Trabajos food and beverage manager en San Antonio, TexasCrear alertas

Job Description Position Summary The IT Product Manager is responsible to lead and coordinate cross-functional delivery teams and technology partners to design, build (develop/configure/test) and deliver system solution within their business unit, setting the vision for the product, and developing the IT roadmap for achieving it. Defining high level features that are key to the Product's success to ensure they deliver the expected business value. The SAP Treasury Product manager works with a wide variety of internal stakeholders — including Global Accounting, Tax, Procurement, Planning, Logistics, and IT teams — in the full range of the product development cycle. You will leverage your extensive industry, technical and functional experience to design and implement complex technical solutions and support the evolution of applications by leading internal Product and IT partner teams to deliver solutions with focus on global trends, innovation and leading practices that generates efficiencies and business value aligned with strategic corporate goals. The IT Product Manager will own the Treasury technology strategy and roadmap while partnering closely with Finance Product Managers responsible for Record-to-Report, Accounts Payable, Tax, and Financial Planning capabilities. This position requires considerable resourcefulness and the ability to influence across IT and the business to accept global process, practice & procedure. While SAP Treasury is the core focus of this role, we are seeking a candidate with broader SAP Finance experience — or clear potential to develop it — who can, over time, take on expanded responsibilities across adjacent Finance areas. Key Responsibilities Strategic Leadership & Business Partnership Serve as the primary technology counterpart to the Corporate Treasurer, translating Treasury business strategies, priorities, and challenges into scalable SAP-based technology solutions. Define, maintain, and communicate the Treasury technology vision, strategy, and roadmap, ensuring alignment with enterprise objectives and business growth initiatives. Build and sustain strong relationships with Treasury leadership and key stakeholders, acting as a trusted advisor for technology-related decisions and investments. Continuously identify opportunities to drive business value through process optimization, automation, innovation, and strategic technology investments. Develop business cases, funding models, and value realization frameworks for new Treasury technology initiatives and enhancements. Articulate and measure product value through operational performance metrics, adoption metrics, financial benefits, risk reduction, and business outcomes. Lead strategic conversations with business leaders to align priorities, expectations, and long-term roadmap objectives. Product Management & Technology Ownership Own the end-to-end Treasury product lifecycle, including strategy, architecture, roadmap planning, delivery, support, and continuous improvement. Design, build, and deliver SAP Treasury technology solutions aligned with the product evolution roadmap and enterprise architecture standards. Maintain a deep understanding of Treasury business processes, industry trends, regulatory requirements, and emerging technologies impacting Treasury operations. Translate product strategy into actionable roadmaps, identifying opportunities that enhance user experience, operational efficiency, and business value. Evaluate technology trends, industry best practices, and vendor capabilities to inform product direction and future investments. Collaborate with software vendors and technology partners to assess new functionality, innovations, and opportunities for platform enhancement. Proactively monitor technological advancements and identify capabilities that can strengthen Treasury operations and financial controls. Lead Treasury transformation initiatives focused on AI, automation, insights & analytics for the area. Architecture, Innovation & Solution Design Provide solution architecture leadership and partner with Enterprise Architecture teams to ensure alignment with enterprise standards. Source industry insights and best practices to define optimal product functionality and future-state SAP architecture. Partner with enterprise architects, development teams, and platform owners to understand technology opportunities, constraints, integrations, and dependencies. Drive innovation through data-driven decision-making, emerging technology adoption, and process modernization initiatives. Lead the evaluation and development of new concepts, capabilities, and solutions that improve Treasury performance and user experience. Foster a culture of continuous improvement and modernization within the Treasury technology ecosystem. Stakeholder Management & Communication Establish structured governance and communication processes across Treasury, Finance, Supply Chain, Risk, Audit, and IT organizations. Effectively communicate product priorities, roadmap updates, technology changes, risks, and business impacts to stakeholders at all levels. Present recommendations, strategies, and investment opportunities using data-driven insights to align leadership, technical teams, and business stakeholders around a common vision. Serve as the central communication point between business users and technology teams, ensuring transparency, alignment, and accountability. Communicate business-critical incidents in a timely manner, translating technical issues into business language and coordinating cross-functional resolution efforts. Ensure stakeholders receive ongoing status updates, risk assessments, mitigation plans, and contingency recommendations during critical events. Influence executive stakeholders through business cases, strategic recommendations, and technology investment proposals. Delivery Management & Agile Leadership Define and communicate product goals, priorities, iterations, and roadmap content to delivery teams and stakeholders. Partner closely with Product Owners to ensure clear understanding of business requirements, epics, features, and expected outcomes. Support backlog prioritization activities, ensuring development efforts align with business value and strategic objectives. Act as the Treasury technology subject matter expert for delivery teams, providing guidance and clarification as needed. Collaborate with other Product Managers and Solution Architects to manage cross-functional dependencies and optimize overall portfolio delivery. Establish measurable product outcomes and key performance indicators, monitoring performance to ensure expected results are achieved. Team Leadership & Talent Development Provide leadership, direction, and mentorship to Treasury technology resources, fostering a high-performance and continuous-learning culture. Establish clear goals, accountability, and performance expectations aligned with organizational objectives. Partner with HR and leadership teams to develop training, upskilling, and career development opportunities. Promote professional growth through coaching, mentoring, knowledge sharing, and succession planning. Build and maintain an engaged, collaborative, and results-oriented team environment that encourages innovation and excellence. Align team values, behaviors, and performance standards to consistently deliver exceptional business outcomes. Global Collaboration & Cultural Leadership Serve as a communication and collaboration bridge across globally distributed teams and business users located in the United States, Mexico, Italy, and New Zealand. Foster effective cross-cultural partnerships, ensuring alignment across regional business priorities, operating models, and communication styles. Drive consistent processes, governance practices, and stakeholder engagement across all geographies. Build trust and credibility across diverse teams through strong communication, influence, and relationship management skills. Minimum Qualifications 10+ years in a corporate IT environment working with multiple disciplines to deliver projects in line with Business strategic goals Proven delivery excellence in successfully managing multiple complex projects at a global level Minimum of 7 years technology experience in FSCM areas delivering of SAP IT solutions Deep experience leading SAP Treasury and Finance product roadmaps. Strong understanding of SAP S/4 Treasury architecture and capabilities (5+ Years min). Experience leading global teams and large-scale transformational initiatives. Ability to translate business strategy into technology investments and product roadmaps. 5+ years of SAP S/4 HANA advanced Treasury including - Cash & Liquidity, TRM (Fx, Loans, Hedging, Interest), BCM and Finance configuration experience Expect level to design and configure solutions in SAP Excellent interpersonal skills; ability to articulate verbally and in writing; willingness to appropriately debate difficult issues; ability to think quickly; ability to communicate effectively with various types of stakeholders Preferred Qualifications SAP experience beyond Treasury is a strong plus — exposure to adjacent Finance capabilities Demonstrated potential to grow into broader Finance product ownership, with the ambition and aptitude to take on higher responsibilities across multiple Finance domains over time. Food and Beverage Industry knowledge/experience Project Management / Agile Experience SAP S/4 Finance/Treasury Certification SAP S/4 HANA and SAP S4 Cloud experience Working knowledge of Jira and Aha! Food and Beverage Industry knowledge/experience Project Management / Agile Experience SAP S/4 Finance/Treasury Certification SAP S/4 HANA and SAP S4 Cloud experience Working knowledge of Jira and Aha! Physical Requirements/Work Environment Must be able sit and/or stand for long periods of time, and work on a computer for extended periods. Ability to lift up to 25 lbs. regularly. Location and Travel Requirements Expected to travel approximately 25% percent of the time to our office locations #LI-JV1 Location Rochester, New York Additional Locations Chicago, Illinois, San Antonio, Texas, Virtual - US Job Type Full time Job Area Information Technology The salary range for this role is: $117,100.00 - $252,700.00 This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. At Constellation Brands, it is not typical for an individual to be hired at the high end of the range for their role, and compensation decisions are dependent upon the facts and circumstances of each position and candidate. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law. Equal Opportunity Constellation Brands is committed to a continuing program of equal employment opportunity. All persons have equal employment opportunities with Constellation Brands, regardless of their sex, race, color, age, religion, creed, sexual orientation, national origin or citizenship, ancestry, physical or mental disability, medical condition (cancer or genetic characteristics), marital status, gender (including gender identity or gender expression), familial status, military or veteran status, genetic information, pregnancy, childbirth, breastfeeding, or related conditions (or any other group or category within the framework of the applicable discrimination laws and regulations).

Job Seekers can review the Job Applicant Privacy Policy by clicking here (http://ryder.com/job-applicant-privacy-policy) . Job Description : At Ryder, our most important competitive advantage is our people. CULTURE- INTEGRITY- FAMILY . As a Vehicle Sales Manager, you’ll be part of a dynamic team, equipped to succeed and empowered to develop your transportation & logistics career. Location: Converse, TX 78109 Schedule: Monday through Friday 8:00 am - 5:00 pm Base Salary $43-50K + Guaranteed Allowance. Anticipated First-Year Earnings of $90-100K Summary the Vehicle Sales Manager implements marketing, sales and customer satisfaction initiatives to increase retail sales productivity. Through development of a strong retail network, the Vehicle Sales Manager will maximize proceeds and gains on used vehicle sales. In addition, the incumbent supports the Vehicle Sales Center Manager and Area Trade/Wholesale Manager in identifying local and regional wholesale customers to dispose of "as is" and averaged inventory. Incumbent pro-actively identifies and pre-sells surplus assets to reduce inventory holding time. In addition, the Vehicle Sales Manager will actively promote Ryder Financing initiatives, minimizing repossessions while lowering the total time of sale. Incumbent is responsible for enforcing pricing strategies and for assisting in the coordination, identification and transport of wholesale, trade and export vehicles. The Vehicle Sales Manager works closely with district and region maintenance management to ensure that vehicles are accepted for sale in Road Ready (8.1) condition. Incumbent provides district asset management support by pro-actively providing input on market conditions, pricing and out service timeliness and quality. Incumbent is responsible for ensuring that company and product line policies are implemented and for promoting effective Sales center communication between internal and external customers. If you're motivated, coachable, and looking for a fast paced, inclusive environment, you've come to the right place. Structured work weeks, competitive pay plus commission. We also offer a full benefits package, 401k employer match, and a discount on shares! You thought that was it? Take a look at a few of these: Ryder has most recently been named One of Most Trustworthy Companies in America (http://newsroom.ryder.com/news/news-details/2023/Newsweek-Names-Ryder-One-of-Most-Trustworthy-Companies-in-America/default.aspx) by Newsweek , America's Best Large Employers (http://newsroom.ryder.com/news/news-details/2023/Ryder-Named-Among-Forbes-Americas-Best-Large-Employers-for-2023/default.aspx) by Forbes , World's Most Admired Companies (https://investors.ryder.com/news-events/News-Releases/news-details/2023/Ryder-Named-Among-FORTUNE-Magazines-Worlds-Most-Admired-Companies-for-11th-Consecutive-Year/default.aspx) by Fortune Magazine , Top Company for Women to Work for in Transportation (http://newsroom.ryder.com/news/news-details/2023/Ryder-Named-a-Top-Company-for-Women-to-Work-For-in-Transportation/default.aspx) by Women in Trucking, Overdrive Award (http://newsroom.ryder.com/news/news-details/2023/Ryder-Receives-2022-Overdrive-Award-from-General-Motors/default.aspx) by General Motors , Food Logistics' Top 3PL Award (https://newsroom.ryder.com/news/news-details/2023/Ryder-Named-Among-Food-Logistics-Top-3PL--Cold-Storage-Providers-to-Food--Beverage-Industry-for-11th-Consecutive-Year/default.aspx) by SDC EXEC , Reader's Choice Excellence Awards by Inbound Logistics , & Top Women to Watch in Transportation (https://investors.ryder.com/news-events/News-Releases/news-details/2023/Ryder-Leaders-Recognized-as-Top-Women-to-Watch-in-Transportation-in-2023/default.aspx) . We have the largest EV footprint in the U.S. In addition to that, Verizon has recognized Ryder with Supplier Environmental Excellence Award . https://www.youtube.com/watch?v=usBbl6L1V6E https://www.youtube.com/watch?v=b24PFgxvVS0 Essential Functions • Aggressively builds a retail vehicle sales network through:AdvertisingDirect mailProspect list developmentWalk-insCold callsSales events, • Maintains inventory control through proper preparation of: Bills of sale Title information Warranty formsOther Vehicle Sales promotional materials., • Effectively communicates with customers, employees and Vehicle Sales Management, • Monitors customer satisfaction, developing and implementing continuous improvement processes to drive customer loyalty, • Ensures that vehicles are being accepted for sale in Road Ready (8.1) condition, • Monitors retail sales and marketing programs and promotions, providing valuable feedback and innovative solutions to minimize inventory holding time and maximize vehicle gains, • Pro-actively identifies surplus and deficient inventory levels, recommending solutions to reduce total holding time, • Works closely with Area Trade/ Wholesale Manager and Manager, International Vehicle Sales to coordinate identification, transportation and deployment of area trade, wholesale and export units, • Assists in the local wholesaling of "as is" and over-aged equipment, • Works closely with Area Trade/ Wholesale Manager to coordinate and evaluate area customer takeover units, • Serves as expert resource in the areas of: Market equipment demands Local pricing Out service quality and timeliness Additional Responsibilities • Performs other duties as required Skills and Abilities • Strong communication and leadership skills, Required, • Strong technical aptitude and skills, Required Qualifications • Bachelor's Degree in Post-secondary education preferred with emphasis on marketing and sales assignments, Preferred, • 3 years or more in Ryder or industry experience in variety of sales assignments, Required, • , Travel • No #LI-CZ #INDexempt #FB Job Category: Outside Sales Our Culture & Commitment : At Ryder, you’re trusted to make an impact—while enjoying room to grow and having a voice that’s heard. Our culture is built on respect, collaboration, and shared pride in doing great work rooted in innovation and safety. Your Voice. Your Success. The Future We Build Together. Compensation Information : The compensation offered to a candidate may be influenced by a variety of factors, including the candidate’s relevant experience; education, including relevant degrees or certifications; work location; market data/ranges; internal equity; internal salary ranges; etc. The position may also be eligible to receive an annual bonus, commission, and/or long-term incentive plan based on the level and/or type. Compensation ranges for the position are below: Pay Type : Salaried Minimum Pay Range: $43,000 Maximum Pay Range: $50,000 plus commission Benefits Information: For all Full-time positions only : Ryder offers comprehensive health and welfare benefits, to include medical, prescription, dental, vision, life insurance and disability insurance options, as well as paid time off for vacation, illness, bereavement, family and parental leave, and a tax-advantaged 401(k) retirement savings plan. Ryder is proud to be an Equal Opportunity Employer and Drug Free workplace. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, status as a protected veteran, among other things, or status as a qualified individual with disability. Important Note : Some positions require additional screening that may include employment and education verification; motor vehicle records check and a road test; and/or badging or background requirements of the customer to which you are assigned. Security Notice for Applicants: Ryder will only communicate with an applicant directly from a [@ryder.com] email address and will never conduct an interview online through a chat type forum, messaging app (such as WhatsApp or Telegram), or via an online questionnaire. During an interview, Ryder will never ask for any form of payment or banking details and will never solicit personal information outside of the formal submitted application through www.ryder.com/careers . Should you have any questions regarding the application process or to verify the legitimacy of an interview or Ryder representative, please contact Ryder at careers@ryder.com or 800-793-3754. Current Employees : If you are a current employee at Ryder, please click here (https://wd5.myworkday.com/ryder/d/task/2998$46522.htmld) to log in to Workday to apply using the internal application process. Job Seekers can review the Job Applicant Privacy Policy by clicking here (http://ryder.com/job-applicant-privacy-policy) . #wd

Job DescriptionFine Dining Server About the Role Join our Locally Owned, upscale dining team as a Fine Dining Server where your passion for hospitality and attention to detail will create exceptional guest experiences. In this refined, fast-paced environment, you’ll report to our General Manager while delivering personalized service, guide guests through curated menu selections, and ensure every visit is memorable. This role is ideal for hospitality professionals who take pride in excellence, thrive under pressure, and are eager to grow within a high-end culinary setting. Scheduling: • Full Time: 30-40 hours per week, • All Servers are scheduled 5-6 hour shifts throughout our Hours of Operation based on their availability. Hours of Operation: • 4:00PM-10:00PM Monday-Thursday, • 4:00PM-11:00PM Friday and SaturdayServer Responsibilities:, • Provide a warm, polished, and professional welcome to every guest., • Deliver attentive, personalized service while following all Steps of Service., • Accurately take food and beverage orders using POS systems such as Aloha or Micros., • Demonstrate in-depth menu knowledge, including ingredients, preparation methods, chef features, and wine/cocktail pairings., • Make thoughtful recommendations for food, wine, cocktails, and desserts to enhance the guest experience., • Serve food and beverages with precision while maintaining fine dining presentation standards., • Anticipate guest needs and respond quickly to requests or concerns., • Monitor guest satisfaction throughout the meal and create memorable hospitality moments., • Collaborate closely with kitchen, bar, and support staff to ensure smooth, seamless service., • Maintain clean, organized sections and reset tables efficiently., • Follow all food safety, sanitation, and service standards consistently., • Handle payments accurately and responsibly.What We Are Looking For:, • Excellent communication and interpersonal skills with a guest-first mindset., • Strong knowledge of food, wine, and beverage service., • Strong sense of urgency with high attention to detail., • Experience managing multiple tables in a fast-paced, high-volume setting required., • Professional appearance, composure, and demeanor required.Requirements and Preferred Qualifications:, • Previous fine dining or upscale restaurant experience required (2 years)., • Ability to commute to 1818 N. Loop 1604 West San Antonio, TX 78248 (required)., • Familiarity with POS systems such as Aloha or Micros (preferred)., • Shift availability: afternoon/night shift required; week-nights highly preferred., • Language skills: Spanish and English preferred.Benefits:, • Competitive pay plus tips ($2.13/hour base rate)., • Flexible scheduling and Sundays off!, • Paid training and development opportunities., • Supportive, team-oriented work environment., • Opportunities for growth and advancement., • Benefits for full-time employees that average at least 30 hours per week include optional health insurance plans and PTO.

Job DescriptionDescription: The Wait Staff is responsible for delivering food and beverage service to all customers with accuracy and efficiency, ensuring friendly, courteous, and professional experience. They play a key role in upholding the restaurant's quality standards and service excellence. Requirements: Complete any reasonable job-related tasks as directed by Lead Staff, Floor Manager, and General Manager. Always maintain the highest standards of service and hospitality. Function as a part of a team that benefits the Schilo's Team. Ensure all tasks are completed by the end of the shift. Arrive dressed and ready to set up for breakfast and lunch guests. Report for duty in accordance with the roster and standards of appearance as outlined in the Employee Handbook. Serve patrons with food and beverages in a positive and friendly manner. Provide information to assist with food and beverage selections. Present ordered choices promptly and efficiently. Maintain dining ambiance with an enthusiastic attitude. Upsell when appropriate. Arrange table settings. Always keep tables clean and tidy. Deliver checks and collect payments. Cooperate and communicate with all serving and kitchen staff. Adhere to all relevant Health Department rules and regulations and customer service guidelines. Qualifications and Requirements: 1-2 years of experience as a Restaurant Server. High School Diploma. Must have Food Handlers and TABC certification. Proven experience in developing constructive working and interpersonal relationships with colleagues and customers. 1-2 years of experience with ordering information systems. Strong critical thinking and problem-solving skills. Team player with good time-management skills. Excellent interpersonal and communication skills. Active listening abilities. Good physical condition. Customer-centric approach. Clear and effective speech. Ability to lift and balance between 10 to 30 lbs. Unwavering attention to detail and adherence to restaurant standards.

Job Description Job Summary A Steward is responsible for maintaining cleanliness and proper storage of all china, glass and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation. Education & Experience • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Must be able to convey information and ideas clearly., • Must be able to evaluate and select among alternative courses of action quickly and accurately., • Must work well in stressful, high pressure situations., • Must maintain composure and objectivity under pressure. Job Duties & Functions • Maintain friendly and warm demeanor at all times., • Operate the dish-washing equipment to ensure that all china, glass and silver are cleaned thoroughly and sanitation of such is maintained., • Replace all clean china; glass and silver in its proper storage location using care to minimize breakage., • Wash pots, pans and kitchen utensils following proper procedure for their cleanliness andsanitation, storing them in the proper location., • Sweep and mop floors in the kitchen and restaurant, • Empty garbage from Food and Beverage areas into the hotel dumpster.•Maintain the cleanliness of the back dock and dumpster area., • Perform other tasks/jobs as assigned by the supervisor or manager.

Job Description Job Description: Reports To Assistant Manager Job Summary Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show our guests such a marvelous time, they will want to return. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with the mission of Magnolia Pancake Haus. Monitor and observe guests dining experience to ensure guests are satisfied with the food and service, and respond promptly and courteously to correct any problems. Collect payments from guests. Write guests’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Take food or beverages orders from guests. Check guests’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Serve food or beverages to guests, and prepare or serve specialty dishes at tables as required. Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services Inform guests of menu changes and daily specials, and make recommendations you genuinely feel your guests will enjoy. Clean tables or counters after guests have finished dining. Prepare hot, cold, and mixed drinks for guests, and chill bottles of wine. Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain to guests how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. Bring wine selections to tables with appropriate glasses, and pour the wines for guests. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Escort guests to their tables. Garnish and decorate dishes in preparation for serving. Fill salt, pepper, sugar, cream, condiment, and napkin containers. Describe and recommend wines to guests. Thank guests for their visit and invite them to return. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental Provide guests with information about local areas, including giving directions. Tools & Technology (examples in parentheses) Bar code reader equipment Cash registers Commercial use cutlery Credit card processing machines Paging controllers Point-of-sale receipt printers Point-of-sale terminals and workstations Touch screen monitors Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager) Minimum Qualifications Basic knowledge of dining room and service procedures and functions Basic mathematical skills Able to understand and speak using the predominant language(s) of guests Able to handle money and operate a point-of-sale system Able to work in a standing position for long periods of time (up to 5 hours) Able to safely lift and easily maneuver trays of food and containers weighing up to 25 pounds

Job Description Basic Function: Duties include but are not limited to: Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Collect payments. Assist in the maintenance of the restaurant area and equipment. Maintain luxury service standards. Must have current TABC Certification and a flexible schedule. Primary Responsibilities: • Must be able to perform job functions with attention to detail, • Speed and accuracy, • Prioritize, organize and follow-up, • Be a clear thinker, • Remaining calm and resolving problems using good judgment, • Follow directions thoroughly, • Understand a guest’s service needs, • Work cohesively with co-workers as part of a team, • Work with minimal supervision, • Maintain confidentiality of guest information and pertinent hotel data, • Understand guests ‘service needs, • Takes pride in personal appearance and follows hotel grooming guidelines, • Ability to be well organized, • Set up and maintain proper mise en place and let supervisor know of any shortages, • Maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details, • Maintain knowledge of the particular characteristics and description of every wine/ champagne by the glass and all wines on the wine list, • Maintain complete knowledge of designated glassware and garnishes for drinks, • Maintain complete knowledge of all menu items, preparation method, ingredients, sauces, preparation time, garnishes, presentation and prices, • Ability to access and input information into Micros system, • Maintain good coordination and timing while serving orders quickly, • Ability to exert physical effort in transporting food and beverage guests, • Aptitude to endure abundant physical movements throughout the work areas, • Be familiar with all Hotel services, features and local attraction, activities to respond to guest inquiries accurately, • Maintain complete knowledge and strictly abide by liquor regulations as per TABC guidelines and provincial liquor codes, • Settle all checks opened under own I.D. number. Settle all checks before leaving by following proper cash handling procedures, • Adhere to all payment, cash handling and credit policies/procedures., • Follow all finance regulations with regards to Voids, Allowances, Entertainment, Etc Job Requirements: • High school diploma or equivalent, • Minimum (2) two years previous experience in a luxury or ultra-luxury environment, • Food Handler Hotel Emma complies with federal and state disability laws and makes reasonable accommodations to assist employees with disabilities which impact work. If you have an ongoing condition which is affecting work and believe an accommodation is needed, please contact your supervisor/manager.

Job Description DESCRIPTION: All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. DUTIES: • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards., • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product., • Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef., • Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth’s Chris standards of quality, presentation and timing., • Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time., • Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business., • Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty. REQUIREMENTS: Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Subject to wet floors, temperature extremes, smoke, dust and loud noise. Ability to speak, read and understand English.

Job DescriptionDescription:The Wait Staff is responsible for delivering food and beverage service to all customers with accuracy and efficiency, ensuring a friendly, courteous, and professional experience. They play a key role in upholding the restaurant's quality standards and service excellence. Requirements: Responsibilities: • Complete any reasonable job-related tasks as directed by Lead Staff, Floor Manager, and General Manager., • Always maintain the highest standards of service and hospitality., • Function as a part of a team that benefits the Casa Rio Team., • Ensure all tasks are completed by the end of the shift., • Arrive dressed and ready to set up for lunch and dinner guests., • Report for duty in accordance with the roster and standards of appearance as outlined in the Employee Handbook., • Serve patrons with food and beverages in a positive and friendly manner., • Provide information to assist with food and beverage selections., • Present ordered choices promptly and efficiently., • Maintain dining ambiance with an enthusiastic attitude., • Upsell when appropriate., • Arrange table settings., • Always keep tables clean and tidy., • Deliver checks and collect payments., • Cooperate and communicate with all serving and kitchen staff., • Adhere to all relevant Health Department rules and regulations and customer service guidelines. Qualifications and Requirements: • 1-2 years of experience as a Restaurant Server., • High School Diploma., • Must have Food Handlers and TABC certification., • Proven experience in developing constructive working and interpersonal relationships with colleagues and customers., • 1-2 years of experience with ordering information systems., • Strong critical thinking and problem-solving skills., • Team player with good time-management skills., • Excellent interpersonal and communication skills., • Active listening abilities., • Good physical condition., • Customer-centric approach., • Clear and effective speech., • Ability to lift and balance between 10 to 30 lbs., • Unwavering attention to detail and adherence to restaurant standards.

Job Description DESCRIPTION: All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. DUTIES: • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards., • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product., • Checks, prior to the start of the shift, the par and stock levels of all potatoes, vegetables, hot appetizer ingredients, condiments, garnishes, equipment, plateware and smallwares to ensure sufficient quantity for the demands of the business. Communicates any discrepancies to the Chef., • Correctly seasons, cooks and plates all side station food products to ensure that all food product is prepared and served up to Ruth’s Chris standards of quality, presentation and timing., • Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time., • Restocks all food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock levels for the demands of business., • Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager on Duty. REQUIREMENTS: Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Subject to wet floors, temperature extremes, smoke, dust and loud noise. Ability to speak, read and understand English.

Job Description DESCRIPTION: All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet. Greets guests immediately, makes suggestions and answers questions regarding food, beverages and service. DUTIES: • Practices salesmanship to enhance the dining experience without allowing guests to over order. Uses guests’ names regularly throughout the dining experience., • Takes and records food and beverage orders from guests according to RCSH Sequence of Service and Pivot Point systems., • Processes guests’ orders, using the computer terminal according to RCSH Sequence of Service, Pivot Point and Food Timing systems to ensure all items are prepared and served on a timely basis. Ensures all items are rung on the computer., • Ensures that all food and beverages delivered and served are served promptly, garnished correctly and meet the quality/presentation standards of RCSH. Personally serves all entrée items to the guests., • Observe restaurant dinners to ensure that guests are satisfied with food, beverages and service: immediately recognizes and responds to any guest needs and/or requests., • Maintains tables and station according to RCSH standards throughout the dining experience. REQUIREMENTS: Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position. 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 constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to communicate effectively and listen attentively to supervisors, employees and guests. Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Job Description Assist managers, servers, and cooks in providing quality food and beverage service to guests, according to hotel specifications, courteously and efficiently. Maintain cleanliness of tables, service areas and equipment. Expedite food/tickets in a timely and organized manner. Stock all wares and equipment needed for service. Must have a flexible schedule and current CA Food Handler Certifications. Primary Responsibilities: • Must be able to perform job functions with attention to detail, • Speed and accuracy, • Prioritize, organize and follow-up, • Be a clear thinker, • Remaining calm and resolving problems using good judgment, • Follow directions thoroughly, • Clean and set tables to restaurant standards, • Deposit dishes appropriately in the dishroom or other specified area, • Pull dirty plates from tables while guests are still seated, • Serve beverages promptly, • Stock bussing stations, • Deliver required food plates or beverages as necessary, • Assist in room service as needed, • Assist other restaurant personnel with tasks when necessary, • Understand a guest’s service needs, • Work cohesively with co-workers as part of a team, • Work with minimal supervision, • Maintain confidentiality of guest information and pertinent hotel data, • Understand guests ‘service needs, • Takes pride in personal appearance and follows hotel grooming guidelines, • Ability to be well organized, • Set up and maintain proper mise en place and let supervisor know of any shortages, • Maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details, • Maintain knowledge of the particular characteristics and description of every wine/ champagne by the glass and all wines on the wine list, • Maintain complete knowledge of designated glassware and garnishes for drinks, • Maintain complete knowledge of all menu items, preparation method, ingredients, sauces, preparation time, garnishes, presentation and prices, • Maintain good coordination and timing while serving orders quickly, • Ability to exert physical effort in transporting food and beverage guests, • Aptitude to endure abundant physical movements throughout the work areas, • Be familiar with all Hotel services, features and local attraction, activities to respond to guest inquiries accurately, • Maintain complete knowledge and strictly abide by liquor regulations as per TABC guidelines and provincial liquor codes Job Requirements: • High school diploma or equivalent, • Some previous experience in a luxury or ultra-luxury environment Hotel Emma complies with federal and state disability laws and makes reasonable accommodations to assist employees with disabilities which impact work. If you have an ongoing condition which is affecting work and believe an accommodation is needed, please contact your supervisor/manager.

Job Description A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered. Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities: • Ownership mentality resulting in operational excellence, • Models hospitality and delivers service excellence, • Identifies talent and develops potential, • Demonstrates genuine hospitality at every opportunity Essential Job Functions • Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs., • Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc., • Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Manager and/or LDC Corporate Staff., • Proactively and effectively communicate (to his/her management team, team members, Regional Manager, and members of the LDC corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the Assures there are no surprises., • Review reservations and events scheduled for each day to ensure proper staffing based on projected volume., • Perform kitchen and bar line check to ensure proper quality and quantity of food products; review inventory needs with Chef., • Set, submit and achieve budgeted sales and profit levels for the Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance., • Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff., • Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the, • Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team., • Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a “Raving Fan” experience., • Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues., • Facilitate weekly manager’s meeting to review staffing, development, and training needs and discuss the restaurant’s operating plan, objectives and results., • Regularly monitor all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications., • Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests., • Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials., • Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives., • Review confirmed and pending banquets/special events with Sales Manager to ensure proper planning., • Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience., • Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests., • Develop business through catering and private dining Required Knowledge, Skills, And Abilities • Demonstrate exceptional guest service mentality, • Place high priority on the guest, • Promotes a superior individualized dining experience for each guest, • Interact regularly and demonstrate a genuine interest to guests, • Provide “pressure point relief” to team as needed to assure a superior dining experience for all guests, • Proactively build and nurture relationships in the community, • Demonstrate a passion for food, • Actively support the brand concept, • Model and promote adherence to brand standards, • Seek opportunities to promote the brand within the community at large, • Create and maintain optimum levels of morale, pride and team spirit, • Develop an environment based upon the values and operating principles of RCSH, • Work well with others, • Demonstrate an open, respectful communication style, • Effectively select, train, and develop talented team members, • Build mutual respect, confidence, and trust in relationships, • Demonstrate confidence, • Lead by example, • Set and uphold uncompromising high standards and expectations, • Enforce accountability for performance and results, • Direct and coordinate all activities throughout the restaurant, • Foster open communication, • Handle performance issues in a tough but fair manner, • Demonstrate a strong interest in developing others, • Serve as a mentor and coach to others, • Provide continual feedback, • Celebrate success and reward achievements, • Create a succession plan, • Demonstrate patience and understanding, • Listen effectively, • Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook, • Able to read, interpret, and effectively act upon profit & loss and other financial data, • Ability to think big picture when setting goals, • Identify and monitor business trends, • Strong attention to detail, • Evaluate options and impact in order to make the best decisions, • Think creatively to find solutions to problems, • Anticipate and catch issues before they become problems, • Demonstrate effective organization and time management skills, • Take ownership of all front of house operations, • Respond with a sense of urgency, • Ability to handle pressure effectively, • Flexibility by responding to changing demands, • Stay focused and productive, • Maintain a professional business demeanor and appearance at all times, • Take proactive steps and self-responsibility for on-going individual training and development Preferred Education And Work Experience • Extensive experience leading a high-volume, upscale concept restaurant, • Wine knowledge required, experience as a sommelier preferred, • Servsafe Food and Alcohol certification preferred, • Some culinary experience or training a plus, • Formal business education or a restaurant management degree a plus, • Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook Physical Demands • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit, • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke Work Environment • Work performed in a restaurant

Job Description A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered. Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities: • Ownership mentality resulting in operational excellence, • Models hospitality and delivers service excellence, • Identifies talent and develops potential, • Demonstrates genuine hospitality at every opportunity Essential Job Functions • Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs., • Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc., • Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Manager and/or LDC Corporate Staff., • Proactively and effectively communicate (to his/her management team, team members, Regional Manager, and members of the LDC corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the Assures there are no surprises., • Review reservations and events scheduled for each day to ensure proper staffing based on projected volume., • Perform kitchen and bar line check to ensure proper quality and quantity of food products; review inventory needs with Chef., • Set, submit and achieve budgeted sales and profit levels for the Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance., • Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff., • Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the, • Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team., • Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a “Raving Fan” experience., • Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues., • Facilitate weekly manager’s meeting to review staffing, development, and training needs and discuss the restaurant’s operating plan, objectives and results., • Regularly monitor all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications., • Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests., • Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials., • Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives., • Review confirmed and pending banquets/special events with Sales Manager to ensure proper planning., • Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience., • Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests., • Develop business through catering and private dining Required Knowledge, Skills, And Abilities • Demonstrate exceptional guest service mentality, • Place high priority on the guest, • Promotes a superior individualized dining experience for each guest, • Interact regularly and demonstrate a genuine interest to guests, • Provide “pressure point relief” to team as needed to assure a superior dining experience for all guests, • Proactively build and nurture relationships in the community, • Demonstrate a passion for food, • Actively support the brand concept, • Model and promote adherence to brand standards, • Seek opportunities to promote the brand within the community at large, • Create and maintain optimum levels of morale, pride and team spirit, • Develop an environment based upon the values and operating principles of RCSH, • Work well with others, • Demonstrate an open, respectful communication style, • Effectively select, train, and develop talented team members, • Build mutual respect, confidence, and trust in relationships, • Demonstrate confidence, • Lead by example, • Set and uphold uncompromising high standards and expectations, • Enforce accountability for performance and results, • Direct and coordinate all activities throughout the restaurant, • Foster open communication, • Handle performance issues in a tough but fair manner, • Demonstrate a strong interest in developing others, • Serve as a mentor and coach to others, • Provide continual feedback, • Celebrate success and reward achievements, • Create a succession plan, • Demonstrate patience and understanding, • Listen effectively, • Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook, • Able to read, interpret, and effectively act upon profit & loss and other financial data, • Ability to think big picture when setting goals, • Identify and monitor business trends, • Strong attention to detail, • Evaluate options and impact in order to make the best decisions, • Think creatively to find solutions to problems, • Anticipate and catch issues before they become problems, • Demonstrate effective organization and time management skills, • Take ownership of all front of house operations, • Respond with a sense of urgency, • Ability to handle pressure effectively, • Flexibility by responding to changing demands, • Stay focused and productive, • Maintain a professional business demeanor and appearance at all times, • Take proactive steps and self-responsibility for on-going individual training and development Preferred Education And Work Experience • Extensive experience leading a high-volume, upscale concept restaurant, • Wine knowledge required, experience as a sommelier preferred, • Servsafe Food and Alcohol certification preferred, • Some culinary experience or training a plus, • Formal business education or a restaurant management degree a plus, • Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook Physical Demands • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit, • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke Work Environment • Work performed in a restaurant

Job DescriptionRound One Entertainment is looking to hire a part-time, non-exempt Arcade/Bowling Technician Associate. Are you into video games, bowling, karaoke? Are you friendly, outgoing? Do you enjoy being around people and work in a fun environment? Then you’re the kind of person we’d love to hire! Applicants MUST have a high school diploma or GED to apply. Nights and weekend availability preferred. Overview: The Technician is responsible for all the operations of an amusement arcade and/or Bowling machines. His/her job is to oversee, maintain, and repair arcade machines and bowling machines. Essential Duties: • Responds to customer complaints of machine malfunction; analyzes the mechanism to find the root of the problem., • Assist the Facility manager with the installation, maintenance, and repairs of both mechanical and circuitry issues in the arcade games and/or bowling machines., • Able to readily identify the most common problem with components like controls and audio systems. Other: • Performs maintenance and repair tasks., • Keeps a clean and organized workshop., • Ability to work varying shifts, weekends, and holidays, as well as overtime to support business needs., • Other duties may be assigned. Non-Essential Duties: • Follows up to complete any assigned work., • Maintains high ethical standards in the workplace., • Reports all irregular issues and problems to upper management for a solution., • Maintains good communication with all employees and outside contacts., • Complies and maintains confidentiality of all company policies and procedures., • Responsible for maintaining a clean and safe working area. Qualifications: • The Technicians must possess a strong sense of customer service and interpersonal skills to include high integrity and respect for everyone. The Technician must demonstrate solid communication skills, strong critical and analytical thinking skills, and appreciation for diversity (thought, ethnic, gender, etc.)., • Must hold a High School diploma or GED. Work Environment: • While performing the duties of this job, the employee regularly works in a bowling center/arcade environment where high levels of noise, dust, and activity can be expected. The noise level in the work environment is usually loud. Physical Demands: • While performing the duties of this job, the employee is regularly required to bend, stretch, twist, climb, and have a high level of mobility/flexibility in small spaces., • The employee is required to stand and walk for extended periods of time without breaks during busy times. In addition, the employee will need to be able to use their hands/fingers to handle and feel and reach with hands and arms. Lifting and/or moving up to 100lbs with assistance is required. Benefits: • 1 hour of time play (non-prize) arcade games per week., • 90 minutes of bowling per week (shoes included)., • 1 hour of karaoke/billiards per week., • 50% discount on food items per working shift., • 1 free beverage per working shift. The above job description identifies the essential job functions and skills needed by the person or persons assigned to this position. These job functions and skills are not intended to be a complete and exhaustive list of all responsibilities, duties, and skills required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The information contained herein is subject to change at the company’s discretion. Check out our Facebook (Search: Round1HQ), Instagram (Round1USA), and Twitter (@Round1USA), Indeed (Round One Entertainment Inc.), Glassdoor (Round One Entertainment Inc.) for more information

Denny's, America's Diner, is seeking a talented Restaurant Manager to join our team. At Denny's, we are always open for you to be who you want, with the people you want, over the food you want. We celebrate the inherent creativity of our food and the uniqueness of all people. So, come as you are and enjoy pancakes for dinner or burgers for breakfast. You are always welcome at Denny's. Benefits: • Manager Bonus Program, • Major Medical Health Insurance, • Dental Insurance, • Vision insurance, • Life insurance, • Short-Term Disability insurance, • Paid training, • 401(k) Retirement Plan (with matching contribution), • Free meals, • Referral program, • Paid tuition for English Language courses, • Opportunity for Advancement, • And more! Job Summary: Must have a good working knowledge of operations of the restaurant within standards, as well as create a pleasant work environment for all employees. Have good communication skills, both verbal and written, to be able to handle supervision, training, and development of employees, and maintain safety and sanitation standards while handling guest concerns. Essential Functions / Responsibilities: • Directs the work of all restaurant employees., • Assist with the recruitment, interviewing, hiring & training, and development of restaurant staff., • Assists in the development of plans supportive of company strategies to achieve business growth (sales and profits) and customer satisfaction., • Coordinates and controls restaurant operations to include front and back of house., • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established standards and specifications., • Completes assigned office duties: guest check validations, timely drawer changes, audits, daily and weekly close-outs, schedules, and inventory., • Assist in ensuring that facility and equipment are adhered to, through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met at all times., • Ensures customer satisfaction through effective and efficient service and a clean and pleasant environment. Additional Essential Functions / Responsibilities: • Complete all training courses., • Assists in the investigations of complaints and provides support and guidance and coaching to all employees as needed., • Participates in the development of certified hourly trainers. Qualification Standards: • Successful completion of Manager in Training program and additional training as required., • Excellent communication skills to address staff and guest concerns., • Good organizational skills, • Knowledge of all facets of restaurant operations, • Ability to assist in training and filling positions as needed., • Must have basic math skills including an understanding of restaurant cash register and cash handling procedures., • Must complete all training, anti-discrimination & anti-harassment training and embrace our company's nondiscrimination & anti-harassment policies and values. If you are a skilled and motivated individual looking for an immediate and exciting opportunity in the food and beverage industry, then don't miss out on this chance to join Denny's team. Apply now and enjoy the delicious perks and benefits, including manager bonuses, major medical insurance, dental insurance, life insurance, short-term disability, 401(k) retirement plan with matching contributions, paid vacation, paid sick time, paid tuition for English language course, free meals and more. You will also have the opportunity to learn and grow in a dynamic work environment where your creativity and uniqueness are celebrated. Come as you are and be part of America's Diner, where we are Open for Anything.

Job Description Position Title: Assistant General Manager Salary: $60,000 to $75,000 Other Forms of Compensation: CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. www.culinaireintl.com Job Summary Working as an Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will oversee all dining and concessions at the venue.You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. You will emcompass all of the front of house operations. This position is located at the Tobin Center. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Interviews, hires, trains and coaches employees and managers, • Participates in employee meetings and training programs, • Maintains food cost while ensuring quality standards, • Manages purchasing and inventory controls, • Is knowledgeable on HACCP controls along with proper storage and use of food, • Performs related duties and special projects as assigned Preferred Qualifications: • 5 years Managerial exp in Food and Beverage in fine dining, high end catering banquet operations, • Five to seven years upscale food service experience, including one year experience of multi-unit management, • Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail, • Supervisory, scheduling, training and coaching skills, • Effective problem solving and conflict management skills, • Ability to multi-task as well as stay on task and concentrate with constant interruptions, • Monitor food purchasing, food costs, preparation, production and inventory control, • Prepare and monitor budgets, flash reports, financial targets and forecasts, • Menu planning in consultation with chefs, • Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports, • Monitor compliance with health and fire regulations regarding food preparation and serving, • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety., • Excellent communication skills both written and verbal, • Exceptional business etiquette and client relations, • Manages time effectively and prioritizes tasks to meet deadlines, • Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint, • Strong catering experience required, • ServSafe or Department of Health certification a plus Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story http://www.compass-usa.com/our-story Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/03/Culinaire-Landing-Page_Feb2026.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace.

Job Description:\n\nPOSITION DESCRIPTION\nPosition: General Manager\nReports To: President, Board of Directors\nFLSA Category: Exempt\nLocation: Club Giraud San Antonio, Texas\nAbout Club Giraud\nClub Giraud is a uniquely wonderful private city club that proudly celebrates and embraces its deep San Antonio roots. Located in the heart of downtown along the famed San Antonio River Walk, the Club occupies a remarkable historic setting. Its back patio overlooks the River Walk, giving Club Giraud a sense of place unlike any other private club in the city.\nWith approximately 1,000 prominent San Antonio and Texas member families, Club Giraud has long been a gathering place for many of the region's business, civic, philanthropic and community leaders.\nClub Giraud celebrated 40 years of serving its membership in 2023. The Club traces its establishment to the early 1980s and opened its doors in 1983, when its historic buildings were thoughtfully restored and repurposed as a private dining club. From its beginning, Club Giraud's mission extended beyond exceptional cuisine and warm hospitality to include preservation of its historic home and support of arts education on the surrounding campus.\nThe Club takes its name from François Giraud, the accomplished architect, surveyor, conservationist, city engineer and eventual Mayor of San Antonio who designed and supervised construction of the Ursuline Academy buildings. Today, the historic campus surrounding Club Giraud is part of The University of Texas at San Antonio following the integration of the former Southwest School of Art into UTSA. The relationship creates an unusual and meaningful connection among the Club, higher education, the arts, historic preservation and the broader San Antonio community. UTSA has described the continuing mission as preserving the historic campus while advancing arts education and community programming, and Club Giraud continues its philanthropic support of those efforts.\nElegant yet understated, Club Giraud reflects the warmth, history and hospitality of both San Antonio and Texas. Exceptional food and highly personalized service have long been central to the Club's identity.\nThat culture of personal hospitality is deeply valued and must remain central to Club Giraud's future. At the same time, the Board of Directors recognizes an important opportunity for its next General Manager to build upon this remarkable foundation and lead the Club confidently into its next chapter.\nThroughout the General Manager search discovery process, two words consistently emerged from the Board and Search Committee to describe the mandate for the Club's next leader:\nPROTECT & PROPEL\nProtect the traditions, history, relationships, standards of hospitality and distinctive character that make Club Giraud special.\nPropel the Club forward by increasing member utilization and engagement, strengthening its relevance to current and future generations of members, developing and supporting its staff, thoughtfully introducing new ideas and experiences, and ensuring that Club Giraud remains one of San Antonio's most distinctive private clubs.\nThe successful candidate will understand that these responsibilities are not competing priorities.\nClub Specifics\nClub data to be added following receipt and confirmation of information from Club management.\n\n Total Members: 1,000 (170 of which are non-resident members)\n Average Membership Age: 60 – 65 years of age\n Annual Operating Revenue: $3.6M\n Annual Food & Beverage Revenue: $2M\n Full-Time Employees: 45\n Club Operating Schedule: Open 6 days/week (Sundays closed), 12 months a year\n Dining Venues: 7 total dining rooms in clubhouse\n Private Event/Catering Capacity: 350 indoors, largest events indoors/outdoors 750\n Governance Structure: GM reports to 12-member Board; President's term is 2 years\n Additional Club Data: 5 Senior/Executive staff report directly to the GM\n\n \nPosition Summary\nThe General Manager serves as Club Giraud's chief operating executive and is responsible for the leadership, management and successful execution of all Club operations. Reporting to the President and Board of Directors, the GM leads the Club's staff, oversees financial and operational performance, and bears primary responsibility for delivering an exceptional and highly personalized member experience.\nThis is a visible, hands-on leadership position. The successful General Manager will genuinely enjoy knowing members, being present throughout the Club, engaging with staff, attending Club events, understanding the details of the operation and ensuring that members and their guests consistently feel welcomed, recognized and exceptionally well served.\nThe next GM must also be a thoughtful change leader. Club Giraud is not seeking change simply for the sake of change. Rather, the Board seeks a leader who will first listen and learn, earn the confidence of members and staff, understand the traditions and practices that deserve to be preserved, and then thoughtfully identify opportunities to strengthen the Club.\nIncreasing member utilization and engagement will be an important priority. The GM will be expected to work collaboratively with the Board and staff to create compelling reasons for members to use their Club more frequently—through outstanding dining, at-home catering, creative programming, memorable events, effective communications, and experiences that remain relevant to both longstanding and newer generations of members.\n \nPrimary Responsibilities\nLeadership & Staff Development\n\n Lead with integrity, humility, visibility and professionalism, serving as the cultural and operational leader of Club Giraud.\n Build strong, trusting relationships with the Club's highly tenured staff while respecting the institutional knowledge and relationships they have developed over many years.\n Establish clear expectations, accountability and consistent standards throughout the organization – a highly attractive staff working culture that is NOT optional.\n Recruit, retain, develop and mentor talented department leaders and employees.\n Recognize where long-standing practices remain effective while possessing the judgment and courage to address practices, structures or performance that need to evolve.\n Develop appropriate succession and staffing plans to ensure continuity as long-tenured employees eventually transition from the organization.\n Promote communication and collaboration across all Club departments.\n\n \nMember Experience & Engagement\n\n Be highly visible, accessible and approachable to members and guests.\n Develop authentic relationships with members while learning their preferences, expectations and traditions.\n Preserve Club Giraud's deeply personal style of hospitality and its reputation for gracious, accommodating service.\n Ensure that food, beverage, service and events consistently meet the high standards expected by the membership.\n Proactively seek member feedback and respond thoughtfully and discreetly to concerns and opportunities.\n Develop creative programming, dining experiences and events that provide members compelling reasons to use their Club more frequently.\n Seek opportunities to engage newer and younger members while continuing to honor and serve the Club's longstanding membership.\n Evaluate member utilization and participation and use that information to help guide programming, communications and operational decisions.\n Serve as THE steward of the Club Giraud brand and experience.\n\n \nFood, Beverage & Events\nFood, beverage and special events are central to the Club Giraud experience. The successful candidate must understand and appreciate the importance of this aspect of the operation.\n\n Provide executive leadership and oversight of all food and beverage operations.\n Partner and lead the culinary and service leadership effectively to maintain exceptional food quality, consistency, and hospitality.\n Understand both à la carte dining and private-event/catering operations.\n Maintain strong awareness of food and beverage costs, labor, purchasing, pricing and financial performance.\n Ensure special events are planned and executed with exceptional attention to detail.\n Identify opportunities to better utilize Club facilities and capabilities for member dining, catering at member homes, events, celebrations and unique experiences.\n\n \nMembership Utilization & Club Relevance\n\n Make increased member utilization a central management priority.\n Develop a clear understanding of when, why and how members currently use—or do not use—the Club.\n Collaborate with the Board and staff to develop strategies that increase dining participation, event attendance and overall Club engagement.\n Strengthen communication of Club activities, experiences and capabilities so members fully understand and appreciate what is available to them.\n Help position Club Giraud as an increasingly relevant part of members' business, social and family lives.\n Respect the Club's history while helping create new traditions worthy of becoming part of that history.\n\n \nGovernance & Strategic Partnership\n\n Serve as a trusted advisor and professional partner to the President and Board of Directors.\n Maintain open, timely and transparent communication with Club leadership.\n Provide the Board with clear information, thoughtful recommendations and appropriate financial and operational analysis.\n Understand and respect the distinction between governance and management, enabling the Board to govern effectively while accepting accountability for managing Club operations.\n Execute Board-approved policies and strategic priorities.\n Assist the Board in evaluating the Club's long-term opportunities, challenges and strategic direction.\n Develop appropriate operating plans and measurable objectives.\n\n \nFinancial & Business Management\n\n Develop, recommend and manage annual operating and capital budgets.\n Provide accurate, timely and understandable financial reporting to the President and Board.\n Demonstrate strong understanding of revenue, expenses, labor, food and beverage costs, cash flow and operating performance.\n Maintain appropriate internal controls and sound business practices.\n Identify opportunities to improve efficiency and financial performance without diminishing the member experience.\n Evaluate investments and expenditures through the lens of both financial stewardship and member value.\n Protect and responsibly manage the Club's financial and physical assets.\n\n \nOperations, Facilities & Communications\n\n Maintain executive oversight of all Club operations and ensure consistent coordination among departments.\n Possess exceptional attention to detail and recognize that seemingly small details can significantly influence the member experience.\n Ensure the Club's historic facilities are maintained with care and presented at a standard appropriate to its membership and setting.\n Evaluate operational systems, technology and processes and recommend thoughtful improvements where appropriate.\n Strengthen internal and member communications so Club activities, experiences and opportunities are effectively promoted.\n Maintain appropriate safety, compliance and risk-management practices.\n\nThe Ideal Candidate\nClub Giraud seeks a leader who understands that hospitality is personal.\nThe successful candidate will possess executive presence without pretension; confidence without ego; and the ability to move comfortably from a Board meeting to the dining room, kitchen, private event or employee conversation.\nThe ideal candidate will be:\n\n Warm and relational — someone who genuinely enjoys members and people.\n Visible and engaged — a leader who believes the GM's presence matters.\n An exceptional listener — particularly during the early months of leadership.\n Respectful of history and tradition without being constrained by either.\n A thoughtful change leader who builds trust before implementing significant change.\n Strong in food and beverage and special-event operations, with an appreciation for excellent cuisine, service and hospitality.\n Financially astute, capable of understanding both the details and broader implications of Club financial performance.\n A developer of people who establishes clear expectations while supporting, coaching and recognizing staff.\n Detail-oriented and hands-on (A Noticer), willing to notice and address the seemingly small things that collectively define an exceptional Club.\n Creative and forward-thinking, particularly regarding member programming, communications and utilization.\n Comfortable working with a Board of Directors and clear about the appropriate relationship between governance and professional management.\n Decisive when necessary, while possessing the judgment to know when to listen, when to preserve and when to act. A confident leader.\n A leader who understands that success at Club Giraud will ultimately be measured not simply by financial results, but also by member pride, utilization, staff engagement, service excellence and the Club's continued relevance.\n\nQualifications — Skills, Abilities & Knowledge\n\n Significant senior-level leadership experience within a respected private club, luxury hospitality organization, high-end restaurant operation or similarly service-intensive environment.\n Demonstrated success leading and developing employees and department leaders.\n Strong food and beverage knowledge and appreciation for exceptional culinary and service standards.\n Experience overseeing private events, catering and high-touch hospitality experiences.\n Proven financial acumen, including budgeting, forecasting, cost control and financial reporting.\n Demonstrated ability to work successfully with a Board, ownership group or comparable governance structure.\n Exceptional interpersonal, written and verbal communication skills.\n Strong organizational skills and attention to operational detail.\n Demonstrated ability to lead change while maintaining organizational trust and cultural continuity.\n Appropriate proficiency with contemporary technology and hospitality/club management systems.\n Bachelor's degree preferred.\n CMAA involvement and professional certifications such as CCM and/or CCE are valued, but the Search Committee will consider the totality of a candidate's leadership experience, professional accomplishments, and cultural fit.\n\nCompensation & Benefits\nBase Salary: $215,000–$260,000, commensurate with the selected candidate's experience and qualifications\nAnnual Performance Bonus: Up to 10% of base salary\nInsurance & Retirement: Full participation in Club Giraud's staff insurance and 401(k) plans\nAdditional Benefits: All other standard benefits provided to Club Giraud staff\nWhy This Opportunity\nThere are private clubs where a General Manager is primarily charged with managing an operation. Club Giraud offers something more personal.\nThis is an opportunity to become the steward of a distinctive San Antonio institution—one rooted in history, relationships, exceptional hospitality

Job Description Job Title: General Manager Department: Operations Supervisor: Regional/Divisional VP of Operations and/or Sr. VP of Operations Summary The Hotel General Manager is responsible for overseeing all aspects of hotel operations to ensure exceptional guest experience, financial performance, and staff productivity. This role involves strategic planning, team leadership, and day-to-day management of departments including front desk, housekeeping, food and beverage, and maintenance. A key focus of the role is cultivating a workplace culture that reflects and reinforces the company’s vision, mission, and core values. Essential Duties and Responsibilities include the following. Other duties may be assigned. Operational Oversight • Manage daily hotel operations across departments (front desk, housekeeping, food & beverage, maintenance)., • Ensure guest satisfaction by maintaining high service standards and resolving complaints promptly., • Monitor facility upkeep to ensure cleanliness, safety, and compliance with regulations., • Analyze financial reports to track performance and identify areas for improvement., • Set performance goals and conduct evaluations to ensure accountability., • Foster a positive work culture that promotes teamwork and employee retention. Financial Management • Develop and manage budgets for revenue, expenses, and capital improvements., • Analyze financial reports to track performance and identify areas for improvement., • Implement cost-control measures to maximize profitability. Staff Leadership • Recruit, train, and supervise staff, including department heads and line employees., • Set performance goals and conduct evaluations to ensure accountability., • Foster a positive work culture that promotes teamwork and employee retention. Sales & Marketing • Collaborate with marketing teams to promote the hotel and increase bookings., • Build relationships with travel agencies, corporate clients, and event planners., • Monitor market trends and adjust pricing strategies to stay competitive. Compliance & Risk Management • Ensure compliance with health, safety, labor, and licensing regulations., • Manage risk by implementing security protocols and emergency procedures., • Handle legal and insurance matters as needed. Strategic Planning • Set long-term goals for growth, brand positioning, and service innovation., • Evaluate business performance and adjust strategies accordingly., • Oversee renovations or expansions to enhance guest experience and revenue potential. Supervisory Responsibilities Directly and indirectly supervises all hotel personnel, including department managers. Carries out supervisory responsibilities in accordance with the Company’s policies, training programs, and applicable laws. Responsibilities include recruiting, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's degree from four-year college or university preferred; or five years related experience and/or training in a hotel/resort environment; or equivalent combination of education and experience.

Job Description GENERAL PURPOSE OF JOB: The General Manager is responsible for ensuring that the center is run according to the required K1 standards. The General Manager also holds their Salaried and Hourly Staff accountable along with developing them to the next levels. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Staffing duties including: recruiting, interviewing, hiring, training, disciplining, and terminating, • Ensure facility complies with all OSHA guidelines as required in their location (varies from state to state), • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensure State Health inspection guidelines are completed, and in compliance with state regulations, • Ensure all State and Federal Permits and Licenses for the facility are up to date and in compliance, • Ensure Alcohol ordinance for your state is followed, to include retention of staff permits in accordance with State and Federal regulations., • Complete monthly retention of all work-related documentation, • Provide Corporate with all company invoices, to include all vendors, • Ensuring that cashier personnel adhere to correct cash handling procedures and sell effectively, • Ensuring that track personnel run races safely, efficiently and professionally, • Complete Manager Objectives each day as required in the companies Intranet, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Expanding the marketing and promotional presence of K1 Speed, • Maintaining the effective operational feasibility of the center, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events, • Provide timely information to sales team and Director or sales in-order to help book parties., • Understands and makes sure that each management team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Responds to customer service needs to provide the highest standards of service within 24hours., • Executes weekly and monthly Marketing promotions to build the brand and generate revenue., • Works with their Team to review scheduling and effectiveness of all Marketing promotional hours and outings SKILLS AND ABILITIES: • Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities., • Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude., • Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs., • Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies., • Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded., • Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems., • Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures., • Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure., • Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times, • Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction., • Work Quality – Demonstrates accuracy, thoroughness, and attention to detail., • Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made., • Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: High school diploma required Associates in Business or Hospitality preferred. Must be at least 21 years of age. Must have 5 plus years of Food and Beverage experience unless internal candidate Must have 7 years previous management experience with a successful track record, preferably in restaurant, entertainment or hospitality. PHYSICAL DEMANDS: This position requires that weight be lifted, pushed, pulled, safely for extended periods of time. Must be able to lift up to 100lbs with reasonable accommodation. WORK ENVIRONMENT: The work environment for this job typically has a high level of noise. The work will be performed predominantly indoors, however, things such as marketing events can be exposed to the outdoor elements. SUPERVISORY RESPONSIBILITIES: Responsible for managing several salaried and hourly employees. EQUAL OPPORTUNITY STATEMENT: K1 Speed is an equal employment opportunity employer and is committed to providing equal employment opportunity for all applicants and employees. K1 Speed does not unlawfully discriminate on the basis of race, color, ancestry, religion (including religious dress and grooming standards), sex (including pregnancy, childbirth or related medical conditions, breastfeeding or related medical conditions), gender (including a person’s gender identity, gender expression, and gender related appearance and behavior, whether or not stereotypically associated with the person’s assigned sex at birth), age, national origin, sexual orientation, medical condition, marital status (including domestic partnership status), physical disability, mental disability, medical condition, genetic information, denial of medical and family care leave, Civil Air Patrol status, military and veteran status, or other legally protected characteristics. K1 Speed prohibits harassment of any individual on any of the bases listed above.

Job Description About the Job A Dennis Group Constrution Manager Intern/Co-Op will fullfil duties of a Construction Manager (CM). CMs are project site supervisors that oversee the daily operations of the construction activities including coordination of sub-contractors, site safety programs, project schedule, and project budget. Our projects are designing and building food and beverage process facilities (Industrial / MEP projects). This involves much coordination with multiple engineering groups and designers / architects. The Construction Manager is a skilled communicator, able to interact with all levels of personnel, coordinate and facilitate meetings with competence, and have strong technical skills in order to function proficiently with multiple types of software programs. The Construction Manager ensures the progression of the project in providing attention and coordination in both field and office construction management tasks. The role functions will include contract administration, project planning and scheduling, project reporting, and an advisory role to project management issues and activities. Responsibilities • Work with project management on the developing and updating project scopes, budgets, and schedules, • Project accounting, budgeting, and cost management, • Establish and maintain site safety procedures with our safety team, • Support process, mechanical and utility equipment installations, • Permitting, code and regulatory administration, • Coordination of field engineering, • Inspection coordination, • Support third party testing, inspection, and relationships, • This role is client facing and you will need to work collaboratively with owners, subs, building officials, and our A/E team., • Jobsite walk / audits to ensure project is progressing and sub-contractors are following plans per the schedule, • Support and coordinate facility start up, • Prepare and maintain project reports and logs, • Work with sub-contractors to ensure schedule compliance and determine alternatives resources or options, • Review and maintain submittals, RFIs, Change orders, • Work with Project Controllers and Project Manager in responsibilities involving supplier invoices and client billing, • Promote continuous and productive communication between project participants including internal and external clients and partners, • Coordinate project close-out activities, • Other tasks as assigned About You • Junior or Senior pursuing a Bachelor’s degree in Construction Management or related field., • GPA: 3.0 or above., • Familiarity with Design-build construction method (strongly preferred)., • Have a fundamental understanding overseeing subcontractors and driving the project schedule., • Have good communication & presentation skills for client interactions - strong technical, organizational, managerial, and communication skills., • Past job site experience working on industrial building projects - Past internships are strongly preferred., • A fundamental understanding of all phases of construction and an ability to read and interpret construction documents, schedules, and budgets., • Proficiency with Excel and MS Project is strongly preferred., • Work Schedule requirement – Work 10 days onsite, 4 days off., • Be willing to work long hours during the summer months – 10+ hours a day., • Have a motivated and results orientated attitude., • Willing to be relocate during internship to be onsite of project - Meet Travel requirement – Up to 100% travel to projects throughout the USA and possible Canada. Physical Requirements • Prolonged periods sitting at a desk and working on a computer and prolonged periods of standing and walking around project site with uneven surfaces., • Must be able to traverse and inspect all areas of jobsite in all types of weather; this may include walking, climbing, reaching, bending, crawling, or stretching., • Exposure to characteristic construction site dangers., • Must be on-call to address delays, emergencies, bad weather, and other issues at the jobsite., • Must be able to lift-up to 50 pounds at times. Travel Requirement: • Our projects are located throughout the United States and Canada, and this is a site-based position with a 10 days on / 4 days off work schedule. Projects typically last from 6 to 12+ months. Meal and lodging per diems are provided along with reasonable travel provisions. Up to 100% overnight travel is required based on project needs. About Us We plan, design, engineer, and build food plants for major brands across the country and the world. For the past three decades, we’ve focused exclusively on the food and beverage industry, helping your favorite brands put your favorite foods in the grocery store. Simply put, food isn’t one thing we do, it’s all we do. Dennis Group offers competitive compensation packages commensurate with experience. We provide comprehensive employee benefits including medical, dental, vision, life and disability insurance, paid time off including an open vacation policy, as well as bonus, profit-sharing, and retirement plans.

Job Description Summary/Objective The Chief Engineer serves as the strategic and technical leader responsible for maintaining the physical assets, infrastructure, and engineering operations of the hotel. This role ensures all building systems, equipment, and facilities operate safely, efficiently, and reliably while supporting the exceptional guest experience that defines the property. The Chief Engineer leads preventative maintenance programs, capital improvement initiatives, regulatory compliance efforts, and engineering team development while fostering a culture of safety, accountability, and service excellence. As a member of the hotel leadership team, the Chief Engineer partners closely with operational departments to ensure the property's infrastructure supports both current business needs and long-term asset preservation. The role requires a proactive leader who can balance technical expertise, financial stewardship, team leadership, and luxury hospitality standards. Essential Functions Engineering Operations and Asset Management • Lead the daily operation, maintenance, repair, and optimization of all building systems, including HVAC, plumbing, electrical, mechanical, life safety, building automation, water systems, and related infrastructure., • Develop, implement, and continuously refine preventative maintenance programs designed to maximize asset life, minimize downtime, and support uninterrupted hotel operations., • Monitor system performance, analyze trends, and identify opportunities to improve operational reliability, efficiency, sustainability, and guest comfort., • Provide advanced troubleshooting and technical guidance for complex equipment failures, facility emergencies, and critical infrastructure issues., • Oversee engineering work orders, maintenance records, inspections, and documentation to ensure accuracy, compliance, and operational transparency. Leadership and Team Development • Lead, coach, and develop engineering supervisors, technicians, and support personnel through clear expectations, accountability, and professional development opportunities., • Foster a high-performing culture centered on safety, responsiveness, technical excellence, collaboration, and guest service., • Conduct regular team meetings, performance discussions, and training initiatives to ensure team members have the skills and resources required to succeed., • Provide leadership during emergency situations while maintaining composure and directing appropriate response efforts. Safety, Compliance, and Risk Management • Maintain a safety-first culture by ensuring compliance with all federal, state, local, and company safety standards., • Lead routine inspections of equipment, facilities, and work environments to identify risks and implement corrective actions., • Ensure compliance with fire and life safety requirements, environmental regulations, permits, and operating standards., • Develop and maintain emergency preparedness plans and ensure engineering team readiness for operational disruptions and critical incidents. Financial and Vendor Management • Develop and manage the departmental operating budget, capital expenditure plans, and long-range asset replacement strategies., • Review and manage vendor relationships, service contracts, and contractor performance to ensure quality, cost effectiveness, and compliance with company standards., • Identify opportunities to reduce costs, improve efficiencies, conserve resources, and support sustainability initiatives without compromising service quality., • Support capital projects and renovations through planning, execution, vendor coordination, and operational integration. Guest Experience and Cross-Functional Partnership • Partner closely with Rooms, Food & Beverage, Security, Housekeeping, and other operating departments to ensure engineering services support exceptional guest experiences., • Respond promptly and professionally to engineering-related guest concerns and service recovery opportunities., • Support hotel events, activations, and special operational needs by ensuring facility readiness and reliability., • Build strong partnerships across departments while serving as a trusted technical resource for hotel leadership Required Education and Experience • Bachelor's degree in Engineering, Facilities Management, Construction Management, Mechanical Engineering, or a related field preferred; equivalent experience may be considered., • Minimum of seven years of progressive engineering, facilities management, or building operations experience with increasing leadership responsibility., • Minimum of three years managing engineering, maintenance, or facilities personnel., • Luxury hotel, resort, full-service hospitality, or lifestyle hospitality experience strongly preferred. Experience supporting guest-facing operations while maintaining exceptional service standards is highly desirable., • Demonstrated expertise in HVAC, plumbing, electrical, mechanical, life safety, and building automation systems., • Experience developing preventative maintenance programs, managing capital projects, and overseeing vendor relationships., • Strong financial acumen with experience managing departmental budgets and long-term asset planning., • Professional certifications such as Certified Facility Manager (CFM), Facility Management Professional (FMP), Certified Maintenance & Reliability Professional (CMRP), HVAC certification, or related trade licenses preferred., • Strong communication, leadership, project management, and problem-solving skills with the ability to influence across departments. Core Competencies • Engineering Leadership and Team Development, • Asset Management and Reliability, • Technical Expertise and Troubleshooting, • Financial Stewardship and Project Management, • Safety and Regulatory Compliance, • Strategic Planning and Decision Making, • Cross-Functional Collaboration, • Service Excellence and Hospitality Mindset, • Accountability and Results Orientation, • Change Management and Continuous Improvement Key Performance Indicators (KPIs) • Preventative Maintenance Completion: Scheduled preventative maintenance activities are completed accurately and on time., • Asset Reliability: Building systems operate consistently with minimal unplanned downtime and operational disruption., • Safety Performance: Engineering operations maintain compliance with safety standards and achieve targeted inspection scores., • Budget Management: Department expenses, contracts, and capital projects ar

Job Description About the Job A Dennis Group Construction Manager will fulfill the duties of a Construction Manager (CM). CMs are project site supervisors who oversee the daily operations of the construction activities, including coordination of sub-contractors, site safety programs, project schedule, and project budget. Our projects are designing and building food and beverage process facilities (Industrial / MEP projects). This involves much coordination with multiple engineering groups and designers / architects. The Construction Manager is a skilled communicator, able to interact with all levels of personnel, coordinate and facilitate meetings with competence, and have strong technical skills in order to function proficiently with multiple types of software programs. The Construction Manager ensures the progression of the project in providing attention and coordination in both field and office construction management tasks. The role functions will include contract administration, project planning and scheduling, project reporting, and an advisory role to project management issues and activities. Responsibilities • Work with project management on the developing and updating project scopes, budgets, and schedules, • Project accounting, budgeting, and cost management, • Establish and maintain site safety procedures with our safety team, • Support process, mechanical and utility equipment installations, • Permitting, code and regulatory administration, • Coordination of field engineering, • Inspection coordination, • Support third party testing, inspection, and relationships, • This role is client facing and you will need to work collaboratively with owners, subs, building officials, and our A/E team., • Jobsite walk / audits to ensure project is progressing and sub-contractors are following plans per the schedule, • Support and coordinate facility start up, • Prepare and maintain project reports and logs, • Work with sub-contractors to ensure schedule compliance and determine alternatives resources or options, • Review and maintain submittals, RFIs, Change orders, • Work with Project Controllers and Project Manager in responsibilities involving supplier invoices and client billing, • Promote continuous and productive communication between project participants including internal and external clients and partners, • Coordinate project close-out activities, • Other tasks as assigned About You • Familiarity with Design-build construction method (strongly preferred)., • Have a fundamental understanding overseeing subcontractors and driving the project schedule., • Have good communication & presentation skills for client interactions - strong technical, organizational, managerial, and communication skills., • Past job site experience working on industrial building projects - Past internships are strongly preferred., • A fundamental understanding of all phases of construction and an ability to read and interpret construction documents, schedules, and budgets., • Proficiency with Excel and MS Project is strongly preferred., • Work Schedule requirement – Work 10 days onsite, 4 days off., • Be willing to work long hours during the summer months – 10+ hours a day., • Have a motivated and results orientated attitude., • Willing to be relocate during internship to be onsite of project - Meet Travel requirement – Up to 100% travel to projects throughout the USA and possible Canada. Physical Requirements • Prolonged periods sitting at a desk and working on a computer and prolonged periods of standing and walking around project site with uneven surfaces., • Must be able to traverse and inspect all areas of jobsite in all types of weather; this may include walking, climbing, reaching, bending, crawling, or stretching., • Exposure to characteristic construction site dangers., • Must be on-call to address delays, emergencies, bad weather, and other issues at the jobsite., • Must be able to lift-up to 50 pounds at times. Travel Requirement: • Our projects are located throughout the United States and Canada, and this is a site-based position with a 10 days on / 4 days off work schedule. Projects typically last from 6 to 12+ months. Meal and lodging per diems are provided along with reasonable travel provisions. Up to 100% overnight travel is required based on project needs. About Us We plan, design, engineer, and build food plants for major brands across the country and the world. For the past three decades, we’ve focused exclusively on the food and beverage industry, helping your favorite brands put your favorite foods in the grocery store. Simply put, food isn’t one thing we do, it’s all we do. Dennis Group offers competitive compensation packages commensurate with experience. We provide comprehensive employee benefits including medical, dental, vision, life and disability insurance, paid time off including an open vacation policy, as well as bonus, profit-sharing, and retirement plans.

Job Description DESCRIPTION: All FOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Practicing teamwork by assisting fellow team members will be expected to enhance our guests’ dining experience and team members must communicate any and all guest issues to the Manager on Duty should our guests express any dissatisfaction with their dining experience. It is essential for FOH team members to perform all duties and maintain knowledge of all standards and procedures as stated in each individual position’s RCSH Employee Training Packet. DUTIES: • Sets-up and restocks service stations before, during and after service; restocks glassware, ice and other items needed for the bar., • Serves water, bread and butter to guests in assigned area immediately upon being seated. Serves refreshments regularly throughout the dining experience., • Removes dishes, silverware, glassware and all other items when guests are finished using them. Replaces items as needed for next course, • Returns dirty dishware, glassware, utensils and linen to the dishwashing area; sorts items according to the “decoy” system, placing them in prescribed area for proper disposition., • Resets vacated tables according to the procedures stated in the RCSH training materials., • Communicates to the service staff any requests or needs of the guest. REQUIREMENTS: Must be able to lift, handle and carry trays, small wares and equipment weighing anywhere from 25 to 100 pounds, depending on position. 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 constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to communicate effectively and listen attentively to supervisors, employees and guests. Must be able to continuously use fingers to bilaterally operate point-of-sale equipment, prepare and serve food/beverage items. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Job Description DESCRIPTION: All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. DUTIES: • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food products according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards., • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products., • Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef., • Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation and timing., • Communicates and coordinates with the broiler and side cooks to ensure that all food product is prepared and ready for service at the correct time., • Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business REQUIREMENTS: Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Subject to wet floors, temperature extremes, smoke, dust and loud noise. Ability to speak, read and understand English.

Job Description Position: Production Manager Location: San Antonio, TX Industry: Food Manufacturing (mandatory) Client : Food And Beverage Manufacturing Client Salary Range: $70,000 – $76,000 (FIXED NOT A DOLLAR MORE) Position Overview The Production Manager will lead and optimize production planning and execution across multiple U.S.-based manufacturing facilities, ensuring on-time delivery, efficient resource utilization, and strong cross-functional alignment. Key Requirements • 5+ years of experience in production planning / supply chain / manufacturing operations, • Food manufacturing experience is required, • Strong hands-on experience with ERP/MRP systems, • Advanced Excel and data analysis skills, • Experience supporting shift-based production environments, • Ability to work cross-functionally with Procurement, Logistics, and Operations, • Willingness to travel up to 30%Nice to Have, • Exposure to international manufacturing partners, • Background in capacity planning and demand planning Powered by JazzHR RjRD1ijKFS

Job Description A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered. POSITION SUMMARY: Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day., 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruth’s Chris high standards of excellence, safety, and sanitation., 3. Perform line checks to ensure proper quality and quantity of food., 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day., 5. Review reports and data such as Profit & Loss statements and inventories., 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed., 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs., 8. Inspect orders as they arrive to ensure completeness and quality., 9. Inspect equipment and identify maintenance issues., 10. Expedite on the line as necessary., 11. Proficient in all cooking positions and cooking skills., 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruth’s Chris leadership., 13. Responsible for the interviewing, hiring, and performance management of kitchen staff., 14. Establish short- and long-term development plans and goals for all kitchen staff., 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings., 16. Coordinate the successful implementation of all new menu items and specials., 17. Communicate and educate all staff around new menu items and changes., 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events., 19. Utilize all scheduling tools to maximize productivity and ensure quality service., 20. Respond to Guest issues and keep the Guest foremost in considerations., 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation., 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant, • Formal culinary training and education is a plus, • Formal business education is a plus, • SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit, • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Job Description Position Title: Catering Sales Manager Pay 11 Reports To: Salary: $48,000 to $55,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. www.culinaireintl.com Job Summary The Catering Sales Managers plan, organize and manage the event and sales of organizations and businesses both inside and outside the hospitality industry, with the aim of achieving sales goals outlined by the Director of Catering. DUTIES AND RESPONSIBILITIES: • Organize and distributes Banquet event orders, • Plan menus in consultation with Executive Chef, Sous Chef, • Ensure health and safety regulations are strictly observed, • Responsible for production of invoice, mailing invoices, maintaining invoice files and transferring the information to accounting., • Distributes Banquet Event Orders. Informs chef and other appropriate personnel as to last minute changes or additions., • Prepares and distributes Guarantee Sheets and Function Sheets., • Sets up and maintains department files., • Manages financial targets, • Maintain financial and administrative records and event files, • Liaison responsibilities between Culinaire and clients, • Negotiate contracts with customers, • Monitor quality, • Assist in the Planning of new promotions and initiatives for Catering and retail outlets, • Participates actively in raising service and presentation levels in all departments., • Troubleshooting as required and perform all duties as set forth by General Manager QUALIFICATIONS AND SKILLS: • Must have at least 3 years previous experience in a quality establishment., • Proven ability to interact well with multiple departments., • Must be committed to customer service., • Must be available as needed (flexible work schedule to include working Saturday and Sundays as required)., • Must be pleasant, outgoing and attentive., • Must present a neat, well-groomed appearance., • Must speak, read, write and understand fluent English., • Computer proficient Apply to Culinaire today! Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story http://www.compass-usa.com/our-story Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/03/Culinaire-Landing-Page_Feb2026.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace.

Job Description DESCRIPTION: All BOH positions are expected to report to work as indicated on the work schedule, be in correct uniform, practice positive personal hygiene and cleanliness habits during all work shifts. Each position will obtain their station assignment at the beginning of the shift and perform all opening and closing duties as needed and directed by the Manager on Duty. Each team member will be expected to maintain the highest degree of sanitation and food safety throughout the shifts. They must adhere to all safety guidelines and practices; immediately report any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. DUTIES: • Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food products according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards., • Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food products., • Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef., • Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation and timing., • Communicates and coordinates with the broiler and side cooks to ensure that all food product is prepared and ready for service at the correct time., • Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business REQUIREMENTS: Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, other employees, vendors, suppliers and other business representatives. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), and loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Subject to wet floors, temperature extremes, smoke, dust and loud noise. Ability to speak, read and understand English.

Job Description Job Title: Restaurant Server Department: Food and Beverage Supervisor: Food and Beverage Manager/Director/Restaurant Manager Summary The Restaurant Server is responsible for delivering exceptional dining experiences to guests by providing attentive, courteous, and efficient service in the hotel’s restaurant, lounge, or room service operations. This role involves taking orders, serving food and beverages, and ensuring guest satisfaction in a refined and welcoming environment that reflects the hotel’s brand standards. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Greet guests warmly and guide them through the dining experience with professionalism and hospitality., • Take accurate food and beverage orders and communicate them clearly to kitchen and bar staff., • Serve meals and drinks promptly, ensuring proper presentation and guest satisfaction., • Monitor tables and anticipate guest needs, offering refills, clearing dishes, and responding to requests., • Maintain cleanliness and organization of dining areas, including resetting tables and restocking supplies., • Process payments accurately and handle guest inquiries or concerns with grace and efficiency., • Collaborate with team members to ensure smooth service during peak hours and special events., • Uphold all health, safety, and alcohol service regulations. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience One to two years’ experience in food and beverage service or hotel preferred but not required. Strong organizational skills and customer service skills as well as food and beverage service knowledge. Certificates, Licenses, Registrations Current Food Handler’s certificate or ServSafe certification is required. Current TABC (TX) or RVSP (LA) is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand for extended periods, walking, pushing, bending and reaching, stooping, kneeling, or crouching. The employee may have to move, set up and tear down restaurant equipment including but not limited to chairs, tables, linens, service ware etc. The employee must occasionally lift and/or move up to 50 pounds.

This team member will partner with management to ensure proper training and supervision of all restaurant staff. Delivering not only excellent service according to Omni standards but also true hospitality and WOW moments. Maintain regular attendance in compliance with Omni standards, as required by scheduling which will vary according to the needs of the Resort. Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform and name tag when working. Monitor dining rooms for seating availability, service, safety, cleanliness and well being of restaurant guests. Must maintain full familiarity with menus and knowledge of beverage offerings. Ensure all staff has completed side work checklists for dining room. Spot check liquor pars and order daily supplies. Monitor food and liquor requisitions Maintain bar controls, safety and standards. Hold pre-shift meetings and ensure department training requirements are met monthly. Follow up on established training steps. Handle guest comments and complaints and ensure member and guest satisfaction. Communicate with guests and receive feedback. Stay on the floor during peak hours. Motivating the team and assisting when needed. Observe, teach and correct staff's service in a professional manner. Work closely with the culinary team to have smooth quality service Assist manager in scheduling and forecasting both weekly and monthly. Participate in interviewing/recruiting as needed. Assist in monthly MOS audits. Prepare maintenance requests and follow-up. Maintain knowledge of the resort property and events. Participate in department meetings and other required company training. Perform any other duties as assigned by the restaurant management. 1 year of experience in Food and Beverage supervision or management role preferred. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, members, management and co-workers, both in person and by telephone. Must be able to work in a fast paced environment and multi task. Prior serving and cash handling experience preferred Must be able to work flexible shifts including nights, weekends, and holidays. Must have the ability to manage deadlines. Basic familiarization of Food and Beverage financials including cost and par controls is preferred. Must have a strong attention to detail as well as strong customer service skills. Must know emergency procedures and work to prevent accidents. Must be able to stand and walk for an extended period of time or for an entire shift. Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance. Approved Certification Providers: ServSafe Food Manager Certification: ServSafe Manager ServSafe (National Restaurant Association gold standard) Texas Food Handlers National Registry of Food Safety Professionals (NRFSP) TABC & Texas Food Handlers 360 Training / Learn2Serve TABC & Texas Food Handlers Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Seeking an experienced, results-driven Southeast Territory Sales Manager to drive business development and capital equipment sales across the Southeastern United States. This opportunity is with an established global manufacturer of industrial packaging machinery, automated production equipment, and integrated end-of-line packaging solutions serving the food, beverage, home care, personal care, chemical, and cosmetics industries. The organization delivers advanced automation technologies, including depalletizing, bottle unscrambling, filling, capping, labeling, case packing, and palletizing systems designed to improve production efficiency, operational performance, and product safety. The ideal candidate brings a proven background in capital equipment sales, packaging machinery, industrial automation, or technical solution selling, with the ability to develop new business, manage strategic accounts, and navigate complex, high-value equipment sales cycles. This is an excellent opportunity for a self-motivated sales professional who enjoys territory ownership, consultative selling, developing long-term customer partnerships, and earning performance-based compensation. NOTE: Also hiring for West Region (TX, AZ, CA, NV) - email: for more information. KEY RESPONSIBILITIES Territory Development & Business Growth • Develop and execute strategic sales plans to achieve revenue and growth objectives across the assigned Southeast territory., • Identify, prospect, and secure new business opportunities with manufacturers, production facilities, OEMs, and industrial customers., • Generate qualified opportunities through cold calling, networking, referrals, industry relationships, and direct customer engagement., • Build and maintain a strong sales pipeline involving capital packaging equipment and integrated automation solutions., • Identify opportunities to expand market share within the food, beverage, home care, personal care, chemical, and cosmetics sectors., • Establish territory-specific growth strategies, including target accounts, sales forecasts, customer engagement plans, and revenue objectives. Technical & Consultative Sales • Conduct customer meetings, site visits, technical presentations, and equipment demonstrations., • Evaluate customer production requirements, operational challenges, and automation objectives to recommend appropriate packaging machinery solutions., • Collaborate with engineering, product management, and technical teams to develop tailored equipment configurations and integrated solutions., • Prepare and present technical proposals, pricing, equipment specifications, and project timelines., • Lead commercial discussions and contract negotiations to successfully close capital equipment sales., • Develop relationships with decision-makers, including Plant Managers, Engineering Managers, Operations Directors, Procurement Leaders, and C-level executives. Account & Relationship Management • Manage existing accounts while identifying opportunities for additional equipment sales, system upgrades, and cross-selling., • Develop relationships with OEM partners, strategic accounts, and other industry stakeholders., • Serve as a primary point of contact throughout the sales process, ensuring customer expectations are communicated and addressed., • Partner with internal departments to support successful project execution and customer satisfaction. Sales Performance & Territory Management • Achieve established sales targets and territory revenue objectives., • Maintain accurate CRM records, including prospecting activities, customer meetings, opportunities, forecasts, and sales progress., • Monitor competitive activity, market trends, customer investments, and emerging automation opportunities., • Provide regular territory performance updates, pipeline forecasts, and market intelligence to sales leadership., • Coordinate with fellow Territory Sales Managers and Product Managers to support collaborative selling and strategic account development., • Maintain a strong field presence through regular customer visits and strategic territory coverage. REQUIRED QUALIFICATIONS • Proven experience in B2B technical sales, industrial equipment sales, or capital equipment sales., • Demonstrated ability to develop new accounts, manage sales territories, and close complex, high-value sales opportunities., • Experience selling technical products or solutions to manufacturing, industrial, or production environments., • Strong prospecting, relationship-building, consultative selling, and negotiation skills., • Ability to communicate technical concepts and equipment capabilities to engineering, operations, and executive stakeholders., • Strong organizational skills with the ability to independently manage customer relationships, sales pipelines, and territory strategies., • Proficiency with CRM systems and Microsoft Office applications., • Technical aptitude and the ability to quickly learn sophisticated machinery and automation technologies., • Ability and willingness to travel up to 75% throughout the assigned territory., • Bachelor's degree or equivalent combination of technical knowledge and relevant sales experience. PERFERRED QUALIFICATIONS • Direct experience selling capital packaging machinery, packaging automation equipment, or integrated packaging lines. Experience with one or more of the following equipment categories: • Filling and capping machinery, • Bottle unscrambling and container handling systems, • Labeling and coding equipment, • Depalletizing and palletizing systems, • Case packing and end-of-line packaging automation, • Turnkey packaging and production line integration, • Established relationships within food, beverage, consumer packaged goods (CPG), home care, personal care, chemical, or cosmetics manufacturing., • Familiarity with mechanical systems, electrical equipment, programmable logic controllers (PLCs), and industrial automation., • Experience managing OEM relationships, major accounts, or multimillion-dollar capital equipment projects., • Experience selling directly to manufacturers, plant operations, engineering teams, and production leadership. COMPENSATION & BENEFITS Competitive compensation package designed to reward territory growth, new business development, and successful capital equipment sales. Base Salary & Allowances • Base Salary: $95,000–$120,000 annually, depending on experience., • Uncapped Sales Commissions: Performance-based commission opportunities tied to eligible machinery sales., • Vehicle Allowance: $850 per month ($10,200 annually)., • Quarterly Performance Bonuses: Additional incentive opportunities ranging from $2,000 to $10,000 per quarter, based on committed and achieved sales targets. Sales Incentive Opportunities • Machinery sales commission rates of 1.5%–3%, based on defined territory sales performance thresholds., • Additional cross-selling referral incentives for eligible new business opportunities, subject to program limits., • Performance-based quarterly bonus opportunities for achieving designated sales and territory development objectives. Commission and bonus eligibility, calculation, timing, and payment are governed by the applicable incentive plan. ADDITIONAL BENEFITS • Medical, dental, and vision insurance, • Health Savings Account (HSA) options, • 401(k) retirement plan with company matching, • Remote, home-based working environment, • Opportunity to represent established global industrial automation and packaging technologies, • Significant territory ownership and long-term business development opportunities IDEAL CANDIDATE PROFILE We are particularly interested in a hunter-oriented technical sales professional who combines strong business development skills with the technical aptitude required to sell sophisticated industrial machinery. The successful candidate is comfortable prospecting into manufacturing facilities, identifying capital investment opportunities, navigating extended sales cycles, engaging technical decision-makers, and securing major equipment contracts. You should be entrepreneurial in your approach to territory management, persistent in developing new opportunities, and equally capable of expanding existing customer relationships. Experience within packaging machinery, industrial automation, capital equipment, OEM sales, or manufacturing technology will be especially valuable. WHY CONSIDER THIS OPPORTUNITY? • Represent established global packaging and automation technologies., • Own and develop a substantial Southeast U.S. sales territory., • Sell high-value capital equipment and integrated automation solutions., • Earn uncapped commissions with additional quarterly performance bonus opportunities., • Work remotely while maintaining direct engagement with manufacturers and key accounts., • Join an organization serving multiple established manufacturing industries with ongoing demand for production efficiency and automation. If you are an experienced Territory Sales Manager, Regional Sales Manager, Capital Equipment Sales Manager, or Packaging Machinery Sales professional looking for an opportunity to grow a territory and maximize your earning potential, we encourage you to apply.

Chief Growth Officer Elevation Capital is a group of internationally impactful companies spanning consumer packaged goods, hospitality, technology, real estate, non-profit, and venture funding. Led by a highly entrepreneurial self-made founder and supported by an experienced executive team, we build businesses with the ambition to become category leaders while creating substantial long-term enterprise value. We are seeking an exceptional Chief Growth Officer to lead the next phase of growth for one of our high-growth consumer packaged goods portfolio companies. Reporting directly to the CEO and working closely with the executive leadership team, this executive will own the company's commercial strategy, revenue growth, and enterprise value creation. This is a rare opportunity to build one of North America's next category-defining consumer brands. The Opportunity This is not simply a Sales leadership role or a Marketing leadership role. The Chief Growth Officer will own the entire commercial engine, bringing together Sales, Marketing, Ecommerce, Revenue Growth Management, Customer Acquisition, Commercial Planning, Innovation, Strategic Partnerships, and AI-enabled commercial operations under one integrated growth strategy. The mandate is ambitious and specific: • Build a commercial engine capable of doubling revenue., • Expand retail distribution and accelerate omnichannel growth., • Strengthen profitability through disciplined commercial investment., • Identify new products, new channels, new categories, and acquisition opportunities., • Build a world-class commercial organization., • Position the business for a significant future liquidity event. This executive will partner directly with the CEO to determine where future growth comes from, how commercial capital should be deployed, and which opportunities create the greatest long-term enterprise value. Why This Role Is Different Opportunities like this are exceptionally rare. Rather than inheriting a mature Fortune 500 organization, you will help build one. You will partner directly with a highly entrepreneurial founder, shape the future of an ambitious consumer platform, launch new brands and products, expand into new markets, evaluate strategic acquisitions, and help create a business positioned for a significant long-term exit. Within three years, success means helping build one of North America's fastest-growing consumer brands while materially increasing enterprise value and creating a commercial organization capable of sustaining long-term growth. Key Responsibilities You will: • Develop and execute the long-term commercial strategy with accountability for revenue growth, profitability, market share, and enterprise value creation., • Lead Sales, Marketing, Ecommerce, Direct-to-Consumer, Customer Acquisition, Revenue Growth Management, Commercial Planning, and Strategic Partnerships., • Build and execute a credible strategy to double revenue while improving profitability and commercial efficiency., • Expand national retail distribution and improve retailer, distributor, and partner performance., • Drive omnichannel growth across retail, ecommerce, DTC, wholesale, marketplaces, affiliates, and emerging channels., • Own pricing strategy, promotional investment, portfolio strategy, trade investment, revenue management, and commercial capital allocation., • Improve customer acquisition, retention, lifetime value, and marketing efficiency through disciplined experimentation and data-driven decision making., • Lead product innovation, adjacent category expansion, international opportunities, strategic partnerships, and acquisitions that create long-term growth., • Build, recruit, coach, and develop a world-class commercial leadership team., • Implement AI, automation, analytics, and modern commercial technologies to improve forecasting, creative production, experimentation, productivity, and decision-making., • Partner closely with Finance, Operations, Supply Chain, and Product Development to ensure commercial strategies translate into profitable execution., • Present commercial strategy and performance to the CEO, Board, investors, and strategic partners. The Ideal Candidate The ideal candidate has already accomplished what this business is setting out to achieve. You have personally helped scale a high-growth consumer packaged goods business through transformational commercial growth, ideally taking a company from approximately $50 million to more than $200 million in annual revenue, or delivering comparable commercial expansion. You have owned both Sales and Marketing at the executive level and understand how to align brand, retail, ecommerce, direct-to-consumer, pricing, promotion, revenue management, innovation, and commercial planning into one integrated growth strategy. You are a builder rather than a caretaker. You have built breakout consumer brands, expanded market share, launched successful products, opened new channels, and consistently identified opportunities competitors overlooked. You understand how disciplined commercial investment, strong organizational capability, and sustainable profitable growth increase enterprise value and support successful exits. You thrive in founder-led businesses where speed, ownership, sound judgment, and execution matter. Experience & Qualifications We're interested in executives who bring: • 15+ years of executive commercial leadership experience., • Experience as a Chief Growth Officer, Chief Commercial Officer, Chief Revenue Officer, EVP Commercial, EVP Growth, President, General Manager, or equivalent executive., • A proven record of scaling a high-growth consumer business through transformational commercial growth., • Executive ownership of both Sales and Marketing., • Deep experience in consumer packaged goods, beverage, dietary supplements, wellness, food, or another highly regulated or advertising-constrained consumer category., • Strong commercial and financial acumen, including pricing, capital allocation, profitability, forecasting, and revenue management., • Experience preparing businesses for acquisitions, recapitalizations, strategic transactions, or exits., • Demonstrated use of AI, analytics, and automation to improve commercial performance., • Outstanding executive communication skills and the ability to influence founders, boards, investors, and senior leadership teams. Compensation Executive-level compensation, meaningful long-term incentive participation, and the opportunity to play a central role in building one of North America's most ambitious consumer brands.

National Account Manager — Away From Home (AFH) Company: Heartland Foods Products Group Brand Portfolio: Splenda, Java House, and SlimFast Focus: Bar and Restaurant Chains Position Overview Heartland Foods Products Group is seeking a National Account Manager to drive sales and business development across bar and restaurant chains as part of the Away From Home (AFH) team. This role will represent the total Heartland Foods Products Group portfolio, including Splenda, Java House, and SlimFast, and will be responsible for identifying new business opportunities, securing chain-wide programs, and growing relationships with key accounts. The ideal candidate brings experience selling into multi-unit bar and restaurant organizations and can manage the sales process from initial outreach and product presentation through negotiation, rollout, and ongoing account growth. Key Responsibilities · Drive sales growth: Develop and execute account plans to grow revenue across national and regional bar and restaurant chains. · Win new business: Identify, prospect, and secure new chain accounts, building a qualified pipeline of opportunities. · Build strategic relationships: Develop relationships with corporate beverage teams, purchasing leaders, culinary teams, operations leaders, and other decision-makers. · Develop customer solutions: Present products and programs across the Heartland Foods Products Group portfolio—including Splenda, Java House, and SlimFast—that align with each customer’s menu, operational needs, and business objectives. · Secure menu placements: Partner with customer teams to move opportunities through product evaluation, testing, approval, and menu integration. · Lead commercial discussions: Manage proposals, pricing discussions, and negotiations in collaboration with internal stakeholders. · Coordinate account launches: Work with customers, distributors, and internal teams to support product availability, training, and execution across participating locations. · Grow existing accounts: Identify opportunities to expand into additional locations, increase product usage, and introduce additional products or applications. · Manage account performance: Track sales, customer activity, program execution, and growth opportunities against account objectives. · Maintain forecasts and pipeline visibility: Keep accurate account plans, opportunity updates, and sales forecasts. · Share market insights: Communicate customer feedback, competitive activity, and emerging food and beverage trends to inform commercial priorities. · Represent the portfolio: Participate in customer meetings, product presentations, industry events, and account visits as needed. Required Qualifications · Previous national or regional account sales experience serving multi-unit bar and restaurant chains. · Demonstrated success developing new business and growing existing accounts. · Experience navigating corporate purchasing processes and working with multiple customer stakeholders. · Ability to translate product benefits into compelling customer proposals. · Strong relationship-building, presentation, negotiation, and account management skills. · Ability to coordinate cross-functional teams and manage opportunities from prospecting through rollout. · Strong organizational skills, with the ability to manage multiple accounts and long sales cycles. · Willingness to travel for customer meetings, account development, and industry events. Preferred Qualifications · Experience in beverage, foodservice, or Away From Home sales. · Established relationships with bar and restaurant chain decision-makers. · Experience developing beverage programs and securing menu placements. · Familiarity with distributor-supported sales and fulfillment models. · Experience supporting multi-location product tests and rollouts. What Success Looks Like · Revenue growth across assigned bar and restaurant chain accounts. · New account wins and successful multi-location rollouts. · Expanded menu placements, product adoption, and sales within existing accounts. · A healthy pipeline supported by clear account plans and reliable forecasts. · Strong customer relationships and consistent execution across participating locations.

Creative Strategist — Performance Marketing in Healthcare or B2B!! Remote — U.S. Compensation: $70K-$90K The Opportunity Our agency client is hiring multiple Creative Strategists, with each role aligned to a specific client vertical. Current needs span areas including Fashion, Lifestyle, Consumer Services, CPG, and other consumer-focused categories. Each strategist will serve as a subject-matter expert for their assigned vertical, bringing a strong understanding of the audience, category dynamics, competitive landscape, and the types of creative that perform in that space. While there is some crossover across consumer and e-commerce categories, we are ultimately looking for one strong strategist per vertical who can combine category expertise with performance-driven creative thinking. This role sits at the intersection of creative strategy, consumer insight, performance data, and business strategy. • The Creative Strategist is responsible for understanding what is working, why it is working, and what should be created next. You will use performance data, audience research, competitive intelligence, market trends, and client business objectives to develop creative concepts and structured testing strategies designed to drive measurable growth., • This is not a traditional brand-only creative role, and it is not a media buying role., • The ideal candidate is a creative strategist first — someone with strong concepting instincts who is also comfortable working with performance data, paid-media platforms, testing frameworks, and client-facing strategy. What You’ll Do • Lead creative strategy across a portfolio of client accounts within an assigned vertical, • Develop a deep understanding of each client’s business, audience, competitive landscape, and growth objectives, • Translate client business goals into actionable creative strategies, • Analyze creative performance data to understand what is working, what is underperforming, and why, • Navigate platforms such as Meta Ads Manager and other paid-media environments to evaluate creative-level performance, • Use performance insights to develop new creative concepts, messaging directions, hypotheses, and testing roadmaps, • Conduct audience, persona, and ideal customer profile research, • Research competitors and evaluate the creative they are running across platforms such as Meta, TikTok, Google, and other paid channels, • Identify emerging visual trends, messaging patterns, emotional hooks, offers, formats, and creative opportunities, • Develop campaign concepts that can extend across multiple channels, platforms, audiences, and formats, • Build structured creative testing plans designed to identify what is driving performance, • Develop and interpret A/B and multivariate creative tests, • Translate testing results into the next round of creative recommendations, • Write and develop hooks, scripts, messaging frameworks, direct-response concepts, and creative briefs, • Translate strategy into clear direction that designers, editors, creators, and production teams can execute, • Review creative work and provide specific, actionable feedback, • Partner closely with media, analytics, account management, production, and other creative teams, • Present creative strategies, findings, and recommendations to clients, • Manage multiple accounts, priorities, and deliverables in a fast-moving agency environment, • Provide strategic pushback when a client’s initial request does not align with the underlying business or performance objective, • Use AI and internal technology where appropriate to improve research, ideation, analysis, and workflow efficiency What We’re Looking For • Experience in creative strategy within an agency environment, • Strong understanding of performance creative and direct-response marketing, • Demonstrated ability to connect performance data to creative decisions, • Strong creative concepting skills and the ability to develop original campaign ideas, • Experience developing creative strategies based on audience, competitive, and performance insights, • Working proficiency with Meta Ads Manager and/or similar paid-media platforms, • Ability to understand and interpret metrics such as CTR, CPA, ROAS, conversion performance, and other creative KPIs, • Experience developing structured creative testing plans and roadmaps, • Understanding of A/B and multivariate testing principles, • Experience conducting audience, persona, ICP, and competitive research, • Strong understanding of consumer behavior, messaging, positioning, hooks, and visual storytelling, • Ability to translate strategy into clear creative briefs and direction, • Experience partnering with designers, editors, production teams, and other creative disciplines, • Strong client-facing communication and presentation skills, • Ability to confidently explain the reasoning behind creative recommendations, • Ability to manage multiple client accounts and competing priorities, • Strong problem-solving skills and business acumen, • Ability to work effectively in a fast-paced agency environment where priorities and client needs can shift quickly Vertical Experience Each Creative Strategist will be aligned to a specific area of the business. • Fashion--Experience with apparel, footwear, accessories, jewelry, or other fashion-oriented brands. Candidates should understand trend-driven creative, seasonal campaigns, visual storytelling, audience identity, and the role of paid social in driving consumer demand., • Lifestyle--Experience with consumer brands across areas such as home, wellness, outdoor, recreation, pet, and general lifestyle categories. Candidates should understand how brand affinity, audience identity, and lifestyle positioning influence creative performance., • Consumer Services--Experience with consumer-facing service businesses such as home services, healthcare, insurance, financial services, hospitality, memberships, or other service-based businesses. Candidates should understand lead generation, customer intent, pain points, and service-based conversion journeys., • CPG--Experience with consumer packaged goods, including food and beverage, beauty, personal care, household products, and other high-volume consumer categories. Candidates should understand product positioning, repeat purchase behavior, competitive differentiation, and performance-driven creative testing. This role requires someone who can combine analytical thinking with strong creative judgment — a true blend of left-brain and right-brain thinking. Client-Facing Expectations--Creative Strategists work directly with clients and internal teams. You should be comfortable: • Presenting creative recommendations, • Explaining performance insights, • Defending strategic decisions, • Asking thoughtful business questions, • Challenging assumptions when necessary, • Helping clients understand why a specific creative direction is likely to drive stronger results The strongest candidates are consultative and can identify the real problem behind a client request rather than simply executing what is initially asked.

Job Description Job Title: Beverage & Culinary Operations Manager Department: Food and Beverage Supervisor: General Manager Summary The Beverage & Culinary Operations Manager is the senior leader responsible for all food and beverage outlets, culinary operations, catering, banquets, bars, special events, purchasing, cost controls and guest dining experiences. This position provides strategic and hands-on leadership for both front-of-house and back-of-house operations and serves as the property’s primary culinary and food service executive. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Lead all Food and Beverage operations in all areas for the Hotel., • Develop annual business plans, budgets, and operating strategies., • Ensure exceptional guest satisfaction and service standards., • Oversee menu development, recipe costing, food presentation, and culinary innovation., • Manage food, beverage, and labor expenses to achieve profitability goals., • Direct hiring, training, scheduling, coaching, and performance management activities., • Establish purchasing standards, inventory controls, and vendor relationships., • Lead banquets and catering planning and execution., • Ensure compliance with sanitation, food safety, and alcohol service regulations., • Collaborate with sales and revenue management teams to maximize revenue opportunities. Culinary Leadership • Create and update menus, buffet programs and seasonal offerings., • Maintain food quality, consistency, and presentation standards., • Train culinary teams on recipes, plating and production standards., • Monitor kitchen workflow, productivity, and waste reduction initiatives., • Evaluate culinary trends and implement appropriate concepts. Financial Management • Prepare operating and capital budgets., • Forecast revenues, expenses, and labor requirements., • Control food cost percentages and beverage cost percentages., • Analyze monthly P&L statements and implement corrective action plans., • Negotiate contracts and purchase agreements. Supervisory Responsibilities Provides direct leadership to all F&B personnel including chefs, cooks, bartenders, servers, and banquet staff. Responsible for conducting performance evaluations and development planning, creating a culture of accountability, teamwork and service excellence. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • Bachelor's degree in hospitality management, Culinary Arts, Business, or a related field preferred; equivalent relevant work experience demonstrating progressively increasing responsibility in food and beverage or culinary operations may be accepted in lieu of a degree, • Five to ten years of progressive food and beverage leadership experience., • Strong culinary background with chef level knowledge., • Advanced understanding of budgeting, forecasting, and cost control., • Excellent communication and leadership skills., • Must be able to work evenings, weekends and holidays, and perform duties in both office and kitchen environments. Certificates, Licenses, Registrations Current Food Manager’s certificate and current TABC is required . Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Career Advancement Opportunities, • Meal benefits, • Medical Benefit plan, • Bonus Opportunities, • Vacation Pay, • 401K to eligible employeesJob Summary We are seeking an experienced General Manager to join our team! As the General Manager, you will be responsible for all aspects of your restaurant's operations. GMs are accountable for strategic planning, driving sales, staffing, controlling costs, achieving operations standards, leading teams and developing future leaders. We offer excellent training and development programs that will hone your leadership skills and provide you with the tools and skillset to achieve a lifetime of success. Duties and Responsibilities: • Develop short and long-term goals and KPIs for the restaurant, • Hire, train, and manage employees and conduct periodic performance reviews, • Lead team in providing exceptional customer service, • Create and maintain a food and beverage budget, • Adhere to all health and safety rules and regulations, • Provide sales and productivity reports to owners, • Develop and coordinate marketing efforts and community events Qualifications:, • At least 2+ years of leadership experience in the restaurant, hospitality or retail industries with proven success managing financial results, • Experience working in a hands-on, fast paced, high volume environment, • Commitment to quality food and exceptional guest service, • Ability to mentor and train team members, • Strong communications skills with the ability to resolve conflict and provided direction, • Involvement/understanding of managing inventory, labor costs, and overall control of financials, • Drive and determination - think PASSION, • Desire for personal and professional growth, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • Strong communication and problem-solving skillsClick Apply now to become a General Manager for an iconic brand whose growth has just begun! You have selected a position at a Captain D's restaurant independently owned and operated by Captain D's franchisee. If you apply and become employed at that this restaurant, you will become an employee of the franchisee or its affiliate. you will not become an employee of Captain D's, LLC Captain D's is an Equal Opportunity Employer that values a diverse workforce.

Job Description Join our team as a Food & Beverage Supervisor at Doubletree by Hilton San Antonio Airport! Imagine leading a team at a vibrant hotel where every meal every meal is more than just food - it’s an experience. We’re seeking a dedicated Food & Beverage Supervisor to help us create unforgettable dining moments. From our restaurant to our bar and banquets, you’ll be the driving force ensuring guests enjoy an exceptional time with us. Your Role: As the Food & Beverage Supervisor, you'll partner closely with the F&B Manager to guide the daily operations of our food and beverage services. Your leadership will be key in ensuring seamless service while maximizing both guest satisfaction and revenue. Some of your responsibilities include: • Assist in managing the day-to-day operations of our restaurant, bar, and banquet services, ensuring each guest receives attentive and courteous service., • Provide leadership and foster a positive, cooperative work environment that maximizes productivity and boosts team morale., • Maintain high standards of cleanliness, sanitation, and safety, ensuring all areas are up to standard, especially during high guest traffic., • Handle guest requests and concerns with professionalism, ensuring their needs are met promptly and effectively., • Prioritize and organize work assignments, delegate tasks efficiently, and assist in developing and implementing promotional ideas for our outlets., • Use the F&B POS computer system and radios efficiently, maintaining clear and professional communication with staff., • Ensure compliance with brand and company training, handle cash accurately, and ensure all equipment is well-maintained., • Assist team members with hands-on guest service during peak periods., • Other duties as assigned. What We’re Looking For: • 2+ years of experience in Food & Beverage in a hotel or restaurant setting., • Leadership experience preferred., • High school diploma or equivalent required., • Unexpired Alcohol Awareness Certification and Food Handlers Certifications., • Flexible availability. What We’ll Do For You: • Health Benefits – Comprehensive Medical, Dental, and Vision insurance available starting the first of the month after just 30 days. (Full-time team members), • Holidays & Paid Time Off – Take time to relax and recharge. (For eligible team members), • 401(k) Retirement Plan – Secure your future with our generous company match., • Education Program – Further your career with our tuition reimbursement program., • Hotel Travel Discounts – Explore the world with special rates., • Daily Pay – Access your earnings when you need them. Why Join Quorum Hospitality? Quorum Hospitality, ranked among the nation's leading hotel management companies, has been delivering value-driven hospitality solutions since 1987. Our diverse portfolio features renowned hospitality brands such as Marriott, Hilton, Hyatt, and IHG, highlighting our commitment to excellence in customized management. Our team is dedicated to building strong relationships and providing exceptional service that benefits guests, owners, and team members alike. Headquartered in Plano, Texas, and Newport Beach, California, we pride ourselves on fostering a culture of integrity and innovation.

Job DescriptionPosition Summary The Food & Beverage Manager is a hands-on operational leader responsible for the hotel's complete food and beverage operation, including the restaurant, bar, kitchen, and banquet functions. This position requires a manager who is equally comfortable leading back-of-house execution and front-of-house service. The ideal candidate brings strong kitchen discipline, financial awareness, service leadership, creativity, and the ability to develop a team. Key ResponsibilitiesKitchen & Culinary Operations • Provide daily hands-on oversight of kitchen operations, including opening readiness, line checks, prep levels, execution, cleanliness, and closing standards., • Maintain consistent food quality, presentation, portioning, recipes, and ticket-time expectations., • Establish and enforce prep systems, pars, labeling, rotation, storage, sanitation, and food-safety standards., • Manage food ordering, receiving, inventory, product utilization, waste, and food-cost controls., • Identify opportunities to cross-utilize ingredients and simplify execution without sacrificing quality or guest appeal.Restaurant & Bar Operations, • Lead restaurant and bar operations with visible floor presence during key service periods., • Set and maintain standards for hospitality, speed of service, cleanliness, product knowledge, suggestive selling, and guest engagement., • Train, coach, schedule, and hold front-of-house team members accountable for performance and service standards., • Respond to guest concerns promptly and use feedback to improve procedures, training, and the overall experience., • Maintain responsible alcohol-service practices and applicable hotel, brand, and regulatory standards.Banquets & Meeting Events, • Oversee food and beverage execution for four hotel meeting spaces totaling approximately 3,100 square feet., • Partner closely with Sales and hotel leadership to review BEOs, staffing needs, setup requirements, timing, menus, and special requests., • Ensure banquet events are properly prepared, staffed, set, executed, and closed out according to the BEO and hotel standards., • Balance banquet demand with restaurant, bar, and kitchen operations to ensure appropriate staffing and production planning.Financial & Administrative Management, • Manage food cost, beverage cost, labor, overtime, purchasing, inventory, waste, and other controllable expenses., • Build schedules based on forecasted hotel occupancy, restaurant demand, banquet business, and business levels., • Review departmental performance and identify specific actions to improve revenue, average check, profitability, productivity, and cost control., • Complete inventories, ordering, invoices, payroll-related responsibilities, and required operational reporting accurately and on time., • Protect hotel assets and ensure appropriate cash, purchasing, receiving, and inventory controls.Leadership & Team Development, • Recruit, train, coach, and develop a cross-functional food and beverage team., • Create clear expectations and accountability for both front-of-house and back-of-house employees., • Build a culture of teamwork between the kitchen, restaurant, bar, banquets, Sales, Front Office, and other hotel departments., • Lead by example with a hands-on management style and willingness to step into operations when business needs require it., • Conduct regular training and reinforce food safety, service, attendance, productivity, and brand standards. Qualifications • Prior food and beverage leadership experience in a hotel, restaurant, resort, club, or comparable operation., • Strong back-of-house/kitchen operations experience is highly preferred; candidate must be comfortable managing culinary execution, food cost, inventory, prep systems, and kitchen employees., • Demonstrated ability to lead front-of-house restaurant and/or bar service in addition to kitchen operations., • Banquet or catered-event experience strongly preferred., • Working knowledge of scheduling, labor management, inventory, purchasing, food cost, beverage cost, and basic departmental financial reporting.

Job Description Summary/Objective The Front of House Lead is a hands-on floor leader responsible for creating a warm, organized, and memorable guest experience at Loverboy. This person leads the front of house team during service, maintains strong communication with the kitchen and bar, solves problems in real time, and protects the standards, culture, and financial controls of the restaurant. The ideal candidate is calm under pressure, visible on the floor, comfortable coaching employees, and willing to step into any front of house position when needed. Essential Functions Guest Experience and Floor Leadership • Lead each shift from the floor and maintain an active presence in the dining room, entrance, patio, bar, and service areas., • Set the tone for welcoming, attentive, and knowledgeable hospitality that reflects Loverboy., • Monitor service timing, table maintenance, dining room readiness, cleanliness, and the overall guest experience., • Respond promptly to guest concerns, resolve issues with sound judgment, and document important incidents and follow-up needs., • Manage seating flow, reservations, the waitlist, phone calls, to-go pickup, large parties, and special guest needs in coordination with the host team., • Support high-volume periods by seating guests, running food, clearing and resetting tables, processing payments, or assisting wherever service requires it. Team Leadership and Training • Supervise, coach, and hold accountable servers, bartenders, hosts, bussers, food runners, and other assigned front of house employees., • Conduct pre-shift meetings that communicate reservations, menu updates, sold-out items, service priorities, events, safety concerns, and sales opportunities., • Train team members on hospitality standards, menu and beverage knowledge, responsible alcohol service, point-of-sale procedures, sanitation, and opening and closing duties., • Provide clear feedback during and after shifts, recognize strong performance, and address conduct or performance concerns consistently and professionally., • Support onboarding, cross-training, shift evaluations, and ongoing development of the front of house team., • Promote respectful communication, teamwork, reliability, and a solutions-focused workplace culture. Operations and Shift Controls • Complete manager opening and closing procedures and verify that all assigned side work and checklists are finished accurately., • Manage daily shift readiness, including sections, server rotation, reservations, staffing adjustments, breaks, uniforms, supplies, menus, and service stations.

Job Description A minimum of 3 years of Manager experience in a fine dining restaurant is required to be considered. Position Title: Restaurant Manager Reports to: General Manager Job Summary: Assists the General Manager and Assistant General Manager in the day-to-day operations of RCSH restaurant. Is directly accountable for the supervision and management of the front-of-house bar operations, hosts, and servers. Maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the general manager, oversees and coordinates the activities concerning all front-of-the-house operations. Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests. Specific Responsibilities: Provides ongoing coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance. Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting seating, and service. Supervises day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all RCSH training systems, standards, and manuals for new hires. Constructs the weekly work schedule to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards. Proactively communicates to the General Manager and other members of the management team to share and convey information regarding the restaurant. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to close the restaurant. Additional duties as assigned. Required Knowledge, Skills, and Abilities: Must be able to read, write, and demonstrate effective verbal and written communication with Guests, Team Members, various business departments, and vendors Excellent customer service skills and a strong work ethic Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances Ability to read and understand financial data Ability to build positive working relationships and provide clear direction and feedback Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism Handle stress associated with responding to/solving problems Exercise discretion and independent judgment, as well as a creative approach to formulating responses Always present a neat professional appearance and demeanor Intermediate computer skills including Microsoft Word, Excel, and Outlook Accurately complete paperwork and reports Education and Work Experience: A minimum of one (1) year of restaurant/hospitality experience required Previous experience leading a high-volume, upscale concept restaurant preferred Wine or culinary knowledge or training preferred Successful completion of corporate training program required High School Diploma or G.E.D. required Work Environment: Work is performed in a restaurant Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required

Job Description Tired of reading these employment ads and wondering where the RIGHT opportunity is for you? Here are the simple reasons you WANT to work at Pluckers. We have among the best pay and benefits in the restaurant business: • Our Assistant Managers earn between $75,000-$130,000 including monthly and annual bonuses!, • Assistant Managers earn a base salary of $65,000-70,000., • Assistant Managers earn a short-term monthly bonus as well as an annual long-term bonus. This bonus is based on store sales and profits that provide the opportunity to earn another $10,000-$60,000 per year. On average, our Assistant Managers earn up to $100,000/year with our top Assistant Managers earning up to $130,000., • Our health insurance is among the best in the industry, and we cover 100% of health, dental, and vision for all of our managers. Our health benefits have an annual value of $7,500!, • Up to 15 days paid vacation/personal days off every year., • Free meals at Pluckers - $3,900 annual value! We offer real opportunities for growth and advancement that are only limited by you: • We are opening 20 new restaurants across Texas over the next four years. That means we will need 20 new General Managers and 120 new Assistant Managers., • There will be no better restaurant management opportunity than at Pluckers. Because we are opening so many restaurants, you have the opportunity to become an Assistant General Manager within 4-6 months., • As we expand, we are also looking for individuals capable of developing into a General Manager role within 1-3 years. Our General Managers have the opportunity to earn over $200,000/year., • Before you can be eligible to become a General Manager, you will first complete our 16-week training program, then master the Assistant General Manager role. We provide comprehensive, thorough training designed to set you up for success: • Our 16-week Coach training program, known as Pluckers University, will teach you everything you need to know about our culture, expectations, and the Pluckers Way., • We pride ourselves on our training and development programs – if you have the work ethic and smarts to be successful, we will make sure you have an amazing career with us. We have a company culture like no other, centered around our people-first mindset: • Pluckers is based in Austin and has been named the Best Restaurant to Work For five times and has finished in the Top 25 Businesses Overall to Work For by the Austin Business Journal., • At Pluckers, we call our management team Coaches. They aren't afraid to get their hands dirty and step in when necessary. They work to better those around them and help their employees be the best they can be., • We invest in the professional and personal growth of all our employees. We provide invaluable, ongoing Leadership Development Programs to all Coaches. If you're still reading this and are ready to take the next step in your career, we want to hear from you. View all of our locations here. What You'll Own: • Restaurant profitability – Alongside the GM, you'll own the restaurant's financial performance by managing labor, reviewing profit-and-loss results, controlling costs, reducing waste, forecasting and driving sales, and making smart decisions that help your team win., • Brand representation & guest relationships – You'll stay active on the floor, gather guest feedback, resolve concerns quickly, and help create the kind of experience that keeps guests coming back for more., • Service regulation compliance – You'll help keep the restaurant running responsibly by upholding alcoholic beverage regulations, coaching the team on proper service standards, and addressing issues quickly., • Inventory, purchasing, and maintenance – You'll keep the restaurant shift-ready by assisting with inventory and equipment inspections, purchasing food and supplies, and coordinating repairs and maintenance as needed., • Food quality & safety – You'll make sure every guest gets great food by upholding standards for cleanliness, food safety, recipe execution, and overall operations., • Staff development & coaching – You'll work alongside the GM to hire, train, coach, and oversee the development of team members through clear feedback, accountability, and support for their growth. What to Expect: • This is not your typical Assistant Manager role. Our Assistant Managers actively work alongside their staff and management team to maintain high standards of service and operation – they lead from the front, not from the office., • Most of your time will be spent in an active restaurant environment, including guest-facing areas, the kitchen, storage areas, and occasional office settings., • You'll work around typical restaurant conditions, like hot surfaces, sharp equipment, wet or uneven floors, cleaning products, and other safety hazards. What You'll Need: • Full-service restaurant management experience., • A professional attitude and appearance., • A can-do, team-oriented attitude., • Intelligence, analytical skills, assertiveness, passion, energy, tenacity, and ability to inspire followership. Total Compensation range: • $75,000 - $130,000 per year, plus benefits.

Job Description Tired of reading these employment ads and wondering where the RIGHT opportunity is for you? Here are the simple reasons you WANT to work at Pluckers. We have among the best pay and benefits in the restaurant business: • Our best GM's will earn over $200,000 in 2026., • General Managers earn a base salary of $75,000-$80,000., • General Managers earn a short-term monthly bonus as well as an annual long-term bonus. This bonus is based on store sales and profits that provide the opportunity to earn another $35,000-$150,000 per year. 80% of our General Managers earn $145,000/year on average!, • Our health insurance is among the best in the industry, and we cover 100% of health, dental, and vision for all of our managers. Our health benefits have an annual value of $7,500!, • Up to 20 days paid vacation/personal days off every year., • Free meals at Pluckers - $3,900 annual value! We offer real opportunities for growth and advancement that are only limited by you: • We are opening 20 new restaurants across Texas over the next four years. That means we will need 20 new General Managers and 120 new Assistant Managers., • There will be no better restaurant management opportunity than at Pluckers. Because we are opening so many restaurants, you could become a General Manager within 6-12 months., • As we expand, we are also looking for individuals capable of developing into an Area Manager role within 2-5 years. Our Area Managers earn $175,000-$400,000/year, depending on the number of restaurants they oversee., • Before you can be eligible to become an Area Manager, you will first complete our 16-week training program, gain hands-on experience as an Assistant General Manager, then master the General Manager role. Our Assistant General Managers earn $100,000 on average with our top AGMs earning up to $130,000. The process of becoming an Area Manager takes 18 months at minimum. We provide comprehensive, thorough training designed to set you up for success: • Our 16-week Coach training program, known as Pluckers University, will teach you everything you need to know about our culture, expectations, and the Pluckers Way., • We pride ourselves on our training and development programs – if you have the work ethic and smarts to be successful, we will make sure you have an amazing career with us. We have a company culture like no other, centered around our people-first mindset: • Pluckers is based in Austin and has been named the Best Restaurant to Work For five times and has finished in the Top 25 Businesses Overall to Work For by the Austin Business Journal., • At Pluckers, we call our management team Coaches. They aren't afraid to get their hands dirty and step in when necessary. They work to better those around them and help their employees be the best they can be., • We invest in the professional and personal growth of all our employees. We provide invaluable, ongoing Leadership Development Programs to all Coaches. If you're still reading this and are ready to take the next step in your career, we want to hear from you. View all of our locations here. What You'll Own: • Restaurant profitability – You'll own the restaurant's financial performance by managing labor, reviewing profit-and-loss results, controlling costs, reducing waste, forecasting and driving sales, and making smart decisions that help your team win., • Brand representation & guest relationships – You'll stay active on the floor, gather guest feedback, resolve concerns quickly, and help create the kind of experience that keeps guests coming back for more., • Service regulation compliance – You'll help keep the restaurant running responsibly by upholding alcoholic beverage regulations, coaching the team on proper service standards, and addressing issues quickly., • Inventory, purchasing, and maintenance – You'll keep the restaurant shift-ready by managing inventory and equipment inspections, purchasing food and supplies, and coordinating repairs and maintenance as needed., • Food quality & safety – You'll make sure every guest gets great food by upholding standards for cleanliness, food safety, recipe execution, and overall operations., • Staff development & coaching – You'll hire, train, coach, and oversee the development of team members and managers through clear feedback, accountability, and support for their growth. What to Expect: • This is not your typical General Manager role. Our GMs actively work alongside their staff and management team to maintain high standards of service and operation – they lead from the front, not from the office., • Most of your time will be spent in an active restaurant environment, including guest-facing areas, the kitchen, storage areas, and occasional office settings., • You'll work around typical restaurant conditions, like hot surfaces, sharp equipment, wet or uneven floors, cleaning products, and other safety hazards. What You'll Need: • Full-service restaurant management experience., • A professional attitude and appearance., • A can-do, team-oriented attitude., • Intelligence, analytical skills, assertiveness, passion, energy, tenacity, and ability to inspire followership., • The ability to meet Pluckers' high standards of guest service. Total Compensation Range: • $125,000 - $200,000 per year, plus benefits.

Wayback Burgers - 1723 North Loop 1604 East - [Kitchen Manager / Shift Manager] - As a Restaurant Manager at Wayback Burgers, you will: Ensure company policy and Brand Equity Standards are followed; Optimize profits by controlling food, beverage and labor costs; Hire, train and develop new hourly te

Opta Search has partnered with a leading packaging automation business to appoint a Sales Director – Aftermarket & Service, covering North America. This is a remote senior, high-impact leadership role with full responsibility for growing aftermarket and service revenue across the installed base and new customers. The successful candidate will bring a strong record in aftermarket, service or parts sales leadership, ideally within packaging automation, packaging machinery, robotics or a similar engineered-solutions environment. They will also have a proven ability to build recurring revenue streams, lead high-performing teams and develop long-term partnerships with manufacturers. To be considered for the role you must meet the following requirements: • Proven experience as a Sales Director, Aftermarket Sales Manager, Service Sales Manager or similar within packaging automation, packaging machinery, industrial automation or a comparable engineered-equipment market., • A strong understanding of aftermarket offerings, including spare parts, service agreements, retrofits, upgrades, rebuilds and field service., • Knowledge of primary, secondary and end-of-line packaging solutions, including but not limited to case packing, palletising and robotics., • A track record of growing recurring revenue, increasing installed-base penetration and consistently hitting or exceeding sales targets., • Experience leading, coaching and developing sales and/or service teams, ideally across a remote or multi-site structure., • An established network across North American manufacturers in sectors such as Food and Beverage, CPG or Pharmaceutical., • Willingness to travel regularly to customer sites, trade shows and company facilities. Key responsibilities of the role include, but are not limited to: • Take full ownership of the aftermarket and service sales strategy, driving revenue growth, margin and market share., • Maximise opportunities across the installed base through parts, service contracts, upgrades, retrofits and modernisation projects., • Lead, develop and motivate the aftermarket sales team, setting clear targets and KPIs., • Build and maintain strong, long-term relationships with key accounts and senior decision-makers., • Work closely with Service, Engineering, Operations and Customer Support teams to deliver an outstanding customer experience., • Develop pricing strategies, sales forecasts and reporting for the senior leadership team. This is a pivotal leadership position within a growing organisation. The successful candidate will have the opportunity to shape the aftermarket and service strategy, build a high-performing team and make a significant impact on recurring revenue and long-term business success. Please reach out to to learn more about this opportunity. • Due to the high volume of applications, we are unable to respond to each applicant individually. If you do not hear back within 2 weeks, please assume your application was unsuccessful.

Summary The Sr Customer Business Manager (Sr CBM) is responsible for developing and executing strategic plans to drive sales growth, profitability, and long-term partnerships with assignment of the Food Service Channel and Distributors. This role requires a deep understanding of the food manufacturing industry, retail dynamics, and customer needs. The Sr CBM will serve as the primary liaison between Novus Foods and customer accounts as well as brokers, ensuring alignment on goals, innovation, and execution. Duties and Responsibilities • Develop and manage relationships with assigned customer accounts (e.g., Food Service, Distributors etc.)., • Lead annual joint business planning and collaborate with cross-functional teams to support customer strategies., • Identify opportunities for new product placement, distribution gains, promotional activity, and category growth., • Analyze customer performance, market trends, and competitive activity to inform strategic decision-making., • Negotiate contracts, pricing, promotional funding, and trade spend to meet revenue and margin goals., • Collaborate with internal teams including Marketing, Finance, Supply Chain, and R&D to ensure customer alignment and execution., • Provide accurate forecasts and sales reporting to support production planning and company objectives., • Represent Novus Foods at customer meetings, trade shows, and industry events. Qualifications & Experience • Bachelor’s degree in Business, Marketing, or related field., • 10 years of experience with 5+ years of experience in key account management or sales within the food, beverage, or CPG industry., • Proven success managing Food Service channel customers and distributors., • Strong understanding of category management, syndicated data, and distributor network., • Exceptional communication, negotiation, and relationship-building skills., • Strategic thinker with strong analytical skills and attention to detail., • Ability to work independently and as part of a collaborative team., • Experience with refrigerated/perimeter-of-the-store products., • Familiarity with private label and branded food categories., • Advanced Excel and data analysis skills., • MBA or additional certifications in sales or marketing are a plus. Competencies/ Skills • Presentations Skills, • Proven Leadership Skills, • Teamwork, • Problem Solving/Analytical, • Organizational Skills, • Communications Proficiency (to include written, verbal and negotiation), • Time Management (manage priorities and workflow) This position required up to 30% domestic travel.

ATS | OVERVIEW At ATS, a $3B publicly-traded global enterprise with a proud 47-year history, we are helping advance the future with our factory-wide automation solutions. Within Packaging and Food Technologies, what we do matters — it matters to both our customers and their customers. We focus on food processing machinery and equipment industry, vision and quality control systems, and packaging across industries that include beverage, pharmaceuticals, cannabis, and other verticals. Our customers are leaders in their industries and rely on us to deliver what we promise, on time and on budget. Together with our product range, our financial strength, and our global footprint, we provide the best automation solutions where and when our customers need them. TERRITORY COVERAGE Western states in the US including: Nevada, Utah, Arizona, New Mexico ROLE SUMMARY The Territory Sales Manager is responsible for expanding sales of Paxiom Group’s complete line of automated packaging machinery across multiple industries. This role calls for a driven and self-motivated professional capable of managing the entire sales process, from prospecting and lead qualification to solution development, proposal presentation, negotiation, and closing while delivering exceptional customer experiences and measurable results. KEY RESPONSIBILITIES • Sales & Customer Management, • Respond promptly and professionally to all incoming leads., • Establish and maintain strong relationships with new and existing customers., • Conduct in-person, in-showroom, and virtual (webinar) presentations to showcase Paxiom’s capabilities and solutions., • Cultivate past accounts to uncover new opportunities., • Actively prospect and develop new business through research, outreach, and referrals., • Manage the full sales process: discovery, proposal, negotiation, and closing., • Stay informed on competitor activities and industry trends to position Paxiom effectively., • Product & System Knowledge, • Maintain up-to-date knowledge of all product lines, features, and applications., • Understand client production requirements and translate them into complete packaging solutions., • Participate in company-provided training and development sessions to continuously improve technical and commercial skills., • Internal Collaboration, • Work closely with internal department including Engineering, Project Management, and Marketing to ensure alignment and a seamless customer experience., • Utilize CRM (Zoho) fully to track leads, manage opportunities, and maintain accurate project data., • Collaborate effectively with Paxiom’s group of companies (WeighPack, EndFlex, and Canapa) to ensure unified communication and support. QUALIFICATIONS • Previous experience in capital equipment, manufacturing, or industrial sales is an asset, but not required., • Strong communication, presentation, and relationship-building skills., • Proficiency in Microsoft 365 and CRM systems., • Self-motivated with strong organizational and time-management abilities., • Willingness to travel for trade shows, customer visits, and onsite demonstrations. Deliverables and Performance Expectations • Submit monthly projections, sales results, and quarterly reports to the Director of Sales., • Maintain a clean, accurate, and up-to-date CRM (Zoho) database., • Prepare and submit professional estimates and contracts to clients., • Achieve assigned sales quotas and maintain targeted selling margins., • Manage expenses responsibly and within budget guidelines.

Job Description Classification: Exempt Job Summary: As a Sales Consultant, you’ll be the driving force behind the top-line growth of the branch you report into. In this position, you will report to a Regional Sales Manager that will train you, coach you and assist you in closing new business. After your 13-week training period, you will be ready to identify and secure new customers, build relationships, and deliver customized solutions for all types of businesses in food & beverage, industrial and healthcare industries that use linen, uniforms, and facility services like first aid and restroom supplies. With the support of a dedicated team, you’ll develop your skills, meet your financial goals, and help your branch achieve its growth goals. About Us: At Alsco Uniforms, we don’t just sell uniforms and linen laundry services – we offer solutions to help businesses maintain a safe and clean environment for their employees and customers. Since 1889, Alsco Uniforms has been a family-owned company that is headquartered in Salt Lake City, Utah. Today, the company operates over 80 laundry facilities throughout North America and proudly serves more than 125,000 customers in all industries. What makes Alsco Uniforms special? It’s our people. Our team members are the driving force behind our success, fueling decades of strong financial performance, innovation, and unmatched service. We’re looking for ambitious sales professionals who are ready to grow their careers with us. If you’re seeking competitive pay, excellent benefits, and a company that invests in your success, Alsco Uniforms is where you belong. Your sales mission is simple: Showcase to prospects why It Pays to Keep Clean with Alsco Uniforms. This is done by offering tailored solutions that keep businesses safe, spotless, and ready to thrive, ensuring a healthier and more professional environment for their employees and customers. Join our team and take the next step toward a fulfilling and dynamic career path! Our full-time employees enjoy: • Medical, Dental, Vision, FSA/HSA, • Life Insurance, Disability Insurance, • Vacation, Sick Time, Holidays, • Choice of Global Cash Card or Direct Deposit, • Career Advancement, • Learning & Development Opportunities, • Inclusive and Diverse Team Environment Benefits may vary for positions covered by a collective bargaining agreement. Daily Position Activities: • Build a pipeline of new business by identifying prospects, cold calling, qualifying, • leads, and presenting tailored proposals., • Meet and exceed weekly sales quotas by proactively managing your Salesforce sales funnel., • Collaborate with internal teams to ensure smooth onboarding for new customers., • Prepare for and participate in weekly branch growth meetings to outline your upcoming customer installations., • Foster strong relationships with new customers to ensure smooth transition to service team., • Safely operate a company vehicle and follow all policies and procedures., • Other duties as assigned by management. What this Position Requires for Success: • Strong communication and interpersonal skills to engage customers and colleagues., • A motivated, results-driven mindset with time management and territory management skills., • Desire to effectively utilize the company CRM to drive your results., • Proven history of successful sales experience and desire to be consistent and disciplined to meet and exceed your weekly goals., • A valid driver’s license with a clean driving record. Compensation and Benefits • Competitive base salary - $45,000 base with uncapped commissions., • Company vehicle with gas card and insurance included., • Unlimited earning potential with no commission caps on industrial, healthcare and facility services customers., • Up to 15:1 multiplier, highest in the industry., • Over $10,000 potential in quarterly and annual bonuses., • No account size max., • Receive commission on current contracted corporate accounts., • Ability to upsell into all current customers in your assigned territory., • Largest and most protected sales territories in the industry, offering a vast pool of potential customers in every territory., • Exclusive Winners Circle Awards Conference at a luxurious all-inclusive resort—earn your spot by achieving 125% of your sales quotas. No competition with other Sales Consultants, your success is based entirely on your own performance., • 401(k) with 25% match up to 6% of total income with overall 401(k) contribution up to 5.5% of annual income., • Education reimbursement., • Employee assistance program., • Comprehensive benefits, including medical, dental, vision, HSA with company match and fully funded long-term disa Company Compensation Stats: • Top Sales Consultants make over $200,000., • Top 10% Sales Consultants make over $150,000., • Top 25% Sales Consultants make over $125,000., • Sales Consultants that achieve the standard weekly quotas will earn $100,000. Working Conditions and Tools • Daily travel within designated sales territory., • Work in a mix of office, industrial, and customer environments., • iPhone, Laptop/iPad, Salesforce and anything else required to get the job done. Typical Physical Activity: • Physical Demands/Requirements consist of standing, sitting, walking, stooping, driving, grasping, moving equipment, pushing, pulling, reading, speaking, hearing, and lifting up to 30 lbs. Typical Environmental Conditions: • Vehicles on public roads, inside general offices, customer locations, areas of a typical industrial laundry facility, Service Center or depot. Travel Requirements: • Daily, driving by vehicle within a designated sales territory. Ready to launch your career with a company that values your ambition and rewards your success? Apply today and become part of the Alsco Uniforms growth journey. Requirements Qualifications: • Excellent verbal and written communication skills in English, ability to comprehend and follow direction, as well as strong time management skills., • Proficient computer skills in Microsoft Office., • Have and maintain a valid driver’s license and maintain a driving record free of chargeable accidents, speeding, safety or other violations., • Recognize colors, sizes and types of product. Count, add and subtract accurately., • Excellent interpersonal skills and ability to work successfully in a team environment., • College degree preferred or two years of outside sales experience. For a general description of benefits that are being offered for this position, please visit alsco.com/benefits . Alsco Uniforms is an Equal Employment Opportunity Employer. Candidates are considered for employment with Alsco Uniforms without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status (specifically status as a disabled veteran, recently separated veteran, armed forces service medal veteran, or active duty wartime or campaign badge veteran), or other classification protected by applicable federal, state, or local law. Revised: 2/6/2025