Restaurant general manager jobs in Los Angeles, California - Page 4Create job alerts

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Bread Production Manager oversees the production of bread products for Eataly Los Angeles, including but not limited to: breads, Roman style pizza, rolls, focaccia and seasonal items. The Bakery Manager leads and develops a team of Bakers and Sales Associates in a 24-hour-operating bakery. Reports directly to the General Manager of Retail and reports functionally to the Eataly USA Corporate Head of Bakery. • Prepares bread products for restaurant and retail operations in accordance with Eataly’s authentic Italian recipes and quality standards using the highest quality Italian and local flours and other ingredients, • Maintains and nurtures natural yeast, local and organic flour, and naturally leavened products, • Manages the bakery team of 15-20 employees: hires, schedules, approves vacation, submits payroll, provides feedback and motivation, trains on products, ingredients and processes, and handles terminations, • Collaborates closely with the GM of Retail to ensure all necessary parties are aware of daily bakery activities, including absences, schedule coverage and product availability, • Documents, investigates, elevates and resolves all employee and guest incidents, • Communicates with the Executive Chef, GM of Retail and Corporate Head of Bakery on new recipes, • Orders and monitors inventory of all ingredients and products for the bakery, including tracking and documenting daily transfers and waste in the appropriate system, • Reviews financial information such as sales/costs and monitors budget to ensure efficient operation and spending within the specified budget; works with GM of Retail to correct any deviations from the budget, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 5+ years of experience in bread and related production, • 2+ years of experience managing a sales and production team; preferably in a wholesale or grocery bakery department, • Excellent communication skills, • Outstanding time management stills, • Proficiency in Microsoft Office, • Ability to oversee a 24-hour-operating bakery, including working weekends, nights and holidays, • Ability to lift over 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with a wood burning oven, electric pizza convection oven and commercial spiral mixer Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Ability to understand a three-meal period restaurant. Candidate must be ServSafe certified. Duties & Responsibilities • Kitchen Operations Oversight., • Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged, • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service, • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels), • Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback, • Maintain the highest level of safety, security, sanitation, and cleanliness of facility, • "Inspire, Inspect, and Inform" restaurant personnel on a daily basis, • Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures., • Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff., • Understand how to use basic computer applications and POS systems., • Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline., • Develop culinary manager team to develop people and manage systems., • Give Chef's meaningful and challenging work assignments., • Conduct quarterly management evaluations to track improvement of fundamental skills., • Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations., • Hire great talent and terminate any member of the staff on an as needed basis., • Develop plans for continuous improvement in the restaurant's service levels., • Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel., • Must firmly confront poor performance while also recognizing and rewarding good performance., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Implement efficient and productive systems/processes in all departments (staffing levels, etc.)., • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs)., • Accurately process and submit., • Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets., • Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion., • Seek better efficiency and productivity., • Must have thorough understanding of Arizona labor and hiring laws., • Must follow in-house safety program and conduct monthly in-house health inspections., • Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines., • Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment., • Minimum of 12+ years cooking experience, • ServeSafe Certified, • Ability to work on your feet for extended hours., • Strong organizational and time management skills with a particular attention to detail., • Strong knife skills., • Creativity and idea generator and executer., • Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays., • Strong food and beverage knowledge., • Strong organizational and time management skills with a particular attention to detail. We Offer: • $105-$115K Annual Salary + 20% Quarterly Bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Employee Dining Benefits, • Free meal per shift, • Growth & Development Opportunities

Job Description Join the Fun Paced world of Dunkin! Seeking experienced Kitchen / BOH Manager who will be responsible for the overall operations for the back of house and kitchen - from raw material purchase and stock to training and kitchen safety practices. Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Salary: $16.50 - $23.00 per hour Prior experience in one of the following roles and brands is highly desirable: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager, or other part time restaurant job at Dunkin, krispy kreme, Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Requirements/Responsibilities Kitchen Manager - BOH Manager - Supervisor Requirements: • Must be able to work various shifts per week and be available weekdays and weekends, • Must have 1 or more years of experience - Donuts/QSR experience a plus, • Be authorized to work in the United States Responsibilities: • Be a great teacher and leader, • Help create a positive team environment Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Prior experience in one of the following roles and brands is highly desirable: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager, or other part time restaurant job at Dunkin, krispy kreme, Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc., Dunkin' Donuts/Baskin-Robbins or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Chief Estimator, Estimating Manager | Commercial General Contractor We’re partnering with a well-established, high-volume commercial general contractor to hire an Estimating Manager to lead and support a growing team. This is a hands-on leadership role in a fast-paced environment where estimating is at the core of the business. Ideal for someone coming out of a general contractor who thrives in high-volume bid environments and knows how to drive accuracy, efficiency, and team performance. What you’ll be doing: • Lead and mentor a team of estimators (while staying hands-on in the work), • Manage the full estimating lifecycle from concept through award, • Drive bid strategy, subcontractor coverage, and risk mitigation, • Partner closely with Project Management on bid reviews and execution, • Improve processes, efficiency, and overall estimating performance What we’re looking for: • 10+ years of commercial construction estimating experience (GC required), • Experience with retail, restaurant, or high-volume project environments, • Proven ability to manage multiple bids simultaneously in a fast-paced setting, • Strong leadership skills with a willingness to roll up your sleeves, • Experience with tools like Bluebeam and similar estimating platforms Comp: $160K–$190K base + discretionary bonus potential This is a great opportunity to step into a high-impact role with strong project flow, established systems, and long-term growth potential. If you or someone in your network is open to learning more, feel free to reach out directly. Company DescriptionSavage Search Associates is a full service, family-owned recruitment firm supporting Executive Search, Management, Human Resources, Accounting & Finance, Sales & Marketing, Operations, Construction Management, and Administrative search projects.Savage Search Associates is a full service, family-owned recruitment firm supporting Executive Search, Management, Human Resources, Accounting & Finance, Sales & Marketing, Operations, Construction Management, and Administrative search projects.

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Server greets, seats and services guests in a friendly and courteous manner, takes and delivers orders, suggestively sells, receives payment and assists other service personnel as needed to provide total guest satisfaction. Responds to and addresses guests concerns in a timely and courteous manner Key Business Areas A “Key Business Area” is an area of performance in which the Server must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Demonstrates a sense of urgency when serving guests; meets service cycle timing standards, • Greets guests immediately upon arrival and acknowledges them at departure, • Assists with guests seating, utilizing proper arrival order and rotation procedures; assists with any special needs, • Suggestively sells and achieves guest check average targets, • Accurately enters orders on point of sale system, • Prepares beverage orders as well as some appetizers, salads, and desserts, • Checks prepared orders for completeness and presentation, • Delivers food and beverage orders timely and in accordance with standards, • Attends to guest during the entire dining experience in a prompt and courteous manner, • Demonstrates knowledge of station and floor breakdowns, • Possesses strong product and menu knowledge, • Uses proper telephone etiquette; assists with “to go” orders, • Pre-busses tables in a timely manner; clears, cleans and presets tables promptly upon guests departure, • Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues, • Demonstrates safe cash handling procedures in accordance with policy and accurately completes cash, credit card, and discount transactions, • Willingly assists others without being asked, • Maintains cleanliness and organization of dining room and service area, • Completes all required side-work, including deep cleaning assignments, • Provides prompt and courteous service and is cordial to all team members and guests, • Ability to lift and carry supplies and equipment up to 30 lbs, • Ability to raise a tray weighing up to 25 lbs to shoulder height, • Able to bend, stoop, reach, wipe, lift, and grab, • Must have sufficient mobility to move and operate in work area, • 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 observe and differentiate between monetary denominations, • Must be able to serve all Denny’s menu products, • Must be able to operate point of sale system, • Must be able to work around potentially hazardous chemicals, • Must be able to communicate effectively in English both orally and in writing, • 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, • Possesses excellent guest service skills, • Possesses basic math skills (add, subtract, multiply and divide), • Must be able to work in a team environment, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift 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 employer with or without notice.

Job DescriptionDescription: JOB SUMMARY A Robata Chef is responsible for preparing sauces and sushi items for our guests in a consistent manner following Innovative Dining Group’s food preparation and service guidelines. This position primarily works in front of guests while preparing dishes at the sushi bar and ensures a fun and inviting experience. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: • Have an extensive knowledge of our restaurant's food offerings, • Possess a strong familiarity with food service regulations and proper food handling procedures, • Fluent in our cooking methods, kitchen rules and restaurant policies and procedures, • Always comply with our standard portion sizes, recipe specifications, cooking methods and quality standards, • Greet and welcome guest according to service guidelines, • Provide an engaging guest experience for assigned tables, • Maintain the cleanliness and sanitation of the sushi bar and equipment, • Monitor food production areas for safety and sanitation practices and procedures, • Prepare the robata skewers and cook to perfection, • Assume 100% responsibility for quality of products served, • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period, • Maintain a clean and sanitary work station area, • Follow proper plate presentation and garnish set up for all dishes, • Handle, store and rotate all products properly (FIFO = First-In, First-Out), • Assist in food prep assignments during off-peak periods as needed, • Function as a supportive team member during the course of a shift, • Demonstrate positive interpersonal skills with guests and co-workers, • Attend all scheduled employee meetings, • Perform additional responsibilities as requested by the Chef or Restaurant Manager on duty, • Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. EDUCATION and/or EXPERIENCE Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role. Must have basic knowledge of computers, computer programs, and technology in general. LANGUAGE SKILLS Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items, tallying, and reconciling bills. REASONING ABILITY Ability to carry out detailed and specific written and oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, Serv. Safe or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job Description Join the Fun Paced world of Dunkin! Seeking experienced Kitchen / BOH Manager who will be responsible for the overall operations for the back of house and kitchen - from raw material purchase and stock to training and kitchen safety practices. Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Salary: $16.50 - $23.00 per hour Prior experience in one of the following roles and brands is highly desirable: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager, or other part time restaurant job at Dunkin, krispy kreme, Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. Requirements/Responsibilities Kitchen Manager - BOH Manager - Supervisor Requirements: • Must be able to work various shifts per week and be available weekdays and weekends, • Must have 1 or more years of experience - Donuts/QSR experience a plus, • Be authorized to work in the United States Responsibilities: • Be a great teacher and leader, • Help create a positive team environment Kitchen Manager - BOH Manager - Supervisor is generally offered as a part time or full time opportunity Prior experience in one of the following roles and brands is highly desirable: Kitchen Manager, BOH Manager, Supervisor, assistant manager, general manager, or other part time restaurant job at Dunkin, krispy kreme, Chick-fil-A, Popeyes, Starbucks, Panera Bread, McDonalds, Taco Bell, Burger King, In-N-Out Burger. You are applying for work with a franchisee of Dunkin' Donuts/Baskin-Robbins, not Dunkin' Brands, Inc., Dunkin' Donuts/Baskin-Robbins or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Job Opportunity: Kitchen Manager at a Casual Fine Dining Restaurant We are a casual fine dining restaurant with an award-winning team, searching for a dedicated Kitchen Manager to join our family and lead our talented kitchen crew. This role has the potential to evolve into a Corporate Kitchen Manager position, eventually overseeing all our locations. Our restaurant generates approximately $4 million in annual sales, and we take pride in offering a scratch kitchen with top-quality ingredients, crafted cocktails, and exceptional service. We’re looking for a hands-on leader who can build strong relationships with the kitchen team and work harmoniously with the General Manager and FOH staff. Location: Near Costa Mesa, CA - Newport, CA What We Offer: • Fresh, scratch-made dishes using premium ingredients, • Handcrafted cocktails, • Top-tier service, • Great hours: Open daily 6 PM - 9 PM, weekends 10 AM - 9 PM, • Competitive salary: $70,000 to $80,000 with an excellent bonus plan, • Medical allowances, • 5-day work week About Us: 9 Hospitality is a boutique consulting and management firm specializing in connecting top-tier management and executives with leading hospitality roles across the nation. Our focus is on finding careers, not just jobs. Check out our stellar reviews! Key Responsibilities: • Lead kitchen operations and maintain high standards of food quality, • Build and develop a high-performance kitchen team, including hiring and training, • Collaborate with the GM and FOH team to ensure seamless operations, • Manage inventory, control food costs, and maintain product rotation, • Oversee equipment, facility, and grounds maintenance, • Enforce compliance with OSHA, health and safety regulations, and all employment laws, • Manage profit and loss through effective cost control, inventory management, and labor optimization, • Conduct staff evaluations, manage schedules, and provide ongoing coaching and training, • Ensure food safety regulations are upheld, • Drive a positive, guest-focused dining experience Qualifications: • Proven experience in controlling food costs and managing kitchen operations, • Strong training, development, and team-building skills, • Comprehensive knowledge of kitchen management and sanitation practices, • Proficient in inventory management and scheduling, • Excellent communication and leadership abilities, • Experience with Toast POS as well as touch screen in kitchen, • Energetic, enthusiastic, and passionate about delivering exceptional service Salary: $70,000 to $80,000 Come join our team and help us create unforgettable dining experiences! #ErnestScalziOwnerFounder9Hospitality C. 657-319-6014 Ernest J Scalzi Instagram: 9_hospitality Company DescriptionHard working, and loves this business. Be the face of our restaurant and work with our wonderful management team.Hard working, and loves this business. Be the face of our restaurant and work with our wonderful management team.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development Reports to: Restaurant General Manager, Operating Partner/s Job Purpose: The Chef de Cuisine will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will be responsible for food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations. Duties & Responsibilities: • Practices positive personal hygiene and cleanliness habits during all work shifts., • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company., • Assist in developing and implementing the menus including daily and seasonal specials., • Properly document all recipes and techniques., • Expedite service efficiently and effectively, maintaining the proper pace and food quality., • Oversee and/or perform purchasing on a daily basis to maintain the highest level of food quality., • Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed., • Maintain company expectations of food and service through the supervision of the entire kitchen team., • Achieve company budget objectives in sales, costs and profit., • Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through training of employees., • Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded., • Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions., • Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions., • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections., • Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.Working conditions and Expectations:, • Work schedule may require weekends and holidays, early morning and late evenings., • Shifts will range from 9 12 hours, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Strong, positive and respectful communication skills, • Follow safety and sanitation rules and laws at all times, • Always act in the best interest of the restaurant, fellow employees and guests., • Create, maintain a positive, safe and productive working environment, • Coaching and mentoring staff to develop a team and encourage promoting within.Qualifications:, • Communicate and understand the predominant language(s) of our guests., • Minimum of 5 years of Chef experience, • High School diploma or equivalent, • Formal culinary training, • Food Service Manager Certificate required, • Harassment Certification within 30 days after employmentPhysical Requirements:, • Be able to work in a standing position for long periods of time (up to 12 hours)., • Be able to reach, bend, stoop and frequently lift up to 20 50 pounds., • Repetitive tasks with few breaksDirect Reports: Department Sous Chefs and all hourly kitchen positions

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesThe Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, youll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job Summary We are seeking a Dishwasher to join our team! In this role, you will be responsible for loading the dishwasher with dirty dishes brought in by the bussers and unloading clean dishes. You will also be doing general cleaning tasks as assigned by the restaurant manager. The ideal candidate is hardworking and reliable! If youre looking for an opportunity to get started in the restaurant industry, reach out today! Responsibilities • Remove food from plates, • Prerinse dishes, glasses, and tableware and load them into the dishwasher, • Unload the dishwasher and put items away in the proper areas, • Sweep and mop floors, • Monitor levels of detergent and cleaning supplies, • Follow all health and safety guidelines, • Participate in team meetings, • Hard worker with a strong work ethic, • Positive attitude, • Attention to detail, • Ability to meet the physical demands of the job, including standing for long periods and bending repeatedly

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Free uniforms, • Health insurance Kenos is a long-standing, full-service restaurant known for its warm hospitality, classic comfort food, and consistent dining experience. We are seeking a skilled and motivated Kitchen Manager to oversee our back-of-house operations and help maintain the quality and standards our guests expect. Position Summary The Kitchen Manager is responsible for managing daily kitchen operations, supervising BOH staff, and ensuring high-quality food production. This role maintains kitchen efficiency, enforces food safety standards, and supports a smooth and organized workflow during breakfast, lunch, and dinner service. Key Responsibilities Kitchen Operations & Food Production • Oversee daily kitchen operations, including prep, line cooking, and service execution., • Ensure all dishes are prepared according to Kenos recipes, standards, and portion guidelines., • Maintain consistent quality, taste, and presentation across all menu items., • Coordinate kitchen workflow to ensure timely ticket execution during peak periods. Team Leadership • Lead, train, and support kitchen staff including cooks, prep, and dish team members., • Promote a positive, professional, and efficient work environment., • Create and manage BOH schedules to align with labor goals and business volume., • Conduct performance evaluations and handle coaching or corrective actions as needed. Inventory, Ordering & Cost Control • Manage inventory levels for food, supplies, and kitchen essentials., • Conduct weekly inventory counts and maintain accurate documentation., • Work with vendors to place orders and ensure cost-effective purchasing., • Monitor food waste and support strategies to maintain food cost targets. Sanitation & Safety • Enforce all health department standards, food safety regulations, and sanitation protocols., • Ensure proper cleaning of kitchen equipment and adherence to daily/weekly cleaning lists., • Maintain a safe working environment and educate staff on best practices. Collaboration & Communication • Work closely with the General Manager and FOH team to ensure smooth service., • Communicate prep levels, specials, shortages, and service issues clearly with staff., • Assist with menu updates, seasonal specials, and staff training. Qualifications • 25 years of kitchen leadership experience (restaurant experience required)., • Strong cooking skills with the ability to work any kitchen station as needed., • Excellent communication and leadership abilities., • Ability to work well under pressure in a high-volume environment., • Knowledge of food safety standards (ServSafe certification preferred)., • Ability to stand for long periods and lift up to 50 lbs. Benefits • Competitive salary, • Meal discounts, • Health benefits (if offered by Kenos), • Paid time off, • Stable, long-term employment with opportunity for growthHow to Apply Please submit your resume to with the subject line: Kitchen Manager Kenos Restaurant.

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Server greets, seats and services guests in a friendly and courteous manner, takes and delivers orders, suggestively sells, receives payment and assists other service personnel as needed to provide total guest satisfaction. Responds to and addresses guests concerns in a timely and courteous manner Key Business Areas A “Key Business Area” is an area of performance in which the Server must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Demonstrates a sense of urgency when serving guests; meets service cycle timing standards, • Greets guests immediately upon arrival and acknowledges them at departure, • Assists with guests seating, utilizing proper arrival order and rotation procedures; assists with any special needs, • Suggestively sells and achieves guest check average targets, • Accurately enters orders on point of sale system, • Prepares beverage orders as well as some appetizers, salads, and desserts, • Checks prepared orders for completeness and presentation, • Delivers food and beverage orders timely and in accordance with standards, • Attends to guest during the entire dining experience in a prompt and courteous manner, • Demonstrates knowledge of station and floor breakdowns, • Possesses strong product and menu knowledge, • Uses proper telephone etiquette; assists with “to go” orders, • Pre-busses tables in a timely manner; clears, cleans and presets tables promptly upon guests departure, • Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues, • Demonstrates safe cash handling procedures in accordance with policy and accurately completes cash, credit card, and discount transactions, • Willingly assists others without being asked, • Maintains cleanliness and organization of dining room and service area, • Completes all required side-work, including deep cleaning assignments, • Provides prompt and courteous service and is cordial to all team members and guests, • Ability to lift and carry supplies and equipment up to 30 lbs, • Ability to raise a tray weighing up to 25 lbs to shoulder height, • Able to bend, stoop, reach, wipe, lift, and grab, • Must have sufficient mobility to move and operate in work area, • 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 observe and differentiate between monetary denominations, • Must be able to serve all Denny’s menu products, • Must be able to operate point of sale system, • Must be able to work around potentially hazardous chemicals, • Must be able to communicate effectively in English both orally and in writing, • 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, • Possesses excellent guest service skills, • Possesses basic math skills (add, subtract, multiply and divide), • Must be able to work in a team environment, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift 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 employer with or without notice.

Job DescriptionDescription: Head Chef Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Culinary Operations. Culinary Leadership Work with the JAG culinary Team to create innovative and authentic menus. Educate self and team on regional history, culture and cuisine. Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures. Be the expert of JAG standards. Understand, develop, coach and consistently execute JAG’s culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. Performance and Talent Development Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner and documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate the team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate policy to team and managers. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Requires manual dexterity to use and operate all necessary equipment. Requires working nights, weekends and holidays. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

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 We are seeking a Web Developer to serve as the primary internal steward of the museum's website and its related digital infrastructure. This wide-ranging role will oversee our existing managed site hosting environment, apply necessary updates and patches to our Laravel-based CMS, and manage our analytics operations. They will also perform day-to-day updates and maintenance on our CMS, particularly its API integrations into our NetX digital asset management system and the API endpoints used by our mobile application(s). Our website’s codebase, design system, and content architecture are well-documented and established, and this position would operate within that framework. Complex new features or products will be developed in collaboration with the site’s original developers and our app developers. This role may require occasional flexibility outside of standard working hours, including responding to site emergencies, covering operational gaps, and maintaining presence during high-activity periods such as exhibition openings, digital product launches, and high web traffic events. RESPONSIBILITIES Hosting and Security * Manage the museum's managed hosting environment, including deployments, monitoring, and performance optimization * Implement and maintain security best practices, including SSL certificates, access controls, and regular security updates * Manage backup systems and disaster recovery procedures * Respond to and resolve hosting-related incidents Website CMS Management and Development * Maintain and extend the website CMS, including creating new content types, fields, and templates within established patterns * Troubleshoot content management issues and provide technical support to internal content editors * Implement updates and patches to keep the CMS current and secure * Document technical changes and maintain internal developer documentation Website API Development and Integration * Create and maintain web API endpoints that serve content to the museum's mobile application(s) * Manage the integration between the web CMS and NetX DAMS, ensuring reliable synchronization of digital assets * Work with the mobile app development team to define endpoint requirements and deliver solutions * Monitor API performance and troubleshoot integration issues Collaboration and Communication * Serve as the primary technical point of contact with outside app and web development partners * Triage technical requests and determine appropriate resolution path (internal vs. external development) * Participate in internal working groups managing other technical, IT, and transaction systems (such as TMS, Tessitura, Blocks Office, WaitWhile), representing the digital department's perspective and technical requirements * Participate in a structured onboarding program with the original web development team to gain comprehensive knowledge of the codebase and maintain ongoing engagement with our open source CMS’s developer and maintainer community * Document processes, decisions, and technical specifications for institutional knowledge 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 • Bachelor's degree in computer science, information technology, or related field, • Minimum 3 years of experience in web development with a focus on back-end systems, • Familiarity with managed hosting environments and deployment workflows, • Experience with content management systems, preferably Twill or similar Laravel-based platforms, • Experience building and consuming RESTful APIs PHP and the Laravel framework * PostgreSQL databases * Command-line tools, Composer, and SSH * Git version control * Third-party API integrations * Front-end technologies (Blade templating, Tailwind CSS, JavaScript) sufficient to troubleshoot issues * Build tooling including Vite * Web analytics platforms (Google Analytics, Google Tag Manager, and Microsoft Clarity) KNOWLEDGE Conceptual understanding and domain expertise critical to success in this role: * API design principles and integration patterns * CMS architecture and content modeling * Caching strategies and CDN management * Web security best practices * Web accessibility standards and testing approaches PREFERRED QUALIFICATIONS * Experience with digital asset management systems and their APIs * Background in museums, cultural institutions, or organizations with public-facing digital content and experiences * Familiarity with Platform.sh/Upsun, or similar PaaS environments #Laravel-basedCMS #NetX #DAMS #Website #CMS #API #APIDevelopment #RESTfulAPIs #Patches #PHP #PostgreSQL #Composer #SSH #BladeTemplating #TailwindCSS #JavaScript #Vite #GoogleAnalystics #GoogleTagManager #MicrosoftClarity #Platform.sh/Upsun #PaaS 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).

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 Manager, Corporate Development is a critical part of the museum's Revenue & Engagement function. Reporting to the Director of Institutional Development, the position involves identifying, nurturing, and securing corporate revenue streams to support the museum's mission. The manager will strategically lead initiatives, manage a pipeline, develop proposals, and coordinate stewardship efforts. This role will help build the engine for how we engage the business community, launching our inaugural corporate membership and sponsorship programs from the ground up. This isn’t just about fundraising; it’s about creating deeply integrated experiences, curating group tours and high-impact campaigns, that make the museum an essential partner for companies and their employees. This position serves as both a primary external ambassador to the business community and an internal architect, responsible for building the operational systems, benefit delivery, and reporting frameworks that will define our corporate program. Responsibilities Strategic Program Development & Systems Architecture * Partner with the Director to develop and document internal workflows, CRM structures, and benefits procedures to launch and scale the corporate revenue program * Lead the beta phase of the corporate development program, testing and refining benefit structures and digital delivery systems based on real-time partner feedback * Collaborate extensively across museum departments, including Leadership, Curatorial, Marketing, Finance, Membership, and Visitor Services to ensure operational readiness * Work closely with the special events and catering teams to maximize earned revenue through corporate events and hospitality Relationship Management * Develop comprehensive proposals, working with partners to align museum initiatives with their CSR and ESG goals * Serve as the primary contact for a portfolio of corporate partners, strengthening relationships through consistent communication, high-touch hospitality, access, and VIP experiences * In partnership with Revenue & Engagement teams, support the execution of multi-channel activations pertaining to corporate across print, digital, and in-person experiences Renewals, Reporting, and Growth * Monitor and report on fundraising progress and adjust strategies as necessary to meet revenue goals * Provide data-driven reporting to partners that translates their support into measurable impact to drive renewals and deeper engagement * Align new fundraising opportunities with the museum's priorities and mission, pursuing growth opportunities by upselling memberships and refining programs based on partner feedback Qualifications• Bachelor’s degree in Business, Communications, Hospitality, or related field• Minimum of 5 years of experience in corporate engagement, account management, or strategic partnerships, with a proven track record in either private or nonprofit sectors• Proven ability to build new programs or operational workflows from the ground up, with a focus on iterative design and “B2B” (business-to-business) product delivery• Proven track record of managing high-profile partnerships, with specific experience executing experiential activations, hospitality programs, or multi-channel marketing campaigns• Demonstrated ability to build operational systems and infrastructure from the ground up, with the capacity to manage multiple deadlines and shifting priorities.• Exceptional communication, negotiation, and interpersonal skills, with a focus on executive-level communication and relationship management• Ability to use CRM tools (such as Tessitura) to track engagement, gather data, and communicate clear ROI to partnersCore 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. * Takes accountability for assigned tasks and executes on deliverables in a timely manner. Strategic Alignment & Execution * 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).

Job Description Executive Chef — Luxury Senior Living | Calligraphy Westwood Village We are seeking a dynamic, hospitality-driven Executive Chef to lead the culinary program at our premier luxury senior living community in Westwood Village. This role is ideal for a culinary professional who combines exceptional technical skill with a passion for service, leadership, and resident engagement. The Executive Chef will oversee all back-of-house operations, including menu development, production standards, team scheduling, food safety compliance, inventory management, and cost controls, while consistently delivering elevated, restaurant-quality dining experiences. The successful candidate will bring a strong culinary pedigree, creativity in menu design, and the ability to craft innovative, seasonally inspired dishes that delight a discerning resident population. Equally important is a warm, highly personable presence — someone who enjoys interacting with residents, gathering feedback, accommodating dietary needs, and creating meaningful dining experiences. This leader will mentor and develop the culinary team, fostering a culture of continuous learning, accountability, and pride in execution, while setting the tone with energy, professionalism, and genuine passion for hospitality. About Discovery Management Group Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing. As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career. As Executive Chef, you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day. Your Role: The Executive Chef oversees the culinary operations, including menu planning, food preparation, purchasing, and recipe development to ensure consistent quality and presentation. This role is responsible for estimating food needs, maintaining equipment, and ensuring compliance with safety and sanitation standards. What You’ll Do: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Qualifications: • Ability to communicate effectively in writing and verbally speaking the primary language of the residents., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals., • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations., • Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet., • Must demonstrate an interest in working with a senior population., • Manages people effectively by taking responsibility for subordinates' activities; makes self available to staff; provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services., • Consummate people skills. Exhibits talent at interacting effectively with all types of people., • Proficient organizational skills and ability to meet deadlines., • Must have the ability to work in a fast paced environment., • Competitive wages, • Early access to earned wages before payday!, • Flexible scheduling options with full-time and part-time hours, • Paid time off and Holidays (full-time), • Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time), • 401(K) with employer match, • Paid training, • Opportunities for growth and advancement, • Company provided uniforms Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: .

Job DescriptionDescription: The Sunset Marquis is a four-diamond hotel located in West Hollywood and includes Cavatina restaurant, Bar 1200, and SPA. We offer competitive benefits which include medical, dental, vision, 401(k), life insurance, complimentary onsite parking or monthly metro pass, employee meals, PTO (vacation, sick, holiday), on-the-job training, growth opportunities, discount room rates to staff, tuition reimbursement, wellness program, and more. Are you ready to join the Sunset Marquis family? Click below to apply! Job Summary The Minibar Attendant is responsible for replenishing and maintaining guest room minibars. Responsible for providing friendly, courteous, prompt, and efficient service to all guests, while creating a memorable Minibar experience. Essential Duties and Responsibilities include: • Approach all encounters with guests and employees in an attentive, friendly, courteous, and professional manner., • Consistently check, restock, and maintain proper par levels and presentation of all minibar items in guest rooms, paying close attention to damaged and/or expired items., • Adhere to FIFO (first in first out) rotation of minibar items., • Ensure cleanliness, sanitation, and functionality of minibar equipment (sensor refrigerator and sensor tray) and assigned service cart. Report any malfunctions and/or damages to IRD Manager., • Adhere to SmartCube procedures and report any malfunctions of device or system to IRD Manager., • Inform management of any situations where a guest may express concern or dissatisfaction. Must be able to cross-train in other IRD/F&B related areas. Requirements: Competencies includes: • Displays a high level of professional integrity and ethical conduct., • Maintain calmness and composure under high levels of pressure., • Adapt to frequent change, fast paced environment, delays, or unexpected events., • Identifies and resolves problems in a timely manner., • Demonstrates strong organizational and communication skills., • Ability to multitask and uses time efficiently and effectively., • Displays outstanding attendance. Essential Skills, Experience, and Education include: • High school diploma or general education degree (GED); or 2-3 year related experience; or equivalent combination of education and hospitality experience., • Luxury hotel/fine dining experience is a plus., • FORBES standards is a plus., • High volume, fast-paced experience preferred., • Oracle Cloud experience is a plus., • Micros POS experience is a plus., • Food Handlers card is preferred., • Responsible Beverage Service (RBS) certification is preferred., • Proficient in English- verbal and written., • Must have flexible work availability- all shifts, weekdays, weekends, and holidays. Physical Requirements include: • Must be able to occasionally lift and/or move up to 25 pounds.

Job Description Casa Madera is a coastal-inspired dining experience where the spirit of the Riviera Maya meets elevated Mexican cuisine. The menu celebrates fresh, thoughtful ingredients, warm flavors, and dishes rooted in tradition while embracing a sense of ritual, grounding, and connection. Designed to feel like a retreat from the everyday, Casa Madera blends soulful energy, handcrafted cocktails, and an atmosphere that moves effortlessly from relaxed to refined. Every moment is meant to feel immersive, intentional, and touched by the elements. Casa Madera has locations in Toronto and West Hollywood, each offering its own interpretation of this coastal Mexican escape. Department: Management Employment Type: Full-Time, Exempt Reports To: General Manager Why this role? The Events Manager plays a key role in driving restaurant-level event and catering revenue while serving as a brand ambassador throughout the sales and planning process. This role is ideal for a hospitality sales professional who thrives on relationship-building, organization, and delivering exceptional guest experiences within a growing restaurant group. Working closely with the Director of Events, venue leadership, operations, and culinary teams, the Events Manager helps expand event revenue, strengthen repeat business, and ensure all events reflect brand standards and operational excellence. Job Summary The Events Manager is responsible for driving restaurant-level event and catering revenue by proactively identifying, qualifying, and securing special events, BEOs, buyouts, and off-site catering opportunities. This role manages the full event sales lifecycle from initial inquiry through booking and coordination while ensuring all events align with brand standards and deliver exceptional guest experiences. Key Responsibilities: Sales Growth & Business Development: * Increase event sales through proactive outreach, follow-up, and relationship development. * Identify and cultivate new business opportunities, partnerships, and repeat clients. * Establish and execute strategies to support off-site catering growth. * Develop, maintain, and refresh all event sales materials and client-facing collateral. Event Operations & Venue Collaboration * Fully qualify all incoming event, BEO, buyout, and catering inquiries to ensure alignment with brand standards and operational capabilities. * Partner closely with store-level management to ensure successful planning, execution, and follow-through of all events. * Train and support venue leadership on event management processes, expectations, and execution standards. * Ensure all events are communicated clearly and executed in accordance with approved BEOs and client expectations. Database Management & Reporting * Maintain accurate and up-to-date records for all leads, bookings, and events within TripleSeat. * Ensure all store-level management and reservation teams are properly trained and proficient in TripleSeat. * Monitor pipeline activity, conversion rates, and booking trends. * Support automated marketing triggers and seasonal event promotions to drive inbound demand. Menu Development & Client Materials * Collaborate with Operations and Culinary teams to develop, update, and maintain all special event and buyout menus. * Create and refine off-site catering menu offerings aligned with brand standards and operational feasibility. * Develop and maintain polished, client-facing menu and event materials that reflect the brand’s fine-dining positioning. Guest Experience & Brand Standards * Respond to all event inquiries promptly and professionally, in accordance with response-time standards set by the Senior Events Manager. * Approach all leads with a “Guest First” mindset, prioritizing hospitality, clarity, and responsiveness. * Ensure all event interactions and executions meet or exceed brand and guest experience expectations. * Act as a brand ambassador throughout the sales and planning process. Qualifications * Proven experience in event sales, hospitality sales, or restaurant events management. * Strong understanding of BEO creation, buyouts, catering logistics, and event execution. * Demonstrated ability to meet sales goals and drive revenue growth. * Experience working with TripleSeat or similar event management platforms preferred. * Strong communication, organizational, and relationship-building skills. * Ability to collaborate cross-functionally with operations, culinary, marketing, and leadership teams. * Detail-oriented with strong follow-through and time-management skills. * Passion for hospitality, guest experience, and brand excellence. * Availability to work flexible schedules as needed to support events and business demands. Benefits & Perks As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits may include: * Medical Insurance * Dental Insurance * Vision insurance * Paid Time Off (PTO) * Life insurance * Opportunities for professional growth and development Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities • Remove food from plates, • Prerinse dishes, glasses, and tableware and load them into the dishwasher, • Unload dishwasher and put items away in proper areas, • Sweep and mop floors, • Monitor levels of detergent and cleaning supplies, • Follow all health and safety guidelines, • Participate in team meetings, • Perform other cleaning duties, as assignedQualifications, • Hard worker with a strong work ethic, • Positive attitude, • Attention to detail, • Ability to meet the physical demands of the job, including standing for long periods and bending repeatedly, • Must be available Friday, Saturday, and Sundays

Job DescriptionDescription: COMPANY DESCRIPTION: Union Rescue Mission (URM) is a 501(c)(3) nonprofit organization located in the Los Angeles Metropolitan Area. We are dedicated to serving men, women, and children experiencing homelessness and providing comprehensive emergency and long-term services to help them escape the dangerous streets of Skid Row. Established in 1891, URM is now one of the largest rescue missions of its kind in the United States and the oldest in Los Angeles. Join us at Union Rescue Mission as we bring hope and share the compassion of Christ to those devastated by homelessness. THRIFT STORE FLOOR PRODUCTION WORKER POSITION SUMMARY: Under the supervision of the Thrift Store Manager, the Thrift Store Production Worker is responsible for assisting the production crew in cleaning, prep, and tagging merchandise such as bric-a-brac, books, electronics, shoes, accessories, household items, etc. THRIFT STORE FLOOR PRODUCTION WORKER CORE WORK PRINCIPLE: Colossians 3:23 is the foundation of URM’s standard for employment, “Whatever you do, work at it with all your heart, as though you were working for the Lord and not for people.” The goal for each employee is to enrich and sustain a humble heart attitude; to enrich and sustain a mindset of serving others, treating them with kindness and truth; and to enrich and sustain a zealous desire for achieving work objectives without any ulterior motives or agendas. THRIFT STORE FLOOR PRODUCTION WORKER ESSENTIAL FUNCTIONS: • Cleans, tags, and packs merchandise for pricing., • Determines which items are perishable and which are recyclable and discards unsellable items., • Assists other departments/positions, as needed., • Sets the pace for sorting., • Records production numbers daily. (i.e., carts, units, etc.), • Communicates regularly with management about store issues., • Actively engages customers on floor sales to increase donations and merchandise sales., • Ensures monthly revenue goals are met., • Provides excellent customer service by greeting and assisting customers and donors; and responds to customer inquiries/complaints in a timely manner., • Ensures store and displays are maintained, clean, and attractive., • Maintains safety including all Health and Security policies and procedures., • Conducts tasks and other projects as assigned by the Store Manager., • Commitment to URM mission, vision, and core values. In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to allow differently able individuals to perform the essential functions of the job. • Must be able to lift 50 lbs., • Requires manual dexterity for regular repetitive finger motion such as frequent reaching, pulling, pushing, and lifting objects and operating equipment., • Requires manual ability to operate a pallet jack. In general, the following conditions of the work environment are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to allow differently able individuals to perform the essential functions of the job within the environment. • The office is clean, orderly, properly lighted, and ventilated., • This position works predominantly indoors in a store, warehouse, or dock environment all of which are high traffic settings involving people, equipment and/or machinery., • May be exposed to dust in the performance of certain duties., • Noise levels are considered moderate to high., • Requires regular standing, walking, sitting, crouching, stooping, speaking, hearing, and seeing., • May be exposed to extreme temperatures both hot and cold (variable weather).Requirements: THRIFT STORE FLOOR PRODUCTION WORKER EXPERIENCE/ EDUCATION/LICENSURES/CERTIFICATIONS: • Fluency in Spanish, both verbal and written, a plus., • Ability to demonstrate a strong work ethic., • Perform in a fast-paced environment and possess strong organizational skills., • Ability to determine the value of donations., • Must exhibit strong customer service skills., • Clear communication skills, both written and oral., • Excellent time management skills and detail oriented., • Ability to multi-task in a high-volume environment., • Must be an effective team member., • Must be able to work a flexible schedule, including weekends.

Job Description Accountability Reporting to the General Manager and Restaurant Manager, the Service Assistant maintains the restaurant’s interior and exterior, keeping all areas clean and organized. Keeps dining room tables cleaned and sanitized. Maintains adequate supply of pots, pans, dishes, glassware, utensils and ice in service areas throughout shift. Keeps front and back of the house area clean, organized and stocked, at all times, to provide timely guest service Key Business Areas A “Key Business Area” is an area of performance in which the Service Assistant must be successful to meet their accountabilities. Successful results in the Key Business Areas are supported by the following behaviors or actions: • Busses, cleans, and resets tables, • Checks restrooms and hand washing stations every half hour for cleanliness and supplies, • Maintains exterior curb appeal, keeps restaurant exterior and parking lot free of debris, • Maintains restaurant interior to be clean, safe and inviting for guests and employees, • Regularly cleans and inspects dish machine and other machinery as required, maintains proper dish machine chemical levels, • Properly sorts and washes all dishware and promptly replenishes kitchen and dishware in service areas, • Immediately cleans up spills and broken glasses and dishes, • Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues, • Assists with stocking deliveries; rotates perishable stock in accordance with standards, • Performs sidework and other deep cleaning duties as assigned, • Willingly assists others without being asked, • Provides prompt and courteous service and is cordial to all team members and guests, • Completes all other tasks and duties as assigned, • Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift; places 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 grab, • Must have sufficient mobility to move and operate in work area, • Must be able to work inside and outside, • Must be able to observe wares for cleanliness and chemical labels for safe handling, • Must be able to stand and walk during a 4 to 8 hour shift, • Must be able to frequently immerse hands in water, • Must be able to work with all Denny’s menu products, • 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 tolerate extreme temperature changes in kitchen and freezer areas, • Able to work in a team environment, • Meets Denny’s uniform and grooming standards and maintains them throughout the shift, • Must be able to pass all required tests and training requirements, • Must be able to work a flexible schedule, including holidays, nights and weekends, • Possesses excellent guest service skills, • Able to learn basic tasks and follow instructions 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 DescriptionJob Description: The ideal candidate will execute front of the house restaurant management including, but not limited to, delegating tasks, leading and coaching, and excellent customer service in order to maintain efficient restaurant operations. The ideal candidate will possess strong leadership, organizational, and communication skills while directing employees and maintaining health code standards, company policy, and ensuring guests a memorable dining experience.Responsibilities Successfully lead the restaurant when the General Manager or Restaurant Manager is not present by delegating duties, assigning tasks, and following up with team members. This will include:Proficiency in each area of the FOH to assist when necessary Training new employees. Assisting the General Manager with labor management by scheduling employee break times. Maintain cleanliness and organization to ensure the restaurant is up to date with health and safety regulations and company policies: Proper sanitation practices, checking food quality and temperature, handling all equipment safely and properly. Ensure strict adherence to Roscoe’s standard of food quality, consistency, and timeliness. Ability to coordinate a wide range of duties and activities while providing excellent communication and successfully meeting all job responsibilities. Act as quality control performing a variety of duties such as: Support staff when busy by stocking supplies, serving, reset tables, assist cashier and to-go station, buss tables, and handle disgruntled customers. Control seating at peak times. Execute perfect opening and closing duties making sure to lock all doors and gates. Troubleshoot small equipment problems and be fully aware of protocols for equipment failure including who to call for repairs, how to solve small problems, and typical equipment substitutions or workarounds. Properly and accurately complete opening and closing checklists, log incidents, manage guest complaints, and report severe issues to management and corporate office immediately. Motivate employees to work as a team, resolve small conflicts and communicate any employee relations issues or guest complaints, and help create a positive work environment. Maintains regular and consistent attendance and punctuality. Other tasks as directed by management. Knowledge, Skills and Abilities: Requirements - 1 year of progressive full-service restaurant management experience or equivalent. Familiar with Focus POS (preferred), Aloha, Micros, Focus, or similar. Availability for at least one graveyard shift and evening shifts, overtime as needed. Food Handlers’ Card (required) or ability to pass test prior to first shift. Additional Information: Qualifications US work authorization (Required) Associate (Preferred) Restaurant management: 2 years (Preferred) Driver's License (Preferred) Food Handler Certification (Preferred) BenefitsHealth insurance Dental insurance Vacation Pay (up to 40 Hours, accrual) Cell phone reimbursement Vision insurance Mileage reimbursements Physical Setting: Casual dining restaurantEducation:Associate (Preferred) Experience: Restaurant management: 2 years (Preferred) License/Certification: Driver's License (Preferred) Food Handler Certification (Preferred) Work Location: One location Location Long Beach, CA 90802ShiftPixy, Inc., including its affiliates and subsidiaries (collectively, “ShiftPixy”) is an equal employment opportunity employer and follows all applicable anti-discrimination laws, rules and regulations including, without limitation, compliance with Title VII of the Civil Rights Act of 1964 and similar state or local laws. ShiftPixy does not and does not permit any of its employees to harass, discriminate against or retaliate against other employees or applicants because of race, religion, national origin, sex, marital or veteran status, age, disability, or another protected category. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. $18 - $22

Job Description We are looking for a Restaurant Manager to join the Nova Kitchen & Bar team. NOVA Kitchen & Bar is an Upscale Asian Fusion restaurant. NOVA Kitchen & Bar is an experiential dining destination, exploring the five elements—wood, fire, earth, metal and water—to engage and tantalize the five senses of taste, smell, sight, touch and sound. The result? An ethereal and magical experience. Inspired by the transient astronomical event of a moving star, Nova empowers guests to experience the five dimensions of life on earth like they never have before. We bring Vegas vibes to the Disneyland Resort Area Areas of direct responsibility include the 300 plus seats Nova Restaurant (includes indoor & outdoor patio seating), providing Catering & Convention Events Services for up to 500 guests. Responsibilities and Duties • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Responsible for ensuring consistent high quality of food preparation and service, • Maintain detailed BEO’s between the customer and all NOVA staff., • Recruiting/Training of Service Personnel, • Required: years experience with an emphasis on generating corporate clients through social events, • Strong Service experience, social event, and wedding banquet experience preferred, • Prior Multiple Outlet Experience Preferred, • Possess excellent communications skills, • Strong sense of professional appearance, • Understanding of OSHA, TIPS, and other pertinent training programs, • Knowledge of ABC, Food Safety/Health Department, including Federal, State, and local ordinances as they pertain to operating Restaurant & Bar, and Catering events, • Ability to work in hot and cold environments and with hazardous equipment, • Able to work days, nights and weekends

Job Description We are seeking a Restaurant Manager in the Los Angeles, CA area. Our restaurants have received coast-to-coast recognition for excellence. We offer a scratch, exceptional menu, and a memorable, elevated dining experience. If you are ready for the challenge and ready to take the next step in your career, we would love to meet with you! Restaurant Manager Benefits • Very competitive salary up to $95,000 DOE, • Medical, dental, and vision insurance, • Paid time off, • Performance-based bonus structure, • Opportunity for continued company growth and internal advancement, • Work within a nationally recognized fine dining restaurant groupRestaurant Manager Responsibilities, • Lead daily Front-of-House operations in a high-volume fine dining environment generating $10M+ in annual sales, • Ensure consistent execution of elevated service standards and a refined guest experience, • Oversee hospitality performance, guest satisfaction, and service recovery initiatives, • Maintain full accountability for financial performance, including labor, revenue, and controllable costs, • Manage inventory control systems and ensure accuracy in ordering, receiving, and cost management, • Support training, development, and performance management of FOH team members, • Enforce company systems, service standards, and operational procedures consistently, • Collaborate with leadership teams to maintain alignment across FOH, BOH, and bar operations, • Monitor performance metrics both quantitatively (sales, labor, cost) and qualitatively (guest experience, service execution)Restaurant Manager Qualifications, • 5+ years of Assistant General Manager experience in a full-service, upscale or fine dining restaurant, • Proven experience in high-volume environments with $10M+ annual sales exposure, • Strong understanding of fine dining service standards and elevated hospitality expectations, • Demonstrated success in restaurants with structured systems, SOPs, and multi-layer leadership teams, • Strong financial acumen with full accountability for P&L, labor, and inventory control, • Experience with new restaurant openings (NRO) strongly preferred, • Ability to evaluate performance using both subjective hospitality standards and objective financial metrics, • Consistent career progression with demonstrated stability and leadership growth, • High-level communication, leadership presence, and a guest-first mindset

Job Description BARISTA/COUNTER - GJELINA LA Salary Range: $Min Wage per hour (DOE and State) + Tips POSITION SUMMARY: As a team member of the Gjelina Group, every role is key in our mission to consistently create thoughtfully nuanced experiences for guests in each of our locations. We ask all of our team members to participate in knowledgeable and respectful communication with guests and each other, coming to work with a desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, an ability to stay calm within a busy environment, and the ability to multitask and stay organized. The Counter Attendant is the primary guest point of contact for the counter. Counter Attendants ensure that excellent quality and superb service is enjoyed by all of our guests. The Barista is responsible for maintaining and operating the barista station up to Gjelina's Group standards. This includes delivering outstanding customer service, possessing a thorough knowledge of our coffee and tea offerings, and ensuring quality control across all site coffee and tea offerings. 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, • To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. Essential Duties and Responsibilities Other duties may be assigned. • Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients, • Adhere to all health, safety, alcohol control and sanitation protocols, • Always provide prompt, attentive service. Greet/Thank all customers as they enter/exit the space., • Takes guests orders in Point of Sale - "POS", • Always suggests product alternatives to enhance guest food experience., • Completes sales transactions in an accurate and timely manner, • Prepare espresso drinks to order, • Prepare drink orders in accordance with all recipes provided by Gjelina Management., • Work with BOH to expedite orders in an orderly and timely manner, • Organize, clean, and maintain all areas of the counter., • Prepare the floor at the opening and closing of each shift, stocking, cleaning, and preparing for service., • Prepare stations at the opening and closing of each shift; stocking, cleaning, and preparing for service., • Ensure all stations are equipped for service., • Assist others with stations when needed., • Maintain the station throughout the shift, keeping spaces clean and tidy. This includes wiping down cases and all surfaces and restocking throughout the day., • Attend pre-shift meeting to find out the changes on the menu, 86s, and Chef's aesthetic for new dishes., • Respond to any menu/drinks queries with knowledgeable answers., • Deal with any service issues through your floor manager and communicate any unresolved issues to them at the end of the shift., • Understand the right of way (guests, counter, and staff), • Other duties as assigned by supervisor/manager, • The barista will consistently practice proper cleaning procedures and implement preventative maintenance measures for both espresso and brewing equipment., • Continuously learn about our coffee beans, teas, and sourcing while also nurturing your own curiosity and expertise through in-house tastings, pairing, and training sessions., • Ability to multitask in high-volume service, • Operate espresso machines and other equipment to make beverages according to established recipes and quality standards., • Ensure cleanliness and organization of the coffee bar area, including restocking supplies and cleaning equipment., • Running Hot Beverages to guests throughout the restaurant, • Perform other duties and responsibilities as required or requested, • Counter service, • Pouring barback QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Minimum 1-2 years restaurant or related experience (preferred)., • Minimum 1 year barista experience, • Ability to understand and follow written and verbal instructions, • Ability to use all relevant items of equipment, • Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures, • Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner, • Ability to keep calm when faced with any unusual situations, • Ability to perform the essential functions of the job, • Knows basic Math, • Able to take guest orders in Point of Sale - "POS", • Ability to take and follow directions, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Must have problem-solving abilities, be self-motivated, and organized, • Able to work in a fast-paced environment, • Neat, clean, and professional appearance, • Willingness to work a flexible schedule, including weekends and nights, • Exhibit a sense of urgency, • Willingness to work on your feet, • Has a high level of enthusiasm and self-motivation, • Knowledge of proper food handling., • Knowledge and use of kitchen forms/systems., • High School education, diploma (or in the process), or GED preferred., • Food Handler Certification - Food Handling & Sanitation Awareness, desired, • Must understand how to abide by the rules of the Department of Health related to Food Service. KNOWLEDGE, SKILLS, AND ATTRIBUTES • Must be able to stand, lift, bend, and walk for extended periods of time (8-12 hours), • Must be able to climb sets of stairs repetitively, throughout a shift, • Must be able to seize, grasp, turn, and hold objects with hands regularly and in frequent or, • repetitive motions, • Must be able to reach items at varying height levels (on shelves, on the ground, etc.), • Occasionally kneel, bend, crouch, and climb as required, • Must be able to work in conditions of environmental exposure to cold, heat, water, and, • cleaning materials., • Must be able to remain focused in a fast-paced and ever-changing environment, • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings,, • CA Sexual Harassment Prevention Training, • CA Food Handler Certification, • Must be able to stand, lift, bend, and walk for an extended period (8-12 hours)., • Must be able to move, pull, push, carry, or lift up to 50 pounds on occasion and 30 pounds regularly., • Must be able to seize, grasp, turn, and hold objects with hands regularly and in frequent or repetitive motions., • Must be able to reach items at varying height levels (shelves, on the ground, etc.), • Occasionally, kneel, bend, crouch, and climb as required., • Must be able to work under environmental exposure to cold, heat, water, and cleaning materials., • Must be able to remain focused in a fast-paced and ever-changing environment. 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, and the surrounding areas may be wet, hot/cold, slippery, or humid. 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. Job Posted by ApplicantPro

Job Description Job Summary Our Restaurant General Managers are the heart of our restaurant, creating a great employee experience for team members - leading, developing and inspiring them to give our guests the absolute best service. Bring your passion for food and hospitality to us...we provide the training process so you can become a manager, the first step to a career with a great brand. Compensation is $65,000+, depending on availability, qualifications, and experience. Required Knowledge, Skills and Abilities • Minimum three years of experience as a restaurant manager, • Valid driver’s license, • Solid knowledge of retail operations., • Strong analytical skills, and ability to utilize business reports and industry and competitor knowledge to consistently identify opportunities to drive sales., • Ability to assess situations, customize solutions and communicate plans to direct reports in order to accomplish objectives., • Ability to coordinate, communicate and balance multiple projects simultaneously., • Work on the selling floor, requiring physical activity., • Flexible schedule - our stores are open daily, which requires early morning, evening, weekend and holiday availability. Essential Responsibilities WHAT YOU DO • Create a great environment for the team so they want to serve our guests well., • Own the work environment (because the team reflects your attitude)., • Train and coach your team to achieve superior results., • Delegate tasks to help the team grow; providing them with opportunities and exposure to demonstrate their capabilities for future roles., • Set performance expectation, follow-up for results and hold the team accountable., • Take action to solve problems and celebrate positive guest feedback., • Research, resolve and prevent future problems., • Regularly observe the team from the guest perspective and celebrate or coach accordingly., • Manage the team to achieve forecast sales goals., • Maintain daily and weekly food and equipment inventories and keep proper records. Schedule team member hours and assigns duties. Implement and follow up on all required people, operations and financial action plans., • Manage the team to achieve forecast sales goals., • Maintain daily and weekly food and equipment inventories and keep proper records., • Schedule team member hours and assign duties.

Job Description Job Overview We are seeking an energetic and dynamic General Manager - Restaurant to lead our vibrant dining establishment in Belmont Shore, Long Beach. In this pivotal role, you will oversee all aspects of restaurant operations, ensure an exceptional guest experience while maintaining operational excellence. Your leadership will drive team performance, uphold food safety standards, and foster a welcoming atmosphere that keeps customers coming back. This is an exciting opportunity for a passionate hospitality professional eager to make a significant impact in a fast-paced, customer-focused environment. Responsibilities • Lead and manage daily restaurant operations, including food preparation, service delivery, and staff supervision., • Oversee inventory control, food safety compliance, and adherence to hygiene standards to ensure top-quality food management., • Supervise and train staff on food handling, customer service, POS systems such as Aloha POS and Micros POS, and shift management procedures., • Manage budgeting, cost control, and cash handling processes to optimize profitability., • Coordinate kitchen management activities including food production, culinary standards, and catering services., • Implement staff training and development programs to enhance team skills in hospitality management and food industry best practices., • Ensure excellent customer service by addressing guest feedback promptly and maintaining high service standards across casual dining, fine dining, banquet events, and bar operations., • Conduct interviewing and hiring processes for new team members; oversee staff scheduling and performance evaluations., • Proven management experience in quick service & Upscale restaurants or casual dining establishments with a strong background in restaurant management., • Extensive supervisory experience with a focus on team management, training & development, and leadership within the hospitality or food industry., • Hands-on experience with POS systems such as Toast, familiarity with cash handling procedures., • Demonstrated ability to manage inventory control, budgeting, and food safety standards effectively., • Prior experience in fine dining or hotel food service environments is highly desirable., • Knowledge of kitchen management, culinary techniques, food production processes, catering operations, and bar service is preferred., • Strong communication skills with the ability to interview candidates confidently and foster a positive team culture. Join us as we create memorable dining experiences through exceptional leadership! We are committed to supporting your growth with comprehensive training programs while offering a vibrant work environment where your passion for hospitality can truly shine. All roles are paid positions that value your expertise in delivering outstanding food service experiences across diverse settings—from casual eateries to upscale venues—ensuring every guest leaves satisfied. Please email your resume to

Job Description Barista/ Pouring Barback- Gjelina LA Salary Range: $Min Wage per hour + tips (DOE and State) POSITION SUMMARY: As a team member of the Gjelina Group, every role is key in our mission to consistently create thoughtfully nuanced experiences for guests in each of our locations. We ask all of our team members to participate in knowledgeable and respectful communication with guests and each other, coming to work with a desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, an ability to stay calm within a busy environment, and the ability to multitask and stay organized. Maintains the quality and integrity of all wine, beer, cocktails, and soft beverages produced at the bar and service stations. Responsible for the maintenance and cleanliness of the bar, including side work, stocking, polishing glassware, etc. 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, • To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. Essential Duties and Responsibilities (Other duties may be assigned) • Report for duty on time and ensure you use the time clock to check in and out. Manage your time, including taking rest and meal breaks in compliance with California Labor Law. Keep the Manager informed when you leave the kitchen., • Maintain high standards of appearance and hygiene that include clean clothes, nails and hair and no heavy perfumes/colognes., • Adhere to all health, safety, alcohol control and sanitation protocols, • Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes, • Prepare and serve beverages that adhere to the company's freshness and quality standards ensuring that they consistently reflect the company's recipe and presentation standards, • Maintain coffee knowledge on current offerings and confidently and accurately communicate product information, • Actively participate in coffee, tea, and wine tastings to further product knowledge and help identify any issues or deficiencies, • Assist in the training and development of new staff, • Attend training sessions to constantly advance education on coffee, tea, and merchandise, and espresso bar skills, • Preparing and replenishing garnishes, • Cleaning up messes, • Escalates guest or event issues immediately to appropriate managers, • Rotates bottled beer, and wine inventory., • Follows FIFO, first in first out process to keep perishable items fresh, including juices, fruit, wine and beer., • Assist staff or managers with operational service as needed, • Completes monthly inventory of product according to standards & policies., • Keeps beverage back rooms organized and free of clutter, • Prepares and cuts garnishes, • Restocks all bar supplies at the opening and closing of each shift, • Clean all bar surfaces during shift and end of the shift., • Clearly communicate with all service staff and management throughout your shift to ensure smooth and efficient service, • Complete all assigned side work pre and post shift, • Attend trainings and pre-shift meetings, • Fully understand the floorplan, table numbers, and seat positions of the entire venue, • Supporting the management team in all aspects of in-house service and events, • Smile and maintain eye contact with our guests, and always provide prompt, attentive service. Greet/Thank all customers as they enter/exit the space., • Assist others with stations when needed., • Deal with any service issues through your floor manager and communicate any unresolved issues to them at the end of the shift., • Supporting the management team in all aspects of in-house service and events, • Understand the right of way (guests, floor, kitchen, bar, and staff), • Performs other duties as assigned by supervisor / manager QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Minimum 1-2 years restaurant or related experience (preferred)., • Minimum 1 year coffee barista experience, required, • Ability to understand and follow written and verbal instructions, • Ability to use all relevant items of equipment, • Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures, • Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner, • Ability to use the restaurant point of sale and or reservation system, • Ability to keep calm when faced with any unusual situations, • Ability to perform the essential functions of the job, • Knows basic math and measurements, • Ability to take and follow direction, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Must have problem solving abilities, be self-motivated, and organized, • Able to work in a fast-paced environment, • Neat, clean, and professional appearance, • Have flexible schedule, including weekends and nights, • Exhibit a sense of urgency at all times, • Willingness/ability to work on your feet for extended period time, • Has a level of enthusiasm, self-confidence, and self-motivation . CERTIFICATES & TRAINING: • State approved Alcohol Awareness Training / Certificate, • State approved Prevention of Sexual Harassment Training / Certificate, • Food Handler Certificate PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the position is regularly required to stand and walk for long periods of time. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 45 pounds. Must be able to climb sets of stairs, repetitively, throughout a shift . Ability to work with restaurant / bar equipment and dishware. 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 and talk or hear. Ability to work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENTS: The work environment characteristics described are representative of those the position encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate to loud with surrounding areas that may be wet, hot/cold, slippery, or humid. 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 BELIEF 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 Description Restaurant General Manager 25 Degrees – The Hollywood Roosevelt Job Description 25 Degrees, the Hollywood Roosevelt’s iconic burger-focused diner, is seeking an experienced Restaurant General Manager to lead daily operations and guide the team through its next phase of growth. Located inside one of Hollywood’s most historic hotels, 25 Degrees offers an elevated take on the classic American burger joint, known for gourmet burgers, a full bar program, and an atmosphere blending old‑school diner charm with Hollywood character. Open from early morning through late evening, the restaurant serves breakfast, all‑day American favorites, handcrafted cocktails, and a diverse menu that includes traditional and modern dishes. The space features plush booths, bar seating, and a lively, casual setting that is consistently praised for its reliable food, memorable burgers, and relaxed vibe. This is a hands‑on leadership role focused on elevating service standards, strengthening team culture, and ensuring consistency across all meal periods. The General Manager will translate the brand vision into strong daily execution, support Food & Beverage and Culinary leadership, and maintain high levels of guest engagement in a fast‑paced, high‑volume environment. The ideal candidate will mentor the front‑of‑house team, create accountability, and foster a positive, professional culture aligned with The Hollywood Roosevelt’s service expectations. Key Responsibilities • Direct and oversee all front‑of‑house operations., • Ensure consistent delivery of high‑quality service throughout breakfast, lunch, dinner, and late‑night periods., • Maintain strong guest engagement, hospitality standards, and team professionalism., • Support menu transitions, seasonal updates, and guest‑driven service enhancements., • Implement labor management, cost controls, and financial performance strategies., • Collaborate closely with culinary leadership to maintain the integrity of the 25 Degrees brand., • Recruit, train, and develop staff while reinforcing positive culture and accountability.Required Experience, • Minimum three years of restaurant management experience in a casual‑upscale, elevated dining, or high‑volume concept., • Strong leadership background with proven ability to coach, motivate, and manage teams., • Solid understanding of guest service excellence and high‑volume operations., • Experience with bar‑forward programs and late‑night service strongly preferred., • Ability to lead confidently during periods of transition and operational change.

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bi-Lingual * Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations * Valid driver's license with a driving record that meets company insurability standards. * Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Pass employment testing * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication #LI-RY1 Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.

A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency. This is not a people manager role. You wont write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. • Own food quality by ensuring every item meets sweetgreens standards for flavor, food safety, and presentation, • Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil), • Help teammates improve food execution through real-time feedback, • Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly, • Be the advocate for food quality on shift, spotting issues early and fixing them fast, • Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence, • Love being in the kitchen and take pride in food quality, consistency, and clean execution, • Want leadership responsibility without full people management, • Enjoy training peers and getting them excited about new menu launches, • Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome), • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member., • Comfortable working on your feet, • Maintain attention to detail and environmental awareness during operations, • Use touch to assess quality and complete detail-oriented tasks, • Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Food safety knowledge (Food Handler or ServSafe certification), • Able to follow food safety, cleanliness, and quality standards, • Must be available to work a minimum of 30 hours per week, • Must be 18 years of age or older Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click___. To request an accommodation as permitted by law, click ___.

Be a part of the newest luxury hotel in downtown LA,Conrad Los Angeles ()! As part of the billion-dollar project,The Grand LA (), this is the 7thConrad Hotel in the U.S. and the 1stin California. Located in Downtown LA's cultural corridor, Conrad Los Angeles is the city's newest luxury destination, featuring over 300 rooms, a world-class spa, a 16,000-square-foot rooftop pool deck, 12,000 square feet of event space, and three dynamic dining experiences-including our signature restaurant, San Laurel, all in partnership with Chef Jose Andres' award-winning restaurant group, JoseAndresFoodGroup () . Want to get an inside look? Take avirtual tour (). In this role as the Assistant Director of Human Resources you would be responsible for assisting the Director in the direction of administration of the Human Resources function in the hotel's continuing effort to deliver outstanding guest service and financial profitability. The ideal candidate will have a minimum of (3) years of experience in Human Resources management/leadership role. Experience managing a union property and experience with mediations &arbitrationsis required. Luxury hospitality is preferred. A high school diploma or equivalent is required, a 4 year college degree is preferred. Considerable knowledge of Federal/State labor laws including but not limited to FMLA/CFRA/ADA as it pertains to leave of absence and reasonable accommodations. Working knowledge of Federal and local regulations relating to OSHA and worker's compensation. Ability to supervise/direct both subordinates and non-subordinate personnel. Must be able to manage conflict and problem resolution, conduct investigations, and manage the hotel's employee relations programs. Ability to speak, read, and write Spanish preferred. What will I be doing? • Assist in overseeing, administering and communicating pertinent information regarding all Human Resources functions to include, but not limited to, recruiting, training and development, wage/benefit administration, compliance with statutory requirements, team member relations, labor relations and contract compliance, performance evaluations, workers compensation and safety, employment processes and general leadership guidance and support, • Manage and supervise the daily activities of the Human Resources department, Manage relations with union representatives., • Manage workers compensation program., • Manage and leaves of absences, FMLA ,and personal leaves., • Participate in and facilitate meetings and monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition and reward, • Lead the hotel quality initiative, as needed., • Manages conflict and problem resolution, conduct investigations and leads all Team Member relations., • Ensure Affirmative Action Plan compliance by training management on the hotels goals and interview and selection methods., • Leads the hotel's quality program which involves a complete understanding of the standards and reporting format as well as the creation/design of related training and incentive programs to encourage consistent guest service by all team members. Analyzes reports to determine areas where continuous improvement methods can best be utilized., • Manages the hotel's employee relations programs, including picnics, holiday parties, health fairs, employee communication sources, etc. and coordinates and directs staff through detailed oral and written instruction to facilitate successful completion of all related events/programs. Designs and implements new programs as may be needed for special promotions, events, or programs (e.g. safety, Olympics, blood drives)., • Oversee the overall function of TMX HRIS System including, but not limited to all PAF data entry, separations, report generating, and other related functions. Responds to and negotiates on behalf of the hotel, all claims for unemployment., • Supervises departmental and hotel staff regarding all issues relating to worker's compensation to endure minimum exposure by the hotel to related expenses., • Assists in or prepares periodic reports relating to the Human Resources function (e.g. EEO, labor turnover, payroll analysis, operational budget) through the use of a moderately complex computer system and written reports., • Assists in the recruitment, selection and training of new personnel, utilizing internal and external sources/programs to attract and train qualified candidates., • Assist in the administration of all employee benefit programs, assuring timely processing of all related claims and employee awareness of available benefits., • Assist Training Manager in the development of all hotel personnel by developing or using predetermined programs and/or instruction staff in the skills and techniques required to perform their job in accordance to the standard determined by the corporation or the hotel. Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: • Hospitality - We're passionate about delivering exceptional guest experiences., • Integrity - We do the right thing, all the time., • Leadership - We're leaders in our industry and in our communities., • Teamwork - We're team players in everything we do., • Ownership - We're the owners of our actions and decisions., • Quality, • Productivity, • Dependability, • Customer Focus Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands (). Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The Benefits - Hilton is proud to have an award-winning workplace culture ranking#1 Best Company To Work For in the U.S.We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits.Hilton offers its eligible team members a comprehensive benefits package including: • Access to your pay when you need it through DailyPay, • Medical Insurance Coverage - for you and your family, • Mental Health Resources, • Best-in-Class Paid Time Off (PTO), • Go Hilton travel discount program, • Supportive parental leave, • Matching 401(k), • Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount, • Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more), • Career growth and development, • Team Member Resource Groups, • Recognition and rewards programs, • Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. The annual salary range for this role is $105,000 - $115,000 and is based on applicable and specialized experience and location. We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance. Job: Human Resources Title: Assistant Director of Human Resources - Conrad Los Angeles Location: null Requisition ID: HOT0CG55 EOE/AA/Disabled/Veterans

A Healthier Future Starts With You! As a Sweetgreen Team Member, youre more than a restaurant employee youre part of a movement to connect people to real food and create meaningful guest experiences every day. Whether youre on the line, prepping ingredients, or welcoming guests, you play a key role in delivering first-class hospitality and food thats fresh, fast, and thoughtfully made all in a supportive, high-energy environment. Join our mission to reshape fast food and grow your own future too. Top-performing Team Members can advance into leadership and General Manager pathways within 3 years. * Deliver warm, genuine hospitality making every guest feel welcomed, cared for, and valued * Prep and serve fresh food with speed and precision, ensuring great taste, portions, and presentation * Build accurate, high-quality orders that meet Sweetgreens food and brand standards * Keep your station clean, stocked, and organized to support smooth service and strong flow * Follow food safety, sanitation, and allergen protocols to protect guest trust and team standards * Work seamlessly with teammates to balance prep, service, and restocking especially during busy shifts • Care about food, hospitality, and creating positive guest experiences, • Love working in fast-paced, people-centered environments, • Take pride in being reliable, detail-oriented, and quality-driven, • Enjoy learning new skills and growing across multiple stations, • Bring energy, accountability, and a team-first mindset to every shift, • Want a job that offers growth, stability, and long-term opportunity, • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Must be available to work a minimum of 12 hours per week, • Lifting: Routinely handling items up to 5-25 lbs and occasionally handling items 40-50 lbs, • Bending: For accessing low areas and handling items., • Reaching: For accessing high areas and handling items, includes building salads and restocking ingredients, • Standing/Walking: Extended periods, including moving between areas, • Squatting: For accessing low areas and handling items, • Pulling: Managing tasks that require pulling items or equipment, • Manual Dexterity: Typing, interacting with systems, handling tools (knives, thermometers, POS systems), and managing cleaning tools, • Physical Mobility: Navigating stairs, doors, ramps, elevators, and using equipment, • Physical Endurance: Maintaining energy and efficiency through long shifts and peak periods, • Coordination: Balance, multitasking, and handling bulky items or equipment in tight spaces, • Must be 18 years of age or older, • Must be authorized to work in the United States Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please___. To request an accommodation as permitted by law, click ___.

Area Leader The Area Leader is responsible for overseeing the operations of multiple restaurant locations within a designated geographical area. This role drives business growth while ensuring operational excellence and fostering a positive work environment. Essential duties and responsibilities include: • Hire, train, lead, coach, develop, and mentor restaurant leadership teams including General Managers (GMs), Assistant Managers (AMs), and Shift Leaders (SLs), including one-on-one training, role modeling, developmental job assignments, and guided self-study materials., • Provide ongoing coaching to ensure all team members consistently meet and/or exceed expectations., • Foster a positive and collaborative work environment within designated area, promoting a culture of excellence and teamwork., • Implement and maintain operational standards, ensuring consistency across all locations in compliance with federal/state/local laws including employment laws, food quality and safety standards, and employee/restaurant safety policies and procedures. Manage annual budgets for each assigned restaurant location, working to achieve financial targets., • Monitor and analyze key performance indicators (KPIs) to identify areas for improvement and implement corrective actions. Provide timely, insightful feedback, and proactive guidance to restaurant management., • Ensure control over assigned area costs through effective inventory management, labor scheduling, and resource allocation leadership., • Collaborate with each General Manager, crafting strategic plans to reduce costs, boost sales, and optimize profit to maximize results over previous year's performance benchmarks and in alignment with budgetary standards., • Conduct regular meetings and restaurant visits (i.e., deep dive inspections, area tours, announced/unannounced visits, etc.) to ensure compliance with proper staff training and scheduling, employee relations and performance management, inventory control, food and customer safety, cleanliness, and other operational standards., • Preserve brand integrity of restaurant facilities through established brand and performance standards., • Provide effective and timely resolution to escalated customer complaints., • Collaborate with the People Services Department to resolve team member conflicts and address employee relations matters that cannot be resolved at a lower management level., • Work cross-functionally with the People Services and Loss Prevention departments to investigate and settle security and cash handling violations., • Represent the Company at state and federal agency hearings, conferences, meetings, as needed., • Collaborate with the Operations Services, Training, and Marketing teams to execute regional marketing strategies and promotions (i.e., LTO modules)., • Stay informed about industry trends and competitor activities to make informed business decisions., • Champion effective vertical and horizontal communications within the area including company-wide news of interest, upcoming events, limited time offers, promotions, product developments, "Best Practices" among peers, etc. To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required. Education/Work Experience: High school diploma or equivalent (GED) required, BA/BS degree preferred; five (5) or more years of prior General Management experience required; three (3) or more years of QSR experience as an Area Leader or District Manager, preferred. License/Certifications: Possess and maintain a valid driver's license. Knowledge, Skills, and Abilities: • Experience with successfully recruiting, building, and developing a team (based on current and future needs)., • Proven experience in a Multi-Unit/Area Manager role within the Quick Service Restaurant industry., • Strong understanding of QSR or multi-unit retail/restaurant/hospitality operations, including food safety, quality standards, and customer service., • Ability to analyze financial reports and implement strategies for business improvement., • Confidence in execution of strategic initiatives., • Must be decisive and able to make fact-based decisions., • Strong analytical and problem-solving mindset and skills; meticulous attention to detail, • Ability to effectively communicate with internal and external business partners., • Ability to prioritize and plan work assignments and work under pressure of frequent and tight deadlines., • Ability to read, write, and interpret complex reports, documents, and correspondence., • Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure., • Ability to exercise independent judgment on matters of significance to the company., • Ability to work weekends and extended work schedules as needed., • Must be willing and able to travel locally within Southern California and to out-of-state restaurant locations, as needed by car or airplane.

Job DescriptionStart your career at Wendy’s and be part of a team that supports your success. We provide the tools and resources for your growth. Your success is important to us, and we're here for you! The General Manager is the leader of the team who establishes the tone of the work environment, and the level of customer hospitality. The General Manager is responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Key responsibilities include finding, hiring, and developing employees, conducting new hire orientation, and developing the training plan for each new hire. You’re also responsible for scheduling and deploying the team correctly, addressing performance issues, assisting in the resolution of customer issues, and managing the restaurant budget and financial plans. The successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. Job responsibilities include, but not limited to: • Drive excellent customer service and maintain company standards., • Ensure Crew Members and Shift Supervisors complete all assigned duties and serve safe, quality food in a friendly manner., • Analyze sales, labor, inventory, and controllables on a continual basis and take corrective action to meet or achieve margin and sales growth targets., • Oversee a team of associates in a fast-paced environment while ensuring that all proper food safety precautions are satisfied., • Manage the restaurant budget and financial plans., • Engaging in clear, consistent communications with field leadership and restaurant staff on a frequent basis., • Building an effective team through training and development; and supplying meaningful and timely performance feedback., • Ensure food safety, quality, and sanitation. This includes but is not limited to receiving shipments and maintaining proper storage of ingredients and supplies., • Ensure the facility and equipment’s are maintained to Wendy’s standards., • Follow proper opening and closing procedures., • Maintain guest and employee safety.Minimum Qualifications:, • 18 years or older, • Obtain a food handler’s certificate according to state or local requirements., • Legally authorized to work in the United States, • Must have reliable transportation., • Maintain a professional appearance and good hygiene standards., • Ability to work flexible hours, arrive at work on time and be dependable., • 2 years quick service & fast-food restaurant experience, • 2 years food management experience (Preferred), • 2 years drive-thru experience (Preferred)Requirements:, • Ability to contribute to the team and maintain a positive attitude and strong work ethic., • Demonstrate a friendly attitude and great customer service skills., • Ability to pay attention to detail, cope with pressure and remain calm when challenging situations arise., • Act in a friendly, courteous, and helpful manner with guests and co-workers., • Strong verbal, reading, strong math skills., • Communicate ideas, suggestions, and concerns in a constructive and professional manner., • Make timely decisions to meet guest and business needs appropriately., • Ability to make quick and appropriate decisions., • Take ownership and responsibility to solve problems.Physical Requirements:

The General Manager is responsible and accountable for all restaurant activities at all times. This role ensures all employees (GMT / GMIT, Shift Managers, Shift Leaders, Team Leaders and Crew Persons) are performing their job responsibilities and meeting expectations in all areas of their job descr

Job DescriptionJOB PURPOSE: The KFC of Pollys General Manager will lead their Team through continual demonstration of Accountability and Ownership as related to the individual operation of a single store location. This includes all facets of store operations, front-of-the-house and heart-of-the-house, in addition to managing P&L, marketing, sales projections and analysis. The managing GM is the face of KFC of Pollys in our local communities and is the key driving force for the store in Delivering the Promise" Every Day! Fresh, Friendly, Above & Beyond Expectations by adding Extraordinary Value FIRST to Our Team and then to Our Guests Daily! JOB ACCOUNTABILITIES: • Deliver high quality results through execution of workforce planning: recruitment, selection, on boarding, education and coaching to support the continuity of standards related to KFC corporation and Pollys Inc., • Proficient management of store through application of policies, service standards and continual improvement of standard operational procedures., • Demonstrate effective leadership and efficient labor/team member management: Scheduling, monitoring, communication of job expectations, planning, counseling and enforcement of policies and procedures., • Commitment to team building through rapport, support, coaching, delegation of tasks and team development., • Support the long-term development of your management-level staff, holding them accountable for contributing to team and company objectives., • Continually support all management-level staff through leadership, direction, and training to achieve effective growth, increased business knowledge and overall skillset., • Build relationships with Guests daily and support continued satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; responsible to initiate effective improvements., • Adhere to and upholds cash handling policies and procedures to ensure proper cash management practices are being followed by all levels of team members. Responsible and accountable for all company moneys, which include: Verifying safe, making change, balancing cashier drawers, and handling bank deposits., • Lead store and team to achieve breakthrough targets through implementation of all tools available to optimize production, quality guest-service standards and productivity., • Alignment of store to strategic and annual forecasts and budgets, monitor variance analysis to develop financing; establish and enforce financial controls to achieve and sustain financial targets., • Provide added value by driving Brand Team initiatives, public and community relation programs in an effort to retain and attract business. Propose local store marketing recommendations suitable to location., • Development and implementation of strategies to support the increase of store sales., • Adhere to company service level standards to increase sales and minimize costs. (To include food, beverage, supply, utility and labor costs), • P & L responsibility to include forecasting of sales, controllable profit and making adjustments as business conditions indicate to maintain and increase acceptable level of sales., • Control profit & loss of Store by adhering to cash control/security procedures, inventory control, labor management, evaluate financial reports, and take appropriate corrective actions., • Proficient estimation levels of food and beverage costs. Work with the Home Office for efficient provisioning and purchasing of supplies. (Excludes: Autoship), • Oversee proper portion control and quantity of food/bake goods in order to minimize waste., • Approximate the food needs of the store, place orders with distributors, and schedule fresh food and supply deliveries. Control and report the store inventory through Merit inventory system, make recommendations as needed., • Responsible to ensure accurate, timely completion of store financial (invoices, audits, reporting) and personnel/payroll related duties in accordance with company standards, policies and procedures., • Ensure compliance with operational standards, company policies, federal/state/local regulations and laws., • Ensure proper security procedures are in place and upheld to protect our Team Members, guests and company assets., • Certify store satisfies required state standards to assure sanitary practices and maintenance of premises to pass internal/external regulatory inspections. Responsible to perform periodic audits and execute timely resolution., • Ensure a safe environment for team members and guest to reduce the risk of accident/injury and promptly reports to appropriate parties in the event of injury., • Ensure a safe environment for team members and guest to reduce the risk of accident/injury and promptly reports to appropriate parties in the event of injury., • Maintain excellent communication with Area Director to keep them fully informed of all issues (i.e. Issues, unusual matters of significance and positive events) and takes prompt corrective action where necessary or proposes alternative courses of action., • Demonstrate excellent people management skills, providing timely and meaningful coaching to direct the work of team members and motivate a diverse team., • Work in conjunction with Human Resources to oversee time and attendance issues, counsel, work ethics, conflict resolution, and other related HR issues. When necessary, you will coach and discipline., • Responsible to comply with all CA wage and hour laws including, Pollys meal and rest policy., • Required to work daily dinner rush (minimum of five) shifts per work week., • Required to work varied hours, weekends and holidays; A minimum of two closing shifts per work week., • 1 5 years of related experience in supervisory role, • Mandatory to have a valid drivers license and proof of auto insurance, • Strong working knowledge of store operations, management principles, including scheduling, cost control, continuous improvement and inventory control policies, • Must have basic level computer skills (POS, Microsoft Office), • Must have food preparation skills as they relate to restaurant business, • Must be up to date on food safety and health codes, • Customer focused with the ability to work independently or as part of a team, • Must have extensive working knowledge in customer relations, • Successful completion of all levels of the companys management development training program (MIT)* Position is eligible for bonus

Job DescriptionThe Assistant Manager is responsible for managing the daily operations of our restaurants. They will recruit, cast, develop, mentor and coach team members including Chicas and the heart of the house team. In addition, they successfully oversee all financial responsibilities including inventory, ordering food, and hitting all labor targets. They also optimize profits and ensure guests are satisfied with their dining experience. Essential Duties and Responsibilities • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor., • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of federal, state, and local laws., • Responsible for ensuring consistent high quality of food preparation., • Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards., • Ensure proper security procedures are in place to protect employees, guests, and company., • Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality., • Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return customers., • Investigate and resolve complaints concerning food quality.Education and/or Experience, • 3-4 years of previous restaurant manager experience, • 2-4 years high volume bar/restaurant experienceRequirements and Skills, • Liquor License certification is mandatory, • Food manager certificate required, • Ability to effectively communicate in English and Spanish, • Availability to work during holidays, nights, and weekends with increased hours during peak times Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The shifts will vary also depending on the needs of the restaurant. While performing the duties of this job, the employee is regularly required to stand; for a minimum of 10-12 hours per day, walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; toxic or caustic chemicals; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually loud. NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required so classified. Ojos Locos is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

Job DescriptionJob Description: The ideal candidate will execute front of the house restaurant management including, but not limited to, delegating tasks, leading and coaching, and excellent customer service in order to maintain efficient restaurant operations. The ideal candidate will possess strong leadership, organizational, and communication skills while directing employees and maintaining health code standards, company policy, and ensuring guests a memorable dining experience. Responsibilities Successfully lead the restaurant when the General Manager or Restaurant Manager is not present by delegating duties, assigning tasks, and following up with team members. This will include: Proficiency in each area of the FOH to assist when necessary Training new employees. Assisting the General Manager with labor management by scheduling employee break times. Maintain cleanliness and organization to ensure the restaurant is up to date with health and safety regulations and company policies: Proper sanitation practices, checking food quality and temperature, handling all equipment safely and properly. Ensure strict adherence to Roscoe’s standard of food quality, consistency, and timeliness. Ability to coordinate a wide range of duties and activities while providing excellent communication and successfully meeting all job responsibilities. Act as quality control performing a variety of duties such as: Support staff when busy by stocking supplies, serving, reset tables, assist cashier and to-go station, buss tables, and handle disgruntled customers. Control seating at peak times. Execute perfect opening and closing duties making sure to lock all doors and gates. Troubleshoot small equipment problems and be fully aware of protocols for equipment failure including who to call for repairs, how to solve small problems, and typical equipment substitutions or workarounds. Properly and accurately complete opening and closing checklists, log incidents, manage guest complaints, and report severe issues to management and corporate office immediately. Motivate employees to work as a team, resolve small conflicts and communicate any employee relations issues or guest complaints, and help create a positive work environment. Maintains regular and consistent attendance and punctuality. Other tasks as directed by management. Knowledge, Skills and Abilities: Requirements - 1 year of progressive full-service restaurant management experience or equivalent. Familiar with Focus POS (preferred), Aloha, Micros, Focus, or similar. Availability for at least one graveyard shift and evening shifts, overtime as needed. Food Handlers’ Card (required) or ability to pass test prior to first shift. Additional Information: Qualifications US work authorization (Required) Associate (Preferred) Restaurant management: 2 years (Preferred) Driver's License (Preferred) Food Handler Certification (Preferred)BenefitsHealth Insurance (Anthem), Dental, Vision Vacation Pay (up to 40 Hours, accrual) Cell phone stipend Mileage reimbursementsSchedule10 hour shift8 hour shift Day shift Holidays Monday to Friday Night shift Weekend availability 15.00 - 22.00

Job Description At Smashburger, we don’t just make burgers—we create crave-worthy moments that keep guests coming back for more. We believe the more you lean in in life, the more you get out! We chase greatness, play as one team, and lead with bold action. You'll be part of a team that works hard and cares deeply—where passion and dedication are just as important as skill. At Smashburger, we live by our values: Taste Obsessed – Bring flavor into every shift Premium Experience – Lead Boldly. Deliver Flawlessly Stay Hungry – Literally & Figuratively One Team! One Smash! – Smash Together Do What’s Right – Act with honesty and consistency. If this sounds like your kind of place, we’d love to have you on the team! The Role This role supports the Director of Operations/District Manager by overseeing the daily operations and performance of the restaurant location. Responsibilities include leading and developing Restaurant Managers, Shift Leaders, and team members while fostering a positive work environment and building future leaders. The position ensures proper staffing, training, and onboarding, manages employee performance and relations, and maintains compliance with company policies, food safety, and operational standards. Additionally, the role focuses on delivering excellent guest experiences, resolving customer concerns, managing financial performance such as labor, inventory, and operating costs, and driving sales through effective scheduling, community engagement, and local marketing initiatives. What You’ll Do • Lead and develop Restaurant Managers, Shift Leaders, and team members while fostering a positive, high-performance work environment and building future leaders., • Oversee restaurant operations including staffing, scheduling, onboarding, training, and ensuring teams follow company policies, food safety standards, and operational procedures., • Deliver an exceptional guest experience by modeling service standards, monitoring satisfaction metrics, and resolving guest concerns quickly and effectively., • Manage financial performance by controlling labor, inventory, cost of goods, and operating expenses while adjusting staffing and operations based on sales trends., • 1-2 years of Restaurant General Manager experience in restaurants, • Flexible to work nights, weekends, and holidays, • Follow Smashburger uniform standards, • Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations, • Must successfully complete Smashburger training program, • Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams, • People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams, • Excellent attention to detail, • High-Impact Role: Your leadership will shape the future of Smashburger and drive our success., • Culture of Growth: We believe in leveling up—for our guests, our team, and ourselves., • Work with Passionate People: Our team is all-in, committed to excellence, and ready to smash barriers together., • Competitive Compensation & Perks: Because we value top talent who bring their A-game every day., • Better Benefits: Build a better experience for you!, • Quarterly Bonus, • Get Paid $ to Refer your Friends*, • RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work *, • Paid time off – vacation and sick*, • Medical, Dental and Vision Options*, • 401K match (21 and older), • Flexible schedules in a fun, family friendly, team environment, • Employee Assistance Program, • Fast track for career opportunities *Referred employees must be manager level and in good standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions We use eVerify to confirm U.S. Employment eligibility.

Job Description JOB DESCRIPTION TITLE: Food & Beverage Manager DEPARTMENT: Food & Beverage STATUS: Exempt, Full Time, Regular (Salary: $85,000 Annually) SUPERVISED BY: Director of Food & Beverage SUPERVISES: Food & Beverage Team Members (Non-Exempt) Reporting directly to the Director of Food & Beverage (“FB Director”), with a dotted-line to the General Manager, the Food & Beverage Manager (“FB Manager”) is responsible for managing the daily food and beverage operations. The FB Manager will assist the Food and Beverage Director with inventory and budget control and in the planning and coordination of special events. This position will handle a number of administrative functions, from ordering food from wholesalers and vendors to training employees. All team members are responsible for championing the company’s mission, core values, and holistic business model; promoting diversity and fostering a fair and compassionate work environment. ESSENTIAL DUTIES: • Manage all food and beverage outlets including the team member breakroom., • Responsible for working on all food and beverage team members’ work schedules and payroll on a regular basis (with final approval by the Director of Food & Beverage)., • Work in tandem with the FB Director and Chef de Cuisine in ordering food items for all F&B outlets, as necessary., • Will partner with FB Director in managing the order of alcoholic beverages for mini bar, guest service check-in experience and lobby bar operations., • Perform liquor inventory for mini bar and lobby bar., • Provide assistance in setting up and break down, as needed, in the event rooms., • Provide partnership with Sales & Marketing with regard to food and beverage agenda and event planning with clients., • Effectively manage relations with all new and existing vendors., • Provide leadership and hands on cross-training of all F&B team members., • Work in partnership with the FB Director and Chef de Cuisine relevant to the preparation and negotiation with vendors to bring new ideas to F&B Department while keeping costs to a minimum. Assist with FB Director in developing departmental budgets., • Develop, inspire, and motivate the F&B team to ensure department goals and organizational strategies are met. Diligently hand out Teal Cards to those who specially provide above beyond service to guests and colleagues., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Work with HR with reference to payroll, employment/recruitment, training, performance evaluations and employee relations., • Other duties/tasks as requested by management. ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES: Proven success in the following job competencies: • Honesty; has honest, direct, and factual communication and actions with internal and external customers., • Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things., • Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values., • Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status., • Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas., • Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data., • Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays., • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach., • Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;, • Diversity: Strong commitment to diversity and equality in a company culture., • Communication: Strong communication (verbal and written) and presentation skills., • Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets., • Champion for Change EXPERIENCE: • Strong knowledge of restaurant operations, financial and control systems in food & beverage., • Strong leadership, communication and organizational skills., • At least 2-3 years of progressive experience in hotel management working in a fast paced hotel., • Hands-on approach to hiring, training and development of team members, • Strong front of the house presence and personable demeanor with members, guests and staff., • Demonstrated ability to increase sales and build rapport in the community., • Hotel Food & Beverage experience is required., • Supervisory experience required., • Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook., • Experience in Opera Cloud would be helpful. EDUCATION: • Bachelor’s degree in business, management, or hospitality or related field or equivalent of 5 years relevant work experience is highly preferred., • Degree or Certification in Restaurant Management is preferred., • TIPS certification a must. WORKING CONDITIONS & PHYSICAL WORK DEMANDS: • Able to sit and work at a computer keyboard for extended periods of time., • Able to stoop, kneel, bend at the waist and reach on a daily basis., • Able to lift and move up to 25 pounds occasionally., • Regular and on-time attendance is critical., • Hours occasionally exceed 40 hours per week including weekends and holidays., • Ability to stand during shifts OTHER: • Other duties as assigned. Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job. COMPANY BENEFITS: • Medical, Dental and Vision Insurance to all eligible employees, • Company-paid life insurance of $25,000 to all eligible employees, • Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution), • Seven paid holidays, • Sick pay when eligible, • Company-paid parking, • Employee Assistance Program (EAP), • Employee Recognition Programs, • Employee Referral Incentive Program, • Transportation allowance, • Dry cleaning services (up to 10 pieces of work clothes per week)

Job Description JOB TITLE: Shift Manager (SM) SUPERVISOR: Assistant General Manager (AGM), General Manager (GM), Area Coach (AC) STATUS: Non-Exempt BASIC PURPOSE: Shift Managers are individuals who take accountability for restaurant operations while on duty. These individuals should be willing and able to motivate team members beyond their expectations to deliver 5-star customer service to both customers and colleagues. Shift Managers should be open to challenges and tackle any problems as they arise. MAJOR RESPONSIBILITIES: • Customer Service: Provide 5-star service to all customers and ensure customer satisfaction is a top priority., • Team Leadership: Lead, coach, and motivate team members to succeed. Verify assigned duties are completed timely and that team members maintain a professional appearance., • Team Development: Play an active role in training and developing individuals interested in leadership roles, including providing constructive feedback., • Operations Leadership: Serve as the Manager-in-Charge (MIC) and ensure consistent adherence to company policies and standards., • Profit & Loss Management: Assist upper leadership with achieving the restaurant’s financial goals., • DRG Cares Grant Program – Grants to assist employees with life challenges and financial assistance, • DRG Savings Marketplace – Exclusive access to discounts for DRG employees, • Employee Assistance Program – Counseling services, legal support, travel assistance, etc., • Live Mas Scholarship Program, • Employee Referral Program, • Education Benefits – GED reimbursement, free second-language education, etc., • Composure: Remains calm under pressure, is not defensive or irritated when times are tough; demonstrates maturity and reliability; can handle stress and remain balanced during unexpected situations; acts as a calming influence in a crisis., • Compassion: Genuinely cares about people; is concerned about their work and personal challenges; is available and willing to help; shows empathy for others’ joys and struggles., • Customer Focus: Dedicated to meeting the expectations and requirements of both internal and external customers; gathers first-hand customer feedback and uses it to improve products and services; builds and maintains trust and respect with customers., • Must be 18 years or older., • Preferred: 6 months to 1 year of restaurant experience, with proven leadership experience across all shifts., • Must maintain a current Health Card according to state or local requirements., • Basic math and reading proficiency., • Must be able to read, speak, comprehend, and write in English., • Must have reliable transportation., • Must pass a Criminal Background Check., • Must be able to pass SERVSAFE Certification Course and Exam., • Strong verbal communication skills., • Physical Requirements:, • Ability to stand and walk continuously throughout scheduled shifts, • Ability to lift up to 50 pounds Diversified Restaurant Group (DRG) is a people-first company! We pride ourselves on having a large-company infrastructure with a small-company feel. Every person that works here is part of the DRG Family. What started as a 30-unit Taco Bell business in 2012 has grown into a 300+ unit, multi-brand operation. DRG currently operates Taco Bell restaurants in California, Kansas, Missouri, and Nevada, along with Arby’s restaurants in Alaska, California, and Nevada. We have more than 6,000 team members and continue to grow every day! DISCLAIMER: You are applying to Angel City Bell, LLC, a franchisee of Taco Bell. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wages and benefits programs, which may vary among franchisees.

In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. Minimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferred. As a TGI Fridays Kitchen Manager, you can expect a competitive salary b

Job Description POSITION PURPOSE: The Bathroom Attendant cleans and maintains toilet facilities in accordance with company standards and policies. Cleaning equipment to clean mirrors, floors, toilets and sinks. They perform the cleaning activities before, during and after operational service hours. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Clean and maintain assigned restroom facilities before during and after operational hours. Cleaning duties including sweeping, mopping, wiping sinks and counters, cleaning mirrors, cleaning toilets, emptying trash receptacles, etc. Will also restock restroom supplies as needed; must faithfully and honestly perform restroom inspections., • Utilize brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and must be able to understand the proper use and care of such equipment and supplies., • Monitor and respond to inappropriate guest behavior, including enforcing rules and restrictions, regulating guests' actions, and requesting assistance from a manager., • Exhibit a high degree of motivation toward ensuring guest satisfaction by displaying an aggressively friendly approach to service guests. In addition, they must be able to deal with many guests each day in a positive and friendly manner., • Closely monitor restroom facilities to ensure a safe operation., • Flexible availability to include weekdays, weekends, nights, and/or holidays., • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required., • Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment., • To maintain a good and effective industrial relations climate with Cipriani management and show a willingness to support any necessary change development of the services’ provided. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write, and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Knowledge of the city, particularly tourist attractions., • The ability to communicate clear directions to nearby local attractions, facilities, and services., • Ability to learn and perform all essential job functions accurately and safely., • Ability to perform duties within extreme temperature ranges., • Ability to walk, stand, and continuously perform essential functions for an extended period of time., • The ability to perform tasks requiring bending, stooping, kneeling, and walking., • Auditory and visual abilities to observe and detect signs of emergency situations., • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis., • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Lo1azS4Gsk

Job DescriptionStart your career at Wendy’s and be part of a team that supports your success. We provide the tools and resources for your growth. Your success is important to us, and we're here for you! As a Wendy’s Shift Supervisor, you will play a crucial role in providing an amazing customer experience. The Shift Supervisor will set the tone for the Wendy’s customer experience and bring the great Wendy’s taste to life. The Shift Supervisor supports the Assistant Manager and General Manager by ensuring day-to-day business operations run smoothly and meet Wendy’s standards. Key responsibilities include making sure Crew Members complete all assigned duties and serve safe, quality food in a friendly manner. You'll also ensure that the restaurant is a safe place for Crew Members to work and customers to visit. Job responsibilities include, but not limited to: • Drive excellent customer service and maintain company standards., • Oversee a team of associates in a fast-paced environment while ensuring that all proper food safety precautions are satisfied., • Draw up weekly schedules, order merchandise, and assist the General Manager with training, recruiting, promotions and planning., • Perform duties of a dining room cashier, drive-thru cashier, and drive-thru outside order taker, • Ensure food safety, quality, and sanitation. This includes but is not limited to receiving shipments and maintaining proper storage of ingredients and supplies., • Trains, monitors, and reinforce food safety procedures., • Ensure the facility and equipment are maintained to Wendy’s standards., • Follow proper opening and closing procedures., • Maintain guest and employee safety.Minimum Qualifications:, • 18 years or older, • Obtain a food handler’s certificate according to state or local requirements., • Legally authorized to work in the United States, • Must have reliable transportation., • Maintain a professional appearance and good hygiene standards., • Ability to work flexible hours, arrive at work on time and be dependable., • One year supervisor roleRequirements:, • Ability to contribute to the team and maintain a positive attitude and strong work ethic., • Demonstrate a friendly attitude and great customer service skills., • Enthusiastically help with various tasks as required., • Act in a friendly, courteous, and helpful manner with guests and co-workers., • Strong verbal, reading, strong math skills., • Communicate ideas, suggestions, and concerns in a constructive and professional manner., • Make timely decisions to meet guest and business needs appropriately., • Perform effectively and safely with minimal direct supervision., • Ability to make quick and appropriate decisions., • Exert a high degree of energy and drive to meet customer demands., • Take ownership and responsibility to solve problems.Physical Requirements:

To protect and deliver the Del Taco Brand and grow sales while maximizing the efficiency and profitability of the restaurant by leading the Del Taco Way with the General Manager or as the lead manager. Essential Job Functions. Support the General M Assistant Manager, Manager, General Manager, Assistant, Manufacturing, Management, Sales

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bi-Lingual * Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations * Valid driver's license with a driving record that meets company insurability standards. * Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Pass employment testing * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.

Assistant Director Of Human Resources Be a part of the newest luxury hotel in downtown LA, Conrad Los Angeles! As part of the billion-dollar project, The Grand LA, this is the 7th Conrad Hotel in the U.S. and the 1st in California. Located in Downtown LA's cultural corridor, Conrad Los Angeles is the city's newest luxury destination, featuring over 300 rooms, a world-class spa, a 16,000-square-foot rooftop pool deck, 12,000 square feet of event space, and three dynamic dining experiences—including our signature restaurant, San Laurel, all in partnership with Chef Jose Andres' award-winning restaurant group, JoseAndresFoodGroup. In this role as the Assistant Director of Human Resources you would be responsible for assisting the Director in the direction of administration of the Human Resources function in the hotel's continuing effort to deliver outstanding guest service and financial profitability. The ideal candidate will have a minimum of (3) years of experience in Human Resources management/leadership role. Experience managing a union property and experience with mediations & arbitrations is required. Luxury hospitality is preferred. A high school diploma or equivalent is required, a 4 year college degree is preferred. Considerable knowledge of Federal/State labor laws including but not limited to FMLA/CFRA/ADA as it pertains to leave of absence and reasonable accommodations. Working knowledge of Federal and local regulations relating to OSHA and worker's compensation. Ability to supervise/direct both subordinates and non-subordinate personnel. Must be able to manage conflict and problem resolution, conduct investigations, and manage the hotel's employee relations programs. Ability to speak, read, and write Spanish preferred. What will I be doing? • Assist in overseeing, administering and communicating pertinent information regarding all Human Resources functions to include, but not limited to, recruiting, training and development, wage/benefit administration, compliance with statutory requirements, team member relations, labor relations and contract compliance, performance evaluations, workers compensation and safety, employment processes and general leadership guidance and support, • Manage and supervise the daily activities of the Human Resources department, Manage relations with union representatives., • Manage workers compensation program., • Manage and leaves of absences, FMLA, and personal leaves., • Participate in and facilitate meetings and monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition and reward, • Lead the hotel quality initiative, as needed., • Manages conflict and problem resolution, conduct investigations and leads all Team Member relations., • Ensure Affirmative Action Plan compliance by training management on the hotels goals and interview and selection methods., • Leads the hotel's quality program which involves a complete understanding of the standards and reporting format as well as the creation/design of related training and incentive programs to encourage consistent guest service by all team members. Analyzes reports to determine areas where continuous improvement methods can best be utilized., • Manages the hotel's employee relations programs, including picnics, holiday parties, health fairs, employee communication sources, etc. and coordinates and directs staff through detailed oral and written instruction to facilitate successful completion of all related events/programs. Designs and implements new programs as may be needed for special promotions, events, or programs (e.g. safety, Olympics, blood drives)., • Oversee the overall function of TMX HRIS System including, but not limited to all PAF data entry, separations, report generating, and other related functions. Responds to and negotiates on behalf of the hotel, all claims for unemployment., • Supervises departmental and hotel staff regarding all issues relating to worker's compensation to endure minimum exposure by the hotel to related expenses., • Assists in or prepares periodic reports relating to the Human Resources function (e.g. EEO, labor turnover, payroll analysis, operational budget) through the use of a moderately complex computer system and written reports., • Assists in the recruitment, selection and training of new personnel, utilizing internal and external sources/programs to attract and train qualified candidates., • Assist in the administration of all employee benefit programs, assuring timely processing of all related claims and employee awareness of available benefits., • Assist Training Manager in the development of all hotel personnel by developing or using predetermined programs and/or instruction staff in the skills and techniques required to perform their job in accordance to the standard determined by the corporation or the hotel. Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: • Hospitality - We're passionate about delivering exceptional guest experiences., • Integrity - We do the right thing, all the time., • Leadership - We're leaders in our industry and in our communities., • Teamwork - We're team players in everything we do., • Ownership - We're the owners of our actions and decisions., • Quality, • Productivity, • Dependability, • Customer Focus Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The Benefits – Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the U.S. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: • Access to your pay when you need it through DailyPay, • Medical Insurance Coverage – for you and your family, • Mental Health Resources, • Best-in-Class Paid Time Off (PTO), • Go Hilton travel discount program, • Supportive parental leave, • Matching 401(k), • Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount, • Debt-free education : Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more), • Career growth and development, • Team Member Resource Groups, • Recognition and rewards programs, • Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. The annual salary range for this role is $105,000 - $115,000 and is based on applicable and specialized experience and location. We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance.