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Job Description JOB OVERVIEW: The Food Server is responsible for providing excellent guest service by taking orders, delivering food and beverages, and ensuring a pleasant dining experience. This role requires strong communication, attention to detail, and the ability to work efficiently in a fast-paced environment. JOB EXPECTATIONS: Responsibilities include, but are not limited to, the following: • Greeting guests in a positive, friendly manner and making them feel welcome., • Guiding guests through all phases of their experience., • Exhibiting proper menu knowledge, selling techniques and service delivery of both non-alcoholic and alcoholic beverages, and any menu items offered., • Deliver to guest table according to steps of service., • Assist in running items, bussing tables and setting tables when necessary., • Provides direction to and assistance to support staff to ensure proper service., • Maintaining cleanliness and organization of side stations, tables and POS stations., • Greeting guests in a positive, friendly manner and making them feel welcome., • Anticipating the guests needs and responding appropriately with a sense of urgency., • Maintaining a level of professionalism that will make guests want to return., • Bidding farewell to guests, using guest’s name when known, and encourage them to return., • Performing all opening and closing duties, based upon shift assignment., • Effectively communicating with management, Bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other employees., • Working as a team, assisting all guests and employees needs and inquiries., • Always be positive, show enthusiasm, be humble, be thankful, and be respectful to all team members., • Following all procedures and policies set forth by the company, division, department and all health and safety regulations set by County health department., • Conforming to the department grooming standards, uniform or attire, and jewelry policy. This position does not have any supervisory responsibilities REQUIREMENTS • 2-year experience as a server/cocktail in a similar, high-volume restaurant environment or 1-year experience in a fine dining establishment required., • Must have a working knowledge of Spirits, Wine and Food., • Basic computer skills and experience with POS systems and cash handling skills., • Good communication skills; multilingual is a plus., • Must be able to speak and to read in English proficiently., • Ability to work as part of a team in a high stress & high-volume environment., • Ability to follow directions well, make quick decisions, and keep organized while under pressure., • Positive attitude, self-motivated, energetic and is a willing learner., • Ability to perform a variety of duties with extreme care, concern and detail., • Professionally groomed in a manner consistent with department grooming standards., • Physically able to lift and carry heavy trays and equipment as well as delicate China and glassware up to 50 lbs., • Physically able to walk without assistance on various surfaces for an extended period of time., • Must be 21 years of age to serve food and beverages in the State of Nevada., • Must possess an alcohol awareness card and a Food Handler Safety Training Card., • Deliver to guest table according to steps of service., • Assist in running items, bussing tables and setting tables when necessary., • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach and balance when performing job duties in varying work areas such as confined spaces., • Physical ability and stamina to stand for long hours.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: – Includes, but is not limited to: • Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution., • Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning., • Achieve daily sales and assigned cost goals., • Oversee weekly/monthly inventories and ordering of food and supplies., • Assist with food prep, station cooking and plating of food when necessary., • Manage inventory, purchasing and receiving of both front of house and back of house products., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Develop menu standards and maintain presentation quality., • Assist with conducting daily line-ups and/or pre-shift meetings., • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least three years of experience within Culinary or a directly related operational area/field., • At least two years of directly related operational management experience at a similar leadership level., • Advance knowledge of principles and practices, • Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice., • Ability to write routine reports, purchase orders, menus and correspondences., • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)., • Experience managing collective bargaining agreement(s) work groups., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to successfully lead and mentor a team., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job DescriptionJob Description As a Gourmet Food Server your role will include: • The Gourmet Food Server is responsible for creating the overall guest experience, taking food/beverage orders, carrying out wine/beverage service, performing table maintenance, completing side work, maintaining health code standards, and providing excellent customer service for our guests as defined by outlet standards., • The Gourmet Food Server handles guest checks and related financial transactions.Qualifications, • Candidates must be able to communicate in English fluently and in a professional manner., • Requires a minimum of 2 years of work experience as a food server in a fine-dining restaurant., • Candidates must exhibit wine, beverage, basic food and advanced service knowledge to include wine service & up-selling., • Requires the ability to work efficiently and within a team environment., • Applicants must be 21 years of age or above., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. Job Description: The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Ability to have a highly motivated and energetic personality, • Ability to take initiative and exhibit flexibility, • Excellent guest service skills, • Have interpersonal skills to deal effectively with all business contacts, • Professional appearance and demeanor, • Able to effectively communicate in English, in both written and oral forms Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned): FOOD QUALITY • The Chef will provide "excellent quality" and "presentation" of all food to the guests. SERVICE • It is the Chef's responsibility to participate in service education through:, • Daily line-ups;, • Quarterly menu meetings; and, • New server training programs, • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly., • The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES • It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. FACILITY MAINTENANCE • Maintain a high level of cleanliness in the kitchen facilities., • The Chef should make the appropriate assignments within his staff. SUPERVISORY RESPONSIBILITIES: • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • The noise level in the work environment is usually loud Qualifications and Competencies: • Degree in Culinary Arts, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • 401 (k) Match, • Job growth opportunities, • Employee Discounts, • Meal Privileges, • May be entitled to the following:, • Health Benefits, • Paid Leaves, • Paid Life Insurance, • Gallup Exceptional Workplace Award JOB REQUIREMENTS: • With High School education, preferred, • With work experience, preferred Candidates will be required to show proof of being fully vaccinated against COVID-19 prior to commencing employment. Reasonable accommodations will be considered on a case-by-case basis for exemptions to this requirement in accordance with applicable law. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Job Description The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • High volume pastry experience required., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description We’re hiring people to join our team as POLISHER - STOCKERS! A Few of Our Polisher-Stocker Benefits: • Restaurant Discounts, • Employee Assistance Program - Focusing on a Commitment to Mental Health & Wellness, • Paid Vacation for Qualifying Employees, • Blue Cross Blue Shield Medical Insurance, • Dental & Vision Insurance, • Life, Accident Protection & Critical Illness Insurance, • Domestic Partner Benefits, • 401(k) Atop the Eiffel Tower at Paris Hotel & Resort in Las Vegas stands Eiffel Tower Restaurant, a must‑go attraction renowned for its updated French cuisine by acclaimed Chef J. Joho. Upon entering, a glass elevator whisks guests eleven stories above the Las Vegas Strip to reach the restaurant. You will be escorted through the busy display kitchen into the glass‑walled dining room. You are in for an unforgettable treat watching the Bellagio fountains dance below as you dine from Chef Joho's tasting and à la carte menus. Whether for a romantic meal for two or group dining, Eiffel Tower is more than just a meal, it is an experience. Caring. Creative. Careers. Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team. EOE. We participate in E-Verify / Participamos en E-Verify POLISHER-STOCKER JOB DESCRIPTION Polishers-Stockers are responsible for stocking the essential tools needed in assisting the service team and restaurant perform efficiently. Assists with Coffee Person and/or Dishwasher duties as directed. Teamwork, organization and good awareness are necessary for success in this position. ESSENTIAL FUNCTIONS • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction, • Perform more than one task at a time, calmly and effectively in an extremely busy and stressful work environment, • Work in a confined, crowded space of variable noise and temperature levels, • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds, • Safely and effectively use and operate all necessary tools and equipment, • Be able to stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces, • Accessibility varies by location KEY RESPONSIBILITIES & DUTIES • Be able to work a variety of hours, days and shifts, including weekends, • Get along with others and be a team player, • Transport dirty dishes to bus tub/tray or dish room, according to restaurant specifications, • Polish and stock all silverware, glassware, plateware, and other service utensils coming from the dish room to the various service stations in the restaurant., • Maintain each service station throughout the shift, following all zoning and pars, • Comply with all safety and sanitation (including handwashing) guidelines and procedures, • Be proficient in the use and operation of all necessary tools and equipment, • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook, • Other duties will be assigned as needed

Job DescriptionCompany Description Public Storage is the self-storage industry leader and we are Hiring Now! Earn $16.00 Per Hour Our Benefits Total Rewards package available to our team: • We work Flexible and Full-Time Schedules between the hours of 9:30am and 6pm (weekends ‘til 5pm), • Employees become eligible for Full-time Benefits by working an average of 20+ hours - Benefits include:, • Medical, Dental, Vision, 401k with match, paid time off, sick time, and flex spending, • Company paid life, accidental death insurance, and exclusive vendor discounts, • Mileage reimbursement is provided when traveling between properties or other work-related tasks, • On-site company housing is available to employees at many of our locations (performance and tenure required for eligibility), • Our Property Managers have the opportunity to earn performance-based bonuses!Job Description, • Our Property Managers get to work independently at multiple locations; spending time both inside and outside, • We assess customer storage needs and make suggestions, including selling packing and moving supplies, • Daily storage unit inspections to confirm inventory and availability helps make sure spaces are ready to rent, • Auditing cash drawers and making bank deposits are part of the daily business, • Ability to transport lift/move items weighing up to 35 pounds, • Our property managers should be able to walk in/around facilities spending up to 50% of their time in outdoor environments, including climbing stairs and opening large doors., • Performing cleaning and daily maintenance tasks: including sweeping/mopping interior areas and maintain exterior grounds/curb appeal clean and free of debris.Qualifications, • Experience: Successful candidates come from a variety of customer service centered sales environments including retail, restaurant, fast food or other service-based companies., • Transportation: Our employees are required to have a valid driver’s license and utilize their own vehicle to travel between different work locations and/or while conducting other work-related business. (mileage reimbursement available) Additional Information More about Us! Public Storage was recognized as A Great Place to Work by the Great Place to Work Institute. Our employees have also voted us as having Best Career Growth, ranked us in the Top 5% for Work Culture, and in the Top 10% for Diversity and Inclusion. Apply Now for an opportunity to join Public Storage and be a part of the self-storage industry’s #1 team! REFD0034

Job Description The Maitre D at KYU is pivotal in providing a seamless and exceptional dining experience by managing guest relations, overseeing front-of-house operations, and ensuring efficient service. We are seeking a dedicated and professional individual who excels in creating a welcoming atmosphere, managing reservations, and leading the front-of-house team to deliver high standards of service. Responsibilities: • Greet and welcome guests with a warm and professional demeanor., • Manage the reservation system, including booking, modifying, and canceling reservations., • Coordinate and oversee seating arrangements to ensure a smooth flow of guests and optimal table turnover., • Provide accurate wait time estimates and communicate effectively with guests regarding their seating status., • Supervise and guide the front-of-house staff, including hosts and servers, to ensure excellent service., • Handle guest inquiries, special requests, and concerns with professionalism and resolve issues promptly., • Monitor and manage the dining room environment to maintain high standards of cleanliness and ambiance., • Collaborate with the kitchen and bar staff to ensure timely and accurate delivery of food and beverages., • Assist in training new front-of-house staff on standard operating procedures and service expectations., • Maintain up-to-date knowledge of the restaurant’s menu, specials, and policies to provide accurate information to guests., • Prepare and review daily reports on guest feedback, service performance, and reservations., • Implement and enforce front-of-house policies and procedures to ensure consistency and quality of service., • High school diploma or equivalent qualification., • Certificate in Hospitality Management or related experience is a plus., • Minimum of 3 to 5 years of experience in a similar role in a fine dining or upscale restaurant environment., • Excellent communication and interpersonal skills with a focus on customer service., • Strong leadership and organizational abilities., • Ability to multitask and handle high-pressure situations with professionalism., • In-depth knowledge of front-of-house operations, including reservation systems and guest management., • Strong problem-solving skills and the ability to make decisions quickly., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Able to stand and walk for extended periods.

Job Description The Host at KYU plays a key role in creating a welcoming and efficient front-of-house experience by managing guest reception, coordinating seating arrangements, and supporting overall restaurant operations. Responsibilities: • Greet and welcome guests upon arrival with a warm and professional demeanor., • Manage the reservation system, including taking reservations, updating the guest list, and handling special requests or accommodations., • Coordinate and manage seating arrangements to ensure a smooth flow of guests and optimal table turnover., • Provide accurate wait time estimates and communicate effectively with guests regarding their seating status., • Assist in maintaining a clean and organized host stand and waiting area., • Collaborate with the service team to ensure timely and efficient guest seating and service., • Handle guest inquiries and concerns with professionalism and resolve any issues promptly., • Assist with the check-in and check-out process, ensuring accuracy in guest records and transactions., • Support the front-of-house team by assisting with tasks such as running food, refilling beverages, or bussing tables as needed., • Uphold KYU’s service standards and values, ensuring a positive and memorable experience for all guests., • Monitor and manage guest flow during peak times to minimize wait times and optimize seating arrangements., • Maintain knowledge of the restaurant’s menu, specials, and policies to effectively answer guest questions and provide recommendations., • 1 to 3+ years of experience in a guest-facing role, preferably as a Host or similar position in a restaurant or hospitality environment., • Strong interpersonal and communication skills with a focus on customer service., • Ability to manage multiple tasks and remain organized in a fast-paced environment., • Positive attitude and a professional demeanor., • Experience with reservation and waitlist management systems is a plus., • 100% Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off.

Job DescriptionCompany Description Job Description As a Host Person your role will include: • The Host Person is responsible for providing superior guest service that is consistent with Forbes 5 Star Standard rating., • All duties and assignments are to be performed according to departmental and Wynn company policy and procedure., • The Host person is responsible for greeting and seating guests. Will also assist guests with reservations via phone and in-person., • Assists Managers with table management to maximize seating.Qualifications, • Must be able to communicate in English fluently and in a professional manner., • 1-year of work experience as host person in a high-end restaurant or lounge is preferred., • Exhibit phone etiquette, organizational skills, basic computer knowledge (including reservations management system)., • Requires the ability to multi-task, work efficiently and within a team environment., • Must be available to work all shifts including day, swing, weekdays, weekends, and holidays., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Must be a minimum of 18 years of age., • Candidates under the age of 21 years of age will be prohibited from serving alcohol. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Join Our Team as a Cashier at Zenshin Asian Restaurant! Looking for a dynamic and rewarding role in the heart of Las Vegas? Zenshin Asian Restaurant, part of Southpoint Sushi, INC, is on the hunt for a friendly and detail-oriented individual to join our team as a Cashier. If you’re ready to work in a fast-paced environment where exceptional customer service and delicious cuisine come together, we’d love to hear from you! What You’ll Be Doing: As a Cashier at Zenshin Asian Restaurant, you’ll be the friendly face that ensures our guests have a seamless and enjoyable experience. Your key responsibilities will include: - Greeting customers warmly and providing excellent service. - Accurately processing transactions, including cash, credit, and gift card payments. - Handling takeout orders with efficiency and attention to detail. - Answering customer inquiries about menu items and restaurant policies. - Maintaining a clean and organized cashier station. - Assisting with other front-of-house tasks as needed. What We’re Looking For: We’re excited to welcome someone who brings enthusiasm and a positive attitude to the table. While no prior experience is required, here’s what will help you succeed in this role: - Strong communication and interpersonal skills. - A knack for staying organized and handling multiple tasks in a fast-paced environment. - Basic math skills for accurate cash handling. - A team-oriented mindset and willingness to pitch in wherever needed. - A professional and friendly demeanor that reflects our commitment to excellent customer service. Why Join Zenshin Asian Restaurant? At Zenshin, we take pride in serving up not only incredible Asian cuisine but also a welcoming and vibrant atmosphere for both our guests and team members. We value teamwork, dedication, and a passion for delivering memorable dining experiences. When you join our team, you’re not just taking on a job—you’re becoming part of a family that’s committed to excellence. Ready to Apply? If this sounds like the perfect opportunity for you, we’d love to hear from you! Take the first step by submitting your application today. Join Zenshin Asian Restaurant and be part of a team that’s passionate about great food, great service, and great people. 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 Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • 401 (k) Match, • Job growth opportunities, • Employee Discounts, • Meal Privileges, • May be entitled to the following:, • Health Benefits, • Paid Leaves, • Paid Life Insurance, • Gallup Exceptional Workplace Award JOB REQUIREMENTS: • With High School education, preferred, • With work experience, preferred Candidates will be required to show proof of being fully vaccinated against COVID-19 prior to commencing employment. Reasonable accommodations will be considered on a case-by-case basis for exemptions to this requirement in accordance with applicable law. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • 401 (k) Match, • Job growth opportunities, • Employee Discounts, • Meal Privileges, • May be entitled to the following:, • Health Benefits, • Paid Leaves, • Paid Life Insurance, • Gallup Exceptional Workplace Award JOB REQUIREMENTS: • With High School education, preferred, • With work experience, preferred Candidates will be required to show proof of being fully vaccinated against COVID-19 prior to commencing employment. Reasonable accommodations will be considered on a case-by-case basis for exemptions to this requirement in accordance with applicable law. APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Join Our Winning Team at Stuff My Turkey! Stuff My Turkey is growing, and we’re looking for talented, passionate professionals to join our team! If you have experience in the restaurant industry and take pride in delivering exceptional service and quality, we want to hear from you. Now Hiring: • Chefs – Minimum two years of experience required. Must have a valid health card., • Servers – Minimum two years of experience required. Must have all necessary work cards., • Bartenders – Minimum two years of experience required. Must have all necessary work cards. We are looking for team players who thrive in a fast-paced environment and are dedicated to creating an outstanding dining experience for our guests. How to Apply: If you meet the qualifications, please text your résumé to 901-219-8354, along with: • A brief introduction about yourself, • Two recent photos OR your social media handle for consideration Location: 4760 W. Sahara Ave, Suite 20 (Corner of Sahara & Decatur) No phone calls, please. One of our team members will review applications and reach out to qualified candidates. Thank you for your interest in joining Stuff My Turkey—where we serve up incredible food and unforgettable experiences. We look forward to meeting you! Company DescriptionStuff My Turkey is growing at a rapid pace. We need more help to keep up with our customers.Stuff My Turkey is growing at a rapid pace. We need more help to keep up with our customers.

Job Description Why Join Us? We are a stable and fast-growing food service company operating in North America (US & Canada), and we offer our employees the following: • Great work culture, a compelling mission- vision- values, and a work environment of family spirit & fun, • Excellent training & career advancement opportunities, • Continuous learning & development, • Strong family values & culture, • Employee Benefits:, • 401 (k) Match, • Job growth opportunities, • Employee Discounts, • Meal Privileges, • May be entitled to the following:, • Health Benefits, • Paid Leaves, • Paid Life Insurance, • Gallup Exceptional Workplace Award JOB REQUIREMENTS: • With High School education, preferred, • With work experience, preferred APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA. This Company is an Equal Opportunity Employer. We use eVerify to confirm U.S. Employment eligibility.

Job Description Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations. • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours) Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description This is intended to be an overview of the responsibilities and requirements attributed to the position of Lounge General Manager. It is not intended to be limited to such content, nor does it describe solely what occupies a given day or week. ESSENTIAL JOB FUNCTIONS: Plan, direct, lead, and provide oversight over all facets of the lounge's daily operations and staff; manage staffing, sales, and vendor contracts; develop strategies and processes to monitor costs and maximize revenues; establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies. Recruitment, Training, and Management of Employees • Oversee recruiting, hiring, training, and development of all staff., • Supervise all department employees., • Oversee employee performance evaluations., • Ensure disciplinary / termination procedures are followed., • Maintain an “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts., • Investigate and resolve employee complaints and conflicts., • Approve employee wage and salary increases., • Ensure compliance with workplace standards, laws, and safety regulations., • Establish standards for personnel performance and customer service., • Develop and motivate the Management team to achieve business goals and objectives., • Oversee operations of the lounge, including customer service, revenues, and vendor/supplier contracts., • Maintain a quick and efficient entry system for guests., • Review all incident reports., • Promptly address all operational issues with Management and Staff., • Ensure Service goals and standards are defined and enforced in all venues., • Monitor venue environment for cleanliness, appropriate lighting, sound, and temperature., • Oversee menu design and implement price strategy., • Oversee all managers and the day-to-day operations of the lounge., • Execute sales and marketing strategies., • Develop cost control measures to minimize overhead costs., • Develop strategic plans and revenue forecasts., • Prepare weekly GM report as directed., • Monitor / analyze weekly and monthly Cost of Goods Sale and labor reports., • Create and implement clearly defined action plans for any budget deficiencies., • Ensure Point of Sales Data is current and accurate., • Establish and monitor prices., • Submit an annual operating budget proposal to the COO and CFO., • Attend financial meetings with the Managing Partner., • Manage all Facility improvements., • Oversee health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations., • Ensure all guest complaints are resolved in a satisfactory manner., • Regularly communicate with Company Executives and Partners., • Serve as primary contact and interface with Partner’s Operations Departments., • Maintain high guest satisfaction through consistently introducing innovative products., • Create 3-4 organic posts per week using the information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories., • Share the lounge's Facebook posts through its channels to promote brand awareness., • Post and engage (via “likes,” “shares,” and “comments”) with the lounge's social media post., • Actively engage with customer review sites such as Yelp., • Ensure all permits and licenses are maintained, up to date, and posted, as required by law., • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor., • Monitor and take measures to minimize potential contractual, safety, and employment liability., • Ensure and manage timely filing of general business liability and workers compensation insurance claims., • Work with company accountants during audits of business., • Ensure compliance with lease/management agreement requirements., • Efficiently administer human resources functions and maintain employee records according with directions from Human Resources., • Ensure that employees have all required certifications validated., • Respond to all government agency inquiries., • Execute Pre-Opening checklist items., • Manage staffing compendium throughout the opening., • Maintain systems, policies, and procedures for recruiting, hiring, training, management, physical plant, inventory, scheduling, cost, and operational efficiencies., • Bachelor’s degree in hospitality preferred but not required., • Prior experience of 3-5 years as a General Manager in a high-volume restaurant., • Prior experience managing labor and food cost control., • Basic computer skills and experience with computer-based reservations systems., • Knowledge of restaurant health, food safety and liquor regulations., • Knowledge of standard operating procedures for managing a high-volume restaurant, • Strong communication, organizational, and supervisory skills, • Strong coaching and development skills., • Strong human relations skills to lead a very diverse team., • Ability to digest complex information and communicate this to all employees., • Ability to read and write in English proficiently., • Ability to utilize social media to execute marketing strategies, • Ability to multi-task and manage multiple deadlines and priorities, • Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment, • Ability to maintain and project a professional, groomed image as the General Manager of a high-end restaurant and act as a role model for other staff and supervisors, • Ability to project a positive and courteous attitude towards guests, staff, service providers, and media, • Ability to run efficient operations and control labor costs; and deploy strategies to enhance restaurant profits.

Job Description This is intended to be an overview of the responsibilities and requirements attributed to the position of Restaurant General Manager. It is not intended to be limited to such content, nor does it describe solely what occupies a given day or week. ESSENTIAL JOB FUNCTIONS: Plan, direct, lead, and provide oversight over all facets of the restaurant’s daily operations and staff; manage staffing, sales, and vendor contracts; develop strategies and processes to monitor costs and maximize revenues; establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies. Recruitment, Training, and Management of Employees • Oversee recruiting, hiring, training, and development of all staff., • Supervise all department employees., • Oversee employee performance evaluations., • Ensure disciplinary / termination procedures are followed., • Maintain an “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts., • Investigate and resolve employee complaints and conflicts., • Approve employee wage and salary increases., • Ensure compliance with workplace standards, laws, and safety regulations., • Establish standards for personnel performance and customer service., • Develop and motivate the Management team to achieve business goals and objectives., • Oversee operations of the restaurant, including customer service, revenues, and vendor/supplier contracts., • Maintain a quick and efficient entry system for guests., • Review all incident reports., • Promptly address all operational issues with Management and Staff., • Ensure Service goals and standards are defined and enforced in all venues., • Monitor venue environment for cleanliness, appropriate lighting, sound, and temperature., • Oversee menu design and implement price strategy., • Oversee BOH and FOH managers and the day-to-day operations of the restaurant., • Execute sales and marketing strategies., • Develop cost control measures to minimize overhead costs., • Develop strategic plans and revenue forecasts., • Prepare weekly GM report as directed., • Monitor / analyze weekly and monthly Cost of Goods Sale and labor reports., • Create and implement clearly defined action plans for any budget deficiencies., • Ensure Point of Sales Data is current and accurate., • Establish and monitor prices., • Submit an annual operating budget proposal to the President and CFO., • Attend financial meetings with the President and Managing Partner., • Manage all Facility improvements., • Oversee health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations., • Ensure all guest complaints are resolved in a satisfactory manner., • Regularly communicate with Company Executives and Partners., • Serve as primary contact and interface with Partner’s Operations Departments., • Maintain high guest satisfaction through consistently introducing innovative products, • Create 3-4 organic posts per week using the information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories., • Share the restaurant’s Facebook posts through its channels to promote brand awareness., • Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media post., • Actively engage with customer review sites such as Yelp., • Ensure all permits and licenses are maintained, up to date, and posted, as required by law., • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor., • Monitor and take measures to minimize potential contractual, safety, and employment liability., • Ensure and manage timely filing of general business liability and workers compensation insurance claims., • Work with company accountants during audits of business., • Ensure compliance with lease/management agreement requirements., • Efficiently administer human resources functions and maintain employee records according with directions from Human Resources., • Ensure that employees have all required certifications validated ., • Respond to all government agency inquiries., • Execute Pre-Opening checklist items., • Manage staffing compendium throughout the opening., • Maintain systems, policies, and procedures for recruiting, hiring, training, management, physical plant, inventory, scheduling, cost, and operational efficiencies. Bachelor’s Degree in Hospitality is preferred but not required. Prior experience as a General Manager in a high-volume restaurant. Prior experience managing labor and food cost control. Basic computer skills and experience with computer-based reservation systems. Knowledge of restaurant health, food safety, and liquor regulations. Knowledge of standard operating procedures for managing a high-volume restaurant. Strong communication, organizational, and supervisory skills. Strong coaching and development skills. Strong human relations skills to lead a very diverse team. Ability to digest complex information and communicate this to all employees. Ability to read and write in English proficiently. Ability to utilize social media to execute marketing strategies. Ability to multi-task and manage multiple deadlines and priorities. Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed in an active, hectic, noisy, and stressful environment. Ability to maintain and project a professional, groomed image as the General Manager of a high-end restaurant and act as a role model for other staff and supervisors. Ability to project a positive and courteous attitude towards guests, staff, service providers, and media . Ability to run efficient operations, control labor costs, and deploy strategies to enhance restaurant profits. Ability to navigate various surfaces and tight spaces in a restaurant environment. Possess the physical and mental stamina to work for extended periods. Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs. Physically able to walk without assistance on various surfaces for an extended period.

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Training & development Duties and Responsibilities: • Develop restaurant efficiencies for economic-growth, staff morale and guest satisfaction, • Manage the employee hiring, training, scheduling, payroll, and terminations, • Communicate effectively with the kitchen on new menu roll outs, changes, or any 86ed items, • Manage weekly front of house costs and employee payroll budgets, • Schedule daily pre-shift meetings with front of house staff, • Meet with guests to ensure their expectations have been met, • Assist other areas of the restaurant when necessary, • Follow all SNHD food and sanitation guidelines, • Must have Food Handler Safety Card in Nevada, • Must be able to assist with cleaning projects, our restaurant is everyones responsibilityWhat we are looking for:, • Candidate must have at least 4 years prior experience, • Candidate must be experienced with computers, including Microsoft Office, E-Mail, • Candidate must be able to bend and lift to 50 lbs., • Must be 21 years of age or older, • Must be a team leader, player and have a positive can-do attitude

Job Description This is intended to be an overview of the responsibilities and requirements attributed to the position of Restaurant Assistant General Manager. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week. ESSENTIAL JOB FUNCTIONS: Assist General Manager to plan, direct, lead, and provide oversight over all facets of the restaurant’s daily operations and staff; assist General Manager to manage staffing, sales, vendor contracts; develop strategies and processes to monitor costs and maximize revenues; assist General Manager to establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies; act as General Manager assuming all responsibilities and requirements whenever assigned. Recruitment, Training and Management of Employees • Assist General Manager with recruiting, hiring, training, and development of all staff., • Supervise all department employees., • Assist General Manager with employee performance evaluations, • Ensure disciplinary / termination procedures are followed, • Maintain “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts, • Investigate and resolve employee complaints and conflicts, • Participate in employee wage and salary increases, • Ensure compliance with workplace standards, laws, and safety regulations, • Assist General Manager to establish and enforce standards for personnel performance and customer service, • Achieve business goals and objectives, • Assist General Manager with operations of the restaurant, including customer service, revenues, and vendor/supplier contracts, • Maintain quick and efficient entry system for guests, • Ensure all incident reports are completed appropriately, • Promptly address all operational issues with Management and Staff, • Ensure Service goals and standards are defined and enforced in all venues, • Monitor venue environment for cleanliness, appropriate lighting, sound and temperature, • Assist General Manager with menu design and implement price strategy, • Assist General Manager with BOH and FOH staff and the day to day operations of the restaurant, • Execute sales and marketing strategies, • Assist General Manager with cost control measures to minimize overhead costs, • Assist General Manager with strategic plans and revenue forecasts, • Complete weekly GM report as directed, • Assist General Manager with to monitor / analyze weekly and monthly Cost of Goods Sale and labor reports, • Assist General Manager to create and implement clearly defined action plans for any budget deficiencies, • Ensure Point of Sales Data is current and accurate, • Assist General Manager to establish and monitor prices, • Assist General Manager with annual operating budget proposal to the President and CFO, • Attend financial meetings with the President and Managing Partner, • Assist General Manager with all Facility improvements, • Assist General Manager with health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations, • Ensure all guest complaints are resolved in a satisfactory manner, • Regularly communicate with Company Executives and Partners, • Serve as point of contact and interface with Partner’s Operations Departments, • Maintain high guest satisfaction through consistently introducing innovative products, • Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories, • Share the restaurant’s Facebook posts through its own channels to promote brand awareness., • Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts, • Actively engage with customer review sites such as Yelp., • Assist General Manager to ensure all permits and licenses are maintained, up to date and posted, as required by law, • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor, • Monitor and take measures to minimize potential contractual, safety, and employment liability, • Assist General Manager with timely filing of general business liability and workers compensation insurance claims, • Assist General Manager with to work with company accountants during audits of business, • Assist General Manager to ensure compliance with lease / management agreement requirements, • Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources, • Ensure that employees have all required certification validated, • Respond to all government agency inquiries., • Assist General Manager to execute Pre-Opening checklist items, • Assist General Manager with staffing compendium throughout opening, • Assist General Manager with systems, policies, and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies., • Bachelors Degree in Hospitality preferred, but not required., • Prior experience as a Assistant General Manager in a high volume restaurant., • Prior experience managing labor and food cost control., • Basic computer skills and experience with computer based reservations systems., • Knowledge of restaurant health, food safety and liquor regulations., • Knowledge of standard operating procedures for managing a high volume restaurant, • Strong communication, organizational, and supervisory skills, • Strong coaching and development skills., • Strong human relations skills to lead a very diverse team., • Ability to digest complex information and communicate this to all employees., • Ability to read and write in English proficiently., • Ability to utilize social media to execute marketing strategies, • Ability to multi-task and manage multiple deadlines and priorities, • Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment, • Ability to maintain and project a professional, groomed image as the General Manager of a high end restaurant and act as a role model for other staff and supervisors, • Ability to project a positive and courteous attitude towards guests, staff, service providers, and media, • Ability to run efficient operations and control labor costs; and deploy strategies to enhance restaurant profits., • Ability to navigate various surfaces and tight spaces in a restaurant environment, • Possess the physical and mental stamina to work for extended periods of time, • Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs, • Physically able to walk without assistance on various surfaces for an extended period of time

Job DescriptionPosition Summary: LV Petroleum is expanding! We are currently hiring for our Bojangles restaurant in the Las Vegas market. The Assistant General Manager (AGM) plays a key leadership role in the day-to-day operations of the restaurant. Working alongside the General Manager, the AGM helps ensure top-quality customer service, operational excellence, and team development. This position is responsible for helping lead the team, manage inventory, uphold Bojangles’ brand standards, and drive store performance. Pay: $18-20 per hour Key Responsibilities: • Assist the General Manager in overseeing restaurant operations, including food quality, speed of service, cleanliness, and staff performance., • Ensure consistent, high-quality guest experiences by coaching team members and holding them accountable to standards., • Help recruit, train, and develop employees to build a strong, effective team., • Support inventory management, ordering, and cost control efforts., • Monitor compliance with food safety, sanitation, and workplace safety regulations., • Manage shifts effectively, including opening/closing procedures, labor deployment, and handling customer concerns., • Drive sales through excellent service and suggestive selling., • Serve as the acting General Manager when the GM is not present. Requirements 1–2 years of restaurant leadership or shift management experience (Quick Service or Fast Casual preferred) Strong communication and problem-solving skills Proven ability to lead, train, and motivate teams Basic knowledge of labor management and food cost control Availability to work flexible hours, including weekends and holidays

Job Description Position: Floor Manager Bar Focus KYU is looking for a Floor Manager with strong bar knowledge to join our leadership team. This role is ideal for an experienced bartender or lead bartender ready to step into management. While the position carries the full responsibilities of a floor manager — running shifts, supporting all FOH staff, and ensuring exceptional guest experiences there will also be an emphasis on supporting, training, and mentoring the bar team. This is not a mixologist or beverage program role. You won’t be expected to craft cocktails or create menus. Instead, you’ll be responsible for applying your bar experience to properly train and guide the bar team, while also managing the floor as a whole. Responsibilities * Manage and supervise front-of-house operations, leading by example while coaching and developing the team. * Oversee and support the bar team: review beverage counts, place beverage orders, and ensure coverage on closing shifts. * Train and mentor bar staff, ensuring consistency and adherence to KYU standards. * Support the General Manager in managing labor costs and optimizing staffing efficiency. * Ensure consistent and exceptional service for all guests in line with KYU’s service standards. * Assist in interviewing, hiring, evaluating, and disciplining FOH staff as needed. * Review and approve/disapprove time-off requests; assist in scheduling. * Conduct weekly manager meetings with FOH leads and attend BOH pre-shifts. * Keep shift logs, service checklists, allergen guides, and training materials updated. * Submit End of Day (EOD) reports after each shift. * Report maintenance and equipment repair needs promptly. * Maintain accurate employee files, including write-ups, reviews, and availability. * Manage weekly FOH and bar supply inventories. * Uphold and promote KYU’s culture and core values in all aspects of the business. Qualifications * 3-5+ years of experience in a FOH leadership role (Restaurant Manager, Assistant Manager, or Lead Bartender). * Strong background in bar operations, with the ability to train and mentor bar staff. * Experience in fine dining and high-volume environments. * Strong leadership skills with a focus on teamwork and coaching. * Passion for service, hospitality, and continuous growth. * Effective and clear communication skills. * Excellent time management and organizational skills. * Proficiency in MS Office and restaurant software systems. Benefits * 100% Medical Insurance Coverage * Dental and Vision Insurance Options * 401(k) * Paid Time Off * Bonus Structure * Employee Dining Discounts KYU is an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

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

Job DescriptionDescription: POSITION SUMMARY: This position is fundamental to the realization of a Unit’s customer service and financial goals. This position is accountable for one of the four key focus areas; sales/service, costs/quality, safety/sanitation and labor/employee development. The Mission Statement and Core Values of the company would serve as a guide for the actions of the assistant manager and would be expected to be reflected in their behavior. This position works closely with the General Manager, Assistant General Manager and other assistant managers to ensure the highest level of service and operational standards, resulting in genuine and consistent customer experiences. This position will be required to travel to Hawaii for trainings. ESSENTIAL FUNCTIONS: • Ensures the delivery of daily and weekly financial, customer and people development results for their store., • Effectively mentors employees and hourly ops managers, pulling them up the leadership pipeline., • Performance manages employees (conferences) to unlock potential and hold company standards., • Assists with the hiring and staffing goals of the store., • Proven track record of effectively managing conflict between employees, managers, and customers., • Manages one or more business functions in the store., • Models behaviors in alignment with the Mission Statement and Core Values of the Company; acts upon them daily, provides a deeper understanding of the Mission Statement to employees and encourages them to find personal meaning in their employment., • Assists the Store Manager in establishing goals and priorities for the store, which are aligned with the Corporate Mission Statement and goals., • Continuously looks for ways to achieve, maintain and improve SQCST: good service to customers, food handling that ensures a quality product, a clean and safe environment, and training to support individuals to achieve their maximum potential., • Creates, implements and follows up on action plans to achieve store results; uses numerical or tangible feedback to move into correction immediately if areas are found to be deficient., • Displays and maintains a calm demeanor especially during the peak periods of business or when unusual situations arise, • Views complaints as an opportunity to connect with the customer by showing genuine care and thoughtfulness., • Knows and implements actions to achieve customer satisfaction to include ongoing training of employees so they can best serve others; handling complaints in a way that results in satisfaction from the customer; exploring the situation that led to the complaint and making corrections appropriately., • Communicates in a clear, concise and accurate manner to maintain effective restaurant operations., • Coaches and educates employees; provides employees with opportunities for gaining experience and skill. In support of this process, ensures good initial training; maintains cross-training programs; prepares for and conducts performance evaluations to provide useful feedback to employees; motivates and counsels employees to support them in achieving their fullest potential., • Takes accountability for one of the four key focus areas: Sales and Service, Food Cost and Quality, Labor and Employee Development, Safety and Sanitation, • Work with other managers and departments to address opportunities in the four focus areas, develop and implement “best practices” to achieve unit and corporate goals, • Effectively relate “best practices” to store managers, implement and sustain at store level, act as a coach and mentor by developing employees in these specific areas, • Expresses a difference of opinion in a way that is respectful of others., • Ensures restaurant operations are compliant with local and state regulations at all times., • Decision Quality - Making good and timely decisions that keep the organization moving forward., • Drives Results - Consistently achieving results, even under tough circumstances., • Manages Conflict - Handling conflict situations effectively, with a minimum of noise, • Drives Engagement - Creating a climate where people are motivated to do their best to help the organization achieve its objectives., • Courage - Stepping up to address difficult issues, saying what needs to be said., • Demonstrates self-awareness - Using a combination of feedback and reflection to gain productive insight into personal strengths and weaknesses., • Must have flexible scheduling availability, • Available for work on any day of the week, • Available for work on any shift in the 24-hour day with a good attitude, • Available for work at any store in the chain; must have reliable transportation, • Must have a telephone or other means of immediate contact and be responsive to calls, • Agreeable to comply with the scheduling requirements at each location, • Able to lift 10 pounds frequently; occasionally lifting up to 60 pounds, • Standing and/or walking up to 9 hours; reaching, bending, and squatting frequently; pushing and pulling frequently, • Time management skills with strong attention to detail; ability to handle multiple tasks simultaneously and meet assigned project deadlines in a timely manner, • Must pass drug screening test, • Must pass pre-employment physical, • Able to work in temperatures ranging from 0 degrees to 95 degrees, • Good communication (oral and written) and listening skills, • Good interpersonal skills (ability to develop interdependent relationships), • desire and ability to learn, • ability to build technical job skill competencies in people, • ability to set short-term, mid-term and long-term goals, measures, activities, and time frames, • ability to coordinate multiple tasks/activities, ensure smooth and balanced workflow, and meet due dates; good time management skills and habits, • ability to handle operational, staff, and customer problems on a timely basis; sees problems as opportunities for growth; is persistent in resolving an issue, • ability to get team members to work cooperatively and collaboratively, • Willingness to identify areas in need of improvement Self-directedness (initiative and proactivity), • Self-responsibility (accountable for oneself), • exercising initiative to implement, follow up and follow through to get the job done and obtain tangible results, • Flexible and adaptable Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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 Now Hiring – Restaurant & Hospitality Professionals (Southern California) Are you currently working in the restaurant or hospitality industry and open to exploring new opportunities? We are partnering with a wide range of top concepts throughout Southern California – from quick service to fine dining, wineries, hotels, and everything in between Who appreciate the Las Vegas experience. Whether you are a seasoned General Manager, an ambitious Sous Chef, or a driven Front of House leader, our team can help connect you with the right fit. We’re actively recruiting for: • General Managers & Assistant Managers, • Executive Chefs, Sous Chefs & Kitchen Managers, • Directors of Operations & District Managers, • HR, Accounting, and Corporate Hospitality Roles If you’re interested in hearing about great opportunities across Los Angeles, Orange County, San Diego, the Inland Empire, and beyond, apply today. We’ll review your background and help match you with roles that align with your experience, lifestyle, and career goals. Apply today and let us help you take the next step in your hospitality career.

Job Description Join Our Team as a Bartender at Zenshin Asian Restaurant! Are you passionate about creating memorable dining experiences? At Zenshin Asian Restaurant, part of Southpoint Sushi, INC, we pride ourselves on delivering exceptional service and mouthwatering Asian-inspired cuisine in the heart of Las Vegas, NV. We're looking for an enthusiastic and customer-focused Bartender to join our team and help us craft unforgettable moments for our guests. About the Role As a Bartender at Zenshin Asian Restaurant, you'll be the heart of our bar, mixing up delicious drinks, engaging with guests, and ensuring every visit is a special one. Whether you're a seasoned pro or just starting out, this is the perfect opportunity to showcase your skills, learn, and grow in a dynamic and welcoming environment. What You'll Be Doing • Crafting and serving a variety of beverages, including cocktails, beer, wine, and non-alcoholic drinks., • Providing friendly, attentive, and personalized service to all guests., • Maintaining a clean and organized bar area to ensure a seamless workflow., • Monitoring inventory and restocking supplies as needed., • Collaborating with team members to create a positive and efficient work atmosphere., • Adhering to all safety and health regulations, including responsible alcohol service.What We're Looking For, • A positive attitude and a passion for hospitality., • Strong communication and interpersonal skills., • No long hair or visible piercing's or visible tattoo's, • Ability to work in a fast-paced environment while maintaining attention to detail., • Prior experience required – we welcome candidates eager to learn and grow with us. We can't wait to meet 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 DescriptionBenefits: • Dental insurance, • Free food & snacks, • Health insurance, • Paid time off, • Vision insurance, • 401(k), • Employee discounts, • Opportunity for advancement, • Parental leave Duties and Responsibilities: • Manage restaurant efficiencies for economic-growth, staff morale and guest satisfaction., • Assist with employee hiring, training, scheduling, payroll, and terminations., • Communicates effectively with the kitchen on new menu rollouts, changes, or any 86ed items., • Manage weekly front of house costs and employee payroll budgets., • Participate in daily pre-shift meetings with front of house staff., • Follow all SNHD food and sanitation guidelines., • Must have Food Handler Safety Card in Nevada., • Must be able to assist with cleaning projects., • Assist other areas of the restaurant when necessary., • All other duties as assigned.What We Are Looking For:, • Candidates must have at least 2-years prior experience as a Manager., • Candidates must be experienced with computers, including Microsoft Office, and email., • Candidates must be able to bend and lift to 50 lbs., • Must be 21 years of age or older., • Must be a team leader, team player and have a positive attitude., • Candidates must be able to work a flexible schedule and be able to work weekends and holidays.We offer competitive pay, paid time off, and benefits!

Job DescriptionCompany Description Job Description The Marketing Model Bartender is responsible for creating the ultimate guest experience by utilizing functional details of a reservation/guest interaction and executing a specific food and beverage game plan to exceed expectations. The Bartender will greet guest, learn about their preferences, answer questions, recommend menu items, prepare and serve beverages and food. Key Responsibilities Daily Operations • Welcome guest/s, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders., • Guide guests through all phases of their experience at bar/ lounge., • Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers., • Checking identification to ensure guests are the legal age to purchase alcohol., • Taking inventory and ordering supplies to ensure bar and tables are well-stocked., • Consistently follow sequence of service utilizing all proper procedures standardized by the room management., • Responsible for taking food/beverage orders and carrying out wine/beverage service., • Responsible for checking on the guest throughout service., • Completing opening and closing side work., • Maintaining health code standards., • Handling guest checks and other related financial truncations (itemize bills correctly and efficiently secure payment)., • Bid farewell to guests, using guest’s name when known, and encourage them to return., • Maintain a level of professionalism., • Anticipate the guests’ needs and responding appropriately with a sense of urgency., • Work as a team, assisting all guests’ and employees’ needs and inquiries., • Be familiar with all Hotel services/ features and local attractions/ activities to respond to guest inquiries accurately., • Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections available on the restaurant/ lounge floor., • Maintain complete knowledge of designated glassware and garnishes for each drink., • Complete opening side duties: fold/stack cocktail napkins, stock swizzle sticks, straws, matches, line cocktail trays, stock glassware, restock supply cabinet, inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies., • Input all orders into POS system quickly and efficiently ensuring accuracy of all drinks and modifications., • Perform other job-related duties as requested., • Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times, • Natural communicator with excellent customer service skills, • Company and Department ResponsibilitiesQualifications, • A highly motivated and energetic personality., • Work varied shifts, including weekends and holidays., • Candidates must be able to communicate in English fluently and in a professional manner, in written and oral form., • Candidates must exhibit wine, beverage, basic food and advanced service knowledge including; wine service, Champagne, mixed cocktails, cordials, after dinner drinks and up-selling., • Requires the ability to work efficiently and within a team environment., • Applicants must be 21 years of age or above., • Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times., • Willing to work in a loud and fast paced environment., • Possession of /or ability to possess a valid TAM and health card., • Experience in bottle service preferred, but not required., • Working knowledge of standard drink recipes., • Understanding of classes of alcohol, different glasses, brand names and garnishments., • Working knowledge of bar equipment., • Knowledge of education in mixology., • Numeracy and cash-handling skills., • Consistently deliver exceptional service to every guest while interacting and entertaining in a professional manner., • Maintain a clean and hygienic workstation in accordance with Clark County Health Standards., • Handling cash and credit transactions at the point of sales., • Ability to initiate and maintain an upbeat and relaxed environment on a consistent basis., • Adhere to and enforce company specific safety policies., • Consistently maintain a well-groomed appearance, posture and hygiene deemed by management., • Maintain dialogue with all guest while upholding a warm, positive and friendly persona at all times., • Requires a minimum of 1- 2 years work experience as a bartender in a high-volume restaurant, lounge or nightclub., • Knowledge/Certificates: Exhibit proper knowledge, selling techniques, and service delivery of both non-alcoholic and alcoholic beverages., • Education: High school diploma or above., • Language Abilities: Fluent spoken and written English., • Marketing, promoting, and modelling for restaurant/lounge specific events that endorse the venue & brand., • Assist in the development of promotional plans in order to increase business levels and sales., • Viral Communications is also included in promoting and marketing our venue., • Social media platforms are also included in promoting and marketing our venues., • Marketing Model Bartenders will adhere by the weekly Social Media/ Marketing requirements during their scheduled shift:, • One Instagram post, • Instagram posts must have venue handle visible without engaging post., • Three Instagram stories, • Must “Like or Comment” all mandatory Delilah, Casa Playa and Wynn Nightlife Facebook and Instagram posts (Encore Beach Club, XS, WynnNightLife), • Employees must utilize their personal specific account listed for all posts, stories, likes and comments that are part of the marketing requirements of their position., • Completed Bartenders Local 165 Joint Apprenticeship Training Program, • Applicants must be 21 years of age or over. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Overview At Noodles & Company, our mission is to nourish and inspire every team member, guest, and community we serve. We are hiring Shift Managers to lead, coach, and work alongside our teams to deliver great food and welcoming guest experiences. We know noodles, and we know how great food and genuine hospitality bring people together. Our Shift Managers help make that happen through steady execution, teamwork, and leading by example on every shift. Whether you’re supporting your team during a busy rush, keeping operations running smoothly, or creating a positive environment where people feel supported, your leadership shapes the experience guests come back for. If you’re ready to grow your leadership skills and take the next step in your restaurant career, apply today. After your interview, we’ll treat you to a complimentary meal (up to $10 value), because every great connection starts with great food. Why Choose Noodles & Company? We offer a place to learn, grow, and build confidence, with perks designed to support both work and life: • Join a supportive restaurant leadership team where your voice matters, • Competitive pay plus tips, • Flexible schedules for part-time or full-time needs, • Ability to get early access to earned pay, • Meal and lifestyle discounts, including event tickets and cell phones, • Tuition assistance and scholarship opportunities, • Recognition programs that celebrate your achievements, • Free mental health, legal, and financial resources to support your well-being, • Medical & pharmacy, dental, vision, and pet insurance, • 401(k) with employer match and stock purchase discounts, • Leadership development programs to fuel your growth, • Free online Spanish and English courses, • Noodles Resource Groups - inclusive communities that foster belonging, build connections, and support your personal and professional growth What You Bring to the Table As a Shift Manager, you help lead a successful shift by: • Bringing previous leadership or management experience (preferred)., • Experience in customer service, hospitality, or restaurant operations, with the ability and willingness to support and lead across both front- and back-of-house., • Leading with energy, positivity, and consistency, especially during busy shifts and peak hours., • Supporting, coaching, and motivating team members throughout the shift., • Upholding and modeling food safety, quality, cleanliness, and daily operational standards., • Delegating responsibilities effectively to support smooth service and strong results., • Owning open, mid, or close routines for your shift and setting the next shift up for success., • Recognizing team members for their contributions and celebrating shift wins., • Communicating clearly with your team and addressing issues as they arise., • Meeting the physical requirements of the role, which may include, but are not limited to, standing for long periods, bending, twisting, reaching, lifting up to 55 pounds, and performing routine restaurant tasks, with or without reasonable accommodation., • Must be able to obtain and maintain any required food safety licenses or certifications in accordance with local, state, and federal regulations., • Must be at least 18 years old, making this a strong opportunity for individuals looking to gain leadership experience and advance their restaurant career. Noodles & Company is an Equal Opportunity Employer and a Military Friendly workplace. We encourage Veterans and their spouses to apply. We are proud to be recognized on Forbes’ Best Employers for Diversity, Forbes’ Best Employers for Women, and Forbes’ Best Employers for Company Culture lists, and are committed to creating a workplace where Noodlers feel supported, respected, and able to bring their full self to work. Application Deadline: We accept applications for this position on an ongoing basis. There is no specific application deadline, and we encourage interested individuals to submit their applications at their convenience.

Job DescriptionJob Description Wynn Las Vegas and acclaimed global hospitality partner h.wood Group present Delilah at Wynn Las Vegas, a modern-day supper club. Located in the exclusive Tower Suites enclave, Delilah at Wynn Las Vegas features brunch, cocktails, dining, entertainment, and late-night inspired by the earliest showrooms of Las Vegas in the 1950s. The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities: • Responsible for preparing and finishing foods on all stations with the kitchen, • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef de Partie and Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Apply adept knife skills required for preparation., • Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • Requires 3 years of culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills., • Requires the ability to work in an organized fashion and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement., • Must possess the ability to prioritize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • Culinary training degree is preferred but not required., • Candidates must be a minimum of 18 years of age., • Requires valid Food Handler Safety Training card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job DescriptionCompany Description Job Description The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities: • Responsible for preparing and finishing foods on all stations with the kitchen, • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef de Partie and Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Apply adept knife skills required for preparation., • Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • Requires 3 years of culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills., • Requires the ability to work in an organized fashion and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement., • Must possess the ability to prioritize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • Culinary training degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job DescriptionJob Description The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities: • Responsible for preparing and finishing foods on all stations with the kitchen, • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef de Partie and Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Apply adept knife skills required for preparation., • Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • Requires 3 years of culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills., • Requires the ability to work in an organized fashion and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement., • Must possess the ability to prioritize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • Culinary training degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws confidential according to EEO guidelines.

Job Description Join Our Team as a Sushi Chef at Zenshin Asian Restaurant! Are you passionate about crafting exquisite sushi creations and delivering unforgettable dining experiences? At Zenshin Asian Restaurant, part of Southpoint Sushi, INC, we’re looking for a skilled Sushi Chef to join our team in Las Vegas, NV. If you have a flair for precision, an eye for detail, and a love for Asian cuisine, we’d love to hear from you! About Us Zenshin Asian Restaurant is where tradition meets innovation. We pride ourselves on offering a unique dining experience that blends classic Asian flavors with a modern twist. Located in the vibrant city of Las Vegas, we’re committed to providing exceptional food and service to our guests, creating a space where culinary artistry thrives. What You’ll Do As a Sushi Chef, you’ll be at the heart of our sushi bar, creating beautifully crafted sushi dishes that delight our guests. Your responsibilities will include: • Preparing and presenting high-quality sushi, sashimi, and other Japanese-inspired dishes., • Ensuring all ingredients are fresh, properly stored, and handled with care., • Maintaining a clean and organized workstation, adhering to food safety standards., • Collaborating with the sushi team to ensure smooth operations during service., • At least 3 year of experience as a Sushi Chef or in a similar role., • Strong knife skills and a deep understanding of sushi preparation techniques., • A commitment to quality, consistency, and attention to detail., • The ability to work efficiently in a fast-paced environment while maintaining a positive attitude., • Free daily meal to keep you fueled during your shifts., • Health, dental, and vision insurance to support your well-being. 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 Now Hiring Popeyes Crew Members!! Our crew members are a non-tip position who work as part of a team that provides excellent service and high-quality food in a clean, friendly, and fun atmosphere. As a crew member, you'll: • Provide prompt and friendly service to customers in a way that will exceed customer expectations and ensure customer satisfaction, • Follow procedures to prepare food products for customers, maintaining the highest level of product quality and cleanliness, • Crew Members are also responsible for the cleaning and sanitizing of food preparation area, storage areas, including interior and exterior of restaurant, equipment, and utensils. Qualifications: • Must be 18 years or older, • Must have a valid SNHD Food Handler's Card (NV Health Card), • Able to travel to assigned locations., • Comfortable standing for the entire shift, and able to lift 50 pounds., • Ensuring food safety, quality, and accuracy of orders., • Always maintain a professional appearance, clean and well-groomed as per standards., • Collects cash, or charges payment from guest. Makes change for cash transaction, verifies identification for credit card payments, etc. Why You will Love Working for Feel Good Brands: At Feel Good Brands, we believe in taking care of our team just as much as we take care of our guests. Here are some benefits of joining our team: • Weekly Pay - get paid fast and regularly., • Health, dental, and vision benefits - We have you covered., • Paid Time Off - Because everyone deserves a break.

Job Description Job Description Job Title: Model Host(ess) Status: Part-time Company: Evening Entertainment Group Location: Bottled Blonde Las Vegas About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Model Host(ess) to join our team. Job Description: As a Model Host(ess) at EEG, you will be responsible for providing our guests with best in class service, product and entertainment. As a Model Host(ess), you will be the first point of contact for our guests, providing them with a warm welcome and ensuring a smooth dining experience. The Host assists servers in enhancing the guest experience anticipating any additional needs to help ensure each guest has a wonderful and unique visit at our venues. You will play a vital role in maintaining a positive and productive work environment for our team, while upholding the highest standard of service that defines our brand(s). Key Responsibilities: • Welcome guests as they arrive at the restaurant with a friendly and positive attitude., • Manage seating arrangements and wait list to maximize seating capacity and minimize wait times., • Maintain an organized entrance area, ensuring it is inviting and presentable for guests., • Escort guests to their tables, presenting menus and informing them of daily specials and promotions., • Comprehensive knowledge of the restaurant's menu, including ingredients, preparation methods, and allergen information., • Communicate effectively with guests and accurately estimate wait times, providing them with updates as needed., • Stay updated on current promotions, events, and offerings to provide accurate information to guests., • Adhere to uniform standards, and maintain a well-groomed appearance, posture, and hygiene., • Ability to communicate effectively with guests, coworkers and Management in both written and verbal form., • Must be able to obtain and maintain any licensing or active work cards required., • Follow all company and department policies and procedures, practices and guidelines., • Flexibility to perform other duties and work shifts as assigned. Qualifications: • Superior customer service and communication skills., • Friendly and professional demeanor., • Ability to multitask and deliver exceptional results in a high-paced environment., • Opportunity to play an integral role in a dynamic and growing team within the hospitality space.

Job Description The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit Position Overview: The Kitchen Supervisor participates in the oversight and execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks and Responsibilities: * Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement. * Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct. * Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering. * Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc. * Provide operational oversight, training, and participate in performance management for BOH staff. * Provide constructive and positive feedback to line cooks on a regular and timely basis. * Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience. * Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members. * Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team. * Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering. * Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members. * Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable. * Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials. * Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery. * Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact. * Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values. * Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations. * Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. * Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment. * Other duties as assigned. Experience / Qualifications / Requirements: * A minimum of 2 years of experience in food and beverage discipline. * Proven ability in developing, building, motivating, training, and supervising a strong team of employees. * Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues. * Demonstrable sensitivity and awareness of issues relating to access and inclusion. * Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress. * Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences. * Creative, energetic attitude with an aptitude for innovation. * Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience. * Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities. * Proficient with restaurant management software, and POS equipment. * Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs. * Able to work in confined locations. * Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces. * Must obtain an Food Handler’s Card prior to start date. * Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association) Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR wYNmyn0POn

Job Description JOB OVERVIEW As the Sous Chef, you will be commanding the kitchen. You will oversee proper preparation, excellent product and profit and labor cost. JOB EXPECTATIONS Responsibilities include, but are not limited to, the following: Assist Executive Chef to plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; Assist Executive Chef to develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; Assist Executive Chef with cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget. Culinary: • Assist Executive Chef to develop recipes, menus, and determine best methods for execution., • Assist Executive Chef to review menus and analyze recipes to determine labor and overhead costs., • Collaborate with management to assign prices to menu items., • Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience., • Discuss menu planning and regular daily kitchen agenda with kitchen staff. Training, Development, and Management of Kitchen Staff. • Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes., • Provide hands-on teaching and training for kitchen staff., • Assist Executive Chef to develop and implement strategies for improving staff performance and food quality., • Assist in creating weekly schedules based on projected business demands and volume as well as actively manage schedule day to day., • Assist Executive Chef to interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff., • Enforce restaurant uniform and grooming standards, and jewelry policy. Manage Kitchen Operations: • Assist Executive Chef with operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts., • Follow all health and safety regulations maintain hygiene and kitchen sanitation., • Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations., • Assist Executive Chef with daily tracking of invoices, revenue, and labor to meet financial targets., • Assist Executive Chef with vendors orders, product specifications, and delivery schedules., • Assist Executive Chef with kitchen equipment maintenance and repairs., • Assist Executive Chef to improve work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen., • Assist Executive Chef to manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted., • Assist Executive Chef to estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased. Guest Relations: • Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor., • Professionally resolve guest complaints with food or service. • Promote Restaurant Through Social Media Engagement and Digital Marketing Channels . • Actively engage with customer review sites such as Yelp., • Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc., • Perform all other job-related duties as requested. Administrative and Legal: • Assist Executive Chef to ensure all permits and licenses are maintained, up to date and posted, as required by law., • Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor., • Monitor and take measures to minimize potential contractual, safety, and employment liability., • Assist Executive Chef to efficiently administer human resources functions and maintain employee records in accordance with direction from Human Resources., • Ensure that team members have all required certification validated (Health Card, TAM Card – Alcohol Awareness)., • Assist Executive Chef with all government agency inquiries. SUPERVISORY RESPONSIBILITIES This position supervises Cooks, Line Cooks, Prep Cooks, Dishwashers, etc. REQUIREMENTS • Prior experience as a Sous Chef in a high-volume restaurant preferred. • Prior kitchen management experience., • High school diploma or equivalent., • Must possess a Food Handler Safety Training Card., • Knowledge of food health and safety regulations., • Knowledge of menu and resource planning for high end restaurants., • Knowledge of seasonal ingredients and recipes., • Knowledge of flavor conformity and palatability of dishes., • Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts., • Ability to effectively communicate in English, both verbally and in writing., • Ability to manage kitchen operations and supervise staff., • Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members., • Ability to work varied shifts, including weekends and holidays as needed., • Ability to interpret a profit and loss statement., • Ability to stay focused and make quick decisions while working in a fast paced and time pressured environment., • Ability to always maintain a clean and professional appearance., • Ability to navigate various surfaces and tight spaces in a restaurant environment. CERTIFICATIONS, LICENCES, REGISTRATIONS • Must be able to qualify for licenses and permits required by federal, state and local regulations., • Alcohol Awareness Card (TAM), • Food Handlers Card (Health Card), • ServSafe Certification, • Must be able to work under time constraints and within established deadlines., • Must regularly lift and/move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces., • Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust and smoke. PHYSICAL REQUIREMENTS • Physical ability and stamina to carry heavy trays and stand for long hours, • Physically able to walk without assistance on various surfaces for an extended period of time. WORKING CONDITIONS

Job DescriptionNow Hiring: Experienced Server (21+) Location: Las Vegas, NV Please send your resume with a recent photo to: , , At Nukha, we are dedicated to creating a sophisticated and welcoming dining experience. We are currently seeking a professional and personable Server (21+) to join our team. If you are enthusiastic, detail-oriented, and committed to exceptional guest service, wed love to hear from you. Benefits & Perks: • Competitive Compensation, • Flexible Scheduling, • Career Growth Opportunities, • Supportive Team Environment Job Summary: As a Server at Nukha, you are the face of the restaurant and a key part of each guests experience. Youll be responsible for providing attentive, knowledgeable, and courteous service from the moment guests are seated until their departure. Responsibilities: • Greet guests warmly and build rapport quickly, • Present menu and explain items, ingredients, and preparation methods, • Take accurate food and beverage orders and relay them promptly to the kitchen and bar, • Serve food and drinks efficiently while ensuring a clean and organized table setting, • Monitor guest satisfaction throughout the meal and respond to additional requests, • Present checks and process payments promptly and accurately Qualifications: • Previous server experience in a full-service restaurant is highly preferred, • Must be 21 years or older, • Friendly, professional, and service-oriented attitude, • Strong communication and interpersonal skills, • Ability to remain calm and focused in a fast-paced environment, • Physical stamina to stand for extended periods and carry trays, • Basic knowledge of food safety and hygiene practices To apply, please email your resume and a current photo to , , We look forward to welcoming you to our team!

Job DescriptionExecutive Chef (Pre-Opening) Confidential Island Resort — Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you’ll do • Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening, • Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent, • Engineer wellness-forward menus; maintain consistent execution at the pass, • Control COGS, labor, and waste; standardize recipes with costing and plating guides, • Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions, • Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance, • Collaborate with Bar Lead on pairings; support events (weddings, community gatherings), • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we’re looking for • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits • Base Salary: $130,000–$135,000 (USD/BSD), • Bonus: 10% annual target (performance-based), • Housing: Fully furnished house provided, • Relocation: Full relocation package, • Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable, • Health Insurance Start: TBD (typically 60–90 days after start), • Time Off: PTO + public holidays (TBD), • Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

Job Description Job Title: Head Chef Status: Full-time Company: Evening Entertainment Group (“EEG”) Location: Bottled Blonde Las Vegas, Las Vegas, NV About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Head Chef to join our team. Job Description: As a Head Chef at EEG, you will play a vital role in supporting the expansion of our brand in the Las Vegas marketplace and be responsible for all back-of-house functionality of the business activities. The Head Chef must possess great leadership, and be able to build, grow, and develop a team of strong individuals with a comprehensive understanding of suggestive ordering, par’s, P&L, budgetary data, COG’s, costing, and menu development. Supervisory Responsibilities: • Trains and/or oversees training of kitchen staff., • Schedules kitchen staff, assigning roles based on experience and skills., • Supervises work product from kitchen and back-of-house staff., • Conducts performance evaluations that are timely and constructive., • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request., • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards., • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability., • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste., • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed., • Maintains kitchen budget., • Sets prices for food items on the menu., • Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu., • Ability to produce an excellent culinary and restaurant experience for patrons., • Extremely creative., • Excellent verbal and written communication skills., • Excellent time management, scheduling, managerial, and organizational skills., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Ensures policies are administered fairly and consistently., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook., • At least three years of culinary managerial experience required., • Prolonged periods standing and preparing and cooking food., • Must be able to lift up to 25 pounds at times., • Competitive salary and benefits package, • Opportunity to play an integral role in a dynamic and growing team within the hospitality space Actual compensation packages are based on a variety of factors particular to each candidate, including, but not limited to skill set, experience, certifications, and geographic location.

Job Description Little Shop Of Magic in Las Vegas, NV is looking for immediate hires to join our team. We are located on 7265 Arroyo Crossing Parkway #115. Full and Part-time positions available. Responsibilities • Greet customers entering and leaving the business, • Answer any questions the customers may have in store, by email, or by phone, • Assist customers in completing purchases, • Assist in processing mail orders, • Clean work area as needed to maintain a tidy work environment, • Respond to all complaints in a friendly and professional manner Qualifications • Preferred experience in retail, customer service, restaurant, event center, or warehouse, • Friendly attitude when dealing with both co-workers and customers., • Responsible and proven ability to maintain scheduling commitments, • Basic mathematical skills, • Basic computer and office skills, • Ability to problem solve quickly concerns customers may have 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 DescriptionJob Description The Reservation Specialist will provide support in the daily operations of the membership club and will be responsible for assisting with inbound communication including (but not limited to) phone calls and emails for Fairway Grill reservations, member FAQs, and event inquiries. The Reservation Specialist will also be responsible for directing event-related calls to the appropriate department and following up on special member requests to ensure a seamless and personalized experience. Key Responsibilities: • Serve as the first point of contact for all inbound calls, addressing member inquiries promptly and professionally., • Provide accurate and up-to-date information regarding club offerings, menus, events, and policies to members., • Provide accurate information regarding Zero Bond club experiences to non-members and inquiring guests, • Redirect inquiries related to membership or special events to the appropriate department., • Handle Fairway Grill reservation requests via phone and email, ensuring timely confirmation and accurate entry into SevenRooms pending availability., • Make note of member preferences and special requests on SevenRoom guest profiles, maintaining attention to detail and service standards., • Be able to answer and respond to inquiries about member events and private dining experiences., • Collaborate with event and operations teams to confirm details and logistics for member bookings., • Identify and flag high-value members (PPX) and communicate priority requests to management for expedited handling., • Follow up on special member requests to deliver a personalized and seamless experience., • Maintain confidentiality and uphold the club’s hospitality standards in all interactions., • Distribute daily forecasts, VIP listings, and relevant updates to internal teams., • Track concierge referrals and generate reports to support planning and operational efficiency., • Maintain accurate records of member interactions and requests in reservation and communication systems., • Work closely with the concierge and other departments to ensure smooth handling of FAQs, reservations, and event logistics., • Communicate effectively across teams to resolve issues and deliver consistent member experiences., • Address member concerns promptly, providing solutions or escalating to management when necessary., • Utilize reservation and CRM systems to log interactions, track requests, and maintain data integrity., • Stay informed on system updates and best practices to ensure operational accuracy. Qualifications, • Candidates must be able to communicate effectively and correspond with guests both by phone and email in a professional, brand-friendly manner., • Must have working knowledge of Seven Rooms., • Forward and flexible thinker, able to meet changing business demands and to collaborate effectively with F&B management on planning, forecasting and implementing schedule changes., • Must be extremely knowledgeable about the restaurant portfolio inside Wynn and Encore Las Vegas as well as other attractions such as shows, spa, retail offerings, etc., • Must be proficient with computer programs (Excel, Word, etc.), • Must be able to work flexible schedule according to business demands., • Excellent verbal and written communication skills., • Requires the ability to work well within a team environment and to liaise with other departments to create exceptional guest experiences., • Candidates must be at least 21 years of age. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Status: Full-time Reports to: Executive Chef Company: Evening Entertainment Group (“EEG”) Location: Bottled Blonde Las Vegas Job Description: As a JR. Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of cooking fundamentals leadership, and a passion for delivering outstanding guest experiences. As a JR. Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: • Provide leadership and guidance to ensure a positive and high-performing team culture., • Train and develop staff to deliver exceptional service and achieve operational excellence., • Foster a collaborative and inclusive work environment., • Assign, delegate and lead with enthusiasm., • Collaborate with the sous chef and executive chef in day-to-day operations of the BOH, ensuring smooth and efficient service delivery., • Assist with inventory, ordering, supplier relationships, and management of supplies., • Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition., • Enforce company policies and procedures, assisting culinary leadership with day-to-day operations., • Optimize operational processes to enhance efficiency and profitability., • Maintain the schedule for staff shifts., • Minimum of 1 year previous experience in a similar role., • Entry level leadership in the hospitality industry., • Excellent communication and interpersonal abilities., • Results-driven with a focus on SOP’s, quality assurance., • Knowledge of restaurant operations and cooking procedures.

Job Description Job Description Job Title: Sous Chef Status: Part Time Company: Evening Entertainment Group Location: Bottled Blonde Las Vegas About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Sous Chef. Job Summary: As a Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of leadership, and a passion for delivering outstanding guest experiences. As a Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: Leadership and Team Management: • Provide strong leadership and guidance to ensure a positive and high-performing team culture, • Recruit, train, and develop staff to deliver exceptional service and achieve operational excellence, • Foster a collaborative and inclusive work environment Operational Excellence: • Oversee day-to-day operations of the BOH, ensuring smooth and efficient service delivery, • Implement and enforce company policies and procedures, • Optimize operational processes to enhance efficiency and profitability Guest Experience: • Uphold the highest standards of hospitality to create memorable experiences for our guests, • Monitor and respond to guest feedback, ensuring continuous improvement in service quality, • Financial Management:, • Drive financial success by managing budgets, controlling costs, and Controlling COGS Qualifications: • Proven experience as a Sous Chef in the hospitality industry, • Strong leadership and team management skills, • Excellent communication and interpersonal abilities, • Results-driven with a focus on achieving financial targets, • Knowledge of restaurant operations, • Competitive salary and benefits package, • Opportunity to play an integral role in a dynamic and growing team within the hospitality space, • Embrace a culture of teamwork, dedication, and excellence in service Evening Entertainment Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic provided by federal, state, or local laws. 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. Actual compensation packages are determined based on various factors such as skill set, experience, certifications, and location.

Job DescriptionJob Description The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job DescriptionCompany Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. • Personally and alongside staff, prepare meals according to established recipes and standards., • Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant., • Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging., • Requisition stock according to business needs/pars., • Ensure that all food products meet quality standards and are properly stored and rotated., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards., • Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.Qualifications, • Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred., • Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned., • Must be able to stand for the majority of a shift., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.