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Taco Bell - 13008 Whittier Boulevard - Responsibilities: Finding, hiring and developing employees; Conducting new hire orientation and developing the training plan for each new hire; Scheduling and deploying the team correctly; Addressing performance issues; Managing the restaurant budget and financ

Del Taco - - Responsibilities: Fully staff the store with quality people; Recruiting, hiring, and retaining all restaurant employees; Ensuring the entire team is certified according to the current training process at all times; Creating a service oriented culture; Promoting an environment of fun an

Job DescriptionBevMo! by Gopuff is seeking a Key Holder for our Retail Operations team. This position is responsible for opening and closing the store and performing other duties in the absence of management. A Key Holder will assist the store in periods of high volume and provide support for new employees, providing excellent customer service while driving sales.Responsibilities: • Provide excellent customer service by greeting and establishing rapport with customers while informing them of the products and services, • Arrive early to open the store and leave late to close the store, • Will assist the store in periods of high volume and provide support for new employees, • Knowledge of in house products to provide customers with recommendations, • Assist with inventory management tasks such as restocking merchandise, conducting inventory counts, and identifying discrepancies., • Process cash transactions accurately and efficiently, including opening and closing tills, counting cash, and preparing deposits., • Operating scanners, cash registers, and other electronics, • Follow proper age verification policies, • Ensuring all prices and quantities are accurate and providing a customer receipt, • Processing refunds and exchanges, • Monitor the sales floor to prevent theft and minimize loss, including conducting bag checks and ensuring adherence to security procedures., • Store cleanliness and assist in maintaining standards on the sales floor, stock room, lockers, and bathrooms, • Train new employees on store procedures, product knowledge, and customer service standardsQualifications:, • 1+ years leadership experience in retail, grocery, military, restaurant or equivalent experience, • Ability to work with fluid schedules; be available during peak hours of operation and availability to support stores on nights, weekends, holidays, etc., • Basic math skills and proficiency in cash handling, • Team-oriented mentality, • Ability to lift up to 49 pounds, • High School Diploma or equivalentWhat We Offer:, • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Pay:, • Gopuff pays employees based on market pricing and pay may vary depending on your location. Compensation for U.S. locations is based on a cost of labor index for that geographic area., • Pasadena CA: USD $18.62/hr

Job DescriptionBevMo! by Gopuff is seeking a Key Holder for our Retail Operations team. This position is responsible for opening and closing the store and performing other duties in the absence of management. A Key Holder will assist the store in periods of high volume and provide support for new employees, providing excellent customer service while driving sales.Responsibilities: • Provide excellent customer service by greeting and establishing rapport with customers while informing them of the products and services, • Arrive early to open the store and leave late to close the store, • Will assist the store in periods of high volume and provide support for new employees, • Knowledge of in house products to provide customers with recommendations, • Assist with inventory management tasks such as restocking merchandise, conducting inventory counts, and identifying discrepancies., • Process cash transactions accurately and efficiently, including opening and closing tills, counting cash, and preparing deposits., • Operating scanners, cash registers, and other electronics, • Follow proper age verification policies, • Ensuring all prices and quantities are accurate and providing a customer receipt, • Processing refunds and exchanges, • Monitor the sales floor to prevent theft and minimize loss, including conducting bag checks and ensuring adherence to security procedures., • Store cleanliness and assist in maintaining standards on the sales floor, stock room, lockers, and bathrooms, • Train new employees on store procedures, product knowledge, and customer service standardsQualifications:, • 1+ years leadership experience in retail, grocery, military, restaurant or equivalent experience, • Ability to work with fluid schedules; be available during peak hours of operation and availability to support stores on nights, weekends, holidays, etc., • Basic math skills and proficiency in cash handling, • Team-oriented mentality, • Ability to lift up to 49 pounds, • High School Diploma or equivalentWhat We Offer:, • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Pay:, • Gopuff pays employees based on market pricing and pay may vary depending on your location. Compensation for U.S. locations is based on a cost of labor index for that geographic area., • West Covina, CA: USD $17.65/hr

Job DescriptionPOSITION SUMMARY: Responsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. KEY DUTIES/RESPONSIBILITIES: • Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. Understands and utilizes JIB systems, processes, and tools; and complies with all state and federal labor laws and regulations., • External Service: Manages daily activities to achieve excellence in restaurant operational Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all JIB systems, procedures, and food safety requirements; reviews practices and modifies as needed to continuously improve the guest experience. Maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service., • Fostering the Culture: Demonstrates a passion for the business and pride in Jack in the Box; ability to manage with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages, • Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback., • Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment., • Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; dedicated to consistently serving great food to guests and conveys importance to restaurant Demonstrated ability to utilize systems and perform duties within established structure., • Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements and supports change initiatives; and maintains a strong sense of urgency. Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business Attends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance. Experience - Internal Promote: Minimum of 1+ years of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Working knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior. Physical Requirements - Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES: Organizational Competencies Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies Composure - Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Confronting Direct Reports - Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers. Developing Direct Reports and Others - Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder. Ethics and Values - Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs. Integrity and Trust - Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain. Managerial Courage - Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others; lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary. Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his/her work is important; is someone people like working for and with. Priority Setting - Spends his/her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside; can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus. Drive for Results - Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Self-Knowledge - Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions. Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations. Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Managing Vision and Purpose - Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. REASONABLE ACCOMMODATION: Jack in the Box, Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.

Job Description JOB TITLE: General Manager (GM) SUPERVISOR: Area Coach (AC), Director of Operations (DO) STATUS: Non-Exempt BASIC PURPOSE: The General Manager serves as a mentor and leads their team to success, ensuring optimal performance and, as a result, smooth operations and exceptional customer experience. They are responsible for striving to achieve maximum profitability for the restaurant, which includes being selective in recruitment efforts, consistent training and providing quality food. This role is crucial for creating company culture that is aligned with DRG’s values. MAJOR RESPONSIBILITIES: • Team Development: Identify, train and mentor a team of high-potential individuals, empowering them to become leaders and excel in their roles., • Operational Excellence: Striving to create world-class operations which include exceptional customer service, pristine restaurants that serve excellent food, and strong financials., • P&L Management: Maintaining consistently strong financial results by taking actions that keep costs to a minimum result in maximum profitability and keep costs to a minimum., • Leadership: Making sound and effective decisions in addition to serving as a liaison between upper management and the team while adhering to an open-door policy., • Training & Development: Conduct ongoing training workshops, provide constructive feedback in real-time, and stress the importance of continuous learning and growth to the team., • Culture & Values: Actively reinforce DRG’s culture and values by incorporating individual and team recognition, promoting inclusivity, and fostering a fun and respectful atmosphere., • Compliance: Enforcing adherence with company policies, procedures and local regulations. BENEFITS: • DRG Cares Grant Program - Grants to assist employees with life challenges and financial assistance, • DRG Savings Marketplace- Exclusive access to discounts for DRG employees, • Employee Assistance Program - Counseling services, legal support, travel assistance, etc., • Live Mas Scholarship Program, • Employee Referral Program, • Education Benefits - GED reimbursement, free second language education, etc., • DailyPay- Program that allows you to get your paychecks daily. LEADERSHIP BEHAVIORS: Hiring & Staffing – Possess a keen eye for identification and hiring top-tier talent in addition to fostering an environment of growth and leadership. Integrity and Trust - Is widely trusted and viewed as a transparent individual; abides by an open-door policy; keeps necessary information confidential. Motivating Others – Inspires their team to achieve great heights while also maintaining high expectations and ensuring everyone’s input is valued and taken into consideration. Analytical Thinking – Welcomes challenges and is able to develop solutions through the use of logic and strategy. Results Driven – Constantly and consistently exceeding goals all while obsessing over the restaurant’s success. KEY RELATIONSHIPS: • Internal- Develop strong working relationships with your team, Area Coach, Director of Operations, fellow General Managers, and other internal stakeholders., • External- Build rapport and trust with guests, creating memories while maintaining the restaurant's reputation for quality and service. KNOWLEDGE & SKILL REQUIREMENTS: • Must be 18 years or older., • High School Diploma (or equivalent)., • At least 2 years of restaurant experience with proven leadership ability., • Must be able to read, speak and write in English., • Must pass the SERV Safe Certification Course and Exam. Maintain current health card in adherence with local/state requirements., • This position requires an average 45-hour work week with flexible availability (nights, weekends, holidays)., • Reliable transportation, clear criminal background check, and an acceptable Motor Vehicle Record (MVR). ABOUT US: Diversified Restaurant Group is a people first company! We pride ourselves on being a large company with a small company feel. Every person that works here is part of the DRG Family! What started as a 30-unit Taco Bell business in 2012, has since grown into a 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada along with Arby’s restaurants in Alaska, California, and Nevada. We have more than 9,000 team members and continue to grow every day! DISCLAIMER: You are applying to Angel City Bell, LLC, a franchisee of Taco Bell. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Job DescriptionCompany Description Initial hiring pay range (based on location, experience, etc.): $22.00 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Restaurant Zone Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in management responsibilities of one restaurant zone’s operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in one restaurant zone during a shift, • General to the role:, • Enforces Raising Cane’s policies and standards, • Manages assigned zone according to Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Supports execution of reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Completes other duties as assignedQualifications Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, or Raising Cane’s advanced crew experience, • Must be 18 years of age or older, • High school diploma or equivalent preferred Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description POSITION TITLE RESTAURANT MANAGER JOB CODE RORM20 REPORTS TO District Manager EXEMPTION STATUS Exempt DEPARTMENT Restaurant Field Operations POSITION SUMMARY: Responsible for managing the overall operations of a Jack in the Box unit. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC) and Brand Promise. Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. KEY DUTIES/RESPONSIBILITIES: • Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and crew; identifies and develops internal candidates for management and Team Leader positions. Works with restaurant management team to ensure all facets of "My Promise to You" and the Service Profit Chain are executed; creates a restaurant environment that is "employee friendly," fun, clean and safe; takes accountability for motivating and inspiring employees to achieve high performance; treats all employees with respect and dignity; and regularly recognizes and rewards employees. Understands and utilizes JIB systems, processes, and tools; and complies with all state and federal labor laws and regulations., • External Service: Manages daily activities to achieve excellence in restaurant operational performance. Provides an exceptional experience for the guests by ensuring proper training and holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with JIB systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Ensures management team and crew understands and operates all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service., • Fostering the Culture: Demonstrates a passion for the business and pride in Jack in the Box; ability to manage professionally with integrity, honesty, and trust that promotes the Jack in the Box culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and crew. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict., • Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback and reviews., • Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our guests. Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment., • Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; and is dedicated to consistently serving great food to guests and conveys importance to restaurant team. Demonstrated ability to utilize systems and perform duties within established structure., • Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals. Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business matters. Attends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance. Education - High School Diploma, G.E.D. or equivalent required. Associate's or Bachelor's degree preferred. Experience - Internal Promote: Minimum of 1+ years experience as an Associate Manager and/or 2 years experience as a First Assistant Manager; must be 100% certified in all workstations. External Recruit: Minimum of 3 years experience managing a service concept with full P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior. Physical Requirements - Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES: Organizational Competencies Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty. Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything. Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies Composure - Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis. Confronting Direct Reports - Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers. Developing Direct Reports and Others - Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder. Ethics and Values - Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches. Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs. Integrity and Trust - Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain. Managerial Courage - Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others; lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary. Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his/her work is important; is someone people like working for and with. Priority Setting - Spends his/her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside; can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus. Drive for Results - Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results. Self-Knowledge - Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions. Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations. Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team. Managing Vision and Purpose - Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. REASONABLE ACCOMMODATION: Jack in the Box, Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.

Job DescriptionCompany Description Initial hiring pay range (based on location, experience, etc.): $24.00 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift, • Acts as manager on duty and opens and closes the restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Completes other duties as assignedQualifications Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Knowledge and skills in staffing, scheduling, people and cost management, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, • Must be 18 years of age or older, • High school diploma or equivalent preferred Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

A growing multi-unit restaurant group is looking for a Talent Acquisition Partner to support leadership hiring during an exciting period of expansion.

Job Description JOB DESCRIPTION TITLE: Food & Beverage Manager DEPARTMENT: Food & Beverage STATUS: Exempt, Full Time, Regular (Salary: $85,000 Annually) SUPERVISED BY: Director of Food & Beverage SUPERVISES: Food & Beverage Team Members (Non-Exempt) Reporting directly to the Director of Food & Beverage (“FB Director”), with a dotted-line to the General Manager, the Food & Beverage Manager (“FB Manager”) is responsible for managing the daily food and beverage operations. The FB Manager will assist the Food and Beverage Director with inventory and budget control and in the planning and coordination of special events. This position will handle a number of administrative functions, from ordering food from wholesalers and vendors to training employees. All team members are responsible for championing the company’s mission, core values, and holistic business model; promoting diversity and fostering a fair and compassionate work environment. ESSENTIAL DUTIES: • Manage all food and beverage outlets including the team member breakroom., • Responsible for working on all food and beverage team members’ work schedules and payroll on a regular basis (with final approval by the Director of Food & Beverage)., • Work in tandem with the FB Director and Chef de Cuisine in ordering food items for all F&B outlets, as necessary., • Will partner with FB Director in managing the order of alcoholic beverages for mini bar, guest service check-in experience and lobby bar operations., • Perform liquor inventory for mini bar and lobby bar., • Provide assistance in setting up and break down, as needed, in the event rooms., • Provide partnership with Sales & Marketing with regard to food and beverage agenda and event planning with clients., • Effectively manage relations with all new and existing vendors., • Provide leadership and hands on cross-training of all F&B team members., • Work in partnership with the FB Director and Chef de Cuisine relevant to the preparation and negotiation with vendors to bring new ideas to F&B Department while keeping costs to a minimum. Assist with FB Director in developing departmental budgets., • Develop, inspire, and motivate the F&B team to ensure department goals and organizational strategies are met. Diligently hand out Teal Cards to those who specially provide above beyond service to guests and colleagues., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Work with HR with reference to payroll, employment/recruitment, training, performance evaluations and employee relations., • Other duties/tasks as requested by management. ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES: Proven success in the following job competencies: • Honesty; has honest, direct, and factual communication and actions with internal and external customers., • Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things., • Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values., • Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status., • Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas., • Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data., • Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays., • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach., • Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;, • Diversity: Strong commitment to diversity and equality in a company culture., • Communication: Strong communication (verbal and written) and presentation skills., • Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets., • Champion for Change EXPERIENCE: • Strong knowledge of restaurant operations, financial and control systems in food & beverage., • Strong leadership, communication and organizational skills., • At least 2-3 years of progressive experience in hotel management working in a fast paced hotel., • Hands-on approach to hiring, training and development of team members, • Strong front of the house presence and personable demeanor with members, guests and staff., • Demonstrated ability to increase sales and build rapport in the community., • Hotel Food & Beverage experience is required., • Supervisory experience required., • Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook., • Experience in Opera Cloud would be helpful. EDUCATION: • Bachelor’s degree in business, management, or hospitality or related field or equivalent of 5 years relevant work experience is highly preferred., • Degree or Certification in Restaurant Management is preferred., • TIPS certification a must. WORKING CONDITIONS & PHYSICAL WORK DEMANDS: • Able to sit and work at a computer keyboard for extended periods of time., • Able to stoop, kneel, bend at the waist and reach on a daily basis., • Able to lift and move up to 25 pounds occasionally., • Regular and on-time attendance is critical., • Hours occasionally exceed 40 hours per week including weekends and holidays., • Ability to stand during shifts OTHER: • Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job. COMPANY BENEFITS: • Medical, Dental and Vision Insurance to all eligible employees, • Company-paid life insurance of $25,000 to all eligible employees, • Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution), • Seven paid holidays, • Sick pay when eligible, • Company-paid parking, • Employee Assistance Program (EAP), • Employee Recognition Programs, • Employee Referral Incentive Program, • Transportation allowance, • Dry cleaning services (up to 10 pieces of work clothes per week)

Job Description Job Details We’re a fast-casual ramen destination with four LA locations, known for blending modern flavors with traditional ramen recipes—and we’re now hiring a Manager to join the team. If you’re ready to grow with a brand that takes pride in people and flavor, this is your bowl of ramen. We're looking for a passionate, responsible, and energetic Manager who thrives in a fast-paced environment and loves delivering exceptional, fun service. Slurp-tastic adventures awaits! Responsibilities Include * Oversee ALL restaurant operations- ensuring all departments have what they need to succeed and keep them running smoothly * Providing exceptional food through extensive and daily quality control and HD guideline enforcement * Maintain compliance of state and federal labor laws in conjunction with company policies * Meet key financial objectives by controlling food and labor costs * Responsible for schedules, R&M, ordering and inventory management * Meeting key financial objectives while boosting sales, and continuing to deliver quality food and experience * Develop guest relations and responding to all online inquiries * Motivating and cultivating team members through feedback and recognition * Nurturing and upholding an encouraging, fun, family-like work environment * Other tasks as assigned by management, which may include special assignments of an administrative or operational nature. Desired Skills & experience: * 3-5+ years of Management experience in fast-paced / fast casual restaurants * Manager Serve Safe Certified * Ability to perform well in a fast-paced environment * Able to work a flexible schedule including weekends Benefits/Perks: * Medical Insurance * Dental Insurance * Vision Insurance * Supplemental Insurance * 401k * Pet Insurance * Flexible Paid Time Off * Team member dining discounts * Employee Entertainment Discounts Working Conditions & Physical Demands: * Restaurant and Central Kitchen is equipped with ventilated air conditioning * Noise level is moderate to high * Temperatures vary from hot to cold * Floors may be slippery due to the nature of the business * Able to stand for 2-4 hours at a time * Able to reach overhead & outwards, lift, bend, kneel, stoop, climb, push, and squat * Able to lift, push, carry and pull items weighing up to 50 pounds or less Tatsu Ramen, LLC. is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Tatsu Ramen celebrates diversity and is committed to creating an inclusive environment for all employees. Compensation Details * Compensation: Annual Salary ($69,000) • Quarterly Bonus Eligible

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Restaurant Manager assists the Restaurant Assistant General Manager (AGM) in the day-to-day operations of Eataly’s full-service restaurants. Reports to the Restaurant AGM and oversees front-of-house restaurant staff including servers, bartenders, food runners, hosts, bussers and barbacks. • Supports the Restaurant AGM with hiring, assigning, training, evaluating and terminating employees, • Documents, investigates, escalates and resolves all employee and guests incidents, • Ensures exceptional service standards are consistently met and that activities are carried out effectively, • Inspects dining room and storage areas to ensure compliance with health and safety regulations, • Estimates front-of-house food and beverage needs, and supervises intake orders to ensure specifications, • Reviews financial information such as sales, inventory and costs to monitor budget, • Meets with dining room and bar personnel to plan restaurant activities, special events, share information, etc., • Performs other duties as required or assignedQualifications, • 2+ years of experiencing leading or managing a front-of-house restaurant team, • Understanding of steps of service, • Outstanding communication, leadership and problem-solving skills, • Bachelor’s Degree or Associate’s Degree in Restaurant Management or Hospitality preferred, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Food Handler’s License preferred Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Wendys is hiring team members, shift leaders, and restaurant managers.

Job DescriptionABOUT THE LUCAS MUSEUM OF NARRATIVE ARTOpening in September 2026, the Lucas Museum of Narrative Art is dedicated to illustrated storytelling. Founded by George Lucas and Mellody Hobson, the museum’s collection features works by artists including Norman Rockwell, Kadir Nelson, Jessie Willcox Smith, N. C. Wyeth, Beatrix Potter, Judith F. Baca, Frida Kahlo, and Maxfield Parrish; as well as comic art legends such as Winsor McCay, Jack Kirby, Frank Frazetta, Alison Bechdel, Chris Ware, and R. Crumb; and photographers Gordon Parks, Henri Cartier-Bresson, and Dorothea Lange. The Museum also houses the Lucas Archives, containing models, props, concept art, and costumes from Lucas’s filmmaking career. Designed by Ma Yansong of MAD with a landscape by Mia Lehrer of Studio-MLA, the Museum is in Exposition Park, Los Angeles, on an 11-acre campus that includes new green space and a 300,000-square-foot building with galleries, two theaters, a library, restaurant, café, retail store, and community spaces. POSITION SUMMARYThe Lucas Museum is sharply focused on creating a superior level of visitor enjoyment and experience for all our onsite visitors. Reporting to the Director of Visitor Services, the Sr. Manager has a key role in helping achieve this objective. The Senior Manager, Visitor Services will play a key role in ensuring the smooth day-to-day operations of the museum while contributing to the growth and success of the museum and creating an enriching experience for our visitors. This may include participating in hiring, training, and supervising frontline staff; finalizing weekly schedules; managing daily floor operations; maintaining exceptional standards of customer service; ensuring all publicly accessible spaces are impeccably clean; managing onsite ticketing and queuing; and aiding visitors in navigating their visits. The Senior Manager of Visitor Services will work closely with Volunteer, Accessibility, and Security departments to provide integrated workflows that address all visitor and institutional needs. The Senior Manager, Visitor Services will partner with the Director of Visitor Services to quickly resolve issues and identify opportunities pertaining to visitor feedback. The Senior Manager, Visitor Services may support leadership with special projects including analyzing attendance data and driving earned revenues including ticket sales, memberships, programming, and other offerings. RESPONSIBILITIES Pre-Opening· With a cross-departmental team of colleagues, develop the procedures for all aspects of interactions with visitors, including ticketing, membership sales, queuing, visitor flow, group visit procedures, information distribution, and more· Help lead creation of the museum’s CRM and POS systems· Support recruitment, hiring, onboarding, and training of front-line staff in partnership with the Director of Visitor Services and People & Culture, as well as development and delivery of training curriculum· Help lead development of attendance tracking and reporting systems, visitor experience and visitor feedback reporting, and visitor surveying Post-Opening· Provide leadership for daily operations of the Visitor Services department, including ticketing, queuing, visitor experience and flow, cash handling, group visit procedures, information distribution, hiring/training/supervising, creating schedules, and more· Supervise and provide mentorship to the Manager, Visitor Services and front-line Visitor Services team· Act as a liaison between administrative teams including Membership, Curatorial, IT, and others and frontline staff· Serve as an escalation point for visitor escalations that cannot be settled at the floor staff level· Ensure secure and accurate collection and recording of all transactions, reconcile daily transaction reports, and provide regular reports of admissions data to colleagues· Work closely with security to support a program of preparedness and rapid response that spots and deescalates issues· Work closely with Food & Beverage and the Retail store to ensure close cooperation and a superior customer service experience· Use data, experimentation, and visitor feedback to proactively identify, develop and implement new programs and initiatives to improve the visitor experience· Continuously refine hiring and training practices· Mentor and provide feedback to staff in a contemporaneous and effective manner· Work closely with colleagues in Expo Park to coordinate activities across multiple venues· A major portion of the Visitor Services operation will be driving membership through sales and through an enhanced membership experience· Creating a culture within the staff of engagement that leads to higher sales of tickets and memberships· Stay up to date with industry trends and best practices CORE COMPETENCIES Analytical Rigor: Simplifies complex problems by using critical thinking to evaluate problems, gathering information, incorporating multiple perspectives, understanding causes, and identifying best-possible solutions. Invests time in planning, discovery, and reflection to drive better decisions and more efficient implementations. Adopts an audience-centric approach, understanding the needs of the audience and incorporating them, as appropriate, into the decision. Courageous Communication: Intentionally works well with others both on the team and cross-functionally to achieve individual, team, department, or organizational goals. Values diverse input and working with others as a way to achieve the best output possible. Collaborative Excellence: Displays courage when handling difficult conversations and genuinely and intentionally communicates. Relays key messages effectively, targeted to specific audiences. Identifies others' communication styles and perspectives, adjusting language and approach accordingly. Employs active listening to understand, rather than reply. Asks for, integrates, and values feedback from team, peers, and leaders. Adaptive Resilience: Thrives and grows in a rapidly changing and complex environment. Displays flexibility, activates networks, and adopts a continuous growth mindset to learn from mistakes and bounce back from adversity. Inclusive Interaction: Actively contributes to an environment in which all employees feel a sense of belonging, valued for their differences and empowered to participate and contribute freely. Building Trust & Relationship Managemento Accountable Ownership and clearly shares information and the "why" behind decisions.o Asks for and values the opinions of others. Displays empathy when listening.o Acknowledges when trust has been broken and focuses on rebuilding.o Relates comfortably with people across levels, functions, cultures, and geographies. Identifies interpersonal and group dynamics and reacts effectively. Accountable Ownershipo Takes ownership of outcomes, positive or negative, without blaming others within the team or cross-functionally.o Recognizes when they are not approaching a situation with accountability but instead with a blame mindset.o Takes accountability for assigned tasks and executes on deliverables in a timely manner. Strategic Alignment & Executiono Contributes to the organization by understanding and aligning actions with the organization's goals, core functions, needs, and values.o Seeks out and incorporates multiple perspectives, experiences, and industry trends to develop a holistic perspective. Operationalizes ideas within the business model.o Displays critical thinking when faced with a challenge by asking probing questions and looking for connections. QUALIFICATIONS· 5+ years of experience in a supervisory or management role at an organization that modeled a high degree of customer service and sales· Museum experience is not essential, but experience in hospitality, attractions, cultural organizations or admissions-driven institutions preferred· Experience directly managing and motivating large numbers of hourly staff· Experience managing complex staffing schedules for hourly staff· Demonstrated commitment to Diversity, Equity, Inclusion, Accessibility, and Belonging in hiring, staffing, management, training, and leadership practices· Ability to influence and engage direct reports and peers and create a positive work environment· Excellent communication and interpersonal skills· Strong organizational and problem-solving skills· Ability to work independently and as part of a team· Solid strategic planning, organizational and project management skills· Ability to work under pressure and meet deadlines· Experience with POS systems, ticketing software, and retail operations· Ability to work a flexible schedule, including weekends and evenings, as required· Multi-language fluency strongly preferred #hospitality #entertainment #museum industry #supervisor #museumEQUAL OPPORTUNITY AND OUR COMMITMENT TO DEAIBThe Lucas Museum of Narrative Art embraces diversity and equal opportunity. We are committed to building a team that represents and supports a variety of backgrounds and perspectives. The Lucas Museum fosters a work environment that is free of discrimination and harassment, whether based on race, national origin, gender, gender expression, religion, ethnic background, age, disability, marital status, sexual orientation, or any other criterion prohibited by applicable federal, state, or local laws. We believe that diversity and inclusion among our team is critical to our success, and we seek to recruit, develop, and retain the best qualified people from a diverse candidate pool. Applications from traditionally underrepresented communities are encouraged. The statements in this description represent typical elements, criteria, and general work performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the job. *** MISSION AND VISION The Lucas Museum of Narrative Art is dedicated to the art of illustrated stories. Our mission is to inspire and connect people through the exploration of visual stories and their influences in society. VALUES Our internal and external practices are shaped by the following beliefs and behaviors. People First: We meet people wherever they are (physically, intellectually, emotionally). Our inclusive practice connects who people are and what they find emotional in works of art. Inspired: We believe that art can move you to feel, think, reflect, and act. Collaborative: We believe that nimble thinking and working together yield exponential results. STRATEGIC PRIORITIES Narrative Art: Amplify the social impact of storytelling and illustration. Community: Connect to a broad and diverse public. Operational Excellence: Create a healthy and durable institution. All staff at the Lucas Museum of Narrative Art lead through a deep commitment to diversity, equity, and inclusion, both within the Museum and with the communities that we serve. Salary and titles will be assigned commensurate to the successful candidates’ education and experience. An attractive compensation package will be offered to the successful candidate(s).

Job DescriptionABOUT THE LUCAS MUSEUM OF NARRATIVE ARTOpening in September 2026, the Lucas Museum of Narrative Art is dedicated to illustrated storytelling. Founded by George Lucas and Mellody Hobson, the museum’s collection features works by artists including Norman Rockwell, Kadir Nelson, Jessie Willcox Smith, N. C. Wyeth, Beatrix Potter, Judith F. Baca, Frida Kahlo, and Maxfield Parrish; as well as comic art legends such as Winsor McCay, Jack Kirby, Frank Frazetta, Alison Bechdel, Chris Ware, and R. Crumb; and photographers Gordon Parks, Henri Cartier-Bresson, and Dorothea Lange. The Museum also houses the Lucas Archives, containing models, props, concept art, and costumes from Lucas’s filmmaking career. Designed by Ma Yansong of MAD with a landscape by Mia Lehrer of Studio-MLA, the Museum is in Exposition Park, Los Angeles, on an 11-acre campus that includes new green space and a 300,000-square-foot building with galleries, two theaters, a library, restaurant, café, retail store, and community spaces. POSITION SUMMARYThe Lucas Museum is sharply focused on creating a superior level of visitor enjoyment and experience for all our onsite visitors. Reporting to the Senior Manager of Visitor Services, the Manager has a key role in helping achieve this objective. The Manager, Visitor Services will play a key role in ensuring the smooth day-to-day operations of the museum while contributing to the growth and success of the museum and creating an enriching experience for our visitors. This may include participating in hiring, training, and supervising frontline staff; finalizing weekly schedules; managing daily floor operations; maintaining exceptional standards of customer service; ensuring all publicly accessible spaces are impeccably clean; managing onsite ticketing and queuing; and aiding visitors in navigating their visits. The Manager will work closely with Visitor Services leadership team, Volunteer, Accessibility, and Security departments to provide integrated workflows that address all visitor and institutional needs. The Manager, Visitor Services will partner with the team to quickly resolve issues and identify opportunities pertaining to visitor feedback. The Manager, Visitor Services may support leadership with special projects including analyzing attendance data and driving earned revenues including ticket sales, memberships, programming, and other offerings. RESPONSIBILITIES Pre-Opening· With a cross-departmental team of colleagues, support development of procedures for all aspects of interactions with visitors, including ticketing, membership sales, queuing, visitor flow, group visit procedures, information distribution, and more· Participate in the creation of the museum’s CRM and POS systems· Develop and facilitate training curriculum for front-line staff· Participate in development of attendance tracking and reporting systems, visitor experience and visitor feedback reporting, and visitor surveying Post-Opening· Supervise and mentor the front-line Visitor Services team· Oversee daily operations of the Visitor Services department, including ticketing, queuing, visitor flow, group visit procedures, information distribution, hiring/training/supervising, scheduling, and more· Handle any visitor escalations that cannot be settled at the floor staff level· Act as a liaison between administrative staff and frontline staff· Use data, experimentation, and visitor feedback to proactively identify, develop and implement new programs and initiatives to improve the visitor experience· Ensure secure and accurate collection and recording of all transactions, reconcile daily transaction reports, and provide regular reports of admissions data to colleagues· Oversee admissions operations cash handling; online, phone, and in-person ticket transactions· Manage queues in real-time to maximize attendance and visitor experience· Coordinate all daily visitor experience efforts with the museum’s restaurant, café, and shop; ensure effective and efficient scheduling without conflict· Work closely with security to support a program of preparedness and rapid response that spots and deescalates issues· Work closely with Food & Beverage and the Retail store to ensure close cooperation and a superior customer service experience· Participate in and continuously refine hiring and training practices· Mentor and provide feedback to staff in a contemporaneous and effective manner· Work closely with colleagues in Expo Park to coordinate activities across multiple venues· A major portion of the Visitor Services operation will be driving membership through sales and through an enhanced membership experience· Creating a culture within the staff of engagement that leads to higher sales of tickets and memberships· Stay up to date with industry trends and best practices CORE COMPETENCIES · Analytical Rigor: Simplifies complex problems by using critical thinking to evaluate problems, gathering information, incorporating multiple perspectives, understanding causes, and identifying best-possible solutions. Invests time in planning, discovery, and reflection to drive better decisions and more efficient implementations. Adopts an audience-centric approach, understanding the needs of the audience and incorporating them, as appropriate, into the decision. · Courageous Communication: Intentionally works well with others both on the team and cross-functionally to achieve individual, team, department, or organizational goals. Values diverse input and working with others as a way to achieve the best output possible. · Collaborative Excellence: Displays courage when handling difficult conversations and genuinely and intentionally communicates. Relays key messages effectively, targeted to specific audiences. Identifies others' communication styles and perspectives, adjusting language and approach accordingly. Employs active listening to understand, rather than reply. Asks for, integrates, and values feedback from team, peers, and leaders. · Adaptive Resilience: Thrives and grows in a rapidly changing and complex environment. Displays flexibility, activates networks, and adopts a continuous growth mindset to learn from mistakes and bounce back from adversity. · Building Trust & Relationship Managemento Accountable Ownership and clearly shares information and the "why" behind decisions.o Asks for and values the opinions of others. Displays empathy when listening.o Acknowledges when trust has been broken and focuses on rebuilding.o Relates comfortably with people across levels, functions, cultures, and geographies. Identifies interpersonal and group dynamics and reacts effectively. · Accountable Ownershipo Takes ownership of outcomes, positive or negative, without blaming others within the team or cross-functionally.o Recognizes when they are not approaching a situation with accountability but instead with a blame mindset.o Takes accountability for assigned tasks and executes on deliverables in a timely manner. · Strategic Alignment & Executiono Contributes to the organization by understanding and aligning actions with the organization's goals, core functions, needs, and values.o Seeks out and incorporates multiple perspectives, experiences, and industry trends to develop a holistic perspective. Operationalizes ideas within the business model.o Displays critical thinking when faced with a challenge by asking probing questions and looking for connections. QUALIFICATIONS· 3+ years of experience in a supervisory or management role at an organization that modeled a high degree of customer service and sales· Museum experience is not essential, but experience in hospitality, attractions, cultural organizations or admissions-driven institutions preferred· Experience directly managing and motivating large numbers of hourly staff· Experience managing complex staffing schedules for hourly staff· Demonstrated commitment to Diversity, Equity, Inclusion, Accessibility, and Belonging in hiring, staffing, management, training, and leadership practices· Ability to influence and engage direct reports and peers and create a positive work environment· Excellent communication and interpersonal skills· Strong organizational and problem-solving skills· Ability to work independently and as part of a team· Solid strategic planning, organizational and project management skills· Ability to work under pressure and meet deadlines· Experience with POS systems, ticketing software, and retail operations· Ability to work a flexible schedule, including weekends and evenings, as required· Multi-language fluency strongly preferredEQUAL OPPORTUNITY AND OUR COMMITMENT TO DEAIBThe Lucas Museum of Narrative Art embraces diversity and equal opportunity. We are committed to building a team that represents and supports a variety of backgrounds and perspectives. The Lucas Museum fosters a work environment that is free of discrimination and harassment, whether based on race, national origin, gender, gender expression, religion, ethnic background, age, disability, marital status, sexual orientation, or any other criterion prohibited by applicable federal, state, or local laws. We believe that diversity and inclusion among our team is critical to our success, and we seek to recruit, develop, and retain the best qualified people from a diverse candidate pool. Applications from traditionally underrepresented communities are encouraged. The statements in this description represent typical elements, criteria, and general work performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the job. *** MISSION AND VISION The Lucas Museum of Narrative Art is dedicated to the art of illustrated stories. Our mission is to inspire and connect people through the exploration of visual stories and their influences in society. VALUES Our internal and external practices are shaped by the following beliefs and behaviors. People First: We meet people wherever they are (physically, intellectually, emotionally). Our inclusive practice connects who people are and what they find emotional in works of art. Inspired: We believe that art can move you to feel, think, reflect, and act. Collaborative: We believe that nimble thinking and working together yield exponential results. STRATEGIC PRIORITIES Narrative Art: Amplify the social impact of storytelling and illustration. Community: Connect to a broad and diverse public. Operational Excellence: Create a healthy and durable institution. All staff at the Lucas Museum of Narrative Art lead through a deep commitment to diversity, equity, and inclusion, both within the Museum and with the communities that we serve. Salary and titles will be assigned commensurate to the successful candidates’ education and experience. An attractive compensation package will be offered to the successful candidate(s).

Job DescriptionBevMo! by Gopuff is seeking a Key Holder for our Retail Operations team. This position is responsible for opening and closing the store and performing other duties in the absence of management. A Key Holder will assist the store in periods of high volume and provide support for new employees, providing excellent customer service while driving sales.Responsibilities: • Provide excellent customer service by greeting and establishing rapport with customers while informing them of the products and services, • Arrive early to open the store and leave late to close the store, • Will assist the store in periods of high volume and provide support for new employees, • Knowledge of in house products to provide customers with recommendations, • Assist with inventory management tasks such as restocking merchandise, conducting inventory counts, and identifying discrepancies., • Process cash transactions accurately and efficiently, including opening and closing tills, counting cash, and preparing deposits., • Operating scanners, cash registers, and other electronics, • Follow proper age verification policies, • Ensuring all prices and quantities are accurate and providing a customer receipt, • Processing refunds and exchanges, • Monitor the sales floor to prevent theft and minimize loss, including conducting bag checks and ensuring adherence to security procedures., • Store cleanliness and assist in maintaining standards on the sales floor, stock room, lockers, and bathrooms, • Train new employees on store procedures, product knowledge, and customer service standardsQualifications:, • 1+ years leadership experience in retail, grocery, military, restaurant or equivalent experience, • Ability to work with fluid schedules; be available during peak hours of operation and availability to support stores on nights, weekends, holidays, etc., • Basic math skills and proficiency in cash handling, • Team-oriented mentality, • Ability to lift up to 49 pounds, • High School Diploma or equivalentWhat We Offer:, • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Pay:, • Gopuff pays employees based on market pricing and pay may vary depending on your location. Compensation for U.S. locations is based on a cost of labor index for that geographic area., • East Pasadena, CA Salary Range: USD $18.79/hr

Job Description PURPOSE The Restaurant Manager is responsible to oversee and direct the seamless running of the restaurant and supervising all team members. The Restaurant Manager must take the lead when the General Manager is off duty, provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, as well as ensuring the delivery of outstanding service to our guests. DUTIES & RESPONSIBILITIES • Coach, develop, and lead by example, • Ensure staff is properly equipped with the tools to complete their tasks, • Touch tables ensuring guest satisfaction, • Recognize and cultivate regular guests and repeat business, • Create an environment of trust and mutual respect, • Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Ensures that private events, catering, and banquets are successfully executed, • Adhere to company’s cash handling procedures, • Ensure that all equipment is kept clean and in excellent working condition, • Complete nightly logs and manager reports, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information, • Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude, • Possess complete understanding of the employee handbook and adhere to the regulations contained within it, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of two (2) years related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to liquor, labor, and health code regulations, • Experience with POS systems and back office reporting systems, • Familiarity with beer and spirits, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations, • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant. Very “hands on style of management” The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift to 50 lbs. This job description is a summary of duties, which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionStart your career at Wendy’s and be part of a team that supports your success. We provide the tools and resources for your growth. Your success is important to us, and we're here for you! The General Manager is the leader of the team who establishes the tone of the work environment, and the level of customer hospitality. The General Manager is responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Key responsibilities include finding, hiring, and developing employees, conducting new hire orientation, and developing the training plan for each new hire. You’re also responsible for scheduling and deploying the team correctly, addressing performance issues, assisting in the resolution of customer issues, and managing the restaurant budget and financial plans. The successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. Job responsibilities include, but not limited to: • Drive excellent customer service and maintain company standards., • Ensure Crew Members and Shift Supervisors complete all assigned duties and serve safe, quality food in a friendly manner., • Analyze sales, labor, inventory, and controllables on a continual basis and take corrective action to meet or achieve margin and sales growth targets., • Oversee a team of associates in a fast-paced environment while ensuring that all proper food safety precautions are satisfied., • Manage the restaurant budget and financial plans., • Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis., • Building an effective team through training and development; and supplying meaningful and timely performance feedback., • Ensure food safety, quality, and sanitation. This includes but is not limited to receiving shipments and maintaining proper storage of ingredients and supplies., • Ensure the facility and equipment’s are maintained to Wendy’s standards., • Follow proper opening and closing procedures., • Maintain guest and employee safety.Minimum Qualifications:, • 18 years or older, • Obtain a food handler’s certificate according to state or local requirements., • Legally authorized to work in the United States, • Must have reliable transportation., • Maintain a professional appearance and good hygiene standards., • Ability to work flexible hours, arrive at work on time and be dependable., • 2 years quick service & fast-food restaurant experience, • 2 years food management experience (Preferred), • 2 years drive-thru experience (Preferred)Requirements:, • Ability to contribute to the team and maintain a positive attitude and strong work ethic., • Demonstrate a friendly attitude and great customer service skills., • Ability to pay attention to detail, cope with pressure and remain calm when challenging situations arise., • Act in a friendly, courteous, and helpful manner with guests and co-workers., • Strong verbal, reading, strong math skills., • Communicate ideas, suggestions, and concerns in a constructive and professional manner., • Make timely decisions to meet guest and business needs appropriately., • Ability to make quick and appropriate decisions., • Take ownership and responsibility to solve problems.Physical Requirements:

Job Description About sbe sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Role Overview The General Manager (GM) is responsible for the overall success of the restaurant by leading daily operations, driving financial performance, ensuring exceptional guest experiences, and developing a high‑performing team. This role requires a hands‑on leader who balances operational excellence with people leadership, brand standards, and profitability. Essential Responsibilities • Oversee all daily restaurant operations to ensure quality, efficiency, and consistency, • Maintain high standards of food quality, service, cleanliness, and safety, • Ensure compliance with all health, safety, labor, and alcohol service regulations, • Lead service execution during peak hours to deliver exceptional guest experiences, • Analyze P&L statements and take corrective actions to meet financial goals, • Drive sales growth through execution of marketing initiatives and local promotions, • Oversee inventory management, ordering, and vendor relationships, • Hire, onboard, train, coach, and develop restaurant leadership and hourly team members, • Build a positive, inclusive, and high‑performance culture aligned with company values, • Conduct performance reviews and provide continuous feedback and coaching, • Create effective schedules that align with labor targets and business needs, • Ensure compliance with employment laws and internal policies, • Implement and uphold brand standards, systems, and processes, • Monitor key performance indicators (KPIs) and operational metrics, • Collaborate with regional leadership on business planning and execution, • Identify opportunities for operational improvements and efficiencies, • Lead change initiatives and support new openings, promotions, or rollouts as needed Desired Qualifications • Prefer a minimum of five (5) years’ relevant restaurant management experience in high-end, service-focused environment, • Proven ability to lead, develop, and retain high‑performing teams, • Strong understanding of restaurant financials, labor management, and cost controls, • Excellent communication, organizational, and problem‑solving skills, • Ability to work flexible hours, including nights, weekends, and holidays, • Must be at least 21 years of age or older, • High School Diploma or equivalent required, • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional, • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Physical Requirements • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must be able to lift and carry 25-50 pounds. Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of five (5) years relevant restaurant management experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

Job DescriptionJob Description Join the Hillstone Management Team! Are you passionate about hospitality and thrive in fast-paced environments? At Hillstone, we develop leaders who excel in restaurant operations, service excellence, and business savvy. What You’ll Do: • Start with an 8-week, self-directed training program, learning all roles, from dining room to kitchen., • Receive mentorship from experienced staff and management., • After training, you’ll take on key responsibilities such as:, • Leading, training, and mentoring staff., • Overseeing inventory management and ensuring operational efficiency., • Hiring and developing team members., • Supporting daily operations and maintaining high standards of service., • Engaging with guests to create memorable dining experiences., • Starting salary: $100,000-$110,000 based on experience., • Performance-based pay, with many General Managers earning over $200K annually., • Comprehensive benefits, including paid vacation and medical coverage. . Qualifications Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job DescriptionGYU-KAKU JAPANESE BBQ is hiring SALARY RESTAURANT MANAGERIdeal candidate must be able to work in a team-oriented environment, be self-motivated, strong leadership, thrive on achievement of goals, flexible, detail oriented.This position requires limited supervision from the GM.Essential Functions & DutiesGuest Focus: • Creates and maintains an environment of hospitality and excellence in execution., • Proactively seeks out and resolves guest concerns or issues and use such opportunities as development/coaching tools for hourly staff., • Researches and makes recommendations to GM on methods for improving guest relations., • Mentors and coaches hourly staff to ensure their focus is on building authentic guest relationships., • Enhance customer satisfaction.Leadership:, • Provides proper & detailed training for all hourly personnel., • Handle employee issues such as tardiness, cell phone, attitude, language, etc., • Facilitate FOH and BOH issues, • Provide proper training for new hires., • Assist staff when busy (expedite or run food, pour water, bus tables, seat customers, etc.), • Manages the performance of all assigned hourly staff members and others in the absence of the GM., • Inspires staff daily to help foster morale., • Effectively communicates the company’s standards and expectations in daily pre-shift meetings., • Establishes a solid working relationship with the Kitchen staff to ensure unity between the back and front of house teams.Quality of Operations:, • Execute company policies and procedures., • Organize and conduct pre-shift and departmental meetings daily., • Maintain all reservation systems and book to accommodate business demands., • Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory., • Follows company-established procedures for tracking and processing labor dollars., • Utilizes and accurately maintains all company established forms, binders & checklists.Repair and Maintenance:, • Communicates facility maintenance repairs to GM., • Provides a safe working environment for team members by maintaining the facility and ensuring equipment is in proper working condition.Financial Results:, • Builds sales to maximize bottom line results., • Achieves budgeted goals utilizing the company’s best practices., • Maintains inventory levels following company established guidelines for ordering and receiving., • Codes and approves daily and weekly invoices accurately utilizing the chart of accounts., • Deposits cash & credit cards on daily basis and per the company’s established procedures., • Follows company established procedures for accepting and handling all non-cash payments (I.E. trade scrip, discount coupons, promotion & administrative expenses, etc.)., • Maintains accurate records.Qualifications, • At least 2 years progressive management experience within a full service, high volume, and corporate environment preferred., • Associate’s degree or equivalent. BA/ BS in Hospitality/Restaurant Management preferred., • Must be able to work 55 hours a week, • Proficient in MS Word, Excel, and Outlook. Experience with Aloha POS and MenuLinks systems, • Must excel in customer service., • Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time., • Requires strong and professional verbal and written communication skills.Physical DemandsLight work: Employee may be required to lift 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds., • Non-slip/non-skid shoes with closed toes, • Requires frequent bending and/or squatting and/or twistingBenefits, • Generous bonus opportunity, • Compensation package based on experience, • Health Insurance

Job DescriptionTaco Social is Eagle Rock’s most exciting new taco spot that offers an eclectic approach on one of Los Angeles main staples - Tacos! Are you a dynamic and experienced Fast Casual leader ready to make your mark? Taco Social is now hiring a passionate and driven General Manager | Kitchen Manager to lead our team and contribute to our future growth, including franchise expansion plans. We're looking for a leader who shares our love for innovative, globally inspired tacos and our commitment to an exceptional guest experience. If you have a strong food and beverage background, a positive attitude, and a talent for developing high-performing teams, we want to hear from you! About Taco Social Taco Social is all about breaking the rules with our inventive, freeform tacos inspired by global cuisine. But we're not just about delicious food; We're a vibrant, community-focused restaurant with a lively atmosphere and a full bar. Located in a beautifully renovated Los Angeles Historic-Cultural Monument on Colorado Boulevard, we're a beloved part of the Eagle Rock neighborhood. Key Responsibilities • Lead and manage all aspects of daily restaurant operations, including front-of-house and back-of-house activities., • Develop, train, and inspire a team of 25+ staff members to deliver outstanding service and consistent quality., • Ensure smooth and efficient operations, maximizing profitability while maintaining an exceptional customer experience., • Manage inventory, control costs, and oversee labor scheduling., • Promote Taco Social's culture and values to nurture a positive and inclusive work environment., • Drive sales growth through innovative strategies and a focus on guest satisfaction., • 3-5 years of Fast Casual or high-volume Restaurant & Kitchen management experience., • Strong food and beverage knowledge., • Proven ability to lead, motivate, and develop a team., • Excellent communication and interpersonal skills., • Ability to thrive in a fast-paced environment and handle pressure effectively., • Proficiency in POS systems and basic restaurant software., • Open availability, including nights, weekends, and holidays., • Competitive annual salary of $85,000 - $95,000., • Opportunities for career growth as we expand and franchise., • Paid time off.

Job DescriptionWe are seeking a highly skilled and experienced Bartender to join our team. The ideal candidate will possess an in-depth knowledge of spirits, wines, beers and cocktails, and be able to craft exceptional beverages for our discerning clientele. This role requires a strong emphasis on guest satisfaction, attention to detail, and the ability to thrive in a fast-paced, upscale environment. Responsibilities● Prepare and serve a wide variety of alcoholic and non-alcoholic beverages with precision and consistency.● Possess an extensive knowledge of spirits, wines, beer and cocktails, including classic and contemporary creations.● Provide expert recommendations based on guests' preferences and food pairings.● Maintain a clean and organized bar area, ensuring all equipment and glassware is spotless.● Manage inventory and place orders for liquor, beer, wine, and other bar supplies.● Adhere to all liquor laws and regulations, including age verification and responsible serving.● Provide exceptional customer service, building rapport with guests and anticipating their needs.● Contribute to the overall ambiance of the restaurant by maintaining a professional and polished appearance.● Collaborate with the bar and restaurant teams to ensure seamless service.Qualifications● Minimum of 2 - 3 years of bartending experience in an upscale restaurant or upscale bar.● Extensive knowledge of spirits, wines, beer and cocktail preparation techniques.● Excellent communication and interpersonal skills.● Ability to work effectively under pressure and in a fast-paced environment.● Strong attention to detail and organizational skills.● Ability to stand for extended periods and lift moderate weights.● Must be of legal drinking age and able to pass a background check.Preferred Qualifications● Formal bartending education or certification.● Experience with point-of-sale systems.● Knowledge of wine pairings and food and beverage service. We offer a dynamic and rewarding work environment with the opportunity to be part of a world-class restaurant team. If you are passionate about crafting exceptional beverage experiences and delivering outstanding guests service, we encourage you to apply. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionTRIPLE BEAM PIZZAJob Title: Experienced Front of House Team Member Location: ECHO PARK, CA About Us: We’re a fast-paced, high-volume fast casual restaurant focused on quality, consistency, and genuine hospitality. Our team works hard, moves fast, and takes pride in creating a great experience for every guest. Position Overview: We’re looking for an experienced front-of-house team member who can step in and contribute immediately. This role is ideal for someone who thrives in a busy environment, communicates clearly, and leads by example. You should be comfortable taking ownership of your shift, supporting teammates, and delivering excellent guest service at all times. Key Responsibilities • Provide friendly, efficient, and professional Guest service, • Take orders accurately and handle transactions with confidence, • Maintain cleanliness and organization of the front of house, • Support opening and closing procedures, • Work collaboratively with kitchen and team members, • Assist with training newer team members when needed, • Uphold all company standards and expectationsQualifications, • 1+ years of experience in a fast-paced restaurant (fast casual preferred), • Strong communication and teamwork skills, • Ability to stay calm and focused under pressure, • Reliable, punctual, and accountable, • Flexible availability, including nights and weekends, • Leadership experience is a plusCompensation & Perks, • Competitive hourly pay (based on experience), • Opportunities for growth and advancement, • Moves with urgency but stays detail-oriented, • Takes pride in their work and their team, • Shows up ready to work, every shift Optional Add-On (Highly Recommended) Applicants who include a brief note about their favorite restaurant experience will be prioritized. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Wendys is hiring team members, shift leaders, and restaurant managers.

Wendys is hiring team members, shift leaders, and restaurant managers.

Job Description Job Title: Front of House Team Member Reports To: General Manager Who We Are Ggiata is a fast-casual Italian American delicatessen inspired by classic East Coast neighborhood sandwich shops. We’re known for bold flavors, warm hospitality, and creating meaningful connections with our guests and team members. With multiple locations across Los Angeles and exciting growth ahead, this is a unique opportunity to grow your career alongside a brand on the rise. Position Overview At Ggiata, our Front of House (FOH) Team Members do more than ring up orders. They are the heartbeat of the guest experience. This role is perfect for someone who enjoys staying active, engaging with guests, and supporting the team wherever needed to keep service running smoothly. As a FOH Team Member, you’ll greet guests, take and process orders, run food, and support the dining room, all while delivering warm, friendly hospitality. You are a key part of ensuring every guest feels welcomed, cared for, and excited to come back. Benefits Include: • Health, Vision, & Dental, • Competitive Pay & Tip Share, • Free Shift Meals & Team Member Greet guests with a friendly, welcoming attitude and create a positive first impression. * Take customer orders accurately and process cash and card transactions. * Answer questions about the menu, make recommendations, and assist guests with their orders. * Run food from the kitchen to guests quickly and accurately, ensuring quality and presentation standards are met. * Support guest service throughout the shift by handing out take-out orders, checking in with guests, assisting with requests, and keeping the dining area clean and welcoming. * Maintain a clean, organized, and well-stocked front of house, including registers, counters, and guest-facing areas. * Communicate clearly with kitchen and FOH teammates to ensure smooth service flow. * Jump in to support other front of house responsibilities as needed during busy periods. * Perform other duties as assigned. What You’ll Need to Succeed • Experience: 6 months to 1 year of customer-facing experience is a plus, but not required. New to restaurants? No problem. We are excited to train motivated team members with energy, curiosity, and a strong work ethic., • Communication: Strong verbal communication skills and comfort interacting with guests and teammates. Conversational Spanish is a plus., • Guest-Focused Mindset: A friendly, positive attitude with a genuine passion for hospitality and guest service., • Reliability & Adaptability: Dependable, punctual, and committed to supporting the team. Ability to stay organized, calm, and solution-oriented in a fast-paced environment., • Attention to Detail: Accurate and thoughtful when handling orders, transactions, and guest requests., • Mobility: Ability to stand, walk, bend, stoop, and climb stairs for extended periods, often up to 10 hours per day. Must be able to lift up to 25 lbs and carry items at least 10 feet, along with performing other physical tasks required in a fast-paced restaurant environment. Ggiata Delicatessen is an Equal Opportunity Employer Ggiata is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to any protected characteristic, including race, color, ancestry, national origin, religion, creed, age, disability (mental or physical), sex, gender, gender identity, gender expression, sexual orientation, medical condition, genetic information, marital status, military or veteran status, or any other status protected under federal, state, or local law. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development Job Description: Restaurant Manager position provides assistance in managing the overall operation of the assigned restaurant on a daily basis including, staffing and training of all employees, enhancing their capabilities and fostering growth, as well as cost control, service standards, operational procedures and policies, customer satisfaction, sanitation, environment control, cash handling, staff motivation, safety and security by performing the essential job duties personally or through subordinates. This is our entry level management position, which will allow you to learn our business, while giving you the skills to operate one of our stores. Responsibilities: • Oversees production of food according to sanitation and quality standards, • Manages and mentors staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc., • Manages supplies and ensures orderly work areas, • Ensures that work areas are clean and that equipment, tools, and supplies are properly stored, • Ensures compliance with all applicable federal and state laws and all company policies, • Provides timely and accurate reports as required, • Addresses customer concerns and issues, • Ensures stated goals are metQualifications:, • Minimum 1 year of working in hospitality industry / management experience preferred, • A profound knowledge of restaurant operations (preferably for both Front of the House and Back of the House operations), • Must be willing to work flexible hours, including weekends and holidays, • Experience in supervising and managing staff preferred, • Excellent computer and Microsoft Office skills, • Excellent communication skills, verbal and writtenBenefits:, • Compensation package based on skills & experience, • Excellent Bonus Opportunity, • On-Going Career & Leadership Development, • Medical, Dental, Vision, and Life Insurance, • 401K with company match, • Paid Vacation and Paid Company Holidays, • Employee Discounts and free meals when you work

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. The range for this position is $68,000-$78,000 depending on experience., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! PURPOSE The Restaurant Manager is responsible to oversee and direct the seamless running of the restaurant and supervising all team members. The Restaurant Manager must take the lead when the General Manager is off duty, provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, as well as ensuring the delivery of outstanding service to our guests. DUTIES & RESPONSIBILITIES • Coach, develop, and lead by example, • Ensure staff is properly equipped with the tools to complete their tasks, • Touch tables ensuring guest satisfaction, • Recognize and cultivate regular guests and repeat business, • Create an environment of trust and mutual respect, • Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Ensures that private events, catering, and banquets are successfully executed, • Adhere to company’s cash handling procedures, • Ensure that all equipment is kept clean and in excellent working condition, • Complete nightly logs and manager reports, • Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations, • Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information, • Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude, • Possess complete understanding of the employee handbook and adhere to the regulations contained within it, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Possession of or the ability to possess all state required work cards, • Minimum of two (2) years related experience, • Proficient in Windows MS Office, Open Table, Outlook, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to liquor, labor, and health code regulations, • Experience with POS systems and back office reporting systems, • Familiarity with beer and spirits, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Safe alcohol service, • Full service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant. Very “hands on style of management” The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift to 50 lbs. This job description is a summary of duties, which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionCompany Overview Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. Position Summary The Restaurant Manager plays a key role in supporting the General Manager and leading day-to-day operations with a focus on creating an exceptional guest experience. This role ensures the right tools, training, and processes are in place to help the team succeed—driving excellence in service, food quality, profitability, and team development. You’ll lead by example, setting high standards and fostering a positive, energetic workplace culture. From growing sales to maintaining top-notch facilities, you’ll work collaboratively with the management team and staff to bring the Fixins vision and brand to life in every shift. Strong communication, hands-on leadership, and a passion for hospitality are essential for success in this role. Key Responsibilities • Understand completely all policies, procedures, standards, specifications, guidelines, and training programs., • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Qualifications, • Several years’ experience as a restaurant manager or similar position., • Solid business math skills with the ability to analyze cost reports effectively to drive greater profitability., • Strong problem solving and decision-making skills, and the ability to be flexible and adapt in any situation., • Good computer skills with demonstratedproficiency in the use of internet and ability to utilize computerized business tools such as email, learning management systems, and Word, Excel, PowerPoint, and other appropriate software., • Strong oral and written communication skills, • Experience managing large staff to excellence a in fast paced environment, • Flexibility to work evenings, weekends, and holidays as required., • Passion for hospitality and a desire to grow within the industry., • Certification from a culinary school or a degree in Restaurant Management is a plus., • Must have a Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state) Work Environment & Physical Requirements, • Ability to lift and carry up to 25 lbs, • Frequent standing, walking, bending, and reaching

Job Description Poké2 Grill is looking for one assistant manager to join our strong team. We're hiring for both stores located on 4150 McGowen St. #11, Long Beach, CA 90808 & 9523 Lakewood Blvd., Downey, CA 90240. Our ideal candidate is attentive, ambitious, and hard-working. Responsibilities • Train, coach, and develop employees and team leaders, • Delegate tasks to team and provide follow-up, • Hold team accountable for their performance; provide coaching and counseling as needed, • Ensure team provides fast, friendly, and accurate service, • Ensure product quality, restaurant cleanliness, maintenance and security standards are met, • Staff and schedule appropriately to control labor costs, • Ensure proper cash handling and deposit procedures are followed, • Ensure appropriate inventory and ordering systems are in place Qualifications • Excellent communication skills to connect effectively with customers and co-workers, • Possess a positive attitude and ethics which support our values and culture, • Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant, • Strong time-management skills; ability to multi-task, prioritize, and organized We are looking forward to receiving your application. Thank you! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • 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, • 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 and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times. 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: Must be 21 years of age. High school diploma Associates in Business or related field preferred. Must have 3 years of Food and Beverage experience, current ServSafe Manager Certificate is a plus. Must have 5 years of 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 salaried and hourly employees.

Job Description Corridor Flow in Lomita, CA is looking for an experienced Coffee Shop Manager to join our 14 person strong team. We are located on 24614 Narbonne Ave. Our ideal candidate loves people, is a self-starter, ambitious, and hard-working. The manager must first and foremost align with Corridor Flow's vision and mission of a relational vs transactional workplace and coffee shop. The manager must be flexible, a team oriented individual, and a trustworthy servant-leader who embodies a unique balance of 3 roles that shifts constantly between the shop, the team, and upper management. Shop: The manager oversees day-to-day operations, and supports store growth by ensuring all inventory is well-stocked and organized. The manager shows care for the shop by enforcing proper use of labor hours matching sale trends, monitoring food sales and waste, and exercising good stewardship of shop resources. This person is not only active and keen on the upkeep of the shop, but also tends to the overall consumer experience for the community. The Team: The manager serves the team as an advocate who provides the proper training and support necessary for staff to execute their roles efficiently; is someone who takes ownership of the team, and is comfortable with staff delegation and discipline. This role requires someone who has a passion for community, who cheerleads in team morale, and acts as the model standard of how the team should act and behave. This person does not shy away from conflict resolution, and prioritizes holistic over legalistic approach in addressing issues. The manager shows care for the team by ensuring staff are compensated accurately through biweekly timesheets, issuing proper break periods during shifts, and fostering healthy communication within the team. Upper-Management/The Owners: The manager receives directive from upper-management and implements new updates by ensuring information is properly executed by staff. The manager shows care for upper-management by relaying accurate information to and from staff, acting as a supporting role for growth and ideas, and meeting task deadlines. The ideal person shares the same values and overall vision as upper-management, and ensures the team and the shop conducts its day-to-day towards the same goals. Responsibilities • Train, coach, and develop employees and team leaders, • Delegate tasks to team and provide follow-up, • Hold team accountable for their performance; provide coaching and counseling as needed, • Ensure team provides fast, friendly, and accurate service, • Ensure product quality, restaurant cleanliness, maintenance and security standards are met, • Staff and schedule appropriately to control labor costs, • Ensure proper cash handling and deposit procedures are followed, • Ensure appropriate inventory and ordering systems are in place Qualifications • 2+ years experience as a Coffee Shop Manager or in an equivalent hospitality field, • Excellent communication skills to connect effectively with customers and co-workers, • Possess a positive attitude and ethics which support our values and culture, • Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description About El Pollo Loco A LOCALLY OWNED AND OPERATED FAMILY COMPANY. Operating El Pollo Loco Inc. restaurants in California, Colorado, and Utah. Leemar United Group is commited to delivering best in-class experience to its customers and employees. Job Description SIGNING BONUS!!!! Also looking for General Managers that are willing to relocate to other parts of Utah, California, or Colorado, with a very generous relocation package. Have you ever envisioned leading a team to success or dare to help manage a million-dollar business? Well here's your opportunity to live the dream! Put your team-building skills to the test and bring us your passion, energy and strong customer service skills. We'll provide you with an awesome training program, great mentors and an exceptional team that will help you launch your career. The rest is up to you! Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angels, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Job Summary • Manages, coaches, recognizes performance, directs activities, and establishes priorities for Assistant, Manaers, Shft leaders, and Crew members for efficient and effective restaurant operations, • Measuring, creating and ensuring exceptional guest experiences, • Coordinating and implementing new product introductions and procedures in the restaurant, • Ensuring execution and compliance with all security, food safety, qualifty, and cleaniliness standards, • Maintaining cost controls and meeting the sales/profit goals, • Administering all in-restaurant records and procedures including payroll, inventories, security and employee personnel files, • Leading restaurant management team in recruitment, selection, hiring, retention, employee relations and corrective action, • Ensuring a respectful and diverse workplace exists in the restaurant Job Detail • Work Hours: Full-Time schedule, and may work any shift including opening, mid-day, and closing. The great news is that our restaurants are not open 24 hour!, • Career Advancement/Career Plan: We promote heavily from within, so from a GM you can develop to become an Area Leader, then Director of Operations and beyond!, • Work Attire: EPL logo'd shirt will be provided, black slacks and nonslip shoes are required Requirements: • Experience: Must be an EPL Assistant Manager or have the equivalent of 2 or more years of management experience, preferably in a restaurant environment. Familiarity with Point-Of-Sale systems is desired. Education: High School diploma or equivalent (GED) is preferred and college education desired. * Communication: Excellent written and verbal English communication skills is preferred (second language is a plus). Ability to speak efficiently with external customers is required. * Competencies: Basic math, computer skills, and strong interpersonal and conflict resolution skills. • Driving/Vehicle: Must be at least 18 years old and possess a valid driver's license and a reliable vehicle that may be used for company business. Food Handler Card: Must have a ServSafe Certificate at the time of hire or obtain a ServSafe Certificate and pass the EPL Food Safety Audit (FSA) class upon hire, where applicable . * Physical Demands: A General Manager regularly stands, talks, hears, uses close and distant vision, tastes, or smell, and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may be required to lift objects up to 40lbs. Benefits/Perks: What's in it for you! We offer eligible Employees the following Benefits/Perks: • Medical + Dental + Vision Insurance, • Basic Life and AD&D/Long Term Disability, • Meal Discounts, • Ticket Discounts, • Bonuses A Consumer Report may be procured for employment purposes on behalf of Leemar United Group | Franchisee of El Pollo Loco and Farmer Boys. A consumer report or investigative consumer report including information about your character, general reputation, personal characteristics, or mode of living may be obtained. These reports may contain information regarding your credit history, criminal history, social security number verification, motor vehicle records ("driving records"), verification of your education or employment history, or other background checks. Credit history will only be requested where such information is substantially related to the duties and responsibilities of the position for which you are applying. According to the Fair Credit Reporting Act, you have the right upon written request made within a reasonable time to; ask whether you are subject of a consumer report, request disclosure of the nature and scope of an investigative consumer report if one was obtained; and request a copy of your report. Please be advised that the nature and scope of the most common forms of investigative consumer reports are employment verifications and/or reference checks. These searches will be conducted by ProScreening, LLC, 6361 W. 13400 S., Suite 100, Herriman, UT 84096, Phone: 888-350-7681, Fax: 801-407-1700, . The scope of this disclosure is all-encompassing, allowing the Company to obtain from any outside organization all manner of consumer reports throughout the course of your employment to the extent permitted by law.

Job Description Poké2 Grill in Long Beach, CA is looking for front of house (foh) to join our team. We are located in the LBX Hangar at 4150 Mcgowen St #11. Our ideal candidate is attentive, ambitious, and hard-working. Poké2 Grill serves our awesome, loyal customers the freshest Hawaiian/Asian fusion “Poké” in L.A. Our establishment is a quick-service restaurant, and our build-your-own-bowl (a.k.a. BYOB)-(Subway/Chipotle style)- is the best in town, earning us the "Best Restaurant in Downey" award three consecutive years (2019-2021). Responsibilities • Greet customers and take their orders, • Prepare and Serve food to customers, • Ensure Quality and Quantity of Food Levels, • Maintain Sanitary and Cleanliness at workstations, • Assist Kitchen Staff as needed, • Cash Handling, • Promote menu items, • Provide Excellent Service to ensure customers have a great experience, • Address any concerns customers may have, • Work well in a team-oriented environment Qualifications • Great Communication and Listening Skills, • Ability to work as a Team in a Fast-Paced Environment, • Outgoing personality, • Friendly and positive attitude Benefits • Flexible hours, • Daily earned cashed tips + CC tips, • Bonuses + treats, • Employee discounts, • Opportunities for growth! Promotions from within., • Fun work environment! If you're interested in joining our Poké2 Crew, please email your resume and contact information. IMPORTANT: *Please include your work schedule availability noting the guaranteed days and times you can work along with specified days/times/reasons you are unavailable (i.e. school, etc.). Check us out on Social Media! IG: @poke2grill FB: /poke2grill Yelp: COVID-19 Precaution(s): • Remote (and/or socially distanced) interview process, • Personal protective equipment provided and required (i.e. Masks, gloves, etc.), • Sneeze Guards at workstations, • Social distancing guidelines in place, • Virtual meetings/follow-ups, • Sanitizing, disinfecting, or cleaning procedures in place, • Contact-free Temperature Checker We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionDescription: COME JOIN OUR TEAM! BOA Steakhouse Sunset is now hiring a Manager to join our Team! BOA Steakhouse is a game-changer in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robatayaki and Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Sunset. What You’ll Do A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. YOUR KEY RESPONSIBILITIES: • Assist the General Manager with staffing, training and development for all hourly front-of-house employees., • Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures., • Reinforce company rules at all times, including uniform, grooming and timeliness of employees., • Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff., • Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements., • Aid the General Manager in investigating and resolving guest complaints., • Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency., • Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members., • 3 years of management experience in a high-end, high-volume restaurant., • Possess a strong familiarity with food service regulations and proper food handling procedures, • Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems, • Be a creative thinker who can run the restaurant while generating new sources of revenue, • Demonstrate strong operational skills and impeccably high standards of service, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure, • Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic., • Must be twenty-one (21) years of age or older., • Must possess a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire., • Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting., • Must be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. BOA Steakhouse is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.

Job DescriptionJob Description: At ShiftPixy, the Bartender provides friendly and responsive service to all guests, ensuring a fun and safe environment. The Bartender prepares cocktails and non-alcoholic beverages, has knowledge of common drinks, and makes suggestions to guests. The Bartender also monitors inventory and takes appropriate action to re-stock as necessary.Essential Duties & ResponsibilitiesServes customers alcoholic and non-alcoholic beverages including beer, wine, cocktails, juices, etc. Prepares garnishes and mixes drinks for guests according to recipes Assess customer needs and preferences and make recommendations Maintain attractive and orderly appearance of bar area through arrangement of bottles & glassware Ensure bar area adheres to highest standards of cleanliness, presentation, and service Prepares, cleans, and maintains draught beer equipment; connects couplings to beer barrels and to faucet Responsible for ensuring a safe and secure bar area by enforcing standards and procedures for alcohol consumption; comply with all legal regulations Monitor customers' alcohol consumption and refuse service and/or call for alternate transportation as necessary Maintain supplies via ordering, requisitioning, or re-stocking snacks, liquors, beers, wines, and non-alcoholic beverages; replace kegs/beer barrels; prepare garnishes Enhance skillset and knowledge by participating in educational opportunities; stay abreast of industry trends; experiment with new cocktail recipes Perform cash-handling functions, including point-of-sale (POS) system, registers, and daily reporting Knowledge, Skills and Abilities: Basic Qualifications & Skills - Must be 21 years of ageMust be flexible regarding scheduling based on business demandsSuccessful completion of criminal background check and drug screen Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Additional Information: Desired Qualifications & Traits: Previous bartending training and/or experience; demonstrated knowledge of beer, wine, cocktails and non-alcoholic beveragesUnderstanding of sanitation-related issues and knowledge of precautions necessary to ensure clean beverage preparation environmentProjects professional image that inspires trust and confidenceEnthusiastic and positive energyMulti-tasking abilitySchedule Availability Bar Shifts:Friday PM shift 3:00pm- 12:00amSaturday AM shift 7:00am - 3:30pmSaturday PM shift 3:00 pm - 9:00pmSaturday PM shift 6:00pm - 12:30am/closeSunday AM shift 9:00 am- 3:30pmSunday PM shift 3:00pm - 9:00pmSunday PM shift 6:00 pm - 11:00pm /closePhysical Setting: Bar Casual dining restaurant Schedule: Day shift Evening shift Every weekend Holidays Night shift Weekend availability Supplemental Pay: Tips COVID-19 considerations: All employees are required to wear masks. Work Location: One location Location: Anaheim, CA 92802ShiftPixy, Inc., including its affiliates and subsidiaries (collectively, “ShiftPixy”) is an equal employment opportunity employer and follows all applicable anti-discrimination laws, rules and regulations including, without limitation, compliance with Title VII of the Civil Rights Act of 1964 and similar state or local laws. ShiftPixy does not and does not permit any of its employees to harass, discriminate against or retaliate against other employees or applicants because of race, religion, national origin, sex, marital or veteran status, age, disability, or another protected category. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. $15/hour -

Job Description We are currently searching for a Manager for our new restaurant opening in Manhattan Beach Saint & Second is a new Upscale American, full-service restaurant in Belmont Shore, Long Beach featuring craft beer and cocktails, an eclectic menu, and unique wines! We are looking for awesome people to grow with...like you! ESSENTIAL DUTIES AND RESPONSIBILITIES • Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation, • Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc., • Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss, • Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality, • Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion, • Delivering excellent guest service including personally greeting and engaging with guests, • Resolving complaints from guests in a polite, effective, and friendly manner, • Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law, • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations, • Providing regular, accurate, computerized reports of operations to executive management, • Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume, • Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions, • Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation, • Collaborating with sales and catering teams to promote and book events, • Adhere to and enforce all applicable local, state and federal laws, rules, and regulations, • Excellent verbal and written communication skills., • Excellent interpersonal, negotiation skills, and conflict resolution skills., • Excellent organizational skills and attention to detail., • Excellent time management skills with a proven ability to meet deadlines., • Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary, • Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer, • Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc., • Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws, • Knowledge of full-service restaurant operations, • Knowledge of food and alcoholic beverages, • Must be able to speak, read, write and understand English, • Must possess basic computational ability, • Proficient with Microsoft Office Suite or related software., • Must be 21 years of age or older at the time of application, • High school diploma or G.E.D. equivalent required, • Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred, • Associates, bachelors or other advanced degree preferred, • Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable. Hide Company DescriptionFocused on utilizing all-natural, non-gmo and organic ingredients, Saint & Second is a growing concept featuring comfort food and a scratch bar both done with quality ingredients. Saint & Second is privately owned and part of a growing company, Hofman Hospitality Group, and we are looking for managers who want to grow with us. If you have a passion for the business and want to join a company where you will be valued and compensated for your hard workFocused on utilizing all-natural, non-gmo and organic ingredients, Saint & Second is a growing concept featuring comfort food and a scratch bar both done with quality ingredients.\r\n\r\nSaint & Second is privately owned and part of a growing company, Hofman Hospitality Group, and we are looking for managers who want to grow with us. If you have a passion for the business and want to join a company where you will be valued and compensated for your hard work

Job Description Hospitality Confidential is pleased to present an exciting Restaurant Manager opportunity with a growing, chef-driven restaurant group operating a high-volume, neighborhood-focused concept in West Los Angeles. This role is based in West Los Angeles and is responsible for running the day-to-day operations of a high-volume location, while partnering with leadership on broader operational initiatives across the group. The concept is centered around a fresh, made-from-scratch menu with a strong emphasis on quality ingredients and daily execution.The position offers the opportunity to work closely with ownership and leadership to drive operational consistency, support revenue growth—particularly in catering—and play a key role in the continued expansion of a fast-growing, quality-driven restaurant brand. About the Role The Restaurant Manager will serve as the on-site operational leader responsible for overseeing all day-to-day operations of a high-volume, chef-driven neighborhood restaurant in West Los Angeles. This role is deeply hands-on, with a strong focus on front-of-house leadership, team development, and delivering a consistent, high-quality guest experience in a fast-paced environment. This position is ideal for a hospitality-driven leader who thrives on the floor, enjoys building and developing teams, and can balance operational execution with financial performance. The Restaurant Manager will work closely with ownership and leadership to maintain brand standards, drive sales growth—particularly in catering—and ensure operational excellence across all areas of the business. The role requires a strong presence during peak service periods and a commitment to fostering a positive, team-oriented culture while maintaining high standards of professionalism and accountability. Responsibilities Operational Leadership * Oversee all daily restaurant operations, FOH, BOH, maintenance etc., including opening and closing procedures * Ensure the restaurant is fully prepped, staffed, and ready for service each day * Maintain an active presence on the floor during service, supporting staff and managing flow of operations * Step into all positions as needed, including running food, expediting, and guest interaction * Ensure all areas of the restaurant meet standards for cleanliness, organization, and maintenance Team Development * Oversee all hourly employees and lead a team of 30+ staff members, and a Kitchen Manager * Manage hiring, onboarding, and training in accordance with company standards * Set clear expectations and maintain accountability across the team * Provide consistent, direct feedback and address performance issues as they arise * Foster a professional, respectful, and team-oriented work environment Financial Performance * Take ownership of labor, cost controls, and overall profitability of the restaurant * Create schedules aligned with business needs and labor targets * Manage inventory, purchasing, and cost of goods * Review weekly performance and identify areas for improvement * Drive revenue growth, with a strong focus on expanding catering sales and opportunities Guest Experience & Standards * Maintain a high standard of hospitality and guest interaction at all times * Actively engage with guests and respond to feedback or issues in real time * Ensure consistency in service, product quality, and overall guest experience * Work closely with kitchen leadership to maintain alignment between front and back of house Operational Oversight * Maintain accurate employee records, timekeeping, and payroll inputs * Ensure compliance with all health, safety, and labor regulations * Oversee maintenance of the restaurant, equipment, and facilities * Coordinate repairs and ongoing upkeep as needed * Support local marketing efforts, including catering and community engagement Qualifications / Requirements * 3–5+ years of experience as a Restaurant Manager or similar leadership role * Experience in a similar concept, ideally high-volume, quality-driven, with an emphasis on fresh, made-to-order execution * Strong front-of-house operational expertise in a high-volume environment * Experience managing financial performance, including labor and cost controls * Background in catering, events, or revenue-driving initiatives preferred * Hands-on leadership style with a willingness to work alongside the team during service * Experience with restaurant systems such as POS and scheduling/payroll platforms * Strong communication, organization, and problem-solving skills * Ability to manage HR-related responsibilities including hiring, terminations, and employee relations * Professional demeanor with the ability to remain calm under pressure * Must be available to work evenings, weekends, and peak business hours * Typical schedule is approximately 50 hours per week, 5 days on-site Compensation & Benefits * Base Salary Range: $75,000–$80,000 (flexible based on experience) * Monthly Performance Bonus * $500 monthly stipend for Health Benefits * $100/month cell phone reimbursement * Full dining comp onsite * Reserved parking * 10 days paid vacation * 401k eligibility after 1 year (no employer match) Equal Employment Opportunity Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposition, or any other characteristic protected by applicable law.

Job Description About sbe sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Katsuya is truly a feast for the senses. With specialty cocktails, unique rolls, and spectacular sushi and sashimi platters, Chef Uechi skillfully translates Japanese flavors for the American palate. The superb talent and exacting precision of Katsuya has changed the face of Japanese cuisine. Katsuya analyzed the eating habits of the American public and stepped outside of what is considered traditional Japanese cuisine, mixing it with California-style cuisine. This innovation ignited a new sushi trend that spread like wildfire throughout the industry. Role Overview As the CDC, you are a highly experienced culinary leader and service-oriented individual, that has worked in high-end chef-driven operations. The CDC is a leader and mentor for all culinary staff and holds themselves and others accountable for their responsibilities and job duties. The CDC will be integral in upholding company values and shaping the culture of the restaurant. Essential Responsibilities • Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems, • Assist with recruiting, hiring, training, and scheduling in a concerted effort to drive retention, • Evaluate and develop processes to drive performance and productivity, • Constantly grow and coach lower management and line-level staff, • Provide clear direction and achievable goals for the entire team, • Current with culinary concepts, practices, and procedures, • Ability to estimate food consumption and requisition or purchase food, • Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards, • Supervise and carry out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service, • Establish result-oriented objectives for the kitchen as well as personal objectives in regard to professional development, • Ensure the profitability and successful operation of the kitchen, • Control direct labor costs associated with the kitchen staff, • Creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required, • Plan and price menus, • Ensure proper equipment operation and maintenance, • Ensure proper safety and sanitation in the kitchen, • Must be able to prepare selected items or for selected occasions, • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints, • Fully supportive of and cognizant of all Corporate Programs, • Assists the Regional/Corporate Chef with menu planning, • Accountable for overall success of the culinary operations, • Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls, and strategic promotional initiatives, • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams., • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information., • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed., • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations., • Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen, • Must be at least 21 years of age or older, • High School Diploma or equivalent required, • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional, • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Physical Requirements • Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must be able to lift and carry 25-50 pounds. Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

Job DescriptionChef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Responsibilities: • Ensuring that all food meets the highest quality standards and is served on time., • Planning the menu and designing the plating presentation for each dish., • Coordinating kitchen staff, and assisting them as required., • Hiring and training staff to prepare and cook all the menu items., • Stocktaking ingredients and equipment, and placing orders as needed., • Enforcing best practices for safety and sanitation in the kitchen., • Creating new recipes to regularly update the menu., • Keeping track of new trends in the industry., • Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.Chef de Cuisine Requirements:, • Qualification from a culinary school., • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Excellent communication skills and leadership qualities., • Ability to thrive in a high-pressure environment., • Creative, innovative thinking., • Exceptional standards for cleanliness, health, and safety., • Experience managing inventories and stocktaking., • Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Pay range: $70,000-$78,000, • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Compensation Range: $71,000 - $75,000/Annually *Range(s) – DOE PURPOSE The Sous Chef is responsible to assist in the oversite of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILTIES • Perform daily line check and safety walk throughs, • Responsible for BOH cost controls, • Investigate and review all sub-standard food with BOH team, • Monitor food waste and make suggestions on how to minimize food waste, • Assist the Head Chef on menu development and engineering, • Keep the kitchen running smoothly and adequately stocked with all necessary goods, • Create an environment of trust and mutual respect, • Assist with hiring, training, coaching/counseling, skill development and terminations, • Monitor and maintain highest standards of food quality and guest service, • Manage staffing levels and controllable costs ensuring they are in line with budget, • Complete nightly logs and manager reports, • Monitor and enforce inventory controls, • Ensure accurate and thorough information regarding menu items and food allergen information is up to date, • Recognize and cultivate regular guests and repeat business, • Respond to guest concerns/complaints and correct errors or resolve complaints, • Comply with all safety and health department procedures and all state and federal liquor laws, • Maintain company safety and sanitation standards, • Ensure complete and proper check out procedures, • High School Diploma or equivalent required, • Bachelor’s Degree in Culinary Arts preferred, • Proof of eligibility to work in the United States, • Valid Driver’s License, • 21+ years of age, • Minimum of (3) three years kitchen experience, • Possession of or the ability to possess all state required work cards, • Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems, • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls, • Knowledge of state and local laws as it applies to labor and health code regulations, • Proper lifting techniques, • Guest relations, • Sanitation and safety, • Full-service restaurant operations The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Small to medium office or shared work space, • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full-service restaurant The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development Reports to: Restaurant General Manager, Operating Partner/s Job Purpose: The Chef de Cuisine will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will be responsible for food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations. Duties & Responsibilities: • Practices positive personal hygiene and cleanliness habits during all work shifts., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company., • Assist in developing and implementing the menus including daily and seasonal specials., • Properly document all recipes and techniques., • Expedite service efficiently and effectively, maintaining the proper pace and food quality., • Oversee and/or perform purchasing on a daily basis to maintain the highest level of food quality., • Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed., • Maintain company expectations of food and service through the supervision of the entire kitchen team., • Achieve company budget objectives in sales, costs and profit., • Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through training of employees., • Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded., • Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions., • Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions., • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections., • Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Working conditions and Expectations:, • Work schedule may require weekends and holidays, early morning and late evenings., • Shifts will range from 9 12 hours, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Strong, positive and respectful communication skills, • Follow safety and sanitation rules and laws at all times, • Always act in the best interest of the restaurant, fellow employees and guests., • Create, maintain a positive, safe and productive working environment, • Coaching and mentoring staff to develop a team and encourage promoting within.Qualifications:, • Communicate and understand the predominant language(s) of our guests., • Minimum of 5 years of Chef experience, • High School diploma or equivalent, • Formal culinary training, • Food Service Manager Certificate required, • Harassment Certification within 30 days after employmentPhysical Requirements:, • Be able to work in a standing position for long periods of time (up to 12 hours)., • Be able to reach, bend, stoop and frequently lift up to 20 50 pounds., • Repetitive tasks with few breaksDirect Reports: Department Sous Chefs and all hourly kitchen positions

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Senior Host is the first and last point of contact with guests at a restaurant and is responsible for greeting, seating and saying goodbye to guests as well as maintaining the flow of the restaurant during service. A Senior Host diligently and efficiently manages seating in Eataly’s restaurants. Reports to the Restaurant Floor Manager. • Train all new host hires, including floor plan/table numbers, OpenTable features (timeline, booking reservations), guest interactions, and hospitality standards., • Allocate time to check voicemails and return calls to confirm reservations; forward event inquiries to the Events Team and escalate guest recovery issues to management as needed., • Assist with responding to Guest Relations emails., • Maintain menu inventory to reduce paper waste; print menus as needed., • Support the overall appearance of the restaurant by ensuring details are maintained (e.g., flowers on tables, candles lit, pillows fluffed and arranged, feminine hygiene baskets in restrooms stocked, etc.)., • Oversee seating for both AM and PM shifts (working Wednesday–Sunday, 12 PM–8 PM); ensure smooth shift flow by reviewing timelines, maximizing walk-ins while retaining reservation space, and adjusting as needed., • Assist management with checking in private events and ensuring spaces are properly allocated and arranged., • Share important reservation details with management each shift (e.g., birthdays, anniversaries, VIPs) to ensure proper guest recognition., • Prepare and organize Tanti Auguri cards for birthdays and anniversaries, placing them on the appropriate tables to add a personalized touch of hospitality., • Act as liaison between management and the host team by communicating updates, expectations, and feedback both ways., • Oversees the general functioning of the dining room during meal service, relaying information to managers and service personnel, • Maintains an accurate, fair and up-to-date waitlist and seating chart using a computerized system, • Takes and manages reservations in restaurants that allow reservations, • Balances the guest flow among the service stations, taking into account requests for a particular table or server depending on availability, • Informs guests when tables are ready, escorts them to table, provides menus and introduces the server, • Assists with the duties of servers and bus persons as needed to maintain service effectiveness and efficiency, • Performs other duties as required or assignedQualifications, • 1+ year of experience in a high-volume restaurant, • Basic computer skills, • Excellent communication skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Job Information Location: Toranj Restaurant — 1019 Manhattan Beach Blvd, Manhattan Beach, CA 90266 Schedule: [Full-time/Part-time]; evenings, weekends, and holidays as required About Toranj Toranj is an Iranian restaurant with locations in Westwood and Manhattan Beach, where warmth and authenticity come first. We celebrate Persian flavors and hospitality through freshly prepared dishes, genuine care, and a relaxed, welcoming environment. Every meal at Toranj reflects the generosity of Iranian culture, where sharing, laughter, and kindness are part of every service. The Role As a Bartender at Toranj, you’ll prepare and serve a variety of drinks—including cocktails, mocktails, wine, and specialty non-alcoholic beverages—that pair with our Persian menu. You’ll work closely with the service team and kitchen to ensure efficient operations, friendly interactions, and consistent quality in every drink served. What You’ll Do • Prepare and serve cocktails, mocktails, wine, beer, and specialty drinks according to recipes and guest requests., • Ensure all beverages are garnished, presented, and served properly., • Coordinate with servers and kitchen staff to maintain smooth service., • Verify guest identification in accordance with California alcohol laws., • Maintain bar setup, cleanliness, and stock levels throughout each shift., • Follow all responsible beverage service and sanitation standards., • Attend pre-shift briefings or meetings to stay updated on specials and menu changes. What You’ll Bring • Customer Service: Friendly, attentive, and guest-focused approach that reflects Persian hospitality., • Bartending Skills: Ability to mix and serve drinks efficiently while following recipes., • Teamwork: Cooperative spirit to ensure coordinated service with FOH and BOH., • Attention to Detail: Consistent quality in drink preparation, presentation, and cleanliness., • Experience: Prior bartending or serving experience in a restaurant or café preferred. Certifications & Requirements • Responsible Beverage Service (RBS) Certification per California law., • California Food Handler Card (within 30 days of hire)., • Ability to stand for long periods, lift up to 40 lbs, and handle frequent bending and reaching. Schedule & Work Environment Shifts typically run 4–5 days per week, mainly evenings, weekends, and holidays. May include opening/closing duties or participation in team events. Work in a lively Persian restaurant that values collaboration, friendliness, and efficient service. Pay & Benefits • Pay scale, base: $16.90 per hour, • Estimated total hourly pay with tips: $30-$60, • Complimentary daily staff meal, • Employee dining discount EEO, Fair Chance & Inclusivity Toranj is proud to be an Equal Opportunity Employer. Employment decisions are based on merit, qualifications, and business needs. We welcome applicants of all backgrounds and do not discriminate on the basis of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, veteran status, or other protected categories. In compliance with the Los Angeles Fair Chance Initiative for Hiring, Toranj will consider qualified applicants with criminal histories. Company DescriptionToranj is an Iranian restaurant with locations in Westwood and Manhattan Beach, where warmth and authenticity come first. We celebrate Persian flavors and hospitality through freshly prepared dishes, genuine care, and a relaxed, welcoming environment. Every meal at Toranj reflects the generosity of Iranian culture, where sharing, laughter, and kindness are part of every service.Toranj is an Iranian restaurant with locations in Westwood and Manhattan Beach, where warmth and\r\nauthenticity come first. We celebrate Persian flavors and hospitality through freshly prepared dishes, genuine care, and a relaxed, welcoming environment. Every meal at Toranj reflects the generosity of Iranian culture, where sharing, laughter, and kindness are part of every service.

Job Description Sous Chef - The Proud Bird Aviation History. Culinary Innovation. One Iconic Destination. About Us The Proud Bird is one of Los Angeles' most unique culinary landmarks - a bustling, aviation-inspired food hall paired with a high-volume special events center overlooking the LAX runway. Recently named LA's Hottest Food Hall by Food Network, we showcase multiple culinary concepts under one roof, along with an award-winning hospitality team committed to unforgettable guest experiences. We're searching for a Sous Chef who thrives in a fast-paced, multi-concept environment and brings strong leadership, culinary passion, and operational discipline to our kitchen. If you're energized by scratch cooking, large-scale events, chef-driven food hall concepts, and building strong kitchen culture - this is your next runway. What We Offer A competitive, lifestyle-supporting benefits package designed to help you thrive: • Compensation: $70,000-$80,000 annually, • Comprehensive medical & dental plans, • Employer HSA contributions, • Lifestyle Spending Account for wellness, childcare, fitness, student loans & more, • Supplemental benefit options, • 401k with employer match, • Employer-paid life insurance, • Paid vacation, sick time & floating holidays, • Monthly Reward Dollars at SRC locations, • Education Assistance Program (EdAP), • Employee Assistance Program (EAP) As Sous Chef, you'll be a key culinary leader supporting daily kitchen operations across multiple food hall concepts and our high-volume events center. Culinary & Operational Leadership • Lead daily culinary operations for food hall outlets, banquets, and special events, • Ensure consistent execution of recipes, plate presentations, flavor profiles, and portioning, • Maintain a clean, safe, efficient kitchen that meets all health and sanitation standards, • Train, mentor, and support cooks and leads across multiple outlets, • Uphold culinary standards and drive accountability on every station, • Partner closely with FOH leaders to maintain pacing, communication, and service flow, • Conduct line checks, quality checks, and recipe adherence audits, • Manage ordering, receiving, and inventory for assigned outlets, • Support food cost management, waste reduction, and product utilization, • Collaborate with the Events team to execute major events, corporate meetings, weddings, and community celebrations, • Ensure event menus are executed flawlessly from prep to production to service A passionate, disciplined kitchen leader who loves fast-paced environments and delivers consistent excellence. Required Experience • 3-5 years of culinary leadership experience (Sous Chef or higher preferred), • High-volume restaurant and/or banquet experience, • Strong understanding of multi-outlet or food hall operations a major plus, • Proven ability to lead and motivate diverse culinary teams, • Strong culinary foundations and technical cooking skills, • Natural leader with excellent communication and EQ, • Calm and organized under pressure, • Detail-oriented with strong follow-through, • Strong organizational and prep management abilities, • Innovative - You bring new ideas and elevate dishes, • Precise - Consistency and quality are non-negotiable, • Leader - You motivate and inspire the kitchen team, • Team-Focused - Collaboration makes everything stronger We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. The Proud Bird maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description JOIN OUR TEAM IF. . . YOU ARE LOOKING FOR: • Fun, vibrant atmosphere., • Polished, sleek, high-end space., • Work alongside a team of true hospitality professionals and culinary talents., • A dynamic leadership team that celebrates you for your individuality., • Supportive team and leadership. OUR MISSION To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. WHAT MAKES US UNIQUE You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. OUR CONCEPT Alliance Hospitality Group, the team behind Los Angeles' Baltaire, Encanto and Sexy Roman in Scottsdale, is relaunching an iconic concept. This restaurant will house hospitality professionals with an unwavering desire to deliver exceptional service. What We Expect: Restaurant Operations Oversight • Execute and maintain quality and consistency of food and service with full adherence to standards; to acquire and protect restaurant sales – act with a sense of urgency, be friendly, professional, and engaged, • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service, • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels), • Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback, • Maintain the highest level of safety, security, sanitation, and cleanliness of facility, • Oversee Repairs & Maintenance, • Must understand how to use basic computer applications and POS systems, • Drive all standards in day-to-day operations, • "Inspire, Inspect, and Inform" restaurant personnel on a daily basis General Executive Management • Develop management team to develop people and manage systems., • Give Managers meaningful and challenging work assignments., • Conduct quarterly management evaluations to track improvement of fundamental skills., • Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations., • Hire great talent and terminate any member of the staff on an as needed basis., • Develop plans for continuous improvement in the restaurant's service levels., • Lead and drive the restaurant's PR, Marketing, and Sales Building efforts/tactics., • Must firmly confront poor performance while also recognizing and rewarding good performance., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Implement efficient and productive systems/processes in all departments (staffing levels, etc.)., • Must be compliant with all California State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, proper tip reporting, manage costs)., • Accurately process and submit., • Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets., • Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion., • Seek better efficiency and productivity., • Hold all Department Managers accountable for costs and budgets. Ideal Candidate Will Have: • Minimum of 5 years of General Manager experience in a service-oriented position within a fine dining restaurant., • Strong customer service skills, with the ability to provide personalized recommendations to guests., • Strong organizational and time management skills with a particular attention to detail., • Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays., • Strong food and beverage knowledge. Physical Requirements The physical requirements listed below are examples of those of the General Manager may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects., • Ability to work in hot and cold environments., • This type of work involves a combination of sitting, walking, and standing for periods of time. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job. We Offer: • $110-$120K Annual Salary + Bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Free meal per shift, • Growth & Development opportunities