Trevor's is looking for an enthusiastic Restaurant Manager to join our team. As a Restaurant Manager, you will support the restaurant team to deliver exceptional food and beverage offerings with Above & Beyond hospitality. You will also support the retail team with projects that involve both teams. You Will • Have a relentless dedication to making each guest experience great., • Ensure the food and beverage items are prepared and presented to our guests with the highest possible quality., • Constantly train our team members so that they provide better and better experiences for our guests., • Oversee all FOH and BOH team members., • Maintain restaurant safety and cleanliness standards throughout the entire building., • 21 years of age or older, • Ability to work a full-time schedule as business requires including nights, weekends and holidays, • Knowledge of food, spirits, beer and wine, • Hospitality excellence, • Strong interpersonal skills with a positive and engaging attitude, • Value collaboration and acting as a team player, • Desire to develop knowledge of product and services, • Store discounts, • Vacation The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications.

Job Description Scope: The Sous Chef plays a key leadership role within the culinary team, supporting the Food & Beverage Director in overseeing all aspects of food production. This position ensures consistently high standards of food quality, presentation, and service while maintaining profitable operations and guest satisfaction. The Sous Chef also helps train and develop team members, enforces food and sanitation standards, and manages food and labor costs effectively. Qualifications Education: * Bachelor’s degree in Culinary Arts or related field preferred, or equivalent work experience. Licenses/Certifications: * Culinary certification or professional accreditation preferred. * Alcohol awareness and/or food service permit as required by local/state regulations. * Food safety certification in compliance with local health authorities and brand standards. Experience: * Minimum 5 years of culinary leadership experience in large-scale restaurant and banquet food production. * Strong financial acumen and computer literacy required. * Previous department management experience preferred. Physical Requirements * Ability to work long and flexible hours, including nights, weekends, and holidays. * Must be able to lift, carry, push, or pull up to 75 lbs occasionally and 50 lbs frequently. * Ability to stand for extended periods and work in hot and cold environments. Cognitive Requirements * Strong verbal and written communication skills. * Ability to make sound decisions quickly under pressure. * Strong problem-solving skills with the ability to anticipate, identify, and resolve issues. * Ability to prioritize competing demands and meet deadlines. * Comfort working with financial data, budgets, and cost control. * Strong leadership and interpersonal skills with the ability to motivate and mentor staff. Responsibilities * Lead daily culinary operations, ensuring exceptional food quality, consistency, and presentation. * Develop and execute menus for restaurants, banquets, and catered events with attention to variety, cost control, and guest satisfaction. * Supervise food preparation methods, portion control, garnishing, and plating. * Maintain compliance with health, sanitation, and safety standards at all times. * Assist with financial management including budgeting, forecasting, food costing, labor management, and inventory control. * Hire, train, and develop kitchen staff, fostering a positive and high-performing team culture. * Conduct ongoing training on safety, sanitation, and service standards. * Collaborate with the Executive Chef, F&B Director, Sales, and Banquet teams to plan and execute special events. * Ensure efficient scheduling and labor control to maximize productivity. * Oversee ordering, receiving, and storage of food and equipment, maintaining proper inventory levels. * Ensure proper use of FIFO method for inventory and compliance with requisition procedures. * Maintain cleanliness and organization of kitchen and storage areas. * Actively participate in property safety and loss-prevention programs. * Review and approve payroll, prepare reports, and attend/lead meetings as required. * Serve as Manager on Duty as scheduled. * Perform other duties as assigned by leadership.

Omni Hotels - JobID: 128319 [Restaurant Manager] As a Food and Beverage Supervisor at Omni Hotels, you'll: Be responsible for ensuring proper training and supervision of all personnel; Maintain condition of dining room, lobby lounge, morsels, mini bar and room service; Observe, teach and correct sta

You'll focus on building relationships, developing new opportunities, and driving revenue growth across foodservice, retail, and distribution channels.

Job DescriptionDescription: Job Title: Food Expeditor Location: Talking Stick Golf Club – Scottsdale, AZ Department: Food & Beverage Reports To: Sous Chef / Executive Chef / Food & Beverage Manager Job Type: Seasonal (Evenings, Weekends & Holidays Required) Position Summary Talking Stick Golf Club is seeking a detail-oriented and organized Food Expeditor to join our culinary team. As the link between the kitchen and front-of-house, the Expeditor plays a crucial role in ensuring that every plate leaving the kitchen meets quality, timing, and presentation standards. The ideal candidate thrives in a fast-paced environment, communicates clearly, and keeps the kitchen and service running smoothly. This position is perfect for someone who enjoys a fastpaced environment and takes pride in delivering a polished and seamless guest experience. Key Responsibilities • Serve as the communication bridge between kitchen staff and servers, • Ensure all food orders are complete, accurate, and meet presentation standards before leaving the kitchen, • Organize plates by table and course to maintain correct order flow, • Communicate clearly with line cooks and servers to keep service moving efficiently, • Monitor ticket times and help prioritize orders during busy service periods, • Assist in garnishing plates and adding finishing touches as directed by the chef, • Maintain cleanliness and organization of the expo window and pass-through areas, • Alert kitchen or service teams to any delays, changes, or special requests, • Work in a fast-paced, professional kitchen environment at a premier golf club, • Be a key part of ensuring high-quality guest experiences, • Competitive pay and employee perks—including golf and dining discounts, • Previous restaurant or kitchen experience preferred, • Strong multitasking and communication skills, • Ability to work quickly and stay calm under pressure, • Excellent attention to detail and organization, • Must be able to stand for long periods and move quickly in a high-volume setting, • Current Arizona Food Handler’s Card required (or ability to obtain), • Flexible schedule, including evenings, weekends, and holidays, • Team-oriented attitude with a strong work ethic

Job Description Millennium Hotels and Resorts is a Hong Leong subsidiary of Singapore-listed global real estate company City Developments Limited (CDL). Headquartered in Singapore, Millennium Hotels and Resorts is Singapore’s largest homegrown operator of international hotel brands spanning 4 continents and 80 strategic destinations. With a portfolio that includes timeless masterpieces to lifestyle properties, Millennium Hotels and Resorts comprises of the brands: The Biltmore, Grand Millennium, Millennium, M Social, Studio M, M Hotel, Copthorne and Kingsgate. The group also has a specially curated selection of uniquely inimitable properties under Leng’s Collection, which has been put together by our chairman, Mr. Kwek Leng Beng. The McCormick Scottsdale is a premier resort that blends luxury with the beauty of the Arizona landscape. Known for its fine dining, exceptional service, and extensive leisure facilities, the resort is a haven for both leisure and business travelers. As the Director of Operations, you will play a crucial role in leading the daily operations of the property, ensuring that our guests receive an unparalleled experience while achieving financial performance goals. The Director of Operations will report directly to the General Manager and have oversight of all departments including front office, housekeeping, food and beverage, and maintenance. This role requires a strong operational leader who is able to foster teamwork and communicate effectively throughout the organization. Key Responsibilities: Operational Leadership • Oversee daily operations of the hotel, ensuring smooth and efficient running of all departments, • Monitor key performance indicators and implement strategies to enhance operational efficiency, • Develop a customer-focused culture within the hotel, ensuring exceptional service delivery Financial Performance • Assist in preparing and managing operational budgets to ensure profitability, • Analyze financial reports and metrics to identify areas for improvement and cost savings, • Collaborate with management on pricing strategies and revenue management Staff Management • Recruit, train, and develop staff to ensure a high-performing team, • Implement performance evaluation systems to monitor employee productivity and engagement, • Foster a positive work environment that promotes teamwork and employee recognition Guest Experience • Ensure guest satisfaction metrics are met and address any issues or feedback promptly, • Develop and implement guest service initiatives that enhance the overall experience Compliance and Safety • Ensure hotel compliance with health, safety, and environmental regulations, • Lead hotel crisis management and emergency response protocols Owner Relations • Maintain effective communication with property owners and provide regular performance updates The ideal candidate for the Director of Operations at The McCormick Scottsdale will possess a strong background in hotel operations and management, with a minimum of 5 years of experience in a leadership role within a luxury hotel environment. S/he should have exceptional leadership skills, outstanding communication abilities, and a proven track record of achieving operational excellence. A strong analytical mindset is necessary to interpret financial metrics and develop strategies for improvement. The successful candidate will be passionate about hospitality, possess excellent problem-solving skills, and have the ability to work collaboratively in a team-oriented environment. A degree in Hospitality Management or a related field is preferred.

Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures.Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis.Maintains the operating budget, and ver

Client Account Manager - Food & Beverage. We're pros in optimizing and expanding existing facilities, designing and building new ones, and collaborating to bring emerging new-to-world food, beverage and agricultural innovations to market. As the Client Account Manager for Food & Beverage, you will h

Advise customers on cleaning and hygiene solutions for the food industry (meat, fish, convenience food, pasta, etc. For our Food & Beverage division in Belgium, we are looking for an experienced Account Manager Processed Food. Do you want to build the future of sustainable hygiene solutions in the f

Job Description Are you a creative visionary that likes to throw the most talked about social events of the season? Do you live for the details, and love collaborating with others to bring ideas/events to life? Do you enjoy working in a family environment and not feel like a number? The grass IS greener here at The Country Club at DC Ranch! We are currently seeking a Catering & Events Manager to join our dynamic Food & Beverage team. In this role, you’ll be the creative force and organizational hub behind the Club’s social calendar and private events. You’ll collaborate across departments to plan member events, manage inquiries and private bookings, and lead the Club’s event logistics using TripleSeat software - all while ensuring an elevated, memorable experience for our members and guests. Unlike a traditional banquet operations role, this position focuses on planning, coordination, and creativity - not hands-on event setup or breakdown. You’ll have the opportunity to design experiences that align with our culture, strengthen member engagement, and continue our tradition of excellence. What You’ll Do * Plan and coordinate social and member events that reflect the Club’s culture and seasonal offerings. * Manage private event inquiries, contracts, tastings, and BEOs through TripleSeat. * Lead weekly BEO meetings to align Culinary, Service, and Operations teams. * Collaborate with the Executive Chef and Director of F&B to design menus and experiences. * Partner with Marketing to promote events and enhance member engagement. * Maintain accurate event details, billing, and post-event reports. What We’re Looking For * 3–5 years of event planning or catering experience (private club, resort, or boutique venue preferred). * Strong organizational skills and attention to detail. * A creative mindset with a polished, professional presence. * Experience using TripleSeat or similar event management software. * Ability to work flexible hours, including evenings, weekends, and holidays. Why You’ll Love It Here At The Country Club at DC Ranch, we take pride in our welcoming community, team culture, and high standards of hospitality. You’ll work alongside talented professionals who are passionate about creating extraordinary experiences for our members and guests. We offer a competitive salary, comprehensive benefits package, and the opportunity to grow your career within one of Arizona’s top private clubs. Benefits we offer: Health, Vision, Dental insurance Pet insurance, Pet Discount Program (Yes, we care about your fur baby(ies)!) Matching 401k Employee Assistance Program PTO/Sick Time Employee Retail Discounts Life Time gym membership discount Golf privileges Referral Program Employee Scholarship Fund Growth Opportunities & more! You can learn more about us at or follow us on Instagram @thecountryclubatdcranch !

Job Description Summary: The Food & Beverage Manager is responsible for planning, coordinating, and executing a wide range of events at Rawhide Western Town & Event Center. This role requires a creative, organized, and detail-oriented individual who can manage multiple events simultaneously while ensuring the highest level of customer satisfaction. The Food & Beverage Manager will work closely with clients, vendors, and internal teams to deliver seamless and memorable events that align with Rawhide's unique Western theme. Responsibilities: Event Planning and Coordination: • Collaborate with clients to understand their event requirements, objectives, and budgets., • Develop detailed event plans, timelines, and schedules., • Coordinate with internal departments (e.g., catering, entertainment, operations) to ensure all event aspects are covered., • Source and manage relationships with external vendors and suppliers. Event Execution: • Oversee the setup, execution, and breakdown of events., • Ensure all event activities adhere to established plans and timelines., • Address any issues or challenges that arise during events promptly and effectively., • Ensure compliance with all safety and regulatory requirements. Client Relations: • Serve as the main point of contact for clients throughout the event planning and execution process., • Conduct site visits and walkthroughs with clients to finalize event details., • Provide exceptional customer service and ensure client satisfaction. Budget Management: • Develop and manage event budgets, ensuring all expenses are tracked and within approved limits., • Negotiate contracts and pricing with vendors to maximize cost-efficiency., • Prepare post-event financial reports and evaluations. Marketing and Promotion: • Collaborate with the marketing team to promote events and increase attendance., • Utilize social media, email marketing, and other channels to engage potential clients and attendees., • Develop promotional materials and content that highlight the unique aspects of Rawhide events. Team Leadership and Training: • Lead, train, and motivate a team of event staff and volunteers., • Assign tasks and responsibilities to team members and ensure they are well-prepared for their roles., • Conduct performance evaluations and provide feedback to improve team performance. Continuous Improvement: • Gather feedback from clients and attendees to identify areas for improvement., • Stay updated on industry trends and best practices in event management., • Implement new ideas and strategies to enhance the overall event experience at Rawhide. Supervisor Responsibility: Oversees the supervision of personnel, which includes hiring, work allocation, training, problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance; provides guidance and feedback for assigned staff. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work will primarily be performed in an office environment. • Work will be performed both inside and outside on a regular basis, in most weather conditions., • Noise level in the work environment is usually moderate., • Evening, weekend, and holiday shifts are required as a normal part of this position., • Occasional local day travel, Local travel to managed businesses. Physical Demands: While performing the duties of this job, the employee is regularly required to sit, stand, and walk extended period. The employee occasionally is required to bend, climb, stoop, lift, carry, push, kneel, crouch, or crawl. The employee must regularly lift and/or move 25 pounds, and occasionally lift and/or move up to 75 pounds. Required Qualifications: • High School diploma or GED., • Food Handler's Card, • Serv Safe Manager Certification within 90 days of hire., • Three (3) years of experience in event planning, management or related experience., • CPR and First Aid Certification within 90 days of hire., • Flexibility to work evenings and weekends as required for client meetings and events., • Valid AZ driver's license, provide a 39-month satisfactory MVR report., • Obtain a Tribal operator driving permit at the time of hire., • A satisfactory result obtained through a test for illegal drugs., • Acknowledge and agree to maintain a drug-free workplace. Preferred Qualifications: • Strong organizational and multitasking skills., • Excellent communication and interpersonal abilities., • Creative problem-solving skills and attention to detail., • Knowledge and experience working with Gila River Indian Community or other Native American Communities., • Proficient in MS office and other relevant workplace tools.

Job Description JOB SUMMARY This position contributes to Sanctuary’s success by working within the framework of a quality Food and Beverage service team. Greet guests in a professional, warm, friendly and sincere manner. Ensure guests are happy when leaving the restaurant. Serve food to guests in a personable, courteous manner ensuring a positive dining experience. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Complete knowledge and fluency with all standards of fine dining service etiquette and adhere to these standards., • Attend all scheduled staff meetings, pre-shifts, menu rollouts and supplemental training sessions., • Be aware of all liquor laws as well as company and departmental policies regarding consumption., • Be familiar with emergency safety measures and state health codes., • Total knowledge of all menu items including ingredients, preparation, provenance, and potential substitutions is expected, • Fluent beverage knowledge to include, preparation, ingredients is expected. Complete navigation of the wine list, verbal presentation and descriptions of each wine by the glass., • Ensure all levels of service are extended to our guests through professional, knowledgeable presentation of all our menu items and beverage offerings, • Communicate consistently with the FOH manager and Culinary Team., • Complete all side-work responsibilities both opening and closing., • Ensure complete table maintenance at all times throughout the guests dining experience., • Close all guest check transactions accurately in POS system., • Obtain service report from micros and finalize all settlement transactions and close out per established procedures., • Responsible and accountable for all unsigned checks; report these to the manager., • Follow established gratuity distribution to support staff and document per company procedure., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Perform any other duties as assigned by the Restaurant Manager and/or the Assistant Manager. JOB REQUIREMENTS 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. • Due to constant public contact, grooming is a factor of the utmost importance and must adhere to appearance code guidelines as set forth in the Employee Handbook., • Must be extremely organized; able to expedite multiple orders correctly and executed with care and attention to detail., • Ability to maintain a pleasant disposition and work smoothly in high stress work environment., • Pleasant voice and phone etiquette., • Ability to service a five-table station without assistance during typical service demand., • Strong working knowledge of the micros ordering system and other check processing procedures for dining room service., • Ability to lift moderate weights and remain standing on feet for prolonged period of time., • Good communication essential. Relay guest complaints and comments to supervisor immediately., • Ability to listen effectively, to speak and write English clearly., • Pleasant personality to effectively deal with guests during stressful service; questions and service, and to contribute to the overall atmosphere of teamwork with fellow employees., • Ability to identify, address and resolve conflict., • Maintain good safety habits and report unsafe or hazardous conditions to Security., • Promote excellent guest relations while living the Sanctuary Commitments. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card Title IV Alcohol Certification Related Work Experience 3-5 years prior fine dining service experience in restaurant operations required. Experience with hospitality and customer service required.

Job DescriptionDescription: Job Title: Server Location: Talking Stick Golf Club – Scottsdale, AZ Department: Food & Beverage Reports To: Food & Beverage Manager / Lead Server Job Type: Seasonal (Evenings, Weekends & Holidays Required) Position Summary Talking Stick Golf Club is looking for friendly, professional, and service-driven Servers to join our Food & Beverage team. As a Server, you'll play a key role in providing an exceptional dining experience for our guests—whether they’re enjoying a casual lunch or celebrating a special occasion. The ideal candidate is enthusiastic, reliable, and thrives in a fast-paced, team-oriented environment. A passion for hospitality and attention to detail are essential for success in this role. Key Responsibilities • Greet guests with a warm and welcoming attitude, • Take food and beverage orders accurately and efficiently, • Deliver food and drinks promptly, ensuring correct presentation and temperature, • Be knowledgeable about menu items, daily specials, and promotions, • Upsell and make menu suggestions to enhance the guest experience, • Ensure guest satisfaction through attentive service and problem-solving, • Maintain cleanliness and organization of the dining area and service stations, • Collaborate with kitchen and bar staff to ensure smooth service, • Follow all food safety and sanitation guidelines, • Process payments accurately and handle cash/credit transactions, • Be part of a high-energy team at one of Arizona’s top golf destinations, • Work in a beautiful, scenic environment with supportive leadership, • Competitive pay, tips, and employee perks (golf & dining discounts, and more), • Previous server or hospitality experience preferred, but not required, • Excellent communication and customer service skills, • Ability to work in a fast-paced environment while maintaining a positive attitude, • Must be able to stand for extended periods and lift trays up to 25 lbs, • Current Arizona Food Handler’s Card and Title 4 Certification (or ability to obtain), • Flexible schedule, including availability on evenings, weekends, and holidays

The%20Westin%20Kierland%20Resort%20%26%20Spa%2C%206902%20East%20Greenway%20Parkway%2C%20Scottsdale%2C%20Arizona%2C%20United%20States%2C%2085254) Schedule Full Time Located Remotely? N Position Type Management Pay Range: $84,000 - $115,000 annually Bonus Eligible: Y **JOB

Kierland%20Villas%20WS%2C%2015620%20North%20Clubgate%20Dr%2C%20Scottsdale%2C%20Arizona%2C%20United%20States%2C%2085254) Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Assists with supervising food and beverage/culinary daily operations. CORE WORK AC

JW%20Marriott%20Scottsdale%20Camelback%20Inn%20Resort%20%26%20Spa%2C%205402%20East%20Lincoln%20Drive%2C%20Scottsdale%2C%20Arizona%2C%20United%20States%2C%2085253) Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Supervises daily Food and Beverage (F&B

Job Description Warehouse (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 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 • Monitor and maintain inventory levels at multiple concession outlets throughout events., • Deliver products and supplies to designated locations in a timely and efficient manner., • Load, unload, and organize inventory in the warehouse and at concession stands., • Assist with restocking shelves, food truck and storage areas as needed., • Operate a golf cart or small utility vehicle to transport goods between locations., • Communicate with concessions staff and management to respond to product requests., • Ensure all products are handled in compliance with food safety and handling guidelines., • Keep warehouse and storage areas clean, safe, and organized., • 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 • Prior warehouse, inventory, or delivery experience preferred., • Experience in a food service, concessions, or event environment a plus., • Basic understanding of inventory tracking processes., • Excellent communication and teamwork skills to coordinate with other kitchen and front-line staff., • Flexibility to work evenings, weekends, and holidays, often during peak event hours., • Physical stamina to stand for extended periods and lift up to 40 lbs., • A valid driver’s license is required to operate golf carts. Education • Required availability to work varied shifts, including evenings, weekends and holidays, • Ability to lift, carry, push, and pull up to 40-50 lbs. repeatedly., • Comfortable with frequent bending, reaching, and standing for long periods., • Ability to work in varying temperatures (indoor and outdoor environments)., • Capable of operating a golf cart or small utility vehicle safely., • Stamina to work on foot for most of the shift., • 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 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 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 Join the Lings Wok Shop team in North Scottsdale as their Line Cook! Salary: $17.00 - $22.00/hr + benefits We are ENGAGING & ENERGETIC We come to work each day filled with positive energy, ready to create a fun environment and make raving fans. We are PASSIONATE We love creating exceptional experiences, paying attention to the details that make the difference, and exceeding expectations. We are INNOVATIVE & DYNAMIC We embrace the energy created from new ideas while following the philosophy of Kaizen and being open to constructive feedback. We are ONE TEAM UNDER ONE ROOF We treat each other with respect by being genuine and honest. We take care of each other so we can better take care of our guests. We are part of the COMMUNITY We are a safe haven for our guests, adding value to our neighborhoods and supporting local non-profit organizations. If you hold these same values and are looking for an exciting career in hospitality, we want to meet with you! Primary Duties: Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of Ling & Louie’s. Must be efficient and adaptive in a fast paced environment, must react quickly and under control during all times of emergencies and high-pressure situations. Must maintain and have knowledge as well as passion for food, the restaurant industry and the concept. Essential Job Functions: • Exemplifies the Ling & Louie’s Spirit of Service in all duties, • Complies with all Board of Health, INS and Safety requirements., • Reports to work as indicated on the work schedule and in the correct uniform., • Practices positive personal hygiene and cleanliness habits during all work shifts., • Performs restaurant food preparation and works line as scheduled by Executive Kitchen Manager., • Ensures and maintains food quality and consistency by preparing menu items to recipe., • Assists the Executive Kitchen Manager in maintaining all safety, security, sanitation, cleanliness and housekeeping standards for the restaurant., • Assists the Executive Kitchen Manager and the General Manager in achieving all food, labor and operating expense budgets., • Checks, prior to the start of the shift, the par and stock levels of items on the line to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Kitchen Manager., • Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving., • Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Kitchen Manager., • Assists the Executive Kitchen Manager as well as the General Manager in fulfilling all business goals and objectives of the restaurant., • Correctly completes all station closing duties at the end of each shift., • Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness., • Projects and/or tasks as assigned by Executive Kitchen Manager and/or General Manager., • Must have ability to stand for long periods of time as well as lift a minimum of 50 pounds. Specific Job Skills: • Excellent people and organizational skills., • Excellent communication skills., • Outgoing, energetic personality with a positive attitude., • Must know how to read, write, speak and understand English., • Ability to work varying shifts and maintain attendance in accordance with Company policy., • Must have extensive knowledge of food preparation., • Must have the ability to pay attention to detail in a fast-paced environment, handle multiple tasks and have a high level of patience. Education and Experience: • High School education or equivalent, • Minimum of six months server experience in a full service restaurant Special Working Conditions: Position requires extensive interaction with the public and all levels of employees both within and outside of organization. Physical Requirements: • Must be able to work in an environment where there may be regular exposure to noise, odors, fumes, temperature fluctuations, grease and other conditions associated with a restaurant., • Must be able to lift a minimum of 50 pounds., • Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length., • Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, small-wares and service equipment., • Must be able to stand for long periods of time., • Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus., • Must be able to continuously use fingers to bilaterally operate point of sale equipment, prepare and serve food/beverage items. If you need any accommodation from the Company to enable you to perform essential job functions, please let me know. We would like to bring a couple of policies to your attention. The Company prohibits the use of drugs and alcohol while in the workplace or on restaurant property. Also, sexual harassment and harassment based upon race, color, national origin, religion age, gender, sexual preference or disability is prohibited and will not be tolerated.

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 Culinary Lead (Hourly Kitchen Manager) 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 hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • 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, • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) 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 hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • 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, • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Hours and Days Cooks needed: Variety of work hours available Essential Function: Preparing high quality food items for our members and guests in a timely manner while practicing safe food handling practices and maintaining a clean and safe food preparation environment. General responsibilities include: • Preparing sufficient quantities of food for the meal period as dictated by the prep list and communicated business needs., • Checking quality of product for all items., • Advising dining room supervisor of any out-of-stock items before the meal period., • Prepare tickets for dining room customers as quickly as possible while maintaining quality presentation standards and appropriate service temperatures., • Cleaning all equipment and work area throughout the shift and clean and sanitize at the end of your shift., • Assist dishwasher if necessary., • Operate all kitchen equipment and utensils in a safe and appropriate manner., • Prepare all food items in accordance with the specified health standards set by the Maricopa Environmental Health Department., • Store and restock all food items according to specified health standards set by the Maricopa Environmental Health Department., • Follow all food and chemical handling safety rules., • Ability to safely lift up to 50 lbs, • Ability to stand for long periods of time, • Ability to operate and utilize all kitchen equipment and utensils in a safe and effective manner, • Ability to prepare multiple items at the same time in a fast paced stressful environment while maintaining a positive professional demeanor, • Ability to communicate positively, effectively and professionally with supervisors, guests and co-workers Benefits:: Fulltime: Holiday pay, vacation, personal time off/sick, medical, dental, vision, life, short-termed disability, supplement insurance; 401k to include employer match: Parttime: Earned Paid Sick Time: All – free state of the art fitness center, tennis, pickleball, swimming pools, etc. – discounted golf and more!

Job Description Cook (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), part-time Cooks will prepare, cook and present food to our various indoor and outdoor activations on our 275+ acre complex. Our primary methods on site include grilling, frying, broiling, steaming and baking. 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 • Prepare a wide variety of menu options., • Ensure ingredients and final products are fresh., • Follow recipes, including measuring, weighing and mixing ingredients, • Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods, • Present, garnish and arrange final dishes, • Maintain a clean and safe work area, including handling utensils, equipment and dishes, • Handle and store ingredients and food, • Maintain food safety and sanitation standards, • Clean and sanitize work areas, equipment and utensils, • Execute opening and closing procedures, • Set up workstations with required ingredients and equipment, • Check the quality and freshness of ingredients, • Monitor inventory levels, • Operate kitchen equipment such as broilers, ovens, grills and fryers, • 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 • Previous food preparation and short-order cooking experience in a concessions, fast-casual, or high-volume food service environment., • Ability to work in a fast-paced setting while maintaining accuracy, quality, and food safety standards., • Knowledge of safe food handling practices and compliance with health department regulations., • Skill in operating kitchen equipment such as grills, fryers, ovens, and warmers., • Strong time management and multitasking abilities to handle multiple orders efficiently., • Excellent communication and teamwork skills to coordinate with other kitchen and front-line staff., • Flexibility to work evenings, weekends, and holidays, often during peak event hours., • Physical stamina to stand for extended periods and lift up to 40 lbs. Education • High school diploma or equivalent, • Required availability to work varied shifts, including evenings, weekends and holidays, • Ability to stoop, kneel, reach, and bend, • 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 Description Salary Range: $80,000 to $85,000 per year Benefit Eligible: Yes, includes health insurance (medical, dental, vision) along with paid time off and a 401(k) with company match Location: Onsite in Mesa, AZ Classification: Exempt, Regular Full-time Reports to: Maintenance Manager The Company Paleovalley is a modern health-conscious snack and supplement company. We are committed to making delicious, high-quality products that do not cut corners. We source from certified organic farmers using regenerative agricultural practices. Our goal is to support our customers with better alternatives to the health-damaging junk foods and synthetic supplements lining the grocery store shelves. The Hiring Process Our hiring team will review your experience to determine if it matches our needs. We review as many applications as we can using human review, not resume parsers or AI. We have implemented a “No Ghosting” policy where we strive to provide a response to as many candidates as we can, especially for those that take the time to interview with us. Due to high volume, we can’t always provide feedback on applications. Emails from us will come from either paleovalley.com or applytojob.com, so please whitelist those domains or check your spam folder to make sure you don’t miss communications. The Opportunity The Maintenance Supervisor is responsible for leading, coordinating, and overseeing the daily activities of the maintenance team to ensure the safe and efficient operation of all plant equipment. This role involves planning and scheduling maintenance work, managing a team of technicians, and ensuring compliance with all safety and quality standards. The ideal candidate will have strong leadership skills, a deep technical background in both mechanical and electrical systems, and a proven track record of improving equipment reliability in a food manufacturing environment. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Team Leadership and Management: • Supervise, train, and mentor a team of maintenance technicians (Tech 1, 2, and 3)., • Conduct performance reviews, provide constructive feedback, and address employee relations issues., • Develop and manage the preventive and predictive maintenance program to minimize unplanned downtime., • Prioritize and schedule work orders based on urgency and impact on production., • Oversee the maintenance and repair of all critical equipment, including steam cooking kettles, control panels, VFDs, pneumatics, and conveyors., • Enforce all safety protocols, including Lockout/Tagout (LOTO), and ensure the team works in a safe and clean environment., • Lead safety meetings and conduct regular audits of the maintenance area., • Serve as the primary technical expert for complex equipment issues and breakdowns., • Lead root cause analysis for recurring equipment failures and implement corrective actions., • Manage the parts inventory, including ordering, tracking, and optimizing stock levels., • Identify opportunities for process and equipment improvements to enhance reliability, efficiency, and safety. This position is responsible for supervising a team of maintenance technicians (Tech 1, 2, and 3). Competencies • Exceptional leadership, communication, and interpersonal skills., • Strong problem-solving and decision-making abilities., • Excellent organizational and time management skills., • A proactive and results-oriented mindset, • Comprehensive knowledge of electrical, mechanical, and pneumatic systems., • Expertise in troubleshooting and programming PLCs (e.g., Allen-Bradley)., • Proficiency in reading and interpreting schematics, P&ID diagrams, and technical manuals., • High school diploma or equivalent required., • Minimum of 5-7 years of experience in an industrial maintenance role is required., • At least 2-3 years of experience in a supervisory or team lead position is required., • A Bachelor's degree from a regionally accredited institution in Engineering, or a related technical field, is highly preferred, but we will also consider those with significant, relevant on-the-job experience. The employee is primarily working in a warehouse environment, between 0 and 45 degrees Fahrenheit. The noise level in the warehouse can be loud. The position regularly works near moving mechanical parts and in outside conditions that include inclement weather, heat and humidity, and exposure to dust. Work may be performed under hazardous conditions such as operating heavy equipment within the Warehouse. Required to wear all issued safety gear at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The position requires lifting heavy objects, walking, sitting and standing for long periods of time. Performs strenuous physical labor under adverse field conditions such as cold. The employee lifts, pushes, pulls or carries objects; uses abdominal and lower back muscles to provide support over time without fatigue; and effectively bends, crouches, twists, sprints or throws objects. The employee must climb and maintain body balance. Frequently lifts items up to 40 pounds. While performing the duties of this job, the employee is regularly required to talk or hear. The position requires good manual dexterity (hand, hand with arm, two hands) and multi-limb coordination. The position requires the ability to quickly move arms and legs. The employee must have excellent stamina. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Position Type/Expected Hours of Work This is a full-time position that may require working different shifts, weekends, and holidays as needed to support 24/7 production operations. The role involves working in a food manufacturing facility, where adherence to strict safety and sanitation protocols is mandatory. This position does not require travel. Work Authorization/Security Clearance (if applicable) The employee must be authorized to work in the United States for ANY employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa at this time. #LI-onsite EEO Statement: Paleovalley and Wild Pastures are equal opportunity employers. Employment and processes, including decisions to hire, promote, discipline, or discharge, are based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. E-Verify: Paleovalley and Wild Pastures participate in E-Verify, the federal program for electronic verification of employment eligibility. Powered by JazzHR 42dkkIbFuZ

Job Description Position Summary: We are ENGAGING & ENERGETIC We come to work each day filled with positive energy, ready to create a fun environment and make raving fans. We are PASSIONATE We love creating exceptional experiences, paying attention to the details that make the difference, and exceeding expectations. We are INNOVATIVE & DYNAMIC We embrace the energy created from new ideas while following the philosophy of Kaizen and being open to constructive feedback. We are ONE TEAM UNDER ONE ROOF We treat each other with respect by being genuine and honest. We take care of each other so we can better take care of our guests. We are part of the COMMUNITY We are a safe haven for our guests, adding value to our neighborhoods and supporting local non-profit organizations. If you hold these same values and are looking for an exciting career in hospitality, we want to meet with you! Primary Duties: Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of Ling & Louie’s. Must be efficient and adaptive in a fast paced environment, must react quickly and under control during all times of emergencies and high-pressure situations. Must maintain and have knowledge as well as passion for food, the restaurant industry and the concept. Essential Job Functions: • Exemplifies the Ling & Louie’s Spirit of Service in all duties, • Complies with all Board of Health, INS and Safety requirements., • Reports to work as indicated on the work schedule and in the correct uniform., • Practices positive personal hygiene and cleanliness habits during all work shifts., • Performs restaurant food preparation and works line as scheduled by Executive Kitchen Manager., • Ensures and maintains food quality and consistency by preparing menu items to recipe., • Assists the Executive Kitchen Manager in maintaining all safety, security, sanitation, cleanliness and housekeeping standards for the restaurant., • Assists the Executive Kitchen Manager and the General Manager in achieving all food, labor and operating expense budgets., • Checks, prior to the start of the shift, the par and stock levels of items on the line to ensure sufficient quantity for the demands of the business., • Maintains sufficient back-up par levels. Communicates any discrepancies to the Kitchen Manager., • Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving., • Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift., • Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Kitchen Manager., • Assists the Executive Kitchen Manager as well as the General Manager in fulfilling all business goals and objectives of the restaurant., • Correctly completes all station closing duties at the end of each shift., • Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness., • Projects and/or tasks as assigned by Executive Kitchen Manager and/or General Manager., • Must have ability to stand for long periods of time as well as lift a minimum of 50 pounds. Specific Job Skills: • Excellent people and organizational skills., • Excellent communication skills., • Outgoing, energetic personality with a positive attitude., • Must know how to read, write, speak and understand English., • Ability to work varying shifts and maintain attendance in accordance with Company policy., • Must have extensive knowledge of food preparation., • Must have the ability to pay attention to detail in a fast-paced environment, handle multiple tasks and have a high level of patience. Education and Experience: • High School education or equivalent, • Minimum of six months server experience in a full service restaurant Special Working Conditions: • Position requires extensive interaction with the public and all levels of employees both, • within and outside of organization. Physical Requirements: • Must be able to work in an environment where there may be regular exposure to noise, odors, fumes, temperature fluctuations, grease and other conditions associated with a restaurant., • Must be able to lift a minimum of 50 pounds., • Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length., • Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment., • Must be able to stand for long periods of time., • Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus., • Must be able to continuously use fingers to bilaterally operate point of sale equipment, prepare and serve food/beverage items. If you need any accommodation from the Company to enable you to perform essential job functions, please let me know. We would like to bring a couple of policies to your attention. The Company prohibits the use of drugs and alcohol while in the workplace or on restaurant property. Also, sexual harassment and harassment based upon race, color, national origin, religion age, gender, sexual preference or disability is prohibited and will not be tolerated.

Job DescriptionDescription: Job Title: Executive Chef Job Code: 502040 Department: Culinary / Food & Beverage Reports To: Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Stewards, Kitchen Staff Position Type: Full-Time Position Summary: The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. Key Responsibilities: • Culinary Operations & Leadership, • Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining)., • Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards., • Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service., • Conduct regular tastings and inspections to maintain quality, consistency, and presentation. Staff Management & Development • Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork., • Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate., • Foster a positive and professional kitchen environment that promotes continuous learning and safety. Financial Oversight & Cost Control • Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports., • Monitor food and labor costs daily to maintain profitability while upholding quality standards., • Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations., • Enforce proper food handling, hygiene, and sanitation practices among staff., • Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus., • Attend department head meetings and contribute to the overall hotel strategy., • Collaborate with front-of-house teams to ensure alignment between kitchen and service operations. Qualifications: • Degree or diploma in Culinary Arts, Hospitality, or related field preferred., • Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an leadership / head chef role in a hotel or high-volume operation., • Strong knowledge of international cuisines, fine dining, banquets, and buffet service., • Proven leadership and staff development skills., • Excellent organizational, communication, and time management abilities., • Proficiency with kitchen management software and Microsoft Office., • Food Safety Certification required (e.g., ServSafe). Working Conditions: • Fast-paced, high-pressure kitchen environment., • Must be able to work flexible hours including early mornings, nights, weekends, and holidays., • Competitive wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Requirements:

Job Description At RA Sushi, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: • Greets and welcomes guests upon arrival to the sushi bar/lounge area., • May be responsible for the preparation of 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, and fryers), • Responds promptly and courteously to guest requests and provides guests with information about food., • Ensures guests are satisfied with food quality and service., • Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures., • Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized., • Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Properly handles ready to eat food that is served raw., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws., • Follows Ecosure Best Practices for food handling and storage., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar., • Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment., • 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., • Adheres to Company guidelines on alcoholic beverage service., • Assists with the preparation of sushi items and sushi helpers as required., • 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 successfully pass the Company’s sushi chef training program and cooking procedures., • Previous experience as sushi chef highly desirable., • Culinary degree a plus., • Fun working environment: You will work in 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., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description Culinary Lead (Hourly Kitchen Manager) 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: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • 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, • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) 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 hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • 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, • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description East and West Valley Store Manager Position Summary: Store Managers oversee all restaurant operations. We look to you to motivate and mentor your people to serve the customer and the team. You will be independent, but you won’t be alone. At Angie’s, we pride ourselves on best-in-class store support! Who We Are: Angie's Food Concepts is on a mission to make “luxury” foods affordable! We are the first restaurant to bring Maine Lobster to the drive-thru with the same speed, price, and convenience as traditional fast food. With the recent launch of Angie’s Prime Grill, we are now bringing USDA Prime Steak and Organic Chicken, grilled-to-order, in Warm Bowls, Grilled Burritos, and Fresh-cut Salads to the drive-thru as well! We are changing the QSR game and making foods that were once only enjoyed by the few who can afford them or by others, on special occasions, affordable and convenient. As we expand into new markets and open new stores, we are seeking experienced Store Managers to help us grow and achieve our mission! The Store Manager has the following primary responsibilities: • Oversee and manage the daily operations of the store including labor, scheduling, and inventory., • Communicate clearly and effectively with the team., • Ensure excellent customer service and satisfaction., • Handle customer complaints or issues in a professional manner., • Train and supervise team members, providing guidance and support., • Coordinate with other departments to ensure smooth operations., • Adhere to all food safety standards., • Be cross-trained for all positions as well as opening and closing the restaurant., • Operate fryer, grill, and kitchen equipment effectively and safely. The Ideal Candidate: • Exceptional communication and interpersonal skills., • Ability to thrive in a fast-paced, dynamic environment., • Ability to work 50+ hours per week, including variable hours, including early mornings, evenings, weekends, and/or holidays., • 2 years prior experience leading teams in Food & Beverage/Retail., • Skill at mentoring and coaching the next generation of store leadership., • Proficiency in achieving efficient store operations on key performance metrics, including food cost, labor, food safety, and customer service., • Desire to lead, drive to serve, determination to be the best., • Strong knowledge of food handling and safety regulations., • Ability to adapt, multitask, and positively take feedback., • Ability to stand for long periods of time., • Ability to lift 40+ lbs. at the store. Benefits: • Competitive salary, • Opportunities for professional development and career advancement., • Flexible time off., • Health, dental, and vision insurance., • Holiday pay., • Free shift meal. The duties and responsibilities described are not comprehensive, and additional tasks may be assigned.