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Job Description Company Overview Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. We opened Federales in Denver in 2021 and it has been a very popular and successful venue in the RiNo neighborhood. Guests can enjoy a variety of wood-fired grilled meats that serve as the centerpiece of the lively take on a Mexican watering hole. The concept transforms from day-to-night with a fiesta vibe and an authentic drink menu complete with house-made margaritas. Salary Range: $85,000 + Bonus Potential & Benefits Benefits & Incentives • Authentic, inclusive, fun company culture, • Generous paid time off policy, • 50% discount on food + beverage at all 4C locations, • Competitive pay + bonus potential, • 401K + company match, • Development opportunities – 4C is growing!, • Medical & supplemental insurance, • Employee events and volunteer opportunities, • And more! Job Summary Our restaurant is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of the culinary team. This person will be reporting to the Executive Chef. Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef, • Staying up to date on dining trends and new techniques, • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards, • Manage areas of profit, stock, waste control, and training within the kitchen, • Assist with onboarding of BOH employees, • The ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism, • Ensures compliance with food handling and sanitation standards, • Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests, • A flexible schedule with the ability to work day, evening and weekend hours as business needs require Qualifications: • At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role, • Strong knowledge of cooking methods, kitchen equipment, and best practices, • An effective communicator with a positive attitude and a team player mentality, • Commitment to quality, accuracy, timeliness, and results, • Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills, • Excellent knowledge of BOH systems, ordering, and inventory Four Corners is an Equal Opportunity Employer. Powered by JazzHR DEUNjZhBRJ

Job DescriptionBenefits • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities, • Paid time off, • 401k via payroll deduction, • Paid Sick Leave via Colorado Regulations Job Summary We are seeking a AM/PM Sous Chef to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications: • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 poundsJob Posting End Date: December 31st, 2026

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Denver, CO As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Snooze - Who are we? We are Snooze, the OG brunch leaders who have never stopped flipping the script on breakfast, powered by culinary creativity, unmatched hospitality, and a passion for our communities. Our Snoozers bring their authentic selves to work every day. This allows us to serve our Guests through genuine care and radical hospitality. Joining Snooze means joining a team that disrupts the ordinary. Our menu is built on responsibly sourced ingredients—cage-free eggs, respect for animal welfare, and no added hormones or antibiotics—and bold ideas that energize Snoozers and Guests alike. Our impact goes beyond the plate, we’ve invested over $1M into local communities and created inclusive, vibrant spaces for the neighborhoods we serve. We know that, just like pancakes, our people are better with passion, purpose, and pride. Here, you’ll find more than a job. You’ll find a place to fuel your future, be celebrated for who you are, and help us make mornings brighter, bolder, and better for everyone. Will you join us? The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities., • Unlimited dance parties! The Position Specifics Taking on the role of Assistant General Manager isn’t just about bacon and pancakes. The responsibilities of this position include: • Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations., • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service.Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Other tasks, duties, and responsibilities as assigned to meet Snooze’s business and operational needs Is this the role for you? Assistant General Managers at Snooze... • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours), • Must have the stamina to work 45 to 55 hours per week Compensation Details: Full Salary Range: $64,500-$74,500 Hiring Range: $64,500-$69,500 New Snoozers typically start within the hiring range, with movement through the full salary band based on demonstrated mastery of core competencies, expanded skillset, and sustained performance over time. This allows us to create meaningful opportunity for growth. Snooze is an Equal Opportunity Employer

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • Wellness resources, • 401(k), • Bonus based on performance, • Dental insurance, • Employee discounts Assistant General Manager Position Overview The Assistant General Manager ensures the day-to-day business operations runs smoothly and assists with training, recruiting, human resources, administrative duties and compliance. The Assistant General Manager reports to the General Manager and Operations Director and is expected to work in tandem with other FOH Management, Leads and Staff. Core Duties & Responsibilities: ● Organize, run and supervise smooth and efficient daily operation and efficient daily opening and closing shifts, ensuring an exceptional patron and employee experience ● Provide guidance and leadership to hourly and management teams while fostering our Core Values ● Assist GM in managing costs and driving sales in support of financial goals ● Partner with GM and management team to interview, hire, onboard, train, supervise and develop employees Teamwork & Communication ● All leadership positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability (LMA) ● Provide a strong sense of leadership in all Gin & Luck activities – lead by example ● Encourages and builds mutual trust, respect, and cooperation among teammates/staff ● Establishes guidelines so employees understand expectations and parameters ● Maintain effective communication with ownership, management, leads, and all staff ● Maintain a reasonable response time for all communication; at minimum, a confirmation (by email, slack, text or call) same day with a timeline in regard to a full response ● Meetings: weekly L-10 attendance in person or by phone, monthly meeting cadence with FOH Leads, quarterly meeting cadence with all FOH staff ● Maintain a reasonable schedule with flexible availability. 5 days on, 1 day on a call, one day off, early mornings, late nights and holidays ● As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events Service Standards ● Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service. offerings; build relationships with preferred patrons; maintain good community relations ● Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy ● Implement company policies and standard operating procedures (SOP) ● Daily monitoring of staff appearance, cleanliness, arrival time, tools etc. ● Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company ● Assist management team in the creation of daily and weekly cleaning duties as well as open and closing responsibilities for each FOH position ● Monitor all FOH positions in opening and closing responsibilities and service standards ● Along with the GM and EC, implement and oversee floor staff programming (service and hospitality standards) to ensure all aspects are met and exceeded ● Be capable of covering any floor position when needed (for emergency purposes only) ● Monitor restaurant and kitchen flow in regard to timeliness during business hours ● Assist in the oversight of all daily/nightly operations, all spaces, FOH/BOH/Bar at all times ● Oversight of quality control of food, beverage and service offerings ● Monitor service standards and implement service-related training ● Event oversight and execution when necessary. Includes: communication with Event Coordinator, pre-shift, host communication, set up and breakdown, billing and service execution, ensure client satisfaction Administrative Duties ● Meet with the admin and leadership team monthly to review P&L’s and ensure all targets are being hit and proactively plan improvements ● Participate in marketing initiatives and activations as needed ● Opening and/or closing manager duties; reports, money, shift reports, closing of all Death & Co. spaces ● Oversite of daily labor costs with direction from GM and Executive Chef ● Support General Manager (GM) in hiring of all FOH positions led by the 5 Death & Co. core values ● Oversight of Floor Managers and Head Bartenders and Leads ● Assist in maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls ● On-boarding and training oversight of all new hires in FOH positions (bartender, server, back server, runner, barista, host); coordinate with Head Bartenders to schedule bar-specific training; coordinate with Lead Barista on café-specific training. Utilize Floor managers for test and quiz writing and grading as necessary ● Administer bi-annual check-ins and annual reviews ● Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.) ● Responsible for nightly pre-shift and education with direction from GM and EC. o Menu design and coordination ● Assist in the implementation of purveyor collaborations and programming ● Ensure reports are sent each day for all departments – respond to all immediate action items noted in reports ● Handle all TOCK reservation system maintenance and operation. Train staff on how to best utilize the TOCK system (hosts and all auxiliary staff) ● Back of house Lightspeed POS maintenance ● Scheduling of all D&C FOH staffing (including events staff) to be put into R365 no later than Tuesday for the up-and-coming month (4-weeks out) ● New Hire Training program oversight (trainees, timelines, tests etc.) ● Assist GM to monitor, evaluate, record and respond to customer reviews via email, phone and online apps ● Implement disciplinary action with supervision from General Manager when necessary Nightly Floor Responsibilities ● Monitor flow of guests to tables and bar ● Monitor timeliness of food and beverage arrival at table ● Monitor service standards ● Engage with customers ● Assist staff when and where needed, if someone is in the weeds that is where the manager should be or that is where the manager should send help ● Constantly read the body language of our guests ● Constantly read the body language of our staff ● Run food, run drinks, bus tables, water tables, re-water tables, expo drinks, greet guests, take food and drink orders Human Resources ● Communicates performance expectations in accordance with job descriptions for each position ● Coaches and counsels employees regarding performance on an on-going basis ● Ensures employees are treated fairly and equitably; strives to improve employee retention ● Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns ● Ensures recognition is taking place across areas of responsibility Physical Demands ● The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: ● 3+ years of proven management experience in a reputable establishment ● Highest levels of EQ and discretion ● Ability to lead and develop teams ● Experience with inventory and FOH/BOH systems ● In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions ● Strong leadership, interpersonal, and communication skills with the ability to motivate and inspire a diverse team ● Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment ● Outstanding communication skills with the ability to interact effectively with customers and team members ● Excellent customer service and problem-solving abilities ● Flexibility in working hours, including early mornings, evenings, weekends, and holidays ● Patience and adaptability ● Self-motivated and a team player ● High ethics, hard worker, and a great sense of humor Desired Qualifications: ● 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major ● 2+ years of AGM experience in a high-volume establishment ● 3-4 years of supervisory experience ● Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck ● Curiosity: We learn and improve through active observation and creative problem solving. ● A.B.K.: We anticipate, prepare and execute with intention. ● Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. ● Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. ● Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation range for this position is $82,000 - $85,000. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion

Job Description:\n\nPosition Summary\nThe Banquet Captain is the lead operational representative for banquet and special event service, serving as the primary liaison between the client, event management, culinary team, and service staff. This position is responsible for ensuring that every event is executed seamlessly, professionally, and according to the client's expectations, contracted details, and established service standards.\nAs the person leading the event on the floor, the Banquet Captain takes ownership of the entire service experience, from the initial room setup and pre-event coordination to the execution of the event and final breakdown. The Captain communicates directly with the client, anticipates needs, resolves issues, manages service staff, and coordinates with all supporting departments to maintain a smooth, organized, and elevated guest experience.\nThe Banquet Captain must demonstrate strong leadership, exceptional communication, attention to detail, sound judgment, and the ability to remain calm under pressure. The position requires an individual who can confidently represent the venue, build trust with clients, lead a team by example, and ensure that all event details are carried out accurately and professionally.\nThe Banquet Captain is the primary point of contact for the client during event execution and is accountable for translating the client's vision into a successful event.Essential Duties and Responsibilities1. Primary Client Liaison & Relationship Management\nThe Banquet Captain serves as the main point of contact for the client, event planner, host, or designated representative throughout the event.\n\n Establish a professional, welcoming, and confident relationship with the client upon arrival.\n Introduce themselves as the lead Captain and clearly communicate their role and availability throughout the event.\n Review the event timeline, program, service expectations, special requests, and key details directly with the client or event planner before the event begins.\n Confirm important timing, including guest arrival, cocktail hour, meal service, speeches, presentations, entertainment, special announcements, and event conclusion.\n Ensure the client understands whom to contact for immediate assistance or event-related questions.\n Maintain consistent communication with the client throughout the event without becoming intrusive or interrupting the guest experience.\n Actively listen to the client's needs, concerns, preferences, and last-minute requests, responding promptly and professionally.\n Anticipate client expectations and proactively identify opportunities to enhance the event experience.\n Communicate changes or potential challenges to the client in a timely, tactful, and solution-oriented manner.\n Manage reasonable client requests within established policies, contractual agreements, staffing capabilities, and operational guidelines.\n Coordinate any requested changes with the appropriate departments before confirming them to the client.\n Maintain discretion and confidentiality regarding client information, event details, personal matters, and private conversations.\n Ensure the client feels supported, informed, and confident that the event is being managed effectively.\n\nKey expectation: The client should never feel that they need to manage the service team themselves. The Banquet Captain takes ownership of operational details, communicates clearly, and provides solutions rather than transferring problems to the client.2. Pre-Event Planning & Coordination\nThe Banquet Captain is responsible for thoroughly understanding the event requirements before service begins.\n\n Review the banquet event order (BEO), event resume, floor plan, room diagrams, menus, function schedule, and other relevant event documentation.\n Verify guest counts, table assignments, seating arrangements, dietary requirements, allergies, VIP accommodations, and special service requests.\n Identify discrepancies, missing information, timing conflicts, or logistical concerns before the event begins.\n Communicate questions or inconsistencies to the event manager, catering manager, chef, or appropriate department head.\n Confirm the room setup, including tables, chairs, linens, place settings, glassware, flatware, centerpieces, staging, signage, and service stations.\n Review the event timeline and establish service expectations with the event team.\n Confirm the timing and sequence of food and beverage service with the culinary and beverage teams.\n Review special instructions for weddings, corporate functions, galas, conferences, social gatherings, and other events.\n Identify key contacts, including the client, planner, venue manager, AV team, entertainment representatives, and other vendors as applicable.\n Verify that all required supplies, equipment, service tools, and backup items are available before guests arrive.\n Conduct a final walkthrough of the event space to ensure readiness and identify anything that requires correction.\n3. Staff Leadership & Team Management\nThe Banquet Captain is the working leader of the assigned banquet service team and is responsible for directing staff throughout the event.\n\n Lead pre-shift briefings to review the event overview, timeline, menu, service sequence, staff assignments, and client expectations.\n Assign service stations, tables, sections, and responsibilities according to staffing levels and event requirements.\n Clearly communicate individual duties and establish expectations for appearance, punctuality, professionalism, teamwork, and guest interaction.\n Ensure all team members understand the event timeline and their roles during each phase of service.\n Demonstrate proper service techniques and maintain a visible leadership presence on the floor.\n Monitor staff performance and provide real-time coaching, correction, and support when necessary.\n Maintain accountability for staff readiness, uniform standards, personal presentation, and adherence to venue policies.\n Coordinate breaks and staff rotations without compromising service quality or event coverage.\n Communicate staffing needs, performance concerns, and operational challenges to management.\n Foster a respectful, collaborative environment in which team members understand the importance of consistency, urgency, and hospitality.\n Intervene promptly when service standards are not being met.\n Recognize strong performance and encourage a team culture focused on professionalism and guest satisfaction.\n\nThe Banquet Captain must lead with authority while remaining approachable, fair, organized, and composed. Team members should look to the Captain for direction, clarification, and support throughout the event.4. Event Setup & Room Readiness\nThe Banquet Captain oversees the final preparation of the event space and ensures the room is ready to the venue's established standards.\n\n Direct and inspect room setup according to approved floor plans and event specifications.\n Verify that tables, chairs, linens, place settings, glassware, flatware, and other items are clean, properly positioned, and consistent.\n Confirm that centerpieces, signage, staging, buffet arrangements, bars, and service stations are appropriately placed.\n Ensure the room is clean, organized, presentable, and free of unnecessary equipment or clutter.\n Verify that pathways, entrances, exits, and accessible routes remain clear.\n Confirm that lighting, temperature, sound, and other environmental details are suitable in coordination with the responsible departments.\n Check that water stations, beverage stations, and other service areas are properly stocked and ready.\n Identify and correct setup deficiencies before the client or guests enter the room.\n Complete a final inspection and communicate readiness to the event manager or client representative.\n5. Event Execution & Service Oversight\nDuring the event, the Banquet Captain oversees the overall flow of service and ensures that all departments and team members operate in coordination.\n\n Direct the service team through guest arrival, reception, cocktail hour, dinner service, breaks, dessert, and other scheduled event phases.\n Maintain awareness of the event timeline and adjust service pacing in coordination with the client, planner, culinary team, and management.\n Coordinate the timing of food delivery, table service, beverage service, clearing, and resets.\n Ensure that meals are served to the correct guests and tables and that special dietary meals are properly identified and delivered.\n Confirm that service is synchronized across tables or sections whenever the event format requires coordinated delivery.\n Maintain appropriate service standards, including attentiveness, courtesy, accuracy, and professional presentation.\n Monitor guest comfort and satisfaction, addressing service needs before they become complaints.\n Coordinate with culinary staff regarding food readiness, course pacing, substitutions, delays, and special meal requirements.\n Communicate timing changes related to speeches, presentations, entertainment, ceremonies, or other program elements.\n Keep service stations clean, organized, and adequately stocked.\n Maintain control of the floor, ensuring that staff remain attentive and that service activities do not disrupt the event.\n Monitor the overall guest experience while maintaining direct communication with the client.\n Ensure the event proceeds according to the agreed plan while adapting professionally to changing circumstances.\n6. Cross-Department Communication & Coordination\nThe Banquet Captain serves as the operational link between the client and the departments responsible for delivering the event.\n\n Maintain effective communication with event management, catering, culinary, bartending, housekeeping, facilities, audiovisual teams, and security as applicable.\n Relay client requests accurately and promptly to the appropriate department.\n Coordinate food and beverage timing with the kitchen to support the event schedule.\n Communicate AV, lighting, staging, room temperature, and equipment concerns to the responsible teams.\n Ensure all departments are informed of significant timeline adjustments and special requirements.\n Verify that changes are understood and implemented rather than simply communicated.\n Escalate issues that exceed the Captain's authority or require management approval.\n Maintain a professional, collaborative relationship with vendors and outside event partners.\n Prevent conflicting instructions by establishing clear communication channels and confirming critical details with the appropriate decision-maker.\n\nThe Captain is expected to act as the central point of coordination during event execution, helping ensure that all teams are working toward the same objective.7. Problem Resolution & Decision-Making\nThe Banquet Captain must be capable of making sound decisions in a fast-paced environment while protecting the client's experience and the venue's standards.\n\n Identify potential issues early and take appropriate action before they affect the event.\n Resolve routine service concerns independently within established policies and delegated authority.\n Respond calmly and professionally to complaints, delays, missing items, incorrect meals, equipment failures, and last-minute changes.\n Listen carefully to concerns, acknowledge the issue, and communicate the next steps clearly.\n Coordinate practical solutions with the appropriate departments and verify that the issue has been resolved.\n Notify management promptly regarding significant complaints, safety concerns, service failures, financial implications, or requests outside the scope of the event agreement.\n Avoid making unauthorized promises, concessions, refunds, or contractual commitments.\n Protect the client's privacy and maintain discretion when addressing sensitive situations.\n Document significant incidents, client concerns, operational problems, and corrective actions when required.\n Maintain composure and professionalism even when dealing with difficult situations or competing priorities.\n\nService recovery standard: The Captain should take ownership of the problem, communicate the solution, follow through on corrective action, and confirm that the client or affected guest has been appropriately supported.8. Food Safety, Beverage Service & Guest Well-Being\nThe Banquet Captain is responsible for ensuring that service practices follow applicable health, safety, and responsible beverage service requirements.\n\n Ensure food is handled and served according to applicable food safety procedures.\n Communicate food allergies and dietary restrictions clearly to the culinary team and relevant service staff.\n Verify special meals and communicate any uncertainty before a meal is served.\n Ensure proper sanitation, handwashing, clean service equipment, and safe handling practices.\n Monitor the cleanliness and organization of service stations, bars, and food service areas.\n Follow applicable alcohol service laws and venue policies, including procedures for guests who may be intoxicated.\n Immediately report spills, broken glass, unsafe conditions, injuries, or other hazards.\n Ensure that staff follow established emergency procedures and know when to notify management or emergency personnel.\n Protect guests, employees, property, and equipment throughout the event.\n9. Event Changes, Timeline Management & Client Requests\nThe Banquet Captain is responsible for managing event adjustments while maintaining clear communication and operational control.\n\n Monitor the event schedule and communicate upcoming transitions to the service team.\n Confirm schedule changes with the client or designated event planner.\n Coordinate revised timing with culinary, bar, AV, and other relevant teams.\n Evaluate whether requested changes affect staffing, service timing, room setup, food preparation, or other operational requirements.\n Obtain the appropriate approval before agreeing to changes involving additional charges, contract terms, staffing commitments, or venue policies.\n Communicate changes to all affected employees and verify that instructions are understood.\n Keep the event moving efficiently while respecting the client's priorities and the planned program.\n Maintain flexibility without compromising safety, service quality, or operational requirements.\n10. Event Breakdown, Closing & Post-Event Follow-Up\nThe Banquet Captain oversees the orderly conclusion of the event and ensures the assigned team completes all closing responsibilities.\n\n Coordinate the final phase of service with the client or planner.\n Confirm the timing of last call, final course, guest departure, or event conclusion as applicable.\n Direct staff through clearing, breakdown, equipment collection, and room reset.\n Ensure rental items, service equipment, linens, glassware, and other materials are handled and accounted for according to venue procedures.\n Verify that client belongings, gifts, decorations, signage, a

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance Job Title: Cook Reports to: Head Chef, GM, AGM, Hospitality Manager, and Floor Manager. Responsibilities Preparation of ingredients: ● Cut and prepare the necessary ingredients for specific recipes of the iron. ● Make sure all ingredients are fresh and in correct quantities suitable. Iron Operation: ● Turn on, preheat and keep the iron in optimal conditions. ● Cook food on the griddle according to specifications and times established. ● Monitor cooking temperature to ensure quality and food safety. Inventory control: ● Monitor and maintain ingredient inventory levels used in the griddle. ● Inform about the need to replenish ingredients and Utensils. Compliance with Safety and Hygiene Standards: ● Strictly follow food safety standards and protocols hygiene. ● Keep work surfaces and utensils clean and disinfected used in the griddle. Collaboration in General Kitchen Preparation: ● Assist in other areas of the kitchen as necessary. ● Work collaboratively with other members of the kitchen team to guarantee efficiency and quality in all preparations. Presentation of Dishes: ● Collaborate in the attractive visual presentation of the dishes prepared in the iron. ● Ensure serving and presentation meet standards established. Requirements: ● Previous experience as a grill cook or in similar roles. ● In-depth knowledge of grill cooking techniques. ● Ability to work in a fast-paced kitchen environment. ● Knowledge of food safety and hygiene standards. ● Ability to collaborate efficiently in a team. This job description may be adjusted without prior notice based on needs and specific company requirements.

Performs other duties as assigned by the head chef or management.

Performs other duties as assigned by the head chef or management. Job Summary We are seeking a AM/PM Sous Chef to join the team at our busy restaurant.

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The US Operate Strategy & Execution team is a cross-business strategy function that helps shape and execute the growth agenda for BO&I US Operate, specifically supporting the build of new capabilities that further our LTP aspirations.We work alongside business, offering, industry, and enabling-funct

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Roto-Rooter is seeking a General Manager to work within their markets in the West Region.Successful candidates would complete a comprehensive training program (8-12 months) before being assigned a General Manager position in one of our regional locations.Assignments could be in Washington, Oregon, C

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On location (Near Chambers and I-70).Compensation $85,000 plus significant Bonus plus Full Benefit Package.Our client is looking for a dynamic, hands-on leader to join our team as a.This role is ideal for someone passionate about operational excellence, team building, and fostering a culture of acco

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Shift Workspaces is seeking an experienced, hospitality-minded General Manager to lead one of our Denver coworking locations.This is a hands-on leadership role responsible for the overall success of the location, including team leadership, sales and retention, financial performance, daily operations

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Denver, CO | Regional Leadership | Building Automation & Controls.A leading organization within the.Building Automation Systems (BAS) and Building Technologies.This is a senior leadership position responsible for overseeing project execution, financial performance, workforce development, customer sa

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Vice President / General Manager.We are recruiting a Vice President / General Manager on behalf of a well-established, growth-oriented engineering and services company serving the energy and industrial infrastructure markets.This executive will lead the business with full P&L responsibility, oversee

Senior Manager, Operations and Supply Chain.Our client develops and supplies high-quality, innovative tools, reagents, and diagnostic products that empower researchers and clinicians to achieve reproducible results, ultimately accelerating, cell and gene therapy, and medical breakthroughs.The Senior

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Our client, a fast growing private equity owned portfolio company that is experiencing hyper growth is looking to hire an Operations Manager.The position is in South Denver, CO and will be a Hybrid work model.This individual will serve as the right hand person to the CEO.The position offers a huge g

Warehouse Operations & WMS Implementation Manager.Denver, CO (3 days onsite – hybrid).Specific WMS software experience is not required.Experience with any WMS, including.Warehouse Operations & WMS Implementation Manager.WMS transformation initiatives across distribution and fulfillment environment

Responsible for storing and staging materials and equipment in our warehouse.May performing building and grounds maintenance.You will serve as the primary contact concerning the operational usage, routine maintenance, and control of the company's vehicle fleet.This position will require knowledge in

Woof is the award-winning, innovative pet care brand on a mission to help dogs live happier, healthier lives through joyful play.Founded on the belief that the best products don't make you choose between what dogs need and what's good for them, we combine functional wellness, thoughtful design, and

Colorado Physician Partners is seeking an experienced, career-driven healthcare leader to join our team as a.This is more than an operations role.It's an opportunity to shape the future of multiple physician practices, build high-performing teams, create an exceptional culture, and grow your career

The Operations Manager is responsible for the overall leadership, performance, and execution of commercial fence construction operations.This role provides strategic and tactical oversight of field operations, project execution, safety performance, labor productivity, equipment utilization, and oper

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This role reports to the Head of Administration and Events with dotted line reporting to each leader they support.

We are seeking a motivated Operations Manager to join our business.The Operations Manager oversees the safe receipt, storage, retrieval, and timely delivery of materials, product and services to the Intsel Steel customers.He/she ensures Workplace Health and Safety requirements are met and maintained

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Shift: Monday-Friday 5:00 AM - 2:00 PM.Capstone is a North American supply chain solutions partner with over 650 operating locations, 19,000 associates, and 60,000 carriers.We specialize in freight management, warehouse and distribution center support, last-mile delivery, supply chain analytics, opt

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Operations Manager | Direct Hire | $120,000-$130,000 + Benefits | Weld County, CO.What you’ll be responsible for:.Oversee daily manufacturing operations, production scheduling, and facility performance.Lead continuous improvement initiatives focused on efficiency, yield, uptime, and productivity.P

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Iviry, LLC is a well-established, rapidly growing, veteran-owned IT services company providing Managed Services and Managed Security Services (MSP/MSSP) including a Security Operations Center (SOC).Our cyber-compliance focus is on National Institute of Standards and Technology and Cybersecurity Matu

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