Trabajos kitchen manager en North Carolina

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Want to take a walk on the wild side? Love Hot Wings, Cold Beer, and Good Times? Then we have the Restaurant Manager Position for you! The Manager embodies our slogan. Hot Wings because we have excellent food, Cold Beer because we have new and fun drinks, and Good Times because we are a Wild and exciting place to work! As the Manager, we want Guest Service That Rocks! We want every guest that comes to Wild Wing Cafe to have an experience they will remember and want to return to because it’s such an awesome place to be! If you are eager to join a growing organization that offers great benefits such as competitive pay, flexible scheduling, medical/dental/vision insurance, and much more…please send your resume today! Position Summary: The Manager is responsible for bringing the culture of Hot Wings, Cold Beer, and Good Times to life in our restaurants. The Manager is responsible for creating a positive and memorable guest dining experience. The Manager will be accountable for overseeing all day-to-day operations, inventory of supplies and disposable goods, forecasting business levels, front-of-house and back-of-house related responsibilities, and more. The Manager will be responsible for both the revenue and cost elements of the company’s profit and loss statements. He/She will also provide collaborative leadership working with our executive chefs in attracting and retaining top talent and creating a great work environment for all staff. Manager Responsibilities: Restaurant Management • Direct, plan, supervise, and monitor the day-to-day operations to ensure that each shift operates flawlessly from an execution and guest experience standpoint, • Oversee and manage all areas of the restaurant and make final decisions on matters of importance, • Responsible for recruiting, hiring, and developing staff and managers, • Works closely with executive chefs to attract, select, and retain top talent, and creating a positive and professional work atmosphere, • Develop, coach, and engage staff to ensure teamwork and staff satisfaction, • Oversee entertainment in the restaurant, • Participate in planning and executing local store marketing initiatives and off premise sales, • Ability to control food, labor and other controllable costs while growing sales, • Responsible for ensuring consistent high-quality food preparation and service, • Grow restaurant traffic and sales by delivering fun, inviting environment for employees and guests, • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas, • Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Guess Experience • Interact and respond to all guests concerns in a timely efficient manner to ensure the guests come back, • Ensures and reinforces company standards are achieved and sustained, • Be present throughout the dining room, assisting staff when necessary, and interacting with guests Employee Engagement • Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews, • Maintains a favorable working relationship with all company employees to promote a cooperative and fun culture which will drive maximum employee morale, productivity, and efficiency, • Ensure compliance with operational standards, company policies, federal, state/local laws, and ordinances, • Train and develop shift leaders, and certified trainers through coaching, feedback, and accountability Requirements: • Exuberant personality, self-discipline, initiative, leadership ability and out-going, • Proven leadership and excellent communication skills to easily establish rapport with FOH and BOH staff, • Managerial, accounting/finance skills, and computer proficiency, • Proven record of staff development and retention, • Must possess a valid driver’s license, • ServSafe Food Safety Certification required, • Responsible Service of Alcohol Certification required, • Must be able to make decisions quickly and effectively, • Organized and detail oriented, • Ability to work in a fast-paced environment for long hours standing, stooping, twisting, lifting products and supplies weighing 50 lbs. and repetitive hand and wrist promotion, • Must have 2-5 years restaurant management experience

Job DescriptionDescription: Lead the Team Where Wine Meets Flavor! We’re Napa—your friendly neighborhood restaurant with a big love for wine and seriously good food. Locally owned and operated with four locations (two in Charlotte, one in Fort Mill, and one in Raleigh), we bring a slice of Napa Valley right to the Carolinas. Our vibe? Good food, great wine, and no late-night chaos. You’ll rarely be stuck after midnight, and every location has free onsite parking (because we know life’s too short for parking headaches). We’re looking for an Assistant General Manager who’s ready to lead with passion, hospitality, and a love for creating memorable experiences. Our Culture At Napa, we believe in hospitality without the fuss. We’re all about creating a warm, welcoming environment for guests and team members alike. Our kitchens are scratch-made, our wine list is curated with care, and our people are the heart of everything we do. We value: • Teamwork – We succeed together, not alone, • Growth – We invest in training and development so you can build a career, not just a job, • Balance – Rare late nights, flexible schedules, and a supportive environment, • Passion – For food, wine, and creating experiences that make people smile What You’ll Do • Plan and organize daily activities related to restaurant operations, • Lead with gracious hospitality for both guests and team members, • Hire, train, and develop top-notch talent, • Oversee schedules and keep the team on track, • Conduct timely, constructive performance evaluations, • Handle discipline and terminations when necessary, always with professionalism, • Partner with the kitchen leadership to ensure seamless operations, • Monitor labor needs and adjust daily to meet service standards, • Track performance and financial data to hit monthly goals, • Collaborate on sales promotions and events, • Maintain and update standards and policies, • Jump in where needed because that’s what great leaders do What We’re Looking For • Strong leadership and supervisory skills, • Solid restaurant management experience, • Ability to interpret financial data and set sales goals, • Excellent organizational skills and attention to detail, • Great communication skills written and verbal, • Tech-savvy with Microsoft Office or similar tools Requirements: Education and Experience: • Bachelor’s degree in Hospitality Management or Business Management preferred, • Certification through ServSafe, • Five years of related experience required. Physical Requirements: • Prolonged periods standing and walking, • Must be able to access and navigate the restaurant, • Must be able to lift 15 pounds at a time.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen

Job DescriptionDescription: Grow Your Career. Travel. Lead Your Own Location One Day. Charlotte, NC (28208) If you're looking for more than just a job—if you want real growth, leadership development, and a path to running your own operation—this role is built for you. This is a hands-on leadership role where you will learn how to run a high-volume catering operation, lead a team, and drive results—with a clear path to becoming a General Manager. What’s In It For You • Clear path to General Manager and beyond, • Quarterly travel opportunities to gain experience across locations, • Opportunity to run your own location as you grow, • Hands-on training in operations, financials, and leadership, • High-impact role where your decisions matter daily, • Fast-paced, team-driven culture focused on growth and accountability Interview Opportunities • Monthly Open House: First Wednesday of every month | 10:00 AM – 4:00 PM, • Walk-In Hiring Hours: Tuesdays | 12:00 PM – 2:00 PM, • Scheduled Interviews: Fridays 8:00 AM – 10:00 AM Press Here to Schedule a 15 Minute Interview What You’ll Be Doing Learn to Run the Business • Partner with the General Manager to achieve sales, labor, and cost goals, • Assist in managing daily operations, inventory, and ordering, • Learn how to make decisions that drive profitability Lead and Develop the Team • Supervise, coach, and hold team members accountable, • Help build a strong, professional team culture, • Support hiring, onboarding, and ongoing training Deliver an Exceptional Customer Experience • Ensure every order meets standards for quality, accuracy, and presentation, • Solve problems quickly and professionally, • Maintain a clean, organized, and food-safe environment Grow Through Travel & Exposure • Travel periodically to support other locations and learn best practices, • Gain exposure to different teams and operations, • Build the experience needed to lead your own location Drive Continuous Improvement • Identify ways to improve efficiency, quality, and team performance, • Support operational improvements and systems Career Path, • Assistant General Manager, • General Manager (~$75K+ with higher bonus), • Multi-Unit Leadership This role is a stepping stone into upper leadership based on performance. Requirements: Experience • 3–5 years of leadership experience in hospitality, foodservice, or similar environment Leadership • Ability to lead, coach, and hold team members accountable, • Strong communication and interpersonal skills Operations • Understanding of scheduling, labor control, and inventory, • Ability to learn and apply financial performance metrics Mindset • Strong work ethic and ability to perform in a fast-paced environment, • Problem-solving and decision-making ability, • Desire to grow into a General Manager role Flexibility • Willingness to travel periodically (quarterly), • Flexible schedule including mornings, nights, weekends, and holidays Physical Requirements • Ability to stand for extended periods, • Ability to lift up to 50 lbs Certifications • ServSafe Certification (or ability to obtain)

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job DescriptionDescription Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a General Manager at bartaco: As a General Manager, you’ll be a strategic leader and brand ambassador, guiding your team through our core leadership principles—role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, empower, and cultivate a strong team culture while optimizing business performance and ensuring exceptional guest experiences. You will foster a supportive, growth-oriented environment that reflects our values and connects with both guests and the community. This role requires a proven leader with a passion for hospitality, a track record of driving revenue, and the ability to inspire a high-performing team. The General Manager will oversee all aspects of restaurant operations, ensuring a culture of excellence while achieving financial goals. • Oversee daily restaurant operations, ensuring seamless execution of service and operational standards, • Develop and mentor a team of managers and staff, fostering a culture of hospitality, accountability, and excellence, • Drive guest satisfaction and loyalty through 100% manager visits—engaging meaningfully with guests, creating return guests, and fostering long-term relationships, • Ensure teams consistently execute high standards of guest interaction, maintaining exceptional hospitality and service, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Drive incremental sales through exceptional service, personalized recommendations, community engagement, and fostering guest loyalty, • Proven track record of driving sales growth and achieving KPI targets through strategic goal setting and local market expertise, • Deep knowledge of recipes and kitchen operations, collaborating with the culinary team to maintain high-quality food and beverage offerings, • Ensure effective delegation across the team, empowering team members, fostering ownership, and ensuring smooth operations, • Oversee inventory management, including ordering, receiving, tracking, analyzing AVT, detecting issues proactively, and ensuring accountability, • Ensure compliance with all health, safety, and company policies and regulations while maintaining the restaurant’s physical condition and brand standards, • Plan and organize business operations, effectively communicating restaurant goals and aligning the team toward success, • Commit to weekly manager meetings, driving accountability, consistency, and continuous improvement, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Act as a brand and culture ambassador for bartaco, leading community outreach and engagement while maintaining strong market awareness, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: • 3 years of restaurant experience as a General Manager, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description The General Manager (GM) oversees the daily operations of a Toppers store location, including the selection, development, and performance management of Team Members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their experience. The GM promotes Topper’s Mission, Core Values and sets the standard for the restaurant through leading by example. MINIMUM QUALIFICATIONS/EDUCATION • Must be legally eligible to work in the United States, • Must be 18 years of age., • A high school diploma or equivalent GED is required, • Background check, • Must have a source of reliable transportation, • Must be ServSafe certified and will uphold all ServSafe guidelines., • 2 years of restaurant or retail management experience or successful completion of Manager in Training (MIT) Program., • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports., • Knowledge of computers (MS Word, Excel). WORK CONDITIONS/ENVIRONMENTAL FACTORS • Hours may vary by week; must fill in for Team Members or if emergencies arise (typical work week 45-50 hours), • High noise levels due to operations, customers, and overhead music, • Will work near moving or mechanical parts, • Varied weather conditions are expected during delivery driving or curbside walk out, including heat, cold, rain and snow, • Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%). PHYSICAL REQUIREMENTS Ability to meet the following physical requirements with or without reasonable accommodation: • Be able to lift and carry up to 50 pounds multiples times per shift, • Ability to continually perform repetitive tasks and full range of motion, Bending, turning, twisting, reaching, etc., • Ability to carry, push and pull objects related to the preparation and serving of food, • Must be able to stand and exert well-paced mobility for duration of shift This job posting is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Toppers Pizza UNCC is committed to creating a diverse work environment and is proud to be an equal opportunity employer. Toppers Pizza UNCC recruits, hires, trains, promotes, compensates, and administers all personnel actions without regard to race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law. Requirements/Responsibilities ESSENTIAL DUTIES & RESPONSIBILITIES Financial • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs, • Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety & Planning • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Responsible for ensuring consistent high quality of food preparation and service., • Maintain professional restaurant image, including proper uniforms, and appearance standards., • Supervise portion control and quantities of preparation to minimize waste., • Estimate food needs and cost, place orders with distributors, and schedule the delivery of fresh food and supplies. Operational • Ensure that proper security procedures are in place to protect employees, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured., • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness., • Maintains fast, accurate service, positive guest experiences, and ensures products are consistent with company quality standards., • Resolves all guest complaints through BLAST and honoring the guarantee, • Develops, oversees, and assists in local store marketing efforts while maintaining brand standards., • Ensures building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis. Personnel • Provide direction to employees regarding operational and procedural issues., • Develop employees by providing ongoing feedback, establish performance expectations, conduct performance reviews and, when necessary, terminate Team Members, • Maintain an accurate and up-to-date plan of store staffing needs., • Prepare schedules and ensure that the restaurant is staffed for all shifts., • Interview Team Members, conduct orientation, explain Topper’s Core Values, and oversee the training of new Team Members, • Inspires cooperation and teamwork through the Toppers Pizza basics, self-confidence, positive attitude, and enthusiasm. SUPERVISORY RESPONSIBILITIES • Assistant Managers, • Shift Leaders, • Team Members Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job DescriptionDescription: A General Manager/Operator is responsible for running day to day operations for the entire restaurant. Responsible for the entire P&L. Responsible for staffing and recruitment. On the shift, General Manager/Operators will be expected to work all positions in the store, supporting both the front and back of house. High proficiency in all positions is expected. DUTIES AND RESPONSIBILITIES Service ? Providing excellent customer service during guests dining experience, from entry to the restaurant through departure and everything in between. ? Memorize the food and beverage menu at your location ? Can handle guest complaints in an efficient and effective manner ? Memorize steps of service for all FOH positions ? Standard bearer ? Able to work line positions to support team during the rush Sanitation ? Maintain high food safety standards, including verification of temp checks, line checks, cooling logs, and other food safety materials ? Ability to complete internal health audits ? Maintain high cleanliness and quality standards in the entire restaurant ? Check food and equipment temperature to ensure food safety compliance Leadership ? Can cover any position in the restaurant ? Provides direct, in the moment feedback to their team ? Ownership mentality Admin ? Cash handling ? Data entry ? Able to properly receive and verify orders ? Follow checklists for opening and closing ? Responsible for all operating costs on the P&L ATTITUDE ? Friendly ? Possess a sense of urgency ? Thoughtful ? Natural ability to connect with others quickly ? Intuitive ? Responsible ? Curious ? Sense of ownership Requirements: QUALIFICATIONS ? Minimum ? Able to speak English ? Comfortable working with and leading a team ? Basic math knowledge ? Able to take constructive criticism ? Able to handle conflict with potential guest issues ? Ability to read and follow instructions ? Excellent verbal communication skills ? Comfortable with technology ? Able to multitask and prioritize on the fly ? Conflict resolution, both with guests and team members ? Preferred ? Can speak both English and Spanish ? Prior experience with Toast, R365 and/or Zenput ? Food Manager certification ? Any local certifications that are required in the store's jurisdiction ? Prior experience in a high volume, fast casual setting PHYSICAL REQUIREMENTS ? Able to lift 25+ pounds ? Able to stand on their feet for 8 hours uninterrupted ? Able to be stationary for multiple hours at a time completing repetitive tasks ? Able to move quickly throughout the restaurant ? Able to access and navigate all areas of the restaurant ? Able to work in excessive heat and cold associated with the kitchen environment

Job Description The General Manager (GM) oversees the daily operations of a Toppers store location, including the selection, development, and performance management of Team Members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their experience. The GM promotes Topper’s Mission, Core Values and sets the standard for the restaurant through leading by example. MINIMUM QUALIFICATIONS/EDUCATION • Must be legally eligible to work in the United States, • Must be 18 years of age., • A high school diploma or equivalent GED is required, • Background check, • Must have a source of reliable transportation, • Must be ServSafe certified and will uphold all ServSafe guidelines., • 2 years of restaurant or retail management experience or successful completion of Manager in Training (MIT) Program., • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports., • Knowledge of computers (MS Word, Excel). WORK CONDITIONS/ENVIRONMENTAL FACTORS • Hours may vary by week; must fill in for Team Members or if emergencies arise (typical work week 45-50 hours), • High noise levels due to operations, customers, and overhead music, • Will work near moving or mechanical parts, • Varied weather conditions are expected during delivery driving or curbside walk out, including heat, cold, rain and snow, • Must be able to work in both warm and cool environments, indoors (95%) and outdoors (5%). PHYSICAL REQUIREMENTS Ability to meet the following physical requirements with or without reasonable accommodation: • Be able to lift and carry up to 50 pounds multiples times per shift, • Ability to continually perform repetitive tasks and full range of motion, Bending, turning, twisting, reaching, etc., • Ability to carry, push and pull objects related to the preparation and serving of food, • Must be able to stand and exert well-paced mobility for duration of shift This job posting is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Toppers Pizza South Blvd is committed to creating a diverse work environment and is proud to be an equal opportunity employer. Toppers Pizza South Blvd recruits, hires, trains, promotes, compensates, and administers all personnel actions without regard to race, color, religion, sex, sex stereotyping, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, gender identity, gender expression, national origin, age, mental or physical disability, ancestry, medical condition, marital status, military or veteran status, citizenship status, sexual orientation, genetic information, or any other status protected by applicable law. Requirements/Responsibilities ESSENTIAL DUTIES & RESPONSIBILITIES Financial • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs, • Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety & Planning • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Responsible for ensuring consistent high quality of food preparation and service., • Maintain professional restaurant image, including proper uniforms, and appearance standards., • Supervise portion control and quantities of preparation to minimize waste., • Estimate food needs and cost, place orders with distributors, and schedule the delivery of fresh food and supplies. Operational • Ensure that proper security procedures are in place to protect employees, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured., • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness., • Maintains fast, accurate service, positive guest experiences, and ensures products are consistent with company quality standards., • Resolves all guest complaints through BLAST and honoring the guarantee, • Develops, oversees, and assists in local store marketing efforts while maintaining brand standards., • Ensures building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis. Personnel • Provide direction to employees regarding operational and procedural issues., • Develop employees by providing ongoing feedback, establish performance expectations, conduct performance reviews and, when necessary, terminate Team Members, • Maintain an accurate and up-to-date plan of store staffing needs., • Prepare schedules and ensure that the restaurant is staffed for all shifts., • Interview Team Members, conduct orientation, explain Topper’s Core Values, and oversee the training of new Team Members, • Inspires cooperation and teamwork through the Toppers Pizza basics, self-confidence, positive attitude, and enthusiasm. SUPERVISORY RESPONSIBILITIES • Assistant Managers, • Shift Leaders, • Team Members Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen

Job Description Summary: The Assistant General Manager supports the General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant General Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant General Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workersThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Come join City Barbeque in serving and creating happiness with America’s best BBQ, while living by 4 core values: • Safety First, • Treat others with integrity, fairness and respect, • Deliver quality without sacrifice, • Produce profit and cash flow for long-term value The best BBQ comes with the best benefits: • Quarterly Bonus Opportunities, • Your favorite BBQ-for free (up to $2,400/year), • 25% discount when not working, • Free uniforms & free pair of slip resistant shoes, • Vacation pay*, • 401k match up to 4% of salary*, • Flexible scheduling, • Medical, dental & vision insurance after 60 days* *Benefits available to those who qualify after the preliminary waiting period ASSISTANT GENERAL MANAGER/KITCHEN MANAGER POSITION OVERVIEW The Kitchen Manager’s primary responsibility is the overall kitchen & food operations of a joint. He/she will serve as the Pit Boss, managing the food ordering and production of our craft smoked meats and sides, while using proper production forecasting, product handling and cooking techniques. Kitchen managers also ensure that the City Barbeque standards are upheld: the food looks good and is made properly, the portions are correct, and line execution is quick and glows with quality, while meeting all. JOB SKILLS AND ACCOUNTABILITIES PEOPLE: • Assists with selecting and hiring kitchen staff, • Trains and develops the best teammates, • Maintains appropriate Kitchen staffing levels for each shift., • Ensures current training materials and programs (updated recipes, charts and functioning kitchen monitor) are consistently utilized in teammate training., • Sets clear performance expectations through directions and goals; actively listens to teammates to determine needs and concerns and quickly responds., • Provides clear feedback through effective praise, coaching and counseling., • Conducts timely Performance Reviews and assists with wage changes., • Develops certified trainers in kitchen, • Works with Core Team and Certified Trainers to ensure standards are followed., • Analyzes current and future staffing needs for appropriate planning. PRODUCT • Adheres to all Standards of operational systems on a daily basis which includes: line checks, load sheets, prep pars and production scheduler, kitchen labor tracking, etc., • Ensures that all food is prepared according to recipe and served at the proper temperature and presentation., • Maintains Health Department and 3rd party auditor service standards at all times., • Conducts quality line checks at regularly scheduled intervals, maintaining 100% compliance, • Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized., • Takes lead on training of all new product rollouts, • Ensures the Kitchen staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience., • Accountable for the food quality scores in guest feedback survey systems PROFITS: • Properly forecasts sales and product mix usage levels., • Manages all kitchen systems to ensure that budgeted food goals are met or exceeded while quality standards are maintained. Waste variance is managed within company guidelines., • Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted., • Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. Overtime is managed within guidelines, schedules are executed to plan and staffing adjusted based on sales fluctuations., • Follows inventory procedures and utilizes inventory system to consistently conduct and report an accurate inventory., • Processes invoices in a timely manner, verifying invoices for accuracy from ordering to receiving to invoice charges., • Performs yield testing regularly, • Ensures temperature and quality indicator execution to standard daily, • Maintains kitchen equipment and company assets in good repair. Essential Physical Requirements: Daily physical requirements and/or number of pounds that may need to be lifted on the job: • Stands during the entire shift., • Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts., • Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 10 times per shift., • Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold., • Servsafe certified City Barbeque participates in E-Verify. To learn more, please visit: E-Verify Participation Poster EN & ES, 05.13.26.pdf

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. General Manager Full Time 4 Years Experience Competitive salary Skills Kitchen Safety Training Experience Staff Scheduling Inventory Management Sales and Catering Microsoft Office +17 Job opened 1949 Battleground Avenue, Greensboro, North Carolina 27408, United States Company DescriptionDave's Hot Chicken is the hottest new fast-casual concept in the country, with an unmatched growth opportunity in the Charlotte area. Our franchise group NNJ Restaurant Group is committed to twelve locations in the Greater Charlotte, NC, area as far south as Rock Hill, SC. DHC started on the streets of East Hollywood, CA, in 2017 and has quickly grown to the fastest-growing franchise in the country.Dave's Hot Chicken is the hottest new fast-casual concept in the country, with an unmatched growth opportunity in the Charlotte area. Our franchise group NNJ Restaurant Group is committed to twelve locations in the Greater Charlotte, NC, area as far south as Rock Hill, SC. DHC started on the streets of East Hollywood, CA, in 2017 and has quickly grown to the fastest-growing franchise in the country.

Job Description REPORTS TO: Early Bird Night Owl Vice President of Food & Beverage POSITION SUMMARY: The General Manager is a dynamic leadership role accountable for overseeing all front-of-house and back-of-house operations at Wisco Taco Foxtrot. This individual ensures that every aspect of the guest experience meets the company’s high standards for quality, service, and hospitality. With a hands-on approach, the GM works closely with managers and staff to maintain operational efficiency, uphold food and service standards, and foster a positive and professional team culture. In addition to driving day-to-day excellence, the GM plays a key role in menu execution, financial performance, health and safety compliance, and team hiring and development. They are accountable for optimizing labor, controlling costs, and supporting marketing efforts to enhance revenue and brand presence. By leading with integrity, mentoring team members, and maintaining a strong presence on the floor and in the kitchen, this role ensures Wisco Taco Foxtrot is a fun and delicious dining destination while building a motivated, guest-focused team. DUTIES AND RESPONSIBILITIES: Service Standards • Accountablefor day-to-day operations ensuring the quality and standards set forth by Early Bird Night Owl, • Responsible for conductingeffective weekly manager meetings with F&B managers to ensure service standards and expectations areproperly communicated, • Responsible for workinga variety of floor shifts throughout the week to understand operations and find efficiencies, ways to increase revenue, and areas of improvement for training, • Accountable for monitoringthat food quality is consistent, appealing, and prepared to guest specifications, • Responsible for leadingthe team by exampleand withprofessionalism and integrity, • Responsible formaintainingahigh levelof day-to-day communication and interaction with team members, guests, vendors, and contractors, always in a mature and professional manner Menu Execution • Responsible for preparingandupdatingall food menus (restaurant, bar, catering) based ondirection from Early Bird Night Owl, • Accountable for trainingteam on recipes for all menu items, • Accountable for preparing and updating beverage menus based on direction from Early Bird Night Owl, • Accountable for producinghigh-quality plates both design and taste-wise Guest Experience • Accountable and Responsible for interactingwith guests to obtain feedback on quality of service and food in outlets, • Responsible for resolvingguest complaints and coordinatingwith department leaders to resolve service delivery or quality breakdowns, • Accountable for monitoringguest reviews across all platforms andutilizeas training toolsforteam members, • Responsible for promotinghigher Guest Satisfaction Survey results and exceed company-based bench line criteria by uncovering and resolving inconsistencies, • Accountable for collaboratingwith Marketing to ensure that all F&B Collateral isaccurateand updated Financial Performance • Accountable for reconcilingdaily audit/closingmaterials, • Accountable for overseeingall food and beverage ordering and inventorying, • Accountable for preparingschedules for all team members based on forecasts and budgets, • Accountable for preparing,submitting, and controllingpayroll each pay period, • Responsible for reviewinglabor reports,employeeschedulesand punch clocks toeliminateunnecessary labor overages and to ensure that guest service, operational needs, and financialobjectivesare met, • Responsible for collaboratingwith marketing to brainstorm programming and events, • Responsible for preparingmonthly performance reports and commentary to influence yearly budget Health and Safety Standards • Responsible for enforcingall food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department, • Accountable for ensuringproper storage, rotation of inventory, and quality control, • Accountable for coordinating acleaning program,identifyingtrendsand making recommendation for improvements, • Responsible for enforcingEarly Bird Night Owl human resources policies in all aspects of employee and guest relationships Team Hiring, Retention, and Mentorship • Responsible for informingmanagers and teamofany propertyactions,programsand initiatives, • Accountable for interviewing, coaching, and supportingassociates, ensuring they performin accordance withestablished brand standards and consistent withWisco Taco Foxtrot’score values, • Accountable for hiringand onboardingemployees with intentionality to increase the probability of success, longevity, and growth of their tenure within the company, • Responsible for implementingdetailed and ongoing training programs, • Accountable for directly supervisingall staff members andoversee day-to-day activities, • Responsible for workingthe line and activeexpeditingas needed by managing orders, ticket times, andmonitoringdietary needs, • Responsible foridentifyingstrengths and weaknesses of each employeein order tomentor and grow them professionally, • Responsible for establishing KPI’s forteam members and managersand review goals biannually, • Accountable for advocatingandmaintaininga team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed QUALIFICATIONS: • Minimum of 3 yearsofrestaurant operations management, • Minimum of 3 yearsofprofessional kitchen experience, ideally in a leadership role, • Strong leadership skills and the ability to train, coach, develop and motivate others, • Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment, • Highest level of integrity and a hands-on management style, • Experience with Toast point of sales system strongly preferred, • Exceptional organizational and operational skills, and detail-oriented with proven time management skills, • Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking *Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays EDUCATION: High School Diploma / GED required Degree or training in Culinary Arts, Hospitality or related field preferred PHYSICAL ABLITIES: • Ability to be on your feet and alert for extended periods of time, • Ability tolift upto 35 lbs. as needed, • Continuous use of hands and arms, • Continuous bending, reaching, and twisting Note: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. COMPENSATION: Starting salary at $80k, commensurate with experience plus benefits including medical, dental, vision, PTO. Additional potential for quarterly bonus.

Job Description General Manager Hospitality-Driven, Scratch Kitchen Concept Were looking for a passionate and people-first General Manager to lead a high-quality, scratch-based restaurant where food, culture, and guest experience come first. This is an opportunity for a leader who believes great restaurants are built through strong teams, genuine hospitality, and a relentless commitment to food quality. Youll set the tone for the entire operationcreating memorable experiences for guests while building a culture your team is proud to be part of. What Youll Do Lead the Guest Experience Create an environment where every guest feels welcomed, valued, and excited to return. Youll be present on the floor, engaging with guests, resolving concerns, and elevating the overall dining experience. Champion Food Quality Protect and elevate a scratch kitchen culture. Ensure every dish meets high standards in preparation, consistency, and presentation while working closely with the culinary team to maintain excellence. Build and Inspire Great Teams Recruit, develop, and retain a team that thrives on hospitality. Coach with purpose, lead with integrity, and create a positive, balanced workplace where people can grow and succeed. Drive Operations with Excellence Oversee all day-to-day operations including service execution, cleanliness, and efficiency. Lead by example and hold high standards that ensure a smooth and consistent operation. Own the Business Manage financial performance including sales, labor, and cost controls. Make smart, data-driven decisions that support profitability while never sacrificing quality or culture. Develop People and Culture Create a workplace that values teamwork, accountability, and work-life balance. Invest in training and development to build future leaders within your team. Why This Role Stands Out • Competitive salary + bonus potential, • Comprehensive health benefits, • 401(k), • Paid time off, • Clear path for growth and advancement, • Strong, people-first culture with a focus on work-life balance, • High-quality, scratch food program you can be proud of What Were Looking For • 5+ years of General Manager or Managing Partner experience in a high-volume, full-service environment, • A true passion for hospitality, guest experience, and food quality, • Proven ability to build, lead, and develop high-performing teams, • Strong operational knowledge across both front and back of house, • Financial acumen with experience managing P&L, labor, and costs, • Hands-on leadership style with a presence on the floor, • Strong communication, problem-solving, and decision-making skills If youre a leader who believes that great food and great people create unforgettable experiences, this is the role for you. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job DescriptionJob Purpose Summary: Joe Van Gogh is seeking an assistant bakery manager to help lead our growing culinary department. This position will assist in overseeing day to day bakery operations, including ordering and inventory control, schedule and production timelines, quality control, and training new and current bakery staff. Ideal candidates will have at least 2 years professional baking and pastry experience, with previous supervisory experience strongly preferred. This position will be full time, 35-40 hours/week, and is eligible for vacation and benefits after 90-day probationary period. Reports To: Culinary Director & Bakery Manager Status: Full Time Salaried Responsibilities Include: • In depth knowledge of all kitchen and bakery products and procedures, • Trains new and current bakery staff to ensure proper techniques and best practices for consistent product., • Proper handling and storage of products and ingredients according to health code, • Receive, stock, and/or delivery of goods, • Maintaining cleanliness of workstations and equipment, • Ordering and inventory control, • Personnel documentation including reviews, write-ups, staff meetings., • Conducting routine maintenance of all bakery equipment, • Point of contact for all BOH staff Areas of Expertise: • State and local health sanitation codes, • Maintenance and care of culinary facilities, equipment, supplies, and materials., • Weighing and measuring ingredients, • Precisely following recipes, • Understanding high traffic and high-volume baking, • Understanding labor and food costs Additional Requirements: • A positive attitude with excellent communication skills, • Flexible availability, including early mornings and weekends, • Ability to stand for extended periods and move heavy objects, up to 50 lbs., • Ability to prioritize and manage time, • Attention to detail, • Ability to multi task, • Criminal background check as required by JVG institutional partners, • Valid NC driver’s license Joe Van Gogh is a Living Wage employer, compensation TBD based on experience. *Please note this position prohibits the wearing of perfumes, colognes, or fragrances that may interfere with the tasting experience.

Job Description General Manager People First Culture | Food-Driven Brand | Top-Tier Compensation Were looking for a General Manager who truly loves taking care of peopleboth guests and teamand brings a genuine passion for great food. This is an opportunity to lead a restaurant where culture is intentional, food quality matters, and leadership is about developing people, not just driving results. Youll set the tone for the entire operationcreating an environment where your team thrives and guests feel it the moment they walk in. What Youll Do Lead with a People-First Mindset Build, coach, and inspire a team that feels supported, valued, and motivated. Create a culture where people want to stay, grow, and succeed. Own the Guest Experience Be present and engagedensuring every guest has a memorable, hospitality-driven experience. Set the standard and lead from the front. Champion Food Quality Have a true appreciation for great food and hold the team accountable to consistency, execution, and pride in every plate. Drive the Business Manage sales, labor, and costs while maintaining a strong focus on quality and culture. Make smart decisions that support both the guest experience and profitability. Lead Operations with Excellence Oversee daily operations across both front and back of house, ensuring smooth execution, high standards, and a strong team environment. Develop Future Leaders Invest in your people. Build a strong bench by developing managers and team members into future leaders. Why This Role Stands Out • Top-tier GM compensation + bonus potential, • Comprehensive health benefits, • 401(k), • Paid time off, • Best-in-class culture built around people and development, • Strong work-life balance, • Real growth opportunities within a high-performing brand What Were Looking For • 5+ years of General Manager experience in a high-volume, full-service environment, • A genuine passion for people, hospitality, and food quality, • Proven ability to build and retain strong teams, • Strong operational and financial acumen, • Hands-on leadership style with a presence on the floor, • Ability to create a positive, high-energy culture, • Strong communication and problem-solving skills If youre a leader who believestaking care of your people is the foundation for great food, great service, and a great business, wed love to connect. .+ #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description General Manager – Upscale Casual Dining (New Opening) Location: Raleigh, NC Salary: $80,000 - $90,000 + Bonuses Company Overview Upscale casual dining brand expanding into Raleigh, NC. Known for delivering exceptional guest experiences and fresh, scratch-made cuisine, and operating high-volume environments that require precision and operational excellence. With this new location, significant career growth opportunities are available for proven leaders who deliver effective management solutions and build strong hospitality cultures. Job Summary Seeking an experienced General Manager to spearhead our upcoming Raleigh restaurant opening. You will oversee all aspects of daily operations, working closely with the Executive Chef to align Front-of-House (FOH) and Back-of-House (BOH) performance. Your focus will center on building a high-performing opening team, driving sales growth, and ensuring every guest receives an unparalleled dining experience. If you have a successful track record of managing high-volume concepts and mentoring staff, we want you to lead our new location. Responsibilities • Direct all daily restaurant operations, ensuring seamless execution and high service standards during peak volume hours., • Recruit, hire, and train the initial opening team, fostering an inclusive workplace culture centered on accountability and high morale., • Manage full P&L responsibilities, optimizing labor costs, driving top-line sales, and implementing effective cost-control solutions., • Establish and uphold rigorous standards for guest satisfaction, addressing operational challenges proactively to secure repeat business., • Collaborate with the culinary management team to ensure consistent food quality, prompt ticket times, and seamless kitchen communication., • Maintain strict compliance with all local health, safety, sanitation, and labor regulations. Qualifications • 3+ years of experience as a General Manager in a high-volume, upscale casual dining environment., • Proven track record of driving restaurant revenue, managing complex P&L statements, and achieving financial targets., • Prior experience successfully executing a New Restaurant Opening (NRO) is highly preferred., • Exceptional leadership skills with a demonstrated history of mentoring and developing successful management and hourly teams., • Strong organizational skills and the ability to make decisive, solutions-oriented decisions under pressure. Benefits We believe in rewarding our hospitality leaders with a comprehensive package that supports their health, well-being, and future financial stability: • Highly competitive base salary and bonus structure, • Health, Dental, and Vision insurance, • Short-Term Disability (STD) and Long-Term Disability (LTD), • Health Savings Account (HSA), • 401(k) retirement plan, • 3 Weeks of Paid Time Off (PTO), • Clear pathways for career advancement within a growing, reputable brand How to Apply Submit your resume to apply for this leadership role. We look forward to connecting with qualified professionals to build our opening team. Company DescriptionGecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes list of America’s Best Recruiting Firms, offers the largest selection of restaurants, catering, grocery store, corporate dining, senior living, healthcare foodservice, K-12 foodservice, and higher education foodservice positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From fast food to fine dining and grocery stores to senior living, Gecko recruits chef and management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Now Hiring Managers!!!! We are an independent owner and operator for Popeyes Louisiana Kitchen. The Popeyes brand was founded in New Orleans, Louisiana in 1972 and is the second largest quick-service chicken concept in the world. Within the QSR industry, Popeyes distinguishes itself with a unique “New Orleans” style menu. Being a Manager at Popeyes is more than just a job. It’s an opportunity to meet interesting people, treat our guest to a great dining experience and to develop an exciting career in the food-service industry. We value our employees and understand that you are an essential part of our business. Come join our team today!! Benefits for working for Paramount Hospitality Management dba POPEYES *Five-day work week *Balanced worked schedule- *No late nights or early mornings *Very competitive wages and performance driven increases *Full medical benefit packages *Thanksgiving Day and Christmas day closed for family time *Part time manager positions available *Free uniform shirts and quarterly replaced *Free meals and off duty discounts *World class management development classes online *In person hands on training classes Manager Responsibilities: • Create a great environment for the team so they want to serve our guests well, • Own the work environment (because the team reflects your attitude), • Train and coach, your team to achieve superior results, • Delegate tasks to help the team grow, • Set performance expectation, follow-up for results, and hold the team accountable, • Take action to solve problems and celebrate positive guest feedback, • Research, resolve and prevent future problems, • Regularly observe the team from the guest perspective and celebrate or coach accordingly, • Manage the team to achieve sales goals, • Maintain daily and weekly food and equipment inventories and keep proper records, • Schedule team members’ hours and assigns duties, • Ensure that OSHA, local health and safety codes, as well as company safety and security procedures, are followed, • Ensure compliance with all Human Resources practices and applicable labor laws Requirements Job Requirements Assistant Manager Qualifications: • All Shift Leader qualifications must be met in addition to:, • Must hold or be willing to obtain ServSafe certification, • Must complete and pass our Popeyes Certification Training Program, • Solid knowledge of retail operations, • Must have effective oral and written communication skills, • Must display effective leadership skills, • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales, • Ability to assess situations, customize solutions, and communicate plans to direct reports in order to accomplish objectives, • Ability to coordinate, communicate, and balance multiple projects simultaneously, • Work on the selling floor, requiring physical activity, • Flexible schedule - our stores are open daily which requires early morning, evening, weekend, and holiday availability., • Must be a minimum of 18 years of age, • Must be able to pass a background check and drug screen PI284704946

Job Description ABOUT OUR ROLE The Food & Beverage Manager is a hands-on operational leader responsible for ensuring the seamless execution of all front-of-house food and beverage operations. This role is focused on running a tight ship—maintaining high standards of service, enforcing operational discipline, and ensuring precise inventory control. You'll be instrumental in developing and upholding systems that drive efficiency, minimize waste, and align with Trailborn’s brand and service standards. ABOUT OUR VALUES We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable. ESSENTIAL FUNCTIONS • Oversee daily front-of-house operations, ensuring exceptional guest service and team performance across dining, bar, banquets, and special events., • Maintain strict control over beverage inventory—manage par levels, reduce waste, monitor product usage, and ensure accurate transfers and counts., • Manage beverage and labor costs through accurate tracking, variance reporting, and recipe costing in collaboration with the culinary and finance teams., • Lead, train, and develop hourly F&B team members, promoting a culture of accountability, consistency, and hospitality., • Enforce cleanliness, safety, and compliance standards across all service areas in alignment with Trailborn’s brand expectations., • Support execution of on-site and off-site events with a focus on logistics, resource planning, and guest experience., • Input and manage beverage recipes, cost data, and menus in internal systems (e.g., Toast, XtraChef)., • Conduct regular operational audits, staff performance reviews, and quality control checks., • Facilitate regular team meetings and ensure compliance with local, state, and federal alcohol service laws., • Track tips, time punches, and provide administrative support related to payroll., • Any other tasks required by management QUALIFICATIONS Minimum: • 2+ years of food and beverage management experience with a strong emphasis on inventory and cost control, • 3+ years of bartending or front-of-house service experience in a high-volume setting, • Familiarity with POS and inventory systems (Toast and XtraChef preferred), • TIPS and ServSafe Manager certified or ability to obtain upon hire, • Must be 21+ and authorized to work in the U.S., • Strong leadership, organizational, and communication skills, • Detail-oriented and operationally disciplined Preferred: • Experience managing F&B operations in a hotel or multi-outlet concept, • Proven track record of implementing systems, processes, or training programs, • Strong analytical and cost management capabilities PHYSICAL REQUIREMENTS • Ability to stand and walk for extended periods of time throughout the shift., • Ability to move frequently between restaurant outlets, kitchens, bars, storage areas, and outdoor spaces., • Ability to lift, carry, push, or pull up to 25–50 lbs occasionally (cases of beverages, supplies, small equipment)., • Ability to bend, stoop, kneel, reach, and climb as necessary to inspect operations and access storage areas., • Ability to work in a fast-paced, high-volume hospitality environment with frequent movement., • Ability to tolerate exposure to heat, cold, humidity, kitchen environments, and outdoor weather conditions as applicable., • Ability to communicate clearly with team members and guests in person and over communication devices. ABOUT OUR BENEFITS Company Benefits and Perks Full Time Part Time Seasonal Medical (with company contribution) Eligible Dental (with company contribution) Eligible Vision (with company contribution) Eligible Paid Time Off Eligible 401(k) (with company match) Eligible Eligible Sick Time Eligible Eligible Employee Dining Discounts Eligible Eligible Eligible Employee Marketplace Discounts Eligible Eligible Eligible SCHEDULE Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays. PAY RATE $55,000-$65,000 JOB STATUS Full Time FLSA Exempt EQUAL EMPLOYMENT OPPORTUNITY Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws. If you require assistance or an accommodation due to a disability, please inform us during your application process. The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.

The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. • Prepare quality food and baked goods according to a planned menu, • Prepare a daily report that verifies transactions, • Understand what is inclusive of a meal, • Ensure storage of food in an accurate and sanitary manner, • Serve food according to meal schedules, department policies and procedures, • Use and care of kitchen equipment, especially knives, • Timely preparation of a variety of food items, beverages, and, • Add garnishments to ensure customer happiness and eye appeal, • Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment, • Adhere to all food safety regulations for sanitation, food handling, and storage, • Adhere to the uniform policy, • Connect with the Manager daily to understand and accurately prepare menu for the day, • Supervise the food temperature requirements, • Maintain a clean and organized work and storage area, • Scrub and polish counters, clean and sanitize steam tables, and other equipment, • Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing, • Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion, • Perform other duties as assigned including other areas in the kitchen, • This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Food Service Certificate as needed, • Sufficient education or training to read, write, and follow verbal and written instructions, • Be able to work quickly and concisely under pressure Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Xenia Hospitality Group is seeking candidates for the position of Assistant General Manager at our ilios crafted Greek concept. Our mission is to provide our guests with delicious, fresh Greek cuisine in a welcoming and friendly environment. Job Duties include: • create memorable dining experiences by exceeding guest expectations, • preparing the restaurant daily for service, • team member scheduling, • maintain and exceed sanitation standards, • ensure the completion of daily prep for service, • managing lunch/dinner service, • coach, lead, and develop restaurant team, • facilitating catering orders This is for a new store opening in summer of 2026. Training would start immediately at our Oakhurst or Southend location (4000 Monroe Rd or 1513 South Church St in Charlotte). Candidate must be able to commute for training. We are seeking individuals who: • have previous restaurant management experience. Kitchen experience is a bonus!, • can perform calmly and effectively in a high-volume environment., • can ensure product quality and guest satisfaction., • desire continuous improvement for themselves and others. Work week will be 5 days a week averaging 45 hours. This is an hourly position, starting at $17 per hour, plus hourly tip share, and eligible for overtime. Company DescriptionXenia Hospitality Group is a locally owned and operated restaurant group, managing ilios noche, ilios crafted Greek, ilios cafes at Red Ventures and CPI, and ilios events. We strive to serve our communities and our employees in all that we do!Xenia Hospitality Group is a locally owned and operated restaurant group, managing ilios noche, ilios crafted Greek, ilios cafes at Red Ventures and CPI, and ilios events. \r\nWe strive to serve our communities and our employees in all that we do!

Job DescriptionACTIVITIES ASSISTANT - Seasonal Part-Time Position About the Role: Our private lakeside recreational club is seeking energetic and reliable Activities Assistants to join our team for the busy summer season and beyond. This entry-level position is perfect for someone who enjoys working with people of all ages, can thrive in a fast-paced environment, and wants to be part of creating memorable experiences for our members and guests. Primary Responsibilities:Event & Activity Support: Assist the Activity & Event Manager with setup, execution, and breakdown of diverse club events including live music performances, buffet and plated dinners, wine tastings, themed parties, trivia nights, outdoor games, and recreational activities. Responsibilities may include helping with decorating, arranging event spaces, and supporting smooth operations throughout each event. Kids Summer Camp Support: Work as part of the camp team by being responsible for a group of campers, with safety as the top priority. Help keep campers on schedule throughout the day, assist with educational and recreational programs, and create a positive, engaging environment for children. General Club Support: Serve as a floater to address various operational needs including checking and maintaining bathroom cleanliness, managing trash collection, running food and supplies between the kitchen and the Expo bar, locking up beach equipment at day's end, and helping with crafts and special projects as needed. Schedule & Availability: Must be available to work evenings, weekends, and select holidays during peak season (Memorial Day through Labor Day). Reduced hours may be available during off-season months. This is a part-time, seasonal position with variable hours based on club activities and events. Qualifications: • Must be at least 16 years old, • Previous experience working with children is a plus, • Good organizational and time-management skills, • Ability to work well with others and take direction, • Ability to lift up to 30 pounds, • Friendly, outgoing personality with good communication skills, • Physically capable of standing for extended periods and lifting/moving event materials, • Flexible, positive attitude and willingness to help wherever needed, • Must have reliable transportation, • CPR/First Aid certification is a plus, but is not required.Work Environment: Indoor and outdoor work at a lakeside recreational setting. Position requires flexibility to move between various locations on club property and adapt to weather conditions.

Job Description Job Title Kitchen Expeditor FLSA Classification Non-Exempt Reports to Senior Food & Beverage Manager Supervises Servers, Bussers Job Summary The Kitchen Food Expeditor is responsible for managing the flow of food from the kitchen to the dining room, ensuring every dish is executed accurately, presented to standard, and delivered in a timely manner. This role serves as the primary communication link between the culinary and service teams, maintaining proper pacing, organization, and quality during service. The expeditor plays a critical role in upholding food quality, guest satisfaction, and overall service efficiency in a fast-paced kitchen environment. Essential functions Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Competencies • Acts as the central point of communication between the kitchen and service team, ensuring accurate, timely delivery of all food orders., • Reviews tickets for accuracy, modifiers, allergies, and special requests before food leaves the kitchen., • Organizes and prioritizes tickets to maintain proper pacing and consistent flow during service., • Conducts final quality checks for presentation, portion size, temperature, and plate composition., • Communicates wait times, delays, and 86’d items clearly and professionally to the front-of-house team., • Maintains a clean, organized, and efficient expediting station at all times., • Assists in managing high-volume services while remaining calm, focused, and solutions-oriented., • Supports training of kitchen and service staff on proper ticket flow, communication, and service standards., • Upholds food safety, sanitation, and allergy awareness protocols during every service., • Collaborates with leadership to identify service challenges and improve kitchen-to-table execution. Work environment • Work in a hot, humid and noisy environment. Physical demands • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull, or lift up to 50 pounds., • Continuous repetitive motions. Required education and experience • High School graduate or GED., • Restaurant manager or culinary experience preferred., • At least three years of experience in a retail, club, hotel, restaurant, or institutional setting. EEO statement We consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Other duties Please note that 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. Typical Hours: 3 PM-close, Wednesday-Sunday Hourly pay plus gratuity

HIGH POINT, NC HERE WE COME!! NEW RESTAURANT ON THE WAY!! BRING YOUR FIRE, BRING YOUR LEADERSHIP! At Jim ‘N Nick’s, we love Bar-B-Q. We love preparing it, we love serving it, we really love eating it, and we love the way it brings people together. It’s good for your heart, it’s good for your soul, and it’s a darn good reason for us to get out of bed every morning. If you are friendly, dependable, with a strong work ethic, passion for great food and desire to deliver an amazing guest experience, we want to meet you! General Manager The General Manager position is responsible for providing uncompromised excellence at all times, making food, the guest and our team members a constant priority. The General Manager demonstrates a consistent track record of positive business results and effective, sustained leadership that contributes to the success of their restaurant and the brand. The General Manager upholds all company policies, procedures and standards through their management team and team members. They are responsible for formulating plans to meet sales and profitability targets, deploy new initiatives and develop their team. As the leader of the management team, the General Manager is a role model of Jim ‘N Nick’s core values. We Offer: • Competitive pay, • A work environment that is upbeat, exciting, and fun, • Opportunity for advancement, • Medical, dental, vision insurance, 401K plan, employer paid life insurance and vacation, • Life Assistance Program, • Team Member Assistance Fund Our Culture Our BBQ family is built on five core values: • Be Honest – We act with integrity, • Be Respectful – We are humble, kind and gracious, • Be Committed – We go the extra mile, • Be Disciplined – We do it the JNN way – every day, • Be Supportive – we appreciate our JNN family, our community, and our partners Requirements: • High school diploma or general equivalency diploma (GED). Some college preferred., • Three to five years of high volume full-service restaurant management experience., • Passion to serve the guest and the team, • Possess a positive attitude, • Enjoy working in a fast paced environment, • Great communication skills, • Ability to handle multiple priorities and exercise good judgement, • Respect the adherence to health, safety and sanitation procedures, • Ability to effectively manage and motivate a team, • Committed and accountable for all JNN standards, processes and procedures Physical Requirements (Reasonable Accommodations may be requested) Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.) to and from stock and kitchen locations. Is able to stand up to 8 hours or longer if needed. As an equal opportunity employer, Jim N Nicks Management, LLC considers applicants for all positions without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionWho We Are Founded in 2008, AKM LLC, a wholly owned subsidiary of FedUp Foods PBC, is one of the nation's early producers of kombucha, and one of the largest functional beverage manufacturers in America, offering a diverse portfolio of organic private label functional beverages for top global retailers. Position Summary The primary role of this position is assisting the flavor kitchen in handling raw ingredients: including cleaning areas, tanks and other vessels for food safe use, preparing ingredients, juicing, flavoring, mixing and carbonating kombucha and other beverages. This is a permanent full-time hourly non-exempt position. In order to help ensure all aspects of this position are performed as expected, measurable metrics will be provided along with regularly scheduled performance reviews. Schedule: Monday – Friday, 06:00 AM - 2:30 PM Note: Flexibility required; schedule is subject to change based on business needs. An ideal applicant will be highly skilled, consistently punctual and enjoy working with a variety of skilled individuals who share similar values and goals. General Duties/Responsibilities • Maintain a safe and clean working food space through:, • Annual chemical training, proper cleaning chemical usage and proper chemical titrations, • Daily cleaning of equipment, floors, drains and other systems, • Regular deep cleaning of equipment, floors, drains and other systems, • Advocate a safe working environment by adhering to all PPE requirements and policies, • Promote a safe working environment by reporting incidents and near misses to assigned supervisor, • Clean in Place (CIP) Brite Tanks, • Assist in the preparation of ingredients according to standard operating procedures (SOPs) in accordance with the weekly flavor plan, • Cleaning of all prep kitchen equipment, surfaces, floors and drains used according to SOPs, • Plan and stage future ingredients, • Thaw, sort, wash, cut, blend, juice or mix ingredients as needed using measurement tools, • Add appropriate flavor recipes to brite tanks according to weekly plan and flavor specific SOPs., • Record accurate data in spreadsheets, logs and in ERP on lot numbers, waste, thawing and amount of ingredients added to each batch, • Operation of high speed mixers, • Inject flavors to correct brite tanks using pumps, • Assist in carbonation of packaging tanks when flavoring is complete to appropriate specifications, • Assist in Preparation of ingredients as necessary for future flavoring as schedule dictates, • Assemble and utilize large scale cold press juicer, • Maintain a safe and clean working food space, • Daily cleaning, • Regular deep cleaningFood Safety and Quality Responsibilities, • Follow GMP policy when in the production facility and encourage your team to do the same., • Understand our SQF policies relating to pest control, visitors, allergen management, and cleaning and sanitation., • Demonstrate awareness of Management's Commitment to SQF and work towards Food Safety and Quality and help the company meet this commitment., • If there is a problem that involves food quality and safety, report to the Quality Assurance Manager Manager so that the CAPA (corrective action, preventative action) log may be filled out, the situation be investigated, and resolved with the goal of continuous improvement of food quality and safety.Required Skills/Abilities, • Forklift and pallet jack experience preferred but not required, • Keen attention to detail, • Accurate measurement conversion, • High standard of cleanliness, • Dependability is required, • Proficiency with spreadsheet data, • Heightened awareness of safety precautions and hazards for self and others, • Ability to interact effectively at all levels within the organization, • Ability to multitask and be flexible, • Positive and team oriented attitude, • Must be willing/able to work scheduled overtime, including some weekend shifts, • Flexibility in work hours is necessary to meet operational demandsEducation and Experience, • High school diploma or GED required, • Minimum 1 year experience kitchen prep/batch mixing work, preferredWork Environment/Physical Requirements, • 30 minute unpaid Lunch break; Two 15 minute breaks Paid, • Ability to stand, walk, and be on your feet for prolonged periods, • Ability to work in hot, cold, and wet environments, • Ability to regularly lift, push, or pull up to 65 pounds, • Ability to bend, squat, crawl, kneel, push, pull, and walk on uneven surfaces regularly Our Values Agility • Collaboration • Communication • Lifelong Learning • Community • Gratitude Our Benefits • Health Insurance (80–90% of individual premium covered), • Group Term Life Insurance (100% company-covered), • Short-Term Disability (100% company-covered), • Long-Term Disability (50% company-covered), • Voluntary Dental, Vision, Life & Accident Insurance, • 401(k) with Employer Match, • 9 Paid Holidays, PTO & Sick Time Pay: $20 EEO Statement AKM provides equal employment opportunities to all employees and applicants for employment and without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including but not limited to, recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. NOTE: This job description is not intended to be all-inclusive. Employees may perform other related duties as directed to meet the ongoing needs of the organization.

Job Description "Consistently Create Encore Experiences that Enrich Lives One Person at a Time" Zaxby's Cashier Position Overview Winston-Salem_51901 This position is classified as non-exempt and reports to the Assistant Manager, Assistant General Manager, and General Manager. Cashiers are the first point of contact for our guests and are directly responsible for delivering a great experience. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency. Essential Job Functions The information provided below encompasses the functions and values associated with this position. Duties and Responsibilities The individual in this position is expected to engage in the following work-related activities: • Complete all training requirements including:, • Zaxby's University, • Hands-on stations training, • Any additional training required by ZaxBax, • Provide friendly, enthusiastic service for all guests, • Promptly greet guests as they enter and thank them as they leave, • Maintain awareness of current promotions, • Explain menu items, answer questions, and suggest additional items, • Enthusiastically represent the Zaxby's brand, • Accurately complete orders and guest transactions, • Enter guest orders accurately into both indoor and outdoor point of sale systems, • Accept payments, operate cash registers, and expedite all digital orders, • Handle cash payments, count and verify tills, and record totals appropriately, • Maintain a clean, safe, welcoming environment, • Clean and maintain guest areas including dining room, counters, bathrooms, and building exterior, • Maintain equipment and inform management of maintenance needs, • Stock paper goods, condiments, utensils, and beverages, • Keep work areas clean and organized, • Prepare menu items according to company standards and in a safe and sanitary manner, • Prepare beverages, sauces, produce, and other items, • Ensure food and beverages are handled according to safety regulations and guidelines, • Accurately complete, package, and present guest orders, • Assist with kitchen and back of house tasks as assigned, • Other responsibilities, • Complete all tasks with a sense of urgency, in a timely manner, • Work safely and follow all safety guidelines and procedures, • Other duties as assigned The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered. • Sit, stand, and walk continuously, • Occasionally stoop, bend, crouch,or climb,including the use of ladders, • Frequently lift, push, pull, and carry up to 50 pounds, including lifting over head, • Continuous use of hands and wrists for grasping and fine manipulation, • Communicate proficiently through speech, reading, and writing, • Maintain effective audio-visual perception and judgement to observe and respond to the environment, • Work in an environment that features hot and cold temperature variations and exposure to food allergens, • Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment Acknowledgement of Expectations I acknowledge receipt of this document and agree to adhere to the requirements provided. I additionally acknowledge that changes to the scope of my position may occur with or without notice. I agree that I can perform the job functions set forth herein with or without reasonable accommodation. I further understand that this job description does not constitute an employment contract with ZaxBax. 51901 - ZaxBax Greensboro, LLC - 3840 Oxford Station Way, Winston-Salem, NC, USA

Compensation Ranges from $60,000 to $65,000 Are you a Restaurant Manager ready to lead at one of Charlotte's premier steakhouses? White Lodging is hiring a Restaurant Manager at Dean's Steakhouse in Charlotte, NC — and this isn't your average dining gig. Dean's is an upscale, high-energy steakhouse experience backed by White Lodging, one of the country's leading hotel management companies. We know hospitality is about how you make people feel — and we're looking for a leader who believes that too. What makes this role different: • Lead the floor at one of Charlotte's most sought-after steakhouse destinations, • Multi-property career mobility — grow beyond a single restaurant with White Lodging, • Real P&L ownership and a seat at the leadership table, • A culture built on developing the next generation of hospitality leaders If you're a Restaurant Manager, F&B Supervisor, Dining Room Manager, or Assistant GM who thrives in an upscale, high-volume steakhouse environment — let's talk. Apply now or message me directly to learn more! What You'll Do • Oversee all restaurant, lounge, and kitchen operations — ensuring guest satisfaction and flawless quality in service and food presentation across every shift at this upscale hotel restaurant, • Manage compliance with operational processes and procedures to maintain a high-performing, guest-first premium hotel dining environment, • Lead daily restaurant management responsibilities, including P&L oversight, financial reporting, payroll processing, and staff scheduling, to drive restaurant profitability, • Foster a guest-first culture by mentoring, coaching, and developing your team to consistently deliver exceptional upscale food and beverage service, • Proactively identify and solve operational challenges in a fast-paced, high-volume hotel restaurant setting, • Collaborate closely with kitchen and front-of-house service teams to create seamless, memorable dining experiences that drive repeat visits and positive guest feedback scores What You'll Bring • Leadership or supervisory experience in food and beverage operations — required; prior restaurant manager, hotel food and beverage manager, dining room manager, F&B supervisor, or assistant general manager experience strongly preferred, • Demonstrated ability to manage restaurant P&L, control labor and food costs, and drive profitability in a high-volume upscale restaurant or hotel dining environment, • A genuine passion for hospitality and a positive, solutions-oriented attitude — you set the tone for your team and your guests every shift, • A commitment to developing future restaurant leaders — you invest in your team's growth as much as your own, with a track record of promoting from within, • Excellent communication, organizational, and problem-solving skills with the ability to perform under pressure in a fast-paced restaurant management role, • The ability to adapt quickly to dynamic situations and shifting priorities across a premium hotel's food and beverage operation What You Can Look Forward To • Benefits — starting day 1, • Medical, dental, and vision insurance, • Life and disability insurance, • Paid parental leave, • Employee Assistance Program (EAP), • Hostcare Resources healthcare concierge, • 401(k) with company match, • Paid time off (PTO) with rollover, • Complimentary wellness tools, • Unlimited employee referral bonuses, • Leadership development & tuition reimbursement, • Discounts on hotel rooms, dining, and travel, • Growth opportunities across multiple hotel properties in your market White Lodging is an equal opportunity employer committed to diversity and inclusion. All qualified applicants will be considered regardless of race, color, religion, sex, national origin, disability, or veteran status.

Job Description "Consistently Create Encore Experiences that Enrich Lives One Person at a Time" Zaxby's Cashier Position Overview High Point - 43001 This position is classified as non-exempt and reports to the Assistant Manager, Assistant General Manager, and General Manager. Cashiers are the first point of contact for our guests and are directly responsible for delivering a great experience. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency. Essential Job Functions The information provided below encompasses the functions and values associated with this position. Duties and Responsibilities The individual in this position is expected to engage in the following work-related activities: • Complete all training requirements including:, • Zaxby's University, • Hands-on stations training, • Any additional training required by ZaxBax, • Provide friendly, enthusiastic service for all guests, • Promptly greet guests as they enter and thank them as they leave, • Maintain awareness of current promotions, • Explain menu items, answer questions, and suggest additional items, • Enthusiastically represent the Zaxby's brand, • Accurately complete orders and guest transactions, • Enter guest orders accurately into both indoor and outdoor point of sale systems, • Accept payments, operate cash registers, and expedite all digital orders, • Handle cash payments, count and verify tills, and record totals appropriately, • Maintain a clean, safe, welcoming environment, • Clean and maintain guest areas including dining room, counters, bathrooms, and building exterior, • Maintain equipment and inform management of maintenance needs, • Stock paper goods, condiments, utensils, and beverages, • Keep work areas clean and organized, • Prepare menu items according to company standards and in a safe and sanitary manner, • Prepare beverages, sauces, produce, and other items, • Ensure food and beverages are handled according to safety regulations and guidelines, • Accurately complete, package, and present guest orders, • Assist with kitchen and back of house tasks as assigned, • Other responsibilities, • Complete all tasks with a sense of urgency, in a timely manner, • Work safely and follow all safety guidelines and procedures, • Other duties as assigned The following capabilities are required to perform the essential functions of this position. Reasonable accommodations that do not create an undue hardship on the company will be considered. • Sit, stand, and walk continuously, • Occasionally stoop, bend, crouch,or climb,including the use of ladders, • Frequently lift, push, pull, and carry up to 50 pounds, including lifting over head, • Continuous use of hands and wrists for grasping and fine manipulation, • Communicate proficiently through speech, reading, and writing, • Maintain effective audio-visual perception and judgement to observe and respond to the environment, • Work in an environment that features hot and cold temperature variations and exposure to food allergens, • Operate and work safely with restaurant equipment including, but not limited to, knives, fryers, and potentially hazardous equipment Acknowledgement of Expectations I acknowledge receipt of this document and agree to adhere to the requirements provided. I additionally acknowledge that changes to the scope of my position may occur with or without notice. I agree that I can perform the job functions set forth herein with or without reasonable accommodation. I further understand that this job description does not constitute an employment contract with ZaxBax. 43001 - ZaxBax Greensboro, LLC - 1827 North Main Street, High Point, NC, USA

Overview: Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees: • Comprehensive Benefits Package - Medical, Dental, and Vision, • Free Telemedicine Services on Day 1*, • Paid Holidays & Vacation, • 401 (k), • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Free Prescription Discount Program, • Employee Assistance Programs, • Training & Development Opportunities, • Employee Recognition Programs, • Employee Stock Purchase Plan, • Nationwide Transfer Opportunities Benefits Link: _ or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/17514637576MrQym5A/EmployeeBenefitsforJobDescriptions7_.pdf *Not available in AR. Responsibilities: The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. • Lead and support the food service team to meet quality and safety standards., • Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.., • Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed., • Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively., • Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly., • Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment., • Maintain consistent attendance, punctuality, and timely completion of tasks., • Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests., • All other duties as assigned. Qualifications:, • Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred., • Two years of experience in quantity food production/service and personnel supervision preferred., • Certified Dietary Manager (CDM) certification preferred (or as required by state and county law)., • Must obtain Food Protection Manager (FPM) within the first 14 days of employment, • Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment., • Strong written and verbal communication skills., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting., • May be required to complete an approved sanitation and safety course., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement: HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Job DescriptionDescription: The Le Meridien | Sheraton Charlotte Hotel is currently seeking a dynamic, and motivated individual for the position of AM Server at our StepStone Hospitality managed hotel. If you are a results-driven, guest-focused, and hospitality experience, we want you to be a part of our team! Greet all guests in a warm and enthusiastic manner and assist host or hostess in seating guests as needed. · Present menu, answer questions, and make suggestions regarding food, service, appropriate wines, and food preparation. · Memorize menu selections and wines including being familiar with daily specials and basic ingredients. · Use proper verbiage and etiquette including serving ladies first · Write order on check or memorize order. · Relay order to kitchen and service bar utilizing point of sale system · Observe guests to fulfill any additional request and to perceive when meal has been completed for guest checkout. · Total bill and accept payment or refer guest to cashier. · Ladle soup, portion pies and desserts, and brew coffee. · Clear and reset counters or table at conclusion of each course. · Assist in cleaning and wiping down of service areas and prep areas · Notify a manager immediately of any guest complaints. · Use proper etiquette guidelines for seating guests. · Ask department telephone using proper telephone etiquette · Practice and observe all safety rules and procedures. · Assist all service personnel in any duties as requested. · Maintain and follow all cash handling procedures. · Ability to accurately use various office software. EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Requirements: · Minimum lifting of 50 pounds. · Pushing, bending, stooping, upward reaching, manual dexterity. · Hearing, writing, typing. · Minimum pulling of 50 pounds. · Other duties may be assigned.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company car, • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Paid time off, • Vision insurance, • Wellness resources Join the Leader in the Disaster Restoration industry while potentially making more than $100,000 as a Construction Superintendent. Work directly with our customers planning, scheduling, and executing residential and commercial rebuild projects. Were looking for a highly qualified person with excellent organization skills that can easily manage multiple projects at multiple locations simultaneously. Work at a place where you can grow and control your own destiny with many opportunities in a continually growing company. This position comes with an aggressive bonus program that rewards for strong drive and performance. You are in control of how much you make! About DSI When disaster strikes, ServiceMaster DSI will be there to help. As the largest operator of ServiceMaster Restore, ServiceMaster DSI has the experience and resources to help homeowners and business owners recover after a loss. From a kitchen fire to a flash flood, ServiceMaster DSI is your recovery expert. DSI is an amazing place to work, with happy employees that are ready to help families and businesses recover from fire and water damage. We provide state of the art equipment and resources to complete our projects successfully. Why work for DSI? • We are the nations largest ServiceMaster franchise company with 20+ locations and growing across US, • The culture! We work together openly and cross-functionally because it enables us to build relationships, learning together and winning as a team., • Great Benefits! We offer medical, dental, vision, 401(k), along with other supplementary plans. Our PTO package helps you have that work/life balance., • We provide you a company vehicle, • Restoration industry is growing rapidly and so are we!, • We have year-round work thats steady and consistent., • Bonus! We offer a bonus that is essentially unlimited - so its up to you how much bonus you want to take home!Candidate Profile:, • Proven leader who can create and shape a positive culture amongst the team., • Direct communication with customers throughout the entire project to ensure excellent customer service., • Ensures technical problems with installations and troubleshooting assignments are communicated to the Regional Construction Manager., • Utilize our pool of subcontractors while constantly seeking new resources to complete projects on time and under budget.., • Ensures material, supplies, permits,, and inspections are obtained in a timely and efficient manner., • Ensures the timely and quality completion of all construction and carpentry projects., • Ensures adherence to the construction scope detailing time and material specifications, and communicates to the management any discrepancies in the scope., • Assists in change order estimating, approval process and documentation.Requirements:, • Must have Excellent communication and customer service skills., • Minimum 5 years Hands-On Construction Experience, • 2 years Project Management Experience, • Strong Remodeling/Restoration Experience (preferred), • Must have ability to run multiple projects simultaneously, • Must have a valid Drivers License, • Able to move and/or lift 50+ lbs., • Pass background check and drug screen, • Xactimate experience a plusIf youre looking for a challenging and fulfilling career, be part of the ServiceMaster DSI family. DSI Holdings is an Equal Opportunity Employer/Vets Welcome!

Job Description Event Catering Specialist Job Description We are seeking a highly motivated and extremely organized event catering specialist to help manage our catering, food truck and event services. The event specialist’s responsibilities will include managing phone calls, meeting with customers and potential customers to help plan their events and create a personalized proposal for each customer, coordinating event details and design for catering and décor, as well as, other event planning tasks, including managing accounts receivables for event payments, helping the catering manager to coordinate food preparation and presentation, maintaining our large rental and decor inventory, liaising with other vendors, assisting with coordinating staff for events. This position will involve one on one communication with brides, as well as social and corporate event customers from the initial conversation through the execution of each event with the help of our catering team. To be successful in this role, you should have a personable demeanor, a passion for sales and customer service, as well as good networking and financial management skills. Excellent written and oral communication is a must. The ideal candidate will be comfortable with multiple computer applications and willing and able to learn event specific software, as well as have the ability to make company posts on social media in a variety of platforms. Experience in the food service industry is advantageous. Event Catering Specialist Responsibilities: • Effectively communicate with all clients, guests and staff in a friendly, courteous, and timely manner., • Consult with potential customers to create personalized proposals., • Organize and coordinate an event timeline, ensuring that the service runs smoothly and efficiently., • Coordinate and oversee decor and food service set-up and breakdown., • Processing and receiving food orders on time., • Maintaining an inventory of rental, decor and office supplies., • Driving company vehicles including large vans, box trucks & trucks to and from events., • Liaising with vendors and external suppliers., • Coordinating with catering and kitchen staff., • Managing staff schedules., • Assisting management with food and decor budget, and managing finances., • Maintain high personal grooming standards and professional demeanor. Event Catering Specialist Requirements: • High school diploma., • Valid driver’s license., • A bachelor's or associate's degree in hospitality, culinary arts, or related field preferred., • Prior experience in the food service or hospitality industry required., • Ability to work in a fast-paced environment., • Financial and/or business management skills., • Excellent verbal and written communication skills., • Professional appearance., • Organized, self-motivated and punctual.Company DescriptionWe are an off-premise catering company based in Marshville, NC. We cater full-service weddings, as well as, corporate and social events. We have been in business for 38 years. We have produce multi-award winning NC BBQ in addition to our catering menus. We own a small venue and a complete mobile kitchen that is used as a food truck when not needed for private events.We are an off-premise catering company based in Marshville, NC. We cater full-service weddings, as well as, corporate and social events. We have been in business for 38 years. We have produce multi-award winning NC BBQ in addition to our catering menus. We own a small venue and a complete mobile kitchen that is used as a food truck when not needed for private events.