Management jobs in Nashville, Tennessee - Page 10Create job alerts

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Training & development Key Responsibilities: Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence. Qualifications: Proven experience in kitchen management or a similar role in a high-volume food service setting. Strong background in large commissary or mass-volume food production. Excellent leadership and organizational skills, with the ability to mentor and motivate a team. High standard of cleanliness and an understanding of sanitation regulations. Patient and empathetic with strong interpersonal skills. Capable of multitasking efficiently in a fast-paced environment. Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. Familiarity with cost control, inventory management techniques, and scheduling software. Experience with safety and food handling certifications (e.g., ServSafe). Flexibility to work various shifts, including weekends, evenings, and holidays.

Our client is looking for an experienced.Electrical Project Manager with extensive Data Center experience.Our client is well-respected name in the electrical contracting industry, known for its commitment to excellence, innovation, and a strong company culture that values its employees.With a histor

Our client is a leading provider of commercial door solutions, specializing in a comprehensive range of products from basic door hardware to advanced security systems.With over three decades of experience, we have established a reputation for quality and reliability in the construction and architect

The Construction Site Supervisor oversees commercial construction projects at remote U. Directly supervises subcontracted trade workers to ensure high-quality completion of commercial construction projects. Must have at least four years as a site supervisor in commercial construction with knowledge

Account Management is responsible for managing the success of the relationship with an assigned set of customers in order to achieve the goals and objectives identified by the customer and Cardinal Health.Central point of contact for an assigned set of clients.Provides regular updates to the client

Armanino's Business Management group is expanding its entertainment team with a Manager-level professional to oversee high-profile clients in the music space, with a focus on touring. This role involves direct oversight of client financesincluding tour accounting, personal and loan-out companies, an

A soaring new landmark on the Nashville skyline, Four Seasons pays homage to the city's creative spirit. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. At Four Seasons, we believe in recogn

Estes Forwarding Worldwide Job Post.Estes Forwarding Worldwide (EFW) is a leading domestic and international freight forwarder in the United States, providing customized logistics and warehousing solutions for clients around the world and across all industries via air, ground, and ocean freight.A su

The role of the ER Case Manager is to perform activities of both Utilization Management and Case Management in the setting of the Emergency Room to facilitate an appropriate status for admission to the Healthcare System and to provide services to those patients who are expected to discharge home or

All employees of the Metropolitan Government shall be residents of the State of Tennessee or become residents of the state within six (6) months of employment as a prerequisite to employment with the Metropolitan Government. The Metropolitan Government of Nashville and the Metropolitan Action Commis

Our mission is to educate communities and healthcare professionals about the importance of skin health; including skin cancer prevention, risk factors and how to achieve healthy skin through annual skin exams and dermatologic care. Monitor measurement through client survey initiative. Profound under

High intellectual curiosity and data-driven. Advocate for the customer by bringing real-world data and firsthand experience into product roadmaps and decision-making. Exceptional problem-solving skills and the ability to synthesize data and qualitative feedback into actionable insights.

Join a leading national mechanical contractor recognized for delivering large-scale projects across industries such as healthcare, data centers, pharmaceuticals, education, and advanced technology.With operations spanning multiple states and a reputation as one of the fastest-growing firms in the U.

Were currently seeking a high-performing Regional Manager to oversee operations across a portfolio of properties in the Southeast, including locations in Tennessee, Georgia, Virginia, and Alabama. This is a prime opportunity for an experienced regional manager whos passionate about turning around un

Account Executive - Justice Tech. Develop highly respected relationships in client and partner Ability to act as trusted business advisor to guide their technology upgrade journey. Utilize i3 team members including pre-sale technical professionals, post-sale delivery professionals, and management to

Leads by example and collaborates with Store Management to improve personal key performance indicators through sales-driven techniques. Proven communication skills (written and verbal) to store team, operations managers, District Managers & corporate partners. As a Sales Team Lead, you will play a p

A highly analytical thinker, capable of identifying root causes of operational inefficiencies and designing practical, data-backed solutions. Meticulously attentive to detail in process documentation, data analysis, and program execution. If you're an analytical, data-backed leader who thrives on pr

Manager In Training, Opry Mills. Assistant managers are also talent leaders, driving everything from recruiting and training to engagement and development. What You'll Do Customer Experience Drives Sales OMNI Channel Fulfillment Store Presentation and Sales Floor Supervision Store & Stockroom Operat

Business Development Manager / Account Executive. LaSalle Network is growing in Nashville, and we're looking for a Business Development Manager / Account Executive to help lead the charge. Our Business Development Manager / Account Executive role offers you the chance to help shape the future of LaS

At Warner Music Group, we're a global collective of music makers and music lovers, tech innovators and inspired entrepreneurs, game-changing creatives and passionate team members. As the home to 10K Projects, Asylum, Atlantic Music Group, East West, FFRR, Fueled by Ramen, Nonesuch, Parlophone, Rhino

IDR is seeking an Oracle ERP Business Analyst to join one of our top clients in Nashville, TN.This role is pivotal in supporting our client's transition from Oracle E-Business Suite (R12) to Oracle Cloud ERP, with a focus on procurement systems.If you are looking for an opportunity to join a growing

Job Description Restaurant Manager High-Energy, Upscale Dining Concept (Client Confidential) Location: Multiple U.S. Markets | Full-Time We're partnering with a globally recognized, trend-forward restaurant group that blends elevated hospitality with high-energy dining. They're currently seeking an experienced and dynamic Restaurant Manager to oversee day-to-day operations and drive exceptional guest experiences at one of their top-performing locations. This is an ideal opportunity for a results-driven hospitality leader who thrives in a fast-paced, team-focused environment and is passionate about service, quality, and culture. Why This Role Stands Out: Competitive Compensation Package: * Performance bonuses of up to 10% of base salary * Regular merit-based raises and performance incentives Comprehensive Benefits: * Full Medical, Dental, and Vision Insurance * Group Life, Disability, and Supplemental Health Insurance (Accident, Hospital Indemnity, Critical Illness) * 401(k) with Traditional and Roth options Additional Perks & Lifestyle Support: * Employee dining discounts or complimentary meals onsite * Paid Time Off and Paid Sick Leave (where required by state/local law) * Commuter and dependent care benefits * Access to a robust Employee Assistance Program (EAP) Long-Term Career Development: * Significant room for advancement within a rapidly growing international brand * Ongoing leadership development and training programs * Opportunities to lead new openings and mentor emerging talent About the Role: As Restaurant Manager, you'll be the operational backbone of the location guiding front- and back-of-house performance, ensuring smooth service delivery, and supporting a team of high-energy hospitality professionals. Your leadership will directly influence the guest experience, team culture, and business outcomes. Key Responsibilities: Operational Excellence * Manage daily operations, ensuring seamless coordination across FOH and BOH * Drive service consistency and uphold premium hospitality standards * Maintain vendor relationships, product quality, and safety/sanitation compliance * Coordinate staffing and floor plans to ensure optimal coverage and flow Team Development & Leadership * Recruit and onboard high-potential team members * Train and coach staff in service standards, operations, and guest engagement * Conduct performance evaluations and build team morale * Foster a culture of accountability, energy, and collaboration Guest Experience & Brand Engagement * Resolve guest concerns professionally and promptly * Represent and protect the brands image in all guest interactions * Help develop and execute local marketing initiatives and restaurant events * Generate excitement through local partnerships, social promotions, and in-house campaigns Business & Financial Management * Monitor daily, weekly, and monthly revenue and expense reports * Identify opportunities to increase sales and control costs * Lead budgeting efforts and P&L accountability * Oversee inventory and purchasing strategies to maintain profitability What Were Looking For: * Experience as a Restaurant Manager, Assistant General Manager, or similar role in a high-volume, upscale environment * A strong foundation in customer service and hospitality leadership * Knowledge of food and beverage operations, including staff training and menu education * Proficiency with restaurant software (OpenTable, Avero, POS systems, etc.) * Solid financial acumen, with P&L and budget management experience * Strong leadership, communication, and team-building skills Ready to Elevate Your Career? If you're passionate about hospitality, thrive under pressure, and want to be part of an innovative, growing organization that values talent and performance - this could be your next big move.

Job DescriptionTo be considered for an interview, please complete this survey in addition to your application. Benefits Offered | Wage Information • Paid Time Off!, • Quarterly Bonus Program!, • Health, Vision, Dental, and Disability Insurance!, • 401(k) matching program for eligible employees!, • FREE Delicious Meals!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership! Responsibilities: • Analyzing your stores P&L and deciding a path to reach your cost goals, • Writing a weekly staff schedule to achieve both people development and labor cost goals, • Setting the tone for the shift and giving clear, calm directions to your staff about their goals and duties, • Supervising and mentoring your staff members and managing quality crew development, motivation, training, and evaluations, • Being an expert in Food Safety, • Mastering menu and product knowledge, • Preparing catering orders with your team, • Supporting or working stations when needed (kitchen included), • Ordering products, supplies, and produce, • Screening, interviewing, and onboarding hourly employees, • Proper cash handling and payment procedures, • Serving guests, making meaningful connections with them, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Ensuring proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be 21 years of age, • Minimum of 3 years of upper management experience, • Strong work ethic, desire to exceed guests expectations, and a real passion for fresh food, • Ability to thrive in a fast-paced environment, • Looking for the chance to build, develop, and mentor a team, • Enjoy the challenge of setting goals and hitting them, • Sufficient experience and knowledge of restaurant Profit and Loss statements, • Working knowledge of Google Suite and computer literacy, • Excellent leadership, customer service, and communication skills, • Ability to recruit, train, retain, and motivate quality employees, • Motivated, self-initiated, and team oriented, • Strong time management and organization skills, • Demonstrate sound decision-making and problem-solving skills, • Must have or obtain a Food Managers certification shortly after beginning employment All Employees Must:, • Understand and abide by all company standards and policies (provided in your handbook), • Morning shift - 7am - 4pm, • Mid shift - 10am to 8pm, • Evenings - 3pm - 10pm, • Weekends - when applicable Your Physical Requirements: (with or without a reasonable accommodation) • Walking/standing for extended periods, • Reaching, • Bending, • Lifting/carrying up to 30 pounds, • Wiping, • Twisting, • CookingTazikis is an Equal Opportunity Employer Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job DescriptionCompany Description We are looking for an AMAZING Self Driven and Accountable Leader to join our Restaurants located on the Southeast Side of Nashville, TN. Initial hiring pay range (based on location, experience, etc.): starting pay is $20/hour plus bonus At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It’s our ONE LOVE®. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile. Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane’s is growth focused and we’re on the path to being one of the top 10 restaurant companies in the United States. Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift, • Acts as manager on duty and opens and closes the restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Completes other duties as assignedQualifications Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Knowledge and skills in staffing, scheduling, people and cost management, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, • Must be 18 years of age or older, • High school diploma or equivalent preferred Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description The Role… At Soho House a Food & Beverage Manager is responsible for managing service, quality control and consistent F&B experience is executed under the direction of the General Manager. The F&B Manager owns daily / weekly / monthly delivery on special projects and ensuring optimal member, guest and staff experience is executed. As a Food and Beverage Manager you will develop as a leader in the hospitality industry through exceptional leadership, P&L review, forecasting, interviewing / hiring specific areas of the business, inventory, purchasing, vendor relationships and ensuring the business is optimized to its highest standards. staff and finance. A successful Food and Beverage Manager will maximize sales and revenue through building relationships with customer understanding and implementing opportunities that drive efficiency and effective process. The F&B Manager will be largely responsible for service standards, elevating member/guest experience, hiring, training and oversight of F&B staff scheduling. Main Duties… • Influential leader who proactively manages the operations in conjunction with General Manager to ensure service, staffing and member/guest experience is above par and profit meets targeted budgets, • Passionate about guest service and articulate in communicating with and interacting with members, guests, staff to preserve excellent levels of internal and external customer service, • Partner with internal and external stake holders to create, design, train and implement exceptional menus, purchase goods and continuously make necessary improvements, • Proactive in identifying customers' needs and responsive in developing action plan that enhances experience and mitigates risk, • Engage and comply to HR (People & Development) guidelines and support recruitment efforts to ensure we are attracting, retaining and training all new hires to be high performers with high potential, • Establish targets, KPI's, schedules, policies and procedures, • Drive transparency and open channel of communication that fosters team awareness, ownership and accountability with emphasis in motivation and teamwork, • Comply with all allergy procedures and maintaining a clean, sanitary, healthy and safe work environment for staff, members, guests and safety regulations, • Responsible for weekly/daily recaps that entail various aspects of the shift including but not limited to; service standards, allergy procedure, staffing, sales, profit and proactive solutions to mitigate future risk, • Minimum of 5+ years' experience in a similar capacity, • Detail oriented, process driven and ability to problem solve in high-volume and demanding fast-paced environments, • POS (or alternative), Open Table, Opera or other Hospitality driven technologies experience, • Passionate and influential leader who positively communicates cross-functionally and leads a team to drive efficient and effective best practices through service, • Passionate about food and beverages trends and best practices and local health & safety compliancy regulations, • Ability to manage personnel and meet / exceed financial targets, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job DescriptionSalary: $110,000-$125,000 annual salary About Us: GoCheck Kids is a mission driven B2B health tech company dedicated to making a significant impact on children's lives by detecting health issues early on. Our innovative technology is revolutionizing the way health issues are identified and addressed, ensuring children receive the care they need at the earliest possible stage. Position Overview: The Quality & Compliance Manager leads all aspects of the companys Quality Management System (QMS), including compliance with FDA regulations, ISO 13485, and internal standards. This individual owns and operates the quality system, supervises a small team of specialists, and serves as the primary interface with regulators and auditors. The role blends strategic QMS leadership with hands-on execution across CAPA, document control, supplier management, complaint handling, internal audits, and production quality. This is a key cross-functional role working closely with manufacturing, engineering, product development, and executive leadership to ensure both operational quality and regulatory readiness. The Quality & Compliance Manager executes core QMS tasks personally, while also delegating operational tasks to a small team of specialized Quality & Compliance staff (e.g. QC Inspector, Compliance Specialist, etc). This role is highly hands-on in daily quality operations. The Quality & Compliance Manager is a full-time role based at our manufacturing office in Nashville, TN. This role reports to the Chief Operating Officer with a high degree of autonomy in leading quality and compliance activities. Key Responsibilities: To perform this job successfully, an individual must be able to oversee/perform each essential duty satisfactorily. Other duties may be assigned. • Lead the development, maintenance, and improvement of QMS procedures and documentation in accordance with FDA QSR and ISO 13485., • Manage and execute the CAPA process, including root cause analysis, effectiveness verification, and coordination of the CAPA Review Board (CRB)., • Oversee the Document and Change Control process, including execution of daily tasks for Document/Change Control and Control of Quality Records, and periodic reviews of controlled documents., • Manage the Supplier Quality Management Program, including maintenance of the Approved Supplier List (ASL) and supplier evaluations., • Collaborate with the Customer Support Manager to oversee and execute the Product Returns processes, including returns dispositioning., • Management of Nonconforming Product process, including coordination of MRB., • Ensure compliance with manufacturing-related QMS processes, including management of Production and Process Controls, Equipment Controls, Quality Control Inspections and other Quality Operations processes to ensure on-going compliance at Manufacturing site., • Manage the companys Internal Audit Program, including planning, execution of daily tasks, reporting, and follow-up activities., • Maintain and administer the companys Quality Training Program, including development of content and management of training records., • Supervise Quality and Compliance personnel, providing mentorship, task delegation, and performance feedback., • Support design transfer activities by completing Design Transfer deliverables associated with new product introduction., • Prepare and facilitate periodic Quality Management Review meetings, including data compilation, reporting, coordination, preparation and minutes., • Serve as the designated Quality Management Representative, ensuring the QMS is effectively implemented, maintained, and reported to top management. This individual has authority to raise compliance concerns directly to Board of Directors., • Act as the companys Front Room lead during external audits and inspections by FDA and other External Agencies., • Participate in or lead complaint handling and postmarket processes including MDR and recall readiness as needed., • Drive continuous improvement initiatives across the QMS and operational quality processes., • Perform other quality and compliance duties as assigned by the Chief Operating Officer. Competencies: • Expert knowledge of FDA and ISO 13485 quality standards, • Skilled at preparing for and leading audits and inspections, • Hands-on problem solver with CAPA and root cause analysis expertise, • Able to build productive relationships with suppliers and cross-functional teams, • Effective people manager who can mentor and develop team members, • Clear and confident communicator at all levels of the organization, • Organized project manager who thrives in fast-paced environments, • Driven to improve processes and strengthen the Quality Management System, • Focuses on achieving meaningful quality outcomes, not just passing an audit or inspection., • Ability to travel, but frequency will be rare Qualifications: • Bachelors degree in Quality, Engineering, Life Sciences, or a related technical field., • 7+ years of quality and compliance experience within the medical device industry., • 5+ years of experience with External Agency Interaction, including Front Room leadership, • 3+ years of experience with Quality Management Reviews and Quality Metrics., • 3+ years Audit Experience and Auditor Certification., • Expert knowledge of FDA QSR (21 CFR 820) and ISO 13485., • Proven success in managing a QMS and leading internal and external audits., • Extensive, hands-on experience with CAPA, document control, supplier quality, complaint handling, and training systems., • Experience and expertise in developing and implementing QMS procedures and processes., • Hands-on experience with Design Transfer processes and deliverables., • Working knowledge of Complaint Handling, MDR and Recall processes., • Experience supervising or mentoring quality or compliance personnel., • Technical aptitude including ability to understand and interpret procedures, specifications, and inspection results., • Incredibly strong written and verbal communication skills, with the ability to lead and influence across functions., • Ability to interface with top organizational leadership in an effective manner. Preferred Experience: • Experience developing and conducting QMS/Quality training., • Experience operating within a small or early-stage medical device company, particularly with 510(k)- exempt devices., • Experience working with Grand Avenue System and/or Greenlight Guru, • Comfort working with cross-functional teams in rapid development or iterative product development environments, • Technical aptitude with inspection technique and use of inspection tools (e.g., calipers)., • Hands on experience with developing and/or performing equipment qualification, process validation, and test method validations., • Experience with project management or formal project coordination (e.g., PMP certification or equivalent). Additional Eligibility Requirements: Employment at GoCheck Kids is contingent upon successfully completing the following pre-employment requirements: • Background Check: Verification of employment history, education, and other relevant credentials, conducted in accordance with applicable laws., • Exclusions Screening: Confirmation that the candidate is not listed on any federal or state exclusion lists, • Competitive salary, commensurate with experience, • Comprehensive health benefits package, • Flexible time off policy, • Opportunity for professional growth and development Join us in our mission to make a difference in children's lives and help shape the future of healthcare.

Job Description POSITION SUMMARY: The FOH Manager assists the General Manager in managing the restaurant operations; interacting with guests, team members in a hospitable manner to ensure the guests are having an exemplary dining experience and team members a positive work experience. We refer to this as our Black Tap Vibe! The FOH Manager, supervises and coordinates the activities of team members to ensure the shift is running efficiently and profitably. ESSENTIAL DUTIES: Some of the essential duties include, but are not limited to: • Coordinates and supervises daily front of the house shift operations., • Observes and maintains daily condition of all physical facilities, furnishings and equipment in all areas and makes recommendations for corrections and improvement as needed., • Maintains and organizes a clean restaurant during their shifts, both front and back of house by regular walk throughs and follows up on regular cleaning and maintenance., • Understands all food and beverage items offered, including ingredients, methods of preparation and proper service; and safeguards quality and consistency of all menu items – food specifications, recipes, plate presentations, and quality., • Regularly interacts with guests to ensure an exceptional experience and repeat visits., • Ensures the delivery of superior service, maximizing guest satisfaction., • Responds efficiently and accurately to guest concerns., • Controls operational costs and identifies measures to cut waste in the areas of food, beverage, labor and supplies., • Effectively conducts inventory of food, beverage, and supplies., • Ensures all Black Tap cash handling procedures are followed., • Interviews and selects new Team Members., • Trains new and current employees on Black Tap's Vibe/guest service practices., • Coaches and develops team members, providing feedback in a timely and frequent manner to improve performance and productivity., • Ensure that employees at all levels of responsibility are treated fairly and consistently to achieve high morale and minimum turnover: promote teamwork and foster harmonious working climate., • Ensures follow through on Black Tap policies and procedures that will maintain future restaurant operations., • Maintains a healthy environment by following, enforcing health and safety standards and procedures and complying with legal regulations., • Ensure the safety and security of the facility and employees and respond properly to any emergency. Education and/or Experience: • High school diploma or GED required. College degree preferred., • At least three (3) years of restaurant management experience. A combination of full service and quick service restaurant management experience preferred., • Bar management experience preferred, including oversight of beverage inventory, staff training, and compliance with alcohol service laws., • Proficient in Microsoft applications (e.g. Word, PowerPoint, Excel, Outlook, etc.)., • Must be technically competent in all aspects of restaurant operating systems.Licenses and Certifications:, • Effective verbal and written communication skills. Ability to read and interpret documents such as procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of people., • Ability to apply basic math concepts of addition, subtraction, division and multiplication., • Must be able to effectively manage giving developmental and positive feedback to team members on a daily basis., • Ability to gather information, analyze data (including cost of goods sold, labor cost, menu mix and sales) and solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists., • Approachable and accessible; develops and maintains effective relationships with all departments and team members; strong guest focus., • Ability to plan, organize and manage multiple priorities in a fast-paced environment; strong time management skills., • Highly flexible; demonstrates the ability to change directions quickly and re-set priorities., • Personal characteristics should include high energy, sense of urgency, resilience, reliability, strong listening skills, high integrity, strong sense of discretion, good judgment and self-motivation. Our Story: SoHo NYC in the 80’s and 90’s. Our ‘hood was one of squeegee men and subway tags. Of working artists in spattered studios. Of boomboxes, blasting Run DMC, Tribe, De La Soul. It was a legendary neighborhood - of art, and of craft. Where just walking down the street was an immersive experience. Black Tap is keeping that timeless NYC vibe alive, all over the world. Everything you see, taste, hear and feel - is fresh, fun and familiar. Full of the street art we love. The music we live for. The fun-to-be-with people who bring it, every day. And the food? Well, the food’s just off the hook. We’ve got an A-list of legendary burgers that sweep awards like Meryl Streep. Outrageous CRAZYSHAKE® that nearly break the internet on a regular basis. Wings that wow with flavor. Veggie options that raise the game. And, of course, a beer list worthy of our name. We’ve grown a lot from our first “OG” spot on SoHo’s Broome Street. We’re rocking more iconic spaces in NYC, the Vegas strip, Disneyland, Bahrain, Kuwait, Singapore, Switzerland, the UAE, and many more in the works. Despite being in very different cities and cultures, we share one singular vision: We aim to deliver so much more than a dope meal. We bring a full-on experience. A photo op. A memory. A rare moment of awesome.

Land Acquisition Manager – Single-Family Homes.

Job DescriptionWhy Uncle Julios? • Pride in the brand: At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles., • Growth opportunities: Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development., • Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, retirement plans, and more. As a Kitchen Manager, you will play a crucial role in supporting the efficient operation of the kitchen and ensuring the delivery of high-quality culinary experiences. Collaborating closely with the Executive Kitchen Manager, you will assist in overseeing and coordinating all aspects of kitchen operations, including food preparation, cooking, and inventory management. Your responsibilities will include supervising and training kitchen staff, maintaining cleanliness and hygiene standards, and adhering to food safety regulations. Additionally, you will assist in implementing menu enhancements, monitoring food costs, and optimizing kitchen workflows. Responsibilities • Complete opening duties as assigned, including the following:, • Set up the physical aspects of the station: grill, pantry, pastry, etc., • Make a Prep List of necessary food items., • Obtain all specified food items from the walk-in refrigerator or other designated storage areas, and safely transport them to the assigned station., • Check the quality and quantity of all stock and supplies., • Ensure a sufficient supply of all chinaware for service., • Monitor and maintain the cleanliness and overall condition of the kitchen to meet high sanitation standards., • Oversee and support the preparation of the required food items in advance for the upcoming shift to ensure a smooth transition and efficient operations., • Skillfully prepare and cook meals as needed during designated shifts according to the schedule., • Complete closing duties, such as:, • Properly cover, label, and change out all pans., • Store food items in their proper place., • Ensure the kitchen is cleaned and wiped down., • Remove soiled wares from the station as assigned and transport them to the dishwashing area., • Interface and communicate with KM, GM, and RCA on recipe adherence., • Interact with guests through table visits, complaints, and special requests.Qualifications, • At least 21 years of age., • 1-2 years experience as a kitchen supervisor or kitchen lead., • 2 years of relevant computer experience., • High school graduate or equivalent., • Formal culinary training is preferred., • Possess required food safety and sanitation certifications., • Ability to lift up to 40 lbs., 10-20 is typical., • Ability to carry product up to 120 feet., • Ability to reach up to 6 feet, 2-4 is typical., • Ability to work off counter heights of 36 - 42 inches., • Ability to move through 24-inch aisles and spaces as small as 12 inchesWe are an Equal Opportunity Employer.

Job DescriptionAssistant Manager Job Summary The Assistant Manager delivers exceptional results through others. They assist the General Manager in providing an engaging environment for restaurant teams and guests while focusing on delivering operational excellence. Chicken Salad Chick Assistant Managers embrace and help lead the Chicken Salad Chick Culture, manage administration and maintain the facility. Essential Responsibilities • Serve as a Brand Ambassador for Chicken Salad Chick., • Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all Guests feel welcome and are given responsive, friendly and courteous service., • Ensure that all products are consistently prepared and served according to CSC standards., • Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and by creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures., • Operationally fill in as needed to ensure guest service standards and efficient operations., • Continually strive to develop staff in all areas of managerial and professional development., • Prepare all required paperwork, forms and reports in an organized and timely manner., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Sets clear expectations on shift and creates a working environment and serves as a role model to create memorable guest experiences., • Takes actions to solve and celebrates guest feedback., • Monitors food and equipment inventories, conducts inventory counts and maintains inventory records., • Monitors compliance with health, safety, cleanliness, security and fire policies, standards and regulations., • Excellent written and oral communication skills, • Excellent organization skills, • Ability to multitask, • Working knowledge of back office tools, • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects, • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday, • Must be able to work and perform all duties at any station in the kitchen or service area General Manager Job Summary The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results. Essential Responsibilities • Serve as a Brand Ambassador for Chicken Salad Chick., • Understand & adhere to all policies, procedures, standards, specifications, guidelines and training programs., • Understand and comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant, employees and guests., • Ensure that all Guests feel welcome and are given responsive, friendly and courteous service., • Ensure that all products are consistently prepared and served according to CSC standards., • Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment., • Develop, plan and implement restaurant marketing, advertising and promotional activities and campaigns, in accordance with the Brand Standards., • Create, communicate, implement and follow up on operations and financial action plans., • Control cash and other receipts by adhering to cash handling and reconciliation procedures., • Make employment and termination decisions consistent with Restaurant Management guidelines., • Oversee and ensure that employee performance appraisals are completed on a timely basis., • Create and maintain schedules for team., • Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest., • Operationally fill in as needed to ensure guest service standards and efficient operations., • Coach and motivate the Assistant Manager(s) and the team., • Continually strive to develop staff in all areas of managerial and professional development., • Prepare all required paperwork, forms and reports in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences., • Take actions to solve and celebrate guest feedback., • Control food and equipment inventories, conduct daily and weekly inventory counts and keep inventory records., • Identify problems, conduct high-level troubleshooting and seek repair/maintenance support for restaurant equipment to ensure equipment is operational., • Monitor and maintain compliance with health, safety, cleanliness, security and fire policies, standards and regulations., • Excellent written and oral communication skills, • Excellent organization skills, • Ability to multitask, • Working knowledge of back office tools, • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects, • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday, • Must be able to work and perform all duties at any station in the kitchen or service area Note: The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.

Job Description Job Title: PM Culinary Supervisor Department: Culinary / Kitchen Reports To: Executive Chef or Sous Chef Schedule: Evening/PM Shifts Position Summary: The PM Culinary Supervisor is responsible for overseeing kitchen operations during the evening shift, ensuring food quality, presentation, safety, and cleanliness standards are met. This role supports the culinary team by supervising staff, maintaining kitchen efficiency, and assisting with food preparation and service as needed. Key Responsibilities: * Supervise and support kitchen staff during PM shift, including line cooks, prep cooks, and dishwashers. * Ensure high-quality food preparation and presentation according to established recipes and standards. * Coordinate timing of food production to meet service demands and maintain guest satisfaction. * Monitor inventory levels and communicate needs to management. * Assist with ordering, receiving, and proper storage of food items. * Maintain cleanliness and sanitation of kitchen areas in accordance with food safety regulations. * Enforce safety procedures and kitchen protocols among staff. * Handle issues or conflicts that arise during the shift in a professional and efficient manner. * Train and mentor new kitchen team members. * Collaborate with the Executive Chef or Sous Chef on daily specials and shift planning. * Perform line checks and ensure food stations are stocked and operational. Qualifications: * High school diploma or equivalent; culinary degree or certification preferred. * 2+ years of experience in a professional kitchen, with at least 1 year in a supervisory or leadership role. * Strong knowledge of food safety and sanitation standards (e.g., ServSafe certified). * Ability to work evenings, weekends, and holidays. * Strong communication and leadership skills. * Ability to multitask and work under pressure in a fast-paced environment. * Attention to detail and a commitment to quality. Physical Requirements: * Able to stand for extended periods and perform repetitive tasks. * Able to lift up to 50 lbs. * Comfortable working in a hot, fast-paced kitchen environment. Benefits: • Family Focused Culture, • Development and Promotion Opportunities, • Competitive Pay, • Health, Vision, Dental and Supplemental Insurance, • Paid Vacation and Holiday Pay, • 401k, • Free Parking, • Employee Meals Tara owns, develops, and manages all of its hotels. Our family’s business was started in 2003 with a single hotel. We still operate that hotel today along with many others including the one you are interested in working at. We believe this long-term ownership model aligns us with our Guests and our Team Members and helps us get closer to executing our mission. Our mission is to Deliver Uncompromised Hospitality. Recruiting, training and developing outstanding Team Members is the only way to do this. We believe that the hospitality industry is fundamentally about people. People are central to the success of our organization. That means that no matter your role or title, you have a role in the success of your hotel and ultimately the entire organization. Regardless of your position, a Guest Services Agent, a Room Attendant, or a Breakfast Server, we share the common mission of Delivering Uncompromised Hospitality. Our hotels need talented individuals to accomplish this mission. We also want our Team Members to be personally successful and it is our goal to help them develop as they progress in the hospitality industry. As a growing company we recognize the need for talented individuals and are always looking for those that show potential to grow along with us. Tara views its Team Members as being an integral part of the company. Their commitment to guest satisfaction and attention to detail is needed to ensure that we Deliver Uncompromised Hospitality.

Job DescriptionTo be considered for an interview, please complete this survey in addition to your application. Benefits Offered | Wage Information • Paid Time Off!, • Quarterly Bonus Program!, • Health, Vision, Dental, and Disability Insurance!, • 401(k) matching program for eligible employees!, • FREE Delicious Meals!, • Flexible Schedule!, • Great Environment!, • Career Path to Ownership! Responsibilities: • Analyzing your stores P&L and deciding a path to reach your cost goals, • Writing a weekly staff schedule to achieve both people development and labor cost goals, • Setting the tone for the shift and giving clear, calm directions to your staff about their goals and duties, • Supervising and mentoring your staff members and managing quality crew development, motivation, training, and evaluations, • Being an expert in Food Safety, • Mastering menu and product knowledge, • Preparing catering orders with your team, • Supporting or working stations when needed (kitchen included), • Ordering products, supplies, and produce, • Screening, interviewing, and onboarding hourly employees, • Proper cash handling and payment procedures, • Serving guests, making meaningful connections with them, • Maintaining Health Department Standards throughout each shift, • Following proper Alcohol Handling policies and procedures, • Ensuring proper food handling and storage of food products, • Maintaining proper hygiene, uniform, and appearanceQualifications:, • Must be 21 years of age, • Minimum of 3 years of upper management experience, • Strong work ethic, desire to exceed guests expectations, and a real passion for fresh food, • Ability to thrive in a fast-paced environment, • Looking for the chance to build, develop, and mentor a team, • Enjoy the challenge of setting goals and hitting them, • Sufficient experience and knowledge of restaurant Profit and Loss statements, • Working knowledge of Google Suite and computer literacy, • Excellent leadership, customer service, and communication skills, • Ability to recruit, train, retain, and motivate quality employees, • Motivated, self-initiated, and team oriented, • Strong time management and organization skills, • Demonstrate sound decision-making and problem-solving skills, • Must have or obtain a Food Managers certification shortly after beginning employment All Employees Must:, • Understand and abide by all company standards and policies (provided in your handbook), • Morning shift - 7am - 4pm, • Mid shift - 10am to 8pm, • Evenings - 3pm - 10pm, • Weekends - when applicable Your Physical Requirements: (with or without a reasonable accommodation) • Walking/standing for extended periods, • Reaching, • Bending, • Lifting/carrying up to 30 pounds, • Wiping, • Twisting, • CookingTazikis is an Equal Opportunity Employer Company Overview Taziki's Caf is a fast-casual restaurant brand with more than 90 locations in 17 states. Our menu is Mediterranean-inspired with a Southern flair, and our mission is to create an environment that combines modern Mediterranean fare with meaningful human connection. We are a family of big-hearted foodies committed to making an impact in our communities!

Job DescriptionWhy Join Our Team: • Opportunity for growth and advancement within the company., • Learn valuable skills in the food and beverage industry, including customer service, teamwork, and time management., • Join a supportive and inclusive team that values your contribution and encourages your professional development., • Competitive wages and potential for tips., • Instant Pay Card / Earned Wage Access, • Enjoy a fun and dynamic work environment where no two days are the same., • Additional benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions:, • Medical, Dental, Vision, and Telemedicine, • 401(k)Schedule / Expected Work Hours: Essential Job Functions Financial: • Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products, as well as guest relations, business flow, and service standards., • Ensure accuracy of cash handling, safe management, change orders, bar banks, and tip reconciliation., • Participate in weekly inventory counts for the entire restaurant., • Management and control of Actual vs Theoretical food and beverage cost to stay within the company's accepted variance, • Edit timekeeping records when necessary, addressing clock-in/out issues., • Utilize inventory counts to forecast product needs., • Process invoices to ensure accurate pricing and order details., • Communicate with vendors regarding credits, shortages, and quality., • Prepare workgroup schedules for at least one team (e.g., servers, bartenders, hosts, bussers, supervisors)., • Troubleshoot inventory variances and create action plans to eliminate discrepancies (subject to GM approval)., • Submit workgroup schedules to the General Manager for approval.Quality Assurance:, • Ensure all food and beverage products meet company recipe specifications for preparation and quality., • Monitor timing standards during production (expo)., • Ensure compliance with health and safety regulations, including monitoring food temperatures, sanitation levels, proper storage, and conducting line checks., • Inspect and approve dishes before they are served to guests, assessing ingredient quality and presentation (expo role).Daily Operations:, • Oversee the entire restaurant during business hours, actively engaging in all areas (host stand, bar/cocktail, kitchen, main dining room and patio) throughout the dining period., • Recognize and coach crew members., • Handle comps, voids, and adjustments on server/bartender guest checks., • Coordinate with other managers regarding updates, sales, policies, and standards., • Interact with guests at tables during each shift to build relationships, ensure return visits, and address any issues., • Lead pre-shift meetings for the front-of-house (FOH) crew., • Make labor management decisions each shift, adjusting staffing based on business needs., • Assess the performance of subordinate FOH crew members and administer discipline as necessary., • Assign specific duties to the crew members each shift., • Oversee training and cross-training of hourly crew members., • Identify and establish a training calendar for new crew members., • Manage breaks for all FOH crew members., • Lead or participate in counseling sessions and suspensions with crew members.Management:, • Conduct interviews for new crew members., • Set workgroup goals and provide follow-up to the General Manager regarding results, measurements, and necessary course corrections., • Participate in weekly manager team meetings., • Participate and present topics at all crew meetings., • Participate in MIT (Manager-in-Training) training sessions.Qualifications, • At least 21 years of age., • 2 years of management experience., • Demonstrated track record of maintaining long-term employment and stability in current and previous positions., • Ability to lift up to 40 lbs., 10-20 is typical., • Ability to carry product up to 120 feet., • Ability to reach up to 6 feet, 2-4 is typical., • Ability to work off counter heights of 36 - 42 inches., • Ability to move through 24-inch aisles and spaces as small as 12 inchesWe are an Equal Opportunity Employer.

Job Description The Front of House (FOH) Supervisor is responsible for managing the daily operations of the front-of-house areas. This role involves supervising and training front of house staff, ensuring exceptional customer service, and maintaining a welcoming and efficient dining environment. Strong leadership, communication skills, and a focus on customer satisfaction are essential for success in this role. AVAILABILITY Open availability required, to work any 8.5+ hour shift between 3 am – closing (typically between 10 pm- midnight) PRIMARY RESPONSIBILITIES: • Oversee daily front-of-house operations to ensure smooth and efficient service., • Supervise and train front-of-house staff, including hosts, servers, and bartenders., • Ensure exceptional customer service by addressing guest inquiries and resolving complaints promptly., • Monitor and maintain inventory levels of front-of-house supplies, including menus, utensils, and cleaning materials., • Assist with staff scheduling and ensure adequate coverage for all shifts., • Facilitate effective communication between front-of-house and back-of-house teams., • Foster a positive and collaborative work environment for all employees.REQUIRED SKILLS/ABILITIES:, • Genuine interest in providing a positive guest experience, • Friendly, outgoing, approachable personality, • Ability to work well with others and support a positive work environment, • Ability to work in a fast-paced environment, • Dependable, • Flexible to work nights, weekends, and holidays, • Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations, • Strong communication skills and ability to handle stressful situations, • Strong problem-solving skills and ability to exercise good judgment, • Ability to use basic math; e.g., addition, subtraction, and basic fractionsEDUCATION AND EXPERIENCE:, • High School diploma or equivalent, • 2+ years of experience in the hospitality industry, with at least 1 year in a supervisory or leadership role, • Must either hold a current Tennessee ABC permit or be willing to obtain one upon hire, • Must be a minimum of 18 years old Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence. The nature of restaurant work requires the FOH Supervisor to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. Physical Requirements Frequency Mental Requirements Frequency Bend Occasionally Communicate Orally Constantly Climb/Crawl Occasionally Evaluating Frequently Sit Rarely Perform Calculations Occasionally Kneel Occasionally Read/Comprehend Regularly Squat Occasionally Reason/Analyze Regularly Stand/Walk Constantly Write Occasionally BENEFITS • Starting pay range of $22 – 25 an hour, depending on experience, • Health, Dental & Vision Benefits to full-time employees after 1 year, • FREE meals on shift, • 401(k), • Career Training and Advancement Opportunities *First Meridian Services utilizes E-Verify to confirm work eligibility within the US. **We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status.

Job Description The Front of House (FOH) Supervisor is responsible for managing the daily operations of the front-of-house areas. This role involves supervising and training front of house staff, ensuring exceptional customer service, and maintaining a welcoming and efficient dining environment. Strong leadership, communication skills, and a focus on customer satisfaction are essential for success in this role. AVAILABILITY Open availability required, to work any 8.5+ hour shift between 3 am – closing (typically between 10 pm- midnight) PRIMARY RESPONSIBILITIES: • Oversee daily front-of-house operations to ensure smooth and efficient service., • Supervise and train front-of-house staff, including hosts, servers, and bartenders., • Ensure exceptional customer service by addressing guest inquiries and resolving complaints promptly., • Monitor and maintain inventory levels of front-of-house supplies, including menus, utensils, and cleaning materials., • Assist with staff scheduling and ensure adequate coverage for all shifts., • Facilitate effective communication between front-of-house and back-of-house teams., • Foster a positive and collaborative work environment for all employees.REQUIRED SKILLS/ABILITIES:, • Genuine interest in providing a positive guest experience, • Friendly, outgoing, approachable personality, • Ability to work well with others and support a positive work environment, • Ability to work in a fast-paced environment, • Dependable, • Flexible to work nights, weekends, and holidays, • Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations, • Strong communication skills and ability to handle stressful situations, • Strong problem-solving skills and ability to exercise good judgment, • Ability to use basic math; e.g., addition, subtraction, and basic fractionsEDUCATION AND EXPERIENCE:, • High School diploma or equivalent, • 2+ years of experience in the hospitality industry, with at least 1 year in a supervisory or leadership role, • Must either hold a current Tennessee ABC permit or be willing to obtain one upon hire, • Must be a minimum of 18 years old Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence. The nature of restaurant work requires the FOH Supervisor to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. Physical Requirements Frequency Mental Requirements Frequency Bend Occasionally Communicate Orally Constantly Climb/Crawl Occasionally Evaluating Frequently Sit Rarely Perform Calculations Occasionally Kneel Occasionally Read/Comprehend Regularly Squat Occasionally Reason/Analyze Regularly Stand/Walk Constantly Write Occasionally BENEFITS • Starting pay range of $22 – 25 an hour, depending on experience, • Health, Dental & Vision Benefits to full-time employees after 1 year, • FREE meals on shift, • 401(k), • Career Training and Advancement Opportunities *First Meridian Services utilizes E-Verify to confirm work eligibility within the US. **We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status.

Job Description Role Summary Work within the leadership teams in pursuit of excellence in FOH & Drive Thru Operations. Specifically this role is an ambassador, leader and critical component in ensuring that Chick-fil-A Charlotte Pike - Nashville is successful in the following areas: • Front of House Operations, • Leadership and People Development of Front of House Team, • Vision and Service Model compliance throughout all areas of oversight.General Responsibilities:, • Develop a restaurant culture of growth minded team members and leaders. A culture of product knowledge, stewardship, excitement and generosity. Incorporate this into training, ongoing development, communications and everyday culture., • Maintain vision alignment with the Operator and the leadership team, • Ensure stewardship systems are taking place throughout the restaurant, • Develop leaders in such a way that they are operating as a motivated, high performance team that embodies the vision of the business., • Support the Director Front of the House - Drive Thru Operations & Hospitality team during hiring process, completing resume screening, interviews and reference checks as necessary., • Oversee speed of service and completion of goals., • Create, lead and implement systems that will be the standard for all front counter & Drive Thru innovation and high performance teams throughout the restaurant., • Be intentional in performing daily goal-setting and performance feedback to all Team Members and Leaders on all Chick-fil-A processes and procedures.Skills:, • Strategic thinker, Goal-oriented, Tech-savvy, • Great communicator both in handling difficult situations and a diverse team., • Mature, dependable and results-oriented, • Ability to work in a team environment, • Very detailed oriented & keenly observant, • Professional marketing or communications experience, • Maintains a number of business and professional community contacts, • Self-starter, creative and flexible, • Good business sense, achiever, • Strong project/time management skills, • Proven history of consistently performing at a high level, • Unquestionable integrity and represents Chick-fil-A well, • Passionate about building relationships with clients, • Servant spirit with strong sense of stewardshipSpecific Experience:, • Required: High School Diploma or equivalent, • Required: Strong analytical and problem solving skillsPreferred qualifications:, • Bachelor's degree or above, preferably in a business or hospitality, • Experience as a leader food service operations, • Years of Experience: 2, • This person must be skilled in time management., • This person must be self-directed and highly organized., • This person must master all knowledge and skills of every position in the Restaurant.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Competitive salary, • Dental insurance, • Health insurance, • Paid time off, • Training & development, • Vision insurance JOB SUMMARY: Our FOH Manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. They provide daily guidance and motivation to all team members, specifically front of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to service and hospitality standards. The FOH Manager acts as our liaison between our guests and our operations team, leading our team and setting the example. PRIMARY RESPONSIBILITIES: • Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen and restaurant setting, • Ensures and manages restaurant cleanliness, specifically the front of house area. Responsible for all aspects of front on house safety and beverage/food preparations Ensure all team members are adhering to food safety preparations and executions, • Responsible for development and daily operations of the front of house team members, supporting and leading both front and back of the house, and execute excellent food and service quality controls, • Manages service and hospitality standards by consistently monitoring and reviewing all aspects of service and hospitality, through utilizing the steps of service, • Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in service/hospitality. Controls beverage cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures, • Orders and reviews beverage supplies, ingredients and other bar items in a timely and cost-effective procedure. Maintains inventory levels and conducts inventory with management team. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition and delivers are performed in accordance with our receiving policies and procedures, • Create schedules for front of house team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed when and as needed and labor cost objectives are met, • Oversees, schedules and reviews necessary repairs and maintenance on as needed on all front of house equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following companys preventative maintenance programs, • Coordinates daily front and back of the house operations with restaurant team members, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs, • Appraises front of house team members performance and continuously provide feedback to improve service and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies, • Responds efficiently and accurately to any guest complaints and corporate communications, • Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs, • Trains, develops and manages current and new front of house team members on safety, beverage recipe adherence and service/hospitality standards. Cross-train qualified team members to expand the operational efficiency of all shifts, • Ensures all aspects of the front of house operates effectively and efficiently, and our guests receive the best dining experience, • Embraces, understands and executes the Company mission, values, vision and culture REQUIRED EDUCATION: High School Diploma preferred, preferably College is a plus Be able to write and speak English, preferably Spanish is a plus Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates WORK ENVIRONMENT/PHYSICAL DEMANDS: This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the front of house. Manager will occasionally ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. Manager must be able to detect fires, spills and other safety-related issues and immediately resolve it. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The manager frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Manager must be able to distinguish between sweet, savory and other food flavors. Manager will work indoor/outdoor restaurant environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time. TRAVEL REQUIREMENTS: Travel is primarily local during the business day based on home restaurant location, but may be required to various locations for training, meetings and other job-related functions PLEASE NOTE: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionCompany Description We are looking for an AMAZING Self Driven and Accountable Leader to join our Restaurants located on the Northeast Side of Nashville, TN. Initial hiring pay range (based on location, experience, etc.): starting pay is $20-$21.50/hour + monthly bonus At Raising Cane’s Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It’s our ONE LOVE®. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile. Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane’s is growth focused and we’re on the path to being one of the top 10 restaurant companies in the United States. Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane’s standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Purpose of the position:, • Ensures operations meet Raising Cane’s standards in all restaurant zones during a shift, • Acts as manager on duty and opens and closes the restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Directs crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Completes other duties as assignedQualifications Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, execute and convert plans into action to solve problems, • Knowledge and skills in staffing, scheduling, people and cost management, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Must complete all required Raising Cane’s company training programs, • 1+ years of restaurant or retail management experience, • Must be 18 years of age or older, • High school diploma or equivalent preferred Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

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