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Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Team member is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Team member is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Team member is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Team member is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description A Kitchen Main is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Kitchen Main is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Popeyes - 3201 Hartford Avenue - [Crew Member / Food Service] As a Team Member at Popeyes you will: Greet Guests with a smile while receiving orders and processing payments; Prepare and package food and drink products; Help maintain the cleanliness and health and safety standards of the restaurant;

Job Description A Kitchen Main is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description A Kitchen Main is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Team members must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities • Greets Guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant, including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Demonstrate knowledge of the brand and menu items, • Check food quality and food temperature throughout the day to ensure the food is fresh and safe to serve, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Must be at least eighteen (18) years of age, • Comfortable working in a fast-paced environment, • Ability to interact in a positive and professional manner with Guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Merrill Gardens - 627 Silver Spur Road - Responsibilities: Assists in preparing all food items following production amounts, proper recipes, and procedures; Ensures all food items are prepared in a timely fashion; Maintains kitchen sanitation and safety standards.

Lucky Strike - - Responsibilities: Keep the center clean and guest-ready from top to bottom; Dust; Empty Trash; Wash and Sanitize Dishes; Stock.

BJ's Restaurant & Brewhouse - - Responsibilities: Set up cook stations; Ensure prep items are always available on the cook line and restock as needed; Prepare food items according to recipe, portion, and presentation specifications; Maintain clean, sanitary, and organized cook stations, kitchen coo

Red Lobster - 1525 Travis Boulevard - Responsibilities: Cleaning and maintaining all areas of the restaurant; Cleaning and sanitizing all dishware, flatware, glassware, pots, pans and cooking utensils; Safely and correctly operating the dishwasher and other equipment; Emptying all trash in the kitch

Merrill Gardens - 627 Silver Spur Road - Responsibilities: Wash all dishes and assist cooks in preparation of breakfast, lunch, or dinner meals; Complete all cleaning duties on a daily, weekly, and monthly schedule; Handle all food, storage, and cleaning activities in accordance with federal, state

Lena Brands LLC - - Responsibilities: Wash dishes, glassware, pots, and pans using the dish machine or by hand as applicable; Clean and stock restrooms thoroughly at the beginning of the shift and then maintain hourly; Sweep and mop floor areas in the kitchen, dining room and restrooms; Empty full

BJ's Restaurant & Brewhouse - - Responsibilities: Craft delicious food that connect Guests to our signature brewhouse experience that exhilarates the taste buds and nourishes the soul; Set up cook stations; Prepare food items by following Gold Standard recipes, portion and presentation specificatio

Xperience Restaurant Group - 1730 Travis Boulevard - Responsibilities: Prepare all restaurant foods; Demonstrate knowledge in all areas of the kitchen; Read, measure and execute recipes; Read and execute computer tickets for service; Apply knife skills required for service.

Dave & Busters - - Responsibilities: Prepare and cook all food items by recipe and to specification; Maintains cleanliness and sanitation of all kitchen areas; Adheres to all company safety and sanitation policies and procedures; Controls costs by following prep sheets to reduce waste; Assists othe

Texas Roadhouse - 3333 North Texas Street - Responsibilities: High volume restaurant experience; Understand cooking steak temperatures; Meat seasoning, searing, and cooking; Meat seasoning, searing, and grilling; Using proper safety and sanitation guidelines.

Delivery Driver / Up to $31 per hour] - Choose Your Own Hours / Earn Guarenteed Minimums + 100% of Your Tips / Daily Pay & Instant Cashout - Skipcart is hiring delivery drivers for immediate positions in various locations across the country.As a Skipcart Delivery Driver, you will: Pick up customer o

Texas Roadhouse - 3333 North Texas Street - Responsibilities: Learn and operate a busy kitchen station, executing made-from-scratch recipes.

Personal Shopper] As a Grocery Delivery Driver at Shipt you will: Get paid to shop by filling customer orders and delivering to their door; Earn up to $22/hour* shopping for and delivering things people love from stores they trust; Set your own hours - part-time - full time - or any time; Be at leas

Delivery Driver] - Earn up to $23.Age 21+ or Older / Generate Extra Revenue (FT or PT) - As a Medical Delivery Driver, you will: Deliver medical supplies and equipment to various healthcare facilities and patients; Verify delivery locations and ensure all items are correctly labeled and packaged; Lo

Kellermeyer Bergensons Services - 4800 Midway Road - Responsibilities: Cleaning restrooms, break areas (indoor/outdoor), office areas; Sweeping, mopping, dusting, removing trash; Ensure all walkways are clean and tidy at all times; Clean totes and other items; Some deep cleaning, as needed.

Employee Type: Part-Time Non-Exempt.

California applicants: Please review the Costco Applicant Privacy Notice.The jobs listed are examples of the typical kinds of positions that Costco may hire for when openings exist.The listing does not mean that any positions are currently open or available at Costco.Position Summary: Packs member o

Responsibilities: Stock and straighten merchandise in the warehouse; Clear and clean aisles; Assist members.

Panda Express - - Responsibilities: Prepare all dishes to meet company recipes and standards; Guide Kitchen Team and assist with their training; Perform Back of House responsibilities; Support in creating a vibrant and welcoming environment for guests.

Macy's is more than just a store.One that's captured the hearts and minds of America for more than 160 years.A story about innovations and traditionsabout inspiring stores and irresistible productsabout the excitement of the Macy's 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade

Temporary Sales Associate - Part-Time.At Calvin Klein, we believe in fostering an inclusive and collaborative culture by celebrating different perspectives, backgrounds and beliefs to truly connect with our associates and consumers.Join us and have a meaningful impact on the world and endless oppor

Camping World is seeking a high energy, motivated RV Sales Associate to grow the business.Ideal candidates will possess the drive to work hard, sell RVs, have fun and make money!.This is a commission-based role with uncapped commissions (no soft packs on commissions).Successful team members can earn

Arthrex Bay Area is seeking Associate Surgical Consultants to join our dedicated team.We are a dynamic organization selling innovative Arthrex orthopedic and sports medicine products.The Associate Surgical Consultant is responsible for learning the sales process, supporting surgical staff including

Retail Warehouse & Production Associate.Location: Vacaville, CA, United States.Pay Range: Our starting pay ranges from $17.As one of the largest for-profit thrift operators in the United States, Canada and Australia for value priced pre-owned clothing, accessories and household goods, our mission is