Restaurant general manager jobs in Los Angeles, California - Page 2Create job alerts

Job Description Here’s what’s on the menu AKA the Essential Functions: · Participates daily in food preparation, cooking, plating, cashiering and guest relations while supervising and directing others. · Serves as back up to team members and covers breaks as needed. · Ensures that all food and beverages are made and presented according to Yoshinoya specifications, procedures, and safe handling requirements. · Effectively trains the staff, and monitors activities throughout the shift, providing consistent feedback, including recognition and positive reinforcement. · Conducts performance reviews with the District Manager. · Performance manage and Issues disciplinary notices to employees, as necessary. · Ensures all food and supplies are properly ordered, placing the store order and are quickly put away and rotated based upon FIFO (first in/first out) method. · Conducts weekly and monthly inventory. · Effectively handles crew schedules and manages labor costs based upon business need and crew availability. · Ensures all cash handling and procedures are consistently enforced. · Ensures the restaurant is clean and that all machinery is properly functioning. · Places work orders for service/repair of machinery. · Ensures a safe work environment by reviewing and enforcing safety policies and holding monthly safety meetings. · Recruits, interviews, and trains new crewmembers. · Communicates effectively with crewmembers, District Manager, and the corporate office. · Attends quarterly meetings at the corporate office · Attends meetings with the District Manager. · Travels to the bank to obtain change for cashiers, as needed. · May travel to other stores. What You’ll Bring to The Table AKA Competencies & Skills: · Minimum 2 years restaurant experience, preferably in QSR or Fast Casual. · Current Serve Safe Certification. · Fluent in English (written and verbal). · Ability to: o Read and interpret documents such as safety policies and operating/maintenance instructions o Prepare routine reports o Speak effectively to customers o Add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals o Compute, ratio, and percent to draw and interpret graphs o Apply common sense understanding to carry out instructions provided in written, oral or diagram form. o Follow company procedures o Interact with customers and coworkers SUPERVISORY RESPONSIBILITIES: · Oversee entire location · Crewmembers · Junior Management WORK ENVIRONMENT: The employee will be exposed to distracting noises and sound levels from cooktops, hot temperatures from fryers and grills, sharp utensils and equipment, wet flooring, and cold temperatures when dealing with walk in coolers/freezer. Restaurant kitchens are often small spaces, they may work near others, while maintaining social distancing. The outside environment will vary dependent upon the weather. PHYSICAL DEMANDS: The employee will be required to stand/sit/walk for long periods of time, along with frequent bending, kneeling, lifting (handling food, trays, cups, lids, straws, cleaning supplies, and handling waste), carrying (generally under 25 lbs.), balancing, pulling, pushing, crouching, stooping, reaching, crawling, twisting, eye hand and foot coordination, neck flexion, and neck twisting. TRAVEL: Up to 50% to other stores in the district REQUIRED EDUCATION/EXPERIENCE: High School graduate or equivalent OTHER DUTIES/ADDITIONAL INFORMATION: This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or tasks which may be required to be performed in this position. The employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute an employment contract and may be changed at the discretion of the employer with or without notice. EQUAL EMPLOYMENT OPPORTUNITY: Yoshinoya America, Inc. is committed to a diverse and inclusive workplace. We are an equal opportunity employer and we do not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.

Job Description Bicos Hospitality is a family-owned, Pasadena-based restaurant group dedicated to thoughtful hospitality. We believe that the best memories are made around a table with exceptional food and great company. Our restaurant portfolio includes diverse, neighborhood-defining concepts that range from upscale-casual to high-energy craft cocktail bars: * Magnolia House: A neighborhood restaurant and lounge focused on a Mediterranean inspired menu, classic and inventive cocktails. * Gus’s BBQ: A Southern-inspired tribute to family, tradition, and celebration featuring award-winning barbecue. * Taco/Social: A vibrant, community-focused fast casual concept offering creative tacos and a high-energy social atmosphere. * The Original Tops: A legendary Pasadena staple serving up classic comfort food since 1952. We are entering an exciting phase of growth and are seeking a dynamic, high-energy General Manager. With high-profile openings planned across Los Angeles and Orange County, we are looking for a leader who can maintain our high standards of excellence . As General Manager, you will oversee all daily operations, ensuring that every guest receives the "thoughtful hospitality" we are known for. You will be responsible for: • Hospitality: Inspire guest connections and ensure service remains polished and consistent. Leadership: Mentor and develop a diverse team of hospitality professionals. * Financial Management: Drive financial results by managing labor, COGS, and operational expenses without compromising quality. Qualifications * Minimum 3 years of experience as a General Manager or Assistant General Manager (AGM) in a high-volume, full-service, or upscale-casual environment. * Experience with P&L management and team development. * Strong knowledge of cocktail and dining trends. * Experience with new restaurant openings is a plus. * Exceptional communication skills and a "guest-first" mentality. Benefits * Competitive salary ($90–$100k) based on experience. * Performance-based bonus program. * Comprehensive health and dental insurance. * Paid Time Off. * 401k * Growth opportunities as we expand. Join a team that values connection, community, and the craft of hospitality. Apply today to lead the next chapter of Bicos Hospitality.

Job Description Accountability Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to and exhibit Denny’s Guiding Principles when interacting with others. Job Responsibilities These are areas of performance in which the General Manager must be successful to meet their accountabilities: • Guests: Makes sure that all Restaurant Managers and employees put “Guests First” to ensure a respectful and enjoyable environment, satisfied guests, and repeat business., • People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to ensure an engaged, high-performing team. Does so by:, • Working to create and maintain a respectful and enjoyable environment for our employees., • Recruiting and selecting effectively., • Using corporate training programs, individual development plans, and work assignments to develop employees’ knowledge and skills., • Providing timely, constructive coaching and feedback., • Restaurant Operations: Directs restaurant operations to ensure that Denny’s Brand Standards for food and facilities are consistently achieved. Does this by:, • Making sure food preparation, handling, and storage guidelines are consistently followed., • Enforcing sanitary practices for the general cleanliness and maintenance of the restaurant., • Growth: Drives sales, guest count, and profit for the restaurant by:, • Developing and executing a local store marketing plan., • Building strategic relationships in the community with civic, business, school, and professional organizations., • Ensuring timely and quality implementation of all Divisional and National marketing promotions and co-op marketing initiatives., • Financials: Interprets financial and operational reports and schedules; analyzes data and identifies gaps in operating performance; and develops solutions to ensure that operating goals are achieved., • Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets., • Asset Management: Monitors to ensure that proper cash handling and inventory management procedures are in place to protect and conserve company assets., • Compliance: Maintains compliance with all Denny’s employment policies, as well as state, local, and federal regulations., • Problem Resolution: Proactively ensures that problems are addressed and resolved (such as customer complaints, employee relations issues, facilities or security issues, etc.). Involves support resources, such as the District Manager or Human Resources Manager, as appropriate., • Focusing on Guests: Has a "Guests First" mindset. Understands who his/her guests are and is dedicated to exceeding their expectations. Puts guests firsts while balancing the needs and priorities of the business to create win/win solutions., • Driving for Results: Is "Hungry To Win" for self, team, and Brand. Pushes self and others for results that move the business forward. Can be counted on to meet or exceed goals successfully., • Working Collaboratively: Values and lives the "Power of We" through words and actions. Works well with all people – guests, franchisees, support employees, supervisors, subordinates, peers, vendors, etc. Is able to build and effectively manage productive relationships. Recognizes individual's contributions and works with and through others to achieve common goals., • Personal Accountability and Decision Making: Earns the respect and trust of others by taking initiative and honoring commitments. Makes timely, informed decisions and owns outcomes for those decisions. Is open to new and differing perspectives when making a decision. Understands the impact of his/her words and actions and strives to be a positive influence on others., • Managing Talent: Understands the Denny’s family is our most important asset and sees each member of the team as a valuable part of the whole. Surrounds self with the best team and makes tough, yet timely and appropriate, people decisions. Provides effective, timely feedback and coaching. Selects strong, competent candidates and is able to develop strong leaders by providing challenging assignments., • Leadership Courage: Acts and leads with conviction; stands up for self and team appropriately. Speaks up professionally and promptly to address issues and provide solutions. Gives others direct, timely, and constructive feedback., • Must be able to lift a tray weighing up to 25 lbs, • Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers, and freezers, • Must be able to bend, stoop, reach, lift, and grasp, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling, • Must be able to operate point-of-sale system and differentiate between monetary denominations, • Must be able to work with all Denny’s menu products, • Must be able to work with potentially hazardous chemicals, • Must have sufficient mobility to move and operate in confined work area, • Must be able to work inside and outside the restaurant, • Must be able to observe staff and all aspects of restaurant operations, • Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business, • Minimum of 3 years experience in restaurant, hospitality, or retail management; additional operations and/or leadership experience strongly preferred, • Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience, • Food Safety Manager certification required, • Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization, • Ability to communicate effectively, both orally and in writing, in the English language, • Possesses basic math skills (add, subtract, multiply, divide), • Places a value on diversity and shows respect for others, • Proven ability to problem solve and handle high stress situations, • Interprets financial statements and understands contributing factors, • Identifies and anticipates opportunities for improvement and implements corrective action steps, • Must be able to perform job duties of every position, • Must be prepared to multitask in accordance with the demands of the business, • Ability to work weekends, holidays, evenings, and additional shifts as needed, • Available to travel, to include occasional overnight and airline travel when applicable, • Licensed to operate an automobile without hours of operations restrictions, • Guests First, • Embrace Openness, • Proud of Our Heritage, • Hungry to Win Open means so much more than just being open for business 24/7. It means being open to all people, appetites and budgets. It says we are open-minded and open to new ideas. Honest, warm and inviting. Open is the way we think and act every hour of every day. We are the classic American diner and proud of everything that means. Since 1953, we have served quality food and healthy portions at a fair price. No matter where we are, our light is always on inviting guests around the world to a place where everyone is welcome. At Denny’s, we are constantly looking ahead. We are always moving, striving for more, hungry for greatness. We are open to fresh, innovative thinking. We believe we will succeed through teamwork, accountability and pushing the boundaries of ourselves and our Brand. Our Denny’s family is our most important asset. We trust, support and respect each other and work together for the greater good. We recognize the contributions of all and empower each and every one of us to achieve great things. Together, we will celebrate our successes and have fun doing it. This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Denny's may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of Denny's with or without notice.

Job Description Salary: $95,000 - $105,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Being part of the Company Management team is about making a difference. If you are passionate about delivering exceptional dining experiences and leading high-performing teams, we invite you to join us. As a General Manager, you will oversee the overall operation and cost-effective management of a comprehensive dining program serving approximately 380 boarding students. This role leads a main café and one retail dining location, operating seven days a week for breakfast, lunch, and dinner. The ideal candidate has experience managing in a unionized environment and thrives in a fast-paced, community-focused setting. Key Responsibilities: • Oversee daily dining operations across the café and retail location, ensuring high-quality food and service, • Manage a 7-day operation with multiple meal periods, • Lead and develop a diverse team within a union environment, ensuring compliance with labor agreements, • Ensure all operational timelines, client expectations, and service standards are consistently met, • Manage financial performance, including budgeting, forecasting, and P&L accountability, • Maintain compliance with food safety, sanitation, and regulatory standards, • Build strong relationships with students, clients, and stakeholders, • Analyze operational challenges and implement effective solutions, • Conduct management meetings and maintain clear communication across teams, • Oversee hiring, training, and development of staff, • Audit operations to ensure compliance with company and regulatory standards, • Drive retail performance through merchandising, marketing, and customer engagement Preferred Qualifications: • Bachelor’s degree in Food Service Management, Hospitality, or equivalent experience, • Minimum of 5+ years of foodservice management experience, including retail dining, • Union management experience required, • Experience in multi-unit or complex dining operations preferred, • Strong financial acumen with budgeting and P&L responsibility, • Knowledge of food trends, quality standards, and cost controls, • Experience with cash handling and retail systems, • Proven leadership, coaching, and team development skills, • Excellent written and verbal communication skills, • Proficiency in Microsoft Office and general computer systems Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Applications are accepted on an ongoing basis, • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Pasadena, CA As a Restaurant Assistant General Manager, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • 45 Hours/week maximum, • Attainable Bonus Program, • $60K - $70K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

We are currently seeking a General Manager to lead the team at Genghis Cohen, a true LA classic that has served up authentic New York-style Chinese food for over 40 years. The General Manager is responsible for facilitating daily operations of the bar/restaurant.

Job Description General Manager – Urth Caffe (Hawthorne, CA) Overview Urth Caffe Hawthorne is seeking a flexible, hardworking, and inspiring General Manager, Bilingual Spanish, to lead our team in delivering exceptional guest experiences. This role is ideal for a hands‐on leader who thrives in a fast‐paced environment, builds strong teams, and maintains the highest standards in food quality, safety, and operational excellence. The General Manager will oversee all café operations, drive performance, and uphold the values and culture that make Urth Caffe a beloved community destination. Key Responsibilities: Leadership & Team Development • Lead, mentor, and motivate a diverse team to deliver outstanding hospitality and service., • Recruit, train, and develop team members and supervisors to support long-term growth., • Foster a positive, collaborative, and high‐performance work environment., • Oversee daily caffe operations, including front‐of‐house, back‐of‐house, and bakery coordination., • Ensure consistent execution of Urth Caffe standards in service, quality, cleanliness, and presentation., • Manage scheduling, labor costs, and staffing levels to meet business needs., • Monitor inventory, ordering, and waste control to maintain cost efficiency. Food Safety & Compliance • Ensure full compliance with food safety regulations, USDA standards, and local health department requirements, and PPE Equipment and, OSHA compliance., • Maintain proper documentation, logs, and procedures for inspections and audits., • Train staff on safe food handling, sanitation, and workplace safety protocols., • Proactively identify and correct any food safety or compliance issues. Guest Experience • Maintain a warm, welcoming environment that reflects Urth Caffe’s commitment to exceptional hospitality., • Resolve employees and customer concerns with professionalism, empathy, and urgency., • Monitor and control of inventory, service flow and adjust operations to ensure smooth, efficient customer experiences. Financial & Business Performance • Manage budgets, financial reporting, and key performance indicators., • Drive sales growth through operational excellence, team engagement, and community connection., • Implement company initiatives, promotions, and new product rollouts., • Identify opportunities to improve efficiency, reduce costs, and enhance profitability. Qualifications • 3–5+ years of management experience in a high‐volume restaurant, caffe, or hospitality environment., • Strong knowledge of food safety, USDA compliance, and health department regulations., • Proven ability to lead and develop teams in a fast‐paced setting., • Excellent communication, problem‐solving, and organizational skills., • Flexible availability, including weekends, holidays, and peak business periods., • Ability to multitask, stay calm under pressure, and make sound decisions., • Passion for hospitality, quality food, and creating memorable guest experiences. What We Offer • Competitive salary and performance‐based incentives., • Health benefits., • Opportunities for growth within a rapidly expanding company., • A supportive, mission‐driven culture centered on quality, respect, kindness, community, and sustainability.Company DescriptionWhether you’re looking to lead a team or grow your skills in a fast-paced, quality-driven environment, Urth Caffe offers opportunities to build a long-term career with us.Whether you’re looking to lead a team or grow your skills in a fast-paced, quality-driven environment, Urth Caffe offers opportunities to build a long-term career with us.

Job Description Job Title: General Manager Location: The Counter Custom Burgers Position Type: Full-Time Job Summary The General Manager is responsible for overseeing all restaurant operations, leading the team, and delivering an exceptional guest experience. This role drives sales, controls costs, develops staff, and ensures the restaurant operates efficiently while upholding brand standards. Key Responsibilities • Lead daily restaurant operations and overall performance, • Recruit, hire, train, and develop team members and managers, • Create schedules and manage labor to meet business goals, • Ensure outstanding guest service and resolve escalated issues, • Monitor food quality, speed, cleanliness, and brand standards, • Manage inventory, ordering, and vendor relationships, • Control costs including labor, food, and operating expenses, • Review sales reports and drive revenue and profitability, • Ensure compliance with food safety, sanitation, and labor laws, • Maintain a positive, accountable, and high-performing culture, • 3+ years of restaurant management experience (GM or Assistant GM preferred), • Strong leadership, coaching, and team-building skills, • Proven ability to manage P&L, labor, and food costs, • Guest-focused mindset with high operational standards, • Excellent organizational and communication skills, • Ability to work flexible hours, including nights, weekends, and holidays, • Competitive salary (based on experience), • Performance-based bonus opportunities, • Growth and advancement potential, • Supportive leadership and strong brand backing

Job Description EAT BE SOCIAL Eureka will be experiencing strong growth at the end of 2024 and through the following years. We are seeking expectational individuals who are looking to begin this journey with us! Our leaders demonstrate energy, discovery and community in every action throughout their day. We strive to offer exceptional dining experiences while creating a work environment that promotes growth and professional development. If you're ready to join a team committed to quality and innovation, this could be the perfect opportunity for you Job Title: General Manager At Eureka! Restaurant Group Our General Managers are the leaders and developers within the restaurant, they are our culture and brand ambassadors creating an exciting atmosphere for our team members and guests alike. Our General Managers are led by our values of Energy, Discovery and Community executing at a high level within the restaurant. This is what we ask of our General Managers: • Have 4+ years’ experience in a General Manager role within the casual dining segment., • Possess strong leadership qualities and the ability to develop and train our next generation of Eureka! leaders, • Restaurant operations: Contribute accurate information and thoughtful recommendations to the company’s strategic plan through daily dialog and at formal reviews with colleagues and superiors; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement change., • Brand Ambassador: Achieving marketing objectives through local comm, • Financial operations: Achieve restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions., • Cost control: Review portion control and quantities of food preparation; minimize food, paper (non-food goods) and labor waste; execute accurate inventories on a regular basis., • Bar operations: Maximize bar profitability by ensuring portion control and monitoring accuracy of charges., • Safety/Sanitary standards: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with all safety/sanitary legal regulations; develop and implement disaster plans; maintain security and sprinkler systems; maintain parking lots, walkways and exits., • Displays a strong example and passion for our culture on every shift – EDC!, • At least 21 years of age, • Food Manager certified., • TIPs Certified., • Strong knowledge of local craft beer and Whiskey selections., • Knowledge of handheld POS such as TOAST, Restaurant 365, and ADP., • Experience in leading large and diverse teams., • Strong Scheduling Management., • Ability to manage performance and employee development., • Strong understanding regarding wage/hour law., • Strong P&L knowledge up to and including labor and inventory breakdown.

San Vicente Club Overview: San Vicente Bungalows is a prestigious private members-only club located in West Hollywood, California. Since its 2018 opening, SVB has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location, SVB expanded to Santa Monica in 2024 and New York City in 2025. Primary Purpose of the Food and Beverage Manager: The Food and Beverage Manager is responsible for assisting the General Manager in the daily front-of-house Food and Beverage operations of the club. The responsibilities include, but are not limited to, ensuring service standards and member and guest satisfaction are meeting company standards at all times. Additionally, we expect our managers to help create a positive internal culture and meet all safety and cleanliness standards. Responsibilities: • Supervise shifts and manage the floor by being present at all times, • Hire and train new front of house employees, • Create and build a weekly training calendar to ensure team learning and development, • Deliver superior service and maximize and monitor member satisfaction, • Respond efficiently and accurately to member and guest complaints, • Appraise staff performance and provide feedback to improve productivity, • Update menus and operation hours regularly either online or offline and brief the team accordingly, • Discipline team members when necessary and hold each individual accountable for the expectations from their role, • Identify staffing needs and work with Human Resources on sourcing, interviewing and hiring candidates, • Ensure compliance with sanitation and safety regulations, • Manage labor cost through efficient scheduling and shift management, • Control operational costs and identify measures to cut waste, • Assist in the preparation of daily and weekly payrolls and ensure timecards are accurate and time-off requests approved, • Assist in the completion of all necessary paperwork associated with the revenues and labor of the restaurant., • Have strong knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service., • Assist in the completion and conducting of performance evaluations for restaurant staff., • Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments. Qualifications: • An enthusiastic and proactive approach to building relationships and delivering exceptional member experiences, • 5+ years management experience, • A passion for luxury hospitality and an understanding of the exclusive membership culture., • Proven work experience as a Restaurant Manager or similar role, • Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and wait staff, • Familiarity with restaurant management software, like OpenTable and Resy, • Strong leadership, motivational and people skills, • Must be able to prioritize and delegate work with effective and consistent follow-through, • Highly organized with attention to detail, speed, and accuracy, • Self-motivated with high energy level, • Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff, • Must be able and willing to work long hours, flexible schedules, including evenings, weekends, and holidays, as needed, • Must be able to multi-task in a fast-paced work environment

About Our Client: Our client is a vibrant, values-driven restaurant group dedicated to creating exceptionalexperiences for their guests and team members. Their culture fosters an environmentwhere passion and professionalism thrive. They are looking for dynamic individuals who areeager to lead, grow, and contribute to a positive workplace.If you are a proven leader passionate about hospitality, keep reading! THE PERKS:• Competitive Salary • Weekly Pay, • Quarterly Bonus Incentive, • Fun & Fast-Paced Environment, • Company contests with experiential trips to exciting beverage and food destinations., • Significant Growth Opportunities & Internal Promotion, • Management Development Programs, • Benefits including medical, dental, and vision coverage (Full Time), • Employee Assistance Program focusing on mental health, counseling, and community support Purpose of the Position: To champion our client’s culture and operational excellence through the professional leadership of the restaurant team. This is an exempt salaried position reporting directly to the General Manager. Key Leadership Responsibilities: • Drive daily operations with enthusiasm and a focus on exceptional guest service., • Mentor, coach, and develop team members at all levels, fostering a culture of growth and accountability., • Uphold and exemplify the highest standards of quality, service, and safety., • Act as a brand ambassador, resolving guest concerns and building community rapport., • Implement company policies and procedures effectively while managing administrative duties. Essential Attributes: • Sets a positive, high-energy pace for all shifts., • Exhibits strong leadership, a positive attitude, and a growth mindset., • Passionate about the brand and the industry, with strong operational acumen., • Excellent communication, interpersonal, and analytical skills., • Ability to develop all team members and inspire through teamwork., • Committed to consistent attendance, punctuality, and professionalism. Primary Responsibilities Include: Daily Operations: • Execute opening/closing procedures, • Interact with guests and resolve issues., • Maintain overall service execution, scheduling, and ordering., • Lead bar program training and team member coaching/accountability. Weekly/Monthly Duties: • Conduct inventory and ordering for bar and beverage programs., • Oversee promotional events and entertainment scheduling., • Ensure proper maintenance, cleaning, and organization (e.g., tap lines, keg rooms)., • Manage building maintenance needs. Key Qualifications: • At least 21 years of age., • Food Manager Certification., • TIPS Certification (or equivalent alcohol service certification)., • Minimum 2 years of management experience in a high-volume restaurant., • Proven experience in: HR functions (recruiting, training, coaching, policy enforcement), strategic operations, financial controls, cost management, and safety/sanitation compliance., • Ability to manage inventory, vendor relations, and facility standards. Physical Demands & Work Environment: This role requires prolonged standing, bending, lifting, and repetitive motion in a fast paced, occasionally loud environment. It may involve occasional travel with short notice and off-site/online training

✨ NOW HIRING: LUXURY HOSPITALITY LEADERS ✨ Are you a hospitality professional at heart—a leader who knows how to balance precision, warmth, and excellence? Then this is your exciting opportunity Compass USA, in partnership with Delta Air Lines, is thrilled to introduce a brand‑new Delta One VIP Lounge at LAX—and we’re searching for exceptional hospitality and culinary leaders to bring this elite experience to life. This is not a typical airport lounge. This is a private sanctuary above the terminal—where global travelers unwind in refined luxury before taking flight. Our Ideal candidates for the Delta One VIP Lounge bring: • Experience in Fine Dining or Luxury Hospitality, • Background in Michelin‑starred, James Beard–recognized, or equivalent high‑end restaurant environments, • A passion for elevated service, culinary excellence, and guest connection, • Strong leadership skills with the ability to inspire, coach, and develop teams, • High standards, attention to detail, and pride in delivering unforgettable experiences 🚀 NOW HIRING LUXURY LEADERSHIP ROLES 🍽️ Executive Sous Chef💰 Salary: $90,000 🍽️ Sous-Chef💰 Salary: $75,000 🛫 Assistant General Manager💰 Salary: $100,000 🛫 Assistant Manager💰 Salary: $90,000 DELTA ONE VIP LOUNGE — LOS ANGELES (LAX) 📍 Los Angeles International Airport ⏰ Lounge Hours & Availability • The lounge operates 7 days a week, • Hours aligned with Delta One premium flight schedules, • Open availability is required, including: ✈️ Ready to elevate airport hospitality? Apply today or message me directly to join the leadership team behind this incredible new Delta One VIP Lounge.

Join a community that values wellness, passion and connection. We’re seeking a Restaurant Manager for HEIMAT. In this role, you will work in close partnership with the Front of House General Manager to lead the daily rhythm of our restaurant. You will ensure each shift runs smoothly, the team feels supported, and the experience reflects the quality and intention of our brand. You will play a key role in day-to-day service, training and development, operational oversight, and administrative coordination. YOUR IMPACT AND RESPONSIBILITIES (not all inclusive, additional duties may be assigned): • Partner with the Front of House General Manager to lead daily restaurant service, with an eye toward consistency, excellence, and pace., • Support floor staff throughout service; provide coaching in real time., • Lead pre-shift meetings to communicate service standards, menu updates, and daily notes., • Assist with scheduling, ensuring alignment with labor needs and operational flow. Alert team of potential overtime in advance., • Actively participate in hiring, interviewing, and onboarding., • Organize and lead training to onboard new hires and strengthen the existing team., • Create a seamless atmosphere for members and guests—lighting, sound, ambiance—everything matters., • Ensure accurate timekeeping and resolve payroll discrepancies in a timely manner., • Review labor reports daily; identify and flag anomalies., • Act as the local HR liaison – supporting team members with benefits, reimbursements, sick time, direct deposits in coordination with corporate Human Resources and/or directing team members to ADP self-Service., • Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures., • Prepare operational reports and contribute insights to improve efficiency and service., • Manage office supply orders, check voicemail, and assist with internal communications., • Attend and contribute to weekly management meetings., • Maintain key external relationships with vendors and service providers., • Other duties as assigned. REQUIRED EDUCATION/EXPERIENCE/QUALIFICATIONS: • Minimum of 2-3 years of service industry experience., • Bachelor's degree and/or formal hospitality training preferred., • Strong working knowledge of POS systems as well as timekeeping and scheduling platforms, and any other computer programs required to meet the business needs of the club., • Knowledge of Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint. Experience with InDesign/Adobe is a plus., • A clear, kind, and professional communication style., • Confidence in decision-making with a flexible, solutions-focused mindset., • Proven experience leading and training teams in a fast paced, service driven environment., • Must be flexible and able to work flexible shifts, including mornings, evenings, weekends, holidays, and during special events., • Physically capable of lifting up to 40 lbs, bending, squatting and navigating stairs throughout the day. WHAT WE OFFER: • A modern office environment designed to foster productivity, creativity, and teamwork., • An attractive and comprehensive benefits package including medical, dental, vision, and 401K + employer matching., • Resources for mental health (Employee Assistance Program)., • We invest in your professional growth & development., • We understand the importance of work-life balance, we offer generous paid time off., • Paid Parental Leave., • Holiday Time Off, • Daily family-style meals. Compensation: $75,000- 80,000 annually

We are looking for a Restaurant Leader & Assistant General Manager who is committed to quality service, team building and wants to be part of a growing company! Responsibilities • Ensure that Every Guest Leaves Happy, • Build and develop a culture of hospitality by motivating team members to provide superior customer service., • Monitor restaurant atmosphere throughout the day, including music levels, lighting levels, temperature, and tv channels, • Communicate the need for repairs or maintenance to the leadership team, • Ensure health and safety standards are followed, • Remain active on the floor, being of service to the team while table-touching the guests in the restaurant, • Identify high-potential team members and assisting in developing them for leadership roles (Shift lead, Manager-in-Training), • Facilitate regular coaching sessions and One-On-Ones with FOH team members, • Manage any administrative responsibilities required for the restaurant. This may include onboarding, invoices, daily & monthly forms, • Assist in analyzing weekly sales reports, identifying trends, and suggesting ways to improve profitability, • Foster a fun and inclusive environment through team-building activities and regular recognition programs Pay range and compensation package - • Bonus program, • Medical, dental & vision coverage, • Life insurance, • 401 (k) matching plan, • paid vacation, • 5-day work, • Comp meal program Benefits: • 401(k) matching, • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Paid training, • Vision insurance We are dedicated to creating a family dining experience that speaks to the local community and creates regulars through exceptional food, drinks, and most importantly, service. Finney's Crafthouse is a family-owned gastropub that offers a scratch kitchen, craft cocktails, and 30 craft beers on tap.

Position: Operations GM Location: Long Beach, California (Fully on site) Salary: $85K-$95K+ Bonus Growing Hospitality Services provider seeks a new General Manager to join their team. Responsibilities: • Responsible for supporting Regional Director operational directives kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements., • Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services., • Responsible for supporting District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records., • Supports District Manager, Payroll Department, HR & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately., • Responsible for supporting District Manager in maximizing the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets., • Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer communication, relations, satisfaction, and timely delivery., • Assists RD in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures., • Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services., • Supports District Manager in Investigating and resolving food and service-related complaints and Process Events, • Manages the HACCP, health and safety regulations standards required in their market., • Assists District Manager in communicating, implementing, and enforcing corporate policies and procedures., • Supports District Manager in Sales & Marketing initiatives as directed by the Company., • Supports District Manager in communicating and maintaining client relationships with local client base., • Directly manages and enforces Standard Operating Procedure (SOP) as the primary operations document during business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods., • Report timesheets, operations checklists, and operational performance reports for RD, for all personnel as needed for operations and payroll purposes., • Supports District Manager requirement to submit company & personal expense reports through Coupa weekly per personnel handbook., • Manages and audits monthly vehicle maintenance log containing repair details and associated cost. Qualifications • 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred., • 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation., • Strong experience in food purchasing/ordering, inventory, setting up par levels, • Must have a base knowledge of finance and accounting principles and Department of Health Regulations., • Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget., • Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component., • Multi-lingual is a plus, • A flexible work schedule required, including weekends and holidays and travel (approximately 10%)

We are looking for a New York General Manager who already moves like a leader and runs a floor like a conductor — and who is hungry to be molded into the operator we will build together over the next several years. You will own Alba’s nightly experience, the front-of-house team, and the standard of service that defines this room. Who you are • A natural leader. People follow you because they want to, not because they have to. You set tone before you set rules., • An owner, not a passenger. When something goes wrong on your floor, the first sentence out of your mouth begins with “I.” Forget blame is not a slogan to you — it’s a reflex., • A critical eye. You see the bread basket that’s missing. You see the smudge on the glass before the guest does. You can’t un-see a slow handoff. Details are not a chore to you — they are the work., • A service operator at the core. Your happiest hours are on the floor at 7:45pm on a Saturday. You know how to read a four-top before they’ve ordered, and you know what to whisper to a server to fix a table without a guest ever feeling the friction., • Coachable and hungry. You don’t pretend to know things you don’t. You ask, you watch, you read, you take notes. You will be molded — and you want to be., • Direct, warm, and unsentimental. You can deliver hard feedback to a senior server without anesthetic and without cruelty. Conflict is not something you avoid; it’s something you handle quickly so the team can get back to work. What you’ll own • The floor and the service standard. Pre-shifts, floor walks, table touches, recovery moments. Every shift, every night, you set the bar., • The front-of-house team. Hiring, training, scheduling, coaching, and — when needed — letting people go. You will build a service team that people in New York want to work for., • The guest experience for our regulars. You will know their names, their tables, their dietaries, their kids. You will personally answer for any regular who has a less-than-perfect night., • Operating cadence on the floor. Daily pre-shift, weekly service notes, monthly team review. Documentation is part of the job., • Partnering with the kitchen. FOH/BOH is a marriage. You will be the diplomat-in-chief between the pass and the floor. What we will teach you If you do not yet have deep experience with all of the below, that is the point. Coming in, we expect you to be eager to learn: • Weekly P&L reads, labor and food cost targets, comp tracking, and the operating dashboard., • Long-range planning, budgets, and forecasting., • HR documentation, write-ups, and the legal side of people management., • Vendor relationships, beverage program rigor, and inventory discipline., • The PSH way of structuring a leadership team — AGM, FOH leads, captains — and how to develop your bench. First 90 days • Days 1–30 — Listen and observe. Work every section, every shift, every station the FOH touches. Build rapport with each team member. Know every regular by name., • Days 31–60 — Find the friction. Bring me a written list of the ten things that are breaking the standard, and a point of view on which three you want to fix first., • Days 61–90 — Run a full week. Own pre-shifts, own the floor, own the service feedback loop, own one weekly KPI you’ve picked. Your weekly write-up will land in my inbox every Monday morning. Hard requirements • 3+ years in a senior FOH leadership role (AGM, GM, or service director) at a high-volume, high-standard restaurant., • Hands-on, on-the-floor leader — not someone who has spent the last few years primarily in an office., • Demonstrable stories of building or rebuilding a service team — hires made, talent developed, hard conversations had., • New York instincts: knows the city, knows the guest, knows what “regular” means here., • Comfortable being coached — references will be asked specifically about coachability and ego., • Your desire and commitment to being a part a growing team where you will become a partner.

General Manager – Full-Service Restaurant $80,000 - $90,000 + Bonus This renowned full-service restaurant group is seeking a motivated and experienced General Manager to lead operations, inspire teams, and drive continued growth. Benefits: • Medical, Dental and Vision insurance, • 401k with company match, • 2 weeks vacation, • Dining discounts, • Training and relocation expenses Your Role with the Company: • Oversee day-to-day restaurant operations in a fast-paced, high-volume environment, ensuring smooth service, operational efficiency, and a consistently exceptional guest experience, • Lead, train, coach, and motivate team members across all shifts, fostering accountability, teamwork, and a positive, service-driven culture, • Maintain a visible floor presence during service, engaging with guests, supporting the team, and proactively identifying opportunities to improve the guest experience, • Ensure all team members uphold brand standards, service expectations, and established standard operating procedures, • Address guest concerns quickly and professionally, resolving issues in a way that protects the guest relationship and encourages repeat business, • Partner with leadership to drive operational excellence, including staffing, scheduling, shift execution, labor management, and overall restaurant performance, • Monitor compliance with health, safety, sanitation, and food handling regulations, ensuring the restaurant meets or exceeds all required standards, • Support ongoing staff development by providing feedback, reinforcing best practices, and helping create a respectful, motivated, and high-performing team environment Qualifications: • 5+ years of General Manager experience in a $5M+ full-service restaurant with a full bar, • Proven ability to lead operations in a high-volume, fast-paced restaurant setting, • Background in upscale dining preferred, though not required, • Strong ability to perform under pressure and maintain composure during peak service periods, • Exceptional interpersonal, communication, and organizational skills, with the ability to lead and develop diverse teams, • Genuine passion for hospitality, service excellence, team culture, and great food EOE – EQUAL OPPORTUNITY EMPLOYER

Job Title: Restaurant Manager – CoCo Ichibanya (Torrance) Location: Torrance, CA About Us At CoCo Ichibanya, we’ve been delighting guests worldwide with the comforting, customizable flavors of Japanese curry since 1978. Known as “The House of Curry,” our brand spans over 1,500 locations globally — and continues to grow here in Southern California. We’re looking for enthusiastic, hands-on interns who want to learn how to manage and operate a busy restaurant while delivering an excellent guest experience. This internship offers a unique opportunity to train under experienced restaurant leaders and gain valuable real-world management skills at our Torrance location. Position Summary As a Restaurant Manager, you’ll work closely with our management team to learn all aspects of restaurant operations — from front-of-house service and kitchen coordination to staff management and financial controls. You’ll gain leadership experience, develop problem-solving skills, and learn what it takes to run a successful restaurant within a global franchise. Wage As a full time employee, you will be paid hourly at a beginnign rate of $28.85. There will be bi-annual evaluation for a potential pay bump, based on performance. Key Responsibilities • Support daily restaurant operations and assist in opening/closing procedures., • Learn to manage both front-of-house and kitchen workflows., • Train, supervise, and motivate team members to deliver top-quality service., • Help manage inventory, ordering, and cost control., • Maintain a clean, safe, and organized work environment., • Handle customer feedback and resolve issues professionally., • Collaborate with management on promotions, scheduling, and guest satisfaction. Qualifications • Interest in hospitality, food service management, or business operations., • Friendly and positive attitude with strong communication skills., • Able to multitask in a fast-paced, team environment., • Previous experience as a manager at a restaurant., • Reliable, responsible, and eager to learn., • Must be legally eligible to work in the U.S., • Flexible schedule, including weekends and holidays. What We Offer • Hands-on management training from experienced restaurant leaders., • Potential for promotion., • Employee meal discounts during shifts., • Career growth opportunities within an internationally recognized brand., • A supportive, team-oriented culture where you can grow and make an impact., • The chance to train at one of the busiest CoCo Ichibanya locations in the U.S. Start Your Management Journey With Us! • If you’re passionate about hospitality, leadership, and great food, we’d love to meet you. Gain real-world management experience and become part of the CoCo Ichibanya family in Torrance!

Key Account Manager - F&B Who You Are You are passionate about leading excellent food & beverage and hospitality service operations within complex environments.You are continuously evolving and seeking opportunities for improvement, while looking to create impact with clients who have high standards and expectations. You thrive at the intersection of culinary excellence and operational precision, knowing that inspiring guest experiences requires strong systems, financial stewardship, scalable processes, and unwavering standards. You are as comfortable reviewing performance metrics and contract compliance as you are walking the floor, coaching leaders, and engaging with clients. You understand that exceptional hospitality programs are built on disciplined execution, strong leadership, and teams who win together. Position Overview The Key Account Manager F&B is responsible for the effective and efficient functioning of the campus services operations. You will serve as the strategic partner to the client, ensuring all functions, initiatives and priorities align with the client’s overall goals, ISS/Guckenheimer’s business strategy, and our contractual commitments. You will translate vision into disciplined operational execution, delivering exceptional workplace dining and hospitality experiences while driving measurable financial and performance results. Success Criteria Success in this role is defined by an unwavering commitment to hospitality, operational excellence, and delivering exceptional guest experiences every day. • Sustained client satisfaction and long term retention driven by consistent, elevated dining and hospitality experiences that guests value and remember, • Operational excellence across the campus, ensuring seamless service, consistent quality, and environments that reflect pride, professionalism, and care, • Strong financial performance achieved through disciplined cost management, smart forecasting, and operational efficiency that protects both the guest experience and the business, • High levels of guest engagement and measurable satisfaction that demonstrate the program is meaningful and aligned with client culture, • Development of strong operations and culinary leaders who create welcoming environments, support their teams, and uphold service standards daily, • Flawless execution of contractual commitments, safety standards, and compliance requirements, ensuring trust, reliability, and brand integrity Key Responsibilities • Lead all campus operations with a hospitality first mindset, ensuring every café and service point delivers a consistent and elevated guest experience, • Partner closely with ISS/Guckenheimer regional leadership, campus leadership team, and client stakeholders to align operational strategy with client objectives and contractual commitments, • Drive disciplined execution across the campus by ensuring all ISS/Guckenheimer and client standards, policies, and service expectations are consistently upheld, • Oversee financial performance for the campus account, including margin management, cost controls, forecasting accuracy, and performance metric accountability, • Ensure operational systems, reporting tools, and processes function effectively to support accuracy, scalability, and informed decision making, • Lead new service launches, renovations, and program enhancements with strong operational readiness and seamless guest experience execution, • Lead client retention and growth efforts by demonstrating operational strength, service excellence, and continuous improvement, • Facilitate leadership alignment meetings with General Managers, chefs, and support teams to reinforce accountability, innovation, and consistent execution, • Maintain a visible presence on site, coaching leaders in real time, reinforcing hospitality standards, and ensuring every guest interaction reflects professionalism and care Ideal Candidate Experience • 10+ years in multi-unit, multi-concept Hospitality Services Management: Restaurant, Hotel, Retail, Food & Beverage, etc., • Prior experience in contract-managed service highly desired; Corporate Dining experience preferred, • Experience managing a team of leaders across diverse disciplines (i.e. operations, culinary, guest experience, etc.), • Bachelor’s degree in Hospitality, Business, or similar required; Master’s degree is highly preferred. Graduate of an accredited Culinary Institution or Hospitality program preferred, • Proven track record of leadership: building, managing, and leading large and diverse teams, • Positive attitude and dependable under pressure - an excellent role model, motivator, and leader, • Passion for hospitality, innovation, and creative experiences, • Successful coaching and teaching skills in both individual 1-on-1 and team settings, • Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy, • Demonstrate good judgement and decision-making skills, • Must have extensive direct client interaction experience in both informal settings and in formal meetings, • Manager ServSafe Certified or ability to be certified immediately after hire Key Accountabilities Food and Workplace Safety: Safety is foundational to guest trust and operational excellence. • Embed food safety and workplace safety into daily campus operations through leadership, training, and consistent follow through, • Ensure all kitchens and service areas are organized, clean, and inspection ready at all times, • Enforce adherence to workplace safety standards, food safety protocols, and all regulatory requirements, • Oversee execution of Allergen Control Plan requirements with precision and operational discipline, • Validate accurate product labeling and clear allergen identification across all cafés, • Maintain strict compliance with HACCP and NSF standards through documented processes and audit readiness You set the tone for a campus culture where safety, operational rigor, and genuine hospitality come together to create exceptional experiences for every guest. Leadership and Influence: Communicates with clarity and confidence, aligns stakeholders, and inspires teams to achieve shared goals. Client and Guest Focus: Anticipates needs, responds with urgency and professionalism, and builds trusted relationships that drive retention and growth. Operational Excellence: Ensures disciplined execution, financial stewardship, and scalable systems that protect the guest experience. Drive and Accountability:Demonstrates ownership, resilience, and a relentless commitment to results. Adaptability and Composure: Thrives in fast paced environments and maintains professionalism under pressure. Inclusive Leadership:Values diverse perspectives and fosters a culture of respect, collaboration, and belonging. Integrity: Upholds the highest ethical standards and leads with transparency and accountability. If you are inspired by hospitality, energized by leading strong teams, and motivated to deliver extraordinary workplace dining experiences, we invite you to bring your leadership to ISS/Guckenheimer. Physical Demands & Work Environment: • Ability to stand and walk for extended periods, up to eight hours per day, • Ability to lift a minimum of twenty five pounds, • Maintain professional appearance standards, • Thrive in high volume environments with time sensitive demands This is a hands on leadership role rooted in the energy and rhythm of hospitality operations. HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. To Executive Search Firms and Staffing Agencies: ISS Facility Services / Guckenheimer does not accept unsolicited resumes from agencies. All unsolicited resumes will be considered ISS Facility Services / Guckenheimer property, and ISS Facility Services / Guckenheimer will not be obligated to pay a referral fee. This includes resumes submitted directly to Hiring Managers without contacting the ISS Facility Services / Guckenheimer Human Resources Talent Acquisition Department. As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.

Job DescriptionTitle: Farmers Market Cashier Reports to: Chef/Partner, General Manager/Restaurant Manager Job Purpose: This role involves setting up and breaking down the market booth, managing sales transactions, maintaining inventory accuracy, replenishing products throughout the shift, and providing exceptional customer service. This role is a part-time position for Wednesdays and Sundays only. Duties & Responsibilities: • Set up the farmers market booth, including canopies, tables, signs, and displays., • Confirm the pack list matches the actual on-hand inventory., • Sort and organize products for easy access during sales., • Set up product displays with clear labels for each item., • Prepare the POS system (Toast) and count the cash bank before opening., • Greet customers warmly and maintain enthusiasm when selling products., • Provide product recommendations and answer customer inquiries., • Bag purchased items efficiently while ensuring accuracy., • Process transactions using the POS system (Toast) and handle cash responsibly., • Monitor inventory throughout the shift and replenish products on display as needed., • Remove sold-out items from the display promptly to avoid confusion., • Track leftover products and fill out waste/donation sheets at the end of the shift., • Complete a daily report detailing sales, most popular items, customer feedback, and any relevant notes from the market day., • Send all reports to the Chef/Partner or General Manager at the end of each shift., • Break down all equipment, including canopies, tables, signs, and displays., • Reconcile cash and close out the Toast POS system., • Coordinate with drivers for unloading and picking up equipment/products. Qualifications: • High school diploma or equivalent., • Possess excellent basic math and computer skills, • Strong organizational skills with attention to detail., • Ability to multitask effectively in a fast-paced environment., • Be able to work in hot, wet, humid and loud environment for long periods of time., • Be physically able to lift, reach, bend and stoop., • Work schedule will may vary between early mornings, weekends and holidays, • Shifts will range from 6 8 hours and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Work with a positive attitude in all types of situations, • Follow safety and sanitation rules and laws at all times, • Attends all scheduled employee meetings., • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Repetitive tasks with few breaks

Job Description Cashier (Guest Service Expert) Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams’ learning and growth.” We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! • Tip share-earn up to $2/hr. extra in tips, • Get Paid $ to Refer your Friends*, • 50% of the best burgers around (or other menu options), • Flexible schedules in a fun, family friendly, team environment, • Medical, Dental and Vision Options**, • Paid time off – vacation and sick**, • 401K match (21 and older), • Employee Assistance Program, • Fast track for career opportunities and management experience *Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Cashier Responsibilities • Reporting to the Restaurant General Manager, our Cashiers are the Guest Service Experts (GSE) that champion better burgers! In this role you will:, • Greet guests with a smile! Responsible for welcoming new and repeat guests every visit, • Promote a fun and positive work environment, • Teamwork! Must be able to work with others on the line and communicate effectively with cooks and managers in a busy restaurant environment, • Be knowledgeable of all menu items so you can make meal suggestions & answer questions, • Verify each guest order for accuracy, manage “to-go” orders, process POS transactions and follow cash handling procedures & full understanding of Smashburger rewards program, • Visit tables after food delivery to ensure guests have everything they need (refills, condiments, etc.) and that their experience has been perfect, • Adhere to all active marketing promotions & encourage guests to complete surveys upon each visit, • Foster and value a safe work environment by following all personal and food safety and security standards, • Have pride in keeping floors, counters, dining area and restrooms clean at all times with the use of company approved cleaning products, • Ability to listen, communicate and work well with others in a busy restaurant environment, • Values integrity and doing the right thing, even when no one is watching, • Follow company cash policies to ensure minimal losses through theft or shortages, • Upsell food items to all guests ordering through thoughtful suggestions, • No experience necessary – we build better skills! Must successfully complete Smashburger training program, • Must be 16 years old, • Physical ability to stand for extended periods of time & to move and lift boxes of food/ supplies up to 25 lbs., • Show up on time to work variable hours/days, including nights, weekends, and holidays, • Adhere to Smashburger uniform policy, • Must successfully complete Smashburger training program, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must be able to produce authorized U.S. work documents; Smashburger participates in E-Verify All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants, or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual’s work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionABOUT THE LUCAS MUSEUM OF NARRATIVE ARTOpening in September 2026, the Lucas Museum of Narrative Art is dedicated to illustrated storytelling. Founded by George Lucas and Mellody Hobson, the museum’s collection features works by artists including Norman Rockwell, Kadir Nelson, Jessie Willcox Smith, N. C. Wyeth, Beatrix Potter, Judith F. Baca, Frida Kahlo, and Maxfield Parrish; as well as comic art legends such as Winsor McCay, Jack Kirby, Frank Frazetta, Alison Bechdel, Chris Ware, and R. Crumb; and photographers Gordon Parks, Henri Cartier-Bresson, and Dorothea Lange. The Museum also houses the Lucas Archives, containing models, props, concept art, and costumes from Lucas’s filmmaking career. Designed by Ma Yansong of MAD with a landscape by Mia Lehrer of Studio-MLA, the Museum is in Exposition Park, Los Angeles, on an 11-acre campus that includes new green space and a 300,000-square-foot building with galleries, two theaters, a library, restaurant, café, retail store, and community spaces. POSITION SUMMARYThe Coordinator of Volunteer Programs will support all aspects of the development and implementation of the Lucas Museum's inaugural volunteer program. This position requires a creative, resourceful and critical thinker with strong organizational and communication skills who can provide logistical and administrative support to a dynamic volunteer program with DEIAB (Diversity, Equity, Inclusion, Accessibility and Belonging) at its core. The successful candidate will support our inaugural Lucas Museum volunteer base and all aspects of museum operations and engagement both inside and outside the museum, in compliance with regulations. They will also have demonstrated experience developing volunteer management systems and working in start-up work environments. This position is highly collaborative, partnering with all museum departments to administer a volunteer program that enhances the museum experience, supports staff and strengthens community partners. Reporting to the Manager of Volunteer Programs, this position will work closely with colleagues across the People & Culture and Revenue & Engagement teams including recruitment, training, scheduling and volunteer communication. RESPONSIBILITIES· Support Manager of Volunteer Programs, People & Culture and Community Engagement with volunteer recruitment, development, scheduling, communication, and assignment management, ensuring desired outcomes for both the museum and our guests· Partner with cross-functional teams including Retail, Security, Visitor Services and others including coordinating Volunteer recruitment events, leading or supporting volunteer Orientations, and facilitating volunteer trainings· Maintain volunteer database system, Giftpulse for volunteer recruitment event management, vetting, and scheduling assignments. Utilize Giftpulse to readily identify volunteer skills, hours, recognition, and other information needed to effectively partner with each department· Coordinate all volunteer onboarding activities including badging, access, ensuring volunteers are entered in systems, distributing necessary first day information and equipment, and leading Orientations· Foster a culture within the volunteer program that recognizes and values the volunteers and helps them feel connected to the museum and its mission, creating a high-level of satisfaction with their role· Assist the Manager, Volunteer Programs with volunteer assessment and evaluation plans; identify other opportunities for feedback and idea sharing, as appropriate· Present ideas for continuous improvement and support project implementation team as needed· Maintain volunteer communications that keep volunteers informed of museum business, enabling positive guest and volunteer experience· Support key relationships with community partners and peers· Attend trainings, workshops, etc., as appropriate, to maintain current knowledge base related to volunteer management, best practices, and trends· Represent the museum effectively to outside constituents when required· Listen for and proactively resolve problems, concerns or conflicts within the team CORE COMPETENCIES Analytical Rigor: Simplifies complex problems by using critical thinking to evaluate problems, gathering information, incorporating multiple perspectives, understanding causes, and identifying best-possible solutions. Invests time in planning, discovery, and reflection to drive better decisions and more efficient implementations. Adopts an audience-centric approach, understanding the needs of the audience and incorporating them, as appropriate, into the decision. Courageous Communication: Intentionally works well with others both on the team and cross-functionally to achieve individual, team, department, or organizational goals. Values diverse input and working with others as a way to achieve the best output possible. Collaborative Excellence: Displays courage when handling difficult conversations and genuinely and intentionally communicates. Relays key messages effectively, targeted to specific audiences. Identifies others' communication styles and perspectives, adjusting language and approach accordingly. Employs active listening to understand, rather than reply. Asks for, integrates, and values feedback from team, peers, and leaders. Adaptive Resilience: Thrives and grows in a rapidly changing and complex environment. Displays flexibility, activates networks, and adopts a continuous growth mindset to learn from mistakes and bounce back from adversity. Inclusive Interaction: Actively contributes to an environment in which all employees feel a sense of belonging, valued for their differences and empowered to participate and contribute freely. QUALIFICATIONS· At least two (2) years of prior experience working with and coordinating volunteers is preferred· Experience working for an art or non-profit organization is preferred· Experience in project management and program development· Previous experience working in partnership with HR on volunteer deployment practices adhering to all state and federal regulations· Deeply motivated, enthusiastic, eager to take initiative and able to think critically· Experienced working in a fast-paced environment with the ability to quickly assess and respond to change· Highly organized with solid organizational skills· A collaborative team player with highly developed interpersonal skills, who can relate to diverse internal and external audiences· Excellent judgment and creative problem-solving skills, including negotiation and conflict resolution· Exceptional written, oral, interpersonal, and presentation skills· Advanced computers skills, particularly with Microsoft Office· Systems experience with Giftpulse or similar volunteer management system; Elite calendar management or other administrative scheduling system· Thorough knowledge of volunteer deployment practices working in conjunction with HR· Expertise in developing, implementing, managing, and reporting from volunteer management database systems· Demonstrated commitment to DEIAB (Diversity, Equity, Inclusion, Accessibility and Belonging) in application to program development and participant engagement· Ability to offer constructive feedback, discuss sensitive topics, and maintain privacy of individual volunteers· Multi-lingual fluency not required but highly preferred· Ability to work a schedule that regularly includes evenings and weekends· A positive attitude that promotes teamwork and drives results· Ability to collaborate with other teams, staff and volunteers in a professional manner in a variety of tasks· Ability to work under high-stress conditions and work effectively with competing priorities and tight deadlines· Ability to work independently as well as part of a teamEQUAL OPPORTUNITY AND OUR COMMITMENT TO DEAIBThe Lucas Museum of Narrative Art embraces diversity and equal opportunity. We are committed to building a team that represents and supports a variety of backgrounds and perspectives. The Lucas Museum fosters a work environment that is free of discrimination and harassment, whether based on race, national origin, gender, gender expression, religion, ethnic background, age, disability, marital status, sexual orientation, or any other criterion prohibited by applicable federal, state, or local laws. We believe that diversity and inclusion among our team is critical to our success, and we seek to recruit, develop, and retain the best qualified people from a diverse candidate pool. Applications from traditionally underrepresented communities are encouraged. The statements in this description represent typical elements, criteria, and general work performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the job. *** MISSION AND VISION The Lucas Museum of Narrative Art is dedicated to the art of illustrated stories. Our mission is to inspire and connect people through the exploration of visual stories and their influences in society. VALUES Our internal and external practices are shaped by the following beliefs and behaviors. People First: We meet people wherever they are (physically, intellectually, emotionally). Our inclusive practice connects who people are and what they find emotional in works of art. Inspired: We believe that art can move you to feel, think, reflect, and act. Collaborative: We believe that nimble thinking and working together yield exponential results. STRATEGIC PRIORITIES Narrative Art: Amplify the social impact of storytelling and illustration. Community: Connect to a broad and diverse public. Operational Excellence: Create a healthy and durable institution. All staff at the Lucas Museum of Narrative Art lead through a deep commitment to diversity, equity, and inclusion, both within the Museum and with the communities that we serve. Salary and titles will be assigned commensurate to the successful candidates’ education and experience. An attractive compensation package will be offered to the successful candidate(s).

Assistant General Manager (AGM) Development. Must posses at least 3 years of General Manager experience in a full service high volume restaurant. Ensure execution of all service standards detailed in Hospitality Manager role.

Job DescriptionABOUT THE LUCAS MUSEUM OF NARRATIVE ARTOpening in September 2026, the Lucas Museum of Narrative Art is dedicated to illustrated storytelling. Founded by George Lucas and Mellody Hobson, the museum’s collection features works by artists including Norman Rockwell, Kadir Nelson, Jessie Willcox Smith, N. C. Wyeth, Beatrix Potter, Judith F. Baca, Frida Kahlo, and Maxfield Parrish; as well as comic art legends such as Winsor McCay, Jack Kirby, Frank Frazetta, Alison Bechdel, Chris Ware, and R. Crumb; and photographers Gordon Parks, Henri Cartier-Bresson, and Dorothea Lange. The Museum also houses the Lucas Archives, containing models, props, concept art, and costumes from Lucas’s filmmaking career. Designed by Ma Yansong of MAD with a landscape by Mia Lehrer of Studio-MLA, the Museum is in Exposition Park, Los Angeles, on an 11-acre campus that includes new green space and a 300,000-square-foot building with galleries, two theaters, a library, restaurant, café, retail store, and community spaces. POSITION SUMMARY The Lucas Museum seeks a results-driven Retail Manager on our Revenue & Engagement team in support of the opening and ongoing retail strategy & merchandising operations of the Museum’s retail store. Reporting to the Director of Retail & Licensing Strategy and in partnership with Revenue & Engagement leadership, this role will be responsible for managing front-of-house inventory and merchandise to ensure availability of products that enhance the visitor experience. They will lead a team of retail associates, providing coaching and development to team members to foster a positive and dynamic work environment. RESPONSIBILITIES * Partner with Revenue & Engagement team on opening procedures for the Retail Store including retail & licensing strategy, standard operating procedures, vendor negotiations, and staff resourcing * Support the Director, Retail & Licensing Strategy with developing and implementing new initiatives in line with the department and the Museum’s objectives * Partner with the People & Culture team to recruit and onboard frontline retail staff * Oversee day-to-day operations of the Lucas Museum’s Retail store and licensing initiatives by working closely with colleagues and vendors across the Revenue & Engagement portfolio * In partnership with Revenue & Engagement, and Security leadership, develops and updates retail operational procedures, financial controls, and security standards for the retail store * Set sales goals, implement innovative sales techniques, drive performance to maximize profits, establish clear KPI’s, and ensure high quality customer experience * Lead training of Retail Associates team in partnership with the Retail leadership team * Supervise, mentor, and provide coaching to frontline retail staff including driving sales performance, monitoring work, providing feedback and ensuring high customer satisfaction * Serve as escalation point for customer feedback, complaints or other issues * Ensure our Retail store adheres to local safety protocols and policies and ensure compliance with local state and federal employment laws * Oversee inventory audits and RFID tracking processes * Actively champion the Museum’s commitment to Diversity, Equity, Inclusion, Accessibility and Belonging in hiring, in sourcing and in connection with visitors * Maintain relationships with vendors and suppliers aligned with the Museum’s brand and values * Support strategic planning, product launches, promotions, and campaigns * Serve as escalation point for vendors to ensure timely ordering, delivery, and issue resolution QUALIFICATIONS * 10+ years of experience in a Retail Management role, preferably for an arts & cultural institution or prominent consumer brand * 7+ years of management experience hiring, training, and coaching frontline staff * Experience in licensing, business development, consumer products, and supplier negotiations * Knowledge of intellectual property principles related to retail inventory management * Proficiency in POS systems required; experience with Shopify, Square, or similar platforms * Experience working with RFID systems strongly preferred * Knowledge of health and safety standards and maintaining OSHA compliant operations in California * Excellent communication and negotiation skills * Excellent team management skills CORE COMPETENCIES * Analytical Rigor: Simplifies complex problems by using critical thinking to evaluate problems, gathering information, incorporating multiple perspectives, understanding causes, and identifying best-possible solutions. Invests time in planning, discovery, and reflection to drive better decisions and more efficient implementations. Adopts an audience-centric approach, understanding the needs of the audience and incorporating them, as appropriate, into the decision. * Courageous Communication: Intentionally works well with others both on the team and cross-functionally to achieve individual, team, department, or organizational goals. Values diverse input and working with others as a way to achieve the best output possible. * Collaborative Excellence: Displays courage when handling difficult conversations and genuinely and intentionally communicates. Relays key messages effectively, targeted to specific audiences. Identifies others' communication styles and perspectives, adjusting language and approach accordingly. Employs active listening to understand, rather than reply. Asks for, integrates, and values feedback from team, peers, and leaders. * Adaptive Resilience: Thrives and grows in a rapidly changing and complex environment. Displays flexibility, activates networks, and adopts a continuous growth mindset to learn from mistakes and bounce back from adversity. * Inclusive Interaction: Actively contributes to an environment in which all employees feel a sense of belonging, valued for their differences and empowered to participate and contribute freely. Building Trust & Relationship Management * Accountable Ownership and clearly shares information and the "why" behind decisions. * Asks for and values the opinions of others. Displays empathy when listening. * Acknowledges when trust has been broken and focuses on rebuilding. * Relates comfortably with people across levels, functions, cultures, and geographies. Identifies interpersonal and group dynamics and reacts effectively. Accountable Ownership • Takes ownership of outcomes, positive or negative, without blaming others within the team or cross-functionally., • Recognizes when they are not approaching a situation with accountability but instead with a blame mindset. Contributes to the organization by understanding and aligning actions with the organization's goals, core functions, needs, and values. * Seeks out and incorporates multiple perspectives, experiences, and industry trends to develop a holistic perspective. Operationalizes ideas within the business model. * Displays critical thinking when faced with a challenge by asking probing questions and looking for connections. EQUAL OPPORTUNITY AND OUR COMMITMENT TO DEAIBThe Lucas Museum of Narrative Art embraces diversity and equal opportunity. We are committed to building a team that represents and supports a variety of backgrounds and perspectives. The Lucas Museum fosters a work environment that is free of discrimination and harassment, whether based on race, national origin, gender, gender expression, religion, ethnic background, age, disability, marital status, sexual orientation, or any other criterion prohibited by applicable federal, state, or local laws. We believe that diversity and inclusion among our team is critical to our success, and we seek to recruit, develop, and retain the best qualified people from a diverse candidate pool. Applications from traditionally underrepresented communities are encouraged. The statements in this description represent typical elements, criteria, and general work performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the job. *** MISSION AND VISION The Lucas Museum of Narrative Art is dedicated to the art of illustrated stories. Our mission is to inspire and connect people through the exploration of visual stories and their influences in society. VALUES Our internal and external practices are shaped by the following beliefs and behaviors. People First: We meet people wherever they are (physically, intellectually, emotionally). Our inclusive practice connects who people are and what they find emotional in works of art. Inspired: We believe that art can move you to feel, think, reflect, and act. Collaborative: We believe that nimble thinking and working together yield exponential results. STRATEGIC PRIORITIES Narrative Art: Amplify the social impact of storytelling and illustration. Community: Connect to a broad and diverse public. Operational Excellence: Create a healthy and durable institution. All staff at the Lucas Museum of Narrative Art lead through a deep commitment to diversity, equity, and inclusion, both within the Museum and with the communities that we serve. Salary and titles will be assigned commensurate to the successful candidates’ education and experience. An attractive compensation package will be offered to the successful candidate(s).

We are looking for an energetic, experienced General Manager to run front-of-house operations at Botanica. Minimum 3 years of experience as a General Manager in a restaurant with similar hospitality and culinary values.

Established specialty food market / butcher shop in Atwater Village looking for an experienced.As our busy store continues to get busier and we eventually expand into more locations, we are looking for a solid captain to lead the team at our flagship location.Ideal candidate is someone who.Company n

The General Manager will oversee all aspects of the café’s operations, including team leadership, financial performance, guest satisfaction, and operational excellence. General Manager or senior restaurant leader. CONFIDENTIAL – General Manager Opportunity .

General Manager – Companion. The General Manager is the steward of the guest experience, culture, and financial performance of the restaurant. This role is for a General Manager who wants to run a restaurant at the highest level with discipline, warmth, and consistency.

Job DescriptionDescription: Job Purpose Summary Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks grill and fryer area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and/or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage. Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred, but not required. Knowledge: Knowledge of all aspects in the back-of-house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader. Major Business/Professional Contacts The Line 3/4 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3/4 will regularly give suggestions to his/her managers regarding operations. The Line 3/4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job DescriptionBenefits: • Opportunity for Growth, • Dynamic Environment, • Team Member Discount We are looking for just the right Heart of House (Kitchen) Team Members to jump in the game! Buffalo Wild Wings is a fun, fast-paced environment. We create legendary experiences for our guests and can only do that with team members like YOU! This position is responsible for the preparation and production of all Buffalo Wild Wings menu items. Several roles within this position include the Chip, Shake, Grill, Southwest, and Expo stations. Chip Station: • Responsible for all preparation of fried chips, wedges, and onion rings prepared in the kitchen of the restaurant. Ensure all chip coolers are clean and free of extra debris, • The Chip position portions and prepares food items prior to cooking in accordance with the Chip Packaging Chart., • Other duties include maintaining the fryers and the quality of the shortening/oil as outlined in the Fryer Rotation Chart and Shortening Management Reference Guide.Grill Station:, • Prepares all grilled items such as chicken breast, and burger patties, • The Grill person portions and prepares food items prior to cooking in accordance with the Prep Sheets and Grill Station Chart., • Other duties include maintaining the grill and quality of the products outlined in the Prep Sheets and Grill Station Guide.Shake Station:, • Ensure all sauce pumps are cleaned, filled, and in working order, • Ensure all sauce and seasoning buckets have been washed and dried, • Ensure all seasoning shakers are clean, filled no more than full, • Ensure hot wing holding drawers are turned on, and are at 180F with the vents open, • Weigh wings to determine cooking timeSouthwest Station:, • Responsible for all preparation of wraps, salads, flatbreads, etc., • Responsible for maintaining cold rail and making sure food is properly stocked, • Job Title Cook Department Heart of House, • Reports To Kitchen Manager Position Level Non-ManagementExpo Station:, • Act as the communication link between and among the kitchen line and the front of the house to ensure the coordination and smooth flow of quality products being produced and served to customers., • Control food presentation, quality assurance, and timeliness of food delivery.General Responsibilities:, • Prep, portion, and store food items needed for daily operation, • Ensure you are using proper containers, filling to appropriate fill lines, and following FDIR and FIFO procedures, • Maintain sanitary and organized workstation, • Clean and stock each station following FIFO guidelines, • Ensure all soap and sanitizer buckets are changed minimally every four hours, • Empty any trash containers that need to be emptied, • Wash all necessary dishes, • Skim, polish, filter, dump fryers-follow your restaurants filtering scheduleThe physical demands for this position require the individual to sit, stand, bend, lift up to 30 pounds, and move intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Buffalo Wild Wings reserves the right to add or delete duties and responsibilities at the discretion of Buffalo Wild Wings or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Requirements: • Ability to follow specific service time and guidelines, • Ability to maintain a high degree of pace and intensity for an extended period of time

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards. Adheres to all federal, state and local safe food handling regulations. Key Business Areas A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications, • Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock, • Maintains proper food temperatures in accordance with Denny’s Brand Standards, federal, state and local regulations, • Prepares special orders as requested, • Maintains stock to shift par levels, • Correctly calls the wheel when necessary, • Organizes and maintains work areas, coolers and storage areas, • Assists as needed with product inventory and deliveries, • Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Adheres to all safe food handling principles, • Completes side work and deep cleaning assignments correctly and in a timely manner, • Possesses strong product and menu knowledge, • Monitors waste and other food cost controls, • Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues, • Assists service assistants periodically, • Willingly assists others without being asked, • Provides prompt and courteous service and is cordial to all team members and guests, • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers, • Must be able to bend, stoop, reach, wipe, lift and grasp, • Must have sufficient mobility to move and operate in confined work area, • Must work inside and outside the restaurant, • Must be able to work with all Denny’s menu products, • Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness, • Must be able to stand and walk throughout a 4 to 8 hour shift, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must be able to work with potentially hazardous chemicals, • Must be 18 years old or older, • Must be able to observe and ensure product is prepared and presented to company Brand Standards, • Must have basic math skills, including understanding of units of measure, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must possess reasonable ability to communicate in English both orally and in writing, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements for the position, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Must possess excellent guest service skills, • Must be dependable and able to learn basic tasks and follow instructions, • Must be able to work in a team environment Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Job Description PREP COOK - GJELINA LA (Cocinero de Preparacion) Salary range: $18.00 per hour + Tips ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. POSITION SUMMARY: The Prep Cook contributes is responsible for the daily preparation and execution of food items on the line, stations, or other areas of the kitchen with established recipes and techniques. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. General Attributes: • To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, responding quickly and positively to changing environments, • Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes., • Follows the prep list created by chefs, • Labels and stocks all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake basic cooking duties such as reducing sauces, parboiling food etc., • Prepare simple dishes such as salads, entrees etc., • Act with integrity, honesty and leadership that promotes company's values., • Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation., • Assist management with ensuring daily, weekly, monthly logs are maintained, • Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations., • Cross train in all other positions and provide support to those work stations as needed., • 2+ years of restaurant or food production / retail operations experience., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must know basic math, • Ability to understand and follow written and verbal instructions, • In-depth understanding of professional cooking, knife handling skills and safety, • Ability to take direction, • Ability to train and teach, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Strong preparation cooking skills, • Ability to work with speed and efficiency, • Demonstrates integrity, trust, ethics, and values., • Must be able to take direction and delegate responsibilities effectively., • Ability to work in a fast-paced environment., • Adaptable, team-oriented, dependable, and strong work ethic., • Manager Food Handler Certification - Food Handling & Sanitation Awareness While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds; and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid. EOE WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO. Job Posted by ApplicantPro

Job DescriptionDescription: GENERAL SUMMARY: The Cook provides full-scope, hands on production cooking in the Culinary Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Exemplify The Variel’s standards of cleanliness, sanitation and operational organization at all times. · Responsible for adhering to food quality, appearance, and presentation standards always. · Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. · Exhibit cooking standards of speed, accuracy, and efficiency. · Assist with serving of meals and ware washing as necessary. · Visit residents at their table periodically to evaluate food service such as quality, quantity, temperature, and appearance. · Conduct evaluations to make revisions in operations / procedures to promote improved food service when necessary. · Observe and abide by all HIPPA regulations in regard to resident dietary restrictions and needs. · Complete assignments in a timely and efficient manner. · Attend all in-services as assigned or requested. · Participate in interdisciplinary team and other community meetings as assigned. · Other duties will be assigned as needed. Requirements: QUALIFICATIONS: · High school diploma · Minimum of one year restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements · Ability to speak, read and comprehend the English language · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Willingness to be available for any/all emergencies regarding the community · Familiarity with Microsoft Office Suite products PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Operate General office equipment: printer, scanner, fax machine, copier, telephone, calculator Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands, and walks frequently · Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace · Routinely observe odors relevant to food preparation and storage, cleanliness, and sanitation

Job DescriptionDescription: Job Purpose Summary Prepare and keep all food products fresh and at proper temperature, according to Rubio’s guidelines. Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by example and with integrity. Is personally accountable for following the C.O.R.E. 10. Essential Job Duties • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed., • Manages portion control. Restocks designated cook area. Counts and/or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds., • Works with speed and efficiency. Reads tickets and/or listens for direction to determine proper amount of food to prepare. Meets or exceeds Rubio’s service time standards., • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards., • Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage., • Communicates effectively with the Team in order to ensure good operations in the back-of-house (BOH.) Performs similar and incidental duties as required. Requirements: Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous kitchen experience preferred. Knowledge: Knowledge of all aspects in the restaurant industry. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean. Language Skills: Must be able to read and write in either English (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate operational concerns with Management and co-workers. Bi-lingual Spanish a plus. Math Skills: Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations. Other: Ability to follow direction from Management, as well as provide direction to Back-of-House (BOH) Team. Requires assisting coworkers in other tasks or positions. Must have reliable transportation to arrive to work on time. Other Abilities: Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co-workers for long periods of time. Ability to provide leadership and foster a team environment. Ability to handle multiple priorities. Requires a high-level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 will have constant contact with Guests, managers (including shift leaders,) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions Works indoors and outdoors (for events, or to take trash to the dumpster.) Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.) Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure. If working an event, may work outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with signed Driver Policy on file.) Physical Demands Must have the ability to lift 55 lbs. Requires standing for long periods of time. Performs fine hand manipulation during food preparation. Must be able to reach 5’6” minimum. Flexible hours, night and day, weekends and holidays. Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc. Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met. Tools and Equipment Used Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher, cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food drill, etc.)

Job Description JOB TITLE: Line Cook REPORTS TO: General Manager CLASSIFICATION: Non-Exempt DEPARTMENT: Restaurant Operations LEVEL: Back of the House SUMMARY OF POSITION: Non-exempt, full or part-time position. The line cook is responsible for Farmer Boys’ overall meal preparation and presentation in a consistent and efficient manner according to Farmer Boys' standards while using independent decision-making. Employees in this position provide customers with menu items as quickly, conveniently, and efficiently as possible in a friendly manner. A line cook is also required to work with other cooks and servers/cashiers in a team-like and friendly manner. Other duties as assigned. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Adheres to food safety and sanitation procedures as trained and as directed by the Manager in Charge, • Prepares meals as assigned according to Farmer Boys cooking specifications and customer requests, • Ensures correct portioning, sizing, packaging, plate presentation, wrapping, freshness, and speed of service, • Follows food preparation sheet to ensure appropriate stock levels for items used and provides feedback to management in regard to par levels and usage, • Notifies the manager of any perishable items whose freshness is questionable, • Operates, cleans, and sharpens all appropriate food preparation equipment, • Reports all spoilage and poor-quality products to the manager immediately, • Communicate with cashiers in a friendly and professional manner, ensuring correct order fulfillment, • Maintains stock and cleanliness of required work areas as directed by the Manager in charge, • Proactively protects critical limits and standards assigned to product critical control points, • Unwavering protection of the safety of products above all other job priorities, • Immediately notifies the Manager in Charge of any food safety risks, • Required to periodically attend and implement assigned food safety training classes and educational opportunities, • Adheres to food safety standards and procedures, • Immediately notifies the Manager in Charge of any guest accidents or injuries and follows established procedures, • Always protects assets but does not put self at risk, • Practices safe work habits and reports any unsafe conditions to the Manager, • Reads, understand, and follows instructions and labeling system on all Safety Data Sheets KNOWLEDGE, SKILLS, AND ABILITIES: • This is a restaurant operation job, • Minimum age requirement is 18 years, • Understand the importance of quality food products and overall food safety, • Ability to take direction, read and comprehend written instructions, • Must be able to present state or County mandated Food Handler Card within the time allowed for the specific State or County, • Must possess and display genuine concern, care, and empathy for all guests and their overall dining experience, • Must be detail-oriented and disciplined to complete assigned tasks in the pursuit of excellence, • Must behave and act in accordance with brand standards in all areas of food safety and food preparation, • Must understand and achieve company vision, mission, and goals, • Must be able to work as a team member and be an effective representative of the brand, • Must possess the ability to effectively work independently or in teams, mindful of all timetables, • May be working for periods of time in kitchen environments with higher ambient air temperatures than normal, • While performing the duties of the job, the employee is regularly exposed to the risk of fumes. Use of solvents and industrial degreasers are required regularly to clean equipment, tools, and floors; the fumes occur when cleaning, • Physical requirements include standing (up to 4 hours at a time); walking, bending, and, • Stooping (while preparing food and stocking). Requirements also include lifting (up to 65 pounds) while putting away deliveries and/or stocking supplies., • High School Diploma or G.E.D. required, • 0-3 Years of cook or preparation cook or combination of experience in a restaurant or food service establishment

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards. Adheres to all federal, state and local safe food handling regulations. Key Business Areas A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications, • Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock, • Maintains proper food temperatures in accordance with Denny’s Brand Standards, federal, state and local regulations, • Prepares special orders as requested, • Maintains stock to shift par levels, • Correctly calls the wheel when necessary, • Organizes and maintains work areas, coolers and storage areas, • Assists as needed with product inventory and deliveries, • Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Adheres to all safe food handling principles, • Completes side work and deep cleaning assignments correctly and in a timely manner, • Possesses strong product and menu knowledge, • Monitors waste and other food cost controls, • Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues, • Assists service assistants periodically, • Willingly assists others without being asked, • Provides prompt and courteous service and is cordial to all team members and guests, • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers, • Must be able to bend, stoop, reach, wipe, lift and grasp, • Must have sufficient mobility to move and operate in confined work area, • Must work inside and outside the restaurant, • Must be able to work with all Denny’s menu products, • Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness, • Must be able to stand and walk throughout a 4 to 8 hour shift, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must be able to work with potentially hazardous chemicals, • Must be 18 years old or older, • Must be able to observe and ensure product is prepared and presented to company Brand Standards, • Must have basic math skills, including understanding of units of measure, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must possess reasonable ability to communicate in English both orally and in writing, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements for the position, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Must possess excellent guest service skills, • Must be dependable and able to learn basic tasks and follow instructions, • Must be able to work in a team environment Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Job Description Company Overview: Named one of Travel + Leisure's "Best Date Spots in America", Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top "Most Romantic Restaurants in LA" by Thrillist, LA Weekly, Gayot, Yelp, Open Table and NBC. Our mission at Castaway is to always innovate and consistently deliver a 5 star experience for our teams, guests, and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: starting $22/ hour Top-notch Benefits: Not only do you get to share your passion and abilities with the company and our guests, but we offer a variety of opportunities and benefits to our team members as well: • Paid Sick Time renewed yearly, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals – Free meal for every six-hour shift, • Employee Assistance Program (EAP) to assist with work life balance, • Accrued Paid Vacation Time, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match, Lifestyle Savings Accounts, Rolling Holiday Paid Time OffJob Summary: As a Prep Cook, you will play a crucial role in the preparation of high-quality dishes in a timely, efficient, and sanitary manner. You will work closely with our culinary team to ensure all food items are prepared according to recipes and standards, contributing to our guests' overall dining experience. Basic Job Duties: • Wash, peel, cut, chop, slice, and prepare cooking elements meal preparation during a shift., • Responsible for storing items in the refrigerator, covering items left in the open air, and preparing special food elements ahead of time so that they can be quickly accessed and used in cooking., • May be responsible for preparing a certain portion of a dish., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Observance of all SRC Polices and Procedures., • Previous experience as a Prep Cook or in a similar role preferred., • Knowledge of basic cooking techniques and food safety practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and organizational skills., • Excellent communication and teamwork abilities., • Flexibility to work evenings, weekends, and holidays as required. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards. Adheres to all federal, state and local safe food handling regulations. Key Business Areas A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications, • Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock, • Maintains proper food temperatures in accordance with Denny’s Brand Standards, federal, state and local regulations, • Prepares special orders as requested, • Maintains stock to shift par levels, • Correctly calls the wheel when necessary, • Organizes and maintains work areas, coolers and storage areas, • Assists as needed with product inventory and deliveries, • Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Adheres to all safe food handling principles, • Completes side work and deep cleaning assignments correctly and in a timely manner, • Possesses strong product and menu knowledge, • Monitors waste and other food cost controls, • Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues, • Assists service assistants periodically, • Willingly assists others without being asked, • Provides prompt and courteous service and is cordial to all team members and guests, • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers, • Must be able to bend, stoop, reach, wipe, lift and grasp, • Must have sufficient mobility to move and operate in confined work area, • Must work inside and outside the restaurant, • Must be able to work with all Denny’s menu products, • Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness, • Must be able to stand and walk throughout a 4 to 8 hour shift, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must be able to work with potentially hazardous chemicals, • Must be 18 years old or older, • Must be able to observe and ensure product is prepared and presented to company Brand Standards, • Must have basic math skills, including understanding of units of measure, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must possess reasonable ability to communicate in English both orally and in writing, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements for the position, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Must possess excellent guest service skills, • Must be dependable and able to learn basic tasks and follow instructions, • Must be able to work in a team environment Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Cook prepares and presents food to order following company menu and food specifications and timing standards. Adheres to all federal, state and local safe food handling regulations. Key Business Areas A “Key Business Area” is an area of performance in which the Cook must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Prepares, cooks and presents food to order following established company brand standards guidelines and recipe specifications, • Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock, • Maintains proper food temperatures in accordance with Denny’s Brand Standards, federal, state and local regulations, • Prepares special orders as requested, • Maintains stock to shift par levels, • Correctly calls the wheel when necessary, • Organizes and maintains work areas, coolers and storage areas, • Assists as needed with product inventory and deliveries, • Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment, • Adheres to all safe food handling principles, • Completes side work and deep cleaning assignments correctly and in a timely manner, • Possesses strong product and menu knowledge, • Monitors waste and other food cost controls, • Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues, • Assists service assistants periodically, • Willingly assists others without being asked, • Provides prompt and courteous service and is cordial to all team members and guests, • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers, • Must be able to bend, stoop, reach, wipe, lift and grasp, • Must have sufficient mobility to move and operate in confined work area, • Must work inside and outside the restaurant, • Must be able to work with all Denny’s menu products, • Must be able to read tickets, recipes and product specifications, and observe wares for cleanliness, • Must be able to stand and walk throughout a 4 to 8 hour shift, • Must be able to hear well in a loud environment to respond to employee and guest needs, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must be able to work with potentially hazardous chemicals, • Must be 18 years old or older, • Must be able to observe and ensure product is prepared and presented to company Brand Standards, • Must have basic math skills, including understanding of units of measure, • Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling, • Must possess reasonable ability to communicate in English both orally and in writing, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements for the position, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Must possess excellent guest service skills, • Must be dependable and able to learn basic tasks and follow instructions, • Must be able to work in a team environment Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.

Job DescriptionCook (Grill Master) Company & Culture For over 35 years El Pollo Loco continues to dominate the market in delivering the best citrus-marinated fire-grilled chicken. We opened our first restaurant in 1980 in Los Angeles, and today we are over 450 restaurants strong and still growing! From our products to our people, we're truly amazing! Our Crew Members are the heart and soul of our restaurants. Each and every one of our Crew Member careers plays a meaningful and critical role in the El Pollo Loco familia. What's in it for you! We offer eligible Employees the following Benefits/Perks: • Sick Pay up to 40 hours per year, • Opportunity for Advancement/Internal Promotions, • FREE shoes twice a year for zero accidents*, • Flexible Schedules, • Competitive Pay, • Employee Reviews once a year and merit increase when applicable, • Continues Training and Development Cook Job Summary: If you're interested in firing up the grills, we'll provide the hands-on training to help you succeed! This is a job you can take pride in and gain the grilling expertise which put El Pollo Loco on the map more than 30 years ago. Requirements: • Experience: No prior experience is required, but one or more years of restaurant cooking experience is preferred., • Education: High school diploma or equivalent (GED) is preferred., • Communication: Ability to speak and read English is preferred (second language is a plus). Ability to communicate effectively with external customers required., • Competencies: Kitchen, time-management, and customer service skills are preferred, • Food Handler Card: A food handler card required where applicable, • Physical Demands: The Cook regularly stands, talks, hears, uses close and distance vision, tastes or smells and repetitively uses their hands to reach/handle/feel/grasp objects. The position occasionally stoops/kneels/crouches/crawls and may lift objects up to 40 lbs. Job Details: • Work Hours: Full-Time or Part-Time hours available., • Career Advancement/Career Plan: We promote heavily from within, so from a Crew Member you can develop to become a Shift Leader, Assistant Manager, General Manager, and beyond!, • Work Attire: EPL logo'd shirt will be provided, black pants or jeans and no-slip shoes required

Job Description Company Overview: Join the Team at Luminarias Restaurant – A Landmark Dining Experience Luminarias Restaurant, perched atop the scenic hills of Monterey Park, offers more than just a job-it's a chance to be part of a vibrant dining experience that blends modern elegance with classic charm. For decades, Luminarias has been a beloved destination for both locals and visitors, known for its breathtaking views of the San Gabriel Valley and its unique blend of California cuisine with a Latin-inspired twist. At Luminarias, we believe in creating memorable experiences for our guests, from the first bite to the last. Our menu, crafted with fresh, locally sourced ingredients, reflects our commitment to quality and creativity. Whether it's a romantic dinner, a special celebration, or a corporate event, our team is dedicated to providing exceptional service in a setting that is as stunning as the views. We are looking for passionate and dedicated professionals to join our team. If you have a love for hospitality, a drive for excellence, and a desire to be part of something special, Luminarias is the place for you. Our staff enjoys working in a collaborative and dynamic environment where every day presents new opportunities to make a difference. Be a part of the tradition, the innovation, and the exceptional service that make Luminarias Restaurant a cherished experience for all who visit. Top-notch benefits: • Paid Sick Time renewed yearly, • Accrued Paid Vacation Time, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employment, • Opportunities to grow your career with a clear path for advancement, • Wash, peel, cut, chop, slice, and prepare cooking elements meal preparation during a shift., • Responsible for storing items in the refrigerator, covering items left in the open air, and preparing special food elements ahead of time so that they can be quickly accessed and used in cooking., • May be responsible for preparing a certain portion of a dish., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Observance of all SRC Polices and Procedures., • Previous experience as a Prep Cook or in a similar role preferred., • Knowledge of basic cooking techniques and food safety practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and organizational skills., • Excellent communication and teamwork abilities., • Flexibility to work evenings, weekends, and holidays as required., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 50 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Company Overview: Come be a part of the The Reef's Restaurant Re Opening Team! The Reef opened in 1958 - and we continue to be the premier special event location in Long Beach, CA. Since then, The Reef has undergone multiple multi-million-dollar renovations, offering guests and team members an unforgettable, high-end experience. Fresh seafood, prime cuts, and innovative fare with a subtle Polynesian twist. Guests bask in the beautiful California sun during daytime events and experience the twinkling lights of the Long Beach Harbor by night. The Reef offers a unique culinary experience with unmatchable views of the Long Beach skyline that is sure to impress. That, combined with the positive culture that we engage within daily, makes it an ideal place to level-up your career path. Our mission is to consistently deliver a 5-star experience for our teams, guests, partners and community. We look forward to adding our next valued team member! Top-notch benefits: • Paid Sick Time renewed yearly, • Accrued Paid Vacation Time, • Management Referral Program with up to a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values., • Numerous opportunities for growth and advancement, • Full time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employment, • Opportunities to grow your career with a clear path for advancement, • Wash, peel, cut, chop, slice, and prepare cooking elements meal preparation during a shift., • Responsible for storing items in the refrigerator, covering items left in the open air, and preparing special food elements ahead of time so that they can be quickly accessed and used in cooking., • May be responsible for preparing a certain portion of a dish., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Observance of all SRC Polices and Procedures., • Previous experience as a Prep Cook or in a similar role preferred., • Knowledge of basic cooking techniques and food safety practices., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong attention to detail and organizational skills., • Excellent communication and teamwork abilities., • Flexibility to work evenings, weekends, and holidays as required., • Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds., • Standing for the duration of a 6+ hour shift with appropriate breaks., • Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., • Repeating motions that may include the wrists, hands and/or fingers, • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, • Constant bending, stooping and turning, etc., • Constant exposure to hot and damp temperature fluctuations Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description PREP COOK - GJELINA LA (Cocinero de Preparacion) Salary range: $18.00 per hour + Tips ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. POSITION SUMMARY: The Prep Cook contributes is responsible for the daily preparation and execution of food items on the line, stations, or other areas of the kitchen with established recipes and techniques. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas. General Attributes: • To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, responding quickly and positively to changing environments, • Maintain high standards of appearance and hygiene that include clean clothes, nails, and hair. No heavy perfumes/colognes., • Follows the prep list created by chefs, • Labels and stocks all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc., • Undertake basic cooking duties such as reducing sauces, parboiling food etc., • Prepare simple dishes such as salads, entrees etc., • Act with integrity, honesty and leadership that promotes company's values., • Maintain cleanliness and organization throughout the kitchen and ensure proper set up and breakdown of the entire operation., • Assist management with ensuring daily, weekly, monthly logs are maintained, • Assist in checking food quality and food temperatures throughout the day to maintain company and Hazard Analysis Critical Control Point rules and regulations., • Cross train in all other positions and provide support to those work stations as needed., • 2+ years of restaurant or food production / retail operations experience., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must know basic math, • Ability to understand and follow written and verbal instructions, • In-depth understanding of professional cooking, knife handling skills and safety, • Ability to take direction, • Ability to train and teach, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Strong preparation cooking skills, • Ability to work with speed and efficiency, • Demonstrates integrity, trust, ethics, and values., • Must be able to take direction and delegate responsibilities effectively., • Ability to work in a fast-paced environment., • Adaptable, team-oriented, dependable, and strong work ethic., • Manager Food Handler Certification - Food Handling & Sanitation Awareness While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 30 pounds; frequently lift/carry/or move up to 40 pounds; and occasionally lift/carry/or move up to 50 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid. EOE WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. SOMOS UN EMPLEADOR QUE PROMUEVE LA IGUALDAD DE OPORTUNIDAD: EL GRUPO GJELINA HA CREADO UN CLIMA DE INCLUSIÓN CON PROPÓSITO, UN ENTORNO DONDE TODOS PUEDEN SENTIRSE AFIRMADOS, SEGUROS, VALORADOS Y SE LES DA LA OPORTUNIDAD DE PROSPERAR DENTRO DE LA EMPRESA. APRECIAMOS Y RECONOCEMOS LA DIVERSIDAD DE LA HUMANIDAD, UNA DIVERSIDAD QUE INCLUYE DIFERENCIAS, SEXO, EDAD, RAZA, ETNIA Y ORIGEN NACIONAL, RANGO DE HABILIDADES, ORIENTACIÓN SEXUAL, IDENTIDAD DE GÉNERO, EXPRESIÓN DE GÉNERO, MEDIOS FINANCIEROS, EDUCACIÓN Y PERSPECTIVA POLÍTICA. ESTAS CREENCIAS Y PRÁCTICAS SE APLICAN A TODAS LAS ACTIVIDADES DE NUESTRO NEGOCIO, INCLUIDAS LAS DECISIONES SOBRE OPORTUNIDADES DE CARRERA O EMPLEO. Job Posted by ApplicantPro

At Henderson, we're about more than just buildings We're about the people, experiences, and longevity of a building. We're a company of problem-solvers and innovators known for our technical excellence and ability to provide come up with out-of-the-box solutions when it comes to design and construction. We love the process of bringing buildings to life - and keeping them in shape long after the doors open. As an ESOP, each of our employee-owners are an essential part of our mission to lead the industry in innovation, sustainability, and client experience. With a vision to build a better world, Team Henderson has a people-first culture and diverse portfolio of world-class facilities. It's What We Do We provide total building system design and construction services across multiple high-growth markets throughout the country for industry leaders. You'll get to use your talent to work on projects for some of the biggest names in mission-critical, higher education, sports, healthcare, grocery, restaurant, and retail within the sectors we serve in business, community, grocery, health, retail, and venue. It's How We're Different We're about more than just buildings. We're about you. You, and the hundreds of passionate employee-owners who make us who we are. We've always been committed to providing an inclusive workplace where people can bring their full self to work and helps people reach their full potential - both as professionals and individuals. Together, we provide dream up innovative solutions for our clients industry-wide problems, design and construct spaces that become landmarks, and toast the good life at our happy hours. Take a peek into what makes us different here: ___ Henderson Engineers is looking to hire a Mechanical Engineering Manager to join their Community Sector. An Engineering Manager serves as a hybrid discipline technical leader and people manager within their sector, maintaining a strong technical presence while also responsible for team development, performance feedback and resource management. They lead a team of engineers and designers and play a critical role in developing the team to their full potential through mentoring and career pathing, and connect staff, projects and technical resources to deliver technical excellence, operational efficiency and meet sector and organization-wide goals. They facilitate the application of "how we work" in design as an organization, fostering a culture of continuous improvement. In a limited capacity, an Engineering Manager designs the most complex advanced building systems, prepares design documents and performs engineering calculations in coordination with project teams and multiple disciplines, solving the most complex engineering problems. Required Qualifications: • Bachelor's degree in relevant field of engineering (i.e.: mechanical, electrical, fire protection, or architectural) preferred. High School Diploma or General Education Degree (GED) required., • Minimum 12 years of relevant progressive experience required., • Expert knowledge and proficiency in engineering design, A&E industry, codes, design guides and standards relating to a broad range of practices, projects and/or program types required., • Working knowledge of earned value, contracts and construction processes and methods required., • Working knowledge of Revit and Bluebeam Revu required., • Proficiency with Microsoft Office suite and engineering design software applicable to your discipline or focus., • Demonstrated history of building trust-based relationships within teams and fostering a culture of collaboration and continuous improvement., • High emotional intelligence and ability to lead with empathy and clarity, navigate performance conversations constructively and support team members through challenge and change., • Demonstrated interest in growing others through regular feedback, career guidance and skills-based mentoring., • High technical aptitude: ability to learn, understand and utilize various systems and processes. Comfortability with training others on systems and processes., • Effective verbal and written communication skills; ability to communicate with designers at all levels in a clear and concise manner., • Effective critical thinking and problem-solving skills., • Team oriented and willingness and ability to function in a highly collaborative environment, in group projects and leading less experienced designers., • Adapts to changing work environments, priorities and organizational needs., • Ability to prioritize, execute and/or direct multiple tasks in a dynamic environment., • Ability to give and receive constructive feedback and adjust to coaching., • Must be a self-starter, proactive and willing to teach, manage and/or help others as needed., • Must be trustworthy and capable of handling sensitive information., • Effective critical thinking and problem-solving skills., • Team oriented and willingness and ability to function in a highly collaborative environment, in group projects and leading less experienced designers. Ability to work independently as needed., • Adapts to changing work environments, priorities and organizational needs., • Ability to prioritize, execute and/or direct multiple tasks in a dynamic environment., • Ability to give and receive constructive feedback and adjust to coaching., • Must be a self-starter, proactive and willing to teach, manage and/or help others as needed., • Professional Engineering (PE) license preferred., • Additional certifications aligning with the relevant technical field (e.g., BEMP, CPD, CDP, NICET, RCDD, etc.), • preferred., • Sustainability certifications (e.g., CDP, LEED, WELL, etc.) preferred., • Performance as an Engineer of Record (EOR) preferred. Essential Job Functions & Responsibilities: Team Leadership & Development: • Leads, manages and mentors a team of discipline-aligned engineers and designers within assigned sector, fostering a collaborative and high-performance culture while developing and executing design projects., • Acts as a hiring manager and career coach, attending interviews and providing performance feedback and guidance on skills progression and career development., • Participates in project scheduling meetings to ensure staff assignments are well-matched to project scopes. Validates and monitors progress to ensure project objectives are being met., • Provides direct, hands-on coaching and conducts individualized meetings to provide feedback and guide goal setting., • Assists sector leaders with establishing and implementing goals, policies, objectives and standards at the practice and/or sector level., • Champions directives from technical and other leaders, facilitating upward feedback to leadership., • Collaborates cross-functionally to manage project staff resources and discipline budgets., • Facilitates the process to improve project and design quality within their team, utilizing the quality review process and regular check-ins. May directly provide final reviews for projects under purview., • Understands, teaches and applies Henderson's design guidelines, standards, policies and procedures and acts as a technical resource to their team., • Responsible for or delegates and oversees project coordination activities for their team such as managing emails, coordinating scope and schedule, coordinating design team, attending client meetings, ensuring project quality, responding to client questions and coordinating project delivery., • Fosters a client-centric mindset and approach individually and within their team., • Directs and oversees the preparation of simple to the most complex design documents, system layouts, detailed drawings, schematics and specifications., • Leads project and design efforts from concept design through completion., • Reviews shop drawings for conformance to plans and specifications., • Performs research and makes recommendations as to the feasibility of systems or equipment. Evaluates and recommends products for their application., • Produces solutions to the most complex engineering problems and complicated design challenges through direct involvement or in an advisory capacity., • Communicates with clients as needed for the development and coordination of requirements and scope of work. Maintains proactive communications throughout the project cycle., • Anticipates and answers questions from clients and architects. Acts as a resource to others and directs in fact-finding and/or assists with answering questions., • Visits job sites to verify existing conditions and observe construction progress., • Identifies and seeks to fill gaps in industry and/or discipline knowledge on a continuous basis. (where applicable): • Consistently performs to a higher standard of industry-wide expectations associated with carrying a PE license and being enabled as an Engineer of Record (EOR), including making reasonable engineering decisions and delivering the highest quality of work and accountability to projects. We take care of our people. As a Henderson employee, you'll enjoy some pretty awesome perks. Trust us, your friends will all have work envy. Culture • Flexible Work Hours (Because we all need to balance work and life.), • Casual Dress Code (Be yourself, please.), • Paid Volunteer Time (We literally pay you to volunteer.), • Paid Parental Leave (Because we know both parents deserve to be there for a new child.), • Health and Wellness Initiatives (Get Fit and Stay Fit.), • Receptive and Forward-Thinking Leadership (Our doors are always open.), • Clear Career Path Options (We want you to excel.) Benefits • Industry-leading 401K match and profit sharing (When the company succeeds, we all share in that success.), • Employee Stock Ownership Plan (Yes, our employees are the owners.), • Paid Training for Professional Development (We'll pay for the time you take getting better at what you do.), • Performance Bonuses (When you do well, we reward you for your work.), • Comprehensive and Extensive Insurance (We've got you covered.), • Paid Term Life and Disability (We've got your family covered, too.), • Health Savings Account & Flexible Spending Accounts (We'll help you take advantage of tax savings.), • Paid Time Off and Sick Time off (Take a break. You deserve it!), • Financial Wellness & Coaching Program (Financial security makes you a happier team member.) More information can be found here - ___. Henderson Engineers, Inc. and Henderson Building Solutions are EEO Employers/Vet/Disabled and participate in the E-Verify program. Applicants for positions with Henderson Engineers/Henderson Building Solutions must be legally authorized to work in the United States, and verification of eligibility will be required at the time of commencement of employment. All offers will be contingent upon completion of the hiring process including verifications and background checks as required for employment. To all recruitment agencies: Henderson does not accept unsolicited resumes from search firms or agencies. Any resume submitted to any employee of Henderson without a prior written search agreement will be considered unsolicited and the property of Henderson. Please, no phone calls or emails. NOTICE TO CANDIDATES: RECRUITMENT FRAUD ALERT Henderson representatives conduct all email communications exclusively through a company email address that ends with @. We extend offers of employment only after a comprehensive interview process and will never ask you for a payment of any sort nor offer one for any reason. Henderson will not ask any applicant to purchase equipment, nor offer to reimburse any applicant for expenses incurred prior to employment. We will not request personal information until a legitimate offer of employment has been extended. If you suspect a recruitment attempt is fraudulent, you should cease communications. All legitimate job opportunities are posted on our company website's careers page.

At Henderson, we're about more than just buildings We're about the people, experiences, and longevity of a building. We're a company of problem-solvers and innovators known for our technical excellence and ability to provide come up with out-of-the-box solutions when it comes to design and construction. We love the process of bringing buildings to life - and keeping them in shape long after the doors open. As an ESOP, each of our employee-owners are an essential part of our mission to lead the industry in innovation, sustainability, and client experience. With a vision to build a better world, Team Henderson has a people-first culture and diverse portfolio of world-class facilities. It's What We Do We provide total building system design and construction services across multiple high-growth markets throughout the country for industry leaders. You'll get to use your talent to work on projects for some of the biggest names in mission-critical, higher education, sports, healthcare, grocery, restaurant, and retail within the sectors we serve in business, community, grocery, health, retail, and venue. It's How We're Different We're about more than just buildings. We're about you. You, and the hundreds of passionate employee-owners who make us who we are. We've always been committed to providing an inclusive workplace where people can bring their full self to work and helps people reach their full potential - both as professionals and individuals. Together, we provide dream up innovative solutions for our clients industry-wide problems, design and construct spaces that become landmarks, and toast the good life at our happy hours. Take a peek into what makes us different here: ___ Henderson Engineers is looking to hire a Senior Mechanical Engineering Manager to join their Community Sector. A Senior Engineering Manager is a senior technical leader with broad responsibilities related to the health, growth and performance of engineers within a sector. They are responsible for leading a team of engineers, driving technical excellence and operational efficiency through discipline-specific operational oversight, people development and strategic resource management to ensure the organization consistently delivers high-quality work while supporting the professional growth of its technical staff. They maintain a strong technical presence while guiding staff to execute the technical vision and strategy of the sector. Required Qualifications: • Bachelor's degree in relevant field of engineering (e.g., mechanical, electrical, fire protection, or architectural) preferred. High School Diploma or General Education Degree (GED) required., • Minimum 15 years of relevant progressive experience required., • Minimum of 3 years in a leadership or management role required., • Expert knowledge and proficiency in engineering design, A&E industry, codes, design guides and standards relating to a broad range of practices, projects and/or program types required., • Proficient knowledge and understanding of earned value, contracts and construction processes and methods required., • Working knowledge of current and industry specific tools and software required, including BIM modeling, markup and annotation, workflow and task management applications., • High emotional intelligence and ability to lead with empathy and clarity, navigate performance conversations constructively and support team members through challenge and change., • High technical aptitude with ability to learn, understand, and utilize various systems and processes. Experience and comfortability with training others on systems and processes., • Proven track record of developing high-performing teams, aligning them with organizational goals, and fostering cross-discipline collaboration., • Proven track record of serving as a connector between teams, leadership and business functions, translating vision into action and culture into practice., • Experience in championing the growth of others through mentorship, coaching and cultivating a pipeline of future leaders., • Effective verbal and written communication skills with the ability to communicate with designers at all levels in a clear and concise manner., • Effective critical thinking and problem-solving skills., • Team oriented and willingness and ability to function in a highly collaborative environment, in group projects and leading less experienced designers. Ability to work independently as needed., • Adapts to changing work environments, priorities and organizational needs., • Ability to prioritize, execute and/or direct multiple tasks in a dynamic environment., • Ability to give and receive constructive feedback and adjust to coaching., • Must be a self-starter, proactive and willing to teach, manage and/or help others as needed., • Must be trustworthy and capable of handling sensitive information. Preferred Qualifications: • Professional Engineering (PE) license preferred., • Additional certifications aligning with the relevant technical field (e.g., BEMP, CPD, CDP, NICET, RCDD, etc.), • preferred., • Sustainability certifications (e.g., CDP, LEED, WELL, etc.) preferred., • Performance as an Engineer of Record (EOR) preferred. Essential Job Functions & Responsibilities: Team Leadership & Development: • Leads the coaching culture across a team of technical staff through goal setting and alignment with organizational goals, measuring progress and ensuring succession planning, leadership development and technical mentorship are scalable within the sector., • Builds strong leadership teams and supports engagement across multiple levels within a sector., • Oversees performance management processes for their staff, sets expectations for Engineering Managers, monitors sector-wide performance trends and adjusts plans with business workload., • Proactively collaborates with sector leadership on business planning, team capacity, forecasted needs and cross-sector alignment to ensure an effective staffing strategy., • Cultivates psychological safety and inclusion and leads through trust and high-impact relationships., • Ensures discipline-specific communication reaches the sector and translates strategy into clear expectations for Engineering Managers and their teams., • Acts as a career coach, providing performance feedback and guidance on skills progression and career development, particularly for engineers advancing to more senior roles., • Practices effective employee relations and personnel management for the discipline., • Manages the application of quality strategies for the discipline and ensures quality standards are met., • Manages the application of quality assurance tools, processes, databases, priorities and industry best practices for the discipline., • Drives the application of quality initiatives to enhance engineering processes, optimize production and improve how we work., • Champions a culture of continuous improvement, implementing best practices and adopting developing technologies to drive operational excellence., • Works with sector leadership on resource allocation and assigning appropriate staff to project scopes as needed., • Proactively monitors and tracks earned value generation for the discipline through engagement with design staff, project managers and design leads on projects. Recommends tools and efficiencies for accurate data monitoring and reporting., • Ensures that the feedback loop on engineering initiatives, project staffing, and KPIs are functioning smoothly., • Serves as a consultant on interviews for technical production staff within the sector., • Works closely with engineering leadership to ensure the team adheres to technical processes and standards. Supports technical problem solving where necessary. (where applicable): • Consistently performs to a higher standard of industry-wide expectations associated with carrying a PE license and being enabled as an Engineer of Record (EOR), including making reasonable engineering decisions and delivering the highest quality of work and accountability to projects. We take care of our people. As a Henderson employee, you'll enjoy some pretty awesome perks. Trust us, your friends will all have work envy. Culture • Flexible Work Hours (Because we all need to balance work and life.), • Casual Dress Code (Be yourself, please.), • Paid Volunteer Time (We literally pay you to volunteer.), • Paid Parental Leave (Because we know both parents deserve to be there for a new child.), • Health and Wellness Initiatives (Get Fit and Stay Fit.), • Receptive and Forward-Thinking Leadership (Our doors are always open.), • Clear Career Path Options (We want you to excel.) Benefits • Industry-leading 401K match and profit sharing (When the company succeeds, we all share in that success.), • Employee Stock Ownership Plan (Yes, our employees are the owners.), • Paid Training for Professional Development (We'll pay for the time you take getting better at what you do.), • Performance Bonuses (When you do well, we reward you for your work.), • Comprehensive and Extensive Insurance (We've got you covered.), • Paid Term Life and Disability (We've got your family covered, too.), • Health Savings Account & Flexible Spending Accounts (We'll help you take advantage of tax savings.), • Paid Time Off and Sick Time off (Take a break. You deserve it!), • Financial Wellness & Coaching Program (Financial security makes you a happier team member.) More information can be found here - ___. Henderson Engineers, Inc. and Henderson Building Solutions are EEO Employers/Vet/Disabled and participate in the E-Verify program. Applicants for positions with Henderson Engineers/Henderson Building Solutions must be legally authorized to work in the United States, and verification of eligibility will be required at the time of commencement of employment. All offers will be contingent upon completion of the hiring process including verifications and background checks as required for employment. To all recruitment agencies: Henderson does not accept unsolicited resumes from search firms or agencies. Any resume submitted to any employee of Henderson without a prior written search agreement will be considered unsolicited and the property of Henderson. Please, no phone calls or emails. NOTICE TO CANDIDATES: RECRUITMENT FRAUD ALERT Henderson representatives conduct all email communications exclusively through a company email address that ends with @. We extend offers of employment only after a comprehensive interview process and will never ask you for a payment of any sort nor offer one for any reason. Henderson will not ask any applicant to purchase equipment, nor offer to reimburse any applicant for expenses incurred prior to employment. We will not request personal information until a legitimate offer of employment has been extended. If you suspect a recruitment attempt is fraudulent, you should cease communications. All legitimate job opportunities are posted on our company website's careers page.

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